Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

Homemade Marinara Sauce

Homemade Marinara Sauce

adapted from Food Network

This homemade marinara is a rustic, slow-simmered masterpiece that balances bright garden flavors with a deep, savory soul.

Makes about 1 3/4 cups

1 1/2 tsp. olive oil
2 Tbsp. grated yellow onion
1 1/2 garlic cloves, minced
Sall pinch crushed red pepper flakes
1 14.5 oz. can whole tomatoes
1 1/2 tsp. dried basil 
1 small bay leaf

1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. In a pot, combine the oil, onion, garlic and red pepper over medium heat; Cook, stirring, 3 to 4 minutes. Hand crush the tomatoes into the pot along with their juices; Add 1/4 cup water to the can to rinse out the remaining tomatoes and add to the pot.
2. Stir in the basil, bay leaf, salt and pepper. 
3. Bring the sauce to a low simmer and then reduce heat to low.
4. Cover and cook about 45 minutes, stirring occasionally. 
5. Partially remove the cover and cook for 15 more minutes or until desired consistency.
6. Discard the bay leaf.
7. Use chunky as is or puree in a blender or small food processor for a smoother consistency.
8. Adjust seasoning to taste with salt and pepper.

Enjoy!

Mushroom Broth

Mushroom Broth

adapted from Holy Cow Vegan

Any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix. 

Makes 4 cups

1/2 cup dried shiitake mushrooms  
2 bay leaves
1 tsp. allspice berries
2 tsp. black peppercorns
2 tsp. dried rosemary 
2 tsp. dried sage 

1 tsp. dried thyme 
4 cups water
1/2 tsp. Kosher salt

1. Place all the ingredients in a saucepan.
2. Bring to a boil over medium heat. 
3. Cover the pan with a tight lid.
4. Reduce heat to a simmer, and let the stock simmer undisturbed for at least 30 minutes or up to 2 hours.
5. Turn off the heat, strain reserving the mushrooms for another use.
6. Use stock in your favorite recipes.

Enjoy!

South of France Seasoning Blend

South of France Seasoning Blend

adapted from Cooking Light Annual Recipes 1997 

The seasoning blend add a light flavor to any type of poultry.

Makes about 4 tsp.                                    0 WW Blue points

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. rubbed sage

1/2 tsp. dried basil

1/4 tsp. ground bay leaf

1. Combine all ingredients in a small bowl and stir well.
2. Store in an airtight container until ready to use.

Enjoy!

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

I have never had French onion soup without the gooey cheese on top but if Ina Garten tells me to try it then I try it. I was thinking it might be lower in calories but once you put the brandy, sherry and wine it, its still a lot. I still prefer the gooey cheese pull but this was nice as well.

Makes 3 servings

1 1/4 lb. yellow onions, halved, and sliced 1/4-inch thick (about 4 cups)
4 Tbsp. butter
1 small bay leaf
1/4 cup medium-dry sherry
1/4 cup brandy
3/4 cup good dry white wine
2 cups Homemade beef stock or canned broth
2 cups Homemade chicken stock or canned broth
1/4 teaspoon freshly ground white pepper
Kosher salt

Freshly grated Parmesan cheese
Parmesan croutons

1. Melt the butter in a pot over a medium-high heat,; Sauté the onions butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 
2. To prevent a fare up, remove the pan from the heat and add the sherry and brandy.
3. Return the pan to the heat and simmer uncovered for 5 minutes; Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks along with the pepper. 
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf and taste for salt and pepper.
7. Ladle into bowls, sprinkle with grated Parmesan cheese and serve Parmesan Croutons on the side.

Enjoy!

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Chicken Bolognese

Chicken Bolognese

adapted from Food Network

Using ground chicken instead pf the traditional beef make the sauce lighter and reduces the calories.

I'm usually a little behind the times when it comes to technology. It's only been the past year that I have begun listening to podcasts. I was listening to some older Sporkful™  and learned that the author, Dan Pashman, developed his own pasta shape - cascatelli ™. So we had to try it and see if it lived up to the hype of providing a good bite, stays on the fork and holds on to sauce. It did not disappoint.

Serves 2 with leftover sauce                                            9 WW points / serving

Cooking spray
1/2 lb. ground chicken

1/2 large carrot, shredded

1/4 onion, finely chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1/2 tsp. Italian seasoning

1 small bay leaf

3 Tbsp. tomato paste

1/4 cup dry white wine

1/4 cup fat free evaporated milk

1 8 oz can tomato sauceedsw32

1/4 cup water

3/4 tsp. Kosher salt

1/2 tsp Freshly ground black pepper

4 oz. Cascatelli ™ pasta or your favorite pasta, cooked according to package directions, reserving the pasta water.

Parmesan cheese and chopped fresh basil (optional)

1. Heat a 2-3 quart pot over medium heat; When hot coat with cooking spray and cook the ground chicken until browned, about 5 minutes.
2. Add the carrots and onions and cook until tender, about 7 minutes
3. Add the garlic, chili powder, Italian seasoning and bay leaf; all the seasonings to toast for about a minute.
4. Add the tomato paste and let it toast and gets dark, about 2 minutes.
5. Stir in the wine and simmer until it is absorbed
6. Stir in the evaporated milk and continue simmering until it thickens slightly, about 3 minutes.
7. Stir in the tomato sauce and water; Cover and cook until the sauce is thick, about 45 minutes.
8. While the sauce is cooking, bring a pot of heavily salted water to a boil.
9. Add the sauce to the pasta and thin with the pasta water to taste.
10. Garnish with Parmesan cheese and basil if using prior to serving.

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Pork in Veracruz Sauce

Pork in Veracruz Sauce

adapted from Milk Street

Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.

Makes 2 servings

1/2 lbs. leftover pork sliced thin

1 1/2 Tbsp. grapeseed oil

6 garlic cloves, peeled and chopped

1/4 cup medium onion, chopped

3/4 lb. fresh tomatoes, cored and chopped

2 bay leaves

1 jalapeno, seeded and chopped

6 pimento stuffed green olives, chopped

1 Tbsp. drained capers, rinsed

1/4 cup fresh parsley leaves, chopped

Kosher salt and freshly ground pepper to taste

1. In a sauce pan, cook the garlic in the oil 1-2 minutes.
2. Add the onion and cook over medium heat until transluscent , about 5 minutes.
3. Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.
4. Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.
5. If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.
6. Add the capers, parsley and olives.
7. Add the pork to the sauce and cook just until the pork is heated through.
8. Season to taste with salt and pepper.
9. Serve with warmed tortillas.

Enjoy!

Vegetarian Bolognese

Vegetarian Bolognese

adapted from Food Network

This is adapted from a Guy Fieri recipe. If a person who loves fried chicken, burgers and dumplings publishes a vegetarian recipe you know it has to be good.

Serve this sauce over spaghetti squash to make it low carb.

served over spaghetti squash with chicken marsala

Makes 3 servings                                                              1 WW pp / serving

1 stalk celery
1/2 medium carrot
1 small onion
1 clove garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. tomato paste
3/4 cup textured vegetable protein (TVP)
1 1/2 Tbsp. nutritional yeast

1 14.5 oz. diced tomatoes, pureed
1/2 cup vegetable stock
1/2 cup skim milk

1 bay leaf

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1. Place the celery, carrot, onion and garlic in a food processor and pulse until the vegetables are finely chopped.
2. In a saucepan coated with cooking spray, cook the vegetables with the basil and oregano until translucent and dry, about 7 minutes; season with salt and pepper.
3. Add the tomato paste and cook 2 minutes.
4. Add the TVP and nutritional yeast and m ix well to coat evenly.
5. Add the tomatoes, stock, milk, bay leaf and red pepper flakes.
6. Bring to a simmer, reduce heat and simmer uncovered until thickened, about 20 minutes.

Enjoy!

Cilantro Lime Cauliflower-Rice Blend

Cilantro Lime Cauliflower-Rice Blend

adapted from Culinary Hill

If you don't like the taste or texture of cauliflower rice try adding some cooked rice to it.

Makes 6 servings                                                                1 WW pp / serving  

                                      

1/3 cup Basmati rice

1 bay leaf

Kosher salt

1 cup riced cauliflower

2/3 tsp. dried cilantro

2 tsp. lime juice

2 tsp. lemon juice

Freshly ground black pepper

1. Bring 1 2/3 cups of water to a boil in a small pot.
2. Add rice, bay leaf, cilantro and salt to taste; cook uncovered for 10 minutes until tender.
3. Place cauliflower in a bowl, drain rice catching the water in the bowl with the cauliflower, set aside for 2 minutes.
4. Return the rice to the pot and add the cauliflower, lime and lemon juice.
5. Season to taste with salt and pepper before serving.

Enjoy!

                                

Multicooker Black Beans

Multicooker Black Beans

adapted from The Simple Veganista

Making beans in a multicooker or pressure cooker requires no soaking. The beans are tender, brothy beans that are ready in about an hour. 

Use the beans as a side, part of a burrito or taco bowl.

Makes about 2 1/2 cups                                                     0 WW pp / serving

1/2 lb. dried black beans, rinsed and broken beans removed
1/2 small onion, diced
2 garlic cloves, minced
1/2 serrano pepper, seeds and ribs removed and diced
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
2 cups homemade chicken or vegetable stock

1. Place all of the ingredients in the Instant Pot.
2. Cook the beans under high pressure for 50 minutes.
3. Let the pressure cooker naturally vent for about 20 minutes.
4. Adjust seasoning prior to serving.

Enjoy!

Italian Vegetable Beef Soup

Italian Vegetable Beef Soup

adapted from Taste of Home

Even with the warmer weather I still like my soups. Very lean ground beef keeps this soup low in fat and calories.

Makes 5 servings                                            2 WW Blue point / serving

1/2 lb. 96% lean ground beef

2/3 large onion, chopped

1/4 cup chopped, peeled carrots

1/2 cups chopped cabbage

1 cup corn kernels, fresh or frozen thawed

1/2 cup frozen peas, thawed

1 cup strained or crushed tomatoes

1 bay leaf

1 tsp. Italian seasoning

2 2/3 cups homemade beef stock or canned broth

1/3 cup tubettini pasta or other small pasta

Seasoned salt and Freshly ground black pepper

1. In a soup pot cook the beef, onions and carrots until the beef is no longer pink, breaking it up in the process.
2. Add the cabbage, corn, peas, tomatoes, bay leaf, Italian seasoning and broth. Bring to a boil
3. Reduce heat and simmer uncovered 10-15 minutes or until the cabbage is tender crisp.
4. Add the pasta to the pot and cook according to package directions.
5. Remove bay leaf.
6. Season to taste with seasoned salt and pepper before serving.

Enjoy!

Corn Stock

Corn Stock

adapted from The Olives Table by Todd English 

Whenever I cook corn on the cob, I save the cobs to make corn stock for soups. Keep them in a zip top bag until you get 10 cobs.

Makes about 5 cups                                                        0 WW Blue points / cup

8 scallions, chopped

2 celery stalks, chopped

10 corn cobs, kernels removed and reserved for another purpose

3 garlic cloves, chopped

1/2 bunch fresh thyme

1 bay leaf

1/4 tsp. black peppercorns

8 cups homemade chicken chicken stock, water, or canned broth  or to cover

1. Place the scallions, celery, corn cobs, garlic, thyme, bay leaf, peppercorns and chicken stock to cover the cobs.
2. Bring to a boil; reduce to low heat and simmer uncovered 2 hours.
3. Strain and discard the solids.
4. Use in your favorite recipes.

Enjoy!

Asian Court-bouillon

 Asian Court-Bouillon

adapted from Desora

Court-bouillon is quick cooked broth used for poaching food. This version takes on an Asian flair.

I like to keep ginger paste and lemongrass paste on hand for when I run out or can't get fresh.

Save the left over court-bouillon to use as a stock. You may need to add water to thin it out since the court-bouillon will concentrate while simmering.

Makes about 5 cups                                                   0 WW Blue points / recipe

1 medium onion, chopped

1 carrot , chopped

1 celery stalk, chopped

2 tsp. ginger paste, or fresh ginger

1 tsp. lemongrass paste or 1 stalk lemongrass, sliced into 1/4 inch pieces

2 tsp. hot paprika

4 cups homemade chicken stock or canned broth

1 cup soy sauce

1/2 cup rice wine vinegar

2 tsp. black peppercorns

2 bay leaves

1. Combine all ingredients in a stockpot.
2. Bring the mixture to a boil and simmer for 10 minutes.
3. Strain the into a container and store in the refrigerator until ready to use.
4. Will keep in the refrigerator for about a week.

Enjoy!

Caribbean Inspired Chicken with Pineapple Salsa

 Caribbean Inspired Chicken with Pineapple Salsa

adapted from Cooking Light Annual Recipes 2015

 This is a quick marinade with all the ingredients for jerk chicken but doesn't taste like the jerk chicken we had in Jamaica. It has some heat to the dish. I used a serrano pepper in place of a scotch bonnet which is traditional. If you prefer less spice use a jalapeno or poblano.

served on a bed of Cauliflower Rice with Scallions, Cilantro & Pigeon Peas with Sautéed Spinach & Mushrooms

Makes 2 servings                                                  1 WW Blue points / serving

1/2 + 1/3 cup sliced scallions, divided

2 Tbsp. lime juice, divided

4 tsp. water, divided

1 tsp. Truvia brown sugar blend

1 tsp. dried thyme leaves

1 1/2 tsp. soy sauce

1 1/2 tsp. minced ginger

1/2 tsp. ground allspice

1/4 tsp. freshly ground black pepper

1 1/2 cloves, garlic, crushed

1 bay leaf, crumbled

1 serrano pepper, chopped

2 boneless, skinless chicken breasts

3 slices canned or fresh pineapple

Cooking spray

1/2 cup diced bell pepper, preferably red, orange or yellow

1/2 tsp. Kosher salt

1. Place 1 cup of sliced scallions, 1 Tbsp. lime juice, 1 Tbsp. water, Truvia, thyme, soy sauce, ginger, allspice, black pepper, garlic and bay leaf in a food processor; process until almost smooth.
2. In a sip-top bag add the chicken and the marinade. Marinade in the refrigerator for at least 1 hour; turning occasionally.
3. Preheat the oven to 425F or preheat a grill.
4. Remove the chicken from the refrigerator and allow to sit at room temperature for 20-30 minutes.
5. Remove the chicken from the marinade and discard the marinade.
6. If cooking in the oven, sear the pineapple in a skillet coated with cooking spray until browned in places, about 3 minutes / side.
7. If cooking on a grill, sear the pineapple on a grill rack coated with cooking spray for about 3 minutes per side or until lightly charred.
8. When the pineapple has cooled, chop and place in a bowl.
9. Add 1/3 cup scallions, 1 Tbsp. lime juice, 1 1/2 tsp. water, bell pepper and 1/4 tsp. Kosher salt; toss to combine.
10. Sprinkle the chicken with 1/2 tsp. Kosher salt. Place chicken on a rack coated with cooking spray and bake in preheated oven for about 20 minutes or until cooked through; or grill until cooked through.
11. Allow chicken to rest for 5 minutes before slicing and serving with pineapple salsa.

Enjoy!

Braised Duck Legs

Braised Duck Legs

adapted from Food & Wine 

This method of cooking dock does not create the super crispy skin which I love. The sauce is wonderful and the meat is succulent.

Makes 2 servings                                                  14 WW Blue points / serving

2 1/2 lb. duck legs

Kosher salt and freshly ground black pepper

Cooking spray

1/3 onion, finely chopped

1/6 fennel bulb, finely chopped

1 garlic clove, crushed

1 bay leaf

1/8 tsp dried marjoram

1/3 cup dry red wine

2/3 - 1 cup homemade chicken stock or canned broth

1. Preheat the oven to 325F
2. Season the duck legs with salt and pepper
3. In a small casserole coated with cooking spray, cook the onion, fennel, garlic and bay leaf until the vegetables are soft, about 8 minutes.
4. Add the marjoram and cook until fragrant, about 1 minute.
5. Add the wine and 2/3 cup of stock and bring to a simmer.
6. Place the duck legs in the mixture, skin side up and additional stock if needed to cover by two thirds.
7. Cover the casserole and braise in the oven for about 1 1/2 hours or until tender.

If using as part of another recipe, remove the skin and bones and proceed according to recipe directions.

If serving as a main dish, preheat the broiler and place the duck skin side up on a  rimmed baking sheet.

Broil the duck about 8 inches from the heat source for 3 minutes or until the skin is browned.

To make an optional sauce:                    

Makes 2 servings                                    1 additional WW Blue point / serving

Wondra flour and cake flour tend to clump less than all purpose flour but use what you have on hand.

Additional ingredients:

1 tsp. Wondra flour, cake flour or all purpose flour

1. Strain the braising liquid into a fat separator
2. Transfer the remaining liquid to a saucepan.
3. Mix 2 teaspoons of the fat in a small bowl with the flour.
4. Bring the strained braising liquid to a simmer and whisk in the flour mixture.
5. Cook until thickened, about 1-2 minutes.
6. Transfer the duck to a plate and serve with the sauce.

Sicilian Style Chicken Cacciatore

Sicilian Style Chicken Cacciatore

adapted from Cooking Light Annual Recipes 2000

If your family does not like chunky tomato sauce, you can remove the chicken when cooked and put it in a blender until your desired consistency.

The recipe makes twice as much sauce as you need for the 2 servings of chicken. Save the leftover sauce will also be good over Noodles & Zoodles or as base for a turkey sausage patty.

Makes 2 servings                                                 0 WW Blue points / serving

2 boneless, skinless chicken breasts

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/4 cup basil, chopped

1/4 cup parsley, chopped

1/4 cup red wine vinegar

2 Tbsp. chopped green olives

2 Tbsp. capers, chopped

1 bay leaf

1 can (14.5 oz.) chopped tomatoes with Italian herbs

1. In a skillet coated with cooking spray, sear the chicken until browned about 2 minutes per side. Remove the chicken from the pan and set aside.
2. Add additional cooking spray to the pan and cook the onions and garlic and sauté 3 minutes.
3. Add the celery and sauté an additional 3 minutes.
4. Add the basil, parsley, vinegar, olives, capers, bay leaf and tomatoes. Bring to a simmer.
5. Return the chicken to the skillet. Cover the pan and simmer for 20 minutes.
6. Serve the chicken on top of the sauce with a little more drizzled on top.

Enjoy!

Red Wine Reduction Sauce

Red Wine Reduction Sauce

adapted from Cooking Light April 2009

I have come to realize that not all Cooking Light recipes are "light". I was hesitant in replacing the butter with the Parkay spray butter but it worked well.

This was a wonderful sauce for a steak.

Makes about 1/4 cup                                                 1 WW Blue point / Tbsp.

1/2 cup Cabernet Sauvignon or other full bodied red wine

2 Tbsp. finely chopped shallots

1 Tbsp. Beef Demi-Glace

2 thyme sprigs

1 small bay leaf

1 Tbsp. Parkay spray butter

pinch each of kosher salt and freshly ground black pepper

1. Combine the wine shallots, demi-glace, thyme and bay leaf in a small saucepan.
2. Cook until reduced to 3 Tablespoons. Strain through a sieve.
3. Add the Parkay spray butter stirring constantly until smooth.
4. Season to taste with salt and pepper.

Enjoy! 

Cuban Style Black & White Beans

Cuban Style Black & White Beans

adapted from Food & Wine

The pressure cooking speeds up the cooking time of the beans. The sofrito (pepper, onion and garlic) makes the beans savory. The recipe can be made with all black beans. I did not have a half pound of black beans so I used a combination.

Makes 4-6 servings                                                0 WW Blue points / serving

1/4 lb. dried black beans

1/4 lb. dried white beans

1 medium onion, peeled and quartered, 1 quarter whole, 3 quartered chopped

1 bell pepper, halved, 1/4 whole, 1/4 chopped

2 bay leaves, divided

4 cups cold water

Cooking spray

2 small cloves garlic, minced

1 1/2 tsp. kosher salt

2 Tbsp. dry white wine

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. tomato paste

1 tsp kosher salt

1/2 tsp. freshly ground black pepper

up tp 1 cup hot water (optional)

Chopped cilantro (optional)

Lime wedges (optional)

1. Combine the beans, 1 onion quarter , 1/2 bell pepper, 1 bay leaf and 4 cups of cold water in a multi-cooker or pressure cooker.
2. Lock the lid and set pressure to HIGH, bring to pressure and cook for 15 minutes. Manually release the pressure.
3. Meanwhile in a pot coated with cooking spray, cook the chopped onions, peppers, garlic and salt until the onion is translucent, about 7 minutes.
4. Add the remaining bay leaf, wine, cumin, oregano and tomato paste.
5. Cook stirring until the tomato paste is well combined and the wine is evaporated, about 2 minutes.
6. Transfer the contents of the multi-cooker to the pot. Add the kosher salt and freshly ground black pepper.
7. Simmer the beans until they are cooked through, about 30-45 minutes. If the beans start getting dry add additional hot water to prevent them from sticking.
8. Serve with cilantro and lime wedges, if using.

Enjoy!