Shrimp Stir Fry and Sesame Rice with Scallions

We had are great friends Liz and Pj over to celebrate their engagement.  We had a oriental themed dinner.  The stir fry recipe Jason created by using three other recipes from the internet.  The rice recipe was from the food network magazine.  These two recipes together were fantastic!  Our guests liked it too!  The recipes below makes 6 servings.

Ingredients for Stir Fry
Sauce:
2 Tbsp corn starch
3/4 cup chicken broth
2 Tbsp soy sauce
1 tsp garlic powder
1/2 tsp ground ginger

Shrimp Marinade:
1 lb medium shrimp
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1 clove garlic, minced
1 Tbsp Sesame seeds
1/4 tsp black pepper

Veggie Blend:
2 Tbsp sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 lb sugar snap peas, strings removed
10-15 baby carrots, halved lengthwise
3/4 cup edamame
1 head of broccoli, large stems cut off, and florets broken up
1/4 cup peanuts, chopped

Directions for Stir Fry:
1.  Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic ziploc bag.  Allow to marinade in the frig.
2.  In a small bowl combine corn starch and chicken stock until smooth.  Stir in soy sauce, garlic powder, and ground ginger.  Set aside.
3.  Heat sesame oil in large wok.  Add ginger and garlic and sizzle briefly.  Add vegetables, stir continuously until slightly soft, 3-4 minutes.  Add shrimp and saute until shrimp are opaque, 2-4 minutes.
4.  Add corn starch mixture into wok, and stir for 1 minute once it boils.  Stir in peanuts, sprinkle with salt and serve over rice.

Ingredients for Rice
2 1/4 cups dry sushi rice
1/3 cup sesame seeds
1 1/2 Tbsp peanut oil
6 finely chopped scallions (green onions)
1 1/2 tsp sugar
3/4 tsp salt

Directions for Rice:
1.  Cook the sushi rice as the label directs.  Meanwhile, cook sesame seeds in the peanut oil in a small skillet over medium heat, stirring, until toasted, 4-5 minutes.
2.  Stir in finely chopped scallions, sugar, and salt. Toss with the rice.

Jason and Beth's Rating: 8/10
Lix and Pj's Rating: 8/10

Nutrition:
590 calories
18g fat (2g saturated)
150mg cholesterol
1000mg sodium
73g carbohydrates
6g fiber
5g sugar
34g protein

Macaroni and Cheese

I didn't have time to run to the grocery store when I got home from work today.  So I picked up my book: "Cook this, not that" to look for a recipe that used normal everyday ingredients.  I found this Macaroni and Cheese recipe.  It looked so good.  And actually, I have to admit, I've never eaten Kraft Macaroni and Cheese from a box.  The color of neon orange always reminded me of a radioactive material.  The recipe below makes 6 servings.

Ingredients:
2 Tbsp butter
1/2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
salt and black pepper
1 lb pasta (we used spirals)
1/4 cup chopped Jalapenos (we used ground red pepper, to taste)
2 oz prosciutto or ham, or bacon (we left this out)
1/2 Panko bread crumbs
1/4 cup grates Parmesan

How to make it:
1.  Preheat the oven to 375F.
2.  Melt the butter in a large saucepan over medium heat.  Add the onion and cook until soft and translucent (but not browned), about 3 minutes.  Add the flour and stir to incorporate into the butter.  Pour in the milk a few Tbsp at a time, using a whisk to incorporate the flour and prevent lumps from forming.  When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken.  Stir in the cheese and season with salt and pepper.
4.  Cook the pasta according to directions on package to al dente.  Drain the pasta and return to pot.  Add the cheese sauce, jalapenos (we added ground red pepper), and prosciutto and stir to fully incorporate.  Divide the mixture among 6 individual ramekins, or one large baking dish.  Top with the bread crumbs and Parmesan cheese.
5.  Bake for 10 minutes.  Turn the broiler on and broil for 3 minutes until crumbs are golden brown and crispy.  Enjoy!

Jason's Rating: 6/10
Beth's Rating: 8/10

Nutrition:
587 calories (versus Thee Cheesecake Factory's 1462)
20g fat (12g saturated)
50mg cholesterol
1000mg sodium
71g carbohydrates
2g fiber
10g sugar
29g protein

Ricotta Cheesecake with warm blueberries

We were invited over for dinner at a friend's house and we were assigned to bring a dessert.  I love cheesecake and thought it would be fun to try to make a healthier version.    This recipe came from the book: "Cook this, not that".  The recipe below makes 12 servings.

Ingredients:
8 oz graham crackers
6 Tbsp butter, melted
1 container (12 oz) part-skim ricotta, drained
2 packages (8oz each) light cream cheese, softened
3/4 cup + 2 Tbsp sugar
grated zest and juice of 1 lemon
3 eggs
1 bag (16oz) of frozen blueberries

How to make it:
1. Preheat the oven to 350F.  Cover the outside of a 9" springform pan with a layer of aluminum foil.  MAKE SURE THE FOIL COMES WELL OVER THE TOP OF THE PAN, OTHERWISE IT WILL LEAK!
2.  Grind the graham crackers in a plastic bag and then mix together in a bowl with the butter.  Pour the crumb mixture over the bottom of the springform pan and press firmly to pack.  Bake about 15 minutes, until the crust if a deep brown shade.
3.  Blend the ricotta, cream cheese, 3/4 cup sugar, and lemon zest in a food processor until smooth, stopping occasionally to scrape down the sides.  Add the eggs and pulse until just blended.
4.  Pour the cheese mixture over the crust in the pan.  Place the springform pan in a baking dish.  Pour enough hot water into the dish to come halfway up the sides of the springform pan.
5.  Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.  Cool for an hour on the counter the refrigerate for at least 4 hours.
6.  When the cheesecake is ready to be cut, combine the blueberries, lemon juice, and 2 Tbsp sugar is a saucepan.  Simmer 5-7 minutes, until the blueberries begin to pop and become syrupy.  Cut the cake into wedges and serve with a generous scoop of blueberries over the top.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
340 calories (versus The Cheesecake Factory's 704)
16g fat (9g saturated)
100mg cholesterol
500mg sodium
40g carbohydrates
2g fiber
23g sugar
10g protein

Chicken with Mole Rub

We found this recipe in Jason's book: "Weber's time to grill".  We had Jason's family over for dinner.  This was a unique recipe for chicken.

Ingredients:
2 Tbsp pure chile powder
2 tsp unsweetened cocoa powder
2 tsp packed brown sugar
1 tsp Kosher Salt
1 tsp ground black pepper

2 limes, each cut in half
4 plum tomatoes, cut in half lengthwise
2 zucchini, each cut diagonally into 1/3 inch slices
4 chicken breasts
2 Tbsp olive oil

Directions:
1.  Prepare grill for direct and indirect cooking over medium heat (350-450F).
2.  In a small bowl combine all the rub ingredients.  Season the cut sides of the limes, tomatoes, and zuchini slices with rub.  Lightly coat the chicken and both sides with the oil and season evenly with remaining rub.
3.  Brush the grill grates clean.  Grill the chicken over direct medium heat with lid closed for 3-5 minutes then flip.  Let the chicken rest after it is cooked through.  While the chicken is resting, grill the veggies over direct medium heat, with lid closed until the limes and tomatoes and warm and the zucchini is crisp-tender, 3-5 minutes, turning once.
4.  Squeeze the grilled limes over the chicken and serve with tomatoes and zucchini.

Jason and Beth's Rating: 8/10

Stuffed Artichokes

I got my April issue of food network magazine and they had some articles are artichokes!  And then we went to the grocery store and they were on sale!  So we bought two.  The recipe below makes two servings.  One choke per person.

Ingredients:
1 lemon
2 medium artichokes
2 cloves garlic, smashed
1/2 bunch mint (we left this out)
1/2 bunch parsley (we used dried, herbs are expensive out of season)
1/2 cup grated Parmesan
1/2 panko bread crumbs
1/2 tsp crushed red pepper
2 small mushrooms, finely chopped (this wasn't in the recipe, but we added them)
1/4 cup pine nuts, toasted, optional (we left this out)
2 anchovy fillets, minced, optional (we left this out)
olive oil
Kosher salt
1 cup white wine

Directions:
1.  Squeeze 1/2 lemon into a large bowl filled with water and place the lemon halves in the water.
2.  Cut off the pointy tops of the artichokes.  Remove and reserve the stem of the artichokes.  Peel off the tough green outer leaves and discard.  Gently spread the leaves of the artichoke.  Using a melon baller, scoop out the hairy "choke" in the center of the artichokes.  When clean reserve them in lemon water.  Remove the tough outer skin on the stems and reserve them in lemon water as well.
3.  In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using.  Finely chop the reserved artichoke stems and add them to the bowl.  Zest and juice the remaining lemon half and add that to the bowl.  Slowly drizzle in olive oil until mixture forms a paste.  Season with salt.
4.  Stuff artichokes with paste.
5.  Place the artichokes standing up in a saucepan large enough to accommodate them.  Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes.  Add the lemon halves to the pan also.  Drizzle generously with olive oil and season with salt.
6.  Cover the saucepan and bring to a boil.  Reduce the heat to a simmer and cook for 10-15 minutes or until the base of the artichokes are tender with poked with a fork.
7.  Serve hot or room temperature drizzled with olive oil.

Beth's Rating: 5/10
Jason's Rating: 4/10
**ratings are low because the artichoke wasn't ripe, so all the inside leaves were too tough to eat.  But it tasted really good and we're willing to try it again with a ripe artichoke.

Nutrition:
364 calories
27g fat (5g saturated)
0mg cholesterol
590mg sodium
25g carbohydrates
4g fiber
2g sugar
8g protein

Grilled Chicken with Roasted Kale

We just got back from a week vacation and I needed to make a meal that was healthy.  We weren't very healthy on vacation, but who could blame us?!  I got my March food network magazine in the mail while we were gone and I found this weeknight meal in it.  It had a "low-calories dinner" label on it.  It was also very easy and used traditional ingredients.  The recipe below makes 4 servings.

Ingredients:
1/2 pound potatoes, cut into 1/2-inch pieces (the recipe called for red but I used golden)
2 Tbsp olive oil
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan cheese
1 Tbsp lemon juice

Directions:
1.  Preheat the oven to 425F.  Toss the potatoes with 1/2 Tbsp olive oil and spread in a single layer on a baking sheet.  Roast for 5 minutes.  Toss the kale in a large bowl with the garlic, 1/2 Tbsp olive oil, 1/4 tsp salt, and pepper to taste.  Add to the baking sheet with the potatoes and toss.  Roast until the kale is crisp and the potatoes are tender, stirring once, 15-20 minutes.
2.  Meanwhile, preheat grill to medium-high (400-500F) and brush with olive oil.  Slice the chicken breasts in half horizontally to make 4 cutlets.  Pound out each cutlet to even thickness.  Season with salt and pepper.  Grill the chicken until well marked and cooked through, 2-4 minutes per side.  Transfer to plate.
3.  Toss the kale, potatoes, 1/2 Tbsp olive oil, salad greens, tomatoes, Parmesan, lemon juice and salt and pepper to taste in a large bowl.  Divide the chicken among plates and serve with kale salad.

Beth and Jason's Rating: 7/10

Nutrition:
430 calories
14g fat (4g saturated)
112mg cholesterol
586mg sodium
28g carbohydrates
6g fiber
50g protein

Spicy Mashed Sweet Potatoes

I've been wanting to make this recipe for awhile.  It was super easy and came from the book: "Cook this, not that".  Sweet potatoes are healthier than other potatoes.  The recipe below makes 3 servings.

Ingredients:
2 large sweet potatoes, peeled and cut into quarters
salt and pepper to taste
1 cup milk
2 Tbsp butter
cayenne pepper to taste

Directions:
1.  Place sweet potatoes in pot and fill with enough cold water to cover.  Add 1 tsp salt and bring to boil.  Cook until potatoes are tender, about 15 minutes.
2.  Drain water and mash up potatoes, add milk, butter, cayenne pepper, and salt and pepper.  Enjoy!

Beth's Rating: 5/10

Nutrition:
211 calories
8g fat (5g saturated)
20mg cholesterol
150mg sodium
29g carbohydrates
4g fiber
12g sugar
5g protein

Grilled Salmon with Sweet Maple Glaze

We had Ryan over for dinner and decided to make salmon.  We found this recipe in Jason's book: "Modern Grilling".  The glaze was yummy and different from any sauce I've had with salmon.  The recipe makes 6 servings.

Ingredients:
Maple-Soy Glaze:
1/4 cup low-sodium soy sauce
1/2 cup real maple syrup
Salmon:
1/3 cup low-sodium soy sauce
1/3 cup real maple syrup
4 (8 oz) salmon fillets
freshly ground black pepper
vegetable oil
lemon wedges
Glazed Vegetables:
3 Tbsp vegetables oil
3 cloves garlic, minced
salt and freshly ground pepper to taste
2 medium zucchini, sliced lengthwise
1 eggplant, sliced lengthwise
2 small summer squash, quartered lengthwise
2 medium bell peppers, halved lengthwise
Parmesan shavings

Cook:
Stir together 1/4 cup soy sauce and 1/2 cup maple syrup in small saucepan for glaze.  Bring to simmer over medium-high heat and cook until slightly thickened, 3-4 minutes.  Measure 4 Tbsp glaze into small bowl and set aside.

Prep:
Whisk 1/3 cup soy sauce and 1/3 maple syrup in 13 x 9 baking dish until combined; carefully place fillets, fresh side down, in single layer in marinade (do not coat salmon skin with marinade).  Refrigerate while preparing grill.

Grill:
Remove salmon from marinade and sprinkle flesh side liberally with pepper.  Using long-dash handled tongs dip a wad of paper towels in vegetable and wipe hot side of grill grate.  Place fillets flesh side down on hot side of grill and cook until grill-marked, about 1 minute.  Using tongs, flip fillets skin side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3-4 minutes.  Using long handled-tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate.  Brush flesh again with glaze, then turn fillets flesh side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes.  Transfer fillets to platter, brush with reserved 4 Tbsp glaze, and serve with lemon wedges.
While salmon is grilling, combine the oil, garlic, and salt and pepper in a resealable plastic bag, and add zucchini, yellow squash, eggplant, and red bell peppers; toss to coat.  Remove vegetables from bag.  Lay vegetables on grill and brush with maple-soy glaze.  Leave with without moving for 5-6 minutes, or until good grill marks show.  Turn vegetables and brush with glaze and cook 5-6 minutes, or until tender. Arrange on serving platter and top with Parmesan shavings.

Jason, Ryan, and Beth's Rating: 8/10

Nutrition
430 calories
15g fat (3g saturated)
60mg cholesterol
1000mg sodium
37g carbohydrates
3g fiber
28g sugar
35g protein

Prune Oat Muffins

I've been wanting to make this recipe for awhile.  It was super easy.  And it seemed like a healthier muffin.  The recipe came from the book: "100 Food to Stay Young".  The prune was #9 in the book for foods to stay young.  A prune is any species of dried plum.  They are highly concentrated sources of fiber and are very effective at flushing aging toxins out of the body.  This recipe makes 12 muffins.

Ingredients:
12 paper muffin liners
1 cup whole wheat flour
1 Tbsp baking powder
heaping 1/2 cup light brown sugar
heaping 1/2 cup rolled oats
heaping 3/4 cup chopped prunes
2 eggs
heaping 1 cup buttermilk (I used 1% milk)
6 Tbsp olive oil
1 tsp vanilla extract

Method:
1.  Preheat oven to 400F and line 12 muffin holes with paper liners.  Sift the flour and baking powder into a large bowl.  Stir in sugar, oats and chopped prunes.
2.  Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract.  Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients.  Stir gently until just combined; do not overmix.
3.  Spoon the batter into the prepared muffin pan.  Bake in preheated oven for about 20 minutes, until well risen, golden brown and firm to touch.
4.  Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to wire rack and let cool.  Enjoy!

Jason and Beth's Rating: 6/10

Nutrition:
200 calories
9g fat (2g saturated)
40mg cholesterol
100mg sodium
27g carbohydrates
3g fiber
9g sugar
4g protein

Sicilian Cauliflower Pasta

This was a recipe from the weeknight meals section of the food network magazine.  It was one of the best pastas I've made.  Yum.  This recipe makes 4 servings.

Ingredients
Kosher Salt
12 oz pasta
1 head of cauliflower
4 Tbsp olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 cups fresh parsley, chopped (we used dried)
1/2 cup fresh dill, chopped (we used dried)
2 Tbsp fresh lemon juice
4 Tbsp grated Parmesan cheese
precooked chicken pieces (this was our addition to the recipe, they were leftovers)

Directions:
1. Bring a pot of salted water to a boil.  Cook pasta as label directs.  Reserve 3/4 cup cooking water, then drain pasta.
2.  Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater.  Heat the olive oil in a large skillet over medium-high heat.  Add the cauliflower, garlic, red pepper flakes, and 1/4 tsp salt, chicken pieces and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.
3.  Remove the skillet from the heat and stir in pasta, parsley, dill, lemon juice, cheese and reserved cooking water.  Add more cooking water to loosen, if needed.  Season with salt.  Serve with more grated cheese.

Jason and Beth's Rating: 6/10

Nutrition:
400 calories
fat 10g (2g saturated)
cholesterol 4mg
sodium 200mg
carbohydrates 73g
fiber 13g
protein 16g