I have to say here lately I am having a hard time finding the inspiration I need in the the kitchen. I am embarrassed to say we had a Kroger rotisserie chicken and a bag of frozen corn for Valentines Day. UGH - for someone who is so into food, that was not my finest moment. Today I was looking through a Cuisine at Home cooking magazine, and finally found a recipe I'm excited to make.
Chicken & Shrimp in a Tomato-Coconut Sauce
1 1/2 Cups Long Grain Rice
2 Boneless Skinless Chicken Breasts - Seasoned W Salt/Pepper
1 Cup Onion, Diced
1 Cup Green Bell Pepper, Diced
1 Tablespoon Garlic, Minced
1 Teaspoon Red Pepper Flakes
2 Cups Tomatoes, Chopped
1 Cup Coconut Milk
6 Medium Shrimp - Peeled/Deveined/Halved Lengthwise
1/4 Cups Scallions, Sliced
1/4 Cup Fresh Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
Kosher Salt to Taste
Chopped Fresh Cilantro
Lime Wedges
Cook rice according to package directions; keep warm.
Saute seasoned chicken in oil in a large saute pan over medium high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic, and red pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add shrimp, scallions, cilantro, and lime juice; cover and simmer until shrimp are cooked, 2-3 minutes. Season with salt. Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.
I plan on making a few changes to the recipe. Instead of 2 cups of diced tomatoes, I plan on using 1 can of rotel tomatoes drained. I would pound the chicken out a touch and then saute on each side for about 3 minutes; remove it from the skillet. I would then saute the onions and bell pepper until soft and translucent. Then add the garlic and red pepper flakes and saute for 1 minute. I would add the chicken back to the pan when I poured in the coconut milk. After that, I would follow the recipe accordingly.
This will be dinner tomorrow night - I will post the link when I'm done!
Tuesday, February 15, 2011
Monday, February 7, 2011
ALMOND MILK
I was watching the "Hungry Girl" on the cooking channel and she mentioned Almond Milk. It only took for 2 weeks to actually find it in our grocery store, yes I'm a little slow. In my grocery store, it is located by the soy milk (which in my defense have never purchased). The calorie count difference between regular milk and almond milk is crazy! I found sweetened almond milk for 60 calories per cup and unsweetened almond milk for 35 calories per cup. I am very picky when it comes to protein shakes, coffee, and hot chocolate. I refuse to make it with regular milk and I don't like it with water because it is too thin. I tried it with the almond milk and LOVED it!! Almond milk also has a longer shelf life than regular milk.
I pulled some information from the "Wikipedia" online about almond milk:
Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose. It can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors. They are often enriched with vitamins. Regular, unsweetened almond milk can replace dairy milk in most recipes. It can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added. However, users should be cautious not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.
Saturday, February 5, 2011
30 HEALTHIEST FOODS
(Information taken from Real Simple February 2011 Issue)
1. Skim Milk - Has 9 essential nutrients, including calcium, B vitamins, and vitamin D.
2. Mushrooms - Meaty and filling, as a stand in for beef they can slash up to 400 calories from a meal. They also help fight against breast cancer by helping to regulate a woman's estrogen levels..
3. Whole Grain Pasta - Contains 3 times the amount of fiber per serving as the typical semolina variety. Make sure the pasta says "whole grain" not "multi grain". They might be made with a number of grains, but they aren't necessarily whole ones.
4. Walnuts - A surprisingly good source of omega-3 fatty acids. Those the fats that lower the bad-for-you cholesterol, and raise the good-for-you kind.
5. Peanut & Almond Butters (All Natural) - Heart healthy monounsaturated fats abound in these protein-rich spreads. Opt for those with just two ingredients - nuts and salt.
6. Oatmeal (Steel Cut or Old Fashioned) - Holds cholesterol in check, helps fight against heart disease, and keeps you full until lunch, thanks to its soluble fiber.
7. Barley - Another high-fiber cholesterol fighter. On weeknights use the pearl or quick-cooking variety. More time? Give hulled barley, with its extra layer of bran, a go.
8. Quinoa - A complete plant-based protein (meaning it contains all 9 essential amino acids), this offers the same energy and satiety you would get from meat, sans the fat or cholesterol.
9. Lentils - A protein powerhouse, these are flush with folate, a nutrient that may prevent certain birth defects.
10. Bulgur - Made from wheat that has been steamed, dried, and cracked, this delivers more fiber than brown rice, plus you get a boost of potassium, B vitamins, and calcium.
11. Almonds - Packed with monounsaturated fatty acids, which keep blood vessels healthy. The plant fibers help lower cholesterol.
12. Eggs - The whites offer up protein with minimal calories (and 0 fat or cholesterol). The yolks are awash with vitamin B12 and vitamin A.
13. Nonfat Greek Yogurt - Right in probiotics (bacteria that may improve digestion and increase your immunity), this extra-thick yogurt can contain 8 grams more protein per serving than conventional yogurt.
14. Chicken Breasts (Boneless/Skinless) - A dinner staple from the leanest part of the bird. Half a breast has just 2.5 grams of fat and more than 22 grams of protein.
15. Wild Salmon - Its omega-3 fatty acids may improve your mood and keep your skin glowing. Why wild? It's exposed to fewer toxins than the farmed Atlantic variety.
16. Sardines - This protein-rich winner is an acquired taste for some, but totally worth it. Chockablock with vitamins D and B12, it is also an excellent source of calcium and omega-3 fatty acids.
17. Kale - The payoff from this leafy green: loads of vitamin C, beta-carotene, calcium, and antioxidants.
18. Kiwi - Ounce for ounce, this fuzzy fruit contains twice the amount of vitamin C as an orange and almost as much potassium as a banana.
19. Blueberries - Packed with fiber, this super fruit was one of the top antioxidant-rich picks in a US Department of Agriculture study.
20. Broccoli - A vitamin C gold mine - 1/2 cup of cooked broccoli satisfies 80% of the US Food & Drug Administration's recommended daily dose. It's also a key source of vitamin K, which helps blood clot properly.
21. Avocados - You'll get nearly 20% of your daily dose of fiber in one 1/2 cup serving, plus cholesterol-lowering monounsaturated fats.
22. Black Beans - These burrito mainstays boast antioxidants and magnesium, which helps maintain nerve and muscle function.
23. Sweet Potatoes - The darker the color, the richer these tubers are in the antioxidant beta-carotene.
24. Extra Virgin Olive Oil - An outstanding source of monounsaturated fats. When used in moderation, this tasty Mediterranean staple may even cut the risk of heart disease.
25. Edamame - These young soybeans pack more fiber per serving than shredded-wheat cereal and have the same amount of protein as roasted turkey.
26. Chard - Supercharged with nutrients - think calcium, B vitamins, and beta-carotene - this leafy green fuels your body with fiber, too.
27. Kidney Beans - A chili essential, these are found to be one of the most antioxidant-rich foods in a USDA study.
28. Oranges - Your go-to source for vitamin C, which, among other useful traits, can help the body burn fat.
29. Spinach - You'll get iron (for healthy hair), plus folate and at least a dozen flavonoids - compounds that are loaded with antioxidants.
30. Pumpkin - The antioxidants in this winter squash keep skin healthy; its potassium helps lower blood pressure.
Subscribe to:
Posts (Atom)