Daring Bakers Challenge

Eclairs

It's that time again... Daring Bakers... my 3rd challenge. When I found out what our challenge was for August, I immediately thought of my grandfather, "Papa." I remember he used to keep some cream puffs (similar to eclairs... round instead of oblong) in the freezer, and that's the first time I'd ever tasted them. I don't think I've ever had an "eclair" before. Aubrey liked these, but I thought it tasted too egg-y. My dough rose beautifully in the oven, but the minute I took them out, they began to deflate. They were also pretty dough-y in the center, so I stuck them in the oven for about 10 more minutes. It helped some, but next time I may leave out an egg.

The pastry cream was really good, and I added some whipped cream to make it "lighter" (not in calories). I'm really glad I did because I had just enough pastry cream to fill the eclairs. The chocolate glaze was to die for. I had a lot left over, and used it for an ice cream topping.

Éclairs consist of 3 elements:
- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
- Pastry Cream
- Chocolate glaze

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds bypositioning the racks in the upper and lower half of the oven. Line two baking sheets withwaxed or parchment paper.
2) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.
3) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together veryquickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. Youneed to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.
4) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using yourhandmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again donot worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.

Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer thepiped shapes into freezer bags. They can be kept in the freezer for up to a month.

• Cream Puff Dough fresh and still warm
5) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.
6) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip thehandle of a wooden spoon into the door to keep in ajar. When the éclairs have been in theoven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continuebaking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total bakingtime should be approximately 20 minutes.

Note: The éclairs can be kept in a cool, dry place for several hours before filling.

Vanilla Bean Pastry Cream (from joyofbaking.com):

Ingredients:
1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large eggyolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1/2 cup (115 ml) heavy cream, softly whipped (optional)

Directions:
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.
Remove from heat. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.
For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Assembling the éclairs:
• Chocolate glaze (see above for recipe)
• Pastry cream (see above for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms, and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or, as measured on an instant read thermometer). Spread the glaze over the tops ofthe éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill thebottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottomswith enough cream to mound above the pastry. Place the glazed tops onto the pastry creamand wiggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to createbubbles.
2) The éclairs should be served as soon as they have been filled.

Blondies

I had a really bad case of the "sweet tooth" tonight. I would have given my right arm to have a brownie, but I didn't have chocolate anywhere in the house. The next best thing to a brownie is a blondie, so I searched recipezaar.com and found this great recipe. Normally I don't like white chocolate, but this is the one exception (besides the Lindt truffles). You'll also probably never see me put nuts in a brownie, but for some reason all of that changes in blondies. Don't ask me why... I just follow my taste buds.

Aubrey has never had a blondie (that he remembers), so I wanted to let him have a taste. He thought they were really good. If you've never had one, you've got to try these out. They remind me a little of cookie dough. Maybe it's the brown sugar and the doughiness (is that even a word?). I ate my blondie "a la mode" with crushed pecans crumbled on top. Mmmmm.

Ingredients:
3/4 cup plus 2 tablespoons packed light brown sugar,
1 large egg
2 teaspoons vanilla extract
8 tablespoons unsalted butter, melted
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped (or 3/4 cup white chocolate chips)

Directions:
Preheat oven to 325°F.
Grease an 8" square baking pan.
Beat sugar and egg until fluffy, about 3 minutes with mixer.
Add vanilla and butter, and beat to mix well.
In a small bowl, stir flour, baking soda, and salt.
Add flour mixture to the butter mixture, beat just until incorporated. Don't over mix.
Stir in the pecans and white chocolate with a spoon.
Spoon the batter into the pan and smooth the top. (I pressed it down with clean hands)
Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
Remove from the oven and cool.
Cut into 2" squares.

Tomato Basil Soup

I think this is the third tomato soup recipe I've tried, and it's definitely the best. They say that the third time is a charm, and that saying holds true to my tomato soup recipe search. This one is by far the best tomato soup I've ever put in my mouth. I love the heat from the red pepper flakes, and the basil marries perfectly with the tomatoes.I saw this recipe on the food network website as one of Ina Garten's recipes. I made a big pot of this soup so we can freeze some for later meals.

Ingredients:
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (I used an immersion blender). Taste for seasonings. Serve hot or cold.

Source: Food Network (Ina Garten)

Dijon Chicken Smothered in Mushrooms

This is yet another recipe from eatbetteramerica.com. We really enjoyed this meal, and it was very filling. I served this with thyme roasted potatoes. I'm loving these quick and easy meals because I've been worn out these past few days. Cooking is relaxing to me most of the time, though. It's the cleaning that's a pain in the rear, but this didn't mess up very many pots/pans.

Ingredients:
4 boneless skinless chicken breast halves (about 1 lb)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive, canola or soybean oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 1/2 tablespoons Dijon mustard
1 jar (4.5 oz) sliced mushrooms, drained
Chopped fresh thyme, if desired

Directions:
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, salt and pepper.
2. Spray 12-inch nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutritional Info:
Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10%

Vanilla Ice Cream

I'm in desperate need of cleaning out my fridge and cabinets. Food really does pile up. I had a half of a vanilla bean in a jar that kept falling out of my cabinet every time I opened it, and I just HAD to get rid of it. I searched for an ice cream recipe that didn't call for sweetened condensed or evaporated milk (simply because I didn't have any). All I had was heavy whipping cream. I found this recipe on the food network website by Ina Garten (that woman can cook, you hear me). I had to split the recipe in half since I only had a half of a vanilla bean left. I thought it turned out really good. It's creamier than the other vanilla ice cream recipes I've tried, but I think I'd prefer the version that I grew up with. I'll probably make this one again since it's so easy (and good). I poured some homemade chocolate syrup on top (recipe to come later.... stay tuned).

Ingredients:
3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean

Directions:
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved (I also threw the whole bean in there). Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Serve right away or spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

Aug. 28, 2008:
Last night Aubrey ate some of this ice cream, and he said I could sell it for $85 per gallon. He loved it THAT much. When he tasted it, he said, "THIS is what ice cream should taste like." He actually went to the grocery store tonight and bought more vanilla beans so I could make some more.

Lemon Chicken Oregano

Shocking!... Another recipe from eatbetteramerica.com. I haven't had lemon pepper chicken in so long, and I found this recipe that added a little twist with oregano. I had some fresh oregano in my little herb garden, so I used that in addition to a little dried oregano. I also sprinkled some fresh oregano on top of the chicken after it finished baking. Aubrey kept repeating that he loves lemon pepper chicken, so I'm sure this will be cooked again and again. The best part about cooking this is that it doesn't dirty up too many dishes... and it's quick.

Ingredients:
2boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
fresh oregano, lemon thyme, or parsley for garnish (optional)

Directions:
1. Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.
2. Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.
3. Serve drizzled with pan juices. Sprinkle with parsley or chives.

Nutritional Info:
Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 350mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 26g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 6%

Orange Beef and Broccoli

This beef and broccoli was soooo good. Aubrey was sceptical about it at first because it has sesame oil in it (which he doesn't like). However, after he took the first bite, he said this was the best yet. I put a few extra red pepper flakes because we both like the heat. I was so proud of myself because this was the first time I've made rice that came out perfectly. Usually it turns to mush, but I left it alone to cook (and I didn't peek at it) and it was just right.
I got this recipe from eatbetteramerica.com.

Ingredients:
1/4 cup chicken broth
3 tablespoons dry sherry or chicken broth
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red-pepper flakes
3/4 pound beef sirloin, trimmed of all visible fat and cut into 1/4”-thick strips
2 teaspoons vegetable oil
1 large bunch broccoli, cut into florets
1 bunch scallions, cut into 1/4”-thick diagonal slices
3 cloves garlic, minced
2 cups cooked basmati rice
Orange zest (optional)

Directions:
1. In a medium bowl, combine the broth, sherry, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes.
2. Heat 1 teaspoon of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate.
3. Add the remaining 1 teaspoon vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over rice. Sprinkle with orange zest.

Nutritional Info:
Calories 330 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 900mg; Total Carbohydrate 40g (Dietary Fiber 5g, Sugars 7g); Protein 27g Percent Daily Value*: Vitamin A 25%; Vitamin C 130%; Calcium 10%; Iron 25%

Strawberry-Banana Parfait

Mmmm. This breakfast is one that will carry you over until lunch with no problem. This recipe came from eatbetteramerica.com. For the cereal I used the clusters from Honey Bunches of Oats. No, I didn't pick them out of the box. They actually sell the clusters in their own box now.

Ingredients:
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
2 cups Fiber One® Honey Clusters® cereal
1 cup sliced fresh strawberries
1 medium banana, thinly sliced
4 whole fresh strawberries

Directions:
In each of 4 (10-oz) plastic cups or parfait glasses, layer 2 tablespoons yogurt, 1/4 cup cereal, 1/4 cup strawberry slices and 1/4 of banana slices.
Top each with 2 tablespoons yogurt, 1/4 cup cereal and remaining yogurt. Garnish top of each parfait with whole strawberry.

Nutritional Info:
Per serving: Calories 230 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 180mg; Total Carbohydrate 48g (Dietary Fiber 8g, Sugars 23g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 15%; Iron 15%

Mrs. Nita's Chicken Salad

I love chicken salad, and Aubrey got this new recipe from our friend (and neighboor), Mrs. Nita. Aubrey told me that I needed to get the recipe because it was "the bomb." The next day, he saw Mrs. Nita and asked her what she put in it, and we recreated it today. He is right. It is "the bomb."

Ingredients:
1 rotisserie chicken (meat chopped)
1 celery rib, finely diced
1/2 cup chopped walnuts
1 granny smith apple, cut in small pieces
1/2 cup grapes, sliced
Mayo and sour cream (I used light) to the consistency you like
Salt and Pepper, to taste

Directions:
Mix all ingredients together until combined.

Raspberry Almond Coffee Cake

Aubrey's "Aunt Dale" found this recipe a few weeks ago and gave it to me to try. I thought I'd make it today so she and her twin sister (Aubrey's mom) can have this for their birthday breakfast tomorrow. Of course I had to try a piece just to make sure it was worthy of serving. It was good, but doesn't taste like a typical coffee cake. Next time I'll probably use raspberry preserves (the fresh raspberries are a little too tart for me) and more brown sugar.

Ingredients:
1 cup all purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1/2 cup dairy sour cream
1/4 cup butter or margarine, melted
1 cup fresh or frozen raspberries
2 TBSP brown sugar
1/3 cup sliced almonds
Almond Icing (recipe follows)

Directions:
1. Grease bottom and sides of an 8x1-1/2-inch round baking pan.
2. In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of dry mixture.
3. In another mixing bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
4. Spread two-thirds of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean.
5. Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 2 coffee cake (8 servings).
6. Almond Icing: In a small mixing bowl combine 1/2 cup sifted powdered sugar, 1 tsp milk, and 1/4 tsp almond flavoring. Stir until smooth. Add additional milk (1/2 to 1 tsp) to make drizzling consistency.

Nutritional Info per serving:
Calories 235; Total fat 12g; Saturated fat 6g; Cholesterol 48mg; Sodium 227mg; Carb 30g; Fiber 2g; Protein 4g; Vitamin A 10%; Vitamin C 6%; Calcium 7%; Iron 8%

School of Fish Cupcakes

We're going to the beach this weekend, and I thought I'd make these cupcakes for the occasion. These are from the "Hello, Cupcake" book. To make things quicker, I used boxed cake mix with jar frosting. Aubrey tasted one and said I had spoiled him with the homemade buttercream icing. He still managed to eat another one, though.


The original recipe says to put a chocolate covered marshmallow on top of the cupcake and icing on top. I think the point is to give it a higher rise. Needless to say, my flat cupcakes don't have a chocolate covered marshmallow underneath the icing.

So, basically you just make cupcakes either from a box or homemade. Then you make your icing or use store bought and tint it blue with food coloring. I used the food coloring paste because I didn't want the liquid to water down the icing.
Stick some sweedish fish on top, and you have a school of fish.

Asian Chicken and Cabbage

Another recipe from Cooking Light.... This one is very quick and easy. Instead of the bagged cabbage, I used fresh. I got to try out my slicer attachment for my food processor. It makes chopping cabbage MUCH easier. I really liked the chicken and slaw. Aubrey said the slaw was a little strong (maybe too much sesame oil?), but I thought it was perfectly Asian tasting. I split this recipe in half to feed the 2 of us.


Ingredients:
2 TBSP hoisin sauce
1 tsp bottled minced garlic
1 tsp bottled ground fresh ginger (such as Spice World)
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 tsp canola oil
1/2 cup chopped onion
4 cups packaged coleslaw
1 tsp dark sesame oil
1/2 tsp salt
1/2 tsp black pepper

Directions:
Preheat broiler.
Combine hoisin sauce, minced garlic, and fresh ginger; spread hoisin mixture evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
While chicken cooks, heat canola oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add coleslaw; saute 1 minute or until coleslaw begins to wilt.
Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup coleslaw mixture)

Calories 189 (16% from fat); Fat 4.3g (sat 0.7g; mono 1.1g; poly 1.6g); Protein 27.8g; Carb 9.5g; Fiber 2.1g; Chol 66mg; Iron 1.4mg; Sodium 505mg; Calcium 52mg.

Pan-Broiled Steak

There's nothing like steak and potatoes (to Aubrey). We really enjoyed this meal, and the ginger gave a unique taste. Aubrey said this should be one of our regular meals. I think it's because the steak was cooked medium to medium-well. Sometimes I have a tendency to over cook steaks because seeing blood run out is just not appetizing to me. I used to order steaks well done, but I've moved to medium-well. Big step!!! I served the steak with rosemary roasted potatoes and broccoli, and I split the recipe in half to serve two.
Recipe adapted from Cooking Light

Ingredients:
1/4 tsp kosher salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
4 garlic cloves, minced
1 cup medium dry sherry
1 TBSP low-sodium soy sauce
1/4 tsp black pepper
1 TBSP butter
1 TBSP grated peeled fresh ginger

Directions:
Sprinkle kosher salt in a large cast-iron skillet over medium-high heat. Add steaks; saute 2 minutes on each side. Remove from pan. Add garlic, saute 10 seconds. Add sherry; cook 30 seconds, scraping pan to loosen browned bits. Return steaks to pan; cook 2 minutes. Add soy sauce and pepper. Place steaks on individual plates. Remove pan from heat; stir in butter until blended. Divide sauce evenly over steaks. Top each steak with 3/4 tsp ginger.
Yield: 4 servings (serving size: 1 steak and about 1 TBSP sauce).

Calories 211 (44% from fat); Fat 10.3g (sat 4.8g, mono 3.7g, poly 0.5g); Protein 24.1g; Carb 3.7g; Fiber 0.1g; Chol 78mg; Iron 3.4mg; Sodium 290mg; Calc 19mg

Chicken with Mushroom-Pecan Cream Sauce

It's been a long time since I've updated my blog. I really wanted to make something quick and light, and I cam across this recipe I made once last year from Cooking Light. I wrote a note in the book that it was pretty good and Aubrey really liked it. This time around I think it was better. Aubrey kept telling me over and over how much he liked it.

Ingredients:
3/4 cup coarsely chopped pecans, toasted
1 cup water
1 and 1/4 tsp salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 tsp freshly ground black pepper
Cooking Spray
1/4 cup finely chopped shallots
1 (8-ounce) package presliced mushrooms
4 cups hot cooked egg noodles
Chopped parsley (optional)

Directions:
1. Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 tsp salt; process until smooth, scraping sides of bowl once.
2. Sprinkle chicken with remaining 1/2 tsp salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; saute 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Add shallots and mushrooms to pan; saute 3 minutes or until the mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 and 1/2 minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley, if desired.
Yield: 6 servings

Calories 378 (30% from fat); Fat 12.8 g (sat 1.6g, mono 6.5g, poly 3.8g); Protein 33.9g; Carb 31.2g; Fiber 3.7g; Chol 101mg; Iron 3.4mg; Sodium 573mg; Calc 32mg