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Post by bonnie on May 4, 2005 11:04:32 GMT -5
Turkey Chipotle Fajitas
These fajitas are a spin-off on traditional beef fajitas, which call for skirt steak or arranchera in Northern Mexico, where it is said fajitas were born.
1/2 boned turkey breast (about 3 1/2 pounds), skinned 1/3 cup fresh lime juice 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 tablespoon pureed chipotle en adobo 1 tablespoon adobo sauce from can 1/2 teaspoon kosher salt 2 tablespoons brown sugar 2 garlic cloves 2 tablespoons minced cilantro
Grilled Peppers with Balsamic Dressing (recipe below) Warm flour tortillas Meyer Lemon Guacamole (recipe below)
Cut the turkey breast into 1/2-inch-thick slices against the grain. Cut the slices into 2-inch strips.
Combine the lime juice, vinegar, oil, chipotle, adobo sauce, salt, brown sugar and garlic in a food processor and blend.
Put the turkey strips in a bowl and pour the marinade over them. Set aside to marinate for 1 hour.
Prepare a medium-low fire in a barbecue grill (cook turkey over lower heat than beef). Place the turkey strips on the hot grill and cook, turning every couple of minutes, for about 15 minutes. Exact timing depends on the heat of your grill and thickness of the turkey. Cut into a strip to see if it is done. Remove from grill to a large platter and sprinkle with minced cilantro. Arrange the grilled peppers around the edge.
Serve with warm flour tortillas and guacamole. Spread a layer of guacamole over a warm tortilla, top with Grilled Peppers. Add a layer of turkey fajitas and roll up.
Serves 8.
Grilled Peppers with Balsamic Dressing
Balsamic vinegar and olive oil make the best marinade for vegetables destined for the grill. The vegetables caramelize better and develop a more intense smokiness.
3 tablespoons fruity olive oil 3 tablespoons balsamic vinegar Pinch of salt 3 red bell peppers 2 poblano chiles 3 Anaheim chiles
Combine the olive oil, vinegar and salt in a bowl. Beat with a fork to combine. Scrub the peppers with a vegetable brush under cold running water. Dry with paper towels. Hold the peppers and chiles by their stem and slice down each side, leaving the core. Discard the seeds. Leave the peppers in wide pieces so it is easier to grill them. Place all the pepper pieces in a large bowl and pour the balsamic dressing over them. Stir until coated.
Grill the peppers over hot coals, preferably just before you grill the turkey fajitas. Turn the peppers about every 2 minutes. You want them slightly charred and perfectly caramelized on the edges. The red bells take about 12 minutes, the poblanos about 10, and the Anaheim chiles need 8 to 9 minutes.
When the peppers are done, put them on a plate until they are cool enough to handle, then cut into strips. Return the strips to the bowl of balsamic dressing. Stir to coat.
Serve with the turkey fajitas.
Serves 8.
Meyer Lemon Guacamole
Because the fajitas and grilled peppers all have some heat, you don't have to add any chiles to this guacamole unless you want to. This is supposed to be more of a spread than a dip.
4 or 5 Hass avocados, pitted and peeled Juice of 1 Meyer lemon 2 plum tomatoes, cored and cut into 1/4-inch dice 2 tablespoons finely minced onion Garlic salt to taste
Mash the avocados with large fork or potato masher, adding half of the lemon juice as you go. Gently stir in the tomato and onion. Season with garlic salt, taste and see if you need more salt or lemon juice. Let rest for 20 minutes before serving.
Yields about 3 cups, depending on size of avocados.
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Post by bonnie on Apr 28, 2006 16:56:57 GMT -5
Adobo Chips with Warm Goat Cheese and Cilantro Salsa
Salsa: 1 (7-ounce) can chipotle chiles in adobo sauce 2 cups chopped fresh cilantro (about 1 bunch) 1 cup finely chopped tomatillos (about 4 medium) 1/4 cup minced red onion 1/4 cup fresh lime juice
Chips: 2 1/2 teaspoons fresh lime juice 1 teaspoon canola oil 1 teaspoon adobo sauce 1/2 teaspoon paprika 1/4 teaspoon cumin 8 (6-inch) white corn tortillas
Cheese: 1/2 cup (4 ounces) block-style fat-free cream cheese, softened 1/4 cup (2 ounces) goat cheese
1. To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
2. Preheat oven to 375 degrees.
3. To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375 degrees for 15 minutes; turn wedges. Bake an additional 10 minutes.
4. Reduce oven temperature to 350 degrees.
5. To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350 degrees for 10 minutes or just until warm. Yield: 8 servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa).
CALORIES 95 (29% from fat); FAT 3.3g (sat 1.2g, mono 0.9g, poly 0.6g); PROTEIN 4.9g; CARB 13.4g; FIBER 1.8g; CHOL 4.4mg; IRON 0.5mg; SODIUM 131mg; CALC 60mg
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Post by amirah on Apr 28, 2006 23:36:03 GMT -5
Chicken Mole Enchiladas From Cooking Light
2 dried ancho chiles (about 3/4 ounce) 3 dried mulato chiles (about 3/4 ounce) 2 dried pasilla chiles (about 1/2 ounce) 2 cups water 2 tablespoons slivered almonds 2 tablespoons unsalted pumpkinseed kernels 1 tablespoon sesame seeds Vegetable cooking spray 1/2 cup chopped onion 2 cloves garlic, crushed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground cloves 1 (6-inch) corn tortilla, torn into pieces 3/4 cup low-salt chicken broth 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped 1/2 teaspoon salt 1/2 ounce semisweet chocolate, chopped 12 (6-inch) corn tortillas 3 cups shredded cooked chicken breast (about 1 1/2 pounds skinned, boned chicken breasts) 6 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese Sliced onions, shredded lettuce, and sliced radishes (optional)
Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.
Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and sauté 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth.
Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside.
Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350° for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and roll up. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350° for 20 minutes.
Arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Top with sliced onions, shredded lettuce, and sliced radishes, if desired.
Yield: 6 servings
NUTRITION PER SERVING CALORIES 395(26% from fat); FAT 11.5g (sat 3.4g,mono 3.8g,poly 2.7g); PROTEIN 34.9g; CHOLESTEROL 78mg; CALCIUM 231mg; SODIUM 437mg; FIBER 5.4g; IRON 3.5mg; CARBOHYDRATE 39.9g
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Post by amirah on Apr 28, 2006 23:38:08 GMT -5
Black Bean Burrito Bake From Cooking Light
Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.
1 (7-ounce) can chipotle chiles in adobo sauce 1/2 cup reduced-fat sour cream 1 (15-ounce) can black beans, rinsed, drained, and divided 1 cup frozen whole-kernel corn, thawed 4 (8-inch) flour tortillas Cooking spray 1 cup bottled salsa 1/2 cup (2 ounces) shredded Monterey Jack cheese
Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 burrito)
NUTRITION PER SERVING CALORIES 365(29% from fat); FAT 11.7g (sat 5.8g,mono 2.8g,poly 0.8g); PROTEIN 15.7g; CHOLESTEROL 28mg; CALCIUM 311mg; SODIUM 893mg; FIBER 7.2g; IRON 3.5mg; CARBOHYDRATE 55.3g
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Post by amirah on Apr 28, 2006 23:39:22 GMT -5
Black Bean-Taco Salad with Lime Vinaigrette From Cooking Light
With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.
Vinaigrette: 1/4 cup chopped seeded tomato 1/4 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon cider vinegar 1 teaspoon grated lime rind 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 garlic clove, peeled
Salad: 8 cups thinly sliced iceberg lettuce 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts) 1 cup chopped tomato 1 cup chopped green bell pepper 1 cup finely diced red onion 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1 (15-ounce) can black beans, rinsed and drained 4 cups fat-free baked tortilla chips (about 4 ounces)
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)
NUTRITION PER SERVING CALORIES 402(28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg; CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g
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Post by amirah on Apr 28, 2006 23:40:15 GMT -5
Ceviche de Camaron (Shrimp Ceviche Cocktail) From Cooking Light
While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.
1/2 cup chopped onion 6 cups water 3/4 cup fresh lime juice, divided 1 pound medium shrimp 1 cup chopped peeled cucumber 1/2 cup ketchup 1/3 cup chopped fresh cilantro 2 tablespoons Mexican hot sauce (such as Tamazula) 1 tablespoon olive oil 1/4 teaspoon salt
Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.
Yield: 6 servings (serving size: 1/2 cup)
NUTRITION PER SERVING CALORIES 138(25% from fat); FAT 3.8g (sat 0.6g,mono 1.9g,poly 0.8g); PROTEIN 16.2g; CHOLESTEROL 115mg; CALCIUM 53mg; SODIUM 483mg; FIBER 0.8g; IRON 2.1mg; CARBOHYDRATE 10.8g
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Post by goodcookin on Apr 29, 2006 11:26:09 GMT -5
Perfect Chiles Rellenos with Easy Tomato Sauce
Serves 4
4 large Anaheim Chiles 4 large eggs, separated 8 ounces Monterey Jack cheese cut into 8 1-ounce strips 1/4 cup plus 1 tablespoon flour, divided 1/2 teaspoon baking powder 1/2 teaspoon salt Vegetable oil for frying
Step 1: Toast the chiles on a very hot griddle, under a broiler or in a toaster oven until blackened and bubbled in spots on all sides, about 5 minutes. Place the chiles immediately in a sealed paper bag to cool for 20 minutes and up to 1 hour.
When the chiles are cool, peel off as much skin as will come off easily. Slit the chiles from the top of one side to the tip, leaving about 1/2 inch on each end to form a pocket.
Step 2: Place two strips of cheese inside each chile and close the chile back up. Spread 1/4-cup flour on a large plate. Coat the peppers entirely in the flour by rolling them on the plate. Leave them on the plate and set aside.
Step 3: Beat the egg whites in a large bowl until stiff peaks form. Beat in the salt, baking powder and 1-tablespoon flour. Blend the yolks together with a fork and then fold them into the egg white mixture.
Step 4: Pour enough oil into a large heavy skillet to measure 1/2 inch deep and warm over medium-high heat. When the oil is hot, pick up one pepper by the stem with one hand, holding it closed with the other. Dip the chile into the batter and immediately lay in the hot oil. Dab a little batter with a spoon where your fingers were if you need to (the chile should be covered in batter except for the stem). Repeat with the remaining chiles. Do not crowd in the pan.
Cook the chiles until light brown and then roll them over. Continue to turn and fry them until golden on all sides, about 8 to 10 minutes. Drain on paper towels and keep warm in the oven while preparing the Easy Tomato Sauce. To serve, place one chile on each plate and pour some sauce over.
Easy Tomato Sauce
Pour oil from same skillet and discard, leaving the skillet lightly coated. Sauté 1/2 of a medium, finely chopped onion and 2 finely chopped medium tomatoes (or 1 cup canned Mexican-style tomatoes) for about two minutes. Add 1/4 cup water or chicken broth and salt and to taste. Simmer about five minutes while making a paste of 1/2 a teaspoon of flour and a little water. Add the paste to the sauce and cook until thickened to the consistency of gravy, about three to five more minutes.
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Post by goodcookin on Apr 30, 2006 12:07:44 GMT -5
The Mansion on Turtle Creek Tortilla Soup by Dean Fearing, Chef of The Mansion on Turtle Creek
3 tablespoons corn oil 4 corn tortillas, cut in long strips 8 garlic cloves, peeled 2 cups pureed fresh onion 4 cups pureed fresh tomato 5 dried New Mexican chilies, fire roasted and seeded (see note #1) 2 jalapeños, chopped 1 tablespoon cumin powder 1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro) 1 teaspoon ground coriander 1 large bay leaf 1-1/2 quarts chicken stock (see below) salt to taste lemon juice to taste cayenne pepper to taste 1 cooked whole chicken breast, skinless, boneless, and cut into thin strips 1 large avocado, peeled, seeded, and cut into small cubes 1-1/2 cups shredded Wisconsin Cheddar cheese 4 corn tortillas, cut into thin strips and fried crisp, for garnish
Chicken Stock:
2 chicken carcasses 1 tablespoon olive oil 2 onions, peeled and cut into large dice 1 carrot, peeled and cut into large dice 1 celery stalk, cut into large dice 3 sprigs fresh thyme 3 sprigs fresh parsley 1 small bay leaf 1 teaspoon black peppercorns 1 quart water to cover
Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion purée and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato purée, roasted chilies, jalapeños, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne (optional).
Ladle soup into warm bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Note #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.
Chicken Stock:
Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used.
Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and sauté for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover.
Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat.
Makes 4 servings.
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Post by amirah on May 2, 2006 17:20:01 GMT -5
Chicken Taco Salad
Was POINTS® value of | 15 Now POINTS® value of | 8 Servings | 4 Preparation Time | 20 min Cooking Time | 10 min Level of Difficulty | Easy
main meals | No need to dodge this favorite anymore! By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time.
4 sprays olive oil cooking spray 8 medium corn tortilla, cut into 4 wedges each 1/2 tsp table salt 4 cup romaine lettuce, shredded 1 pound chicken breast, cooked, skinless, shredded 1 cup tomato(es), diced 1/2 cup shredded reduced-fat Mexican cheese 1/2 cup fat-free sour cream 1/4 cup salsa 1/2 tsp ground cumin, or Adobo seasoning 1/2 tsp hot pepper sauce
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
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Post by goodcookin on May 4, 2006 13:13:25 GMT -5
Grilled Corn with Queso Fresco and Lime-Tarragon Butter
ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR 30 MIN SERVES: 6
This recipe is based on typical street food in Oaxaca, Mexico, where Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.
6 ears of corn, unhusked 1 stick (4 ounces) unsalted butter, softened 2 tablespoons fresh lime juice 1 tablespoon finely chopped tarragon Salt and freshly ground black pepper 2 tablespoons chile powder 1/4 teaspoon cinnamon 1/4 pound queso fresco or mild feta, finely crumbled
Soak the corn in a large bowl of water for 1 hour.
Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon. Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.
Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.
MAKE AHEAD The lime-tarragon butter can be refrigerated overnight. Bring to room temperature before using.
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Post by goodcookin on May 4, 2006 13:17:12 GMT -5
Chiles Rellenos Puffs Prep Time: 25 min ; Start to Finish: 1 hr Makes: 24 puffs These Mexican-inspired appetizer puffs get their standout flavor from green chiles and cheese. 1 1/2 cups water 1/2 cup butter or margarine 1 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon salt 6 eggs, beaten 3 oz. (3/4 cup) shredded Monterey Jack cheese 3 oz. (3/4 cup) shredded sharp Cheddar cheese 2 (4.5-oz.) cans Old El Paso® Chopped Green Chiles, drained 1. Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.* In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat. 2. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full. 3. Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
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Post by goodcookin on May 5, 2006 9:08:57 GMT -5
Mexican Corn Salad
Serves 6
4 cups frozen corn (thawed) or 8 large ears fresh corn 1/4 cup red onion, chopped 1/4 cup green bell pepper, chopped 1/4 cup red bell pepper, chopped 1 large tomato, seeded and chopped 2 teaspoons garlic, chopped 1/4 cup basil leaves, chopped (or 1 teaspoon dried basil) 1 teaspoon dried oregano 1 teaspoon red pepper sauce (optional) 1/3 cup olive oil 2 Tablespoons fresh lime juice 1 Tablespoon rice wine vinegar Salt and pepper, to taste 1 jalapeno pepper, seeded and chopped (optional)
1. If you use frozen corn, thaw before using.
2. If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.
3. Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl. Toss until completely combined
4. Season with salt and pepper to taste.
Chef's Tip: For an eye-watering kick, add a seeded and diced fresh jalapeno to your salad.
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Post by goodcookin on May 5, 2006 9:10:26 GMT -5
Super Fruity Sangria
Serves 10
32 oz. cranberry juice or 1 bottle red wine (750 ml) for the version with alcohol 2 cups club soda 1/4 cup orange juice or 1/4 cup orange-flavored liqueur for the version with alcohol 1 orange, halved and sliced 1 apple, seeded and chopped into chunky pieces 8 strawberries, stemmed and sliced 1/4 cup blueberries, fresh 1 lime, cut into wedges One 14 oz. can pineapple chunks (including juice from can)
1. To make the nonalcoholic version, combine the cranberry juice, club soda and orange juice in a pitcher. (It is best to use juice and soda that have been refrigerated.) To make the alcoholic version, pour the chilled wine, club soda and your choice of orange-flavored liqueur into a pitcher and stir to combine.
2. To both versions add the orange, apple, strawberries, blueberries, lime wedges and pineapple chunks with its own juice from the can. Stir to combine. Let the sangria sit for 5 minutes so that the flavors can develop.
3. Before serving, fill individual glasses with some fruit from the pitcher. Also, add ice, if desired, to the pitcher or individual glasses.
Chef's Tip: For another delicious nonalcoholic alternative, substitute white grape juice for the cranberry juice. And any cut fruit works great; feel free to use whatever is in season.
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Post by goodcookin on May 4, 2007 20:12:19 GMT -5
Grilled Jalapeno Salsa Makes about 3 cups
In addition to serving this salsa with tortilla chips, you might try mixing it in with pasta--about a tablespoon or so per serving. You'll still get a good dose of heat.
2 tablespoons vegetable oil 1 medium clove garlic , minced 6 plum tomatoes , halved Table salt and ground black pepper 10 large jalapeño chiles , stems removed 1/4 cup lime juice from 2 medium limes 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil 1. Mix 1 tablespoon of vegetable oil and garlic together in small bowl; rub tomato halves with this mixture, then sprinkle with salt and pepper to taste. Place over medium-hot fire and grill, turning once, until they begin to color, 6 to 8 minutes. Remove from grill, cool to room temperature, dice, and transfer to medium bowl; set aside.
2. Rub peppers with remaining tablespoon of vegetable oil and grill over same medium-hot fire until slightly colored, 2 to 3 minutes. Remove from fire and cool to room temperature; seed, mince, and add to tomatoes.
3. Mix remaining ingredients with tomatoes and peppers. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.
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Post by goodcookin on May 5, 2008 15:34:05 GMT -5
Slow Cooker Taco Soup
Serve this Tex-Mex soup with homemade half-whole wheat flour tortillas, shredded reduced-fat Cheddar or Jack cheese, and a dollop of fat-free sour cream, if desired. You could make this meatless by using a tofu or soy product in place of the ground sirloin.
1 pound ground sirloin (around 6%-9% fat), or ground turkey with around 6% fat 1 cup chopped onions 1 16-ounce can pinto beans, drained and rinsed 1 15-ounce can red kidney beans, drained and rinsed 1 cup fresh or frozen corn kernels 8 ounces canned tomato sauce 2 cups water 2 14.5-ounce cans peeled and diced tomatoes 1 4-ounce can diced green chiles (buy mild, if you prefer) 1 ounce packet taco seasoning mix 1 cup shredded, reduced-fat cheddar or Monterey Jack cheese 1/2 cup fat-free sour cream
In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain, and set aside. Place the ground meat, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on low setting for 8 hours. Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of fat-free sour cream.
Serve with homemade flour tortillas.
Yield: 8 servings
Per serving: 288 calories, 20 g protein, 37 g carbohydrate, 7 g fat, 2.7 g saturated fat, 24 mg cholesterol, 10 g fiber, 730 mg sodium. Calories from fat: 22%.
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