This is a loosely adapted southwestern salsa-type dish. For guests, I serve this with tortilla chips. For me? I put it in a bowl with a spoon. This is a simple, but impressive, dish for parties and gatherings.
1 can black beans
1 can white beans (I used navy beans, its what I had)
1 can yellow corn
1 can white corn
4 small or 2 large tomatoes
2 green bell peppers
6 green onions
8 cloves garlic (or less to taste)
2 jalapeno peppers
1 small bunch fresh cilantro
1/3 c italian dressing (I used Kraft fat free zesty)
Dump corn and beans into a colander and rinse. Put them in a LARGE bowl.
Chop tomato, pepper, jalapeno and green onions. Add them to the bowl.
With a garlic press, mince the garlic. Add to bowl.
Finely chop the cilantro and add to bowl.
Add the dressing to the bowl (this is like, the secret ingredient). Stir it all up really well.
Nom.
This is best made the day before you want to serve it, so it can sit overnight and the flavors can meld together.
Sunday, March 1, 2009
Peppery Turkey Stew
Adapted from The Healthy Slow Cooker by Judith Finlayson.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
Wednesday, February 18, 2009
Slow Cooker Veal Goulash
This recipe is adapted from The Healthy Slow Cooker by Judith Finlayson.
My slow cooker hasn't had a workout in awhile and I'm steadily getting more busy with work and knitting and being more active. So I give you: Veal Goulash. Of course I used a recipe for a guide, but I couldn't help but make some delicious adjustments.
For this dish, you'll need something called "stewing veal". Now, if you are a n00b like me and have only ordered veal in a restaurant, you have no idea what this is. Never fear! Just look in your local grocer's meat section and you'll find it packaged all nice and neat. I'm sure I got ripped off a little since they cubed it and packaged it, but hey, I didn't know how to buy veal. And it worked fine. And veal is cheaper than I thought it would be. So there's that.
Tonight I am serving this over mashed potatoes. I'll likely put some of the leftovers over noodles, or just eat as is, with a side salad. Anything is possible, really. I'll recount the original recipe and note my changes.
Here's what you'll need.
2 tbsp olive oil (I used Misto, so I likely used less)
2 lbs veal (1.5 lbs was fine)
2 onions, finely chopped (or 4, if you like onion)
4 cloves garlic, minced (or 8 if you want to scare vampires)
1 tsp caraway seeds (up to 2tsp is what they recommend, I used this)
1/2 tsp crack black peppercorns (take ones from your grinder, and squish them with a knife!)
1 lb mushrooms (or a little under. I mixed cremini with white)
2 tbsp flour
1 can, 14 oz diced tomatoes (double that!), with juice
1 cup chicken broth
1 tbsp sweet hungarian paprika (my grocery store had nothing of the sort, so I used regular)
2 red bell peppers, diced (I froze some in the summer in strips and was too lazy to dice them)
1/2 cup finely chopped dill
sour cream, optional
So, you can see, I made a LOT of changes. I like extra tomatoes, and I didn't have the right kind of shrooms, and you know what? I like garlic.
How you do it:
1- Heat 1 tbsp of oil in a skillet. Add veal in batches and brown on all sides, about 5 minutes. (I skipped this part, because I am lazy.) Put the browned veal into your slow cooker.
2- Add more oil to the skillet and add onion, cooking until soft, about 5 minutes.
3- Add the garlic, caraway seeds and peppercorns and cook for one minute.
4- Add mushrooms and mix them in.
5- Add the flour and cook, stirring, for a minute.
6- Add tomatoes (with juice) and chicken stock. Bring to a boil.
7- Throw all of this into the slow cooker with the veal and cook on low 8 hours, or high for 4.
8- Take the paprika and dissolve it in 2 tbsp chicken stock. Add to slow cooker.
9- Add peppers to the slow cooker and cook on high for 30 mins.
A note on slow cookers: I've owned a few different ones in my time, and I will swear by the kind with the removable crock. Not only this, but if you can, spring for the Crock Pot that has the Saute feature. Then, instead of using a skillet, you can saute right in the crock and transfer it to the base. It's amazing.
Also, the recipe in the book has nutrition info:
207 cals
26 g protein
11 g carb
7 g fat
2.5 g fiber
262 mg sodium
95 mg cholesterol
This obviously is different for my version since I added more tomatoes and stuff, but if you are in need of a guide, there ya go.
Enjoy!
My slow cooker hasn't had a workout in awhile and I'm steadily getting more busy with work and knitting and being more active. So I give you: Veal Goulash. Of course I used a recipe for a guide, but I couldn't help but make some delicious adjustments.
For this dish, you'll need something called "stewing veal". Now, if you are a n00b like me and have only ordered veal in a restaurant, you have no idea what this is. Never fear! Just look in your local grocer's meat section and you'll find it packaged all nice and neat. I'm sure I got ripped off a little since they cubed it and packaged it, but hey, I didn't know how to buy veal. And it worked fine. And veal is cheaper than I thought it would be. So there's that.
Tonight I am serving this over mashed potatoes. I'll likely put some of the leftovers over noodles, or just eat as is, with a side salad. Anything is possible, really. I'll recount the original recipe and note my changes.
Here's what you'll need.
2 tbsp olive oil (I used Misto, so I likely used less)
2 lbs veal (1.5 lbs was fine)
2 onions, finely chopped (or 4, if you like onion)
4 cloves garlic, minced (or 8 if you want to scare vampires)
1 tsp caraway seeds (up to 2tsp is what they recommend, I used this)
1/2 tsp crack black peppercorns (take ones from your grinder, and squish them with a knife!)
1 lb mushrooms (or a little under. I mixed cremini with white)
2 tbsp flour
1 can, 14 oz diced tomatoes (double that!), with juice
1 cup chicken broth
1 tbsp sweet hungarian paprika (my grocery store had nothing of the sort, so I used regular)
2 red bell peppers, diced (I froze some in the summer in strips and was too lazy to dice them)
1/2 cup finely chopped dill
sour cream, optional
So, you can see, I made a LOT of changes. I like extra tomatoes, and I didn't have the right kind of shrooms, and you know what? I like garlic.
How you do it:
1- Heat 1 tbsp of oil in a skillet. Add veal in batches and brown on all sides, about 5 minutes. (I skipped this part, because I am lazy.) Put the browned veal into your slow cooker.
2- Add more oil to the skillet and add onion, cooking until soft, about 5 minutes.
3- Add the garlic, caraway seeds and peppercorns and cook for one minute.
4- Add mushrooms and mix them in.
5- Add the flour and cook, stirring, for a minute.
6- Add tomatoes (with juice) and chicken stock. Bring to a boil.
7- Throw all of this into the slow cooker with the veal and cook on low 8 hours, or high for 4.
8- Take the paprika and dissolve it in 2 tbsp chicken stock. Add to slow cooker.
9- Add peppers to the slow cooker and cook on high for 30 mins.
A note on slow cookers: I've owned a few different ones in my time, and I will swear by the kind with the removable crock. Not only this, but if you can, spring for the Crock Pot that has the Saute feature. Then, instead of using a skillet, you can saute right in the crock and transfer it to the base. It's amazing.
Also, the recipe in the book has nutrition info:
207 cals
26 g protein
11 g carb
7 g fat
2.5 g fiber
262 mg sodium
95 mg cholesterol
This obviously is different for my version since I added more tomatoes and stuff, but if you are in need of a guide, there ya go.
Enjoy!
Tuesday, January 20, 2009
Chicken Divan
I don't know if this is a true version of this. My mom made it the other night for dinner and it was tasty (and I thought it sounded like an excellent way to have lunch leftovers!). She told me the basics, but I don't have yogurt. So here goes with this experiment. I don't have her measures either, so I'm just guessing.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
Monday, January 12, 2009
Potato Ham Casserole
This is a little labor intensive, but worth it. A great way to use up leftover ham!
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
Friday, January 9, 2009
Quick and Easy Weeknight Dinner
A few months ago I found what was labeled as Chinese Noodles in the supermarket. They were basically Ramen Style brick noodles without the seasoning pack, and with much less fat. I decided to pick them up. Then I didn't know what to do with them.
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Hiatus
So it looks like I took an unintended hiatus over the holidays. I didn't mean to, and I was cooking, but I didn't have time to get things up here. I have plans in the works and your regularly scheduled posts will be returning soon.
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