Friday, April 19, 2013

Spanish Chorizo Fried Rice

The other night Matt had a meeting leaving me on my own for dinner. I was craving some rice, so I went looking through the fridge and freezer to find things to add to it. What I came up with was this mix of Spanish and Asian flavors.
Chorizo Fried Rice
I have to tell you this really worked. The smoked paprika flavor of the sausage worked so well with the sweetness of the peas. I kept the sauce simple, just some salty soy and sweet/hot chili sauce. The sausage also a nice chewy texture. I can't want to make this for Matt now.

Spanish Chorizo Fried Rice
Make sure to get a Spanish and not Mexican chorizo for this dish. The Spanish version is a hard sausage link.

1/4 dry white rice, like jasmine or basmati
1 t olive oil
1 oz Spanish chorizo, cut into small pieces
1 c frozen sugar snap peas
1/2 t soy sauce
1 t sweet chili sauce
1 large egg

Cook the rice and let it sit in the open air for a little bit to dry out. You don't have to do this, but it gives it a nice texture in the finished dish.

In a skillet or wok, heat the olive oil over high heat. Add the chorizo and sauté for about a minute. Add the peas and cooked rice. Cook until the the peas are warmed through, stirring occasionally. Stir in the soy sauce and chili sauce. Move the rice mixture to the side and crack the egg in the middle of the pan. Stir, breaking the yoke and blending. As the egg set stir into the rest of the dish.

1 serving
Approximately 486 calories


If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski

Wednesday, April 17, 2013

Mayan Pork

I have been meaning to tell you guys about our Easter dinner for awhile now. We had pork, but not your typical Easter ham. Instead we went south of the border for a Mayan-inspired pork.
Mayan Pork
I was recently introduced to pork cooked with annatto at our favorite breakfast place, Blackbird. Matt had it as part of a breakfast taco and let me have a little bite. It was so good, I said we needed to try making it at home.

Annatto is the seed of the achiote tree that is commonly used in Latin American and Caribbean cooking. It is also used for it red color to dye cheeses and make food coloring. This stuff is red, so watch out when you are using it. You can find it at Hispanic groceries and a spice stores like Penzeys. The annatto seed has a slightly nutty, floral, peppery flavor, it is really perfect paired with the acidity of citrus. It really gives pork a fresh, bright flavor.
Mayan Pork
We served it over hot rice the first night and then had the leftovers as tacos with just some red onion. It really doesn't need much else.

Mayan Pork
We made this in a pressure cooker, but you could also do it in a crock pot or slow cook it in the oven or on the stove top. Your cooking time will increase to a couple of hours instead of 45 minutes.

4 cloves garlic
1 T annatto seeds, ground (you can also use ground annatto)
1/2 t ground cumin
1/2 t Mexican oregano
1/2 t allspice
1 1/2 lbs pork loin, cut into chunks
juice of one grapefruit juice
1 t olive oil
1 1/2 c chopped onion
1 14.5 oz can tomatoes

With a mortar and pestle, crush the garlic cloves. Add the annatto, cumin, oregano and allspice and grind into a paste. Rub all over the pork pieces. Put in a sealable bag with the grapefruit juice. Let marinade for 4 - 5 hours.

Sauté the onion in the olive oil until translucent. Add the onions, tomato, pork and 1 cup of the marinade. Cook in a pressure cooker on medium for 45 minutes. Pork should be very tender.

6 servings
Approximately 174 calories per serving

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski

Thursday, April 4, 2013

Stout and Sausage Pasta

The current issue of Cooking Light (a magazine which has really been great while we are counting calories) has a section on Macaroni and Cheese dishes. This dish is adapted from one of those recipes.
Stout and Sausage Pasta
I am not calling it a mac and cheese because really it doesn't have much cheese flavor. That is because we replaced the Velveeta in the recipe with cream cheese. Why did we make the replacement? Well, we don't really use Velveeta, so it seemed like a waste to buy it to just use 1oz. Cream cheese on the other hand has become an ingredient in a lot of our dishes lately. We use the light version and add it to mexican dishes and pasta for a creamy sauce with less calories.

In this pasta the beer is really a prominent flavor, so I don't recommend it if you aren't a fan of stouts. The beer flavor really pairs well with the Italian sausage. Our sausage was a little mild and I found myself wishing for one that was a little heavier with the spices to stand up to the stout. The sauce is creamy, with just a touch of cheese making this a very satisfying dish.

Stout and Sausage Pasta
4 oz pasta (we used a medium shell, but you could use rotini or penne or even elbows.)
1 t olive oil
2 oz bulk Turkey Italian sausage
1/3 c onion, diced
1 1/4 T all-purpose flour
1/4 t pepper
pinch of salt
1/2 c stout
2 1/2 T skim milk
1 1/4 oz reduced-fat cheddar
1 oz light cream cheese

Preheat oven to 450F.

Cook the pasta to al dente, drain and set aside.

Heat the olive oil in a sauce pan over medium-high heat. Add the sausage and onion. Sauté until the sausage is cooked through. Reduce heat to medium. Sprinkle with the flour, salt and pepper. Cook while stirring for 1 minute. Slowly stir in the stout. Bring to a boil. Stir until thicken, this should happen pretty quickly for such a small amount. Remove from heat and add the milk and cheeses. Stir until melted. You may need to add some low heat if everything doesn't melt.

Stir in the pasta. You can divide between two small ramekins like we did or just put in one larger casserole dish. Bake for 10 minutes.

Makes 2 servings.
417 calories per serving


If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski

Tuesday, April 2, 2013

Indian Chicken Pizza

Pizza is one of those things that can be a little tricky to fit in when you are counting your calories. The killer is the crust. We had gotten lazy and were using a very good store bought dough, but after looking at the calories I knew that wasn't going to work anymore. Our homemade crust is a little better and we usually just top it with fresh tomatoes, a few slices of pepperoni and mozzarella. Matt wanted a change up, so since we had some leftover roast chicken, an Indian pizza seems in order.
Indian Chicken Pizza
The trick was to create a sauce that wasn't too high in calories but still full of flavor. We used some canned tomatoes as the base and then layered in the flavors of garam masala and ginger. Yogurt and just a touch of half and half give it some creaminess. I thought the yogurt would have enough tartness, but a little lemon juice added just the right about of freshness and acidity which I think is a good counterpoint to the garam masala.

This was a great treat, and at 700 calories a serving it is a treat. Still, you do get half a pizza here which is a lot of food. I think you could serve 3 people with it really which would cut the calories down to 467.

Indian Chicken Pizza

1 c crushed or diced tomatoes
1 t tomato paste
1 t half & half (you can use cream or milk I just had half and half on hand)
4 oz plain non-fat yogurt
1/4 t lemon juice
1/4 t ground ginger
1/2 t garam masala
salt
1/2 c sliced red onion
2 T chopped cilantro
4 oz cooked chicken meat, chopped or shredded
4 oz part-skim mozzarella, grated

1 pizza crust (We use 1/2 of this recipe from Wisebread to make one pizza. It makes a wet dough, but we find that gives the best texture. Resist the urge to add too much extra flour.)

Preheat oven to 450F.

In a food processor or small chopper, puree the tomatoes with the tomato paste. Stir in the half & half, yogurt, lemon juice, ginger, garam masala and a pinch of salt. Taste and adjust seasoning as needed. (I thought the garam masala tasted a little strong, but cooked with the other ingredients it was perfect.)

Spread your dough out on a baking sheet sprayed with a cooking spray. Top with sauce, onion, chicken, cilantro and mozzarella.

Bake until the crust is brown and the cheese is melted and bubbly.

Makes 2 servings (about 8 slices of pizza, it could easily become 3 servings)
The pizza crust is about 391 calories per serving. The toppings are about 310 per serving.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski
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t = teaspoon
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