Chicken and Mushrooms in White Wine Garlic Sauce

Ping! Alert. Meow, Meow! Alert. Bzzz. Alert. Chirp, Chirp. Alert. 

No, the above does not indicate that my robot self is currently malfunctioning, it is my calendar alerting me of my next meeting/call/appointment/dinner engagement/happy hour/I think you get the point. 

Side note: I still can't decide on which ringtone provides a less threatening and more serene notification when receiving said alerts. 

I am leaning towards meow, meow.

Basically, what I am trying to say is... right now, I do not have time to cook a braised, succulent and tender dinner for two.  I do have time to use techniques such as delivery and take out, but the idea of low and slow does not apply to my kitchen activities as of lately.   

However, I was getting tired of outsourcing my meals and missed my stove.  That doesn't necessarily mean that my schedule screeched to a halt, it just meant that I had to stick super fast and super easy.  

A perfect example of a super easy and fast meal is Chicken and Mushrooms in White Wine Garlic Sauce.  It's not only quick to make (less than 20 minutes), but also very budget friendly.  

Chicken and Mushrooms in White Wine Garlic Sauce 

Recipe adapted from Cooking Light Magazine

serves 4 

Ingredients

4 ounces uncooked medium egg noodles

1 pound skinless, boneless chicken breast halves 

2 tablespoons all-purpose flour, divided

1/2 teaspoon salt, divided 

1/4 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided 

1 tablespoon minced fresh garlic

1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 

1/2 cup dry white wine 

1/2 cup fat-free, less-sodium chicken broth 

1 teaspoon chopped fresh tarragon

1/4 cup shaved Parmesan cheese 

Preparation

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

2. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. 

4. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

5. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

How To Pick a Fresh Fish

I think if people knew how easy it was to cook a fish whole, more people would do it.  It only takes four core ingredients and twenty minutes of your time. Plus, I think whole fish is more moist and the bones add extra flavor while roasting.   

But before you do away with fillets forever from your life, make sure you pick a superstar of a fish!  

1. Look for bright clear eyes. 

2. Smell it.  This is going to sound crazy, but if it smells fishy, something fishy is probably going on.  It should smell like the sea it was caught in, or nothing at all. 

3. Look at the gills.  Open it up and make sure that it is bright red and not a dull brick.  

That's it! 

Once you've selected your prize of a fish, liberally coat it with coarse salt, pepper, and cooking oil. Next, slide your roasting pan in a preheated 375 degree oven, cook for twenty minutes and  you are done! Simple. You can serve with your favorite sauce, lettuce wraps or eat it alone.  Healthy, quick and delicious. 

20 Minute Thai Butternut Soup

Let's face it, in real life, people don't have time for 3 hour braises or 2 hour roasting for a weekday dinner.  Typically, the only pocket we have available to prepare a healthy meal is the time between coming home from work until when The Voice starts.  Anything that requires more than 30 minutes of prep time, belongs in the kitchens of Seamless web.  

Fortunately, there are fast and tasty recipes out there that doesn't require a microwave or login information. A prime example is Cooking Light's Thai Butternut Squash Soup.  Honest to goodness, it took me 20 minutes to prepare and another 10 minutes to toss a delicious salad to accompany it.  Filling, vibrant and quite convenient to eat while watching your favorite prime time telly shows. 

Thai Butternut Squash Soup

Recipe adapted from Cooking Light

Serves 4

Ingredients

1 teaspoon canola oil 

1 cup chopped onion 

2 1/2 teaspoons red curry paste

1 1/2 teaspoons minced fresh garlic

1 teaspoon minced fresh ginger

1 cup fat-free, lower-sodium chicken broth 

2 teaspoons brown sugar 

2 (12-ounce) packages frozen pureed butternut squash

1 (14-ounce) can light coconut milk

1 1/2 teaspoons fish sauce

1/4 teaspoon salt 

1/2 cup chopped unsalted, dry-roasted peanuts 

1/4 cup cilantro leaves

1 lime, cut into 8 wedges

Preparation

1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.

2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

   

Grilled Sirloin Skewers with Peaches and Peppers

Whenever I go back to my hometown in Florida, my first stop is ALWAYS to Costco then straight to my parents' grill.  Since my own outdoor space back in the city consists of a very small rickety fire escape, as soon as my toes touch the manicured lawns of suburbia, it is always my top priority to take full advantage of the toys typically found in a patio or backyard.  Smokers, grills, lawn mowing vehicles... man oh man, fun times.

During this particular visit, I knew that I wanted to use the bright flavors found in our wonderful Sunshine State.  Luckily, before I left, while under mounds of blankets and in fuzzy socks, I bookmarked this Cooking Light recipe knowing that this would be the first dish to welcome me back to char heaven.  

Grilled Sirloin Skewers with Peaches and Peppers

Recipe adapted from Cooking Light Magazine

Kebabs

1 1/2 tablespoons ground cumin

1 1/2 tablespoons cracked black pepper

2 3/4 teaspoons kosher salt

2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces

4 peaches, each cut into 8 wedges

2 small red onions, each cut into 8 wedges

2 large red bell peppers, each cut into 8 (1-inch) pieces

Cooking spray

Sauce

1/2 cup chopped fresh parsley

1/4 cup red wine vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

3 garlic cloves, minced

Parsley sprigs (optional)

Preparation

Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

   

No-Bake Strawberry Angel Cake

I think it's no secret that sweets aren't really my thing.  Savory cooking is more my cup of tea.  However, when I do have the desire to go through the motions of baking a delicious dessert, a no-bake variety is usually the kind sweet that graces the dinner table.     

This no-bake Strawberry Angel Cake is absolutely heavenly because not only is it delicious, but it is SO easy to make.  Yes, it's made from store bought angel cake... but hey, it'll be our little secret.  

No-Bake Strawberry Angel Cake 

Recipe adapted from Cooking Light Magazine

Ingredients

4 cups sliced strawberries

3/4 cup sugar, divided

2 tablespoons evaporated skim milk

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (10-inch) round angel food cake

3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided

1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed

2 tablespoons sliced almonds, toasted

Preparation

Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

Creamy Asparagus Soup

Ever since I got my food processor, I am convinced that I can turn anything into a soup.  I had 2 pounds of asparagus and a half box of mushrooms left over from an event last Friday, and I thought to myself, why not whiz this up with some broth and cream and see what happens! The result? A soup mug full of creamy delight! 

Creamy Asparagus Soup

Recipe adapted from Simply Recipes

* Since this was for a quick weekday supper, and I was starving, I didn't bother cutting off the tips and reserving them for garnish.  Nor did I run the soup through a sieve.  Since we are being honest, I didn't add vermouth either, because I didn't have any on hand.  But it still tasted amazing!  Okay, fine. Maybe I didn't even do the recipe. I just copied and pasted the picture from the website. JUST KIDDING!! I diiiidddd.... hehe.   

INGREDIENTS

2 lbs asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
3 Tbsp unsalted butter
4 cups vegetable stock
1 cup water
Leaves of 2 sprigs of fresh thyme
2 Tbsp chopped fresh parsley
1/4 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper


METHOD
1 Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.

2 Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.



3 Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, 10 to 15 minutes. At the end of cooking, stir in the chopped parsley.

4 While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water (about 1 1/2 teaspoons of salt per quart of water), until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.



5 Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.) For a creamy texture, if you want, press the puréed soup through a sieve or food mill. Stir in the cream. Stir in the vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. 
Yield: Serves 4-6.

Cooking Light Recipe: Beef Tangine with Butternut Squash

In the past, nutrition was rarely on the brain whenever I decided on a recipe for dinner.  Usually, the two biggest determining factors were deliciousness potential and whether or not it will be substantial enough to quench my often times insatiable appetite. Unfortunately for me and my waistline, "deliciousness potential" usually meant the inclusion of butter, bacon or cream.

Since I've joined Cooking Light Magazine's Bloggers Community, I've come to realize that Cooking Light does not necessarily mean boring salads that will leave you craving a box of fried chicken an hour later. Cooking Light can also mean cooking recipes that are extremely hearty with a ton of flavor and just so happens to be really healthy!    

My favorite recipe, Beef Tangine with Butternut Squash, is just that dish! The use of bright, sweet, and seasonal butternut squash and tender beef will surely keep you warm and cozy all winter long. Snowy evenings, be gone! The tangine's bright spices and heat will instantaneously transport you to some far away land where scarves are made out of vibrant colored silk, not itchy wool dressed in muted and drab gray, brown or black.  Bleh.   

A Beef Shoulder Roast, Cubed is best for this Recipe

Instead of a ton a salt, I packed a ton of flavor with the use of exotic spices! 

The longer you let it marinate, the more tender and flavorful the meat! 

Hearty and Delicious! 

Beef Tagine with Butternut Squash

Recipe adapted from Cooking Light

Serves 4

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.


Nutritional Information

Amount per serving
Calories: 283  Fat: 9.5g  Saturated fat: 2g  Monounsaturated fat: 4.8g  Polyunsaturated fat: 0.5g Protein: 25.6g  Carbohydrate: 25.7g  Fiber: 4.8g  Cholesterol: 67mg  Iron: 4.6mg  Sodium: 617mg Calcium: 103mg