29th December 2007

    Savory Bread Pudding


    Lisa ran across a couple good sounding (if not good looking) recipes for savory bread pudding recently, so we decided to take a crack at it ourselves. We used artichoke hearts, mushrooms, onions, and plenty of herbs and spices. A successful experiment that we’re definitely going to make again. The recipe below is how we made it, but there are endless combinations to try.

    Chris says:

    This smells like pizza!

    Lisa says:

    I can’t wait to try this… MMMMM! So gooood!

    Chris says:

    Do you think we got the consistency right?

    Lisa says:

    Yep! I’d expect a dessert bread pudding to be a little goopier but this is perfect.

    Chris says:

    Yeah, I love this. It’s like a really good stuffing.

    Savory Bread Pudding
    ——————–
    1 baguette, cut into 3/4″-1″ pieces and left out to dry
    1/3 loaf California Whole Grain bread, cut into 3/4″-1″ pieces and left out to dry
    3/4 cup egg whites
    1 cup chicken broth
    2 cups 2% milk
    1 can artichoke hearts, drained and roughly chopped
    2 baby portobello mushrooms, chopped
    4 oz cremini mushrooms, chopped
    3 stalks green onions, chopped
    2 shallots, chopped
    1/2 cup sundried tomatoes, chopped
    salt
    pepper
    red pepper
    oregano
    lemon zest
    gruyere cheese, shredded

    Preheat the oven to 400 degrees, and grease a large casserole dish. Place the stale/dried bread pieces in a large bowl. In a separate bowl, whisk together the wet ingredients and the vegetables, then add in the spices, adjusting the taste to your liking. Pour the milk mixture over the bread and let stand for 15-20 minutes to allow the bread to soak in much of the liquid. Transfer the bread mixture to the casserole dish and sprinkle shredded gruyere over the top. Bake for 45-55 minutes, until the top is brown and crisp and there is no liquid left in the center. Let stand for 10 minutes before serving.

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    posted in Main Dishes | 6 Comments

    19th December 2007

    Ecuadorian Chicken Corn Chowder


    This recipe comes from Fitness Food. A hearty – but healthy! – chowder made with chicken, corn, and veggies.

    Lisa says:

    What’s with all the poaching this week? And isn’t poaching illegal?

    Chris says:

    Different kind of poaching. But I know what you mean — the enchiladas, the tuna, now this. Not sure. Maybe it’s like when all of a sudden there’s 20 zombie movies coming out, or books being written about Ben Franklin or something.

    Lisa says:

    Wait a minute — why is this “Ecuadorian” Chicken Corn Chowder?

    Chris says:

    Well, it’s not really, but that’s where these bowls that Thad and Abbie got for us are from.

    Lisa says:

    Sneaky! Well, it’s still really good, in spite of your false advertising.

    Chris says:

    …and the portions are huge!

    Ecuadorian Chicken Corn Chowder
    ——————————-
    1/2 lb chicken breast fillet
    4 cups chicken stock
    1 large onion, diced
    2 potatoes, diced
    1 stalk celery, diced
    1 large carrot, grated
    14 1/2 oz can creamed corn
    11 oz can corn kernels, drained
    1/2 cup skim milk
    3 tbsp parsley, finely chopped

    Cut 2-3 slits across the thickest part of the chicken fillet. Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through. Remove the chicken and set aside. When cool, use two forks to shred.
    Add the onion, potatoes, celery, and carrot to the stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are done.
    Stir in the creamed corn, corn, milk, chicken, and parsley, and stir until heated through.

    4 Servings

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    posted in Fitness Food, Main Dishes | 3 Comments

    19th December 2007

    Roast Mushroom & Baby Bean Salad


    To accompany our crab cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made from olive oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you! The only modification from the original recipe, found in Fitness Food, was that it called for tarragon vinegar; I substituted champagne vinegar because that’s what we had on hand. We’ll definitely make this again, next time I may keep the mushrooms warm and add them last.

    Lisa says:

    This salad *rules!* I heart shrooms.

    Chris says:

    I love the dressing on this, and the roasted shallots are really good.

    Lisa says:

    Can you believe there are people out there who don’t like mushrooms?

    Chris says:

    Weren’t you one of them just a few years ago?

    Lisa says:

    Shut it.

    Roast Mushroom & Baby Bean Salad
    ———————————
    1 1/4 lb mushrooms (I used a mix of white and cremini)
    2 tbsp olive oil
    3 cloves garlic, crushed
    2 tbsp lemon juice
    6 shallots, root ends trimmed, skin on
    1 1/2 tbsp champagne vinegar
    2 tsp finely chopped tarragon
    1 tbsp finely chopped parsley
    7 oz baby green beans, trimmed
    2 handfuls arugula

    Preheat the oven to 400F. Place the mushrooms in a large roasting pan. Add the oil, garlic, lemon juice, and shallots and toss until coated. Roast for 30 minutes, occasionally spooning over the juices. Remove from the oven and cool to room temperature. Slip the shallots from their skins and discard the skin.
    Pour the cooking juices into a large mixing bowl. Add the champagne vinegar, tarragon, and parsley. Mix and season well.
    Blanch the beans in boiling salted water for 2 minutes or until just tender. Drain and while still hot, add to the dressing. Allow to cool to room temperature.
    Cut the mushrooms into quarters and add to the beans with the shallots and arugula. Toss and serve.

    4 Servings

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    posted in Fitness Food, Salads and Light Soups | 5 Comments

    16th December 2007

    Chicken Enchiladas with Red Sauce


    These enchiladas come from favorite Healthy Latin Cooking — the filling is simple (chicken and onion) with a flavorful sauce made with New Mexico chile peppers.

    Chris says:

    These were a little time consuming, but worth it. The chicken is really juicy.

    Lisa says:

    They’re good! It’s a bit spicy…

    Chris says:

    Well, I used half hot and half mild New Mexico chile peppers. I still had to adjust the sauce a bit; I knew it would be too much heat for you.

    Lisa says:

    That’s okay, adding a little sour cream cools it just enough!

    Chicken Enchiladas with Red Sauce
    ———————————
    Chicken
    1 lb boneless, skinless chicken breast
    1/4 onion
    1/2 tomato
    2 sprigs cilantro
    4 cups chicken stock

    Sauce
    15 dried New Mexico Chile Peppers
    1/2 tomato, roughly chopped
    1/4 onion, roughly chopped
    2 cloves garlic
    1/2 tsp oregano
    salt and freshly ground pepper

    12 corn tortillas
    1/4 cup minced onion
    3 tbsp shredded cheese (monterey jack, cheddar)

    Chicken: In a large saucepan over medium heat, combine the chicken, chicken broth, onion, tomato, and cilantro. Bring to a simmer and cook for 10 minutes or until the chicken is no longer pink in the middle. Remove the chicken from the pan and let cool to room temperature, then shred using two forks. Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

    Sauce: Coat a 13″x9″ baking dish with nonstick spray. Stem the chile peppers, tear open, and remove the seeds and ribs. Place the peppers in the saucepan you used earlier and add 3 cups of the reserved cooking liquid. Let sit for 5 minutes, then simmer over low heat for 10 minutes. Transfer the chile peppers and 2 3/4 cups of the liquid, along with the tomatoes, onions, cilantro, garlic, and oregano, into a blender. Puree until smooth — the sauce should be thick but pourable. Pour a third of the sauce into the baking dish.

    Preheat the oven to 400F.
    Bring the rest of the chicken cooking liquid to a boil in the same saucepan over high heat. Add the tortillas, one at a time, and cook for 10 seconds until soft and pliable. Move to a plate and keep warm.

    Assembly: Place 2/3 tbsp of the shredded chicken on each tortilla. Top with the minced onions, and roll each into a tube. Arrange the enchiladas, seam side down, into the baking dish. Spoon the remaining sauce on top. Sprinkle with cheese.
    Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling hot.

    4 Servings

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    posted in Healthy Latin Cooking, Main Dishes | 3 Comments

    11th December 2007

    Tilapia with Pimiento Sauce


    This recipe from Elise’s Simply Recipes is quick and flavorful. Tilapia is cooked in a tomato, mushroom, and olive sauce, right on the stove. We served the fish with a side of orzo.

    Lisa says:

    My, these green olive chunks are big…

    Chris says:

    The better for you to pick them out, my dear.

    Lisa says:

    I’m not that picky, here, I’ll try one…

    Chris says:

    Yay!

    Lisa says:

    …and only one. I do like the flavor of the sauce though!

    Chris says:

    I like the speed of this dish. I’m all for getting food to my mouth sooner.

    Tilapia with Pimiento Sauce
    (via Simply Recipes)
    ———————————
    1 tbsp olive oil
    1 small onion, cut into thin wedges
    1 clove garlic, minced
    1 14.5 oz diced tomatoes, undrained
    1 cup sliced cremini mushrooms
    3/4 cup pimiento-stuffed olives, coarsely chopped
    1/2 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon freshly ground pepper
    4 6-8 ounce tilapia fillets

    In a large skillet over medium heat, add the oil, then cook the onions until softened, 2-3 minutes. Add the garlic, cooking for an additional minute. Add the tomatoes, mushrooms, olives, oregano, salt, and pepper, and bring to a boil.
    Add each tilapia fillet to the pan and cover with some sauce. Bring back to a boil, then lower the heat, cover, and simmer for 8-10 minutes or until the fish flakes easily.
    Use a wide spatula to gently remove the fish from the pan, transfer to a serving plate, and top with the sauce.

    4 Servings

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    posted in Main Dishes | 1 Comment


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