Kitchen misadventure

I just want to admit that I like trying new recipes and expanding my own pallet, but sometimes I fail.  Big Time.

I found a recipe for a "low country shrimp chowder" and it sounded delicious.  Reading recipes while cooking can mean that I go out of order sometimes, or all together forget an ingredient.

So with this chowder I'm looking at the list of ingredients at the top and see that I haven't missed one.  I'm skimming the instructions and see that I did everything in order!  So why did this soup cook super fast and  is now burning in my pot.  There obviously isn't enough liquid!  oh, water doesn't show up in the ingredient list?  ....only the instructions?....hmmm....that's stupid.

I missed the part when you add 6 (read it, six) cups of water!!! whoops. So I had crunchy rice and corn in my really watery soup (because I added it in the end).  It was gross.  I couldn't eat it.  It was a lot of waisted food.

Kitchen Adventures

For when you need some comfort food.

I've been on a kick of trying really hard not to cook any pre packaged foods.  No mac and cheese from a box.  No powders made into sauces.  This can lead to some really high fat foods with real butter, cream, and cream cheese.  I still think I'm coming out ahead when I eat real food verses chemicals.  Anyhow....  Here is a healthier version of mac and cheese, but it is still mac and cheese from Cooking Light Magazine.

Bacon and Broccoli Mac and Cheese
Hands on time 12 min.  Total time 36 min.

3 cups broccoli florets
8 oz uncooked rigatoni
1 tablespoon butter
11/2 tablespoons all-purpose flour
11/4 cups 2% reduced-fat milk
2 oz reduced-fat processed American Cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 oz extra sharp cheddar cheese, shredded (about 1/2 cup packed)

1.  Steam broccoli 5 min or until crisp-tender; drain.  Pat dry, and keep warm.  Cook pasta in boiling water in a large saucepan for 8 min or until al dente; drain and keep warm.  Wipe pan with paper towels, and return to medium heat.  Melt butter in pan.  Sprinkle four over melted butter; cook for 1 min, stirring constantly with a whisk.  Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk.  Cook for 1 min or until slightly tick, and remove from heat.  Add American cheese; stir until smooth.  Stir in sliced green onions and the remaining ingredients.  Stir broccoli and pasta; serve immediately.

Serves 4.  Calories 413.  Fat 13.3g

Pasta and cheese.  How could this go wrong.
(Yes I realize American Cheese may not be considered real food)

Kitchen Adventures

I get a few cooking magazines and I have been trying a lot of new recipes lately and wanted to share some of the winners with you.


This is our favorite so far, Potato Mushroom and Leek Croquettes from Cooking Light Magazine.

Here is the recipe...

8 oz coarsely chopped peeled Yukon Gold Potato
4 oz sliced cremini mushrooms
4 oz sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
1/2 cup (2 oz) shredded Gruyere cheese
1/4 cup (1 oz) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
31/2 cup panko
1 tablespoon olive oil

1.  Place potato in a pan; cover with water.  Bring to a boil.  Reduce heat; simmer 8 minutes or until tender.  Drain.  Press potato through a ricer or food mill into a bowl.

2.  Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped.  Heat a large skillet over medium heat.  Coat pan with cooking spray.  Add mushroom mixture; cook 6 minutes, stirring occasionally.  Add mixture to potato.  Add gruyere, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended.  Shape mixture into 8 (2 inch) round patties.

3.  Place flour in a shallow dish.  Combine egg white and 2 tablespoons water in a shallow dish, stirring with a whisk.  Combine remaining 2 tablespoons Parmigiano-Riggiano and panko in a shallow dish.  Dredge patties in four.  Dip in egg mixture; dredge in panko mixture.  Heat a large nonstick skillet over medium-high heat.  Add oil; swirl to coat.  Add patties; cook 4 minutes on each side or until golden.

Serve over spinach.  Mix oil, balsamic vinaigrette, salt and pepper; and poor over croquettes and spinach.

Here are the things I've learned while making this recipe a few times...
I substitute Gruyere for Swiss Cheese, because it's less expensive.
I use a cheese grater and grate the potato
...and this is so delicious.

Kitchen Adventures

In the summer I've been making a lot of vegetarian and or seafood dinners.  There is something about eating light in summer that is just feels right. 

I love rice noodles, or any asian inspired noodle dish.  I found this one in Cooking Light Magazine.

Sweet and Spicy Shrimp with Rice Noodles

Hands-on time 30 min.

Total time 60 min.

• 1 tablespoon rice vinegar
• 2 1/2 teaspoons honey
• 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 1 tablespoon lower-sodium soy sauce
• 12 ounces peeled and deveined medium shrimp
• 4 ounces uncooked flat rice noodles (pad thai noodles)
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted cashews 
• 1 tablespoon thinly sliced garlic
• 2 teaspoons chopped peeled fresh ginger
• 1 green Thai chile, halved
• 12 sweet mini peppers, halved
• 3/4 cup matchstick-cut carrot
• 1/4 teaspoon salt
• 3/4 cup snow peas, trimmed
• 3/4 cup fresh bean sprouts
• 1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
• 2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
• 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
• 4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
• Serves 4.  Calories 299. Fat 8.5g.

This was simple and yummy.  I always use sriracha instead of a chile paste.