This was so good I had to enter it in the blog right away before I forget how I did it.
First I put water on to boil. Then I sprayed a large saute pan with the new pan olive oil mist. I sauteed about a tablespoon of chopped garlic - i buy the jar of prechopped garlic - for a few minutes. Then I added 1 pkg (6 pieces) boneless/skinless chicken thighs cut into bit sized pieces and seasoned with salt. This could also be done with 4 frozen chicken breasts - the would have to be cooked in some water until defrosted enough to cut into bite sized pieces and then cooked through and until liquid was reduced. While those are cooking I added 2 cups of whole wheat rotini to the boiling water. When the chicken is cooked through turn the heat down to low. After 5 minutes add about 3 TB of margarine (I use smart balance) and 1/3 of a package of low fat cream cheese and stir into chicken as it melts. Add 1/2 cup Parmesan cheese and 2 tablespoons of light sour cream.
When pasta is cooked mix it into chicken mixture right in the pan. I also added some cooked frozen broccoli to mine - but the BF wasn't havin' it. This is low-fat - except for the cheese - and you could probably use less.
Thursday, March 29, 2007
Monday, March 26, 2007
Chicken pepperkash
Recently I realized you can make some pretty good 'cream' sauces using low-fat or fat-free sour cream. Chicken paprikash and beef stroganoff were not staples in my house growing up because my mother considers sour cream to be the devil's work, along with yogurt, mayonnaise, cream cheese, and ranch dressing. Yet she eats blue cheese dressing - go figure. The BF has the same aversions, leading them to believe they are long lost cousins or something. However, unlike my mother, the BF is easily fooled. The BF hates sour cream - but has loved all of these.
If you serve my mom a cream sauce she will go hunting in the trash hunting for proof that an offending product was used. The furthest I have gotten is some chicken marinated in yogurt. That was only after she ate it in an Indian restaurant without realizing how it was prepared.
I wish I would have realized sour cream could be used this way a long time ago. I also think you could incorporate some cream cheese or lite cream cheese for all or part of the sour cream, but I haven't tried that yet.
From a few cookbooks I came up with this variation and gave it my own name:
Chicken Pepperkash:
In a large saute pan place 2-3 chicken breasts seasoned with salt and pepper. I used frozen so that is what I will describe here. I love recipes that allow you to use chicken breasts right out of the freezer. Open one jar of roasted red peppers in olive oil with garlic. Pour the oil/juice onto the chicken. Add about a half cup of chopped onions. Cook over med high until the chicken is thawed enough to cut into bite sized pieces. I use tongs and a knife and cut the chicken right in the pan. Continue cooking until most of the liquid has evaporated and chicken and onions are starting to sizzle a little. Turn heat down to low. Place about 3/4 cup of sour cream and the roasted peppers in a food processor and puree until smooth. Add sour cream mixture to pan, combine well and allow sauce to heat. The key is not to let the sour cream boil. Add salt and pepper to taste. Serve over pasta with parm or romano cheese.
I am also including the beef stroganoff and chicken paprikash recipes I made because they truned out really well. Next I will try pork chops with lots of mushrooms over noodles - my mom always made that with cream of mushroom soup, but I am a purest and I hate cooking with canned soup.
Beef Stroganoff:
season 3 small steaks (inexpensive ones)with salt and pepper and cut into strips. Place in large saute pan and brown in a small amount of oil. When steak is done remove and add 1/2 cup onions. I always use the frozen chopped onions - I haven't cried in my kitchen in a long time. When the onions are beginning to brown add 2 small cans of mushrooms (drained) or i pkg fresh sliced mushrooms. When everything is looking nice and brown add steak back and add about 1 cup of sour cream - more or less depending how creamy you want it to be. Serve with pasta or rice. I think this would be good with some peas included, but I love peas so I may not be a good judge.
Chicken Paprikash:
Place 3-4 frozen chicken breasts, seasoned with salt and pepper, in a saute pan with 1/2 cup water. Cook until water evaporates and chicken is defrosted enough to cut into bite sized pieces. Add a small amount of oil and 1/2 cup frozen onions. Brown chicken and onions. Turn heat to low and add a generous amount of paprika - I add around 2 tablespoons.
Add 1 cup sour cream - more or less to taste. Stir until sauce is heated through. Serve with pasta or rice.
If you serve my mom a cream sauce she will go hunting in the trash hunting for proof that an offending product was used. The furthest I have gotten is some chicken marinated in yogurt. That was only after she ate it in an Indian restaurant without realizing how it was prepared.
I wish I would have realized sour cream could be used this way a long time ago. I also think you could incorporate some cream cheese or lite cream cheese for all or part of the sour cream, but I haven't tried that yet.
From a few cookbooks I came up with this variation and gave it my own name:
Chicken Pepperkash:
In a large saute pan place 2-3 chicken breasts seasoned with salt and pepper. I used frozen so that is what I will describe here. I love recipes that allow you to use chicken breasts right out of the freezer. Open one jar of roasted red peppers in olive oil with garlic. Pour the oil/juice onto the chicken. Add about a half cup of chopped onions. Cook over med high until the chicken is thawed enough to cut into bite sized pieces. I use tongs and a knife and cut the chicken right in the pan. Continue cooking until most of the liquid has evaporated and chicken and onions are starting to sizzle a little. Turn heat down to low. Place about 3/4 cup of sour cream and the roasted peppers in a food processor and puree until smooth. Add sour cream mixture to pan, combine well and allow sauce to heat. The key is not to let the sour cream boil. Add salt and pepper to taste. Serve over pasta with parm or romano cheese.
I am also including the beef stroganoff and chicken paprikash recipes I made because they truned out really well. Next I will try pork chops with lots of mushrooms over noodles - my mom always made that with cream of mushroom soup, but I am a purest and I hate cooking with canned soup.
Beef Stroganoff:
season 3 small steaks (inexpensive ones)with salt and pepper and cut into strips. Place in large saute pan and brown in a small amount of oil. When steak is done remove and add 1/2 cup onions. I always use the frozen chopped onions - I haven't cried in my kitchen in a long time. When the onions are beginning to brown add 2 small cans of mushrooms (drained) or i pkg fresh sliced mushrooms. When everything is looking nice and brown add steak back and add about 1 cup of sour cream - more or less depending how creamy you want it to be. Serve with pasta or rice. I think this would be good with some peas included, but I love peas so I may not be a good judge.
Chicken Paprikash:
Place 3-4 frozen chicken breasts, seasoned with salt and pepper, in a saute pan with 1/2 cup water. Cook until water evaporates and chicken is defrosted enough to cut into bite sized pieces. Add a small amount of oil and 1/2 cup frozen onions. Brown chicken and onions. Turn heat to low and add a generous amount of paprika - I add around 2 tablespoons.
Add 1 cup sour cream - more or less to taste. Stir until sauce is heated through. Serve with pasta or rice.
Saturday, March 24, 2007
Bacon Cheese Whole Wheat Biscuits
Bacon and Cheese - and these actually aren't bad for you!
Anyway, these are really good served with scrambled eggs.
Makes 12 biscuits. Sorry no picture - the BF finished them off before I got a chance.
Ingredients:
6 slices Turkey Bacon, cooked and crumbled
2 cups whole wheat flour
1 ½ tsp salt
3 tablespoons flax seeds (optional)
1 tablespoon baking powder
4 tablespoons cold margarine - i used a "Promise" stick
1 cup buttermilk or skim milk
½ cup shredded low-fat process American cheese - i used velveeta which is kind of gross - but tastes good
Preparation:
1. Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray; set aside or use a Silpat.
2. Combine whole wheat flour, 3 tablespoons, baking powder, in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal. Add bacon, milk and American cheese; stir until just combined.
3. Drop dough by rounded tablespoonfuls about 1 inch apart onto prepared baking sheet. Bake 10 to 12 minutes or until golden brown. Remove immediately from baking sheet. Serve warm.
Anyway, these are really good served with scrambled eggs.
Makes 12 biscuits. Sorry no picture - the BF finished them off before I got a chance.
Ingredients:
6 slices Turkey Bacon, cooked and crumbled
2 cups whole wheat flour
1 ½ tsp salt
3 tablespoons flax seeds (optional)
1 tablespoon baking powder
4 tablespoons cold margarine - i used a "Promise" stick
1 cup buttermilk or skim milk
½ cup shredded low-fat process American cheese - i used velveeta which is kind of gross - but tastes good
Preparation:
1. Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray; set aside or use a Silpat.
2. Combine whole wheat flour, 3 tablespoons, baking powder, in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal. Add bacon, milk and American cheese; stir until just combined.
3. Drop dough by rounded tablespoonfuls about 1 inch apart onto prepared baking sheet. Bake 10 to 12 minutes or until golden brown. Remove immediately from baking sheet. Serve warm.
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