Weekly recipes for September 21, 2011
Creamy Potato Salad (Saturday)
Makes about 11 cups; Preparation time: 15 minutes; Cooking time: 10 to 12 minutes
3 pounds small new potatoes
1/2 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 tablespoons white wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon pepper
4 ribs thinly sliced celery
6 medium thinly sliced radishes
1 medium diced red bell pepper
3/4 cup roughly chopped flatleaf parsley
1/4 cup chopped fresh tarragon (optional)
In a large saucepan, cover potatoes with cold water; bring to boil. Reduce heat; simmer 12 to 15 minutes or until tender. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, in a large bowl, whisk together sour cream, mayonnaise, vinegar, salt and pepper. Add potatoes, celery, radishes and bell pepper; toss to coat. Fold in the parsley and tarragon if using. (Adapted from Woman's Day magazine.)
Per cup: 110 calories, 4 grams protein, 1 gram fat (11 percent calories from fat), 0.4 gram saturated fat, 20 grams carbohydrate, 2 milligrams cholesterol, 166 milligrams sodium, 3 grams fiber.
Apple Cheddar Puffs
Start to finish: 45 minutes. Makes 24 puffs
For the puffs:
1 cup water
6 tablespoons unsalted butter
1 teaspoon salt
1 1/3 cup all-purpose flour
5 eggs
1 cup grated extra-sharp cheddar cheese
For the filling:
4 Golden Delicious apples, peeled, cored and diced
1/4 cup sugar
1 teaspoon grated fresh ginger
1 tablespoon lemon juice
Pinch salt
1/2 cup water, divided
1 tablespoon cornstarch
Heat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
In a medium saucepan over medium-high, heat the water, butter and salt until boiling. Add the flour and stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan and forms and ball of dough, about 1 minute.
Transfer the dough to the bowl of an electric mixer. Mix with the paddle attachment for 1 minute. Add the eggs, one at a time, waiting until fully incorporated before adding the next. When all of the eggs have been incorporated, mix in the cheese.
Spoon the mixture into a large zip-close bag with the corner cut off (or a pastry bag). Gently squeeze the bag to create walnut-size mounds on the prepared baking sheets, leaving 2 inches between each mound. Bake for 10 minutes, then lower the oven to 375 degrees and bake for another 15 minutes, or until golden brown.
Remove the puffs from the oven and pierce the side of each to allow steam to escape. Cool completely, then use or store in an airtight container up to 24 hours.
While the puffs bake, make the filling. In a medium saucepan over medium-high, cook the apples, sugar, ginger, lemon juice, salt and 2 tablespoons of the water just until the apples are tender, about 6 minutes. In a glass, stir together the remaining 2 tablespoons water and the cornstarch, then add to the apples. Bring up to a simmer and cook just until the mixture thickens, about 1 to 2 minutes. Allow to cool slightly before using. The mixture also can be refrigerated up to 24 hours prior to add to the puffs. If so, rewarm just before using.
To fill the puffs, cut each in half horizontally. Spoon a small amount of the filling into the bottom of the shell, then replace the top half of the shell. Serve warm or at room temperature.
Chili-Rubbed Pork Chops
with Grilled Pineapple
Makes 4 servings. Preparation time: 5 minutes. Cooking time: about 10 minutes
1 tablespoon chili powder
1 1/2 tablespoons packed light brown sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon coarse salt
4 bone-in trimmed pork rib chops, about 3/4 inch thick (about 5 to 6 ounces each)
3 slices pineapple, cut into rings
1 jalapeño pepper, halved lengthwise, seeded, veins removed
1 tablespoon lime juice
In a shallow bowl, combine chili powder, sugar, garlic and onion powders and salt. Sprinkle both sides of chops with mixture. Coat grill with cooking spray. Grill chops on medium-high, 3 to 4 minutes per side, or until internal temperature is 145 degrees. Grill pineapple (if using fresh only) and jalapeo until lightly charred, 2 to 3 minutes per side. Remove chops from grill; let stand 5 minutes.
Meanwhile, dice pineapple and mince jalapeñ:o. In medium bowl, combine pineapple, jalapeño and lime juice. Serve with pork.
Per serving: 238 calories, 32 grams protein, 7 grams fat (27 percent calories from fat), 2.4 grams saturated fat, 11 grams carbohydrate, 79 milligrams cholesterol, 412 milligrams sodium, 1 gram fiber.
Oven-Fried Chicken with Crunchy Broccoli Slaw
Makes 4 servings. Preparation time: 20 minutes. Cooking time: 30 to 35 minutes
1/2 teaspoon paprika
1 1/4 cups buttermilk, divided
1/2 teaspoon each coarse salt and pepper
8 well-trimmed boneless skinless chicken thighs (2 to 2 1/4 pounds)
1 cup reduced-fat whole-grain crackers, crushed
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
1 (12-ounce) package broccoli slaw
2 chopped green onions
Heat oven to 375 degrees. Place a wire rack inside a rimmed baking pan and lightly coat with cooking spray. In a shallow baking dish, combine paprika, 1 cup buttermilk and salt and pepper. Add chicken; turn to coat. Let marinate while crushing crackers. (I used a rolling pin; a bottle will work, too.) Place crushed crackers in a pie plate. Remove chicken from buttermilk mixture; coat with cracker crumbs, pressing gently to help them adhere. Place chicken on rack; bake 30 to 35 minutes, turning halfway through, until crispy and thighs are 165 degrees in the center of thickest piece of chicken.
Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar and remaining 1/4 cup buttermilk. Add broccoli slaw mix and onions to dressing; toss to combine. Serve with chicken.
Per serving: 483 calories, 45 grams protein, 21 grams fat (40 percent calories from fat), 5.3 grams saturated fat, 26 grams carbohydrate, 149 milligrams cholesterol, 623 milligrams sodium, 4 grams fiber.
Apple Kielbasa Bake
Start to finish: 1 hour (15 minutes active). Servings: 6
4 cups Brussels sprouts, halved
1 large red onion, cut into chunks
1 16-ounce kielbasa, sliced in 1/2-inch-thick rounds
2 large Yukon Gold potatoes, cut into chunks
2 baking apples, such as Cortland, peeled, cored and cut into chunks
6 carrots, peeled and cut into chunks
2 tablespoons olive oil
2 teaspoons dried sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Heat the oven to 400 F.
In a large bowl, toss together the Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle the oil over the mixture, then toss again. Sprinkle in the sage, salt and pepper. Transfer the mixture to a large, rimmed baking sheet, arranging it in an even layer. Bake for 45 minutes, or until everything starts to caramelize and brown at the edges.
Chocolate Peanut Butter Covered Apples
Start to finish: 30 minutes (10 minutes active). Servings: 4
3 ounces heavy cream
2 tablespoons creamy peanut butter
6 ounces bittersweet chocolate bits
4 apples (any variety)
4 wooden pop sticks
Chopped salted peanuts (optional)
Chopped milk chocolate (optional)
In a small saucepan over medium-low, heat the cream and peanut butter until bubbling. Remove the pan from the heat and add the chocolate bits. Stir until completely smooth. Set aside to cool for 10 minutes.
Meanwhile, from the bottom push a pop stick up into the core of each apple. The stick should go deep enough to be sturdy, but leave enough exposed to serve as a handle.
Line a baking sheet with waxed paper. Place the peanuts and/or milk chocolate in bowls, if using.
One at a time, using the sticks handles, dip the apples in the chocolate mixture. Use a spoon to scoop up extra chocolate and pour over the apples to help coat the sides. Allow the extra chocolate to drip back into the pan. Dip the coated apples into the nuts and milk chocolate, if desired.
Stand the apples, stick in the air, on the lined baking sheet. Refrigerate until firm.
