Tag: unbleached flour

Cauliflower Watercress Soup

Cold winter nights call for hot soup. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. It’s healthy and light, with a creamy texture from the cauliflower that’s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad’s cauliflower soup[1]. Such a great way to incorporate watercress into soup which is considered a superfood. It’s rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.

Cauliflower Watercress Soup
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 3/4 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 93 • Fat: 3 g • Carb: 12 g • Fiber: 4 g • Protein: 6 g • Sugar: 1 g
Sodium: 623 mg  • Cholest: 8 mg

Ingredients:

  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • 4 cups watercress (3 oz)
  • kosher salt and pepper to taste

Directions:

In a medium nonstick saucepan, melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.

Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth. Season with salt and pepper to taste.

Makes 7 cups

References

  1. ^ Dad’s cauliflower soup (www.gordon-ramsay-recipe.com)

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Crock Pot Sazon Pork Chops with Peppers, Olives and Potato

These pork chops are seasoned with Latin spices and slow cooked in a flavorful sauce with tomatoes, olives, peppers and potatoes. They literally fall of the bone when they come out of the slow cooker!
I love to serve them with just a little brown rice on the side, but totally optional!

My house was a little divided on this recipe. My husband thought it was good but not great, but my oldest daughter Karina thought it was AMAZING as she put it. I really liked this a lot too, and it was my first time making pork chops in the slow cooker believe it or not but won’t be my last.

I weighed the pork off the bone and got 4 oz cooked, so that is how I calculated these since they are not always the same size and the bones vary in size. If you go with boneless chops, that about 5 oz raw for each one.

Crock Pot Sazon Pork Chops with Peppers, Olives and Potato
gordon-ramsay-recipe.com
Servings: 4 • Size: 4 oz pork, 3/4 cup veggies & sauce  • Old Pts: 6 • Points+: 7
Calories: 267 • Fat: 11 g • Carb: 22 g • Fiber: 3 g • Protein: 20 g • Sugar: 3 g
Sodium: 793 mg (without salt) • Cholesterol: 52 mg

Ingredients:

  • 4 cloves garlic, crushed
  • 4 center cut bone-in pork chops, trimmed of excess fat (with bone about 32 oz)
  • 1 1/2 tsp sazon[1] (I used my homemade recipe[2])
  • 1 tsp ground cumin
  • kosher salt and black pepper to taste, to taste
  • 2 tbsp all purpose unbleached flour (for gluten free use sweet rice flour)
  • 8 oz yukon gold potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 (8 oz) can tomato sauce
  • 1/4 cup alcapparado (or green pimento olives)
  • 1/4 cup plus 1 tbsp fresh chopped cilantro
  • 2 dried bay leaves

Directions:

Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Sprinkle the flour over the chops and add to the slow cooker. Top with the potatoes and peppers.

Pour the tomato sauce and 1/4 cup water over the pork. Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves. Cook until the potatoes are tender, for me that was on LOW 8 hours. Transfer the pork chops to a platter and remove the bay leaves.

Add the remaining fresh cilantro to the sauce and stir. To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

References

  1. ^ sazon (www.gordon-ramsay-recipe.com)
  2. ^ I used my homemade recipe (www.gordon-ramsay-recipe.com)

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Chicken Francese – Lightened Up



Skinless chicken cutlets, lightly coated in flour and egg, cooked in a white wine lemon sauce. Move over Olive Garden, this one’s lighter and easy to make!

Confession, I’ve never been to the Olive Garden, heck I live in New York, we have tons of great Italian restaurants here so there’s really no need. This is my husband Tommy’s specialty, on those random nights that he gives me a break from the kitchen, he usually makes his Chicken Francese.

My husband’s version let’s just say is a little bit heavier, so I learned how to make it myself, with a lot less butter. My family loves it, kids and all and I usually serve this with a simple salad on the side.

This is also great over pasta with garlic since it makes a lemon sauce, I like to make it over whole wheat angel hair or orzo when I’m craving carbs. This is not a new recipe, I first posted this back in 2009, but I make this often and my husband thought it was time for a re-shoot. I also made a few modifications to it since I last posted, so if you have an old recipe printed out, you may want to print out a new one.

Chicken Francese, Lightened Up 
gordon-ramsay-recipe.com
Servings: 6 • Size: 2 cutlets • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 216.3 • Fat: 4.7 g • Carb: 5 g • Fiber: 0.5 g • Protein: 38 g • Sugar: 0 g
Sodium: 264.5 mg (without salt) • Cholest: 5.2 mg

Ingredients:

  • 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
  • 1/4 cup unbleached flour*
  • 1/2 cup egg whites, beaten
  • 1 large lemon, juice of (about 3 tbsp) or more, to taste
  • 1/2 lemon sliced thin
  • 1/3 cup white wine
  • 15 oz low sodium chicken broth
  • cooking spray
  • salt and fresh pepper, to taste
  • 3 tbsp fresh chopped parsley
  • 1 tbsp butter

Directions:

Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl.

Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.

Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.

Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk. Add to
the pan along with the juice of the lemon, white wine, lemon slices,
parsley and butter and simmer over medium heat for about 2 minutes so it
reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve immediately.

*discarded 1 tbsp flour so only calculated with 3 tbsp.

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