from Cooking Light
1/4 C fat-free plain Greek yogurt
1 t sugar
1 50 ml bottle brandy, divided
1 T butter, melted
1 T honey
4 firm ripe peaches, halved and pitted
Cooking spray
4 Citrus shortcake squares (find recipe)
1. Preheat grill to med-high heat.
2. Combine yogurt, sugar, and 1 t brandy. Cover and chill.
3. Combine remaining brandy, butter, and honey.
4. Place peach halves, cut side down, on grill rack coated with cooking spray; grill 2 min on each side or until grill marks appear. Remove peaches from grill; thinly slice and palce in a bowl. Stir in honey mixture.
5. Split each citrus shortcake square in half; spoon about 1 1/4 C peach mixture over bottom half of each shortcake. Top with top half of shortcake and 1 T yogurt mix.
Yield: 4 servings.
Friday, June 15, 2012
Broccoli Slaw
from Cooking Light
1/4 C fat-free plain Greek yogurt
1 T fresh lemon juice
1 T extra-virgin olive oil
1/2 t sugar
1/2 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
1/4 C chopped fresh parsley
1 12 oz package broccoli slaw
1. Combine first 7 ingredients in a large bowl; stir iwth a whisk. Add parsley and broccoli slaw; toss to coat.
Yield: 4 servings.
1/4 C fat-free plain Greek yogurt
1 T fresh lemon juice
1 T extra-virgin olive oil
1/2 t sugar
1/2 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
1/4 C chopped fresh parsley
1 12 oz package broccoli slaw
1. Combine first 7 ingredients in a large bowl; stir iwth a whisk. Add parsley and broccoli slaw; toss to coat.
Yield: 4 servings.
Barbecue Chicken Sliders with Pickled Onions
for Cooking Light
1/4 C thinly sliced red onion
3 T sherry vinegar, divided
1 1/2 T honey, divided
2 T water
3 T Dijon mustard
3/4 t freshly ground pepper, divided
1 T butter
1 1/2 lb skinless, boneless chicken thighs, trimmed
1/8 t salt
Cooking spray
8 pull-apart dinner rolls
1. Preheat grill to med-high heat.
2. Combine sliced onion, 1 T vinegar, and 1 1/2 t honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 min.
3. Combine remaining 2 T vinegar, remaining 1 T honey, 2 T water, mustard, and 1/4 t pepper in a small saucepan over med-low heat. Bring to a simmer (do not boil). Simmer 5 min; stir in butter. Remove from heat; keep warm.
4. Sprinkle chicken with remaining 1/2 t pepper and salt. Place on a grill rack coated with cooking spray; grill 4 min on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 min or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 t drained onion slices and top half of roll. Serve immediately.
Yield: 4 servings.
1/4 C thinly sliced red onion
3 T sherry vinegar, divided
1 1/2 T honey, divided
2 T water
3 T Dijon mustard
3/4 t freshly ground pepper, divided
1 T butter
1 1/2 lb skinless, boneless chicken thighs, trimmed
1/8 t salt
Cooking spray
8 pull-apart dinner rolls
1. Preheat grill to med-high heat.
2. Combine sliced onion, 1 T vinegar, and 1 1/2 t honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 min.
3. Combine remaining 2 T vinegar, remaining 1 T honey, 2 T water, mustard, and 1/4 t pepper in a small saucepan over med-low heat. Bring to a simmer (do not boil). Simmer 5 min; stir in butter. Remove from heat; keep warm.
4. Sprinkle chicken with remaining 1/2 t pepper and salt. Place on a grill rack coated with cooking spray; grill 4 min on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 min or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 t drained onion slices and top half of roll. Serve immediately.
Yield: 4 servings.
Pork and Sweet Potato Hash
from Cooking Light
1 lb boneless pork shoulder, trimmed
1/2 t kosher salt
1/2 t black pepper
Cooking spray
3 1/2 C fat-free, lower-sodium chicken broth
6 garlic cloves, crushed
1 T olive oil
4 C cubed peeled sweet potato (about 1 lb)
1 C chopped onion
1/4 t ground red pepper
1 8 oz package cremini mushrooms, quartered
3 T sliced green onions
1. Heat a 12-inch cast-iron skillet over med-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and saute for 8 min, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 min or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
2. Heat a large skillet over med-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; saute for 6 min or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 min. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 min or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 min or until thoroughly heated. Sprinkle with green onions.
Yield: 4 servings.
1 lb boneless pork shoulder, trimmed
1/2 t kosher salt
1/2 t black pepper
Cooking spray
3 1/2 C fat-free, lower-sodium chicken broth
6 garlic cloves, crushed
1 T olive oil
4 C cubed peeled sweet potato (about 1 lb)
1 C chopped onion
1/4 t ground red pepper
1 8 oz package cremini mushrooms, quartered
3 T sliced green onions
1. Heat a 12-inch cast-iron skillet over med-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and saute for 8 min, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 min or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
2. Heat a large skillet over med-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; saute for 6 min or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 min. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 min or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 min or until thoroughly heated. Sprinkle with green onions.
Yield: 4 servings.
Fish Tacos with Mango Salsa Verde
from Cooking Light
Salsa:
1/2 C chopped peeled mango
1/2 C chopped green tomato
2 T finely chopped red onion
4 t chopped fresh cilantro
1 t fresh lemon juice
1/4 t black pepper
1/4 t chili powder
Tacos:
2 6 oz tilapia fillets
Cooking spray
1/2 t Old Bay seasoning
4 whole wheat flour tortillas
1 C mixed salad greens
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 min or until desired degree of doneness.
4. Heat a medium nonstick skillet over med-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 min on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 C greens and 1/4 C salsa.
Yield: 2 servings.
Salsa:
1/2 C chopped peeled mango
1/2 C chopped green tomato
2 T finely chopped red onion
4 t chopped fresh cilantro
1 t fresh lemon juice
1/4 t black pepper
1/4 t chili powder
Tacos:
2 6 oz tilapia fillets
Cooking spray
1/2 t Old Bay seasoning
4 whole wheat flour tortillas
1 C mixed salad greens
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 min or until desired degree of doneness.
4. Heat a medium nonstick skillet over med-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 min on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 C greens and 1/4 C salsa.
Yield: 2 servings.
Chocolate-Amaretti Peaches
from Cooking Light
1/2 C crushed amaretti cookies (about 8 cookies)
2 T brown sugar
4 large ripe peaches, halved and pitted
Cooking spray
8 t butter
1 oz bittersweet chocolate, shaved
1. Preheat broiler.
2. Combine cookie crumbs and sugar in a small bowl.
3. Hollow center of peach halves using a melon baller. Fill each peach half with 1 rounded T cookie crumb mixture. Arrange peaches in an 11x7 glass or ceramic baking dish coated with cooking spray. Place 1 t butter on top of each filled half. Broil 2 min or until butter melts. Sprinkle evenly with chocolate.
Yield: 8 servings.
1/2 C crushed amaretti cookies (about 8 cookies)
2 T brown sugar
4 large ripe peaches, halved and pitted
Cooking spray
8 t butter
1 oz bittersweet chocolate, shaved
1. Preheat broiler.
2. Combine cookie crumbs and sugar in a small bowl.
3. Hollow center of peach halves using a melon baller. Fill each peach half with 1 rounded T cookie crumb mixture. Arrange peaches in an 11x7 glass or ceramic baking dish coated with cooking spray. Place 1 t butter on top of each filled half. Broil 2 min or until butter melts. Sprinkle evenly with chocolate.
Yield: 8 servings.
Celery, Walnut, and Parmesan Salad
from Cooking Light
5 cups thinly sliced celery (about 1 lb)
3/4 C finely diced Parmigiano-Reggiano cheese
2/3 C coarsely chopped walnuts, toasted
1 1/2 T extra-virgin olive oil
1 1/2 T fresh lemon juice
1 t freshly ground black pepper
1/2 t kosher salt
1. Combine all ingredients in a large bowl; toss well.
Yield: 8 servings.
5 cups thinly sliced celery (about 1 lb)
3/4 C finely diced Parmigiano-Reggiano cheese
2/3 C coarsely chopped walnuts, toasted
1 1/2 T extra-virgin olive oil
1 1/2 T fresh lemon juice
1 t freshly ground black pepper
1/2 t kosher salt
1. Combine all ingredients in a large bowl; toss well.
Yield: 8 servings.
Pepper Jack, Chicken, and Peach Quesadillas
from Cooking Light
1 t honey
1/2 t fresh lime juice
1/2 C reduced-fat sour cream
4 flour tortillas
3/4 C shredded Monterey Jack cheese with jalapeno peppers
1 C chopped skinless, boneless rotisserie chicken breast
1 C thinly sliced peeled firm ripe peaches
4 t chopped fresh cilantro
Cooking spray
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 T cheese over half of each tortilla; top each tortilla with 1/4 C chicken, 1/4 C peaches, and 1 t cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 min on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges.
Serve with sauce.
Yield: 4 servings.
1 t honey
1/2 t fresh lime juice
1/2 C reduced-fat sour cream
4 flour tortillas
3/4 C shredded Monterey Jack cheese with jalapeno peppers
1 C chopped skinless, boneless rotisserie chicken breast
1 C thinly sliced peeled firm ripe peaches
4 t chopped fresh cilantro
Cooking spray
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 T cheese over half of each tortilla; top each tortilla with 1/4 C chicken, 1/4 C peaches, and 1 t cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 min on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges.
Serve with sauce.
Yield: 4 servings.
Tex-Mex Pork
from Cooking Light
1 pound pork tenderloin, trimmed and cut into 3/4 in cubes
1 1/2 C refrigerated fresh salsa
2 cups hot cooked long-grain rice
1/4 C light sour cream
3/4 C cubed avocado
1. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 t kosher salt and 3/4 t freshly ground pepper. Saute for 8 min or until lightly brown.
2. Add salsa dn 1/4 C water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.
Yield: 4 servings.
1 pound pork tenderloin, trimmed and cut into 3/4 in cubes
1 1/2 C refrigerated fresh salsa
2 cups hot cooked long-grain rice
1/4 C light sour cream
3/4 C cubed avocado
1. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 t kosher salt and 3/4 t freshly ground pepper. Saute for 8 min or until lightly brown.
2. Add salsa dn 1/4 C water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.
Yield: 4 servings.
Curried Butternut Squash and Potato Latkes with Apple Salsa
from Cooking Light
1 1/2 C finely chopped Gala apple
1 T fresh lime juice
1/4 C thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 T chopped fresh cilantro, divided
5/8 t kosher salt, divided
3 C shredded peeled butternut squash (about 3/4 pound)
3 C shredded peeled baking potato (about 3/4 lb)
1 C grated onion
6 T all-purpose flour
1 t curry powder
1/2 t ground coriander
1/4 t freshly ground black pepper
1/8 t ground cinnamon
1 large egg
1/4 C olive oil, divided
1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 T cilantro, and 1/8 t salt; toss. Cover and chill.
2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 T cilantro, remaining 1/2 t salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
3. Heat a large skillet over med-high heat. Add 4 t oil to pan; swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total.
Serve with salsa.
1 1/2 C finely chopped Gala apple
1 T fresh lime juice
1/4 C thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 T chopped fresh cilantro, divided
5/8 t kosher salt, divided
3 C shredded peeled butternut squash (about 3/4 pound)
3 C shredded peeled baking potato (about 3/4 lb)
1 C grated onion
6 T all-purpose flour
1 t curry powder
1/2 t ground coriander
1/4 t freshly ground black pepper
1/8 t ground cinnamon
1 large egg
1/4 C olive oil, divided
1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 T cilantro, and 1/8 t salt; toss. Cover and chill.
2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 T cilantro, remaining 1/2 t salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
3. Heat a large skillet over med-high heat. Add 4 t oil to pan; swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total.
Serve with salsa.
Classic Potato Latkes
from Cooking Light
Latkes need to be cooked in batches, so place the cooked ones in a single layer on a baking sheet lined with paper towels.
3 1/2 C shredded peeled baking potato (about 1 1/2 lbs)
1 1/4 C grated onion
6 T all-purpose flour
1 t chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
1 large egg
1/4 C olive oil, divided
3/4 C unsweetened applesauce
Dash of ground cinnamon
1. Combine potato and onion in a colander. Drain 30 min, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.
2. Heat a large skillet over med-high heat. Add 2 T olive oil to pan, and swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Saute 3 1/2 min on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 T olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.
Yield: 6 servings
Latkes need to be cooked in batches, so place the cooked ones in a single layer on a baking sheet lined with paper towels.
3 1/2 C shredded peeled baking potato (about 1 1/2 lbs)
1 1/4 C grated onion
6 T all-purpose flour
1 t chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
1 large egg
1/4 C olive oil, divided
3/4 C unsweetened applesauce
Dash of ground cinnamon
1. Combine potato and onion in a colander. Drain 30 min, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.
2. Heat a large skillet over med-high heat. Add 2 T olive oil to pan, and swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Saute 3 1/2 min on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 T olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.
Yield: 6 servings
Chicken and Black Bean-Stuffed Burritos with Citrus and Radish Salad
from Cooking Light
1/4 C water
2 T fresh lime juice
1/2 t chili powder
1/4 t ground cumin
1/4 t black pepper
1/8 t ground red pepper
2 C shredded rotisserie chicken breast
1/4 C thinly sliced green onions
3/4 C canned black beans, rinsed and drained (can use whole can if not using chicken)
1/2 C refrigerated salsa
4 flour tortillas
1/2 C shredded Monterey Jack cheese
Cooking spray
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa. Spoon 1/4 C bean mixture and 1/2 C chicken mixture down center of each tortilla; sprinkle with 2 T cheese. Roll up.
3. Heat a large skillet over med-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 min on each side. Remove from pan, and repeat procedure with remaining burritos.
Yield: 4 servings
For the citrus and radsih salad:
Combine 2 T orange juice, 2 T olive oil, and 1/8 t ground red pepper. Toss with 4 C prechopped romaine lettuce, 1/2 C thinly sliced radishes, 2 T cilantro leaves, and 1 sliced peeled avocado.
Yield: 4 servings.
1/4 C water
2 T fresh lime juice
1/2 t chili powder
1/4 t ground cumin
1/4 t black pepper
1/8 t ground red pepper
2 C shredded rotisserie chicken breast
1/4 C thinly sliced green onions
3/4 C canned black beans, rinsed and drained (can use whole can if not using chicken)
1/2 C refrigerated salsa
4 flour tortillas
1/2 C shredded Monterey Jack cheese
Cooking spray
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa. Spoon 1/4 C bean mixture and 1/2 C chicken mixture down center of each tortilla; sprinkle with 2 T cheese. Roll up.
3. Heat a large skillet over med-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 min on each side. Remove from pan, and repeat procedure with remaining burritos.
Yield: 4 servings
For the citrus and radsih salad:
Combine 2 T orange juice, 2 T olive oil, and 1/8 t ground red pepper. Toss with 4 C prechopped romaine lettuce, 1/2 C thinly sliced radishes, 2 T cilantro leaves, and 1 sliced peeled avocado.
Yield: 4 servings.
Wednesday, June 13, 2012
Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
from Cooking Light
8 oz uncooked orecchiette pasta
5 C bagged prewashed kale
2 slices center-cut bacon
1/4 C oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 t crushed red pepper
3 large garlic cloves, chopped
1/2 t freshly ground black pepper
3/8 t salt
1 oz Parmigiano-Reggiano cheese, shaved
2 T fresh lemon juice
1. Cook pasta according to package. Drain and reserve 1/2 C liquid.
2. While pasta cooks, cook bacon in a large skillet over med-high heat 4 min or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to med-low. Add sun-dreied tomatoes, crushed red pepper, garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
Yield: 4 servings.
8 oz uncooked orecchiette pasta
5 C bagged prewashed kale
2 slices center-cut bacon
1/4 C oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 t crushed red pepper
3 large garlic cloves, chopped
1/2 t freshly ground black pepper
3/8 t salt
1 oz Parmigiano-Reggiano cheese, shaved
2 T fresh lemon juice
1. Cook pasta according to package. Drain and reserve 1/2 C liquid.
2. While pasta cooks, cook bacon in a large skillet over med-high heat 4 min or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to med-low. Add sun-dreied tomatoes, crushed red pepper, garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
Yield: 4 servings.
Irish Cheese Corn Spoon Bread
from Cooking Light
8 oz fat-free cream cheese
4 oz Kerrygold salted butter
1 15 oz can of corn, drained
1 15 oz can creamed corn
2 egs
4 oz onion, chopped
4 oz Kerrygold Dubliner cheese, crumbled
1 8.5 oz box corn bread mix
1/4 C parsley, chopped
1. Preheat oven to 375 and grease baking dish with butter.
2. Place cream cheese and butter into a microwavable mixing bowl, microwave for 1 min until slightly melted.
3. Add remaining ingredients mixing very well until smooth and creamy.
4. Pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until the center feels firm.
5. Serve as a side dish.
Yield: 12 servings.
8 oz fat-free cream cheese
4 oz Kerrygold salted butter
1 15 oz can of corn, drained
1 15 oz can creamed corn
2 egs
4 oz onion, chopped
4 oz Kerrygold Dubliner cheese, crumbled
1 8.5 oz box corn bread mix
1/4 C parsley, chopped
1. Preheat oven to 375 and grease baking dish with butter.
2. Place cream cheese and butter into a microwavable mixing bowl, microwave for 1 min until slightly melted.
3. Add remaining ingredients mixing very well until smooth and creamy.
4. Pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until the center feels firm.
5. Serve as a side dish.
Yield: 12 servings.
Spicy Moroccan Chickpeas
from Cooking Light
1/4 C extra-virgin olive oil
3 large garlic cloves, peeled
2 C thinly sliced red onion
1/2 cup dried apricots, sliced
1 T ras el hanout (Moroccan spice blend) or garam masala)
1 t salt
3/4 t black pepper
1/4 t crushed red pepper
1 e in cinnamon stick
1/2 C water
1 1/2 t grated lemon rind
1 1/2 T fresh lemon juice
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can no-salt-added whole tomatoes, undrained and chopped
6 C escarole, torn into 1 in pieces
1 C cilantro leaves
1/4 cup mint leaves 1/2 C roasted whole almonds, coarsely chopped
4 C hot cooked couscous
1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 min, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; saute for 7 min or until the onion is lightly browned, stirring occasionally. Add 1/2 C water, rind, juice, garbanzo beans, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
2. Stir in escarole; simmer for 1 min or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
Yield: 8 servings
1/4 C extra-virgin olive oil
3 large garlic cloves, peeled
2 C thinly sliced red onion
1/2 cup dried apricots, sliced
1 T ras el hanout (Moroccan spice blend) or garam masala)
1 t salt
3/4 t black pepper
1/4 t crushed red pepper
1 e in cinnamon stick
1/2 C water
1 1/2 t grated lemon rind
1 1/2 T fresh lemon juice
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can no-salt-added whole tomatoes, undrained and chopped
6 C escarole, torn into 1 in pieces
1 C cilantro leaves
1/4 cup mint leaves 1/2 C roasted whole almonds, coarsely chopped
4 C hot cooked couscous
1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 min, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; saute for 7 min or until the onion is lightly browned, stirring occasionally. Add 1/2 C water, rind, juice, garbanzo beans, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
2. Stir in escarole; simmer for 1 min or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
Yield: 8 servings
Pear Tarte Tartin
from Cooking Light
2 T butter, divided
1/2 cup sugar, divided
4 peeled ripe Anjou pears, cored and halved lengthwise
1 T canola oil
5 (14x9 in) sheets frozen phyllo dough, thawed
3 T creme fraiche
1. Preheat oven to 400.
2. Coat a 10-inch cast-iron skillet with 1 1/2 T butter. Sprinkle 6 T sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet and place over med-low heat. Cook, without stirring, for 15 min or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400 for 5 min.
3. Place 1 1/2 t butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 t sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-in circle.
4. Place phyllo circle in pan over pears, pressing gently. Bake at 400 for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 min. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges. Top each wedge with 1 1/2 t creme fraiche.
Yield: 6 servings.
2 T butter, divided
1/2 cup sugar, divided
4 peeled ripe Anjou pears, cored and halved lengthwise
1 T canola oil
5 (14x9 in) sheets frozen phyllo dough, thawed
3 T creme fraiche
1. Preheat oven to 400.
2. Coat a 10-inch cast-iron skillet with 1 1/2 T butter. Sprinkle 6 T sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet and place over med-low heat. Cook, without stirring, for 15 min or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400 for 5 min.
3. Place 1 1/2 t butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 t sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-in circle.
4. Place phyllo circle in pan over pears, pressing gently. Bake at 400 for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 min. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges. Top each wedge with 1 1/2 t creme fraiche.
Yield: 6 servings.
Cheese and Chive Challah
from Cooking Light
1 C warm 2 % reduced-fat milk (100-110 degrees)
1 t sugar
1 package dry yeast (about 2 1/4 t)
3 T butter, melted
1 1/2 t salt
5 large egg yolks
3 large eggs
3/4 (3 oz) shredded aged fontina cheese
1/2 C finely chopped fresh chives
10.7 oz bread flour (about 2 1/4 C)
13.5 oz all-purpose flour, divided (about 3 C)
Cooking spray
1 large egg
2 T water
2 T grated fresh Parmigiano-Reggiano cheese
1. Combine first 3 ingredients in a large bowl; let stand 5 min or until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and chives. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).
2. Turn dough out onto a lightly floured surface. Knead until smotth and elastic, adding remaining 1/4 C all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, for 45 min or until doubled in size. Punch down dough; cover and let rise 50 min or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 in long. Place 3 ropes parallel to on another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. Place lovaes on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 min or until doubled in size.
4. Preheat oven to 375.
5. Combine 1 egg and 2 T water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375 for 25 min or until golden. Remove from baking sheet; cool on a wire rack.
Yield: 24 servings.
1 C warm 2 % reduced-fat milk (100-110 degrees)
1 t sugar
1 package dry yeast (about 2 1/4 t)
3 T butter, melted
1 1/2 t salt
5 large egg yolks
3 large eggs
3/4 (3 oz) shredded aged fontina cheese
1/2 C finely chopped fresh chives
10.7 oz bread flour (about 2 1/4 C)
13.5 oz all-purpose flour, divided (about 3 C)
Cooking spray
1 large egg
2 T water
2 T grated fresh Parmigiano-Reggiano cheese
1. Combine first 3 ingredients in a large bowl; let stand 5 min or until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and chives. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).
2. Turn dough out onto a lightly floured surface. Knead until smotth and elastic, adding remaining 1/4 C all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, for 45 min or until doubled in size. Punch down dough; cover and let rise 50 min or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 in long. Place 3 ropes parallel to on another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. Place lovaes on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 min or until doubled in size.
4. Preheat oven to 375.
5. Combine 1 egg and 2 T water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375 for 25 min or until golden. Remove from baking sheet; cool on a wire rack.
Yield: 24 servings.
Orange Butermilk Dinner Rolls
from Cooking Light
1 1/4 C warm buttermilk (100-110 degrees)
2 T sugar
1 T honey
1 package dry yeast
3 T butter, melted and divided
4 t grated orange rind
1 t kosher salt
14 oz all-purpose flour (about 3 cups)
Cooking spray
1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 min or until bubbly. Stir in 2 T butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour ot yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) for 1 hour or until doubled in size.
2. Punch dough down; turn out into a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 T butter. Cover; let rise 1 hour or until doubled in size.
3. Preheat oven to 375.
4. Bake at 375 for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.
Yield: 13 rolls
1 1/4 C warm buttermilk (100-110 degrees)
2 T sugar
1 T honey
1 package dry yeast
3 T butter, melted and divided
4 t grated orange rind
1 t kosher salt
14 oz all-purpose flour (about 3 cups)
Cooking spray
1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 min or until bubbly. Stir in 2 T butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour ot yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) for 1 hour or until doubled in size.
2. Punch dough down; turn out into a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 T butter. Cover; let rise 1 hour or until doubled in size.
3. Preheat oven to 375.
4. Bake at 375 for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.
Yield: 13 rolls
English Cottage Pie
from Cooking Light
1 T all-purpose flour
1 T butter, softened
Cooking spray
1 1/2 C chopped onion
1/2 C chopped carrot
1 8 oz package crimini or button mushrooms, thinly sliced
1 lb extra-lean ground beef or turkey
2 T no-salt-added tomato paste
1 C fat-free, low sodium chicken broth
1/4 t freshly ground black pepper
1/4 cup chopped fresh parsley
1 T fresh thyme leaves
1/2 t salt
3 C leftover mashed potatoes
3/4 C shredded reduced-fat white cheddar cheese, divided
Paprika
1. Preheat oven to 350.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 min or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 min or until browned, stirring to crumble. Stir in tomato paste, and cook 3 min. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 min or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half the cheese; spread the potato mixtureevenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.
Yield: 6 servings.
1 T all-purpose flour
1 T butter, softened
Cooking spray
1 1/2 C chopped onion
1/2 C chopped carrot
1 8 oz package crimini or button mushrooms, thinly sliced
1 lb extra-lean ground beef or turkey
2 T no-salt-added tomato paste
1 C fat-free, low sodium chicken broth
1/4 t freshly ground black pepper
1/4 cup chopped fresh parsley
1 T fresh thyme leaves
1/2 t salt
3 C leftover mashed potatoes
3/4 C shredded reduced-fat white cheddar cheese, divided
Paprika
1. Preheat oven to 350.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 min or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 min or until browned, stirring to crumble. Stir in tomato paste, and cook 3 min. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 min or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half the cheese; spread the potato mixtureevenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.
Yield: 6 servings.
Broccoli Slaw aiwth Oranges and Crunchy Noodles
from Cooking Light
Slaw:
6 C thinly sliced napa cabbage
1 C diagonally sliced celery
1 C finely chopped broccoli florets
1/2 C grated carrot (1 medium)
1/4 C thinly sliced green onions
1/4 C unsalted sunflower seed kernels
1 5 oz can whole water chestnuts, drained and chopped
Dressing:
1/4 C low sodium soy sauce
3 T rice vinegar
1 T fresh lime juice
1 T honey
1 t crushed red pepper
1/8 t ground ginger
1 garlic clove, crushed
1/3 C canola oil
Remaining ingredients:
1 C fresh orange sections
1/4 C sliced almonds, toasted
1 3 oz package ramen noodles, crumbled and toasted (discard seasoning packet)
1. To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.
2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) to a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and nodles.
Yield: 12 servings
Slaw:
6 C thinly sliced napa cabbage
1 C diagonally sliced celery
1 C finely chopped broccoli florets
1/2 C grated carrot (1 medium)
1/4 C thinly sliced green onions
1/4 C unsalted sunflower seed kernels
1 5 oz can whole water chestnuts, drained and chopped
Dressing:
1/4 C low sodium soy sauce
3 T rice vinegar
1 T fresh lime juice
1 T honey
1 t crushed red pepper
1/8 t ground ginger
1 garlic clove, crushed
1/3 C canola oil
Remaining ingredients:
1 C fresh orange sections
1/4 C sliced almonds, toasted
1 3 oz package ramen noodles, crumbled and toasted (discard seasoning packet)
1. To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.
2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) to a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and nodles.
Yield: 12 servings
Tuesday, June 12, 2012
Black Bean Soup
from Cooking Light
1 cup dried black beans (about 6 oz)
1 t olive oil
1/4 C chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 t dried oregano
1/4 to 1/2 t ground red pepper
1/4 t ground cumin
1 14 oz can organic vegetable broth
1 4 oz can chopped green chiles, drained
1/4 C tomato paste
3/8 t salt
3 hard-cooked large eggs, coarsely chopped
Chopped fresh cilantro (optional)
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; bring to a boil. Cook 2 min; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Heat the olive oil in pan over med-high heat. Add onion and garlic to pan; saute for 3 min or until tender. Add beans, 2 1/2 C water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until benas are tender.
3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 min or until thoroughly heated. Ladle 1 1/4 C soup into each of 4 bowls; top each serving with about 1/3 C chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.
Yield: 4 servings.
1 cup dried black beans (about 6 oz)
1 t olive oil
1/4 C chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 t dried oregano
1/4 to 1/2 t ground red pepper
1/4 t ground cumin
1 14 oz can organic vegetable broth
1 4 oz can chopped green chiles, drained
1/4 C tomato paste
3/8 t salt
3 hard-cooked large eggs, coarsely chopped
Chopped fresh cilantro (optional)
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; bring to a boil. Cook 2 min; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Heat the olive oil in pan over med-high heat. Add onion and garlic to pan; saute for 3 min or until tender. Add beans, 2 1/2 C water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until benas are tender.
3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 min or until thoroughly heated. Ladle 1 1/4 C soup into each of 4 bowls; top each serving with about 1/3 C chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.
Yield: 4 servings.
Saturday, June 09, 2012
Pan-Fried Chicken Fingers with Spicy Dipping Sauce
from Cooking Light
Sauce:
1/4 C canola mayonnaise
2 t Sriracha
1 t fresh lime juice
1/2 t lower-sodium soy sauce
Chicken:
1/4 C all-purpose flour
1 1/2 t freshly ground black pepper
1 1/2 t paprika
2 large eggs, lightly beaten
1 T water
3 C whole-grain flake cereal, finely crushed
1 pound chicken breast tenders
1/4 t salt
1 1/2 T canola oil
1. To prepare sauce, combine all in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare chicken, combine flour, pepper, and paprika. Place flour mix in a shallow dish. Combine eggs and 1 T water; place in another shallow dish. Place crushed cereal in another shallow dish.
3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mix; dredge in cereal.
4. Heat a large skillet over med-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 min on each side or until done. Serve immediately with sauce.
Yield: 4 servings.
Sauce:
1/4 C canola mayonnaise
2 t Sriracha
1 t fresh lime juice
1/2 t lower-sodium soy sauce
Chicken:
1/4 C all-purpose flour
1 1/2 t freshly ground black pepper
1 1/2 t paprika
2 large eggs, lightly beaten
1 T water
3 C whole-grain flake cereal, finely crushed
1 pound chicken breast tenders
1/4 t salt
1 1/2 T canola oil
1. To prepare sauce, combine all in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare chicken, combine flour, pepper, and paprika. Place flour mix in a shallow dish. Combine eggs and 1 T water; place in another shallow dish. Place crushed cereal in another shallow dish.
3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mix; dredge in cereal.
4. Heat a large skillet over med-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 min on each side or until done. Serve immediately with sauce.
Yield: 4 servings.
Grown-up Grilled Cheese Sandwiches
from Cooking Light
Cooking spray
1 C vertically sliced red onion
1 large garlic clove, minced
1 cup (4 oz) shredded reduced-fat sharp white cheddar cheese
8 slices hearty white bread
2 C fresh spinach leaves
8 slices tomato
6 slices center-cut bacon
1. Heat a large nonstick skillet over med-low heat. Coat pan with cooking spray. Add 1 C onion and garlic; cook for 10 min or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 T cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 T onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 T cheese; top with the remaining bread slices.
3. Heat skillet over med heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 min on each side or until golden brown and cheese metls.
Yield: 4 servings.
Cooking spray
1 C vertically sliced red onion
1 large garlic clove, minced
1 cup (4 oz) shredded reduced-fat sharp white cheddar cheese
8 slices hearty white bread
2 C fresh spinach leaves
8 slices tomato
6 slices center-cut bacon
1. Heat a large nonstick skillet over med-low heat. Coat pan with cooking spray. Add 1 C onion and garlic; cook for 10 min or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 T cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 T onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 T cheese; top with the remaining bread slices.
3. Heat skillet over med heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 min on each side or until golden brown and cheese metls.
Yield: 4 servings.
Coconut Shrimp with Fiery Mango Sauce
from Cooking Light
Sauce:
1 t canola oil
2/3 C finely chopped onion
1/2 t grated peeled fresh ginger
1 garlic clove, minced
1 12 oz can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 T fresh lime juice
1/8 t salt
Shrimp:
28 jumbo shrimp (about 1 1/2 lbs)
1/2 cup flaked sweetened coconut
1/2 cup panko
1/3 cup cornstarch
3 large egg whies, lightly beaten
1/2 t salt
8 tsp canola oil, divided
Cooking spray
1. To prepare sauce, heat a small saucepan over med-high heat. Add 1 t oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 min, stirring frequently. Add nectar and pepper, bring to a boil. Cook 10 min or until reduced to 3/4 C. Remove from heat; let stand 10 min. Place mixture in a blender; process until smooth. Stir in juice and 1/8 t salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mix in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 t salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in eggwhites; dredge in coconut mix.
4. Heat a large nonstick skillet over med-high heat. Add 2 t canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 min on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.
Yield: 4 servings
Sauce:
1 t canola oil
2/3 C finely chopped onion
1/2 t grated peeled fresh ginger
1 garlic clove, minced
1 12 oz can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 T fresh lime juice
1/8 t salt
Shrimp:
28 jumbo shrimp (about 1 1/2 lbs)
1/2 cup flaked sweetened coconut
1/2 cup panko
1/3 cup cornstarch
3 large egg whies, lightly beaten
1/2 t salt
8 tsp canola oil, divided
Cooking spray
1. To prepare sauce, heat a small saucepan over med-high heat. Add 1 t oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 min, stirring frequently. Add nectar and pepper, bring to a boil. Cook 10 min or until reduced to 3/4 C. Remove from heat; let stand 10 min. Place mixture in a blender; process until smooth. Stir in juice and 1/8 t salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mix in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 t salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in eggwhites; dredge in coconut mix.
4. Heat a large nonstick skillet over med-high heat. Add 2 t canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 min on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.
Yield: 4 servings
Mahi Mahi with Pineapple Chutney
from Cooking Light
2 t canola oil
1 1/2 C finely chopped red onion
1 C finely chopped red bell pepper
1 T minced peeled fresh ginger
1 t minced seeded habanero pepper
1 garlic clove, minced
1 t kosher salt, divided
1/4 cup gold rum
3 C fresh pineapple, cut into 1/2 in pieces
1/2 C packed brown sugar
3 T fresh lime juice
1 T chopped fresh cilantro
Cooking spray
6 6-oz mahimahi fillets
1/4 t freshly ground black pepper
1. Heat oil in a med saucepan over med-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 t salt. Cook 4 min, stirring constatnly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Sprinkle both sides of fish with remaining 1/2 t salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.
Yield: 6 servings.
2 t canola oil
1 1/2 C finely chopped red onion
1 C finely chopped red bell pepper
1 T minced peeled fresh ginger
1 t minced seeded habanero pepper
1 garlic clove, minced
1 t kosher salt, divided
1/4 cup gold rum
3 C fresh pineapple, cut into 1/2 in pieces
1/2 C packed brown sugar
3 T fresh lime juice
1 T chopped fresh cilantro
Cooking spray
6 6-oz mahimahi fillets
1/4 t freshly ground black pepper
1. Heat oil in a med saucepan over med-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 t salt. Cook 4 min, stirring constatnly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Sprinkle both sides of fish with remaining 1/2 t salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.
Yield: 6 servings.
Curried Chicken Saute
from Cooking Light
1 1/2 t curry powder, divided
1 pound skinless, boneless chicken breasts
1 8 oz package of pre-sliced peppers
1 cup light coconut milk
1 lime
Heat a nonstick skillet over med-high heat. Sprinkle 1 t curry powder, 1/2 t salt, and 1/2 t black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 t curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minute or until mix is slightly thickened. Cut lime in half. Squeeze 1 T juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 t salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mix and lime wedges.
Yield: 4 servings
1 1/2 t curry powder, divided
1 pound skinless, boneless chicken breasts
1 8 oz package of pre-sliced peppers
1 cup light coconut milk
1 lime
Heat a nonstick skillet over med-high heat. Sprinkle 1 t curry powder, 1/2 t salt, and 1/2 t black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 t curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minute or until mix is slightly thickened. Cut lime in half. Squeeze 1 T juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 t salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mix and lime wedges.
Yield: 4 servings
Sausage, Tomato, and Arugula Fettucine
from Cooking Light
1 9 oz package refrigerated fettuccine
1 T olive oil
6 oz Italian turkey sausage
2 t minced garlic
1 pint cherry tomatoes
1/4 t salt
1/4 t freshly ground black pepper
3 C baby arugula leaves
2 oz pecorino Romano cheese, shaved
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 C cooking liquid.
2. While pasta cooks, heat oil in a large skillet over med-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 min or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with Romano cheese.
Yield: 4 servings.
1 9 oz package refrigerated fettuccine
1 T olive oil
6 oz Italian turkey sausage
2 t minced garlic
1 pint cherry tomatoes
1/4 t salt
1/4 t freshly ground black pepper
3 C baby arugula leaves
2 oz pecorino Romano cheese, shaved
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 C cooking liquid.
2. While pasta cooks, heat oil in a large skillet over med-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 min or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with Romano cheese.
Yield: 4 servings.
Chipotle Bean Burritos
from Cooking Light
1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder
1/4 t salt
1/3 cup water
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
3 T refrigerated fresh salsa
6 reduced fat flour tortillas
1 C preshredded reduced-fat 4 cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine letuce
6 T thinly sliced green onions
6 T light sour cream
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 min, stirring frequently. Stir in chile powder and salt, cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 min. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 T cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 T onions, and 1 T sour cream; roll up.
Yield: 6 servings.
1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder
1/4 t salt
1/3 cup water
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
3 T refrigerated fresh salsa
6 reduced fat flour tortillas
1 C preshredded reduced-fat 4 cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine letuce
6 T thinly sliced green onions
6 T light sour cream
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 min, stirring frequently. Stir in chile powder and salt, cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 min. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 T cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 T onions, and 1 T sour cream; roll up.
Yield: 6 servings.
Baja Fish Tacos with Mango Salsa
from Cooking Light
1 C diced peeled ripe mango
1/4 C finely chopped red onion
1 T fresh lime juice
1 T chopped fresh cilantro
1/8 t salt
1 jalapeno pepper, seeded and minced
5 C canola oil
3/4 C flour
1 cup beer
1 1/2 t freshly ground black pepper
1t salt
1 t garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 strips
8 corn tortillas
1. Combine first 6 ingredients and set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over med-high heat until thermometer registers 375. Reduce heat to med, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 t salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4-5 min or until golden brown and done, turning occasionally (maintain oil temp at 375 throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 T salsa into each tortilla.
Yield: 4 servings.
1 C diced peeled ripe mango
1/4 C finely chopped red onion
1 T fresh lime juice
1 T chopped fresh cilantro
1/8 t salt
1 jalapeno pepper, seeded and minced
5 C canola oil
3/4 C flour
1 cup beer
1 1/2 t freshly ground black pepper
1t salt
1 t garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 strips
8 corn tortillas
1. Combine first 6 ingredients and set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over med-high heat until thermometer registers 375. Reduce heat to med, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 t salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4-5 min or until golden brown and done, turning occasionally (maintain oil temp at 375 throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 T salsa into each tortilla.
Yield: 4 servings.
Roast Chicken with Balsamic Bell Peppers with Mascarpone Mashed Potatoes
from Cooking Light.
3/4 t salt, divided
3/4 t fennel seeds, crushed
1/2 t black pepper, divided
1/4 t garlic powder
1/4 t dried oregano
4 6 oz skinless, boneless chicken breasts
2 T olive oil, divided
Cooking spray
2 C thinly sliced red bell pepper
1 C thinly sliced yellow bell pepper
1/2 C thinly sliced shallots (about 1 large)
1 1/2 t chopped fresh rosemary
1 C fat-free, less-sodium chicken broth
1 T balsamic vinegar
1. Preheat oven to 450.
2. Heat a large skillet over med-high heat. Combine 1/2 t salt, fennel seeds, 1/4 t black pepper, garlic powder, and oregano. Brush chicken with 1/1/2 t oil, sprinkle spice rub over chicken. Add 1 1/2 t oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 min. Arrange chicken in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 10 min or until done.
3. Heat remaining olive oil over med-high heat. Add bell peppers, shallots, and rosemar; saute 3 min. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 min. Increase heat to med-high. Stir in vinegar, 1/4 t salt, and 1/4 t pepper; cook e min, stirring frequently. Serve bell pepper mix over chicken.
Yield: 4 servings.
For mascarpone mashed potatoes:
Place 1 1/2 lb cubed peeled Yukon gold potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat, and simmer 15 min or until tender.
Drain; return to pan. Add 1/3 cup 2% milk, 3 T mascarpone cheese, and 1/2 t salt. Mash to desired consistency.
3/4 t salt, divided
3/4 t fennel seeds, crushed
1/2 t black pepper, divided
1/4 t garlic powder
1/4 t dried oregano
4 6 oz skinless, boneless chicken breasts
2 T olive oil, divided
Cooking spray
2 C thinly sliced red bell pepper
1 C thinly sliced yellow bell pepper
1/2 C thinly sliced shallots (about 1 large)
1 1/2 t chopped fresh rosemary
1 C fat-free, less-sodium chicken broth
1 T balsamic vinegar
1. Preheat oven to 450.
2. Heat a large skillet over med-high heat. Combine 1/2 t salt, fennel seeds, 1/4 t black pepper, garlic powder, and oregano. Brush chicken with 1/1/2 t oil, sprinkle spice rub over chicken. Add 1 1/2 t oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 min. Arrange chicken in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 10 min or until done.
3. Heat remaining olive oil over med-high heat. Add bell peppers, shallots, and rosemar; saute 3 min. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 min. Increase heat to med-high. Stir in vinegar, 1/4 t salt, and 1/4 t pepper; cook e min, stirring frequently. Serve bell pepper mix over chicken.
Yield: 4 servings.
For mascarpone mashed potatoes:
Place 1 1/2 lb cubed peeled Yukon gold potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat, and simmer 15 min or until tender.
Drain; return to pan. Add 1/3 cup 2% milk, 3 T mascarpone cheese, and 1/2 t salt. Mash to desired consistency.
Garlic-Ginger Shrimp Stir Fry
from Cooking light.
1 1/4 lbs large shrimp, peeled and deveined
1 t salt
1 T dark sesame oil
1 1/2 T minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 C coarsely chopped red bell pepper
3 T Shaoxing (Chinese rice wine) or dry sherry
2 T rice vinegar
1 C organe sections (about 2 large oranges)
3 C hot cooked short-grain rice
1 C cut green onions
1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over med-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 min. Add bell pepper, stir-fry 2 min. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
Yield: 4 servings.
1 1/4 lbs large shrimp, peeled and deveined
1 t salt
1 T dark sesame oil
1 1/2 T minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 C coarsely chopped red bell pepper
3 T Shaoxing (Chinese rice wine) or dry sherry
2 T rice vinegar
1 C organe sections (about 2 large oranges)
3 C hot cooked short-grain rice
1 C cut green onions
1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over med-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 min. Add bell pepper, stir-fry 2 min. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
Yield: 4 servings.
Bell Pepper, Tomato, Cucumber, and Grilled Bread Sald
from Cooking Light
4 1 oz slices day-old country-style bread
4 C coarsely chopped tomatoes (about 1.5 lbs)
1 cup finely chopped red onion
3/4 C chopped yellow bell pepper
3/4 C chopped orange bell pepper
1/2 C torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
1/4 C red wine vinegar
1/2 t freshly ground black pepper
1/4 t salt
2 garlic clvoes, minced
1/4 C extra-virgin olive oil
1. Prepare grill to med-high heat.
2. Place bread slices on grill rack; grill 1 min on each side or until golden brown with grill marks. Remove from grill; tear into 1 inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Yield: 6 servings.
4 1 oz slices day-old country-style bread
4 C coarsely chopped tomatoes (about 1.5 lbs)
1 cup finely chopped red onion
3/4 C chopped yellow bell pepper
3/4 C chopped orange bell pepper
1/2 C torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
1/4 C red wine vinegar
1/2 t freshly ground black pepper
1/4 t salt
2 garlic clvoes, minced
1/4 C extra-virgin olive oil
1. Prepare grill to med-high heat.
2. Place bread slices on grill rack; grill 1 min on each side or until golden brown with grill marks. Remove from grill; tear into 1 inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Yield: 6 servings.
Grilled Halibut with Peach and Pepper Salsa
from Cooking Light
Salsa:
2 1/2 C coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 cups chopped red bell pepper (about 1 large pepper)
1/2 C thinly sliced green onions
1/2 C chopped fresh arugula
1/3 C fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish: 2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 6 oz skinless halibut fillets
1/2 t salt
1/2 t freshly ground black pepper
Cooking spray
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 min before serving. 2. Prepare grill to med-high heat.
3. To prepare fish, combine 2 T juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mix; turn to coat. Cover and let stand 15 min.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 min on each side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings.
Salsa:
2 1/2 C coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 cups chopped red bell pepper (about 1 large pepper)
1/2 C thinly sliced green onions
1/2 C chopped fresh arugula
1/3 C fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish: 2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 6 oz skinless halibut fillets
1/2 t salt
1/2 t freshly ground black pepper
Cooking spray
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 min before serving. 2. Prepare grill to med-high heat.
3. To prepare fish, combine 2 T juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mix; turn to coat. Cover and let stand 15 min.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 min on each side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings.
Thai Red Curry Shrimp with Ginger Garlic Green Beans
from Cooking Light
1 3/4 cups water
1 cup uncooked jasmine rice
2 t butter
1/4 t kosher salt
Cooking spray
1 1/4 lb large shrimp, peeled and deveined
1 14 oz can light coconut milk
1 T red curry paste
1 1/2 T fish sauce
4 t dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 t fresh lime juice
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to med-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 C rice onto each of 4 plates; top each with 1 cup shrimp mix. Yield: 4 servings.
Ginger-garlic beans:
Cook 12 oz trimmed green beans in boilin gwater 5 min or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat 1 t canola oil in a large skillet over med-high heat. Add 2 t minced peeled fresh ginger and 1 t minced garlic; saute 1 min. Add beans, 1/4 t salt, and 1/4 t black pepper. Cook 2 min or until heated.
1 3/4 cups water
1 cup uncooked jasmine rice
2 t butter
1/4 t kosher salt
Cooking spray
1 1/4 lb large shrimp, peeled and deveined
1 14 oz can light coconut milk
1 T red curry paste
1 1/2 T fish sauce
4 t dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 t fresh lime juice
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to med-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 C rice onto each of 4 plates; top each with 1 cup shrimp mix. Yield: 4 servings.
Ginger-garlic beans:
Cook 12 oz trimmed green beans in boilin gwater 5 min or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat 1 t canola oil in a large skillet over med-high heat. Add 2 t minced peeled fresh ginger and 1 t minced garlic; saute 1 min. Add beans, 1/4 t salt, and 1/4 t black pepper. Cook 2 min or until heated.
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