tag:blogger.com,1999:blog-50363641798856609952024-03-05T01:48:07.508-05:00Lumiere Sur La CuisineI have always been passionate about food and cooking gives me joie de vivre, but the time has also come for me to be passionate about maintaining a healthy weight. Join me in my kitchen as I lighten things up a bit without sacrificing deep flavor and fresh ingredients. Bon Appetit!Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5036364179885660995.post-81895930821574572672011-03-13T21:35:00.000-04:002011-03-13T21:35:43.716-04:00Chinese Food Frenzy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmZB_lUQ72QV551DP2vMWM53yEkQwCEwk1KJ_rWHTwkQz1GOQ0wrYSDAsTM7OaO7S1MPKbNmHCv4QosLF8BpfGtE60Dax4AWLPTxJ_dDlps0cWLxXq0Dh-Iqyb19NcLG38ajWf94Bgft5/s1600/IMGP1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmZB_lUQ72QV551DP2vMWM53yEkQwCEwk1KJ_rWHTwkQz1GOQ0wrYSDAsTM7OaO7S1MPKbNmHCv4QosLF8BpfGtE60Dax4AWLPTxJ_dDlps0cWLxXq0Dh-Iqyb19NcLG38ajWf94Bgft5/s320/IMGP1690.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">My boyfriend and I both decided it was time to take the dust off of our woks, and the results over the past month have been fantastic. I think that we forgot how easy it is to make Chinese food (American style) at home and how fast it also is. More importantly, how much healthier it is. In the time it takes you to come home, look at a menu, order the food, and wait for delivery, you could have the same dish - only healthier and more flavorful - on your table. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">It has been almost a year since I have had chicken lo mein. After making a commitment to lose weight, this Chinese food dish was the first take-out item to go. Lately its been getting harder to curb the craving, but I refused to give in and go to the local take-out joint that has the greasiest lo mein with some kind of chicken by-product in it and flabby vegetables. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">There are some great recipes out there for lo mein, and I adapted a few versions I found. It is very easy to create a foundation and add to that based on what vegetables you enjoy and if you want any spice or heat in the dish. I started off simple and will build on it going forward. When I tasted this dish, I was floored that it tasted so much like the takeout kind, but I didn't have to worry about MSG, oily fats, and soggy vegetables. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">The only downside to making Chinese food yourself is not being able to get a fortune cookie. Still, there is a solution to every problem! Hope you have a good fortune today!</span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.wisdomportal.com/JS/RandomFortunes.html"><span class="Apple-style-span" style="color: #cc0000;">http://www.wisdomportal.com/JS/RandomFortunes.html</span></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><u><span class="Apple-style-span" style="color: #990000;">Chicken Lo Mein</span></u></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000;">Ingredients:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" tabindex="-1"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 tablespoon cornstarch</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 teaspoon ground ginger</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1/4 cup reduced-sodium soy sauce</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">2 tablespoons sherry or chicken broth</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 1/2 pounds boneless, skinless chicken breasts, thinly sliced</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 teaspoon reduced-sodium chicken bouillon granules</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1/2 cup hot water</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">6 ounces uncooked linguine (I used Dreamfields)</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">10 ounces of oriental-style frozen vegetables (I used carrots, broccoli, and water chesnuts)</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 tablespoon wok oil </span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">1 teaspoon sesame oil</span></span></span></span></span></li>
</ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">Sriracha sauce (optional) </span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;">Directions: </span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span></span></span></div><div><ul><li><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: 16px;">In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: 16px;">In a wok, stir-fry chicken mixture in wok oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add vegetables to wok. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Add some Sriracha sauce, if desired. </span></li>
</ul></div>Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com0tag:blogger.com,1999:blog-5036364179885660995.post-14342448896486487862011-02-05T10:57:00.001-05:002011-02-06T08:32:47.853-05:00Why Can't Someone Punt Rachel Ray?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFA0byEtfFz_sALOYQxtq_rUKLHh19obv6ZYqnx0hT6WiXGMXqPejW1c4fxal32x6HCE2TT-DYRZVn9NcicyJqwbq4yb-1HC86JuXJVdUyRX1Z-5TubPg5qMMLmG1BgmKegWJinL-n7GG/s1600/IMGP1356.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFA0byEtfFz_sALOYQxtq_rUKLHh19obv6ZYqnx0hT6WiXGMXqPejW1c4fxal32x6HCE2TT-DYRZVn9NcicyJqwbq4yb-1HC86JuXJVdUyRX1Z-5TubPg5qMMLmG1BgmKegWJinL-n7GG/s320/IMGP1356.JPG" width="320" /></a></div>I hate Rachel Ray, but I love the idea of Mexican Lasagna. This year's Superbowl is taking place in Texas, so what better way to pay homage to the game than with a Mexican-themed tailgating menu for game day? Almost a decade ago, Rachel Ray came up with a skimpy, tasteless, and pretty tame Mexican Lasagna recipe that people seemed to love. I tasted the awful dish once at a potluck many years ago and had no idea what the big deal was. No flavor, no spices, a measly two layers of tortilla. To this day, I have no idea how Rachel Ray herself became such a big hit. Still, the lasagna itself was on the healthier and lighter side, and I will give her that. And just that!<br />
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Pulling from multiple lasagna and enchilada recipes, in addition for my love of building layers of flavor in foods, I came up with my own great version of Mexican Lasagna! I also thought it was important to make a dish that had plenty of cheese in it for the big game since I am rooting for the Greenbay Packers all the way! I am sure other Cheeseheads tomorrow will be doing the same with their tailgating dishes! I decided to make this the day before the big game since lasagna is one of those rare dishes that tastes better when eaten the next day.<br />
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<b><span class="Apple-style-span" style="color: #b45f06;">Senorita Amy's Mexican Lasagna </span></b><br />
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<b>Ingredients</b><br />
Light cooking spray<br />
1 pound ground chicken breast<br />
3/4 cup water<br />
1 packet of low-sodium taco seasoning<br />
1 tablespoon of hot sauce<br />
1 8 ounce can of no salt added tomato sauce<br />
1 jar of your favorite salsa (I used an organic hot salsa)<br />
1 can of whole corn kernels, drained<br />
1 can of black beans, drained and rinsed<br />
1 small can of chopped green chiles, in juices<br />
1 teaspoon of your favorite chili powder (I use Penzey's)<br />
10 medium -sized tortillas (I used Mission 96% fat free), cut in halves<br />
8 ounces of reduced-fat Mexican blended cheese<br />
1 bunch of scallions, chopped (white and green parts only)<br />
<b>Accompaniments:</b> spicy guacamole, low-fat sour cream, crispy tortilla strips (the ones made for salads), and, of course, <span class="Apple-style-span" style="color: #6aa84f;">Corona Light</span> with lime!<br />
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<b>Directions:</b><br />
1) Preheat oven to 350 degrees and coat a lasagna pan with light cooking spray.<br />
2) Brown the ground chicken until it is no longer pink, breaking it up with the back of a fork. Add 3/4 cup of water and taco seasoning mix and stir until thick. Add the hot sauce and stir. Set aside.<br />
3) Combine black beans, corn, and green chiles. Add the chili powder and stir. Set aside.<br />
4) Spread 1/3 of the tomato sauce on the bottom of the tray and begin layering in thirds: tortillas, meat, beans and corn mixture, salsa, cheese. Repeat, repeat, repeat! Once you get to the top layer of cheese, sprinkle with scallions.<br />
4) Bake in oven for 35 minutes or until hot and bubbly.Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com0tag:blogger.com,1999:blog-5036364179885660995.post-71430228207769147092011-01-30T09:07:00.000-05:002011-01-30T09:07:23.682-05:00Black Bean Backlog!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmGRNGF_wpnBcQjh8f36HQj2fclbOl3AKdRLfnbuB1duy-_T3qsO9LPm24WFbYt6xpFVH6O_cuOabcyE4XMNSkax5VTI16KWww6CIjI9Oln3x_PkmL0hMCFrHmg-aWmiGbLI9OAB38D7Y/s1600/IMGP1173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmGRNGF_wpnBcQjh8f36HQj2fclbOl3AKdRLfnbuB1duy-_T3qsO9LPm24WFbYt6xpFVH6O_cuOabcyE4XMNSkax5VTI16KWww6CIjI9Oln3x_PkmL0hMCFrHmg-aWmiGbLI9OAB38D7Y/s320/IMGP1173.JPG" width="320" /></a></div>Although I have been cooking, I have not been blogging. I am looking to turn that around and start posting once again all of the dishes I cook, as well as some of the dishes my boyfriend cooks. I am on a backlog and hope to post dishes made in the past two months, as well as the ones I currently cook up!<br />
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I made this black bean soup during the holidays for me and my boyfriend on the night we made Christmas cookies together! It is a Dave Lieberman recipe, and I highly recommend it for a cold winter's night. It would also be a great dish to make for Superbowl Sunday!<br />
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<b><span class="Apple-style-span" style="color: #b45f06;">BLACK BEAN SOUP (courtesy of Dave Lieberman)</span></b><br />
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<ul style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 21px; margin-bottom: 0px; margin-left: 7px; margin-right: 7px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 slices bacon, finely chopped </span></span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I used center cut)</span></span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium onions, chopped (about 2 1/2 cups)</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 garlic cloves, pressed</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (14 1/2-ounce) can reduced-sodium </span></span><a class="crosslink" debug="149 161" href="http://www.foodterms.com/encyclopedia/broth/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chicken broth</span></span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups canned chopped </span></span><a class="crosslink" debug="193 200" href="http://www.foodterms.com/encyclopedia/tomato/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tomatoes</span></span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons ketchup</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons </span></span><a class="crosslink" debug="244 263" href="http://www.foodterms.com/encyclopedia/worcestershire-sauce/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Worcestershire sauce</span></span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon </span></span><a class="crosslink" debug="282 293" href="http://www.foodterms.com/encyclopedia/chili-powder/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chili powder</span></span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 (15 1/2-ounce) cans black beans, drained but not rinsed</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="361 371" href="http://www.foodterms.com/encyclopedia/salt/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and freshly ground black pepper</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bunch </span></span><a class="crosslink" debug="417 424" href="http://www.foodterms.com/encyclopedia/cilantro/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cilantro</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I omitted since I hate cilantro)</span></span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice of 1/2 lime</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thinly sliced scallions, for garnish</span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="493 502" href="http://www.foodterms.com/encyclopedia/sour-cream/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sour cream</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, for garnish </span></span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I used low fat)</span></span></span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated </span></span><a class="crosslink" debug="528 534" href="http://www.foodterms.com/encyclopedia/cheddar/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">cheddar</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, for </span></span><a class="crosslink" debug="541 547" href="http://www.foodterms.com/encyclopedia/garnish/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">garnish</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I used low fat)</span></span></span></li>
</ul><h2 style="font-weight: bold; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions</span></span></h2><div class="instructions" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the </span></span><a class="crosslink" debug="442 445" href="http://www.foodterms.com/encyclopedia/soup/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">soup</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> is bubbling gently and cook 10 minutes. Season with salt and pepper.</span></span></div><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the cilantro and garnishes</span></span>.</div></div>Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com0tag:blogger.com,1999:blog-5036364179885660995.post-90770104578129893102010-11-28T19:34:00.000-05:002010-11-28T19:34:59.888-05:00Potage Crecy - French Fabulousness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJt5BsRBnbY94VDe0Ti2l1tlxguPmToCYzSkpyLTOCorQOJdJKihtZTrRMySHVlI1L73l-bD4hdKdHGg7_kS7paTRQMZbJS27ZAx5dnHOorxRQpEGNMF3lZHY4uYwn-BHTB7shkmxBxai/s1600/PICT0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJt5BsRBnbY94VDe0Ti2l1tlxguPmToCYzSkpyLTOCorQOJdJKihtZTrRMySHVlI1L73l-bD4hdKdHGg7_kS7paTRQMZbJS27ZAx5dnHOorxRQpEGNMF3lZHY4uYwn-BHTB7shkmxBxai/s320/PICT0018.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLsgyfjw6gF8HEljF1ebays-PwZiwrCD1GFeU4_FNunXOWjqCHoYPonMZHaM-NR-gghrA_WOn7PWsj3gnw3ADOdHpEv3vo9E_i9ACussdVuhLnjKCKMYAt1wawF_jMMqxkKc30rUu3Xsb/s1600/PICT0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLsgyfjw6gF8HEljF1ebays-PwZiwrCD1GFeU4_FNunXOWjqCHoYPonMZHaM-NR-gghrA_WOn7PWsj3gnw3ADOdHpEv3vo9E_i9ACussdVuhLnjKCKMYAt1wawF_jMMqxkKc30rUu3Xsb/s320/PICT0025.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsX9pSfYhrldtClNUUu_XbCMrEaIvJ_8f3x-LHZamnjDQA011swKr1eQ6w26BOtW5hVnZV2bDtbqsRfMfjFFZogpnTxa6ioUCQzohUlTBk1gjlzfC5dbVdWrAi8DkwaTBzlGTvWbPsO0q/s1600/PICT0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsX9pSfYhrldtClNUUu_XbCMrEaIvJ_8f3x-LHZamnjDQA011swKr1eQ6w26BOtW5hVnZV2bDtbqsRfMfjFFZogpnTxa6ioUCQzohUlTBk1gjlzfC5dbVdWrAi8DkwaTBzlGTvWbPsO0q/s320/PICT0026.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #b45f06;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #660000;">I am so far behind in blogging that today I decided the holiday gift to myself is to give myself the time I need to blog. I am not feeling too bad about it, though! My time has been spent with my amazing boyfriend and although I have been cooking often for him (and he for me), I just have not had the time to sit and blog all of the food goodness happening in my kitchen, especially this holiday weekend! </span><br />
<span class="Apple-style-span" style="color: #660000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000;">I have also been to two supper club meetings since my last post and am a month behind. So, I decided to start with last month's supper club theme which I requested: SOUP SWAP! Soups included a pasta fagioli, a curried butternut squash and apple, and a coconut Thai soup. We also ate baguettes and cheese. It was a perfect autumn meal. </span><br />
<span class="Apple-style-span" style="color: #660000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000;">It was also ideal to post the soup I made for supper club today - Potage Crecy - in case you have any leftover carrots from Thanksgiving! In New York, it is certainly soup weather! Cheers! </span><br />
<span class="Apple-style-span" style="color: #b45f06;"><b><br />
</b></span><br />
<b><span class="Apple-style-span" style="color: #b45f06;">POTAGE CRECY </span></b>(courtesy of Williams Sonoma French)<br />
<br />
<span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 tablespoon unsalted butter</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 tablespoon olive oil</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 leek, white and tender green parts, rinsed and sliced [see Kitchen Notes]</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">3/4 pounds carrots [about 5 or 6], diced</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">3/4 pounds russet or Yukon gold potatoes, diced</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">2-1/2 cups chicken stock or broth</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1-1/4 teaspoons fresh thyme leaves [or 1/2 teaspoon dried]</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 cup half-and-half</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1 tablespoon fresh lemon juice</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">1/4 teaspoon freshly grated nutmeg</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">salt and freshly ground black pepper, to taste [see Kitchen Notes]</span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">additional fresh thyme leaves, for garnish [or finely chopped flat-leaf parsley—see Kitchen Notes]</span><br />
<span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #111111; font-family: Cambria, Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span><br />
<div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">Heat a dutch oven or large soup pot over medium heat. Melt butter and combine with olive oil. Add leeks and sauté, stirring occasionally, about 4 minutes. Add potatoes and carrots and sauté for about 5 minutes, stirring occasionally.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">Add chicken stock and bring to a simmer. Add thyme, cover the pot and simmer until carrots and potatoes are tender, about 25 minutes. Purée the soup in a blender or food processor, in batches, if necessary. [Alternatively, use a handheld immersion blender in the pot.]</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">Return puréed soup to the pot. Add half-and-half, lemon juice and nutmeg. Season with salt and pepper to taste [using a light hand, depending on how salty your chicken stock or broth is]. Bring to a simmer until just heated through. Ladle soup into bowls and garnish with fresh thyme leaves or parsley. Serve.</div><h3 style="font-size: 1.286em; font-weight: normal; line-height: 1.222em; margin-bottom: 0.611em; margin-left: 0px; margin-right: 0px; margin-top: 1.833em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">Kitchen Notes</h3><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cleaning leeks.</strong> Leeks like to grow in sandy soil, so you need to clean them carefully. Slice off root end and most of the green tops. Slice leeks in half lengthwise. Rinse under running water, fanning layers to wash out any trapped grit. When they’re cleaned, slice crosswise in 3/4-inch pieces.</div>Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com0tag:blogger.com,1999:blog-5036364179885660995.post-26054255198378530232010-10-19T20:11:00.000-04:002010-10-19T20:11:39.905-04:00Savoring Apple Cider<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehSHKRu05dqMn4B96zQPmCoLyoDOiF_UrrFZ4dZO7U_C4aQ8ogfYxAhnuDOiaFdrzg9E-Gqz5mncvkZ3SQHQHGTXJZrujTEzdoSdQFy6FWYHdVKZOLJfVA-Fk8_YN172vUfFXBTY9R1IE/s1600/PICT0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehSHKRu05dqMn4B96zQPmCoLyoDOiF_UrrFZ4dZO7U_C4aQ8ogfYxAhnuDOiaFdrzg9E-Gqz5mncvkZ3SQHQHGTXJZrujTEzdoSdQFy6FWYHdVKZOLJfVA-Fk8_YN172vUfFXBTY9R1IE/s320/PICT0014.JPG" width="320" /></a></div>My favorite time of year to cook is autumn, and I am sure many would agree. The rich fall flavors of apples, maple, pumpkin, pecans, root vegetables, squash, and spices like cinnamon, nutmeg, and cloves make it an exciting season to be in the kitchen.<br />
<br />
One of the best memories I have as a child during the fall season was getting the first half gallon of fresh apple cider. Apple juice is so inferior compared to the thick, almost caramel flavor of pressed cider. Cooking with apple cider isn't done enough. When I saw this recipe in this October's <i>Cooking Light</i>, I had to make it, especially since it combined sweet and savory. Of course the incorporation of pecans into the recipe were also inspiring! This was listed under the "super fast" recipe section and was so quick to make on a weeknight.<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Cider Glazed Chicken with Browned Butter-Pecan Rice </span></b><i>(courtesy of Cooking Light Magazine)</i><br />
Ingredients:<br />
1 (3.5) ounce boil-in-a-bag brown rice<br />
2 tablespoons butter, divided<br />
1 pound chicken breast cutlets<br />
3/4 teaspoon salt, divided<br />
1/4 teaspoon freshly ground black pepper<br />
1/2 cup apple cider<br />
1 teaspoon Dijon mustard<br />
1/4 cup pecans<br />
Fresh leaf parsley<br />
<br />
Directions:<br />
1) Cook rice according to directions<br />
2) Melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen brown bits. Cook the mixture 2-3 minutes until syrupy. Add chicken to pan, turning to coat. Remove from heat and set aside.<br />
3) Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for two minutes or until browned. Lower heat to medium; add pecans and cook for 1 minute until toasted, stirring frequently. Add rice and remaining salt; toss well to coat.<br />
4) Serve with fresh parsley.Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com2tag:blogger.com,1999:blog-5036364179885660995.post-35881597848616909002010-10-11T18:28:00.000-04:002010-10-11T18:28:20.532-04:00My Apartment Never Smelled So Good!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLAtgenUwfK7T6xceaw4sFnft4bsqwlgmBvI7gr7TESg4-sdpdMyj_G5sO5LCb-sLzb4YkCSF4JFnbqMItJxA8Dp8cGKcvLThlbbGLmfSlIRUTaqsdBPXYn5NpD-IULF0b6kxd6ecfr9J/s1600/PICT0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLAtgenUwfK7T6xceaw4sFnft4bsqwlgmBvI7gr7TESg4-sdpdMyj_G5sO5LCb-sLzb4YkCSF4JFnbqMItJxA8Dp8cGKcvLThlbbGLmfSlIRUTaqsdBPXYn5NpD-IULF0b6kxd6ecfr9J/s320/PICT0001.JPG" width="320" /></a></div>I have made hundreds of dishes in this apartment, but no aroma from any of those dishes can compare to the amazing smell this chicken wafted out of the oven. The marinade was, by far, one of the best marinades I have ever tasted. <br />
<br />
Here in New York, Pio Pio is the place to go to for Peruvian chicken. <br />
<a href="http://www.piopio.com/#/pio-pio-peruvian-restaurant-new-york-city"><span class="Apple-style-span" style="color: #cc0000;">http://www.piopio.com/#/pio-pio-peruvian-restaurant-new-york-city</span></a><br />
It is amazing, moist, succulent chicken served with delicious sides and a great sauce. The dish I made tonight was not quite Pio Pio style, but just as good and had a lot of <i><u>kick</u></i>. The marinade also made sure that the meat stayed moist - no risk of drying out even though it was white meat. I can't pinpoint the ingredient that sent this dish over the edge. Was it the chipotle in adobo? Honey? Fresh lime juice? White wine? <br />
<br />
I gave up trying to figure it out and just enjoyed it. I hope you do, too!<br />
<br />
<b><span class="Apple-style-span" style="color: #660000;">Peruvian-Style Chicken Breasts </span></b><i>(courtesy of Weight Watchers)</i><br />
<br />
Ingredients:<br />
1/4 cup dry white wine<br />
2 garlic cloves, peeled<br />
2 tablespoons soy sauce<br />
2 tablespoons fresh lime juice<br />
1 tablespoon extra virgin olive oil<br />
1 chipotle pepper from a can (en adobo)<br />
2 teaspoons honey<br />
2 teaspoons fresh thyme<br />
2 teaspoons paprika<br />
6 (8 oz) bone-in, skinless chicken breasts (I also scored them so the marinade would penetrate better)<br />
1/4 teaspoon salt<br />
<br />
Directions:<br />
1) Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Reserve two tablespoons of the marinade and pour the rest into a zip-lock bag and add the chicken.<br />
2) Refrigerate, turning the bag occasionally, for 45 minutes. <br />
3) Preheat the oven to 350 degrees and lightly spray a jelly-roll pan with nonstick cooking spray.<br />
4) Remove the chicken from the bag and discard the marinade. Arrange the chicken on the pan and sprinkle with salt. Baste the chicken every 10 minutes with the reserved marinade, cooking about 45 minutes. Remove from the oven and brush chicken with all of the pan juices.Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com6tag:blogger.com,1999:blog-5036364179885660995.post-293275290986778822010-10-10T20:00:00.013-04:002010-10-11T10:34:24.989-04:00Sunday Night Supper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoPAA4_taMJnZadOTWeiJljBztak0Xq-FSj6y62iY2CoWRWPlV6QryU29qlRSSHCo4_vWMxURvTlEUMmDuMKta9GnsqeBOL3kO9h4dblZ3FDzXnADOZm0MMdCUUMw9KZqTlhMnIysUCj6/s1600/PICT0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoPAA4_taMJnZadOTWeiJljBztak0Xq-FSj6y62iY2CoWRWPlV6QryU29qlRSSHCo4_vWMxURvTlEUMmDuMKta9GnsqeBOL3kO9h4dblZ3FDzXnADOZm0MMdCUUMw9KZqTlhMnIysUCj6/s320/PICT0003.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">In New York, most Sunday night suppers are synonymous with Italian food! Sauces simmering all day with meatballs or homemade pasta being made in the afternoon or meats roasting in the oven...all for a big family dinner. This evening I had my twin sister, Jill, over for dinner and felt like making a classic Italian-American dish: penne alla vodka. The dish, of course, was a lightened up version, but did not skimp on the most important ingredient: vodka! </span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span><br />
<b><span class="Apple-style-span" style="color: #f1c232;"> </span></b><br />
<b><span class="Apple-style-span" style="color: #783f04;">Penne alla Vodka </span></b><i>(courtesy of Weight Watchers)</i><br />
Ingredients:<br />
10 ounces uncooked multigrain penne (I used Barilla Plus)<br />
1 (35 oz) can whole plum tomatoes in puree<br />
1/4 cup fresh basil leaves<br />
2 teaspoons olive oil<br />
1/2 cup chopped sweet onion<br />
5 garlic cloves, minced<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/3 cup vodka<br />
1 cup 1% whipped cottage cheese (Friendship brand makes this)<br />
1/2 cup of shredded Romano cheese<br />
<br />
Directions:<br />
1) Cook pasta according to directions. Drain and keep warm.<br />
2) While pasta cooks, place tomatoes and basil in a food processor and process until smooth.<br />
3) Heat oil in a large, deep skillet over medium-high heat. Add onion and saute 4 minutes or until tender. Add garlic and saute 1 minute. <br />
4) Stir in tomato sauce, salt, pepper, and vodka. Cook over medium heat for 6 minutes or until mixture has thickened. <br />
5) Stir cottage cheese into the tomato sauce and cook 1 minute until thoroughly heated. Add pasta to sauce mixture, tossing to coat. Serve sprinkled with Romano cheese.<br />
<br />
Yield: 6 servings<br />
Serving Size: 1 cup pasta and 4 teaspoons of cheese<br />
WW Points per serving: 6Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com1tag:blogger.com,1999:blog-5036364179885660995.post-59305159144907993572010-10-09T15:27:00.000-04:002010-10-09T15:27:38.310-04:00Soup's On!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdpTIeq9BB2G571-A1Kc2R-NoHP5_-MQL_LNSMJavRu9ANJQNmWiceevRnwERNxP3cLUr3mUVTc5M0U5aG8ZF6o4QoMqAi6996JEIj3gTUYMaZqaDB5J0pERabibHg1DaIrpTTCkwz68c/s1600/PICT0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdpTIeq9BB2G571-A1Kc2R-NoHP5_-MQL_LNSMJavRu9ANJQNmWiceevRnwERNxP3cLUr3mUVTc5M0U5aG8ZF6o4QoMqAi6996JEIj3gTUYMaZqaDB5J0pERabibHg1DaIrpTTCkwz68c/s320/PICT0014.JPG" width="320" /></a></div><br />
This weekend its 70 degrees in New York despite the fact that its Columbus Day Weekend! Still, October is the month when soup season begins. In fact, my the theme of my monthly Supper Club is "Soup Swap"! Later on this month we will gather and enjoy homemade soups and then mix and match containers to bring home and stick in the freezer - perfect to have on a night after a long day at work or on a cold winter afternoon on a blustery weekend.<br />
<br />
I saw this soup recipe in the latest <i>Weight Watchers Magazine </i>and had to try it. I tweaked it just a little by adding some crushed red pepper flakes. Other than that, I followed the recipe exactly as instructed and a quintessential bowl of soup was the result.<br />
<br />
What soups will you be making this fall? Happy Slurping!<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Tuscan Chicken Soup</span></b> <i>(courtesy of Weight Watchers)</i><br />
Ingredients:<br />
Cooking spray (I use Canola oil cooking spray for its neutral flavor)<br />
2 garlic cloves, minced<br />
1/2 cup chopped onion<br />
1 pound ground chicken breast (make sure its not dark meat!)<br />
2 (14 oz) cans of fat-free, less sodium chicken broth<br />
1/2 cup uncooked orzo pasta<br />
1 (14.5 oz) can stewed tomatoes, undrained and chopped<br />
1 (16oz) can chickpeas, rinsed and drained<br />
1 teaspoon dried basil<br />
1 teaspoon dried oregano<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 teaspoon crushed red pepper flakes (I added this for a bit of zing)<br />
6 oz fresh baby spinach leaves<br />
6 teaspoons of freshly shredded parmesan cheese<br />
<br />
Directions:<br />
1) Heat a large saucepan over medium heat; coat pan with cooking spray<br />
2) Add garlic and onion and saute for 5 minutes or until just tender<br />
3) Add chicken and cook for 5 minutes, crumbling with the back of a fork<br />
4) Add the chicken broth and the next 6 ingredients<br />
5) Bring to a low boil, reduce heat, and simmer for 22 minutes<br />
6) Stir in spinach and cook for 3 minutes or until spinach has wilted<br />
7) Ladle soup into bowls and top with 1 teaspoon of cheese<br />
<br />
Yield: 6 servings<br />
Serving Size: 1 1/2 cups of soup and 1 teaspoon of cheese<br />
WW Points per serving: 4Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com4tag:blogger.com,1999:blog-5036364179885660995.post-35576736991360525142010-10-03T18:31:00.013-04:002010-10-03T18:35:16.138-04:00Spicy Football Sunday<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3amXeRlc7fwHAs0OrUU9ALgHDZZE64kCBMm7pUhoZNNjl0yrcE-9UUjyS-AN2y-hPKMTyBfMfOHHGMRDE_1ciIraBFUGgrB7LLaER5wAd2sHWMy5_zSa4tbd7ZSBQbFALHFizB0B6XB5h/s1600/PICT0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3amXeRlc7fwHAs0OrUU9ALgHDZZE64kCBMm7pUhoZNNjl0yrcE-9UUjyS-AN2y-hPKMTyBfMfOHHGMRDE_1ciIraBFUGgrB7LLaER5wAd2sHWMy5_zSa4tbd7ZSBQbFALHFizB0B6XB5h/s320/PICT0022.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;">I</span><span class="Apple-style-span" style="color: black;">t is rather apropos that the first posting of this food blog is on a football Sunday! Autumn is, by far, my favorite time to be in the kitchen. Football Sundays are even better, and if you dig a little and hunt for the right healthy recipes, you don't have to miss out on the delicious foods associated with tailgating. I look forward to making chicken wings (baked), loaded backed potatoes (with healthy chili in the middle), and even some guilt free spinach and artichoke dip!</span></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: black;"></span><a href="http://www.blogger.com/goog_739616884"><span class="Apple-style-span" style="color: black;"></span></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">Today was the first cool, crisp day in New York. Since it feels so much like fall, I could not wait to turn the oven on for a comforting casserole. I wanted something to go with a good light beer, and this dish seemed like the perfect food to have with one as I wait for the New York Giants to begin their game this evening against the Bears. </span><a href="http://www.blogger.com/goog_739616881"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">I liked this recipe when I read it because there are no substitutes here for butter or cheese. Its all about portion control, and my goal for this blog is to highlight the recipes that use fresh and flavorful ingredients in moderation. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">I have been on the Weight Watchers plan for 3 weeks and have already lost 5 pounds, and I am not missing anything because all the foods and recipes are so good! This dish was one I honestly rolled my eyes with pleasure as I had the first bite! Its spicy and creamy to the point where I can't believe its healthy! Oh, and it paired perfectly with the light beer! </span></div></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #e69138;"><br />
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</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-large;">Spicy Chicken-Spinach Pasta Bake</span></span><span class="Apple-style-span" style="font-size: x-large;"> </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="color: #660000;">(courtesy of Weight Watchers Magazine)</span></i></span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">8 ounces uncooked rotini pasta (I used Dreamfields)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">2 teaspoons butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1/2 cup chopped onion</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">4 cloves garlic, minced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1/4 cup all-purpose flour, measured and leveled</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">2 1/2 cups 1% low-fat milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1 (6 ounce) package of fresh spinach, coarsely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1 1/4 cup freshly grated Parmesan cheese, divided</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1/2 teaspoon Kosher salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1/2 teaspoon freshly ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">2 cups of chopped cooked chicken breast (I used Bell and Evans and poached them in light chicken broth so the meat stayed moist)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1 1/2 cups salsa (medium or hot, depending on your tastes)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Cooking spray</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">1) Preheat the oven to 350 degrees</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">2) Cook pasta according to directions, cooking 2 minutes less so the pasta stays al dente in the casserole</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">3) While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic and saute for 4 minutes until tender. Add flour to pan and cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk, for 11 minutes until thick. Add spinach and stir until wilted. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">5) Remove from heat and add 1/4 cup cheese, salt, and pepper.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">6) Stir in chicken, salsa, and 3/4 cup of cheese. Fold in pasta and then spoon the mixture into a 13x9-inch baking dish coated with cooking spray.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">7) Sprinkle remaining cheese on top and bake 35 minutes or until bubbly.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Yield: 8 Servings</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Serving Size: 1 Cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">WW Points per cup: 6</span></div>Chef Aimeehttp://www.blogger.com/profile/16233946228464370878noreply@blogger.com0