Misc. Reviews

[greysangel]

No April yet, but I'm still plugging along!

I have tried a total of 75 new recipes since January 1!!! WOO HOO!!

The latest:

Sweet Potato and Black Bean Burritos Moosewood
WOW.Oh. My. Gawd. I cannot believe I waited so long to try these babies. So yummy. DH devoured them. Very low point and incredibly filling. This was a yum all around and pretty close to a 10. I played around with spices but these were incredible! YAY!

Three-Cheese Lasagna Divan CL Jul-97 Casserole
Not totally inedible, but not a repeat and I couldn't even deal with having the leftovers. This is the bad stereotype that people associate with light cooking. Blech. Visually unappealing, bland (even with some doctoring on my part)...this was just not good.

Fancy One-Pan Baked Pork Chops with Seasoned Rice Don Mauer
Two thumbs up. I didn't bother with baking. I just did everything on the stovetop and this was delicious. I halved this recipe, but it makes a ton of rice! Very big portion and a very big repeat on this. I loved the flavors of the rice...kind of spanish without being your typical spanish rice. YUM.

White Bean, Tomato and Goat-Cheese Pizza Bon Appetit
Another dud. This was ok. The bean spread tasted good before going in the oven, but I think it gets too dried out. It was just kind of a pasty taste to it. Not a repeat unless I added more tomato or something.

Chicken Paprikash CL N/D 97
YAY!This was very good. Creamy, and light and perfect for a busy weekday. Definite repeat.


Chicken Chili with Tequila and Lime Sneezles CLBoard
Another WOW. This was absolutely yummy. I substituted white beans for 1/2 of the chicken because it's just not chili without beans :D This was delicious! The smell from the stovetop is irresistable. Next time I will make a full batch!

Lemon Bread BHG
I made some fancy substitutions and got this thing down from 4 to 2 pts per serving. I think the original is probably pretty sweet where my version is more hearty. I like my version! For breakfast I like a hint of sweet but I like satisfaction too. Adding wheat flour and dropping the sugar a bit enhances the nutty flavor to the nuts added to the bread. Very good.


Flank Steak with Scallion-Mustard Sauce NewYorkTimes
Easy. Delicious. A repeat. I served this with some basil risotto and it was fantastic.

Pommes Anna CL March 02
This was very good..pretty elegant. I didn't go crazy for it like others have on the board, but it's very visually appealing and tastes like seasoned taters! :D

Happy cooking everyone!

JeAnne

[sushibones]

JeAnne

Just where exactly do you buy Lime Sneezles? :confused: :p

[greysangel]

lol!

I like to give credit where credit is due

:D :p :D

JeAnne

[pilgrim719]

Mmmmmm!!! The sweet potato and bean burritos sound yummy! Any chance you could post the recipe? I have yet to try anything from the Moosewood cookbooks, but I may have to go get a copy soon with all the wonderful reviews I've seen on these boards!

Kari

[greysangel]

Kari- no problem!

Just so you know, you can pull up tons of recipes by using the "search" icon the boards :D Didn't know if you have tried that or not!

Welcome!

JeAnne

Sweet Potato and Black Bean Burritos

Recipe By :Moosewood
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups sweet potatoes -- peeled and cubed
1/2 teaspoon salt
2 teaspoons canola oil
3 1/2 cups onion -- diced
4 garlic cloves -- minced or pressed
1 tablespoon green chile -- minced
4 teaspoons ground cumin
4 teaspoons ground coriander
3 cans black beans -- 15 oz ea
2/3 cup cilantro leaves, whole -- loosely packed
2 tablespoons lemon
1 teaspoon salt
8 eight-inch flour tortillas

Preheat the oven to 350.

Place the sweet potatoes in a medium saucepan with the salt and water to
cover. Cover and bring to a boil, then simmer until tender, abut 10
minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet and
add the onion, garlic, and chile. Cover and cook on medium-low heat,
stirring occasionally, until the onions are tender, about 7 minutes. Add
the cumin and coriander and cook for 2 to 3 minutes longer, stirring
frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt,
and cooked sweet potatoes and puree until smooth. Transfer the sweet
potato mixture to a large mixing bowl and mix in the cooked onions and
spices.

Lightly oil a large baking dish. Soon about 2/3 to 3/4 cup of the filling
in the center of each tortilla, roll it up, and place it, seam side down,
in the baking dish. Cover tightly with foil and bake for about 30
minutes, until piping hot. Serve topped with salsa.

Yield:
"8 burritos"

NOTES: 37 pts total - just under 5pts each burrito

[Natasha]

Hi JeAnne,

Those burritos look fabulous. I wonder if you would mind also posting that lemon bread recipe? I am on a lemon kick now, for spring!

Thanks so much.
Natasha

[greysangel]

Lemon Bread

Recipe By : Better Homes and Gardens
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 tablespoons lemon juice
1 tablespoon sugar
1 cup sugar
2 eggs
1 2/3 cups all-purpose flour
3/4 cup buttermilk
1 1/2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped almonds -- walnuts, or pecans,
toasted



1. Grease bottom and 1/2 inch up sides of one 8x4x2-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened. Add the 1 cup sugar and beat about 5 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add flour, buttermilk, lemon peel, baking soda, and salt. Beat just until combined. Stir in nuts.

3. Pour batter into prepared pan(s) and spread evenly. Bake in a 350 degree F. oven about 45 minutes for 8x4x2-inch loaf and about 40 minutes for 7-1/2x3-1/2x2-inch loaves or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes of baking to prevent overbrowning.)

4. Cool in pan(s) on wire rack 10 minutes. Remove from pan(s). Place on wire rack set over waxed paper.

5. In a small mixing bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar until sugar is dissolved. Spoon glaze over top(s). Cool completely on the wire rack. Wrap and store overnight before slicing. Makes 1 large loaf or 2 small loaves (16 servings.)

Make-Ahead Tip: Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days. Or, place cooled loaves in freezer containers or bags and freeze up to 1 month. Thaw overnight in the refrigerator.


Nutritional facts per serving
fiber: 1 g , total fat: 8 g , calories: 174


NOTES : Toasting the nuts for this tangy lemon bread intensifies their flavor. If you make two small loaves, you can freeze one for later.
Source: BHG

I subbed apple sauce for butter, reduced sugar to 2/3 cup, used low fat buttermilk and 1/2 wheat flour to reduce this to 2pts per serving. This is definitely not as sweet as the original would be, but it's heartier and IMO makes a nice morning treat as I try to find things that are good and satisfying for breakfast.

[Holly in KC]

JeAnne -

Thanks for posting your reviews and the burrito recipe (I have several Moosewood cookbooks, but don't recall seeing this one). It looks really good. Just one question: I'm one of the cilantro haters in the world... usually, I just omit, but this seems like a pretty fair amount. In your opinion, am I safe to omit, or am i risking losing most of the flavor? Any substitution recomendations to add flavor if the latter?

TIA.

[greysangel]

there are definitely other flavors in there other than cilantro. You may want to play around with upping the lemon and cumin. If you have some ground mexican oregano..toss that into the mix as well :)

JeAnne

[GayeC]

JeAnne -- I gotta say that, under normal circumstances, a recipe that includes the words "sweet potato" and "black beans" in the title would not grab my attention! But, based on your review, I am planning to try the burritos. Any tips on how you played with the spices?

Thanks.
Gaye

[Peggy C.]

Originally posted by sushibones
JeAnne

Just where exactly do you buy Lime Sneezles? :confused: :p

Thanks for clarifying I thought it was one product tequila and lime sneezles, but now I understand it is 2 products! ;)

[greysangel]

Gaye;

I think I'm just spice crazy :D It's an easy enough recipe that you can add a bit at a time until you're happy with the taste. I halved this recipe and it made pretty good sized burritos. I definitely increased garlic and lemon and I'm pretty sure I used the whole amount of cilantro but I'm nuts about it anyhoo :D The cumin came through fine but it could be because I was using a brand new batch from Penzeys! :D I also tossed in some mexican oregano because I had it.

There are a few threads on this so you can read up what others had to say.

JeAnne

[JJ40]

JeAnne,

I've got flank steak lingering in my freezer, and would love to have your steak with scallion-mustard sauce recipe! Pretty please?

Julie :)

[pilgrim719]

Thanks so much for posting the burrito recipe! Can't wait to try it!! We've been on a Mexican food kick recently. My fiancee makes the best quesadillas -- portobella mushrooms and caramelized onions -- mmmmmm!! Here's hoping he soon adds burritos to our menu ;)

Kari

[greysangel]

Flank Steak with Scallion-Mustard Sauce

NYT

1 ta oil
1 lb flank steak
1 ta butter
1 c diagonally chopped scallions
1 ta beef broth
1 ta mustard

Heat the oil over medium-high. Add the steak to the pan, and sear 2 minutes on each side. Reduce heat, and cook steak 3-4 minutes on each side, or until steak reaches desired degree of doneness. Remove from heat, and let rest 5 minutes. (Steak will cook a little more.)

For sauce, melt butter in small saucepan. Add scallions, and cook 1 minute. Stir in broth and mustard, cook 30 seconds.

Slice steak against grain. Serve with sauce

yum!yum! I used cajun spicy mustard. I omitted oil (spray) and doubled the other ingredients so I would have more sauce :D

JeAnne

[JHolcomb]

Girl, you rock! Thanks for posting the BB and Sweet Potato Burritos (another vote for normally wouldn't look at this but with your vote of yum I'll try 'em) and the Flank steak. Always looking for fast easy flank recipes.


Ok, what do the sweet potatoes that you use look like? Or do they have a specific variety name that you've noticed (around here I've seen the ones e labelled Jewel and Beauregard, but are those the right kind??). Dh and I grew up hating sweet potatoes, so I wanna get this right so we have a chance of liking them and being able to add another healthy veg to our diets.

[greysangel]

I think mine are actually yams to be honest...they say sweet potato but they are bright bright orange...and delicious :D

I should also say for pts watcher people...my calculations (5 pts each) are based on 1 pt flour tortillas! If your tortillas are higher, adjust accordingly :D

JeAnne

[Darlin]

JeAnne, Would you mind posting one more recipe????? I'd love the chicken chili recipe. TIA!!!!

[tracey67]

Thanks so much for posting all those reviews (and recipes) JeAnne. I always look forward to your reviews since I think we have very similar taste. And just like Gaye said: I've been skipping right over that "Sweet Potato Burritos" thread, but after reading your review they are now on the TO TRY list.

75 since the beginning of the year!! I don't know where you find the time (or energy), lady. Mighty impressive!

Thanks again!
Tracey

[greysangel]

i halved this and used 1/2 lb of chicken and a couple cans of cannellini beans...it's not chili without beans! This was yummy!

JeAnne

Chicken Chili with Tequila and Lime

Recipe By : CL Board Sneezles
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
3 garlic cloves -- minced
2 cups onion -- chopped
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 pounds chicken breasts, no skin, no bone, R-T-C -- cut into small pieces
4 cups low-sodium defatted chicken broth
2 cans tomato sauce -- (15 oz) *see Notes
4 tablespoons tomato paste
1 cup tequila
1/2 cup lime juice -- about 6 large limes
1/2 cup fresh cilantro -- chopped
2 tablespoons dried basil -- crumbled
2 tablespoons dried oregano
4 tablespoons dried savory
1 tablespoon salt
2 tablespoons black pepper
3 tablespoons bay leaves
2 tablespoons sugar

In a large soup kettle, heat olive oil over medium high heat. Add onion, garlic, chili powder, cumin and coriander. Cook until onions are softened.

Add chicken and cook until no longer pink. Stir in tomato sauce, paste, tequila, lime juice, cilantro, and remainder of seasonings. Bring to a boil, reduce heat and simmer 2 hours, stirring occasionally.

Remove bay leaves. Adjust seasonings if needed. Serve over rice and garnish with fresh cilantro and slice of lime.

Description:
"A special chili from Mexico"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 8g Fat (29.6% calories from fat); 24g Protein; 18g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 1320mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Origianal recipe calls for 3 tbs salt but unless you're using no-salt tomatoes and broth then that's way too much salt. I don't use any salt if I'm using tomatoes with salt.

*can use diced canned tomatoes.

[Natasha]

Thanks very much, JeAnne!!

Natasha