Yearly Archives: 2007
|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.
|October 25, 2007||Posted by LK under Uncategorized|
This soup was really fast and easy to make. Great for a cold, rainy
day! It was also another one of those recipes that says it serves 4,
but will actually feed a small army- half a serving made a filling
lunch. I used a rosemary and olive oil Italian bread, which was
2 T. olive oil
1 onion, chopped
3 cloves garlic, minced
1 can diced tomatoes with Italian seasonings
4 c. vegetable broth
1 pkg. chopped spinach, defrosted and drained well
2 cans cannelini beans, rinsed and drained
1/2 small loaf Italian bread (about 4 oz), cut into cubes
1/2 c. 50% reduced fat white cheddar, shredded.
Heat the oil in a large soup pot. Add the garlic and onion and cook
until soft and browned, about 3 minutes.
Add the tomatoes, broth, and spinach. Season with ground pepper. Bring
to a boil.
Add the beans, and cook until heated through.
Meanwhile, preheat the broiler. Spread bread on a tinfoil covered
baking sheet. Top with cheese. Broil about 4 minutes, until bread is
toasted and cheese melts.
Float the bread in the soup.
Serves 4. Approx 7 points per serving.
|October 14, 2007||Posted by LK under Fall, German, Sides|
We has these last night with applewood smoked porkchops, homemade applesauce, and riesling. YUM. It was a perfect Fall meal.
The latkes do require a bit of prep (I really need to invest in a food processor with fancy blades for shredding and such), but otherwise they are fairly quick and easy. I’ve made them several times and am always happy with the result. Baking them instead of frying keeps the fat content low, and the reheat beautifully in a skillet.
1.5 pounds potatoes
1/4 c. eggbeaters
1/4 c. flour
preheat oven to 450. Spray a nonstick cookie sheet with cooking spray.
Peel Potatoes and grate into a small bown.
Peel and grate parsnips and onion into a second bowl.
Squeeze the liquid out of the potatoes, a few handfulls at a time. Add potato to the parsnip and onion, and reserve liquid.
Let the potato liquid sit for a few minutes, until the starch settles to the bottom. Pour liquid off top. To the starch, add egg, flour, salt and pepper to form a paste. Add the shredded vegetables and mix well.
Form into 8 patties, and place on cookie sheet. Bake for 15 minutes, until bottoms are browned. Spray the tops with a little cooking spray, and turn them over. Cook another 5-7 minutes.
Makes 8 servings. Approx. 2 Points each.
|October 3, 2007||Posted by LK under Desserts|
I took this recipe from one of my favorite food blogs, Chocolate &Zuchinni (see link at right). It was amazing. Very rich and delicious.Add to the fact that it's naturally low in points, and the fact that the recipe only makes 4 servings, so even if you eat the whole thng you're not too screwed and you pretty much have the perfect dessert. We topped our with some sweet cherries, that we pitted with our cherry pitter (best invention ever!! works for olives too!!). FOUR THUMBS UP.
Note: Make sure to really chop the chocolate finely- almost shave it.It needs to melt in the hot liquid, but wont be heated directly. I was impatient, and the sorbet ended up with a little bit of a grainy texture.
1 cup + 2T water
1/3 cup, packed unsweetened Dutch-process cocoa powder
1/2 cup sugar
3 ounces bittersweet chocolate (70% cocoa solids), chopped as finely as your patience allows
1/4 tsp pure vanilla extract
A pinch of salt
Pre-freeze the bowl of your ice cream maker as instructed by the manufacturer.
In a medium saucepan, whisk together the water, cocoa powder, and sugar. Bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled- about 15 inutes should suffice.
Whisk the mixture again just before using, and freeze using your ice cream maker.
Makes 4 servings. 2 Points each.