A few EW Fall 04 Reviews

[stefania4]

It's so nice to be able to cook again!

Turkey Potpie - OK, actually just the biscuit topping, but still - YUM! The idea of 1/4 cup of cornstarch in the recipe for the filling kind of freaked me out, so I stuck with our regular chicken, carrots, peas, etc. filling.

The biscuit topping was easy to put together and very good. I thought the full teaspoon of thyme was a little too much, but DH enjoyed it.

Pork Chops with Pear & Ginger Sauce - a C or C-minus. The idea was good, but the sauce was just too much - too sharp from the vinegar, too much ginger, too much wine, etc. I'm glad we tried it, but we won't have it again.

North African Spiced Carrots - yum! Really good! A nice twist on the basic glazed carrots.

Ham & Cheese Stuffed Chicken Breasts - very, very tasty and much easier to put together than I had expected. Mother Necessity kicked in when I thawed what I thought was a chicken breast and it turned out to be chicken tenders; instead I spread some of the filling on them, rolled them up, and threw the little coils on the baking sheet along with the chicken breast. I served it with the carrots (above) and some steamed broccoli.

We haven't tried the sweet potato casserole yet, but we will. The recipe is from an EW staffer's trip to rebuild a church in north Georgia that had been destroyed by fire. DH worked on that same project and said the food was incredible!

[RebeccaT]

Stephanie, thanks for the reviews! I had been eyeing that pork chop recipe; I am disappointed that you didn't care for it. I may still make it though, and see if it's something I can rescue... what do you think could be changed to make it better?

[kristalsnow7]

Thanks for all the reviews. We also enjoyed the Ham-and-Cheese Stuffed Chicken Breasts. I've marked several other recipes to try from that yummy-looking issue.

[Tiger]

Originally posted by RebeccaT
Stephanie, thanks for the reviews! I had been eyeing that pork chop recipe; I am disappointed that you didn't care for it. I may still make it though, and see if it's something I can rescue... what do you think could be changed to make it better?

Rebecca- We loved the porkchop recipe so give it a try! Also liked the chicken.

[Kathy B]

Glad to hear you liked the carrots. I am hoping to try them soon. Thanks for the review!

[shoefling]

We also enjoyed the Ham and Cheese Stuffed Chicken Breasts. I had been eyeing some of those carrot recipes. Glad to know the one you tried was a winner!

[Canice]

I made the green beans with poppyseed dressing and the miso-glazed salmon. Uhm, not for the same meal. I was happy with the fish (actually used halibut instead of salmon) and will use that recipe again, though I wasn't crazy about the beans - the sweet/tangy combo didn't work for me on green beans. I just felt like I should do something besides the Garlicky Green Beans for once.
But I agree, there are a lot of nice recipes in this issue and I look forward to trying more of them.

[stefania4]

For my own tastes, I'd start with reducing the vinegar and ginger and see how it went from there. I love ginger, perhaps this is one of those "less is more" instances for me!

[Kathy B]

Made the North African carrots tonight, and DH loved them. I thought they were good, too, but he was very enthusiastic, escpecially for someone who usually doesn't eat cooked carrots.

One question, though, I didn't think the broth really got "syrupy" like the instructions indicated. It was slightly thicker than water, but that's all. Is that how it should be? I don't know how it could really get syrupy anyway with just oil, water and lemon juice.

[Gracie]

Can someone please post the carrots and the chicken breasts?

I have GOT to get a subscription to EW. Everything always is so good and so good for you - not just low fat but good carbs too.

Loren

[meslgh]

I keep on picking up EW at B&N, and enjoy reading it, but it's only when I read the CLBB that I can figure out what to make :rolleyes: . I stumbled on this thread when looking for halibut ideas.

Anyhow, here you go Loren. (Please excuse any typos.)

North African Spiced Carrots EW Fall 2004

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin, and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice, and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5-7 minutes. Uncover and simmer; stirring often, until just tender and the liquid is syrupy, 2-4 minutes. Stir in parsley. Serve hot or at room temperature.

6 servings, 1/2 cup each
51 calories, 3 g fat (0 g sat, 2 g mono), 7 g carb, 1 g protein, 2 g fiber, 86 mg sodium



Ham and Cheese Stuffed Chicken Breasts EW Fall 2004

Prep time: 25 min Start to Finish: 50 min

Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.

1/4 cup grated Swiss, Monterey Jack, or part skim mozzarella
2 tablespoons chopped ham
2 teaspoons Dijon mustard
freshly ground pepper to taste
4 boneless skinless chicken breast halves (1-1.25 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

1. Preheat oven to 400. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard, and pepper in a small bowl.
3. Cut a horizontal slit along the thin long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Discard the leftovers.
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the baking sheet. Bake until the chicken is no longer pink in the center or until an instant read thermometer reads 170, about 20 minutes.

4 servings
236 calories, 7 g fat (2 g sat, 3 g mono), 10 g carb, 31 g protein, 1 g fiber, 287 mg sodium


and here's the salmon/halibut that Canice made:

Broiled Salmon (or Halibut) with Miso Glaze EW Fall 2004

prep time: 15 minutes Start to finish: 25 minutes

1 tablespoon sesame seeds
2 tablespoons sweet white miso (or other light colored miso)
2 tablespoons mirin
1 tablespoon reduced sodium soy sauce or tamari
1 tablespoon minced fresh ginger
a few drops hot pepper sauce
1.25 pounds center cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro or parsley

1. Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
2. Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3-5 minutes. Set aside.
3. Whisk miso, mirin, soy sauce, ginger, and hot pepper sauce in a small bowl until smooth.
4. Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3-4 inches from the heat source, until opaque in the center, 6-8 minutes.
5. Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions, and cilantro.

4 servings
252 calories, 10 g fat (2 g sat, 3 g mono), 7 g carb, 30 g protein, 1 g fiber, 432 mg sodium
nutrition bonus: 730 mg potassium. Salmon is a delicious way to get omega-3s.

[stacy7272]

I made the Sweet Potato Casserole for Thanksgiving and it was really good. My only problem was the citrus in it because I don't really prefer citrus with my sweet potatoes but I obviously knew that going in. Other people, of course, didn't mind the citrus.

The texture was the best thing about this casserole. Much lighter than other casseroles. Probably the eggwhites. It was very good.