sonoran shrimp scampi

we thought this was pretty good. it's from self magazine. i used only one poblano chile and it was way too spicy for the girls. i guess the idea is that it's so spicy, you'll only be able to eat one bite and that's how you'll lose weight. (remember it's from self magazine)

3 poblano chiles
1 lb medium shrimp, shelled and deveined
1 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 Tsp olive oil
2 cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and thinly sliced
2 Tbs chopped (or thinly sliced) sun-dried tomatoes
1 Tbs lime zest
1/4 cup fresh lime juice
1/2 cup white wine (i use chicken broth)
4 cups farfalle, preferably whole wheat, cooked
1/4 cup fresh cilantro, chopped

Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10-15 minutes. (To roast in oven, cover a large cookie sheet with foil. Places chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12-17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2-3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1-2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.

smoky chicken corn cakes

this is from real simple mag. ryan and i liked this but the girls could've passed. see what you think.

1 3 1/2 -4 lb rotisserie chicken (i used 2 chicken breasts)
1 Tbs chopped canned chipotle chilies in adobo sauce
3 Tbs fresh lime juice
1 tsp kosher salt
1 small red onion, thinly sliced
4 Roma tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp black pepper
4 large eggs
1 cup part-skim ricotta
10 oz frozen corn, thawed
2 tsp canola oil
1/2 cup sour cream (optional)

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 tsp of the salt, the onion, tomatoes, and cilantro; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn. Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2-3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

I skipped the oil, but used the nonstick pan and they didn't stick at all.

parmesan pasta with chicken and rosemary

this is from real simple magazine. it is yum and very fast.

12 oz orecchiette pasta
1 3 1/2 -4 lb rotisserie chicken
2 Tbs chopped fresh rosemary
3/4 cup grated parmesan
salt and pepper

cook the pasta according to the package directions.

shred the chicken, using a fork or your fingers, while the pasta cooks. discard the skin and bones.

drain the pasta, reserving 1 1/4 cups of the water. return the pasta to the pot.

add the reserved pasta water, chicken, rosemary, 1/2 cup of the parmesan, 1/2 tsp salt, and 1/4 tsp pepper to the pot. stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

divide among individual bowls and sprinkle with the remaining parmesan.

frittata

here's what's for dinner at the hulse's tonite...use up the vegetables frittata. this is super easy and fast and good for you. i always feel good when i can use up food on hand and not have to make a trip to the store.

i used (but you can always substitute for what you have on hand):
4 potatoes, small dice
handful of baby carrots, small dice
head of broccoli, diced
6 eggs
4 egg whites
salt and pepper to taste
handful cheddar cheese, grated
small handful parmesan cheese, freshly grated

i sauted the vegetables in a little olive oil, then poured them into a round pan (the kind you use for cheesecake, i can't think of the name this very instant) with a quick release.

whisk the eggs in a small bowl, then add the cheeses and pour over vegetables in pan.

bake at 400 until eggs are set and lightly browned, about 20-30 min.

pasta al forno con pomodori e mozzarella

this is a jaime oliver recipe that is so yummy. we had it today for dinner and i ate way too much. it is fast, it is easy, and it is delicious. thank you jaime oliver!

baked pasta with tomatoes and mozzarella

1 white onion
2 cloves garlic
1 or 2 dried red chiles, crumbled
3 140z cans tomatoes (i use diced)
4 large handfuls of freshly grated parmesan cheese
3 5oz balls of mozzarella, thinly sliced
14 oz dried orecchiette

preheat oven to 400.
chop 1 onion, 2 cloves garlic. saute over low heat with a dash of red chiles. when soft, add 3 14oz cans tomatoes. simmer for 20 minutes. put through a food processor to make a loose sauce. tear a handful of fresh basil into the sauce and season with salt and pepper and a dash of red wine vinegar.

boil a pot of water for the pasta. cook 14 oz of orecchiette pasta as directed. drain and toss with half of the sauce. layer a little of the pasta in the bottom of a 9x13 pan. cover with a ladle of sauce and then toss a handful of grated parmesan over. put slices of mozzarella over this layer, then start over with pasta, sauce, parmesan and finish with mozzarella. repeat until out of ingredients. bake for 15 minutes or until golden, crisp and bubbling.

Martha Stewart's Gingerbread Waffles

These are so delicious.

2 cups all-purpose flour (I substitute whole wheat)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
3 eggs, separated (or not)
1/2 cup molasses
1 1/2 cups nonfat buttermilk (or whatever milk you have)
8 Tbs melted butter

1. Heat waffle iron.
2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
3. Whisk together egg yolks (or whole eggs), molasses, milk and butter.
4. Pour into dry ingredient.
5. Mix until just combined.

6. If using separated eggs, whisk the whites in a separate bowl until stiff but not dry. Fold into batter.

7. Ladle about 1/3 cup of batter onto each section of waffle grid.
8. Bake about 5 minutes.
9. Place waffles onto a baking pan and plan in a warm oven (about 200 degrees) until ready to serve.

I think it's much faster to use the whole egg at once. Whisking the whites will make the waffles fluffy and light, but I actually like a little more dense waffle. Using whole wheat flour also will add to the denseness. I also use whatever milk I have on hand, usually 1%.

These are great served with a variety of toppings...
Fresh fruit
Whipped cream
Powdered sugar
Caramelized apples or pears

Bon Appetit!

beans

this recipe is from my friend, raquel. her mom has always made these beans and they are delicious and very healthy and most importantly, very easy. gracias, raquel!

1 bag dry pinto beans

put the beans in a big pot and fill with water. soak the beans overnight. drain the water and rinse the beans, making sure there are no rocks, bad beans, etc.

beans go back in the pot and fill water to 1 inch above beans.

turn heat to high and cover the beans. just before they begin to boil, turn down to low-medium and simmer for 3-4 hours. be sure to keep the beans covered, otherwise they can turn a greenish color.

once they are soft, add a clove or two of minced garlic and a teaspoon or two of kosher salt and cook on low for 45 minutes. during this time, periodically mash the beans. you can add a little grated cheese if desired.

serve immediately or they can be frozen and reheated easily.