tag:blogger.com,1999:blog-27140237531368443842024-03-13T06:03:41.951-04:00Feel Good With FoodA Collection of Small Bite Recipes With Big FlavorKevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2714023753136844384.post-71131623987323873352020-07-06T15:57:00.003-04:002021-04-26T15:27:45.788-04:00Broccoli Bombs<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2268" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiPcrk0H7rSvTkBFRsokifMZ5KhwqrmuzsZYRgoUkiJbuyp5xCUpkvjJBLyJuakvTE8dsPW1_cB1ym4nmaViXw764y1lA_Q_JehSytItTN4hlLV-bl9lCOHXCh67K2bZ7VVZD6iST9luE/s320/BroccoliBombs.jpg" width="320" /></div><p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span face=""Bahnschrift",sans-serif" style="color: #385623; font-size: 14pt;">BROCCOLI
BOMBS<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Tater Tots without the potato.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;"><o:p> </o:p></span><b><u><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">INGREDIENTS</span></u></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Entire
head of broccoli<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">3
tbsp Panko Bread Crumbs (for broccoli mixture)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">½ cup
Panko Bread Crumbs (for coating “bombs” after mixed and formed)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">1
tbsp coconut flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">1
Egg<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">3
tbsp half & half (or buttermilk)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">¼ cup
grated parmesan<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">½ cup
shredded mozzarella (not fresh mozz, make sure it’s a dry mozz)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">1
teaspoon onion powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">½ teaspoon
chili powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Salt
& pepper to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;"><o:p> </o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-size: 12pt;">Preheat
oven 350 degrees.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Remove
florets from stalk (leave a little of the stem on each floret) and place on a
sheet pan. Drizzle with olive oil and season with salt and pepper. Place into
the oven for 20 mins and the florets begin to brown slightly on edges. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">While
broccoli in oven, combine rest of ingredients in a mixing bowl. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Once
broccoli out of oven, place into food processor and blitz. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Mix
blitzed broccoli with ingredients in bowl. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Pour
½ cup Panko into shallow dish and season. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Form
broccoli mixture into shapes – meatballs, tots, fries, etc. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">Coat
in Panko and place on oiled sheet pan. Bake in oven (350 degrees) for 20 mins. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face="Bahnschrift, sans-serif" style="font-size: 12pt;">*for
all over browning – turn broccoli bombs over halfway through baking time.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face="Bahnschrift, sans-serif" style="font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face="Bahnschrift, sans-serif" style="font-size: 12pt;">I
made a dipping sauce to go with these:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;">¼ mayo
+ ¼ plain Greek yogurt + lemon zest + juice from ½ lemon + salt and pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face=""Bahnschrift",sans-serif" style="font-size: 12pt;"><o:p> </o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span face="Bahnschrift, sans-serif" style="font-size: 12pt; text-align: justify;">Use
your imagination and add additional flavors to the bombs – bacon, jalapeno, red
pepper, etc. Also – get creative with the dip. However, no dip is needed they
are delicious on their own!</span></p>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-4906935999539215302016-08-17T14:07:00.009-04:002021-04-26T15:09:25.954-04:00Hummus is Yummus!!<div style="text-align: justify;">
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<img alt="Hummus Tray with Veggies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFZ-E9jKBzQ6hW_HpAnj5RElWkYToj8F2WPGn_-1OKMMM6SXhUMsrHxmDHGQ9xLaJD-k3ddsDK5YQzQl2fapJXKTnNfxg6VDJEEZeBEsVYc38eYsDdEXhrsp9A31JCTMFLQH6XYsqrB6N/s16000/Hummus_2_web-copy.jpg" title="Hummus Tray with Veggies" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Beans make for a great snack. Just a few of the benefits: they are low in calories and fat - they curb cravings - increase your energy - satisfy your appetite - prevent the enzyme alpha-amylase from turning carbs into sugar - block absorption of 2/3 carb calories - boost weight loss up to 230% - are a great plant protein with slow digesting soluble fiber - and are very inexpensive!<span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: center;">For a tasty dip/spread to snack on anytime you've got the munchies here you go - this is more of a "method" or "format" than a recipe because you can change it and make it into really any flavor you're in the mood for. For example: I'll make plain hummus the first day and then I'll switch it up by adding roasted eggplant or roasted red peppers or black olives or sundried tomatoes or roasted garlic (personally, I don't like adding raw garlic because it overpowers the whole thing) or fresh herbs . . . the flavor list is endless! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Garbanzo Beans (or Cannellini, Northern White beans)</div><div style="text-align: center;">Tahini (sesame seed paste) </div><div style="text-align: center;">Olive oil </div><div style="text-align: center;">Lemon </div><div style="text-align: center;">Salt & Pepper</div><div style="text-align: center;">Cumin </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Rinse beans and throw into food processor or blender. Add tablespoon of Tahini, juice of 1/2 lemon, 1/8 teaspoon of cumin, 1/2 teaspoon of salt and pepper each (adjust to taste). Start with adding about 2 tablespoons of olive oil and then as you blend drizzle in more until hummus starts to become "loose". If you're adding other ingredients (i.e. roasted red peppers, eggplant, garlic, etc.) just throw it all in there at the same time. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Some other tasty flavor combinations: add fresh basil / fresh dill / grilled onions /curry powder / cayenne pepper / the list is endless.</div></div></div><div>
<span face=""trebuchet ms", sans-serif" style="text-align: justify;"><div style="text-align: center;"><br /></div></span></div>
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<div style="text-align: center;"><br /></div><div style="text-align: center;">One of the ways I like to serve my hummus (especially if I'm having people over to share) is on a flat plate, drizzle with olive oil, squeeze of lemon, cilantro and crumbled feta. It looks festive and tastes terrific! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Serve along side for dipping: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Celery sticks </div><div style="text-align: center;">Carrot sticks </div><div style="text-align: center;">Sliced cucumbers </div><div style="text-align: center;">Whole wheat pita</div></div>
Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-43768133437915738072015-08-14T13:24:00.005-04:002021-04-26T15:28:33.213-04:00It's a Dreamsicle!<div style="text-align: center;"><img alt="Orange Creamsicle" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvQg_A0nV4YQk4NO1nGpu5YGgpCY1kk-p-fkagdxO4J-ndG3tlb9dIMUpw_ELsxbiqi6hKgcm4lqciotc48OVNPz_qFhTvI7bfMkPQdn8WqDEtlW_HN5WEN4B-pLxeOTjlM4QtJAxPzxK/w640-h426/IMG_2768.jpg" title="Orange Creamsicle" width="640" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I love ice cream. My husband loves ice cream. We indulge on occasion, but not as often as we used to because of the sugar, fat and extra calories. Let's face it . . . we're older now and just can't eat the way we could back in our 20's. I workout hard in the mornings, and don't want to undo what I've done with a bunch of empty calories and fat. <span><a name='more'></a></span></div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">So, I kept looking for ways to come up with a healthier version of ice cream. Tried some, didn't like 'em. Tried again, too much work. Finally, I think I've got the perfect tasty, and easy recipe . . . and now when we get a craving for something cold and sweet, I make my frozen "Dreamsicle."</div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">INGREDIENTS </div><div style="text-align: center;">1 3/4 cup of Coconut Milk </div><div style="text-align: center;">2 medium oranges </div><div style="text-align: center;">4 tablespoons of sweetener (maple syrup, honey, agave nectar, your choice of natural sweetener) </div><div style="text-align: center;">1 teaspoon of vanilla </div><div style="text-align: center;">Pinch of salt </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">DIRECTIONS </div><div style="text-align: center;">Peel oranges and divide into sections. Lay sections flat on a tray and freeze until hardened. </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;"><img alt="Orange Slice" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUHlpb5mPNl1aAaNWCcKsrwwd9NzQuWP3XhFivLYDGmp2ArHPKfTvKTK91EP5D6YVg_I9e9M6R1neeya4DCltAyRWsvEAXitBXU09b1DhoU-LVaXaCFeKmFxgHhhLDq2P028MBa9mi41P/w640-h428/mkUYqmC.jpg" title="Orange Slice" width="640" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour coconut milk, vanilla and 1/2 of the frozen orange slices into a blender and blend until smooth. </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">Add remaining half of frozen orange slices and sweetener (to taste) and blend until smooth. </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">Pour mixture into freezer safe container (or popsicle molds) and freeze until solid. </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">It really hits the spot and couldn't be easier!</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-75906121018325999852015-04-15T12:34:00.004-04:002021-04-26T15:28:43.502-04:00Ch - Ch - Ch - Chia!<div class="separator" style="clear: both; text-align: center;">
<img alt="Chia Seed Pudding" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Fb2E7vP0otg1oZUb0PvhZgM0UVfEtOHWqKoVgyEevXU3dKw0ArlyW7fN1MEzp4JEKumnUGdT9rUsqTK8fS3xMrMAh2P3v-zdne7i7yFi2KeeRh7e1WizAK5CH-yVyhJgMoqA-mqCGmK_/w640-h480/2014-wakeandbake-chia-seed-almond-pudding.JPG" title="Chia Seed Pudding" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<div style="text-align: center;">I have a new favorite breakfast dish! It's just like eating tapioca pudding every morning and frankly, I feel a little guilty it's so good. It's sort of a parfait, a pudding, a refreshing way to start your day! On Sunday nights, I make a big bowl of Chia Seed Pudding and it lasts me for the entire work week. Chia seeds are not only good, and fun to work with, but they are a rich source of nutrients and antioxidants that your body needs. Take a look:</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Omega-3 Fatty Acids - Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Specifically, alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol. </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Fiber - Fiber is associated with reducing inflammation, lowering cholesterol and regulating bowel function. Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake of fiber per day. </div> <div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">Antioxidants - Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. </div> <div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">Minerals - Two tablespoons of chia seeds contain 18 percent of the DRI for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. These nutrients help you prevent hypertension and maintain a healthy weight, and are important for energy metabolism and a part of DNA synthesis. </div> <div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">Dyslipidemia - A study published in the "British Journal of Nutrition" showed that chia seeds as a dietary fat source can lower triglycerides and cholesterol levels while increasing HDL or "good" cholesterol. The study also found that when substituting chia seeds for other fat sources, such as corn oil, the ALA was able to prevent high triglyceride levels and reduce central obesity. </div> <div style="text-align: center;"><br /></div></div><div><div style="text-align: center;">Blood Sugar Regulation - Chia seeds can play an important role in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Here's how I make my morning Chia Seed Pudding: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">1/2 cup of plain Greek Yogurt </div><div style="text-align: center;">1/2 cup of Almond milk </div><div style="text-align: center;">1/4 cup of chia seeds </div><div style="text-align: center;">2 tablespoons of real maple syrup </div><div style="text-align: center;">Pinch of salt </div><div style="text-align: center;">Dash of vanilla </div><div style="text-align: center;">1/2 teaspoon of cinnamon </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Mix all ingredients together and set aside for 5 mins. This allows the Chia seeds to start to swell and thicken the mixture. Once thickened, I transfer to a covered bowl and refrigerate for the next day's breakfast. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">To serve, I put about a 1/3 of a cup of the "pudding" into a bowl, slice fresh strawberries, bananas, sprinkle with a tablespoon of flax seed meal, drizzle with a little honey and add a few walnuts for crunch. It's delicious and filling. You could really add anything you want, any berry that's in season or any nut for crunch. Some more suggestions for toppings: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Granola </div><div style="text-align: center;">Blueberries </div><div style="text-align: center;">Peaches </div><div style="text-align: center;">Blackberries </div><div style="text-align: center;">Raspberries </div><div style="text-align: center;">Raisins </div><div style="text-align: center;">Dates </div><div style="text-align: center;">Almonds </div><div style="text-align: center;"><br /></div></div><div style="text-align: center;">Hope you give it a try and enjoy!
</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-60684408486113476902014-03-26T14:01:00.005-04:002021-04-27T16:02:49.196-04:00Quick and Easy, Tasty Tomato Soup<div style="text-align: justify;"><div style="text-align: center;"><img alt="Tomato Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRNtnYhOT56ckM0zpmWhHL5ISRuId7AzY5IogY4f1rdBaplSVkjyS8MFbE82cF5ZbxVrTxjRWVeu54RAuRTN3yhxKpzQLYIvZJG_0qU2WMsv0bM7Nk8i_HA6MJ5-JfKShah_DN0VnLnwg/s16000/tomatosoup.jpg" title="Tomato Soup" /></div>
<div style="text-align: justify;"><br /></div><div style="text-align: center;">I think of the antioxidants found in tomatoes to be little warriors in the fight against cancer. Specifically cancers like colon, prostate, breast, endometrial, lung and pancreatic tumors. Tomatoes are rich in Lycopene, which is a flavonoid antioxidant - a unique phytochemical present in tomatoes. (Basically, phytochemical means the healthy compound found in plant-based foods.) The red tomatoes have a high concentrate of this antioxidant. It can protect your cells in the body from harmful oxygen-free radicals (which is why it's such a good warrior to have fight against cancer).</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">This lovely red vegetable/fruit also contains very good levels of Vitamin A, a & b carotenes, xanthins and lutein. Together these pigment compounds have antioxidant properties and help maintain healthy vision, skin and bones. So basically . . . it's a superfood and another wonderful gift from the Mayans (but I'm not going to give you a history lesson now, I'll save that for another time. Right now, I'm just going to share my soup recipe with you.). </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Strained Tomatoes (in a box – I use the Pomi brand 26.46 oz box) </div> <div style="text-align: center;">2 Carrots – chopped </div><div style="text-align: center;">½ Sweet onion – chopped </div><div style="text-align: center;">2 Celery stalks – chopped </div><div style="text-align: center;">Fresh Rosemary – 1 tablespoon chopped </div><div style="text-align: center;">Fresh Thyme – 2 teaspoons chopped </div><div style="text-align: center;">Vegetable Stock </div><div style="text-align: center;">Chipotle Powder </div><div style="text-align: center;">2 cups frozen chopped spinach </div><div style="text-align: center;">½ cup fat free plain greek yogurt (I use Fage) </div><div style="text-align: center;">2 teaspoons lemon zest </div><div style="text-align: center;">Salt & Pepper to taste </div><div style="text-align: center;">1 teaspoon of sugar </div><div style="text-align: center;">Splash of balsamic vinegar </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Sauté chopped carrots, celery, onion, rosemary and thyme in approximately a tablespoon of olive oil. Add salt, pepper and chipotle pepper powder. Cook for 5-7 minutes until veggies are tender and onions are soft. Add box of strained tomatoes and the teaspoon of sugar. Rinse out the box with equal amount of vegetable stock, add to pot. Stir and let bubble away for about 10 minutes until veggies are completely tender. Taste and adjust seasoning at this point. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Lower heat and use either an immersion blender or transfer soup to blender and blend until soup has smooth consistency. If using a blender, blend in batches using caution as hot liquid may splash when blending. After blending, return soup to pot, add frozen spinach and warm through on low heat. Add splash of balsamic vinegar before serving. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">To serve: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Mix yogurt, lemon zest and salt & Pepper to taste. Ladle soup into bowls, dollop with yogurt mixture and serve with warm toasty bread.</div></div><span face=""trebuchet ms", sans-serif">
</span>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-43487511073463146482013-12-04T11:25:00.004-05:002021-04-26T15:29:04.670-04:00Thanksgiving Leftover Soup<div style="text-align: center;"><img alt="Thanksgiving Leftover Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP-XEiMVRda9vQNclh7WmTZKPmo_B__iASIY1ZOUcjyXZzgtqpvSyOiUpytmusMstLaj7eNA_uCmjz6546Szo0OPbgupQ-o9Pv-qaxy27yzt55v741_HwQanQxLuHBT1v7CKua_dgusp0/s16000/Soup1.jpg" title="Thanksgiving Leftover Soup" /> </div><div style="text-align: center;"><br /></div>
<div><div style="text-align: center;">My favorite part of Thanksgiving (or any holiday) is enjoying all of the leftovers. Reincarnating them into another meal is such a fun challenge for me. Soup is a good ole standby though, and I can't resist. It simmers away on the stove and fills the house with the smell of love. You can leave it on the stove all day for whoever pops over. Another thing I love about it is you can throw so many things into it, pumping it full of nutrition, vitamins and remedies - disguised as a delicious soup. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">This is a "method" for how I make mine. I say method because you can take this recipe, modify it, tweak it and make it your own for whatever leftovers you have. Here ya go: </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">1 sweet yellow onion – chopped </div><div style="text-align: center;">Celery – 6 ribs chopped </div><div style="text-align: center;">Carrot – 4 med/large carrots chopped </div><div style="text-align: center;">Fennel – ½ bulb chopped </div><div style="text-align: center;">1 Tbsp. – fresh chopped rosemary </div><div style="text-align: center;">1 Tbsp. – fresh chopped thyme </div><div style="text-align: center;">1 Tbsp. – fresh chopped dill </div><div style="text-align: center;">4 cups of leftover turkey stock (or 2 – 32 oz boxes of turkey or chicken stock, low sodium) </div><div style="text-align: center;">1 cup of white wine </div><div style="text-align: center;">2 cups – leftover shredded turkey (works with chicken too) </div><div style="text-align: center;">½ bag of frozen sweet corn </div><div style="text-align: center;">½ bag of frozen sweet peas </div><div style="text-align: center;">2 cups chopped savoy cabbage (kale or escarole work nice too) </div><div style="text-align: center;">1 lemon (zested and juice) </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions:</div></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;">Chop onion, celery, carrot, fennel and sauté in olive oil in bottom of soup pot. Add rosemary, thyme, dill, salt and pepper. Saute until onions start to sweat and carrots are slightly tender. Add cup of white wine and let simmer for a couple of minutes. Stir in turkey (or chicken) stock – after empty each container of stock, fill back up with water and add water from boxes (basically rinsing out turkey/chicken stock with water). Add shredded turkey/chicken. Stir for a couple of minutes and then add frozen corn, peas and cabbage (or kale/escarole). Add lemon zest and juice of one lemon right before serving. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">*You could also add spinach, kale, collards or whatever kind of greens you like for some extra vitamins and calcium. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">*Many people like noodles with their soup too. I suggest boiling in separate pot and add to bottom of bowl when serving. If cooked in the soup, pasta will becoming mushy after reheating and in leftovers. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">*I'm a dunker. I like to dunk bread in my soup, so I usually grill or toast a nice baguette sliced and drizzled with olive oil. This makes the bread nice and toasty and perfect for dunking.</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-15126826096454188502013-11-14T14:38:00.006-05:002021-04-26T15:29:42.255-04:00Black Bean and Pumpkin Soup<div style="text-align: center;"><img alt="Black Bean Pumpkin Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnaD6btlvCZWrrV3qgnEemPAhd7v1XujhmK3JsfVTzzLvZ9K5IfgXoThBerSgISf9X-5Zf_r7zNbEvkxGORqZPUiHBeooHXQ1hBRHeifbwVd_0w9xvTqoHBgOmJKZkAdgixy4EMeAac9g/s16000/pumpkinsoup.jpg" title="Black Bean Pumpkin Soup" /> </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Whenever there is a cool snap here in Florida I am immediately in the mood to make soup. Factor in that I love pumpkin anything especially this time of year, and you will most likely find a pot of pumpkin-something on my stove. Well yesterday happened to be one of those days - nice and chilly outside, warm and cozy inside - I was ready for soup. I wanted something quick and easy too, so I rummaged through my pantry and I found a can of organic, vegan refried black beans, and a can of organic pumpkin puree . . . I thought, hmmmmmm? This could make a hearty, protein-packed, creamy soup without adding a lot of fat from dairy. I went straight to my pots, started chopping aromatics, clipping rosemary and thyme from my plants, and before I knew it, my house smelled of Autumn heaven! Here's what I did:</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>INGREDIENTS:</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">15 oz can of organic pumpkin puree (does not have to be organic, just make sure it's puree and not pie mix)</div><div style="text-align: center;">15 oz can of organic/vegan refried black beans (does not have to be organic, but if you want a fat free version, vegan is the way to go . . . no oils or fats added) </div><div style="text-align: center;">2 cups of low sodium chicken stock</div><div style="text-align: center;">2 cups of crushed tomatoes (I use tomatoes that come in a glass jar or box, like "Pomi" brand)</div><div style="text-align: center;">1/2 large sweet onion finely chopped</div><div style="text-align: center;">1 clove of garlic finely chopped</div><div style="text-align: center;">1 teaspoon finely chopped rosemary</div><div style="text-align: center;">1/2 teaspoon finely chopped thyme</div><div style="text-align: center;">2 tablespoons of honey</div><div style="text-align: center;">Splash (or 1/4 cup) of cognac (or whiskey)</div><div style="text-align: center;">2 teaspoons garam masala (spice blend)</div><div style="text-align: center;">dash of cinnamon</div><div style="text-align: center;">cayenne pepper to taste</div><div style="text-align: center;">black pepper to taste</div><div style="text-align: center;">salt to taste</div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>INSTRUCTIONS:</b></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Saute chopped onion, garlic, rosemary, thyme, garam masala, cinnamon, cayenne and black pepper in olive oil until onion and garlic are softened and cooked through (but not caramelized). The oil and juices from the onion/garlic mixture will help blend all the spices together and help them sweat to release their flavors. Depending on how spicy you like things, add more garam masala and cayenne to your taste. When the onion/garlic and spice mixture look nice and soft and dark, add the cognac. The smell is intoxicating! Cook off the alcohol for just a minute or two, then add the refried black beans. Melt them into the garlic/onion/spice mixture, then add the pumpkin puree. Mix beans and pumpkin until homogeneous, then add the crushed tomatoes. As soon as I empty the can of beans and can of pumpkin, I pour one cup of chicken stock into each can to rinse out any remnants . . . don't want to lose a morsel of goodness. Once the tomatoes are incorporated, I pour in the chicken stock and 2 tablespoons of honey (you can add more depending on how sweet you like things). Season with salt. Adjust spices to your liking and simmer until flavors meld. Just before serving, I add a splash of vinegar (red wine or balsamic). I know it might sound weird, but you don't actually taste the vinegar, it just wakes all the flavors up. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ladle soup in a nice deep bowl dolloped with a mixture of fat free Greek yogurt mixed with salt/pepper, lemon zest and chopped cilantro. Serve with warm pita bread. Yum! </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img alt="Pumpkin" border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0P4Im5Hvx_TbbZqiOcppmEUCP8LMGtb4FE6BtzB7QsmUzHBxKsMQ4meeU2w9ir3CfMmOMpDvpxv7wXk7qACC0fS0iCx_YcKQUMAN0vC9ufvxmeSaq62_zTymzDiTwHAThhk1i23t31y9/w200-h181/pumpkin.jpg" title="Pumpkin" width="200" /> </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I've said it before, but don't ever get tired of saying it . . . pumpkin is chock full of goodness! Just look at it's beautiful, bright color and you know it's going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids like alpha & beta carotenes, it's a good source of vitamins C, K and E, along with lots of minerals like magnesium, potassium and iron. </div><div style="text-align: center;"><br /></div> <div style="text-align: center;"><img alt="Black Beans" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZhaxJ6KYjgnFbnd3lv0kiwvrt47DJY24S698eyOaKYR_68-tLe3xmS4Q_W6kc4amSWgLDuRmE2DDqJow0__FfMbSAEIcKXQ58ygcLH9762lJBuRWi-1i-t3tyRvcvRrMSJxIdTeFQxm0/w200-h150/black_beans.jpg" title="Black Beans" width="200" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Now, from a single, one-cup serving of black beans you get almost 15 grams of fiber and 15 grams of protein. Legumes (more fun to say than just "beans") have an almost magical protein-fiber combination that explains why they have such amazing benefits for the digestive tract, the blood sugar regulatory system and the cardiovascular system. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Mix both the pumpkin and black beans together in this tasty (low fat) soup and you have a powerhouse bowl of yummy, hot goodness ready to eat. Enjoy!</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-13581819351698533162013-10-22T15:47:00.004-04:002021-04-26T15:29:52.222-04:00Green Kale Chips<div style="text-align: center;"><img alt="Green Kale Chips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHKz_XiBVKTs-FoyItoE0ZZDoyDWoKXk4SLWk4thyttlksP1ct27kgGihIrqNqZskGL0OJqDfTN7MzWq6mEVEHWjd5J1k-VyvI7YhKlItUZtB6lfoZIGqc6xYZkA7TmD-TSsVf0lHJRp8/s16000/kalechips.jpg" title="Green Kale Chips" /> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Kale is my new "go to" snack or recipe additive (like in my soups, stews, pasta dishes, casseroles, mashed potatoes). I can finally get this hearty, dense, dark, leafy green into my husband and he actually likes it! Before I get to the quick recipe, let me share with you some of the serious nutritional benefits of this beautifully verdant vegetable. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Kale is low in calorie, high in fiber and has zero fat (1 cup of kale: 36 calories / 5 grams of fiber / 0 grams of fat). Because of its great fiber content, it's effective in aiding digestion and elimination. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also, increased levels of Vitamin K can help people suffering from Alzheimer's disease. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">The deep, dark color is beautiful and it's these powerful antioxidants, such as carotenoids and flavonoids that give it that color and help protect against various cancers. Kale is high in Vitamin A, which is great for your vision, your skin, as well as helping to prevent lung and oral cavity cancers. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration. Kale is a really good detox food. It's filled with fiber and sulfur, both work to detoxify your body and keep your liver healthy. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Here's one of the easiest recipes you will ever throw together, not to mention the easiest and most creative way to get this underutilized veggie into your family. Now pay attention, it's so quick and easy you just might miss it . . . </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients: </div><div style="text-align: center;">Bunch of fresh kale (I prefer to use the whole leaf rather than the pre-chopped/pre-washed bagged kind) </div><div style="text-align: center;">Olive oil </div><div style="text-align: center;">Salt & Pepper </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">Preparation </div><div style="text-align: center;">Preheat oven to 400 degrees. Wash & dry the kale leaves. Rip the fleshy leaf away from the stem (the stem is tough and fibrous) and discard the stem. Arrange the torn leaves on a baking sheet (I line it with parchment paper for easy clean up). Drizzle with olive oil (make sure every leaf gets a little on it). Sprinkle with salt & pepper. Bake for 10 - 12 minutes (until crispy). </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">Another fun part about this recipe is you can add any flavors you want to these chips: lemon zest, parmesan cheese, cayenne pepper, rosemary, curry powder, garam masala, garlic powder, the list is endless! </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;">The crunch factor is fantastic and the taste is delicious!!</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-7608045117023858892013-04-04T10:20:00.005-04:002021-04-26T15:30:08.031-04:00This Fish Dip is Smokin'<div style="text-align: center;"><img alt="Oregon Coast" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSjBUvGtKg7nqR6PcUSXc69jCkJjrXCpobTeJOuiZN7dqYqDjdh88D2Uv13BPrG4F0Dd2dg6sCmLGpULF0NfYEuEG6QJxUIhcUPtBLuXvMjWi1wbd_smuGnzlujj8WTuFBXPAJda5LvK-/w640-h480/2011-06-17+09.40.37.jpg" title="Oregon Coast" width="640" /></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Every now and then you need to feed the soul. This is a recipe/story that explains what I mean. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I'd never been a huge fan of smoked fish dip before, but in 2010, a trip to Astoria, OR changed all that. We were filming a sturgeon episode of Addictive Fishing. We had been on a loooonnnng shoot that day, we were starving, tired, and running on fumes. We called it a wrap, but we had one more stop to make. While dropping off some gear at our camera boat driver's house, we were saying goodbye when he handed us a couple cans of home-smoked sturgeon. </div><div style="text-align: center;"><br /></div> <div style="text-align: center;"><img alt="Addictive Fishing Sturgeon Filming" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1XO5LJsem-Np9Ec1JtEypIjIzfkBKXuUFgwAt7Ii7R2721OyRRSOqN2TxY3HqD2QhV4Bb0MgumRUmNGPD7Ir3_ln1DTuIkieABl-BY-7Z1mpYQmXoGPBwseetdPyILlxrWtw1xSUZdBs/w640-h480/2011-06-16+13.33.40.jpg" title="Addictive Fishing Sturgeon Filming" width="640" /> </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Famished and with quite a bit of a drive ahead of us, we stopped at the corner gas station, bought a can opener, some crackers and hit the road. I cracked open the can of smoked sturgeon, tore into the sleeve of crackers and we dug in. It was smoked sweetness that saved us!! So good, we pulled off the main road, drove onto the beach of Astoria, and watched the sun set over the Pacific. Truly a Zen moment. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">To this day I still believe that may be the BEST meal I've ever had! I can't help but think of the comedic genius, but oh so true words of Eddie Murphy: "If you're starving and somebody throw you a cracker, you gonna be like this: Goddamn, that's the best cracker I ever ate in my life! That ain't no regular cracker, was it? What was that, a Saltine? Goddamn, that was delicious. That wasn't no Saltine. That was... That was a Ritz. That wasn't a Ritz? God, that was the best cracker I ever ate in my life."</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Okay, so back to the recipe . . . it was happy hour here on the Dirty Dog Ranch one night about a month later, we were reminiscing and going through photos of our Oregon trip when my husband says, "did we bring any of those cans of smoked sturgeon back with us?" So I start rummaging through the fridge and find the silver can of smoked sweetness! I start thinking of what I can do with it and that's when I came up with one of my favorite go-to recipes ever. It takes us back every time so, here's what you'll need:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 12 oz tub of 1/3 Fat Cream Cheese (at room temperature)</div><div style="text-align: center;">4 - 6 oz of smoked fish (any kind you have on hand - if packed in oil or water, drain but reserve liquid)</div><div style="text-align: center;">2 tablespoons of finely chopped onion (I use sweet Spanish or Vidalia, but you can use whatever you prefer)</div><div style="text-align: center;">2 - 3 stalks of finely chopped celery</div><div style="text-align: center;">2 tablespoons of finely chopped dill</div><div style="text-align: center;">1 tablespoon lemon zest</div><div style="text-align: center;">2 tablespoons freshly squeezed lemon</div><div style="text-align: center;">1/2 teaspoon Worcestershire </div><div style="text-align: center;">1/2 teaspoon Old Bay</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img alt="Smoked Fish Dip" border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR4i8QEVC816g44ElHGdH73blvoFtrBQimo6e0d1hGyvciEoyZPyuHoaX2uupbLRH2vJEANl5wcJWkkn6Hm8o5s2TqAZfnXjrYQC7HiCPt2xofTw8Eden0QVHOUea-rMuzSJ8xYfwSceh/w640-h397/FishDip.jpg" title="Smoked Fish Dip" width="640" /> </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Mix all the ingredients together and chill. If the mixture is too thick, add a little of the reserved liquid from the smoked fish. If fish wasn't packed in liquid at all, add about a tablespoon of white wine. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I make my own crostini to go with this dip, but you can put it on your favorite cracker of choice. Just don't get something that will compete with the flavor of the dip. You can also serve this with celery sticks, carrots or even endive leaves. It's a hit every time I make it . . . it's the first thing gone when I serve an appetizer spread to guests. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">How to make your own crostini:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Baguette of bread (French, Cuban, Italian, whole grain, sesame, whatever you like)</div><div style="text-align: center;">Olive oil</div><div style="text-align: center;">Salt & Pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 400 degrees</div><div style="text-align: center;">Slice baguette into 1/4 rounds and place on a cookie sheet in a single layer</div><div style="text-align: center;">Drizzle with olive oil</div><div style="text-align: center;">Sprinkle with salt & pepper</div><div style="text-align: center;">Bake for 10-12 minutes until golden and crispy</div><div style="text-align: center;">Cool before serving</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Easy and Smokin'!</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-69760182196808823352012-09-18T11:54:00.005-04:002021-04-26T15:43:07.999-04:00Roasted Butternut Squash Soup<div style="text-align: center;"><img alt="Butternut Squash" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsrIuBRaZ0jrtQ0zHwnxJ6YLi5mF4zpi4c2AvJ9cYTTU1QO9cLZNbZoAAFaLx6L3LOWrYkaDQMOcz2E6bllyLn2FEt9r9MT_S_SjuRV2eri1_z0EnN_LgyP4nCMNKxwChXLd0DhSpIYfc/w640-h428/Squash.jpg" title="Butternut Squash" width="640" /> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Fall is upon us and for many of you you're already feeling the weather change to cool and crisp. The leaves are starting to concentrate their sugars, turn colors and eventually dry out. Well, I just found out another cool reason to eat butternut squash that helps your skin stay smooth and not dry out . . . keeping us younger and younger looking! </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Butternut squash is a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. I’d like to focus on the Vitamin A attributes of this particular squash because it’s pretty darn cool what it does: </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Vitamin A was the first vitamin to be discovered in the early 1900s. Vitamin A is part of a large family called retinoids. This is because Vitamin A is primarily needed by the retina (the part of the eye that lets you see light). But vitamin A does more than just “feed” your retinas.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">• Acts as an antioxidant to boost immunity</div><div style="text-align: center;">• Protects you from infection</div><div style="text-align: center;">• Keeps your “frontline barrier” strong and your skin smooth</div><div style="text-align: center;">• May help prevent certain cancers and heart disease </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The main form of Vitamin A from plant sources is carotenoids. There are over 600 carotenoids but the main ones are Beta Carotene and Alpha Carotene. Beta carotene basically looks like 2 Vitamin A molecules combined. Beta carotene is what gives fruits and vegetables their yellow and orange color. For me, knowing how good the nutritional values are for me only makes this great tasting soup taste better . . . enjoy!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">INGREDIENTS:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Onion – 1 tablespoon finely chopped</div><div style="text-align: center;">Celery – 3 ribs finely chopped</div><div style="text-align: center;">Carrot – 2 carrots finely chopped</div><div style="text-align: center;">Fresh Sage – 3 large leaves finely chopped</div><div style="text-align: center;">Fresh Rosemary – 2 tablespoons finely chopped</div><div style="text-align: center;">Maple Syrup – 2 tablespoons</div><div style="text-align: center;">1 Medium-Large Butternut Squash – peeled and cubed</div><div style="text-align: center;">Chicken Stock - to desired consistency</div><div style="text-align: center;">Curry Powder – 2 teaspoons</div><div style="text-align: center;">Poultry Seasoning – 1 teaspoon</div><div style="text-align: center;">Cayenne Pepper – to taste</div><div style="text-align: center;">Salt – to taste</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Roast cubed squash in oven for 30 minutes on 400 degrees or until soft </div><div style="text-align: center;">Sautee onion, carrot, celery, sage, rosemary in olive oil until soft and starts to caramelize. </div><div style="text-align: center;">Add spices and seasonings </div><div style="text-align: center;">Add squash and maple syrup – use hand blender or food processor and blend until smooth and mixed through. </div><div style="text-align: center;">Add chicken stock to desired consistency </div><div style="text-align: center;">Serve garnished with croutons and a dollop of sour cream </div><div style="text-align: center;"><br /></div><div style="text-align: center;">**Add finely chopped apple (1/4 cup) to sautéed onion, celery, etc. for a sweeter taste and crunch in soup.</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-11993171994596606542012-06-21T14:08:00.003-04:002021-04-26T15:43:36.261-04:00Baked Flounder with Asian Orange Soy Glaze<div style="text-align: center;"><img alt="Flounder Fish" border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iD7qJr8jOeYUUQAG-PSaLAAHnlOCO_nsbU89NkSPwqKa-mOG_y8NKJX0ZxH3I1suM2KJgg1MkWn_sHPFhjJcvWsMM7Wds5b1Mr1-ampJmQhDB0g_IDYM2iyY5TwCxgcZWr5uFlWBjVIm/w640-h396/flounder.jpg" title="Flounder Fish" width="640" /> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">My advice - whenever you can get fresh fish - GET IT! It's a low fat, high protein source of good eating and has a lot of nutritional benefits too. We were just given some fresh Florida Flounder from a fisherman friend of ours so I cooked it up the other night and boy was it good and good for us. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Flounder is low in Saturated Fat and it is also a good source of Vitamin D, Niacin, Vitamin B6, Phosphorus and Potassium, and a very good source of Vitamin B12 and Selenium (Selenium is incorporated into proteins to make selenoproteins, which are important antioxidant enzymes - selenoproteins help regulate thyroid function and play a role in the immune system).</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Baked Flounder Ingredients:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Flounder – 4 nice sized fillets</div><div style="text-align: center;">Breadcrumbs – 1 cup fine Italian breadcrumbs</div><div style="text-align: center;">Panko – ½ cup Japanese Panko</div><div style="text-align: center;">Parmesan Cheese – 3 tablespoons grated cheese </div><div style="text-align: center;">Old Bay seasoning – 1 teaspoon</div><div style="text-align: center;">Lemon Zest – 2 teaspoons of finely grated lemon zest</div><div style="text-align: center;">Veganaise – 3 tablespoons</div><div style="text-align: center;">Salt & Pepper to taste</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Glaze Ingredients:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Onion – 2 tablespoon finely chopped</div><div style="text-align: center;">Fresh Rosemary – 1 tablespoon finely chopped</div><div style="text-align: center;">Maple Syrup – 2 tablespoons</div><div style="text-align: center;">Soy Sauce – ¼ cup</div><div style="text-align: center;">Orange Marmalade – ¼ cup</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350 degrees. </div><div style="text-align: center;">Mix Italian breadcrumbs, Panko, parmesan, lemon zest and Old Bay seasoning in shallow dish. </div><div style="text-align: center;">Dry Flounder fillets with paper towel. </div><div style="text-align: center;">Spread a thin coat of Veganaise on one side of each fillet. </div><div style="text-align: center;">Sprinkle with salt and pepper, then dip each fillet Veganaise side down into breadcrumb mixture. </div><div style="text-align: center;">Arrange fillets in baking dish sprayed with non-stick spray. </div><div style="text-align: center;">Bake for 10 – 12 minutes </div><div style="text-align: center;"><br /></div><div style="text-align: center;">To make the glaze:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Heat small saucepan when pan is hot, drizzle with a tablespoon of olive oil and add chopped onion. Sauté until onion is caramelized, add rosemary and sauté until fragrant (about 30 seconds). </div><div style="text-align: center;">Stir in soy sauce, orange marmalade and maple syrup. </div><div style="text-align: center;">Cook until bubbles slightly and marmalade has melted into sauce. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I usually serve this Flounder dish with either brown rice or Farro**. I cook the Farro just like you would rice, but instead of boiling it in water, I use chicken stock to add more flavor. Toss when done with some coconut flakes for more texture and flavor. Served also with a green veggie like asparagus or broccoli to add a lot of color to your plate and get some more goodness into your body . . . enjoy! </div><div style="text-align: center;"><br /></div><div style="text-align: center;">**Farro is a whole grain that is an excellent source for complex carbohydrates. Farro has twice the fiber and protein than modern wheat. Different than some other whole grains, a carbohydrate in farro called cyanogenic glucosides has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested. </div>
</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-55550468651365812312012-03-05T12:59:00.003-05:002021-04-26T15:26:36.717-04:00Shrimp Balls with Pineapple Serrano Chutney<div style="text-align: center;"><img alt="Shrimp Balls" border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7ijHxfCy6iMH_4FYNdPZL6ZyMdycdtFD2AfniPkiTQuOEleo8AOk-0mtXzvcK2UxVwomG7RJeFKwcnWIPTgsm185PRAtsY5ujqaz_oRZA_gP-o6v_vab51ATu7TQU64qPpVVS8W3_vT0/w640-h404/shrimpballs.jpg" title="Shrimp Balls" width="640" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">We love enjoying "happy hour" every day here on the Dirty Dog Ranch. Actually, it's a great way to get in some healthy snacks, unwind and share the day with each other. I usually put out nuts, cheese, raw veggies and of course a glass of nice red wine. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Instead of calling our snacks "appetizers," recently a friend of mine reminded me of the fun word, "amuse-bouche." An amuse-bouche" is a single, bite-sized hors d'oeuve. The term is French, literally translated to "mouth amuser". Amuse-bouches are different from appetizers in that they are not ordered from a menu but rather served according to the chef's selection alone. They are served as a little tingler for the taste buds. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">This past weekend, I decided to change it up a bit and chose to create a new "amuse-bouche" for our happy hour. They came out great. Hope you give 'em a try and enjoy!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">SHRIMP BALL INGREDIENTS</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pound of raw shrimp (peeled and deveined) – please buy local or U.S. shrimp</div><div style="text-align: center;">2 cups Panko bread crumbs</div><div style="text-align: center;">1 cup Italian bread crumbs</div><div style="text-align: center;">¼ cup chopped fresh Fennel</div><div style="text-align: center;">½ Red bell pepper (finely diced)</div><div style="text-align: center;">¼ cup chopped Onion</div><div style="text-align: center;">3 tablespoons chopped fresh dill</div><div style="text-align: center;">1 ½ teaspoon Old Bay seasoning</div><div style="text-align: center;">2 cups frozen sweet corn (thawed)</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;"><br /></div><div style="text-align: center;">CHUTNEY INGREDIENTS</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 15 oz can crushed pineapple (drained, but reserve juice)</div><div style="text-align: center;">Serrano chile (seeded and diced finely)</div><div style="text-align: center;">¼ cup Apricot jam</div><div style="text-align: center;">1 tablespoon Agave Nectar </div><div style="text-align: center;">½ lime juiced</div><div style="text-align: center;">Red pepper flakes (to taste – however spicy you like it)</div><div style="text-align: center;">½ Onion diced finely</div><div style="text-align: center;">Salt & Pepper to taste</div><div style="text-align: center;"><br /></div><div style="text-align: center;">DIRECTIONS:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a food processor, pulse shrimp (careful to not pulse too much and turn shrimp into glue - you want some chunks). Place into large bowl. Pulse corn, pepper, onion, fennel, dill and old bay season. Remove and add to bowl with shrimp. Add 1 cup of panko bread crumbs and 2 eggs. Stir well together. Roll into balls (slightly smaller than a golf ball). Place in the refrigerator for 15-20 minutes to firm up. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">In shallow dish, add the remaining cup of panko and cup of Italian bread crumbs; season with salt and pepper. Roll shrimp balls in the bread crumb mixture. Coat the bottom of a large heated skillet with olive oil and add balls to pan in batches. Brown on all sides, remove and place in 250 degree oven (in an even layer) until all shrimp balls are browned. Serve with bamboo skewers and dip in chutney.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">FOR CHUTNEY:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sauté chopped onion and chopped Serrano chile in olive oil until caramelized. Add drained crushed pineapple, agave nectar, apricot jam, red pepper flake, salt and pepper. Stir until combined and heat until starts to bubble. Add juice drained from pineapple as needed to loosen chutney. When reached desired consistency (however thick you like the chutney), remove from heat and squeeze in lime juice. Serve alongside Shrimp Balls.</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-31012071383571002772012-02-27T11:06:00.002-05:002021-04-26T15:32:45.055-04:00Caribbean Crab, Pumpkin and Corn Chowder Bisque<div style="text-align: center;"><a href="https://draft.blogger.com/#"><img alt="Lobster Icon" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppO6alcd0xGnnznjotMMQF2LANbP8GM3KOEussu4iATOBgvG3Yl8PCtoXiksUYpIUZF2SPkb9jHjdP_JuhnAsh5jPswInjdeI71vqg5GNcKxK_I2cedw4crO_fyKir5e1w4tw70cZkcpH/w400-h400/crab.png" title="Lobster Icon" width="400" /></a> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Most chowder and bisque recipes are made with heavy cream, half & half, whole milk, butter and lots of fat. That's what makes them so decadent and that's why they taste so good! I love bisque and I love chowders, so I came up with a way to have that creamy and satisfying taste without adding all that fat. I use pureed pumpkin as a way to add that creamy texture and use fresh herbs, strong spices, sweet corn and sherry to wake up those taste buds. Although this recipe has an identity crisis (is it a bisque? is it a chowder?) you certainly won't miss the fat! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Pumpkin is chock full of goodness! You can tell by its bright color that it's going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids like alpha & beta carotenes, it's a good source of vitamins C, K and E, along with lots of minerals like magnesium, potassium and iron. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">½ cup chopped onion</div><div style="text-align: center;">½ cup chopped fennel</div><div style="text-align: center;">2 tbsp. chopped fresh dill</div><div style="text-align: center;">2 tbsp. chopped fresh thyme</div><div style="text-align: center;">3 Tbsp. butter </div><div style="text-align: center;">2 Tbsp. flour </div><div style="text-align: center;">1 tbsp. Old Bay season</div><div style="text-align: center;">1/8 teaspoon cinnamon</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">1 teaspoon of curry powder</div><div style="text-align: center;">Pinch nutmeg</div><div style="text-align: center;">Pinch (or two) of Cayenne Pepper (depending on how spicy you like it)</div><div style="text-align: center;">1 ½ cup of milk (I use skim milk)</div><div style="text-align: center;">2 ½ cups of chicken stock </div><div style="text-align: center;">15 oz can of pumpkin puree</div><div style="text-align: center;">3 tbsp. of sugar </div><div style="text-align: center;">1/2 lb. fresh crabmeat (can substitute canned, but fresh is always tastier)</div><div style="text-align: center;">½ cup of fresh sweet corn</div><div style="text-align: center;">Salt & Black pepper to taste (may have to adjust throughout process)</div><div style="text-align: center;">Garnish</div><div style="text-align: center;">Chopped chives</div><div style="text-align: center;">Sliced & toasted almonds </div><div style="text-align: center;">Dry Sherry</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">In a large heavy saucepan melt the butter until bubbly; sauté the chopped onions, fennel and spices until vegetables are just tender. Stir in the flour and stir constantly to mix into a smooth roux. Stir in fresh herbs. Gradually stir in the milk and then stock, and continue to heat while stirring until you have a smooth thickened sauce. Stir in the pumpkin puree. Use immersion hand blender to puree and make smooth (if don’t have hand blender, work carefully with standing blender to puree soup until smooth). After mixing well, add sugar, stir, and reduce the heat and simmer gently for 5 minutes. Add the crabmeat and corn. Garnish with chopped chives, toasted almonds and a drizzle of dry sherry.</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-66512885483056365652012-01-27T11:43:00.002-05:002021-04-26T15:33:57.677-04:00Spanish White Bean Soup with Napa Cabbage, Avocado and Lime<div style="text-align: center;"><img alt="Cabbage" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVc8X2JzhMq3yA9j7cQHYEXeNc0jmjSARogpp5QFlUqHiUSkgFoZ-R2b4bYRpxgyRway1T_HMQzXg_IasShgmgmWe4N_sfb8Jbd8wHqlnniGmSsRhwOETb7B7UhW1VZQWsRht4-avVYmH/s16000/cabbage.jpg" title="Cabbage" /> </div><div style="text-align: center;"><br /></div><div style="text-align: center;">This is a good soup to have on a cold winter day or just if you need to clean out the veggie drawer of your refrigerator. </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Personally, I like to add the Napa cabbage for texture, substance and because it's so good for you. Cabbage is low in calories and high in A and C vitamins. Napa cabbage is also relatively high in absorbable calcium. </div><div><div style="text-align: center;"><br /></div> <div style="text-align: center;">I like to make a big pot, leave it on the stove all day long so anyone can help themselves at any time to a satisfying and full-of-goodness bowl of soup! </div> <div style="text-align: center;"><br /></div> <div style="text-align: center;"><b>Ingredients: </b></div><div style="text-align: center;">1/2 white Onion – chopped </div><div style="text-align: center;">Celery – 4 ribs chopped </div><div style="text-align: center;">Carrot – 3 med/large carrots chopped </div><div style="text-align: center;">Whole head of Napa cabbage chopped </div><div style="text-align: center;">1 lemon </div><div style="text-align: center;">½ cup chopped cilantro </div><div style="text-align: center;">1 - 15 oz can diced tomatoes with green chiles </div><div style="text-align: center;">1 – 15 oz can cannellini beans </div><div style="text-align: center;">2 – 32 oz boxes of chicken stock (or vegetable stock) </div><div style="text-align: center;">½ cup whole wheat orzo </div><div style="text-align: center;">Teaspoon Smoked paprika </div><div style="text-align: center;">½ teaspoon Red pepper flakes </div><div style="text-align: center;">½ teaspoon Cumin </div><div style="text-align: center;">Avocado </div><div style="text-align: center;">Lime </div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Directions: </b></div><div style="text-align: center;">Chop onion, celery, carrot and sauté in olive oil in bottom of soup pot. Add red pepper flake, cumin, smoked paprika, salt and pepper. Saute until onions start to sweat and carrots are slightly tender. Add can of tomatoes and juice of 1 lemon. Stir in both boxes of chicken stock – after empty each box of stock, fill back up with water and add water from boxes (basically rinsing out chicken stock with water). This essentially will be a total of 4 boxes of liquid in soup. Drain and rinse beans – smash half of beans with a fork and then add both whole and smashed beans to soup. Once soup comes up to a simmer, add ½ cup of whole wheat orzo. Stir for a couple of minutes and then add chopped head of Napa cabbage and shopped cilantro. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Serving Instructions:</b></div><div style="text-align: center;">Ladle soup into bowl, top with chopped avocado, squeeze of lime and toasted crusty bread for dunking! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Suggestions:</b> </div><div style="text-align: center;">You can also add chicken to the soup if you’d like some meat protein. Add sweet corn for a “southwest” take on the soup.</div>
</div></div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-32170252860809776562012-01-20T14:16:00.001-05:002020-05-08T14:08:02.092-04:00Healthy Hummus Snack<div style="text-align: center;"><a href="https://draft.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrhmz7BFy4BBj5-25AVNqsvs97Rz5iOQvorIRlIdL_fTshYfpzGsuj-e6dM2jZPTIeEE1MGt6-7hTHbzCm4byRJ4zRED5Bgbw_xKM8yLWAJOEdBQqL8Gt8THt-Bk6GHvwywWLTdSXGlLP/s320/hummus.jpg" /></a></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Beans make for a great snack. Just a few of the benefits: they are low in calories and fat - they curb cravings - increase your energy - satisfy your appetite - prevent the enzyme alpha-amylase from turning carbs into sugar - block absorption of 2/3 carb calories - boost weight loss up to 230% - are a great plant protein with slow digesting soluble fiber - and are very inexpensive! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">For a tasty dip/spread to snack on anytime you've got the munchies here you go - this is more of a "method" or "format" than a recipe because you can change it and make it into really any flavor you're in the mood for. For example: I'll make plain hummus the first day and then I'll switch it up by adding roasted eggplant or roasted red peppers or black olives or sundried tomatoes or roasted garlic (personally, I don't like adding raw garlic because it overpowers the whole thing) or fresh herbs . . . the flavor list is endless! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">The basic method is this: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Cannelini beans (or Northern White beans) </div><div style="text-align: center;">Olive oil </div><div style="text-align: center;">Lemon </div><div style="text-align: center;">Salt & Pepper </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Rinse beans and throw into food processor or blender. Add juice of whole lemon and salt and pepper to taste. Start with adding about 2 tablespoons of olive oil and then as you blend drizzle in more until hummus starts to become "loose". If you're adding other ingredients (i.e. roasted red peppers, eggplant, garlic, etc.) just throw it all in there at the same time. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Some other tasty flavor combinations: add fresh basil / fresh dill / grilled onions /curry powder / cayenne pepper / tahini (sesame seed paste) / the list is endless </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Serve along side for dipping: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Celery sticks </div><div style="text-align: center;">Carrot sticks </div><div style="text-align: center;">Sliced cucumbers </div><div style="text-align: center;">Whole wheat pita</div>Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.comtag:blogger.com,1999:blog-2714023753136844384.post-18366460028854527002012-01-04T14:30:00.001-05:002020-05-08T14:08:33.050-04:00Whipped Cauliflower<div style="text-align: center;"><a href="https://draft.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXukRznjrTwHBQYIpfEPmunjDCFoU3cyaP_n43ifVAFRDhJY0kmttjYR9bHbC6NSU86bqlSCtWSDLOH1EwPf8388ltP9iPPX2SyhpGvfiIPSw4X5lXPC9Xpu2CGqXDk-LMQD1BiuG6rzu/s320/cauliflower.jpg" /></a></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">I actually had the original version of this Whipped Cauliflower recipe for the first time in Las Vegas at a posh French restaurant with clients. It was incredibly creamy and delicate, so much so I wasn't quite sure what the vegetable in it was, but knew it had to be laden with lots of butter and cream. After learning it was cauliflower, my culinary imagination (and better sense) took over and I came up with a healthy alternative to the recipe. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">I just served this side dish over the holidays and kids and adults alike at first thought it was mashed potatoes of some sort, but couldn't put their fingers on it. It's a great fake-out for those households that have picky eaters. A great way to get kids (and husbands) to eat more veggies! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Some cool facts about this cruciferous [kroo-sif-er-uh<img border="0" src="http://sp.dictionary.com/dictstatic/dictionary/graphics/luna/thinsp.png" />s] veggie: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Fresh Cauliflower is an excellent source of vitamin C. 100 g </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">provides about 80% of daily recommended value. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Packed with rich nutrients, cauliflower or "cabbage flower" is one of the commonly used flower-vegetable. The flower heads contain numerous health-benefiting phyto nutrients such as indole-3-carbinol and sulforaphane (a compound that exhibits anticancer, antidiabetic and antimicrobial properties) - what it boils down to is that they help prevent prostate, ovarian and cervical cancers. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients: </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">One head of cauliflower (will only chop and use the head (flowers), you can munch on the core like I do) </div><div style="text-align: center;">2 – 3 tablespoons finely chopped onion </div><div style="text-align: center;">Teaspoon of finely chopped rosemary </div><div style="text-align: center;">Teaspoon of finely chopped thyme </div><div style="text-align: center;">Chicken stock </div><div style="text-align: center;">1/4 cup Parmesan cheese </div><div style="text-align: center;">4 oz Marscapone cheese (or reduced fat cream cheese if you can’t find marscapone) </div><div style="text-align: center;">Salt & pepper to taste</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Directions: </div><div style="text-align: center;">Sautee onion, rosemary and thyme in olive oil until onion is translucent. Add Cauliflower pieces. Sautee together for a couple of minutes, coating everything in the olive oil. Add about an inch of chicken stock to the pan and cover. Steam cauliflower in the chicken stock until soft. Turn down heat, add salt & pepper, marscapone cheese and parmesan cheese, puree with hand blender. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Note: If you have too much chicken stock (or liquid) in pan after cauliflower has steamed, drain some out . . . you don’t want a runny puree. </div><div style="text-align: center;">Enjoy!</div><div>
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Patricehttp://www.blogger.com/profile/13524345314056951661noreply@blogger.comtag:blogger.com,1999:blog-2714023753136844384.post-91755854809899841132011-07-25T10:41:00.002-04:002021-04-26T15:37:37.692-04:00Butternut Squash Mac 'N Cheese - Fake Out<div style="text-align: center;"><img alt="Butternut Squash Mac N Cheese" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BL9fIdoN4qmbvhMPulOpv4UYU13BC3z1l-0m6GrAA6vOZdJHaifk2Eujz-t-VcU70QAiNDYMCEn7AkMFIusjelT7MNd4U9g0wluy0cmN_41nlrAcipY6xhGw9-DSNWELg7SvMctJ6bjH/w640-h426/MacNcheese.jpg" title="Butternut Squash Mac N Cheese" width="640" /> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">This recipe works really well with kids, picky eaters and foodies alike. I love the challenge of getting my husband, in this case, to eat a wider variety of vegetables. This mac n' cheese recipe came out of "how am I going to get him to eat butternut squash?" Butternut squash is not only good, naturally sweet and good for you, it is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I figured the less cheese in the mac n' cheese, the less fat. It just so happens that the natural color of the squash is orange and I can fake like it's the loads of cheddar cheese that has made the dish orange! Clever, right? They will never know! My nephew (very picky eater) has no clue and thinks my mac n' cheese is the best!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span style="font-size: medium;">Here's the recipe:</span></b></div></div><div style="text-align: center;"><br /></div><div><div style="text-align: left;">• Cube up the butternut squash and place on foil-line baking sheet. Drizzle olive oil, salt and pepper on it.</div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• Roast in 400 degree oven for 25 - 30 minutes or until squash is soft and caramelizing. </div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• On the stove, sauté chopped onion and celery with fresh rosemary and sage in a tablespoon of butter and a little olive oil until onions are caramelized (if you don't have fresh, sprinkle onion and celery with poultry seasoning). </div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• Add roasted squash to pan. Sprinkle squash/onion mixture with two tablespoons of flour (to make a roux). Cook flour and veggies for about a minute or two, add chicken stock to pan and incorporate flour until sauce is thick (about two cups of stock for this step – can add more after pureeing mixture).</div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• Puree squash mixture with hand blender or in food processor. Return to stove and adjust thickness of sauce by adding skim milk (if too thick). Add salt and pepper and a dash of nutmeg at this point to taste. </div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• Boil whole wheat pasta – such as bow ties, penne, rotini, shells – whatever you like. Boil it to “al dente” (almost done but still has a small bite to it). Drain pasta. </div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• In large bowl, add pasta and sauce – toss until pasta is coated. Add in half cup of shredded cheese (whatever cheese you like). </div> <div style="text-align: left;"><br /></div><div style="text-align: left;">• Pour pasta into greased casserole dish (I spray with PAM). Top pasta with a mix of Italian bread crumbs and grated parmesan cheese. Bake uncovered at 350 degrees for about 25 minutes or until the top coating of cheese/bread crumbs gets nice and toasty.</div></div>Kevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-43771165889637276452011-07-12T17:46:00.002-04:002021-04-26T15:39:41.297-04:00Tasty Bite Sized "Regulator" Muffins<div style="text-align: center;"><img alt="Regulator Muffins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTB84YmbpwTsgL4K2q1l-w2t8_HOQ4qUQwud5IkZZBa04yEQ_lP04Ac1CZ6OcmCertq9eChSTsQTDjcHcBA6BrXy2CMoOa4B83jT4iVl9y7oSP5G7gCgVYipLbw1x8cTSm6OkO0juh5Za/s16000/muffin.jpg" title="Regulator Muffins" /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><b>INGREDIENTS</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/2 cup sugar (I use raw Turbinado sugar)</div><div style="text-align: center;">3 tablespoons Agave Nector (tastes like "carmeled" honey and has a very low glycemic count)</div><div style="text-align: center;">1 1/3 cups of fat free vanilla yogurt </div><div style="text-align: center;">1 teaspoon pure vanilla extract</div><div style="text-align: center;">1/3 cup plus 4 tablespoons egg whites</div><div style="text-align: center;">One cup all purpose flour</div><div style="text-align: center;">One cup whole wheat flour</div><div style="text-align: center;">¼ cup ground flax seed meal</div><div style="text-align: center;">2 teaspoons ground cinnamon</div><div style="text-align: center;">2 teaspoons baking soda</div><div style="text-align: center;">1 ½ teaspoons kosher salt</div><div style="text-align: center;">1 cup raisins</div><div style="text-align: center;">1 cup chopped walnuts</div><div style="text-align: center;">3 cups grated carrots </div><div style="text-align: center;">½ cup shredded coconut</div><div style="text-align: center;">½ cup dark chocolate chips</div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>DIRECTIONS</b></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350 degrees</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Beat sugar, yogurt and vanilla together in a bowl. Add egg whites. In separate bowl mix together flour, cinnamon, baking soda and salt. Mix in half of dry mixture to the wet mixture until incorporated. Mix in remaining half. Add carrots, raisins, coconut, walnuts and chocolate chips. Mix until just combined. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Spoon into muffin pan. Bake for 12 – 15 minutes or until edges start to brown. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;"><b>ALTERNATE FLAVORS</b></div> <div style="text-align: center;"><br /></div><div style="text-align: center;">For the grated carrot . . . . . . you can substitute mashed bananas, apple sauce, pumpkin, butternut squash or cranberry sauce for different twist on same muffin.</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Add whatever little morsels to the muffin (pecans, almonds, dates, dried cranberries, dried blueberries, apricots, sunflower seeds, etc.)</div></div>Kevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.com1tag:blogger.com,1999:blog-2714023753136844384.post-92134599116151477932011-07-10T10:47:00.002-04:002021-04-26T15:41:45.479-04:00They'll never know its good for them Pasta Sauce<div style="text-align: center;"><img alt="Carrots" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qQH6W0cfPuS6lBfdmMIm36lTejWCcmMfeBuVRDYsg2Rz8yIsZ-Ozswc2RkUgbzGT_VicKbmTc3vhPnPqp_zaEZqdzepH8Q1RL2sTB7IpAtz2caVZJSHgMyLiKuNRePfJIzdZkZI2diUO/s16000/carrots.jpg" title="Carrots" /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">I just invented a new recipe that I tried on Kevin over the weekend. It was a pasta sauce made from pureed carrots. He had no clue and asked for leftovers the next day for lunch.</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">I chopped up onions and fresh fennel and sautéed them in olive oil until just browned. Added fresh chopped rosemary, salt, pepper, curry powder (just a smidge), a pinch of cinnamon and red pepper flakes. Threw in about 8 large chopped carrots (with skin on) and put them in the sauce pan with a little bit of chicken stock (just enough to cover the carrots). Put the lid on and cook for about 15 minutes until very tender. Add a squirt of honey and then puree in food processor or blender. Return to pan, add in more chicken stock if too think and then toss with penne pasta and Parmesan cheese. Yum!</div></div>Kevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.com0tag:blogger.com,1999:blog-2714023753136844384.post-72723073404838731842011-07-09T18:09:00.001-04:002020-05-08T14:11:57.955-04:00Seafood Pasta with Cognac Tomato Cream Sauce<div style="text-align: center;"><a href="https://draft.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCp-FjXUc0r4BmnzA9x0kdoGx_joV1P1ghXo8wcQehSOwIWvhB4qJQHCmcQTrCqguNpIDFhGsag_6iWERQSpYg4MXbsh1frhh75Co_DdCN74URtd1GacXpxDQaXqxKdEpF8Ex6uwQD4XL/s320/SeafoodPastaPic.jpg" /></a> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">INGREDIENTS:</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Salt</div><div style="text-align: center;">1 ½ pound penne or bow tie pasta</div><div style="text-align: center;">3 tablespoons extra-virgin olive oil</div><div style="text-align: center;">½ pound sliced baby bella mushrooms (any kind of mushroom you like or none at all)</div><div style="text-align: center;">2 large shallots, chopped</div><div style="text-align: center;">3 to 4 cloves of garlic, finely chopped</div><div style="text-align: center;">A pinch of crushed red pepper flakes</div><div style="text-align: center;">½ cup of cognac or sherry or vodka</div><div style="text-align: center;">½ cup of seafood stock, clam juice or chicken stock (whatever you have on hand)</div><div style="text-align: center;">1 (15 ounce) can of crushed tomatoes</div><div style="text-align: center;">1 pound cooked lump crab meat (or lobster meat)</div><div style="text-align: center;">1 teaspoon lemon zest</div><div style="text-align: center;">¼ cup cream</div><div style="text-align: center;">½ cup mascarpone cheese</div><div style="text-align: center;">2 tablespoons chopped rosemary</div><div style="text-align: center;">2 tablespoons chopped thyme</div></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">DIRECTIONS:</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Heat large pot of salted water for pasta. Add to pot when water is at a rolling boil.</div><div style="text-align: center;">Heat large skillet over medium heat with olive oil. Add mushrooms, shallots, garlic, red pepper flakes, thyme, and rosemary and sauté until start to brown. Deglaze the pan with cognac (sherry or vodka), stir in tomatoes and bring to a bubble. Add seafood, lemon zest, salt and pepper. Stir in mascarpone cheese and stir until melted in. Add cream and remove from heat. </div><div style="text-align: center;">Toss hot pasta with sauce, top with grated parmesan cheese and freshly chopped parsley.</div></div></div>Kevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.comtag:blogger.com,1999:blog-2714023753136844384.post-4558678017397219202011-07-08T17:30:00.001-04:002020-05-08T14:12:20.971-04:00Cookin' up Cobia<div style="text-align: center;"><a href="https://draft.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6r2sjSVKA2ORx0tB2-XcMz0WCzNVAFbbir-YREYFnTJNbRirdHr_JRPR4YuPiKZBPoJDCQr7HDisa6ZwGaNANkF1jjd1ivd4FaoMFbUWmRuE6Ab593JxFB3BNLferP90_pHaL5UWurNz/s320/Cobia.jpg" /></a> </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">Cobia in a light lemon sauce topped with feta. Served with rosemary lemon angle hair and steamed broccoli. Yum!</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350 degrees</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Make sure Cobia steaks are no more than an inch thick (this will ensure even cooking)</div><div style="text-align: center;">Coat one side of the Cobia with mayonnaise (just a thin spread across the steak).</div><div style="text-align: center;">Dip the Cobia steak (this side coated with mayo) into a mixture of Italian-style bread crumbs, lemon zest, grated parmesan cheese, and salt & pepper. Place Cobia onto an oven-proof dish sprayed with Pam cooking spray. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Cook Cobia for no more than 10 minutes or until flesh is firm.</div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Citrus sauce: sauté finely chopped onion in a pat of butter until soft and slightly browned. Add a ½ cup of orange marmalade, tablespoon of lemon zest, 1/2 squeezed lemon juice, and a tablespoon of honey, salt and pepper to taste. Now, turn off the heat and add about three tablespoons of half & half to the sauce. Stir and you’re ready to eat! </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Sauce options:</div><div style="text-align: center;">Hollandaise: it’s easier for you if you just buy the dry packet of Hollandaise sauce in the store (usually in the gravy / rice / beans isle – ask someone at the store). Follow directions on the package for making the sauce. When the sauce comes together and is thick . . . add some fresh chopped dill, a squeeze of lemon and a drizzle of honey. </div> <div style="text-align: center;"><br /></div><div style="text-align: center;">Sauce for fried Cobia (or any fish for that matter): Mix a cup of mayo, two tablespoons of Dijon mustard, two tablespoons of sweet relish, chopped fresh dill, a squeeze of lemon, drizzle of honey, salt and pepper to taste.</div></div>Kevinhttp://www.blogger.com/profile/07749411026594355640noreply@blogger.com