Friday, June 22, 2012
Sunday, October 23, 2011
Cauliflower Goodness
This particular recipe is billed as only costing $2.50 per serving. I don't know about that, but I do know that it is delicious.
Baked Italian-Style Cauliflower
28 Minutes (really? that specific?....I say 35)
Serves 4 (Serving size 2 cups)
Ingredients:
1 tbsp olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin (it doesn't look like much, but it is plenty, don't add more)
1/4 tsp kosher salt
1/4 tsp crushed red pepper
1/4 tsp black pepper
1.5 cups lower-sodium marinara sauce
2 ounces pitted kalamata olives, coarsely chopped
1.5 pounds cauliflower, cut into florets (1 head)
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces (I used 1 ounce of panko)
1/4 cup grated fresh pecorino Romano cheese (I used a shredded 3 cheese blend)
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; saute 4 minutes. Add garlic; saute for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and saute 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.
2. Preheat broiler.
3. Steam cauliflower 4 minutes or until crisp-tender (or how ever you like cauliflower, this is the only cooking it is really going to get). Place cauliflower in an 11x7 inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.
4. Place bread in a mini chopper; pulse until coarse crumbs form (or use panko). Combine crumbs and cheese, sprinkle over cauliflower mixture. Broil 4 minutes or until browned (two probably is just about right).
Suggestions: 1. Don't skimp on the kalamata olives. They really add a nice flavor. 2. Make sure to steam the cauliflower to the texture that you prefer, the short broil won't soften it any. 3. If you aren't calorie counting, add a bit more cheese.
Calories 306, Fat 14.9g, Protein 16.3g, Carb 46.8g, Fiber 5.3g, Chol 33.9mg, Iron 2.3mg, Sodium 667mg, Calcium 145mg.
Recipe from Cooking Light, November 2011 edition
Baked Italian-Style Cauliflower
28 Minutes (really? that specific?....I say 35)
Serves 4 (Serving size 2 cups)
Ingredients:
1 tbsp olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin (it doesn't look like much, but it is plenty, don't add more)
1/4 tsp kosher salt
1/4 tsp crushed red pepper
1/4 tsp black pepper
1.5 cups lower-sodium marinara sauce
2 ounces pitted kalamata olives, coarsely chopped
1.5 pounds cauliflower, cut into florets (1 head)
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces (I used 1 ounce of panko)
1/4 cup grated fresh pecorino Romano cheese (I used a shredded 3 cheese blend)
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; saute 4 minutes. Add garlic; saute for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and saute 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.
2. Preheat broiler.
3. Steam cauliflower 4 minutes or until crisp-tender (or how ever you like cauliflower, this is the only cooking it is really going to get). Place cauliflower in an 11x7 inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.
4. Place bread in a mini chopper; pulse until coarse crumbs form (or use panko). Combine crumbs and cheese, sprinkle over cauliflower mixture. Broil 4 minutes or until browned (two probably is just about right).
Suggestions: 1. Don't skimp on the kalamata olives. They really add a nice flavor. 2. Make sure to steam the cauliflower to the texture that you prefer, the short broil won't soften it any. 3. If you aren't calorie counting, add a bit more cheese.
Calories 306, Fat 14.9g, Protein 16.3g, Carb 46.8g, Fiber 5.3g, Chol 33.9mg, Iron 2.3mg, Sodium 667mg, Calcium 145mg.
Recipe from Cooking Light, November 2011 edition
Saturday, October 22, 2011
Yummy 'No Meat' Enchiladas
This recipe could be easily modified to include different veggies. Aaron suggested corn in the bean mixture.
Black Bean and Cheese Enchiladas w/ Ranchero Sauce
Serves 6 (leftovers were awesome). Serving size is 2 enchiladas and 1 tbsp sour cream.
Labor intensive. Give yourself an hour to get it into the oven. Pre-measuring ingredients will be helpful. Get ahead, you can make the Ranchero Sauce a day or two in advance.
Ingredients:
2 dried ancho chiles, stemmed and seeded
2 cups water
2 tsp olive oil
1 cup chopped yellow onion
5 garlic gloves, sliced (I used 6)
1/4 tsp kosher salt
2 cups veggie broth (I used chicken broth)
2 tbsp chopped fresh oregano (I used cilantro)
2 tbsp no-salt-added tomato paste
1/2 tsp ground cumin
1 tbsp fresh lime juice
1/8 tsp ground red pepper (I omitted)
1 (15 oz) can black beans, rinsed and drained
2 cups preshredded reduced fat 4 cheese Mexican blend, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6 inch) corn tortillas
6 tbsp light sour cream
1. Preheat oven to 400 (I didn't do this until I was done with the sauce)
2. Combine chiles and 2 cups water in saucepan, bring to a boil, reduce heat, simmer for 5 minutes. Remove from heat, let stand 5 minutes. Drain chiles in colander over bowl, reserving 1 cup cooking liquid. 3. Heat oil in medium saucepan over high heat (think ahead and you can use the same pan for the chiles and the sauce). Add onion, sauté 1 minute. Reduce heat to medium, add garlic and salt. Cook for 5 minutes or until golden, stirring occasionally. Add broth and next three ingredients (through cumin), cook 8 minutes or until thickened (mine never really thickened), stirring occasionally.
4. Pour onion mixture into blender, add chiles and reserved liquid. Allow steam to escape prior securing lid. Blend until smooth, stir in lime juice and red pepper.
5. Combine beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 sauce in the bottom of a 13x9 glass or ceramic baking dish coated with cooking spray. Warm tortillas a cording to package. Spoon 3 scant* tbsps bean mixture down center of each tortilla. Place, seam side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake at 400 for 15 minutes or until lightly browned. Sprinkle with remaining green onions, serve with sour cream.
*The recipe calls for three tablespoons in each tortilla, but I ran out of the mix with two tortillas to go and I was measuring carefully.
Calories 302, Fat 12.9g, Protein 17.3g, Carb 36.1g, Fiber 6.4g, Chol 32mg, Iron 1.7mg, Sodium 574mg, Calcium 426mg
Recipe from Cooking Light, October 2011 edition
Black Bean and Cheese Enchiladas w/ Ranchero Sauce
Serves 6 (leftovers were awesome). Serving size is 2 enchiladas and 1 tbsp sour cream.
Labor intensive. Give yourself an hour to get it into the oven. Pre-measuring ingredients will be helpful. Get ahead, you can make the Ranchero Sauce a day or two in advance.
Ingredients:
2 dried ancho chiles, stemmed and seeded
2 cups water
2 tsp olive oil
1 cup chopped yellow onion
5 garlic gloves, sliced (I used 6)
1/4 tsp kosher salt
2 cups veggie broth (I used chicken broth)
2 tbsp chopped fresh oregano (I used cilantro)
2 tbsp no-salt-added tomato paste
1/2 tsp ground cumin
1 tbsp fresh lime juice
1/8 tsp ground red pepper (I omitted)
1 (15 oz) can black beans, rinsed and drained
2 cups preshredded reduced fat 4 cheese Mexican blend, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6 inch) corn tortillas
6 tbsp light sour cream
1. Preheat oven to 400 (I didn't do this until I was done with the sauce)
2. Combine chiles and 2 cups water in saucepan, bring to a boil, reduce heat, simmer for 5 minutes. Remove from heat, let stand 5 minutes. Drain chiles in colander over bowl, reserving 1 cup cooking liquid. 3. Heat oil in medium saucepan over high heat (think ahead and you can use the same pan for the chiles and the sauce). Add onion, sauté 1 minute. Reduce heat to medium, add garlic and salt. Cook for 5 minutes or until golden, stirring occasionally. Add broth and next three ingredients (through cumin), cook 8 minutes or until thickened (mine never really thickened), stirring occasionally.
4. Pour onion mixture into blender, add chiles and reserved liquid. Allow steam to escape prior securing lid. Blend until smooth, stir in lime juice and red pepper.
5. Combine beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 sauce in the bottom of a 13x9 glass or ceramic baking dish coated with cooking spray. Warm tortillas a cording to package. Spoon 3 scant* tbsps bean mixture down center of each tortilla. Place, seam side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake at 400 for 15 minutes or until lightly browned. Sprinkle with remaining green onions, serve with sour cream.
*The recipe calls for three tablespoons in each tortilla, but I ran out of the mix with two tortillas to go and I was measuring carefully.
Calories 302, Fat 12.9g, Protein 17.3g, Carb 36.1g, Fiber 6.4g, Chol 32mg, Iron 1.7mg, Sodium 574mg, Calcium 426mg
Recipe from Cooking Light, October 2011 edition
Recipe Share Blog
I plan to work my way through the Cooking Light magazines that I have on hand. I decided I should just start a blog to share the winners with everyone. I might even post pictures. I have enabled the mobile app so you can use your phone in the kitchen. Let me know if it is working. Happy cooking!
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