And speaking of Cooking Light, it appears they are not posting their recipe indexes. Whether this is deliberate or an technical over site, I don't know, but it sure makes it hard to Rah! Rah! a recipe. The recipes below are from the August 2018 Issue. Lots of tasty looking recipes in this installment!
My apologies, no pictures. I rely on the magazines and well...they aren't posting anything right now.
The Meal Plan:
Sat (L) leftovers (S)out
Sun (L) Gnocchi (S) leftover turkey
Mon - Gone
Tues - Gone
Wed - Gone Chili smash burgers
Thurs (yoga) Leftover burgers
Fri - I forgot what I made... :)
Lunches - The Husband made a porketta. I had a bagel sandwich on Monday, leftovers from the training on my drive home Wed, Thurs was a Country Fried Chicken potluck and Friday was leftovers.
Smashed Chili Cheeseburgers (Ckng Lght, Aug 2018)
I was in the mood for a burger and these sounded different and easy enough to make for a weeknight. I had a jar of pickled "tamed jalepenos" languishing in my fridge which helped tip the recipe in my favor. I did cut back on the chili powder because I have Penzey's "Medium" Chili powder and it has some significant zing. My main alteration was I made these on the grill.
Serves 4
1 lb 93% lean ground beef
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp kosher salt, divided
1/4 cup shredded cheddar cheese
4 whole wheat hamburger buns, toasted
2 tbsp light sour cream
2 tbsp chopped pickled jalepenos
1. Combine beef, chili powder, black pepper and 1/8 tsp salt in a medium bowl. Shape into 4 equal patties.
2. (I grilled - saved time in cleaning two pans.) Heat a large cast-iron skillet over high. When pan is hot enough to release wisps of smoke, add beef balls and press down with a firm spatula to form patties. Place slightly smaller skillet directly on patties. Cook until charred, about 1 minute 30 seconds. Remove top pan, flip patties, replace top pan and cook until charred, about 1 minute.
3. Remove top pan, sprinkle patties with cheese. Invert top pan and cover skillet. Steam until cheese is melted, 30-45 seconds. place patties on buns, top with sour cream, scallions and jalapenos.
Gnoccchi with Spinach and Pepper Sauce (Ckng Lght, Aug 2018) vegetarian, vegan option**
A very tasty recipe but I think the ingredient amounts are skewed. Fairly easy to assemble, but you will need a blender or food processor. I adore gnocchi, and the pepper sauce was a great compliment to the little potato pillows. I would make this one again!
Oh, skewed ingredient quantities - 5 oz pkg of spinach was way to much and did not wilt. IF I were going to use that much spinach, I would take a moment and steam/wilt separately, then add in.
Made 1 meal for two of us, with leftovers for one. So I got three servings when made as directed.
1 (16 oz) pkg whole wheat potato gnocchi (doesn't exist in my corner of the world, I used regular gnocchi from a local source)
1 (5 oz) pkg Manchego cheese (I used Parmesan)
3 tbsp olive oil
1/2 cup roasted jarred red pepper, chopped
1/4 cup smoked almonds
1 plum tomato, chopped
1 (1/2 oz) baguette slice, torn (you could easily use a slice of leftover bread)
2 tbsp sherry vinegar (I used red wine)
1 garlic clove
1/2 tsp paprika
1/4 tsp crushed red pepper
1. Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi, return to pan. Add spinach, 1/4 cup cheese, and t tbsp olive oil; coer and let stand until spinach wilts, about 2-3 minutes. Gently toss to combine.
2. Pulse red peppers, almonds, tomatoes, baugette, vinegar, garlic, paprika, crushed red pepper and remaining 2 tbsp olive oil in a food processor until smooth. About one minute.
3. Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tbsp cheese.
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