I love this dish because it's easy to make. The only hard part is remembering that it takes 8 hours to marinade. Christy, I think you will really like this dish because it incorporates your favorite spice...CUMIN!
3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
Dash of ground nutmeg
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended. Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half.
Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill or broiler. Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done (160 degrees).
Yield: 4 servings (serving size: 1 chicken breast half)
Cooking Light, SEPTEMBER 2002
Wednesday, April 30, 2008
Sunday, April 13, 2008
Spicy Red Beans and Rice
I've only had Cajun food on a few occasions, so I don't know how true this dish is to traditional red beans and rice, but I thought it was pretty tasty. It takes a long time to make and serves a lot of people, but it's worth the effort!
1 lb dried red kidney beans
3 bacon slices, chopped
1/2 pound andouille sausage, cut into 1/4 inch slices
1/4 pound salt pork, quartered
5 garlic cloves
2 large celery ribs, sliced
1 green bell pepper, chopped
1 medium onion, chopped
1 (32 oz) container chicken broth
1 cup water
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper
Hot cooked rice
Place beans in a dutch oven and cover with water 2 inches above beans. Bring to a boil and boil for one minute. Cover and remove the beans from heat and let stand 1 hour. Drain.
Saute bacon in dutch oven over medium-high heat for 5 minutes. Add sausage and salt pork. Saute 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients. Saute 5 minutes or until vegetables are tender.
Stir in beans, broth, 1 cup water, and next 3 ingredients. Bring to a boil and boil 15 minutes. Reduce heat and simmer, stirring occasionally, for 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice.
Makes ~6 servings.
1 lb dried red kidney beans
3 bacon slices, chopped
1/2 pound andouille sausage, cut into 1/4 inch slices
1/4 pound salt pork, quartered
5 garlic cloves
2 large celery ribs, sliced
1 green bell pepper, chopped
1 medium onion, chopped
1 (32 oz) container chicken broth
1 cup water
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper
Hot cooked rice
Place beans in a dutch oven and cover with water 2 inches above beans. Bring to a boil and boil for one minute. Cover and remove the beans from heat and let stand 1 hour. Drain.
Saute bacon in dutch oven over medium-high heat for 5 minutes. Add sausage and salt pork. Saute 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients. Saute 5 minutes or until vegetables are tender.
Stir in beans, broth, 1 cup water, and next 3 ingredients. Bring to a boil and boil 15 minutes. Reduce heat and simmer, stirring occasionally, for 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice.
Makes ~6 servings.
Tuesday, April 8, 2008
Sautéed Chicken with Chardonnay Sauce
This is another Cooking Light gem that can easily be made on a weeknight. My favorite wine to use for this recipe is Barefoot Chardonnay. The sauce is thin so it's best served over a bed of rice that will prevent you from wasting a drop!
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups chicken broth
2 tablespoons chopped fresh parsley
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.
CALORIES 288 (26% from fat); FAT 8.2g (sat 3.5g,mono 3g,poly 0.8g); PROTEIN 41.2g; CHOLESTEROL 115mg; CALCIUM 33mg; SODIUM 309mg; FIBER 0.6g; IRON 1.8mg; CARBOHYDRATE 5.8g Cooking Light, APRIL 2005
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups chicken broth
2 tablespoons chopped fresh parsley
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.
CALORIES 288 (26% from fat); FAT 8.2g (sat 3.5g,mono 3g,poly 0.8g); PROTEIN 41.2g; CHOLESTEROL 115mg; CALCIUM 33mg; SODIUM 309mg; FIBER 0.6g; IRON 1.8mg; CARBOHYDRATE 5.8g Cooking Light, APRIL 2005
Wednesday, April 2, 2008
15 Minute Halibut with Avocado Salsa
This dish from the World's Healthiest Foods' site is super easy and delicious. Since it's just the two of us we buy fish for two, but make the whole salsa recipe because it's so yummy. My experience has been that you have to cook the fish a bit longer than the recipe suggests.
4 6oz halibut steaks or filets
¼ cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
1 + ¼ cup TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in ¼ inch cubes
salt and black pepper to taste
Mix all ingredients except halibut and 1 TBS lemon juice and set aside.
Heat a non-stick pan over medium high heat for about 2-3 minutes.
Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan.
Place on plate, and top with salsa.
4 6oz halibut steaks or filets
¼ cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
1 + ¼ cup TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in ¼ inch cubes
salt and black pepper to taste
Mix all ingredients except halibut and 1 TBS lemon juice and set aside.
Heat a non-stick pan over medium high heat for about 2-3 minutes.
Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan.
Place on plate, and top with salsa.
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