Broccoli with Horseradish Sauce

Two more days and I will be done with bootcamp!  I have been super careful with the eating this week since we have our final weigh in on Friday, so please pardon the lack of posts.  The person who loses the most weight and the person who loses the most body fat will each win several sessions with a personal trainer.  I'm upping my game this week on the food and fitness front to make sure I have good shot to win!

We eat plain steamed broccoli as a side pretty often in this house.  Sometimes though, you just get a hankering for delicious sauce to drizzle over your veggies.  Rather than serve your broccoli with a calorie-laden cheese sauce, give this lighter horseradish sauce a try!  It is quick, easy, and yummy!

Broccoli with Horseradish Sauce

Ingredients

• 1 head of broccoli, cut into florets
• 1/2 cup sour cream
• 2 tsp. prepared horseradish
• 1/4 tsp. Worcestershire sauce
• pinch black pepper

Directions

1. Steam broccoli in a steamer basket or in a microwave steamer bag.
2. Combine other ingredients in a microwave safe bowl.  Mix well.  Microwave for 1-2 minutes or until hot.  Stir.
3. Drizzle over steamed broccoli and enjoy!

And just because I can, here is a photo of my ginormous bruise after my obstacle course accident a couple of weeks ago.  It has faded a bunch - I wish I had thought to photograph it sooner!

 

Sweet and Sour Pork

I'm not a huge fan of pork, but every once in awhile I cook some up for Brad since he likes it.  Even though I don't eat much pork, I still managed to eat my fair share of this dish by picking out the pork and spooning the sauce/veggies over some rice.  The sauce is amazing - I can't wait to make this with chicken so I can eat some meat as well!

Sweet and Sour Pork
Recipe from here.

   Ingredients

• 2 tbsp. cornstarch, divided
• 1 tbsp. chicken broth
• 1 pork tenderloin (1 lb.), cut into 1 inch pieces
• 1/4 cup sugar
• 1/3 cup water
• 1/4 cup cider vinegar
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. ketchup
• 1 tbsp. canola oil
• 1/3 cup unsalted peanuts
• 1/3 cup chopped green onions
• 2 tsp. minced fresh gingerroot
• 2 garlic cloves, minced
• 3 cups fresh snow peas 
• 1 can (8 oz.) unsweetened pineapple chunks, drained
• Cooked Rice

Directions

1. In a large bowl, combine 1 tbsp. cornstarch and broth until smooth; add pork and toss to coat.  
2. In another bowl, combine sugar and remaining cornstarch.  Stir in the water, vinegar, soy sauce, and ketchup until smooth; set aside.   
3. In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink.  Add the peanuts, onions, ginger, and garlic; stir-fry for 1 minute.  Add peas and pineapple; stir-fry for 3 minutes longer or until peas are crisp-tender
4. Stir cornstarch mixture and add to pan.  Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.  Serve over rice.

Cranberry Pistachio Biscotti

In an attempt to rid my pantry of some random ingredients, I made this awesome biscotti.  Since most of my baking endeavors end in disaster, I was surprised at how easy these were and how delicious they turned out.

Cranberry Pistachio Biscotti
Recipe from here.

Ingredients

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup chopped pistachios
• 1/2 cup dried cranberries

Directions

1. In a large bowl, beat sugar and oil until blended.  Beat in eggs, then extracts.  Combine flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff).  Stir in pistachios and cranberries.
2. Divide dough in half.  With floured hands, shape each half into a 12 inch by 2 inch rectangle on a parchment paper-lined baking sheet.  Bake at 350 degrees F for 18-22 minutes or until set.
3. Place pan on a wire rack.  When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4 inch slices.  Place cut side down on an ungreased baking sheet.  Bake for 12-14 minutes or until firm.  Remove to wire racks to cool.  Store in an airtight container.

I know Christmas is a LONG way off, but these would make great gifts!  

I am planning on trying this recipe again and trying to lighten it up a little bit by using Splenda for 1/2 the sugar, applesauce for 1/2 the oil, and 1 egg plus 2 egg whites instead of 2 whole eggs.  I hope it works, because these were AH-MAZ-ING!  

Spinach Omelet Brunch Roll

OMG.  Someone needs to come visit me so I can cook you this badass breakfast!  Not only does it look super fancy, but it tastes good too! 

Spinach Omelet Brunch Roll
Recipe from here. 

Rollin' with my homies!

Ingredients

• 2 cups egg substitute (2 cups Egg Beaters = 8 real eggs)
• 4 eggs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup finely chopped red onion
• 1 tsp. Italian seasoning
• 5 turkey bacon strips, diced and cooked   
• 1 lb. sliced fresh mushrooms
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Line a 15 in. x 10 in. X 1 in. cookie sheet with parchment paper; coat paper liberally with cooking spray and set aside.  
2. In a large bowl, whisk the egg substitute, eggs, salt, and pepper.  Stir in the spinach, onion, and Italian seasoning.
3. Pour into prepared pan.  Use a spatula to spread mixture evenly across pan.  Bake at 375 degrees F for 15-20 minutes or until set. 
4. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 6-8 minutes or until tender.  Drain on paper towels; blot to remove excess moisture.  Keep warm.
5. Turn omelet onto a work surface (to make it easy, just flip it onto larger cookie sheet or tray than the one you baked with).  Peel off parchment paper.  Sprinkle omelet with mushrooms, 3/4 cup cheese, and 1/2 of the bacon.  Roll up jelly-roll style, starting with a short side.  
6. Place on a serving platter.  Sprinkle with remaining cheese and bacon. 

All rolled up and ready to eat!

When rolling this up, you need to be super careful or it will crack.  Use both hands and VERY gently roll up.  I ate my portion with a little salsa (because salsa makes everything better) and it rocked!

My mind is currently racing with all of the different filling/topping possibilities.  I can't wait to make this again!

Beef Stroganoff

I'm not quite sure what enticed me to try this recipe.  It seems like kind of a dated meal, but it has lots of yummy ingredients in it - mushrooms, horseradish, sour cream -  YES!  It was pretty good, though I probably won't repeat it until the weather is a little cooler.  I halved this recipe and it turned out perfectly!
 
Beef Stroganoff 
Recipe from here.



Ingredients

• 5 cups sliced fresh mushrooms (I used portobellos)
• 1 large onion, chopped
• 1/2 cup hot water
• 1 tbsp. prepared horseradish
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup all purpose flour
• 1 beef flank steak (1.25 lbs.), cut into strips
• 1 cup reduced fat sour cream
• hot cooked noodles

Directions

1. In a large skillet coated with cooking spray, saute mushrooms and onion until tender.  Drain and transfer to a large bowl.  Stir in the water, horseradish, salt, and pepper.  Set aside
2. Place flour in a large resealable plastic bag.  Add the beef, a few pieces at a time.  Seal bag; shake to coat.
3. In the same skillet, brown beef in batches.  Return all beef to the pan; top with the mushroom mixture.
4. Bring to a boil.  Reduce heat; cover and simmer for 1.5 hours or until beef is tender, stirring occasionally.  Remove from heat; stir in sour cream.  Serve with noodles.

Meatless Monday: Mexican Stuffed Peppers

I love stuffed peppers, but rarely get a chance to make them because the hubs doesn't like bell peppers.  I happened to have one lonely bell pepper chilling in the fridge, so I came up with this recipe to use it up.  Brad enjoyed homemade spinach pizza instead.

Mexican Stuffed Pepper

Ingredients

• 1 large bell pepper
• 1/3 cup cooked brown rice
• 2 tbsp. frozen corn kernels
• 1/3 cup frozen chopped broccoli
• 2 tbsp. black beans, rinsed and drained
• 1/2 jalapeno pepper, seeded and chopped (optional)
• 3 tbsp. salsa
• 1/8 - 1/4 tsp. cumin
• 1/8 - 1/4 tsp. taco seasoning
• pinch of salt
• shredded mexican cheese

Directions

1. Cut the top off of the peppers.  Discard seeds and trim any large ribs.
2. Heat frozen broccoli & corn in the microwave for a couple of minutes.  Drain.
3. Combine corn, broccoli, rice, jalapeno, beans, salsa, and seasonings.  Stuff into pepper
4. Bake at 375 degrees F for 30 minutes.  Sprinkle top with cheese and bake for an additional 10 minutes, or until cheese is melted and peppers are tender.
5. Garnish with extra salsa if desired.  Serve hot.  

Or, try an Italian version using ground meat or sausage, rice, spaghetti sauce, Italian seasoning, and mozzarella cheese.  

Sizzling Ancho Ribeyes

Happy Mother's Day to all you moms out there!!!  Hope ya'll have a wonderful day!

I decided it was nice enough outside to do some grillin' this afternoon.  I am generally not a fan of eating a giant piece of meat (unless it is cheeseburger form), but these steaks were pretty dang good.  I managed to eat about 1/4 of it before I reached my personal meat-overload level.

Sizzling Ancho Ribeyes

Ingredients

• 3/4 tsp. salt
• 3/4 tsp. ground ancho chili pepper
• 1/4 tsp. black pepper
• 2 ribeye steaks (about 3/4 lb. each)
• 2 tbsp. light butter
• 2 chipotle peppers in adobo sauce, minced
• 1/4 tsp. adobo sauce

Directions

1. In a small bowl, combine the salt, chili pepper, and pepper; rub over the steaks.
2. In another small bowl, beat the butter, chipotle peppers, and adobo sauce until well blended.
3. Grill steaks over medium heat until meat reaches desired doneness.
4. After resting, serve with chipotle butter.

Sweet Onion Spoon Bread

The bootcamp at the gym that I go to is super fun!  I really like getting my butt kicked every morning!!!  I've lost a few pounds too, so that is great.  

Yesterday, we did an obstacle course set up in the woods.  I am the most clumsy, uncoordinated person EVER, so I shouldn't be surprised at the numerous injuries I recieved.  I face-planted twice doing an uphill sprint in the sand, banged up both knees/shins trying to jump over logs, took most of the skin off 1 elbow (also hurdling over logs), and lastly, I banged the CRAP out of my upper thigh.  I was sprinting to make a series of 2 foot jumps, tripped, and basically slammed my left thigh (at full speed) against the edge of a 2 by 4.  I still can't walk right and I am going to have the most awesome, ginormous bruise soon...  I am pretty much cruising around town looking like a 6 year old that has been in a bike accident.  Awesome.

After I hobbled home, I knew the only thing that would make me feel better was some rockin' cornbread.  Therefore, I made this sweet onion spoon bread for lunch and proceeded to eat half of it (oops...).  Carbloading, much?
 
Sweet Onion Spoon Bread



Ingredients

• 1 1/3 cups chopped sweet onions
• 1 can (8.75 oz.) cream style corn
• 1 pkg. (8.5 oz.) corn bread mix
• 2 egg whites, lightly beaten
• 2 tbsp. skim milk
• 1/2 cup reduced fat sour cream
• 1/3 cup shredded sharp cheddar cheese

Directions

1. In a small nonstick skillet coated with cooking spray, saute onions until tender; set aside.
2. Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites, half of the onions, and milk.  Pour into a 8 inch square baking dish coated with cooking spray.
3. Combine sour cream and remaining onions; spread evenly over batter.  Sprinkle with cheese.
4. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
   

Portobello Pitas

Try as I might, I just could not get a good picture of these little pitas.  This is a take on a gyro, but uses mushrooms instead of the traditional lamb. 

Portobello Pitas

Ingredients

Cucumber sauce

• 1 cup (8 oz.) reduced fat plain yogurt
• 1/2 cup diced peeled cucumber
• 1/4-1/3 cup minced fresh mint
• 1 tbsp. grated lemon peel
• 1 tbsp. lemon juice
• 1 tsp. garlic powder

Pitas

• 4 large portobello mushrooms, stems removed
• 1/2 tsp. pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. Greek seasoning
• 8 pita pocket halves, warmed
• crumbled feta cheese
• 8 thin slices red onion, separated into rings
• 8 slices tomato

Directions 

1. In a bowl, combine sauce ingredients.  Cover and refrigerate.
2. Sprinkle mushrooms with pepper, onion powder, garlic powder, and Greek seasoning.  In a skillet cook mushrooms in cooking spray for3-5 minutes per side or until tender.
3. Line each pita half with a slice of onion, tomato, and little feta cheese.  Cut mushrooms in half and place in pitas.  Serve with cucumber sauce. 

I wasn't a huge fan of the sauce, but that is probably my own fault more than the recipe.  Because the hubs hates cucumbers, I ended up blending all the sauce ingredients in the food processor in an attempt to trick him.  The sauce came out too watery and I had to strain it for a few hours to thicken it up.  I'm thinking the sauce would taste just fine as written in the recipe - the crunchiness of the cucumbers would have been awesome!

Mediterranean Chips & Dip

I decided to try my hand at making some Greek food tonight.  I made the dip below, which is similar to hummus, and some portobello mushroom pitas (I'll share the recipe tomorrow). 

I'm generally not a fan of hummus - the store bought kind tastes pretty disgusting to me and the recipe I used to make it at home tasted pretty gross in my opinion.  However, I LOVED this dip.  I pretty much destroyed 3/4 of the dip/chips you see in this picture.  Yum!
 
Mediterranean Chips & Dip

Ingredients

Dip

• 1 can (15.5 oz.) white kidney or cannellini beans, rinsed and drained 
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled
• 2 tbsp. lemon juice
• 1/4 cup packed fresh parsley sprigs
• 1/4 tsp. salt
• 1/4 tsp ground black pepper

Chips

• 4 whole wheat pita breads
• 2 tbsp. olive oil
• 3/4 tsp. dried oregano
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper

Directions

1. Place the first seven ingredients in a food processor or blender; cover and process until smooth.  Chill for at least 30 minutes before serving.
2. For pita chips, cut each pita bread into eight wedges; place in a single layer on an ungreased baking sheet.
3. Brush with oil and sprinkle with seasonings.  Bake at 400 degrees for 4-6 minutes or until golden brown.  Serve with dip.

 I accidentally bought chick peas instead of cannellini beans.  It turned out great and at least now I know that it is NOT the chick peas that gross me out in regular hummus (I'm kinda thinking it is the tahini).  If anyone knows a good hummus recipe, please share.  I want so badly to like it!

Leek and Potato Soup

We are experiencing a cold front here in southern Alabama.  Therefore, I decided to bust out a new cold weather recipe that has been on my list of things to try for quite a while.  I've never cooked with leeks before, but they look interesting - like GIANT green onions.  Leeks have a mild onion flavor that is less bitter than regular scallions.  This soup had mad flava, and was so delicious that I am going to replace my regular potato soup recipe with this one.

Green Onions for Andre the Giant = LEEKS

Leek and Potato Soup

Ingredients

• 3 celery ribs, chopped
• 2 medium onions, chopped
• 3 medium leeks (white part only), chopped
• 1 medium bell pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 6 garlic cloves, minced
• 5 medium potatoes, peeled and cubed
• 2 cans (14.5 oz. each) vegetable broth
• 1 cup water
• 1/2 tsp. salt
• 1/4 tsp. pepper  
• 3 tbsp. all-purpose flour
• 1/4 cup skim milk
• 1/2 cup reduced fat sour cream
• 2 green onions, chopped 

Directions

1.  In a large Dutch oven coated with cooking spray, saute the celery, onions, leeks, green pepper, jalapenos, and garlic until tender.
2. Add the potatoes, broth, water, pepper, and salt.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
3. Mix flour and milk until smooth; stir into soup.  Cook and stir for 2-3 minutes or until thickened and bubbly. 
4. Reduce heat to low.  Stir in sour cream until blended; heat through, but do not boil.
5. Garnish with green onions and serve.

Grilled Corn Dip

I made this for a baby shower last night and it was a big hit.  For those of you that have enjoyed my crack dip, this is very similar, but served warm instead of cold.

In other news, our TIVO is having a meltdown right now and Glee comes on in less than 10 minutes.  I am not going to be a happy camper if we miss it!

"I'm like Tinkerbell, I need applause to live!"  - Rachel Berry 
 
Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tbsp. butter
• 2 garlic cloves, minced
• 3/4 cup light mayonnaise
• 3/4 cup reduced fat sour cream
• 1/2 tsp. chili powder
• 2 cups shredded sharp cheddar cheese
• 1 can sliced ripe olives, drained
• 2 tbsp. sliced green onions
• Tortilla chips

 Directions

1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
2. Cut corn from cobs.  In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender.  Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender.  Remove from heat.
3. In a large bowl, combine the mayo, sour cream, and chili powder.  Stir in cheese and corn mixture.  Transfer to a greased 2 qt. baking dish.
4. Bake, uncovered, at 400 degrees for 25-30 minutes or until bubbly and golden brown.  Sprinkle with olives an green onions; serve with chips. 

Turkey Enchiladas

Don't be intimidated by the long ingredient list on these enchiladas - they are really easy to make and have an unusual, but delicious flavor.  I'm generally only a fan of Tex-Mex enchiladas, which incidentally are more like burritos.  However, these Southwest style enchiladas were a welcome change!
 
Turkey Enchiladas

Dreary day = bad picture!

Ingredients

Sauce

• 1 1/4 cup frozen corn, thawed
• 1 can (4 oz.) chopped green chiles
• 1 cup fresh cilantro leaves
• 1/3 cup fat free half and half
• 1/4 tsp salt
• 1/4 tsp. pepper

 Enchiladas

• 1 lb. ground turkey
• 1 can pinto or black beans, drained
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 1 cup salsa
• 1 tbsp. cornmeal
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. ground oregano
• 1/8 tsp. salt
• 1/8 tsp. pepper
•  flour tortillas
• 1 1/4 cup shredded Mexican cheese, divided
• 1/4 cup sliced black olives 

Directions

1. Place the first six ingredients in a food processor or blender; cover and pulse until blended.
2. In a large skillet coated with cooking spray, cook turkey, onion, and garlic over medium heat until meat is no longer pink.  Remove from heat and stir in the beans, salsa, cornmeal, and seasonings.
3. Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tbsp. cheese.  Roll up and place seam side down in a 9 X 13 baking dish coated with cooking spray
4. Spoon corn mixture over the top; sprinkle with olived and remaining cheese.
5. Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 5-10 minutes longer.

If you are only cooking for a two or three people, make enough enchiladas to feed everyone and freeze the rest of the turkey mixture and sauce mixture in ziploc bags.  That way you can avoid soggy leftovers and get another meal out of it in the future.