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  • The Low Fat Chick 12:06 am on October 14, 2012 Permalink | Reply
    Tags: , chives, chorizo, ,   

    Spicy Chorizo Chili 

    Since I moved from the south to Stamford, CT, the weather is a little different. It is now officially fall and the crisp weather has arrived.  I do not remember wearing a coat so soon when in Georgia, but the mornings here are quite chilly, so I have already been wearing a coat.  When the weather gets chilly, I tend to get in the mood for chili.  This is my own recipe for chili, which I had tweaked for over a year, and finally believe I have developed the perfect recipe. The chili is spicy and since I am addicted to spicy foods, I cannot get enough. This dish keeps me warm and puts me in a cozy mood, which is why I so love this recipe. Don’t forget the sour cream and chives to balance the spice.

    Ingredients

    6 oz pork chorizo, case removed, crumbled
    1 small onion, chopped
    1 1/2 Tbsp garlic, minced
    1 28 oz can diced tomatoes
    2 celery stalks, finely chopped
    1 green bell pepper, chopped
    1 Tbsp red hot chili pepper, finely diced
    2 16 oz cans kidney beans, reduced sodium, drained
    1/2 cup dry red wine
    1 Tbsp Worcestershire sauce
    1 pinch salt
    2 Tbsp chili powder
    1/2 Tbsp dried oregano
    2 tsp cumin
    1 tsp cayenne pepper
    1 tsp paprika
    8 oz sour cream, fat free
    2 Tbsp chives, finely chopped

    Preparation

    Heat a skillet on medium-high heat. Sauté chorizo, onion and garlic till chorizo is brown and onion is soft. 3-5 minutes.

    Add chorizo mixture to slow cooker. Add the remaining ingredients, except sour cream and chives. Stir and cook on high for 5 hours.

    Serve each bowl of chili topped with sour cream and chives.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (11.5 ounces).
    Calories 321.10

    % Daily Value
    Calories From Fat 87.39  27%
    Total Fat 9.79g  15%
    Saturated Fat  3.48g  17%

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  • The Low Fat Chick 1:14 pm on September 2, 2012 Permalink | Reply
    Tags: chives, cornmeal, , , , , polenta,   

    Cheesy Polenta with Mushroom Herb Sauce 

    I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out.  To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast.  I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview.  I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving.  After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!

    Ingredients

    2/3 cup stone ground white cornmeal
    2 cups beef broth, reduced sodium
    1/2 tsp dried oregano
    1/2 cup parmesan cheese, shredded
    2 tsp extra virgin olive oil
    10 oz mushrooms, sliced
    1/2 tsp fresh lemon juice
    1 tsp thyme, finely chopped
    1 tsp chives, finely chopped
    1 tsp Italian parsley, finely chopped
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1/2 cup ricotta, part skim

    Preparation

    Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.

    Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.

    Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 457.54

    % Daily Value
    Calories From Fat 148.78 33%
    Total Fat 16.93g  26%
    Saturated Fat  7.63g  38%

     
  • The Low Fat Chick 7:07 pm on March 18, 2012 Permalink | Reply
    Tags: chives, , , ,   

    Five Spice Pork Meatball Soup 

    Eating two Tex-mex dishes had me wanting to eat a little lighter. I have 4 days till vacationing in Europe, where I will eat decadent foods, so I need to slow it down a little until then.  Always a fan of Asian inspired soups, this dish evolved into a wonderfully, light and filling dish. The broth is so good, that I keep going back for more and then had to stop myself. White pepper, salt, and five spice powder make this soup so tasty, you will not even think you are eating soup, especially when diving into a pork meatball. Such a personal favorite, and I hope it becomes your favorite as well.

    Ingredients

    Meatballs
    8 oz ground pork, reduced fat
    3 Tbsp onion powder
    1 1/2 Tbsp garlic powder
    1 tsp salt
    1/2 tsp white pepper
    1 Tbsp chives, chopped
    1 large egg white, lightly beaten

    Broth
    2 Tbsp peanut oil
    1 large onion, minced
    2 garlic cloves, minced
    1/2 inch ginger root, peeled and bruised
    32 oz chicken broth, reduced sodium
    1 Tbsp soy sauce, reduced sodium
    4 oz Shitake mushrooms, stems discarded and sliced
    4 oz button mushrooms, sliced
    2 oz Napa cabbage
    1/2 tsp white pepper
    1/2 tsp Chinese five spice powder
    1/8 tsp salt

    Preparation

    Prepare meatballs by mixing, in a small bowl, pork, onion powder, garlic powder, salt, white pepper, and chives. Add egg white to the mixture to bind it. Mix with hands, squeezing pork between fingers. When all ingredients are fully mixed together, roll mixture into tiny, bite size meatballs. Set aside.

    Heat a saucepan and add oil. Once oil is heated, add onion, garlic, and ginger and fry to bring out the flavors, but do not let them brown.

    When onion is soft, add chicken broth and bring to a boil. Stir in soy sauce and mushroom slices. Simmer for 10 minutes.

    Add meatballs and cook for 10 minutes. Remove from heat and remove ginger from saucepan and discard. Gently stir in Napa cabbage, white pepper, five spice powder, and salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.8 ounces).
    Calories 287.40

    % Daily Value
    Calories From Fat  155.37  54%
    Total Fat 17.56g  27%
    Saturated Fat 4.66g  23%

     
    • Karista 12:15 am on March 19, 2012 Permalink | Reply

      Yummy! This looks fantastic. Mind if I post on my Facebook page?

    • Karen 10:18 am on March 24, 2012 Permalink | Reply

      This sounds really great. I love the flavor that five spice gives to dishes. Have a wonderful trip.

      • The Low Fat Chick 1:51 pm on March 26, 2012 Permalink | Reply

        Thanks Karen! I do too! It make my roast chicken taste amazing. My trip is going great! I cannot wait to come home and share the recipes I learned in Italy and Ireland.

  • The Low Fat Chick 2:27 pm on March 18, 2012 Permalink | Reply
    Tags: chives, , ,   

    Blazzin' Hot Steak Tacos 

    After making a Taco Pizza Roll, I was still in the mood for anything with a Mexican flavor. I decided to make these blazzin’ hot steak tacos. These are really spicy but I love every minute of the burn. Adding salsa and lettuce helps cool it down a little, but you may even wanna throw in some sour cream. Very simple, so low in fat, and an absolutely amazing taco. The ingredients of soy sauce and Worcestershire sauce often surprise people, but you need these flavors. This is such a favorite of mine and the spicy burn increases my endorphins and make me so happy!

    Ingredients

    2 Tbsp cumin
    2 Tbsp red pepper flakes
    1 tsp black pepper
    1/2 tsp salt
    1 lb top round steak
    1 Tbsp peanut oil
    1/2 Tbsp Worcestershire sauce
    1 Tbsp soy sauce, reduced sodium
    1/2 cup chives, chopped
    12 corn tortillas
    1 cup lettuce, shredded
    1 cup salsa

    Preparation

    In a large bowl, mix cumin, red pepper flakes, black pepper, and salt. Set aside.

    Prepare steak by hammering with a meat mallet. Slice into thin slices. Toss steak in large bowl to coate with spice mixture.

    Heat a skillet over high heat and add peanut oil. Add steak and stir-fry for 1 to 2 minutes until browned and tender. As the beef starts to cook, pour in the Worcestershire sauce and soy sauce. Remove the skillet from the heat and stir in the chives.

    Serve in each tortilla layered with lettuce, steak, and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (6.7 ounces).
    Calories 251.63

    % Daily Value
    Calories From Fat  64.14  25%
    Total Fat 7.28g  11%
    Saturated Fat 1.71g  9%

     
  • The Low Fat Chick 9:06 pm on March 12, 2012 Permalink | Reply
    Tags: , chives, ,   

    Crab Rangoon Flowers 

    I am in love with Crab Rangoon at Chinese restaurants but had to retire eating these creamy dreams because of the fat. Fried wontons are so tasty, but so very bad, all at the same time. As a result, I have spent countless times testing out my own version of crab rangoon. All the folding and pressing of these little treats and baking them, still resulted in rangoon that was not very moist and creamy. Well, I am excited to say I finally figured out the problem.  After trying fresh crab meat and then imitation crab meat, I finally purchased canned crab meat. I am not a fan of anything canned because of the large amounts of sodium, but the moisture of canned crab meat really made my rangoons shine and complimented the reduced fat cream cheese. Foregoing the traditional green onions and using chives, with a touch of sugar, resulted in a sweet, creamy rangoon. The pretty wonton flowers freshly out of the oven will surely impress your guests.  So glad I finally figured out how to make low-fat, baked crab rangoon, which are now a new favorite.

    Ingredients

    canola or vegetable oil cooking spray
    1  6.5 oz can crab meat, drained
    4 oz cream cheese, reduced fat, softened
    1 Tbsp chives, chopped
    1 tsp Worcestershire sauce
    1/4 tsp garlic powder
    1/2 tsp soy sauce, reduced sodium
    3 tsp sugar
    1/2 tsp onion powder
    20 wonton wrappers

    Preparation

    Preheat oven to 375°F.

    Spray a mini muffin pan with oil. Set aside.

    In a medium bowl, combine crab meat, cream cheese, chives, Worcestershire sauce, garlic powder, soy sauce, sugar, and onion powder.

    Press a wonton wrapper into each mini muffin tin. Place 1 1/2 teaspoons filling in the center of each wonton wrapper. Lightly spray the tops of the wontons with oil.

    Bake 8 to 10 minutes, until the edges are light brown. Remove from oven and let sit for 2 minutes before serving.

    Nutrition Facts

    Servings: 4  (5 wontons per serving)
    Serving size: 1/4 of recipe (3.8 ounces).
    Calories 222.75

    % Daily Value
    Calories From Fat  54.17  24%
    Total Fat 6g  9%
    Saturated Fat 2.85g  14%

     
    • Karista 11:38 am on March 13, 2012 Permalink | Reply

      Beautiful! What a lovely idea! Your picture says it all and is making me hungry. 🙂

  • The Low Fat Chick 12:57 pm on March 10, 2012 Permalink | Reply
    Tags: , , chives,   

    Asiago Mushrooms 

    I regularly read fellow food bloggers websites and recently a posting by A Recipe for a Day caught my eye. Because I am reading a book which talks about eating smaller portions of meat and embracing veggies more, I am always open to veggie recipes. Nancy, the writer of A Recipe for a Day, posted a Panko Mushroom recipe. I immediately wanted to try it, since mushrooms are on the top of my veggie list for their meatiness and flavor. But, her recipe fries the mushrooms, and while the mushrooms look delectable, I know I cannot take in those additional calories and fat.  When I asked her if baking might work, she suggested I give it a try. Well, here are my successful, delicious results. I also added Asiago cheese, chives, white pepper, and garlic salt to my version. The moment I tasted the mushrooms, these instantly became a favorite.

    Ingredients

    spray canola oil
    2 eggs, beaten
    1 1/2 cups panko bread crumbs
    1 Tbsp fresh chives, finely chopped
    2 Tbsp Asiago cheese, finely grated
    12 large mushrooms, cleaned and stems discarded
    1 tsp white pepper
    1 tsp garlic salt

    Preparation

    Preheat oven to 350° F. Spray a baking sheet with canola oil.

    In a bowl, beat eggs and set aside. In another bowl, mix bread crumbs, chives and cheese.

    Dip mushrooms into the egg, and then dip into the bread crumb mixture. Lightly pat the bread crumb mixture onto the mushrooms.

    Place breaded mushrooms onto baking sheet. Lightly spray the tops with canola oil.  Place in the oven and bake for 25 minutes or until bread crumbs are golden brown.

    Remove from the oven and while hot, sprinkle the mushrooms with white pepper and garlic salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (5 ounces).
    Calories 229.61

    % Daily Value
    Calories From Fat  54.03  24%
    Total Fat 6.08g  9%
    Saturated Fat 1.98g  10%

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

    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%

     
  • The Low Fat Chick 11:37 pm on September 19, 2010 Permalink | Reply
    Tags: chives, , ,   

    Porcini London Broil Steaks 

    My boss gave me a fabulous recipe for porcini crusted filet Mignon. It sounded delicious and I was ready to buy all the ingredients on my Sunday afternoon trip to the Farmer’s market. But, when I arrived, I had an intuition to forgo the filet Mignon and buy the London Broil. It looked fabulous and the price was so right. I decided to have them wrap it up and when I got home, I took my time and trimmed of the fat to get to a beautiful cut of beef. I then cut the beef into four 5 oz steaks, which is perfect for this recipe. I cooked the steaks in a skillet on medium heat to achieve a medium-rare steak.  I do not recommend this recipe if you like well done, as you most likely will burn the porcini mushroom crust and London broil is tough when cooked too long. All I can say, is that this recipe is top notch gourmet quality, as the herb butter has the ultimate flavors. Fresh herbs is the only way to go with this recipe. This is now on my favorites list, as I will be making many times, and it made me feel like I was dining at a fabulous restaurant.

    Ingredients

    1/2 stick reduced fat butter, lightly salted, room temperature
    2 tablespoons chopped fresh chives
    1 tablespoon chopped fresh tarragon
    1 small garlic clove, pressed
    1 (1/2-ounce) package dried porcini mushrooms
    4, 5oz, 1-inch-thick London Broil (Beef top round) steaks
    Sea Salt
    Pepper

    Preparation

    • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Because the butter is lightly salted, you may not have to add additional salt.
    • Process dried porcini mushrooms in spice grinder or food processor to a fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
    • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon 1 teaspoon of herb butter atop each steak and serve.

    Servings: 4 servings.
    Calories: About 400.

 
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