Tuesday, November 30, 2010

Perciatelli all'Amatriciana

From Redbook, here is a spicy spin on a go to pasta dinner with a recipe for Perciatelli all'Ameritriciana.

Perciatelli all'Amatriciana

From Redbook

A satisfying (and spicy!) pasta dinner is minutes away: use crushed red pepper flakes, white wine, and diced pancetta with crushed canned tomatoes for an easy homemade sauce.

  • 2 tablespoon(s) extra-virgin olive oil
  • 1 medium onion, finely chopped (3/4 cup)
  • 4 ounce(s) diced pancetta or thick-cut bacon
  • 1/4 teaspoon(s) crushed red pepper flakes, or more to taste
  • 1/2 cup(s) dry white wine
  • 1 can(s) (28-ounce) Italian peeled tomatoes, drained, broken into small chunks
  • 1/4 teaspoon(s) kosher salt
  • 1 pound(s) dried perciatelli, bucatini, or thick spaghetti
  • 1/3 cup(s) freshly grated Pecorino Romano or Parmesan cheese, plus extra for serving


  1. Bring a large pot of lightly salted water to a boil for the pasta.
  2. Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes. Sauté 10 minutes or until onion and pancetta are golden.
  3. Pour in wine and bring to a boil; stir in tomatoes and salt. Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.
  4. When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes. Reserve 1/2 cup of the pasta cooking water.
  5. Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat; stir in cheese and reserved cooking water and toss well. Serve immediately with extra cheese.

Sunday, November 28, 2010

Chicken Saute with Creamy Mushroom & Leek Sauce

Another recipe for a healthy chicken dish from Eating Well. Here is one for Chicken Saute with Creamy Mushroom and Leak Sauce.

Chicken Saute with Creamy Mushroom & Leek Sauce

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

4 servings

Active Time:

Total Time:



  • 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, or canola oil


  • 1/2 pound cremini, or baby bella mushrooms, wiped clean and thinly sliced (2 1/2 cups)
  • 1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
  • 1/2 cup dry white wine, or vermouth
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1/3 cup reduced-fat sour cream
  • 3/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley


  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  3. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute. Mix broth and cornstarch in a small bowl. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.


  • Tips:
  • To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.
  • Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size. Remove the tough membrane with a sharp knife before cooking.


Per serving: 249 calories; 8 g fat (2 g sat, 4 g mono); 75 mg cholesterol; 10 g carbohydrates; 30 g protein; 1g fiber; 358 mg sodium; 632 mg potassium.

Nutrition Bonus: 632 mg potassium (32% dv).

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 1/2 very lean protein, 2 fat

Saturday, November 27, 2010

Poached Salmon with Creamy Piccata Sauce

From Delish and Eating Well, here is a recipe for poached salmon with piccata sauce.

Poached Salmon with Creamy Piccata Sauce

From EatingWell.com

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

  • 1 pound(s) center-cut salmon fillet, skinned (see Tips & Techniques) and cut into 4 portions
  • 1 cup(s) dry white wine, divided
  • 2 teaspoon(s) extra-virgin olive oil
  • 1 large shallot, minced
  • 2 tablespoon(s) Lemon juice
  • 4 teaspoon(s) capers
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 teaspoon(s) salt
  • 1 tablespoon(s) chopped fresh dill


  1. Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover, and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Tips & Techniques

To skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Friday, November 26, 2010

Spicy Turley Meatloaf

Here is a recipe for a Spicy Turkey Meatloaf from Dr. Oz-it is kicked up a notch with a chili glaze.


Looking to give the classic meatloaf a healthful make-over? Look no further than Dr. Oz’s favorite turkey meatloaf spiced up by viewer Elizabeth's spicy chili glaze.



2 lbs ground turkey

1/2 cup whole wheat bread crumbs

1 egg, beaten

3 tsp olive oil

1 clove garlic, finely minced

1/2 onion, finely diced

1/2 red pepper, finely diced

1/2 green pepper, finely diced

1/4 cup frozen corn kernels

1/4 tbsp cumin

1/4 tbsp chili powder

1/4 tbsp cayenne pepper

1/4 cup of plain tomato sauce

1 tbsp chili in adobo sauce (from the can)

1 chili in adobo, finely diced (from the can)

Salt, pepper to taste

1/2 cup salsa (non-chunky works best)

1 tsp chili in adobo sauce (from the can)

1/2 tbsp honey

Salt and pepper to taste


Preheat oven to 375° F. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.

To prepare the spicy glaze, combine the salsa, adobo sauce, honey and salt in a bowl. Let sit.

In a large mixing bowl, add the ground turkey, egg, breadcrumbs, tomato sauce, chili, chili sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients. In a small bowl, prepare the topping by stirring together all of the ingredients. Add the sautéed veggies to the turkey mixture and combine well.

Transfer the mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil after 30 minutes and continue to cook for an additional 15 minutes. Remove from oven, slice and serve.

Thursday, November 25, 2010

No Bake Citrus Cheesecake

From Self's November 2008 feature of Eat Healthy All Week, here is a neat recipe for no bake Citrus Cheesecake.

No-Bake Citrus Cheesecake

Makes 2 cheesecakes


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar (plus 1 tsp)
  • 1 slice whole-wheat sandwich bread
  • 1/4 cup nonfat plain yogurt
  • 1 oz fresh goat cheese
  • 1 teaspoon grated lemon zest
  • 2 large fresh strawberries, hulled and thinly sliced
  • 8 fresh raspberries (or blackberries)
  • 2 small sprigs basil