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Monday, September 13, 2010
Friday, August 13, 2010
African Coconut Curry Soup with Chickpeas
I have been thinking about fall a lot lately.
The break in humidity around here has ushered in a cooler, brisker summer and has me thinking about caramel apples and orangey-red leaves and pumpkins and endless good hair days.
Sigh. I love me some fall.
Which is partially why I found myself yesterday trolling for soup recipes. A still summery soup that had a hint of fall in it. Something spicy and smooth that takes full advantage of fresh vegetables.
Enter one African Coconut Curry Soup with Chickpeas
For one thing, I love me some curry. For another, I had everything at home except the coconut milk and jalapeno which I popped out on my lunch break to purchase. The prep work is easy enough, just cook the rice, chop the veg and get psyched.
In my case there was some mental prep involved as I faced my nemesis, the mighty jalapeno. Let us not forget the incident of 2008 in which I basically suffered third degree burns and temporary blindness from this innocent looking little pepper. So maybe I had a bit if PPTSD (pepper post traumatic stress disorder). But I decided 2 years was enough time to gain some perspective and give it another try.
But not without the proper armor, of course.
In any case, the soup was a success of epic proportions. I did up the curry to about 2 tbsp because I love curry but other than that I thought the proportions of everything were perfection.
And so easy to go from this
to this
which I let simmer until Adam came home from class and we enjoyed it with some fresh pita bread.
Doesn't it look festive?
It was spicy and smooth. It was bright and bold. It was delicious!!
The break in humidity around here has ushered in a cooler, brisker summer and has me thinking about caramel apples and orangey-red leaves and pumpkins and endless good hair days.
Sigh. I love me some fall.
Which is partially why I found myself yesterday trolling for soup recipes. A still summery soup that had a hint of fall in it. Something spicy and smooth that takes full advantage of fresh vegetables.
Enter one African Coconut Curry Soup with Chickpeas
For one thing, I love me some curry. For another, I had everything at home except the coconut milk and jalapeno which I popped out on my lunch break to purchase. The prep work is easy enough, just cook the rice, chop the veg and get psyched.
In my case there was some mental prep involved as I faced my nemesis, the mighty jalapeno. Let us not forget the incident of 2008 in which I basically suffered third degree burns and temporary blindness from this innocent looking little pepper. So maybe I had a bit if PPTSD (pepper post traumatic stress disorder). But I decided 2 years was enough time to gain some perspective and give it another try.
But not without the proper armor, of course.
In any case, the soup was a success of epic proportions. I did up the curry to about 2 tbsp because I love curry but other than that I thought the proportions of everything were perfection.
And so easy to go from this
to this
which I let simmer until Adam came home from class and we enjoyed it with some fresh pita bread.
Doesn't it look festive?
It was spicy and smooth. It was bright and bold. It was delicious!!
Wednesday, August 11, 2010
Spicy Szechuan Eggplant
In addition to No Cucumber Left Behind and the not yet mentioned Tomato Mania of 2010, we are also involved in the Eggplant Explosion up in here this summer. As I have mentioned previously, Adam and I signed up for a CSA share at the beginning of the summer and so every Friday we receive a burgeoning bevy of delicious summer produce.
I am somewhat relieved to admit we made it through the Beet Bonanza portion of the summer, wherein we struggled to use the beets as fast as we received them. Pickled. Roasted. Boiled. Grated Raw. What is up? I was not too sad to see those phase out as July turned to August and for radishes and broccoli to phase in.
Ever abundant no matter the date is Zucchini, Squash and the glorious Aubergine (Eggplant! But it's so much more fun to say aubergine, no?). The Zucchini and Squash I have down. Sauteed with a little salt and pepper. Grilled. Stuffed. I made enough Zucchini bread to feed a small nation this weekend and some to die for Squash Fritters (recipe posted earlier this week).
But the Eggplant I have had to do some research on. I did a lovely Eggplant Parm a few weeks ago. And of course given my new hookup for cheap tahini (Locals, the Iraqi food store across from KFC on Hancock in Quincy has super cheap Middle Eastern food including to die for fresh Pitas!) Baba Ghanouj is in the mix as well. But to be honest I haven't cooked Eggplant that often so I find myself trolling for recipes.
I was sure of a few things. I didn't want to bread it and I wanted it to be SPICY. Enter one Spicy Szechuan Eggplant Recipe from AllRecipes.com. I followed the recipe to the tee, except I switched out the ground beef for yours and my favorite fake meat Gimme Lean! And instead of chili sauce I used some Thai Chili Paste I had in the fridge. Because you know you always end up with things like because you buy a 6 oz jar to use in a recipe....and the recipe only calls for 1/2 a teaspoon so you have it in your fridge FOREVER. I am trying to use that shiz up.
Anyway what can I say about this dish? Its spicy but not TOO spicy. It's texturally stimulating between the spongy eggplant and ground (faux) beef and shrimp. It's visually delightful. I like that the sauce is spicy and rich but somehow light enough that it doesnt mask the flavors of the induvidual ingredients. And you know what if you dont want to use the protein I used, use what you like! Chicken would be lovely. I'm sure tofu would be delightful. Just don't nix the eggplant since it really is the star of this dish!
I also want to mention that whenever I cook Szechuan I think of that scene in Grumpy Old Men when Ann Margaret breaks into Jack Lemmon's house to make him dinner and when he is like what the hell? She informs him "I'm cooking Szechuan" as she coquettishly adds spicy red chiles to her pan.
But maybe that's just me!
I am somewhat relieved to admit we made it through the Beet Bonanza portion of the summer, wherein we struggled to use the beets as fast as we received them. Pickled. Roasted. Boiled. Grated Raw. What is up? I was not too sad to see those phase out as July turned to August and for radishes and broccoli to phase in.
Ever abundant no matter the date is Zucchini, Squash and the glorious Aubergine (Eggplant! But it's so much more fun to say aubergine, no?). The Zucchini and Squash I have down. Sauteed with a little salt and pepper. Grilled. Stuffed. I made enough Zucchini bread to feed a small nation this weekend and some to die for Squash Fritters (recipe posted earlier this week).
But the Eggplant I have had to do some research on. I did a lovely Eggplant Parm a few weeks ago. And of course given my new hookup for cheap tahini (Locals, the Iraqi food store across from KFC on Hancock in Quincy has super cheap Middle Eastern food including to die for fresh Pitas!) Baba Ghanouj is in the mix as well. But to be honest I haven't cooked Eggplant that often so I find myself trolling for recipes.
I was sure of a few things. I didn't want to bread it and I wanted it to be SPICY. Enter one Spicy Szechuan Eggplant Recipe from AllRecipes.com. I followed the recipe to the tee, except I switched out the ground beef for yours and my favorite fake meat Gimme Lean! And instead of chili sauce I used some Thai Chili Paste I had in the fridge. Because you know you always end up with things like because you buy a 6 oz jar to use in a recipe....and the recipe only calls for 1/2 a teaspoon so you have it in your fridge FOREVER. I am trying to use that shiz up.
Anyway what can I say about this dish? Its spicy but not TOO spicy. It's texturally stimulating between the spongy eggplant and ground (faux) beef and shrimp. It's visually delightful. I like that the sauce is spicy and rich but somehow light enough that it doesnt mask the flavors of the induvidual ingredients. And you know what if you dont want to use the protein I used, use what you like! Chicken would be lovely. I'm sure tofu would be delightful. Just don't nix the eggplant since it really is the star of this dish!
I also want to mention that whenever I cook Szechuan I think of that scene in Grumpy Old Men when Ann Margaret breaks into Jack Lemmon's house to make him dinner and when he is like what the hell? She informs him "I'm cooking Szechuan" as she coquettishly adds spicy red chiles to her pan.
But maybe that's just me!
Tuesday, August 10, 2010
Buffalo Tofu Tenders
Since Adam and I are moving soon, I am on a mission to use up all the "stuff" we have accumulated food-wise, before we go. You know the "stuff" I mean. Condiments used only once. A forgotten marinade. That tabouleh kit in the cabinet. That Siracha you bought on a whim. Items I have put off using but whose time has come.
On Sunday night I was thinking about our dinners for the week when I decided tofu would be in order for Monday. So I set about pressing it so it would be ready to prepare the next day. I recently learned about pressing tofu from Jenny and her boyfriend Eric and it has made a world of difference in my tofu eating life. My new method is to buy extra firm tofu, wrap it in paper towel and place it in a strainer over a large pot. Then I place small plate on the tofu and balance 4 large cans on the plate. I let it sit there for about 3-4 hours. You would be amazed how much water comes out of a little tofu steak! And all that water you press out makes the tofu that much more firm, more meat-like in texture and more able to get crispy (yum!) when cooked.
So as the tofu was pressing I was like, what to do with this? A stirfry? Maybe grill it and toss it on a salad? I peered into the fridge, gazing at at the contents of the door when my eyes fell upon this:
A ha! Now things are getting interesting. I thought it would be fun to try and buffalo some tofu and so with that, Buffalo Tofu with Cucumber Dipping Sauce was born.
Why cucumber dipping sauce? Because I have approximately on million cucumbers in my crisper and I will be damned if any of them are going to waste. Plus, the cooling effects of a cuke would pair lovely with the buffalo heat! I also made a lovely and refreshing corn and cucumber salad which complimented it beautifully (and also helped in my No Cucumber Left Behind endeavor)
SO here is the super easy, super delicious recipe. You will want to start it the night before, then when you come home from work the next day it's really easy to throw together. If you love buffalo wings, you will love these.
Buffalo Tofu Tenders
1 package of extra firm tofu, pressed and drained and cut into fingerlings
1/4 cup Ken's Buffalo marinade (or you could make your own of course) + 2 tbsp
1/4 cup flour
1 tsp chili powder
salt and pepper to taste
3-4 tbsp vegetable oil
Cucumber Dipping Sauce
1 small cucumber, peeled, seeded and chopped
1/4 cup fat free cottage cheese
1 tbsp Smart Balance mayo
1/2 garlic clove, minced
salt and pepper to taste
Cucumber and Corn Salad
2 large cucumbers, peeled, seeded and sliced
Kernels from 2 ears of roasted/cooked corn
1/2 medium onion, thinly sliced
1/4 cup vinegar (whichever kind you like, I used rice wine)
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
Combine all the ingredients for the salad in a large bowl. Mix well, cover tightly and chill for several hours/overnight.
Next, place your pressed and sliced tofu into a plastic bag with the marinage. Make sure the tofu is fully covered and chill for at least 24 hours.
The next day when you are ready to cook, preheat the oven to 350.
Place the oil in a large pan over medium high heat. Meanwhile mix the flour and spices. Dredge each tofu fingerling in the flour, ensuring it's well coated. Cook in the oiled pan about 2-3 minutes a side until crisp then remove from heat. Place the buffalo tenders in a shallow pan (I used a pie plate) and brush the remaining 2 tbsp marinade over them. Bake at 350 for about 5 minutes.
While they are baking combine all the indredients for the sauce in the blender. Blend until smooth.
A delicious, meat free summery meal!
On Sunday night I was thinking about our dinners for the week when I decided tofu would be in order for Monday. So I set about pressing it so it would be ready to prepare the next day. I recently learned about pressing tofu from Jenny and her boyfriend Eric and it has made a world of difference in my tofu eating life. My new method is to buy extra firm tofu, wrap it in paper towel and place it in a strainer over a large pot. Then I place small plate on the tofu and balance 4 large cans on the plate. I let it sit there for about 3-4 hours. You would be amazed how much water comes out of a little tofu steak! And all that water you press out makes the tofu that much more firm, more meat-like in texture and more able to get crispy (yum!) when cooked.
So as the tofu was pressing I was like, what to do with this? A stirfry? Maybe grill it and toss it on a salad? I peered into the fridge, gazing at at the contents of the door when my eyes fell upon this:
A ha! Now things are getting interesting. I thought it would be fun to try and buffalo some tofu and so with that, Buffalo Tofu with Cucumber Dipping Sauce was born.
Why cucumber dipping sauce? Because I have approximately on million cucumbers in my crisper and I will be damned if any of them are going to waste. Plus, the cooling effects of a cuke would pair lovely with the buffalo heat! I also made a lovely and refreshing corn and cucumber salad which complimented it beautifully (and also helped in my No Cucumber Left Behind endeavor)
SO here is the super easy, super delicious recipe. You will want to start it the night before, then when you come home from work the next day it's really easy to throw together. If you love buffalo wings, you will love these.
Buffalo Tofu Tenders
1 package of extra firm tofu, pressed and drained and cut into fingerlings
1/4 cup Ken's Buffalo marinade (or you could make your own of course) + 2 tbsp
1/4 cup flour
1 tsp chili powder
salt and pepper to taste
3-4 tbsp vegetable oil
Cucumber Dipping Sauce
1 small cucumber, peeled, seeded and chopped
1/4 cup fat free cottage cheese
1 tbsp Smart Balance mayo
1/2 garlic clove, minced
salt and pepper to taste
Cucumber and Corn Salad
2 large cucumbers, peeled, seeded and sliced
Kernels from 2 ears of roasted/cooked corn
1/2 medium onion, thinly sliced
1/4 cup vinegar (whichever kind you like, I used rice wine)
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
Combine all the ingredients for the salad in a large bowl. Mix well, cover tightly and chill for several hours/overnight.
Next, place your pressed and sliced tofu into a plastic bag with the marinage. Make sure the tofu is fully covered and chill for at least 24 hours.
The next day when you are ready to cook, preheat the oven to 350.
Place the oil in a large pan over medium high heat. Meanwhile mix the flour and spices. Dredge each tofu fingerling in the flour, ensuring it's well coated. Cook in the oiled pan about 2-3 minutes a side until crisp then remove from heat. Place the buffalo tenders in a shallow pan (I used a pie plate) and brush the remaining 2 tbsp marinade over them. Bake at 350 for about 5 minutes.
While they are baking combine all the indredients for the sauce in the blender. Blend until smooth.
A delicious, meat free summery meal!
Monday, August 09, 2010
Pesto Stuffed Tomatoes and Squash Fritters
Dinner last night.
Pesto Stuffed Tomatoes and Squash Fritters.
Both of these recipes were delicious and easy to prepare. The only modifications I made were to add chopped garlic and pepper to the fritters and I used fresh breadcrumbs with the tomatoes (threw a couple of sandwich thins in the food processor).
I havent had the time this summer to properly update this blog which is a shame given all the delicious vegetarian recipes I have come across and uses for fresh summer produce BUT I figure I can at least throw a picture up and a link to recipes.
Pesto Stuffed Tomatoes and Squash Fritters.
Both of these recipes were delicious and easy to prepare. The only modifications I made were to add chopped garlic and pepper to the fritters and I used fresh breadcrumbs with the tomatoes (threw a couple of sandwich thins in the food processor).
I havent had the time this summer to properly update this blog which is a shame given all the delicious vegetarian recipes I have come across and uses for fresh summer produce BUT I figure I can at least throw a picture up and a link to recipes.
Friday, June 04, 2010
Buffalo Chicken Sliders
If you love buffalo wings with blue cheese this is it in burger form. A great little bite and a hit with all ages! It comes together really easily and its always nice at a cookout to have something in the fridge that you can just throw in the oven for when food is running low.
1 lb ground chicken
¼ cup crumbled blue cheese
1/8 cup buffalo marinade
½ a medium onion, chopped finely
1 clove garlic, minced
Combine all ingredients in a bowl. Mix thoroughly.
Form into small patties (about 2 inches across). Place on baking sheet lined with wax paper and chill for at least one hour.
Cook at 350 for 25 minutes.
Serve on dinner rolls with a toothpick to secure.
Makes about 15 sliders!
Absolutely delicious!
1 lb ground chicken
¼ cup crumbled blue cheese
1/8 cup buffalo marinade
½ a medium onion, chopped finely
1 clove garlic, minced
Combine all ingredients in a bowl. Mix thoroughly.
Form into small patties (about 2 inches across). Place on baking sheet lined with wax paper and chill for at least one hour.
Cook at 350 for 25 minutes.
Serve on dinner rolls with a toothpick to secure.
Makes about 15 sliders!
Absolutely delicious!
Thursday, May 20, 2010
Spaghetti with Spring Spinach and Tomato Sauce
I love the taste of home made spaghetti sauce. Once you make it for yourself, you never want to go back to a jar! But it's tough on a weeknight. You're home from work. Would love some fresh sauce for your spaghetti but there is none in your freezer and you don't have the 8 hours neccesary to throw together the perfect all day long simmered sauce.
This is the perfect dish for nights when you don't feel like putting a ton of effort into dinner but still want that delicious fresh homemade sauce taste. And for when you want to showcase some perfect nearly summer vegetables like tomatoes and spinach! Even better, the ingredients are totally inexpensive. The comsumate low maintenance meal!
Spaghetti with Spring Spinach and Tomato Sauce
2 servings, 5 pts each
1 lb roma tomatoes, roughly chopped (i like to cut them into 1/2 inch wheels and cut each wheel into 4ths)
2 cups spring spinach, chopped
1 medium onion, diced
1 clove garlic, minced
1 tsp olive oil
1 big pinch Herbs de Provence
2-3 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
salt and pepper
2 servings cooked whole wheat spaghetti
4 small slices of french bread
Heat a large shallow pan over medium heat with the olive oil. Add onions and cook until soft, about 5-7 minutes. Add garlic and cook until fragrant - 1 minute or so.
Add tomatoes and cook for about five minutes.
Then add the spinach,
and continue to cook over medium heat for about 10 minutes.
Then reduce to low, sprinkle in herbs and salt and pepper to taste and simmer for 15 minutes.
As it cooks down it smells wonderful and as the liquid escapes the vegetables it takes on a chuncky sauce texture that is divine over pasta!
Before serving splash on some balsamic and a sprinkling of parsley to brighten up the flavor
Serve over the whole wheat spaghetti and with two small slices of french bread.
This is the perfect dish for nights when you don't feel like putting a ton of effort into dinner but still want that delicious fresh homemade sauce taste. And for when you want to showcase some perfect nearly summer vegetables like tomatoes and spinach! Even better, the ingredients are totally inexpensive. The comsumate low maintenance meal!
Spaghetti with Spring Spinach and Tomato Sauce
2 servings, 5 pts each
1 lb roma tomatoes, roughly chopped (i like to cut them into 1/2 inch wheels and cut each wheel into 4ths)
2 cups spring spinach, chopped
1 medium onion, diced
1 clove garlic, minced
1 tsp olive oil
1 big pinch Herbs de Provence
2-3 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
salt and pepper
2 servings cooked whole wheat spaghetti
4 small slices of french bread
Heat a large shallow pan over medium heat with the olive oil. Add onions and cook until soft, about 5-7 minutes. Add garlic and cook until fragrant - 1 minute or so.
Add tomatoes and cook for about five minutes.
Then add the spinach,
and continue to cook over medium heat for about 10 minutes.
Then reduce to low, sprinkle in herbs and salt and pepper to taste and simmer for 15 minutes.
As it cooks down it smells wonderful and as the liquid escapes the vegetables it takes on a chuncky sauce texture that is divine over pasta!
Before serving splash on some balsamic and a sprinkling of parsley to brighten up the flavor
Serve over the whole wheat spaghetti and with two small slices of french bread.
PDFWednesday, May 19, 2010
Raspberry-Mint "Custard"
One of the staples I buy at the supermarket every week is fat free yogurt. Mixed with some dip mix - it is a tasty and healthy accompaniment for veggies. It's a great thickener for sauces. And a nice way to cool down anything spicy ( like curries or chili)
So the other night I was making our nightly dessert (Sugar free Jello. I need something sweet after dinner and this 1 point dessert that comes in scads of yum flavors like Black Cherry and Streawberry Banana just does just fine!), when I had an idea.
I mixed fat free yogurt with 1 packet of Pure Via (my go-to sweetener), a drop of vanilla extract and some chopped mint. That - combined with the jello and set to chill, took on a silky custard-y texture not to mention the match made in heaven pair of raspberry and mint.
Of course if you already have fat free vanilla yogurt just go ahead and use that and omit the Pure Via and vanilla extract from the recipe!
It is not only cute (the bright pink "custard" accented by a bright green mint leaf) but it tastes amazing, refreshing and oh yeah, 2 points a serving!!
Raspberry Mint "Custard"
2 servings, 2 pts each.
1/2 cup fat free yogurt
1 packet Pure Via or other non caloric sweetener
1/2 tsp vanilla extract
1 tbsp mint, chopped finely
1 package raspberry Sugar Free Jello
Combine the yogurt, sweetener, vanilla and mix. Pulse in a food processor until well blended. Refrigerate.
Prepare the jello as directed on the box and refrigerate for 1 hour. After 1 hour combine with yogurt mixture and blend well. Pour into serving bowls and chill for another 2-3 hours until firm.
Garish with mint and enjoy!
Serve in a wine glass or margarita glass for an extra festive dessert!
So the other night I was making our nightly dessert (Sugar free Jello. I need something sweet after dinner and this 1 point dessert that comes in scads of yum flavors like Black Cherry and Streawberry Banana just does just fine!), when I had an idea.
I mixed fat free yogurt with 1 packet of Pure Via (my go-to sweetener), a drop of vanilla extract and some chopped mint. That - combined with the jello and set to chill, took on a silky custard-y texture not to mention the match made in heaven pair of raspberry and mint.
Of course if you already have fat free vanilla yogurt just go ahead and use that and omit the Pure Via and vanilla extract from the recipe!
It is not only cute (the bright pink "custard" accented by a bright green mint leaf) but it tastes amazing, refreshing and oh yeah, 2 points a serving!!
Raspberry Mint "Custard"
2 servings, 2 pts each.
1/2 cup fat free yogurt
1 packet Pure Via or other non caloric sweetener
1/2 tsp vanilla extract
1 tbsp mint, chopped finely
1 package raspberry Sugar Free Jello
Combine the yogurt, sweetener, vanilla and mix. Pulse in a food processor until well blended. Refrigerate.
Prepare the jello as directed on the box and refrigerate for 1 hour. After 1 hour combine with yogurt mixture and blend well. Pour into serving bowls and chill for another 2-3 hours until firm.
Garish with mint and enjoy!
Serve in a wine glass or margarita glass for an extra festive dessert!
Tuesday, May 18, 2010
Light Dijon Dill Crusted Salmon
Last week I bought a pound of salmon to engage in The Night of Cucumbers, but only needed half of the large filet. So I froze the rest for a later date.
That date turned out to be TODAY.
I wanted to use the abundance of fresh dill I had and I knew it would go just perfectly with some dijon mustard, some lemon and a spattering of panko breadcrumbs (all of which I had in the kitchen). With an eye towards keeping this dish Weight Watchers friendly, I measured and calculated and lo! This delicious fish is a mere 6 points a serving when served with a 1/2 cup brown rice per serving and whatever steamed vegetables you like (I used snap peas).
It's also super easy to double, triple, whatever as you see fit.
Light Dijon Dill Crusted Salmon
2 servings, 5 pts each
2 tbsp panko bread crumbs
2 tbsp fresh chopped dill
1 tbsp grated lemon rind + a few wedges of lemon
2 tbsp dijon mustard
salt and pepper
2 4 oz salmon filets
1 cup cooked brown rice
Preheat oven to 350.
Combine the first three ingredients and set aside.
Place salmon skin side down on a pan lightly sprayed with fat free cooking spray. Salt and pepper a bit.
Spread mustard evenly over the fish.
Press breadcrumb mixture into mustard until well coated.
Cook for 20 minutes or until salmon flakes easily.
Serve with brown rice and whatever steamed veggies you like!
That date turned out to be TODAY.
I wanted to use the abundance of fresh dill I had and I knew it would go just perfectly with some dijon mustard, some lemon and a spattering of panko breadcrumbs (all of which I had in the kitchen). With an eye towards keeping this dish Weight Watchers friendly, I measured and calculated and lo! This delicious fish is a mere 6 points a serving when served with a 1/2 cup brown rice per serving and whatever steamed vegetables you like (I used snap peas).
It's also super easy to double, triple, whatever as you see fit.
Light Dijon Dill Crusted Salmon
2 servings, 5 pts each
2 tbsp panko bread crumbs
2 tbsp fresh chopped dill
1 tbsp grated lemon rind + a few wedges of lemon
2 tbsp dijon mustard
salt and pepper
2 4 oz salmon filets
1 cup cooked brown rice
Preheat oven to 350.
Combine the first three ingredients and set aside.
Place salmon skin side down on a pan lightly sprayed with fat free cooking spray. Salt and pepper a bit.
Spread mustard evenly over the fish.
Press breadcrumb mixture into mustard until well coated.
Cook for 20 minutes or until salmon flakes easily.
Serve with brown rice and whatever steamed veggies you like!
Monday, May 17, 2010
Chinese Chicken Salad
I have fond memories of chicken salad.
6 years ago - when Adam and I lived in a one bedroom apartment and I was just getting into cooking, I would make chicken salad every Wednesday night. Adam had just started playing hockey as an adult, and would have practice on Wednesday nights and the abominable hour of 10PM. So clearly he would need a lot of protein and energy to stay up late and skate and score goals and whaveter else they do out there on the ice.
So every Wednesday like a dutiful girlfriend I would defrost some chicken breasts, break out the mayo and celery and whatever else I had on hand that day that might be good and make a chicken salad to serve over a bed of lettuce. And even if I knew I would be busy on Wednesday, I would make the chicken salad on Tuesdays and keep it in the fridge for him. It was a tradition and I kept at it for an entire hockey season. Then when next season rolled around they weren't having regular practices and the chicken salad on Wednesdays tradition kind of tapered off. I must say I think it is NO coincidence that not long after I stopped making chicken salad on Wednesdays, he broke his ankle at a hockey game
There is power in rituals! Especially if the ritual occasionally resembles a Waldorf salad with chicken in it. Yum!
Now for the second part of the lead in which has nothing to do with hockey. I am of late, obsessed with sesame oil. A tiny amount of this amber colored aromatic goes a LONG way in adding flavor to Asian recipes. A little mixed with some rice vinegar is amazing on salads. A few drops in a marinade brings meat to new depths. It's just great!!!
So when I found this recipe for Chinese Chicken Salad, that invoved both my long lost chicken salad, and sesame oil - I pounced on it. This is a fantstic make ahead meal as the longer you let it chill in the fridge, the more the flavors blend. If you're going to have it the same night let it chill at least an hour before serving.
Chinese Chicken Salad
Serves 4, 5 pts each
2 cups cubed cooked chicken
1 red pepper sliced
1 8 oz can sliced water chestnuts, drained
6 scallions, cut into 1 inch pieces
1.5 cups cellophane noodles
3/4 cup fat free yogurt
1 tbsp smooth peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1 clove garlic, minced
Spring mix/Romaine/Whatever green you like
Prepare the cellophane noodles
Place the dried noodles in a bowl and pour boiling water over them. Let sit for 2-3 minutes then drain.
Whisk the yogurt, peanut butter, oil, vinegar and garlic together until well blended.
Stir in the noodles, chicken and vegetables except greens.
Cover and chill for at least one hour. Serve over a bed of greens!
6 years ago - when Adam and I lived in a one bedroom apartment and I was just getting into cooking, I would make chicken salad every Wednesday night. Adam had just started playing hockey as an adult, and would have practice on Wednesday nights and the abominable hour of 10PM. So clearly he would need a lot of protein and energy to stay up late and skate and score goals and whaveter else they do out there on the ice.
So every Wednesday like a dutiful girlfriend I would defrost some chicken breasts, break out the mayo and celery and whatever else I had on hand that day that might be good and make a chicken salad to serve over a bed of lettuce. And even if I knew I would be busy on Wednesday, I would make the chicken salad on Tuesdays and keep it in the fridge for him. It was a tradition and I kept at it for an entire hockey season. Then when next season rolled around they weren't having regular practices and the chicken salad on Wednesdays tradition kind of tapered off. I must say I think it is NO coincidence that not long after I stopped making chicken salad on Wednesdays, he broke his ankle at a hockey game
There is power in rituals! Especially if the ritual occasionally resembles a Waldorf salad with chicken in it. Yum!
Now for the second part of the lead in which has nothing to do with hockey. I am of late, obsessed with sesame oil. A tiny amount of this amber colored aromatic goes a LONG way in adding flavor to Asian recipes. A little mixed with some rice vinegar is amazing on salads. A few drops in a marinade brings meat to new depths. It's just great!!!
So when I found this recipe for Chinese Chicken Salad, that invoved both my long lost chicken salad, and sesame oil - I pounced on it. This is a fantstic make ahead meal as the longer you let it chill in the fridge, the more the flavors blend. If you're going to have it the same night let it chill at least an hour before serving.
Chinese Chicken Salad
Serves 4, 5 pts each
2 cups cubed cooked chicken
1 red pepper sliced
1 8 oz can sliced water chestnuts, drained
6 scallions, cut into 1 inch pieces
1.5 cups cellophane noodles
3/4 cup fat free yogurt
1 tbsp smooth peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1 clove garlic, minced
Spring mix/Romaine/Whatever green you like
Prepare the cellophane noodles
Place the dried noodles in a bowl and pour boiling water over them. Let sit for 2-3 minutes then drain.
Whisk the yogurt, peanut butter, oil, vinegar and garlic together until well blended.
Stir in the noodles, chicken and vegetables except greens.
Cover and chill for at least one hour. Serve over a bed of greens!
Sunday, May 16, 2010
Pink Shoe Loves: Perrier Pampelmousse Rose
I love sparkling water.
It's refreshing. It's invigorating. And these days there are so many flavors to choose from - there is a sparkling water for every mood! I am partial to Perrier (especially the mandarin orange). I not only love the bottles (so easy to re purpose when you remove the label - as vases, a cute way to serve water at parties, or fill with your favorite mixed cocktail to bring over someone's house)
I like to have a few bottles on hand whenever I have guests over - either to mix in drinks or to serve over ice in glasses. A few weeks ago I was preparing for to have Andy and his roommate Jen over for dinner. While picking up some last minute items on the way home from work I noticed a flavor of Perrier I had never noticed before "Pampelmousse Rose" which is French for Pink Grapefruit.
I picked up a bottle of that as well as the lemon and served both that night. The Pamplemousse Rose was incredible! The perfect hint of grapefruit - a tiny bit on the sweeter rather than tart side. With a spritz of lime it is an ideal alcohol free summer drink!!
It's also great with a glug of Grey Goose and a slice of lime over ice.
Look for it the next time you are in the market for some sparkling water - you will be pleasantly surprised!
It's refreshing. It's invigorating. And these days there are so many flavors to choose from - there is a sparkling water for every mood! I am partial to Perrier (especially the mandarin orange). I not only love the bottles (so easy to re purpose when you remove the label - as vases, a cute way to serve water at parties, or fill with your favorite mixed cocktail to bring over someone's house)
I like to have a few bottles on hand whenever I have guests over - either to mix in drinks or to serve over ice in glasses. A few weeks ago I was preparing for to have Andy and his roommate Jen over for dinner. While picking up some last minute items on the way home from work I noticed a flavor of Perrier I had never noticed before "Pampelmousse Rose" which is French for Pink Grapefruit.
I picked up a bottle of that as well as the lemon and served both that night. The Pamplemousse Rose was incredible! The perfect hint of grapefruit - a tiny bit on the sweeter rather than tart side. With a spritz of lime it is an ideal alcohol free summer drink!!
It's also great with a glug of Grey Goose and a slice of lime over ice.
Look for it the next time you are in the market for some sparkling water - you will be pleasantly surprised!
Saturday, May 15, 2010
Crustless Broccoli and Cheese Quiche
While hunting for the perfect crustless quiche recipe I decided to combine a few Weight Watchers quiche recipes and come up with my own. This is delicious and you will never believe it's only 3 points a serving.
It's the kind of breakfast that you feel great after eating!
Crustless Broccoli and Cheese Quiche
4 servings, 3 pts a serving
2 eggs
1 egg white
1/4 cup fat free sour cream
3/4 cup dry fat free milk
1 package frozen chopped broccoli, thawed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup shredded fat free mozarella
1 tbsp reduced fat parmesan
2 tsp olive oil
1/2 tsp salt
1/4 tsp ground pepper
In a pan over medium heat cook the onion, garlic and olive oil for 5 minutes/ until the onion is soft. Add the broccoli and cook for 3 more minutes. Set aside.
In a medium bowl combine the eggs, egg white, sour cream, evaporated milk. Mix well. Stir in cheeses, salt and pepper. Stir in cooled onion and garlic and broccoli. Spray some fat free cooking spray into a pie plate and pour in the batter. Cook for 30 minutes.
Enjoy!
What's great about this is you can put whatever you want in it. The next morning I made another version of this using 1 can of diced tomatoes with Italian herbs, drained instead of the broccoli and threw some chopped basil in the mix as well. Love how versatile this recipe is and how tasty it contines to come out.
It's the kind of breakfast that you feel great after eating!
Crustless Broccoli and Cheese Quiche
4 servings, 3 pts a serving
2 eggs
1 egg white
1/4 cup fat free sour cream
3/4 cup dry fat free milk
1 package frozen chopped broccoli, thawed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup shredded fat free mozarella
1 tbsp reduced fat parmesan
2 tsp olive oil
1/2 tsp salt
1/4 tsp ground pepper
In a pan over medium heat cook the onion, garlic and olive oil for 5 minutes/ until the onion is soft. Add the broccoli and cook for 3 more minutes. Set aside.
In a medium bowl combine the eggs, egg white, sour cream, evaporated milk. Mix well. Stir in cheeses, salt and pepper. Stir in cooled onion and garlic and broccoli. Spray some fat free cooking spray into a pie plate and pour in the batter. Cook for 30 minutes.
Enjoy!
What's great about this is you can put whatever you want in it. The next morning I made another version of this using 1 can of diced tomatoes with Italian herbs, drained instead of the broccoli and threw some chopped basil in the mix as well. Love how versatile this recipe is and how tasty it contines to come out.
Friday, May 14, 2010
Pan Bagnat (Soaked Bread)
A sandwich recipe. How droll.
Is that what you are thinking? I hope not because while this is technically a sandwich, I suppose, it tastes like a lot more than that. And involves a little more time and effort. But it is WELL worth it. You will want to prepare it the night before you plan to eat it. Then the next day you can just come home from work, throw together a salad to have with it and voila! A delicious summery meal!
Pan Bagnat
Serves 4, 3 points each.
2 large tomatoes, peeled, "spit" removed and chopped
1/4 cup chopped parsley
1/3 cup shredded fat free mozarella
2 scallions, thinly sliced
1 8 oz baguette (day old)
2 tbsp balsamic vinegar
1 tsp olive oil
First things first here is an insanely easy tip for peeling a tomato.
Cut an X on the bottom.
Place into a couple of inches of boiling water.
Wait for the skin to split (about 20 seconds).
Remove with a slotted spoon and run under cold water. The skin comes right off!
Cut the baguette lengthwise and scoop out all the bread *tearing it into small pieces) leaving mostly crust.
Combine all of the ingredients and mix with the pieces of bread.
Now stuff back into the "shell" of the baguette,
and wrap tightly with plastic wrap.
Referidgerate for 24 hours so the flavors blend and the bread softens a bit.
Then unwrap, slice into 4 pieces, and serve.
I served mine with a salad of Romaine, Carrots, Cucumbers, Scallions, Fat Free Feta and a little vinaigrette (for a total of 2 more points). So tasty!!
For a party - you could even use an entire long baguette, double the recipe for the filling and then slice it into small , appetizer size portions secured with a toothpick!
Is that what you are thinking? I hope not because while this is technically a sandwich, I suppose, it tastes like a lot more than that. And involves a little more time and effort. But it is WELL worth it. You will want to prepare it the night before you plan to eat it. Then the next day you can just come home from work, throw together a salad to have with it and voila! A delicious summery meal!
Pan Bagnat
Serves 4, 3 points each.
2 large tomatoes, peeled, "spit" removed and chopped
1/4 cup chopped parsley
1/3 cup shredded fat free mozarella
2 scallions, thinly sliced
1 8 oz baguette (day old)
2 tbsp balsamic vinegar
1 tsp olive oil
First things first here is an insanely easy tip for peeling a tomato.
Cut an X on the bottom.
Place into a couple of inches of boiling water.
Wait for the skin to split (about 20 seconds).
Remove with a slotted spoon and run under cold water. The skin comes right off!
Cut the baguette lengthwise and scoop out all the bread *tearing it into small pieces) leaving mostly crust.
Combine all of the ingredients and mix with the pieces of bread.
Now stuff back into the "shell" of the baguette,
and wrap tightly with plastic wrap.
Referidgerate for 24 hours so the flavors blend and the bread softens a bit.
Then unwrap, slice into 4 pieces, and serve.
I served mine with a salad of Romaine, Carrots, Cucumbers, Scallions, Fat Free Feta and a little vinaigrette (for a total of 2 more points). So tasty!!
For a party - you could even use an entire long baguette, double the recipe for the filling and then slice it into small , appetizer size portions secured with a toothpick!
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