Wednesday, September 29, 2010

Oven Steak Fries

Here is another recipe success at our house from Our Best Bites. Our Best Bites had a couple different seasoning options, so go there for other ideas. We made the garlic salt option.
These were really good, and made an easy, tasty, healthful side dish. I just ate them plain because the seasonings were perfect. My husband firmly believes that all fries should be eaten with ketchup. And my kids love anything, even potatoes with the skins left on dipped in ketchup.

4 medium Russet potatoes, washed
2 Tbsp. olive oil
1/2 tsp. freshly-ground black pepper
2 1/4 tsp. garlic salt
1/4 tsp. parsley

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well.

Cut potatoes into 8 wedges each. Add potato wedges to seasonings and toss to coat.

Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This ensures even cooking and makes cleanup a cinch.

Bake at 400 for about 40 minutes.

Wednesday, September 22, 2010

Quick and Easy Black Beans

I've made these a few times now and they are a hit at my house. Last time we had them with Mushroom-Smothered Salisbury Steak (recipe coming soon), and the flavors complimented each other perfectly. Or you could just eat them with some corn chips. They are that good.

The best part is that I can make an amazing side dish in about 15 minutes (they would go great with these enchiladas). I always make a double batch so there's enough for leftovers.

This recipe comes from Our Best Bites.

2 cans black beans, drained and rinsed (this is important, I overlooked it the first time I made them and they were too runny)
1/2 Tbl. olive oil
2/3 c. diced onion
2-3 garlic cloves, pressed or finely minced
2/3 c. chicken broth
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 lime

In a saucepan on the stove, heat the olive oil to medium high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute about 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally.

When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula to smoosh (yes that is a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. They will thicken more upon standing. If you want a more soupy consistency, add a little more broth.

Wednesday, September 15, 2010

Chicken, Artichoke, and Mushroom Fettuccine

So I have to admit, before this dish I have never had artichokes before. I know that canned artichokes doesn't count, but I'm taking baby steps here! I was surprised to find they had kind of a tangy flavor. This dinner was so good, and the parmesan cheese sprinkled on top (forgot it for the picture) was the perfect finishing touch.

9 oz. fettuccine (I used whole wheat pasta)
8 oz. sliced mushrooms
1 small red bell pepper, seeded and sliced 
2 Tbl. butter
1 Tbl. flour
1 cup milk
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 cups shredded skinless rotisserie chicken breat
14 oz. can artichoke hearts, drained and cut in half (I found a can of quartered artichoke hearts)
1/4 c. chopped green onions
fresh parmesan cheese

1. Cook pasta. Drain and keep warm.
2. In large skillet, spray with non-stick cooking spray  and saute mushrooms and red pepper for 5 minutes, stirring frequently. Remove and keep warm.
3. Add butter to pan. Add flour to melted butter and cook 1 minute until bubbly. Add milk, salt, and pepper. Cook 3 minutes until thick, stirring constantly.
4. Add mushroom mixture, chicken, and artichokes to pan. Cook until heated. Add lemon juice and green onions. Toss mixture with pasta. Sprinkler with parmesan cheese.

Serves 5-1 1/2 cup servings at 7 WW points per serving.