Wednesday, January 9, 2013

National Soup Month - Tuscan Style Potato Soup

PRE-STORY:
It’s National Soup Month, and I am trying to cut calories.    I got a Cooking Light cookbook a couple years ago and decided to dust it off.  It had a wonderful section on slimming down creamy soups.
DISH: Soup
ACTIVE TIME:  ~40 minutes                     TOTAL TIME:  ~60 Minutes
·        2 heads garlic – used 1
·        2 1/2 tablespoons olive oil, divided – used 1 ¼
·        2 cups finely chopped onion, divided – used 1
·        freshly ground black pepper
·        salt
·        2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups) – used a little over a lb
·        4 cups fat-free, less-sodium chicken broth – used 2
·        1 cup half-and-half – used ½ C fat-free half-and-half
·        4 ounces pecorino Romano cheese, divided – used 2 oz +
·        6 ounces hot Italian sausage, casings removed – used 3 oz hot Italian turkey sausage
·        1 ounce pancetta, finely chopped
·        1 cup chopped kale
·        1/4 cup fresh sage leaves
·        2 tablespoons pine nuts, toasted – used 1
Preparation:
1.      Preheat oven to 400°.

2.     Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head and a sprinkle of salt; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.  Do this first, then start prepping everything else so this is done/cooled in time to add to potato mix.

3.     Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 3/4 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Add roasted garlic to mix.  Mash potatoes with a potato masher in the pan.  Stir in half-and-half. Finely grate cheese to yield 1/4 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.

4.     Towards the end of the potatoes cooking, heat 1/2 teaspoons oil in a large skillet over medium heat. Add remaining onion; sauté for 6 minutes, stirring frequently. Stir in salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.

5.     While potatoes are cooking, cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese. Combine kale, reserved cooking liquid add a tablespoon at a time, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined.

6.     Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture. Drizzle each serving with about 4 teaspoons kale mixture.

SERVES / NUTRITIONAL INFORMATION: 
Serves 6
Calories: 456, Fat: 23.2g, Saturated fat: 9.2g, Protein: 18.3g , Carbohydrate: 43.8g , Fiber: 4.2g
RATING/DIFFICULTY: 
Just Tri
SERVED WITH: 
Broiled toast - Lite bread spread with pesto mix and grated cheese and mixed green salad
FINAL NOTES:    
This soup was incredible.  Next time I would eliminate the pancetta, not needed, the sausage is plenty and I would process the pesto starting with a tablespoon of the water and a tablespoon of oil then add the water as needed.  My pesto was a little too liquidy and I had to add nuts and cheese which just adds fat.  Make sure you read the recipe first and figure out the timing.  This can be done in less than an hour.

Sunday, July 1, 2012

Quick Steak Fajitas - It's What's For Dinner

PRE-STORY:
We had one leftover NY Strip, darn economy packs, so I had to come up with something.  When all else fails, go Mexican!

DISH: Fajita

SOURCE/ADAPTED FROM: Voices in my head

ACTIVE TIME: ~15 minutes TOTAL TIME: ~30 Minutes
INGREDIENTS:

  • Juice of two limes
  • Juice of one orange (go to Wegman's, get their juicing oranges!)
  • 1 tsp cumin
  • 1 packet Sauzon
  • 1 garlic cloves, diced
  • 1 jalepeno, diced
  • 1/4 red onion
  • 1/2 red bell pepper, diced
  • 1 NY Strip (or whatever steak you have on hand, we had an extra)
  • 1 can black beans
  • EVOO
  • 1/2 C fat-free Mexican cheese blend
  • 1/4 C fat-free plain greek yogurt (I use this instead of sour cream)
  • 1/2 Avocado (or the whole darn thing, whoever heard of leftover avocado)
  • Whole Wheat Tortillas
Juice the limes and orange into a bowl.  Add the cumin, garlic cloves, jalepeno, red onion to the bowl.  Slice beef into bite size pieces - add to bowl.  Let sit 10-30 minutes.  Heat 1 Tbs EVOO  in a large skillet, add beef.  When it starts browning, add some of the marinade to the pan.  Heat for ~ 3 minutes.  When you flip the meat, add the bell pepper and black beans to the pot.  Add rmainder of the sauce.  Simmer for ~10 minutes.


While that is cooking, smoosh the avocado and yogurt together.  Smear on heated tortillas, top with meat/bean mixture and Mexican cheese blend.  Roll burrito style.

SERVES / NUTRITIONAL INFORMATION:

Two

RATING/DIFFICULTY:

Really Good / Easy Peasy

SERVED WITH:

The joy of Mexican food - it's all in there!

FINAL NOTES:

Nice easy weekday meal - any meat will do, or veggies for that matter.  Add salsa to spice it up if desired. 

Burger Friday - Cajun Turkey Burger


PRE-STORY I'm making Gumbo and N'Orlean's Red Beans and Rice (completely different from my regular Puerto Rican Beans/Rice) so I had Cajun ingredients on-hand and decided to just make something up.  

DISH: Turkey Burger

SOURCE/ADAPTED FROM: The voices in my head that say "try this, it'll be good".

ACTIVE TIME: ~20 minutes TOTAL TIME: ~30 Minutes



  •  1 pound ground turkey
  •  1 link Andouille Sausage, diced
  •  1/4 C Diced Onion
  •  1/4 C Diced Celery
  •  1/4 C Diced Bell Pepper
  •  1/4 C Vegetable oil
  •  3 Kaiser Rolls 
  •  Dash of Salt
  •  Dash of Cayenne Pepper
  •  Dash of Emeril's Essence Seasoning
  •  1 clove garlic, grated
  •  Splash of garlic flavored olive oil
  •  Kosher salt and freshly ground pepper

    Heat the grill.  Saute the onion, celery, bell pepper, and garlic over medium heat for ~5 minutes.  Remove from heat, set aside to cool slightly.

    Mix turkey, andouille saussage, salt, cayenne, and olive oil, and Essence together.  Add onion, celery, bell pepper, and garlic mixture.  Form into three 1/2-inch-thick patties in a large patty maker.  Don't forget the thumb print I talked about in the last two burger recipes.   

    Grill the burgers 6 minutes a side, start with thumb indention up. 

    SERVES / NUTRITIONAL INFORMATION:

    We had J so this made three servings.  They weren't as big as the last couple weeks. 
    RATING/DIFFICULTY:

    Really Good / Easy Peasy

    SERVED WITH:

    Zataran's Dirty Rice with diced Andouille.

    FINAL NOTES:
    I'm not a spicy food fan, but this could have been kicked up a notch.  I'd recommend more cayenne or we used Ragin Cajun Garlic Sauce (I'm trying to order on-line, if I can, I'll post a link).  Next time, I'd put it in the meat pre-cooking. 

    Monday, June 25, 2012

    Burger Friday - Turkey-Pepperoni Burger


    PRE-STORY:

    Friday Burger just so happened to come right after I got my Food Network magazine.  They had this recipe, so I had to modify it.

    DISH: Turkey Burger


    ACTIVE TIME: ~20 minutes TOTAL TIME: ~30 Minutes


    •  1 1/4 pounds ground turkey – used 1 lb
    •  1/4 pound sliced pepperoni, chopped (about 1 cup) – only used ½ Cup
    •  1 large sprig rosemary or sage, leaves only, chopped – used rosemary
    •  1 clove garlic, grated
    •  Splash of garlic flavored olive oil
    •  Kosher salt and freshly ground pepper
    •  Added 4 small diced mozzarella balls
    •  1/3 cup mayonnaise – used light mayo
    •  1/2 cup chopped fresh parsley and/or basil – used basil
    •  1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
    •  8 slices provolone cheese – only 2 slices
    •  Added one red carmelized onion
    •  4 onion rolls, split – used Kaiser rolls
    • 4 slices beefsteak tomato – 1 tomato per person
    • Lettuce leaves, for serving - skipped

    Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four two 1/2-inch-thick patties by using a large patty maker. Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!). Set burgers aside while heating the grill.

    Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.  Because it was a red onion, I added slightly more brown sugar.

    Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. While onions are finishing caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.  Add provolone cheese in the last minute of cooking.
    Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.

    Toast the buns cut-side down in the skillet, then remove from the pan and spread both sides of the buns with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.

    I don’t like tomatoes on my burger so I just sliced the tomatoes and sprinkled with salt, some garlic flavored olive oil, and fresh sliced basil.

    SERVES / NUTRITIONAL INFORMATION:

    My version serves 2 – They were really big burgers.  There was plenty of mayo mix left over and I used that on our turkey/ham sandwiches for Saturday lunch.

    RATING/DIFFICULTY:

    Fantabulous / Easy Peasy

    SERVED WITH:

    Wine and sliced tomatoes

    FINAL NOTES:

    I thought last week’s bison burger was good, this one may have been better.  The pepperoni, olive oil, and mozzarella kept the turkey very moist and the mayo mix was fantastic!  Don’t tell Dude it was light mayo though!

    Friday, June 22, 2012

    Burger Friday – Bison Burger with Carmelized Onion, Gruyere, and Boursin Cheese & Avocado Spread

    PRE-STORY:
    Come Summer, certain traditions pop-up.  Ribs on Sunday, BLT’s once a week, and Burgers on Friday.    As I started to think about tonight's creation, I thought I'd post last week's delicacy.
    DISH: Bison Burger
    SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together
    ACTIVE TIME:  ~20 minutes                     TOTAL TIME:  ~30 Minutes
    • 1 lb Ground Bison
    • ¼ Cup Gruyere cheese, shredded
    • EVOO
    • Salt
    • Oregano
    • ½ round of Boursin Cheese (used Shallot & Chive)
    • ½ Avocado
    • 1 sweet onion, sliced
    • Lettuce (used Baby Romaine)
    • Tomato, sliced
    • 2 Kaiser Rolls, toasted (any bun will do)
    In a large bowl, mix ground bison, splash of EVOO, salt, pepper, oregano, and shredded gruyere.  Use a large patty maker, and make two perfectly round ½ inch thick burgers.  Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!).  Set burgers aside while heating the grill.
    Caramelize the onions (my method that may not be the correct way to do it, but it seems to work):  Heat some EVOO in a large skillet over medium heat.  Add sliced onion and a sprinkling of salt.  Brown the onion for about 5 minutes.  Add a tiny bit of butter (or substitute).  Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally.  Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!).  Simmer for another 5 minutes.  Remove from heat, set aside.
    While onions are caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.
    While burgers are grilling, smoosh together ½ round of Boursin cheese and avocado.  Set aside (or start snacking on it, but leave enough to spread on the buns).
    Toast buns on top rack of the grill during last 5 minutes of burgers grilling.
    Smear Cheese/Avocado mix on both sides of the buns, top with burger, onions, lettuce, and tomato.
    SERVES / NUTRITIONAL INFORMATION
    Serves 2 - These are HUGE burgers so we didn’t do sides and we were stuffed (may also be because of the snacking).  Also, technically, there should be plenty of leftover cheese/avocado mix, but between the snacking (with pita chips) and “tasting” to make sure it tasted right, I can neither confirm or deny that we ate it all.
    RATING/DIFFICULTY: 
    Fantabulous / Easy Peasy
    SERVED WITH: 
    Wine or Beer, I can’t remember.  It was a week ago!
    FINAL NOTES:    
    It’s a burger, there are so many variations, and this is just one week’s creation.  I wouldn’t have changed a thing!

    Friday, June 15, 2012

    Gruyere and Vegetable Stuffed Chicken Breasts over Mashed Polenta

    PRE-STORY:
    I had leftover gruyere, zucchini, sweet onion and some fresh kale from the garden so I made this up as I went along.


    DISH: Chicken


    SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together


    ACTIVE TIME: ~30 minutes TOTAL TIME: ~45 Minutes

    2 boneless/skinless Chicken Breasts, pounded to 1/4 inch thickness
    1 sweet onion, sliced
    1 yellow Squash, 1 Green Squash – diced into really small pieces
    1 head of kale, stems removed and torn into small pieces
    ½ Cup Gruyere cheese, shredded
    1 Tube Polenta (any flavor, I used Italian Herb)
    ¼ Cup Low Sodium Chicken Broth
    EVOO
    Butter (or butter substitute)
    Salt
    Sugar


    Preheat oven to 350. Pound out the chicken, set aside. Shred the cheese, set aside.


    Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.


    Add EVOO and a tiny bit of butter to same pan used for the onions. Increase heat to medium. Add zucchini and kale. Add a splash of chicken broth to deglaze the pan. Heat, stirring occasionally, for about 5 minutes. Remove from heat and set aside.


    Stuff each chicken breast with cheese, a spoonful of onion, and a spoonful of the vegetable mixture (put remaining vegetables/onion in the pan they were cooked in (should still be warm) and cover to keep warm). Roll up chicken and hold together with toothpicks. Sprinkle any remaining cheese on top. Cook in oven 20 – 25 minutes, until cooked through. Broil for 4 minutes to melt the cheese before serving.


    While chicken is cooking, smoosh (it’s a word, trust me) the tube of polenta in a medium sauce pan. Add a big splash (a little less than ¼ cup) of chicken broth to polenta. Add sprinkling of salt. Heat through, and continue smooshing. Reduce heat to low and cover.


    To serve, put a big spoonful of polenta on a plate, top with leftover veggie/onion mix.


    SERVES / NUTRITIONAL INFORMATION:


    Serves 2 (There may be polenta left over, unless you live in my house)


    RATING/DIFFICULTY:


    Easy Peasy


    SERVED WITH:


    Wine


    FINAL NOTES:


    I realized after I served this that I didn’t season the chicken. And really, the only seasoning I used throughout the dish was salt. I called the flavor "tastefully bland", in other words I knew it could be better with additional seasoning but it was really, really good without. Your call on what seasonings to add.

    Monday, May 14, 2012

    Chicken with Italian Beans and Greens - It's What's For Dinner!

    PRE-STORY:  I'm looking for more meals with less carbs since I don't seem to exercise anymore...ever.

    DISH: Chicken

    SOURCE/ADAPTED FROM: Personal Recipe

    PREP TIME:  ~10 minutes   COOK TIME:  20 minutes
    • 2 Chicken Breasts (Italian seasoned if you are lucky enough to live next to Wegmans) - flattened to even thickness
    • Extra Virgin Olive Oil
    • 1 Small Sweet Onion - diced
    • 2 clove Garlic, minced
    • 1/4 Cup Low Sodium Chicken Broth
    • 3+ Cups Arugula, or Kale, or Spinach, or whatever Greens you feel like having
    • 1 Can Garbanzo Beans, drained and rinsed
    • 1 Can Italian Flavored Diced Tomatoes (Garlic Oregano) - or 2 fresh tomatoes diced
    • 1 Tbs Fresh Oregano - minced
    • 1/2 Tbs Fresh Rosemary - minced
    • Coarse salt, pepper, plus any other seasoning you like

    Heat EVOO in medium skillet over Medium heat.  Add Onion and saute ~3 minutes.  Add Garlic and saute ~3 minutes.  Add chicken broth and scrape up any brown bits.  Add greens, beans, tomatoes, herbs, and salt.  Heat ~ 3 minutes.  Reduce heat to low.  While this is simmering, grill Chicken ~5 minutes a side. 

    Serve Chicken with beans/veggie mixture on top.

    SERVES / NUTRITIONAL INFORMATION: Serves 2
    Calories: I don't know but it seems relatively healthy.

    RATING/DIFFICULTY:  3 Good but Needs Tweakin!!!  Easy Peasy

    SERVED WITH:  It's a one-dish meal!

    FINAL NOTES:  I would add more garlic next time and mash up half of the beans.  I used arugula and think I would prefer kale or spinach.  I did not drain the tomatoes and I think I will next time - it was a little too tomato-y for me.  This is such an easy and versatile recipe and takes less than a half hour!