Monthly Archives: March 2006

Food Porn: Light Provencal

Tonight’s dinner was Chicken with Provencal Sauce, Caramelized Onion-Stuffed Baked Potato, and Italian Green Beans, recipes courtesy of Cooking Light. Haven’t got a chance to eat yet, but it smells great.

Chicken with Provencal Sauce

4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp. olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 tsp. dried herbes de Provence [I was lucky enough to get a bunch of this stuff for $1.99 at Whole Foods]
1 tsp. butter [bad me, I used a tablespoon to give it a better mouth feel]
1 tsp. fresh lemon juice
Fresh thyme sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnsih with thyme sprigs, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Nutrition info: 248 cal, 8.2 g fat, 40.2 g pro, 0.3 g fib, 1 g carb, 6 WW points

Caramelized Onion-Stuffed Baked Potato

2 medium baking potatoes (about 1 1/2 lbs)
1/2 c. (2 oz) shredded Gruyere cheese, divided
2 tbsp. reduced fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 c. vertically sliced red onion
2 tsp. sugar
2 tbsp. dry sherry
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave on high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch thick shell. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Nutrition info: 238 cal, 6.4 g fat, 9.9 g pro, 375 mg sod, 5 g, 40.7 g carb, 4 WW points

Food Porn: Cheesy Baked Cavatappi with Onions and Peppers

An uninspired (read: not pretty) but very comfort-foody dish. This *so* didn’t taste like a “light” recipe. I served it with spinach because a) I like spinach, b) spinach is a 0 point food, and c) it went well together. I was in such a hurry to eat last night that I almost forgot to take a picture. I remembered to just before I dug in, thus the fork in the middle of the picture. 😉

Here’s the recipe for those of you that are interested:

Cheesy Baked Cavatappi with Onions and Peppers

1 tsp. olive oil
1 1/2 c. chopped onion
2 1/2 c. chopped red bell pepper (about 2 large peppers) [I was low on red peppers, so I used a mix of red, yellow, and orange]
12 oz. uncooked cavatappi [I used whole wheat to increase the level of fiber]
2 1/2 c. 1% low-fat milk
1 oz. all-purpose flour (about 1/4 cup)
1 1/2 tsp. butter
4 oz sharp white cheddar cheese, shredded (1 cup)
4 oz Gruyere cheese, shredded (1 cup)
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Dash of ground nutmeg
Dash of ground red pepper
Cooking spray
2 tbsp. dry breadcrumbs [I used Italian because I couldn’t find the panko breadcrumbs]
Chopped fresh parsley (optional)

Preheat oven to 350 degrees.

Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until crisp-tender. Add bell pepper; saute 3 minutes. Remove mixture from pan; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350 degrees for 35 minutes or until bubbly. Garnish with parsley, if desired.

Recipe is from Cooking Light Magazine. Yield: 8 servings (serving size: about 1 1/2 cups)

Nutrition: 361 cal, 12.2 g fat, 17.1 g pro, 421 mg sod, 1.7 g fiber, 46.1 g carb, 8 WW points

Food Porn: Corpratwhore Edition

Very, very yummy miso-glazed salmon, wasabi mashed potatoes, and spinach. Hubby volunteered to cook tonight. I’ve so been looking forward to this one since we put it on the menu, and I was definitely not disappointed – the flavor was great, and the flavors worked well with each other. The original recipe in Cooking Light called for bok choy, but hubby is not crazy about bok choy, and made spinach again instead (no biggie, I *love* spinach).

Again, here are the recipes for those of you who are interested.

Miso-Glazed Salmon

1/4 c. packed brown sugar
2 tbsp. low-sodium soy sauce
2 tbsp. hot water
2 tbsp. miso (soybean paste)
4 (6 oz) salmon fillets (about 1 inch thick) [we found that it would probably be better with 3/4 inch thick fillets]
Cooking spray
1 tbsp. chopped fresh chives [I just realized we didn’t use these]

Preheat broiler.

Combine the first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes [note: make sure if you’re using 1″ thick fillets, you broil a couple minutes extra] or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Yield: 4 servings

Nutrition: 297 cal, 10.9 g fat, 32.4 g pro, 742 mg sod, 0.3 g fiber, 15.7 g carb, 7 WW points

Wasabi Mashed Potatoes

2 lbs. red potatoes, cubed
1/4 c. fat-free low sodium chicken broth
1/4 c. reduced fat sour cream
2 tbsp. butter
1 tsp. wasabi paste
1/2 tsp. salt
1/4 tsp. black pepper

Place potatoes in a large saucepan, cover with water. Bring to a boil, cook 15 minutes or until tender. Drain. Place potatoes and the rest of the ingredients in a bowl, and mash to desired consistency.

Nutrition: none given, but I calculated it out to 5 WW points.

Food Porn: Tres Leches Cake

Well, actually cuatro leches. It’s finally finished soaking, and it tastes great. The recipe is here for those who are interested. 🙂

Unfortunately, this cake has like a million calories per slice, so I probably won’t make it again. It’s just too much cake for me and hubby to finish on our own.

Food Porn: Girlchild Edition

We’re in the process of teaching girlchild how to cook (because what kind of parents would we be if we sent her off into the big bad world in a few years without the ability to cook for herself?), and we decided to start with good old Puerto Rican comfort food. You just plain old can’t get Puerto Rican food in Columbus. Mexican, sure. Spanish and Brazilian? You bet. We’ve even got a Venezuelan restaurant. But not a Puerto Rican joint to be found anywhere within a couple hundred miles. I’m still convinced I’d make a killing if I opened up a Puerto Rican takeout place in town.

So here’s what we made – chicken leg quarters seasoned with Adobo and Sazon and fried, arroz con gandules (rice with pigeon peas), fried plantains and picadillo (ground beef) filled empenadas.

Not pictured: the tres leches cake still in process, which we started today, but should have started yesterday because it needs to soak overnight.

Delicious. I don’t quite miss Vineland (New Jersey) as much after eating dinner. There’s a killer Puerto Rican takeout place in Vineland on the Blvd somewhere near Axtell Ave. I’ve been craving that food for months. This is almost as good. Girlchild is nursing a burn, but at least now she knows how to make this stuff.