22nd October 2007

Caesar Salad

Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book.

Chris says:

Wow, for a low-fat Caesar this is pretty good.

Lisa says:

I’ve never made salad dressing before; I like it!

Chris says:

The leftover will be really good to dip veggies in!

2 hard-boiled eggs, whites only
1 tsp Dijon mustard
1 garlic clove, minced
1/4 cup nonfat/lowfat cottage cheese
1/4 cup nonfat/regular buttermilk
3 tbsp fresh lemon juice
2 kalamata olives, minced
2 tsp Pickapeppa sauce
salt and pepper to taste

4 slices bread, 1/2 inch thick
1 large garlic clove

Romaine, chopped
freshly shredded Romano cheese

Combine all the dressing ingredients, except the salt and pepper, in a blender and puree until smooth. Add salt and pepper to taste. Cover and refrigerate.
Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut side against both sides of the toast. Cut into 1/2 inch cubes, and lightly toast again on an unoiled tray at 350 degrees.
Rinse the lettuce and combine with the croutons. Toss with about 1/4 cup fo the dressing to lightly coat. Sprinkle with the cheese and serve.

posted in Moosewood Low-Fat Favorites, Salads and Light Soups | 0 Comments

21st October 2007

California Pasta

Tonight Lisa tossed linguine with spinach, sun-dried tomatoes, olives, and pine nuts to create a filling, delicious pasta dinner.

Chris says:

So where did this recipe come from?

Lisa says:

My dad ordered the Daily Special at Hobee’s years ago and liked it so much that he recreated the recipe at home.

Chris says:

It’s really good — I like the mixture of all the different veggies. You should submit this to this week’s Presto Pasta Night round-up!

Lisa says:

Remind people to thoroughly wash the spinach so they don’t crunch on dirt.

Chris says:

That just makes it an “earthy” meal, right? Hey, extra nutrients!

California Pasta
1 16 oz box linguine
1 tbsp olive oil
3 bunches spinach, cleaned, stemmed
3/4 cup sun-dried tomatoes, chopped
3/4 cup pine nuts
2 onions, sliced
black pepper
Italian seasoning
1 bunch parsley, chopped
8 oz chopped kalamata olives
8 oz feta, crumbled

In a large pot, heat water to boiling for the linguine.
When the water is boiling, add the linguine and cook for 10 minutes or until al dente, and drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, pine nuts, and tomatoes. Add black pepper, basil, and Italian seasoning to taste. Sauté for 10 minutes.
Little by little, add the spinach to the onion mixture and stir just until spinach wilts.
Add the drained linguine to the skillet and mix thoroughly. Top with the parsley, olives, and feta cheese.

4-6 Servings

posted in Main Dishes | 7 Comments

17th October 2007

Moqueca de piexe (Brazilian Seafood Stew)

This is the second version of Moqueca we’ve attempted, and it couldn’t be more different than the first. In this version, as featured in Healthy Latin Cooking, you puree the stock, onions, peppers, and tomatoes, which creates a thick broth to which you add the fish (in our case, mahi mahi) and shrimp. It worked really well over rice.

Thad says:

It’s as if every culture has their bouillabaisse…

Lisa says:

This is WAY different than the other one we made. Before you put the fish in, it looked like a butternut squash soup! I don’t know which one is more traditional, but they’re both really good.

Chris says:

I like this recipe — there’s only a cup of coconut milk in this but it’s so rich and creamy. More please.

Moqueca de piexe (Brazilian Seafood Stew)
2 pounds mahi mahi, cut into 2″ pieces
1 lb large shrimp, peeled and deveined
2 tbsp lime juice
8 cloves garlic, minced
salt and ground pepper
1 tbsp olive oil
2 cups finely chopped onions
5 scallions, trimmed and finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 tomatoes, peeled, seeded, and chopped
3 cups fish stock
1/2 cup chopped fresh cilantro
1 cup light coconut milk
ground red pepper

In a shallow 13″x9″ glass baking dish, combine the fish and shrimp. Add the lime juice and one-quarter of the garlic. Season with the salt and pepper, toss to coat. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Add the onions, scallions, bell peppers, and the remaining garlic. Cook, stirring often, for 6 to 8 minutes, or until the vegetables are soft and translucent but not brown.
Increase the heat to high. Add the tomatoes and cook for two minutes or until most of the juice from the tomatoes has evaporated. Stir in the stock and 1/4 cup of the cilantro. Cook for 10 to 15 minutes, or until slightly reduced and richly flavored. Remove from the heat.
Transfer the vegetable mixture to a blender. Puree until smooth. Return to the skillet. Add the coconut milk and reduce the heat to medium. Simmer for 3 minutes. Add the fish and simmer for 3 minutes. Add the shrimp and simmer for 2 minutes more, or until the fish and shrimp are opaque. Sprinkle with a pinch of ground pepper. Season with more red pepper, salt, and black pepper, if desired. Sprinkle the remaining cilantro on top.

posted in Healthy Latin Cooking, Main Dishes | 3 Comments

16th October 2007

Puttanesca Fusilli with Shrimp

A return to my favorite tomato sauce tonight, this time swapping out the angel hair for fusilli. Shrimp seems to go really well with this sauce made with anchovies, capers, olives, and garlic.

Lisa says:

What gives? We’ve made this before…

Chris says:

Yeah, well that was before we had our witty banter up. Plus I changed it just a bit, and I figured my submission for Presto Pasta Night should be my favorite sauce of all time.

Lisa says:

Witty, huh? Anway, this is soooo delicious. I love it. Remember I used to hate puttanesca? …I still don’t like olives.

Chris says:

Give ’em here! They’re essential to the dish! How about I take a picture that doesn’t show many of them — maybe when you look at this later you’ll forget they were ever there.

Puttanesca Fusilli with Shrimp
1 tbsp extra-virgin olive oil
3 garlic cloves, slivered
1 garlic clove, minced
3 1/2 cups diced plum tomatoes
1/4 cup minced parsley
3 tbsp kalamata olives, roughly chopped
2 tsp oregano
1 1/2 tbsp capers
2 tsp anchovy paste
3/4 tsp crushed red pepper, more to taste
shrimp (optional)
3-4 cups cooked fusilli

Heat oil in a nonstick skillet over low heat. Add garlic and saute for 5 minutes. You want the garlic to be translucent, but not browned. Add tomato and next 6 ingredients (tomato through crushed red pepper) and bring to a boil. Reduce heat to medium; cook 10 minutes or until thick.
Meanwhile, if using shrimp, sautee the shrimp in a tsp or so of garlic-infused oil for 2-3 minutes or until opaque. Stir cooked shrimp into tomato mixture.
Combine tomato mixture and pasta and toss well. Garnish with oregano sprigs or fresh parsley.

3-4 servings

posted in Main Dishes | 1 Comment

14th October 2007

Curried Chicken with Sweet Potatoes

Tonight we returned to the old standby, Great Bowls of Fire. Lisa made this spicy curry that features chicken, sweet potatoes, and various other vegetables and spices. We served it with brown basmati rice.

Chris says:

Yum! The flavors work really well together — I love the sweetness of the sweet potatoes and the spiciness of the … spices.

Lisa says:

Okay, *that’s* going on the blog.

Chris says:


Lisa says:

This is why I love Great Bowls of Fire: it has the best volume to calories ratio of any of our cookbooks. The recipes are all delicious and you actually feel full afterwards!

Curried Chicken with Sweet Potatoes
1 tbsp canola oil
1 medium yellow onion, diced
1 medium tomato, diced
4 cloves garlic, minced
1-2 fresh cayenne peppers, seeded and minced
1 tbsp minced ginger root
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1 lb boneless chicken breasts, diced
2 carrots, diced
1 large sweet potato, diced
1 1/2 cups chicken broth

In a medium saucepan, heat the oil. Add the onion, tomato, garlic, chili pepper, and ginger and cook, stirring, for 5 minutes over medium-high heat. Add the curry powder, cumin, turmeric, and salt and cook, stirring, for 1 minute more. Add the chicken and cook, stirring, for 5 or 6 minutes more.
Add the carrots, sweet potato, and broth and bring to a simmer. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the vegetables are tender and the chicken is fully cooked. Remove from the heat and let stand for about 5 minutes before serving.
Ladle the curry into bowls and serve with basmati rice on the side.

3-4 Servings.

posted in Great Bowls of Fire, Main Dishes | 5 Comments