12th November 2009

    Chipotle Chicken Chowder

    chipotlechickenchowder

    I’ve been sitting on this recipe for a while, looks like I had bookmarked it about a year ago and finally got around to making it.  Originally from a Cooking Light recipe, this modified version from The Kitchen Sink features chicken, potatoes, and other veggies in a smoky-tasting, creamy broth — using just 1/4 cup of cream.


    Chris says:

    This is bueno — I knew I’d saved that link for a reason…

    Lisa says:

    It’s pretty creamy tasting…

    Chris says:

    I know! There’s a little cream in there, but not a lot — most of the texture is from pureeing the broth and onion, celery, and carrots.

    Lisa says:

    Oh good, I like that the potatoes aren’t pureed in. I like the chunks.

    Chris says:

    Same here… and I just want to add lime and cilantro to every recipe.

    Lisa says:

    Don’t we already?.

    Chris says:

    Good point.

    Lisa says:

    Good dinner.

    Chipotle Chicken Chowder
    1 chipotle chile canned in adobo sauce, minced with 1 tsp of the adobo sauce *
    1 tbsp extra virgin olive oil
    2 cups chopped onion
    1 cup chopped carrot
    1/2 cup chopped celery
    1 tsp ground cumin
    1 tsp ground oregano
    6 garlic cloves, minced
    6 cups chicken broth
    2 small chicken breasts, cooked and shredded
    3/4 lb yukon gold potatoes, in 1/2″ dice
    1/4 cup whipping cream
    1/3 cup chopped fresh cilantro, plus more to garnish
    1/2 teaspoon salt
    lime wedges

    Heat the oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, oregano, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 minutes or until vegetables are tender.

    Remove pan from heat; let stand 5 minutes. Use an immersion blender to puree the mixture until smooth. Stir in the potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Top with additional cilantro and serve with the lime wedges.

    * Tip: To avoid wasting an entire can of chipotles when you only need one for a recipe, do the following: Once the can is opened, line a baking sheet with foil, spoon each chipotle chile with sauce onto the foil, and place in the freezer. Once frozen, remove from the foil (they’ll slide right off) and place into a ziploc bag or other container and keep in the freezer. Easy to remove just one when required for future recipes.

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    posted in Cooking Light, Main Dishes, Mexican, Soups and Stews | 6 Comments

    17th July 2009

    Rice Noodle Salad with Vegetables and Tofu

    veggietofunoodlesalad

    Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The recipe comes from The Best of Cooking Light: Everyday Favorites.


    Lisa says:

    Now this is what I’m talking about.

    Chris says:

    Have to admit, it’s delicious — but how could it not be? The dressing is pretty good too.

    Lisa says:

    Yeah, I love dishes like these; I could eat them every day.

    Chris says:

    You basically do, don’t you? This is just a stir-fry over noodles, really.

    Lisa says:

    Ha — yeah, you’re right! I knew I liked it for a reason.

    Chris says:

    You could add anything you want to this. Snap peas… carrots… yum!

    Lisa says:

    As long as it’s eventually added to my plate…

    Rice Noodle Salad with Vegetables and Tofu
    4 oz rice sticks
    1/4 cup chopped mint
    1/4 cup low-sodium soy sauce
    3 tbsp sugar
    2 tbsp chopped dry-roasted peanuts
    6 tbsp rice wine vinegar
    2 serrano chiles, halved and thinly sliced
    2 garlic cloves, minced
    2 tsp sesame oil
    1 large yellow squash, halved and thinly sliced
    2 cups thinly sliced red/orange bell pepper rings
    1 medium zucchini, halved and thinly sliced
    3 cups sliced cabbage
    2 cups fresh bean sprouts
    1/2 cups chopped green onions
    12 oz baked tofu, cubed

    Cook noodles according to package directions and set aside.
    Combine mint, soy sauce, sugar, peanuts, rice wine vinegar, chiles, and garlic cloves; mix thoroughly. Pour half of the mixture over noodles in a large bowl.
    Heat the sesame oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini and saute for four minutes. Add the cabbage, bean sprouts, green onions, and tofu, and saute for an additional three minutes. Place the noodles on a platter, then top with the cabbage/veggie mixture.

    6 Servings

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    posted in Asian, Cooking Light, Main Dishes, Salads and Light Soups, Vegetarian | 2 Comments

    14th July 2009

    Pork Posole

    posolerojo

    The Third Place Books close to us was having a blowout on used books a couple of weeks ago, and we picked up a copy of The Best of Cooking Light: Everyday Favorites for four bucks (I’m a sucker for cookbooks with pictures). This pork posole recipe caught my eye because it looked pretty much like a normal (aka, non-light) posole recipe. Pork is browned and then added to a stock made from chicken broth and pureed ancho chilies. This recipe is all about the condiments: a squeeze of lime and a bunch of cilantro really brings out the flavors in this soup.


    Lisa says:

    We must love posole — I think we have four different recipes on the site.

    Chris says:

    Yep, and each one is a little different.

    Lisa says:

    I’m not sure about this one, you know I like the stewier ones.

    Chris says:

    Well, even though this one is broth-based, I think you’ll like it.

    Lisa says:

    Hmmm… kind of bland.

    Chris says:

    What? Ahhh… hit it with those garnishes. Squeeze that lime! Add those onions! Savor the cilantro!

    Lisa says:

    Wow, that makes a big difference… yum! It’s definitely growing on me.

    Chris says:

    Yeah, keep going…

    Lisa says:

    Awesome — I’m going back for more.

    Chris says:

    Mission Accomplished!

    Pork Posole
    4 ancho chilies, stemmed and seeded
    2 cups boiling water
    1 tbsp cumin seeds
    1 tbsp peanut oil
    1 1/2 lbs boneless pork loin, trimmed and cut into (1/2″) pieces
    1 1/2 cups chopped onion
    4 garlic cloves, minced
    4 cups chicken broth
    2 tbsp sugar
    3/4 tsp salt
    2 15.5-oz cans white hominy, undrained
    sliced radishes
    chopped green onions
    minced fresh cilantro
    lime slices

    Heat a cast-iron skillet over high heat. Place chilies in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chilies and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place pepper mixture in a blender; process until smooth.

    Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

    Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Do this in batches if you must — don’t crowd the pork or it’ll steam instead of brown. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chilies, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon equal portions posole into each of 6 bowls; top each serving with radishes, green onions, and cilantro. Serve with lime slices.

    6 Servings

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    posted in Cooking Light, Main Dishes, Mexican, Soups and Stews | 0 Comments

    14th March 2008

    Morning Glory Muffins


    Lisa’s been getting her bake on (mmm… bacon…) in these last few weeks before work starts again, and today she made these muffins, based off a recipe in Cooking Light. We were out of eggs, so applesauce made an appearance, and raisins and dried cranberries subbed for dried pineapple. My contribution was pulling the coconut out of the pantry.

    Chris says:

    I love all these treats that have been coming out of the kitchen lately.

    Lisa says:

    Pretty good, aren’t they?

    Chris says:

    I’ll say — if these muffins needed a movie title I’d suggest 3:10 to Yumma.

    Lisa says:

    And they’re actually good for you!

    Chris says:

    I’m totally taking credit for the coconut ones though.

    Lisa says:

    You certainly get credit for eating them.

    Chris says:

    Hey! Don’t give me any flak…

    Lisa says:

    That’s flax, actually. Told you they’re good for you!

    Morning Glory Muffins
    ———————
    Cooking spray
    1 cup whole wheat flour (about 4 3/4 ounces)
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    1 cup regular oats
    3/4 cup packed brown sugar
    1 tablespoon wheat bran
    2 teaspoons baking soda
    1/4 teaspoon salt
    1 cup plain fat-free yogurt
    1 cup mashed ripe banana (about 2)
    1/4 cup applesauce
    1/4 cup chopped pitted dates
    3/4 cup chopped walnuts
    1 cup dried cranberries
    1/4 cup golden raisins
    3 tablespoons ground flaxseed (about 2 tablespoons whole)
    sweetened coconut, shredded

    Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and applesauce; add to flour mixture, stirring just until moist. Add more applesauce if batter seems too dry. Fold in dates, walnuts, cranberries, and raisins. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Sprinkle sweetened coconut over half of the muffins. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

    18 Muffins

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    posted in Cooking Light | 6 Comments

    6th March 2008

    (Almost…) Good-For-You Chocolate-Chip Cookies


    Lisa’s been spending her free time baking lately, and today she made a huge batch of chocolate-chip cookies that also have chopped walnuts and peanut butter. We really enjoyed the light, chewy texture of these “healthy” cookies.

    Chris says:

    Yum, these are good! They’re light and chewy like the soft-baked kind — I like the buckwheat.

    Lisa says:

    A lot of the reviews mentioned they were kind of cakey. And I changed the recipe a bit based on the flour we had on hand, the original didn’t have buckwheat.

    Chris says:

    Where’d you see the recipe?

    Lisa says:

    Cooking Light… they call them “Good-For-You” cookies… they’re healthy! Plus I added walnuts and peanut butter to it.

    Chris says:

    So, you made them… less healthy?

    Lisa says:

    Yeah, but more delicious. And it’s not like I added 13 sticks of butter or anything.

    Chris says:

    Is it bad that I just ate 5 of them?

    Lisa says:

    Someone has to eat them… hey, where’d the cat go?

    Hailey says:

    (Almost…) Good-For-You Chocolate-Chip Cookies
    ———————————————–
    2 cups unbleached flour
    1/2 cup buckwheat flour
    1 tsp baking soda
    1/2 teaspoon salt
    3/4 cup reduced-calorie stick margarine, softened
    2/3 cup sugar
    2/3 cup firmly packed brown sugar
    1/4 cup applesauce
    1 tsp vanilla extract
    1 large egg
    1 large egg white
    3 tbsp smooth peanut butter
    2/3 cup reduced-fat semisweet chocolate chips
    1/4 cup chopped walnuts
    Cooking spray

    Preheat oven to 350°.

    Combine first 4 ingredients in a bowl; stir well. Set aside. Combine margarine and sugars in a large bowl; beat at medium speed of a mixer until light and fluffy. Add applesauce, vanilla, egg, egg white, and peanut butter; beat well. Add dry ingredients; beat at low speed until well-blended. Stir in chips and walnuts.

    Drop dough by level teaspoons, 1 inch apart, onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pans; let cool on wire racks.

    Makes 5 Dozen

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    posted in Cooking Light, Desserts | 3 Comments


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