Butternut Squash and Chard Risotto

I had a big bag of Arborio rice sitting in my cupboard, and I've been eyeing this recipe for awhile.  I was going to wait until squash season, but I bought frozen butternut squash instead which worked just fine.  I added my own twist to the original recipe by adding some red chard.  Jeremy and I both enjoyed the taste of this risotto.  It turned out really well, but the portions were huge for two people, at least as a side dish to our salmon.   We ended up having enough leftovers for another meal.

Butternut Squash and Chard Risotto

Adapted from America's Test Kitchen Best-Ever Cooking for Two 

Serves 2 (or more)

Ingredients:

1 tablespoon olive oil

1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (~2 cups)

salt and pepper

~6 large leaves of red chard

2&1/2 cups water

2 cups vegetable or chicken broth 

2 tablespoons unsalted butter

1 small onion, chopped fine

1 garlic clove, minced

3/4 cup Arborio rice

1/2 cup dry white wine

1/2 teaspoon nutmeg

1 oz Parmesan cheese, grated (1/2 cup)

1 teaspoon minced fresh sage

Directions:

Heat oil in a large skillet over medium-high heat until shimmering.  Add squash in an even layer and cook without stirring until golden brown, about 5 minutes.  Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper and continue to cook, stirring occasionally, until squash is tender, about 5 minutes longer.  Transfer to a bowl and set aside.

Meanwhile, in a pot of boiling water, cook chard leaves for 3 minutes.  Drain and transfer leaves to an ice bath.  Remove leaves from icy water and wring dry.  Coarsely chop leaves and set aside.

Pour the broth and water into the pot and let simmer over medium-low heat to keep hot.

In the empty skillet, melt 1 tablespoon butter over medium heat.  Stir in the chopped onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Add the rice to the skillet and cook, stirring frequently, until grains are translucent around the edges, about 3 minutes.  Add wine and cook, stirring frequently, until fully absorbed, 3-5 minutes.

Add nutmeg, 2 cups of hot broth, chard, and half of squash to the rice.  Simmer, stirring every few minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

Stir in 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes.  Repeat with additional hot broth two or three more times until rice is al dente.  Off heat, stir in Parmesan, sage, and remaining tablespoon butter, and gently fold in remaining squash.  Adjust consistency with remaining broth as needed and season with salt and pepper to taste.  Serve immediately.

Chicken and Green Chile Enchiladas

Here's the last recipe I made with Rachel for freezable meals.  We made some adjustments to the recipe to suit our needs, like using 10" flour tortillas and doubling the quantities.   Maybe next time I'd use the corn tortillas after all because the flour ones got a little soggy as they baked, but other than that, no complaints.  The flavor was great!  When using the larger tortillas, one enchilada was a large enough serving when paired with Mexican rice.

Chicken and Green Chile Enchiladas
from America's Test Kitchen Cooking for Two 2010
Serves 2; (3 enchiladas/serving)

Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
2 cups shredded rotisserie chicken
1&1/2 cups shredded Monterey Jack cheese
1/4 cup frozen corn
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chiles, drained
1/2 cup minced fresh cilantro
6 (6-inch) corn tortillas, warmed

Directions:
Heat oil in a large skillet over medium heat until shimmering.  Add the onion and cook until softened and lightly browned, about 5 minutes.  Stir in the garlic, cumin, and chili powder, and cook until fragrant, about 30 seconds.   Off the heat, stir in the chicken, half of the cheese, corn, 1/4 cup of the enchilada sauce, chiles, and cilantro.

Spoon about 1/2 cup of filling down the center of each tortilla and tightly roll.  Lay them, seam side down, into an 8-inch square baking dish.  Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle the remaining half of the shredded cheese over the top.

Cover the baking dish tightly with foil and bake until the enchiladas are heated through, about 10-15 minutes.  Remove the foil and continue to bake until the cheese is completely melted, about 5-10 minutes longer.

Parmesan-Crusted Pork Chops

This was another fast easy meal prepared with Rachel.  We made the bread crumb mixture and put it into a baggie until ready to thaw and cook the pork.  Jeremy and I both liked it.

Parmesan-Crusted Pork Chops
200 calories/serving

Ingredients:
4 (4-oz) boneless center-cut loin pork chops
6 tablespoons Panko bread crumbs
1/4 cup (1oz) finely grated Parmigiano-Reggiano cheese
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 425º and place a wire rack coated with cooking spray on a large pan lined with foil.

Combine breadcrumbs, cheese, and herbs and place in a shallow pan.  Dredge pork into the crumb mixture, pressing to adhere. Place pork on rack.  Bake at 425º for 20 minutes or until done.

Ranch Burgers

These burgers were...interesting.  Jeremy compared them to meatloaf.  I liked them okay, but didn't really taste the ranch flavor.  I still had chopped tomatoes and cucumbers left over from the gyro recipe, so I put some of those on my burger.

Ranch Burgers
Serves 6

Ingredients:
3/4 cup prepared Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 cup seasoned bread crumbs
1 yellow onion, finely chopped
1&1/2 lbs lean ground beef
1 teaspoon black pepper
1 teaspoon salt
tomato, sliced
lettuce
6 buns

Directions:
Prepare dressing according to packet instructions.   In a large bowl, combine 3/4 cup of prepared Ranch dressing, beef, bread crumbs, onions, salt, and pepper.  Mix with hands until incorporated.  Shape the meat mixture into six patties about 1-inch thick.   Grill the burgers for about 5 minutes on each side until the internal temperature reaches 160ºF.

Serve the burgers on buns topped with lettuce, tomatoes, or whatever you choose.

Chicken Gyros and Zucchini Fritters

Here is another recipe Rachel and I decided to prepare using the shredded Rotisserie chicken.  The chicken gyros were pretty delicious, although we skipped the tahini in the sauce and just made a yogurt sauce which sort of thinned it out.  The sauce seemed spicy when I tried it by itself, but it worked when mixed with the gyro ingredients.  The zucchini fritters were okay, but some of the larger slices got a little mushy.  The smaller slices stayed nice and crispy on the outside for a "fried" texture.  I used salsa as a dip for the fritters.


Chicken Gyros
Recipe adapted from Light&Delish Magazine
~360 calories/serving

Ingredients:
shredded rotisserie chicken
1 teaspoon dried oregano
salt and pepper
1/4 cup tahini
1/4 cup water
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, crushed with press
1/4 c fresh cilantro leaves, chopped
1/4 teaspoon Cayenne pepper
4 pitas
2 cups sliced romaine lettuce
1/2 seedless cucumber, chopped
1 large tomato, chopped
2 green onions, sliced

Directions:
Toss chicken with oregano and salt and pepper.

To make sauce:  In a small bowl, whisk together the tahini, water, yogurt, lemon juice, and garlic.  Stir in the cilantro, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To serve, fill pita pockets with romaine lettuce, shredded chicken, cucumbers, tomatoes, and green onions.  Top with tahini sauce.

*****

Zucchini Fritters
Recipe from Taste of Home Healthy Cooking 2009
1/3 cup zucchini with 1 tablespoon sauce= 67 calories

Ingredients:
1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup Panko bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 tablespoon taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

Directions:
In a shallow bowl, combine buttermilk and egg substitute.  In another shallow bowl, combine bread crumbs, Parmesan cheese, taco seasoning, and garlic salt.   Dip zucchini in buttermilk mixture, then coat with bread crumb mixture.  Place on a baking sheet and bake at 400º for 20-25 minutes or until golden brown, flipping once.

In a small bowl, combine sour cream, salsa, and ranch dressing.  Serve with zucchini (or just serve with salsa like I did).

Chinese Five-Spice Steak with Rice Noodles

My friend Rachel came over for a cooking session to make some healthy make-ahead meals.  After grocery shopping and preparing a few freezer meals, we made this for dinner.  I was super excited because I finally got the chance to break out my Chinese Five Spice that I had purchased from Penzeys awhile back.  Those chefs on Food Network shows are always using Chinese Five Spice so I wanted to see what the fuss was about.  When I opened the jar, it smelled like Christmas cookies which is never a bad thing.   I really loved the flavor of the marinade on the steak.  I'd definitely make this again, although I'd remember to buy the green onions and I'd throw in a veggie like broccoli.

Chinese Five-Spice Steak with Rice Noodles
from a Cooking Light cookbook
Makes 4 servings:  1&1/2 cups beef mixture and 1 cup noodles
374 calories/serving

Ingredients:
1 pound flank steak, trimmed and cut into thin strips
1/4 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon five-spice powder
4 ounces uncooked wide rice sticks
2 teaspoons canola oil
2 tablespoons minced green onions
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Directions:
Combine hoisin sauce, soy sauce, five-spice powder, and steak in large bowl or resealable plastic bag.  Allow to marinate in fridge at least 30 minutes.

Cook noodles according to package directions.  Rinse with cold water and drain.

While noodles are cooking, heat oil in a large skillet over medium-high heat.  Add minced green onions and garlic; saute 30 seconds.  Add beef mixture and cook 5 minutes, stirring frequently.  Stir in tomato wedges, green onions, and basil; cook 2 minutes, stirring occasionally.  Serve over cooked noodles.