Trouble With Toast
Recipe: Chickpeas with Chard and Pan-Roasted Tomatoes
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This dish may not sound like much, but it is absolutely delicious and incredibly satisfying. And it’s meat-free!
- 1 cup brown rice
- 2 tablespoons olive oil
- 4 small plum tomatoes, halved lengthwise
- 1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)
- 1/3 cup golden raisins
- 2 cloves garlic, thinly sliced
- kosher salt and black pepper
- 1 15-ounce can chickpeas, rinsed
- 2 tablespoons fresh lemon juice
Cook the rice according to the package directions.
Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.
Serves: 4
Per serving: 357 calories, 9 grams of fat, 61 grams of carbs, and 10 grams of protein
Recipe: Marinated Grilled Apples with Mint
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This dessert was absolutely fabulous, and a great end to our vegetarian grilling adventure. I used my new juicer and some really delicious fresh oranges, and I think it made all the difference (so shy away from the ol’ Tropicana if you can). We served this with some vanilla frozen yogurt, and it was heavenly!
- 2/3 cup fresh orange juice
- 1 tablespoon chopped fresh mint
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
- Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Recipe: Tandoori Tofu and Vegetable Kebabs
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For our vegetarian/grilled dinner party, I served these kebabs as the entree. The marinade was great, but unfortunately the tofu didn’t seem to really absorb much of it. Perhaps a longer marinating period would help?
We ommitted the rice, since we were having a bunch of other food, but we added some sweet potato cubes (par-cooked) to the skewers and they were actually the tastiest part of the dish.
- 1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes
- Cooking spray
- 1 cup finely chopped onion
- 3/4 cup plain low-fat yogurt
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons canola oil
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 16 large mushrooms (about 10 ounces)
- 2 small red onions, each cut into 8 wedges
- 2 2/3 cups water
- 1 1/3 cups uncooked basmati rice
- 2/3 cup golden raisins
- 1 teaspoon salt, divided
Preheat oven to 375°.
Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.
Prepare grill.
Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.
Recipe: Grilled Eggplant with Caramelized Onions and Fennel
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One of our favorite couples to go out with has a big problem – the Mrs. is a vegetarian. I know what you’re thinking – they must be VERY cool for us to hang out with them in spite of such a glaring personality flaw. 😉
I kid, of course. We wanted to have this dynamic duo over, so I took on not one but TWO culinary challenges. First, I would make sure the meal was both vegetarian AND delicious. And second, since the weather was warming up nicely, I would make sure that every course – including dessert – had some sort of grilled component.
This was the appetizer I served, and it was very light and refreshing. For those of you who are not fennel fans, have no fear – caramelizing it with the onions mellows it out significantly. Plus, there is so much good stuff going on in this salad, you won’t taste any licorice-esque flavors at all.
- 1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
- Cooking spray
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 3/4 cups chopped fennel bulb (about 1 large bulb)
- 2 cups finely chopped yellow onion
- 2 cups trimmed arugula
- 1 teaspoon white balsamic vinegar
- 1 teaspoon extravirgin olive oil
- 1 cup quartered cherry tomatoes
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
Prepare grill to medium heat.
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.
Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.
Recipe: Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
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When the fabulous Lemmonex came to visit me for my birthday, we threw a deck party of epic proportions (okay, maybe that’s pushing it, but it was a darn good time). She and I wowed all of our guests with homemade deliciousness, including this awesome pasta salad. It had just enough bacon and creaminess to be really satisfying, but it also had plenty of veggies and herbs and other punchy flavors to keep it fun and healthy (well, healthier, anyway). It was great on its own, but it was also good leftover with some grilled chicken on top.
Dressing:
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/4 cup chopped shallots
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons fat-free sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Salad:
- 8 ounces uncooked large elbow macaroni
- 2/3 cup fresh green peas
- 2/3 cup finely diced red bell pepper
- 2/3 cup finely diced red onion
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 3 lower-sodium bacon slices, cooked and crumbled
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
Recipe: Beef Tagine with Butternut Squash
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This dish ranks in the top ten I cooked all year – seriously, it was that delicious. And it made the whole house smell super yummy! I was a total lazy ass and bought pre-peeled, pre-chopped butternut squash, and I was so much happier. Sometimes, paying for convenience can keep you sane after a rough day/week/month.
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
Recipe: Curried Chicken with Ginger and Yogurt
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My love for Crock-Pot recipes is well-documented, and this one was no disappointment. Because the main protein is chicken (rather than, say, beef short ribs or pork shoulder or something like that), the dish seemed a lot lighter and was perfectly enjoyable even on a warm evening. Note: not only can it be difficult to find boneless/skinless thighs, they are also usually much more expensive than their bone-in/skin-on counterparts. I buy regular chicken thighs in bulk, on the cheap, and then just skin and bone them as necessary.
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Serves: 6
Per serving: 463 calories, 14 grams fat, 48 grams carbs, and 34 grams protein
Recipe: Sauteed Brussels Sprouts with Lemon and Pecan
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Think your family won’t eat brussels sprouts? Well, you might be able to con them into it with this recipe. Between the onion, thyme, and lemon, the sometimes harsh and cabbage-esque flavor of the brussels sprouts is lightened and brightened. Then, the pecans and the caramelization add a nutty flavor that really works with the dish. I thought I’d have some leftovers to keep for myself, but my family scarfed up the whole thing!
- 1 teaspoon olive oil
- 1/4 teaspoon dried thyme
- 1 1/2 cups prechopped onion
- 1/3 cup fat-free, lower-sodium chicken broth
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup chopped pecans
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
Heat olive oil in a large skillet over medium-high heat. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Stir in pecans, lemon rind, lemon juice, and black pepper.
You can see a photo here.
Recipe: Couscous Stuffed Chicken
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This dish was absolutely delicious, though it was a little more labor-intensive than I originally thought (mixing both the pounding and stuffing techniques highlighted in Cooking Light). I omitted the olives and substituted goat cheese for feta, but either way would work, depending on your preferences. Rather than wooden picks to secure the rolled-up breasts, I would recommend kitchen twine – I think it would result in far less cursing and frustration. 🙂
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup uncooked couscous
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons chopped plum tomato
- 2 tablespoons kalamata olives, chopped
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 minced garlic clove
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
Recipe: Sweet and Sour Chicken
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Here’s another Cooking Light chicken dish that features pounding – a great meal to prepare after a stressful day at the office. Hey, better to take your frustration out on a boneless, skinless breast than your boss! This was great with brown rice and steamed veggies. Tastier and healthier than take-out!
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons apricot preserves
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons Thai chile paste
- Garnish: fresh cilantro leaves
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.
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