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Monday, July 1, 2013

Recipe Review from 6/24/13

A mixed week weather wise, bouncing temps make it a bit hard to meal plan.  Bouncing temps make it hard to know what to wear out the door in the morning!  What to cook or wear when one morning it's 55* and the next starts out at 75*?  Luckily I chose meals that could be served either warm or cool.  Since we live in Duluth, we already know to always bring a wrap and leave a jacket in the car. Mittens and hats stay accessible year round. Might be 80* "over the hill" and 50* down by the Lake.    

Several great recipes rounded out the week:

20-Minute Chicken Enchiladas (Ckng Lght July 2013)  GF if use a flour substitute
These really did take about 20 minutes to assemble. I didn't roll the individual tortillas as that seemed just overly putsy (and I don't have a microwave), so I layered some on the bottom, put the filling down, and put another layer of tortillas on top.  Wah-la!  Done!  I baked the dish in the oven rather than broiled so I added an additional 20 minutes, but that just gave me time to clean up the kitchen and set the table for a very relaxed dinner. 

For being a "quick" enchilada dish, these were really tasty.  Almost the perfect consistency - neither too saucy nor saucy enough, not too spicy, just the right amount of filling.  I might have had a bit more chicken than the recipe called for but so it goes. 

These made 3 meals for us.  A 9x13 was NOT too much for two people. 
  • 1 cup onion, chopped
  • 1 cup unsalted chicken stock 
    photo from cookinglight.com
  • 1 tablespoon all-purpose flour (or substitute)
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (15-ounce) can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 12 (6-inch) corn tortillas
  • 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 1 cup chopped tomato  I forgot...
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons sour cream 
  1. Preheat broiler to high.
  2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Adam Hickman,

Quinoa Salad with Moroccan Pesto (Ckng Lght July 2009)  vegetarian, gluten free
I loved the flavors of this one, with it's citrus background, a bit of tang  from the cilantro, and the briny olives. I did not broil the red pepper as I didn't want to heat up the oven for one thing on a 85* day.  I didn't even want to heat up the grill!  Easier to just chop and toss it in.  This was great for lunches and would be perfect for a picnic. 
  • 1 red bell pepper, chopped
  • 1 cup uncooked quinoa
  • 1 cup fat-free, less-sodium vegetable broth
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 2 large garlic cloves, coarsely chopped
  • 12 oil-cured olives, pitted and chopped
  • 1/4 cup chopped pistachios
  1. Preheat broiler.
  2. Cut red bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
  3. Skipping the broiling bit, I just chopped the red pepper and tossed it in the dish. 
  4. Place quinoa, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
  5. Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinkle with nuts.
Diane Morgan,


Cuban Rice and Beans (from Real Simple website, Kan Kanbayashi)  vegetarian, vegan, gluten free
A quick, simple, very tasty dish.  I substituted black eyed peas for the black beans as the Husband is not a fan.  I added a couple links of polish sausage (sliced) because the flavors of the dish seemed to call for some spicy polish - but certainly not necessary.  This is a great dish for a group of varied tastes: your meat eater, your vegetarian, and your gluten free person.  I'm looking forward to the leftovers! 

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, cut into 1/4-inch pieces (I used red bell)
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 teaspoon ground cumin
• 2 15.5-ounce cans black beans, rinsed
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 4 radishes, cut into 1/2-inch pieces
• 1/4 cup fresh cilantro
Optional - two polish links, sliced on the diagonal. 

Directions
1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3a. If adding links, saute till lightly browned, remove from pan and set aside.  Wipe out pan.
3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro (and optional polish).

Magazine Tip:
To pack this hearty dish for lunch, simply scoop the beans and rice into large tortillas or pitas.



Grilled Pepper and Onion Calzones  (Ckng Lght, July 2009)   vegetarian option
This ended up being three new recipes.  I will link to the uber-quick homemade pizza sauce and the homemade pizza dough - both of which can be made ahead.  I made this on a Saturday and accounted for the prep time as part of my afternoon.  I also skipped the sausage and used black olives instead to make this a meatless dish.  Baking was done on the grill because I didn't want to heat up the house.  I used a metal cookie sheet, heated, and followed directions as if for the oven. 
photo from cookinglight.com
  • 1 portion Homemade Pizza Dough
  • 1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
  • 1 red bell pepper, quartered 
  • 1 yellow bell pepper, quartered 
  • Cooking spray 
  • 1 pound hot Italian turkey sausage links
  • 1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
  • 113/ cup (about 5 ounces) shredded part-skim mozzarella cheese 
  1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
  2. Prepare grill to medium-high heat.
  3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
  4. Preheat oven to 500°
  5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
  6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.







1 comment:

Dee said...

The calzones sound yummy!