Salmon Tostadas with Katie

Katie came over yesterday to cook some dinner with me and my family after work! We made Black Bean and Salmon Tostadas, they were really good, filling, and so easy to make. We're both in Oklahoma for a couple of weeks. Then Katie's on to Chicago and I'm on to Dallas! So we'll probably make a couple more dinners together before we head off to new cities.

Salmon Tostadas

Ingedients:

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 1 7 ounce can boneless, skinless wild Alaskan salmon, drained (or use frozen or fresh salmon, cook and flake)
• 1 avocado, diced
• 2 Tbl minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided (or use fresh jalapenos with pickled jalapeno juice, or red wine vinegar)
• 2 cups coleslaw mix or shredded cabbage
• 2 Tbl chopped cilantro
• 1 15-ounce can black beans, rinsed
• 3 tsp reduced-fat sour cream
• 2 Tbl prepared salsa
• 2 scallions, chopped
• Lime wedges, for garnish

Directions:

Position racks in upper and lower thirds of the oven; preheat to 375°F. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, for about 12 minutes. Don't over cook them or they'll get hard and tough.

Combine the salmon, avocado and jalapeños in a bowl.

I only added half the jalapenos and half the juice because my mom really doesn't like spicy food. But you couldn't taste it at all. I'd recommend using both tablespoons of jalapenos and all the juice, and if you like it spicy, add more! But you can barely taste the jalapenos if you half it, so don't be afraid to add them in!

Combine cabbage, cilantro and the pickling juice in another bowl.

Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.

To assemble tostadas:

Spread each tortilla with some bean mixture

and some salmon mixture

 and top with the cabbage salad.

Serve with lime wedges and/or tomato wedges. Enjoy!

Katie and I cooking away!

Vegetable Crepes

Tonight I made my parents these healthy vegetarian summer
crepes. This has to be one of my favorite recipes ever! Everything is so fresh.

For these crepes you can pretty much just add or take out whatever vegetable you want to the crepe. If you want it with a little kick I would recommend adding a diced jalapeno or red peppers. Mushrooms would be good as well as summer squash. If you are really against vegetarian plates, then add chicken! I got this recipe off of my new favorite website http://www.eatingwell.com/.

Vegetable Crepes

Ingredients:

•  1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 Tbl low-fat milk
• 2 tsp lemon juice
• 3/4 tsp salt, divided
• 1 tsp extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans (or asparagus)
• 1 cup fresh corn kernels, (about 1 large ear)
• 1/2 onion, diced
• 1/2-1 garlic clove
• 1 red or green pepper
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp freshly ground pepper
• 4 9-inch “ready-to-use” crepes

Directions:

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans, onion, garlic, corn and any other vegetable you decide to use and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

To remove the kernels from the corn, stand a cob in a bowl and slice them off with a sharp knife. All the kernels fall into the bowl!

Rolling crepes is a little more difficult then it seems. They are really thin and break easily, so hadle with care. To roll crepes, place one on a piece of parchment or wax paper. Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives. ENJOY!

Chicken Stuffed with Pimiento Cheese

Sunday night, Cameron, Ford, and I went to the Ongena's with Josh and KB to cook dinner. The only people I was missing were my sister and parents!

We made chicken stuffed with pimiento cheese served over rice and roasted vegetables. The roasted vegetable I had previously made in January.

There are two different versions to this meal. Since I know some people like to have healthy options, while others enjoy the regular versions (Nanni). Both are good, and you can use any kind of version of Pimiento cheese.

Ford and Cameron were my sous chefs, while Mr. and Mrs. Ongena provided the kitchen as well as the music. And Josh and Kb were the observers/eaters/cobbler bringers.

Ingredients:

• For Homemade Pimiento:
• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 Tbl chopped scallion
• 1 Tbl sliced pimientos, chopped 
• OR, 12 oz premade pimiento cheese (less healthy but still delicious) If you are making more than 7 chicken breast buy two.
• 1 tsp paprika, divided
• 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed
• 1/2 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
• 1 Tbl extra virgin olive oil

Directions:

Preheat oven to 400°F.

If you are making homemade pimiento cheese:
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.

Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 30 minutes. Cameron had a great idea and topped all of the chicken breats with pimiento cheese.

Kung Pao Chicken

Last night I made Healthy Kung Pao Chicken for my dad and sister. I am a huge fan of Chinese food... and breakfast, and sushi, and Italian... Ok, I love pretty much every kind of food. But I do love Chinese food, and if you ask my roommates, I very frequently crave it.

In general, Chinese food is pretty unhealthy, so this version is really delicious, makes 4 servings, and is only 350 calories per serving! I served it as is, but you can serve it over rice!

 Ingredients:

• 3 Tbl soy sauce
• 1 Tbl  fresh ginger, peeled and grated
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp crushed red pepper
• 2 cloves garlic, minced
• 1/2 cup water
• 1 lb chicken breasts, cut into 1-inch chunks, boneless, skinless
• 3 tsp vegetable oil
• 1 large onion, cut into thin strips
• 2 small green bell peppers, cut into thin strips
• 2/3 cup (unsalted) roasted peanuts, produce

Directions:

In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.

In a nonstick skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 to 10 minutes. Remove to a plate.

Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 to 10 minutes, until peppers start to soften. (Add 1 to 2 Tbsp. water if skillet is dry.)

Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, if you like.

Grilled Pork Tenderloin with Dried Apricot Chutney

One of my favorite thing to cook is something I've never tried before. I enjoy experimenting with new flavors and techniques.
This dinner is really easy and fast. I would serve it over rice. Make sandwiches, the next day, with leftover pork, chutney, and wedges of Brie cheese.

Grilled Pork Tenderloin

Ingredients:

• 2 Tbl Dijon mustard
• 1 Tbl ground cumin
• 1 Tbl ground coriander
• 1 tsp salt
• 1 tsp pepper
• 1 pork tenderloin (1 1/2 lbs)
• Dried Apricot Cutney (recipe below)

Directions:

Preheat grill to medium heat (or preheat oven to 350 degrees).

In a bowl, combine the mustard, cumin, coriander, salt, and pepper. Rub the mustard mixture all over the pork.

Over medium heat, grill the pork, turning frequently, until it is cook but still a little pink in the middle. (Or put in oven for 30-35 minutes.) Remove from the heat and allow to rest for 10 minutes. (You let the meat rest so the meat can cool and all the juices can evenly distribute, providing you with more evenly juicy bites.)

Slice the pork into 1/2-inch-thick rounds and spoon warm apricot chutney over it.

Dired Apricot Chutney

Ingredients:

• 8 oz dried apricots
• 1 onion, roughly chopped
• 1 cup cilantro leaves
• 1/4 tsp ground cloves
• 4 Tbl finely chopped gingerroot (almost an entire root)
• 1/3 cup apple cider vinegar
• 1/3 cup honey
• salt

Directions:

In the workbowl of a food processor, combine the apricots, onion, cilantro, cloves, and gingerroot. Pulse until the mixture is combined but still very chunky-- don't work it into a paste.

Transfer the apricot mixture to a medium saucepan. Add the vinegar and honey, and bring the mixture to a boil. Reduce to a simmer and cook until the onions and apricots are softened. Add water to thin if the mixture is too thick. Add salt to taste.

Butternut Squash and Apple-Almond Salad

Since I don't have a job this summer, I have become a personal chef for my family. And since I've been home, I am going to focus,  a majority, of my meals on being healthy.

Tonight's meal is vegetarian as well as extremely healthy for you.

For the salad, I used the same herb dressing I made on May 19th in the "Spaghetti and meatball" post.

Apple-Almond Salad

Toss the salad dressing with romaine lettuce, toasted almonds, crumbled blue cheese, and sliced Granny Smith apples.

Butternut Squash Soup with Onions and Apples

Soup Base:

• 1 rib of celery, chopped ("rib" is one piece/stick, and "stalk" for the entire thing/bunch)
• 1 carrot, peeled and chopped
• 1/2 onion, chopped
• 1 teaspoon olive oil
• 4 cups butternut squash, peeled and seeded
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 quart vegetable stock or water, more may be needed
• salt and pepper to taste

 Garnish:

• 1/2 teaspoon olive oil
• 1/2 onion, large dice
• 1 Granny Smith apple, peeled and cored
• 1 tablespoon curry powder
• 2 tablespoons non-fat yogurt (or Greek yogurt)
• 6 sprigs fresh dill, washed

In a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes. Add the squash and garlic cooking 5 minutes, stirring. Add the oregano and stock and simmer about 15 minutes or until the veggies are soft.

The easiest way to cut squash is to peel the skin off with a vegetable peeler. Then cut the squash in half. The bottom half is filled with seeds. Cut the two halves again and scoop out the seeds and discard (the seeds are similar to pumpkin seed and can be toasted). The chop into pieces.

While the soup base is cooking, sauté at medium-high heat 1/2 teaspoon of olive oil and diced onions. Cut the apple into a large dice and when the onions are golden, add to the pan, sautéing 2 to 3 minutes. Add the curry powder and cook 1 minute. Remove from the heat, add the dill and set aside.

Place all of the soup base -- cooked veggies (except the curried onions and apple mix) and liquid -- from your pot in a blender or food processor and blend until smooth and silky. More chicken stock may be needed to adjust consistency to your liking. You may also use an immersion blender so that no transfer between pots is necessary. Be patient with the immersion blender, it takes a bit longer to blend together. (I used my new immersion blender that Josh gave me for graduation!)

Return the pureed soup base to the soup pot and add the curried onion and apple. Simmer for 2 minutes. Season to taste and adjust consistency. Serve hot or, on warm days, chilled. Garnish with a dollop of yogurt and a sprig of fresh dill, chives, or herbs of your choice.

This meal was extremely filling and healthy. The soup is only 95 calories! Serves 6!

Philly Cheese Steaks

My last unhealthy post... For now!

Cameron came in this weekend! After a week of storms and wind, it was beautiful this weekend, so we golfed and relaxed... and of course, cooked!

We made the best Philly Cheese Steak sandwiches. I don't think I will ever go out and order one again. This dish is a little bit time consuming, but it was so delicious, everyone ate every last bite.

I would make the ingredients in the following order. The cheese sauce will thicken as it cools, so make it first and it will be nice and thick by the time you pour it on top of your sandwich.

Ingredients:   

• 2 to 2 1/2 pound beef loin top sirloin steak boneless, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Provolone Sauce, recipe follows
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions

Heat griddle or grill pan over high heat. Brush steak with oil and season with salt and pepper. Cook until medium rare. Let the steak rest for 5-10 minutes and slice thinly.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, heated
• 1 cup grated aged provolone cheese
• 1/4 cup grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds mushrooms (examples: cremini and shiitake), coarsely chopped
• 3 tablespoons finely chopped fresh parsley leaves
• Salt and freshly ground black pepper

 Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

• 2 tablespoons unsalted butter
• 1 tablespoons canola oil
• 3 large Spanish onions, peeled, halved and thinly sliced (I used yellow and sweet onions)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

These onions were so delicious, we ate them as we cooked!

Sauteed Peppers:

• 2 tablespoons olive oil
• 2 poblano peppers, thinly sliced
• 2 Cubano peppers, thinly sliced (Cubano pepper are sweet peppers, they can be substituted for red or yellow bell peppers)
• Salt and freshly ground black pepper

The easiest way to cut a pepper is to cut off the top and bottom, like shown below. This make taking out the center and cutting a lot simpler. 

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.