Tofu & Veggie Red Curry January 9, 2012

Every now and then I will make a dish that after I take the first bite; I know it will have a place in my “go-to” recipe collection. The following is such a recipe. It even got a full mouthed 2 thumbs up from my husband. Speaking of the husband, the inspiration came from the fact that my he loves red curry. In fact, I have rarely seen him veer from this choice anytime we dine out at a Thai restaurant. When making my meal plan last week I decided to take a chance at making red curry for the hubby at home. I searched several recipes online and found that many of them were lacking in one way or another. So… I put on my artistic chef’s hat and pulled from several recipes to make up the following. One of the things I felt lacking in most recipes is that they didn’t have many vegetables in them. There could be a reason for this but for me, I LOVE to pack my meals full of vegetable goodness.  So here you go. Let me know what you think. We LOVE spice in our household so I am a little heavy handed with the Sriracha. I suggest adding it in small amounts until you find the right spice level for you.

 

Ingredients

• 4 teaspoons canola oil, divided
• 1 14 oz. package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 large sweet potato, peeled & cut into 1-inch cubes
• 1 small sweet onion, thinly sliced
• 1 14 oz. can light coconut milk
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 2-3 teaspoons Thai red curry paste
• 1 orange bell pepper, seeded and chopped into ½” pieces
• 5 oz. cremini mushrooms , sliced
• 1 tbsp. brown sugar
• 2 tsp. lime juice
• Salt, to taste (¼ – ½ tsp.)
• Sriracha, to taste (I like it spicy so I add A LOT)
• Assorted Garnish: Lime wedges, Fresh cilantro, chopped & Green onions, julienned  

Directions

1. Heat 2 tsp. canola oil in a large skillet over medium-high heat. Add tofu and sauté, stirring often until brown and crispy, Approx. 8-10 minutes. Transfer out of pan to a plate.
2. Heat remaining canola oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3. Add onion and sauté for 2 minutes.
4. Add coconut milk, broth, red curry paste, bell pepper and mushrooms. Bring to a boil; reduce to a simmer and cover. Cook for approximately 5 minutes, stirring occasionally, until the sweet potato is almost tender.
5. Add cooked tofu and brown sugar; return to a simmer and cover, cooking for an additional 2-4 minutes.
6. Just before you are ready to serve stir in lime juice, salt and Sriracha.
7. Serve with a scoop of brown rice on top* and sprinkle with garnish.

 

*Note: I learned a tip from a Rachael Ray that when serving curries and the like, it is best to serve rice on top of the curry instead of the other way around so that the rice doesn’t soak up all the liquid immediately. Good tip.

 

Recipe Rating: 4 out of 5 stars

Turkey and Roasted Red Pepper Meat Loaf December 12, 2011

This is the easiest recipe you will make ALL week!! The hands on time is literally around 15 minutes then you simply throw it into the oven to cook. How simple is that? REAL SIMPLE… which makes sense since that is where I found this recipe. I served the meat loaf  along side fresh green beans and a garden salad. It was a nutritious and filling meal that didn’t take a lot of effort which I know you will appreciate this busy holiday season!

Ingredients

1 ½ pounds ground turkey

1 small yellow onion, chopped

½ cup bread crumbs

1 egg, beaten

1 cup grated Parmesan

2 tablespoons Dijon mustard

1 cup flat-leaf parsley, chopped

1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces

Kosher salt and pepper

 

Directions

1. Heat oven to 400° F.

2. Combine the turkey, onion, bread crumbs, egg, Parmesan, Dijon mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. <<Quick Tip: A loaf pan isn’t the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.>>  

 

3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

Recipe Rating: 3.5 out of 5 stars

Click on the link for the original Real Simple recipe. http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-roasted-red-pepper-meat-loaf-10000001707656/index.html

Turkey Sausage, Mushroom, and Potato Gratin December 11, 2011

HELLOOOOoooo yummy, comfort food goodness! I think I could have eaten this entire dish by myself. Seriously! Besides the fact that it was seriously easy to make it just tasted so darned good! I used Yukon gold potatoes instead of red potatoes which I would recommend since gold potatoes are naturally creamier. The leftovers kept really well and made a perfect reappearance for lunch later in the week. This recipe was featured in Cooking Light’s “Feed 4 for Less than $10”. I didn’t actually do the math but I can tell you that I will definitely be making this dish again.

 

Ingredients

2 (4-ounce) hot turkey Italian sausage links, casings removed

1 tablespoon butter

3 cups chopped onion

4 oz. sliced cremini mushrooms

1½ pounds red potatoes, coarsely chopped

½ teaspoon kosher salt

½ cup fat-free, lower-sodium chicken broth

Cooking spray

¾ cup (3 ounces) shredded Swiss cheese

2 tablespoons chopped fresh thyme

 

Directions

1. Preheat oven to 400°.

2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

 

Recipe Rating: 4.5 out of 5 stars

Click on this link for the Cooking Light recipe http://www.myrecipes.com/recipe/turkey-sausage-potato-gratin-50400000116795/

Crispy Pork Medallions with Roasted Root Vegetables December 11, 2011

The following Cooking Light recipe was a BIG hit. The pork was cooked perfectly and it was incredibly flavorful, crispy and yummy without being a calorie killer. I did not make any revisions to the recipe with the exception that I used dried thyme instead of fresh. Also, be sure to start cooking your roasted root vegetables BEFORE you start the pork medallions since they take longer to roast.

 

Crispy Pork Medallions

 

Ingredients

2 tablespoonsDijonmustard

1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions

½  cup panko (Japanese breadcrumbs)

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

 

Directions

1. Preheat oven to 450°.

2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

 

Roasted Root Vegetables

 

Ingredients

8 oz. quartered small red potatoes

2 thinly sliced carrots

2 thinly sliced parsnips

1 tablespoon olive oil

Salt and Pepper

1 garlic clove, minced

 

Directions

Combine red potatoes, carrots, and parsnips in a medium bowl. Add 1 tablespoon olive oil, salt, freshly ground black pepper, and minced garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4

Recipe Rating: 4 out of 5 stars

 

Click on the following link to the actual Cooking Light recipe:

http://www.myrecipes.com/recipe/crispy-pork-medallions-50400000116717/

Smoky Shrimp and Chicken Gumbo December 8, 2011

I made  gumbo based on a request from my husband. I asked him if he wanted anything special for the week and his reply was GUMBO. Okay??… I’ve never made gumbo before and to be honest I don’t eat it often since I’m not a huge fan of okra. Lucky for Dan I had just seen a recipe in Cooking Light magazine which was lower in calories and sodium than traditional gumbo. So I gave it a whirl and I have to admit that the meal turned out GREAT. Dan even gave me two thumbs up!

 

With that said… it was the most LABOR INTENSIVE meal I’ve made in a long time. The recipe gives a hands on time of 58 minutes. I don’t think so! Maybe if I were a contestant on Top Chef. From making the stock from scratch to making a perfect roux this recipe was hands on and took some time. I don’t believe all recipes need to be quick and easy but for the purpose of this blog that is what I’ve chosen to focus on.

 

So for those interested… please see a link below for the recipe. It really was quite good but give yourself some preparation/cooking time (We ended up eating after 9:00 p.m.!!) Also, I would add a little salt and some more spice. I ended up adding both to taste at the end.

Recipe Rating: 3.75 out of 5 stars

http://www.myrecipes.com/recipe/smoky-shrimp-chicken-gumbo-50400000116793/

Basil Spaghetti With Cheesy Broiled Tomatoes & Pan Roasted Cauliflower December 7, 2011

Okay… Now that is a mouthful of a meal. It was however, quite simple to make. I had made the Basil Spaghetti w/ Cheesy Tomatoes right after I found the recipe in Real Simple magazine. It was tasty however, I felt that it was lacking something. I decided to add one of my “go to favorites” Pan Roasted Cauliflower from “The Family Chef” cookbook by Jewels & Jill Elmore (I HIGHLY recommend purchasing this cookbook! I use several of their recipes on a very regular basis!! http://www.jewelsandjill.com/cookbooks) I put the cauliflower on top of the pasta prior to placing the broiled tomatoes.  Combined together, it was a fantastic meal!

 

 

Basil Spaghetti With Cheesy Broiled Tomatoes

Ingredients

12 ounces spaghetti

3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices

3 tablespoons olive oil, plus more for the baking sheet

kosher salt and black pepper

8 ounces fresh mozzarella, grated

1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving

2 cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper

3/4 cup torn fresh basil leaves, plus more for serving

 

Directions

1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

2.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

3.In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

4.Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

 

Pan Roasted Cauliflower

Ingredients

2 tablespoons extra-virgin olive oil

1 head cauliflower, cut into large florets and sliced about ¼” thick

1 teaspoon garlic, chopped

2 tomatoes chopped

Italian parsley, chopped

Directions

1.Heat a large skillet over medium-high heat. When the pan is hot, add the oil and sauté the cauliflower. Let brown a little, then stir, flipping the pieces over to brown on the other side.

2.Add the garlic and sauté for another minute or so. Be careful not to let the garlic burn, which produces a bitter taste.

3. **Jill’s smart idea** Add two freshly chopped tomatoes and parsley after you have browned the cauliflower. Then cook until the vegetables are soft.

Recipe Rating: Real Simple Pasta 3 out of 5 and Family Chef Cauliflower 4 out of 5

Click below for links to both recipes

http://www.realsimple.com/food-recipes/browse-all-recipes/basil-spaghetti-broiled-tomatoes-00000000058644/index.html

http://www.jewelsandjill.com/node/26

The Week’s Inspiration is “Cooking Light” December 5, 2011

I picked up a new Cooking Light magazine last week and I have decided to incorporate a handful of the recipes into this week’s meal plan. I’ve written about the importance of a meal plan on this blog before. Not only is it important but creating a meal plan for the upcoming week is actually one of my favorite Sunday tasks (I know. My life is fascinating!) . I try to pick recipes that are seasonal and can utilize similar ingredients to maximize the efficiency of my grocery shopping which in turn saves money and wasted food. I consult my husband to see if he has any special requests and then I verify our schedule for the week to in order to make special accommodations. Finally the recipes need to follow the Top 3 “WhatzonMyPlate” Guidelines… Quick, Easy & Healthy.

 

Here’s the meal plan for this week; I will blog about the recipes and let you know how they turn out.

Meatless Monday- Basil spaghetti w/ cheesy broiled tomatoes & roasted cauliflower (Real Simple & The Family Chef cookbook)

Tuesday- Smokey Shrimp & Chicken Gumbo – (Cooking Light)

Wednesday- Crispy Pork Medallions w/ roasted root veggies – (Cooking Light)

Thursday- Turkey Sausage, Mushroom & Potato Gratin – (Cooking Light)

Friday- Broccoli, Chicken & Rice Bowls – (Cooking Light)

Saturday- Turkey & Roasted Red Pepper Meatloaf w/ green salad (Real Simple)

BONUS: Oatmeal Cherry Chocolate Cookies (Cooking Light)

 

Here’s to a Great Week!

Baked Barley Risotto With Butternut Squash November 30, 2011

Long time no blog. What can I say???… I have been busy planning a wedding and a move across the country. But now that all the big life changes have wrapped up for the year (just in time for the holidays) I thought I would share a recipe that I tried last week that will surely warm your tummy on a chilly winter’s night. I made this for “Meatless Monday” and I thought it was satisfying and filling on it’s own. My carnivore husband however, told me he would have enjoyed it more with grilled chicken or fish.

 

I found this recipe in Real Simple magazine and to be honest, I didn’t change a thing. It was in fact REAL SIMPLE and easy to follow. With the butternut squash and spinach, the meal is full of vegetable goodness and in addition barley is known for many health benefits including intenstinal regularity and the lowering of cholesterol. Can I get a whoop, whoop?

 

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 oz)
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Click on the link to take you to the recipe. http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html

The meal was nicely accompanied by a Nobilo Sauvignon Blanc. I hope you enjoy!

Recipe Rating: 4 out of 5 stars

Lemon Chicken Soup with Orzo by Ellie Krieger November 14, 2010

It is no surprise that I love Ellie Krieger. Her recipes are based on the simple principles that I like to follow… healthy, easy and tasty! I recently checked out her cookbook “The Food You Crave” from the library and it is fantastic.

Ellie says the following about the following soup recipe “It is like a girl-next-door chicken noodle soup that’s traveled abroad and returned with an intriguing flair”. It is lowfat but oh so satisfying. The eggs & lemon juice mixture serve as a thickener to the soup which make it so creamy you would think there was actual cream in the soup. I added a 1/2 tsp. dried oregano along with the thyme well because I felt like it. And it was GOOD!
Lemon Chicken Soup with Orzo
Ingredients
4 teaspoons olive oil
8 ounces skinless — boneless chicken breast halves, cut into small chunks
1 pinch salt — plus more to taste
1 medium onion — diced (about 1 1/2 cups)
2 stalks celery — diced (about 1/2 cup)
1 medium carrot — diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo — preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Directions
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Makes 4 servings, Serving size: 1 1/2 cups

Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg

**Note: Be sure to follow the directions and do not boil the soup after you add the egg mixture or you might have scrambled soup! Ick.

Recipe Rating: 4 out 5 stars

Grilled Vegetable Kebabs with Zesty Cilantro Sauce November 12, 2010

Dan and I were blessed most recently with an early Christmas gift from Dan’s parents. A gas grill! AwOOt!  It really is lovely and since the weather has cooled down we have been patio chillin’ & grillin’ machines! The following dish stands alone quite well when served along a side of couscous but if you insist on adding meat; go ahead and add beef or chicken to your kebabs and adjust your grilling time.

Ingredients

• 1/2 cup packed fresh cilantro leaves, minced
• Zest from 1/2 a lemon
• 1 clove of garlic, minced
• 1 tbsp. red-wine vinegar (1 tbsp.-ish since I never really measure things that is my best guesstimate…)
• 2 tbsp. Vegenaise (Egg-Free Mayo)
• 1 tsp. chili powder
• 1/2 tsp. ground cumin

 

• 1 large red bell pepper, seeded and cut into 1″ pieces
• 1 large green bell pepper or 2 poblano peppers, seeded and cut into 1″ pieces
• 1 large sweet onion, cut into skewerable chunks
• 1 tbsp. extra-virgin olive oil
• Salt & Pepper and Chili Powder, to taste

Directions

Combine cilantro, lemon zest, garlic, vinegar, Vegenaise, chili powder and cumin in a bowl. Mix together well and season with salt and pepper. Cover and place in the refrigerator.

Toss the peppers and onions in olive oil and place on skewers. Sprinkle the assembled skewers with salt, pepper and chili powder. 

Grill skewers, turning at least once, for about 6-8 minutes or until desired doneness.

Serve along with couscous and the zesty cilantro dipping sauce. Nummy!

Recipe rating: 3.5 out of 5 stars