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Posts Tagged ‘Everyday Food’

Before making this dish, I had never cooked or eaten polenta. Honestly, I had no desire – I thought it was a boring vegetarian food, high in calories in carbs. It is vegetarian, and it is high in carbs… but it’s not as high in calories as I previously thought, and it doesn’t have to be boring! It’s one of those wonderful foods with endless possibilities – it can take on multiple flavors, and even textures! Immediately after cooking, it has a mashed potato-like consistency. But place it in a baking dish in your refrigerator for a few hours and you’ll get something resembling yellow brownies.

If you’ve never tried polenta – you need to! I loved this dish and polenta has become a new pantry staple for me.

And for those of you wondering, “WTF is polenta?”… it’s just cornmeal!

(You’ll need to plan ahead and prepare the polenta either in the morning or the day before)

Polenta Wedges with Asparagus and Mushrooms
adapted from Everyday Food, January/February 2010

1 cup instant polenta
4 cups water
1 tablespoon plus 2 teaspoons vegetable oil
1 pound white mushrooms, sliced
coarse salt and ground black pepper
3/4 cup low-sodium chicken broth
2 tablespoons whole milk
1 pound asparagus, trimmed

To make the polenta:

Bring 4 cups of salted water to a boil. Gradually pour in 1 cup instant polenta, stirring continuously for about 3 minutes. Pour into an 8-inch square baking dish coated with cooking spray. Cover with plastic wrap and refrigerate for several hours, or overnight – you can even do it days in advance. (To boost the flavor of your polenta, you may use milk or chicken broth – or both – instead of salted water. The original recipe used a combination – try 1 cup skim milk + 3 cups chicken broth)

prepared polenta

Once the polenta is ready:

1. Heat broiler and position the rack 5 inches from the heat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in milk and cook 2 minutes. Remove from heat.

starting to cook the mushrooms

2. Place a rimmed baking sheet in oven to heat. Slice polenta into wedges; pat dry with a paper towel and spray with cooking spray. Spray asparagus with cooking spray.

preparing the polenta and asparagus

3. Carefully remove hot baking sheet from oven. Place asparagus on one half and place polenta on the other. Season  both with salt and pepper.

before going into the oven

4. Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus about halfway through.

5. Serve polenta wedges with asparagus and mushrooms.

finished dish

Serves 4

1 serving = 4 Weight Watchers points

calories:224
fat: 4.5g (0.9g sat)
carbs: 39.1g
fiber: 4.5g
sugar: 4.8g
protein: 9.5g

That was way too vegetarian and low-calorie for Stas, so I didn’t make him eat it. Instead, I took a portion of the prepared polenta and pan-fried it in vegetable oil. I served it with sliced flank steak:

fried polenta

They look like Twinkies, don’t they?!

fried polenta and steak

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Another soup, and another Martha recipe 🙂

I found this recipe a little over a month ago, and I’ve made it twice since then – that should give you an idea of how simple and tasty it is. Start to finish, it takes about 30 minutes – unheard of for soup!

The first thing that makes this recipe so quick is that it uses already-cooked turkey. Ideally, you’d use leftovers from Thanksgiving or Christmas. I did not, so I used Butterball Oven Roasted Turkey Breast Strips.

The second thing that makes the recipe quick is that it uses already-made stock. The original recipe calls for stock that you made yourself ahead of time (it is a Martha Stewart recipe, afterall). But I’ve never had great luck with homemade stocks – they take forever and they never seem to taste as good as the store-bought stuff! So I used “Better Than Bullion” Turkey Base.  It was my first time using it, and I’m a big big fan!

(I modified the recipe a bit – I added a potato and omitted a sprig of rosemary.)

Turkey Noodle Soup
adapted from Everyday Food, (month unknown) 2009

1 tablespoon unsalted butter
2 celery stalks, diced medium
3 carrots, peeled and cut into 1/4-inch-thick rounds
1 medium white onion, diced medium
coarse salt and ground pepper
8 cups turkey stock (if using Better Than Bullion: 3 tablespoons turkey base + 8 cups water)
1 large potato, cut into dice-sized pieces
2 cups wide egg noodles
3/4 pound shredded cooked turkey

1. In a 6-quart saucepan, melt butter over medium-high heat. Add celery, carrots, onion, 1/2 teaspoon salt and cook until onion softens and slightly browns, about 3-5 minutes.

2. Add stock and bring to a rapid simmer. Add potatoes and cook 5 minutes. Add noodles, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10-12 minutes. Turn off heat and add turkey to heat through.

Serves 6

winter is soup season

1 serving = 5 Weight Watchers points

calories: 257
fat: 6.8g (2.3g saturated)
carbs: 24.6g (fiber: 3.0g)
protein:22.9g



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