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Aug 22, 2011

Creamy, Light Macaroni and Cheese



From September 2011 issue of Cooking Light

Ingredients

  • 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups fat-free milk
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free Greek yogurt
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese
  • 1 cup (4 ounces) grated pecorino Romano cheese
  • 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 pound uncooked cavatappi
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh parsley

Preparation

  • 1. Preheat oven to 375°.
  • 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  • 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
  • 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  • 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
  • 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Yield: Serves 8 (serving size: 1 1/3 cups)

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 10.9g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.1g
  • Carbohydrate: 53.9g
  • Fiber: 3.2g
  • Cholesterol: 31mg
  • Iron: 2.4mg
  • Sodium: 589mg
  • Calcium: 403mg

Aug 17, 2011

Spinach Stuffed Squash

From: Paula Deen

Ingredients

  • 5 large yellow squash, halved lengthwise
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1 cup chicken flavored stuffing mix
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup sour cream
  • 1 cup shredded sharp Cheddar

Directions

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Aug 16, 2011

French Dip Panini with Au Jus


Sandwich: PaniniHappy.com

Au Jus: ForTheLoveOfCooking-recipes.blogspot.com

INGREDIENTS:

  • 1 sweet yellow onion, sliced into 1/4″ rings
  • 1 tablespoon olive oil
  • Salt and pepper
  • French bread, thick slices
  • Mayonnaise or roasted garlic aioli
  • Roast beef, thinly sliced
  • Gruyère cheese, grated

DIRECTIONS:

  1. In a skillet, heat olive oil over medium heat. Season onions with salt and pepper and sauté in the olive oil for 15-20 minutes until caramelized.
  2. Preheat panini grill to medium-high heat (375°F).
  3. Spread a thin layer of mayonnaise or roasted garlic aioli on a slice of bread. Top with roast beef, onions and cheese. Close the sandwich with another slice of bread. Grill 7-8 minutes until cheese is melted and grill marks appear. Serve immediately with au jus and enjoy!


Au jus:

  • 1/2 tsp olive oil
  • 1 small shallot, sliced thinly
  • 1-2 cloves of garlic, minced
  • 3 -4 cups of beef broth
  • 3 tsp bouillon crystals
  • 1/2 tsp thyme
  • Sea salt and fresh cracked pepper to taste

Heat olive oil in a small pan then add shallot once it's hot. Sauté for 1-2 minutes then add garlic. Cook for 60 seconds, stirring frequently. Add broth, bouillon crystals, thyme, salt and pepper. Cook for at least 15 minutes for flavors to combine. Taste and re-season if needed.

Aug 15, 2011

BLT Pasta Salad


Makes 4 servings.

Ingredients


  • 12 ounces corkscrew-shaped pasta
  • 1/2 cup milk
  • 12 ounces lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 tablespoon chopped fresh thyme
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 4 tablespoons chopped chives or scallion greens
  • 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream, and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g
My notes: I used whole grain pasta and turkey bacon. Next time I will double garlic.