Tuesday, July 26, 2011

How to cook Seafood-Corn Chowder, easy seafood recipes

http://www.recipe.com/images/seafood-corn-chowder-R136031-l.jpgHow to cook Seafood-Corn Chowder, easy seafood recipes.

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.
Prep Time: 25 mins
Total Time: 37 mins
Servings: 6 (about 1-1/3 cups each) servings

  • 8 ounces fresh or frozen skinless halibut fillets
  • 4 fresh or frozen sea scallops (about 8 ounces total)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 medium tomatoes, cored and coarsely chopped (about 3 cups)
  • 2 cups lower-sodium vegetable broth
  • 1 cup water
  • 1 cup fresh or frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 10-ounce can or two 3.53-ounce packages whole baby clams, drained
  • 1/4 cup snipped fresh cilantro
  • Cracked black pepper (optional)
Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces and cut large scallops in half or quarters; set aside. In a large saucepan, heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.
Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.


Nutrition Facts
Calories 205, Total Fat 5 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 50 mg, Sodium 319 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 8%, Iron 65%. Exchanges: Vegetable 1, Starch .5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Minestrone, italian Food

How to Cook Minestrone, italian Food.

This minestrone tastes even better if if you use the make-ahead directions. Just reheat the chilled soup and add the cooked pasta and fresh spinach for a quick low-fat main dish.

Prep Time: 15 mins
Total Time: 25 mins
Servings: Makes 8 servings

  • 3 14-ounce cans beef broth
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14-1/2-ounce can stewed tomatoes, undrained
  • 1 11-1/2-ounce can vegetable juice
  • 1 6-ounce can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon dried Italian seasoning, crushed
  • 1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
  • 2 cups fresh spinach leaves, cut into strips
  • 2 cups cooked pasta, such as medium shell macaroni or mostaccioli
  • Finely shredded Parmesan cheese (optional)
In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
Makes 8 servings (12 cups)
Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.


Nutrition Facts
Calories 223, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 1152 mg, Carbohydrate 43 g, Total Sugar 6 g, Fiber 8 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 8%, Iron 18%. Exchanges: Vegetable 2, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet

How to coook Stuffing-Topped Chicken, chicken recipes

http://www.recipe.com/images/stuffing-topped-chicken-6649-l.jpgHow to coook Stuffing-Topped Chicken, chicken recipes.

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

Prep Time: 45 mins
Total Time: 45 mins
Servings: 4 servings

  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup chopped celery
  • 1 tablespoon chopped shallot
  • 5 slices whole-wheat country bread, cut into 1/4-inch cubes
  • 1/2 teaspoon salt-free poultry seasoning, (see Shopping Tip)
  • 1 1/2 cups reduced-sodium chicken broth, divided
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
  • 4 tablespoons all-purpose flour, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 1/2 cups quartered mushrooms, (6 ounces)
  • 1/3 cup dry white wine, or dry sherry
Position rack in upper third of oven; preheat broiler.
Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.
Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

Shopping tip: Look for "salt-free" poultry seasoning near other spice mixes. If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.


Nutrition Facts
Calories 401, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 77 mg, Sodium 481 mg, Carbohydrate 27 g, Fiber 4 g, Protein 30 g, Potassium 515 mg. Exchanges: Starch 2,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Mushroom Ravioli Soup, easy soup Recipes

How to cook Mushroom Ravioli Soup, easy soup Recipes.

For this low-calorie soup, you make your own ravioli by stuffing wonton wrappers with a mushroom and cheese filling.

Prep Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: Makes 12 cups.

  • 4 cans (14 ounces each) beef broth
  • 2 medium shallots, 1 coarsely chopped, 1 finely chopped
  • 1 ounce dried porcini mushrooms
  • 6 ounce assorted mushrooms (such as cremini, shiitake or oyster)
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/2 cup part-skim ricotta
  • 3 tablespoons grated Parmigiano-Reggiano
  • 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 package (12 ounces) square wonton wrappers
In a large pot, combine 5 cups water, the broth, coarsely chopped shallot and porcini mushrooms; bring to a boil over medium-high heat. Remove from heat, cover and let stand 30 minutes. Lightly moisten cheesecloth with water, fold into a double layer and place in a fine-mesh sieve set over a large bowl. Pour mushroom stock through cheesecloth; remove and rinse porcini mushrooms (discard shallot). Rinse pot and return strained stock to pot; set aside. Finely chop porcini mushrooms.
While stock is standing, trim and clean assorted mushrooms; slice and reserve 1 cup. Finely chop remaining mushrooms.
For ravioli filling, in a medium nonstick skillet, melt butter over medium-high heat. Add porcini and chopped mushrooms, remaining shallot and the garlic. Saute, stirring occasionally, until shallots are translucent and mushrooms are softened, about 6 minutes. Remove from heat and transfer to a bowl. Let cool slightly, about 10 minutes. Stir in cheeses, parsley and thyme; salt and pepper to taste.
For ravioli, place 1 tablespoon filling on one side of each wonton wrapper. Brush two opposite edges with water and fold over to form a triangle. Press firmly to seal.
For soup, bring stock to a boil; add reserved mushrooms and the ravioli. Cover and cook until just tender, 3 to 4 minutes. Ladle into bowls and garnish with parsley, if desired. (Freeze soup and uncooked ravioli separately in airtight containers up to 1 month. Store ravioli in single layers separated by waxed paper.) Makes 12 cups.


Nutrition Facts
Calories 140, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 685 mg, Carbohydrate 20 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet

Easy Chocolate Cake, Easy Microwave Recipes

Easy Chocolate Cake, Easy Microwave Recipes.

My kids are always looking for dessert every night. I feel like somewhere along the way I must’ve spoiled them, because I never looked for dessert when I was a kid, at least not every night.

The good news is, there is a super simple solution that they can do themselves. (Score!)

Cooking in a mug in the microwave is super easy, but tastes great. Plus, it is absolutely PERFECT on a HOT summer night when they want a treat like cake, but I won’t let them heat the oven up because my house already feels like a sauna. (sigh, how I love living in hot, humid Missouri in the summer)

Cake Mug - Mug Cake

My kids have discovered that often their “mug cake” can be shared between two people, which is probably more portion controlled anyway. They serve it up with some whipped cream on top and a cold glass of milk.

Mug in a Microwave: Easy Chocolate Cake

What you need:

  • 4 Tbs. cake flour (for the record, we have used all purpose flour as a substitution and it works, however – the cake flour definitely makes it softer and more moist)
  • 4 Tbs. sugar
  • 2 Tbs. cocoa
  • 1 Egg
  • 3 Tbs. milk
  • 3 Tbs. oil
  • 1 lg. coffee mug
  • Topping of choice: homemade whipped cream, caramel sauce, fresh strawberries, cinnamon, powdered sugar, etc. (optional)

Really easy directions. Grease the inside of the mug, just like you would grease a cake pan. You don’t have to do this, and not every recipe tells you to do this, but we found that if we grease the inside of the mug, it slides out easier and looks prettier. If you don’t care how it looks, skip that part.

Toss the flour, the sugar and the cocoa into the mug.

Cake in a Mug

Mix them all up. Add an egg.

Cake in a Mug

Stir it into the dry ingredients. Now, add the milk and oil, and mix really well.

Mug Cake

Now put the mug into the microwave for 3 minutes. Yep. 3 minutes. Now, I won’t lie – sometimes this part can get a little messy. But then sometimes it works fine and it doesn’t go nuts. So, I’m just gonna say, the larger the mug, the better this will be (or less messy anyway).

Mug Cake - Cake in a Mug

Wait until it stops rising and sets in the mug and then using a towel or a pot holder, remove the HOT mug from the microwave and slide the contents out onto a plate. Top with homemade whipped cream or caramel sauce, or whatever you wish to serve it with. Enjoy!

Cake in a Mug

P.S. Don’t overbake – you’ll get hard spots in the middle. Not so great.

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