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Monday, April 30, 2012

Recipe Review from 4/23/2012

A busy, busy week both at work and home:  had the usual yoga classes, then add in bookgroup dinner with a friend, and hour and forty minute vet appointment (hounds are fine, wallet is not; it was a preventative check-up) and then Husband came home from Ohio on Friday.  

Tex-Mex Rice Bowl  (Ckng Lght April 2012)
OMGoodness!  This was good!  And so easy too. Okay - my deviations: I pre-cooked a batch of brown rice earlier in the day and set aside using Cooks Illustrated's oven baked method.  I subbed turkey for the sirloin, added a cup of chopped onion, and used some regular picante sauce I had on hand.  Topped my bowl off with a dollup of sour cream and I could have eaten the whole. damn. pan.  Seriously.  Double check the taco seasoning - this should be GF.


  • 8 ounces ground sirloin  turkey
    Photo from CookingLight.com
  • 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1/4 cup water  (oops! missed this, but yet, never noticed till typing this out!)
  • 1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
  • 1/2 cup frozen whole-kernel corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup fresh pico de gallo (I used Pace picante sauce, medium heat)
  • 1 jalapeño pepper, minced
  • 4 teaspoons chopped fresh cilantro
  • Avocado-Butter Lettuce Salad
  • Sour cream

  • 1. Heat rice according to directions.

    2. Heat a large skillet over medium-high heat. [Cook onion until just starting to soften] Add beef turkey; cook 3 minutes or until done, stirring to crumble. Add jalepeno; Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn, rice and beans; [add picante sauce] and cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.  Serve with a dollup of sour cream. 

    Robin Bashinsky,
    APRIL 2012


    I made myself a treat this past week!  The blurb on the article warned that the spices could be a bit "adult" in taste, but I used a chai blend that I already had on hand and I thought it was perfect.  A nice change of pace to the usual cinnamon and nutmeg.  The cardamom definitely adds some nice background notes to the sweetness of the banana.  I'll be making this again.



  • 1/3 cup plain fat-free yogurt
  • 1 1/2 cups mashed ripe banana (about 3)  
  • Photo from CookingLight.com



  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 10 ounce all-purpose flour (2 1/4 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/4 teaspoons vanilla extract, divided
  • Cooking spray
  • 1/3 cup powdered sugar
  • 1 1/2 teaspoons 1% low-fat milk   skipped.  Really not necessary. 




  • 1. Preheat oven to 350*
    2. Combine first 4 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.

    3. Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.

    4. Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

    5. Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread.  Skipped.

    1 comment:

    Dee said...

    Both recipes sound great. The dinner is like Chipotle only healthier!

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