Well, darn that QVC kitchen show! It made me start thinking I needed a new kitchen toy. So, started shopping around for an electric pressure cooker. There was not one single model in town, so off to internet shopping. Macy's did the trick - they had a Cuisnart Electric Pressure Cooker on sale. Yipee! It was delivered yesterday, Friday. At the same time, came 3 new cookbooks all about pressure cooking.
Have we tried it out yet - you bet! Last night I tried the Risotto. Hmmm - tasty, but not as good as the kind you stand at the stove for 35 minutes nonstop stirring... that is true risotto. But this modified version (ok the easy way) is still quite tasty.
Todays experiment is Boston Baked Beans and BBQ Ribs. The beans are done, and staying warm in the oven. The ribs are in the cooker right now. They say - 40 minutes and you will have fall off the bone ribs as if they have been slow cooking/smoking all day. We shall see!
Don't ya love new toys that are supposed to make your life easier?
Here is the recipe.
Saucy Ribs Pressure Cooker Style
(Recipezaar)
Ingredients:
3 lbs ribs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
2 Tbsp olive oil
1 cup beer
12 oz barbecue sauce
Cut ribs into serving pieces. Mix spices and create a dry rub. Rub onto ribs. Heat oil in pressure cooker. Brown the ribs, all sides. Put in the cooking rack. Pour the beer into the cooking pot. Add the ribs. Lock lid in place, and cook on high pressure 40 minutes. Let cooker depressurize naturally (about 15 minutes). Remove lid. Drain some of the liquid. Add barbecue sauce and ribs back in. Simmer 10-15 minutes. The beer is supposed to be the secret to the unique flavor, so the recipe says to make certain you do not leave it out.
I'll let you know how it goes! So far, so good...
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, March 27, 2010
Monday, August 3, 2009
Mexican Food - Rick Bayless style!
Well, I've been hooked on the reality t.v. show TOP CHEF MASTERS... Rick Bayless was one of the fantastic chefs on the show. His recipes always looked interesting during the show, so I googled looking for some of his recipes. I ran across his restaurant - FRONTERA GRILL in Chicago. He has many, many recipes posted on this site. Here is one that I will be making tomorrow... I have changed his recipe slightly, as I know I won't be able to find some of the ingredients here in our little town before ever going to the store. I couldn't even find cilantro this weekend! Crazy huh?
BLACK BEAN BATHED ENCHILADAS (with Chorizo & Fresh Cheese)
aka: Enfrijoladas
RICK BAYLESS
Serves 4 as main course
1 cup dry black beans, rinsed
2 chipotle chiles (in adobo sauce), minced
1 1/4 cups (10 oz) chorizo sausage, casing removed (bacon, ham, or other sausage can replace chorizo)
1 medium white onion, sliced
Salt, 1/2 tsp
12 corn tortillas
Serrano-Tomatillo Salsa; or Chipotle Salsa (3/4 cup)
3/4 cup crumbled queso fresco or dry goat cheese
3 T. roughly chopped flat leaf parsley
Directions:
BEAN SAUCE...
Place beans in medium size saucepan, cover with 3 cups water, remove any beans that float. Heat to simmer.
Using saucepan, add 1/4 cup of chorizo and 1/2 of the onion. Saute. Put into beans. Simmer over medium to medium-low heat, stir occasionally, until the beans are fully tender, 1 1/2 to 2 hrs. If you see the beans peaking up through the liquid, add water to cover them by 1/2 inch.
Coarsely puree the beans in batches in a food processor. Return to the pot and add enough water to thin the consistency of a medium cream soup. Taste and season with salt.
TORTILLAS & CHORIZO...
Set up steamer (veggie steamer in saucepan filled with 1/2 inch of water); heat to boil. Wrap tortillas in a heavy kitchen towel, lay in steamer & cover with tight lid. Boil 1 minute, turn off heat and let stand without opening for 15 minutes.
In saucepan, cook the remaining 1 cup chorizo until done (10 min), breaking up any clumps. Drain off fat. Add the minced chipotle peppers. Keep warm over low heat.
FINISHING:
Turn oven to the lowest possible setting and warm a serving platter in it. Onto a deep plate or tray pour out 1 1/2 cups of the warm bean sauce onto the deep plate. One by one, dip both sides of the tortillas into the sauce, fold into quarters and transfer to the warm serving platter. Lay the tortillas in 2 rows, slightly overlap. Keep warm in oven.
Scrape any leftover bean sauce from the deep plate back into the pot. If the sauce has thickened, add a bit of water to get back to the original consistency. Quickly bring to simmer, spoon over the folded tortillas (should be lots of sauce), top with warm chorizo, splash on the optional salsa, sprinkle on the cheese, parsley and remaining sliced onion. Serve right away - they don't like to sit!
Variations: with bean sauce and tortillas as a base, you can vary toppings or fillings as you like.
Serve with a nice salad, and margaritas of course!
**ORIGINAL RECIPE**
BLACK BEAN BATHED ENCHILADAS (with Chorizo & Fresh Cheese)
aka: Enfrijoladas
RICK BAYLESS
Serves 4 as main course
1 cup dry black beans, rinsed
2 chipotle chiles (in adobo sauce), minced
1 1/4 cups (10 oz) chorizo sausage, casing removed (bacon, ham, or other sausage can replace chorizo)
1 medium white onion, sliced
Salt, 1/2 tsp
12 corn tortillas
Serrano-Tomatillo Salsa; or Chipotle Salsa (3/4 cup)
3/4 cup crumbled queso fresco or dry goat cheese
3 T. roughly chopped flat leaf parsley
Directions:
BEAN SAUCE...
Place beans in medium size saucepan, cover with 3 cups water, remove any beans that float. Heat to simmer.
Using saucepan, add 1/4 cup of chorizo and 1/2 of the onion. Saute. Put into beans. Simmer over medium to medium-low heat, stir occasionally, until the beans are fully tender, 1 1/2 to 2 hrs. If you see the beans peaking up through the liquid, add water to cover them by 1/2 inch.
Coarsely puree the beans in batches in a food processor. Return to the pot and add enough water to thin the consistency of a medium cream soup. Taste and season with salt.
TORTILLAS & CHORIZO...
Set up steamer (veggie steamer in saucepan filled with 1/2 inch of water); heat to boil. Wrap tortillas in a heavy kitchen towel, lay in steamer & cover with tight lid. Boil 1 minute, turn off heat and let stand without opening for 15 minutes.
In saucepan, cook the remaining 1 cup chorizo until done (10 min), breaking up any clumps. Drain off fat. Add the minced chipotle peppers. Keep warm over low heat.
FINISHING:
Turn oven to the lowest possible setting and warm a serving platter in it. Onto a deep plate or tray pour out 1 1/2 cups of the warm bean sauce onto the deep plate. One by one, dip both sides of the tortillas into the sauce, fold into quarters and transfer to the warm serving platter. Lay the tortillas in 2 rows, slightly overlap. Keep warm in oven.
Scrape any leftover bean sauce from the deep plate back into the pot. If the sauce has thickened, add a bit of water to get back to the original consistency. Quickly bring to simmer, spoon over the folded tortillas (should be lots of sauce), top with warm chorizo, splash on the optional salsa, sprinkle on the cheese, parsley and remaining sliced onion. Serve right away - they don't like to sit!
Variations: with bean sauce and tortillas as a base, you can vary toppings or fillings as you like.
Serve with a nice salad, and margaritas of course!
**ORIGINAL RECIPE**
Patty's Margaritas! Ole...
Well, I seem to be transitioning from Italian cooking to Mexican Food! Shrimp Tacos was my last post; and now I'm moving on to a nice refreshing drink to accompany your tacos...
Patty's Margaritas
3/4 blender of ice
1/2 can frozen limeaid
4 oz tequilla
2 oz triple sec
4 oz water
BLEND. Serve in salt rimmed glasses.
Simple and tasty!
Patty's Margaritas
3/4 blender of ice
1/2 can frozen limeaid
4 oz tequilla
2 oz triple sec
4 oz water
BLEND. Serve in salt rimmed glasses.
Simple and tasty!
Saturday, August 1, 2009
Tacos With Spicy Shrimp!
Who wants a yummy taco? This is a wonderfully easy and tasty recipe for Shrimp Tacos. When living in California, I used to love going to a casual restaurant called Rubios. My favorite on the menu? Shrimp Tacos! Well, I found this recipe for shrimp tacos. Not the same as Rubios - but excellent and SO EASY!
SHRIMP TACOS
Serves 6
12 oz bacon (cut into pieces)
1/2 onion, chopped
2 lbs. large cooked shrimp (peeled, deveined & cut into bite size pieces
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped cilantro
1 lime, juiced
salt to taste, optional
Mexican cheese
Avocado
Sour Cream
In large, deep skillet fry bacon until evenly brown. Drain bacon fat. Add onions to the pan with the bacon. Saute five minutes (till onions are translucent). Stir in the shrimp and chipotle chiles; cook 4 minutes until heated.
Heat tortillas on ungreased skillet over medium-high heat for 10-15 seconds. Turn over and heat another 5-10 seconds. Fill heated tortillas with the shrimp/bacon/onion mixture.
Top with preferred toppings. I use sliced avocado; a sprinkle of cheese, and sour cream.
CILANTRO CHILE CREAM SAUCE
(16 Servings)
This sauce could be an option to serve as a sauce for these shrimp tacos! Works great for either chicken or fish tacos. Makes a dip as well.
1/2 bunch cilantro, chopped coarsely
3 chile peppers (seeded & chopped)
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt/pepper to taste
Place all in food processor. Puree till smooth.
Both recipes courtesy of Allrecipes.com
CHIPOTLE SHRIMP TACOS
SHRIMP TACOS
Serves 6
12 oz bacon (cut into pieces)
1/2 onion, chopped
2 lbs. large cooked shrimp (peeled, deveined & cut into bite size pieces
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped cilantro
1 lime, juiced
salt to taste, optional
Mexican cheese
Avocado
Sour Cream
In large, deep skillet fry bacon until evenly brown. Drain bacon fat. Add onions to the pan with the bacon. Saute five minutes (till onions are translucent). Stir in the shrimp and chipotle chiles; cook 4 minutes until heated.
Heat tortillas on ungreased skillet over medium-high heat for 10-15 seconds. Turn over and heat another 5-10 seconds. Fill heated tortillas with the shrimp/bacon/onion mixture.
Top with preferred toppings. I use sliced avocado; a sprinkle of cheese, and sour cream.
CILANTRO CHILE CREAM SAUCE
(16 Servings)
This sauce could be an option to serve as a sauce for these shrimp tacos! Works great for either chicken or fish tacos. Makes a dip as well.
1/2 bunch cilantro, chopped coarsely
3 chile peppers (seeded & chopped)
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt/pepper to taste
Place all in food processor. Puree till smooth.
Both recipes courtesy of Allrecipes.com
CHIPOTLE SHRIMP TACOS
Tuesday, July 21, 2009
Italian Cooking Kick Continues! Chicken Mushroom Risotto
OK, this will be my second time making this so let's see if I can time it just right. Do NOT let it sit while you finish up something else... it will turn to glue! Be warned! (mine really wasn't glue - but I can tell a big difference from when it was done till the time I took it off the stove)
Ingredients:
1 1/2 cups arborio rice
1 quart chicken stock
1/2 cup white wine
1/2 small sweet onion (chopped)
2 cloves minced garlic
1 cup sliced cremini mushrooms
Olive Oil (and a little butter)
1/4 cup freshly grated Parmesan reggiano cheese
1 Tbsp chopped Italian parsley
1. Heat the chicken stock to a simmer. Keep it hot! (this is key)
2. Melt 1 tbsp of butter and a swirl of olive oil in saute pan, and saute the sliced mushcrooms till they are soft. Remove from heat and set aside for later.
3. In a large, heavy bottomed saucepan, heat olive oil and 1 Tbsp of butter over medium heat. Add chopped onion. Saute about 2 minutes, add 2 cloves minced garlic (or more if you love garlic like I do). Saute another minute or two until onion is slightly translucent. Do not let garlic burn!
4. Add the rice to the pot and stir briskly with wooden spoon so that the grains are coated with oil and butter. Saute for a minute or so, until there is a slightly nutty aroma. Do NOT let rice brown. Stir in the wine, continue stirring until liquid is fully absorbed.
5. Add one ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. IT IS IMPORTANT TO STIR CONSTANTLY, AND ADD THE NEXT LADLE AS SOON AS THE RICE IS ALMOST DRY. THIS WILL BE YOUR UPPER BODY WORKOUT FOR THE DAY. As you see the rice absorbing the stock, it is important to season the rice with salt and freshly ground pepper. It is at this point that the flavor will be absorbed into the rice.
6. Continue adding ladles of hot stock and stirring the rice while liquid is absorbed. As it cooks, you will see rice take on a creamy consistency as it begins to release the natural starches.
7. Continue this ladle at a time process and stirring for 20-30 minutes, or until the grains are tender but still firm to the bite (not crunchy). If you run out of broth, and your risotto is not completely cooked, you can use hot water or more hot chicken broth. (I had to the second time I made this.) When you are down to the last few ladles of stock, add the cooked mushrooms.
8. Stir in 2 Tbsp butter, the parmesan cheese and the parsley. Finish seasoning to taste with salt and pepper.
9. Risotto turns glutinous if held for too long - serve it right away! It should be soft, creamy mound on a dinner plate (not run across the plate). I put chicken on the top of mine.
Yummy!!! Serve with a salad.
Adapted from About.com and a YouTube video...
Ingredients:
1 1/2 cups arborio rice
1 quart chicken stock
1/2 cup white wine
1/2 small sweet onion (chopped)
2 cloves minced garlic
1 cup sliced cremini mushrooms
Olive Oil (and a little butter)
1/4 cup freshly grated Parmesan reggiano cheese
1 Tbsp chopped Italian parsley
1. Heat the chicken stock to a simmer. Keep it hot! (this is key)
2. Melt 1 tbsp of butter and a swirl of olive oil in saute pan, and saute the sliced mushcrooms till they are soft. Remove from heat and set aside for later.
3. In a large, heavy bottomed saucepan, heat olive oil and 1 Tbsp of butter over medium heat. Add chopped onion. Saute about 2 minutes, add 2 cloves minced garlic (or more if you love garlic like I do). Saute another minute or two until onion is slightly translucent. Do not let garlic burn!
4. Add the rice to the pot and stir briskly with wooden spoon so that the grains are coated with oil and butter. Saute for a minute or so, until there is a slightly nutty aroma. Do NOT let rice brown. Stir in the wine, continue stirring until liquid is fully absorbed.
5. Add one ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. IT IS IMPORTANT TO STIR CONSTANTLY, AND ADD THE NEXT LADLE AS SOON AS THE RICE IS ALMOST DRY. THIS WILL BE YOUR UPPER BODY WORKOUT FOR THE DAY. As you see the rice absorbing the stock, it is important to season the rice with salt and freshly ground pepper. It is at this point that the flavor will be absorbed into the rice.
6. Continue adding ladles of hot stock and stirring the rice while liquid is absorbed. As it cooks, you will see rice take on a creamy consistency as it begins to release the natural starches.
7. Continue this ladle at a time process and stirring for 20-30 minutes, or until the grains are tender but still firm to the bite (not crunchy). If you run out of broth, and your risotto is not completely cooked, you can use hot water or more hot chicken broth. (I had to the second time I made this.) When you are down to the last few ladles of stock, add the cooked mushrooms.
8. Stir in 2 Tbsp butter, the parmesan cheese and the parsley. Finish seasoning to taste with salt and pepper.
9. Risotto turns glutinous if held for too long - serve it right away! It should be soft, creamy mound on a dinner plate (not run across the plate). I put chicken on the top of mine.
Yummy!!! Serve with a salad.
Adapted from About.com and a YouTube video...
Monday, July 20, 2009
ITALIAN COOKING KICK! Pasta Carbonara ala' Tom Cruise
Ever since visiting Grenada, and staying at La Luna with an Italian chef, I have been on an Italian cooking kick! One day I asked if they could make a Spaghetti Carbonara (not on menu) for my lunch. Absolutely - no problem. Tasting the wonderful pasta dish made me realize how long it has been since I made it myself. Well, upon our return, I set out to find a true recipe for Carbonara. There are lots of pastas that say they are Carbonara, but a true Carbonara has no cream - yet many recipes call for cream. Here is one I found, and tried - delicious! I was a little heavy with the red pepper flakes - next time will follow the recipe. Enjoy!
Supposedly this recipe comes right from Tom Cruise and Katie Holmes...
Spaghetti Carbonara
Olive Oil (good first cold press extra virgin), 1/2 inch in large saute pan
2 garlic cloves, minced
1 chopped onion
8-12 slices pancetta, thick bacon (I used regular bacon)
4 eggs
1 16oz. pkg spaghetti (recipe calls for 2 pkgs of spaghetti - I used one)
2 cups fresh grated parmesan cheese or parmigiano-reggiano cheese
crushed red pepper flakes
salt & fresh ground pepper
1. Put 1/2inch olive oil in saute pan
2. Add 2 cloves (or more) chopped garlic, onion & bacon cut into small squares
3. Let simmer 30 minutes, don't let it boil
4. During last 10 minutes, add red pepper flakes (1 tsp., probably not much more)
5. In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
6. Cook spaghetti until al dente
7. Drain and immediately add egg mixture to pasta. The pasta needs to be very hot in order for the eggs to cook!
8. Stir until eggs are cooked.
9. Mix into saute pan and finish with grated cheese.
10. ENJOY.
Source: Recipe Bazaar
Supposedly this recipe comes right from Tom Cruise and Katie Holmes...
Spaghetti Carbonara
Olive Oil (good first cold press extra virgin), 1/2 inch in large saute pan
2 garlic cloves, minced
1 chopped onion
8-12 slices pancetta, thick bacon (I used regular bacon)
4 eggs
1 16oz. pkg spaghetti (recipe calls for 2 pkgs of spaghetti - I used one)
2 cups fresh grated parmesan cheese or parmigiano-reggiano cheese
crushed red pepper flakes
salt & fresh ground pepper
1. Put 1/2inch olive oil in saute pan
2. Add 2 cloves (or more) chopped garlic, onion & bacon cut into small squares
3. Let simmer 30 minutes, don't let it boil
4. During last 10 minutes, add red pepper flakes (1 tsp., probably not much more)
5. In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
6. Cook spaghetti until al dente
7. Drain and immediately add egg mixture to pasta. The pasta needs to be very hot in order for the eggs to cook!
8. Stir until eggs are cooked.
9. Mix into saute pan and finish with grated cheese.
10. ENJOY.
Source: Recipe Bazaar
Sunday, March 15, 2009
Chicken Salad Anyone?
Well, I found a wonderful chicken salad recipe that I modified slightly to serve at a salad potluck. It was yummy - and a HUGE bowl of it was devoured (always a sign of a good recipe).
Chicken Salad
Serves 12
4 cups cubed cooked chicken meat
1 cup mayonnaise
1 tsp paprika
1 1/2 cups dried cranberries (cherries work well also)
1 cup chopped celery
2 green onions, finely sliced
1/2 cup finely minced green bell pepper (I used the food processor to make it quite fine)
1 cup chopped pecans
1 tsp seasoning salt
1 tsp garlic powder
Ground black pepper to taste
Mix together mayo, & paprika. Blend in all other ingredients and mix well. Season with black pepper to taste. You can serve in a number of ways - as a salad; on a croissant; on a nice wheat/multi-grain bread; in a toasted pita; or as a spread on a tortilla (with baby spinach) - a wrap. Very tasty - I'll be making this one again!
Chicken Salad
Serves 12
4 cups cubed cooked chicken meat
1 cup mayonnaise
1 tsp paprika
1 1/2 cups dried cranberries (cherries work well also)
1 cup chopped celery
2 green onions, finely sliced
1/2 cup finely minced green bell pepper (I used the food processor to make it quite fine)
1 cup chopped pecans
1 tsp seasoning salt
1 tsp garlic powder
Ground black pepper to taste
Mix together mayo, & paprika. Blend in all other ingredients and mix well. Season with black pepper to taste. You can serve in a number of ways - as a salad; on a croissant; on a nice wheat/multi-grain bread; in a toasted pita; or as a spread on a tortilla (with baby spinach) - a wrap. Very tasty - I'll be making this one again!
Sunday, February 15, 2009
Inservice Day Lunch - Ole'
Well, tomorrow we are putting together an old favorite in the crockpot for lunch - TACO SOUP! There are a million different recipes, all quite similar. Here is the one I'll be using (which I have modified)...
Taco Soup In the Crockpot
(serves around 8)
1 pound of browned extra lean ground beef (drained)
1 chopped onion
1 can of kidney beans (undrained)
1 can whole kernel corn (undrained)
1 8 oz can tomato sauce
2 14.5 oz cans peeled & diced tomatoes (undrained)
1 4 oz can diced green chiles
2 cups water (you will want to judge the consistency of your soup here - very likely won't need to add the water... with the undrained canned goods - you probably will be fine)
1 pkg taco seasoning mix
1 pkg ranch dressing
Mix everything in the crockpot and turn on high for 4 hrs; or low for 8 hours. Top with Fritos; cheddar cheese and sour cream. Enjoy.
Taco Soup In the Crockpot
(serves around 8)
1 pound of browned extra lean ground beef (drained)
1 chopped onion
1 can of kidney beans (undrained)
1 can whole kernel corn (undrained)
1 8 oz can tomato sauce
2 14.5 oz cans peeled & diced tomatoes (undrained)
1 4 oz can diced green chiles
2 cups water (you will want to judge the consistency of your soup here - very likely won't need to add the water... with the undrained canned goods - you probably will be fine)
1 pkg taco seasoning mix
1 pkg ranch dressing
Mix everything in the crockpot and turn on high for 4 hrs; or low for 8 hours. Top with Fritos; cheddar cheese and sour cream. Enjoy.
Thursday, January 8, 2009
Warm Chili to help keep you warm?
Here is a great chili recipe I found on my favorite website, Kalyn's Kitchen. Yum - delicious. Try it - you won't be sorry...
BLACK BEAN & BEEF CHILI WITH CILANTRO, LIME & AVOCADO SALSA
6 servings
3 cans black beans
1 can (14.5 oz) diced tomatoes
1 diced Chipotle chili pepper (or like I did - substitute a square of Chipotle chili powder)
1-2 Tbsp olive oil
1 # very lean ground beef
1 large red onion, diced
1 Tbsp or more regular chili powder
2 tsp ground cumin
2 cups homemade beef stock (or not homemade - like me; I used Wolfgang Puck)
1-2 Tbsp tomato paste
1/4 cup + 1/4 cup lime juice
1 bunch cilantro, chopped
2 avocados, finely diced
salt and fresh ground black pepper to taste
Drain 2 cans black beans into colander. Rinse well (till no more foam appears) Let beans drain while you use the blender or food processor to puree the third can of black beans (undrained), the diced tomatoes & liquid, and the diced Chipotle pepper. Blend about 2 minutes till fairly smooth.
In bottom of soup pot, brown beef. Break into small pieces as you cook. Remove been to bowl, add a bit of olive oil and half the onions (about 1 cup). Lower heat and cook onions till soft. Add all the chili powder and cumin and saute about 30 seconds.
Add beef stock, ground beef, pureed bean mixture, drained beans from colander & tomato paste. Simmer uncovered, 30 minutes or longer. Taste - you might add more chile powder.
While chili simmers, dice avocado and place in a plastic bowl with 1/4 cup lime juice. Rinse and finely chop cilantro. Mix the rest of the chopped onion and half of the cilantro into avocado-lime juice mixture. This can be kept in fridge while chili cooks. Be sure to mix the lime juice with the avocado as soon as you cut it to keep it from turning brown.
Just before serving, stir in the other 3/4 cup cilantro and 1/4 cup lime juice to the chili. Cook about 5 minutes. Taste and season with salt, pepper. Serve hot, with scoop of avocado salsa on top of each serving. Yummy!
Thanks Kalyn's Kitchen for another wonderful recipe. Easy, healthy and low calorie! Check out the website for a picture.
http://kalynskitchen.blogspot.com/2008/01/black-bean-and-beef-chili-recipe-with.html
BLACK BEAN & BEEF CHILI WITH CILANTRO, LIME & AVOCADO SALSA
6 servings
3 cans black beans
1 can (14.5 oz) diced tomatoes
1 diced Chipotle chili pepper (or like I did - substitute a square of Chipotle chili powder)
1-2 Tbsp olive oil
1 # very lean ground beef
1 large red onion, diced
1 Tbsp or more regular chili powder
2 tsp ground cumin
2 cups homemade beef stock (or not homemade - like me; I used Wolfgang Puck)
1-2 Tbsp tomato paste
1/4 cup + 1/4 cup lime juice
1 bunch cilantro, chopped
2 avocados, finely diced
salt and fresh ground black pepper to taste
Drain 2 cans black beans into colander. Rinse well (till no more foam appears) Let beans drain while you use the blender or food processor to puree the third can of black beans (undrained), the diced tomatoes & liquid, and the diced Chipotle pepper. Blend about 2 minutes till fairly smooth.
In bottom of soup pot, brown beef. Break into small pieces as you cook. Remove been to bowl, add a bit of olive oil and half the onions (about 1 cup). Lower heat and cook onions till soft. Add all the chili powder and cumin and saute about 30 seconds.
Add beef stock, ground beef, pureed bean mixture, drained beans from colander & tomato paste. Simmer uncovered, 30 minutes or longer. Taste - you might add more chile powder.
While chili simmers, dice avocado and place in a plastic bowl with 1/4 cup lime juice. Rinse and finely chop cilantro. Mix the rest of the chopped onion and half of the cilantro into avocado-lime juice mixture. This can be kept in fridge while chili cooks. Be sure to mix the lime juice with the avocado as soon as you cut it to keep it from turning brown.
Just before serving, stir in the other 3/4 cup cilantro and 1/4 cup lime juice to the chili. Cook about 5 minutes. Taste and season with salt, pepper. Serve hot, with scoop of avocado salsa on top of each serving. Yummy!
Thanks Kalyn's Kitchen for another wonderful recipe. Easy, healthy and low calorie! Check out the website for a picture.
http://kalynskitchen.blogspot.com/2008/01/black-bean-and-beef-chili-recipe-with.html
Sunday, October 26, 2008
A new blog find!
I was browsing the net this morning (as I made my shopping list for this week) and found a blog that is GREAT! It is called A Veggie Venture, and filled with wonderful sounding recipes (more than just veggies!). I will be a frequent visitor here to be sure. She even has a section for weight watchers and low-carb cooking. If you are in the market for some new recipes, check it out!
A VEGGIE VENTURE
A VEGGIE VENTURE
Saturday, October 18, 2008
Bunco Tonight... Not Sagna for dinner
Well, school has formed a bunco group - our first get together is tonight at my house. I'm serving a favorite recipe - quick, easy and yummy too! This is a recipe I've adapted from Rachael Ray, and is an easy version of lasagna (without all the work). I use Dreamfields pasta brand, as this brand has a low glycemic index; but if you were being true to South Beach, you would use whole wheat pasta.
"Not" - Sagna
based on Rachael Ray's recipe
I've tried to make it South Beach friendly
1 # pasta (I use Dreamfields penne - or whole wheat short pasta)
Sea Salt
2 Tbsp extra-virgin olive oil
1 # lean ground beef
6 cloves garlic (smooshed)
1 tsp. crushed red pepper
1 tsp. black pepper
1/2 tsp. allspice
2 tsp. Worscesteshire
1/2 cup red wine
1/2 cup beef stock
28 oz can Organic Crushed Tomatoes
12 oz low fat ricotta
1 cup fresh basil (about 20 leaves) - cut up into small pieces
1/2 cup grated Parmigiano-Reggiano
Shredded Parmesan to top
Boil water for pasta, add sea salt, add pasta and cook. You will want to save a ladle full of the pasta water for the sauce!
Heat your evoo in a large nonstick skillet. Add your meat and break it up as you brown. Add garlic, onions and red pepper flakes. Add salt, pepper, allspice & Worcestershire. You will want to cook about 5 minutes. Then, add your wine - cook a minute or two, then add your beef stock. Add the tomatoes last, bring to a the boiling point, then reduce heat to medium and simmer about 5 minutes.
Get your pasta bowl ready. Put ricotta in the bottom of the bowl. Add a ladleful of your boiling starchy water from the pasta pot. Stir to combine your ricotta and water. Add your 1/2 cup of parmigiano-reggiano cheese and mix.
Drain pasta. Toss hot pasta with the cheeses. Add half of the meat sauce to the pasta/cheese mixture. Toss. Add the torn basil. Toss. Salt and pepper to taste.
To serve, put pasta on plate, top with a spoonful of meat sauce, and top with parmesan cheese. Yum!
"Not" - Sagna
based on Rachael Ray's recipe
I've tried to make it South Beach friendly
1 # pasta (I use Dreamfields penne - or whole wheat short pasta)
Sea Salt
2 Tbsp extra-virgin olive oil
1 # lean ground beef
6 cloves garlic (smooshed)
1 tsp. crushed red pepper
1 tsp. black pepper
1/2 tsp. allspice
2 tsp. Worscesteshire
1/2 cup red wine
1/2 cup beef stock
28 oz can Organic Crushed Tomatoes
12 oz low fat ricotta
1 cup fresh basil (about 20 leaves) - cut up into small pieces
1/2 cup grated Parmigiano-Reggiano
Shredded Parmesan to top
Boil water for pasta, add sea salt, add pasta and cook. You will want to save a ladle full of the pasta water for the sauce!
Heat your evoo in a large nonstick skillet. Add your meat and break it up as you brown. Add garlic, onions and red pepper flakes. Add salt, pepper, allspice & Worcestershire. You will want to cook about 5 minutes. Then, add your wine - cook a minute or two, then add your beef stock. Add the tomatoes last, bring to a the boiling point, then reduce heat to medium and simmer about 5 minutes.
Get your pasta bowl ready. Put ricotta in the bottom of the bowl. Add a ladleful of your boiling starchy water from the pasta pot. Stir to combine your ricotta and water. Add your 1/2 cup of parmigiano-reggiano cheese and mix.
Drain pasta. Toss hot pasta with the cheeses. Add half of the meat sauce to the pasta/cheese mixture. Toss. Add the torn basil. Toss. Salt and pepper to taste.
To serve, put pasta on plate, top with a spoonful of meat sauce, and top with parmesan cheese. Yum!
Saturday, October 11, 2008
SEARED SCALLOPS WITH WINE BRAISED LEEKS - New Recipe Search...
Well, it is Saturday morning and time to build a menu for the week, as well as a shopping list. So, I've been on the prowl for a new recipe or two. Requirements: South Beach Friendly!
SEARED SCALLOPS WITH WINE-BRAISED LEEKS
(adapted from stephencooks.com - trying to make it a bit more South Beach friendly)
http://www.stephencooks.com/2006/01/seared_scallops.html
1 lb. scallops (about 12)
1 large leek (white and pale green parts only)
1 cup dry white wine
1 chicken boullion cube
2 Tbsp olive oil
1/2 cup fat free cream
1/2 tsp salt
2 Tbsp fresh tarragon, minced
2 cloves garlic, minced
whole wheat pastry flour for dredging
salt, hot sauce, lemon juice (all to taste)
Check out the website listed above for the directions, and a picture of this creamy dish. I am substituting olive oil for butter; whole wheat flour for flour; fat free cream for whole cream and added a little more garlic - as we LOVE garlic! I have not made this yet - but it sounds wonderful and will be on our menu this week! I will let you know how it is.
SEARED SCALLOPS WITH WINE-BRAISED LEEKS
(adapted from stephencooks.com - trying to make it a bit more South Beach friendly)
http://www.stephencooks.com/2006/01/seared_scallops.html
1 lb. scallops (about 12)
1 large leek (white and pale green parts only)
1 cup dry white wine
1 chicken boullion cube
2 Tbsp olive oil
1/2 cup fat free cream
1/2 tsp salt
2 Tbsp fresh tarragon, minced
2 cloves garlic, minced
whole wheat pastry flour for dredging
salt, hot sauce, lemon juice (all to taste)
Check out the website listed above for the directions, and a picture of this creamy dish. I am substituting olive oil for butter; whole wheat flour for flour; fat free cream for whole cream and added a little more garlic - as we LOVE garlic! I have not made this yet - but it sounds wonderful and will be on our menu this week! I will let you know how it is.
Tuesday, October 7, 2008
Pumpkin Bread Recipe - healthy of course
I took some of my pumpkin bread to school today for a series of meetings. One person suggested I post this recipe on my blog... so here you go! (Well - not exactly South Beach, but it is pretty healthy anyway...)
1 (15 oz) can pumpkin puree
4 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
2/3 cup water
1 cup Splenda/Sugar blend
1/2 cup brown sugar
2 1/2 cups flour
1 cup whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 tsp vanilla
3 tsp pumpkin pie spice
Nuts and mini chocolate chips, optional
Preheat oven to 350. Grease (I used Pam) and flour 3 loaf pans. Using the mixer, mix together pumpkin puree, oil, eggs, vanilla, water and sugars until well blended. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin pie spice. Spoon the dry ingredients into the mixing bowl/pumpkin mixture until blended. Stir in the nuts and chocolate chips (or whatever else you decide to add) if you are adding them at the very end. Pour into the prepared pans.
Bake about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. I had to bake them about 7 more minutes for the loaves to be done.
Delicious! Makes wonderful gifts as well... You can even poke holes in the top of the loaves, melt butter, mix with sugar & cinnamon and pour over the top. Very tasty - but of course doing this would take the semi-healthy label away completely...
1 (15 oz) can pumpkin puree
4 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
2/3 cup water
1 cup Splenda/Sugar blend
1/2 cup brown sugar
2 1/2 cups flour
1 cup whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 tsp vanilla
3 tsp pumpkin pie spice
Nuts and mini chocolate chips, optional
Preheat oven to 350. Grease (I used Pam) and flour 3 loaf pans. Using the mixer, mix together pumpkin puree, oil, eggs, vanilla, water and sugars until well blended. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin pie spice. Spoon the dry ingredients into the mixing bowl/pumpkin mixture until blended. Stir in the nuts and chocolate chips (or whatever else you decide to add) if you are adding them at the very end. Pour into the prepared pans.
Bake about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. I had to bake them about 7 more minutes for the loaves to be done.
Delicious! Makes wonderful gifts as well... You can even poke holes in the top of the loaves, melt butter, mix with sugar & cinnamon and pour over the top. Very tasty - but of course doing this would take the semi-healthy label away completely...
Sunday, October 5, 2008
It is smoked PRIME RIB day!
Well, hubby bought a beautiful prime rib at the store yesterday. We are going to smoke it in our little smoker for dinner tonight. We will have enough leftover to make our tostadas for dinner later in the week, and me to have some yummy lunches at school!
Here is our recipe:
1 bottle of kitchen bouquet
2 cups of kosher salt
2 Tbsp vinegar
Lots of granulated garlic
Mix together the above ingredients, and coat the outside of the roast. We are going to get the smoker to 225, and smoke the meat (apple, cherry or oak is best) until the temperature comes to 128 (rare in the center). We bought a thermometer that is great - a probe with a wire running to a main unit, which beeps at us from a remote unit we keep by us in the house! We can "watch" the roast from the comfort of inside the house... We will take it off at that point, wrap the roast in foil, then wrap in a large towel and put in a small ice chest for about 30 minutes. The whole process should take about 2.5 hours from start to being ready to eat.
It will then be time to knock off the salt crust, slice and eat! Yum...
We are having my favorite side dish - twice baked cauliflower, a little horseradish and a salad. Can't wait for my leftover lunches this week!
Saturday, October 4, 2008
Spaghetti with Italian Sausage & Arugula
Comes from my favorite website: Kalyn's Kitchen (Thanks Kalyn!)
Makes 2-3 servings
2 links Hot Italian Sausage (can use chicken or turkey)
2 tsp olive oil
1/4 box Dreamfields Spaghetti
3 oz arugula
1/2 cup pasta cooking water
2 Tbsp lemon juice
Parmesan Cheese (for tossing with the pasta and to top at table)
In nonstick frying pan, heat olive oil, and cook the sausage (squeeze out of casing). Brown well, breaking into pieces. Bring a large pot of salted water to boil. Cook spaghetti 8-9 minutes, or until barely done (al dente).
Pur arugula into large bowl. When sausage is browned, drain well. Pour sausage over arugula. Put pan back on stove, turn heat to low, add garlic and saute about 30 seconds. Add 1/4 cup pasta cooking water and lemon juice. Heat two minutes.
When spaghetti seems done, scoop out 1/4 cup of pasta water (in case you need it. Drain pasta, put in bowl with arugula and sausage. Let sit 2 minute to wilt arugula. Then, add water/lemon juice/garlic mixture from pan. Throw in some parmesan cheese and toss.
Serve hot, with parmesan sprinkled on top if desired.
Makes 2-3 servings
2 links Hot Italian Sausage (can use chicken or turkey)
2 tsp olive oil
1/4 box Dreamfields Spaghetti
3 oz arugula
1/2 cup pasta cooking water
2 Tbsp lemon juice
Parmesan Cheese (for tossing with the pasta and to top at table)
In nonstick frying pan, heat olive oil, and cook the sausage (squeeze out of casing). Brown well, breaking into pieces. Bring a large pot of salted water to boil. Cook spaghetti 8-9 minutes, or until barely done (al dente).
Pur arugula into large bowl. When sausage is browned, drain well. Pour sausage over arugula. Put pan back on stove, turn heat to low, add garlic and saute about 30 seconds. Add 1/4 cup pasta cooking water and lemon juice. Heat two minutes.
When spaghetti seems done, scoop out 1/4 cup of pasta water (in case you need it. Drain pasta, put in bowl with arugula and sausage. Let sit 2 minute to wilt arugula. Then, add water/lemon juice/garlic mixture from pan. Throw in some parmesan cheese and toss.
Serve hot, with parmesan sprinkled on top if desired.
Saturday, September 27, 2008
Pizza on South Beach? You bet!
I absolutely love this pizza! Easy, tasty and good for you too. This recipe comes from Kalyn's Kitchen, http://kalynskitchen.blogspot.com/2005/10/kalyn-makes-tonys-low-carb-pizza.html , and Tony's, http://tonyskitchen.blogspot.com/2005/10/mini-low-carb-pizza.html ...
Here is what we do to make individual pizzas...
Toast whole wheat flour tortillas in a hot oven. Put tortillas on a piece of foil in the hot oven. Bake until most of moisture is gone, and it starts to turn a light brown. The ends will begin to curl up. Seems to work well cooking 5 minutes on one side, then flipping it for another 5 minutes on the other side. However, you want to watch it carefully - as they do burn rather quickly. I know from experience!
When the "crust" is crispy, blend a can of organic pizza sauce, one cup of sun dried tomatoes, dried basil and dried oregano. I use the food processor.
Spread this in a thin layer on each "crust" (tortilla), then top with cheese and pepperoni, onions, and sliced olives or whatever you would like to use to top your pizza. You can even let people make their own, since you are making individual pizzas! Bake at 450 degrees for about 15 minutes, till everything is crispy and slightly browned.
Just make a salad to accompany this healthy pizza and wah-la... you are all set with a great and healthy dinner! Thanks to Kalyn's Kitchen for the recipe idea! I flipped back and forth many times between Kalyn's two recipes, and Tony's before we got this down... Now it is our Friday night dinner!
Sunday, September 14, 2008
Yummy breakfast for dinner!
Here was one of the great dinners we enjoyed last week. It was a very busy week, and breakfast for dinner always tastes so wonderful! (I still lost 1.5 lbs!)
Egg Burritos To Die For
(Makes 10-12 burritos, recipe created by Kalyn many years ago and made over and over at Lake Powell. Kalyn's Kitchen is my favorite cooking website! Great ideas, and healthy meals...)
1 dozen eggs
1 red bell pepper, chopped in 1/2 inch pieces
1 green, yellow, or orange pepper, chopped in 1/2 inch pieces
1 can diced green chiles (4 oz. can, these are Anaheim chiles, which are relatively mild)
2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended)
12 whole wheat tortillas (see recommendations below)
1-2 cups grated cheddar or Monterey Jack cheese (I used four cheese Mexican blend)
light sour cream, for serving
Salsa, for serving (I used a yummy fresh salsa from the deli - mango/peach.)
(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)
Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute about 2 minutes more.
While peppers are cooking, break eggs into mixing bowl and wisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.
To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.
Egg Burritos To Die For
(Makes 10-12 burritos, recipe created by Kalyn many years ago and made over and over at Lake Powell. Kalyn's Kitchen is my favorite cooking website! Great ideas, and healthy meals...)
1 dozen eggs
1 red bell pepper, chopped in 1/2 inch pieces
1 green, yellow, or orange pepper, chopped in 1/2 inch pieces
1 can diced green chiles (4 oz. can, these are Anaheim chiles, which are relatively mild)
2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended)
12 whole wheat tortillas (see recommendations below)
1-2 cups grated cheddar or Monterey Jack cheese (I used four cheese Mexican blend)
light sour cream, for serving
Salsa, for serving (I used a yummy fresh salsa from the deli - mango/peach.)
(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)
Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute about 2 minutes more.
While peppers are cooking, break eggs into mixing bowl and wisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.
To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.
Saturday, August 30, 2008
Best Deviled Eggs Ever!
I was looking for a yummy snack the other day and came across a wonderful recipe on the All-Recipes website. It is easy enough to modify and make it South Beach friendly. VERY YUMMY! "Try it, you'll like it!", as the old commercial would say...
Ingredients:
12 hard boiled eggs
1/2 cup mayo (I used low fat & I used less than 1/2 cup - sounded like a LOT!)
4 slices of bacon (I microwaved till crisp and blotted very well; you could use turkey bacon here)
2 Tbsp shredded Cheddar Cheese
1 Tbsp mustard (I used Dijon, and probably more than 1 Tbsp)
Directions:
Crumble well drained and blotted bacon. Set aside. Peel the hard boiled eggs and cut in half. Remove the yolks to a small bowl. Mash yolks with mayo, crumbled bacon & cheese. Stir in mustard. Fill the egg white halves with the yolk mixture; refrigerate until serving. YUMMY!
Saturday, August 23, 2008
My Favorite Breakfast Muffins
Cottage Cheese & Egg Breakfast Muffins with Bacon & Green Onions
Adapted from Kalyn's Kitchen
(makes 9 muffins)
2/3 cup low fat cottage cheese
1/2 cup grated parmesan cheese
1/4 cup whole wheat pastry flour
2/3 cup almond meal (I have only found Bob's Red Mill brand in health food sections - sometimes it takes some searching)
1 tsp. baking powder
1/2 tsp salt
3 Tbsp water
4 eggs, beaten
4 strips bacon (cooked in microwave till crisp; blot with paper towel to get off as much grease as possible; crumble)
1/4 cup sliced green onions
Shredded Cheddar Cheese for topping
Preheat oven to 400 degrees.
In mixing bowl, mix cottage cheese, parmesan, flour, almond meal, salt, water, and beaten egg. Mix well. Mix in bacon and green onions.
Spray silicone muffin tin with nonstick spray. This works really well - and you won't go back! Fill cups about 3/4 full, top with a pinch of cheddar cheese. Bake 25-30 minutes until muffins are firm and lightly browned.
I made a batch of these on the weekend for a quick breakfast during the weekdays of work. My routine is a to throw a muffin on a plate, stick it in the microwave for about 30 seconds, and pour a V-8. I eat this just before I walk out the door. Great healthy South Beach breakfast! Yum. I need to make these up for the very busy week ahead.
Thursday, August 21, 2008
Cuban Flank Steak
Tonight we are going to grill flank steak for dinner. I found this recipe on Kalyn's Kitchen (my favorite website). It sounds quite tasty!
1 large piece of flank steak (2-3 lbs)
Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp cumin
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 Tbsp soy sauce
1/2 tsp ground chipotle chile powder (or your favorite hot sauce - I used Chalula's)
2 tsp lime zest (optional)
Marinate meat up to 24 hours. Take meat out of fridge, and let come to room temp before grilling. Preheat grill to medium high. Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare; or 6-7 minutes for medium to medium-well. Time will depend on the thickness of your steak. Remove meat from grill and let it rest about 5 minutes covering with foil to keep warm. Slice across the grain and serve warm with salsa.
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