Salmon

One of my favorite meals for breakfast is Salmon and Lox Bagels and Omelets.  This always takes me back to a trip to New York my daughter Nicole and I took together.  It was one of the best vacations!  We traveled the streets of New York City, visited (and shopped!) in China Town, and really spent some great quality time together!

I had a craving and decided to visit my favorite grocery store Market District.  Of course to say this is a grocery store does not do it justice.  This place is more of a Foodies dream.  This store features a Cheese Shop with over 400 imported and domestic artisan cheeses, and Oil and Vinegar Bar, a Craft Beer Department with over 250 types of beer and a bar to sit and enjoy your favorite beverage, a Sushi Station, and a prepared food department that has so many offerings from Indian Curry to Smoke and Fire Rotisserie there is something for everyone.

Back to the Salmon and Lox.  I visited the seafood department and was greeted with a seafood professional.  I told him I was looking for Lox.  He asked me if I had ever tried Pastrami Salmon? Pastrami Salmon?  What is that?  He gave me a sample and I was hooked.  The flavor was smoky and savory with a slightly sweet bark.  I purchased it immediately!

If you want to make your own Pastrami Salmon checkout this article:

http://cooking.nytimes.com/recipes/7205-pastrami-salmon


Pastrami Salmon  Bagel.

I prefer a whole wheat bagel with cream cheese, tomato, capers, red onions and tons of Salmon of course!

Salmon Omelette:

3 eggs
1 tablespoon of butter
1-2 pieces of Salmon Lox
1 tablespoon of cream cheese
1 teaspoon of capers
Several thinly sliced pieces of red onion
Garnish with some green onions if desired.

Whisk eggs.  Take a small non stick skillet pan and set over medium heat.  When the pan is heated add butter and spread out evenly over the surface of the pan.  Once it starts to foam turn the heat down and add the eggs.  Using a spatula swirl the eggs quickly in a circular motion and gently shake the pan back and forth to cook evenly with out any color.

Once the omelette begins to set add the pieces of salmon, small dollops of cream cheese, capers, and red onions.  Season with salt and pepper.  Fold the side closest to the handle. Than flip the far side of the omelette over.

If  you want to see a demonstration, Julia Childs is always a delight to watch.

https://www.google.com/search?q=julia+childs+omelet&oq=julia+c&aqs=chrome.0.69i59j0j69i57j0l3.4146j0j4&sourceid=chrome&es_sm=93&ie=UTF-8

Indonesian Bakmi Goreng

The weather here in Pittsburgh has reached a "balmy" 59. While that may not seem very balmy, the country has experienced quite a winter storm. Thoughts of the movie The Day After Tomorrow would describe it best. The country suddenly plunged into what seemed like an "Ice Age". Pictures that appeared both extraordinary and terrifying at the same time. The Tuesday low temperature of minus 9 on top of the wind chill factor at Pittsburgh dipped to minus 31 shortly.

With this "heat wave" I am starting to think about my upcoming cruise in the beginning of April. Blue skies, warm weather, snorkeling....wait. Ugh, the dreaded swimsuit! How many days away until we set sail from San Juan? 2 Months, 2 weeks, and five days to be exact! So it is crunch time. Literally. So, with out further adieu I dragged myself out of bed at 6:30 AM and headed to a brutal class at F.A.S.T.E.R. in Robinson. When I returned home I was famished! Ok, as I told myself, do not start inhaling what ever is easy and within reach. Luckily, I had already planned the weekends dinner in advance. But, could I really take 30 minutes to cook a meal with out "snacking"? Well, I did grab a slice of swiss cheese I admit but started the task at hand. Making Indonesian Bakmi Goreng.

Pondering over my array of cooking light magazines, I was drawn to the March 2013 issue (yes, I keep ALL my magazines, do not judge). It looked delicious, packed with protein, and filling! I must it admit it was amazing. (Added crush red pepper flakes on top of mine, because I crave spicy food). Both my children Ryan and Nicole loved it as well.

Ingredients:

3 tablespoons of peanut oil
2 large eggs, slightly beaten
6 ounces whole wheat linguine noodles (it called for Chinese egg noodles, but this is what I hand in the pantry)
6 ounces skinless chicken breast, thinly sliced
4 ounces of boneless pork loin chop, thinly slices
2 garlic cloves, minced
2 cups of thinly sliced napa cabbage
3/4 cup sliced green onion
1 celery stalk, thinly sliced
3 tablespoons fat free, lower sodium chicken broth
1 tablespoon lower sodium soy sauce
1/2 cup packaged fried onions

1) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a think omelet. Cook 1 minutes or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into think strips. Keep warm in foil.

2) Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.

3) Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic and stir fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir fry 1 minute. Stir in broth and soy sauce. Add noodles, stir-fry 3 minutes or until thoroughly heated. Add egg; and gently toss. Top with friend onions.

Serves 4 Calories 419 Fat 20.6g Protein 23.8g Carb 33g

http://www.cookinglight.com/

THERE'S A CHEF IN MY SOUL: Pasta Bolognese Sauce

THERE'S A CHEF IN MY SOUL: Pasta Bolognese Sauce

Pasta Bolognese Sauce

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

My idea of a sauce with ground chuck was basically browning ground beef in a pan with some garlic and onions and adding to a "doctored" jar of sauce or my homemade tomato sauce. Recently, at a great little Italian place in Crafton, Sarofino's someone ordered the special which was a pasta with Bolognese sauce. As great friends we always share each others dishes so we have a chance to try different entree's. After the first bite I was pleasantly surprised. The depth of flavor was amazing. I knew instantly this was not a quick meat sauce. I had to try my hand at is sauce that seemed so complex.

After doing some research I decided to give this recipe a try. It was easy, but takes 4-5 hours. This would be great to begin this lovely sauce on a Sunday morning and have a nice family dinner.

Ingredients
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

Directions

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.


Recipe:http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe/index.html

THERE'S A CHEF IN MY SOUL: Hunter Style Chicken

THERE'S A CHEF IN MY SOUL: Hunter Style Chicken

Italian Baked Tomatoes

For nine or 10 months of the year, grocery store tomatoes are sorry things intended only to provide a bit of color – and not much color at that. But with the peak of summer comes tomatoes that really have flavor. There’s as much art as science in choosing a great tomato. There are a few basics: you don’t want any obvious damage to the skin; you don’t want to feel any particular mushy spots (as opposed to a general softness); you want a tomato that’s heavy for its size. Beyond that, tomatoes are so diverse in color, shape and texture, the main thing to go by is perfume. All tomatoes, whatever the hue, should smell wonderful. To store your wonderful tomatoes do NOT refrigerate. Ever. The flavor and aroma of a tomato will never recover from being refrigerated. On the other hand, store a tomato that is under-ripe at room temperature and it will continue to ripen and improve. There are so many incredible ways to prepare these tasty vegetables, I choose to make some Italian Baked Tomatoes. Ingredients: 4 tomatoes, halved 1/4 cup freshly grated Parmesan cheese 1 oz reduced fat provolone cheese, shredded or Mozzarella 1 tsp chopped fresh basil 1 tsp chopped fresh oregano Salt to taste Freshly ground pepper, to taste

Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, provolone, oregano, basil, salt and pepper. Bake until the tomatoes are tender, about 15 minutes

Spicy Thai Coconut Chicken Soup

Well, it is quite apparent old man winter is here in Pittsburgh. The temperatures are in the low 30s and ice and several inches of snow cover the ground. Quite a beautiful sight if one does not need to drive anywhere. So the family and I are spending a much needed snow day in the comfort of our home. Fire place is lit and nice cozy pj's are staying on for the entire day. What better way to warm yourself up than a bowl of steaming hot soup!

One of my favorite types of soup are Thai. Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away those nasty cold or flu bugs, or simply for lifting your spirits and brightening your mood! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. Coconut milk tames the heat and combines deliciously with chicken. I found a wonderful recipe on the cooking light website. I hope you enjoy! Stay warm and nourish your body and mind today!

Ingredients
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.


http://www.cookinglight.com/food/recipe-finder/chicken-soup-recipes-00412000073917/page2.html

It's Grilling Time!!!!!

Wow, it's July 4th already! Fire up the grill, it's time to dine out in the great outdoors. Invite some friends over and enjoy the longer summer days and warmer nights.

Few things spell s-u-m-m-e-r like the smell of hamburgers and hot dogs on the grill. For Americans, grilling could easily be described as a national pastime -- nearly 70 percent of the population grills outdoors, and 41 percent do so year-round.

Time to get out of the kitchen and outside on to my deck with my brand new grill!! With grilling the options are only as limitless as your imagination! From veggies, steaks, hamburgers, BBQ chicken, pork chops seafood, pizza, and many more!!!!!

Grilled Ribs....The easiest way is to cook them ahead low and slow. Choose your favorite Rub. I prefer cayenne pepper, smoked paprika, minced garlic, brown sugar, and some kosher salt and pepper. You can choose how much to your taste. Mix these together and rub all over the ribs. Preheat the oven to 225. Cover the ribs completely in foil and allow to cook for 7-8 hours. Once the ribs are almost falling off the bone, preheat your grill to medium. Coat your ribs with you favorite BBQ sauce. I like to cut my ribs into sections so they will be easy to turn on the grill. Close the lid, but keep a close eye on the ribs so they do not burn. About 5-6 minutes per side.

Grilled steaks are amazing! If you are on a tight budget you can use a braising steak but you will needed to marinade the steaks for at least 6 hours. You can use italian dressing, teriyaki sauce, or be creative. I used this one last time.

1 1/2 tablespoon yellow mustard
1 finely chopped garlic clove
1/4 cup soy sauce
1 tablespoon brown sugar
2 tsp. salt and pepper

Place you steaks in a large zip lock bag. Add the marinade and make sure all the meat is covered. Try to lay the bag flat in your refrigerator. Turning several time to be sure the meat is all coated. Pre-heat your grill to Medium High. About 5 minutes per side depending on the thickness and how you would like your steak done.

Resist the urge to cut into your steak, as you will lose all their precious juices. If you have a meat thermometer, of course this would be a great choice. If not these tips will help:

Touch your thumb and your index finger together in the "OK" sign, and then press the fleshy part of your palm right below the thumb with your other hand. Feel how soft and malleable that is? That's the way rare steak feels when you press it!

Now touch your other fingers to your thumb, one at a time. As you move from your index finger to your pinky, the pad of your thumb will get progressively more firm and resistant. This feels similar to steak as it cooks, moving from rare (index finger) to medium-rare (middle finger) to medium (ring finger) to well-done (pinky).

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. Try it for yourself!

Touch your thumb and your index finger together in the "OK" sign, and then press the fleshy part of your palm right below the thumb with your other hand. Feel how soft and malleable that is? That's the way rare steak feels when you press it!

Now touch your other fingers to your thumb, one at a time. As you move from your index finger to your pinky, the pad of your thumb will get progressively more firm and resistant. This feels similar to steak as it cooks, moving from rare (index finger) to medium-rare (middle finger) to medium (ring finger) to well-done (pinky).

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. Try it for yourself!
Tip Courtesy of :
ttp://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-how-to-tell-when-your-steak-is-done-044839

Potato Tot-Topped Shepherd’s Pie

Shepherd’s pie recipes were first developed in England in the mid-19th century. Recipes differ from traditional meat pies because they do not involve meat enclosed in a pastry crust. Instead, shepherd’s pie consists of a layer of ground meat and a few vegetables topped with a creamy layer of mashed potatoes. The dish is baked until the top of the potatoes forms a golden-brown crust.

The first shepherd’s pie recipes included ground lamb, a bit of onion, and perhaps some peas and carrots. The lamb produced some gravy as it was cooking. The result was almost an upside down version of potatoes with gravy. Shepherd’s pie had more substance than simple mashed potatoes, though, because of the quantity of meat in the recipe.

http://www.wisegeek.com/what-is-shepherds-pie.htm

Ingredients

2 tablespoons olive or vegetable oil
2 pounds coarse ground sirloin, pat very dry with paper towels
2 medium onions, chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, chopped
2 fresh bay leaves
Salt and pepper
About 1/4 cup Worcestershire sauce
3 tablespoons butter
2 rounded tablespoons flour
1/2 cup cloudy apple cider or amber beer
2 cups beef stock in a box
1 cup chopped watercress leaves (I omitted this, my family would not have eaten it)
1 1/2 to 2 cups shredded sharp cheddar cheese
1 bag frozen tater tots

For a quicker version, I omitted the fresh vegetables and substituted a bag of frozen mixed vegetables.

Directions

Preheat oven to 400°F.
Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil, 2 turns of the pan. When oil ripples, add meat and brown well, stirring occasionally. Add onions, carrots, celery, garlic, bay leaves and season with salt and pepper. Cook to soften vegetables, 10-12 minutes. Stir in Worcestershire sauce and reduce heat to simmer.

In a small skillet, melt butter over medium heat. Whisk in flour, cook 1 minute then whisk in cider or beer. Reduce by half then whisk in stock and thicken to a loose gravy.

Place meat and vegetables in a casserole dish and stir in watercress and gravy. Top with cheddar and tots, and bake until tots are golden and crispy on top.

Recipe courtesy of Rachel Ray -http://www.rachaelrayshow.com/food/recipes/potato-tot-topped-shepherds-pie/

Crock Pot Orange Chicken w/ Sweet, Spicy & Tangy Broccoli

With every ones busy schedules, crock pot recipes our a lifesaver! This one I found exceptionally easy and delicious!!

Crock Pot Orange Chicken
•2 pounds boneless skinless chicken breasts
•2/3 cup all-purpose flour
•2/3 cup orange marmalade
•1/2 cup mustard
•1/2 cup ketchup
•2 Tbsp. rice wine vinegar
•2 Tbsp. soy sauce
•2 Tbsp. brown sugar
•1 Tbsp. finely grated fresh ginger
•3 scallions, chopped

Spray crock pot with cooking spray. Cut up chicken into bite sized pieces. Sprinkle flour over chicken and toss to coat. (I browned my chicken pieces first before putting in the crock pot, this takes a little more time, but is well worth it!) Place in crock pot. In separate bowl, mix together remaining ingredients and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-5 hours. I garnished mine with slivered almonds and scallions.

Recipe courtesy of http://www.crockpotchicken.net/crock-pot-orange-chicken-2.html

SWEET SPICY AND TANGY BROCCOLI

4 cups of broccoli florets
2 tablespoons sherry vinegar
1 tablespoon light brown sugar
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil
2 large cloves garlic, thinly sliced
4 to 5 long strips lemon peel
1 teaspoon salt

Bring a medium pot of water to a boil. Add 2 TBSP. of sea salt. Add broccoli and cook for 3 minutes and drain. Return to pan.
In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2 minutes longer.
Pour dressing over half the broccoli florets and serve immediately.

Recipe courtesy of http://www.cookingchanneltv.com/recipes/dave-lieberman/broccoli-dressed-2-ways-recipe/index.html

Hunter Style Chicken

As many of you know, my daughter has a passion for food and cooking as well. She takes culinary classes at Parkway. She recently came home with this fabulous dish. I just had to post it and will have to make it myself soon!!!!

HUNTER STYLE CHICKEN

2-2 1/2 lb. fryer, cut in serving pieces
3 tbsp. olive oil
3 tbsp. clarified butter
1/4 cup of flour
2 eggs
1 c. sliced celery
2 cloves garlic, minced
1 c. sliced green pepper
1 1/2 c. sliced onions
4 tomatoes
2 tbsp. sugar (optional)
1/2 tsp. sweet basil
1/2 tsp. pepper
1 1/2 tsp. salt (optional)

Peeling tomatoes:
Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. Now peel them with a knife or your fingers - peel will come off very easily.

For the tomatoes:

Rinse and pat dry the chicken parts. Dregde the chicken in egg than flour. Shake off excesss. In a large skillet, combine butter and oil; heat. Add chicken and brown. Remove chicken from pan. Add onions, garlic and pepper. Cook for 3-4 minutes. Add tomatoes, celery, sugar, salt, parsley and chicken. Cover and simmer for 45-50 minutes or until tender. Serves 6-8.

Teryaki Chicken Legs

This is a simple, economic, and delicious recipe! I have made these several times and everyone devours them. This simple marinade (Marinade refers to the liquid foods marinate in. Marinades always contain some acidic liquid like lemon juice or vinegar to tenderize the foods, and may contain spices or herbs to add flavor) can be used on any cut of chicken or steak. In this recipe I used the oven, but in the summer I definitely like to grill.

Teryaki Marinade:

1 cup of brown sugar
1 cup of soy sauce
1-2 green onions, diced
2 gloves of garlic, minced
1 TBSP. of olive oil
1/4 TSP of black pepper
1/4 TSP of salt

Combine ingredients in a saucepan. Heat on medium-high (3/4) heat to a gentle boil.
When a gentle boil is achieved, stir mixture until it thickens and the brown sugar is dissolved. Let the marinade cool to room temperature. Place your chicken legs in a large bag and pour marinade over the chicken. (reserve 1/4 cup to marinade during the cooking process) Allow to marinade, in the refrigerator, for at least 4 hours.

Pre-heat oven to 375. Place chicken on a cooling rack with a pan underneath. The cooling rack will allow the chicken to cook from underneath as well, allowing the chicken to be crispy on the bottom as well as the top. Bake for 45 minutes or until the internal temperature is 165. While the chicken bakes, spoon a little of the reserved sauce sauce over the meat every 15 minutes.

bon appetit

Beef Tagine with Butternut Squash and Scallion Couscous

I am a fan of Moroccan cuisine. When I saw this recipe in the Cooking Light Magazine, I was surprised. The recipe was listed as a cook time of 40 minutes. Since typically, tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot. I am a enthusiast of this magazine, so I decided to give it a whirl.

Ingredients:

2 teaspoons paprika
1 teaspoons of cinnamon
2/3 teaspoons of salt
1/2 teaspoons ground ginger
1/2 teaspoons crushed red pepper
1/4 teaspoon of pepper
1 pound beef shoulder roast, cut into 1 inch pieces
1 tablespoon of olive oil
4 shallots, quartered
4 cloves of garlic
1/2 cup fat-free, lower sodium chicken broth
1 14.5 can of diced tomatoes
3 cups cubed peeled butternut squash
1/2 cup of cilantro

Directions:

Combine first 6 ingredients in a bowl. Add beef; toss to coat. Heat in a dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until brown, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes, bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer in 15 minutes or until squash is tender. Yields 4 servings.

Calories 284 Protein 26.6 grams

For the Scallion couscous. Bring 3/4 cup of chicken broth and 1/2 cup of water to a boil in a medium saucepan. Gradually stir in 1 cup of uncooked couscous. Remove from heat; cover and let stand for 5 minutes. Fluff couscous with a fork. Stir in 1/3 cup of chopped green onion. Yields 4 servings.
Calories 169

Review: 5 out of 10. What a let down. This dish was bland and one dimensional. It was mediocre as best. The upside was that I was able to get my children to eat squash, which is a feat on it's own. Also, the couscous was acceptable. The consensus among the family was it was edible, but we would not want this again.

6 Flat Belly Drinks

Sip your way top a sexier stomach!

1) Water - Prevents Overeating - A new study found that people who drank water before meals three times a day lost 5 pounds more tan non-water drinkers over the course of 12 weeks. If you don't like plain water, add some flavor with a citrus twist of lemon, lime, or Orange.

2) Red Juices - repairs Muscles - You may be leary of getting too many calories from juice, don't be, with ruby juice like tart cherry and pomegranate. Science supports their health-promoting prowess. The anthocyanins from tart cherries helps speed muscle recovery after strenuous activity; and pomegranate juice's polyphenols help reduces oxidative stress in the body and hardening of the arteries.

3)Low-Fat Chocolate Milk - Boosts Metabolism - A study revealed that women who consumed 1200 milligrams of calcium per day lost significantly more weight than those who fell short on the calcium quota. Low-fat chocolate milk is also the drink of choice for muscle recovery as it offers the perfect carbohydrate-to-protein ratio.

4) Tea - Burns Fat - Tea is a natural fat fighter. According to the American Journal of Clinical Nutrition, three cups of green tea a day can stimulate the metabolic rate and burn fat at a faster rate for up to 24 hours after drinking.

5) Soy Shakes - Curbs Cravings - A study at the University of Illinois found that soy proteins mimic the action of leptin, a hormone that signals fullness and tells you to stop eating, which leads to weight loss.

6) Coffee - Ups Calorie Burn - Your morning java may whittle your middle by helping you burn fat at a steady rate. According to the American Journal of Physiology - Endocrinology and Metabolism, women experienced the greatest fat burning boost over a 24 hour period after they drank caffeinated coffee.

Article from Oxygen Magazine Feb. 2011

Slow Cooker Tortilla Soup

OK, I decided to give the 400 Calorie Cook Book a second chance. I decided to make the tortilla soup since it was so cold outside.

4 servings - 310 Calories - Protein 22g

Ingredients:

1 can (28 ounce) crushed tomatoes
1 can fat-free chicken broth
1 cup of water
3/4 pound boneless, skinless chicken thighs cut into 1" cubes
1 medium onion, diced
1 chipotle pepper in adobe sauce, finely chopped
1 clove of garlic,minced
1 tablespoon of chili powder
3/4 teaspoon of salt
4 6" corn tortillas
1/2 Hass avocado, diced
1/4 cup fresh cilantro chopped
1 line, cut into wedges

Directions:
Place the tomatoes, broth, water, chicken, onion, chipotle, garlic, chili powder, and salt in a slow cooker. Cook on high for 3 hours or low for 6 hours. Preheat oven to 350. Spray the tortillas on one side with cooking spray. Cut the tortillas in eighths (I cut mine into strips). Place on a baking sheet and bake for 15-20 minutes or until crisp. Ladle the soup into four bowls. Top each with tortilla, 1 tablespoon avocado, and 1 teaspoon cilantro. Serve with 2 lime wedges.

Review
I would give this a 8 out of 10. The soup was extremely tasty. The flavor was rich and warm. Everyone in the family enjoyed the soup and wanted seconds. My son even wanted it for breakfast the next day. (No, he will not be getting it for breakfast!) My daughter, who does not like spicy soup, actually liked this. The spiciness from the chilpotle was warm and subtle. She did add sour cream. The downside to this soup was there was not much substance to the soup. It needed something more. Next time I will add black beans and corn to make it more hearty for a meal. This will add some calories, but black beans are a great source of protein. And also, as Jillian Michaels says in her Master Your Metabolism Cookbook,

If you do only one thin to help you lose weight, eat more beans!

Fish and Chips

OK. I decided to make "Crispy Catfish with Lemon Tarter Sauce" (4 servings)
.


Calories 270 - fat 13g - Saturated fat 3 g - Protein 21 g

Recipe courtesy of the cookbook, 400 calorie Fix

Ingredients:
3 tablespoons of light mayonnaise
2 tablespoons of sweet pickle relish
2 tablespoons of fat-free plain yogurt
1 teaspoon of lemon zest
2 tablespoons of flour
1 teaspoon of paprika
2 large egg whites, lightly beaton
1/2 cup of yellow cornmeal
4 cat fish fillets (4 ounces)
1/2 teaspoon of salt
1/4 teaspoon of pepper


Directions:

Pre-heat the oven to 450. Coat a large baking sheet wit cooking spray.

To make the tarter sauce, combine the mayonnaise, pickle relish, yogurt, and lemon zest in a small bowl.

Combine the flour and paprika in shallow bowl. Place the egg whites in a second shallow bowl and the cornmeal in the third. Sprinkle the cat fish with the salt and pepper. Working with one at a time, dredge both sides of the fillets in the flour, shaking off any excess. Dip in the egg whites and then in the cornmeal. Set on baking sheet.

Lightly coat the catfish fillets with the cooking spray and bake 7 minutes. Turn the catfish over, coat with cooking spray, and bake for 5-6 minutes more, or until the fish is cooked through and crisp. Serve topped with tartar sauce
For the "chips" I did take a short cut and purchased froze sweet potatoes which I baked.

Review: I would rate it a 5 out 10. First, I must say, I do not like corn bread or corn muffins. So the cornmeal was a reach for me. I also have never had catfish. I now know I do not like catfish. The fish was very strong. My son described it as "muddy". The crust did get a little crispy, but stuck to the pan even though I used the cooking spray. I was only able to eat a piece after drowning it in malt vinegar! The only other family member who ate an entire piece was my son Travis. He dunked it in tons of ketchup. I ended up throwing the rest away. What a disappointment.

I always have to have coleslaw with my fish. So, I turned to one of my favorite celebrity chefs, Paula Deen!

The Lady's Coleslaw.


Recipe courtesy of Paula Deen
http://www.foodnetwork.com/recipes/paula-deen/the-ladys-coleslaw-recipe/index.html


Ingredients
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Directions
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour

Review: I would give it a 7.5. This was tasty and I liked the use of parsley and green peppers. It was easy to make and I substituted a packet of splenda for the sugar. I will make this again. Although I still think my Mom's is better!

It's a New Year - Time for Some New Recipes

Happy New Years to you! It has been a few months since my last post. Where does the time go? With a New Year, comes new year's resolutions. Many are to lose weight and get healthy! I know mine is! So, what better way than to introduce my family to some new healthy recipes. With my vast array of cookbooks and magazine subscription, not to mention the numerous web sites, the options are endless. Now, I want to eat healthier, but do not want to give up flavor and variety. One can only eat so many plain chicken breast and boring salads. When you limit yourself, it is too easy to cheat, and give up on the diet. I am going to try and make these recipes and share my review as well as the families review of the recipes. Tonight I am choosing a recipe from the 400 Calorie Cookbook. Let's see how it taste.

Hell's Kitchen - Contestant Cooking Tips

Elsie Ramos
If the bottom of your pot or pan begins to burn, peel and cut an onion in half and place the cut side down deep into your dish so your food is not left with the burn smell.

Wendy Liu
Save the bones from store-bought rotisserie chicken for stock. You can make about two quarts of stock from one chicken.

Keep masking tape and a permanent marker in the kitchen to label leftovers with a brief description and date (CHX STOCK 10/6). You can also label items, such as spices, with the date they were opened.

When heating or re-heating items in the oven, line the sheet tray with loosely crumpled aluminum foil for a crispier bottom. The crumpled foil allows for better air circulation and drains off excess oil or juices.

Maribel Miller
When searing meat or fish, always make sure your pan is super hot!

Always allow your meat to rest before cutting it.

Polly Holladay
Make sure to smell asparagus before purchasing. The tops should be firm and have no odor.


When shopping, stick to the perimeter of the store where the bulk of "real food" is found.

Bonnie Appetit
Keep citrus fruit separate from other fruits. Citrus causes other fruits to ripen very quickly. But if you want to speed up the ripening process, throw an orange or lemon into your fruit bowl.

Need buttermilk? Add 1 tablespoon lemon juice to 1 cup of milk and let stand for 5 minutes. Stir it and voila!

Don't keep your tomatoes in the fridge! It ruins the flesh!

Brad Miller
Start with great fresh ingredients and the rest is simple.

Eddie Langley
Let your steaks and meat rest before cutting.

Julia Williams
Always check expiration dates.

Always use thermometers for chicken.

Melissa Firpo
When using corn starch as a thickening agent, always mix it with cold water, never hot water.

If you want a perfect hard-boiled egg with a bright yellow yolk, drop it in boiling water for exactly fourteen minutes. Any longer and you will have a gray or green yolk!

Rock Harper
Invest in a classic cast iron skillet. With the even distribution and holding of heat, they are the best metal to cook with. They're inexpensive too!

Sick of dry chicken? Brine it and be done with paper-like poultry forever. Brining is an awesome technique that is simple and so rewarding for many cuts of meat, especially those that tend to dry out easily. Trust me, brining will make you a star this holiday season.

Vincent Fama
Tomato sauce should not be cooked or prepared in aluminum pans. The tomato reacts with the metal and you get an acid taste. If this happens, add a head of celery to the sauce while you stew it and the celery will filter out the acid.

If you make a sauce, salsa, or remoulade that's too spicy, add white sugar in a small amount. This will numb the heat.

http://www.fox.com/hellskitchen/cookingtips/season-3

Chicken Pot Pie "well sort of"

With a busy day in store, I am thinking about how I will manage dinner. I will not be home until 6:45 and to start dinner at that time would be quite tiring. Not to mention, the family will be famished. Making dinner day after day can certainly become a challenge to anyone. I haven't been to the grocery store for a few days, and there isn't much in the house. So, I head to the refrigerator, freezer, and pantry for a quick inventory....frozen chicken breast, some veggies, crescent rolls,.......OK. Pot pie?? While not your traditional pot pie, this one turned out delicious. For you protein, use what you have on hand. Turkey, chicken, beef, or go for a meatless version. For vegetables, go with what is in the freezer. Do you have opened vegetables in the freezer? Do you have any cream of ANYTHING soup? Chicken, beef or vegetable broth or stock? No crescent rolls? How about biscuits? Or, one quick stop on your way home, you could just pick up a loaf of bread. Either way, a slow cooker can make most ingredients into a one pot wonder dinner!

Ingredients:

1- 1 1/2 pounds chicken, beef, turkey, or go meatless diced
2 cups or more of veggies (frozen peas, corn, carrots, beans, etc.)
1 cup of fresh veggies (diced potatoes, celery, and carrots)
1 onion diced
1 TBSP. of paprika
1 Tsp. of parsley
3 garlic cloves minced
2 can of cream of mushroom soup (or any "cream of")
1 cup of chicken stock or broth (or beef, vegetable). None available, use water.
1/2 cup grated parmesan cheese
salt and pepper to taste

Place all ingredients in a slow cooker and mix well. Cook on low for 6 hours. Serve with bread & grated parmesan cheese.

Cooking Tips

CHEF RAMSAY’S COOKING TIPS:

■Prepare for Success – Before you begin cooking a dish, have all your ingredients prepared and ready to use.
■Patience Is A Virtue – When cooking a steak, be patient and make sure the pan is sizzling hot before adding the meat. This ensures a perfectly seared meat.
■The Spice of Life – Always keep garlic ready to use in the freezer. Blitz a few cloves in the blender and freeze them in an ice cube tray. They’re perfect for use in sauces and stews.
■Don’t Be Wasteful – After cooking chicken, fish or beef, don’t toss the leftover bones – they are key to making perfectly flavored stock! Simmer the bones in water with a carrot, an onion, several peppercorns and a bay leaf for one to two hours.
■Keep It Hot, Hot, Hot! – Never open the oven when baking. The cold air will sink your cake.

http://www.facebook.com/?sk=messages&tid=1588695670259#!/notes/hells-kitchen/chef-gordon-ramsay-celebrates-the-milestone-100th-episode-of-hells-kitchen-by-sh/443463986477