Chicken Fajitas

I will start by saying, I liked the Fajitas, they are only 372 calories for TWO fajitas. Therefore, I must say they weren't too shabby. I will say, next time I would not bake the chicken next time as the recipe calls. I would first, cut up the chicken then cook in skillet. 

We also did cheat and added some guacamole and a little bit of sour cream.. even then not too bad calorie wise. 

I also want to throw it out there TORTILLAS make a HUGE difference. We had awesome tortillas, no  offense, the  Mission tortillas just don't do it for me... Taco Loco has good tortillas, the tortilla land brand is another I enjoy, you cook those. I can't remember the brand of these... I will look next time at the store.. quite tasty.

Chicken Fajitas

Food Network Magazine 

1 tsp chili powder

1 tsp ground cumin

Kosher salt and freshly ground pepper

1 lb boneless, skinless chicken breasts

2 tablespoons evoo

2 bell peppers, sliced (we used green and red)

1 red onion, sliced

2 cloves garlic, finely chipped

1/2 teaspoon grated lime zest, plus wedge for serving

8 corn tortillas ( we used flour)

1/2 cup prepared pico de gallo or fresh salsa

1/2 cup crumbled cotija cheese (about 1 1/2 ounces)

1. Preheat the oven to 425. Mix the chili powder, 1/2 tsp cumin and 1/4 tsp each salt and pepper and rub on each of the chicken breasts.
2. Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden brown. 4 to 5 minutes. transfer to a baking sheet, reserving the skillet, and bake until just cooked through (8 to 10 minutes) Transfer to a cutting board to rest about 5 minutes.
3. Meanwhile, heat the remaining olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring until the vegetables are browned. Stir in the lime zest and 2 tablespoons water, season with salt.
4. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes. then divide among plates. Slice the chicken. Top the tortillas with chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.

Skirt Steak with Peppers

This recipe comes from the Food Network Magazine April 2013. Ryan was the one who wanted to make this and I thought it sounded like a good one.

This has become one of my favorite magazines, mainly for the abundance of recipes and variety as well. They also have tips and tricks throughout the magazine as well. 

This is under weeknight cooking. 

Okay, so I thought the recipe was good, not great, but a solid base. My main issue was the steak, I would have marinated the steak first, mainly because I feel like skirt steak isn't the best meat and generally recipes calling for a skirt steak will marinate it first, making it more tender. That being said, I am not sure what I would use to marinade.... Ryan's suggestion was something "limey"... whatever that means hah

I thought the pan sauce you make for the veggies was really good, because it was light, but added a good flavor. Ryan said it was a little bland and would spice it up, I think it was meant to be not bland, but not an overpowering sauce, it was to add a little something extra to the veggies. Therefore, I personally would not change it. 

I am going to think on what type or marinade I would use. I do believe that I have seen a marinade that is lime something or other at the store, so I will maybe try that next time.

Last night I just mixed my steak in with the veggies and the sauce from that added something to the steak. 

Again, I apologize for my pictures.. they are so subpar.. I need to just get my camera out and not use the cell phone.... 

Skirt Steak with Peppers

1 lb baby red-skinned potatoes, halved

kosher salt

1 1/4 lbs skirt steak

Freshly ground pepper

1 tbso olive oil

3 bell peppers (any color, thinly sliced)

1/2 onion, thinly sliced

3 cloves garlic, thinly sliced

3 Tbsp tomato paste

3 Tbsp chopped fresh parsley

Juice of 1/2 lemon, plus wedges for serving

1. Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.

2. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skilled over medium-high heat and add the olive oil. When hot, add the steak (in batches if necessary) and cook until medium-rare. 1 to 5 minutes per side, depending on thickness. Transfer to a plate and tent loosely with aluminum foil.

3. Reduce the heat under the skillet to medium and add the peppers, onion and garlic and a splash of water and 1/4 tsp salt. cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring 1 minute. increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

indian chicken curry soup

It is still cold up here in the Great White North, so I decided I wanted some nice warm soup! I have had this Pampered Chef recipe book for a good chunk of time and haven't made ANY of the recipes! 

Overall, I thought the soup came out well, the only suggestion or change I would make next time is maybe putting a little curry powder on the chicken before cooking to add a little more flavor. I would also maybe add a little more Greek yogurt.

That being said, I enjoyed it and will be making again.

Best Part, only 220 calories for 1 1/2 cups!!

Prep Time: 30 mins

Total Time: 1 hour

Yield 8 Servings 

1 large onion

1 large Yukon gold potato, unpeeled (about 1 1/2 cups)

1 1/2 lbs boneless, skinless chicken thighs

1 tsp each salt and coarsely ground pepper, divided

1 1/2 tbsp vegetable oil, divided

3 garlic cloves, pressed

2 tsp peeled, grated fresh ginger root

1 1/2 tbsp curry powder

1 1/2 tsp ground coriander

6 cups chicken stock

3 tbsp cornstarch, dissolved in 2 tbsp cold water

1 1/2 cups frozen mixed peas and carrots, thawed

1/4 cup chopped fresh cilantro, plus additional for garnish

3 tbsp chopped fresh mint

3/4 c plain Greek yogurt

1. Dice onion, potato and chicken into 1/2 in pieces. Combine chicken and 1/2 tsp each of the salt and pepper in bowl, mix well. Heat 1/2 tbsp of the oil in dutch oven over medium-high heat 1-3 minutes, until shimmering. Add half of the chicken; cook 3-4 minutes, or until golden brown, stirring once. [chicken will not be fully cooked] Remove chicken and set aside. Repeat with another 1/2 tbsp of the oil and remaining chicken.

2. Add remaining oil and onion to pan. Cook 2-3 minutes or until onion is browned, stirring occasionally. Add remaining black pepper, pressed garlic, ginger, curry powder and coriander. Cook and stir 1 minute or until fragrant. Whisk in stock and cornstarch mixture.

3. Add chicken and potato to pan. Bring to a simmer, reduce heat to low and cook 8-10 minutes or until potato is tender. Stir in peas and carrots, cilantro, mint and remaining salt. Remove pan from heat.

4. Place yogurt into mixing bowl. Carefully ladle 2 cups of the hot broth from pan into a measuring cup. While vigorously whisking yogurt, slowly add broth. While vigorously whisking soup, slowly add yogurt mixture; whisk until completely incorporated. Garnish with additional cilantro.

French Dip Panini with Stout Au Jus

Ryan has been BEGGGING me to make french dips, finally, tonight we made that happen. We bought some sandwich roll things at Costco, which were quite tasty, used Boar's Head italian roast beef, I couldn't find 'spanish onion', after googling, I found people substitute them for sweet onion. Also, instead of the garlic and mayo sauce (Ry Ry can't stand mayo) we used a creamy peppercorn sauce we had a mix for (penzy spices)

Overall, tasted good, the Au Jus was great. Easy weekend meal. I could say you could even jazz up the sandwiches with other yummies...

French Dip Panini with Stout Au Jus

 

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Justine

Serves: 4 sandwiches

Ingredients

• 4 cloves of garlic, roasted and smashed
• ½ cup mayo
• salt
• fresh cracked pepper
• 1 tablespoon olive oil + extra for brushing
• 1 shallot, diced
• 2 cloves of garlic, raw and finely minced
• 1 teaspoon corn starch
• 2 cups beef stock
• 1½ cup stout beer
• 2 beef bouillon cubes
• 1 teaspoon fresh thyme
• 3 tablespoons butter
• 2 large spanish onions, sliced thin
• 1 lb roast beef, thinly sliced (deli-style or roasted)
• 8 slices baby swiss cheese, thinly sliced
• 1 loaf French boule (recipe here or store-bought), sliced thick into 8 equal slices

Instructions

1. In a small bowl, combine the 4 cloves of smashed, roasted garlic, mayo and a dash of salt and fresh cracked pepper. Whisk until all ingredients are incorporated. Refrigerate until ready to use.
2. In a saute pan, heat the olive oil over medium high heat. Add the shallot and cook until translucent. Add the remaining 2 cloves of minced garlic and saute for 1-2 minutes. Add the corn starch and cook for another minute. Whisk in the beef stock, stout beer, bouillon cubes and fresh thyme. Bring to a boil then lower the heat to a simmer. Cook uncovered for about 20-25 minutes to allow the flavors to meld and the sauce to thicken slightly. Adjust seasoning to taste by adding salt and pepper (be careful, bouillon is also very salty). Set aside until you’re ready to use.
3. In another saute pan, melt the butter over medium-high heat. Add the onion and lower the heat to medium-low. Allow the onions to cook slowly to a slightly caramelized state. Remove from heat once they have reached your desired consistency.
4. Preheat your panini maker if you are using one (or preheat a cast iron grill pan) so it is ready when you are finished assembling your sandwiches. Brush your bread slices with a teaspoon or two of olive oil. Assemble them in the following order: 1 teaspoon roasted garlic mayo, 1 slice of baby swiss, 3-4 slices of roast beef, onions, 1 more slice of baby swiss, 1 teaspoon roasted garlic mayo. Repeat this step for the remaining three sandwiches. Cook on your panini maker per the manufacturer’s instructions or on your cast iron grill pan until the cheese is melted and you have grill marks on both sides: about 3-4 minutes on each side.
5. Serve with your stout au jus and enjoy!

Chicken Tikki Masala

Ryan and I both enjoy Indian Food. One of my personal favorites is Chicken Tikki  Masala, so I thought it would be fun to try and make it! The only difference I made to this recipe was I used Greek Yogurt instead of regular, I had planned on making a different recipe that called for greek, so that is what I used. This is from the Pioneer Woman, called Pastor Ryan Chicken Tikki Masala. I will admit this recipe gets a little long, but it tasted great. I think next time I would just grill the chicken instead of baking, I got the chicken to char, but I think the grill would be an easier option? I also would add more pepper than I had, I like my indian food spicy. Overall, great recipe definitely a re-make!

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• 3 TBSP Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Steak Baguette Sandwiches

Ryan has been begging me to have sandwiches for dinner. I had made this recipe before in Salt Lake and thought it would be something Ryan would like.

1 12oz boneless beef sirloin steak (about 1 inch thick) trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Chicago steak seasoning
2 tablespoons canola mayonnaise
2 tablespoons refrigerated pesto sauce
1 (12-ounce) piece baguette, split in half horizontally
1 cup packed baby arugula
3 (1/8 inch thick) red onion slices
2 plum tomatoes, thinly sliced lengthwise

Preparation
1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper and steak seasoning. Add steak to pan, cook 2 1/2 minutes on each side, or until desired degree of doneness. Remove the steak and let stand 5 minutes. Cut steak across grain into thin slices.

2. Combine mayo and pesto, stirring until well blended. Spread mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak and tomatoes.

We found some bread we absolutely love, it is the kind you take home and finish baking, it is so great!
I also added some fresh basil on mine.

Chinese Wide Noodles with Barbecue Pork ad Dried Mushrooms

Another recipe I found in Cooking Light, March 2013 magazine. 

Okay, so I did not use the dried mushrooms, if you like mushrooms, it would add more flavor.... 

I used Udon noodles that I had in the freezer from purchasing before from the Asian Market for a previous recipe. They are quite tasty.

I thought the recipe turned out pretty dang tasty, I did not let the pork stand 30 minutes... I had a class so we didn't eat until about 9pm... I don't have time to let me pork stand for 30 minutes...

Nontheless this was a fast, yummy week-night dinner.

Make sure you read the fact that you let the pork marinate overnight.

We also used boneless pork chops instead of the tenderloin, I figured since we had the chops, I wouldn't buy a tenderloin. 

i added some crushed red pepper to mine, I thought it needed some heat... my cute boyfriends pallet just can't handle the heat, so I added later.

Enjoy!

• Pork:
• 1 (1-pound) pork tenderloin, trimmed 
• 1/4 cup honey
• 1/4 cup lower-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon dry sherry
• 1/2 teaspoon five-spice powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon white pepper
• Cooking spray
• Noodles:
• 2 cups boiling water
• 8 dried Chinese mushrooms (such as wood ear mushrooms)
• 12 ounces dried flat wide wheat noodles (such as wide lo mein noodles)
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons canola oil
• 1 1/2 tablespoons minced peeled ginger
• 1 garlic clove, minced
• 1 jalapeño pepper, seeded and minced
• 1/2 medium onion, thinly vertically sliced
• 2 cups fresh bean sprouts
• 3 green onions, cut into 2-inch pieces

Preparation

1. 1. To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Combine honey and next 6 ingredients (through white pepper) in a zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
2. 2. Preheat broiler to high.
3. 3. Remove pork from bag, and discard marinade. Place pork on the rack of a roasting pan coated with cooking spray. Place rack in pan. Pour 2 cups water in bottom of pan. Broil pork 4 minutes on each side or until a thermometer registers 145°. Let stand 30 minutes. Cut pork into thin julienne pieces.
4. 4. To prepare noodles, combine 2 cups boiling water and mushrooms; cover and let stand 30 minutes. Drain in a colander over a bowl; reserve soaking liquid. Cut off and discard any tough, woody stems; thinly slice mushrooms.
5. 5. Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.
6. 6. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.
7. 7. Heat a large wok over high heat. Add oil to pan; swirl. Add ginger, garlic, and jalapeño; stir-fry 30 seconds. Add sliced onion and pork; stir-fry 30 seconds. Add bean sprouts and green onions; stir-fry 1 minute. Add reserved mushroom liquid, noodles, and soy sauce mixture. Stir in mushrooms. Stir-fry until noodles are thoroughly heated. Serve immediately.

Roasted Salmon with Soy-marinted Glaze with Wild Rice

This came from the Cooking Light April 2013 Magazine. I enjoy Salmon, it is not Ryan's favorite, but I think we need some variation in our meals. This sounded tasty, although, I wasn't sure about the Orange Marmalade, I thought it was really good. Ryan's comment was "it's good.... for salmon" I don't understand why he doesn't like salmon, but that is on his tastebuds not mine.... and I am the one cooking .... so, I win! I like fish because it is quick and generally easy. I may have said this before, but, I haven't had too many experiences with cooking fish, there is a fine line between undercooked and overdone.. so I watch it carefully and for salmon I wait until it flakes easily with a fork.

The recipe says to serve with Snap Pea and Radish Saute, and Quinoa with Toasted Pine Nuts, which sound great. I had some wild rice that I wanted to use, so that's what I did instead.

Not sure why I don't have a picture of this.... 

Roasted Salmon with Soy-Marmalade Glaze

Hands on: 3 min Total: 24 min

1/4 cup orange marmalade

1 1/2 teaspoons low-sodium soy sauce

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 cloves garlic, chopped

4 (6 oz) skin-on salmon fillets

Cooking spray

2 tablespoons thinly sliced green onions

4 lemon wedges

1. Preheat oven to 450

2. Combine marmalade, soy sauce, salt, pepper, and garlic in a small bowl. Arrange salmon fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray. Brush fish fillets evenly with half of marmalade mixture. Bake fish fillets at 450 for 4 minutes.

3. Heat boiler to high (do not remove fish from oven); broil fish an additional 3 minutes or until desired degree of doneness. Sprinkle fish evenly with green onions; serve with lemon wedges.

Serves 4 

Calories 294 Fat 9.5g Protein 38.7g Carb 14.8g Fiber 0.4g Chol 99mg

Iron 1.1mg Sodium 423mg Calc 23mg

For the Wild Rice:

Just cooked it according to package, served with salmon over. 

YUM

Smothered Pork Chops

Ryan and I have been talking about making Smothered Pork Chops for a while, not quite sure what made us start thinking about them. I decided to try this recipe from Food Network Tyler Florence. There are a few differences in what I did than the recipe calls for. 1. I used Heavy Whipping Cream instead of the buttermilk, reason being, I have a large container of it and after reading some of the reviews others chose to use instead because they don't like buttermilk. 2. I used beef stock instead of chicken broth simply because I had a jug leftover from the beef I made the night before. 3. I used boneless chops, again, because that is what I had.... I think it would taste great with bone-in. I did pound down the chops, they were quite thick. Therefore, I 1 1/2ed the sauce.. if that makes sense.
We both thought the recipe was great. I will definitely be making this again! I served with a quinoa/rice mixture that I am basically ADDICTED to (costco)

I apologize for the picture... it doesn't look too great.

Ingredients:

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Bistro Steak with Red Wine Sauce

I LOVE steak! This was super easy! I have only recently made pan sauces, I quite enjoy them.

This was super fast and tasty. The recipe calls to serve with Rosemary Garlic Potatoes, I will include that recipe as well. I was going to make them, but we had red potatoes so I didn't want to buy another kind... these sound great though.

I really enjoy the Cooking Light Magazine, I feel like they have really good recipes and for the most part aren't too bad for you, yet have good flavor

Bistro Steak with Red Wine Sauce

Cooking Light Magazine: April 2013 

Hands-on: 26 min Total: 26 min

1 tablespoon canola oil

2 (8 oz) top sirloin steaks, trimmed

3/8 tsp salt, divided

3/8 tsp freshly ground pepper, divided

3 tablespoons minced shallots

2 teaspoons chopped fresh thyme

1/2 cup full-bodied red wine (such as cabernet sauvignon)

1/2 c unsalted beef stock

1 1/2 teaspoons butter

1/2 tsp Dijon mustard (I didn't use, because I don't buy mustard)

1 tablespoon chopped flat-leaf parsley

1. Heat a large skilled over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 tsp pepper. Add steaks to pan; cook 4 minutes on each side or until desired doneness. Remove steaks from pan. Let stand 5 minutes. 

2. Reduce heat to medium-high. Add shallots and thyme to pan; saute one minute or until lightly browned. Add wine; cook 21/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half, or mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 tsp salt, 1/8 tsp pepper, butter and mustard; stir with a whisk. 

3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Serves 4 (serving size is 3 ounces steak and 2 tablespoons sauce

Calories 215 Fat 9.6g Protein 25.6 Carb 2.3 Fiber 0.4g Chol 72mg Iron 2.1mg Sodium 332 mg Calc 37mg

Rosemary-Garlic Roasted Potatoes

hands on 10 min Total 36 min

Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze soft roasted garlic out of the skins, and enjoy with the potatoes. 

1. Preheat oven to 450

2. Remove white papery skin from 1 garlic head; separate but do not peel cloves. Place garlic, 2 tbsp evoo, 20 oz whole baby potatoes, 3 thyme sprigs, and 3 rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 tsp kosher salt and 1/4 tsp fresh ground black pepper. Bake at 450 for 25 minutes, stirring after 13 minutes. Sprinkle with 1.8 tsp kosher salt and 2 tablespoons chopped fresh flat-leaf parsley.

Serves 4 (2/3 c)

calories 173 Fat 7g

Sodium 208 g