Ingredients
Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chiles
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup vertically sliced red onion
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup chopped tomato
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
Preparation
To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.
Yield
8 servings
Nutritional Information
CALORIES 276(24% from fat); FAT 7.3g (sat 2.6g,mono 2.2g,poly 1.7g); IRON 3.4mg; CHOLESTEROL 109mg; CALCIUM 233mg; CARBOHYDRATE 30.4g; SODIUM 395mg; PROTEIN 22g; FIBER 2.3g
Cooking Light, APRIL 2000
Tuesday, August 19, 2008
Recipe: Creamy Four Cheese Macaroni
Let's get started with one of my favorite all time dishes. I haven't tried this recipe yet but it's on my to-do list.
Ingredients
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon reduced-calorie margarine, softened
Preparation
Preheat oven to 375°.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.
Yield
8 servings (serving size: 1 cup)
Nutritional Information
CALORIES 350(29% from fat); FAT 11.2g (sat 6.3g,mono 2.9g,poly 0.9g); IRON 1.9mg; CHOLESTEROL 32mg; CALCIUM 306mg; CARBOHYDRATE 42.4g; SODIUM 497mg; PROTEIN 18g; FIBER 2.1g
Cooking Light, SEPTEMBER 1996
Ingredients
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon reduced-calorie margarine, softened
Preparation
Preheat oven to 375°.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.
Yield
8 servings (serving size: 1 cup)
Nutritional Information
CALORIES 350(29% from fat); FAT 11.2g (sat 6.3g,mono 2.9g,poly 0.9g); IRON 1.9mg; CHOLESTEROL 32mg; CALCIUM 306mg; CARBOHYDRATE 42.4g; SODIUM 497mg; PROTEIN 18g; FIBER 2.1g
Cooking Light, SEPTEMBER 1996
Welcome to Eat Drink Jet!
Today I'm starting Eat. Drink. Jet. Welcome!
My purpose is mostly selfish, but, why not share with the class. Yesterday my oven was delivered. Yes, I had to buy an oven, because in the space where my oven should be, as in many Hong Kong flats, I have a washer/dryer instead. Of all the people I've come across, I think I know two people who have built in ovens. I've been ok without one for the six or so weeks I've lived in the new flat, but I started to get nervous thinking about all of the things I could never make for myself. So Saturday, I purchased a convection oven, and after measuring it it looks like I'll be able to cook anything I want in there. I can even rotisserie a chicken!
After 9 months of not really being able to cook, I now can't stop thinking about it. I'm ready to reclaim all my utensils, cookbooks, and other accoutrements from the storage space in Calabasas.
I've also been thinking about how I'm going to better organize my recipies. I think I have a few online recipe files, some on my computer, friends' recipies in my emails... So for my own good, I'm dedicating a blog to good eats and good drinks 'round the world.
I'm not sure when I became a foodie. It's strange for me because as a child I was a very picky eater. I ate a lot of mushy things. Eggs. Potatoes. I also like things very plain and dry. In college, I used to get made-to-order sandwiches from the On Deck Deli. Freshman year I would get a croissant with cheese and avocado. That's it. By senior year that sandwich was jam packed with goodness... but still veggie since lunch meat kinda scares me. And now I'm here and can't stop thinking about food. My parents love to eat, they will travel far and wide for a good meal, and I guess it finally set in with me too.
Enough blabbering.
Happy Food Adventures!
My purpose is mostly selfish, but, why not share with the class. Yesterday my oven was delivered. Yes, I had to buy an oven, because in the space where my oven should be, as in many Hong Kong flats, I have a washer/dryer instead. Of all the people I've come across, I think I know two people who have built in ovens. I've been ok without one for the six or so weeks I've lived in the new flat, but I started to get nervous thinking about all of the things I could never make for myself. So Saturday, I purchased a convection oven, and after measuring it it looks like I'll be able to cook anything I want in there. I can even rotisserie a chicken!
After 9 months of not really being able to cook, I now can't stop thinking about it. I'm ready to reclaim all my utensils, cookbooks, and other accoutrements from the storage space in Calabasas.
I've also been thinking about how I'm going to better organize my recipies. I think I have a few online recipe files, some on my computer, friends' recipies in my emails... So for my own good, I'm dedicating a blog to good eats and good drinks 'round the world.
I'm not sure when I became a foodie. It's strange for me because as a child I was a very picky eater. I ate a lot of mushy things. Eggs. Potatoes. I also like things very plain and dry. In college, I used to get made-to-order sandwiches from the On Deck Deli. Freshman year I would get a croissant with cheese and avocado. That's it. By senior year that sandwich was jam packed with goodness... but still veggie since lunch meat kinda scares me. And now I'm here and can't stop thinking about food. My parents love to eat, they will travel far and wide for a good meal, and I guess it finally set in with me too.
Enough blabbering.
Happy Food Adventures!
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