Quick and (Relatively) Skinny Stroganoff

Who doesn't love Beef Stroganoff? Beef, mushrooms, booze, noodles? I mean, come on - that is food heaven! That said, I have about a 20 minute tolerance for cooking food after work due to "starvation" and my guilt-complex over the heaviness of this meal has kept me away for years. But, I bring you a solution! I made a few tweaks to a recipe that I found to make it relatively skinny and within my window of patience. Win-win.

I recommend gathering and chopping all your ingredients before you begin since this dish really comes together quick! You'll need a 12-inch saute pan and a pot to boil the noodles.

Ingredients:

1 1/2 tbsp. Canola oil

12-oz white mushrooms, wiped clean and cut in not-to-skinny slices (about 1 1/2 cartons of 'shrooms)

12-oz beef tenderloin, cut into 1/4-in strips

1/2 cup low-sodium beef broth (I use organic)

1 tbsp. unsalted butter

1 small onion, minced (1/2 cup)

1 tsp. tomato paste

1 1/2 tsp. dark brown sugar

1 tbsp. unbleached all-purpose flour

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/3 cup plain non-fat yogurt (if you want to be a purist, try light sour cream)

8 oz. egg noodles (I use No Yolks)

Directions:

1. Put a pot of water on the stove and bring to a boil while preparing the rest of the meal.

2.. Heat 1 tbsp oil in 12-in. skillet over medium-high heat until hot and shimmering but not smoking (about 2 min), swirl to coat pan. Add mushrooms and cook over med-high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 min longer. Transfer to a medium bowl.

3. Return skillet to high heat, add remaining 1/2 tbsp oil; swirl to coat pan. Place sliced tenderloin strips in skillet. Using tongs, spread meat into a single layer, making sure that the strips to not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

4. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3-4 minutes. Transfer broth to bowl with mushrooms and beef, scraping the skillet until "clean" with rubber spatula.

5. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened. Then, stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to med-high and bring to a boil (this happens fast), whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. During this time, drop your noodles into the boiling water you started in step #1.

6. Pour the liquid from the bottom of the bowl with the mushrooms and beef into the beef sauce in the skillet, and whisk to incorporate (try not to let the beef and 'shrooms fall into the skillet when you do this). Then, in a separate bowl or large measuring cup, stir about 1/2 cup of the hot sauce into the yogurt (I do this one large spoonful at a time - the point here is to keep the cool yogurt or sour cream from curdling if you throw it right into the skillet), then stir yogurt mixture back into the sauce.

7. Add mushrooms and beef to the skillet; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over your drained noodles (you can butter them if you want, but I skip that.)

The Best Skinless Boneless Chicken!

I think making great, juicy skinless, boneless chicken is an art. It takes a lot of trial and error to find what is best for you depending on your bakeware, available chicken (what type and how thick your pieces are), and oven temperature (since some ovens are just a bit different). I also strongly recommend spending the money on really fresh, organic, air-chilled chicken from the butcher's case (vs. a package) - it makes a BIG difference.

Once you have great ingredients the rest is pretty quick and easy for weeknight dinner. Here are 2 ways that I recommend, both with similar approaches:

Ingredients/Shopping List: skinless boneless chicken (however much you need), olive oil, 1-2 fresh lemons, salt/pepper, fresh garlic (optional), dried oregano. For Italian Chicken, also buy: a jar of tomato sauce and/or basil leaves

Mediterranean Chicken:
1. Preheat oven to 400-degrees.
2. In a clear glass baking dish, put your chicken breasts with enough space in between so they're not touching (or, you can put the chicken in a large ziplock bag to combine the ingredients in the next steps and THEN put the seasoned chicken in the dish).
3. Drizzle a bit of olive oil over each piece, then squeeze the juice of 1-2 lemons (I use about 1/2 lemon for every 2 pieces of chicken).
4. Put a little sea salt and fresh cracked pepper over each (or whatever salt/pepper you have), then dash some dried oregano over each piece to your preferred taste (a lot or a little).
5. Optional: put a couple cloves of fresh, minced or pressed garlic on top of each of the pieces.
6. Toss the seasoned chicken all around in the dish so the chicken is coated on both sides (or, again, you can toss all the ingredients in a large ziplock bag with the chicken to coat, then put in the glass dish.)
7. Cook in the preheated 400-degree oven for about 30 minutes (just check that the fattest end of the chicken breast has no more pink but is still nice and juicy.) VOILA! Note: the chicken is not going to be browned, but it is cooked.

I usually serve this over quinoa or whole-grain pasta with some sauteed kale and Parmesan, or with a side of brown rice and the steamed or sauteed veggie of your choice.

Italian Chicken - Almost the same as the approach above, but adds some tomato sauce and basil:
1. Preheat oven to 400-degrees.
2. In a clear glass baking dish, put your chicken breasts with enough space in between so they're not touching.
3. Drizzle a bit of olive oil over each piece, then squeeze the juice of 1-2 lemons (I use 1/2 lemon for every 2 pieces of chicken).
4. Put a little sea salt and fresh cracked pepper over each (or whatever salt/pepper you have), then dash some dried oregano over each piece to taste.
5. Pour about 1/3 jar of a healthy tomato sauce (for every 2 pieces of chicken) over the top. Note: I choose an all natural tomato sauce with no sugar added and low sodium that also has basil included - but you can buy whatever you prefer.
6. Lift the chicken pieces up a little so the juices and olive oil run underneath the chicken pieces in the dish (or, you can toss all the ingredients in a large ziplock bag with the chicken to coat, then put in the glass dish.)
7. Cook in the preheated 400-degree oven for about 30 minutes (just check that the fattest end of the chicken breast has no more pink but is still nice and juicy.) VOILA!

Again, serve this dish with whatever sides you like!

Monkey Bread

My favorite flavor (along with pumpkin) is anything "cinnamon and sugar". While you sure can't eat it alot, Monkey Bread is just about the yummiest thing on the planet!! An oldie, but goodie recipe:

Prep only takes about 15 minutes and baking time is 30 minutes.

Ingredients:

1/2 cup granulated sugar

1 tsp. ground cinnamon

3, 7.5 oz. cans of refrigerated buttermilk biscuits (30 biscuits)

1/2 cup butter

1 cup packed brown sugar

Directions:

1. Preheat oven to 350. Then, generously grease a 10-inch tube pan.

2. In a medium bowl, combine granulated sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time into sugar mixture to coat. Layer biscuits in the prepared pan. Sprinkle with remaining sugar mixture; set aside.

3. In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to boiling and let boil 1 minute. Pour over biscuits.

4. Bake in the 350-degree oven for 30 minutes or until golden. Let stand for 10 minutes before inverting onto a large serving platter. Serve warm. Makes 15 servings.

Healthy Spaghetti & Meat Sauce

I love finding new, healthy ingredients. My current healthy favorite is rainbow chard and lacinato kale. I like to work them into all sorts of dishes as a way to get our leafy greens. Here is one quick 2 pot dish I made up the other night. Super quick and very healthy!

Ingredients:
1 bunch of lacinato kale (remove large center ribs and stems, cut crosswise into 1/2-in slices)
2-3 cloves of fresh minced garlic
1/2 medium onion, chopped
1 container of mushrooms, sliced
Dash of olive oil
1 lb. of ground buffalo, turkey, or chicken
1 can of organic, salt-free diced tomatoes or healthy tomato sauce (low or no sugar)
1 package of healthy pasta (quinoa, multigrain or whole wheat)
Dash of oregano and/or dried or fresh basil

Directions:
1. Put water on the stove to boil
2. Meanwhile, brown meat in a big pot (or dutch oven) over medium-high heat until nearly all pink is gone
3. Turn down heat to medium, toss 1/2 chopped onion in with the browned meat and cook until the doneness you like
4. Toss in minced garlic and continue to sauté until fragrant (just a minute or two)
5. Add a dash of olive oil and chopped kale to the pot of meat (it will take up the whole pot but cooks down quickly) - add a bit of salt and pepper here if you'd like. Stir to combine
6. Meanwhile, add pasta to boiling water and cook according to box directions
7. After kale wilts down, add can of tomatoes or about a cup of sauce
8. Add oregano, basil or spices of your choice
9. Simmer sauce until pasta is ready
10. Serve meat sauce over pasta and top with parmesan cheese

Pumpkin Pie

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin (Libby’s or organic from Whole Foods)1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I like Pillsbury pie crust in the red box that you unroll)
Whipped cream with a sprinkle of cinnamon on top (optional)

Directions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.

Bake in preheated 425° F oven for 15 minutes (cover pie crust with tin foil). Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean (I usually remove the foil and put on leaf cut-outs in the last 15 minutes – cut-outs are made from the other roll of Pillsbury crust).

Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Slow-Cooked Tuscan Chicken

I absolutely love Williams-Sonoma. I read the catalog each month like it's a favorite magazine. The latest issue has some of their new sauces for the Fall so I grabbed this Tuscan Slow Cooking Sauce to try (recommended for beef, pork or chicken). The sauce is made with natural ingredients, including savory beef stock, Chianti wine, California sun-dried tomatoes and Italian herbs. The meat is simmered in the sauce for a few hours to achieve the rich, Tuscan flavor.

It really couldn't be easier. There is a recipe on the side of the jar for country-style short ribs, but I decided to try chicken instead. Since it didn't say how to prepare the chicken, I just cross-checked the instructions for Coq au Vin from the Williams-Sonoma Slow Cooking Cookbook (which I happened to have) figuring it had to be pretty similar, and made it up from there.

Buy about 4 lbs. of chicken thighs (they're the more juicy, but I suppose you can try making it leaner with white meat), brown them skin-side down with some butter in a fry pan for about 5-8 minutes (again, you could try olive oil or canola oil, I bet), then put them in a Crock-pot and pour the sauce right over the chicken (or the oven is also recommended). Cook on high for 4 1/2 hours or so and serve with egg noodles or polenta (I chose polenta.) I do suggest adding some salt either during the cooking process or when you serve. The meat will fall right off the bone (though, be sure to remind everyone to watch for the bones when you serve.) Feeds about 6 hungry people.

Recipes On Deck

I LOVE (let me repeat, LOVE) Fall cooking. The tough part is now living in Los Angeles (when Fall is pretty much still Summer) and still wanting to break out the comforting dishes from my Midwestern roots thinking of the leaves starting to turn back home, the air getting crisp, friends gathering around the TV to root for our favorite football team (Go MSU Spartans!) and apple and pumpkin picking commencing.

As I do each year, I now have a stack of all the September/October issues of my favorite cooking magazines and have lined up a long list of recipes that I'll be cooking for our friends soon regardless of the temperature outside. Let the flavors of roasted meat, cinnamon and cloves, squash and pumpkin pie fill the air!

Here are some recipes you may soon be seeing from me (upon confirmation in my own test kitchen):
1. Candy Apple Pork Tenderloin
2. Roast Stuffed Cornish Hens with Wild Rice Stuffing including Cranberries and Toasted Pecans
3. Coq Au Vin
4. Oven BBQ Spare Ribs
5. Lasagna Bolognese
6. Pasta with Sauteed Mushrooms, Pancetta and Sage
7. Creamed Spinach with Parmesan and and Prosciutto
8. Green Beans with Bacon and Onion
9. Roast Maple Carrots with Browned Butter
10. Cappuccino Semifreddo with Almond Biscotti

Plenty of other tried and true Fall recipes are also on the way. Stay tuned!

Pulled-Pork Tacos

The best time of the year has arrived...Football Season! Recently, I had a large group of friends over and served "pork 2 ways": pulled pork sandwiches in the Crock-Pot and pulled-pork tacos in the oven (this recipe). The tacos, in particular, were a huge success - so easy to do and perfect for football watching at home! Just be sure to plan ahead since the cooking time is about 4 hours.

Ingredients:
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded (for those who like their food "wimpy", don't worry, it doesn't make the meat spicy)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Preparation:
Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.

Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.

Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.

Strawberry Tiramisu

I usually don't post recipes that I haven't made or tasted, but I'm feeling pretty confident about this Strawberry Tiramisu number, so I'm going to put it out there for all of us to try before berry season passes us by!

Strawberry Tiramisu
Bon Appetit April 2006
Giada De Laurentiis

Prepare this a day ahead so all the elements can meld and the ladyfingers to soften fully.

Yield: Makes 8 servings

Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tbsp. Cointreau or other orange liqueur
1/3 cup orange juice
1 lb. mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 tsp. vanilla extract

52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 lbs. strawberries, divided

Directions:
1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
2. Place mascarpone cheese and 2 tbsp. Cointreau in large bowl; fold just to blend.
3. Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsp. Cointreau in another large bowl to soft peaks.
4. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
5. Hull and slice half of strawberries.
6. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish.
7. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture.
8. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture.
9. Cover with plastic and chill at least 8 hours or overnight.

To serve, slice remaining strawberries. Arrange over tiramisu and serve.

Tiramisu Anacapri

We ate Tiramisu in every city we visited in Italy. There were no survivors.

Luckily, I have a great recipe which I make at home that's even lower in fat and calories and can also send me back to those wonderful meals in every piazza!

Tiramisu Anacapri
Must make ahead. A trifle bowl is the best presentation.

1 cup cold water
1 (14-oz) can fat-free sweetened condensed milk
1 (3.4-oz) package vanilla instant pudding mix
1 (8-oz) block 1/3-less-fat cream cheese, softened
1 (8-oz) tub Reduced-fat Cool Whip
1 cup hot water
1/2 cup Kahlua
2 tbsp. instant coffee
24 ladyfingers (2, 3-oz. packages) - I have substituted angel food cake in a pinch
3 tbsp. unsweetened cocoa, divided

1. Combine the first 3 ingredients in a large bowl, stir well with a whisk. Cover surface with plastic wrap, chill 30 minutes or until firm.
2. Remove plastic wrap and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in Cool Whip.
3. Combine hot water, Kahlua, and coffee. Split ladyfingers in half lengthwise.
4. Arrange 16 ladyfinger halves, flat side down in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlua mixture. Spread one-third of pudding mixture evenly over ladyfingers, sprinkle with 1 tbsp. cocoa.
5. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.

Yield: 12 servings. 310 calories, 9.1g fat.