I admit the photo I took of this Beef and Green Chili Soup may not be the most appetizing, it might even call to mind Big C's the world's first fully automated casserole restaurant. But I do promise that the taste is great.
It's full of flavor, and while it might be best to eat it the day you prepare it, we also enjoyed left overs, which somehow lost the whole soup bit in the fridge.
According to wikipedia, the halibut is a “highly regarded food fish” and one that “feeds on almost any animal they can fit in their mouths”. This Halibut and Tartar Sauce recipe is worthy of the clearly awesome animal that is often near the top of it's food chain.
The only word of warning is to get a sturdy bun, this is a messy, overstuffed and delicious sandwich, so a wonder bread bun isn't going to cut it. No warning on the health front, though. This is probably one of the few times you can enjoy a fish and tartar sandwich under 400 calories.
From Cooking Light, this Cavatappi with Prosciutto and Parmesan is a simple and full flavored pasta dish. Since there are so few ingredients, get the good stuff.?
Prosciutto di Parma, the silky king of cured hams, has been around since at least 100 BC! And in all that time, they've really perfected it. I recommend Leoncini Prosciutto di Parma, from an artisan family business that has been in the meat business since 1918–the same year the U.S. Congress established time zones and approved daylight savings time. Also, no green canned parmesan for this one either. Instead try an aged Parmesan- Reggiano. Cavatappi is a spirally elbow macaroni and easy to find at the grocery store despite its unfamiliar name.
This may seem like an unlikely meal to be part of the Cooking Light recipes, but the moderation of ingredients makes for a meal that's under 400 calories.
Just the words “buttermilk”, “jalapeno” and “cornbread” made my mouth water. Lucky for me, this recipe lived up to my expectations.
Cornbread is a food truly native to America. Almost every region has their own version. This one is most Texan in feeling with the inclusion of peppers and cheddar.
If “Real Men Don't Eat Quiche” as the Neanderthal, Hungry Man mindset hit book from 1982 would suggest, I pity real men.
I started with a basic online recipe and just substituted my favorite items. After lining the bottom of the crust with gruyere cheese slices,?I saut?ed a half cup of leeks and onions until soft and threw them in with a hand full of chopped honey ham.
While this recipe for Tsukune turned out nowhere near as delicious as the dish at Aburiya Kinnosuke, it was still a pretty fab chicken meatball recipe, not as bland as most chicken meatballs due to the caramelized sauce.
I served these with an easy Ginger Fried Rice in which I substituted yummy water chestnuts for bean sprouts.
My dad never was one for cooking. If by some chance, we were left with him to make our dinner, it was hot dogs or peanut butter and jelly. It's probably been at least ten years since I partook in the latter, but I decided in honor of father's day to whip one up.
I used some gourmet insides for this sandwich, which was perfect afternoon eating after a day outdoors, served with canned tomato soup. I kept the classic White Wonder Bread for the outside, but the jelly was a pricey (and worth it): a Honey drop Fig Jam from Da Morgada. The peanut butter came from Peanut Butter and Co, and unlike the saccharine Skippy of my past, it was smooth, yummy, and tasted only of peanuts, nothing else.
We cooked up this Red Bean Chili the night before because chili's always best the next day. Still, with a third of a cup of chili powder (I know, it sounds like a lot, but it's essential) this could be just as flavorful right after cooking which makes this a good alternative to lots of recipes with long cook times.
Throw in some ground turkey instead of beef and you have a slightly healthier option too.
This recipe for Scallops in Saffron and Tarragon Broth contains some of my favorite flavors. Saffron, one of the world's rarest spice due to the amount of land need to cultivate small amounts, adds both color and a strong unique flavor and aroma. So strong that only a pinch is necessary. The tarragon, which is my favorite herb, thanks to it's starring role in b?arnaise sauce, is a most welcome touch.
Even Jim, who is not a major scallop fan, enjoyed this rich but still light dish. It is also a healthy dinner option.
This Strawberry Smoothie is a quick and refreshing breakfast if you're wanting something light. Made with buttermilk and cranberry juice concentrate, it's one of the only recipes I found that doesn't use orange juice (I am not a fan). It only takes about ten minutes to make.