Friday, December 28, 2012

Mac and Cheese.... This ain't Kraft!

Mac and Cheese With Butternut Squash  A creamy, light concoction that goes easy on the stomach

Ingredients:
-3 cups cubed peeled butternut squash (about a pound)
-1 1/4 cups fat-free, reduced-sodium chicken broth
-1 1/2 cups skim milk
-3 garlic cloves
-1 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons fat-free Greek yogurt
-1 1/4 cups Fontina cheese, shredded
-1 1/4 cups grated Parmesan Reggiano cheese, divided
-1 pound uncooked macaroni pasta
-cooking spray
-1 teaspoon olive oil
-1/2 cup panko
-2 tablespoons copped parsley

Directions:
-Preheat oven to 375.

-Combine the squash, milk, broth and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce to medium and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

-Place squash mixture in a blender.  Add salt, pepper and yogurt. Remove the center of the blender lid to allow steam to escape, then secure the lid. Place a clean towel over the top and blend until smooth. Place mixture into a bowl. Add all the cheese (all but 2 tablespoons of the Parmesan-Reggiano) and stir until combined.

-Cook pasta according to package directions and drain. Add the pasta to the squash mixture and pour into a 13 x 9 glass baking dish coated with cooking spray.

-Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in the remaining Parmesan-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.

-Bake at 375 for 25 minutes or until bubbly. Sprinkle with parsley and serve. Yields 8 servings.

Cheers! Try a vino verde.

Nutrition info: 390 calories per serving.

Source: Cooking Light.

Notes: The original recipe calls for Gruyere instead of Fontina, but either works. Fontina is a bit less pungent and more mild. Also, any kind of pasta will do, including cavatappi.



Saturday, October 27, 2012

Pizza and Risotto... all rolled into one!

Tomato and Mozzarella Risotto A pleasing combination of pizza flavors and decadent risotto

Ingredients:
-3 1/4 cups chicken broth
-1 tablespoon unsalted butter
-1/2 cup dry white wine
-3/4 cup finely chopped red onion
-1 1/2 tablespoons fresh minced garlic
-1 1/4 cups uncooked Arborio rice
-3/4 cup canned crushed tomatoes
-1/2 cup (2 ounces) chopped fresh mozzarella
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon kosher salt
-1 cup torn baby spinach
-1/4 cup chopped fresh basil
-4 teaspoons extra-virgin olive oil, divided

Directions:
-Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

-Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; saute 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly.

-Add wine to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring frequently. Add 1/2 cup of broth to mixture; cook for 5 minutes or until the liquid is nearly absorbed. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 22 minutes total.

-Stir in tomatoes; cook for 1 minute. Add cheese, pepper and salt to mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach and basil. Place into shallow bowls and drizzle 1 teaspoon olive oil over each serving. Yields 4 servings.

Cheers! Save the rest of the white wine for drinks with dinner.

Nutrition Info: 362 calories per serving.

Source: Cooking Light. Love it.

Notes: The original recipe does not call for white wine, but I think it adds an extra layer of flavor. The first time I made this I accidentally put in some Parmesan cheese too, and I have to say, I did not mind that combination one bit. Also, you'll more than likely have leftover crushed tomatoes; I reserved mine to try a pizza sauce.

Thursday, August 30, 2012

Chili and spicy pasta all together? Heck yes.

Chili Mac  A wonderful blend of chili and spicy Italian flavorings

Ingredients:
-12 ounces extra lean ground turkey
-1 medium red onion, chopped
-1/2 red bell pepper, chopped
-1 15 oz can pizza sauce
-1 14 oz can diced tomatoes, undrained
-2 tablespoons canned green chili peppers, drained
-2 teaspoons chili powder
-1 teaspoon cumin
-1 cup dry whole wheat elbow macaroni
-15 ounce can black beans, drained and rinsed


Directions:

-Cook turkey, onion and red bell pepper in a large skillet until turkey is browned, about 10 minutes. Stir in tomatoes, pizza sauce, chilis, chili powder and cumin; bring to a boil.

-Stir in uncooked macaroni and black beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15-18 minutes. Yields 4 servings.

Cheers! Let's try a dry white wine in the summer and a buttery red in the winter months.

Nutrition info: About 350 calories.

Notes: You can add as many veggies as you want. The original recipe calls for regular tomato sauce. You could also try marinara sauce; personally, I think the Pastorelli pizza sauce is the tastiest in this dish.

Monday, June 25, 2012

You can kiss mah grits, or else stuff mah lettuce!

Bibb lettuce wraps stuffed with turkey and hoisin-peanut sauce  A filling dish that favors veggies over bread

Ingredients:
-1 teaspoon olive oil
-1 tablespoon minced shallots
-1/3 cup water
-2 tablespoons peanut butter
-4 teaspoons hoisin sauce
-1/4 teaspoon crushed red pepper
-1 tablespoon fresh lime juice

-1 pound ground turkey
-1 tablespoon dark sesame oil
-6 thinly sliced green onions
-1/4 cup plus 2 tablespoons chopped fresh cilantro, divided
-3 tablespoons low-sodium soy sauce
-1 teaspoon finely chopped fresh ginger
-2 teaspoons sugar
-1 teaspoon Sriracha sauce
-1 cup matchstick-cut cucumber
-1 cup matchstick-cut carrot
-2 cups hot cooked sticky rice
-8 Bibb lettuce leaves

Directions:

-To prepare sauce, heat a small saucepan over medium heat. Add olive oil to pan; swirl to coat. Add shallot and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

-Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; saute 1 minute. Add turkey; cook until browned, about 3 minutes. Add 2 tablespoons cilantro, soy sauce, ginger, sugar and Sriracha; saute 1 minute. Remove from heat; stir in cucumbers, carrots and remaining green onions.

-Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup turkey; sprinkle with 1 tablespoon cilantro. Serve with sauce. Yields 4 servings. Serving size = 2 lettuce wraps and 2 tablespoons sauce.

Cheers! Try a full-bodied Merlot.

Nutrition info: 355 calories per serving.

Notes: If you hate cooking rice, I would recommend Uncle Ben's or the Target brand brown rice. It comes in little packs that you can microwave for 90 seconds. It isn't quite as good as the real thing, but with all this delicious meat and sauce you won't even notice.

Saturday, June 23, 2012

It's like a Mexican pizza exploded in my mouth...

Chicken Quesadilla Casserole  A pleasing blend of spicy, cheesy goodness

Ingredients:
-1 pound ground turkey
-1/2 cup chopped onion
-1 15-oz can pizza sauce
-1 can black beans, drained and rinsed
-1 small can whole kernel corn, undrained
-1 small can chopped green chiles, undrained
-6 8-inch flour tortillas
-1 cup shredded Cheddar cheese
-1 cup shredded mozzarella cheese

-2 teaspoons chili powder
-1 teaspoon ground cumin
-1 teaspooon minced garlic
-1/2 teaspoon ground oregano
-1/2 teaspoon crushed red pepper

Directions:

-Preheat oven to 350.

-Brown turkey and sautee onion together in a large skillet on medium-high heat. Add pizza sauce, beans, corn and green chiles; mix well. Stir in all the spices. Bring to a boil, reduce heat to low and simmer 5 minutes. Add more red pepper, if desired.

-Spread 1/2 cup of the turkey mixture on the bottom of a 13 x 9 x 2 inch baking dish sprayed with cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining turkey mixture and 1/2 of the cheese. Repeat with remaining tortillas, turkey mixture and cheese.

-Bake for 15 minutes or until heated through. Let stand 5 minutes before serving. Yields 8 servings.

Cheers! How about a summer sangria? Yes!

Nutrition info: About 400 calories per serving.

Source: Inspired by a McCormick spice recipe, but it is my own.

Notes: The original recipe calls for ground beef, but I find that turkey gives it a more interesting flavor, and is healthier. The original also called for two cups of Cheddar cheese, but I think substituting one cup of mozzarella gives it a more of a pizza taste, which works well here.

Sunday, May 20, 2012

Mint and pine nuts in my pasta? Yesssir!

Mini Farfalle with Roasted Peppers, Onions, Feta and Mint  A delicious combo makes for a perfect spring pasta

Ingredients:
-8 ounces mini farfalle pasta
-1/4 cup pine nuts
-1 tablespoon olive oil
-1 cup prechopped onion
-1/4 cup golden raisins
-1 tablespoon minced garlic
-1 cup sliced bottled roasted bell peppers, rinsed and drained
-1 cup (4 ounces) crumbled feta cheese
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh basil
-1/4 teaspoon black pepper

Directions:

-Cook pasta according to package directiions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.

-While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.

-Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil and black pepper. Sprinkle with nuts. Yields 4 servings.

Cheers! Since this is a good spring or summer pasta with lots of fresh flavor, go with a crisp white wine, such as an Overstone Sauvignon Blanc.

Nutrition Info: 453 calories per serving. A little high for a light pasta, but worth it for all the great flavor and healthy fats.

Source: Cooking Light.

Notes: You can experiment with other herbs if you wish. If you really dislike mint, you can leave it out and put something else in, but the combination of flavors with the mint is surprising in a good way.

Wednesday, April 11, 2012

Let's try an inverted pizza pie!

Pepperoni Calzones Delicious pockets filled with fresh mozzarella, pepperoni and carmelized onions
Ingredients:
-2 teaspoons yeast
-2 teaspoons sugar
-1/2 to 1 cup warm water
-2 tablespoons olive oil, divided
-1 tablespoon honey
-1 pinch salt
-1 to 1/2 cups whole wheat flour
-1 16-oz can pizza sauce
-6 to 8 oz fresh mozzarella, chopped
-15 pieces of pepperoni
-2 garlic coves, minced
-1/4 cup carmelized onions
-1/4 teaspoon oregano
-1/4 teaspoon red pepper flakes
Directions:
-Pour between one half and one cup warm water in a mixing bowl. [The more water you use, the more flour you use, so it depends on how thick you want the crust.]

-Add yeast and sugar. Mix with whisk until bubbly or frothy. Let sit and mix occasionally for 5 or so minutes.
-Add pinch of salt, one tablespoon oil and the honey. Pour in flour with a large spoon - or straight out of the bag - a little bit at a time. Mix with a large spoon. It will look globby and watery at first, but it will get thicker the more flour you add. When it becomes sticky and thick, put the spoon aside and kneed with your hands. Keep adding the flour until the mixture is smooth, cohesive and not too sticky. Cover, put in a cool and dark place, and let sit a half-hour to an hour.
-Sautee onions until carmelized, about 15-20 minutes. Set aside.
-After yeast has risen, roll it out on a cookie sheet - but I prefer a baking stone. Preheat your oven to 425 or so. If you use a cookie sheet, cover it with cooking spray first. If you use a stone, cover it lightly with the whole wheat flour so it doesn't stick. You can roll out with a pin, but I find it easiest to simply push the dough across with my hands. It's good exercise for your hands and arms, actually. Flatten the dough into three flat circles.
-Combine mixture of onions, pizza sauce, cheese and spices into a mixing bowl. Pour a third of the mixture on one half of each circle. Fold the empty half of the circle over the mixture, and then bind the edges together with a fork. Cut a small slit into the top of each calzone so steam can escape.
-Brush with olive oil and place calzones in the oven for 15 to 18 minutes, or until golden brown. Yields 3 servings.
Cheers! Pizza and calzones are easy to pair. Any white or red table wine, or a pale ale, should do.
Nutrition Info: About 450 calories per serving.
Source: Me! It's all me!
Notes: Obviously, the internal toppings are up to you. If you dislike onions, try something else. Experiment until you find the right combo, or just change it up every time. That's what I like to do. And if you like crumbled cheeses, try adding some feta or goat cheese in there.

Thursday, April 5, 2012

And on the subject of salads...

Southwest Salad A tangy, spicy and fiber-filled alternative to your average greens
Ingredients:
-1/3 cup fat-free salsa, medium or spicy
-3 tablespooons reduced-fat sour cream
-1 tablespoon white wine or apple cider vinegar
-3 cups (or 2 15-oz cans) black beans, drained and rinsed
-1 cup cherry tomatoes, halved
-3/4 cup canned yellow corn (or fresh, or frozen & thawed)
-1/2 cup diced avocado
-1/2 cup sliced green onions
-1/8 cup chopped fresh cilantro
-6 cups baby spinach
-2 oz pepper jack cheese, cubed or shredded
-24 baked low-fat tortilla chips
Directions:
-In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, green onions, cheese and cilantro; toss to coat and mix.
-Place 1 1/2 cups spinach on each of four serving plates; top each with 1 1/2 cups of bean mixture. Arrange 6 chips around each of each plate. Yields 4 servings.
Notes: This should go without saying, but use a salsa that you like for the dressing. Otherwise you won't like the dressing. I usually use homemade salsa for this. Either kind of vinegar should be fine; just use what you have.
Cheers! Since this is a summary meal, go with a nice white table wine.
Source: Weight Watchers
Nutrition info: About 350 calories.

Thursday, March 29, 2012

Start spring off right with a salad that couldn't taste more fresh

Tzatziki Chicken Salad With Avocado and Pita Chips A delightful, light salad with lots of fresh flavor
Ingredients:
-2/3 cup 2% reduced-fat Greek yogurt
-1/4 cup finely chopped red onion
-1 tablespoon fresh lemon juice
-2 teaspoons chopped fresh dill
-1/2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1 cucumber, seeded and shredded
-1 garlic clove, minced
-2 cups shredded, skinless, boneless chicken breast
-3 ounces multigrain pita chips
Directions:
-Cook chicken as desired.
-Combine first 8 ingredients in a medium bowl, stirring with a whisk.
-Add chicken, toss to coat.
-Serve on top of spinach, with avocado. Serve with pita chips. Yields 4 servings.
Notes: The original recipe calls for rotisserie chicken breast. I just cooked a chicken breast on the stovetop. I cut it into little bits, coated it with dried dill, oregano and italian seasoning, and cooked until done.
Cheers! Obviously, a delicious white wine would go well with this one. How 'bout a Barefoot Sauvignon Blanc?
Source: Cooking Light.
Nutrition info: 230 calories per serving.

Thursday, March 22, 2012

Okay, this isn't dinner... but you may not be hungry after you eat it

Fresh Homemade Salsa A simple recipe that will keep you going back for more chips
Ingredients:
- 28 ounce can diced tomatoes (mostly drained)
- 10 ounce can Rotel tomatoes & chiles (mostly drained)
- 1/4 cup diced red onion
- 1/8 cup diced green or red bell pepper
- 1 small jalapeno, diced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon ground pepper
- pinch of cumin
Directions:
Well, this is easy. Combine all ingredients in a food processor and pulse 10 times, or until desired texture.
Source: This is very loosely adapted from a recipe from Pioneer Woman. I think I will call it my own, since there are many differences.
Notes: There are some optional ingredients here. I like my salsa hot, but if you don't, use less jalapeno, or at least remove the seeds when you chop it. You can also add cilantro and some lime if that appeals to you. To me, it doesn't add much, and is somehow more simply delicious without it. You can also add black beans or corn; whatever floats your boat, salsa-wise. Also, if you want your salsa to be more "restaurant like" (i.e. more runny) then leave in more juice from the canned tomatoes.
Nutrition Info: This is almost entirely vegetables, so calorie count is negligible.
Cheers! If you make this on a late Spring afternoon, I think a Fat Tire would be appropriate accompaniment.

Sunday, February 5, 2012

Like your chicken stuffed?

Herb and Goat Cheese-Stuffed Chicken Breasts A poultry-licious dish with tons of flavor
Ingredients:
-1/4 cup panko (Japanese breadcrumbs)
-1 tablespoon chopped fresh parsley
-1 tablespoon chopped fresh thyme
-2 ounces goat cheese
-2 skinless, boneless chicken breasts
-1/2 teaspoon kosher salt
-1 teaspoon olive oil
Directions:
-Prheat boiler to high.
-Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with toothpicks. Sprinkle chicken with salt.
-Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
Nutrition info: 348 calories per serving
Cheers! A white wine is good with this - any Pinot Grigio or Sauvignon Blanc.
Origin: Cooking Light. Der.
Notes: Depending on the size of the breasts, make sure they are cooked through after 8 minutes. They may need a little longer. The original recipe calls for mint instead of thyme, but thyme is just so good with chicken. Play around with the herbs to find what you like.