Monday, October 20, 2014

Citrus Ricotta Pancakes

This was voted the boys', especially Noah's, favorite pancakes.  He liked how soft they were, and they both loved the orange taste.  These are really easy, and a great way to use up left over ricotta from other recipes.  I found this recipe on tasty kitchen, and I followed it exactly.  Each pancake was 102 calories, leaving out the butter for cooking the pancakes.  Anyway, easy and delicious!  Aaron and I gave them an 8, Owen a 9, and Noah a perfect 10.

Friday, October 17, 2014

Yammie's Noshery Chipotle Chicken Bacon Tacos

So although the boys didn't love these, they only gave them an 8 because of the spice, Aaron and I loved these.  We gave them a 9, and they are so great.  As you can see from the picture, we didn't use flat bread the way the recipe suggested, we just used tortillas, and I made my guacamole the way I like to rather than following the recipe.  Otherwise I followed this recipe exactly.  Each taco was kind of high in calories, about 490 a taco, but they were worth it.  Try this, it's so good!

Wednesday, October 15, 2014

Chinese Take Out's Barbecue Pork

So although this recipe called for pork belly, which I didn't have but would've been amazing, this still received a 9 from us because it was really delicious.  We found the recipe in The Chinese Take Out cookbook, and each serving was 235.  Here's what to do:
1 lb pork loin
2 T mirin
2 T soy sauce
1 T sugar
2 garlic cloves, minced
1 1/2 t hoisin sauce
1/2 t Chinese five spice powder
2 T honey

Mix together all the ingredients except the honey, and marinate the meat for 2-3 hours.
Preheat the oven to 325.
Remove the pork from the marinade, brush 1 T of the honey on the pork, then bake for about 25 minutes.  Turn the pork over, brush with another 1 T of the honey, and then roast for another 20 minutes, or until pork is done.  Slice and serve.

Monday, October 13, 2014

Michael Symon's Pasta with Chorizo and Chard

So this was another delicious recipe from Michael Symon's Carnivore cookbook, and I will definitely be making it again.  Chorizo is one of our favorite things, and mixed with beans, chard, pasta and lemon this was outstanding.  For one serving, pictured here, the calories are 521, and this was very filling.  We gave this a 9, except for Noah who gave this a perfect 10, because "chorizo is my favorite meat Mom" :).  Anyway, this was an easy, great recipe.

1/2 lb pasta
1 lb chorizo
1 lb Swiss chard, roughly chopped
1 14.5 oz can cannellini beans
grated zest and juice of one lemon
1/2 c freshly grated Parmesan cheese
1/2 c chopped fresh flat-leaf parsley
2 T unsalted butter
1 T olive oil

Boil the pasta in well salted water until al dente.  Reserve 1/4 c of the pasta water, and don't rinse the cooked pasta.
Cook the chorizo until browned, then add the Swiss chard and cook for 2 minutes.  Add the beans, pasta, and reserved pasta water and simmer for about two more minutes, or until pasta is fully cooked.
Remove the pan from the heat, stir in the lemon zest and juice, the cheese, parsley, butter and olive oil.  Serve.

A fast, easy recipe, definitely worth making!

Friday, October 10, 2014

Flour 2's Chipotle Chicken Stew

I found this recipe for soup in Flour 2, the second cookbook from JoAnn Chang, and these are more savory dishes, so fun to try new things!  I didn't follow the recipe super closely, I love making soup in the crockpot, and that is what I did for this recipe.  We gave it an 8, it was hearty and filling, and I especially liked the smoky, spicy flavor from the chipotle pepper.  Each serving was only 276 calories, and we made 8 servings, which is the portion shown above.
Here's what I did:

2 14.5 oz cans black beans
1 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs
1 canned chipotle pepper, seeded and minced (if you want more spice, don't completely remove all the seeds)
1/2 t ground cumin
1 14.5 oz can crushed tomatoes with juice
1/2 c uncooked rice
shaved zucchini, about 1/2 c
2 t oregano
1/2 c cilantro, chopped
juice from one lime

Place the beans, onion, carrots, garlic, chipotle pepper, cumin, tomatoes, zucchini, and oregano in the crockpot.  Salt the chicken well, then add the chicken.  Cook for 6-8 hours on low, then add in the rice.  Cook for an hour on high, checking to make sure the rice gets done before serving, then add in the cilantro and lime juice and serve.

Easy and delicious!

Wednesday, October 8, 2014

Michael Symon's Pork and Beans

So no picture of this, it got lost when my phone was being repaired, but this was a really great dinner. Michael Symon came through for us again.  We gave this a 9, and it was hearty, full of flavor, and delicious.  Since it uses dried beans, rather than canned ones, this does take two days to make, but most of that is overnight soaking time.  The flavor in this really was so satisfying, I will be making this again.  This made 16 servings, and each serving was only 204 calories, so not too much.  The serving size was about 1 cup.

1 lb dried navy beans
1 lb bacon, cut into dice
3 carrots, diced
1 onion, diced
2 T minced garlic
4-6 oz Italian sausage
28 oz can chopped tomatoes
1 t chipotle pepper sauce
3 sprigs fresh rosemary
2 bay leaves
1 quart chicken broth
salt and pepper
1 c plain bread crumbs
1/2 c chopped fresh flat leaf parsley
4 t chives (freeze dried, or 1/4 c fresh)

Soak the beans overnight in enough water to cover them by at least two inches.  Drain the beans and transfer them to a large saucepan.  Add enough water to cover by 2 inches and bring to a simmer.  Cook for about 1 hour, or until slightly tender (I cooked mine for longer, more like 1 1/2 hours).  Set the beans aside to cool in their liquid.
Preheat the oven to 375.
In a large Dutch oven, cook the bacon until crisp.  Remove from the pot, and cook the carrots, onion, and garlic, and cook for 3 to 4 minutes.  Set the veggies aside with the bacon.  Cook the sausage, then return the bacon and vegetables to the pan.  Add in the chipotle sauce, tomatoes, rosemary, bay leaves and chicken broth.  Simmer for five minutes.
Drain  the beans and add them to the pot.  Adjust the salt and pepper to taste, then bring to a simmer.  Transfer the pot to the oven, and cook, uncovered, for one hour.
Discard the bay leaves.  Combine the bread crumbs, parsley, and chives.  Sprinkle the mixture on top of the beans.  Bake for 20 minutes, or until the bread crumbs are golden brown.

Monday, October 6, 2014

Peabody's Fluffernutter Banana Bread

Here is the link for this delicious take on banana bread.  We gave this a perfect 10, and I think it is my favorite version of banana bread ever.

I didn't use very much powdered sugar for the icing, if you would like more of a set frosting, add more powdered sugar.  I used only about 1/4 c, maybe a little more.  Anyway, each piece was 400 calories, but it was so delicious that I don't even mind :).  Try this and you will love it!