Tag: Cooking Light

Posted on » by Dana & Nancy » Theme:

Pickled Red Onions

From Cooking Light, July 2010

The tangy zip of these pickled onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for grilled Alaskan salmon.

This recipe goes with Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream

Yield: 2 cups (serving size: 1 tablespoon drained pickled onions)

Ingredients:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeño pepper, halved lengthwise
2 1/2 cups thinly vertically sliced red onion

Preparation:
1. Combine the first 4 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Add onion to pan, and cover. Remove from heat, and cool to room temperature. Store in an airtight container in the refrigerator for up to 1 month.

Posted on » by Dana & Nancy » Theme:

Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream

From Cooking Light, July 2010

A poblano chile is the perfect mix of fruity flavor with a little bit of heat. Leave the seeds in your poblano if you want more fiery flavor.

Yield: 4 servings (serving size: 1 burger)

Ingredients:
2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
1/4 cup Pickled Red Onions (recipe in next post)

Preparation:
1. Preheat broiler.

2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.

3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

4. Preheat grill to medium-high heat.

5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.

6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.

Posted on » by Ashley » Theme:

Pumpkin Biscuits with Orange-Honey Butter

Pumpkin Biscuits

Orange-Honey Butter

Cooking Light

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup chilled butter, cut into small pieces
  • ¾ cup fat-free buttermilk
  • ½ cup canned pumpkin
  • Cooking spray
  • ¼ cup Orange-Honey Butter
Directions

 

  1. Preheat oven to 450º.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Orange-Honey Butter

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 teaspoon grated orange rind
Directions

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.