Feeds:
Posts
Comments

Posts Tagged ‘recipe’

 I read Matt Bites a food photographer’s blog.  He has beautiful pictures and this time a recipe I could not resist.  I had to make some changes because I was short a few ingredients but oh my goodness, we were all licking the plate!

 

Matt's Perfect Picture :)

Matt's Perfect Picture 🙂

My version without the Avocado

My version without the Avocado

Cilantro Chicken with California Avocado & Pickled Tomato Salsa recipe courtesy Mary Sue Milliken & Susan Feniger and the California Avocado Commission.

Ingredients  (I doubled the recipe)
4 (6 oz.) boneless chicken thighs or breasts, with skin  (I used boneless, skinless breast)
Salt and freshly ground black pepper, to taste
¼ Cup extra virgin olive oil
¼ Cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe Fresh California Avocados, peeled, seeded and cut in 1/2-inch dice (I could not find ripe ones, it would have been even better with the avocados!!)
2 Cups cooked brown basmati rice (I made crashed potatoes from Ree)

Instructions
1. In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa

Ingredients (I did not double the salsa)
1 Pound tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds (I used roasted jalepenos, seeded and skinned)
½ Cup white vinegar
2 ½ Tbsp brown sugar
2 tsp salt
4 tsp freshly grated ginger
1 Tbsp minced garlic
2 tsp yellow mustard seeds
2 tsp cracked black peppercorns
2 tsp ground cumin
1 tsp cayenne
½ tsp turmeric
½ Cup extra virgin olive oil

Instructions
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

This was amazing chicken.  I will use this for company and our big family beach trip. 

Read Full Post »

Soups On!

 

 

 

Vegetable Beef Soup
1 lb Ground Sirloin 7% fat
28 oz Jarred Spaghetti sauce (I had some leftover) You could use 2 cans of  
                         crushed tomatoes
1 28 oz can crushed tomatoes
1 lb  Frozen mixed vegetables (corn, peas,
                         carrots, Lima’s, green beans)
1 cup Canned Black beans (leftovers)
2 cups Frozen okra
1 yellow squash quartered and chopped
1 zuchinni squash quarter and chopped
1 large onion rough chopped
3 large minced garlic cloves (3 teaspoons)
1 cup of dry pasta (I use small shells)
9 cups of water
2 bay leaves
salt and pepper to taste (I add some Lawry’s Season salt also)
2 shots of Worchestire sauce
2 tablespoon of seasonings (I used Italian, basil and oregano)
2 tablespoons of beef base (bullion)  **this makes great soup!
This makes at least 26 cups of soup!
Directions:
Put onion in a large pot and cook until getting soft, (use a little water instead of oil and stir constantly) then add minced garlic and hamburger meat and brown. 
Now, easy breezy, add everything else put the pasta, put on the lid, bring to a boil, simmer 30 minutes.  Now add the cup of dry pasta and cook 10 minutes.  Taste and add any additional seasonings. 

I love low calorie soups.  I always have some packed up in to go containers for lunches and then freeze the leftovers for emergency meals. (translation:  I am tired and don’t want to cook!)  When I make a big batch of something for the first time I want to make sure it is as low calorie as I think, so I have made a Recipe matrix in Excel that helps me figure out exactly the calories, fat, carbs, sodium and protein.  Here is the vegetable beef soup.

Vegetable Beef Soup            
               
INGREDIENT SERVING CALS FAT CARBS SUGAR SODIUM PROTEIN
  IN OUNCES            
Sirloin 93/7 16 680 32 0 0 280 92
Spaghetti sauce 28 560 17.5 84 70 3570 14
Mixed Veggies 27 300 0 60 20 425 15
Black Beans 8 210 1 46 2 960 14
Okra 12    60 0 12 4 40 2
Tomatoes 28 280 0 56 35 2030 14
Onion 8 73 0 17 0 0 1.8
WATER 73 0 0 0 0 0 0
Pasta shells 8 420 2 82 4 0 14
Total ENTIRE BATCH 208 2583 52.5 357 135 7305 166.8
               
OUNCES # SERVINGS CALS FAT CARBS SUGAR SODIUM PROTEIN
8 26 99 2 14 5 281 6

 

If you would like this Recipe Matrix in an excel spreadsheet e-mail me and I will send it to you.  ruthie0404@rocketmail.com

Read Full Post »

 

Heather's Cilantro, Black Bean, and Corn Salsa

This salsa is so good for you, healthy all the way around.  We eat it with baked chips, as a salad dressing, toppers for potatoes and on wraps.  There is many different versions that you can make.  My best bud, Robin, has a great Texas Caviar recipe on her blog, http://robinrane.wordpress.com/.  (she also is the craftiest and most creative person alive)

BLACK BEAN SALSA

1 can black beans, drained

1 can of black eyed peas, drained

1 1/2 cups frozen corn  or 1 can of corn, drained

1 bunch of cilantro, chopped

2 teaspoons minced garlic

3 green onions, chopped

1 – 1 1/2 cup tomatoes, cut in small pieces (cherry tomatoes work great, quartered)

fresh ground pepper to taste

1 package dry Good Seasons Italian Dressing  or a Light Italian dressing

2 lemons or limes squeezed

white wine vinegar to taste

Optional ingredients:  Avacado, any color bell pepper, red onion, jalapenos, other types of beans

Instructions:

Drain beans and corn.  Mix with all other ingredients.  The dressing is purely to your taste.  You can just add the white or red wine vinegar, or just lemon or lime juice.  If you are in a hurry use bottled Italian dressing.  Don’t have black eyed peas then use any other bean you have in the cupboard.  The versitility is endless.  IT IS SO HEALTHY!!!!

 

 
Nutrition Facts
Amount Per Serving  1/2 cup
Calories
72.4
Calories from Fat
1.3
 
Fat
0.14
g
0
%
 
 
 
0
%
   
g
 
Monounsaturated Fat
0.0
g
 
Cholesterol
0.0
mg
0
%
 
0.0
mg
0
%
Potassium
0.0
mg
0
%
Carbohydrate
13.7
g
5
%
Dietary Fiber
3.1
g
13
%
Protein
4.1
g
8
%
 
0.0
g
 

Read Full Post »