Category Archives: Recipes

Recipes

Tomatillo Salsa

Leave a comment

Ingredients:

  • 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped cilantro

Directions:Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

Recipes

Chipotle Chicken and Rice

Leave a comment

Ingredients:

  • 1 tsp olive oil
  • 1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2″ chunks
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice
  • 1 chipotle in adobo, chopped
  • 1 can (8 oz.) tomato sauce
  • 1 cup water
  • 12 pimiento-stuffed olives, chopped
  • 1 cup frozen peas

Directions:

  1. Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
  2. Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, abou 20 minutes. Stir in the peas and heat through.

Makes 6 servings

Per serving (1 cup): 306 cal; 6 g fat; 2 g sat. fat; 54 mg chol; 615 mg sodium; 37 g carb; 3 g fiber; 20 g prot; 41 mg calc. POINTS: 6

From Weight Watchers Take-Out Tonight

Recipes

Cincinnati Chili

Leave a comment

Ingredients:

  • 1 large onion chopped
  • 1 1/4 pound lean ground turkey
  • 2 cloves garlic, minced
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • 1/4 teaspoon red (cayenne) pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
  • 1 (15-ounce) can tomato sauce (can add more from a second can if preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 cup chicken broth, separated
  • 1 (16-ounce) package uncooked dried spaghetti pasta

Toppings (see below)

Directions:

In a large frying pan over medium-high heat, add olive oil to a dutch oven and saute onion, until soft, about 5 minutes. Add garlic and saute for an additional 2 minutes. Remove onion and garlic from the pan.

Add ground turkey to the pan and add about 1/2 cup of chicken broth, stirring until the mixture forms a smooth paste. Mixture will begin to separate as it cooks. When mostly brown, drain and add the onion and garlic back to the pan. Add chili powder, allspice, cinnamon, cumin, cloves, cayene pepper, salt, unsweetened cocoa to the pan, and stir until the spice mixture has been blended. Add the tomato sauce, tomato paste, worcestershire sauce, cider vinegar, and another half cup or so of chicken broth. Reduce heat to low and simmer, slightly covered, 1 1/2 hours, adding more broth if it ever starts to get too dry. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers can be served in a separate container on the side.

Cincinnati chili is typical ordered by number, Two, Three, Four, or Five Way:

  • Two-Way Chili: Chili served on spaghetti
  • Three-Way Chili: Additionally topped with shredded Cheddar cheese
  • Four-Way Chili: Additionally topped with chopped onions
  • Five-Way Chili: Additionally topped with kidney beans

Makes 6 to 8 servings.

Toppings:

  • Oyster Crackers
  • Shredded Cheddar Cheese
  • Chopped Onion
  • Kidney Beans (16-ounce) can
Recipes

Teriyaki Halibut Filets

Leave a comment

From Cooking Light

Ingredients

  • 1/2 cup pineapple juice
  • 3 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon honey
  • 3/4 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons seasoned breadcrumbs
  • 4 (6-ounce) halibut fillets, skinned (1 inch thick)
  • 1 tablespoon vegetable oil

Preparation

Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.

Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat; set aside.

Heat oil in a large nonstick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork. Remove halibut from skillet; set aside, and keep warm.

Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut.

Yield

4 servings (serving size: 1 halibut fillet and 2 tablespoons sauce)

Nutritional Information

CALORIES 280(24% from fat); FAT 7.4g (sat 1.2g,mono 2.1g,poly 3.1g); PROTEIN 36.9g; CHOLESTEROL 80mg; CALCIUM 96mg; SODIUM 304mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 14.1g

Recipes

Channa Masala

Leave a comment

Channa MasalaIngredients:

  • 2 cans chickpeas – rinsed
  • 1 14.5 oz can diced tomatoes
  • 1 large onion chopped into long thin strips
  • 3 medium potatoes, peeled and chopped into bite-sized chunks
  • 1 Tablespoon finely diced ginger
  • 1 Tablespoon finely diced garlic
  • 1 Jalapeno, diced
  • 2 teaspoons salt
  • 2 teaspoons ground corianger
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon onion seeds
  • Several tablespoons cilantro

Continue reading Channa Masala →

Recipes

Anytime Balsamic Shrimp

Leave a comment
  • 1½ pounds large uncooked shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/4 cup “tradizionale” Balsamic Vinegar or Faux Aged Balsamic Vinegar (see recipe below)
  • Fleur de Sel, sea salt, or coarse salt to taste*
  • 1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish

* This is a good place to use the wonderful Fleur de Sel salt.

Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour. Heat a skillet large enough to hold the shrimp and when it’s hot, add the butter. When the butter sizzles, add the shrimp.

Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.

Reduce heat to low; add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they’re coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.

Makes 4 to 6 servings.

From What’s Cooking America

Recipes

Faux Aged Balsamic Vinegar

Leave a comment

Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don’t have it in your pantry – chefs have learned to do as the Italians so – reduce your balsamic vinegar with a little brown sugar. It’s a good second.

  • 1/2 cup Balsamic Vinegar, commercial grade
  • 2 tablespoons light brown sugar

In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer and reduce the vinegar for approximately 4 minutes until thickened and reduce by 1/2. Add the brown sugar and simmer an additional 2 minutes longer.Makes 1/4 cup

Recipes

Lime-Cilantro Shrimp

Leave a comment

From Weight Watchers. Points: 6

Ingredients

  • 1 tsp olive oil
  • 1/4 tsp cilantro dried
  • 1 Tbsp fresh lime juice
  • 1 Tbsp vinegar balsamic
  • 2 cup mixed greens
  • 5 oz cooked shrimp cleaned
  • 1/2 cup canned water chestnuts thinly sliced
  • 3 oz high-fiber roll(s)

Instructions Combine oil, cilantro, lime juice and vinegar, set aside. Place greens, shrimp and waterchestnuts in a bowl. Toss with dressing and enjoy with roll.

Recipes

Mexican Black Bean Sausage Chili

Leave a comment

Sausage:

  • 1 1/2 tablespoons Hungarian sweet paprika
  • 2 tablespoons minced garlic
  • 3 tablespoons dry red wine
  • 2 tablespoons sherry vinegar
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Dash of kosher salt
  • 1 2/4 pound ground turkey breast

Chili:

  • 2 tablespoons olive oil
  • 2 cups diced onion (about 2 medium)
  • 1 tablespoon ground cumin
  • 1 tablespoon finely minced garlic
  • 2 teaspoons dried oregano
  • 3 canned chipotle chiles in adobo sauce, minced
  • 4 (15-ounce) cans black beans, rinsed and drained, divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 3 cups water
  • 2 (14.5-ounce) cans no salt-added diced tomatoes, drained
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup very finely chopped cilantro, divided
  • Low-fat sour cream (optional)
  • Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Yield: 6 servings

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g

Cooking Light, JANUARY 2006

Recipes

Jalapeno Cornbread

Leave a comment

Recipe by Emerill Lagasse

Ingredients needed:

  • 1 tablespoon plus 1/4 cup vegetable oil
  • 1 cup fresh sweet corn kernels (from 1 small ear)
  • 1 1/2 cups milk
  • 1 1/2 teaspoons salt
  • 1/4 cup minced red bell pepper
  • 2 tablespoons minced seeded fresh jalapeño
  • 2 tablespoons sugar
  • 1 cup yellow cornmeal
  • 1 cup bleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs

Preheat the oven to 425°F. Grease a 12-mold muffin tin with 1 tablespoon of the vegetable oil.

In a large saucepan over medium-high heat, combine 1 cup of the milk, the corn, and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for 15 minutes. Remove from the heat. Add the bell pepper and jalapeño.

In a large mixing bowl, combine the sugar, cornmeal, flour, the remaining 1 teaspoon salt, and the baking powder. Mix well. Add the remaining 1/4 cup vegetable oil, the remaining 1/2 cup milk, the eggs, and the corn mixture. Mix well.

Spoon a heaping 1/4 cup of batter into each muffin tin and bake until lightly golden, 20 to 25 minutes or until golden brown. Remove from the oven and cool for 3 minutes, then remove from the muffin tins and serve warm.

Yield: 1 dozen muffins