Spring Vegetable Carbonara

Carbonara is such a dirty word.  Not only is it a sauce made from bacon, eggs, and cheese, but the eggs are only partially cooked.  This dish is just asking to condemned, and condemned it is.  I have a hard time being mean to carbonara, however, largely due to the fact that it's just so damn delicious.  Similar to the reaction I had when I found the risotto recipe, I knew that I had to try this slightly healthier version of carbonara.

Due to a clerical error on my part, I ended up buying green beans instead of asparagus.  I don't think that this changed the dish much, but I would have preferred to make the recipe as written.  I also used low-sodium bacon.  I don't see any harm in this, but I would not recommend using turkey bacon.  Turkey bacon doesn't render out enough fat to cook the pepper in.  It also lacks that decadent taste that is instantly recognizable as real bacon.

It's been well documented on this blog that I am very particular about the thickness of soups and sauces.  I was a little worried that my sauce would be too thick.  I definitely added some of the cooking water to my sauce, as the recipe suggests.  Unfortunately, I added to much and it was a little thin for my liking.  Also, the recipe claims that the sauce will thicken as you stir, but it's not nearly as much as you would think.  Be stingy if you add some of the cooking water back in.

So by now you probably want to know how it tastes.  I think it's a good attempt.  It definitely had a silky texture for the sauce.  There was the bacon and cheese.  The vegetables were a really nice addition instead of having only peas rolling around in cholesterol.  I would have no problem eating this dish many more times if it saves hundreds of calories over the traditional version.  Aside from the egg part, it looks like carbonara doesn't have to be such a dirty word after all.

Almost Meatless Sloppy Joes

My mom is an amazing woman.  She raised three children, had a full-time job, worked a part-time job, and went back to get her degree in Education - all at the same time.  I have nothing but respect for what my mom has achieved, but this is not to say that we didn't have to make some sacrifices.
Unfortunately, one of the sacrifices was a home-cooked meal that didn't come out out of a bag, jar, or box.  We often had Shake & Bake or Manwiches, until I was trusted to make dinner without burning down the house.  I think that a lot of these meals really shaped my tastes in food, and I can certainly say that these meals are one of the main reasons I almost passed entirely on making this sloppy joe recipe.
To me, Sloppy Joes are just ground meat mixed with sauce from a jar.  For the record, we never had a creepy lunch lady like Adam Sandler portrayed.  Sloppy Joes were a quick meal that required little attention.  This was not the star meal of the week, in fact it was usually forgotten before the dishwasher finished its cycle.
In an effort to expand my tastes and give every recipe its fair shake, I buckled down and tried Almost Meatless Sloppy Joes.  The prep was quick, the dish required the same minimal attention, and i would guess that an hour elapsed from the time I started chopping the onion until the time I was literally licking my plate clean.
There, I said it.  These Sloppy Joes are delicious.  If you don't look at them too closely you would not even know that there were beans and carrots in there.  Those carrots, along with some brown sugar, add a touch of sweetness that is reminiscent of the jar stuff.  The seasoning gives it just a little bit of a kick, but not enough that picky children would be turned off from these.  The only thing I would add to the recipe is to use a little more salt and pepper than it calls for - it could just use a little bit more.  Also, I used lean chuck instead of sirloin.  I got 85/15, skimmed a tablespoon of fat out of the pan before adding the carrots, and saved a few bucks over the sirloin.
One final note about these fantastic sandwiches.  The recipe says to use 1 cup of meat mixture for one roll. As you can see in the picture, I had two sandwiches.  Each of those has 1/2 cup of meat mixture and they are still overflowing.  Unless you have giant kaiser rolls, you can definitely spread this recipe into 6-8 sandwiches.

Beef Rendang

I am a big fan of Southeast Asian cuisine.  I particularly like how there is a subtle combination of flavors that hits all of your taste buds; sour, sweet, salty, and bitter.  I also really like spicy food.  There has only been one occasion in my life where food was so spicy that I literally could not eat it.  Otherwise, bring it on.

I recently subscribed to Cooking Light, as I felt that I should pay them for supplying me with content for this blog.  As I was flipping through my first issue, March 2010, I came across this recipe for Beef Rendang.  The write-up says it is a Malaysian dish that has rich flavors of spice and lemongrass.  I noted that some of my favorite flavors were in this dish – coconut milk, ginger, lime.  Sold.

In addition to purchasing a Cooking Light subscription, I also recently purchased a Magic Bullet.  I used this as my food processor for this recipe.  While this option worked well for the spices and peppers, it was not the best choice for mixing the coconut milk and flakes.  The bullet spins too fast and the mixture just goes up the sides of the container.  Stick with a conventional food processor for this step.

As this dish was cooking, I learned again that this was not a small-apartment-friendly aroma.  While the curry smell is delicious and tantalizing, it also permeates anything made of fabric.  And it stays there for a while.  Be warned that simmering this for 90 minutes will definitely fill your entire house with the scent.

Unfortunately, I made an error in calculating the time for this to cook, so I had to wait a day.  I was eagerly anticipating this dinner the whole day, and I was excited to come home and heat this up.  I made some jasmine rice instead of the basmati called for in the recipe, and I was off.

Sweet leaping Jesus this dish has spice to it.  Serious spice.  The aroma of the dish in its plate is deceptively sweet, and in no way does it hint at the fiery bite contained within.  As I have said, I like spicy food.  I think there was too much spice and not enough of the other delicious flavors.  Don’t use two Serranos.  Don’t use a full Serrano.  Three-quarters of a Serrano would be the maximum I would use next time.  Maybe if they were roasted or de-seeded it may have been a different story.

Aside from the intense heat, the flavors in this dish are great.  Don’t be scared off by some semi-foreign ingredients like chili garlic sauce.  This dish is great, and I can see the sauce working well with chicken or pork as well.

Shiitake & Sweet Pea Risotto

Risotto.  That word brings two things to my mind: Gordon Ramsay and fat.  Both of these words and their connotations have led me to believe that this blog would never see a risotto recipe.  Ramsay because of the difficulty associated with making risotto.  Fat because of the butter, cream, and cheese that are the foundation of the dish.

I just received the latest issue of Cooking Light and almost fell off my couch when I saw a risotto recipe.  I was immediately skeptical of how it would turn out, but noticed that the recipe still retained a small amount of both butter and parmesan.  Awesome.

Because of my skepticism, I wanted to follow this recipe to the letter.  No substitutions, no shortcuts.  I wanted to make sure that I would be giving fair and objective feedback on this recipe exactly as it is printed.  Due to a slight oversight on my part, however, the only alteration I had to make was using dried thyme instead of fresh.  Remember to use less dried herbs than fresh.  I used about half of what was called for in this recipe.

I've made risotto before, and this one was definitely a little different.  When you add the broth to the pot you are supposed to stir the mixture until the liquid is gone.  Keep in mind that this doesn't mean gone completely.  Instead, the mixture should be thick and creamy, almost resembling instant oatmeal.  That is the point that you add another portion of broth.  While making this recipe, however, the liquid didn't entirely dissipate.  After adding the last portion of broth and stirring for several minutes, it didn't appear to that it was being absorbed.  I stirred for a few more minutes.  Nothing.  I threw my hands up and moved on.

Strangely enough, adding in the rest of the ingredients was the binding agent that the dish needed.  Everything thickened up and it looked beautiful.  It tasted beautiful too.  I would never know that this dish came from Cooking Light.  I don't even think I have anything I would change (aside from the fresh thyme). Make this dish.  Now.

Sun Dried Tomato and Lentil Soup

Most of the recipes I have posted on this site were found through browsing some websites and picking out what sounds tasty.  The recipe for Sun Dried Tomato and Lentil soup found me, however.

There was a wintry sunday afternoon just after a blizzard.  I found myself in Harrah's Atlantic City because they have a domed pool that is kept at 82 degrees.  Another thing that they have is the Waterfront Buffet.  I am a sucker for a buffet almost as much as I am a sucker for gambling.  While making the rounds at the buffet, I found a sun dried tomato and lentil soup.  It was A-MA-ZING.  Obviously, upon returning home, my first mission was to find a recipe and re-create the dish.

Strangely, there were not too many recipes that even sounded like they would come close.  I finally stumbled upon a food blog by Emily called "A Year on the French Diet."  Thank you Emily.  With only two small modifications needed, you really nailed it.

It will come as no surprise when I say that Emily's version of the recipe was too watery.  In addition, the version I was aiming for was more of a puree so I had to try and get to that point.  I used a stick blender to puree the soup into a thicker version.  The only other modification needed is to add more sun dried tomatoes.  I think the lentil taste was stronger than the tomatoes, and I would prefer it the other way around.  If you don't like the taste of sun dried tomatoes as much, adjust to your tastes.

Needless to say, this recipe is going to be heavily inserted into the rotation for as long as I can bear to eat soup.

Lentils with Garlic & Rosemary

More lentils.  I wanted something that was less soupy and more stewy.  I also really like garlic.  I figured that this Lentils with Garlic and Rosemary recipe from Cooking Light was worth a shot.

The end result is almost exactly what I was looking for.  As it turns out, it was a whole lot of what I was looking for.  As much as I hated to do it, and as much as I heard my mother's voice chiding me about starving kids in Africa, I actually had so much of this dish leftover that I had to throw it away before I was able to eat it all.  For a family of 4 this recipe would be good for two meals each.  For a single person, even cutting this recipe in half would be a lot of food.

Another very strange thing about this recipe is the amount of onions it calls for.  When I was throwing all the ingredients into the crock pot, I had to go back and check to see that it wasn't called "Lentils with Onions and Onions." Don't worry, though, this actually turns out fine and doesn't have an overbearing onion flavor.

Beef Daube Provençal

As I mentioned in the post about the slow cooker curry, my childhood memories of a crock pot are not necessarily the fondest.  In fact, when I mentioned to my mom that I was making beef stew, her response was "I thought you didn't like beef stew?"  Clearly I was not so great at hiding my feelings about that red "gravy."

I made this stew the day of the nasty blizzard that shut down the mid-atlantic region.  This was the perfect day for a hearty meal that involved minimal effort.  I threw everything into the crock pot and hoped for the best.  I learned a very important lesson about crock pots that day.  Part of the beauty of a crock pot is being smacked in the face with the rich aroma of dinner when you first open the door.  Being forced to sit one room away and smell the succulent dinner slow-cooking its way to deliciousness - that's just torture.

This recipe exceeded all of my expectations.  It's rich and hearty.  It was warming and filling as well.  You can see in the picture above that I substituted orzo for the egg noodles.  I didn't think that pasta justified a trip in the severe weather.  Orzo was fine, but the egg noodles would have been better - more like a french version of beef stroganoff.

My one alteration to this recipe might be to try a cheaper cut of beef.  While there is always the risk of ending up with dried out beef chunks, I don't know that the boneless chuck was necessary.  Since the meat is cut into small pieces and it cooks for so long, I wouldn't think that a lesser quality cut would have too much of a negative impact.  Regardless of which cut of meat you use, this recipe is a must try.

Butternut Squash and Bean Curry

Crock pots make me think of pot roast that may have been a little overdone, despite the red "gravy" it was swimming in.  Crock pots remind me of my childhood, as it was sometimes the only way that my mom could work two jobs, go to class, and feed the family.  Despite this mental association with questionable cuts of beef, I decided to go out and buy my own crock pot.  The allure of having dinner waiting for me at the end of a long day was far greater than any childhood memories.

It's been especially cold this winter, and the crock pot seemed like just the remedy for a brisk day.  I scoured the internet for some recipes that didn't have "gravy" and I came across this curry recipe courtesy of Men's Health.  I've never made a curry before, so this was sure to be an adventure.


The results of this recipe are pretty darn good.  I was really pleased with the flavor and the way it fills and comforts.  If you have a small place, think twice about making this.  The smell in my apartment was, well, overwhelming.  Curry simmering for 8 hours really gets into every fiber and every nook and cranny.  I wouldn't discourage anyone from making this recipe just because of the lingering scent, but you have been warned.

The second warning about this recipe is that it just makes way too much food.  If you are making this recipe for one or two people, definitely cut it in half.  Short of eating this for every meal, it was impossible for me to finish all of the leftovers before they had to be thrown away.  I will certainly be making this again, just half the amount and in a well-ventilated area.

Greek Lentils

I don't have too much experience with lentils.  From what I have read, they are supposed to be filling and nutritious.  Those seem like two admirable qualities, so I figured I would give it a shot.  I found this recipe for Greek Lentils on MensHealth.com.  Based on the ingredient list it sounds like it would be packed with flavor.  The extra helpings of vegetables can't hurt either, right?

For starters, I was assuming that this would have a thicker consistency.  The recipe doesn't call this a soup, btu I am pretty sure that is how it should be labeled.  There is definitely broth.  If you are looking for a thicker consistency, there are two options.  You can either reduce the amount of liquid used or you can blend some of the lentils and veggies.

If you prefer removing liquid, my recommendation would be to use less of the stock.  The liquid with the tomatoes adds more flavor, so this should be kept.  If you choose to blend some of the solids, either remove them and blend in a small food processor, or give the whole mixture a few quick pulses with an immersion blender.

Cooking the recipe as listed also cooks the lentils to what I would consider al-dente.  There is definitely a little snap to them when you bite down.  If this is to your liking, follow the recipe as-is.  If your preference is to have less bite, cook for another 10-15 minutes.

While this dish was not my favorite as printed, I think I will try it again with a few modifications.  I also think this was a great introduction to lentils, and I already have some more recipes lined up.  If you love lentils, definitely stay tuned!

Creamy Spinach Parmesan Orzo

I like orzo.  It's a fun little pasta.  It looks like rice, but it's not.  There are lots of ways to prepare it, from a cool summer salad to hearty winter dishes.  See? Fun!

This dish sounded like a hearty and filling dish for a cold winter day.  It's loaded with spinach and peppers, and has just enough parmesan to have some bite to it.  This meal has a lot more flavor than its fat and calorie count suggest.  I don't have too many recommendations for modifying this dish, it really is that good.

As you can see from the picture, I made this with shells instead of orzo.  As it turns out, they don't make orzo in a whole wheat variety, so I chose whole wheat shells.  If you do opt for a pasta other than orzo, i would recommend increasing the recipe by 50%.  With the shells there was not enough of the sauce to really coat the shells, and they ended up being a little dry.

If you triple the recipe for the sauce and place this in a baking dish, it could make a nice alternative to macaroni and cheese.  I would also recommend adding some milk until the sauce thins out a little - maybe 1/2 cup.  Bake on 325 for 25-35 minutes or until browned on the top.

Egg Breakfast Sandwiches

Generally speaking, anything that comes out of a fast food restaurant is not going to be good for you.  While I certainly don’t advocate making a habit of it, eating an egg McMuffin is not all that bad for you.  With only 300 calories and an astounding 18 grams of protein, the 12 grams of fat doesn’t seem as bad.

I decided to whip up some breakfast sandwiches of my own.  I used whole wheat English muffins instead of regular.  I was also going to use turkey sausage until I found out that Canadian bacon is actually better.  Turkey sausage is all sodium and calories.  Canadian Bacon is relatively lean and lower in sodium.

I used some fancy egg ring molds to get my eggs this shape, but you don’t really need to do that.  It was probably more trouble than it was worth.  If you do use them, be sure to oil them up well, so the egg doesn’t stick.

If you have a smaller bowl or a ramekin, you can cook the egg in a microwave.  Scramble up an egg and pour it in your bowl.  Microwave on high for 30 seconds.  Stir up the egg to loosen the cooked part on the bottom and then microwave for another 30 seconds.  You may need to try this a few times to get it right, depending on your microwave.

For the Canadian bacon, I just let this sit on the griddle for a few minutes on each side.  I did the same with the English muffins, but you can use a toaster if that’s easier.  Finally, the cheese is very optional.  This was my cheat meal for the week, so I added low-sodium American cheese.

Cedar Salmon with Leeks

Remember how much I like leeks?  They’re back!  This time paired with lemons and salmon.  This dish is a great summer treat on the grill, or as you will see from the pictures below, can also be replicated indoors when it’s not grilling weather.

To make the dish you need one leek cut into thin rounds (about ¼”).  You also need a lemon sliced the same way.  Finally, you need salmon filets and either cedar planks or cedar paper.  Really important tip – whether you use planks or paper, grill or grill pan – you HAVE to soak the cedar for about 20-30 minutes before using.  This is not optional and should not be skipped or shortened.

Lay the plank or paper down and add a layer of leeks, lemons, salmon, then leeks and lemon.  If you are using cedar paper you will need 2 sheets per filet.  Place the sheets width-wise with one overlapping the other by about an inch.  The salmon should go on this seam.  Fold one side over the top and then fold the other side over, trying to keep the whole thing tight.  When you flip this in the pan you want the top seam to stay closed if possible.  For best results, use a grill pan.  And turn the exhaust fan on.

The end product is a moist and flavorful fish.  Salmon is especially great because it doesn’t have too much of a fishy flavor and it readily absorbs other flavors.  This goes great with steamed vegetables for a healthy and nutritious meal.  Also shown here is the couscous side from the tagine recipe.

Oatmeal

Growing up, oatmeal was a breakfast staple in my house.  Granted, it was the instant stuff in the brown envelopes, but there was still some oatmeal in there somewhere.  I think that this habit stuck with me, as I find myself craving oatmeal during the cold winter months.

It’s mostly common knowledge that those envelopes are not the most nutritious.  Oatmeal is a great way to help lower cholesterol, however, so we should all really be eating it.  I choose quick instant oats, which can be found in any supermarket.  They take 2 minutes to cook up.  The best part is that you can flavor them however you like and with whatever you have lying around.

I generally like to add fresh fruit and a splash of milk to my finished oatmeal.  Use whatever is in season – especially berries.  You can also add a teaspoon of honey and stir it in.  Brown sugar would be a great alternative as well.  The choice is yours, really, and you can mix it up as often as you like.

How do you like your oatmeal?

Savory Moroccan Stew

I have to admit up-front that I took some creative liberties with this recipe before trying it as printed.  I made the (incorrect) assumption that the recipe had chicken in it, when in fact it calls for artichokes.  Those two are close, right?

The recipe that I made was good.  Not great.  Not awful.  Just good.  I don’t know if it would be better or worse with artichokes, to be honest.  I will have to give it a go and report back, or someone out there can try it and let us all know.

 

I had two major problems with this recipe.  I generally don’t like soupy dishes, so when I saw how much liquid was in the pan as I added the couscous, I knew it was not going to be to my liking.  I upped the couscous from ½ cup to a whole box.  As you can see in the picture it ended up being more like a stew than a soup.  If you don’t mind brothy dishes, stick with the ½ cup of couscous.

I also found that this dish was like wine – it got better with age.  When I opened this up at work two days later, it was delicious.  The flavors had mixed and sharpened.  It was almost a different dish entirely.  This might be a good one to throw together on Sunday evening and have Tuesday night for dinner.

Turkey Burgers

For the record, I don't like calling things "burger" unless it's made from beef.  I like hamburgers too much to commit this kind of sacrilege.  That being said, I don't think there is any problem with making a delicious hamburger-shaped-patty-made-of-turkey.  I found a recipe for Chipotle Turkey Burgers and wanted to give it a try.

Turkey is a great meat to make burger-shaped-patties.  Ground turkey is a blank canvas when it comes to flavor.  You can add most any seasoning or spice to the meat and have a great tasting burger-shaped-patty. This recipe goes the spicy route, and I approve.

To be fair, the recipe calls for the chipotle flavoring of the salsa to be placed on as a garnish.  I do not like runny garnishes like salsa, so I omitted this.  The taste was just fine with only cumin, salt, and pepper.  I made about a pound's worth and pre-shaped the patties.  This made for a quicker dinner or lunch over the next few days.  Also, the flavor of the cumin was stronger and more uniform in the last patty cooked.  It may help to mix the seasonings and the meat the night before you plan to cook the patties.

Another topping that works really well is the black bean mix from the Huevos Enfrijoladas.   Warm it up and spread a little on each half of the bun.  The spicy flavor works really well, and the added protein from the beans makes this a great post-workout meal.

Gingered Sweet Potato and Carrot Soup

I don’t make enough soup.  It’s so easy to make and can be a meal in itself.  Obviously chicken soup and vegetable soup are the old standbys – but why not try something a little more exotic?  I came across this recipe for a Sweet Potato and Carrot soup with hints of ginger.  Aside from being VERY orange, this soup is spicy and warming – perfect for those cold winter days.

Below are some tips and suggestions to make the soup a little more appetizing and easy to prepare.

Warning: If you have any aversion to a vegetable peeler, this recipe is not for you.  I had a small mountain of carrot, sweet potato, and ginger peels in my sink by the time I was finished.

If you use fresh ginger, use a little less than 1T.  Freshly grated ginger is much more pungent and spicy, and almost overwhelms the soup if you use the full tablespoon.  This soup could also benefit from some salt and pepper added to the cooking onions.

I’ve found that immersion (stick) blenders work best for this type of soup.  No need to strain and move hot items to the blender.  Even using all of the liquid that is in the pot, this soup still ends up pretty thick.

Finally, the yogurt did not help or hurt this dish.  It just was.  You can skip if you want to.

Chicken Parmesan with Spinach

Chicken parm makes me think of this - fried, breaded, and covered in greasy cheese.  While the fried goodness tastes really good, it's clearly not the way to treat something healthy like chicken.  This recipe, from Men's Health, provides a healthier alternative to the oily mess found in chain restaurants.

Instead of deep frying the chicken, how about a quick sauté in olive oil.  The breading is light and has the cheese mixed in so you still have that great flavor.  The wilted spinach not only adds flavor, but it certainly adds lots of nutrients as well.  This recipe is a definite keeper for any night of the week.

When you pound the chicken, be sure to do so evenly.  This works best if you place the chicken on a piece of plastic wrap.  You should use a piece about 24 inches long.  Sprinkle some water on the plastic wrap (about 6 inches from the edge), place the chicken on the water, and fold the wrap in half over the chicken.  The water helps keep the chicken from sticking and lets it move freely.

Because of the amount of time it might take to cook the chicken, I don't recommend leaving the garlic in the oil.  Put the oil in a cold pan and add in two smashed (but intact) cloves of garlic.  Heat the pan until you can smell the garlic - but before it browns.  Then cook as directed.

The directions say to then add the sauce and spinach.  This is just going to be a mess.  Take the chicken out and set it on a paper towel.  Using the same oil that cooked the chicken, drop in the spinach.  Turn frequently until it's completely wilted.  Move the chicken to plates and top with sauce and then spinach.  This is much less messy and achieves the same tasty result.

Huevos Enfrijoladas

As I mentioned earlier, I much prefer savory breakfasts to sweet.  I particularly enjoy those breakfasts that have a Mexican or southwest flavor to them.  You can imagine how excited I got when I saw this recipe for Huevos Enfrijoladas.  Could there be a more perfect breakfast?

As with last week’s breakfast tacos, this recipe is easily expandable to feed a large group.  The amount of bean mixture made is more than enough for 3-4 servings, so keep that in mind if you do multiply the number of eggs used.

Speaking of the bean mixture, we need to chat about the pepper.  The recipe calls for ½ can of beans and one Serrano.  I used a full can of beans and one Serrano.  This was plenty spicy for those who enjoy spice.  Using two full peppers would have been way too much.  You may have better luck cutting the pepper into a few pieces and adding them one at a time until the heat is to your liking.  Also, the mixture tastes a lot better if you throw it in the microwave for 2 minutes before putting on the egg.

I passed on the queso fresco but think it would have been a great addition.  Even some low fat taco blend cheese would have tasted great with this dish.  Experiment with different toppings, the sky is really the limit here.

Finally, you may want to use an avocado that is overly ripe – almost mushy.  All of the textures in this dish are very soft, so having an avocado that is too firm will really lend to a strange mouth-feel.

Stuffed Peppers

Oh mom, how I miss your cooking.  I remember how much of a treat it was to see that you had made stuffed peppers for dinner.  It was healthy food in disguise – serving it in a vegetable is clever indeed.  Of course, like everything else mom made in the 80s and 90s, this dish could use a healthy re-make.  Thanks to Jay for modifying his mom’s recipe to be more health conscious. Recipe follows.

The sauce tastes a little like the spaghetti-o sauce.  If you like that flavor, you will love this.  If that doesn’t sit well with you, don’t be afraid to use sauce from a jar or your own homemade sauce.  When picking sauce from a jar, be sure to pick one that is lower in sugar (Contadina is the lowest I’ve heard).

Try experimenting with the seasoning of the meat as well.  Since it’s turkey it will take to whatever you throw in there.  Maybe try chili powder and brown sugar, and then topping with salsa.  Or you could add in some curry and then top with some form of yogurt sauce after it’s baked.  Play around with it, it’s pretty flexible.

When you cook the peppers, you MUST cover them.  It can be with tin foil or a lid that came with the dish, but they have to be covered.  If you don’t cover the dish your meat will be cooked but the pepper will still be crunchy.  It’s not a pleasant texture, and the flavor of the raw pepper overwhelms.

Recipe (thanks Jay and Jay's mom)

4-6 medium peppers

1 lb very lean ground beef

1 tbsp dried minced onion

1 tsp salt

1 tsp pepper

1 cup cooked rice (cooled)

1 can Tomato Soup

8 oz Tomato sauce

Slice top ¼” off of peppers, clean out inside and sit aside.  Mix beef, onion, salt, pepper, rice together and fill in pepper, being sure not to overfill.  Line deep casserole dish with tomato sauce / soup mix.  Add peppers.  Add remaining sauce, adding some to pepper tops.  Cover.  Bake at 350 for 1 hour.  Remove cover and bake another 10 minutes.

Asparagus Frittata

I'm not too big on pastry breakfasts; I enjoy a more savory meal in the morning if I am taking my time with it.  I also really like asparagus, so this recipe sounded pretty appetizing.  Unfortunately, I didn't have asparagus on hand.  If you refer back to a previous post, I do always have leeks on hand.  So I decided to sub in the leeks for the asparagus.  I think you could sub in just about any green vegetable here and it would still taste fantastic.

Just a note about the cooking procedure.  You really do need to make sure your pan is oven-safe.   This means no plastic handles or grips, no flimsy construction, and the ability to withstand oven temperatures.  Cast iron would probably work best for this, and if you are feeding a larger group, double the recipe to make a deep-dish version.

The recipe calls for only cooking the onion and asparagus (or whatever you are using) for two minutes.  I think the onions should be caramelized for a better taste and color.  This would probably double the cooking time to 4-5 minutes.

The recipe also states to sprinkle with pepper after the eggs are in the pan.  While this works for a wide pan (that yields a thin frittata), it might not evenly spread the pepper around if you are making a thicker version.  I would suggest to whisk the pepper in with the zest and salt.

The frittata is pictured here with simple hash browns.  A potato was peeled and cubed, then tossed in a pan with some olive oil.  Sprinkle with salt, pepper, and rosemary.  Let the potatoes brown on one side then flip over.  Keep repeating this process until they are golden and fork tender.

Leftovers

The sad reality of making all these tasty meals is that I also have a lot of leftovers.  I don't like wasting money, so I'm going to dig into some previously-enjoyed meals.  I'll be back on Thursday with another new dish for you all to check out.

Chicken with Leeks and Mushroom Sauce

I really like leeks.  I almost always have some in the fridge.  I think they add a really nice texture and flavor to fish and chicken dishes especially.  When I came across this recipe for chicken with leeks and mushrooms I got really excited.  I had actually concocted something similar to this about a year ago, although my version was more like an au poivre.  In any case, I was eagerly anticipating the combo of leeks, mushrooms, and brandy.

Unfortunately, I think the recipe as listed falls a little flat in the flavor department.  It's kind of hard to imagine that this would be flavorless, especially when so many tasty things go into it.  Admittedly, I used cognac instead of brandy, but I don't think a splash of cognac would sap the flavor from everything else.  If it does, I think we found a new way to get kids to eat their vegetables.
The one tip I have to try and bring some flavor back is to season at every step.  If you put something in the pan, toss in a few grinds of the pepper mill.  A dash of salt may help as well.
It may also be helpful to reduce the amount of chicken broth.  Try using 3/4 of a cup so there isn't as much liquid to diffuse the flavor.
Finally, and I know this goes against the healthy eating concept, try tossing in a small pat of butter.  This is generally how to finish a pan sauce anyway, so maybe that's what it was missing.  I hope you can take some of these tips and really make this dish work for you - it's got the right ingredients, it just needs some direction.

Black Pepper and Molasses BBQ Chicken Sandwiches

I am a pretty big BBQ fan.  There are two very delicious places within a few miles of my house, and they are certainly places I visit on “cheat” days.  In the meantime, however, it has to be possible to have BBQ that is a little on the healthy side.  Obviously eliminating the butter-soaked mac & cheese is a good place to start.  Using skinless chicken thighs instead of pork also helps.  Cooking Light has done a remarkable job with this recipe, and it turned out pretty damn good.

When you add the sauce ingredients into the pan, it definitely doesn’t look like it’s going to be enough.  Don’t worry, it really is.  It thins out while it cooks.  Two-inch pieces may be a little small for shredding – strips might work ok.

I think that the sauce could use a little less mustard, or maybe some honey.  It was pretty tangy – not my favorite kind of BBQ sauce.  The addition of brown sugar or honey would help a bit.  If you like tangy or vinegar flavored BBQ sauce, don’t change a thing.  If you like yours a little smoky, add some more cumin (be careful!) or even a dash of chipotle Tabasco.

If you have never pulled pork or chicken before, it couldn’t be easier.  Hold the piece of meat with one fork.  Taking the other fork, insert the tines in between the tines of the stationary fork.  Grab some of the meat with the moving fork and pull it through.  This basically shreds the meat in a very efficient manner.

Sandwich pictured with some homemade potato chips - fairly easy to make if you have a mandoline and a few bottles of oil you don't know what to do with

Chicken-Butternut Tagine

Dried plums.  That is so much classier than prunes, don’t you think?  I personally have nothing against prunes, but for some reason they have a stigma associated with them.  They really give this Chicken Tagine a sweet flavor among the heavy spices.  They also add some nice texture.  I think that Craisins would work well in place of the prunes – if you’re one of those folks who don’t like dried plums.

When you make this dish, be careful with the paprika.  A little goes a long way, and there is some definite kick.  I actually used cayenne instead, and it was a little over the top.  Regardless of which you choose, if you use too much, or if the spice is more than you prefer, a little brown sugar can help balance things out.

Word of caution – when you add the spices to the hot pan, make sure the exhaust fan is on.  Keep your face away from the pan.  The spices definitely smoke a little and can irritate the eyes.  The smoking is fine, and so is a little bit of the spice sticking to the pot.  Just scrape the bottom of the pan with a wooden spoon when you add the broth.

While the tagine can stand on its own, I wanted to keep things authentic.  I prepared a couscous dish to go with the tagine.  Prepare a box of couscous according to the directions.  While it’s simmering, sautee a medium zucchini that you have cut into bite sized pieces.  When they just start to brown, toss in a half can of chick peas.  After a few minutes in the pan, add all of this to the couscous with a handful of golden raisins.  Stir and serve under the tagine to soak up the delicious sauce.  Thanks to Cooking Light for the tagine recipe.

One last note.  I cooked the chicken longer than the 10-minutes called for by the recipe.  I think the breast meat dried out a little by doing so.  The sauce doesn’t thicken, so no need to cook longer.  Dark meat may solve this problem as well.

Breakfast Tacos

They say that breakfast is the most important meal of the day.  I tend to agree, and I really like to eat something filling and tasty to get my day going.  I have always been a fan of breakfast burritos, due to their portability.  When I came across this recipe for Breakfast Tacos, I immediately wanted to try it out (thank you Men's Health for the recipe).

I think this recipe would work well for tacos or burritos.  I think this would also work well for a brunch – lay out all the components and let your guests put together their own masterpiece.  Add in some fresh fruit and maybe some fresh-squeezed OJ, and you have a great meal that will keep you full for the better part of the day.

In the recipe only egg whites were used.  I like a little color and flavor with my eggs, so I used one whole egg.  The tacos turned out great, and I will definitely make them again.  Here are some suggestions to make these taste better and easier to eat.

1 – Using jar salsa may not the best way to go.  There is a lot of liquid that ultimately leaks out and makes the tortilla soggy.  Dice some tomatoes and onions instead.  Or better yet, mash the avocados and add the tomatoes and onions to that for a quick guacamole

2 – While the 6” tortillas are technically taco-sized, a larger tortilla might make these less messy to eat

3 – A little low-fat cheddar never hurt anyone

Spicy Turkey Cassoulet

I'm a sucker for cassoulet. I first had it at a bistro in Paris, and I am hooked. When I saw this recipe on Men's Health I got very excited. Could I make a delicious cassoulet at home that was quick AND healthy? Was it possible?

The short answer is yes. The recipe makes a large amount of cassoulet that is quick, tasty, filling, and healthy. There are a few modifications to make to the recipe, however, to really make it shine.

1 - The dish is great on its own, but the title calls it spicy. You really do need to use spicy sausage to actually make it spicy

2 - Remove the sausage before adding the orzo and garlic. Add the sausage back at the next step

3 - If you prefer a thicker-style cassoulet, use 1 cup of water instead of 1.5

4 - Crushed tomatoes would work better. If you do use stewed, break them up before adding

Following these substitutions, I think this dish will be fantastic. Enjoy!