I don't think you can call this a recipe but I feel the need to post this to remind you that it is a good go to meal that we have actually never had in our house! It was also our first night using the grill.
Sausage & Pepper Hogies
Sweet Italian sausage or Italian turkey sausage (or your choice of sausage)
1 green bell pepper thinly sliced
1 a yellow onion thinly sliced
5 button mushrooms sliced
2 t Worcestershire sauce
evoo
salt and pepper
your choice of cheese (I used American this time)
hogie buns
Saute onions until they are soft and lightly browned. Add peppers and mushrooms. Grill sausage until cooked through. Add Worcestershire sauce at and salt and pepper at the end. Lightly toast hogies and place sausage in bun topped with cheese and vegi mixture.
Monday, May 11, 2009
Dead Grill Walking
You know when sometimes you think something is the funniest thing in the world and then you take some time and bring it up again and realize it is totally lame! Well this title sure fits the bill. Don't pay attention to it, its just another personal joke between Dave and I. Let's just name this post something else! Words escape me at this moment. Maybe I will come back and rename it later...
We had a really nice day yesterday. I won't mention anything about the nice blanket of wet snow that we woke up to. Dave made some delicious pancakes topped with sliced strawberries and bananas and a little dusting of cinnamon. If you have never tried the cinnamon, do it! It just brings out the flavors of the pancake and maple syrup. Yum!
We puttered around the house most of the morning and waiting for the weather to turn around. Around 3pm the sun poked through the clouds and we could finally do what we wanted to do all day, get on our bikes. We had strict plans for the weekend and had to stick to them. The weekend starts on Friday for me. I did a nice long ride with me friends Susan and Steve to Breckenridge. It was fabulous. I am really taking to the cycling thing! Saturday we needed to give equal time to our mountain bikes so we had our first ride around the lake trails and Sunday was back to the road bikes. We were able to fit in a ride around the lake. It almost seemed like we had the road to ourselves. I think the weather deterred all other cyclist so the paths were our own!
Now on to the point of this blog... We had earned ourselves a nice dinner after burning all those calories. We decided on filets with scalloped potatoes a side salad and a great Pinot Nior. It was delicious.
I'll get to the recipes at the end. But first, let's get the title of this post out of the way and answer the question you have been asking yourself since I went on this wild tangent. The GRILL. We have had this tin can for 5 years. Before we were graced with this object that takes up room on our deck it belonged to the Roses. They gave it to us when they were upgrading to a bigger grill built for a family of 4. We were so excited to take this off their hands. We had just moved into our home and Susan just kept giving us stuff to fill up our empty square footage we had just purchased. You would have thought she had just given us a pot of gold. Oh man, we felt like we were large and in charge! The morning after the first night we used it (I wish I could remember what we made, hmm) I was walking down the stairs extremely excited for my cup of coffee when I see this little light outside on our deck. What the heck it that? I open the slider and hear this little blowing sound. You know, that sound the grill makes when the gas is on. The GRILL was still on!!! We had left it on all night long. Oh, our neighbors would have loved us, the "new" people just burned our entire complex down a week after they move in. Thankfully this didn't play out and we not only still have our home but that dang GRILL!! We have replaced every element on it trying to make it limp along. Grills are expensive, we needed to make this one last.
So this brings me to the dinner menu. I like my steak (well done). I know I am blushing as I write this. Filet mignon should not be cooked until it is as dark as a tire but I like it that way! Dave likes his the normal way. He put mine on 8 minutes before he put his on to ensure my happiness. The time goes off and Dave puts his filet on the grill thinking that for medium rare 4 minutes a side. The time goes off again and we take the steaks off to rest for the allotted time. The rest of our dinner is ready and we sit down to a beautiful table and Dave cuts into his steak, RARE. His steak is still mooing! Mine was nice and charred on the outside, just the way I like it and medium inside! Man, was Dave mad. He had to put his steak back on the grill for another 10 minutes. I know what most of you are thinking. 10 more minutes. But yes our grill is not like any other of its kind. It doesn't cook! So finally after I fed Dave the majority of my steak after eating around the middle and Dave had eaten his rarish hunk of meat we laughed and threatened that we would walk that GRILL down to the dumpster hence the name of this post Dead Grill Walking. We didn't end up doing this because we don't have a replacement quite yet but the days are numbered. We ARE getting a new grill!
I like have a sauce with my steak since I am still acquiring a taste for red meat. I decided on a Chimichurri sauce. It actually tasted really fresh with the steak.
We had a really nice day yesterday. I won't mention anything about the nice blanket of wet snow that we woke up to. Dave made some delicious pancakes topped with sliced strawberries and bananas and a little dusting of cinnamon. If you have never tried the cinnamon, do it! It just brings out the flavors of the pancake and maple syrup. Yum!
We puttered around the house most of the morning and waiting for the weather to turn around. Around 3pm the sun poked through the clouds and we could finally do what we wanted to do all day, get on our bikes. We had strict plans for the weekend and had to stick to them. The weekend starts on Friday for me. I did a nice long ride with me friends Susan and Steve to Breckenridge. It was fabulous. I am really taking to the cycling thing! Saturday we needed to give equal time to our mountain bikes so we had our first ride around the lake trails and Sunday was back to the road bikes. We were able to fit in a ride around the lake. It almost seemed like we had the road to ourselves. I think the weather deterred all other cyclist so the paths were our own!
Now on to the point of this blog... We had earned ourselves a nice dinner after burning all those calories. We decided on filets with scalloped potatoes a side salad and a great Pinot Nior. It was delicious.
I'll get to the recipes at the end. But first, let's get the title of this post out of the way and answer the question you have been asking yourself since I went on this wild tangent. The GRILL. We have had this tin can for 5 years. Before we were graced with this object that takes up room on our deck it belonged to the Roses. They gave it to us when they were upgrading to a bigger grill built for a family of 4. We were so excited to take this off their hands. We had just moved into our home and Susan just kept giving us stuff to fill up our empty square footage we had just purchased. You would have thought she had just given us a pot of gold. Oh man, we felt like we were large and in charge! The morning after the first night we used it (I wish I could remember what we made, hmm) I was walking down the stairs extremely excited for my cup of coffee when I see this little light outside on our deck. What the heck it that? I open the slider and hear this little blowing sound. You know, that sound the grill makes when the gas is on. The GRILL was still on!!! We had left it on all night long. Oh, our neighbors would have loved us, the "new" people just burned our entire complex down a week after they move in. Thankfully this didn't play out and we not only still have our home but that dang GRILL!! We have replaced every element on it trying to make it limp along. Grills are expensive, we needed to make this one last.
So this brings me to the dinner menu. I like my steak (well done). I know I am blushing as I write this. Filet mignon should not be cooked until it is as dark as a tire but I like it that way! Dave likes his the normal way. He put mine on 8 minutes before he put his on to ensure my happiness. The time goes off and Dave puts his filet on the grill thinking that for medium rare 4 minutes a side. The time goes off again and we take the steaks off to rest for the allotted time. The rest of our dinner is ready and we sit down to a beautiful table and Dave cuts into his steak, RARE. His steak is still mooing! Mine was nice and charred on the outside, just the way I like it and medium inside! Man, was Dave mad. He had to put his steak back on the grill for another 10 minutes. I know what most of you are thinking. 10 more minutes. But yes our grill is not like any other of its kind. It doesn't cook! So finally after I fed Dave the majority of my steak after eating around the middle and Dave had eaten his rarish hunk of meat we laughed and threatened that we would walk that GRILL down to the dumpster hence the name of this post Dead Grill Walking. We didn't end up doing this because we don't have a replacement quite yet but the days are numbered. We ARE getting a new grill!
I like have a sauce with my steak since I am still acquiring a taste for red meat. I decided on a Chimichurri sauce. It actually tasted really fresh with the steak.
Filet Mignon with a Chimichurri Sauce
2 filets coated with fresh pepper and salt
3/4 C of flat leaf parsley
1 t fresh oregano
2 garlic cloves
pinch of red pepper flakes
1/4 C evoo
1/2 t salt
3 T red wine vinegar
Place all ingredients in food processor and process until combined. Let stand for 1 hour before using.
Dave wanted either gratin potatoes or scalloped potatoes. I always shy away from these recipes because they are loaded with fat. I just can't bring myself to make them. I can eat them if they are served to me but I can't just seem to cook with cream in our house. So I searched on the Internet and combined a couple of recipes and came up with this nice little keeper. My main go to site is Eating Well. I absolutely love this magazine and consistently make their recipes.
Scalloped Potatoes Slimmed-Down
3 cloves of garlic
1 lbs potatoes (we used fingerling)
2 C low fat milk
1/4 C of a large onion chopped
1-2 T fresh rosemary chopped
1-2 T fresh Thyme chopped
1 t salt
pinch of freshly grated nutmeg
1/2 C low fat sour cream
3 T freshly grated Parmesan
Cut 1 clove of garlic in half and rum over the inside of a gratin dish and coat dish with cooking spray. Mince remaining garlic. Combine garlic, herbs, onion, nutmeg, salt and milk in heavy saucepan. Bring to a simmer, uncovered until potatoes are tender. Transfer potatoes to prepared dish using a slotted spoon. Transfer 1/4 cup of the milk mixture to a small bowl and whisk in sour cream. Pour over potatoes and top with Parmesan. Preheat broiler. Broil until golden brown and serve immediately.
Friday, May 1, 2009
Lentil Loaf!
Every time I say this Dave laughs. I have to agree. The two words just don't go together. I have to say that I went out on a limb on this one. I have had lentils in the cubbard for quite a while. Since we were going away for the week (I"ll dedicate an entire post to our vacation) I wanted to not go to the grocery store and use up what we had. We did a really good job clearing out the freezer but I just can't seem to get through the corner cubbard that seems to open into the black hole of canned and packaged products.
Lentils have been on my mind and I just couldn't seem to find a recipe that sparked my interest. Kate our neighbor is always making the most amazing meals out of grains and dried beans and I have been quizzing her on her recipes. Finally I found this Vegetarian Meatloaf recipe after talking to her about what I could do with these little round/flat dried things. In my obsessive search of food blogs I found this blog and really find her recipes to be quite intriguing. The author is a bit more "vegetarian schooled" them me. You will see that she uses nutritional yeast and flax seed in the recipe. I decided on adding cheese instead!! I would lump her in the Kate category. Someday I will get there! So here is my take on the Lentil Loaf!
2 C water
1 t salt
3/4 C lentils (I think I used more and increased the water)
1 onion diced
1/2 C oats
1/2 C bread crumbs
1 egg beaten
3/4 C tomato sauce
2 cloves garlic minced
1 t dried basil (I think I used an Italian seasoning)
1 T fresh parsley chopped
1/2 t ground pepper
1/4 C shredded mozzarella
2 T grated parm
Boil water and add lentils. Cook covered until tender, about 30 minutes or more. I didn't have to drain too much water but you may have to. I think I even added a little more water towards the end because they were drying up. Drain and mash with a potato masher. Mix lentils with onions, oats, and bread crumbs. Add egg , tomato sauce, and spices. Spoon into a loaf pan sprayed with non-stick spray. Bake covered at 350 degrees about 40 minutes until firm. Cool 10 minutes and then turn out onto a platter.
Top with glaze 1/2 cup tomato sauce + 1 T brown sugar.
Lentils have been on my mind and I just couldn't seem to find a recipe that sparked my interest. Kate our neighbor is always making the most amazing meals out of grains and dried beans and I have been quizzing her on her recipes. Finally I found this Vegetarian Meatloaf recipe after talking to her about what I could do with these little round/flat dried things. In my obsessive search of food blogs I found this blog and really find her recipes to be quite intriguing. The author is a bit more "vegetarian schooled" them me. You will see that she uses nutritional yeast and flax seed in the recipe. I decided on adding cheese instead!! I would lump her in the Kate category. Someday I will get there! So here is my take on the Lentil Loaf!
2 C water
1 t salt
3/4 C lentils (I think I used more and increased the water)
1 onion diced
1/2 C oats
1/2 C bread crumbs
1 egg beaten
3/4 C tomato sauce
2 cloves garlic minced
1 t dried basil (I think I used an Italian seasoning)
1 T fresh parsley chopped
1/2 t ground pepper
1/4 C shredded mozzarella
2 T grated parm
Boil water and add lentils. Cook covered until tender, about 30 minutes or more. I didn't have to drain too much water but you may have to. I think I even added a little more water towards the end because they were drying up. Drain and mash with a potato masher. Mix lentils with onions, oats, and bread crumbs. Add egg , tomato sauce, and spices. Spoon into a loaf pan sprayed with non-stick spray. Bake covered at 350 degrees about 40 minutes until firm. Cool 10 minutes and then turn out onto a platter.
Top with glaze 1/2 cup tomato sauce + 1 T brown sugar.
Recipes I want to try
My ever evolving list:
I am feeling very overwhelmed! I want to make so many things and just can't keep track of them. I have decided to post all the links here and then I can keep the organized and easily accecible. Hopefully this works.
1. Chickpea burgers (sub black beans)
3. Feta Spinach pine nut tart
4. Pineapple Black Bean Enchiladas
5. Chicken meatballs
6. Chicken and Rice wraps
7. Risotto Cakes
9. Orange Chicken
10. Black and white bean dip
13. Greek turkey meatballs
14. Taco hummus
15. Candied orange
18. Mexican Rice annies eats
19. Berry pie
26. Baked Feta
27. Beef Negimaki
28. Barley Risotto
29. Buffalo bites
30. Sesame Chicken
31. Apricot Preserves
32. Chicken Parm Burgers made it and it was delicious. will blog next time I make it.
33. Scallion Pancakes -made it haven't blog it yet
34. Sweet and Sour Chinese Chicken
36. Cast iron pizza
Buffalo Chicken Pizza -made it, delicious!
37. Tomato Pie
38. Coffee Cake with apricot creamcheese filling http://www.blogger.com/
39. Breakfast (Chicken) Patties http
40. Polenta pumkin stuffed poblanos
41. Hot Brccoli Dip
42. Rolls and burger topping
43. Granola
44. Honey Wheat Buns
45. Stuffed Poblano Peppers
46. Tofu recipes
47. Mu Shu Tofu
48. Lemon Thyme Chicken
50. Safron Rice
51. Pineapple Chicken Salad
52. Cheesy Chicken and Rice Casserole
53. Stuffed Zucchini
54. Sweet Potato Gnocchi
55. Tuna Noodle Casserole - made it, pretty good!
56. Pumpkin Blondes
57. Scallion Lemon Risotto
58. White Bean Chicken Chili & White Bean Chicken Chili
59. 6-hour Chili
60. Rotisserie Chicken
61. Tomato Mozarella and Basil Tart
62. Ham and Cheddar Gratin
63. Soups and Stews & Others taco soup, broccoli, chicken tortilla, sweet potato, tortellini
63. Shrimp Cakes
64. Orange Chicken
I am feeling very overwhelmed! I want to make so many things and just can't keep track of them. I have decided to post all the links here and then I can keep the organized and easily accecible. Hopefully this works.
1. Chickpea burgers (sub black beans)
3. Feta Spinach pine nut tart
4. Pineapple Black Bean Enchiladas
5. Chicken meatballs
6. Chicken and Rice wraps
7. Risotto Cakes
9. Orange Chicken
10. Black and white bean dip
13. Greek turkey meatballs
14. Taco hummus
15. Candied orange
18. Mexican Rice annies eats
19. Berry pie
26. Baked Feta
27. Beef Negimaki
28. Barley Risotto
29. Buffalo bites
30. Sesame Chicken
31. Apricot Preserves
32. Chicken Parm Burgers made it and it was delicious. will blog next time I make it.
33. Scallion Pancakes -made it haven't blog it yet
34. Sweet and Sour Chinese Chicken
36. Cast iron pizza
Buffalo Chicken Pizza -made it, delicious!
37. Tomato Pie
38. Coffee Cake with apricot creamcheese filling http://www.blogger.com/
39. Breakfast (Chicken) Patties http
40. Polenta pumkin stuffed poblanos
41. Hot Brccoli Dip
42. Rolls and burger topping
43. Granola
44. Honey Wheat Buns
45. Stuffed Poblano Peppers
46. Tofu recipes
47. Mu Shu Tofu
48. Lemon Thyme Chicken
50. Safron Rice
51. Pineapple Chicken Salad
52. Cheesy Chicken and Rice Casserole
53. Stuffed Zucchini
54. Sweet Potato Gnocchi
55. Tuna Noodle Casserole - made it, pretty good!
56. Pumpkin Blondes
57. Scallion Lemon Risotto
58. White Bean Chicken Chili & White Bean Chicken Chili
59. 6-hour Chili
60. Rotisserie Chicken
61. Tomato Mozarella and Basil Tart
62. Ham and Cheddar Gratin
63. Soups and Stews & Others taco soup, broccoli, chicken tortilla, sweet potato, tortellini
63. Shrimp Cakes
64. Orange Chicken
Friday, April 17, 2009
Easter Dinner
We had a great time with Dave, Julie, Berit and young Anders over the weekend. We watched Berit take a few "runs" down the magic carpet at Copper then went and saw the Easter Bunny and gather some eggs. Berit was very entranced with Mr. Bunny!!
Dinner was great. We all chipped in and created a memorable meal. Katie and John brought these delicious green beans. (I need to get the recipe for these!). I also need to get the recipe for the grilled Tempeh that Dave made. It was really good.
Dave and I made the following:
Fresh Spinach-Artichoke Baked Dip
courtsey of deliciousliving
(this is Dave and Julies recipe but I just had to make it!) It is a healthy version and I think its better then the one my mom makes!! Sorry mom! I made some slight modifications so this is my rendition.
1 C nonfat plain greek yogurt (and didn't strain it because I forgot!)
10 oz of frozen spinach thawed and squeezed dry
1/2 C grated parm
1/2 shredded part-skim mozzarella
2 T reduced fat mayo
2 garlic gloves
1/2 t freshly ground pepper
1/2 t kosher salt
1 t hot sauce
1 14 oz can of quartered artichokes drained
2 T grated parm
Place all the ingredients in the food processor except for the artichokes. Process until coarsely blended. Add half the artichokes and pulse until incorporated. Mix in the rest of the artichokes and place in a baking dish. Sprinkle with 2 T of parm and bake at 350 until lightly browned, about 35 minutes.
Savory Bread Pudding with Spinach and Mushrooms
courtsey of EatingWell
Man, this was really good! I love this magazine and haven't made one recipe that we don't like.
4 large eggs
2 C low-fat milk
1/2 t hot sauce
3/4 t salt divided
1/4 teaspoon freshly ground pepper ,divided
3 1/2 cups cubed stale whole-wheat country bread
1 10-ounce package frozen spinach
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
1 cup chopped red bell pepper (1 small)
4 cups sliced mushrooms (12 ounces)
1 clove garlic, minced
1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided
1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.
NUTRITION INFORMATION: Per serving: 286 calories; 14 g fat (6 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 19 g protein; 4 g fiber; 572 mg sodium; 572 mg potassium.
Minted Peas & Rice with Feta
courtsey of EatingWell
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.
Dinner was great. We all chipped in and created a memorable meal. Katie and John brought these delicious green beans. (I need to get the recipe for these!). I also need to get the recipe for the grilled Tempeh that Dave made. It was really good.
Dave and I made the following:
Fresh Spinach-Artichoke Baked Dip
courtsey of deliciousliving
(this is Dave and Julies recipe but I just had to make it!) It is a healthy version and I think its better then the one my mom makes!! Sorry mom! I made some slight modifications so this is my rendition.
1 C nonfat plain greek yogurt (and didn't strain it because I forgot!)
10 oz of frozen spinach thawed and squeezed dry
1/2 C grated parm
1/2 shredded part-skim mozzarella
2 T reduced fat mayo
2 garlic gloves
1/2 t freshly ground pepper
1/2 t kosher salt
1 t hot sauce
1 14 oz can of quartered artichokes drained
2 T grated parm
Place all the ingredients in the food processor except for the artichokes. Process until coarsely blended. Add half the artichokes and pulse until incorporated. Mix in the rest of the artichokes and place in a baking dish. Sprinkle with 2 T of parm and bake at 350 until lightly browned, about 35 minutes.
Savory Bread Pudding with Spinach and Mushrooms
courtsey of EatingWell
Man, this was really good! I love this magazine and haven't made one recipe that we don't like.
4 large eggs
2 C low-fat milk
1/2 t hot sauce
3/4 t salt divided
1/4 teaspoon freshly ground pepper ,divided
3 1/2 cups cubed stale whole-wheat country bread
1 10-ounce package frozen spinach
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
1 cup chopped red bell pepper (1 small)
4 cups sliced mushrooms (12 ounces)
1 clove garlic, minced
1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided
1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.
NUTRITION INFORMATION: Per serving: 286 calories; 14 g fat (6 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 19 g protein; 4 g fiber; 572 mg sodium; 572 mg potassium.
Minted Peas & Rice with Feta
courtsey of EatingWell
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.
Saturday, April 4, 2009
Spicy Turkey Burgers
These may have hit the top of the list. I couldn't believe how good these were. Wow. I can't wait to eat the ones we froze! The pickles really made the burger so don't omit. We didn't add anything else to these. We even used the touch of mayo. No need for katchup or mustard, lettice or tomato. This recipe is from EatingWell.
Pickled Onions
1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
Burgers
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper (used chilli pepper)
1/2 teaspoon salt
1/8 teaspoon ground allspice1 teaspoon canola oil
4 whole-wheat buns, split
8 teaspoons reduced-fat mayonnaise
1. To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.
2. To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil. 3. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Toast buns on the grill, if desired.4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
Pickled Onions
1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
Burgers
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper (used chilli pepper)
1/2 teaspoon salt
1/8 teaspoon ground allspice1 teaspoon canola oil
4 whole-wheat buns, split
8 teaspoons reduced-fat mayonnaise
1. To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.
2. To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil. 3. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Toast buns on the grill, if desired.4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
Farfalle with beets and pine nuts
This was really good! I found my inspiration in the February Bonappetit "Going Green" issue. I obviously made my own recipe from this!
Farfalle with Beets and Pine Nuts
1/4 C pine nuts
4 T evoo, divided
1 large onion sliced
3 garlic cloves mined
1 can of red beets (the original recipe calls for fresh golden beets)\
12 ounces farfalle
1/4 C grated parm
Heat heavy skillet over medium heat and lightly toast pine nuts. Transfer to a small bowl. Add 2 T of evoo and onions to same skillet and cook over medium heat until tender and lightly browned. Add garlic and stir two minutes. Cook pasta according to package. Quarter beets and add to skillet. Drain pasta, reserve 1/2 cup of pasta water. Stir onion mixture into pasta add enough reserved water to moisten. Season with salt and fresh pepper. Stir parm and serve. Sprinkle pine nuts.
Farfalle with Beets and Pine Nuts
1/4 C pine nuts
4 T evoo, divided
1 large onion sliced
3 garlic cloves mined
1 can of red beets (the original recipe calls for fresh golden beets)\
12 ounces farfalle
1/4 C grated parm
Heat heavy skillet over medium heat and lightly toast pine nuts. Transfer to a small bowl. Add 2 T of evoo and onions to same skillet and cook over medium heat until tender and lightly browned. Add garlic and stir two minutes. Cook pasta according to package. Quarter beets and add to skillet. Drain pasta, reserve 1/2 cup of pasta water. Stir onion mixture into pasta add enough reserved water to moisten. Season with salt and fresh pepper. Stir parm and serve. Sprinkle pine nuts.
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