Sunday, April 22, 2012

Artichoke and Green Chile Dip

Getting back in touch with my psuedo-stomach this past week has been both challenging and rewarding. I've pulled a number of healthy gastric bypass friendly cookbooks that were collecting dust off the bookshelf and have become reaquainted with how easy it is to feel full on very little just by following the simple rules Dr. Ellner taught me using the TOOLKIT (This is the beginning. Only you make the choices that One day at a time, will change your Life! Keep on Track. Implement change, and Take control.) As an additional bonus I lost 4 lbs in 4 days!

I recently made Thai Pork Tenderloin with Grilled Cabbage and Onions, Chili Vermouth Salmon with Rosemary Roasted Potatoes, Halibut Marinara and today am making a wonderful Artichoke and Green Chile Dip to share with the RSMS family tomorrow. I'll serve this with whole grain crackers, corn chips and I'll eat it with dipping veggies.

The recipe comes from Carnie Wilson's cookbook To Serve with Love ISBN: 1-4019-0602-8 for $19.95. Those who love artichokes will want to make this often.

Two 14-oz cans quartered artichoke hearts packed in water, drained and chopped into 1" pieces
Two 14-oz cans artichoke bottoms packed in water, drained and chopped into 1" pieces
1 1/2 cups light mayonnaise
1 cup light sour cream
1 1/2 cups grated Parmesan cheese
1/2 cup 2% jack or mild cheddar cheese, grated
One 4-oz can diced green chile (use fresh if you have it---and I did!)
2 cloves garlic, minced
1 TBSP lemon juice

Combine all ingredients in a Crock-pot and cook on low for 2-3 hours or until heated through (the longer it is in the crock pot the better it tastes. (Oven method: Bake uncovered at 350 for 30 minutes.) Carne recommends serving with veggies, tortilla chips, jicama sticks or crispy rice crackers.

Saturday, April 21, 2012

Halibut Marinara

I love my halibut! You can't ruin halibut even if you try. This is a great recipe that I seriously altered from a recipe from a cookbook. I made it even more health conscientious than adding an unnecesary 4 TBSP of butter.

1 1/2 lbs halibut fillets, skinned
2 cups Mezzetta Porcini Mushroom Sauce (yeah it is expensive at $9.00 a bottle-but worth it)
1 cup mixed mushrooms (I use a combination of white, shitake,and portabella), chopped
1/2 cup sliced black olives
1 cup Mozzarella, grated

Oil a baking dish. Place skinned fish in oiled pan, top with mushrooms, olives and spaghetti sauce.

Bake at 400 degrees for 10 minutes, top with the cheese and bake another 10 minutes or until fish flakes easily with a fork.

Serve with Penne Pasta or a Mushroom Risotto....I am making this with a Truffle Cheese Risotto.

Sunday, April 15, 2012

Ganado Cafe Burritos.....the Thursday Special

At 18, I ran a restaurant with my mom on the Navajo Indian Reservation in Ganado, Arizona. Right next to the Trading Post, we were the only restaurant within 50 miles. We served the best pie, french fries, hamburgers and breakfast one could ever have. This is the same place I grew up and went to Elementary School. Every day we had a "Special". Our Ganado Burritos were served every Thursday and were always sold out. Like mom's Lemon Meringue Pie, there were never any leftovers! This recipe is so easy, but a bit time consuming.

3 lbs. lean beef stew meat cut into large bite-size cubes
2 large tubs of frozen green chile (don't try to use won't work)
2 TBSP garlic, minced
salt and pepper

2 TBSP cornstarch (later)

Cut the cubes of beef to large chunk size pieces. Place in a large stewpot. Cover, set heat on the stove to medium. When the meat begins to release liquid and starts to simmer, add green chile, garlic, salt and pepper. Simmer covered for 2-3 hours until the beef falls apart. Mix the cornstarch with a little water to thin and add to the beef/chile mixture to thicken just a little.

Heat large flour tortillas, spread some of the chile mixture on the grilled tortilla, sprinkle with cheddar or cheese of choice. Roll into a burrito. Can serve with sour cream and lettuce if you like.

Saturday, April 14, 2012

Dutch Oven Moose Cubed Steak Slow-Cook Veggie Pot

2 lbs. cubed moose steak (or use beef)
1 onion, rough chopped
Fennel Bulb and fronds, rough chop
6 large carrots, 1 1/2" cuts
4 or more potatoes, cut into fourths
2 tsp. minced garlic
4 sprigs thyme
3 TBSP parsley, chopped
2 cans beef gravy
1 cup marsala
*Mushroom buttons would be a good addition to this dish!

Lightly salt and pepper the cubed steak. Dredge in flour and brown in a large Dutch oven pot in oil on both sides. Remove meat from pan. Add the onion, fennel, carrots, potatoes, garlic, thyme, and parsley. Allow the browned part on the bottom to release and begin to soften.

Cut chopped steaks into large pieces. Add marsala to the veggies simmering on the stove. Add the moose/beef and the 2 cans of gravy. Remove from heat.

Preheat the oven to 300 degrees. Bake the Dutch oven for 2.5 hours or until vegetables are tender.

Serve this with sourdough bread or other Artisan Bread.

Monday, April 9, 2012

Thai Pork Tenderloin

1 lb. pork tenderloin
1/2 cup soy sauce
1 TBSP. onion powder

Peanut Sauce:
2 TBSP. Teriyaki sauce
2 TBSP peanut butter
1/4 tsp. crushed red pepper

Liberally powder the tenderloin with onion powder. Brush 1/4 cup Teriyaki sauce over pork loin. Place tenderloin over hot grill. Grill uncovered for 25 to 30 minutes turning frequently until internal temperature reaches 155F.

Meanwhile in a small bowl, whisk together 2 TBSP. Teriyaki sauce and 2 TBSP. water. Whisk in the peanut butter and red pepper mixing until a smooth consistency. Transfer tenderloin to a serving dish and top with peanut sauce.

Serve this sauteed cabbage and onions.