Oddly delicious pot roast

Ok, so I made this tonight. It was one of those, "what do I have in my kitchen?" kind of meals and it was DEEEEElicious and very well received by Mom, Gramma, husband and neighbor. Now again, because I don't measure I can only give approximates, but here it goes...

Chuck Roast 2 lbs (or your favorite cut of meat)
1 TBS each- onion powder, garlic powder, season salt, pepper
Few cloves of garlic
One Onion
Chili Sauce approx half a bottle
Guinness Bear 3/4 bottle

Combine spices and apply to meat as a dry rub
Sear the roast in a hot pan with some oil on both sides
Move meat to crock pot
Slightly saute onion and garlic in remaining oil from the pan in which you seared the roast and then place on top of meat in crock pot.

In a bowl, combine chili sauce and beer then pour over roast.

Set temp according to crock pot directions and when it's done you will have a fall-apart, slightly tangy, extremely savory roast!

I served it with mash cauliflower and mixed veg. SOOOOOOOO good!

Meatless Monday- Green Chile and Egg Breakfast Casserole

My mom picked this recipe up from my cousin and I picked it up from Googling a few of the ingredients. LOVE IT!

Serves/Makes: 8 Difficulty Level: 3 Ready In: 30-60 minutes

Ingredients:
10 eggs
1 pint cottage cheese
1/2 cup melted butter
1/2 cup unsifted flour
1 pound shredded Sonoma Jack or Monterrey Jack cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 cans (4 oz. size) diced green chilies

Directions: Preheat oven to 350. Beat eggs and add remaining ingredients. Bake in buttered 9" quiche dishes or 9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean. This dish can be made ahead of time, refrigerated and baked just before serving. It is also good with spinach and mushrooms.

Website wonder

If you haven't tried the SparkPeople website, I totally recommend it.  It is fabulous.  It has typical weight loss stuff like healthy recipes, articles, and fitness information, but it does even better than that.  You can map out your walking/riding path and save your routes.  You can have your recipes analyzed, and it not only tells you the calories, fat, fiber, carbs and protein, but gives you an entire nutritional label for your recipe, including vitamins in it!  There are a bunch of other tools and features, but I won't outline them here.  I am sure there is a ton I don't even know about yet.  Check it out.

Indian-slant Roasted Chicken

I made a "variation" of this recipe tonight. I didn't have any oranges for zest so I used a splash of OJ instead. I also didn't have any fresh ginger (which is unusual) and well, I guess that's all. The rest, as in: the chicken, the butter and that cardomom, I did have on hand. I probably should have waited to make this when I actually had all the ingredients but...I had already convinced myself that this was what I was making for dinner.

It was pretty good. The flavor wasn't as intense as I had hoped-- I'm guessing that had something to do with the fact that I didn't use fresh ginger nor did I use orange zest, plus I don't eat chicken skin. I'm guessing the skin would make it that much better since you'd get that salty, crisp. I might also add a bit of fresh garlic next time, just because.

Oh, I also made this recipe with a whole chicken not just pieces. I'll definitely make it again...the right way!

# 1/4 cup butter, softened but not melted
# 1/2 teaspoon ground cardamom
# 1 large orange, zested
# 2 teaspoons grated ginger
# 4 airline chicken breasts, on the bone, skin intact

In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.

Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.

Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.

If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the chicken into the oven, and roast, turning the pan once halfway through the cooking time- about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!

Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes.

This recipe is from Aarti Party on Food Network. I'm a huge fan of Indian food and love her take on infusing Indian flavors in American style cuisine.

http://www.foodnetwork.com/recipes/aarti-sequeira/i-aint-chicken-chicken-crispy-roasted-chicken-breasts-with-orange-and-cardamom-recipe/index.html

Balsamic Glazed Chicken

Serves 4

4 - 8 oz boneless skinless chicken breasts or strips
6 cups broccoli
1/8 cup water
2 Tbsp balsamic vinegar
1 Tbsp EVVO

Seasoning Rub
4 Tbsp fresh rosemary leaves, chopped
2 Tbsp water
2 cloves garlic minced
1 tsp pepper
1 tsp EVVO
Combine the garlic, rosemary, pepper, water, and olive oil. Rinse chicken and pat dry. Rub the chicken with mixture, then cover and refrigerate for 3 hrs or overnight.

Combine 1/8 cup water, 2 Tbsp balsamic vinegar, and 1 Tbsp olive oil and pour half into bottom of a small roasting pan. Place chicken breasts in pan and pour remaining vinegar mixture over chicken. Roast in 350 oven for 30 min or until thoroughly cooked. Steam broccoli and serve on the side.

Sushi rolls

Now that I've made sushi rolls at home a handful of times, I may never go to another sushi restaurant! My kids have been eating California rolls since they were old enough for solids. Don't feel intimidated...it's easier than you think!

What you'll need:
-Sushi rice (I like the Lundburg brand- found at Vitamin Cottage. I've also found sushi rice at Target) $5-7 bag
-Rice vinegar $5
-Nori sheets (easy to find in Asian food section at most grocery stores) About 10 sheets for $3.50
-Crab (I use the real deal. King crab from Costco has been the best, followed by snow crab- one pack yields about 5 plump rolls...or approx 40 pcs.) $15-20
-Avocado $1.50
-Cucumber (I'm not a big cucumber fan so I either omit the cucumber or replace with carrot) $1.50
-Toasted sesame seeds $3.50
-Wasabi powder (or paste) $4-6
-Pickled ginger $4
-Bamboo rolling mat (I ordered two on Amazon for $3 ea. & free shipping that came with the bamboo spoon) $3
-Plastic wrap $3
-Flat bamboo spoon or similar
-Glass of wine optional

I looked at a rice cooker at Costco one weekend and decided it was too similar to my electric pressure cooker to need another appliance around the kitchen. You can prepare the rice on the stovetop, but I prefer using my pressure cooker. Add 3cups of water, 2cups of sushi rice, set pressure cooker to high pressure for 3min. After 3min, let it naturally release for 10min and then release the remaining pressure. Gently stir rice and add about 1/4cup of rice vinegar (to your tasting). Do not over stir or you will smash the rice kernels.

The crab legs are fully cooked so you can crack and remove the meat or heat in the oven, if preferred. I place the crab legs on a cookie sheet lined with aluminum foil and tent the crab legs with another layer of foil to steam at 400* for approx. 20min. Crack legs and remove meat.

Thinly slice one avocado, cucumber and/or other veggies you'd like to add.

Take a piece of plastic wrap and place it on top of the bamboo rolling mat (so your sticky rice doesn't stick to the mat). Place one sheet of Nori (shiny side down) on the plastic wrap. Spread rice on the Nori, leaving 1/2"-3/4" bare Nori at the top of the sheet. Sprinkle rice with a few sesame seeds. Place your crab (I am generous with the crab), avocado, & veggies horizontal about an inch from the bottom of the Nori. Hold the filling with your fingertips as you prepare to roll the bamboo mat forward (or up and over the filling...tuck it tight). Keep moving the plastic wrap down as you continue to roll or the plastic wrap will roll up inside of the California roll. You don't want to press too hard as you roll or you'll smash the rice. The more rice you use, the bigger the roll. The tighter you roll, the better your fillings stay in the roll when it is cut into pieces. Dab a little water on your finger and run it along the 1/2"-3/4" top edge of the Nori to seal the roll (very important!). You can also run a little wasabi along the edge instead of water.

You'll need a very sharp knife to cut the roll into pieces. I've found that I have more luck with a sharp serrated knife. Cut roll in half. I've read that you should dip the knife in hot water between slices, but I haven't needed to use that step because my knives are sharp enough to cut through without the rice sticking. I usually get 4 pieces from each half and set aside the end pieces to nibble on while I'm make the rest of the rolls.

Now, if you want the rice on the outside of the roll (instead of the Nori on the outside), you place the plastic wrap down first, the rice on the plastic wrap and then the Nori on top of the rice. The rice should cover more area than the Nori so when your roll, the rice will hold the roll together. Place your fillings about an inch from the bottom of the Nori and roll. I sprinkle the rice with toasted sesame seeds on the outside as I roll. It is a little trickier to roll with the rice on the outside and the cutting can be stickier...but you get less of the Nori flavor when it is tucked inside rather than on the outside.

Serve on a platter with a small pile of pickled ginger, wasabi and soy sauce for dipping.

Prep time: 30min.
Initial cost for all ingredients/supplies if you have none of it at home: approx $50
Each additional prep: approx. $20-25
Now think how much you spend going out to have sushi for 4!

Try it! You won't be sorry. Once you've got the rolling technique down, play with the fillings and type of rolls...and then plan it for your next dinner party. Your guests will be impressed!

Taco Salad (without all the calories)

1 pound lean white ground turkey
1/2 med onion, chopped
Spray non-stick pan with Pam. Brown turkey and onion using spatula to break into small pieces.
Add:
2 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/8 tsp pepper

In a large salad bowl add:

1 cup kidney beans, rinse and drain
2 or 3 chopped green onions
1 stalk celery, sliced thin
1 green or yellow pepper, sliced
1 large chopped tomato
1 cup shredded cheddar cheese (fewer calories if you omit)
sliced black olives
4 cups shredded lettuce
Toss with seasoned meat and top with:
Salsa
reduced fat sour cream (optional)

What's for Dinner? Want something quick?

Grilled Halibut (or mild white fish) with Lemon Vinaigrette

Serves 1 so double, triple, etc

7 oz halibut filet

1/2 cup fresh or frozen green beans

1/2 cup fresh or frozen broccoli

1/2 cup fresh or frozen cauliflower

salt and pepper to taste

Vinaigrette:

2 tsp lemon juice

2 tsp olive oil

1 tsp chopped capers

3/4 tsp chopped shallots or green onion (or I've used red onion)

salt and pepper to taste

Combine all ingred for vinaigrette in a small bowl and whisk.

Cook fish on barbeque grill or coat a non-stick pan with cooking spray and heat over med heat. If desired, sprinkle fish with S&P on both sides and lay on grill pan. Cook 3-5 minutes on each side or until thoroughly cooked.

Steam beans, broccoli and cauliflower.

Spoon vinaigrette onto fish. Serve with steamed veggies.

340 calories, 44 g protein, 14 g fat, 10 g total carbs, 5 g fiber

Introductions

We (hopefully) have 2 new contributors to the blog.  Gail, my MIL, is a fantastic cook and will provide us with what she likes to refer to as "lean and green" meals.  I can't wait, since that is the trend we are trying to create in our house.  And, Carrie, my SIL, is mostly a veg eater, so hopefully she can provide us with some inspiration for Meatless Mondays!  Huzzah!

Bread at its finest

MAKE THIS.  That is all I have to say about it.

Ingredients:
2 packages active dry yeast
1/2 cup warm water
1 1/3 cup pureed pumpkin (or butternut squash, but I love pumpkin)
1 cup warm milk
2 eggs, lightly beaten
1/4 cup melted butter
1/4 cup agave nectar (you could also use 1/4-1/3 cup honey or 1/3 cup sugar)
1t salt
4 cups white flour
3 cups wheat flour (next time I make it, I will use 4 cups wheat and 3 cups white)

1. Dissolve yeast in water.  Add warm pumpkin, milk, eggs, butter, sugar/sugar sub, and salt.  Mix well. 
2. Gradually add 3 1/2 cups flour (I added the wheat flour first) and beat until smooth.  Add enough of the remaining flour to form a soft dough.  Tuen onto a floured surface and knead until smooth and elastic, about 5-8 minutes.
3. Place in a greased bowl and let rise 1 hour until doubled.
4. Punch down and shape into 3 loaves.  **Do not cut down this recipe.  You WILL want all 3 loaves.  Freeze one if you must!**  Place each loaf into a greased bread pan.  Cover and let rise 30 minutes until doubled.
5. Bake at 375 for 25-30 minutes.  Cool on wire racks, if you can wait that long.  Eat with some tasty homemade jam (or, if you are weird like us, some plum-blackberry jamlly).

Mixed Up Vegatable Dip Goodness

This is another one of those recipes where anything goes.  Here is what I did:

Start with:

2 small eggplants
3 peppers: 1 green, 1 red, 1 purple
1 yellow squash
1 clove of garlic, unpeeled

Pierce the eggplants and squash.  Roast at about 400 for 30 minutes or so, turning occasionally.  Remove eggplants and peppers from oven and place in a ziplock or a bowl sealed with plastic wrap to steam.  Remove garlic from oven.  Continue roasting squash. 

Peel garlic and smash with salt until a paste forms.  Place in serving bowl.  Peel eggplants and peppers.  Chop and place in serving bowl.  Remove squash from oven, chop, and add to serving bowl.  Add about 1/2 cup of diced tomatoes (you can roast and peel your own: follow the instructions for the peppers or just used canned), a couple of chopped pepperoncini peppers, some capers, and then drizzle with red wine vinegar and olive oil.  Add a little salt, pepper, oregano, parsley and anything else that sounds good.  Mix it all up. 

You can serve this hot or cold.  You can add feta, but I don't think it is necessary.  It is a wonderful dip with a variety of crackers, chips, and breads.