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  • The Low Fat Chick 11:02 pm on February 7, 2011 Permalink | Reply
    Tags: butter, , ,   

    Mussels in White Wine 

    Last year I had a fiasco cooking mussels. I learned very quickly how they must be cooked within a day of purchasing or they’re no good.   After being forced to throw out a few pounds of mussels, the next day I purchased more and made an excellent dish of Mussels in Tomato-Basil Broth.  As funny as it sounds, that was a major triumphant cooking moment.  Fast forward to this week…After having a Thai seafood dish, which included mussels, at my mom’s birthday lunch, I decided to make mussels again.  This time I decided to make this very easy dish, which was very good.  The calorie content below is based on if you ate all of the sauce. Most people do not, so you may not take in as many calories.

    Ingredients

    1 Tbsp butter, unsalted
    1 cup dry white wine
    2 lbs mussels, cleaned
    3 Tbsp Italian flat leaf parsley, chopped
    1/8 tsp garlic salt
    1/4 tsp black pepper

    Preparation  

    Heat butter in a large pan until foaming, then pour in the wine. Bring to a boil. Discard any open mussels that do not close when sharply tapped, and add the remaining ones to the pan. Cover with a tight-fitting lid and cook over medium heat for 4-5 minutes, shaking the pan every now and then. By this time, all the mussels should have opened. Discard any that are still closed.

    Line a large strainer with a paper towel and strain the mussels and their liquid through. Transfer the mussels to warmed serving bowls.

    Pour the liquid into a small pan and bring to a boil. Season with salt and pepper and stir in the parsley. Pour over the mussels and serve immediately.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 540.47

    % Daily Value
    Calories From Fat  142.53  26%
    Total Fat 15.97g  25%
    Saturated Fat 5.59g  28%

     
  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
    Tags: butter, , , , , ,   

    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  

     
    Ingredients

    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa

    Preparation   

    • Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter. 
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.  

    Servings: 9.

    Calories: About 280 per serving.

     
  • The Low Fat Chick 7:13 pm on September 25, 2010 Permalink | Reply
    Tags: butter, , ,   

    Tarragon Butter 

    I purchased fresh rosemary, thyme, chives, and tarragon last week.  I do not grow these herbs in my home like I do basil and Italian parsley, so I often purchase in bundles from the market. Once I cook with these herbs, I sometimes have much left over, as I get a nice bundle of each herb for only a $1. What a deal for so much flavor!  Fresh herbs can tend to dry out within a week after purchasing, so I try to find alternative ways to get full use out of them.  For the rosemary, I made Rosemary Tuna Melts and whipped up rosemary wheat bread sticks. For the thyme, I made Mustard Pork Loin Chops and biscuits. I made a few other recipes but still had some chives and tarragon left over and did not want to waste them. I decided to make a herb butter. Often people buy herbed butters and cheeses, but why buy when you can make at home yourself without preservatives?  This recipe for tarragon butter is fantastic and a favorite of mine. Just today, I grilled a piece of fish and topped it and green beans with this butter. The best thing is this butter lasts months so I can top anything I like with it, including, beef, chicken, bread, or veggies.  Butter might be high in saturated fat, but using in moderation and in small amounts complimented with herbs provides some of the most flavorful dishes. I truely think this is why the French love butter so much.

    Ingredients

    1/2 cup unsalted butter, softened
    1 1/2 Tbsp fresh tarragon, minced
    1 tsp fresh chives, minced
    1 garlic clove, pressed
    1/2 tsp salt
    1 tsp black pepper

    Preparation

    In a mortal and pestle, combine all the ingredients. Place in a sealed containted and store in the refrigerator.

    Nutrition Facts

    Servings: 8 (1/2 Tbsp is a serving)
    Serving size: 1/8 of recipe (0.6 ounces)
    Calories 103.23

    % Daily Value
    Calories From Fat 101.32  98%
    Total Fat 11.52g  18%
    Saturated Fat 7.29g  26%

     
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