Archive | June, 2011

CEiMB: Short-Cut Greens

30 Jun


I’m going to go ahead and admit right off the bat that this post is a total cheat. I have posted about this recipe before, on my old blog, but since I have made the recipe several times since then, I thought I would post it again. Ellie Krieger originally calls for collard greens in this recipe, and I’ve also used kale, but this time I used turnip greens. I’ve made them with bacon, with Canadian bacon, and with ham from the deli. I’ve even made them meatless. It’s an incredibly versatile recipe that can be adapted to whichever ingredients you have on hand or prefer. Basically, it’s a delicious way to get a healthy dose of green vegetables and therefore definitely worth repeating.

To see the Chicken Pepian that the rest of the CEiMBistas are cooking this week, head over to Yoshimi Vs. Motherhood and check out Bri’s delicious blog. I wish I could have cooked along with the group this week because that chicken looks awesome, but unfortunately without a food processor or high quality blender, I didn’t see that working out too well here. I plan on digging out my food processor this weekend though so hopefully I can make that dish very soon!

Short-Cut Greens
1 pound greens of your choice
2 ounces Canadian bacon, ham, or bacon, chopped into small pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 – 1/4 teaspoon crushed red pepper flakes
3/4 cup no salt added broth, chicken or vegetable
salt and pepper to taste

You can find cleaned and greens in a bag in your produce department which are ready to be cooked, or you can buy it whole in bunches. If you buy it in a bunch you will need to remove the stems and center ribs from the greens and discard. Then, cut the leaves into 1/2-inch strips.

Preheat a large skillet and cook the ham or bacon for 2-5 minutes, until crispy. Remove the meat from the pan and set aside. This step may be omitted if you are making vegetarian greens.

Add the oil and onion to the hot pan and cook until onions have softened, about 2 minutes. Add the greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes.

Add the chopped bacon or ham to the pan, if using, and season with salt and pepper to taste.

4 servings, approximately 1/2 cup each
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 256
Nutrition Information based on using turnip greens, 2 ounces smoked ham, and chicken broth:

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Spicy Honey-Brushed Chicken

29 Jun


If you follow many other recipe blogs, you have more than likely seen this recipe before because it is one of Cooking Light’s most popular chicken recipes. So you might ask why I am reposting it, but on the off chance that you haven’t seen it, I want to pass it along because it really is good enough to warrant a repost. Trust me when I say that it’s on all the blogs for a reason. And it seems like a great time to post a simple and delicious barbecue recipe right before a holiday known for its fantastic cookouts, right?

Spicy Honey-Brushed Chicken
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breast
6 tablespoons honey
2 teaspoons apple cider vinegar

Preheat grill.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on hot grill coated with cooking spray. Grill chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Brush 1/4 cup honey mixture on chicken. Grill 1 minute. Turn chicken over and brush chicken with remaining honey mixture. Grill 1 additional minute or until chicken is done.

6 servings.
Source: Cooking Light

Meatless Monday: Creamy Avocado and White Bean Wraps

27 Jun


Just over two months ago, I moved back in with my parents. While most people my age would probably moan and groan about how horrible it is to be living back home, I feel really fortunate to have such a wonderful family. I am not only grateful that they have provided me a place to live but also that we are so close and have this chance to spend so much time together. I have mentioned before that my mom moved several states away last fall to attend law school, and I really missed her while she was gone. Having us both living in the same house is probably an adjustment for my dad, but I have thoroughly enjoyed having so much girl time! I have a pretty terrific family in general, and I’m not just saying that because they read this :D

My parents are particularly enthusiastic about all the cooking I’ve been doing since I’ve been back home, but they aren’t 100% sold on the idea of meatless meals just yet. I will gradually sneak them into our menus, though. Luckily, this one, my first attempt at winning them over with vegetarian cooking, was a huge success. First of all, I loved it because it was incredibly simple and quick to make. But the best part about it is that it doesn’t taste simple. The flavors are complex, and the crunch of the slaw mixture against the creamy avocado and white bean spread is just perfect. This was a definite homerun that would be perfect for upcoming picnics or holiday festivities.

Creamy Avocado and White Bean Wraps

2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon chipotle powder
1/4 teaspoon salt
3 cups coleslaw mix
1 15-ounce can cannellini beans, rinsed and drained
1 medium avocado
2 ounces reduced-fat cheddar cheese, shredded
4 multigrain wraps

Whisk vinegar, oil, chipotle powder and salt in a medium bowl. Add cabbage mixture; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serves 4.
From Eating Well.

CEiMB: Tuscan Roasted Chicken and Vegetables

23 Jun


I really love participating in Craving Ellie in My Belly. Ellie Krieger has some truly delicious recipes, and it’s a great excuse to make a new one every week. Plus, the bloggers that faithfully cooks along each week are just an amazing group of ladies, and I feel so lucky to be part of their club! This week’s host, Margaret of Tea and Scones, not only makes some of the most delectable looking breads and pastries I’ve ever seen, she is so sweet.

And just like Margaret in a game of Words With Friends, this recipe was a winner! I had to make a few changes based on what I could find at the store – like subbing yellow squash for zucchini and leeks with a little fennel seed for a bulb of fennel – but the roasted vegetables came out delicious! Unfortunately my other substitution, using boneless chicken breast with a lemon pepper rub did not turn out as well. The flavor was great, but our chicken got a little overdone. Maybe next time I’ll be brave enough to try the bone-in chicken, or maybe I will just cook the chicken separately, either way, I’ll definitely be making these roasted veggies again. Delicious!

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes
3 medium yellow squash
2 leeks
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon fennel seed
1 teaspoon salt-free lemon pepper seasoning blend
3 6 ounce boneless, skinless chicken breasts

Preheat the oven to 375 degrees F.

Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the squash and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Do the same with the leeks so they are cut twice lengthwise, into thin strips.

Put the vegetables into a large baking pan. Toss them with garlic, oil, salt and pepper to taste. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary and fennel.

Rub the lemon pepper seasoning on the chicken breasts then arrange the chicken pieces in the pan with the vegetables. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Serves 3.
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life” p. 210

MKMW: Nasi Goreng (Indonesian Fried Rice)

22 Jun


This month, once I decided to participate in My Kitchen, My World, I decided that I would prepare an Indonesian meal, not just a single dish. So along with the Acar Ketimum, I decided to serve this Indonesian version of fried rice and an easy spin on chicken satay. For the satay, I just used a store-bought sauce so there will be no recipe for that, but I felt like I had to at least include it in the meal since it seems pretty common fare for the area.

Since I wasn’t able to find a couple of the more exotic ingredients called for in this rice dish, I’m not sure how authentic it turned out being. I’m also not sure how much of an impact my substitutions had on the final product, but overall, it turned out to be pretty bland. I don’t think I would make it again, but I am definitely open to trying other Indonesian recipes if I can find the proper ingredients. And I definitely enjoyed my little mini vacation as part of the MKMW!

Nasi Goreng

2 cups long grain white rice
2 large eggs
2 teaspoons toasted sesame oil
1/2 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 medium onion, chopped
2 teaspoons ginger, minced
1 tablespoon fish sauce
1/2 teaspoon black pepper
6 ounces chicken breast, cut into 1″ pieces
8 ounces shrimp
1 tablespoon chili garlic sauce
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce

At least two hours ahead of time, or preferable the night before, boil rice in plenty of salted water until cooked, following package instructions. Rinse, drain and spread the rice to cool.

Combine eggs with sesame oil and salt, and put aside.

Heat wok or large frying pan over heat until hot. Add oil, and wait until it is very hot and slightly smoking. Add the onions, ginger, fish sauce, garlic, and pepper, and stir-fry for 2 minutes. Then add chicken and shrimp and stir-fry for a further 2 minutes. Add rice and continue to stir-fry for 3 minutes. Now add the chile sauce, oyster sauce and soy sauce and continue to stir-fry for 2 minutes.

In a small skillet, make 2 thin omelettes from the egg mixture and cut into strips. Mix into rice.

Serves 6.

MKMW: Acar Ketimum (Indonesian Cucumber Salad)

21 Jun


Many, many months ago I participated in a group called My Kitchen, My World. This group “travels” the world by selecting a new cuisine to prepare at least one dish from each month. June’s destination is Indonesia. I’ve never been to that side of the globe, and it will probably be quite some time, if ever, before I’ll have the opportunity to travel that far away from home. But that is what makes this group so much fun to participate in: just in trying to find a traditional recipe, I learned so much about the region, and then getting to cook a couple of Indonesian recipes to test out on my family was like a mini-vacation. Sadly the scenery is not quite the same, but hopefully the flavors were pretty close.

For my first dish I made a simple cucumber salad that was a big hit. I love cucumbers, and this salad dressing of vinegar, a touch of oil, and a few spices was a great compliment. I wouldn’t have thought of Indonesia as none of the flavors were really any different from a cucumber salad my grandmother makes, but I will definitely be making this recipe again.

Acar Ketimum

2 medium cucumbers, diced
1/2 cup white vinegar
1 tablespoon vegetable oil
1/2 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Mix all ingredients together, and let marinate at least 30 minutes in the refrigerator before serving.

Serves 4.

Grilled Salmon & Squash with Red Pepper Sauce

20 Jun

This recipe was fast and delicious, but if you want to read more about it, you’ll have to head over to Two Boos Who Eat┬áto see my guest post :) And if you don’t already follow Amanda and Andy’s blog, I highly recommend it!

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