Tag Archives: food

Broccoli with Red Pepper Flakes and Toasted Garlic

I’m a picky vegetable eater but broccoli is one veggie that I truly love and eat often.  Therefore, it’s important for me to find different ways of eating it so it doesn’t get boring.  Broccoli with Red Pepper Flakes and Toasted Garlic is a tasty, delicious way to wake up tired broccoli.  And it can’t be easier.  Fresh broccoli is sauteed with sliced garlic and a tiny bit of red pepper flake, throw in a little water and cover until bright green.  Within minutes you’ll have a tasty side dish to  any meat, rice or pasta.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Advertisements

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

Chicken and Wild Rice Salad with Almonds

Chicken and rice in any combination is usually a standard meal in my house.  This recipe for Chicken and Wild Rice Salad with Almonds will be a new favorite that I will make again.  I couldn’t find wild rice in my grocery store so I bought packaged long grain and wild rice and prepared it according to the box directions (substituting chicken broth for water).  The preparation of the rice takes the longest but substituting pre-cooked rice (the kind that cooks for 90 seconds in the microwave) for the long-cooking wild rice will make this recipe a quick and easy dinner after a long work day.  The light dressing adds a tangy accent and the celery and toasted almonds provide a welcome crunch.  What I love about this salad is that you could easily use other ingredients like apples, pears, walnuts, brown rice, or dried cherries (which I used) and that it can be eaten warm or cold.

Additions:  None

Omissions: 

  • Red onion

Substitutions:

  • Dried cherries for dried cranberries (because I already had them)

Overall Rating:  Love It

Source:  Cooking Light Magazine

Buffalo Chicken Eggrolls

For some people, Labor Day is depressing because it marks the end of summer.  But not for me.  Labor Day means the beginning of football season!  Since college football started last weekend (Go Illini!) and the NFL starts tonight (Go Eagles!  Go Bears!), I figured what a perfect opportunity to make these Buffalo Chicken Eggrolls.  These could easily be an appetizer, a snack, a lunch or a dinner – perfect for whatever time your game starts.  These cute little spicy eggrolls contain shreaded chicken (I used thin chicken breasts which cook faster than regular chicken breasts), buffalo sauce, light cream cheese and ranch seasoning.  I prefer my buffalo chicken with ranch instead of blue cheese so the cream cheese/ranch combination was right up my alley.  And they are baked, not fried so there is no reason to feel too guilty.  There isn’t a set recipe for these so you can add as little or as much buffalo sauce as you want (just make sure to roll them up tightly so the sauce doesn’t ooze out as they bake).  They pack up easily too which will make you the hit of the tailgate!  Try them.  Like now.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Iowa Girl Eats Blog – Thanks, Kristin! 🙂

Chipotle Bean Burritos

When I was a vegetarian, I always had black beans in my pantry and ate a lot of burritos.  These Chipotle Bean Burritos mixes black beans with kidney beans along with a touch of chipotle chile powder.  The chile powder provides a slight heat that you don’t really notice it until after the third or fourth bite.  The combination of the mashed beans with the whole beans provides different textures.  The toppings are standard: tomato, lettuce, scallion, cheese, and sour cream.  I’m not a raw onion fan but liked the scallions here which provided a slight crunch.

Additions:  None

Omissions:  None

Substitutions (because this is what I had on hand):   

  • Reduced-fat mozzarella for the reduced-fat 4-cheese Mexican blend
  • Spinach for the romaine lettuce

Overall Rating:  Like It

Source:  Cooking Light Magazine

Linguine with Two-Cheese Sauce

I had a friend over for dinner who was craving some pasta so I decided to make Linguine with Two-Cheese Sauce.  It tasted like a lighter (and just as good) version of fettucine alfredo.  Instead of heavy cream, butter and loads of parmesan, this recipe is made with milk, a little olive oil, a little parmesan and an even littler bit of mascarpone cheese.  The addition of the basil gives it that extra bit of fresh flavor and some fresh-cracked black pepper gives it just a hint of kick.  My friend loved it so much, he had two helpings and trust me, it’s hard not to.

Additions:  A small handful of pecorino-romano

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Barbecue Pulled Chicken Sliders

A quick and easy recipe from Cooking Light – especially if you already have cooked chicken on hand.  I cooked skinless, boneless chicken breasts on my Cuisinart Griddler and shredded them with a fork.  I didn’t have onion powder or any onions so I used a small shallot instead and replaced the mini buns with 100% whole wheat hamburger buns (which yields 1 sandwich per serving instead of 2 minis).  The bread and butter pickles add a nice flavor bite to the sandwich.

Additions: None

Omissions: None

Substitutions:

  • Shallot for onion powder
  • Boneless, skinless chicken breasts for rotisserie chicken breasts
  • Whole wheat hamburger buns for mini buns

Overall Rating: Love It

Source:  Cooking Light Magazine

Try it with: Broccoli Slaw

1 39 40
%d bloggers like this: