Amy Tries Lean Cuisine

Amy writes:

If you read our blog regularly, you know we are not much for low-fat, low-sugar, low-cal stuff. We use real butter and cream and all that yummy goodness, yes in moderation, but probably more than most people. But now we're in our 40s and the middle-aged metabolism just isn't what it used to be. While we probably won't change the way we cook at home, we can make one good-sized difference in how we eat one meal in particular - lunch.

This is going to be pretty difficult for Chris, because his school has the most amazing culinary program, so he is spoiled at lunch pretty much daily. However, at my school, lunch is your typical school-cafeteria fare and I mostly try to avoid it. It should also be noted that I'm quite picky about lunch. I like hot lunch and am not a big sandwich eater. The time I get for lunch depends on the day, and without going into the complexities of my high school's crazy schedule, I'll summarize by saying that it ranges from 20 to 25 minutes, with 24 minutes being the most common length. In other words, there is not a lot of time to fuss. Leftovers, if we have any, reheated in the microwave, is what I have on a typical day. But when I was offered the chance to try one of Lean Cuisine's "Chef's Picks" through the DailyBuzz Food Tastemaker program, I though, "Why not?" They certainly meet all the requirements I need for lunch these days - quick, easy, and (it goes without saying, right?) lean.

I chose "Glazed Chicken," one of the Chef's Picks from the Culinary Collection. The box describes it very well: roasted white meat chicken in a savory lemon tarragon sauce with rice, green beans and cashews - all things I enjoy. The price at my grocery was $3.50, exactly what a hot lunch at school would cost me. It took 5 1/2 minutes in the microwave, and after carefully peeling off the plastic cover, I dug in.

There were four decent-sized boneless, skinless, white meat chicken pieces (large nugget-sized) in an orange-colored sauce that, for me, seemed to need a flavor boost. I liked the consistency of the sauce and got some hints of tarragon, but the expected zestiness of lemon was lacking. The chicken was tender, easy to cut using only a fork, and not at all rubbery. So far so good. I liked the rice very much: it consisted of fluffy white rice with julienned green beans, and the toasted cashew halves and wheat berries tossed in it gave it a really nice nutty flavor. I ate the whole portion, was satisfied afterwards, and didn't even experience my usual chocolate craving a couple hours later. Quite unusual. 

And now, the best part. This lunch was 240 calories. That's it. Other nutritional facts: 5 grams of fat, 45 mg of cholesterol, a little high on the sodium (450 mg - about the same as a bagel or a serving of canned soup, and it didn't taste salty) and plenty of protein from the chicken and nuts (22 grams). Added bonus? They have a "Delicious Rewards" program for frequent buyers. All good things. And, oh yeah...no clean up. Not even a dirty dish!

I'm probably not going to be eating these every single day. However, I was so pleasantly surprised at the taste and quality of my Lean Cuisine meal that I will definitely be including them in my workaday lunch options from now on. 

Disclaimer: As part of the DailyBuzz Food Tastemaker program, I received a free sample and stipend from Lean Cuisine. Nevertheless, all thoughts and opinions stated here are my own.

I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

Soups by Panera Bread

When Daily Buzz Food chose us to be Tastemakers for Panera Bread soups, we were quite excited. While we've been to our local Panera quite often, we haven't been in a long time and we were looking forward to see what new things they had to offer. Although we received a gift card in the mail to put toward our meal and to compensate us for our blog post, we want to note that all the opinions we state here are our own.

We love to make soup and make it often out of fresh, seasonal ingredients. Therefore, when we do try soups from the grocery store, we are usually disappointed. We stopped buying canned soup altogether, because of the high sodium content, lack of flavor, and general mushiness of the contents. That is one thing we have to give Panera. Their soups are definitely fresh, with great care obviously taken to ensure they are made with high quality ingredients. They are flavorful and delicious, hot and tasty. And with a variety of choices that change daily, there is one that will suit everyone's taste and dietary needs. Speaking of which, it's great that they label which ones are low-fat, all-natural, and/or vegetarian, and they post the calories in each portion right on the menu (see below).

It's that extremely busy time of year, so we decided to get our Panera to go. We each chose items from the "You Pick 2" menu - a pretty good deal that offers a cup of soup with either a sandwich or salad as well as a side of fruit, bread or chips. Amy went with the French Onion Soup and Asian Chicken Salad with a side of baguette; Chris had the Low-Fat all-Natural Chicken Noodle Soup and the Chipotle Chicken Panini, also with a side of bread (it's our opinion that one must have bread with soup!).

While the salad (amazing dressing) and panini (great smoky flavor) were delicious, the soups were the star of the show. It's hard to see in the picture below, but the chicken noodle soup was chock-full of fresh carrots, onions and celery that (thankfully) weren't mushy, tender all-white chicken breast, and perfectly cooked egg noodles in a nicely seasoned, not too salty, chicken broth. Our only complaint was that we didn't opt for a bigger portion!

The French onion soup had plenty of soft, sauteed onions, nicely caramelized in butter and seasonings in a dark beef broth that had lots of flavor but wasn't too strong. There were hints of tomato in the layers of flavor and a unique blend of Asiago and Parmesan cheese sprinkled on top. As a nice touch, the homemade croutons were packaged in a little bag on the side so as not to get too soggy.

It is obvious to us that the soupmakers at Panera know what they are doing. And while our Panera location is pretty close to us, we have noticed that our local grocery store has recently started selling Panera soup in its freshly made foods area. Having been reminded (thanks to Panera and Daily Buzz Food) of how fresh, well-made, and deliciously satisfying they are, we'll be picking them up more often to enjoy on those days when making our own just isn't in the cards. To sum up, Panera soups are highly recommended by A Couple in the Kitchen - they are almost as good as homemade.

Italian Pork Chops served with Alexia Oven Reds and Garlic Spinach

Since you are one of A Couple in the Kitchen's readers, you know that we are pretty big on cooking from scratch. But sometimes the "busy-ness" of life just drags you down and all you need is good food fast. As part of the Foodbuzz Tastemaker Program, we received a coupon for a free Alexia Foods frozen food product (we chose their "Oven Reds"). We stopped at the market today, after a particularly busy day, to pick them up. Those, a package of on-sale pork chops, a bag of spinach, and a couple of pantry items is all we needed to make tonight's 25-minute meal (take that, Rachel Ray!), "Italian Pork Chops served with Alexia Oven Reds and Garlic Spinach."

We took a good look at the potatoes once we opened the package. They looked like what they claimed to be, which were wedges cut from "Columbia Basin" red potatoes, and seasoned with olive oil, parmesan cheese and roasted garlic. We could vaguely catch the scent of the cheese and garlic, but then again, they were still frozen at the time. We preheated the oven to 425, as directed, and spread them out in a baking pan. That part was done.

  

We allowed the potatoes to cook for 10 minutes and then started to prepare the rest of the meal. First, we seasoned some plain breadcrumbs with Italian seasoning (you could skip this step by using Italian-style breadcrumbs). We placed those in one shallow bowl; in another, some flour; in a third, an egg beaten with a little water. Into the flour, then the egg, then the breadcrumbs, then into our heated cast-iron pan went our chops. Three minutes on each side, then into the oven with the whole pan. There were five minutes of cooking time left.

Now, for the greens. We heated some olive oil in a saute pan, added most of our bag of spinach, and crushed a clove of garlic into the pan. By the time the pork and potatoes were done, so was our spinach, and all that was left to do was plate the meal. Everything was done at the same time, and all of it done in 25 minutes (the suggested time for cooking the potatoes), from start to finish.

Our verdict on the potatoes? They are pretty good, particularly for a quick-and-easy frozen food product. We do have a couple of criticisms, however. First, we would have liked them to be crisper on the outside (which may be possible with longer cooking time). And second, they were a little bland, so more cheese and garlic flavor would improve the taste. Still, we applaud Alexia for putting out a tasty, all-natural (yes, we recognized AND could pronounce each ingredient) potato product that makes a busy day that much easier.

Italian Pork Chops served with Alexia Oven Reds and Garlic Spinach

Ingredients:

1 bag Alexia Oven Reds

2 pork chops

kosher salt and freshly ground black pepper

3/4 cup plain breadcrumbs

2 tablespoons Italian seasoning

1 cup all-purpose flour

1 egg

1 tablespoon water

2 tablespoons olive oil, divided

1 bag spinach

1 clove garlic, minced

Preheat oven to 425. Spread the potatoes in one layer on a baking sheet and cook according to package directions. Relax for 10 minutes, because you deserve it and because the rest of the meal only takes 15 minutes to cook. Season pork chops with salt and pepper; set aside. Lay out three shallow bowls. In one, mix together the breadcrumbs and Italian seasoning. In another, place the flour. In the third, beat together the egg and water. Heat one tablespoon of olive oil in a cast iron pan over high heat. Dip each side of each pork chop first in the flour, then in the egg wash, then in the breadcrumbs. Carefully lay the pork chops in the hot pan. Sear for 3 minutes on each side, then place the entire pan in the oven. Heat a saute pan with the remaining tablespoon of olive oil. Add the desired amount of spinach and minced garlic. Toss over heat for 2-3 minutes. Remove potatoes and pork chops from oven and serve with spinach.

Disclaimer: Through the Foodbuzz Tastemaker Program, we received a coupon to try one Alexia frozen food product for free. The recipe in this post, all opinions, and the photos, are our own.

Slow-Cooker Panettone Stuffing

When yet another big cardboard box arrived on our doorstep, Chris was wondering what I had bought now (I may or may not have a little Internet shopping problem...). Fact is, it was more treats from the Foodbuzz Tastemaker Program. This time, we received not one but two large packages of Bauducco Panettone - one was with Hershey's chocolate chips, and one with Sun-Maid raisins and candied fruits. In case you're not sure what panettone is, it is an Italian bread-like cake that is usually served around the holidays. Once we opened the box, our creative cooking juices started to flow.

A few days later we planned to make a pork loin for dinner. Sick of plain old veggies or potatoes, we wanted a side dish with pizzazz! Something different! That's when it came to us. We'd make stuffing out of the panettone!

It was a brilliant idea, really, and we're quite proud of the results. The basis of the recipe is my grandmother's bread stuffing, but we made a few adaptations. For the bread, we (obviously) used the panettone with raisins and candied fruits. Of course, this had an inherent sweetness that needed some balance. To bring in savory flavors, we added onions, celery, sage leaves, and chicken broth, and we cooked it in a slow-cooker to make life easy.

Yummy, yum, yum! Sweet, savory, moist and nicely browned, this one is a keeper, and may become our go-to holiday stuffing. It paired nicely as a side to our pork and apples that we had browned then braised in white wine, sage and a dash of port. 

Break up panettone

Saute onions, celery and fresh sage in butter

Add chicken broth and allow vegetables to soften

Mix vegetables and panettone together

Allow to cook three hours in a slow-cooker

Slow-Cooker Panettone Stuffing

Ingredients:

1 26.2-ounce package Bauducco Panettone with Sun-Maid Raisins and candied fruits

1 stick unsalted butter

1 medium onion, diced

2 celery stalks, diced

5-6 fresh sage leaves, chopped

1 3/4 cups chicken broth

1 teasoon kosher salt

1/2 teaspoon freshly ground black pepper

Break the panettone into 1/2-inch cubes and place in a large bowl. Melt butter in a large skillet. Add onions, celery and sage and cook until softened, about four minutes. Add chicken broth and continue to cook, about three minutes more. Pour broth mixture onto bread pieces and mix well. Rub sides of slow-cooker with butter or cooking spray to avoid sticking, then pour stuffing into slow-cooker. Cook on high for one hour. Stir well, then turn slow-cooker to low. Cook another two hours on low.  

Cheesy Pancetta Hash Brown Bites

As part of the Foodbuzz Tastemaker program, we were sent two coupons to try Simply Potatoes brand products for free. When we saw their Shredded Hash Browns in the refrigerator section, we knew we would look no further. Those shredded potatoes were headed straight to our muffin tin where they would soon become our "Cheesy Pancetta Hash Brown Bites."

What's yummier than potatoes mixed with pancetta and cheese? Not much other than not having to share! This recipe made two dozen individually-sized "bites" which were both easy to make and to serve. Having the potatoes already shredded was a huge time-saver. Browning nicely in the muffin tin, they have that crispy-on-the-outside, tender-on-the-inside texture that everyone adores. These are the perfect accompaniment to any meal, and are particularly delicious as a "bed" for a fried egg. Since the recipe makes so many, they'd be great for entertaining, or can be frozen and reheated for another time. 

Mix together shredded potatoes, shredded cheese and diced pancetta...

Place mixture in muffin tins...

Add half-n-half, and bake.

Go ahead and give them a try. And experiment a little! Try a different cheese, throw in some sauteed onions and peppers. Let us know how you like 'em!

Coming out of the oven, nicely browned and crispy!

Cheesy Pancetta Hash Brown Bites

Ingredients:

1 package Simply Potatoes Shredded Hash Browns

4 ounces diced pancetta

1/2 pound gouda cheese, shredded

2 1/2 cups half-n-half

kosher salt and freshly ground black pepper to taste

Preheat oven to 400 degrees. In a large bowl, mix together the potatoes, pancetta and cheese. Fill the cups of two muffin tins with this mixture. Place a pinch of both salt and pepper into each cup. Then pour 1 1/2 tablespoons of half-n-half into each cup. Cover loosely with aluminum foil and bake at 400 for 15 minutes. Remove the foil and bake for an additional 25 minutes, or until nicely browned. Allow to cool for five minutes before removing from pan. Serve hot. 

Harvest Coffee

The fabulous folks at Foodbuzz, along with the gorgeous guys and gals at Godiva, sent us two Tastemakers two more pounds of coffee. Yesterday we tried the Pumpkin Spice blend and added a shot of Fulton's Harvest Pumpkin Pie Cream Liqueur given to us by our friend Joanne. Hot, spicy, and full of the flavors of fall, this could be our new favorite coffee drink. We loved it, and think it would be a wonderful beverage to enjoy with pumpkin pie, cinnamon buns, spice cake, or any of your favorite fall treats. We especially loved having it in the new Tervis Tumbler also sent to us via the Foodbuzz Tastemaker Program. It kept the drink hot for over an hour, without being hot to the touch. Amazing! Thanks again, Foodbuzz!

Harvest Coffee

Ingredients:

4 ounces Godiva Pumpkin Spice Coffee, brewed

2 ounces Fulton's Harvest Pumpkin Pie Cream Liqueur

2 teaspoons sugar (optional)

Pour all three ingredients into a large mug or insulated tumbler, stir and enjoy!

Kara-Age Chicken with Seared Garlic Green Beans

When we think of Kikkoman, we think of this cartoon, with that uber-catchy song refrain that sticks in our heads for days after we hear it. Show me, show you, Kikkoman! Kikkoman! But now, after receiving a box of Kikkoman Kara-Age Coating Mix through the Foodbuzz Tastemaker Program, we will imagine tasty golden nuggets of chicken fried in a light and tasty coating with hints of soy and ginger as we sing along.




The first things we noticed when we opened one of the two packets included in the box was the wonderful ginger scent and the fine powdery-ness of the coating. The box informs us that Kara-Age is "Japan's popular fried chicken dish" (Show me, show you!) and gives clear and easy instructions that have you eating your Kara-Age in about five minutes. Just cut, toss, shake and fry! While it suggests chicken in the main instructions, it says that it's great for fish as well, and gives a quick recipe for Asian-Style Popcorn Shrimp. An easy dipping sauce, says the box, is Kikkoman (Kikkoman!) Ponzu. We used boneless chicken breasts that we cut into bite-sized pieces, and served our Kara-Age with seared garlic green beans (All right!) for a quick, easy, deliciously savory meal. 

Cut!

Toss and shake!

Fry!

Kikkoman!

Kara-Age Chicken with Seared Garlic Green Beans

Ingredients:

2 tablespoons olive oil

1 pound green beans, trimmed

1 clove garlic, minced

salt and pepper to taste

1 packet Kikkoman Kara-Age Coating Mix

water

1 pound boneless chicken breast, cut into bite-sized pieces

vegetable oil for frying

Heat olive oil in a large skillet over medium heat until very hot but not smoking. Add the green beans and cook for 10-12 minutes, tossing often, until tender and browned in spots. Reduce heat to medium-low and add garlic. Stir for a minute until fragrant. Season with salt and pepper, remove from skillet and set aside on a large serving platter. Meanwhile, pour Kikkoman Kara-Age Coating Mix into a large plastic bag. Moisten chicken pieces with water, allowing excess to drip off. Add chicken pieces to bag and close. Shake well to coat all pieces evenly. Pour vegetable oil into a large heavy skillet, filling it about 1/4-inch high. Heat the oil. Working in batches, fry the chicken in hot oil, turning pieces frequently, until golden brown, about 2 minutes each side. Remove and set on paper towels to absorb excess oil. Place atop green beans to serve.

Labor Day 2011 Rib Smackdown

Two couples, two racks of ribs, one smoker and one gorgeous day off. Sounds like the makings for the Labor Day 2011 Rib Smackdown. Neighbor D offered Chris one rack of ribs and a challenge: season, rub, marinate, do whatever you want to your ribs, but both racks get smoked together, over pecan wood chips, and the wives (us lucky gals!) will judge whose ribs are the tastiest.

While the ribs sat in the smoker all afternoon, we prepared a pitcher of Rummin' Teas and a few side dishes. We started with some chips and salsa. We tossed a bunch of red and yellow potatoes in Crisco's new Pure Olive Oil (a sample of which we received through the Foodbuzz Tastemaker Program) and added  plenty of chopped fresh rosemary, salt and pepper. Then we placed these on the grill in a grilling basket; in 40 minutes, they were perfect - crisp on the outside, soft on the inside.

We steamed a pound of Louisiana Gulf Shrimp in Blue Crab Bay Co. Steaming Spices (a gift from D and J's many travels) to add a little "surf" to our "turf." A few ears of corn roasted on the grill for good measure. And then the ribs were done and it was time to eat. 

Chris had rubbed his rack in a mixture of red sea salt, chipotle pepper and Mexican chocolate, then marinated them in Red Stag Bourbon overnight. These had an intriguing mix of sweet and spicy flavors, from cherry to chocolate to salt to pepper. Very interesting indeed.

D had rubbed his with a little "Butt Rub" and cayenne, then covered them in a paste made from basil, minced garlic and olive oil. They, too, were "finger-licking good" in a more traditional way, and offered themselves over to barbecue sauce a little more easily than the others. Yummy.

Both ribs were tender, falling off the bone and had an sweet smoky flavor from the pecan wood chips. How could we possibly pick one over the other? We had to call in a reinforcement judge - neighbor R who is a long-standing and enthusiastic taste-tester around these parts. He, too, was undecided. Both were just too good. The wives awarded both ribs first place. Let's hear it for the boys and a delicious holiday spent with good friends. It doesn't get much better than this.

Kodak Gallery Photo Book (and a Discount Offer!)

As part of Foodbuzz's Tastemaker Program, we received a coupon code from Kodak Gallery to make a medium hard cover photo book in exchange for blogging about it. We've been away, but finally had a chance this morning to get to work on creating our masterpiece, A Couple in the Kitchen: A Culinary Year.

Our best food-inspired photos representing each month of the year will be highlighted in a beautiful book we created ourselves using Kodak's easy-to-use website. It was so much fun reviewing our photos and choosing the perfect ones to go in the book.

There were tons of designs and themes to choose from, and each page can be laid out in a variety of ways. Optional captions were easy to add and the auto-fill feature worked really well. We can't wait until the final product arrives on our doorstep!

Kodak Gallery is offering our readers an opportunity to create a medium or large photo book at 40% off until August 31st. So use this link here and start saving your memories too!