Beef Filets with Mushroom Sauce and Parmesan Popovers+

 

9 points (includes popover)

Yield: 6 servings (serving size: 1 steak, 1 popover, and 1/3 cup sauce)

Popovers:
1 cup fat-free milk
2 large eggs
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
Cooking spray
2 tablespoons grated fresh Parmigiano-Reggiano cheese

Sauce:
1/2 ounce dried porcini mushrooms
2 cups boiling water
1 1/2 teaspoons olive oil
1/3 cup thinly sliced shallots
4 ounces sliced fresh cremini mushroom caps (about 2 cups)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup pinot noir
2 tablespoons all-purpose flour
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme

Beef:
1 tablespoon olive oil
6 (4-ounce) beef tenderloin steaks
1 teaspoon kosher salt
1/2 teaspoon black pepper

1. Preheat oven to 400°.

2. Combine milk and eggs in a bowl. Weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed and golden.

3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving mushrooms and soaking liquid. Heat a large saucepan over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots to pan; sauté 1 minute, stirring frequently. Add cremini mushrooms to pan; sauté for 2 minutes or until almost tender. Add garlic to pan; sauté 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute, stirring frequently. Add wine to pan; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook for 1 minute, stirring frequently. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; sauté 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.


CALORIES 405 ; FAT 19.9g (sat 6.9g,mono 9.1g,poly 1.2g); CHOLESTEROL 146mg; CALCIUM 113mg; CARBOHYDRATE 24.8g; SODIUM 675mg; PROTEIN 29.7g; FIBER 1.5g; IRON 3.6mg

White Bean Soup with Kale and Chorizo

Be sure to use smoked Spanish chorizo, not raw Mexican chorizo.

 

5 points

Yield: 4 servings (serving size: about 1 1/4 cups)

2 ounces Spanish chorizo sausage, finely chopped
1 cup prechopped onion
3 garlic cloves, minced
3 cups fat-free, lower-sodium chicken broth
2 (15-ounce) cans organic cannellini beans, rinsed and drained
4 cups prechopped kale
1/2 teaspoon freshly ground black pepper
Cracked black pepper (optional)

1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.


CALORIES 235 ; FAT 7.3g (sat 2.1g,mono 3.4g,poly 1.2g); CHOLESTEROL 12mg; CALCIUM 157mg; CARBOHYDRATE 30.7g; SODIUM 586mg; PROTEIN 13.4g; FIBER 7.6g; IRON 3.5mg

Chicken with Smoked Chanterelles+

? points – changed recipe

Yield: 4 servings (serving size: 1 chicken breast half,  and 3/4 cup mushroom mixture)

I made this on the stove top without smoking the chanterelles.  Original recipe had a scalloped potato side that is too much work and not that good.


2 cups cedar wood chips
6 thyme sprigs
3 rosemary sprigs
1 pound chanterelle mushrooms, sliced lengthwise
1 center-cut bacon slice, thinly sliced
1 tablespoon butter
2 cups chopped kale
1/4 cup fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times. Place pan on heated side of grill; add wood chips, thyme sprigs, and rosemary sprigs to pan. When chips are smoking, place another foil pan (do not pierce) on unheated side of grill; add mushrooms. Cover and smoke 20 minutes.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Increase heat to medium-high. Heat butter in drippings in pan. Add mushrooms to pan; sauté 3 minutes or until tender. Add kale and next 3 ingredients (through 1/8 teaspoon pepper); cook until kale is tender and liquid almost evaporates, stirring occasionally. Sprinkle with bacon.

Preheat grill to high heat.

Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with potatoes and mushroom mixture.


CALORIES 521 ; FAT 15.5g (sat 8.4g,mono 3.6g,poly 1g); CHOLESTEROL 140mg; CALCIUM 390mg; CARBOHYDRATE 34.7g; SODIUM 856mg; PROTEIN 58.2g; FIBER 2.7g; IRON 3.5mg

Spinach and Parmesan Fallen Soufflé

Cooking spray
2  tablespoons dry breadcrumbs
2  garlic cloves, minced
10  ounce fresh spinach
1  cup 1% low-fat milk
1  tablespoon cornstarch
1/3  cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/4  teaspoon salt
1/8  teaspoon freshly ground black pepper
1/8  teaspoon grated whole nutmeg
3  large egg whites
1  large egg

Preheat oven to 375°.

Lightly coat an 11 x 7-inch baking dish with cooking spray, and dust with breadcrumbs. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic; cook 20 seconds, stirring constantly. Add spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese, salt, pepper, and nutmeg; pulse until well blended. Pour into a large bowl.

Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish; smooth top with a spatula.

Bake at 375° for 35 minutes or until set in the center. Cool 5 minutes on a wire rack before serving.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 92(34% from fat); FAT 3.5g (sat 1.8g,mono 1g,poly 0.3g); PROTEIN 8.5g; CHOLESTEROL 42mg; CALCIUM 193mg; SODIUM 326mg; FIBER 1.2g; IRON 1.7mg; CARBOHYDRATE 7.3g

Hash Brown Casserole with Bacon, Onions, and Cheese

6  bacon slices
1  cup chopped onion
2  garlic cloves, minced
1  (32-ounce) package frozen Southern-style hash brown potatoes
1  cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2  cup chopped green onions
1/2  cup fat-free sour cream
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
1  (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray.

Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Yield: 6 servings (serving size: about 1 cup)

Chicken Sate with Ponzu Sauce

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

4  (6-ounce) skinless, boneless chicken breast halves
1/4  cup packed light brown sugar
1/4  cup sake (rice wine)
1/4  cup rice vinegar
1/4  cup fresh lime juice
2  teaspoons low-sodium soy sauce
1  teaspoon dark sesame oil
1/4  teaspoon crushed red pepper
1  garlic clove, minced
Cooking spray

Prepare grill.
Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.
Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Yield: 4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

Kale with Carmelized Shallots+

From the book: Clean Food, by Terry Walters.

My niece gave me this book for Christmas – it is FULL of healthy recipes designed to use what is in season, thus the “cleaner” aspect.  I was excited to see recipes for vegetables I’ve never prepared before.  We really liked this recipe and I was inspired to create my own, Colorful Kale and Peppers.  Kale is a nice mix between the “cookability” of brussel sprouts and spinach.  It is quick to prepare, but I don’t think you risk the sprout’s bitterness if you overcook the leaves; and they don’t wilt so dramatically as spinach, so you still have something to fork up and chew.  I reduced the amount of oil in the original recipe – it seemed like too much.

  • 2 bunches kale
  • 6 large shallots
  • 1-2 Tbsp olive oil
  • 1 tsp lemon juice
  • 1/8 tsp coarse sea salt
  • freshly ground pepper

In a large skillet over medium heat, saute shallots in olive oil for 6-8 minutes or until very soft and caramelized.   Add lemon juice and saute another 2-3 minutes to brown.  Remove from heat and set aside.

Bring large pot of water to boil.  Cut and remove dried stems ends from kale and submerge whole leaves in boiling water for 2-3 minutes or until tender and bright green.  Remove from heat, drain water and cut leaves into bite-sized pieces.  Add kale to pan with shallots and saute 1 minute.  Season to taste with salt and pepper and serve.

 

I served this with gnocchi and used the hot water to cook the gnocchi.  Clean and green.

August 29: Chamonix to Argentiere to Trient

Day summary:

  • 6.5 hours (Kev time)
  • 12.5 miles (some by chairlift)
  • from Argentiere: gain 953 m, lose 925 m

We had decided ahead of time to take the train from Chamonix to Argentiere because the Haute Route trail follows the road pretty closely and just didn’t sound that exciting.  It meant that our first day wasn’t very strenuous, but we definitely made up for that the next day.  We were able to take the train for free, using the transportation pass provided by the hotel.

Here is the journal account of the day:

Well, we thought we were leaving the UTMB behind – not so fast!  When we arrived in Trient (the 140 km mark on the UTMB), we discovered that around 30 runners had come through the town already.  The rest would be arriving ALL NIGHT LONG!  And they have all their supporters arriving and leaving, so we expect a noisy night.  I guess that will be the story for tomorrow.

Today was a blissfully easy day, although Barry started crabbing about hiking all the way up something and then all the way down just to get up in the morning and do it again.  And my knees were kind-of saying the same thing in their own special way. [Note: this kind of up and down is what this trek is all about, so be prepared!]

We enjoyed a wonderful breakfast buffet again, then took the train from Chamonix to Argentiere, avoiding an easy but supposedly boring section of the route.  We arrived in Argentiere and had our first test of Kev’s route description.  It was perfect!  We even ran across an old couple with 3 grandkids in tow who offered to take our “starting the hike” photo.  We hiked the easy 45-60 minute walk to Le Tour (not La Tour, which we learned means “the tower,” particularly the Eiffel Tower if spoken while in France).  From there we paid for the telecabine lift up to Col de Balme.  It was cloudy and chilly at the col.  We celebrated entering Switzerland again – taking photos kissing across the boundary rock, then began the descent.  We kept leap-frogging down the path with a couple from Flagstaff – Cindy and Peter – who were headed to La Forclaz.  At first the hiking was beautiful; we could see all the way down into the valley where it was green and lush.  But when we entered the forest, the serious switchbacks began: less fun and when Barry started complaining.

It was goofy – as we got closer we could hear what I knew had to be cowbells, having read about them in the book.  But really?!  Would they make that much noise?  When we finally arrived in La Peuty, we found that in fact, they do make that much noise – they are snug around the neck and quite sensitive to movement.  And they are sized to match the cow.  The bulls have big low-toned bells and the cows have bells that are somewhat smaller and higher.  The one calf we saw had a very small, high-pitched bell.

Trient is quite beautiful – but somewhat different from usual because of the UTMB.  A town of 100 people with that many volunteers, 2000+ runners and 10,000+ supporters isn’t quite the quiet Swiss village we thought we’d encounter.  And on top of it, our dortoir is right where the runners descend from the hills into town – so they are greeted with cheers and applause (all night long).  And there is a ton of traffic as family and support teams arrive to care for their runner and then leave to catch up with them in Chamonix.  AND our dortoir owner is a volunteer and runner himself.  He has done this race twice before!

We have found ourselves in the company of Roland, a German-speaking Swiss (who knows English and French very well) and a mom/daughter duo from France – daughter knows English and has forced mom to speak it all of the way (because they are traveling with the daughter’s Finnish friend who doesn’t speak French).  We are grateful for all the help with translation because the wife doesn’t speak English and the husband speaks only some.

We had a great dinner at the family table (the 3 kids came and went, eager to take part in the race activities, I think).  Lovely local wine and French cheese!  Conversations flew, moving from French to English and occasionally German, as we talked and then they attempted to translate what had just been said so that we could participate.

——————————————————————————————————————————————————————————-

We stayed at Gite la Gardienne – which is basically the lower floor of the family’s house in Trient.  There are three rooms of varying sizes, a small entry/sitting room, kitchen and shared bath.  Note that this means that there is ONE toilet and ONE shower for ALL visitors – which could be as many as 16-18 people!  I chose not to try to take a shower when there were just 6 of us there because it was too hard.  We ended up sleeping with all of the women in one room and the 2 men in another, just for the sake of privacy.  I think the two of us were originally supposed to sleep in the smaller back room, but that meant bunk beds.  The situation was pretty relaxed and the husband was busy dealing with the race, so we figured things out on our own.

Trient is VERY small; I think there is just one other place to stay – a larger dortoir with single and group rooms, Relais du Mont Blanc.  There was one small cafe where we enjoyed a beer while watching runners come through.  We lucked out in having such a generous host family; as it turns out, there wasn’t really anyplace open to purchase lunch for the next day.  When our host found out that we needed food, she gave us apples and extra cheese and bread from breakfast that morning.  Be prepared to pay for your stay in cash.  This is the case at the mountain huts as well.  Every place else accepted credit cards.

Waiting for the train in Chamonix

Start of hike in Argentiere

 

Looking from Col de Balme at lift that brought us up from Le Tour

Border kiss!

Look down into lush green valley

Cow and bells

Trient

Le Gite la Gardienne – and UTMB sign

Gorgeous little village

Runners arriving in Trient the next morning

Brown Sugar and Balsamic glaze pork loin

  • Yield: 6 servings

Ingredients

  • 2 pound(s) pork tenderloin
  • 1 teaspoon(s) ground sage
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 clove(s) garlic
  • 1/2 cup(s) water
  • 1/2 cup(s) brown sugar
  • 1 tablespoon(s) cornstarch
  • 1/4 cup(s) balsamic vinegar
  • 2 tablespoon(s) soy sauce

Preparation

place top 6 ingredients in crock pot. Cook 6-8 hours. Stir together the rest of ingredients for glaze.