Happy Monday (grumble grumble)!!
Thanks to random.org, the 18 Rabbits winners are…
1. Kerstin of Cake, Batter, and Bowl
2. Gina of The Candid RD
Congrats to you both on winning this mini weekend giveaway! Please email your mailing address to [email protected] and I will send those out ASAP!
Thank you to everyone who participated!
We had the pleasure of trying two new entrees this weekend. Both were very good!
I had moqueca for the first time in St. Louis while visiting my friend Kelly. We entered this quaint Brazilian restaurants and when I saw the coconut and seafood-laden description of moqueca on the menu, I knew I’d picked a winner. This was my second attempt at making homemade moqueca (Brazilian restaurants are a rarity!), and both attempts have yielded fabulous results!
Better yet, I was pleasantly surprised to see that moqueca was relatively low in calories and high in protein. Delicious!
Moqueca de Camarao
Plan ahead, the shrimp needs to marinate for 30 minutes.
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 to 3 tablespoons olive oil
Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and oil. Continue cooking for another 5 minutes.
Serve with (brown) rice.
Nutrition Information (per serving of moqueca — rice nutrition data not included): 295 calories; 17.5 g. fat; 131 mg. cholesterol; 550 mg. sodium; 12.3 g. carbohydrate; 3 g. fiber; 22.8 g. protein
Chili Con Carne
Adapted from Cooking Light, January 2010
8 poblano chilies
3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
1 1/2 tsp salt
1/2 tsp black pepper
3 Tbsp all-purpose flour
2 Tbsp olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled, seeded, and chopped plum tomatoes (about 10)
1 Tbsp dried oregano
1 Tbsp ground cumin
1 chipotle chile, canned in adobo sauce
3 Tbsp chopped fresh cilantro
6 Tbsp shredded reduced-fat cheddar cheese
- Preheat broiler.
- Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
- Sprinkle beef with salt and pepper; dredge into flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; saute for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Remove all beef and set aside.
- Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.
Yield: 10 servings (about 1 cup chili and 2 teaspoons cheese)
Nutrition Information (per serving): 360 calories; 20.9 g. fat (7.6 g. saturated, 9.3 g. monounsaturated, 1.1 g. polyunsaturated); 29.2 g. protein; 13.8 g. carbohydrate; 2.6 g. fiber; 84 mg. cholesterol; 3.6 mg iron; 442 mg. sodium; 83 mg. calcium
This recipe was a meat-lovers delight. While I enjoyed this recipe, I think it would be better with chicken. Just my $0.02! I’m undecided as to whether or not I’ll be making this again, but it was good! I think hubby liked it more than me!
Regarding the beef, however, my husband suggested we go check out a local meat market that sells organic, local meat. Thank you Food, Inc.??? 😉 Look at how lean this beef is…it needed NO trimming!
While we limit our red meat intake for health-related reasons, it’s also not our preference in meat, so take my beef recipes and opinions with a grain of salt!
Question: If you could only eat one meat for til forever, what would it be? Chicken? Fish? Beef? Turkey? Pork?
Don’t forget to submit nutrition questions for tomorrow’s Q&A! 🙂 [email protected]!