From the Recipe Cove website.
2 cups reduced-sodium chicken broth
1 1/2 tsp. ground cumin
3/4 cup instant brown rice
3/4 lb. chicken tenderloins, cut into 1-inch chunks
1 (15.5 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, rinsed and drained
1 1/4 c. milk salsa
3 scallions, sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
Instructions:
1. Combine the broth and cumin in a Dutch oven and bring to a boil. Stir in the rice. Reduce the heat and simmer, covered, until the rice is partially cooked, about 3 minutes.
2. Stir in the chicken, beans, corn, salsa, and scallions; bring to a boil. Reduce the heat and cook, covered, stirring occasionally, until the rice and chicken are cooked through, 6-7 minutes. Sprinkle with the cilantro.
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Saturday, October 04, 2008
Creamy Steak Dijon
From the Recipe Cove website.
3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard
Instructions:
1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.
2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.
3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.
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3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard
Instructions:
1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.
2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.
3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.
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Savory Tomato Tart
From the Recipe Cove website.
8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs
Instructions:
1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.
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8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs
Instructions:
1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.
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Double Tomato Risotto with Salmon
From the Recipe Cove website.
1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives
Instructions:
1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.
2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.
3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.
4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.
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1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives
Instructions:
1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.
2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.
3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.
4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.
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Harvest Chiffon Pie
From the Recipe Cove website.
1 2 1/2 lb. butternut squash, cut in half lengthwise and seeded
3/4 cup sugar
1 large egg
1 1/2 tsp. apple pie spice
1/4 tsp. salt
2 (1//4-oz) envelopes unflavored gelatin
1 (12-oz) can evaporated fat-free milk
1 cup thawed frozen fat-free whipped topping
1 (6-oz) prepared reduced-fat graham cracker crust
1 Tbsp. chopped pecans
Instructions:
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
2. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice, and salt, beating with a whisk until blended.
3. Sprinkle the gelatin over the evaportated milk in a large saucepan; whisk and then let stand until softened; about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
4. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
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1 2 1/2 lb. butternut squash, cut in half lengthwise and seeded
3/4 cup sugar
1 large egg
1 1/2 tsp. apple pie spice
1/4 tsp. salt
2 (1//4-oz) envelopes unflavored gelatin
1 (12-oz) can evaporated fat-free milk
1 cup thawed frozen fat-free whipped topping
1 (6-oz) prepared reduced-fat graham cracker crust
1 Tbsp. chopped pecans
Instructions:
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
2. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice, and salt, beating with a whisk until blended.
3. Sprinkle the gelatin over the evaportated milk in a large saucepan; whisk and then let stand until softened; about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
4. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
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Sicilian-Style Pork Chops
From the Recipe Cove website.
1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
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1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
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Lebanese Chicken Patties
From the Recipe Cove website.
1 tomato, diced
2 Tbsp. chopped mint
3/4 c. plain fat-free yogurt
1/2 tsp. salt
1 cup water
1/2 c. bulgur
1 lb. ground chicken
1 large garlic clove, crused through a press
1 tsp. ground cumin
1/8 tsp. black pepper
6 cups baby salad greens
2 tsp. lemon juice
1 tsp. olive oil
Instructions:
1. Prehat oven to 375 degrees. Spray a baking sheet with nonstick spray. Mix the tomato, mint, 1/2 cup of the yogurt and 1/4 tsp of the salt. Bring the water to a boil in a small saucepan. Stir in the bulgur; remove from the heat. Cover and let stand until the water is absorbved, 25-30 minutes.
2. Transfer the bulgur to a large bowl. Stir in the chicken, garlic, cumin, pepper and the remaining yogurt and salt. Form into 8 patties. Bake on the baking sheet until cooked through, 25 minutes.
3. Toss the greens, lemon juice and oil, divide among 4 plates. Top each with 1 patty and 1/4 cup of the yogurt mixture. Chill the remaining p;atties up to 3 days.
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1 tomato, diced
2 Tbsp. chopped mint
3/4 c. plain fat-free yogurt
1/2 tsp. salt
1 cup water
1/2 c. bulgur
1 lb. ground chicken
1 large garlic clove, crused through a press
1 tsp. ground cumin
1/8 tsp. black pepper
6 cups baby salad greens
2 tsp. lemon juice
1 tsp. olive oil
Instructions:
1. Prehat oven to 375 degrees. Spray a baking sheet with nonstick spray. Mix the tomato, mint, 1/2 cup of the yogurt and 1/4 tsp of the salt. Bring the water to a boil in a small saucepan. Stir in the bulgur; remove from the heat. Cover and let stand until the water is absorbved, 25-30 minutes.
2. Transfer the bulgur to a large bowl. Stir in the chicken, garlic, cumin, pepper and the remaining yogurt and salt. Form into 8 patties. Bake on the baking sheet until cooked through, 25 minutes.
3. Toss the greens, lemon juice and oil, divide among 4 plates. Top each with 1 patty and 1/4 cup of the yogurt mixture. Chill the remaining p;atties up to 3 days.
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Autumn Poached Pears
From the Recipe Cove website.
3 cups light cranberry juice cocktail
1 cup water
1/2 cup sugar
3 (1-inch-wide) strips lemon zest
2 Tbsp. lemon juice
1/4 tsp. whole black peppercorns
4 Anjou pears, peeled
Instructions:
1. Bring all the ingredients except the peares to a boil in a large saucepan. Boil, stirring, until the sugar is dissolved, about 8 minutes.
2. With a small knife, remove as much of the core as possible from the bottom of each pear while leaving the fruit whole. Add the pears to the saucepan. Simmer, covered, until fork-tender, 20-25 minutes. With a slotted spoon, transfer the pears to a bowl. Bring the poaching liquid to a boil; boil until reduced to 2 cups, about 10 minutes. Pour the syrup through a sieve over teh pears. Cover and chill, turning the pears occasionally, 6 hours or overnight. Serve the pears with the syrup.
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3 cups light cranberry juice cocktail
1 cup water
1/2 cup sugar
3 (1-inch-wide) strips lemon zest
2 Tbsp. lemon juice
1/4 tsp. whole black peppercorns
4 Anjou pears, peeled
Instructions:
1. Bring all the ingredients except the peares to a boil in a large saucepan. Boil, stirring, until the sugar is dissolved, about 8 minutes.
2. With a small knife, remove as much of the core as possible from the bottom of each pear while leaving the fruit whole. Add the pears to the saucepan. Simmer, covered, until fork-tender, 20-25 minutes. With a slotted spoon, transfer the pears to a bowl. Bring the poaching liquid to a boil; boil until reduced to 2 cups, about 10 minutes. Pour the syrup through a sieve over teh pears. Cover and chill, turning the pears occasionally, 6 hours or overnight. Serve the pears with the syrup.
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Turkey Scaloppine Parmesan
From the Recipe Cove website.
4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
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4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
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Lemon Cod
From the Recipe Cove website.
2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces
Instructions:
1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.
2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.
3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.
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2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces
Instructions:
1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.
2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.
3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.
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