January 24, 2006
Crispy Zucchini Coins
My notes:
I'm a big fan of fried zucchini, so I thought I'd try this one. It turns out really wonderfully. We followed the baking-instead-of-frying tip of placing a cooling rack on top of a cookie sheet to bake breaded items. That does reduce the cooking time slightly, but it works really well to keep breading from getting mushy. The only issue is that they're a little dry. The second time we made them, which was last night, I tried to make a horseradish dipping sauce, but it turned out terribly. Next time I'll try a dijon dipping sauce. Otherwise, it was great
1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly sliced zucchini (about 1 pound)
2 egg whites, lightly beaten
Cooking spray
Preheat oven to 450°.
Combine first 3 ingredients; stir well.
Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 94(17% from fat); FAT 1.8g (sat 0.9g,mono 0.3g,poly 0.1g); PROTEIN 6.5g; CHOLESTEROL 3mg; CALCIUM 83mg; SODIUM 498mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 13.6g
Cooking Light, OCTOBER 1997
Posted by eengah at 08:11 PM | Comments (2)
January 21, 2006
Mini Frittatas
My Notes:
We made this at my parents' house, using salami in place of ham and spinach in place of parsley (and skim instead of whole milk). We also made them in regular sized muffin tins, which I figured at 4 per serving. Using that, each serving is 5 points. Using egg beaters instead of eggs, a serving is only 3 points, although we tried that tonight and they were a little fluffy and weird. Of course, we served them with hazelnut cinnamon rolls from the same show, but they're still good with just some low-point hashbrowns, like we had them tonight.
Mini Frittatas
from Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: about 40 mini frittatas
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Posted by eengah at 05:20 PM | Comments (0)
January 19, 2006
Chicken in White Wine Sauce
My notes:
We served this with the pasta in mustard sauce and they worked well together. It's simple, but a lot more interesting than plain old chicken. I thought it was decent, but Lauren loved it. We'll be making it often, I'm sure.
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
4 teaspoons grated Parmesan cheese
Preheat oven to 350°.
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture.
Heat oil in an ovenproof skillet over medium heat. Add chicken; cook 2 minutes on each side or until browned. Add broth and wine. Bring to a boil; remove from heat. Cover and bake at 350° for 30 minutes or until chicken is done. Sprinkle with cheese.
Yield: 4 servings (serving size: 1 chicken breast half and 1 teaspoon cheese)
NUTRITION PER SERVING
CALORIES 160(17% from fat); FAT 3.5g (sat 0.9g,mono 1.3g,poly 0.5g); PROTEIN 27.7g; CHOLESTEROL 67mg; CALCIUM 39mg; SODIUM 314mg; FIBER 0.2g; IRON 1.2mg; CARBOHYDRATE 3.5g
Cooking Light, MAY 1999
Posted by eengah at 12:23 AM | Comments (0)
Pasta with Broccoli and Cauliflower Zucchini and Yellow Squash in Mustard Sauce
My notes:
The original recipe was for broccoli and cauliflower, but we chose to use zucchini and yellow squash instead. We also accidentally omitted the tomatoes, and it turned out fine, with the addition of some water. Perhaps we'll try it with the tomatoes next time.
Pasta with Broccoli and Cauliflower Zucchini and Yellow Squash in Mustard Sauce
It's hard to find light recipes with a taste all their own, but this one has a unique flavor. I love to serve it for company because it's such an unusual combination. CLReader.
1 tablespoon olive oil
1/3 cup minced shallots
2 garlic cloves, minced
3/4 cup chopped tomato
2 tablespoons chopped fresh parsley
2 tablespoons country-style Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1/2 pound uncooked linguine
2 cups small cauliflower florets zucchini
2 cups small broccoli florets yellow squash
1/4 cup grated Parmesan cheese
Heat oil in a small saucepan over medium heat. Add shallots and garlic; sauté 2 minutes. Add tomato, parsley, mustard, vinegar, and pepper; cook 3 minutes or until thoroughly heated. Set aside, and keep warm.
Cook linguine in boiling water 5 minutes, omitting salt and fat. Add cauliflower and broccoli; cook an additional 3 minutes or until tender. Drain well. Combine pasta mixture and tomato mixture; toss well. Sprinkle with cheese.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 158(19% from fat); FAT 3.3g (sat 0.9g,mono 1.7g,poly 0.5g); PROTEIN 6.2g; CHOLESTEROL 2mg; CALCIUM 64mg; SODIUM 173mg; FIBER 2.3g; IRON 1.7mg; CARBOHYDRATE 26.2g
Cooking Light, MAY 1995
Posted by eengah at 12:22 AM | Comments (0)
January 18, 2006
Honey-Roasted Root Vegetables
My Notes:
I made a slightly modified version of this (using the Trader Joe's harvest medley) that turned out great. These particular veggies are a little sweet for me, but it was very good.
Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.
2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
Cooking spray
Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Yield: 8 servings (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 171mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 21.7g
Marcia Whyte Smart
Cooking Light, OCTOBER 2005
Posted by eengah at 01:07 PM | Comments (0)
January 16, 2006
Chicken Saltimbocca
My Notes:
This was sort of a disappointment, but not a complete letdown. The sauce was very good, and I loved eating the rolled up, browned chicken. However, lately I haven't been handling fresh herbs very well, and the prosciutto just didn't do it for me. Both Lauren and I ended up digging both of those things out of our rolls and eating just the chicken, which was good, but of course, it was just chicken, so it wasn't very exciting. We'll make it again, but without the fillings. Maybe we'll end up filling it with something like feta, which seems like it would have gone well with it.
We won't be making again the stuffed artichokes from this same book. They were definitely not our cup of tea.
Chicken Saltimbocca
from Steve Raichlen’s Big Flavor Cookbook
Saltimbocca is a traditional Roman dish, a tiny veal scaloppine rolled with a sage leaf and prosciutto. My low-fat version features thinly sliced chicken breast that is cooked in wine and chicken stock instead of butter. The result is so tasty, it “jumps in your mouth,” which is what the word saltimbocca literally means in Italian. For ease in slicing, buy the largest chicken breasts you can find. If fresh sage is unavailable, you can use fresh basil or another herb.
1 1/2 pounds boneless, skinless chicken breasts
4 paper-thin slices prosciutto (1 to 1 1/2 ounces)
1 bunch fresh sage leaves
salt and freshly ground black pepper
about 1/2 cup flour, for dusting
1 tablespoon olive oil
1/2 cup marsala wine
1/2 cup chicken stock
1. Cut each half chicken breast very sharply on the diagonal into 1/4-inch scaloppine. You should wind up with four slices per breast -- sixteen slices in all. Place one slice between two sheets of plastic wrap and gently pound with a scaloppine pounder or the side of a cleaver to form a rectangle 3- to 4-inches long and 2-inches wide. Pound the remaining slices in this way. Cut the prosciutto into 2- by 3-inch rectangles.
2. Place a piece of prosciutto on each chicken slice. Lay two to three sage leaves on top. Starting at one narrow end, roll the chicken into a compact roll and pin it shut with a lightly oiled toothpick. Prepare the other saltimboccas the same way. Season the saltimboccas with salt and pepper and lightly dust with flour, shaking off the excess.
3. Heat the olive oil in a nonstick skillet. Lightly brown the saltimboccas on all sides. Add the marsala and bring to a boil. Add the chicken stock and bring to a boil. Reduce the heat and gently simmer the chicken for 10 minutes, or until tender. Transfer the chicken to a platter and keep warm. Remove the toothpicks.
4. Boil the cooking liquid until reduced by half. (It should be thick and flavorful.) Correct the seasoning of the sauce, adding salt and pepper to taste. Spoon the sauce over the chicken and serve at once.
Serves 4
263 calories per serving; 33 g protein; 7 g fat; 2 g saturated fat; 9 g carbohydrate; 191 mg sodium; 86 mg cholesterol
Posted by eengah at 01:38 PM | Comments (0)