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Fast & Easy Dinner: Green Chile Posole

partysugar — Tue, 21 Oct 2008 06:45:51 -0700

A rich and hearty posole is the perfect vegetarian meal for a chilly Fall evening. Thanks to the green chilies, this version packs a spicy, warming punch. Most of the ingredients are common pantry items, and the thick soup comes together in a quick 20 minutes. The recipe calls for fresh lime juice and fragrant cilantro as garnish, but feel free to top with your favorite Mexican fixings.

Thinly sliced radishes and finely grated cheese are equally divine add-ons. To learn the technique, read more.

Green Chile Posole
From Mealtime

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14 1/2 ounces each) no-salt added diced tomatoes, drained
2 cans (4 ounces each) diced, peeled green chilies, drained
2 cans (15 ounces each) posole (whole-white hominy), drained
1 teaspoon ground cumin
3 cans (10 3/4 ounces each) reduced-sodium vegetable broth
24 unsalted, yellow corn tortilla chips, finely crushed
Juice and finely grated zest of 1 lime
3 tablespoons chopped, fresh cilantro

Directions

Heat olive oil in a large saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic and sauté 30 seconds.
Add tomatoes, chilies, posole, cumin, chicken broth and crushed tortilla chips; simmer for 10 to 15 minutes until lightly thickened.
Stir in lime juice, lime zest and cilantro. Enjoy.

Serves 6.

Nutritional Information Per Serving: Calories 90; Total fat 1.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 590mg; Carbohydrate 18g; Fiber 3g; Protein 3g; Vitamin A 6%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV

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Fast & Easy Dinner: Caribbean Chicken Salad

partysugar — Wed, 16 Apr 2008 06:13:31 -0700

Instead of serving chicken salad piled on top of a bed of lettuce, or slapped between two slices of bread, consider serving it in halved fruit. It makes for an exotic and interesting twist. This recipe seasons the chicken with green onions, pineapple, ginger, and water chestnuts. The resulting salad is then heaped into a halved papaya or melon. Another alternative is to serve it in avocado halves. Look at the recipe when you read more.

Caribbean Chicken Salad
Modified from Meal Time

Ingredients

1 1/2 cups cooked chicken, shredded into chunks
1 can (8 ounces) pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges

Directions

Toss the chicken, pineapple, water chestnuts and green onions.
Mix the mayonnaise, ginger, lime juice and salt and pepper. Toss with the chicken mixture.
Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates.
Mound the chicken salad in the fruit halves. Serve with lime or lemon wedges.

Serves 4.

Nutritional Information Per Serving: Calories 340; Fat 12g; Cholesterol 40mg; Sodium 350mg; Carbohydrate 41g; Fiber 6g; Protein 17g

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Fast & Easy Dinner: Broiled Salmon with Olive Tomato Vinaigrette

partysugar — Wed, 20 Feb 2008 05:28:31 -0800

Broiling is a cooking technique that is often reserved for crisping bread or last minute re-heating. However, it's a wonderful way to cook fish. Fleshy salmon fillets require little time under the broiler before they are flaky and succulent. Topped with a chunky, no-cook sauce, this salmon is simple and delicious. Be careful when broiling and pay attention to the fish, as burning can occur easily. To make this broiled salmon tonight, you'll need the recipe so read more.

Broiled Salmon with Olive Tomato Vinaigrette
From Mealtime

1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning
Nonstick olive oil spray

Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
Heat broiler; position the oven rack so salmon will be 5 to 6 inches from heat.
Season the flesh-side of the salmon with the seasoning, and spray liberally with oil. Spray the broiler pan lightly with olive oil, or use foil to minimize clean-up. Start the fish flesh-side down; broil until browned, about 5 minutes. Turn the fish over and broil until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more.
Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; if the skin sticks to the broiler pan, it can be scraped off later. Spoon the olive sauce over the salmon and serve.

Serves 8.

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Fast & Easy Dinner: Fish Braised in Green Curry with Potatoes

partysugar — Wed, 13 Feb 2008 06:11:51 -0800

If you have a meat and potato lover in your life, try to incorporate some fish into their diet with this recipe. Served with potatoes, this fish is topped with a fragrant coconut milk, green curry sauce. The fish - smothered in the sauce - has no "fishy" flavor. Despite the exotic ingredients, no unusual cooking techniques are used and this meal comes together rapidly. To take a peek at the recipe, read more.

Fish Braised in Green Curry with Potatoes
Modified from Mealtime

1 1/2 pounds fish fillet (flounder, salmon or other mild fish)
Coarsely ground black pepper, to taste
1 tablespoon olive oil
2 large baking potatoes, peeled, sliced thinly, and boiled until soft
1 can (14 1/2 ounces) low-sodium chicken broth
1 teaspoon chopped garlic
1 cup canned light coconut milk
2 teaspoons canned Thai green curry paste
2 tablespoons chopped parsley

Season the fish filets with pepper.
Heat the oil in a large skillet, and brown the fish on both sides.
Add potatoes, broth and garlic to the skillet, and simmer until the fish flakes to gentle pressure, about 5 minutes. Transfer the fish and potatoes to a warm platter.
Over high heat, reduce the liquid in the pan by about half. Stir in the coconut milk and curry paste. Simmer until lightly thickened, stir in the parsley and pour over fish and potatoes.

Serves: 4

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Fast & Easy Dinner: Catfish Gumbo

partysugar — Tue, 05 Feb 2008 03:18:31 -0800

In honor of today being Mardi Gras, make a quick cooking gumbo for dinner. Serving a traditional dish is a great way to familiarize your family with different culture's cuisines. Gumbo is a Creole specialty with okra, onions, celery, and bell pepper. In this rapid version, canned corn and beef broth add flavor. The catfish is cooked in the sauce and the entire dish is seasoned with hot sauce. To experiment with the recipe, read more.

Catfish Gumbo
From Mealtime

The flavor of New Orleans, served over fresh-cooked rice (if desired): a delicious way to celebrate! Made with convenient canned tomatoes, okra, and corn, along with onion, bell pepper, and celery, this gumbo provides a nourishing way to serve an array of six nutrient-rich, colorful vegetables to your family!

2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1/2 cup chopped celery
4 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, no-salt added, undrained
1 can (14 ounces) low-sodium beef broth
1 can (14 ounces) sliced okra, drained
1 can (11 ounces) corn kernels, drained
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt, optional
1/8 to 1/4 teaspoon cayenne pepper
1 pound catfish fillets, tilapia or other firm, white fish fillets, cut in 1" chunks
Hot pepper sauce to taste

Heat the oil in a large, heavy deep skillet or Dutch oven over medium heat. Add the onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add the garlic and saute for another minute.
Stir in the tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired and cayenne. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Just before serving stir in the fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove the bay leaf and season with hot sauce. If desired, serve over hot cooked rice.

Serves: 6

Nutritional Information Per Serving: Calories 250; Total fat 12g; Saturated fat 2g; Cholesterol 50mg; Sodium 480mg; Carbohydrate 17g; Fiber 4g; Protein 18g; Vitamin A 10%DV**; Vitamin C 50%DV; Calcium 6%DV; Iron 10%DV

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Fast & Easy Dinner: Chicken Curry with Sweet Potatoes and Carrots

partysugar — Fri, 11 Jan 2008 06:01:33 -0800

When the weather is cold and stormy, cooking a fragrant and exotic meal is a delicious way to awaken your senses. A chicken curry, rich with lemongrass and ginger, is an excellent dish that will tantalize your tastebuds. The thick smell will warm your kitchen and the colorful sweet potatoes and carrots will brighten your plate. Coconut milk provides a lush texture and red chili flakes add a touch of heat. For the recipe, read more.

Chicken Curry with Sweet Potatoes and Carrots
From Mealtime

2 tablespoons vegetable oil
1 cup sliced onions or shallots
2 stalks fresh lemongrass, trimmed and cut into 2-inch lengths
5 slices fresh ginger
3 tablespoons curry powder
1 tablespoon coarsely chopped garlic
1 1/2 pounds boneless chicken breasts or thighs, cut into bite-sized chunks, or 2 pounds whole bone-in chicken thighs or legs
1 to 2 tablespoons fish sauce (optional)
1 teaspoon sugar
1 teaspoon dried red chili flakes or chili-garlic sauce
3 1/2 cups canned reduced-sodium chicken broth
3/4 cup canned unsweetened coconut milk
1 can (15 ounces) sweet potatoes, drained
1 can (14 1/2 ounces) carrots, drained
2 tablespoons lime or lemon juice

In a large, deep saucepan or Dutch oven, heat the vegetable oil over medium-high heat for one minute.
Add the onions, lemongrass, and ginger, and cook 1-to-2 minutes, tossing now and then until the onions are shiny and translucent.
Add the curry powder and garlic, and cook 1-to-2 minutes, tossing once or twice, until the mixture is fragrant and softened.
Add the chicken, spreading it in one layer if you can, and cook for one minute. Toss well and cook until the chicken changes color and begins to brown.
Add the fish sauce, sugar and chili flakes, and toss again. Add the broth and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 10 minutes, stirring now and then.
Add the coconut milk and simmer 10-to-15 minutes until the chicken is cooked.
Then remove the lemongrass chunks and add the sweet potatoes and carrots, letting the curry simmer another 1-to-3 minutes, until they are heated through. Stir in the lime or lemon juice, transfer curry dish to a serving bowl and serve.

Serves 6.

Nutritional Information Per Serving: Calories 350; Total fat 13g (Saturated fat 6g); Cholesterol 65mg; Sodium 600mg; Carbohydrate 29g (Fiber 5g); Protein 31g

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Fast & Easy Dinner: Turkey-Rice Supper

partysugar — Wed, 26 Dec 2007 05:28:31 -0800

If your Christmas was anything like mine, the last thing you feel like doing is cooking. Paradoxically, the only thing that sounds appetizing is something homemade and comforting. Don't worry I have the perfect meal for you! This simple rice dish uses up leftover turkey and veggies. Throw whatever you have lying around into the pot, add some cheese and voila! Instant meal in minutes with minimal work. Get the recipe now, just read more.

Turkey-Rice Supper
from mealtime

1 tablespoon vegetable oil
1 cup white rice
2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth
1 cup broccoli flowerettes or sliced zucchini
1 can (8 ounces) sliced mushroms, drained
1/4 cup chopped red bell pepper
6 1/2 ounces cooked, leftover turkey breast
1/4 cup grated Parmesan or Cheddar cheese

Heat the oil in a large, non-stick skillet over medium-high heat. Stir in rice and cook until golden brown.
Stir in chicken broth and bring to a boil. Reduce heat to low, stir one more time, cover and cook for 15 minutes.
Add broccoli, mushrooms, red pepper and turkey.
Cover pan and cook for 5 minutes until all liquid has been absorbed, and the rice and vegetables are tender. Toss with grated cheese just before serving.

Serves 4.

Nutritional Information Per Serving: Calories 330; Total fat 9g; Saturated fat 2.5g; Cholesterol 35mg; Sodium 890mg; Carbohydrate 42g; Fiber 3g; Protein 20g; Vitamin A 15%DV*; Vitamin C 60%DV; Calcium 10%DV; Iron 20%DV

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Minestrone Soup Two Ways - Beginner and Expert

partysugar — Tue, 04 Dec 2007 16:21:39 -0800

When I was a little girl, my parents would often take us on a ride out to Bodega Bay. The highlight of these trips was always a stop at a little Italian dive restaurant where we would get minestrone soup. After a day at the beach nothing tasted better than the warm, hearty soup. To re-create these memories, I now enjoy making minestrone in my own kitchen.

It's a classic soup that is simple to prepare and always delicious. It's wonderful as a first course or scrumptious as an entrée. I found two recipes one is easy and quick, and the other is difficult and slow. If you are short on time, prepare the beginner, but if you have a Sunday stretched out in front of you, give the expert version a whirl. For both vegetarian recipes all you have to do is read more

Beginner Minestrone
From Mealtime

1 tbsp. extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. dried savory
1/4 tsp. ground sage
1 quart vegetable broth
1 cup 100-percent vegetable juice (such as V-8)
2 tsp. red wine vinegar
1 can (8 1/4 oz.) sliced carrots, drained
1 can (4 oz.) sliced mushrooms, drained
1 can (8 1/4 oz.) cut green beans, drained
1 cup canned diced tomatoes (no salt added), diced
1 cup canned navy beans or chickpeas, drained and rinsed
Parmesan cheese (optional)

Heat oil in a large saucepan over medium-high heat.
Add onion and sauté until transparent, about 2 minutes.
Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice, and vinegar and bring to a boil.
Add carrots, mushrooms, green beans, tomatoes, and beans; simmer 4 to 5 minutes.
Serve in bowls garnished with freshly-grated Parmesan cheese, if desired.

Serves 8.

Nutritional Information Per Serving: Calories 99; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 550mg; Carbohydrate 16g; Fiber 2g; Protein 4g; Vitamin A 5 percent DV*; Vitamin C 10 percent DV*; Folate 8 percent DV*; Calcium 3 percent DV*; Iron 4 percent DV*; Potassium 10 percent DV*

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Expert Minestrone
From Martha Stewart

1/2-lb. dried cannellini beans
1 dried bay leaf
2 tbsp. extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4-in. thick
1 celery stalk, sliced crosswise 1/4-in. thick
2 tsp. finely chopped fresh rosemary
3 tsp. finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 lb. butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-in. ribbons (about 8 cups)
3-in. piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
1 tbsp. coarse salt, plus more if needed
1/2 tsp. freshly ground pepper, plus more if needed
2 tsp. finely chopped fresh sage
1/4 tsp. crushed red pepper flakes

Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
In a medium sauté pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 tsp. thyme. Cook, covered, until onions begin to soften, about 10 minutes.
Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil.
Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
If desired, to thicken the soup, use the back of a spoon, to mash about 2 cups of beans, squash, and potato against the side of the pot.
Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning.
Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

Serves 8–10.

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At What Meal Do You Eat The Most Food?

partysugar — Thu, 16 Aug 2007 04:48:31 -0700

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Fast & Easy Dinner: Black Bean Cobb Salad

partysugar — Fri, 13 Jul 2007 09:01:38 -0700

Serving a hearty salad as a main dish is a wonderful way to incorporate more vegetables into your diet. Dressed with your favorite sundried tomato vinaigrette, and topped with shredded Monterey Jack cheese, this salad is a wonderful combination of two beloved salads: the classic cobb and the tasty taco. If you're cooking for a man who complains about a vegetarian salad for dinner, throw on some shredded rotisserie chicken or grilled, thinly sliced steak. You'll find the recipe if you read more

Black Bean Cobb Salad
From Mealtime

9 cups mixed greens
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced, herb-seasoned tomatoes, drained
3 large eggs, hard cooked, peeled, sliced
1 can (11 ounces) corn with peppers, drained
2 medium avocadoes, peeled, pit removed, sliced
Juice of 1 lime
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro or parsley
Black pepper, to taste
3/4 cup sun-dried tomato, low-fat vinaigrette

Place greens on 6 dinner plates.
Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired.
Serve immediately with vinaigrette.

Serves 6.

Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV

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