25th August 2008

    Thai Chicken Burgers

    Thai Chicken Burgers

    This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

    Chris says:

    I got bit by the time-bug on this recipe, too!

    Lisa says:

    What do you mean?

    Chris says:

    They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.

    Lisa says:

    At least we had that beet salad to snack on!

    Chris says:

    True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.

    Lisa says:

    Yeah these are monsters! What’s this sauce all about?

    Chris says:

    It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.

    Lisa says:

    Other than being so giant, I like these burgers. Although now I’m really full. And…

    Chris says:

    …yeah?

    Lisa says:

    I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?

    Chris says:

    Hey!

    Lisa says:

    Just sayin’. I’m getting dishpan hands over here.

    Thai Chicken Burgers
    1 lb chicken breast
    1 cup breadcrumbs
    2 cloves garlic, crushed
    1 large handful cilantro, chopped, plus extra
    3 tbsp sweet chili sauce
    1 tsp ground coriander
    3 green onions, finely chopped
    1/4 cup sugar
    2 tbsp white vinegar
    2 tbsp finely chopped peanuts
    1 carrot
    1 cucumber
    lettuce
    tomato

    Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
    To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
    Peel strips of carrots and cucumber into ribbons.
    Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

    4 Servings.

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    posted in Fitness Food, Main Dishes, Thai | 15 Comments

    21st July 2008

    Poached Salmon Kedgeree

    Poached Salmon Kedgeree

    A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular breakfast/brunch dish, but for us it made sense as yet another way to have salmon for dinner.

    Lisa says:

    That book has really given us some winning recipes.

    Chris says:

    Tell me about it! I’ve never heard of this dish before…

    Lisa says:

    Me neither! It’s really different.

    Chris says:

    Yeah, that combo of hard-boiled eggs along with the salmon is unexpectedly delicious!

    Lisa says:

    I actually like the raisins in this, too. And there’s just enough spice.

    Chris says:

    The spicy mango chutney goes well with it. But you know what I like best about this?

    Lisa says:

    Hmmmm… what?

    Chris says:

    The portion size… not going hungry here!

    Poached Salmon Kedgeree
    2 eggs
    3 cups chicken stock
    1/2 cup white wine
    1/2 lemon, sliced
    2 x 7 oz salmon fillets, at room temperature
    1 tsp low-fat butter spread
    1 large red onion, chopped
    2 tbsp mild curry powder
    2 tsp ground turmeric
    1 1/2 cups basmati rice
    1/2 cup golden raisins
    1 large handful flat-leaf parsley, chopped

    Hard-boil the eggs, peel, and roughly chop. Set aside.
    Heat a heavy-base frying pan that it at least 3 inches deep and 10 inches in diameter. Add the stock, wine, and lemon slices and heat to a simmer, then add the fish. Simmer for 8 minutes, or until just cooked through. You’ll want the cooking liquid to completely cover the fish. When fully cooked, move the fish to a plate, remove the skin, and use a fork to roughly flake. Set aside, and cover with plastic wrap to prevent drying out. Strain the stock into a large container to measure 3 cups and set aside. Wipe out the pan.
    Heat the butter spread in the frying pan, add the onion, and cook for a few minutes until softened. Add the curry powder, turmeric, and rice. Stir and cook for 1 minute. Stir in the reserved stock. Bring to a boil, lower the heat, cover, and simmer for 20 minutes until the rice is cooked and the liquid absorbed.
    Carefully stir in the chopped egg, salmon, raisins, and half the parsley. Divide among 4 bowls. Top with the remaining parsley. Serve with a fruit chutney and lemon wedges.

    4 Servings

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    posted in Fitness Food, Indian, Main Dishes | 5 Comments

    6th May 2008

    Fettuccine with Ricotta & Tuna

    Tonight’s meal comes from Fitness Food (hey Carrie, try this one!) — whole wheat pasta is tossed in a creamy sauce made with ricotta cheese, arugula, and basil, and tossed with tomatoes and tuna. This was a very quick meal to make.

    Lisa says:

    Whoa, this is delicious!

    Chris says:

    I like the sauce, it’s almost like a pesto.

    Lisa says:

    Pasta with a pesto-ish sauce and tuna? This sounds a dish made for Abbie

    Chris says:

    Totally — though she’d certainly add peas. Anyway, enough about her! I like the arugula.

    Lisa says:

    So it’s in the sauce, and then some extra is just tossed with the pasta?

    Chris says:

    Yep — it gets all wilty and intense. Good stuff.

    Lisa says:

    Good to stuff in our mouths, you mean…

    Fettucine with Ricotta & Tuna
    —————————–
    13 oz whole-wheat fettuccine
    4 small ripe tomatoes, each peeled and cut into 8 wedges
    3 large handfuls baby arugula
    2 tsp olive oil
    2 cloves garlic, finely chopped
    1 red hot pepper, finely chopped
    1 large handful basil
    1 1/2 cups smooth low-fat ricotta
    15 oz can tuna in water, drained

    Cook the pasta in a large saucepan of boiling water for 10 minutes or until tender. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pan and toss in the tomatoes. Stir to combine.
    Heat the oil in a pan over medium-high heat, add the garlic and chili pepper and cook for 1-2 minutes. Add three-fourths of the arugula leaves and cook for about a minute until it wilts. Remove from the heat and add everything in the pan into a food processor, along with the basil and ricotta. Process until well combined, adding enough of the reserved pasta water to thin a bit.
    Toss the ricotta sauce and the remainder of the arugula leaves through the pasta and tomatoes. Break up the tuna with a fork and toss through the pasta as well. Garnish with additional basil, if desired, and serve.

    4 hefty servings

    This seems to be an ideal post for this week’s Presto Pasta Nights!

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    posted in Fitness Food, Main Dishes | 5 Comments

    15th April 2008

    White Bean, Roasted Red Pepper, and Arugula Salad

    I was pretty happy when I saw that our CSA box this week included arugula, because I’d been wanting to make this salad from Fitness Food a second time — the first time we brought it over to a dinner with Jeremy and Autumn and were without camera. The arugula is tossed with a light olive oil & lemon dressing, and topped with white beans and roasted red bells — who doesn’t love roasted bell peppers?

    Chris says:

    I like this arugula better than “baby” arugula…

    Lisa says:

    So good — this salad rules!

    Chris says:

    I love roasted peppers; we should remember to make this more often.

    Lisa says:

    It’s pretty filling for a salad… and I like the lemon flavor. I’m all for making this again.

    White Bean, Roasted Red Pepper, and Arugula Salad
    ————————————————–
    3 red bell peppers
    1 clove garlic, crushed
    zest of 1 lemon
    4 tbsp coarsley chopped flat-leaf parsley
    14 oz can white beans
    2 tbsp lemon juice
    2 tbsp extra-virgin olive oil
    1 small bunch arugula

    Roast the red bell peppers by broiling or grilling until the skins are blackened, then place in a bowl covered with plastic wrap. When cool, peel the skin off, remove the seeds and membrane, and cut into strips.
    Combine the garlic, lemon zest, and parsley, and set aside.
    Add half the garlic/parsley mix to the white beans, and add half the lemon juice and olive oil. Add salt and apepper to taste. Place the arugula on a large plate and toss with the remaining lemon juice and olive oil.
    Scatter the beans over the leaves, then lay the pepper strips on top, along with the remaining garlic/parsley mix. Season with salt and pepper.

    4 side servings, or 2 as a light main course

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

    14th April 2008

    Tofu with Greens & Noodles


    Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. This one will definitely make it into the regular rotation.

    Chris says:

    Ooooh, now this is a good stir-fry!

    Lisa says:

    Of course it’s good, it’s from Fitness Food — I love that book.

    Chris says:

    This might be one of my favorites — even though it’s meat-free…

    Lisa says:

    I obviously feel the same way — I inhaled!

    Chris says:

    You might want to retract that if you ever want to run for President.

    Lisa says:

    Totally worth it. I’ll even admit to “doing shrooms”, as long as people realize it’s in the context of this dinner. Tofu with Greens & Noodles in ’08!

    Chris says:

    Gets my vote!

    Tofu with Greens & Noodles
    —————————
    Marinade
    3 tbsp spicy oyster sauce
    3 tbsp hoisin sauce
    2 tbsp soy sauce
    1 1/2 tbsp brown sugar
    3 tsp grated ginger
    3 cloves garlic, crushed

    Stir Fry
    10 oz firm tofu, drained and cubed
    10 oz dried thin egg noodles
    1 tsp canola oil
    2 shallots, thinly sliced
    1 leek, thinly sliced
    2 stalks celery, thinly sliced
    1 red bell pepper, seeded and thinly sliced
    4 oz green beans, trimmed
    4 oz mushrooms, sliced
    1 bunch broccolini, trimmed
    1/2 cup veggie broth

    cilantro leaves to garnish

    Combine the marinade ingredients in a non-metallic bowl, add the tofu and gently stir through. Cover and refrigerate for at least 30 minutes.
    Cook the noodles according to the package and set aside.
    Heat the oil in a large wok. Add the shallots, red pepper, and leeks and stir-fry for 2 minutes, or until lightly softened. Add the rest of the vegetables and broth. Cover and cook for 2-3 minutes, or until the vegetables are just tender, stirring occasionally.
    Add the tofu with the marinade and the noodles. Gently combine and stir until heated through. Garnish with the cilantro and serve.

    4 Servings

    This obviously needs to go to Presto Pasta Nights!

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    posted in Fitness Food, Main Dishes | 3 Comments


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