Friday, February 11, 2011

Foodie Friday: Back at it

Neither the hubster nor I know exactly where this little cooking magazine came from, but the point is, it showed up. It's called Cousine at Home, and it's awesome. It has zero ads, just 100% cooking. The great thing about this magazine is that each of the recipes lists the amount of calories and other nutrition facts per serving. So what did I cook from this magazine first? Old-world greek chicken roulades with a side of creamy feta & sun-dried tomato orzo. Another great thing about this recipe; serving size = 2.

It's not that I haven't been cooking all of 2011, it's more that I haven't been cooking so healthy in 2011. As I'm sure you'll learn through my future complaining ramblings, the months of January through basically April are what I call my "busy season." Which results in later nights at the office and easy-to-cook (read: not always the healthiest) dinners. But this week I'm back at it with something that was yummy and healthy to boot.

For the Greek Chicken Roulades with white-wine reduction:

12 pitted kalamata olives, divided
3 Tbsp. fresh bread crumbs
3 Tbsp mined oil-packed sun-dried tomatoes
1 Tbsp minced lemon zest
2 cloves garlic
1 tsp. dried oregano
2 boneless, skinless chicken breasts (magazine recommends 6oz each in weight for the chicken breasts so they'll be big enough to hold the filling when pounded thin and rolled. I didn't actually know this before I purchased my chicken, I don't think they were a complete 6 ounces and it turned out just fine.)
2 tsp. extra-virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 Tbsp. fresh lemon juice
1 tsp. corn starch

Start by dicing 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic and oregano in a food processor until minced.

Pound the chicken between plastic wrap to a thickness of 1/4 inch (or whatever seems thin enough to you, I definitely didn't get out my ruler to measure). Spread olive-tomato filing on chicken. Roll chicken; secure with toothpicks.

Saute the roulades in oil in a large nonstick skillet over medium-high heat until browned, about 4 minutes (pretty sure I browned for longer than that). Remove roulades to a plate. Add onion to skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes.

Add broth; Bring mixture to a boil; add diced olives and roulades.

Cover the skillet and reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades; serve with sauce.

Per serving nutrition facts of chicken with sauce: 389 cal; 10g total fat; 102mg chol; 770mg sodium; 19g carb; 45g protein; 3mg iron; 64mg calcium

Creamy Orzo with feta & sun-dried tomatoes:
Start boiling the pasta before making the roulades, then finish the orzo dish while the chicken simmers.

1 1/2 cups low-sodium chicken broth
1/2 cup dry orzo pasta
2 Tbsp. minced oil-packed sun-dried tomatoes
2 Tbsp. crumbled feta cheese
1/8 tsp. each kosher salt and black pepper

Bring broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, about 9 minutes. Remove saucepan from heat. Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season the orzo mix
ture with salt and pepper.

Per serving nutirtion facts: 293 cal; 5g total fat; 16mg chol; 424mg sodium; 47g carb; 13g protein; 2mg iron; 87mg calcium.

I pretty much followed the directions to a T, except I added a teaspoon of capers to the chicken...because capers are amaze-balls.

Also, when creating the lemon juice, cornstarch mixture, I didn't really measure the lemon juice to ensure I was only using 1 tablespoon. I just used the juice of one whole lemon, and because of that I feel like the sauce might have been a touch too lemony.

Big fan of Cousine At Home. I've already cooked another successful meal from this issue and I will share it next Friday.

PS - I took a picture of the completed dish...but lets face it, I need a lesson in plating and in food photography - thus, I defer to the picture from the magazine.

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