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Tag Archive for cooking light

::super snack:: Red Pepper Hummus

Beans and I were good buddies throughout my pregnancy. With my love of starch, most specifically noodles, a variety of beans helped me get through the first couple months without starving myself of any and all nutrition. And there are so many things to do with beans. Once things were back to normal with my eating, we had a go at a new snack.

This recipe was inspired by Cooking Light’s Cooking Through the Seasons, but I didn’t follow theirs exactly. I just did what I wanted. In my opinion, Eden Organics has the BEST canned beans. It is a bonus that they are one of the only companies of canned foods that has stated that all of their cans are BPA-free. Yes, BPA is from plastic, not tin cans… but modern tin cans are lined, and sometimes with bad stuff. Just one more tiny effort to keep us and our little Bean safe from bad stuff.

What You Need
1 can garbanzo beans/chickpeas
1 lemon
2-3 cloves of garlic, crushed
1 Tbsp tahini
~1/2 cup roasted red peppers, chopped
1/4 tsp cumin
drizzle of olive oil
salt & pepper to taste

What you do: Drain & rinse those beans! Chop up the peppers. Zest and Juice your lemon.

Put all of your ingredients in a food processor.

Serve with pita chips, veggies, or a spoon ¬†ūüôā However you like your hummus.

::savory supper:: Chicken with Prosciutto and Tomatoes


With my love of pasta, it’s no surprise I have another sauce to add to my list. I stumbled upon this recipe when I was looking for Cooking Light ideas. I have been loving the new Cooking Through the Seasons book I got, but needed some other recipes as well. ¬†And now, I have a package of prosciutto I need to cook my way through.

This meal ended up being the highlight of my week earlier in the month. ¬†Everything kept highjacking my plans and prevented me from making dinner. ¬†I had a menu planned, and kept having to shift everything. ¬†This was the only home-cooked meal the entire week! ¬†It completely through me off and I am just starting to get back on track. ¬†Last week wasn’t much better, but at least I have some restaurant posts to write up because of it.

As (almost) always, a recipe that calls for thighs, I must immediately change to use breasts. Why not?  It is the taste we prefer. If you want to use thighs, use two for each of you.

What You Need:
Step One

2 boneless skinless chicken breasts
1 Tbsp chopped fresh sage
1/4 tsp salt
1/4 tsp pepper
1/2 cup flour
Step Two
2 tsp Olive oil
Step Three
1/2 cup dry white wine
Step Four
1 cup chopped, seeded & peeled tomato
Step Five
1 tsp lemon juice
2 slices of prosciutto
Step Six
Cheesy Polenta for Two

Pat the chicken dry and coat with sage, salt and pepper.  Dredge (see above) through the flour shaking off excess.

Heat the oil in a medium skillet over medium-high heat.  Brown the chicken on each side (~4 min), add the wine, and cover to simmer for about 20 minutes.

Since you have some time, this would e a good point to star the polenta and chop up your tomato and prosciutto.

Remove the chicken from pan once it is cooked through (should register 160F) and add tomato.  Allow to cook for 1 minute and then ad lemon juice and prosciutto.

Spoon sauce over chicken and polenta, and enjoy!

Serves: 2  Cost: $4/serving

::recipe:: Roasted Garlic Potato Soup

Roasted Garlic & Shallot Potato Soup

You have to like, no, you have to love garlic to love this soup. ¬†And if you have never had roasted garlic before, throw an extra head in the oven so you can have one as a spread and test it out. ¬†This soup is a great excuse to use an immersion blender as well ¬†ūüôā ¬†This recipe is modified from the 2007 holiday issue of Cooking Light.

Roasted Garlic & Shallot Potato Soup

Let’s get started! ¬†Turn your oven to 400¬ļ and get out a dutch oven and a roasting pan (any baking dish will do really.) ¬†Whenever I roast vegetables, I line the pan with a double layer of foil. ¬†Fold it together where they meet to avoid any leaks. ¬†Makes cleanup so much easier.

While the oven is heating, get together your ingredients:

Step One
4 whole garlic heads
5-10 shallots (depending on size, try for about 3/4 lb)
olive oil, salt, pepper
Step Two
(you’ll have plenty of time to prep the rest during step one)
2 medium onions coarsely chopped (about 2 cups)
1 cup dry white wine
Step Three
3 cups low-sodium chicken broth
1 large baking potato, cubed (3/4 to 1 lb)
1 tsp chopped fresh thyme
Step Four
1 cup 2% milk

Once your pan is lined with foil, remove the outer paper on the garlic, leaving the individual cloves unpeeled, and cut off the top of the head (so that the individual cloves slightly are exposed).  Place in the roasting pan, drizzle with about a tablespoon of oil, and salt and pepper.  Cover the pan with foil and place in the over for 20 minutes.  Add the shallots to the pan (also unpeeled), drizzle with another tablespoon of oil, and salt and pepper.  Cover again, and bake for another 25 minutes.

While your garlic & shallots are cooling, heat 1.5 tbsp oil in the dutch oven over medium heat.  Add the chopped onion, cover and cook until lightly brown (stirring occasionally).  While cooking, remove your garlic cloves from the wrap, and peel the shallots.  Once the onions are light brown, add the garlic, onion, and wine to the pot.  Reduce the heat to a simmer and leave uncovered while the wine reduces (~5 min.

Add all your step 3 ingredients to the pot, increasing the heat, and bring to a boil. ¬†Once boiling, reduce to a simmer again, and cover until the potato is tender (~15 min). ¬†If you have an immersion blender, this is your opportunity to take advantage and blend! √ā¬†Otherwise, allow the soup to cool a bit and then use your blender to puree smooth. ¬†Return to the pot and stir in the milk, cooking over medium heat for another 5 minutes.

Serve with some cheesy croutons and enjoy!

Serves: 4        Cost: ~$4/serving