Tuesday, September 13, 2011

Stoner Cooking: Special Movie Edition

Here's a Stoner Cooking Combo to go with the following Netflix Weekend: The Aviator, Sideways, Ocean's Eleven, and a Harry Potter marathon...
Aviator 3-Cheese Fondue

The Aviator is about the life of famed flier (and movie mogul) Howard Hughes between the 1920s and 1940s. From the clips I've seen of the movie, Howard takes a lot of dips and dives in his various flying machines. And what better way to demonstrate dipping and diving than with a fondue fork?

1 tablespoon no-trans-fat margarine (with 8 grams of fat per tablespoon)
2 tablespoons fat-free or light sour cream
2 1/2 tablespoons Wondra quick-mixing flour
3/4 cup fat-free half-and-half
3/4 cup low-fat milk
Salt and pepper to taste
Pinch ground nutmeg or cayenne red pepper
3/4 cup shredded light Jarlsberg cheese (or reduced-fat Swiss)
1/2 cup reduced-fat sharp cheddar cheese
1/4 cup shredded Parmesan

In medium saucepan, melt the butter. Remove from heat; blend in the sour cream and flour to make a paste.

Whisk in the milk and half-and-half and bring to a boil over medium heat, stirring frequently. Reduce heat to simmer, stir in salt, pepper, and cayenne, and stir frequently until the sauce thickens (about 5 minutes). Whisk in an additional tablespoon of Wondra flour, if needed, for desired thickness.

Remove from heat, add in shredded cheeses and stir well. Pour cheese into fondue pot or slow cooker set on HIGH. Serve with cubes of sourdough or French bread, or lightly cooked vegetables (broccoli or cauliflower florets work well).

Yield: 4-6 servings

Per serving of fondue (if 4 per recipe): 185 calories, 15 g protein, 10.5 g carbohydrate, 9 g fat (5 g saturated fat), 25 mg cholesterol, 0.2 g fiber, 278 mg sodium. Calories from fat: 44%.


Sideways Santa Barbara Chicken Salad

The movie Sideways takes place in the Santa Barbara wine country. I thought a pasta and fruit chicken salad, perfect for a picnic in the wine country, would be a great way to celebrate this movie.

2 cups cooked whole-wheat blend pasta (or use regular pasta)
1 cup roasted skinless chicken breast meat, cubed
2 stalks celery, finely diced
1 large apple, peeled, cored, and chopped
1/2 cup seedless grapes, halved
6 ounce can (in juice) pineapple tidbits, drained
3 tablespoons light mayonnaise
3 tablespoons fat-free sour cream
1 tablespoon fat-free half-and-half or low-fat milk
1 1/2 teaspoons sugar
1/4 teaspoon salt (optional)
1 pinch ground black pepper
1 pinch ground nutmeg

Chill pasta and chicken thoroughly.
Mix chicken, celery, apples, grapes, pineapple, mandarin oranges, and pasta in large bowl.

Mix the light mayonnaise, fat-free sour cream, fat-free half-and-half or low-fat milk, sugar, salt (if desired), pepper and nutmeg.

Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.

Yield: 4 side-dish servings (or 2 entree servings)

Per side-dish serving: 272 calories, 16 g protein, 41 g carbohydrate, 5.8 g fat (1.3 g saturated fat), 30 mg cholesterol, 4.4 g fiber, 148 mg sodium. Calories from fat: 19%.


Grilled Salmon with Mustard Glaze

Omega-3s have never tasted better!
Serves 6, Inspired by: Ocean’s Eleven

6 (6-ounce) skinless salmon fillets
1/2 teaspoon sea salt
1/2 cup honey
1/3 cup dry mustard
1/4 cup extra virgin olive oil
1/4 teaspoon tamari

1.Prepare a charcoal grill. When charcoal is hot, spread around the coals for an even heat source.

2.Season the salmon fillets with salt on both sides. Place the fish on the grill and cover with the grill lid. Grill for 8 to 10 minutes, without turning.

3.Mix honey, dry mustard, oil and tamari to make a thick glaze. If needed, thin just a bit with water to glaze consistency.

4.During the last 3 to 4 minutes on the grill, brush fillets with the glaze. Turn fillets and replace cover until salmon is finished cooking.

5.Transfer to plates and serve with grilled veggies, steamed spinach or a green salad.

Nutrition Information Per Serving: 510 calories, 25 g fat (3.5 g saturated fat)


Alcoholic Butterbeer

Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

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