3rd January 2008

    Seared Cod over Veggies and Pasta in a Mushroom Broth


    Wow, was this good. Cod is coated in crushed dried shiitake mushrooms, seared, baked, and then plated over a dish of pasta and vegetables sitting in a mushroom broth. This recipe comes from Weight Watchers, and, shock of all shocks, the portions weren’t of the usual minuscule variety.

    Chris says:

    I love the crust on the fish — really shroomy.

    Lisa says:

    Yeah, and I’m glad we didn’t toss the dried shiitakes like the recipe suggested. They’re good on top.

    Chris says:

    I have to say, this is actually a pretty tasty recipe, considering the source.

    Lisa says:

    I’m actually full!

    Seared Cod over Veggies and Pasta in a Mushroom Broth
    —————————————————–
    1/2 lb green beans, cut into 1-inch pieces
    1 medium carrot, julienned
    1/2 cup julienned rutabaga
    1 white turnip, julienned
    1/2 lb whole wheat pasta
    5 oz dried shiitake mushrooms
    3/4 lb cod fillet, in 4 pieces
    1/4 tsp salt
    1/4 tsp ground white pepper
    2 1/2 cups vegetable broth
    1 1/2 tsp minced, peeled ginger
    chives
    green onions
    enoki mushrooms

    Fill a large saucepan with water and bring to a boil. Add the rutabaga, turnip, carrots, and green beans and cook for 3-5 minutes. Drain and run cold water over the vegetables to stop them from cooking further. Set aside.
    Cook the pasta according to the directions, drain, rinse with cold water, and set aside.
    Grind half the dried shiitakes in a blender until it forms a powder. Spread the powder on a piece of wax paper. Season both sides of the cod with salt and pepper, then dredge in the mushroom powder.
    Preheat the oven to 450 degrees. Spray a nonstick skillet with cooking spray and set over medium-high heat. When the pan is very hot, add the cod and cook until browned, about 2 minutes per side. Transfer the cod to a baking sheet and cook for 10 minutes or until done.
    Bring the broth to a simmer in a saucepan and add the remaining dried shiitake mushrooms. Simmer for 15 minutes. Strain the broth and set aside the mushrooms. Add the ginger, vegetables and pasta to the broth and bring back to a simmer, until heated through. Divide the pasta, vegetables, and broth among four large soup plates. Arrange the pasta to make a bed for the cod in the center. Garnish with chives, scallions, enoki mushrooms, and the reserved shiitake mushrooms.

    4 Servings.

    Print This Recipe

    posted in Main Dishes, Weight Watchers | 4 Comments

    1st January 2008

    Crab and Wild Mushroom Chowder


    Lisa made this chowder found in the Weight Watchers Great Cooking Everyday book. This thick soup has a mushroom and chicken broth base, and is topped with lump crab meat.

    Chris says:

    This smelled great when you were cooking it!

    Lisa says:

    Sometimes I hate those WW recipes; that bowl pictured is two servings.

    Chris says:

    Maybe it’s meant to be a side dish or starter. It’s good though.

    Lisa says:

    It is, but I don’t think I like the arrowroot; it makes it jiggle. Like jelly.

    Chris says:

    Like my belly?

    Lisa says:

    Sigh…

    Chris says:

    I’m feeling fat… and sassy.

    Crab and Wild Mushroom Chowder
    ——————————
    1/2 lb shiitake mushrooms
    1 tbsp + 2 tsp arrowroot
    2 cups chicken broth
    1 tsp butter
    1/3 cup finely chopped onion
    3 tbsp finely chopped celery
    1 garlic clove, minced
    1 potato, peeled and chopped
    1/4 cup evaporated fat-free milk
    1 1/2 tsp dry sherry
    1/2 tsp salt
    1/2 tsp ground pepper
    1/3 cup water
    1/4 lb cooked lump crab meat, picked over

    Remove the stems from the mushrooms and chop. Thinly slice the mushroom caps. Reserve in separate piles. Combine the arrowroot and 2tbsp of the broth in a small bowl.
    Melt the butter in a saucepan, then add the onion, celery, and garlic. Sauté until tender. Add the remaining broth to the vegetables; bring to a simmer. Add the potato and simmer, covered, until tender, 15-20 minutes. Whisk the arrowroot mixture and stir into the broth. Simmer until the mixture thickens, about 2 minutes. Remove from the heat; stir in the milk, sherry, salt, and pepper.
    Meanwhile, bring the water to a boil in a small saucepan. Add the reserved mushroom stems; reduce the heat and simmer for 5 minutes. Strain the liquid into a medium skillet, discarding the stems. Bring to a simmer and add the reserved sliced mushrooms, cooking until softened, about 5 minutes. Stir the mushrooms and their broth into the soup. Serve, topped with the crabmeat.

    Serves 4 as a starter

    Print This Recipe

    posted in Weight Watchers | 4 Comments

    9th December 2007

    Savory Bulgur with Vegetables

    Lisa prepared this dish for Carrie’s holiday party; this savory bulgur side dish is loaded with different vegetables.

    Lisa says:

    I made some modifications from the recipe that Weight Watchers lists — I added onions and mushrooms, and made it with veggie broth instead of chicken broth.

    Chris says:

    Sigh; the curse of cooking for vegetarians… I kid!

    Lisa says:

    It wasn’t too bad, though I did have to add some salt… this is yum, but you know what the best part is?

    Chris says:

    What’s that?

    Lisa says:

    It’s 1 point!

    Savory Bulgur with Vegetables
    —————————–
    1 tsp olive oil
    1 cup zucchini, chopped
    1 small onion, chopped
    1 cup mushrooms, sliced
    1/2 cup carrot(s), sliced
    1/2 cup sweet red pepper(s), chopped
    1/4 cup scallion(s), chopped
    1/2 cup vegetable broth
    1 tbsp fresh lemon juice
    1 tsp garlic powder
    1/4 cup parsley, fresh, chopped
    3 cups cooked bulgur

    6 servings

    Print This Recipe

    posted in Main Dishes, Weight Watchers | 1 Comment

    10th October 2007

    Gremolata-Stuffed Chicken Breasts with Tomato Relish

    After spending a long weekend in Santa Fe eating tons of Southwestern and Mexican food, we wanted to have a light dinner that didn’t take a lot of time to prepare. I found this recipe in the Weight Watchers Great Cooking Everyday cookbook. We served it with orzo tossed with lemon juice and parsley.

    Lisa says:

    Yay! Sushi?!

    Chris says:

    Looks like it, but nope… stuffed chicken breasts! But I’ll put it on our sushi plate set. This was super simple to make, and looks pretty cool.

    Lisa says:

    Yeah it looks complicated. I like it. You definitely need the tomatoes, they add a lot of flavor. I think it would be pretty bland without it.

    Chris says:

    Agreed. I do like that filling, though.

    Gremolata-Stuffed Chicken Breasts with Tomato Relish
    —————————————————-
    4 large plum tomatoes, seeded and chopped
    2 tsp olive oil
    2 tsp balsamic vinegar
    1/4 tsp salt
    freshly ground pepper
    1 cup packed fresh flat-leaf parsley, finely chopped
    2 garlic cloves, minced
    1/2 tsp grated lemon zest
    1/4 tsp salt
    1/4 tsp ground pepper
    4 1/4 lb boneless skinless chicken breasts

    To prepare the relish, combine the tomatoes, oil, vinegar, salt, and pepper in a bow; cover and let stand at room temperature.
    Preheat the oven to 450. Spray a baking sheet with nonstick spray. Combine the parsley, garlic, lemon zest, salt, and pepper in a small bowl.
    Place the chicken breasts between 2 sheets of waxed paper, skinned side down. Pound the chicken to 1/4-inch thickness, using a meat mallet or rolling pin. Remove and discard the top sheet of wax paper; spread the chicken with the parsley mixture. Start with the narrower ends and roll each chicken breast around the filling. Remove and discard the rest of the wax paper.
    Place the chicken, seam side down, on the baking sheet. Bake until the chicken is cooked through, 10-12 minutes. Let stand 5 minutes. Slice each breast on the diagonal into four pieces. Serve with the relish.

    Serves 4 (Yeah, right. In WW land. Try 2-3)

    Print This Recipe

    posted in Main Dishes, Weight Watchers | 3 Comments


    Page optimized by WP Minify WordPress Plugin