This evening we had an interesting new quesadillas recipe with sauerkraut and apples. So good! I highly recommend trying it, no matter how strange it might sound to you.
Apple, Sauerkraut, and Cheddar Quesadillas
2 cups sauerkraut, rinsed (this is equal to one small can)
1 cup water
4 burrito-sized tortillas
2 2/3 cups grated reduced-fat Cheddar cheese
1 large Granny Smith apple, shredded
Lemon juice to keep apple from browning
1. Put sauerkraut and water in a medium skillet. Heat over medium heat just until the liquid has evaporated but not so much that it begins to stick to the pan. Remove from heat. Mix in the shredded apple.
2. Gradually heat a large skillet over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly spread a quarter of the apple and sauerkraut mixture on top of the cheese, then cover with another 1/3 cup of cheese.
3. Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into quarters. Prepare the others in the same fashion.
Makes 4 Main-Dish Servings
Per Serving: 306 calories, 9 g fat, 16 mg cholesterol, 34 g carbohydrate; 22 g protein; 3 g fiber; 951 mg sodium
Oven-Fried Potatoes and Sweet Potatoes
1 pound Yukon gold potatoes
1 pound sweet potatoes
1 T extra virgin olive oil
1/4 tsp paprika
Salt and Pepper to taste
1. Position rack in upper third of oven; preheat to 450 deg. Coat a baking sheet with cooking spray.
2. Cut each potato into wedges. Place in a large bowl and toss with oil, paprika, salt and pepper.
3. Spread on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast for 10 to 15 min longer, or until golden brown. Serve immediately
Makes 6 servings
Per serving: 159 calories, 2 g fat, 0 mg cholesterol, 33 g carbohydrate, 3 g protein, 4 g fiber, 47 mg sodium
Monday, January 31, 2011
Sunday, January 30, 2011
Cheddar-Ale Soup
Today, my biggest triumph was learning that the floor can be mopped quite effectively using a cup of vinegar in a gallon of water. After a year and a half in our current apartment, my floors are finally clean without awful residue left behind!
We tried our hand at making chicken stock today. It seems to have turned out well, but the true test will come later in the week. I must say it was fun to make my own, knowing where everything came from, and being able to play with the flavor a bit! If it tastes great, I will be sure to post here.
Our menu for this evening consisted of Cheddar-Ale Soup (our own recipe, adapted from Eating Well: Comfort Foods Made Healthy), whole wheat baguette, and turkey kielbasa. It was all delicious :)
Cheddar-Ale Soup
1 T Canola Oil
1 large onion, chopped
1 12-ounce bottle beer (We used Rogue's Hazelnut Brown Nectar)
2 1/4 pounds of potatoes (Yukon golds for us), chopped into 1/2 in. cubes and boiled
1 14-ounce can reduced sodium chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup whole wheat flour
2 cups shredded sharp Cheddar cheese
1 T Worcestershire sauce
1 tsp dry mustard
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in Cheddar, Worcestershire, and mustard until the cheese is melted.
Makes 6 servings, 1 3/4 cups each.
Per serving: 389 calories; 12 g fat, 32 mg cholesterol, 50 g carbohydrate; 16 g protein; 5 g fiber; 408 mg sodium; 238 mg potassium
We tried our hand at making chicken stock today. It seems to have turned out well, but the true test will come later in the week. I must say it was fun to make my own, knowing where everything came from, and being able to play with the flavor a bit! If it tastes great, I will be sure to post here.
Our menu for this evening consisted of Cheddar-Ale Soup (our own recipe, adapted from Eating Well: Comfort Foods Made Healthy), whole wheat baguette, and turkey kielbasa. It was all delicious :)
Cheddar-Ale Soup
1 T Canola Oil
1 large onion, chopped
1 12-ounce bottle beer (We used Rogue's Hazelnut Brown Nectar)
2 1/4 pounds of potatoes (Yukon golds for us), chopped into 1/2 in. cubes and boiled
1 14-ounce can reduced sodium chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup whole wheat flour
2 cups shredded sharp Cheddar cheese
1 T Worcestershire sauce
1 tsp dry mustard
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in Cheddar, Worcestershire, and mustard until the cheese is melted.
Makes 6 servings, 1 3/4 cups each.
Per serving: 389 calories; 12 g fat, 32 mg cholesterol, 50 g carbohydrate; 16 g protein; 5 g fiber; 408 mg sodium; 238 mg potassium
Friday, January 28, 2011
Sweet Potato and Black Bean Chili
Eating delicious, low-calorie, low-fat home cooked meals sounds like such a delightful idea, but I find the practicality of it is severely lacking. After working with elementary school children all day long, I have very little energy to come home and cook. I know, I know. Right now you might be thinking, "Just plan ahead, Lesley." And I know you are wrong. Those of you out there who can do it all and still have energy, I think you are wonderful. That is so not me.
My mom told me to freeze meals. It seemed like quite the quest at first, but I realized I can make them on the weekends or weeknights when I actually have a bit of me left to give. Also, when there are only two mouths to feed the in the house, one meal can last for a few days. Therefore, I have less meals to make initially!
January always seems such a great time for chili. I stumbled across a vegetarian chili recipe in the latest issue of Eating Well Magazine. Normally, we are ones to go for meat chili, but this has plenty of protein, and we didn't miss the meat at all! It freezes really well, and goes great with cornbread. Matt and I chose to adapt the recipe, so here is our own version:
1 T plus 2 tsp extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 T chili powder
4 tsp ground cumin
1 T cinnamon (We added this to the original recipe)
1 T nutmeg (Again, our addition)
2 T cocoa powder (Our addition to add a bit of a mole flavor)
1/4 tsp salt
2 1/2 cups water (Plus a bit extra to balance out the cocoa powder
2 15 oz cans black beans, rinsed
1 14 oz can diced tomatoes
4 tsp lime juice
A bit of sharp cheddar to top :)
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning of soften, about 4 minutes. Add garlic and all other spices, and stir constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat.
3. To freeze, allow to cool to room temperature over a couple of hours. If possible, vacuum seal. Freezes well for up to three months.
My mom told me to freeze meals. It seemed like quite the quest at first, but I realized I can make them on the weekends or weeknights when I actually have a bit of me left to give. Also, when there are only two mouths to feed the in the house, one meal can last for a few days. Therefore, I have less meals to make initially!
January always seems such a great time for chili. I stumbled across a vegetarian chili recipe in the latest issue of Eating Well Magazine. Normally, we are ones to go for meat chili, but this has plenty of protein, and we didn't miss the meat at all! It freezes really well, and goes great with cornbread. Matt and I chose to adapt the recipe, so here is our own version:
1 T plus 2 tsp extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 T chili powder
4 tsp ground cumin
1 T cinnamon (We added this to the original recipe)
1 T nutmeg (Again, our addition)
2 T cocoa powder (Our addition to add a bit of a mole flavor)
1/4 tsp salt
2 1/2 cups water (Plus a bit extra to balance out the cocoa powder
2 15 oz cans black beans, rinsed
1 14 oz can diced tomatoes
4 tsp lime juice
A bit of sharp cheddar to top :)
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning of soften, about 4 minutes. Add garlic and all other spices, and stir constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat.
3. To freeze, allow to cool to room temperature over a couple of hours. If possible, vacuum seal. Freezes well for up to three months.
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