86 the Jalapenos

What a morning. It has been one of those nights that dragged into one of those days. The new infusion set on my daughter's insulin pump failed to deliver insulin properly, so she developed ketones at 3 am and again at 9 am. When ketones start being produced in the body, she needs a shot of insulin, water, no exercise, and a new infusion set with fresh insulin.

On the way out the door, I discovered that the washer had overflowed, pouring an inch of water onto the laundry room floor. A dozen towels, or 3 additional loads of laundry later, the floor was dry enough for me to drive to school.

So what does that have to do with my homemade salsa? I was a bit too sleep-deprived while making it to remember the jalapenos. At least I remembered the tomatoes.

Thai Pork Salad with Chili Dressing

Another Cooking Light favorite: we'll definitely make this one again. I love the addition of basil and mint--two of my favorite herbs.

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

Yield 6 servings (serving size: 1 2/3 cups)

Ingredients
2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups roasted pork tenderloin, sliced 1/4 inch thick
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Preparation:
Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.
Nutritional Information
Calories: 231 (22% from fat)
Fat: 5.7g (sat 1.3g,mono 2.5g,poly 1.4g)
Protein: 11g
Carbohydrate: 34.3g
Fiber: 3.2g
Cholesterol: 26mg
Iron: 1mg
Sodium: 861mg
Calcium: 61mg
David Bonom, Cooking Light, SEPTEMBER 2004

Chicken Salad with Olive Vinaigrette

We enjoyed this room temperature summer recipe. I had to go to Whole Foods for the Israeli couscous. My HEB has nearly everything, but this time I had an excuse to make an extra trip to Whole Foods-always fun!

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients
1 cup uncooked Israeli couscous
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 (7-ounce) packages 98% fat-free chicken breast in water
Preparation
Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

Nutritional Information
Calories: 348 (28% from fat)
Fat: 10.7g (sat 1.2g,mono 6.4g,poly 0.9g)
Protein: 25g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 18mg
Iron: 1.9mg
Sodium: 929mg
Calcium: 66mg
Jennifer Martinkus and Derrin Davis, Cooking Light, JULY 2003

Homemade Granola

This is my latest favorite from Cooking Light.

Power Granola

Ingredients

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries

Preparation
Preheat oven to 300°.
Combine first 5 ingredients in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
Nutritional Information
Calories: 196 (31% from fat)
Fat: 6.8g (sat 0.7g,mono 2.2g,poly 3.3g)
Protein: 4.1g
Carbohydrate: 32.5g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 5mg
Calcium: 38mg
Melissa B. Williams, Cooking Light, MAY 2005

Montreal Steak Seasoning Recipe

Montreal Steak Seasoning



Ingredients


2 teaspoons garlic powder

4 teaspoons coarsely ground coriander seeds
2 tablespoons coarse salt (kosher or sea)
4 teaspoons dill weed
4 teaspoons paprika
4 teaspoons crushed red pepper flakes (or cayenne pepper)
4 teaspoons fresh ground black pepper (coarse)


Directions


Mix all & store in a glass container.

Gouda-Lovers' Chicken Sandwiches

I made these for dinner one Sunday night, and I'm looking forward to trying them in a picnic lunch, too.

Gouda-Lovers' Chicken Sandwiches
Yield: Makes 4 sandwiches
Ingredients
1 (2 1/2-pound) roasted whole chicken
1 (16-ounce) French bread loaf
1/4 cup mayonnaise
1 (6-ounce) Gouda cheese round, cut into 12 slices
Lettuce
2 medium tomatoes, sliced
1/4 cup honey mustard

Preparation
Slice chicken from bone; set aside.
Split bread loaf horizontally; cut each half crosswise into 4 pieces. Place, cut side up, on a baking sheet.
Broil bread 5 inches from heat (with electric oven door partially open) until lightly browned. Remove from oven.
Spread 4 bread pieces with mayonnaise. Top each with desired amount of chicken slices and 3 cheese slices. (Reserve any extra chicken for another use.) Top with lettuce and tomato.
Spread remaining bread pieces with honey mustard. Place on top of sandwiches. To carry in lunchbox, wrap in aluminum foil sandwich wrapper sheets.
NOTE: For hot sandwiches, top 4 bread pieces with chicken and cheese, and broil 2 to 3 minutes or until cheese melts. Proceed as directed above; serve immediately.
Southern Living, AUGUST 1999

Old Southern Biscuits

We enjoyed these for a special Saturday breakfast. The girls loved rolling them out and cutting them.

Old Southern Biscuits
Yield: 1 dozen
Ingredients:
1/4 cup vegetable shortening
2 cups self-rising flour
1 cup buttermilk
Melted butter (optional)
Preparation:
Cut shortening into flour with a pastry blender or fork until crumbly. Add buttermilk, stirring the mixture just until moistened.
Pat dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a lightly greased baking sheet.
Bake at 425° for 14 minutes or until golden. Brush the hot biscuits with melted butter, if desired.
Southern Living, OCTOBER 2002

Quick Dinner Idea #1

Here is an old favorite recipe of ours: Beef and Rice Casserole from Cooking Light magazine. It uses only 1/2 lb. of ground beef for 4 servings, and it is a kid-pleaser in our house. We like to use brown rice, and skip the green chiles for more selective eaters.



Yield
4 servings (serving size: 1 1/4 cups)
Ingredients
1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese
Preparation
Preheat oven to 375°.
Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375° for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Note: The beef mixture could also be used as a filling for burritos.
Nutritional Information
Calories: 442 (26% from fat)
Fat: 13g (sat 6.8g,mono 3.9g,poly 0.8g)
Protein: 25.1g
Carbohydrate: 56.7g
Fiber: 3.9g
Cholesterol: 64mg
Iron: 5mg
Sodium: 394mg
Calcium: 290mg
Cooking Light, APRIL 1997

Granny's Pumpkin Pie

We'll be having my granny's pumpkin pie again this year. She got this recipe from Southern Living sometime in the 1940s. She always says to make two because you can make two as easily as one. Give one away if you don't need it!

1 1/2 cups canned pumpkin
1/4 cup white corn syrup
2 eggs
1/2 cup evaporated milk
2 tablespoons butter
1/2 cup hot milk
1/2 cup brown sugar, packed
1 1/2 cups cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
Combine pumpkin, corn syrup, eggs, and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices, and salt. Mix until well blended. Combine all three mixtures.
Line a 9-inch pie plate with pastry. (For crisp crust, brush egg white or melted butter on pastry.) Place pie plate on oven rack and pour in filling. Bake in hot (425 degree) oven 15 minutes, then reduce heat to 350 degrees and bake 35 minutes longer, or until knife insert comes out clean. Garnish with whipped cream topped with slivers of candied ginger.
For 2 pies, bake an additional 20-25 minutes.
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