tag:blogger.com,1999:blog-58257211738744312042024-03-07T17:57:47.602-05:00Life's Too Short to Eat Fat Free CheeseUnknownnoreply@blogger.comBlogger508125tag:blogger.com,1999:blog-5825721173874431204.post-73492209353835706752011-02-02T20:48:00.002-05:002011-02-02T21:30:52.034-05:00Parmesan-Crusted Pork Chops and Alexia Potato Sides<a title="Parmesan-Crusted Baked Pork Chops by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5412247702/"><img border="0" alt="Parmesan-Crusted Baked Pork Chops" src="http://farm6.static.flickr.com/5015/5412247702_f677b23fa0.jpg" width="500" height="333" /></a><br /><br />I was such a crab apple today. Seriously. It was one of those days I'm sure those around me wish I had stayed in bed. Or at least worked from home so I didn't have to spread my grump.<br /><br />My routine has been thrown off by the weather and other annoyances. It never fails to put me in a sour mood.<br /><br />Tomorrow will be better. I'm already planning a workout. Plus, I'm seeing a movie with a friend after work. It's hard to be a grump when you have a workout plus time with friends to look forward to. Hopefully <em>No Strings Attached</em> is as good as I have heard it is. I just want it to be mindless and entertaining.<br /><br />My day actually turned around for the better once I walked through the door this evening and remembered I put pork chops out for dinner.<br /><br />I am shocked that I've never shared these pork chops. Could that really be? I guess I did link to them, but I didn't dedicate a post to them.<br /><br />I've been making these forever and I love them. They're kind of like a dressed up shake and bake. But better. My favorite baked pork chops.<br /><br />On the side was a new-to-me side: <strong><a href="http://alexiafoods.com/products/potato-vegetable-sides/roasted-red-potatoes-harvest-veg" target="_blank">Alexia Roasted Red Potatoes & Harvest Vegetables</a></strong>. I received it for free from the <a href="http://www.foodbuzz.com/" target="_blank">Foodbuzz</a> Tastemaker program.<br /><br /><a title="Alexia bag by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5412246626/"><img border="0" alt="Alexia bag" src="http://farm5.static.flickr.com/4074/5412246626_d6ccce66fc.jpg" width="500" height="333" /></a><br /><br />I don't often opt in for these kinds of things, but I am already a big fan of Alexia products and couldn't wait to try some of their newer stuff.<br /><br />I've previously tried their <a href="http://nofatfreecheese.blogspot.com/2008/12/crispy-chicken-fingers-with-sweet.html">sweet potato fries</a> and I've mentioned how much I like their <a href="http://nofatfreecheese.blogspot.com/2008/09/broccoli-chowder.html">rolls</a>. They make <a href="http://nofatfreecheese.blogspot.com/2009/07/quick-chicken-and-noodle-soup.html">frequent appearances with soup</a>.<br /><br />This side tasted very similar to <a href="http://www.bettycrocker.com/products/green-giant/products.aspx">Green Giant's Steamers</a> with potatoes and peas. It takes a bit more time, but the vegetables aren't as mushy and the sauce isn't as runny. Plus, it has a better ingredients list.<br /><br />The package says it's two one-cup servings and I got just less than that, which brings me to what I didn't like so much.<br /><br />It's not a exactly vegetable side dish for the whole family. At $2.89 (on sale), it's not something I would want to buy two bags of to feed a family of four. I could make my own, similar tasting dish for MUCH less.<br /><br />What it has going for it — besides being delicious, of course — is the ease of it. Perfect for a single person or a couple looking for a fuss-free side dish that tastes better than your typical bag of frozen vegetables.<br /><br />Let's take a closer look:<br /><a title="Alexia Roasted Red Potatoes & Harvest Vegetables by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5411636435/"><img border="0" alt="Alexia Roasted Red Potatoes & Harvest Vegetables" src="http://farm5.static.flickr.com/4077/5411636435_7e0e22f9e4.jpg" width="500" height="333" /></a><br /><br />Overall, something I'd buy again if it it's on sale and I have a coupon.<br /><br /><span style="font-size:130%;"><strong>Parmesan-Crusted Baked Pork Chops</strong><br /></span><span style="font-size:85%;"><em>Serves 4. Adapted from</em> </span><a href="http://www.epicurious.com/recipes/food/views/Baked-Pork-Chops-with-Parmesan-Sage-Crust-104711" target="_blank"><span style="font-size:85%;">Bon Appetit</span></a><span style="font-size:85%;">.<br /></span><br />1 1/2 cups fresh breadcrumbs (I made mine from stale hotdog buns. HA!)<br />1 cup grated Parmesan cheese<br />1 tablespoon dried Italian seasoning (or any herb, really. The recipe actually calls for sage)<br />1 teaspoon grated lemon peel<br />2 large eggs<br />1/4 cup all purpose flour<br />4 boneless center-cut pork loin chops (each about 1 inch thick)<br />2 tbsp butter<br /><br />Preheat oven to 425°.<br /><br />Combine breadcrumbs, cheese, herbs and lemon peel in pie plate. Whisk eggs in medium bowl. Place flour on plate; season generously with salt and pepper.<br /><br />Coat pork chops with with flour, shaking off any excess. Then, dip them into eggs. Finally, coat them with the breadcrumbs.<br /><br />Melt butter with oil in heavy large cast-iron skillet over medium-high heat. Add pork chops to skillet about 2 minutes per side or until browned.<br /><br />Transfer skillet with pork to the oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°. Mine took a little less than 10 minutes. I would start checking them after 5 minutes, but they might go as long as 20 depending on the thickness of your chops.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-2960582641638280662011-01-29T18:20:00.002-05:002011-01-29T18:42:18.334-05:00The cat in the box<a title="DPP_0024 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5399528150/"><img border="0" alt="DPP_0024" src="http://farm6.static.flickr.com/5017/5399528150_5c1f4b59c5.jpg" width="500" height="333" /></a><br /><br />I couldn't resist a non-food post today. Last weekend I forgot to bring bags with me to Aldi, and I didn't want to buy bags at the checkout. I saw this box that once had tortilla chips in it and used it to haul home the groceries.<br /><br />My cat loves when I bring home boxes. She flips out — in the best, funniest way possible. And for some reason, last week was one of the very rare times where she tolerates her photo being taken.<br /><br />So, I bring you: <strong>Bella's Guide to Exploring a New Box</strong>.<br /><br />Give it a good sniff because, you know, it smells different than anything already in the house.<br /><a title="DPP_0020 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5399523486/"><img border="0" alt="DPP_0020" src="http://farm6.static.flickr.com/5293/5399523486_bc943bae4e.jpg" width="500" height="333" /></a><br /><br />Rub your face all over it so you can make it smell like everything else in the house.<br /><a title="DPP_0021 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5398923133/"><img border="0" alt="DPP_0021" src="http://farm6.static.flickr.com/5140/5398923133_9bac179242.jpg" width="500" height="333" /></a><br /><br />Roll around in it to test out its size.<a title="DPP_0023 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5398925331/"><img border="0" alt="DPP_0023" src="http://farm6.static.flickr.com/5059/5398925331_9b0e6fcb18.jpg" width="500" height="333" /></a><br /><br />Examine all potential exits.<br /><a title="DPP_0022 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5399525878/"><img border="0" alt="DPP_0022" src="http://farm6.static.flickr.com/5217/5399525878_0230120962.jpg" width="500" height="333" /></a><br /><br />Enjoy the box.<br /><a title="IMG_5118a by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5399522262/"><img border="0" alt="IMG_5118a" src="http://farm6.static.flickr.com/5293/5399522262_c8a5affcbc.jpg" width="500" height="333" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5825721173874431204.post-74965040484671281072011-01-19T07:00:00.000-05:002011-01-19T07:00:00.634-05:00Hot Dogs with Poblanos, Pepper Jack and Tomatillo Salsa<a title="DPP_0014 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5347447633/"><img border="0" alt="DPP_0014" src="http://farm6.static.flickr.com/5083/5347447633_7ce128c55e.jpg" width="500" height="333" /></a><br /><br />At 441 calories and 28 grams of fat, this is not the leanest meal in the world. Especially considering that doesn't even include the fries.<br /><br />But I couldn't help myself. In fact, I made this a week ago and I'm still thinking about it.<br /><br />It was just that good.<br /><br />I even sprung for the fancier hot dogs. Honestly, though, the hot dog didn't matter much buried under all of that peppery, cheesy goodness. The tomatillo salsa, which is my favorite salsa, was just the icing on the cake.<br /><br />If you want it a little leaner, <a href="http://www.applegatefarms.com/" target="0">Applegate Farms</a> has a uncured all-natural organic beef hotdog that I've bought and liked before. Haven't tried them since they changed their formula and packaging though. I can find them at my local health food store.<br /><br />I did leave off the cojita cheese, but I don't think it would have added a whole lot. Since I stuck very closely to the recipe, check it out at <a href="http://www.bonappetit.com/recipes/quick-recipes/2011/01/hot_dogs_with_poblanos_pepper_jack_and_tomatillo" target="0">bonappetit.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-10090542463113702312011-01-17T07:00:00.000-05:002011-01-17T07:00:08.881-05:00Pasta with Tomato, Sausage and Spinach<a title="DPP_0011 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5348055010/"><img border="0" alt="DPP_0011" src="http://farm6.static.flickr.com/5287/5348055010_1dc9431c39.jpg" width="500" height="333" /></a><br /><br />I almost thought this one was destined for the trash can.<br /><br />When I pulled the spinach out of the refridgerator and realized most of it was a wilted mess, I was pretty sure I would be eating a peanut butter and jelly sandwich for dinner. Lucky for me, I managed to salvage just enough of the good leaves.<br /><br />Then, because I used a regular stainless steel pan, the lean turkey sausage stuck to the bottom of the pan like glue and started to burn. I added a little extra oil and tried to turn down the heat a notch to keep it from burning, but it wasn't helping.<br /><br />The browned bits were more like burnt bits. Things really weren't looking good.<br /><br />I added the tomatoes — which helped — but the possibility of an edible meal still looked a little bleak. I'm not going to lie.<br /><br />Then, came the pasta's cooking water. The browned.. er, burned bits came up with ease and the tomatoes helped create a decent-looking sauce. It was much darker than the photo accompanying the recipe, but then again when does it ever look exactly like the photo?<br /><br />I added the spinach and the cheese and took a bite, hoping for the best.<br /><br />And you know what? I wasn't bad. I almost would call it delicious. Maybe.<br /><br />It may have not been the most successful dish, and I probably wouldn't have served it to guests. But it certainly wasn't headed for the trash can.<br /><br />Next time, though, I think I'll go with fresh spinach and a nonstick pan.<br /><br /><a title="DPP_0012 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5347446621/"><img border="0" alt="DPP_0012" src="http://farm6.static.flickr.com/5129/5347446621_6c6f6f4894.jpg" width="500" height="333" /></a><br /><br /><strong><span style="font-size:130%;">Pasta with Tomato, Sausage and Spinach</span></strong><br /><em><span style="font-size:85%;">Adapted from </span></em><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108346"><em><span style="font-size:85%;">Cooking Light</span></em></a><br /><br />1/2 pound short-cut pasta (I used orecchiette)<br />1 tbsp olive oil<br />2 links lean hot Italian turkey sausage (about 6 ounces)<br />2 cloves garlic, minced<br />1 pint cherry tomatoes, halved if large<br />salt and pepper<br />3 cups fresh baby spinach<br />Parmesan, for spinkling at the end<br /><br />Cook the pasta according to package directions, reserving 2/3 cup of the cooking liquid at the end.<br /><br />Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Remove the casing from the sausage, then add the sausage to the pan, breaking it up as it cooks. Cook until browned — about 3 minutes. Add the garlic and cook until fragrant about 30 seconds.<br /><br />Add the tomatoes, salt and pepper; cover and cook 2 minutes. Mash the tomatoes with the back of a wooden spoon to break them up. Cover, reduce the heat to low and cook for 3 minutes.<br /><br />Then, add the reserved liquid and the spinach, scraping up any browned bits with the wooden spoon. Cook until the spinach just starts to wilt. Sprinkle with Parmesan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-80172483570172132982011-01-12T07:00:00.001-05:002011-01-12T12:30:46.746-05:00Coq au Vin with Mashed Potatoes<a title="Coq au vin by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5348053946/"><img alt="Coq au vin" src="http://farm6.static.flickr.com/5162/5348053946_e53239722d.jpg" border="0" height="333" width="500" /></a><br /><br />Oh, coq au vin — you are so ugly, but so tasty.<br /><br />You are especially welcome on snowy cold nights like tonight. You're comforting, and warm me right up.<br /><br />Seriously, though, coq au vin one of my favorite comfort dishes and <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001696611" target="_blank"><strong>this one</strong> </a>from <em>Cooking Light </em>is one of my favorite healthier versions. I'm sure it's not the most authentic, but it couldn't be easier.<br /><br />It requires a bit of planning — you have to marinate the chicken and vegetables in the wine first. But, it's worth it.<br /><br />It also takes time to cook, but it's mostly hands off. I love multi-tasking, so I do a load or two of laundry, unload the dishwasher and catch up on my e-mails while dinner simmers away.<br /><br />When it's almost done, cut up a few yukon golds (don't bother to skin them), cover them with cold water and bring them to a boil. Then turn back the heat and let them do their thing while the chicken finishes up.<br /><br />Once the potatoes are tender, drain them and roughly mash them with a bit of skim milk and smidge of butter. There's no need to add a lot to them — they're really just a method of sopping up all that delicious red wine gravy.<br /><br />After all, I may or may not have used twice the wine with the chicken to make sure I had plenty gravy to go around.<br /><br />Sometimes, you just have to love ugly food.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5825721173874431204.post-53158571478305720922011-01-09T20:22:00.004-05:002011-01-09T21:08:59.893-05:00Parmesan Chicken Tenders with Brussels Sprouts<a title="Parmesan Chicken Tenders by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5322410294/"><img border="0" alt="Parmesan Chicken Tenders" src="http://farm6.static.flickr.com/5282/5322410294_530857f881.jpg" width="500" height="333" /></a><br /><br />If you told me a few years ago that I would not only like brussels sprouts — but also crave them — I would have told you that you were nuts.<br /><br />When I was kid brussels sprouts were right up there with liver and onions. Both were competing for the title of "world's ickiest food" although I had never tried either of them (and I didn't want to!).<br /><br />In college a friend of mine would get brussels sprouts when they had them in the cafeteria. They honestly looked disgusting. Little slimy cabbages that smelled funny. No thanks.<br /><br />Then, I kept reading about how great they were roasted, so I decided to try them. After all, I don't care for broccoli, but I'll happily eat it roasted.<br /><br />The first time I had them, I didn't like them. I barely got through a few of them before they went into the trash.<br /><br />But, I've always believed you have try something several times before you can say you don't like them, so I kept trying. Then, one day I decided I liked them. Then, last week, I craved them.<br /><br />The chicken was pretty good, too. A slight twist on a baked chicken tender that would be excellent on a green salad the next day. Both came from the January/February issue of <em><a href="http://www.marthastewart.com/everyday-food">Everyday Food</a></em>.<br /><br /><span style="font-size:130%;"><strong>Parmesan Chicken Tenders with Brussels Sprouts</strong></span><br /><em><span style="font-size:85%;">Serves 4.</span></em><br /><br />1/2 cup panko bread crumbs<br />1/3 cup grated parmesan cheese<br />1 pound chicken tenders<br />2 tbsp olive oil<br />1 tsp dried thyme<br />salt and pepper<br />1 pound cremini mushrooms, quartered<br />1 pound brussels sprouts, halved<br /><br />Preheat the oven to 450° with racks in upper and lower thirds of the oven.<br /><br />Combine the bread crumbs and the cheese in a shallow dish. Toss the chicken with 1 tsp of oil, salt, pepper and the thyme. Dredge the chicken in the bread crumb mixture until coated then arrange in a single layer on a baking sheet covered in foil. Drizzle with 1 tbsp oil.<br /><br />Toss the mushrooms and brussels sprouts with 2 tsp of oil, salt and pepper. Put them in a single layer on another baking sheet covered with foil.<br /><br />Put the chicken on the top rack of the oven and the brussels on the lower rack. Bake until the chicken is cooked through, 15-20 minutes and the brussels are tender, about 20 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-8286958282586111552011-01-03T21:06:00.003-05:002011-01-03T21:39:01.311-05:00Whole Wheat Chicken Pot Pies<a title="Whole Wheat Chicken Pot Pies by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5321806301/"><img border="0" alt="Whole Wheat Chicken Pot Pies" src="http://farm6.static.flickr.com/5165/5321806301_46c1361f27.jpg" width="500" height="333" /></a><br /><br />When my sister and I were little my parents took a vacation and left us with relatives twice. The first time, they took a cruise with my grandparents and left us with our great aunt and uncle.<br /><br />The second time was a trip to San Francisco when they left us with our grandparents. I don't remember much about that week — except for the food.<br /><br />One of the meals my mom planned for the week was a pot pie casserole. She used to make it at least once a month and thought it would be simple enough for my grandma to assemble.<br /><br />The filling was pretty standard — chicken, carrots, onion, peas in a gravy — but instead of making a biscuit top she'd dollop the casserole with refrigerated biscuit dough. I was never a huge fan of it.<br /><br />To make matters worse, my grandma burned the biscuits. They were almost black. Of course, my Gram tried to convince us it was just a "just a little brown, but still edible" until my grandpa agreed with us — they were definitely burnt. Unfortunately, that didn't stop her from trying to force us to eat the burned biscuits.<br /><br />I've never really like pot pie since.<br /><br />Today, I was flipping through the <em>Clean Eating Magazine </em>cookbook when I found these <a href="http://www.cleaneatingmag.com/Recipes/Budget-Recipes.aspx">chicken pot pies </a>and decided to give pot pie a second chance.<br /><br />Like most <em>Clean Eating</em> recipes, this one needed a few tweaks. For one, the dough was way too sticky to form into biscuits. I even added more flour. Eventually, I gave up and just spread the dough over the ramekin.<br /><br />I also added to add dissolve corn starch in a little water at it to the chicken mixture. The flour added at the end did not thicken it up much. It was really soupy and I prefer my filling to be thicker like a gravy.<br /><br />Lastly, if I would make it again, I would use 1/2 all-purpose flour and 1/2 whole wheat pastry flour. The whole wheat flour is very nutty tasting, and I thought it was a bit too strong in this case. This change wouldn't make it "clean" exactly, but it would still be a healthier chicken pot pie.<br /><br />Overall, not a bad start to 2011.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-24652471195795859312010-12-21T07:00:00.000-05:002010-12-21T07:00:04.414-05:00Coffee-Rubbed Steak<a href="http://www.flickr.com/photos/10383105@N06/5269584269/" title="Coffee-Rubbed Steak by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5168/5269584269_6df3973419.jpg" alt="Coffee-Rubbed Steak" border="0" height="333" width="500" /></a><br /><br />Once a year - usually in December - I clear out my stack of food magazines.<br /><br />I typically keep the current year under the coffee table and the prior year stacked on the bookshelf. At the end of the year, I go through the issues on the bookshelf, tear out the recipes I want and recycle the rest. Then, I move the current year to the bookshelf to make room for the upcoming year's issues.<br /><br />While I'm going through the magazines from two years ago I often find recipes that I bookmarked to make back when the magazine was new, but for whatever the reason, never got around to making.<br /><br />This <a style="font-weight: bold;" href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Coffee-Rubbed-Steaks-with-Sweet-Potatoes-and-Succotash" target="_blank">coffee-rubbed steak</a> was one of them. Leaner cuts of beef were on sale last week, so put it on for last week.<br /><br />For the most part I really liked this. The potatoes were just OK, and I accidentally cooked my steak longer than I should have, but the rub was delicious.<br /><br />I love coffee, and mixed with the chili powder and the Mrs. Dash Spicy Blend that I used as a swap for the steak seasoning, it gave what would have been boring piece of steak a nice kick.<br /><br />I even made the parsley butter, but that didn't add anything to the final dish. I love butter, but with all the spice you couldn't even taste it. If I'm going to add a lot of extra fat/calories to a dish it has to be really worth it. And honestly, it wasn't in this case.<br /><br />Lastly, instead of the succotash that came with the recipe I did a bastard-ized version with black beans and jalapeno. I followed the same method, but used an entire jalapeno with some of the ribs left intact and left out the thyme. Worked well and was great on lettuce with the leftover steak the next day.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-51316877338912551792010-12-20T07:00:00.000-05:002010-12-20T07:00:12.487-05:00Thai-Style Chili<a title="Thai-Style Chili Take Two by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5265309678/"><img border="0" alt="Thai-Style Chili Take Two" src="http://farm6.static.flickr.com/5083/5265309678_37dd5e8dfb.jpg" width="500" height="333" /></a><br /><br />As much as I hate to say it, winter is definitely here. Ice-crusted cars, snow, wind and highs in the teens. Fun.<br /><br />Every year at this time I start swearing I'll do one of two things:<br /><ol><li>I'm moving closer to work.</li><li>I'm going to stop renting and buy a house with a garage.</li></ol><p>I do neither. Instead I hole up in my apartment as much as possible and eat soup. </p><p>The other night I tried this Thai Chili from <em>Clean Eating Magazine.</em> I liked that it was meatless and used some of the red curry paste I still have sitting in my fridge door. I also liked the addition of bulgur. </p><p>The recipe still needed a bit of work, in my opinion. I added a bit of salt, hot sauce and needed to thicken it up in the end. It came out WAY too soupy to be a decent chili. It's amazing how just three simple things turned a chili that was just so-so into something delicious and filling.</p><br /><br /><a title="Thai-Style Chili Take One by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5265310662/"><img border="0" alt="Thai-Style Chili Take One" src="http://farm6.static.flickr.com/5287/5265310662_6fe8c0986a.jpg" width="500" height="333" /></a><br /><br /><p><span style="font-size:130%;"><strong>Thai-Style Chili<br /></strong></span><span style="font-size:85%;"><em>Adapted from</em> Clean Eating Magazine<br /><em>Serves 4</em></span></p><p>1 1/2 teaspoons red curry paste<br />1 teaspoon cumin<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />4 cups low-sodium chicken broth or vegetable broth<br />1/2 cup uncooked bulgur<br />2 cups peeled, cubed sweet potato<br />2 cups chopped bell pepper (any color)<br />2 cans kidney beans, rinsed and drained<br />1/2 cup light coconut milk<br />2 cups canned crushed tomatoes<br />About 2 tablespoons cornstarch<br />Hot sauce (such as sriracha) to taste<br />Chopped scallions for garnish</p><p>In a large dutch oven, add curry paste, cumin, salt and pepper and dissolve in a bit of broth until it's no longer lumpy. Add the rest of the broth, bulgur, sweet potatoes and bell pepper. Bring to a boil.</p><p>Cover tightly and reduce heat to medium-low. Simmer for 10 minutes.</p><p>Add beans, coconut milk and crushed tomatoes; cook uncovered for 7 minutes or until the bulgur is tender. </p><p>If the chili isn't thick enough at this point (mine wasn't) dissolve the cornstarch in a couple tablespoons of water to created a slurry. Add the slurry to the chili and stir. Let simmer a few minutes or so until the chili thickens up. Add hot sauce to taste and garnish with chopped scallions.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-80196162339828869622010-12-16T12:00:00.001-05:002010-12-16T12:00:05.498-05:00I really don't like beets.<a href="http://www.flickr.com/photos/10383105@N06/5265312580/" title="Goat Cheese and Vegetable Sandwich by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5081/5265312580_85ff097a63.jpg" alt="Goat Cheese and Vegetable Sandwich" border="0" height="333" width="500" /></a><br /><br />I'm in a cooking slump.<br /><br />Each night, I pull out my cutting board and knife — promising myself tonight's dinner will turn it all around. But it doesn't.<br /><br />Instead, it becomes another in a list of meals that were either just so-so or destined for the trash can.<br /><br />As much as I hate turning out one disappoint meal after the next, I've learned a bit this past week:<br /><br /><span style="font-weight: bold;">1. I hate beets.</span> Really, I do. I've tried to like them. they're tolerable in <a href="http://nofatfreecheese.blogspot.com/2009/07/rerun-beet-risotto.html">risotto</a>, but that's about it. I've tried them in <a href="http://nofatfreecheese.blogspot.com/2009/07/roasted-beet-salad.html">salads</a> and even in this <a href="http://www.marthastewart.com/recipe/goat-cheese-and-vegetable-sandwich">Goat Cheese Vegetable Sandwich</a>. I just can't do it. I wanted to love the sandwich, but the beets ruined it for me.<br /><br /><a href="http://www.flickr.com/photos/10383105@N06/5264704581/" title="Brunswick Stew by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5208/5264704581_1e1189065c.jpg" alt="Brunswick Stew" border="0" height="333" width="500" /></a><br /><br /><span style="font-weight: bold;">2. Read the recipe carefully — even if you've made the dish before. </span>If I had taken them time to read the ingredients a little more closely, I would have realized when dividing a recipe in half you shouldn't use the full 3 cups of broth the recipe calls for. Otherwise your <a href="http://nofatfreecheese.blogspot.com/2007/02/i-must-be-psychic.html">Brunswick Stew</a> comes out like a watery, boring soup instead of the chunky, satisfying stew you remember it being.<br /><br />There were other undocumented failures, but trust me when I say I was ready for some redemption at the stove.<br /><br />So, last night I brought out the big guns. The no-fail dinner. The one meal I can always count on.<br /><br /><a href="http://www.flickr.com/photos/10383105@N06/5265308736/" title="Pepper Jack Risaotto with Corn and Red Peppers by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5246/5265308736_8206658613.jpg" alt="Pepper Jack Risotto with Corn and Red Peppers" border="0" height="333" width="500" /></a><br /><br />Risotto.<br /><br />Specifically, <a href="http://nofatfreecheese.blogspot.com/2007/08/blackened-shrimp-with-monterey-jack.html">Monterey Jack, Corn and Roasted Red Pepper Risotto</a>. I love this risotto. It's especially good with blackened shrimp or seared scallops.<br /><br />Hopefully, better meals are to come.<br /><br /><span style="font-style: italic; font-weight: bold;">How do you overcome a cooking slumps?</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-52984010545284953052010-12-07T07:00:00.000-05:002010-12-07T07:00:02.366-05:00Portuguese-Style Chicken<a title="DPP_0008 by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5240160616/"><img border="0" alt="DPP_0008" src="http://farm6.static.flickr.com/5201/5240160616_4bacbb75df.jpg" width="500" height="333" /></a><br /><br />So, this looks a little messy. Truthfully, it was pretty messy to eat, too.<br /><br />But, oh, was this good.<br /><br />It's been so cold the past few days and this really warmed me right up. I really like the vegetable and chorizo stew that went along with the chicken. Mushrooms, kale, potatoes, chorizo, roasted red peppers and crusty whole grain to mop up the sauce.. YUM.<br /><br />I stuck to the recipe, but kept it a bit leaner with a lean chorizo and less oil. You could also remove the skin from the chicken.<br /><br />The recipe also calls for you roast your own peppers. If you don't want to fuss, jarred will work, too.<br /><br />Get the orginial recipe at <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Portuguese-Style-Chicken-One-Pot" target="_blank">Everyday with Rachael Ray</a>.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5825721173874431204.post-29294939836945838502010-12-06T07:00:00.000-05:002010-12-06T07:00:02.101-05:00Macaroni and Cheese with Bacon and Sage Breadcrumbs<a href="http://www.flickr.com/photos/10383105@N06/5227308913/" title="DPP_159 by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4132/5227308913_140b5e14f7.jpg" alt="Macaroni and Cheese" width="500" border="0" height="333" /></a><br /><br />This, my friends, may go down in history as one of the best macaroni and cheeses I've made to date.<br /><br />Not kidding.<br /><br />It all started with a serious craving for macaroni and cheese. Then, I was thinking how awesome it would be to put crumbled bacon in my macaroni and cheese.<br /><br />In fact, that's what went on my meal plan this week — Macaroni and Cheese w/ Bacon. I figured I'd cook up some bacon, stir it into a basic roux based cheese sauce, top with some dried breadcrumbs and call it a day.<br /><br />Then, inspiration struck. Later in the week I have Tilapia with Mashed Yams and Bacon Sage Breadcrumbs on the menu. I've made it once before and I remember LOVING the breadcrumbs. They were lick the plate good.<br /><br />So, wouldn't it be great to top with macaroni and cheese WITH the Bacon Sage Breadcrumbs? Yes, it would.<br /><br />I made the bacon, used the bacon drippings to toast up the sage and fresh whole wheat breadcrumbs, then stirred the bacon into the macaroni and cheese as planned and topped it with the sage breadcrumbs.<br /><br />It was pretty much over the top deliciousness.<br /><br />And get this — it's actually pretty healthy! It's still not exactly a low calorie dish, but I used low fat cheese, whole wheat bread, whole wheat pasta, 1% milk and center cut bacon to make it a better-for-you splurge.<br /><br />Then, so I wasn't tempted to dig into the second serving, I baked it in individual ramekins. But, if you have willpower of steel, go ahead and bake it in one casserole dish.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Macaroni and Cheese with Bacon and Sage Breadcrumbs</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Inspired by <a href="http://www.epicurious.com/recipes/food/views/Tilapia-and-Mashed-Yams-with-Pancetta-Sage-Breadcrumbs-356710" target="_blank">Bon Appetit</a><br />Serves 2</span></span><br /><br /><span style="font-style: italic;">For the macaroni and cheese:</span><br />4 oz. short cut pasta (mine was a mix of medium shells and whole wheat penne)<br />1 tbsp butter<br />1 tbsp all-purpose flour<br />3/4 cup 1% milk<br />1/2 cup of any good melting cheese, shredded (I used half 2% cheddar and half swiss)<br />salt and pepper to taste<br />pinch of cayenne pepper<br /><br /><span style="font-style: italic;">For the breadcrumbs:</span><br />2 slices center cut bacon, cut into small pieces<br />1/2 cup fresh breadcrumbs made from whole wheat bread pulsed in a food processor<br />1/2 tbsp chopped fresh sage<br /><br />Preheat the oven to 350° and bring a large pot of water to boil.<br /><br />Once the water is boiling, cook the pasta just short of al dente, drain and set aside.<br /><br />Meanwhile, crisp up the bacon in a small skillet over medium heat. Once crisp, remove from pan and drain on paper towels. Add the breadcrumbs and sage to the pan and cook, stirring frequently, until the breadcrumbs start to toast up - about 5 minutes. Keep an eye on them though! They burn easily. When done, remove from pan and set aside.<br /><br />In the pot you made the pasta in, melt 1 tbsp of butter over medium heat. Then, stir in the flour, whisking to combine completely. Let cook for a minute or two, but don't let it darken. Gradually stir in the milk, whisking to combine. Cook over medium-low heat until it thickens up (mine took a minute or two.. it thickened up really fast!), then add the cheese stir and until just melted. Add salt, pepper and cayenne to taste.<br /><br />Then, add the reserved pasta and bacon crumbles to the cheese, stirring to mix everything up. Divide the macaroni and cheese between two 8 oz. ramekins and top with the reserved breadcrumbs.<br /><br />Put the ramekins on a baking sheet and bake until the cheese is warm and bubbly and the crumbs are crispy — about 15 to 20 minutes.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5825721173874431204.post-26869909705819586322010-12-03T07:00:00.000-05:002010-12-03T07:00:08.347-05:00Almond-Crusted Chicken<a href="http://www.flickr.com/photos/10383105@N06/5222768644/" title="Almond-Crusted Chicken by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5043/5222768644_9022e07c57.jpg" alt="Almond-Crusted Chicken" width="500" border="0" height="333" /></a><br /><br />Earlier this week I was running out of food in my fridge. Our Thanksgiving Day was actually celebrated on Saturday, so I didn't have much time to get my normal grocery shopping done over the weekend.<br /><br />Almond-Crusted Chicken is a great option when the pantry is beginning to look a little bare. It takes only a handful of ingredients and bakes up quickly.<br /><br />If you don't have almonds you could use just about any toasted nuts. It's flexible like that. The original recipe actually calls for pecans, but I had almonds on hand. Dijon mustard helps keep the coating in place, but using beaten eggs or egg whites would probably also work.<br /><br />It didn't get as crispy and toasted as I would've liked. To make it crispier, try putting a cooling rack over a cookie sheet.<br /><br />Despite a lack a crispiness, it was still pretty tasty! Steamed frozen green beans and whipped sweet potatoes rounded out my meal.<br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Almond-Crusted Chicken</span></span><br /><span style="font-style: italic;">Adapted from <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Pecan-Crusted-Chicken">Everyday with Rachael Ray</a></span><br /><br />1 cup toasted almonds, pulsed with a food processor into fine crumbs<br />1/2 cup breadcrumbs<br />1 tsp basil<br />4 boneless, skinless chicken breasts<br />Salt and pepper<br />1/4 cup Dijon mustard<br /><br />Preheat the oven to 400°.<br /><br />Mix together the almond crumbs, breadcrumbs and basil in a shallow bowl.<br /><br />Salt and pepper both sides of the chicken, rub with the Dijon mustard (a silicone pastry brush works wells for this), then coat with crumb mixture.<br /><br />Line a baking sheet with parchment paper or use a cooling rack coated in cooking spray over a baking sheet for crispier chicken.<br /><br />Coat the top of the chicken with olive oil cooking spray and bake 15-20 minutes or until the chicken is cooked through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-4092683102617120952010-12-02T07:30:00.000-05:002010-12-02T07:30:02.135-05:00Chicken and Whole Wheat Dumplings<a href="http://www.flickr.com/photos/10383105@N06/5225204254/" title="Chicken and Whole Wheat Dumplings by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4111/5225204254_9f6b127ccc.jpg" alt="Chicken and Whole Wheat Dumplings" width="500" border="0" height="333" /></a><br /><br />Ugh. I'm still sick, but feeling a bit better at least.<br /><br />I took yesterday off work to rest up a bit after being up through the night several times. My stuffed up nose kept waking me up and I couldn't get back to sleep. Plus, I sound worse than I was on Tuesday and people give you the stink eye if you come to work with a cold.<br /><br />Since I was feeling a bit better last night, I decided to make myself some soup. Nothing better than chicken soup for a cold, right?<br /><br />I've made this soup before, but haven't mad<a id="publishButton" class="cssButton" href="javascript:void(0)" target="" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['stuffform'].publish;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}"></a>e it in a couple of years. This time, I experimented a little by using whole wheat pastry flour to make the dumplings. The texture was fine. Very similar to the all-purpose flour I used the first time.<br /><br />But, the flour gave the dumplings a nuttier flavor that I'm not sure I liked all that much. I'll think I'll definitely stick with white flour in the future.<br /><br />I followed <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001842347&adsqs=" target="_blank"><span style="font-weight: bold;">the recipe</span></a> otherwise, but it's an easy soup to experiment. Use different fresh herbs in the dumplings. Switch chicken breast meat for the chicken thighs (although the dark meat does give it richer flavor), or even use up some leftover turkey from Thanksgiving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-48298498539446617922010-11-30T22:07:00.003-05:002010-11-30T22:21:38.475-05:00A cure for the common cold<a href="http://www.flickr.com/photos/10383105@N06/5222174021/" title="Hot Toddy 1 by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5161/5222174021_66cf5a7cf3.jpg" alt="Hot Toddy 1" width="500" border="0" height="333" /></a><br /><br />This is the second time I'm battling a cold so far this fall.<br /><br />The last one might have been a reaction to the flu shot – even though they swear that doesn't happen. But this one is a full-blown cold.<br /><br />It sucks.<br /><br />The good thing is that my throat is no longer on fire. The bad thing is I can't breathe out of my right nostril.<br /><br />Smelling is underrated anyway, I guess.<br /><br />When I'm feeling under the weather nothing is better than hot toddy. Hot tea, lemon and honey are great for colds. Whiskey just helps clear you up and help you sleep.<br /><br />Trust me. It works.<br /><br />Hopefully you won't get sick this cold and flu season. But if you do, make yourself a hot toddy.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Hot Toddy</span></span><br /><span style="font-style: italic;font-size:85%;" >Serves 1</span><br /><br />1 shot of whiskey (I prefer Maker's Mark, obviously)<br />Strongly brewed black tea (I use loose leaf English Breakfast brewed in a small tea pot)<br />1 tsp honey (or to taste)<br />1 slice of lemon<br /><br />Pour a shot of whiskey in a mug. Top with brewed tea and stir in honey. Squeeze the slice of lemon into the tea and stir.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-17487974741582854872010-11-26T07:00:00.001-05:002010-11-26T07:00:09.041-05:00Pumpkin and Rice Enchiladas with Beans<a href="http://www.flickr.com/photos/10383105@N06/5204778119/" title="Pumpkin Enchiladas by nofatfreecheese, on Flickr"><img src="http://farm6.static.flickr.com/5044/5204778119_9f14a59d07.jpg" alt="Pumpkin Enchiladas" width="500" border="0" height="333" /></a><br /><br />Happy Black Friday!<br /><br />While everyone else is working their way through turkey day leftovers, I'm dealing with leftovers of a different variety.<br /><br />Remember that <a href="http://nofatfreecheese.blogspot.com/2010/11/pumpkin-risotto.html">pumpkin risotto</a>? Well, I had a full serving still sitting in the fridge.<br /><br />Sure, I could just reheat it, but that's not much fun.<br /><br />I could have made <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/arancini-di-riso-recipe/index.html" target="_blank">Arancini di Riso</a> - but I wanted something a bit lighter. Plus, have you ever deep fried something in small space, like a 750 sq. ft. apartment? It reeks for days on end.<br /><br />So, I opened the fridge and just kind of stared into it. I saw some whole wheat tortillas and I started thinking that rice and beans are good in burritos.<br /><br />Risotto is rice (duh) and I have a lot of black beans in my freezer. Then, I saw the salsa verde in my fridge and some corn tortillas and I started thinking about the awesome <a href="http://nofatfreecheese.blogspot.com/2008/10/sweet-potato-and-black-bean-enchiladas_21.html">sweet potato enchiladas</a> I made a long time ago.<br /><br />Sweet potatoes and pumpkin are both orange.. so why not?<br /><br />Now, before you think I've lost my marbles, hear me out. But besides the parm and little bit of ginger that went into the risotto, it wasn't far off from the beginnings of a great mexican-type dish.<br /><br />So, tonight I re-purposed it by sauteing some garlic in a little oil, adding the leftover risotto, beans, and a little broth to soften it up. Then I added some cumin, chili power, more cayenne and a little salt and pepper.<br /><br />Then, I used it to fill the enchiladas, topping them with salsa verde and pepper jack cheese.<br /><br />And just like that it was an entirely new dish.<br /><br /><span style="font-size:130%;"><strong>Pumpkin and Rice Enchiladas with Beans</strong></span><br /><span style="font-size:85%;"><em>Serves 2</em><br /></span><br />2 tsp olive oil<br />1 garlic clove, minced<br />1 serving leftover pumpkin risotto -or- about a cup of cooked rice mixed with some pumpkin puree stirred in<br />3/4 cup black beans (about half of a 15 oz can)<br />Chicken broth as needed<br />1/2 tsp cumin<br />1/2 tsp chili powder<br />1/8 tsp cayenne pepper or more to taste<br />salt and pepper<br />6 small corn tortillas<br />About 4 ounces salsa verde<br />1/4 cup (or more if you like) shredded pepper jack cheese<br /><br />Preheat the oven to 450°<br /><br />In a medium saucepan, warm the oil and minced garlic over medium heat. When the garlic starts to sizzle and is softening, add the leftover rice and beans. Add chicken broth to the pan just to help loosen things up and keep it creamy — I barely covered the rice with the broth.<br /><br />Stir in the cumin, chili powder and cayenne, and let cook until warmed through, adding more broth if necessary to keep stuff from drying out. Season with salt and pepper<br /><br />Warm the tortillas according the package directions.<br /><br />Fill the tortillas with the rice mixture. I put somewhere near 1/4 in each tortilla, but eyeball it. Roll up each tortilla and place seam side down in casserole dish coated in cooking spray.<br /><br />Cover the rolled enchiladas in the salad verde (I used about half a jar give or take) and top with shredded cheese.<br /><br />Bake at 425° for 15 to 18 minutes, until warmed through and cheese is starting to brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-56780927360696835472010-11-24T07:00:00.003-05:002010-11-24T17:21:42.637-05:00Pumpkin Risotto<a title="pumpkin risotto II by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5197274614/"><img alt="pumpkin risotto II" src="http://farm5.static.flickr.com/4111/5197274614_e51a58ec76.jpg" width="500" border="0" height="333" /></a><br /><br />Am I the only one who's been hoarding cans of pumpkin? I grab at least two cans every time I see in the store, which truthfully isn't as often as you'd think.<br /><br />Last week I noticed my supply was starting to get a little out of control, and I knew just what I wanted to do with it.<br /><br />Make pumpkin risotto, of course.<br /><br />I found this recipe in the <span style="font-style: italic;">Columbus Dispatch</span><span style="font-size:0pt;">, the local paper,</span> eons ago. In fact, I can't even find it online anymore. I can't even remember if it's something original to them or from a syndicated story. All I know is that it's one of my favorite risotto recipes that I make over and over again.<br /><br />Pumpkin risotto was one of the first times I've ever used canned pumpkin in a savory dish, and I've been hooked ever since.<br /><br />What I love most about this recipe — and how it differs from other pumpkin risotto recipes I've seen — is that it uses pumpkin <span style="font-style: italic;">puree</span> rather than chunks of fresh pumpkin.<br /><br />The puree helps the risotto stay super creamy, which allows you to cut back on cheese and butter if you so choose. The recipe isn't necessarily a light one, but it can easily be made into one.<br /><br />I usually use half the oil, leave out the butter and go a little lighter on the cheese. But this time I went all out. Maybe it' s cooler (again) temps or the insane tiredness I'm feeling after my cat woke me up at 4:30 a.m. I was craving something just a bit richer.<br /><br />It didn't disappoint.<br /><br /><a title="Pumpkin risotto by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5197275560/"><img alt="Pumpkin risotto" src="http://farm5.static.flickr.com/4154/5197275560_e91b9d3118.jpg" width="500" border="0" height="333" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Pumpkin Risotto</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Adapted from the Columbus Dispatch</span></span><br /><br />4 1/2 cups chicken or vegetable broth<br />2 tablespoons olive oil<br />1 small onion, finely chopped<br />1 3/4 cups arborio rice<br />1/2 cup white wine<br />1 can (15 oz) pure pumpkin puree<br />1 1/2 teaspoons grated fresh ginger<br />1/4 teaspoon cayenne pepper<br />1 tablespoon butter<br />1 cup grated Parmesan cheese<br /><br />Put the broth in a small saucepan bring to a simmer, then knock the heat back to medium low to keep warm.<br /><br />Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened — about 6 minutes.<br /><br />Add the rice, stirring to coat with the oil. Bump the heat up to medium high and add the wine. Stir constantly until the wine is absorbed.<br /><br />Then, add broth 1/2 a cup at a time, stirring constantly and adding more broth as it's absorbed. Once the rice has absorbed all the broth, reduce the heat to medium low and check the rice's texture. It should be firm, but cooked through. If the rice isn't done, add more broth 1/2 cup at time until it reaches the desired texture. It usually takes me about 15 to 20 minutes from the time I begin adding the broth.<br /><br />Then, stir in the pumpkin, ginger, cayenne. Cook, stirring constantly, about 2 minutes. Then, stir in butter and cheese. Season with salt and pepper. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-16094521324586929482010-11-23T07:00:00.004-05:002010-11-23T09:32:33.592-05:00Mexican Bean Salad<a href="http://www.flickr.com/photos/10383105@N06/5197276510/" title="Bean salad by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4107/5197276510_9423453bdc.jpg" alt="Bean salad" border="0" height="333" width="500" /></a><br /><br />I have to say, I'm not a big fan of bean salads Especially the kind with canned green beans. Yuck.<br /><br />So, when my sister first suggested making a bean salad for a family dinner a few years ago I was prepared to hate it. Instead, I was surprised. I actually liked it.<br /><br />This is not the three-bean salad of my childhood. Sure, it's still a three-bean salad, but it has a Mexican twist with corn, peppers and even some chili powder.<br /><br />It's a crowd-pleaser - that's for sure. My sister brought it to a family reunion over the summer and people raved. It's a great for a cookout.<br /><br />I made it Sunday night to bring to my department's annual Thanksgiving potluck. It's a little unorthodox for a Thanksgiving meal, but it's dairy and meat free, perfect for the vegetarians and vegans who might otherwise not have much else to eat.<br /><br />Plus, there's kind of a limit to how many people can sign up to bring mashed potatoes or stuffing.<br /><br />I only made one change in the recipe. Instead of using Splenda, I used regular sugar. Other than that, I pretty much made the recipe to the letter, so go check it out on <a href="http://allrecipes.com/Recipe/Mexican-Spicy-Bean-Salad/Detail.aspx" target="_blank"><span style="font-weight: bold;">Allrecipes.com</span></a>.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5825721173874431204.post-76993833601621589092010-11-22T07:00:00.000-05:002010-11-22T07:00:10.181-05:00Herbed Whole Wheat Croutons<a href="http://www.flickr.com/photos/10383105@N06/5193166418/" title="Soup with croutons take 1 by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4091/5193166418_d2d5242a07.jpg" alt="Soup with croutons take 1" width="500" border="0" height="333" /></a><br /><br />I can hardly believe it's nearly the end of November and that Thanksgiving is the week. Where did the year go?<br /><br />This week is a short week at work, I was off Friday and I'm off next Monday. So, I'm expecting it to be a busy week. Essentially, I'm cramming 7 days of work into 3. Sounds fun, right?<br /><br />When I'm busy, I tend to eat a lot of canned soups, quick sandwiches and easy to assemble casseroles.<br /><br />But, it doesn't mean I can't make ready made foods special. For example, this butternut squash soup shines with herbed whole wheat croutons.<br /><br />Haven't made your own croutons? You should. These came together quickly while the soup warmed on the stove and it's a good use for stale bread.<br /><br /><a href="http://www.flickr.com/photos/10383105@N06/5192568471/" title="Soup with croutons take 2 by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4103/5192568471_c6b3e9107a.jpg" alt="Soup with croutons take 2" width="500" border="0" height="333" /></a><br /><span style="font-size:130%;"><br /><br /><span style="font-weight: bold;">Herbed Whole Wheat Croutons</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Adapted from <a href="http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?ie=UTF8&qid=1290289300&sr=8-1">How to Cook Everything</a></span></span><br /><br />1/4 cup or more olive oil or butter<br />1 garlic clove, finely minced<br />1/2 tsp dried Italian seasoning or another combination of dried herbs<br />4 slices whole wheat bread, cubed<br />salt and pepper<br /><br />Heat 1/4 cup butter or oil in a large skillet over medium heat until warm. Add the minced garlic and dried herbs; cook until garlic is fragrant — about 30 seconds.<br /><br />Add the bread cubes to the pan and a single layer. Add salt and pepper. Cook until the bread is lightly browned — about 3 to 5 minutes or so. Keep an eye on them. They go from zero to burnt pretty quickly!<br /><br />Flip the cubes. If dry, add more butter/oil, then cook until the second side is browned. Mine browned up in about 2 minutes. But again, keep an eye on them!<br /><br />Remove from pan and let cool slightly. Can be stored up to 1 day.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-63242917591064785172010-11-20T16:22:00.002-05:002010-11-20T16:26:56.792-05:00There's a first time for everything.<a href="http://www.flickr.com/photos/10383105@N06/5192570157/" title="Omelette by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4089/5192570157_0edc1d96f4.jpg" alt="Omelette" width="500" border="0" height="333" /></a><br /><br />I did it! I made my first ever successful omelet.<br /><br />I'm not sure why I've had so much trouble making a successful omelet, but I have.<br /><br />They fall apart, they burn, they don't cook in the middle, etc. If it can wrong, it probably has at some point.<br /><br />I usually give up end up with a scramble. But not anymore.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-64088253267410801092010-11-17T20:42:00.003-05:002010-11-17T21:06:03.427-05:00Ham and Cheese Stuffed Potatoes<a href="http://www.flickr.com/photos/10383105@N06/5186172724/" title="IMG_4589 by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4106/5186172724_f27f17825d.jpg" alt="Ham and Cheese Stuffed Potatoes" width="500" border="0" height="333" /></a><br /><br />When I was growing up, dinner was often a formula. One part chicken, one part rice/potato/pasta side dish and one part frozen veg (usually green beans, or a mixed vegetable medley of some sort).<br /><br />Didn't a lot of us grow up that way in the Midwest? I feel like my family was not unique in this method of meal planning.<br /><br />When it comes to deciding what's for dinner, I tend to revert back into that plain protein/carb/vegetable trap. That's why I've always kind of loved cookbooks, magazines, etc. that give full meal ideas — side dishes and all.<br /><br />I've been cooking my way lately through <a href="http://www.amazon.com/Cooking-Essential-Dinner-Tonight-Cookbook/dp/0848733029/ref=sr_1_1?ie=UTF8&s=books&qid=1290044894&sr=8-1">Cooking Light's Essential Dinner Tonight Cookbook</a>. I checked it out of library in hopes I could shake things up a bit.<br /><br />I have always looked forward to the dinner tonight series in the magazine because I loved the accompanying side dish recipes.<br /><br />Tonight's dinner was <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000438612">ham and cheese stuffed potatoes</a>, which essentially came from that book. It was quick and tasty.<br /><br />I have been really tired all day and a quick to assemble dinner was a relief! Plus, it featured this new find from Aldi:<br /><br /><a href="http://www.flickr.com/photos/10383105@N06/5186166184/" title="Swiss Cheese by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4124/5186166184_172d6b32c8.jpg" alt="Swiss Cheese" 0="" width="500" border="" height="333" /></a><br /><br />Swiss cheese!<br /><br />The original recipe called for gruyere, but swiss cheese makes a more than OK substitute. My only complaint was that the potatoes got a little overcooked in the microwave.<br /><br />It might be worth baking them in the oven the day before. That might take just a little too much planning, though.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><br /><br />And the reason you only see one little potato half on the plate? I ate the first half before I could even plate my dinner and photograph it. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-87254281008508403872010-11-16T20:49:00.002-05:002010-11-16T21:15:39.132-05:00Gnocchi with Chorizo and Spinach<a href="http://www.flickr.com/photos/10383105@N06/5182863551/" title="Gnocchi with Chorizo by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4144/5182863551_66ccc66f0a.jpg" alt="Gnocchi with Chorizo" border="0" height="333" width="500" /></a><br /><br />A few weeks ago I was browsing my local Aldi store, when I found a package of shelf-stable gnocchi. It wasn’t on my list, but I’m unable to pass up a good deal so I threw it in my cart.<br /><br />I was trying to figure out something to do with it a few days ago when inspiration finally struck.<br /><br />Make a riff on this <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001963975" target="_blank"">Manchego and Chorizo Pizza</a> but use gnocchi instead of a pizza crust. After all, I can’t turn down gnocchi OR chorizo.<br /><br />I took a lot of liberties with the original idea. The pizza recipe calls for broccoli rabe, which I subbed for spinach. Truthfully, every time I’ve made the pizza I’ve used spinach.<br /><br />Broccoli rabe or even regular broccoli would work with the gnocchi, too. I’m all for cleaning out the fridge and using what you’ve got.<br /><br />Lastly, for the cheese, I subbed parmesan for the manchego. And, I wanted something a little saucier so I used canned fire roasted tomatoes. If you want something with less sauce, use fresh romas. Want something less chunky? Go with canned crushed tomatoes.<br /><br />The result is kind of like a Spanish-Italian mash up. It’s Spatalian. Or better yet, Italianish.<br /><br />No? OK. Let’s just call it delicious.<br /><br /><span style="font-weight: bold;font-size:130%;" >Gnocchi with Chorizo and Spinach</span><br /><span style="font-size:85%;"><span style="font-style: italic;">Inspired by </span>Cooking Light’s<span style="font-style: italic;"> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001963975">Manchego and Chorizo Pizza</a></span></span><br /><br />2 links chorizo sausage, diced<br />1 medium red onion, thinly sliced<br />2 cloves garlic, minced<br />1 can fire-roasted diced tomatoes<br />4 big handfuls baby spinach<br />salt and pepper to taste<br />1/4 cup grated parmesan<br />1 package shelf-stable gnocchi<br /><br />Bring a large pot of water to boil.<br /><br />While the water comes up to a boil, heat large skillet over medium-high heat. Add the onion and chorizo to the pan. Cook until the onion softens up and the chorizo begins to brown.<br /><br />Add the tomatoes and bring to a boil. Simmer until the sauce thickens up - about 5 minutes or so.<br /><br />When the water comes up to a boil, add gnocchi and cook according to package directions.<br /><br />While the gnocchi cooks, add the spinach to the tomato sauce and let it wilt down. Taste the sauce and add salt and pepper to taste.<br /><br />Drain the gnocchi. Add to the skillet with tomato sauce and stir to combine. Top with grated cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-85097258862880197982010-11-15T21:37:00.002-05:002010-11-15T21:54:54.919-05:00Back to running?<a href="http://www.flickr.com/photos/10383105@N06/4994048252/" title="Running Shoes by nofatfreecheese, on Flickr"><img src="http://farm5.static.flickr.com/4152/4994048252_08d2b167e6.jpg" alt="Running Shoes" border="0" height="333" width="500" /></a><br /><br />Tonight, I headed down to the gym after work for my nightly workout. I often come in to work later than most and leave later than most just so I can have my pick of machines.<br /><br />But, even though it was 5:45 p.m. the place was packed. All of my favorite ellipticals were occupied. <br /><br />I jumped on a treadmill and started to walk instead, figuring that someone might get off a machine sooner rather than later. But, it wasn't long before I got the itch to jog a bit.<br /><br />So I did. And I'm not in pain, so far. I'm currently icing my back and hoping to be pain free tomorrow, too.<br /><br />I haven't been able to run without pain since <a href="http://nofatfreecheese.blogspot.com/2010/09/finding-my-way-back-to-fitness.html">my injury in May</a>. I've tested in a few times, but it either hurt during or hurt after. Not a lot, but some. And if there's one thing I've learned while recovering is that even a little pain is a warning sign of bigger issues to come.<br /><br />By now, I can handle the elliptical, stationary bike and even free weights without pain. A couple of weeks ago, I even did a gentle 30 minutes of VERY careful yoga with little to no pain.<br /><br />I jogged s-l-o-w-l-y today (12 minute mile pace) for only 10 minutes split into two five minute increments broken up by walking. But it was jogging so I'll take it.<br /><br />I'll probably never be a distance runner, but that's OK. I'm just happy to know that someday I might able to run again at all.<br /><br /><span style="font-weight: bold;">Have you battled a sports-related injury? How have you battled the "itch" to do more before you're ready?</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-11522821343794289112010-11-12T07:00:00.002-05:002010-11-12T09:44:52.620-05:00A week's worth of quick meals<a title="pizza with carmelized onion and goat cheese by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5168060367/"><img height="333" alt="pizza with carmelized onion and goat cheese" src="http://farm5.static.flickr.com/4129/5168060367_92d631be98.jpg" width="500" border="0" /></a><br /><br />Saturday night, the pizza dough I made in the mixer when to this <strong><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000226734" target="_blank">Carmelized Onion and Goat Cheese Pizza</a></strong>. Goat cheese on pizza is amazing. If you've never tried it, do it tomorrow.<br /><br />The original recipe called for a store-bought crust, but I used one of my <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001227877" target="_blank">favorite pizza dough recipes</a>.<br /><br />Sunday, I worked with tomatillos for the first time to make <strong><a href="http://www.marthastewart.com/recipe/tomatillo-chicken" target="_blank">Tomatillo Chicken</a></strong>. It was pretty tasty, but maybe not spectacular. Hard to go wrong with bone-in chicken thighs, though. I love dark meat chicken. It tastes like it's much unhealther than it actually is.<br /><br /><a title="tomatillo chicken by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5168058121/"><img height="333" alt="tomatillo chicken" src="http://farm5.static.flickr.com/4052/5168058121_0684f12895.jpg" width="500" border="0" /></a><br /><em>Tomatillo chicken</em><br /><br />Monday's dinner wasn't pretty and wasn't as good as I hoped.<br /><br />Being away from home and cooking in my mom's kitchen has thrown me off a bit this week. I did my grocery shopping, then threw out the list I wrote up - including the short list of meals I planned for the week. Oops.<br /><br />I can't remember two meals I planned. I'm almost out of groceries, so who really knows what I was going to make.<br /><br />So, to make up for the fact that I have no idea what meals I bought groceries for, I ended up eating bagged frozen meatballs, some slightly questionable marinara sauce, and leftover sauteed veggies on Tuesday. Definitely not as good as homemade spaghetti and meatballs.<br /><br />I actually cooked Wednesday despite a super long day at work. These <strong><a href="http://www.marthastewart.com/recipe/dinner123_E0308DINAf_T" target="_blank">Fast Chicken Fajitas</a></strong> really hit the spot for some reason. They have simple ingredients, but somehow they ended up being much more flavorful than I expected. Must've been the boneless/skinless chicken thighs I used. :)<br /><br /><a title="chicken fajitas by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5168059329/"><img height="333" alt="chicken fajitas" src="http://farm5.static.flickr.com/4031/5168059329_d7e3bb5e99.jpg" width="500" border="0" /></a><br /><br />And that brings us to last night: canned soup and grilled cheese. Unfortunately, I only found light bread and medium cheddar. The sandwich had pear, cheddar, and bacon.<br /><br /><a title="canned soup and grilled cheese by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5168652454/"><img height="333" alt="canned soup and grilled cheese" src="http://farm5.static.flickr.com/4009/5168652454_0da66d8a6d.jpg" width="500" border="0" /></a><br /><br />It was just OK. When made with <a href="http://simplyrecipes.com/recipes/grilled_cheese_sandwich_with_bacon_and_pear/" target="_blank">good quality cheese bread and bacon</a>, this sandwich is actually fantastic. Life changing even. Sometimes shortcuts with ingredients don't really pay off. This is one of those times.<br /><br />In other news, I ordered some lighting type equipment this week: continous light stands with bulbs and another little gadget to help with my onboard flash. I'm anxious to see if it works. I'm sick of this poor lighting.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5825721173874431204.post-19641705215383678162010-11-09T12:00:00.000-05:002010-11-09T13:43:05.232-05:00A stand mixer test drive<a title="Hannah-Banana by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5147723828/"><img height="333" alt="Hannah-Banana" src="http://farm2.static.flickr.com/1185/5147723828_fc953e2b7f.jpg" width="500" border="0" /></a><br /><br />This week, I'm housesitting for my parents and spending time with the puppers, Hannah.<br /><br /><a title="Bella by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5153191488/"><img height="333" alt="Bella" src="http://farm5.static.flickr.com/4050/5153191488_381ac89ff4.jpg" width="500" border="0" /></a><br /><br />I even brought along my cat, Bella, since it seemed cruel to leave her alone in my apartment for a week. She secretly loves it here anyhow.<br /><br />And as you can see, the girls love lounging on the furniture.<br /><br />Anyhow, now that I'm at my parents I decided take this thing for a test drive:<br /><br /><a title="Stand mixer by nofatfreecheese, on Flickr" href="http://www.flickr.com/photos/10383105@N06/5153023684/"><img height="333" alt="Stand mixer" src="http://farm5.static.flickr.com/4063/5153023684_1c6a415375.jpg" width="500" border="0" /></a><br /><br />I'm toying with the idea of putting a mixer on my Christmas list this year. I was planning to just register for it when I get married.. but let's be honest - I'm no where near getting married.<br /><br />BUT - they're pricey. It would be my one and only Christmas present. Am I willing to forgo the gift unwrapping extravaganza for a mixer? I don't know.<br /><br />First up on the test is pizza dough. I have an ancient bread machine that mixes up dough in a flash, so I was interested to see how the stand mixer compares.<br /><br />It handled the dough OK. Overall, it was quicker to do the dough by the mixer than to do it in the bread maker, definitely. It might be all in my head, but I swear everything that comes out of the bread maker tastes the same.. even if the recipes are different.<br /><br />The downside? Getting the dough to rise. In my drafty apartment it's tough to find a warm place. The bread maker solves that because it keeps it a warm and constant temp.<br /><br />Still not sure I only want a mixer for Christmas, but it's tempting me.Unknownnoreply@blogger.com3