Archive for Recipes

Tomato-Goat Cheese Gratin

June 5, 2010 · Filed under Recipes, Veggies

Sweet, juicy tomatoes are a great source of vitamin C, and the super-healthy antioxidant lycopene. Adding a little fat helps your body absorb lycopene more easily, so Laura Pensiero suggests her Tomato–Goat Cheese Gratin (adapted from Hudson Valley Mediterranean: The Gigi Good Food Cookbook):

Ingredients:

2 tablespoons extra-virgin olive oil, plus extra for the dish

1¼ cups coarse fresh bread crumbs from crusty bread (or unseasoned dried bread
crumbs)

1½ pounds (about 3) large tomatoes, sliced 1 inch thick

Salt and freshly ground black pepper

1 cup (4 ounces) crumbled goat cheese

3 tablespoons chopped fresh chives

2 tablespoons freshly grated Grana Padano or parmesan cheese

Directions:

1. Preheat the oven to 450°F. Oil a 9-inch square or oval gratin dish or casserole.

2. Combine the olive oil and the bread crumbs in a small bowl, and set aside.

3. Arrange a third of the tomato slices, slightly overlapping, in the prepared gratin dish. Season with salt and pepper to taste, and sprinkle with one-third each of the goat cheese, bread-crumb mixture, and chives.

4. Repeat with two more layers of tomatoes, salt and pepper, and cheese, crumbs, and chives.

5. Sprinkle the Grana Padano over the top. Bake in the middle of the oven until the gratin is bubbly and the crumbs are golden, 15 to 20 minutes.

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Perfect Transition to Summer

May 13, 2010 · Filed under Chicken, kids, Recipes · Tagged , ,

If you are looking for the perfect “The Sun’s Out” recipe, but are not quite ready to give up a little of the warmth I have the recipe for you!  

This is also a VERY kid friendly recipe, not only for eating, but for HELPING!  Measure out the spices, and put them in different little dishes.  Then dice up the veggies and put in different bowls, same with chicken and raisins.   

As the dish comes together let your kids take turns dumping in the ingredients!  My Daughter took off with the raisins, so keep an eye on those! LOL!  

Remember the chicken is already cooked, so make it the day before, or use leftovers from another recipe, like the chicken you make on Sunday nights!  

Chicken Picadillo by Tosca Reno is DELICIOUS!  My kids inhaled it and maybe part of that was they helped me make it!  I will say I had skipped over this one a few times because it has raisins in it.  Now I LOVE raisins, but in a chicken dish with spices like cumin????  But I was WRONG!  Please don’t let the raisins scare you, and use them…they add a little somethin’ somethin’!  

Chicken Picadillo

by Tosca Reno (makes 8, 1 cup servings)

Voila! Dinner is served!

 

Ingredients:  

  • 4 T olive oil
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 t chili powder
  • 2 cups tomatoes or can of diced tomatoes
  • 5 cloves garlic
  • 1/2 t cumin
  • 1 t dried oregano
  • 1 t salt
  • 2 chicken breasts cooked, diced up
  • 1/2 c raisins
  • Pinch of pepper
  • 1 bunch of green onion for garnish
  • Fresh cilantro for garnish

Directions:  

1. Heat olive oil in a large skillet and add onion and pepper. Cook until onion is soft for 5 minutes.  

2. Add chili powder, tomatoes, garlic, cumin, oregano and salt. Cook for several minutes until mix becomes fragrant.  

3. Add chicken and raisins. Heat for 10 minutes and season with salt and pepper.  

4. Serve over rice or beans. Garnish with cilantro and green onions.  

I served mine over a bunch of mixed greens and added lots of hot sauce because I like my food HOT HOT!  Michael and the kids ate theirs over brown rice, everyone wanted 2nd’s and given the calories per 1 cup, we all could have a HUGE amount and still be in a healthy range for dinner.  

The 411 on Chicken Picadillo: Calories 151/ Protein 8g/ Fat 8g/ Fiber 2g/ Sodium 237mg  

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Sandy beaches. Pink Pagoda. Hawaiian Fish Tacos.

April 30, 2010 · Filed under Fish, Recipes · Tagged , , ,

If you like reading my blog about food, and feel good about what you eat and how you look…then become very CLOSE to your new Personal Shopper, Kim Main Brooks.  This woman has the lock and key to the fashion world and good taste.  Reading her blog on FaceBook has cost me some serious dough (too MANY good ideas and finds), but it is so much fun, I just can’t quit!

I met Kim in Maui and she is full of fun, fabulous info!  While in Maui she kept talking about how they just had Fish Tacos, were making Fish Taco’s again, wanted another Fish Taco.  What the heck, I need in on this action!  So Kim sent me her Famous (I am adding that part) Hawaiian Fish Taco Recipe and IT WILL NOT DISAPPOINT!

 

For those of you who claim you don’t cook, this is exactly the kind of recipe you need.  Have fun with it, add what you feel like adding, crack open a Corona Light, add a lime, hit Jimmy Buffet on the Ipod…say Pink Pagoda out loud a few times because it makes you smile, and is fun to say.

My Girl Kim’s Famous Hawaiian Fish Taco’s

(Because it is 5 O’Clock somewhere!)

First MAKE YOUR BONE DUST

Bone Dust recipe (by Canadian Cookbook writer – Ted Reader)
Makes about 2 1/4 cups
1/2 cup paprika
1/4 cup chili powder
3 Tbsp kosher salt
2 Tbsp ground coriander
2 Tbsp garlic powder
2 Tbsp granulated sugar
2 Tbsp mild Indian curry
2 Tbsp dry, hot mustard, such as Keen’s or Coleman’s
1 Tbsp freshly ground black pepper
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground cumin
1 Tbsp ground cayenne
 
  • In a large bowl, whisk together all the ingredients.  Transfer the seasoning mixture to a container, seal tightly and store in a cool, dry place for up to 6 months.

Second PREP THE FISH

Fresh Mahi Mahi is the way to go.  Backup fish= Cod or Tilapia. 

2.5 lbs for 7 adults, 3 kids (2 tacos each for the adults/3 tacos total on kid side of things) with no fish leftover.
Cover fresh fish with “Bone Dust” rub and drizzle with olive oil.  Cover and let sit.
  • Grill fish on the BBQ ( it took 15 mins. on lower heat).  Use warm fresh tortilla’s and load them up with the fish, chopped avocado, chopped cabbage, sour cream and freshly made salsa.  Hot sauce on the side for the heat seekers.

Third MAKE YOUR SALSA

Salsa just had a bevy of veggies in it and you could use anything:
Chopped japanese cucumber
Chopped jimica
Chopped cilantro
Chopped mild Maui onion
1 large jalepeno chopped (could have used 2)
2 medium sized tomatoes chopped
1 large mango chopped (could have used another small)
I think that was it.  It’s super yummy and feels like a really healthy meal.   The kids love it to as there is no fishy taste to the true cod, Mahi Mahi, or tilapia.
 
Great Recipe Kim!  Here are some of my tips:
  • Buy the cabbage chopped in a bag at Trader Joe’s
  • Try Fat Free Greek Yogurt for a zip instead of sour cream
  • Mango Salsa at Costco is YUMMY if you are rushed
  • A can of pineapple is always a good addition if you are finding mangos are not in season or not at the store you go to
  • Costco carries frozen Tilapia and Mahi Mahi

NOTICE there is no CHEESE!  Try it this way before tossing it on, you really DO NOT NEED IT!

And for all of you that are like me, and your body thinks a simple carb is an automatic pound-per-bite, try tossing it all over a bed of lettuce, or shredding the lettuce and add it to the cabbage, salsa and place the fish on top!

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Steak. It’s what’s for dinner.

April 24, 2010 · Filed under Beef, Lamb, Recipes · Tagged ,

I know I don’t post a lot of red meat recipes, but I still enjoy a good steak, and since we don’t eat red meat very often when we do I buy it hormone free, and grass fed.  When you are spending a bit more on a meat, and not eating it often, you want to make every bite count.

Jillian Michaels was on the Today Show and this recipe sounded DELICIOUS!  Guess what? It is!

This is from her new cookbook (which I do not have, but plan to get) “Master Your Metabolism”.

Grilled Skirt Steak with Chimichurri Sauce

Jillian Michaels “Master your Metabolism Cookbook”

Serves four

INGREDIENTS

• 1/4 cup chopped red onion • 3 garlic cloves • 1/2 teaspoon crushed red pepper flakes • 1/2 cup packed flat- leaf parsley leaves • 2 tablespoons packed fresh oregano leaves • 1/4 cup extra- virgin olive oil • 2 tablespoons red wine vinegar • 1/4 teaspoon salt • 1/2 teaspoon black pepper • 1 pound skirt steak • Olive oil spray, for the grill

DIRECTIONS

In the work bowl of a food processor, place the onion, garlic, and red pepper flakes. Pulse until finely chopped. Add the parsley and oregano leaves, and pulse until the herbs are coarsely chopped. Add the olive oil, vinegar, and salt and pepper.

Place the skirt steak in a shallow pan and pour 1/3 cup of the chimichurri sauce over it. Turn to coat well. Cover and refrigerate, preferably for at least four hours and up to overnight. Cover and refrigerate the remaining sauce.

  1. If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium-high heat.
  2. Grill the steak for four to five minutes per side for medium-rare.
  3. Let stand on a cutting board for 5 to 10 minutes. Thinly slice the steak and divide among four plates.
  4. Top each serving with one generous teaspoon of chimichurri sauce and serve.

The 411 on Grilled Skirt Steak with Chimichurri Sauce: Calories 339/ Fat 25g/Carbs 2.8/Protein 24g/Sodium 193

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My FAVORITE veggie is now in Season!

April 15, 2010 · Filed under Recipes, side dishes, Veggies · Tagged ,

April=Asparagus, and Asparagus are the bomb!  I honestly think the reason this veggie became my favorite is because of my Grandmother.  No matter how formal her table was asparagus was the one food she insisted we all eat by hand!  Now when you are a small child sitting at a table adorned in crystal and china and the head of the table picks up her veggies with her hands and starts eating…well, I WAS IN!

We also come from a family that commercial fished salmon and we eat it still about 2 or 3 times a week.  Asparagus happen to be the perfect veggie to compliment this awesome fish!

I have a hard time finding asparagus recipes that are easy, and consistently good! (easy yes, always good…harder)

Recently I stumbled onto Gwen Ashley’s web site,

http://penandfork.wordpress.com/

Grilled Asparagus with Lemon and Garlic

Serves 6

1-1/2 pounds thick speared asparagus
2 medium cloves of garlic, peeled and minced
1/2 teaspoon Dijon mustard
zest and juice of 1 lemon
3 tablespoons olive oil (lemon flavored if you have it)
Salt and freshly ground black pepper

Trim asparagus to even lengths, then peel from just below the flowered tip. Place the asparagus in a shallow baking pan. Whisk together the remaining ingredients, and season with salt and pepper. Pour over the asparagus, tossing to coat. Marinate for 30 minutes up to 2 hours.

Heat the grill to medium-high (375-400 degrees). Drain the asparagus and discard the marinade. Place the asparagus on the grill. Grill for 3 to 4 minutes, moving the asparagus around a bit on the grill with tongs. Remove when the asparagus is still crisp tender, but shows signs of grill marks. Serve warm, or room temperature.

This will be like the green bean recipe…a go to, you just know it will taste great every time!

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Sweet treat!

February 22, 2010 · Filed under Fruit, Recipes, Snacks · Tagged

So if you are NOT a GRAPEFRUIT fan, you probably will not like this!  If you are lukewarm on GRAPEFRUIT this may help you turn the corner!  If you think GRAPEFRUITS are FAB, this will leave you wondering “Why didn’t I think of that?”

I saw this in a magazine a few years back and never got around to trying it. I then saw a variation of it again in my Tosca Reno, Clean Eating cookbook a few days ago and given I had a new, HUGE, bag of Grapefruits from Costco, I went for it!

DELICIOUS!

The kids actually enjoyed it too!  I love any sweet treat in the later hours of the evening that I can have for minimal caloric intake!  (208 full/ 104 for half)

Spiced Broiled Grapefruit

INGREDIENTS

  • 1/2 grapefruit per person
  • 1 tbsp pure maple syrup for each half
  • 1/2 tsp vanilla extract for each half
  • Pinch each ground cardamom, nutmeg, and cinnamon per grapefruit
  • (you can also use agave, honey, brown sugar)

DIRECTIONS

  • Position rack 4 inches below broiler
  • pre-heat to broil
  • cut grapefruits in half, remove seeds, and section with a grapefruit knife (you are not removing the fruit, just loosening it)
  • set grapefruits in baking dish and cover with toppings
  • broil for 5 minutes, or until edges are brown and fruit is bubbling

Serve warm, BUT ALSO they taste great cold, as I had a left-over half for breakfast the next day!  You could also add leftovers to a salad!

The 411 on Spiced Grapefruits:  Calories 104/ Fat 0/Protein 1g/ Fiber 2g

 Here is some proof that the little ones were digging it!

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And Something Spicy for the Super Bowl

February 5, 2010 · Filed under Appetizers, Recipes · Tagged

 

You can not have a Super Bowl Party without a Seven Layer Bean Dip, right?  Offer to bring it and make Tosca Reno’s from her Clean Eating Cookbook, it is THE BOMB!

This dip will give you a healthy option at the party, though if you don’t tell everyone how healthy it is I venture to bet it will be gone before the 1st Quarter!

Seven Layer Bean Dip by Tosca Reno

 

INGREDIENTS

1 1/2 Cups plain non-fat yogurt, strained for about two hours to thicken.  (see below)

4 Tbs green chilies

1 tsp sea salt

1 tsp ground black pepper

2 cups plum tomatoes, peeled, chopped and drained in a colander

1 cup finely chopped purple onion (nicer dicer it)

1/2 cup fresh cilantro

1 16-oz can low-fat refried beans (get spicy if they have it)

Tabasco sauce, several drops

Worcestershire sauce, several drops

1 1/2 cups guacamole (trader joes and Costco have great ones, already made and zippy)

1 cup black olives, chopped (optional)

1 bunch green onion, trimmed and chopped

1 1/2 cups low-fat Monterey Jack cheese, shredded

DIRECTIONS

1.  In a small bowl combine strained yogurt with chilies, sea salt and pepper.  Set aside.

2.  In a medium bowl, combine chopped, drained tomatoes, purple onion, cilantro…mix well and set aside.

3.  In another medium bowl combine beans, Tabasco and Worcestershire sauces.  Mix well and set aside.

The dip gets messy so try NOT to use a glass dish if you have another option!

1st layer is the bean mixture.  Spread, making as smooth as possible.

2nd Layer is guacamole

3rd layer is the yogurt mixture from step 1

4th layer is chopped olives if you are using them

5th layer is tomatoes mixture, use hands to distribute evenly

6th layer is green onions

7th layer is shredded cheese

*To Strain the yogurt: Place 2 layers of cheesecloth which you can get at any grocery store in a fine-strainer and dump the yogurt in.  Place over a bowl to catch the liquids and place in the fridge.

NOT HARD!

The 411 on Tosca’s Dip:  Calories 59/Protein 3g/carbs 4g/TOTAL fat 3g/ Saturated fat 1g/ Trans Fat 0g/ Fiber 1g/ Sodium 166mg/ Cholesterol 1mg/ Sugar 1g

Serving size is 4 Tbl.  And the leftovers make for great tacos, or rolled up as burritos!

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Emerald City Goodness

January 31, 2010 · Filed under Recipes · Tagged ,

This is my FAVORITE item at the PCC (our local co-op) and it is so DELICIOUS!  I googled the salad hoping there would be a recipe to be found, and sure enough another blogger who use to work at the PCC hooked us up!  YAHOO!  I have not yet made it because, ummm, well, I can buy it…but I am going to soon!  Give it a whirl, I promise you will love it!  If you live by a PCC go give it a test taste and see what I am talking about!

No reason to re-invent the wheel so I am REPOSTING her post!

Enjoy!

This salad is borrowed from PCC Natural Market’s Deli of Seattle. Being a former Employee of the PCC Deli I got insight on many delicious recipes, such as this one. Emerald City was one of the most popular, if not the most popular deli case item. Not only is it a beautiful jewel of a salad dotted with colorful gems, it is also a super flavorful dish packed with vital nutrients. Some like to go heavy on the rice making it more of a main dish, where others relay on the greens for the bulk of the recipe(the later being my tendency). Hands down this is my favorite way to eat my greens! Not having straight wild rice on hand I substituted a wild rice pilaf, which worked just as well.

http://organicgoodnessdaily.blogspot.com/

Recipe:

-2 cups organic wild rice
-1 bunch organic kale
-1 bunch organic chard
-1 red bell pepper
-1 yellow pepper
-1 fennel bulb
-1 bunch green onion
-1/2 cup chopped parsley
-1/2 cup olive oil
-3/4 cup lemon juice
-2 teaspoons minced garlic
-2 teaspoons salt
-1 teaspoon black pepper

Optional:

-1/4 cup cranberries
-1/4 cup sliced almonds
-top with a fresh goat cheese or cubed gruyere

Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook the rice in ample water and cool. Drain, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chiffonade (roll up greens length wise and chop in thin strips).Combine with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice.

 
Serves 6

Thanks Organic Goodness, you made my day!!!

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This kid can cook

January 27, 2010 · Filed under Recipes · Tagged ,

My friend Kelley turned me on to Tilapia and we eat a lot of it!  You can buy it frozen (and farmed right) at Costco, pretty inexpensive.  Nathan cooked up this recipe and it is a fabulous way to zip up a piece of fish!

Nathan’s Spicy Tilapia Recipe

Ingredients

Extra Virgin Olive Oil
One or Two Frozen Tilapia Filets
Garlic Powder
Paprika
Ground Cayenne Pepper
Ground Black Pepper
Hot Sauce
Sliced Almonds
Apple Juice
Spinach
Lemon Slice

Directions
Thaw the filets in warm water and strain. Wash spinach and drain (or spin it out.)  Warm a nonstick skillet over medium heat. Add olive oil and fish. Lightly dust the fish with garlic powder, paprika, cayenne pepper, and black pepper. Add a few dashes of the hot sauce to both fish and pan.

When the fish is cooked on one side (half way through the filet), flip it, add sliced almonds, and dust very lightly with powdered/ground spices again. Add enough apple juice to the pan (not fish) to get it simmering and reduce.

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Slow-Roasted Green Beans

January 19, 2010 · Filed under Recipes, side dishes, Veggies · Tagged , , ,

 Simple.  Healthy.  Easy.  DELICIOUS!

 

Green beans seem to be a staple in our home year-round.  This recipe actually came out of the back of an Oprah magazine over two years ago and we make these roasted green beans at least once a week.  This recipe really is as easy as it comes and makes for a quick veggie with any meal, or works to accompany a fancier dish should you be entertaining.  (I have emailed this recipe upon request every time I have served it.)

Slow-Roasted Green Beans with Sea Salt and Olive Oil

INGREDIENTS

  • 3 pounds green beans , ends trimmed (mixing yellow and green beans makes for a nice presentation when entertaining you can also buy beans already trimmed if you prefer) 
  • 3 tablespoons extra-virgin olive oil (just eye-ball it and drizzle over the beans)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon cracked black pepper

DIRECTIONS

Preheat oven to 300°.  Place beans in one layer on a large baking sheet with a rim.  Drizzle with olive oil, salt and pepper and toss with hands. Place in oven and roast 20 to 25 minutes, until tender and slightly golden in spots.  Remove and serve warm or at room temperature.

I have also served these with crumbled feta or goat cheese on top.

 

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