Garlic Chicken Marinara Sauce in 30 Minutes

Garlic Chicken Marinara Sauce in 30 Minutes from 101 Cooking For Two

Yummers according to my wife. Somewhat inspired by an ATK recipe called Simple Red Sauce that is a quick flavorful marinara which they state will cook in about the time of cooking the pasta. The only trouble was no meat. We are meatasauruses at this house and chicken is the favorite. So instead of about 15 minutes, it took 30 minutes. Not bad, not bad at all.

Rating:

I really did a 5 rating initially but went back to a 4. But it’s a high 4.

 Notes: ATK make a big deal out of using crushed tomatoes that had tomato listed as the first ingredients. Also the use of butter in the recipe. I think they are absolutely correct on both counts. Also the grated onion does seem to release flavor better.

Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick then cut again the other way to make more bit size pieces. Melt 2 T butter in a large nonstick frying/saute pan over medium high heat then add garlic and cook for about 30 seconds prior to adding chicken.

Shred onion with the large side of a shredder. When chicken is cook to the point of no pink and easily “cut” with a wooded spoon (about 10 minutes), add the onion and continue to cook until nicely browned (about another 10 minutes). Add all other spices and cook for about a minute then add tomatoes.  Simmer for a short period until your pasta is cooked.

Garlic Chicken Marinara Sauce in 30 Minutes
by January 28, 2011

Somewhat inspired by an ATK recipe called Simple Red Sauce that is a quick flavorful marinara which they state will cook in about the time of cooking the pasta. The only trouble is no meat. We are meatasauruses at this house and chicken is the favorite. So instead of about 15 minutes, it took 30 minutes. Not bad, not bad at all.
Ingredients

2 skinless, boneless chicken breast2 T butter4 cloves garlic minced1 medium onion shredded28 oz can good quality crushed tomatoes. (tomato must be listed as first ingredient on the can)2 t dry basal (or 2 T fresh basal)1 t salt1/2 t pepper1/2 t crushed red pepper1/2 t oregano1/4 tsp sugar

Instructions
1) Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick then cut again the other way to make more bit size pieces.2) Melt 2 T butter in a large nonstick frying/saute pan over medium high heat then add garlic and cook for about 30 seconds prior to adding chicken.3) Shred onion with the large side of a shredder. When chicken is cook to the point of no pink and easily “cut” with a wooded spoon (about 10 minutes), add the onion and continue to cook until nicely browned (about another 10 minutes).4) Add all other spices and cook for about a minute then add tomatoes.5) Simmer for a short period until your pasta is cooked.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

April 20, 2011

Stand Mixer Whole Wheat French Bread

What good is a KitchenAid stand mixer if it doesn’t do the work for you? Since awarding my Julia Child’s Bread the #1 rating for 2010, I have though of repeating it but now I wanted minimal work with some whole wheat for a healthier outcome.

With minimal hand kneading (that you can probably skip if you’re morally opposed to manual work) this is for the lazy out there. I used the Julia recipe as a guide. I sub in a cup of whole wheat flour and upped the water to make up for that.

I went through 3 rises but 2 would do. Timing: about 20 minutes prep, 2 1/2 to 3 1/2 hours rising (2 vs 3) and 25 minutes cooking. Make it 3 1/2 to 4 1/5 hours. But only 20 minutes direct attention plus baking.

Rating

Excellent taste and texture.

Notes: I ended up using my Williams-Sonoma Goldtouch™ Nonstick Perforated French Bread Pan. This dough is too “light” to stand up by itself. If you decrease the hydration some, you could bake it on a pizza stone. I used water on the surface and in the oven plus a high temperature for a crisper crust. You could bake this in a dutch oven or other pan also. Just be aware of the internal temperature.


Cold weather baking notes: I warmed the mixing bowl initially. I then heated an over to 170. As soon as it reached that temp. I turned off the oven and let the heat element cool off for about a minute  or two before using the oven as my “warm spot”. 


What you will need.

Measure water and check temp with instant read thermometer. Add yeast and mix well. Spray dough hook with PAM and attach to mixer.
Mix flours and salt in stand mixer bowl. After yeast starts foaming (about 7 minutes), turn mixer on two and slowly add yeast mixture. After about 3 minutes you need to decide if the dough is just right, too dry or too wet. If just right, there will about 2-3 inches attached to the bottom of the pan. If too dry, the dough is not sticking to the pan. If too wet, then it will be attaching to the side of the pan. Add water or flour 1 tablespoon at a time to get to the right hydration. After the right hydration is achieved, continue to knead for another 6-7 minutes.
Move dough to a floured surface.

Hand knead the dough for about 30 seconds.

Spray inside of pan with PAM and place back in pan.

Cover with plastic wrap and place in warm spot.
Allow to rise until at least double in size (about 90 minutes).

Punch down dough and turn it on itself several times. Cover again and let rise until a least double in size again (about 1 hour). Preheat over to 450 degrees. Place a large pan with water on bottom rack.
Move dough to floured surface and divide into half and shape into loaves
of about 10 inches long and 2 inch diameter. Spray pan with PAM and
place loaves on pan. Cover with towel and place in warm spot until
double in size.
Slash top of loaves with 5-6 release cuts to allow for over spring. Brush top with water and place in oven.
After 5-6 minutes, brush top of loaves with water again. Continue to bake until internal temp of about 200 degrees (about 23-25 minutes total).
Cool on rack for 20 minutes before cutting.

Stand Mixer Whole Wheat French Bread
by January 25, 2011

With minimal hand kneading (that you can probably skip if you’re morally opposed to manual work) this is for the lazy out there. I used the Julia recipe as a guide. I sub in a cup of whole wheat flour and upped the water to make up for that.
Ingredients

2 1/2 cups bread flour1 cup whole wheat flour1 1/2 cup plus 2 T water 105 to 110 degrees2 1/4 t instant yeast1/2 t salt

Instructions
1) Measure water and check temp with instant read thermometer. Add yeast and mix well. Spray dough hook with PAM and attach to mixer.2) Mix flours and salt in stand mixer bowl. After yeast starts foaming (about 7 minutes), turn mixer on two and slowly add yeast mixture.3) After about 3 minutes you need to decide if the dough is just right, too dry or too wet. If just right, there will about 2-3 inches attached to the bottom of the pan. If too dry, the dough is not sticking to the pan. If too wet, then it will be attaching to the side of the pan. Add water or flour 1 tablespoon at a time to get to the right hydration.4) After the right hydration is achieved, continue to knead for another 6-7 minutes.5) Move dough to a floured surface. Spray inside of pan with PAM. Hand knead the dough for about 30 seconds and place back in pan, cover with plastic wrap and place in warm spot.6) Allow to rise until at least double in size (about 90 minutes). Punch down dough and turn it on itself several times. Cover again and let rise until a least double in size again (about 1 hour). 7) Preheat over to 450 degrees. Place a large pan with water on bottom rack.8) Move dough to floured surface and divide into half and shape into loaves of about 10 inches long and 2 inch diameter. Spray pan with PAM and place loaves on pan. Cover with towel and place in warm spot until double in size.9) Slash top of loaves with 5-6 release cuts to allow for over spring. Brush top with water and place in oven.10) After 5-6 minutes, brush top of loaves with water again. Continue to bake until internal temp of about 200 degrees (about 23-25 minutes total).11) Cool on rack for 20 minutes before cutting.
Details

Prep time: Cook time: Total time: Yield: 2 loafs

Updated

April 20, 2011

Lower Fat Healthier Cheesecake

Is there a true low fat cheesecake or a healthy cheesecake? Just think of them as relative terms.

With great heavy texture and taste, you won’t be able to tell this from the evil full fat type.  This is a version of an ATK New York style cheesecake from several years ago on a show called Lighter Desserts. I have had the recipe for several years in PDF form in my to try folder and several version are out there on the internet.
As usual, I tried to simplify some but I didn’t run a muck very far this time. If you read cheese cake recipes, you will notice how they all are very specific about lots of very special things and if you don’t follow them you are doomed to fail. This one not so much.

Rating

My initial plans were to make a blueberry cheesecake since we had 30 lbs in the freeze. Then I wanted healthier. Then I was going to use this recipe and sub out the sugar and fat. And finally I decide to just to simplify the recipe some and have a baseline if I decide to work on decreasing the fat and sugar next time.

The original version used yogurt cheese (or 8 oz of no fat cream cheese) but a newer version at Bakingbites used Greek Yogurt instead. I can find that in West Michigan so I used the Greek Yogurt instead since I thought it would be better for the texture.

Notes : 340 calories and 13 grams of fat per serving. 12 servings
There is almost 1200 calories in sugar and another 400 in the butter in this recipe just waiting to be changed out. I worry about using sugar substitutes with the initial 500 degree temp. If I sub them out I will need a different cooking technique.

Tools: 9 inch spring-form pan and a large food processor.

Ingredients:
9 full graham crackers
4 T unsalted butter
1 T sugar

1 lb light cream cheese
1 lb 1% cottage cheese
8 oz Greek plain yogurt
3 large eggs
1 1/2 cup sugar
1 T lemon juice
(optional 1 t lemon zest – I skipped because I didn’t have it and was great anyways)
1 T vanilla
1/4 t salt
Pam

Instructions:

Set eggs and cream cheese out to warm. Preheat oven to 325.



Melt butter in microwave for about 20 seconds.

Run graham cracker through food processor for about 30 seconds until fine even crumbs.
 
Add melted butter and sugar then process with pulsing for another 30 seconds until evenly mixed.

Place in 9 inch spring-form pan and press firmly into place with glass or similar object. Bake for 12-15 minutes until starting to brown.

While working on crust, place cottage cheese and Greek yogurt in colander lined with two layer of a good quality paper towel. Allow to drain for 30 minutes. 

Remove pan from oven to cool and increase oven temp to 500 degrees. After cleaning food processor, place cottage cheese and yogurt in processor and process until smooth and no lumps (about 60 seconds).

Add cream cheese and process until evenly mixed (about another 60 seconds). Be sure to scrape sides several times during to processing to avoid lumps.

Add all other ingredients and process until well mixed. About 90 seconds.

Spray inside sides of pan with Pam. Place pan on cookie sheet and pour mixture into pan.

Bake at 500 for 10 minutes then decrease over to 200 degrees without
opening door. Bake for another 80-90 minutes until temp of 150 degrees.

Allow to cook at room temp for 2-3 hours. Use knife and run it around edge several times during cooling. Refrigerate for at least 3 hours to finish setting.

To serve, set at room temp for 30 minutes prior to serving.

Lower Fat Healthier Cheesecake
by January 19, 2011

Is there a true low fat cheesecake or a healthy cheesecake? Just think of them as relative terms.

With great heavy texture and taste, you won’t be able to tell this from the evil full fat type. This is a version of an ATK New York style cheesecake from several years ago on a show called Lighter Desserts. I have had the recipe for several years in PDF form in my to try folder and several version are out there on the internet.

As usual, I tried to simplify some but I didn’t run a muck very far this time. If you read cheese cake recipes, you will notice how they all are very specific about lots of very special things and if you don’t follow them you are doomed to fail. This one not so much.

Ingredients

9 full graham crackers4 T unsalted butter1 T sugar1 lb light cream cheese1 lb 1% cottage cheese8 oz Greek plain yogurt3 large eggs1 1/2 cup sugar1 T lemon juice1/4 t salt1 t optional lemon zest1 T vanilla

Instructions
1) Set eggs and cream cheese out to warm. Preheat oven to 325.2) Melt butter in microwave for about 20 seconds. Run graham cracker through food processor for about 30 seconds until fine even crumbs. Add melted butter and sugar then process with pulsing for another 30 seconds until evenly mixed.3) Place in 9 inch spring-form pan and press firmly into place with glass or similar object. Bake for 12-15 minutes until starting to brown.
4) While #3, place cottage cheese and Greek yogurt in colander lined with two layer of a good quality paper towel. Allow to drain for 30 minutes.
5) Remove pan from oven to cool and increase oven temp to 500 degrees.6) After cleaning food processor, place cottage cheese and yogurt in processor and process until smooth and no lumps (about 60 seconds). Add cream cheese and process until evenly mixed (about another 60 seconds). Be sure to scrape sides several times during to processing to avoid lumps.7) Add all other ingredients and process until well mixed. About 90 seconds.8) Spray inside sides of pan with Pam. Place pan on cookie sheet and pour mixture into pan.9) Bake at 500 for 10 minutes then decrease over to 200 degrees without opening door. Bake for another 80-90 minutes until temp of 150 degrees.10) Allow to cool at room temp for 2-3 hours. Use knife and run it around edge several times during cooling. Refrigerate for at least 3 hours to finish setting. 11) To serve, set at room temp for 30 minutes prior to serving.
Details

Prep time: Cook time: Total time: Yield: 8 servings

Updated

April 20, 2011

Crockpot Southwest Pork Tenderloin Chili – A Low Fat Wonderful Thing

I have always said that pork and Mexican are made to go together. Well, I just proved it again. With only 10 minutes of prep, a crock pot and 8 hours, you can have a very healthy wonderful taste meal.

With only about 3-4 grams of fat per serving this will fit any diet. But I don’t want you to think of this as a diet dish. This will blow any other chili out of the water on taste.

Rating:

Many times I have trouble with rating. Not this time. This will be in the top ten for the year for sure. A healthy recipe has no right being this good.

There are really very few recipe for a pork based chili but I did find an inspiration recipe Jerre’s Black Bean and Pork Tenderloin Chili at Allrecipes. With my inspiration in place, I changed the beans around for some variety and modified the spices some for taste and added a jalapeno.

Notes: This will make 6 to 8 servings.  I included the packing liquid for all the beans. There is taste and nutrients in there. There is also salt so if you are on a low sodium diet, rinse the beans. People rinse the beans to make them look better on salads and clear type soups would be cloudy.
You should be able to do this on the stove top with a 3-4 hour simmer.

Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.

Prep tenderloin by rinsing and patting dry. Remove all trimable fat and the silverskin. Cut into 3/4 to 1 inch cubes.

Place all ingredients in a crock pot on low for 8 hours.(High for 4 hours should be fine also). You may include the liquid in the bean cans or rinse to decrease the sodium.

Crockpot Southwest Pork Tenderloin Chili
by January 9, 2011

I have always said that pork and Mexican are made to go together. Well, I just proved it again. With only 10 minutes of prep, a crock pot and 8 hours, you can have a very healthy wonderful taste meal. With only about 3-4 grams of fat per serving this will fit any diet. But I don’t want you to think of this as a diet dish. This will blow any other chili out of the water on taste.
Ingredients

1 pork tenderloin2-14 oz cans black beans1 – 14 oz can light kidney beans 1 – 4 oz can green chilies1 medium onion1 green pepper1 jalapeno pepper16 oz medium salsa1 cup chicken broth1 T chili powder1 t oregano1 t cumin

Instructions
1) Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.2) Prep tenderloin by rinsing and patting dry. Remove all trimable fat and the silverskin. Cut into 3/4 to 1 inch cubes.3) Place all ingredients in a crock pot on low for 8 hours.(High for 4 hours should be fine also). Include the liquid in the bean cans.
Details

Prep time: Cook time: Total time: Yield: 8 servings

Updated

December 9, 2011