Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Tuesday, August 31, 2010
Mushroom-Barley Burgers With Sage
4 large Portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps
chopped into 1/2-inch pieces
1 cup cooked pearl barley (prepare as directed on package)
1 egg
2 tablespoons minced fresh sage, or 1 teaspoon dried
1 tablespoon sherry
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole wheat hamburger buns, split
These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl. To make 1 cup cooked barley (as called for here), boil 1/3 cup barley in enough water to cover for 45 minutes, until tender. Drain.
Set a large, nonstick skillet over medium-high heat. Add mushrooms and saute 5 minutes, until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with the metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes.
Preheat grill or broiler.
Grill or broil burgers (if broiling, use a baking sheet) 5 minutes per side, until browned on the outside and cooked through. Place on buns and serve.
Vegetarian
Nutritional Information
Calories 216
Carbs 35 g Protein 9.7 g
Fat Total 4 g Saturated Fat 1 g
Honey-Mustard Salmon
4 salmon fillets, about 6 oz. each, skin on
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Preheat broiler.
In a small bowl, mix Dijon mustard, honey, salt, and pepper with a fork. Place salmon skin-side down on broiler pan. Brush with honey-mustard mixture.
Broil about 5 to 7 inches from heat source for about 7 to 8 minutes or until fish flakes with a fork.
Serves 4.
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Preheat broiler.
In a small bowl, mix Dijon mustard, honey, salt, and pepper with a fork. Place salmon skin-side down on broiler pan. Brush with honey-mustard mixture.
Broil about 5 to 7 inches from heat source for about 7 to 8 minutes or until fish flakes with a fork.
Serves 4.
Gourmet Salisbury Steak with Sauteed Mushrooms and Red Wine Sauce
1 medium sweet onion, minced
1 pound of "earthy" mushrooms (shitake, cremini, or a mixture or "earthy" and button
mushrooms), slice caps and mince stems
1 pound of ground turkey
1 slice of freshly ground whole grain bread (grind in food processor to make fine crumbs) 2 egg whites
1 tablespoon Worcestershire sauce
3/4 can of low-sodium, low-fat beef broth
1/2 cup red wine
1 Tbsp onion powder
2 Tbsp ground sage
2 tsp kosher salt, plus 1 dash
Freshly cracked black pepper
2 fresh sage leaves, bruised and rubbed between your hands
1 tsp olive oil
In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad
or fruit salad.
Makes 6 servings.
1 pound of "earthy" mushrooms (shitake, cremini, or a mixture or "earthy" and button
mushrooms), slice caps and mince stems
1 pound of ground turkey
1 slice of freshly ground whole grain bread (grind in food processor to make fine crumbs) 2 egg whites
1 tablespoon Worcestershire sauce
3/4 can of low-sodium, low-fat beef broth
1/2 cup red wine
1 Tbsp onion powder
2 Tbsp ground sage
2 tsp kosher salt, plus 1 dash
Freshly cracked black pepper
2 fresh sage leaves, bruised and rubbed between your hands
1 tsp olive oil
In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad
or fruit salad.
Makes 6 servings.
Chicken Satay
2 lbs. chicken breast, cut into 2-inch chunks
2 tsp. Asian 5-spice seasoning
1 cup low-sodium teriyaki sauce
1 Tbsp. lime juice
1/2 tsp. sesame oil
1 1/2 Tbsp. minced ginger
1 1/2 Tbsp. minced garlic
Salt to taste
Combine all ingredients in a medium-sized bowl and mix well. Marinate for two hours in the refrigerator. Skewer chicken cubes and grill for one minute on each side.
Serves 4.
2 tsp. Asian 5-spice seasoning
1 cup low-sodium teriyaki sauce
1 Tbsp. lime juice
1/2 tsp. sesame oil
1 1/2 Tbsp. minced ginger
1 1/2 Tbsp. minced garlic
Salt to taste
Combine all ingredients in a medium-sized bowl and mix well. Marinate for two hours in the refrigerator. Skewer chicken cubes and grill for one minute on each side.
Serves 4.
Classic Poached Salmon
4 oz. salmon fillet
1 Tbsp. chopped fresh rosemary
1 lemon
Salt and pepper to taste
Preheat the oven to 375 degrees. Place salmon in a baking dish and add cold water until the level is halfway up the side of the fillet. Sprinkle salmon with salt, pepper, and rosemary; squeeze lemon over it; and place it uncovered in the oven. Check fish in eight minutes—poach until just cooked through. Gently remove from liquid and serve.
Serves 1.
Serving suggestion: Serve with a wedge of lemon, a bit more of the rosemary to garnish, and a quarter cup of steamed baby potatoes.
Preparation Time: 5 minutes
Cooking Time: 8-10 minutes
Nutritional Information
Calories 175
Carbs 0 g Protein 18 g
Fat Total 9 g Fiber 5 g
Saturated Fat 2 g
1 Tbsp. chopped fresh rosemary
1 lemon
Salt and pepper to taste
Preheat the oven to 375 degrees. Place salmon in a baking dish and add cold water until the level is halfway up the side of the fillet. Sprinkle salmon with salt, pepper, and rosemary; squeeze lemon over it; and place it uncovered in the oven. Check fish in eight minutes—poach until just cooked through. Gently remove from liquid and serve.
Serves 1.
Serving suggestion: Serve with a wedge of lemon, a bit more of the rosemary to garnish, and a quarter cup of steamed baby potatoes.
Preparation Time: 5 minutes
Cooking Time: 8-10 minutes
Nutritional Information
Calories 175
Carbs 0 g Protein 18 g
Fat Total 9 g Fiber 5 g
Saturated Fat 2 g
Parmesan Fish Fillets
1 lb. white fish fillets (cod, flounder, turbot, sole, etc.)
1/4 cup low-fat Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 tsp. garlic powder
Fresh parsley, minced
Sprinkle of paprika
1/2 tsp. salt (optional)
Preheat a large nonstick skillet. In a small bowl, combine basil, lemon pepper, garlic powder, and salt (if using). Sprinkle onto both sides of fish and cook for five minutes, turning once. Sprinkle fillets with cheese, parsley, and paprika, and cover pan. Cook for another five minutes or until the fish flakes when lifted with a fork. Serve immediately.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 4, 4 ounce servings
Nutritional Information
Calories 286
Carbs 3 g Protein 30 g
Fat Total 6 g Fiber 1 g
Saturated Fat 3 g
1/4 cup low-fat Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 tsp. garlic powder
Fresh parsley, minced
Sprinkle of paprika
1/2 tsp. salt (optional)
Preheat a large nonstick skillet. In a small bowl, combine basil, lemon pepper, garlic powder, and salt (if using). Sprinkle onto both sides of fish and cook for five minutes, turning once. Sprinkle fillets with cheese, parsley, and paprika, and cover pan. Cook for another five minutes or until the fish flakes when lifted with a fork. Serve immediately.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 4, 4 ounce servings
Nutritional Information
Calories 286
Carbs 3 g Protein 30 g
Fat Total 6 g Fiber 1 g
Saturated Fat 3 g
Monday, August 30, 2010
TRIPLE-CHEESE MAC ATTACK
Makes 6 servings
2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
Garlic salt and freshly ground black pepper to taste
2 cups extra-sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
1 (7-ounce) package elbow macaroni, cooked and drained
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt, and black pepper. Add cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well.
Add cooked macaroni to cheese mixture and blend until well coated. Add macaroni mixture to a greased 2- or 2½-quart baking dish and bake, uncovered, for 25-30 minutes.
2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
Garlic salt and freshly ground black pepper to taste
2 cups extra-sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
1 (7-ounce) package elbow macaroni, cooked and drained
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt, and black pepper. Add cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well.
Add cooked macaroni to cheese mixture and blend until well coated. Add macaroni mixture to a greased 2- or 2½-quart baking dish and bake, uncovered, for 25-30 minutes.
Pork Tenderloin with Orange Marmalade
1 pork tenderloin (1 pound)
Pinch of fresh black pepper
1 ½ Tbsp. grainy, course, prepared mustard
1/4 cup low sugar orange marmalade
1 clove garlic, minced
½ cup water
1/4 tsp. Fresh rosemary, chopped
1/4 cup chicken stock
1. Make a cut lengthwise down the center about halfway through the pork tenderloin.
2. In a small bowl mix together mustard, garlic, rosemary, and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 Tbsps marmalade. Add water to pan.
3. Bake in 400-degree oven for about 40-50 minutes or until internal temperature of meat reaches 160 degrees.
4. Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes until thickened. Spoon sauce over sliced tenderloin and serve immediately.
Makes 4 servings
Per serving: 160 calories, 74 mg. Cholesterol, 0 dietary fiber,
3 g. fat, 175 mg. sodium
Pinch of fresh black pepper
1 ½ Tbsp. grainy, course, prepared mustard
1/4 cup low sugar orange marmalade
1 clove garlic, minced
½ cup water
1/4 tsp. Fresh rosemary, chopped
1/4 cup chicken stock
1. Make a cut lengthwise down the center about halfway through the pork tenderloin.
2. In a small bowl mix together mustard, garlic, rosemary, and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 Tbsps marmalade. Add water to pan.
3. Bake in 400-degree oven for about 40-50 minutes or until internal temperature of meat reaches 160 degrees.
4. Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes until thickened. Spoon sauce over sliced tenderloin and serve immediately.
Makes 4 servings
Per serving: 160 calories, 74 mg. Cholesterol, 0 dietary fiber,
3 g. fat, 175 mg. sodium
Chile Verde (complicated but the BEST)
Ingredients
• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.
• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.
Chicken Broccoli Casserole
3 c. cubed or shredded chicken 1 tsp. salt
2 – 3 c. fresh or frozen broccoli, cooked 1/4c. parmesan cheese
3 Tbsp. butter 8 oz. cream cheese, room temp.
3 Tbsp. flour 2 c. grated cheddar cheese
2 c. milk
Make white sauce out of milk, butter, flour, salt & parmesan & cream cheese. In large shallow casserole dish layer broccoli, chicken, white sauce & cheddar cheese. Bake, covered at 350 for 1 hour.
2 – 3 c. fresh or frozen broccoli, cooked 1/4c. parmesan cheese
3 Tbsp. butter 8 oz. cream cheese, room temp.
3 Tbsp. flour 2 c. grated cheddar cheese
2 c. milk
Make white sauce out of milk, butter, flour, salt & parmesan & cream cheese. In large shallow casserole dish layer broccoli, chicken, white sauce & cheddar cheese. Bake, covered at 350 for 1 hour.
Sweet Lemon-Herb Chicken
3/4 cup lemon juice from concentrate
1 cup vegetable oil
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
2 pounds boneless, skinless chicken breasts or thighs
1. Process lemon juice and next 7 ingredients in a blender until smooth, stopping to scrape down sides.
2. Place chicken in a heavy-duty zip-top plastic bag; pour lemon juice mixture over chicken. Seal bag, and chill 8 hours.
3. Drain chicken, discarding marinade.
4. Grill chicken, covered with grill lid, over medium-high heat (350* to 400*F / 175* to 205*C) 5 minutes on each side or until chicken is done.
Makes 8 servings.
1 cup vegetable oil
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
2 pounds boneless, skinless chicken breasts or thighs
1. Process lemon juice and next 7 ingredients in a blender until smooth, stopping to scrape down sides.
2. Place chicken in a heavy-duty zip-top plastic bag; pour lemon juice mixture over chicken. Seal bag, and chill 8 hours.
3. Drain chicken, discarding marinade.
4. Grill chicken, covered with grill lid, over medium-high heat (350* to 400*F / 175* to 205*C) 5 minutes on each side or until chicken is done.
Makes 8 servings.
Saturday, August 14, 2010
Turkey Creole
My FAVORITE thing to do with leftover Turkey.
1 medium-large onion, thinly sliced
1 green or red pepper, thinly sliced into narrow strips
2-3 stalks celery, thinly sliced (I prefer to mince these to bits in my VitaMix, or a food processor)
~2 T. veg oil, olive oil or butter
1-2 14.5 oz cans of stewed tomatoes
1 can tomato sauce (can't remember size, but bigger than 8oz)
2-3 t. chili powder
1/2 t. salt
1 1/2- 2 1/2 c. cooked turkey, chopped
Hot cooked rice or spaghetti (I prefer rice)
In a large skillet, cook and stir onion, pepper and celery in oil until veggies are tender, about 5 mins. Stir in tomatoes, tomato sauce, chili powder and salt: simmer uncovered about 10 mins. Stir in turkey. Cover and simmer until turkey is hot, about 5 mins. Serve over rice or spaghetti.
(I vary the recipe according to how many people I'm serving... serves anywhere between 4-8 depending)
1 medium-large onion, thinly sliced
1 green or red pepper, thinly sliced into narrow strips
2-3 stalks celery, thinly sliced (I prefer to mince these to bits in my VitaMix, or a food processor)
~2 T. veg oil, olive oil or butter
1-2 14.5 oz cans of stewed tomatoes
1 can tomato sauce (can't remember size, but bigger than 8oz)
2-3 t. chili powder
1/2 t. salt
1 1/2- 2 1/2 c. cooked turkey, chopped
Hot cooked rice or spaghetti (I prefer rice)
In a large skillet, cook and stir onion, pepper and celery in oil until veggies are tender, about 5 mins. Stir in tomatoes, tomato sauce, chili powder and salt: simmer uncovered about 10 mins. Stir in turkey. Cover and simmer until turkey is hot, about 5 mins. Serve over rice or spaghetti.
(I vary the recipe according to how many people I'm serving... serves anywhere between 4-8 depending)
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