Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Rainy Days Don't Always Get Me Down

As it turns out my cold waited until the weekend to pounce on me. Ugh full on runny everything. I couldn't breathe last night while trying to sleep. Jeff is here and in an ethnic food mood. Last night we made Turkey Picadillo which wasn't dynamite but really easy and satisfying. I had to use up that phyllo dough so we made not one but two Apple Strudels. We were going to have waffles this morning but I forgot that I was out of eggs and neglected to pick them up at the store yesterday. For lunch we had Caramelized Onion and Goat Cheese Pizza. Instead of using B*boli I found a ready made crust in the natural foods section which was much better. After lunch I put Keegan down for a nap and fell asleep with Jeff on the couch. Originally we had planned to go down and see Erika and Jay's tonight. But my cold is so bad I didn't want to expose her. So after dropping Keegan off at Tom's we went to the movies. We had one plan but completely changed it after we ran into a woman I work with. She was seeing "Matchpoint" and so we decided to also. We didn't even know it was playing because it wasn't listed in the showtimes online. I am delighted to say that it was better than Woody Allen's last few attempts. It certainly spurred much discussion on the drive home. Right now I have been ordered out of the kitchen while Jeff makes Basil Chicken from the Thai cookbook I gave him for Christmas. It's a weird feeling having someone else, particularly a guy I am dating, cook for me. I could definitely get used to it. I am supposed to be resting on the couch. So off I go.

Turkey Picadillo

1 (3 1/2-ounce) bag boil-in-bag rice
1/4 teaspoon salt, divided
1 pound ground turkey breast or lean ground beef
1/4 cup golden raisins
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/2 cup water
1 tablespoon cider vinegar
1 teaspoon capers, drained
1 teaspoon olive oil
1 (6-ounce) jar prepared sofrito (such as Goya)
1 tablespoon chopped fresh flat-leaf parsley
Parsley sprigs (optional)

Prepare rice according to package directions; stir in 1/8 teaspoon salt.
While rice cooks, cook ground turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in 1/8 teaspoon salt, raisins, oregano, and cumin; cook 3 minutes, stirring frequently. Stir in water and next 4 ingredients (water through sofrito); cook 5 minutes or until slightly thick. Remove from heat. Stir in chopped parsley. Serve over rice. Garnish with parsley sprigs, if desired.

Yield: 4 servings (serving size: about 3/4 cup picadillo and 1/2 cup rice)

CALORIES 403(22% from fat); FAT 10g (sat 1.7g,mono 2.9g,poly 4.9g); PROTEIN 36.5g; CHOLESTEROL 70mg; CALCIUM 39mg; SODIUM 712mg; FIBER 2g; IRON 2.3mg; CARBOHYDRATE 39.8g
Cooking Light, JUNE 2002

Apple Strudel

1/3 cup raisins
3 tablespoons amaretto (almond-flavored liqueur)
3 cups coarsely chopped peeled Granny Smith apple (about 1 pound)
1/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Butter-flavored cooking spray
2 cups vanilla low-fat ice cream
Fresh mint (optional)

Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well.
Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.

Yield: 8 servings (serving size: 1 slice and 1/4 cup ice cream)

CALORIES 211(15% from fat); FAT 3.6g (sat 1.2g,mono 0.9g,poly 1.2g); PROTEIN 3.1g; CHOLESTEROL 5mg; CALCIUM 53mg; SODIUM 121mg; FIBER 1.5g; IRON 0.9mg; CARBOHYDRATE 40.3g
Cooking Light, OCTOBER 1996

Caramelized Onion and Goat Cheese Pizza

2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil

Preheat oven to 450°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

Yield: 6 servings (serving size: 1 wedge)

CALORIES 285(29% from fat); FAT 9.2g (sat 3.8g,mono 4g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 7mg; CALCIUM 238mg; SODIUM 577mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 38.4g
Cooking Light, OCTOBER 2001

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