Pre-Story:
My South Mountain Veggies delivery included beets and I have never cooked a beet in my life. We had friends coming over so I found this recipe interesting. See final notes to see the changes I made when I made it for my Father’s Day Brunch.
SOURCE/ADAPTED FROM: www.epicurious.com - Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese, Bon Appetit, August 1996
ACTIVE TIME: 30 min-ish TOTAL TIME: 40-50ish min
INGREDIENTS:
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large red onion, cut into 3/4-inch-thick rounds
• 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise – didn’t peel them and they tasted fine
• 3 small zucchini, each cut lengthwise into 4 slices
• 2 Japanese Eggplants – I don’t know if baby eggplants are the same thing, but that’s what I used.
• 2 large red bell peppers, cut into 2-inch-wide strips
• 6 slices country-style-French bread
• Additional olive oil
• 10 cups mixed baby greens
• 4 large tomatoes, sliced
• 3 Tbs chopped fresh basil
• 2 Tbs chopped fresh chives or green onions - used chives from my herb garden
• 1 tablespoon chopped fresh majoram – - used thyme from my herb garden
• 3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
• 1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces) - used but it didn't add anything really
• 3/4 cup brine-cured black olives (such as Kalamanta) - chopped
INSTRUCTIONS:
Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend (I added some of the fresh herbs to the oil/vinegar mixture).
Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper.
Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) I grilled each vegetable separately since the timing varied. I also cooked them on a grill pan for easier flipping. Once cooked, I cut them into bite size chunks.
Brush bread with additional olive oil; sprinkle with pepper (you guessed it, no pepper - YUCK! In the future I'd rub the bread with a garlic clove but one of our guests hates garlic (freak!)). Grill bread until beginning to brown, about 2 minutes per side.
Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.
SERVES / NUTRITIONAL INFORMATION:
Serves: 6 very large servings
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Just Tri
SERVED WITH:
Dude’s Incredible Ribs and Strawberry Rhubarb Pie
FINAL NOTES: This was so good the first time, I made it as part of my Father’s Day Brunch. Because we were having so much other food I cut the veggies down to just zucchini, red onion, and red bell pepper and still served over greens with tomatoes, goat cheese, olives and fresh herbs. I did not serve it with bread this time, only because I forgot to make it.
This is an incredibly versatile recipe and mighty tasty! It also makes a lovely presentation! I gave the difficulty rating just based on the time required to grill the veggies.
Sunday, June 19, 2011
Chard and Salami Frittata
Pre-Story: We now get fresh vegetable delivered from South Mountain Veggies. I like it because it makes me try new things. This weeks “new item” was Swiss Chard. Since I was making brunch for Father’s Day, this recipe caught my eye.
SOURCE/ADAPTED FROM: www.epicurious.com - Chard and Salami Frittata, Bon Appetit, August 2007, Molly Stevens
ACTIVE TIME: 20 min-ish TOTAL TIME: 30 min
INGREDIENTS:
• 6 large eggs – used 8
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided - used a Parmasan/Pecorino/Romano mix
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2 ounces thinly sliced Italian Genoa salami - used thinly sliced Prosciutto instead, cut into 1/2-inch pieces (about 2/3 cup)
• 1 garlic clove, minced
• Added 1/2 C sliced Mushrooms
INSTRUCTIONS:
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. I eyeballed the cheese and only added 3 twists of the pepper grinder.
Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Add sliced mushrooms. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add prosciutto and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute (actually took about 3 minutes). Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
SERVES / NUTRITIONAL INFORMATION:
Serves: 6-8 as appetizer, 4 as main course
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Pork Loin, Roasted Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Goat Cheese.
FINAL NOTES:
I made this as part of a Father’s Day Brunch for Dude, his dad, sister, and brother-in-law. I thought it was good and could see making it for a quick dinner. I don’t see making this for guests unless it was a brunch then I’d probably still tweak some things, i.e. add spices, more vegetables, etc. Definitely a tweakable recipe!
SOURCE/ADAPTED FROM: www.epicurious.com - Chard and Salami Frittata, Bon Appetit, August 2007, Molly Stevens
ACTIVE TIME: 20 min-ish TOTAL TIME: 30 min
INGREDIENTS:
• 6 large eggs – used 8
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided - used a Parmasan/Pecorino/Romano mix
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2 ounces thinly sliced Italian Genoa salami - used thinly sliced Prosciutto instead, cut into 1/2-inch pieces (about 2/3 cup)
• 1 garlic clove, minced
• Added 1/2 C sliced Mushrooms
INSTRUCTIONS:
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. I eyeballed the cheese and only added 3 twists of the pepper grinder.
Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Add sliced mushrooms. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add prosciutto and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute (actually took about 3 minutes). Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
SERVES / NUTRITIONAL INFORMATION:
Serves: 6-8 as appetizer, 4 as main course
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Pork Loin, Roasted Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Goat Cheese.
FINAL NOTES:
I made this as part of a Father’s Day Brunch for Dude, his dad, sister, and brother-in-law. I thought it was good and could see making it for a quick dinner. I don’t see making this for guests unless it was a brunch then I’d probably still tweak some things, i.e. add spices, more vegetables, etc. Definitely a tweakable recipe!
Roasted Cod on Large Garlic Croutons
SOURCE/ADAPTED FROM: epicurious.com - Roasted Cod on Large Garlic Croutons
ACTIVE TIME: 15 min TOTAL TIME: 20 min
INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped
INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH: White Wine
FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!
ACTIVE TIME: 15 min TOTAL TIME: 20 min
INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped
INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH: White Wine
FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!
Sunday, April 24, 2011
Salmon & Vegetable Skewers over Brown Rice
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS:
2 Cups Brown Rice - I love the Minute Ready to Serve Brown Rice – 60 seconds, one serving done!
4 4oz Wild Caught Salmon Fillets (1 lb total), cubed – used 2 4oz fillets
1 White Onion, cut into square pieces, about ½ inch in diameter – used half
1 Zucchini, sliced into ¼ inch pieces
8 oz whole White Mushrooms
Olive Oil cooking spray
Juice 1 Lemon
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
EQUIPMENT:
Metal or wooden skewers 6 – 8 inches in length (if using wooden skewers soak them in water for 20 minutes prior to use).
INSTRUCTIONS:
Cook rice according to package directions. Set aside.
Preheat broiler to high. Thread salmon and vegetable onto separate skewers, filling 4 skewers of each (1 fillet of salmon per fish skewer and about ½ cup vegetables per veggie skewer). Mist salmon and vegetables with cooking spray, then brush with lemon juice and sprinkle with salt and pepper and parsley.
Broil skewers at least 2 – 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve, place 1 salmon skewer and 1 vegetable skewer over ½ cup rice.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 540; Fat 10 g (Saturated 1.5 g); Cholesterol 60 mg; Sodium 135 mg; Carbohydrate 79 g; Fiber 7 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Brown Rice
FINAL NOTES:
Really nothing special about this but very versatile. You can play with the herbs, just about anything would work. You can also play with the the vegetables – use bell peppers, potatoes, asparagus, etc.
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS:
2 Cups Brown Rice - I love the Minute Ready to Serve Brown Rice – 60 seconds, one serving done!
4 4oz Wild Caught Salmon Fillets (1 lb total), cubed – used 2 4oz fillets
1 White Onion, cut into square pieces, about ½ inch in diameter – used half
1 Zucchini, sliced into ¼ inch pieces
8 oz whole White Mushrooms
Olive Oil cooking spray
Juice 1 Lemon
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
EQUIPMENT:
Metal or wooden skewers 6 – 8 inches in length (if using wooden skewers soak them in water for 20 minutes prior to use).
INSTRUCTIONS:
Cook rice according to package directions. Set aside.
Preheat broiler to high. Thread salmon and vegetable onto separate skewers, filling 4 skewers of each (1 fillet of salmon per fish skewer and about ½ cup vegetables per veggie skewer). Mist salmon and vegetables with cooking spray, then brush with lemon juice and sprinkle with salt and pepper and parsley.
Broil skewers at least 2 – 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve, place 1 salmon skewer and 1 vegetable skewer over ½ cup rice.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 540; Fat 10 g (Saturated 1.5 g); Cholesterol 60 mg; Sodium 135 mg; Carbohydrate 79 g; Fiber 7 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Brown Rice
FINAL NOTES:
Really nothing special about this but very versatile. You can play with the herbs, just about anything would work. You can also play with the the vegetables – use bell peppers, potatoes, asparagus, etc.
Tuna Nicoise Stovetop Casserole
PRE-STORY: This is an easy after work full of “good for you” ingredients. It wasn’t on my original list of things to make from this magazine but I don’t know how I missed it.
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray
INSTRUCTIONS:
Cook couscous according to package directions.
Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.
SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Didn’t need to add anything – it was all in there!
FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray
INSTRUCTIONS:
Cook couscous according to package directions.
Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.
SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Didn’t need to add anything – it was all in there!
FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.
Saturday, April 23, 2011
Broiled Tofu (Salmon) with Rosemary and Mushrooms
PRE-STORY: Finally catching up with my March cooking…it is the end of April and all. This recipe is for broiled tofu but getting Dude to eat tofu would be like me trying jiu-jitsu! Not gonna happen! So I made it with Grouper – my notes are at the end.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray
INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.
In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.
Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.
Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.
Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Near East Couscous with Olive Oil
FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray
INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.
In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.
Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.
Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.
Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Near East Couscous with Olive Oil
FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.
Tuesday, March 15, 2011
Shrimp and Grits
PRE-STORY: J and I were watching Throwdown on Food Network and he asked me to make Shrimp and Grits. Foodnetwork.com had both Bobby and the opponent (otherwise known as the winner) so I went with the Winner's (not to be confused with Charlie Sheen) recipe. As a warning - this in NOT diet food!
DISH: Seafood
SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton
ACTIVE TIME: 20 min TOTAL TIME: 20 min
INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot
DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.
Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!
FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.
DISH: Seafood
SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton
ACTIVE TIME: 20 min TOTAL TIME: 20 min
INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot
DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.
Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!
FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.
Thursday, March 10, 2011
Flank Steak Roll with Spinach and Garlic
PRE-STORY: Right now I'm barely training so there are some nights when Dude has jiu-jitsu practice and I have time to cook. Tonight was one of them.
DISH: Beef
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 25 min TOTAL TIME: 1 hour 15 min
INGREDIENTS: Italics Font items are my adaptations
• Olive Oil Cooking Spray - used regular PAM
• 1/4 C Whole Wheat Panko - Couldn't find that, used regular Panko, and needed more because I rolled the steak roll in Panko before baking
• 1 Tbs Pine Nuts, toasted - whoops, forgot the toasting part - note to self - read and reread the recipe
• 2 tsp red wine vinegar - added 1 tsp+ red wine
• 1/4 tsp fine sea salt - used gray sea salt from Napa Style
• 2 Clove Garlic, Coarsely Chopped - used 3 cloves
• 1/4 tsp dried red pepper flakes - dang it, missed this one to - see note to self above
• 1 Flank Steak, trimmed of visible fat - mine was 1.4 lbs
• 3 oz Spinach Leaves, about 6 cups - I chopped mine
• Added chopped Cremini Mushrooms, about 1/2 Cup
DIRECTIONS:
Preheat oven to 400. Arrange a rack in a baking pan and coat with cooking spray. (Cover the bottom of the baking rack with aluminum for easy clean up).
In a small bowl, combine panko, nuts, vinegar, wine, garlic, salt and red pepper flakes. Set aside.
Place steak on a work surface. Holding a sharp knife (ideally a carving knife with a thinner blade than a chef's knife) parallel to the work surface and positioned along 1 of the longer sides, cut steak almost in half horizontally, so it opens like a book. Spread steak open with "spine of book" parallel to you.
Sprinkle panko mixture evenly over steak, leaving a 1 inch border along the farthest edge. Arrange mushrooms and spinach on top of panko mixture. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it's vertical to you and tie crosswise at 1 inch intervals with kitchen string. Roll in extra panko. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of steak registers 150F . for medium doneness, about 35 minutes, or 130F for medium rare, about 30 minutes. Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160F for medium, 140F for medium rare).
Remove foil and string and carefully cut steak crosswise into 1/2 inch slices. Serve drizzled with any juices accumulated on cutting board.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 230; Fat 11 g (Saturated 3.5 g); Cholesterol 40 mg; Sodium 220 mg; Carbohydrate 8 g; Fiber 2 g; Protein 26 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs - Needs Tweaking
Difficulty Rating: Just TRI! - Takes Time but you can do it!!
SERVED WITH:
Steamed New Potatoes - I could post the recipe and all, but basically steam some new potatoes, add a little olive oil and spices of choice and serve.
FINAL NOTES:
This was good but there are so many things I would do different. First I'd saute some onions and add to the mix. I'd also eliminate the red wine vinegar and just use red wine. You could play with the spices. And add more salt!
DISH: Beef
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 25 min TOTAL TIME: 1 hour 15 min
INGREDIENTS: Italics Font items are my adaptations
• Olive Oil Cooking Spray - used regular PAM
• 1/4 C Whole Wheat Panko - Couldn't find that, used regular Panko, and needed more because I rolled the steak roll in Panko before baking
• 1 Tbs Pine Nuts, toasted - whoops, forgot the toasting part - note to self - read and reread the recipe
• 2 tsp red wine vinegar - added 1 tsp+ red wine
• 1/4 tsp fine sea salt - used gray sea salt from Napa Style
• 2 Clove Garlic, Coarsely Chopped - used 3 cloves
• 1/4 tsp dried red pepper flakes - dang it, missed this one to - see note to self above
• 1 Flank Steak, trimmed of visible fat - mine was 1.4 lbs
• 3 oz Spinach Leaves, about 6 cups - I chopped mine
• Added chopped Cremini Mushrooms, about 1/2 Cup
DIRECTIONS:
Preheat oven to 400. Arrange a rack in a baking pan and coat with cooking spray. (Cover the bottom of the baking rack with aluminum for easy clean up).
In a small bowl, combine panko, nuts, vinegar, wine, garlic, salt and red pepper flakes. Set aside.
Place steak on a work surface. Holding a sharp knife (ideally a carving knife with a thinner blade than a chef's knife) parallel to the work surface and positioned along 1 of the longer sides, cut steak almost in half horizontally, so it opens like a book. Spread steak open with "spine of book" parallel to you.
Sprinkle panko mixture evenly over steak, leaving a 1 inch border along the farthest edge. Arrange mushrooms and spinach on top of panko mixture. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it's vertical to you and tie crosswise at 1 inch intervals with kitchen string. Roll in extra panko. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of steak registers 150F . for medium doneness, about 35 minutes, or 130F for medium rare, about 30 minutes. Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160F for medium, 140F for medium rare).
Remove foil and string and carefully cut steak crosswise into 1/2 inch slices. Serve drizzled with any juices accumulated on cutting board.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 230; Fat 11 g (Saturated 3.5 g); Cholesterol 40 mg; Sodium 220 mg; Carbohydrate 8 g; Fiber 2 g; Protein 26 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs - Needs Tweaking
Difficulty Rating: Just TRI! - Takes Time but you can do it!!
SERVED WITH:
Steamed New Potatoes - I could post the recipe and all, but basically steam some new potatoes, add a little olive oil and spices of choice and serve.
FINAL NOTES:
This was good but there are so many things I would do different. First I'd saute some onions and add to the mix. I'd also eliminate the red wine vinegar and just use red wine. You could play with the spices. And add more salt!
Tuesday, March 8, 2011
Pan-Seared Trout with Garlic Caper Herb Sauce
PRE-STORY: I just noticed in my notebook that I made this before the March challenge. Since this weekends culinary adventure included chicken tenders and mac-n-cheese I'm doing you a favor by dusting off the old notes.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray
DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.
Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.
Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.
SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.
Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).
FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray
DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.
Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.
Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.
SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.
Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).
FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.
Wednesday, March 2, 2011
Skillet Chicken Cutlets with Mushrooms
PRE-STORY: I bought ingredients to make what I call Italian Stir Fry and since I’m kicking off the March Challenge, I figured I’d make this chicken recipe and serve the “stir-fry” on the side.
DISH: Poultry
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 15 min TOTAL TIME: 21 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ lb Chicken Cutlets (about 6 cutlets) – used 1.13 lbs of chicken tenders
• ¼ tsp Sea Salt
• ¼ tsp Fresh Ground Black Pepper
• 4 Tbs Fresh Lemon Juice, divided
• 2 tsp Olive Oil
• 1 Cup Fresh Button Mushrooms, sliced
• 2 Tbs Italian Parsley, chopped – used Herbes de Provence from Napastyle.com
• 2 tsp Whole Capers – used more like 3 tsp
• Lemon Slices, for garnish (optional) Did not use
“Italian Stir Fry”: EVOO, Sea Salt, ½ Yellow Onion, 2 Garlic Cloves, chopped, 1 Bag Baby Spinach, destemmed, 1 Yellow Zucchini, sliced, Button Mushrooms, sliced. Heat oil, sauté all vegetables until soft. Add Italian Seasoning if desired.
DIRECTIONS:
Preheat oven to 350 while getting everything mise en place (French phrase defined by the Culinary Institute of America as "everything in place", as in set up).
Season the chicken with salt and pepper and drizzle with 2 Tbs Lemon Juice.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 Tbs Lemon Juice, Parsley (Herbes de Provence), and Capers and cook for 2 more minutes.
Garnish with Lemon slices before serving, if desired.
While chicken is cooking, sauté the vegetables and bake the polenta.
SERVES / NUTRITIONAL INFORMATION:
Serves 6 (Mine Served 3)
Original recipe Per serving: Calories 140; Fat 4 g (Saturated 1 g); Cholesterol 65 mg; Sodium 170 mg; Carbohydrate 1 g; Fiber 0 g; Protein 23 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Italian Stir Fry and Pre-Made Sun-Dried Tomato Polenta (I don’t care what the purest say, this tube of polenta is quick, easy, and somewhat healthy). I cut it into rounds, topped with some Parmesan, drizzled with EVOO and baked at 350 while everything else cooked.
FINAL NOTES:
Because of the Herbes de Provence, this had a slight floral taste which I wasn't sure if I liked it at first. After getting over the new flavor, I decided it was pretty darn good.
Fast, easy, nutritious – just what I’m looking for!
DISH: Poultry
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 15 min TOTAL TIME: 21 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ lb Chicken Cutlets (about 6 cutlets) – used 1.13 lbs of chicken tenders
• ¼ tsp Sea Salt
• ¼ tsp Fresh Ground Black Pepper
• 4 Tbs Fresh Lemon Juice, divided
• 2 tsp Olive Oil
• 1 Cup Fresh Button Mushrooms, sliced
• 2 Tbs Italian Parsley, chopped – used Herbes de Provence from Napastyle.com
• 2 tsp Whole Capers – used more like 3 tsp
• Lemon Slices, for garnish (optional) Did not use
“Italian Stir Fry”: EVOO, Sea Salt, ½ Yellow Onion, 2 Garlic Cloves, chopped, 1 Bag Baby Spinach, destemmed, 1 Yellow Zucchini, sliced, Button Mushrooms, sliced. Heat oil, sauté all vegetables until soft. Add Italian Seasoning if desired.
DIRECTIONS:
Preheat oven to 350 while getting everything mise en place (French phrase defined by the Culinary Institute of America as "everything in place", as in set up).
Season the chicken with salt and pepper and drizzle with 2 Tbs Lemon Juice.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 Tbs Lemon Juice, Parsley (Herbes de Provence), and Capers and cook for 2 more minutes.
Garnish with Lemon slices before serving, if desired.
While chicken is cooking, sauté the vegetables and bake the polenta.
SERVES / NUTRITIONAL INFORMATION:
Serves 6 (Mine Served 3)
Original recipe Per serving: Calories 140; Fat 4 g (Saturated 1 g); Cholesterol 65 mg; Sodium 170 mg; Carbohydrate 1 g; Fiber 0 g; Protein 23 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Italian Stir Fry and Pre-Made Sun-Dried Tomato Polenta (I don’t care what the purest say, this tube of polenta is quick, easy, and somewhat healthy). I cut it into rounds, topped with some Parmesan, drizzled with EVOO and baked at 350 while everything else cooked.
FINAL NOTES:
Because of the Herbes de Provence, this had a slight floral taste which I wasn't sure if I liked it at first. After getting over the new flavor, I decided it was pretty darn good.
Fast, easy, nutritious – just what I’m looking for!
March 2011 Challenge
Each month I will choose a magazine, cookbook, website, something and develop a list of at least 10 recipes to make. After making the recipe I will share my thoughts, adaptations and reviews here.
For March, I’m choosing Clean Eating Magazine, Mar/Apr 2010. I’ve made a couple things from here in the past and the food is quite good - lots of vegetables, whole grains, and protein. While I’d love to go 100% Clean it’s just not possible with an 11-year old (OK, maybe I’m just saying it’s because of J, when in truth, its my love of greasy cheeseburgers and fries).
Without further ado the recipes for March 2011 are:
• Citrus Rice Salad with Chicken Pinwheels and Pecans
• Steamed New Potatoes with Olive Oil, Parsley, and Chives
• Spanakopita Casserole
• Broiled Salmon with Rosemary and Mushrooms
• Flank Steak Roll with Spinach and Garlic
• Lemon Grilled Chicken and Bulgar Salad
• Chicken Souvalaki
• Chicken with Olive and Cherry Tomato Relish
• Skillet Chicken Cutlets with Mushrooms
• Pan Seared Trout with Garlic Caper Herb Sauce
• Salmon and Vegetable Skewers over Brown rice
• Almond Butter Chocolate Chip Cookies
There are more than 10 recipes because some will be made together. I envision a Greek dinner with the Spanakopita and Souvalaki. And I foresee serving the Flank Steak with the Steamed New Potatoes. We have the nephews this weekend so maybe we’ll throw together the Cookies.
Time to start cookin'!
For March, I’m choosing Clean Eating Magazine, Mar/Apr 2010. I’ve made a couple things from here in the past and the food is quite good - lots of vegetables, whole grains, and protein. While I’d love to go 100% Clean it’s just not possible with an 11-year old (OK, maybe I’m just saying it’s because of J, when in truth, its my love of greasy cheeseburgers and fries).
Without further ado the recipes for March 2011 are:
• Citrus Rice Salad with Chicken Pinwheels and Pecans
• Steamed New Potatoes with Olive Oil, Parsley, and Chives
• Spanakopita Casserole
• Broiled Salmon with Rosemary and Mushrooms
• Flank Steak Roll with Spinach and Garlic
• Lemon Grilled Chicken and Bulgar Salad
• Chicken Souvalaki
• Chicken with Olive and Cherry Tomato Relish
• Skillet Chicken Cutlets with Mushrooms
• Pan Seared Trout with Garlic Caper Herb Sauce
• Salmon and Vegetable Skewers over Brown rice
• Almond Butter Chocolate Chip Cookies
There are more than 10 recipes because some will be made together. I envision a Greek dinner with the Spanakopita and Souvalaki. And I foresee serving the Flank Steak with the Steamed New Potatoes. We have the nephews this weekend so maybe we’ll throw together the Cookies.
Time to start cookin'!
The Basics
Each recipe will be given two ratings - one for taste and the other for ease of recipe. Below are the meanings to the ratings:
Fat Running Chefs Ratings:
1 = Never, Ever Again
2 = Good Traits So Maybe it was me
3 = Good, But Still Needs Tweaking
4 = Really tasty but not guest worthy
5 = OMG – Calories Don’t Count – Make This For Your Friends
Difficulty Ratings:
Easy-Peasy! - So easy even my anti-cooking Mom would make it
Just Tri! - The average home cook can make this
Iron Chef! - Challenging but how else are you going to learn?!
Fat Running Chefs Ratings:
1 = Never, Ever Again
2 = Good Traits So Maybe it was me
3 = Good, But Still Needs Tweaking
4 = Really tasty but not guest worthy
5 = OMG – Calories Don’t Count – Make This For Your Friends
Difficulty Ratings:
Easy-Peasy! - So easy even my anti-cooking Mom would make it
Just Tri! - The average home cook can make this
Iron Chef! - Challenging but how else are you going to learn?!
Let's Get It Started!
I love, love, love to cook, but...I don't have the time or innovation to create my own recipes. Between work, training for triathlons, and living my life I only have time to adapt other people's recipes to suit my desires, tastes, or what's available in the cupboard.
I've blogged about cooking in my other blog, Es Tri's, but decided to have one site solely about this passion and the other that focuses on Tri's and life in general.
Other Info About Me that will slip into conversations here are:
- Because I love, love, love to cook, I also love, love, love to eat. To offset the weight gain that goes along with this I compete in triathlons (hence the “tri” to cook) and other endurance events. I am an Ironman Finisher (Switzerland 2009) and will be competing in Ironman Arizona in 2011. (Ironman is a 2.4 mile Swim, 112 mile Bike, and a 26.2 mile Run - all in less than 17 hours)
- I have no official cooking training other than some classes at Open Kitchen (cool, cool place)! I have been cooking since I was probably a pre-teen and continue to learn something new every time I pick up a cookbook or turn on Food Network. I always say if I was cute and bubbly I’d give Rachel Ray a run for her money but I’m neither so you’re stuck with me!
- Dude will probably get mentioned…often. Just so you know, I am completely “head-over-heels, schoolgirl-crush-giddy, heart-skips-a-beat” in love with my boyfriend Dude - and not JUST because he has a gourmet kitchen! On top of being my love, he's my recipe taster, photographer, race support/spectator, dishwasher un-loader, grocery bag lifter, wine bottler opener, etc., etc., etc.
- A few of my favorite things:
Recipes:
Epicurious
Food Network
Food and Wine
Shopping:
Wegmans
Napa Style
Magazines:
Cooking Light Clean Eating
I also just search to find other blogs about cooking and there are some great ones out there. I'll post links as I find them.
I hope you enjoy this - if you make any of the recipes drop me a line and let me know what you think.
I've blogged about cooking in my other blog, Es Tri's, but decided to have one site solely about this passion and the other that focuses on Tri's and life in general.
Other Info About Me that will slip into conversations here are:
- Because I love, love, love to cook, I also love, love, love to eat. To offset the weight gain that goes along with this I compete in triathlons (hence the “tri” to cook) and other endurance events. I am an Ironman Finisher (Switzerland 2009) and will be competing in Ironman Arizona in 2011. (Ironman is a 2.4 mile Swim, 112 mile Bike, and a 26.2 mile Run - all in less than 17 hours)
- I have no official cooking training other than some classes at Open Kitchen (cool, cool place)! I have been cooking since I was probably a pre-teen and continue to learn something new every time I pick up a cookbook or turn on Food Network. I always say if I was cute and bubbly I’d give Rachel Ray a run for her money but I’m neither so you’re stuck with me!
- Dude will probably get mentioned…often. Just so you know, I am completely “head-over-heels, schoolgirl-crush-giddy, heart-skips-a-beat” in love with my boyfriend Dude - and not JUST because he has a gourmet kitchen! On top of being my love, he's my recipe taster, photographer, race support/spectator, dishwasher un-loader, grocery bag lifter, wine bottler opener, etc., etc., etc.
- A few of my favorite things:
Recipes:
Epicurious
Food Network
Food and Wine
Shopping:
Wegmans
Napa Style
Magazines:
Cooking Light Clean Eating
I also just search to find other blogs about cooking and there are some great ones out there. I'll post links as I find them.
I hope you enjoy this - if you make any of the recipes drop me a line and let me know what you think.
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