CEiMB: Saffron Chicken, Lemon and Green Bean Salad

It's my week for picking a recipe for Craving Ellie in My Belly.  I chose for our group to make the Saffron Chicken, Lemon, and Green Bean Salad from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I wanted to pick a recipe that would both use some summer ingredients like green beans and fresh mint, and I also wanted something healthy and light I could take to work for lunch.


However, the main reason I chose this recipe was because it had an unusual cooking technique that I had never tried before.  The recipe calls for boiling a whole lemon for 50 minutes until it breaks down, and the skin is so soft that you actually scoop out the pulp and chop up the peel and add it to salad.  It's kind of messy because the pulp disintegrates and breaks down, so scooping out the pulp is a bit difficult, and I wanted to completely get the skin clean and free of the pith, so I found that laying the lemon flat on the counter and scraping out the pulp with a spoon worked rather well.


I found this salad to be so delicious.  Chicken is marinated in fresh mint, saffron, garlic and lemon juice.  Once it is cooked, it is combined with steamed green beans and the chopped lemon peel.  You then toss the salad in a lemon-honey dressing.  The mint and lemon combination is so bright and fresh.  It really is bursting with lemon flavor, but it is soft and mellow, not tart or abrasive at all.  The saffron adds a subtle floral flavor and the sweet honey balances out the lemon flavor.  I think this recipe is a wonderful discovery, and I will make it again and again.




Saffron Chicken, Lemon, and Green Bean Salad

• 1 lemon, preferably unwaxed
• 1 1/4 teaspoons salt, plus more to taste, divided
• Pinch saffron
• 2 tablespoons finely chopped mint leaves
• 1 clove garlic, minced
• 3 tablespoons lemon juice, divided
• 1/4 cup olive oil, divided
• 1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
• 1 pound green beans, washed and trimmed
• Cooking spray
• 2 tablespoons finely chopped fresh thyme leaves
• 1 tablespoon honey
• Freshly ground black pepper

Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender.  Drain and set aside to cool.

In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients. 

Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.

Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.

Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.

In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.

CEiMB: Muesli Parfaits

This is my week to pick a recipe for the Craving Ellie in My Belly, and I decided to go with something a bit different than my previous picks.  My other picks included Curried Chicken Salad, Salmon Cakes with Creamy Sesame Sauce, and Sesame Shrimp Fried Rice with Cabbage.  I decided to go the complete opposite way with this pick.  I picked the Muesli Parfaits from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. Muesli, in case you didn't know is defined as a breakfast dish consisting of milk, uncooked oats, fruit, and nuts.  I have often seen it done with yogurt, and that is how Ellie makes it as well.  I often eat a makeshift muesli for breakfast.  I will mix some yogurt and some granola together, pack it in a container, and eat it when I get to work.  By that time, the granola has softened, and sweetened the yogurt.

I really liked this recipe, you can make it the night before, and have a healthy breakfast in the morning. I used a combination of blueberries and cherries.  They go well with the honey and vanilla that is in the yogurt.  It's not overly sweet, which is good because I used some plain granola instead of the just oats, so I didn't need a lot of added sugar.  I would recommend this dish for a quick, healthy breakfast.  Be sure to check out the Craving Ellie in My Belly blogroll to see what the other bloggers did with their recipe!


Muesli Parfaits
    serves 4

• 1/2 cup unsalted raw almonds
• 1 cup nonfat milk
• 1 cup nonfat plain yogurt
• 1 cup old-fashioned rolled oats (I used some plain almond and honey granola)
• 2 tablespoons honey
• 1/4 teaspoon vanilla extract
• 2 cups mixed berries, fresh or frozen, if using strawberries, hull and halve them

Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, about 3 minutes.  Chop them coarsely.

In a medium bowl, stir together the milk, yogurt, oats, honey, and vanilla.  Divide the oat mixture evenly among 4 small dishes or parfait glasses.  Top each with 1/2 cup of berries, then 2 tablespoons of chopped almonds.  Cover tightly and refrigerate overnight.  The parfaits with keep up to 3 days in the refrigerator.

CEiMB: Blueberry Coffee Cake

This week's Craving Ellie in My Belly recipe was picked by Bri of Yoshi vs. Motherhood.  She chose for us to make Ellie's Blueberry Coffee Cake.  The recipe can be found on the Food Network's website.  Ellie made this recipe healthier by swapping out some of the butter with canola oil and using non-fat yogurt to make the cake very moist.  I used vanilla non-fat yogurt and sliced almonds in place of the walnuts.  I really liked the mixture of cinnamon, sugar, and almonds that are both layered in the middle of the cake and sprinkled on top.  It made the whole house smell like cinnamon toast when it was baking.

I liked this coffee cake, it wasn't overly sweet and the cinnamon sugar on top gave it a crisp crunch.  It definitely tastes healthier (i.e. not rich and buttery), but it still is very moist and tasty.  I enjoyed it very much and I think it would also go well with other berries as well as apples and pears or stone fruits such as peaches and plums.  Bri also mentioned that it will last quite a bit of time after baking (up to 5 days) and it tastes best when reheated for about 20-30 seconds in the microwave.  Thanks Bri for a good pick, and be sure to check out the blogroll to see what others did with their recipes.

CEiMB: Sesame Shrimp Fried Rice with Cabbage

It's actually my week to pick a recipe for the group over at Craving Ellie in My Belly to make.  I chose for us to make the Sesame Shrimp Fried Rice with Cabbage from from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  I wanted to pick something that would be fast and flavorful and a great weeknight meal.  This recipe literally takes minutes to throw together.  Shrimp is a great choice for a quick meal because it cooks in just a few minutes.  This recipe begins by sauteing ginger, scallions, and shrimp in a very hot skillet, you then add in some cabbage and cook for a few minutes more, which leaves the cabbage a bit crisp without making it soggy.  You then stir-fry cold cooked brown rice and the dish is dressed with soy sauce and sesame oil.  I added a bit of chili-garlic sauce to give it a bit of kick because I thought it would go well together with the other Asian flavors.

The thing I liked the most about this dish was the different textures and how well they worked together.  You have chewy brown rice mixed with crisp cabbage and nutty sesame seeds.  I think it has a prominent ginger flavor and I like the soy and sesame flavors as well.  Next time I might at a bit of honey to balance the saltiness with a bit of sweet, I often do that when I am making teriyaki sauce.  If you like heat, I would definitely recommend adding chili-garlic sauce like I did.  This wasn't a wow dish, but it was a fast flavorful, satisfying dish that is great for a busy weeknight.  Which is what I needed because I worked over 12 hours today.  I am just glad I didn't pick a more complicated recipe.  This is what is so great about Ellie's recipe, always easy, always tasty!  Be sure to check out the CEiMB blogroll to see what other bloggers did with their dish.


Sesame Shrimp Fried Rice with Cabbage

1 tablespoon canola oil

4 scallions, white and green parts, thinly sliced

1 tablespoon peeled, grated fresh ginger

1 pound peeled, cleaned small shrimp

5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces

1 tablespoon toasted sesame oil

4 cups very cold cooked brown rice

3 tablespoons low-sodium soy sauce

2 tablespoons sesame seeds

Directions

Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger, and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.

Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

CEiMB: Fettuccine with Creamy Red Pepper Sauce and Shrimp

This week's pick for Craving Ellie in My Belly is from Jessica from Learning to love vegetables.  She chose for us to make the Fettuccine with Creamy Red Pepper Sauce from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.   I knew as soon as I saw this recipe that I wanted to make it.  I love roasted red peppers in pasta sauces, and the addition of feta cheese sounded delicious. 

I made a few additions to the dish that I thought would work well the red pepper sauce.  I added some chopped spinach and crushed pepper to the sauce.  Once it was pureed, I tasted it, and it tasted too much like just a jarred red pepper, so I added a few tablespoons of tomato paste to the sauce to add some sweetness and remove some of that "jarred" flavor.  It worked perfectly. While the pasta was cooking I sauteed some shrimp seasoned with salt and pepper in some olive oil.  Once they were cooked, I added them to the pasta and sauce. 

This was another great recipe for me.  I think the additions I made really enhanced the sauce, especially the crushed red pepper and the tomato paste.  I would definitely make this again, the shrimp were wonderful with the pasta, but I think shredded chicken or Italian sausage would also work well.  Thanks Jessica for a great pick, and be sure to check out the blogroll to see what others did with their recipe!

CEiMB: Vanilla Spice Oatmeal

This week's Craving Ellie in My Belly recipe was picked by Mary of Popsicles and Sandy Feet.  She chose for us to make the Vanilla Spice Oatmeal from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  This is a simple recipe, but a hearty and healthy one.  It makes a wonderful breakfast that will keep for days in the fridge, so you can make it on Sunday and enjoy a great breakfast throughout the week.


I made quite a few changes to the original recipe to accommodate what I already had on hand in my kitchen.  First, I used steel-cut oats instead of old-fashioned oats.  I really love the nutty, chewy flavor of them, and if you stir them often while they are cooking, they become really creamy, similar to risotto.  Granted, they take quite a bit longer to cook than the old-fashioned oats (about 25 minutes), but I think it is worth it.

I added dried cranberries instead of raisins.  This recipe has a unique technique in which you add the dried fruit at the same time you add the oats, so the dried fruit plumps up and releases some of its flavor into the oatmeal.  I used some honey cinnamon almonds instead of pecans, and used cinnamon to complement the almonds.  


This isn't a dish that you typically find in a cookbook, and it is one that you might easily pass over because it is so simple, but I am glad I participated this week.  I learned a new trick for oatmeal that I will use again and again.  Thanks to Mary for this week's pick, and be sure to check out the blogroll to see what other bloggers did with their recipe!

CEiMB: White Turkey Chili

 

This week's Craving Ellie in My Belly recipe was picked by Leslie of Lethally Delicious.  She chose for us to make the White Turkey Chili from from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.   This is an easy weeknight recipe that is light and fresh, which is good the week after lots and lots of Christmas indulgences.  

After looking at the recipe, I decided that I wanted my chili to be a bit heartier, so I halved all of the ingredients except for the turkey and the spices.  This made for a meatier chili with less beans, which is how I make chili normally, so I quite liked it.  I am also glad I kept the spices at that level as well, because without, the chili might have been less flavorful.  I added a jalapeno for a bit more spice, and instead of salt and pepper I used Goya Adobo with cumin, which is what I use for seasoning whenever I am cooking Mexican or Southwestern food.  I absolutely love it.  I used corn instead of hominy because that is what I had on hand.  I also would say it is imperative to add a splash of lime juice and fresh cilantro to your chili because it really brightens up the flavor.  Thanks Leslie for a great pick, I thought it was light, but comforting at the same time.  Be sure to check out the blogroll to see what the other CEiMB bloggers made.  

CEiMB: Beef Stroganoff with Green Beans and Grainy Mustard

This week's Craving Ellie in My Belly is from Liz of The Not So Skinny Kitchen.  She chose for us to make the Beef Stroganoff recipe from from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  It's a pretty straightforward beef stroganoff recipe in which beef is simmered in red wine and beef broth with mushrooms and onions.  At the last minute, I added some light sour cream to the gravy.  The original recipe called for some nonfat Greek yogurt, but I like the flavor and tang that the sour cream adds to the dish. The beef stroganoff is served over some egg noodles with a side of steamed green beans that have been tossed in some grainy mustard and seasoned with salt and pepper.  


I liked this dish, it was a nice hearty, weeknight dinner.  Perfect for this time of year when the low tonight is supposed to be in the single digits. I did think that it was a bit underseasoned the way that recipe called for, but with a bit extra salt and pepper, it perked right up.   The green beans were a simple easy side that packed a lot of flavor, and it was a good accompaniment to the beef, so thanks Liz for a good pick, and be sure to check out the blogroll to see what everyone else did with their dishes!

CEiMB: Cioppino

This week's pick is from Margaret of Tea and Scones.  She chose for us to make the Cioppino from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  Cioppino is fish stew originally from San Francisco.  It is a tomato-based broth that has wine and garlic added to it.  Ellie's recipe called for a combination of scallops, shrimp, and halibut.


Unfortunately, my stew only contained scallops and halibut.  I thought I had frozen shrimp at home, but when I got home from the store with the scallops, I went  in the freezer to get out the halibut, but there was no shrimp.  So, scallop and halibut cioppino it was. 

I really liked the flavor of the broth.  It had a rich tomato taste, and I enjoyed the heat from the crushed red pepper.  I added a bit of smoked paprika as well to give the broth a hint of smoke.  I thought it was a nice touch.  I do have to say that as much as I like the broth flavor, I didn't think that flavor infused into seafood.  The seafood was a bit bland, but overall I did like the dish.  I think the broth would also be good with some pasta and some Italian sausage, but I would substitute the fish broth with beef broth.  Thanks to Margaret for hosting this week, and be sure to check out the blogroll to see what the other bloggers did this week!

CEiMB: Chicken Pot Pies with Phyllo Crust

This week's Craving Ellie in My Belly pick is from Shandy of Pastry Heaven.  She chose for us to make the Chicken Pot Pies from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I really wanted to try this recipe because instead of the heavy crust that usually accompanies a chicken pot pie (which I do love), this pot pie uses a phyllo dough crust.  Phyllo dough is light and crispy, and typically used in Greek dishes such as spanakopita or baklava.

I must admit, I took a few shortcuts this week, but that is what is so great about Ellie's recipes, they are always adaptable.  Whenever I am making an Ellie recipe, I try to make the most of the ingredients I have on hand because it can get a bit expensive buying special ingredients on a weekly basis.  Fortunately, I had everything on hand for this recipe except the phyllo dough.  Instead of the vegetables called for in the recipe, I used a medley of frozen vegetables from Alexia foods.  It was a combination of roasted red potatoes, carrots, green beans, and onions in a sage broth.  I simply cooked the vegetables as directed on the package, in place of the fresh vegetables, after you cook the chicken, and before you make the broth.  I had frozen peas, so I added them at the end. I didn't have any Parmesan cheese, so I just added some fresh cracked pepper and coarse salt to the top of the phyllo crust.

I quite enjoyed this recipe.  The sauce for the chicken and vegetables wasn't too heavy, and it complimented the light crust really well. I will definitely make this again, I think the recipe lends itself to so many great combinations.  Thanks to Shandy for a great pick, and be sure to check out the blogroll to see what other CEiMB participants did with their pot pies!

CEiMB: Apple Brown Betty

After a hectic September, and a much needed vacation I am back on track with Craving Ellie in My Belly.  This week's pick is from Jessica of Learning to Love Vegetables.  She chose for us to make the Apple Brown Betty from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  

I had never made an Apple Brown Betty because for some reason the concept of it never seemed that appealing to me.  An Apple Brown Betty is essentially an apple crisp, but instead of an oat and flour crumble topping, the apple mixture is topped with bread crumbs.  So I am glad that this recipe is was chosen this week, and that I belong to a group like this because without it, I probably wouldn't have tried this recipe, and I am really glad that I did. Like most of Ellie's recipes, this was quick and easy to put together.  You simmer the apples in apple cider and brown sugar then place them in a pie plate, top with bread crumbs and nuts (the original recipe called for walnuts, but I used pecans because I like their flavor better than walnuts), and bake in the oven.  

I really enjoyed this.  I liked the fact that the apples were simmered in cider, it gave the dish a wonderful "Fall" feeling, and the dish wasn't overly sweet, which I think is the problem with a lot of desserts.  The sweetness usually overpowers many of the flavors, and this isn't the case with this dish.  I used Honey Crisp apples (my absolute favorite) instead of Golden Delicious. On another note, my dish only took about 25 minutes to bake instead of the 30 minutes called for in the original recipe.  I also doubled the amount of cinnamon called for in the filling because it just didn't seem like enough, and I really love cinnamon, you could smell the dish baking throughout the whole house. I would definitely make this again, and I like the "crust" that the bread crumbs formed on top of the dish.  Next time I would like to mix it up a bit.  I might try it with pears or maybe add some dried cranberries and some orange zest.  So thanks Jessica for a great pick, and be sure to check out the Craving Eliie in My Belly Blogroll to see what other bloggers did with their dish!

CEiMB: Salmon Cakes with Creamy Sesame-Ginger Sauce (and a giveaway)

It's my week to pick a recipe for Craving Ellie in My Belly.  I have chosen for the group to make the Salmon Cakes with Creamy Sesame-Ginger Sauce from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I thought this recipe would be a good alternative to your typical crab or tuna cakes, plus I loved that the ingredients had an Asian flair with lots of healthy ingredients that I enjoy.

This salmon cake combines ingredients such as water chestnuts, cilantro, and scallions.  It uses eggs and whole wheat bread crumbs as binders, and the cakes are served with a yogurt-based sauce with flavors of sesame oil, ginger, and soy sauce.

A few notes/changes to the original recipe:

• I think that it is important not to chop your water chestnuts too finely or else you will lose that great crisp texture.  
• Next time I may cut back on the bread crumbs because I found that the cakes did not hold together to well.  I had a hard time flipping the cakes without them falling apart.  Alternatively, I might refrigerate the cakes before adding them to the skillet so they will hold together better.  
• I added a few tablespoons of chili-garlic sauce to the cakes to impart a bit more flavor and add a bit of heat to the cakes. 
• For the sauce I cut way back on the amount of ginger that is in the original recipe.  Instead of 1 1/2 tablespoons ginger, I only added 1 teaspoon of fresh ginger and I still found the ginger to be quite prominent.  1 1/2 tablespoons would be way too overpowering. I also doubled the amount of soy sauce called for in the recipe, I wanted the sauce to have a bit more of a salty flavor.
• I served my cakes on a bed of baby spinach, it went really well with the salmon cakes.

I liked the flavor of these cakes and I think that the sauce complemented them really well.  I would definitely make these again


Salmon Cakes with Creamy Sesame-Ginger Sauce  
      Yield: 6 servings (2 cakes plus 1 1/2 tablespoons sauce per serving)

• 6 slices whole-wheat sandwich bread
• 2 (15-ounce) cans salmon, drained, skin and bones removed (I used boneless, skinless cans of salmon)
• 2 eggs, lightly beaten
• 5 scallions
• 1/2 cup finely chopped canned water chestnuts
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 teaspoon freshly ground black pepper
• 3 teaspoons olive oil, divided
• 2 tablespoons Chili-Garlic sauce (optional)
• Creamy Ginger-Sesame Sauce (Recipe follows)

Salmon Cakes:

• Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
• Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Sesame-Ginger Sauce:

• 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons freshly grated ginger (I only used 1 teaspoon)
• 1 teaspoon toasted sesame oil
• 1 teaspoon low-sodium soy sauce (I used 2 teaspoons)
• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

In addition to hosting CEiMB this week, I am also giving away an extra copy of  The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.  I love this book, and I would love to be able to share it with someone else.  All you have to do is leave a comment here by Sunday, August 22 by 8pm EST telling me what is your favorite healthy recipe.  My apologies, but I can only send the book to residents of the United States and Canada. 

Thanks for checking out this post, and be sure to check out the Craving Ellie and My Belly blogroll to see what other members of the group did with this recipe.

CEiMB: Chicken with Warm Tomato, Corn, and Black Bean Salad

It's Thursday! That means it is time for another Craving Ellie in My Belly recipe. This week's recipe was chosen by Danica of Danica's Daily.  She chose for us to make Chicken with Warm Tomato and Corn Salad from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.  A link to the recipe online can be found online at Ellie's website here.  This was a perfect recipe for summer.  It is full of wonderful summer vegetables like corn and tomatoes.  I used cherry tomatoes and cilantro that I picked from my garden and fresh corn that I picked up from a farmer's market earlier this week.

I changed this recipe up a bit, instead of salt and pepper, I used my favorite southwest/Mexican spice, Goya Adobo with cumin to season the chicken and the corn and tomato salad.  I also added a jalapeño to the salad, and, instead of avocado, which I only like in guacamole form, I added a can of black beans.  Black beans and corn is one of my favorite combinations, and I thought that it would add some substance to the dish and make it more of a complete meal.

I love the flavors of this dish, it is fresh and light, a great summer meal.  Thanks to Danica for a great pick, and be sure to check out the Craving Ellie in My Belly blogroll to see what the other bloggers did with their dishes.

CEiMB: Penne with Roasted Tomatoes, Garlic and White Beans

It's Thursday! That means it is time for another Craving Ellie in My Belly recipe. This week's recipe was chosen by Bri of Yoshimi Vs. Motherhood. She chose for us to make the Penne with Roasted Tomatoes, Garlic, and White Beans from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. It is a simple dish that takes minimal preparation.

The thing that I love about being part of this group is that there are many recipes that I normally wouldn't think about trying, and this group suggests wonderful recipes that I may have passed right by while flipping through Ellie's cookbooks. This pasta dish is one such recipe, and I am glad I participated this week, because I really liked it. The creamy white beans contrasted nicely with the chewy pasta. I added some crushed red pepper to bring a little bit of heat to the dish, and I used feta cheese instead of Parmesan cheese to give the meal a bit more "bite".

I think this dish makes a great vegetarian meal because the beans are a nice substitute for meat or poultry. The only thing I would change would be to increase the amount of tomatoes in the dish. My tomatoes shrunk a lot while they were roasting, and they seemed rather scarce when added to the pasta and beans. Thanks to Bri for suggesting another great Ellie recipe, and make sure to check out the blogroll to see what other Craving Ellie in My Belly bloggers did with their recipes.

CEiMB: Chicken Paella with Sausage and Olives

It's Thursday! That means it is time for another Craving Ellie in My Belly recipe. This week's recipe was chosen by Margaret of Tea and Scones. She chose for us to make the Chicken Paella with Sausage and Olives from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. The recipe can be found online here.

I had never made paella before, and this recipe is a bit different as far as other recipes I have seen. Traditional paella is made is a special pan that allows the rice to form a chewy, crispy crust on the bottom. Unfortunately, I do not have one of those pans, but I think that the fact that the dish is cooked in the oven adds a nice chewy texture to the rice. For me, what makes this dish different from a common chicken and rice dish is the addition of green Spanish olives and saffron. These ingredients add an extra layer of flavor that makes the dish a little sour (olives) with floral undertones (saffron). With the addition of turmeric, it makes the rice a lovely yellow color.

Of course, like always, I made some substitutions and additions. I am finally seeing the first vegetables pop up in my garden. Earlier this week I picked a handful of sugar snap peas and a small yellow squash. I sliced the sugar snap peas and used them in place of the frozen peas called for in the recipe, which was quite lovely, they were sweet and had a great texture to them. I also sliced the squash into rounds and added that to the dish as well. Unfortunately, I don't have any tomatoes in my garden yet, and the tomatoes at my grocery store looked dreadful, so I substituted about one cup of canned diced tomatoes that I drained and added to the pan. To compensate for the extra liquid, I cut back on the chicken broth and used one 14 ounce can of chicken broth instead of the 2 1/2 cups used in the original recipe. I think that worked really well because the tomatoes added a nice sweetness that balance out the briny-ness of the olives. Finally, to give the dish an extra Spanish flair I added 1/2 teaspoon of smoked Spanish paprika.


I was quite surprised how much I liked this dish. I am not a big fan of olives, and when I do eat them, I prefer the Greek kalamata olives, not green olives. But luckily for me, I live next to a great specialty grocery store that has an olive bar, so I was able to pick up some green Spanish olives that were stuffed with red bell peppers. They were delicious. Another great recipe from Ellie. Be sure to check out Margaret's blog for the recipe as well as the Craving Ellie in My Belly blogroll to see what other bloggers did with their recipes!

CEiMB: Shortcut Collard Greens

We haven't had a Craving Ellie in My Belly Recipe in the past few weeks, as our site leader has been out of contact for the past few weeks. We hope all is well for her. Fortunately, Joanne of Apple Crumbles and Peggy of Pantry Revisited stepped up to the plate, and picked this week's recipe, Shortcut Collard Greens from from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.

I really like collard greens, I think they have a nice flavor and texture. The way that I usually have them is slow cooked for hours with a ham hock or bacon, therefore, I was interested when I read that this recipe only takes about 10 minutes to complete. It involves first microwaving the greens to soften them, and then adding them to a skillet with onions and Canadian bacon. The recipe also calls for other ingredients that I thought would a twist to the typical collard green recipe. You add apple cider vinegar, maple syrup, and crushed red pepper. This makes for a nice flavor combination. The crushed red pepper balances nicely with the sweetness of the maple syrup and the saltiness of the Canadian Bacon. I also like the slight bite that the vinegar adds to the dish. I cut down the amount of onion the recipe called for because collard greens really cook down, and I felt that the whole small onion would overwhelm them, so I only added half the amount. I also added a minced garlic clove along with the onion. A quick note, the collard greens still had quite a bite to them after 5 minutes in the microwave, so if you like the texture to be a bit softer, I would add a couple minutes to the cook time. This was a quick, unexpected side dish, that I will definitely make again. Thanks to Ellie for another great recipe!

CEiMB: Southwestern Hash

It's Thursday! That means it is time for another Craving Ellie in My Belly recipe. This week's recipe was chosen by Melissa from It's Melissa's Kitchen. She chose for us to make the Southwestern Hash from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.

I really changed this one up a bit. First off, I wanted to make this a dinner rather than a breakfast meal, so I eliminated the eggs, and instead, added some Habenero and Green Chile Chicken Sausage to the hash. I also substituted a poblano pepper for the green pepper in the recipe because I think poblano peppers have such better flavor than plain ol' green bell peppers. I upped the amount of cumin from 1/4 to 1/2 teaspoon. Cumin is one of my favorite spices, and I can't get enough of it. I also threw in some frozen corn at the same time I added the black beans. Black beans and corn are a staple for me whenever I am making a southwestern dish.

I thought this was a filling, flavorful meal. I am glad that I added the sausage and made it for dinner. It was a complete, one skillet meal, with tons of spice and flavor. Yet another great recipe from Ellie. Thanks to Melissa for picking a delicious recipe and be sure to check out the blogroll to see what other participants made!

CEiMB: Garlic Basil Shrimp

This week's pick for Craving Ellie in My Belly is from Margaret of Tea and Scones. She chose for us to make the Garlic and Basil Shrimp from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.

I loved this dish. It was extremely easy and delicious. I mean, the whole dish takes about 10 minutes start to finish. The dish has a wonderful balance of flavors, the heat of the crushed red pepper is a good contrast to the sweetness of the shrimp, tomatoes, and wine. I used some vine ripened tomatoes I found at the grocery store instead of the grape tomatoes. I also made some toasted bread with olive oil to soak up the wine sauce. I will definitely make this again, it is so easy. A great weeknight meal. Be sure to check out the Craving Ellie in My Belly website to see what other bloggers did.

CEiMB: Peppercorn Au Poivre

This week's pick for Craving Ellie in My Belly is from Rachel of Rachel Hearts Food. She chose for us to make the Pork Au Poivre from from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. This is a simple recipe where pork tenderloin is coated with Dijon mustard and sprinkled with a generous amount of coarse ground black pepper. The pan is then deglazed with red wine and chicken broth. I made a few changes to the recipe, unfortunately, my local grocery did not have pork tenderloin available for portioning, so I decided to go with thin cut pork loin chops. Additionally, I omitted the wine in the recipe. I didn't have an open bottle, and since I am heading out of town, I didn't want to open a new bottle for just 1/2 of a cup. Therefore, I added a 1/2 teaspoon of Dijon mustard and a pat of light butter to the pan to make the sauce more robust.

This is another winner from Ellie. The sauce is so flavorful, and the black pepper adds a nice heat that burns subtly in the back of your throat. The pork is light and moist, and I added the pork back to the sauce at the end to rewarm the pork to impart more flavor of the sauce into the pork itself. I will be making this again, and I would love to try the sauce with chicken as well. I served my pork with brown rice and roasted vegetable for a delicious, healthy meal.

Thanks again to Rachel, and be sure to check out the Craving Ellie in My Belly blogroll to see what other bloggers did with their recipe.

CEiMB: Curried Chicken Salad

I am so excited because this is my week to select a recipe for Craving Ellie in My Belly! The recipe I chose for my fellow bloggers and me to make is the Curried Chicken Salad from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. It's a very simple, but delicious salad consisting of chicken and grapes in a yogurt curry sauce.

First of all, I really love the flavor of curry powder, so I was sure that I would like this salad, but I was quite impressed how well the flavors were balanced. The warm spice of the curry balances well with the sweetness of the grapes and the bitterness of the cilantro, and the almonds added a nice crunch and contrast in texture. I actually mixed my sliced almonds into my salad instead of sprinkling them on top. Many chicken salads feel heavy and rich, but this was very light. The recipe doesn't make a lot of sauce, just enough to coat the chicken and grapes, so it doesn't weigh them down, and their flavors really come through. I served my salad on a bed of spinach sprinkled with lemon juice along with toasted whole-wheat pita chips.

The recipe on the Food Network website includes instructions for poaching chicken, so I have included the instructions for that as well in case you wish to cook your chicken that way.

I want to thank all of my fellow bloggers over at Craving Ellie in My Belly for participating with me! I really enjoyed this recipe, and I hope that they did too. Be sure to check out their blogs as well to see how they made their Curried Chicken Salad.





Curried Chicken Salad
Serves 4

Ingredients:

• 1/4 cup sliced almonds
• 1/2 cup non-fat plain yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon curry powder
• 2 1/2 cups cubed cooked chicken breasts (about 1 1/4 pounds, poaching instructions below)
• 1 cup halved red grapes
• 1/4 cup chopped cilantro
• Salt and freshly ground black pepper to taste
• 5 ounces mixed greens (about 5 cups lightly packed)
• 4 lemon wedges
• 4 ounces pita chips

Directions:

• For poaching the chicken: Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
• Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
• In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season to taste, with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to 3 days.
• To serve, put a scoop of the chicken salad on a bed of greens and top with the toasted almonds. Add a lemon wedge to squeeze over the greens jut before eating. Serve with pita chips.

Serving size:

• 1 cup chicken salad
• 1 1/4 cups mixed greens
• 1 lemon wedge
• 1 ounce pita chips