Indonesian Beef Curry with Coconut Basmati Rice

Indian food is very much liked in our family.  Our kids love it, and we love it!  This recipe is Indonesian Curry which is different from Indian, but similar in a lot of the spices and flavors.  Besides the delicious flavor, my favorite things about this recipe are, it is a Cooking Light recipe (May 2008), and this makes a great freezer meal!  Also, this makes a great leftover for lunch the next day.  I like to double this, so we have lots of extra.

Curry - 

Cooking Spray             
1 1/2 lbs. lean top round, cut into thin slices (I also use petite sirloin)

1 1/2 Tbsp. canola oil  
1/2 cup thinly sliced shallots (I use minced onion)

2 Tbsp. minced, fresh ginger

6 garlic cloves, thinly sliced (I use 6 tsp. bottled, minced garlic)

2 serrano chiles, thinly sliced (I mince them - wear food prep gloves)

2 tsp. ground coriander   1 1/2 tsp. ground cumin

3/4 tsp. salt                     1/2 tsp. ground cloves

1/2 tsp. black pepper      3 cardamom pods, crushed (I use 1 tsp. ground cardamom)

1 stick of cinnamon         1 cup vegetable broth

1 Tbsp. lime juice

Rice - 

1 1/4 cups water

1 cup uncooked basmati rice

1 cup light coconut milk

1/4 tsp. salt

To prepare curry - 

Heat a large skillet, coated with cooking spray.  Cook beef, in single layer.  Do one 1/2 at a time if needed.  Cook for about 3-4 minutes.  Place beef in bowl on the side.

Reduce heat, add oil to pan.  Add Shallots, ginger, garlic, and chili's.  Cook 4 minutes stirring occasionally.  Stir in Coriander, cumin, salt, cloves, pepper, cardamom and cinnamon stick.  Cook 30 seconds, stirring constantly.  Return beef to pan, and add broth. 

Cover, reduce heat. (**This is when I let it cool and freeze it flat in a Ziploc bag.**)  Simmer 35 minutes or until beef is tender.  Uncover and cook for 10 more minutes, or until sauce is thick.  Discard Cinnamon stick and add in lime juice.  

To Prepare Rice - 

Bring all ingredients to a boil.  Cover and turn heat down and simmer for 18 minutes.    Take off heat and let sit for 5 minutes.  Fluff with a fork.

Nutritional Information - Serving Size 2/3 cup rice and 1/2 cup Curry

Calories  280, Fat  9.4g, Protein  27.9, Carbs  18.6,  Fiber  1g.

Chipotle Chicken Tortilla Soup

 We have a flash of cold weather moving through here so soup was on the menu.  I added some things and eliminated other parts.  I will print the original recipe with my notes to the side.  The original comes from Cooking Light Magazine August 2006.

1 Tbsp. Canola oil     (I used Olive Oil)

1 1/2 tsp. bottled minced garlic

3/4 lb. chicken breast, cut into bite-size pieces

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 cup water (I did 2 cups water)

1/4 tsp. salt

1 can (14 oz.) chicken broth, low sodium  (I used 2 cups regular Organic chicken broth)

1 (14.5 oz.) can stewed tomatoes, un-drained
1 can corn, drained (this is not part of the original recipe - I added this)
1 can black beans, rinsed and drained (this is not part of the original recipe - I added this)

1 cup crushed tortilla chips (I left these off and served cornbread instead.)

1/4 cup chopped, fresh cilantro

1-2 limes cut into wedges

1. Heat oil in a large saucepan.  Add garlic and chicken, saute 2 minutes.  Add Chile powder and cumin, stir well.

2.  Add water, salt, broth, tomatoes, corn and black beans.  Bring to a boil.  Cover, reduce heat, and simmer 5 minutes.  Top with tortilla chips and cilantro.  Serve with lime wedges.

Yields only 4 servings, so I doubled the recipe.  The garnish really added so much flavor, do not leave it off!
Nutritional information - (this does not account for the changes I made - taking off the tortilla chips and adding the corn and black beans.)  Calories - 228   Fat - 5.4g   Protein 22.9g   Carbs 21.8g   Fiber 3.5g

Sesame-Chili Chicken with Gingered Watermelon Salsa

This is one of our favorite Summer recipes!  I make it all the time, all Summer long!  For convenience sake I have figured out how to prep it as a freezer meal as well.  The original recipe is found in Cooking Light Magazine June 2006. 

This is also very good with fish instead of chicken.  One year my brother in-law caught some rock fish and brought it to dinner.  We added it to the marinade and it was delicious, as well as the chicken.

***I usually double this recipe, and serve it with Curried Basmati Rice.

Chicken -

2 Tbsp. low-sodium soy sauce (I just use regular soy sauce)

1-2 Tbsp. chili sauce with garlic

1 Tbsp. dark sesame oil

4 (6 oz.) boneless, skinless chicken breast halves

Salsa -

2 cups diced, seeded watermelon

1/4 cup diced yellow bell pepper (I've used other colors as well)

2 Tbsp. thinly sliced green onions

1 Tbsp. finely chopped fresh cilantro

2 tsp. mirin - sweet rice wine (since I never have or have used sweet rice wine, I just use rice vinegar as a substitute and that works great)

1 tsp. lime juice, fresh (I usually use bottled)

1 tsp. peeled, grated fresh ginger

1/8 tsp. salt

1 jalapeno pepper, seeded and minced

1. Mix marinade ingredients and pour over chicken in bowl or Ziploc bag.  Let marinate for at least 1 hour, turning chicken occasionally.

2. Prepare Grill. 

3. Prepare Salsa by mixing all the salsa ingredients, cover and chill till service.

4. Grill chicken for about 6 minutes on each side or until done. 

Garnish with more cilantro and lime wedges if desired.

*Yield 4 servings, Serving size: 1 chicken breast half and 1/2 cup salsa.  Calories 247  Fat 4.6g  Protein 40.2g  Carb 8.7g   Fiber 0.7g

***Freezer Meal directions - Prep chicken and marinade in Ziploc bag and freeze flat.  Prep all of salsa without the watermelon.  Toss the salsa into boiling water for 2 minutes to blanch, grab out with mesh strainer and let cool.  Freeze in a small Ziploc bag laying flat.  When ready to prep thaw chicken - it will marinate as it thaws.  Thaw salsa and add watermelon, toss till mixed well. 

Creamy Pasta with Shrimp and Bacon

My family loves this dinner.  I love it because it is easy and complete in one dish.  The recipe comes from Cooking Light Magazine August 2006.  It calls for Fettuccine, but this last time I made it with whole wheat spaghetti because that's what I had on hand.

1 lb. uncooked fettuccine         

 2 bacon slices, uncooked  **I like 4 slices of bacon better ;)

1 lb. large shrimp                      

1 garlic clove, minced

1 1/2 cups frozen peas, thawed   **I only put about half that many peas.

1 cup shredded carrots   **I only put about half that many carrots.

2 cups 2% reduced-fat milk  **I use skim

2 Tbsp flour                             

1/2 tsp salt

1/2 tsp black pepper                 

1 cup shredded Parmesan cheese

1/2 cup chopped fresh flat-leaf parsley, divided

1. Cook and drain pasta according to package directions, omitting salt and fat.

2. Cook bacon till lightly crisped.  Remove bacon from pan.  Keep 1 Tbsp of drippings in pan. Crumble       bacon, set aside.

3.  Add shrimp and garlic to pan; saute over medium-high heat for 2 minutes.  Add peas and carrots, cook 2 minutes or just until shrimp is done.  Transfer shrimp  mixture to a large bowl, keep warm.

4.  Combine milk, flour, salt and pepper, stirring with whisk.  Add milk mixture to pan, cook over medium-high heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. 

5.  Remove pan from heat; add cheese, stirring until blended.

6.  Add milk mixture to shrimp mixture, stir until combined.  Add pasta and 1/2 of parsley, tossing gently to coat.  Transfer pasta to platter or pasta bowl(s).  Sprinkle with parsley and crumbled bacon.

***8 servings.  Serving size 1 1/4 cups.  Calories 382    

Fat 7.7     Protein 25g.     Carbs 52.9g     Fiber 3.6g

Spicy Potato Wedges

This recipe is from Cooking Light Magazine September 2008.  It was printed with the recipe for Chicken Breasts with Gorgonzola-Tomato Salsa.  I always make them together and the kids love it!  The flavors go really great together.  But mostly I just love how awesome my kids think I am for making "homemade french fries."  That is what they call these.  By they way I double this recipe as well.  I will post the original.

2 1/2 lbs. of Yukon gold potatoes, each cut lengthwise into wedges. *I peel them as well.

1 1/2 Tbsp. Canola oil (I have also used Olive oil)

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/4 tsp. ground red pepper (I have fun using all kinds of spicy seasonings.)

Cooking Spray *I do not use cooking spray, I bake these on my large Demarle Flexipat.

Preheat oven to 425 degrees.

Combine potatoes and oil in a large bowl, tossing well to coat.  Toss in with seasonings.  Arrange potatoes on sprayed large cookie sheets, use two if needed to make sure they are in a single layer.  Bake for 25 minutes, then turn them over and bake an additional 20 minutes.  **Because I bake them on a flexipat I do not turn them, just bake them for 35-40 minutes.

Serving size - 6 oz.

Calories 164; Fat 3.7g; Protein 3.2g; Carb 29.9g; Fiber 4.6g;



Chicken Breasts with Gorgonzola-Tomato Salsa

Our family LOVES this meal.  It is delicious!  I found it in Cooking Light Magazine September 2008.  I will post the original recipe, although I always double it.  The leftovers are super good.  Store the chicken and salsa separately.

Salsa

2 cups chopped tomato          1/3 cup chopped red onion

1/3 cup finely chopped basil    2 teasp. extra virgin olive oil

1/2 teasp. Kosher salt             3 Tbsp. crumbled Gorgonzola cheese (I sometimes use Feta)

Combine tomato, onion, basil, oil, and salt in a medium bowl.  Let stand at room temperature while you prepare chicken.  Before serving toss in cheese.

Chicken

6 (6 oz.) skinless, boneless chicken breast halves. 

1/2 teasp. Kosher salt

1/4 teasp. pepper

Cooking Spray

Cooking Light suggests you pound out the chicken to 1 inch thickness between heavy duty Suran Wrap.  I just cut down the chicken pieces to make thinner, and easier to cook. 

Season the chicken with salt and pepper.

Cook chicken in large fry pan, heated and sprayed with cooking spray - about 4 minutes on each side, till cooked all the way through. 

Serve with Salsa over chicken. 

Serving size - 6 oz. chicken, 1/2 cup salsa

Calories 178; Fat 5.6 g; Protein 27.2; Carb 3.5; Fiber 1.1g

**In the magazine this recipe is served with Spicy Potato Wedges.  I always serve them together.  They go great together.