Recipe Reviews: Oct 07 CL

[Beth H]

On Sunday, I made the Basic Marinara from the October 07 CL. It was a solid, easy recipe - I would make it again, although it wasn't as good as Lindrusso's recipe (in my opinion). Last night, I then used some of the sauce to make the October cover recipe of Chicken, Pasta, and Chickpea Stew. This really is more like a soup than a stew - (and in fact in the article it is in described it as such -see recipe below/looks as such in the photo [despite the name!]). Frankly, it didn't knock my socks off, although it was easy and good enough - but just not something I would rush to make again. If I did make it again, I might reduce the chicken broth by 1/2 cup or so to make this more stew-like. Here's the stew/soup recipe for those w/o the issue:

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish. (I garnished with parsley)
Ingredients


Cooking spray
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Basic Marinara
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese
Preparation
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.
Yield
6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
Nutritional Information
CALORIES 237(27% from fat); FAT 7.1g (sat 2g,mono 3.2g,poly 1.5g); PROTEIN 15.5g; CHOLESTEROL 29mg; CALCIUM 138mg; SODIUM 724mg; FIBER 5.8g; IRON 2.5mg; CARBOHYDRATE 28.1g

[Dennis91]

I just made the October cover recipe as well, and mine was more like a soup too. I did change a few of the ingredients to make it vegetarian, so I thought maybe that was why it was more soup like. I replaced the chicken stock for veg stock; added more onions/veggies and beans for protein to replace the chicken. I would make again, yet I think I would let it simmer down more.

[Grace]

I made the Yankee Potroast and it was horrible. Almost inedible. I served it to my Dad who doesn't believe I know how to cook (and pot roast is his favorite food). He was proved right in his mind by that dinner . It was watery (WAY too much water!), the meat was tough, even though I cooked it for 3-1/2 hours as per the recipe. There was no "gravy", it was more like soup. And bad soup at that.

I am never afraid to try new CL recipes on guests. But this one was a total flop.

[Eatwell]

I still don't have my magazine yet, but I got the recipe for Chicken and Asparagus in White Wine Sauce online and tried it tonight. It was a good, easy chicken recipe with a tasty sauce. I subbed green beans for the asparagus (dh preference). I'll make this again. It's an easy way to dress up plain ol' chicken.

[newtricks]

I made the beef and beer chili last night. And served the easy corn casserole along with it. The chili is really good (although my 7 year old said "next time mom, make it with more meat!"). It's an excellent "go-to" chili recipe. Dh and I had to spice ours up because it's quite mild.

The corn casserole was sort of a novelty cooking thing to do with my kids. It's two kinds of canned corn, packaged corn muffin mix, egg substitute, melted butter, and a carton of plain yogurt. It was fine, my kids and dh liked it. I prefer the broccolli bread from a few years ago if I'm making that kind of thing.

Interestingly, a big serving (1 1/2 cups) of chili had fewer calories/ww points than an itty bitty serving of the corn casserole (1/8th of an 8 inch pan). Could be why I'm not more enthused about the corn casserole.

[newtricks]

Oh, and I thought the food styling in this issue was really bad! The ham hash just looked vile. But maybe that's me.

[ssusan]

I made the Porcini Dusted Chicken Scaloppine tonight. Ironically I had bought dried porcini mushrooms last week for no reason nor a clue as to what to do with them. When I got home there was October waiting for me.

It was good. Unusual. I made it with garlic smashed potatoes and green beans.

-Susan

[cherylopal]

I made the Mixed Veggie Coo-Coo with Tomato Sauce and DH and I loved it. I used green beans instead of the okra because I had them and I also subbed Muir Glen Fire Roasted whole tomatoes for the diced- again because I had it. I would maybe use a bit of veggie broth when making the coo-coo/polenta- I opened a container for 1/4 cup and I think it would flavor the coo-coo a bit. This is a repeater and doable on a week night.

[PurrPg]

I made the menu selection of Clasic combo:

Lightened Waldorf Salad
Pan-fried pork chops
Wilted spinach with bacon

That was real good. My boys are new Panko fans. I'd make the Waldorf Salad again, even though I've never cared for Waldorf. Apple yogurt is hard to find. I bought Baby Yogurt full milk. Probaly defeated the purpose of low fat.

Had the Dinner Tonight Halibut with White Beans in Tomato-Rosemary Broth
It was very bland.

I enjoyed it but my family is spoiled with flavor. Luckily all the halibut got eaten. Paid a pretty price at WF. Haven't found a seafood market here yet that I know I can trust, and haven't gone wrong at WF's yet. Only in the wallet.

Kathy

[RebelYell18]

I made rhe Porcini Dusted Chicken Scaloppine too. It was something out of the ordinary for me as I'm not a huge mushroom fan, aside from white button mushrooms. But, I must say, I did really enjoy it!

[testkitchen45]

Interestingly, a big serving (1 1/2 cups) of chili had fewer calories/ww points than an itty bitty serving of the corn casserole (1/8th of an 8 inch pan). Could be why I'm not more enthused about the corn casserole.

Well, look at the intro to the corn casserole: "Making the most of convenience products . . . " There you go! That's why it uses so many WW points. I'll try the recipe; sounds like a good potluck or casual-entertaining recipe: tasty, easy, & feeds a crowd--just watch those portion sizes.

Has anyone tried the Blackberry-Buttermilk Sherbet yet?