for crisper broccoli, remove it from boiling water after three minutes. Serve with a simple green salad.
Ingredients
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/2 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75 ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup(4 ounces) grated fresh Parmesan cheese, divided
cooking spray
Preheat oven to 400 degrees
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise to broccoli mixture; stir gently until combined.
Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
Yield: 8 servings (serving size: about cup)
CALORIES 276 (25% from fat); FAT 7.8g (sat 3.5g, mono 1.8, poly 1.1g); PROTEIN 31.1g; CHOLESTEROL 66mg; CALCIUM 365mg; SODIUM 696mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 18.9g
How to Make This Gluten Free?
*Use all-purpose gluten free flour
*use Daisy sour cream
*use gluten free mushroom soup
Friday, November 16, 2012
Braised Pork Loin with Port & Prunes from Cooking Light
This is a favorite dish in my family. My mother discovered the recipe and my sister and I have embraced it!
Braised Pork Loin with Port & Prunes
Yield: 8 servings
Cooking Time: 5 to 8 hours on HIGH
Slow Cooker Size: 5 1/2 quart oval
ingredients
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1 (4 pound) boneless pork loin roast
1 tablespoon olive oil
2 medium onions, peeled & sliced
1 large leek, white part only, rinse well and finely chopped
1 large carrot, peeled and finely chopped
1 cup port
3/4 cup low sodium chicken broth or chicken stock (make sure to buy gluten free!)
1 1/2 cups (10 ounces) pitted prunes
2 bay leaves
Heat the olive oil in a large saute pan over medium head.
In a small bowl combine the pepper, salt, sage, mustard and thyme. Trim the excess fat from the port and rub the surface of the roast with the spice mixture. Tie the roast at 2 in intervals with heavy kitchen string.
Brown the pork on all sides and transfer to a plate. Add the onions, leek and carrot to the pan. Cook for 5 minutes, stirring frequently. Scrape the vegetables into the insert of the slow cooker. Place the roast on top of the vegetables. Add the port, broth, prunes and bay leaves. Cover and cook on HIGH for 5 to 8 hours, or until an instant read thermometer inserted into the center registers 170 degrees Fahrenheit.
Remove the bay leaves. Transfer the roast to a caring board and slice. Place the sliced pork on a serving platter and keep warm while you prepare the sauce.
Scoop 8 to 10 prunes and some of the cooking liquid from the insert into a food processor or blender; process until smooth.
Return the pureed prunes to the remaining cooking liquid. Season with additional salt and pepper to taste. Pour the sauce over the pork before serving or pass is separately.
Braised Pork Loin with Port & Prunes
Yield: 8 servings
Cooking Time: 5 to 8 hours on HIGH
Slow Cooker Size: 5 1/2 quart oval
ingredients
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1 (4 pound) boneless pork loin roast
1 tablespoon olive oil
2 medium onions, peeled & sliced
1 large leek, white part only, rinse well and finely chopped
1 large carrot, peeled and finely chopped
1 cup port
3/4 cup low sodium chicken broth or chicken stock (make sure to buy gluten free!)
1 1/2 cups (10 ounces) pitted prunes
2 bay leaves
Heat the olive oil in a large saute pan over medium head.
In a small bowl combine the pepper, salt, sage, mustard and thyme. Trim the excess fat from the port and rub the surface of the roast with the spice mixture. Tie the roast at 2 in intervals with heavy kitchen string.
Brown the pork on all sides and transfer to a plate. Add the onions, leek and carrot to the pan. Cook for 5 minutes, stirring frequently. Scrape the vegetables into the insert of the slow cooker. Place the roast on top of the vegetables. Add the port, broth, prunes and bay leaves. Cover and cook on HIGH for 5 to 8 hours, or until an instant read thermometer inserted into the center registers 170 degrees Fahrenheit.
Remove the bay leaves. Transfer the roast to a caring board and slice. Place the sliced pork on a serving platter and keep warm while you prepare the sauce.
Scoop 8 to 10 prunes and some of the cooking liquid from the insert into a food processor or blender; process until smooth.
Return the pureed prunes to the remaining cooking liquid. Season with additional salt and pepper to taste. Pour the sauce over the pork before serving or pass is separately.
Monday, March 12, 2012
My Fav Gluten Free Products
You may have noticed that a lot of the recipes that I post are gluten or wheat free. Well, I have a wheat allergy and it is important for me to find yummy & healthy food to eat. I just figured i would share when I had success with recipes. Hopefully, I will help someone out there discover gluten free cooking isn't boring and bland. :)
In this quick post, I will share some of my favorite gluten free products...
Udi's Bread
Udi's Hamburger Buns
Udi's Bagels
Udi's Blueberry Muffins
Trader Joe's Crispy, Cruncy, Buttery Chocolate Chip Cookies
Gluten Free Rice Krispies (for those days when you absolutely need rice krispie treats)
Amy's Organic Rice Mac and Cheese
Tinkyada Brown Rice Pasta
San-J Tamari Gluten Free Soy Sauce
Maple Grove Farms Salad Dressings
Before you try a product, let me know. Chances are I can provide some feedback. OR, if you have tried a product that is fantastic, please let me know.
Having Fun Re-Discovering Food!
~Cate
In this quick post, I will share some of my favorite gluten free products...
Udi's Bread
Udi's Hamburger Buns
Udi's Bagels
Udi's Blueberry Muffins
Trader Joe's Crispy, Cruncy, Buttery Chocolate Chip Cookies
Gluten Free Rice Krispies (for those days when you absolutely need rice krispie treats)
Amy's Organic Rice Mac and Cheese
Tinkyada Brown Rice Pasta
San-J Tamari Gluten Free Soy Sauce
Maple Grove Farms Salad Dressings
Before you try a product, let me know. Chances are I can provide some feedback. OR, if you have tried a product that is fantastic, please let me know.
Having Fun Re-Discovering Food!
~Cate
Sunday, August 21, 2011
Green Beans with Red Pepper and Garlic from The New Mayo Clinic Cookbook
Green Beans with Red Pepper and Garlic from The New Mayo Clinic Cookbook
Green beans, also known as string beans or snap beans, are available year-round. To preserve their fresh flavor and texture, parboil the beans, immerse them in ice water to set their color, then saute briefly.
1 lb green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper, seeded and cut into juliene
1/2 teaspoon chile paste or red pepper flakes (I used red pepper flakes)
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.
Cut the beans into 2-inch pieces. Bring a large saucepan three-fourths full of water to a boil. Add the beans and cook until they turn right green and are tender-crisp, -3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chile paste (or red pepper flakes), toss and stir for 1 minute longer. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Green beans, also known as string beans or snap beans, are available year-round. To preserve their fresh flavor and texture, parboil the beans, immerse them in ice water to set their color, then saute briefly.
1 lb green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper, seeded and cut into juliene
1/2 teaspoon chile paste or red pepper flakes (I used red pepper flakes)
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.
Cut the beans into 2-inch pieces. Bring a large saucepan three-fourths full of water to a boil. Add the beans and cook until they turn right green and are tender-crisp, -3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chile paste (or red pepper flakes), toss and stir for 1 minute longer. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Marinated Pork Fillet with Maple Soy Sauce from Gluten Free and Easy
Marinated Pork Fillet with Maple Soy Sauce from Gluten Free and Easy by Robyn Russell
One ingredient that seems to cause great anxiety is soy sauce, but there's no need to miss out on this wonderful salty condiment. Just make sure you can use the brand iwth gluten free on the label or gluten-free tamari.
Ingredients:
2 pork fillets (I used 4 pork loin chops, not too thick)
1 tablespoon olive oil
1/2 cup (4 fl oz/125ml) white wine
1 cup (9 fl oz/250ml) chicken stock (Progresso is gluten free)
1 teaspoon pure corn starch, optional for thickening
marinade
3 tablespoons orange juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon crushed ginger (I bought a tube of ginger near the fresh herbs)
1 teaspoon crushed garlic (I mashed a garlic clove)
1/2 teaspoon Chinese 5-spice
method:
1. Mix together all the marinade ingredients in a glass or stainless steel bowl. Add the pork and turn to coat evenly in the marinade. Cover and refrigerate overnight. (I only refrigerated 6 hours.)
2. Preheat the oven to 350degrees.
3. Drain the pork fillets. Heat the olive oil in a frying pan over high heat and brown the fillets on all sides. Transfer the pork to an ovenproof dish and roast until cooked to your liking, about 15 minutes, depending on the thickness of the fillets.
4. Remove the pork from the oven, wrap in foil, and rest in a warm place for 10 minutes before serving.
5. Meanwhile, deglaze the frying pan with white wine, scraping the brown residue from the bottom of the pan. Add the stock and simmer gently until reduced, or, if you prefer, thicken the sauce with cornstarch. Adjust the seasoning if necessary with a little orange juice, soy sauce or maple syrup.
6. Unwrap the pork fillets, adding any accumulated juices to the sauce, then carve into thick slices. Serve with sweet potato and pumpkin mash and stir-fried Asian greens and drizzle with the sauce.
Serves 4
One ingredient that seems to cause great anxiety is soy sauce, but there's no need to miss out on this wonderful salty condiment. Just make sure you can use the brand iwth gluten free on the label or gluten-free tamari.
Ingredients:
2 pork fillets (I used 4 pork loin chops, not too thick)
1 tablespoon olive oil
1/2 cup (4 fl oz/125ml) white wine
1 cup (9 fl oz/250ml) chicken stock (Progresso is gluten free)
1 teaspoon pure corn starch, optional for thickening
marinade
3 tablespoons orange juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon crushed ginger (I bought a tube of ginger near the fresh herbs)
1 teaspoon crushed garlic (I mashed a garlic clove)
1/2 teaspoon Chinese 5-spice
method:
1. Mix together all the marinade ingredients in a glass or stainless steel bowl. Add the pork and turn to coat evenly in the marinade. Cover and refrigerate overnight. (I only refrigerated 6 hours.)
2. Preheat the oven to 350degrees.
3. Drain the pork fillets. Heat the olive oil in a frying pan over high heat and brown the fillets on all sides. Transfer the pork to an ovenproof dish and roast until cooked to your liking, about 15 minutes, depending on the thickness of the fillets.
4. Remove the pork from the oven, wrap in foil, and rest in a warm place for 10 minutes before serving.
5. Meanwhile, deglaze the frying pan with white wine, scraping the brown residue from the bottom of the pan. Add the stock and simmer gently until reduced, or, if you prefer, thicken the sauce with cornstarch. Adjust the seasoning if necessary with a little orange juice, soy sauce or maple syrup.
6. Unwrap the pork fillets, adding any accumulated juices to the sauce, then carve into thick slices. Serve with sweet potato and pumpkin mash and stir-fried Asian greens and drizzle with the sauce.
Serves 4
Monday, July 25, 2011
Bacon-Corn Chowder with Shrimp
This YUMMY recipe if from the August 2011 Cooking Light.
- 6 slices center-cut bacon, chopped
- 1 cup pre-chopped onion (I cut my own.)
- 1/2 cup pre-chopped celery (I cut my own.)
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 4 cups fresh or frozen corn kernels, thawed (I highly recommend fresh!)
- 2 cups fat-free, lower sodium chicken broth (I use Progresso as it is gluten free)
- 3/4 pound peeled and deveined medium shrimp
- 1/3 cup half-and-half
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt (I omitted entirely)
- Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
- Place 2 cups of corn mixture in a blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper and salt. Crumble reserved bacon over soup. Yield: 4 servings (serving size: about 1 2/3 cups).
Burrito Casserole
I found this in Family Circle and I followed the recipe exactly. When (yes, I said when) I make this again, I will make some modifications.
Burrito Casserole
makes 6 servings
prep 15 minutes
bake at 350 degrees for 35 minutes
2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
1 jar (15 1/2 ounces) salsa
1/2 teaspoon dried oregano
1 can (15 ounces) refried beans
1 package (10 ounces) frozen corn, thawed
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 1/2 cups shredded reduced-fat taco-cheese blend
2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dried
3 tablespoons chopped cilantro
1) In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, corn, chile powder & cumin
2) Coat a 12x8x2 inch baking dish with non-stick cooking spray. Spread half of the rice mixture evenly in dish. Layer the refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Tip with remaining rice mixture and cheese.
3) Cover with plastic wrap and refrigerate for up to 2 days.
4) Heat oven to 350 degrees. Bake uncovered for 35 minutes or until internal temperature registers 140 degrees. Sprinkle with cilantro before serving.
Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in the oven.
per serving: 382 calories; 9 g fat (4 g sat); 19 g protein, 61 g carbs; 10 g fiber; 788 mg sodium and 26 mg cholesterol.
Next time I make this, I will use fresh spinach, hot salsa & add shredded rotisserie chicken.
Burrito Casserole
makes 6 servings
prep 15 minutes
bake at 350 degrees for 35 minutes
2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
1 jar (15 1/2 ounces) salsa
1/2 teaspoon dried oregano
1 can (15 ounces) refried beans
1 package (10 ounces) frozen corn, thawed
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 1/2 cups shredded reduced-fat taco-cheese blend
2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dried
3 tablespoons chopped cilantro
1) In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, corn, chile powder & cumin
2) Coat a 12x8x2 inch baking dish with non-stick cooking spray. Spread half of the rice mixture evenly in dish. Layer the refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Tip with remaining rice mixture and cheese.
3) Cover with plastic wrap and refrigerate for up to 2 days.
4) Heat oven to 350 degrees. Bake uncovered for 35 minutes or until internal temperature registers 140 degrees. Sprinkle with cilantro before serving.
Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in the oven.
per serving: 382 calories; 9 g fat (4 g sat); 19 g protein, 61 g carbs; 10 g fiber; 788 mg sodium and 26 mg cholesterol.
Next time I make this, I will use fresh spinach, hot salsa & add shredded rotisserie chicken.
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