Monthly Archives: November 2007
|November 26, 2007||Posted by LK under Cake and Pastry, Mexican and Southwestern|
These were both right out of Cooking Light, so I’ll just link to them. They were both delicious. The chili has a very hearty smoky-spicy flavor that was nice. Not at all like the chili I usually make, but equally as good. I like the use of stew meat as opposed to ground. Serving sizes were pretty good.
That recipe is here
The Pecan Bourbin Tart is every bit as good as it looks and sounds. Easy to make too! Make sure you use halved pecans- the texture wasn’t right with chopped. Don’t be put off by the small servings. The essert is rich and a little goes a long way. Two pieces will make you sick (believe me, I tried). This would be great with a small scoop of vanilla ice cream or some creme fraiche.
That recipe can be found here
|November 26, 2007||Posted by LK under Fall, Sandwiches, Sides, Soups and Stews, Winter|
I wanted soup (what else is new?) and has no plans for some squash that I had gotten from the farmers market, so I made this. I had recently had a pumpkin bisque with maple at a local cafe that was delicious, so that was my inspiration. This soup was very thick- you might want to add more broth if you like a thinner soup
As always, it makes a lot. We had it the first night with grilled Gouda and cappicole
on sourdough. The sweet and spicy combination was perfect. The second
night, we had it with turkey, stuffing, and cranberry sauce on grilled
cranberry wheat bread. It made for a very “Fall” meal with a completely
different feel to it.
1 butternut squash
2 acorn squash
1 T oil
1 Box Low-sodium chicken broth
2 T maple syrup
2/3 c. apple cider
1 t. curry powder
dash red pepper
2/3 c. fat free half and half
Preheat oven to 400.
Cut squash in half and discard seeds. Put in a roasting pan and drizzle with oil. Bake about 45 minutes, until flesh is soft.
Scoop flesh into a stock pot. Add broth, cider, syrup, and spices. Bring to a low boil.
Blend, either with an immersion blender or in small batches in a blender.
Return to saucepan. Add half and half, and heat through.
|November 12, 2007||Posted by LK under Asian, Fall|
A few months ago, I bought a duck breast on a whim. I tend to do crazy things like that. I had no idea what to do with it, but this recipe from November’s Cooking Lights caught my eye, so I gave it a try. It was delicious! Also not too bad for a weeknight- you just have to plan for it the night before.
I want to try the glaze on stir fried steak sometime. I think it would be great.
Supposedly magret duck has a thinner layer of fat that other types, but it still seemed really fatty to me. It also makes no sense, since “magret” apparently just means that it was raised for foi gras (and wouldn’t that make it fatter?)
2 T. ancho chili powder
1.5 T. apple cider vinegar
1.5 T. honey
1 boneless duck breast, skinned
Combine the first three ingredients. Spread over duck and marinate overnight.
Cook over medium-high heat, about 7 minutes for rare. The glaze might start to darken, so keep an eye on it. It will look like its burning before it actually does.
Serves 2. Around 200 calories, 3.2 grams fat.
|November 7, 2007||Posted by LK under Beef, Lamb, and Pork, Fall, Italian, One Pan, Soups and Stews, Winter|
I wish I could say that this was a recipe that was passed down through generations of grandmothers, but it was really more of a “I have some leftover sausage and I want soup…what to do?” I combined bits and pieces from various recipes that I found on the ‘net, and ended up with a lighter, healthier, just as good version of the olive garden classic.
1/2 bound bulk sausage
crushed pepper, to taste
4 pieces turkey bacon, torn into pieces
1 onion, diced
2 large white potatoes, diced
2 tsp garlic, minced
1 box (about 5 cups) low sodium chicken broth
2.5 cups water
1 cup fat free half and half
6 stems kale, torn into pieces.
Brown the sausage in the bottom of a large saucepan. Remove from pan and set aside.
Add bacon to pan and cook until it begins to crisp. Add potato, onion, and a little broth. Cook until vegetable soften.
Add the rest of the borth and the water. Bring to a boil.
Add the sausge, and continue simmering until the potatoes are soft. Add half and half. Add kale. When kale is wilted, soup is ready to serve.
8 servings, 5 points each.
|November 6, 2007||Posted by LK under Beef, Lamb, and Pork, Quick Weeknight Meals, Risotto|
The other day on the way home from work, we were talking about what to have for dinner. This usually isnt’ a great way to go about planning your meal, but somehow the risotto with sausage and broccoli rabe that I made in July popped into my head, and we knew what we would be having.
Alas, no broccoli rabe was to be found at the grocery store so we settled for broccolini.
Then, as I was stirring my risotto and reminiscing about a great one I had at one of my favorite restaurants, I remembered something. That risotto had chevre in it. And I had a hunk of reduced fat chevre from the farmers market in the fridge.
A TBSP of the chevre mixed into the risotto at the final stage and the substitution of the broccolini, and a new favorite was born.
As an aside, I went through the November issue of Cooking Light this morning, and wrote down TEN recipes that I want to try. I also want ot attempt to recreate a pumpkin and maple bisque that I had out the other day. Looks like I’d better get cooking! Which means some nice updates should be coming soon.