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Summer salads: Quinoa Tabbouleh #glutenfree #CleverElectrolux #spon

Quinoa Tabbouleh

One of the ways I love saving time in the kitchen, especially in the summer months when it’s too hot to cook, is by grilling and making a salad as a side dish. One of my new favorites is this Quinoa Tabbouleh recipe I found in the June 2012 issue of Bon Appetit magazine. Quinoa is a favorite grain (it’s actually a seed) with folks who are gluten free, vegetarian or vegan because it’s a complete protein and contains no gluten. Due to its protein content, you could serve this as a main dish, too.

My family loved this salad, especially my son and husband. I made a few substitutes like using mini heirloom tomatoes from Trader Joe’s instead of cherry tomatoes and zucchini instead of cucumbers due to my food sensitivities. Play around with the recipe on your own. For example, try cilantro instead of parsley, summer squash instead of cucumbers, and dill instead of mint. Make a double batch so you have leftovers for lunch, too.

Quinoa Tabbouleh

Based on a recipe from Bon Appetit

Serves 6

Ingredients:

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Ground black pepper
  • 1 large zucchini cut into 1/4-inch pieces
  • 1 16 ounce container mini heirloom tomatoes from Trader Joe’s
  • 2/3 cup flat-leaf parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 2 scallions, thinly sliced

DIrections:

  1. Follow the directions on your box or bag of quinoa to cook up 1 cup. I used Bob’s Red Mill Organic Grain Quinoa, which has you bring quinoa, 1/2 teaspoon salt, and 1 cup water to a boil in a medium saucepan over high heat. Then you reduce heat to low, cover, and simmer until quinoa is tender, about 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. 
  3. Spread out quinoa on a large rimmed baking sheet. Place in freezer for 10-15 minutes to let cool. Transfer to a large bowl.
  4. Add zucchini, tomatoes, herbs, and scallions to bowl with quinoa. Add dressing and toss to coat.

Nutritional information

One serving contains:

  • Calories – 290
  • Fat  21g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Carbohydrates  24g
  • Dietary Fiber 3g
  • Total Sugars 2g
  • Protein 5g
  • Sodium 170mg

Saving time in the kitchen

Having quality appliances is another way you can save time in the kitchen. Believe me, I’m suffering this now in our new home with a horrible 20-year-old stove top with only two burners.

Speaking of time saving, Electrolux induction cooktops and ranges combine the power of gas with the easy clean-up of electric, so you can boil water in just 90 seconds!1 An induction stove top is on my wish list when we do our kitchen remodel. Don’t know what they are? Then watch this video from Electrolux:

Cool, right?

What other ways can having the right appliances help you save time in the kitchen? 

110″ induction burner with Power Boost, 6 qt./10″ diameter pot, 1 qt. tepid water

_____________________
Disclosure: I was compensated for this post as a member of Clever Girls Collective. All the opinions expressed here are my own.

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Posted on June 30, 2012 in Featured,Gluten Free,Recipes and tagged as ,

Healthy soups: Spicy Watermelon Gazpacho

Spicy Watermelon Gazpacho

Last week Paul and I celebrated our 18th anniversary at Hugh Acheson’s 5&10 restaurant here in Athens, Georgia. It was a delightful meal of local and seasonal foods including an heirloom tomato gazpacho with avocado and chili that was out of this world. One sip and I thought to myself that I really MUST make gazpacho this summer. Not only is gazpacho’s delicious, refreshing and easy to make, but it’s a great way to sneak some vegetables into your family’s diet.

One recipe I’m considering making is Nathan Lyon’s Spicy Watermelon Gazpacho. Nathan is a classically trained chef known for simple, innovative cuisine featuring fresh, seasonal, local ingredients, which this recipe highlights. He’s also the host of Good Food America on Veria Living TV and author of Great Food Starts Fresh. Good Food America premieres on Veria Living July 7 at 9 PM. You can see a sneak peek here.

Spicy Watermelon Gazpacho

Recipe courtesy of Nathan Lyon

Yield: 2 to 3 servings

  • 2 cups chopped watermelon, seeds removed, rind discarded
  • 3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)
  • 1 small yellow or red bell pepper, seeded and chopped roughly(1 cup)
  • 1 medium tomato, seeded and quartered
  • ½ small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)
  • 15 medium-sized fresh mint leaves, chopped roughly
  • ¼ cup roughly chopped fresh cilantro, plus whole leaves for garnish
  • ½ small red onion, peeled and chopped roughly (⅓ cup)
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
  • ¼ cup extra-virgin olive oil
  • 1½ teaspoons kosher salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper, plus more to taste

Directions:

  1. Add all the above ingredients to a blender or food processor. Work in two batches if necessary.
  2. Beginning with the slowest speed, blend or pulse until the desired consistency is achieved. Blending for approximately 30 seconds should be fine. However, if you enjoy your gazpacho with more texture, b blend less.
  3. Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.

Picture courtesy of Nathan Lyon and used with permission.

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Posted on June 21, 2012 in Featured,Gluten Free,Recipes,Soups,Veggies and tagged as

Healthy Cinco de Mayo: Mexican Lasagna made over by Everyday Health

Mexican Lasagna

We all have our favorite Mexican dishes that are oh-so-bad for us – mine’s rolled tacos with guacamole and sour cream. Well, Everyday Health has taken Mexican Lasagna to Recipe Rehab, an online show where celebrity chefs remake a fattening family recipe in a challenge and the family chooses the winner.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube Channel, but you can check out Cinco de Mayo Favorites Without the Fat where Chefs Jill and Aida compete in Cinco de Mayo recipe makeover.

The nutritional breakdowns

ORIGINAL RECIPE

NUTRITION FACTS

Servings: 6

Amount Per Serving

Calories: 1025

Total Fat: 64.39g

Cholesterol: 182mg

Sodium: 914mg

Total Carbs: 47.49g

Dietary Fiber: 6.18g

Sugars: 1.67g

Protein: 44.82g

CHEF JILL

NUTRITION FACTS

Servings: 10

Amount Per Serving

Calories: 391

Total Fat: 11.38g

Cholesterol: 78mg

Sodium: 761mg

Total Carbs: 40.48g

Dietary Fiber: 8.77g

Sugars: 4.77g

Protein: 31.44g

CHEF AIDA

NUTRITION FACTS

Servings: 8

Amount Per Serving

Calories: 643

Total Fat: 20.96g

Cholesterol: 38mg

Sodium: 1371mg

Total Carbs: 78.06g

Dietary Fiber: 10.99g

Sugars: 5.30g

Protein: 30.21g

Original recipe

  • Used 2 pounds full fat ground beef
  • Used 24 corn tortillas
  • Used 2 cups full fat mozzarella cheese
  • Used 2 cups full fat shredded Colby cheese
  • Used pre-packaged taco seasoning with sodium and additives

Jill’s recipe

  • Used skinless boneless chicken breasts instead of beef
  • Added black beans for protein and fiber
  • Cut corn tortillas down to 12 instead of 24
  • Replaced high fat cheeses with fresh queso fresco (lower in fat and sodium)
  • Added lots of spices with no calories instead of using “taco seasoning packet”
  • Added lots of vegetables: onion, celery, carrot, bell pepper, garlic, spinach, and fresh tomato salsa

Aida’s recipe

  • Replaced ground beef with ground white meat chicken breast and reduced to 3/4 pound
  • Added low fat refried beans for protein and fiber
  • Used whole wheat tortillas instead of corn tortillas to add fiber
  • Used 3/4 cup of part skim mozzarella instead of 2 cups (eliminated Colby)
  • Added lots of vegetables: corn, garlic, scallions, and salsa verde
  • Add Greek yogurt and fresh avocado for creaminess and good natural fat

Who do you think should have won – Chef Jill or Chef Aida?

Picture, video and nutritional information courtesy of Everyday Health.

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Posted on May 4, 2012 in Featured,Recipes and tagged as , ,

FreshedOver Healthier Cobb Salad {Win a #FreshOver Prize Pack!} #Ziploc #FreshOver

Healthy Cobb Salad

Recipe: Anne-Marie Nichols’ Classic Cobb Salad
Recipe prepared by: Anne-Marie Nichols, Photo taken by: Anne-Marie Nichols

There’s nothing healthier than a chopped salad that uses lots of vegetables and lean proteins. Unfortunately, the Classic Cobb Salad means well but really is a dietary nightmare. The dish is over the top as it contains three kinds of protein – ham, turkey and egg whites. Six kinds of fat – blue cheese, egg yolks, bacon, avocado, olives and salad dressing (three of them contain saturated fat!) And the only greens are some ice burg or Romaine lettuce and maybe a few cucumber slices.

But I have an alternative that is yummy, healthy and fresh! Inspired by Rachael Ray’s FreshOver Recipe Guide on the Ziploc Facebook page, I “healthed up” the Classic Cobb Salad by using lean proteins like roast turkey or chicken breast or in this case, diced leftover pork sirloin as my kids aren’t big turkey fans and my son, Nathan, hates chicken.

I further “FreshedOver” the recipe by using just egg whites instead of the whole hardboiled egg. I kept the olives, which are healthy, but made sure to use olives packed in brine, not oil. I used reduced fat feta and added more vegetables – cucumbers, a celery/fennel mix, and tomatoes. I eliminated the avocado altogether because even though they’re good for you, they’re high in calories and fat.

Cobb Salads are a great way to use up leftover meats and veggies, so experiment and see what you can add!

Ziploc containers make salad prep easy

A Cobb Salad requires a lot of cutting and chopping of meat and vegetables. Plus you have to hard boil, peel and chop the eggs! However, once you have this recipe prepped, it takes no time at all to serve. So what I did was prep my ingredients the day before and store them in Ziploc VersaGlass Containers in the refrigerator to put together right before dinner time.

What’s so nice about the Ziploc VersaGlass Containers is that they’re attractive enough to use as serving dishes. So instead of preparing a Cobb Salad like I did, you could use them to make a salad bar so everyone could custom-make their own Cobb Salads.

You could also do the same thing in the morning when preparing lunches to take to school or work. Give everyone a Ziploc Brand Twist ’n Loc Container or Ziploc Brand Containers with the Smart Snap Seal and have everyone prepare their own lunchtime salad to go. (Put dressing in extra small Ziploc Brand Containers with the Smart Snap Seal so your lettuce doesn’t get soggy.)

The morning after I made my healthier Cobb Salad, I found my kids making salads for their school lunches with the chopped vegetables and lettuce that were leftover in the Ziploc Brand Containers! “Look Mom, we’re making healthy lunches,” they told me. I’m so proud!

Cobb Salad prep

Recipe: Anne-Marie Nichols’ Classic Cobb Salad
Recipe prepared by: Anne-Marie Nichols, Photo taken by: Anne-Marie Nichols

A Healthier Cobb Salad

Based on Quick Cobb Salad with Yogurt Dressing from MyRecipes.com

Ingredients:

  • 1 (5 ounce) container of baby spring mix lettuce
  • 2 cups cooked skinless chicken, roast turkey or leftover pork roast
  • 4 ounces of reduced fat feta cheese, crumbles
  • 4 eggs, hardboiled and peeled
  • 1 6 ounce can of pitted black olives, sliced
  • 1 cup fennel, finely chopped
  • 1 cup celery, fined chopped
  • 4 vine ripened tomatoes, diced
  • 1 cucumber, seeded and diced
  • your favorite low fat, low calorie salad dressing (bottled or homemade)

Directions:

  1. Cut hardboiled eggs in half. Remove and toss yolks. Chop eggs whites and set aside.
  2. Combine chopped fennel and celery in a bowl or Ziploc container and set aside.
  3. Place lettuce on a serving platter. On top of lettuce, arrange meat, feta cheese, egg whites, olives, meat, tomatoes, and cucumber in rows.
  4. Serve salad dressing on the side.

This Mama’s Tips

  • Double or triple the recipe so you have plenty of leftovers for the week’s lunches and as side salads at dinner.
  • I like to make additional amounts of the fennel/celery mix. Combine it with hummus, Greek yogurt and seasonings, or a low fat cheese spread and use it in sandwiches, wraps or in pita pockets as a crunchy sandwich spread.
  • A quick and easy salad dressing is an olive oil vinaigrette. Add two parts of your favorite vinegar (I like balsamic or malt) to one part extra virgin olive oil. Add Italian or garden seasoning and some dried onion or garlic. Shake to combine.
  • If you like creamy dressings but don’t like the fat or can’t eat dairy products, check out my salad dressing recipes using tofu and more salad dressings that use tofu posts.

Fresh Over with Rachael RayRachael Ray and Ziploc Brand have been so inspiring on my FreshOver journey.
Want a chance to meet Rachael and swap recipes? Find out how on the Ziploc Facebook page!

Win a year’s supply of Ziploc Brand Products!

How to enter to win a Ziploc FreshOver Prize Pack (value $75):

Giveaway closed. Congrats to Carol J.!

  1. In the comments below, tell me your favorite way to make a meal fresh (adding vegetables or fruits etc.).
  2. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
  3. Sign up for my enewsletter for ONE additional entry.
  4. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave a link to your tweet in your comment so I can check.
  5. Follow @amnichols on Twitter for ONE additional entry.

If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!

Giveaway starts on March 8, 2012 at noon PST and ends on March 13, 2012 at 5 p.m. PST

Click here for the Ziploc Giveaway Official Rules

___________________
Disclosure: I have partnered with Ziploc® and am being compensated for my posts. However, my opinions on the product are my own.

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Posted on March 8, 2012 in Featured,Gluten Free,Recipes and tagged as , , ,

Fish with Pico Garlic Rub

Fish Pico Garlic Rub Here’s another “Friday Fish” recipe for Lent from Spice Island. Substitute brown rice flour for wheat flour to make this dish gluten free.

Fish with Pico Garlic Rub

Recipe and picture courtesy of Spice Islands

Ingredients

  • 2 tablespoons Spice Islands Garlic Powder
  • 2 tablespoons Spice Islands Parsley
  • 1 teaspoon Spice Islands Paprika
  • 1 teaspoon Spice Islands Chipotle Chile, Ground
  • 1/2 teaspoon Spice Islands Sea Salt
  • 1-1/2 pounds tilapia fillets
  • 1/2 cup all-purpose flour
  • 2 tablespoons Mazola® Extra Virgin Olive Oil
  • 1 lime wedge

Directions

  1. Mix Spice Island spices in a medium bowl. Set aside.
  2. Coat fish with flour.
  3. Heat 2 tablespoons olive oil in a skillet on medium heat.
  4. Place fish in skillet and cook for 3 to 4 minutes.
  5. Turn and brush on the garlic rub. Cook 3 to 4 minutes.
  6. Remove fish from skillet and squeeze lime juice over all. Serve immediately.
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Total Time: 13 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 5
Servings: 4
  • Serving size: 5 ounces
  • Calories: 271
  • Calories from Fat: 73
  • Total Fat: 8.1g
  • Saturated fat: 1.4g
  • Unsaturated fat: 6.7g
  • Sodium: 277mg
  • Total Carbohydrates: 17.2g
  • Sugar: 1.5g
  • Fiber: 1.6g
  • Protein: 23.7g
  • Cholesterol: 55mg
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Posted on March 2, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as

Black ‘N Spicy Fish

black n spicy fishIt’s the first “Fish Friday” of Lent, so the folks at Spice Islands sent me a few easy recipes to get you excited about cooking up some healthy, delicious fish.

Eating fish is a great way to naturally add omega-3 fatty acids to your diet. The American Heart Association recommends eating fish at least two times (two servings) a week. Each serving is 3.5 ounce cooked. (This recipe is two servings.) Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are especially high in omega-3s.

Black ‘N Spicy Fish

Recipe and photo courtesy of Spice Islands. Note: Cooking times may differ depending on the thickness of the fillet or steak. A cast iron skillet is best for this recipe.

Ingredients

  • 1-1/2 teaspoons Spice Islands Garlic Salt
  • 1 teaspoon Spice Islands Paprika
  • 1 teaspoon Spice Islands Onion Powder
  • 1 teaspoon Spice Islands Oregano
  • 1 teaspoon Spice Islands Pepper, Black Fine Grind
  • 1/2 teaspoon Spice Islands Cayenne Pepper
  • 1/2 teaspoon Spice Islands Thyme, Ground
  • 2 pounds salmon (tuna or firm white fish fillets may be substituted)

Directions

  1. Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme.
  2. Rub mixture on both sides of fish.
  3. Heat a large cast iron skillet over medium high heat. Spray skillet with non-stick cooking spray and add fish.
  4. Cook 8 to 10 minutes on each side, or until fish flakes easily with a fork.
Prep Time: 5 Minutes
Cook Time: 08 - 10 Minutes
Total Time: 13 - 15 Minutes
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 8
Servings: 6
  • Serving size: 7 ounces
  • Calories: 318
  • Calories from Fat: 169
  • Total Fat: 18.8g
  • Saturated fat: 3.8g
  • Unsaturated fat: 15g
  • Sodium: 93mg
  • Total Carbohydrates: 1.4g
  • Fiber: 0g
  • Protein: 33.7g
  • Cholesterol: 95mg
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Posted on February 24, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as

Rachael Ray’s Greek Grilled Chicken & Vegetable Salad with Pita Bread {Ziploc giveaway} #Ziploc #FreshOver

Recipe: Rachael Ray’s Greek Grilled Chicken & Vegetable Salad with Pita Bread

Recipe: Rachael Ray’s Greek Grilled Chicken & Vegetable Salad with Pita Bread
Recipe prepared by: Anne-Marie Nichols, Photo taken by: Anne-Marie Nichols


Have you had a chance to check out Rachael Ray’s FreshOver Recipe Guide on the Ziploc Facebook page? You can “like” the Ziploc Brand’s page and download Rachael’s exclusive FreshOver Recipe Guide. With every download, up to a maximum of 50,000 downloads, between 1/1/12 and 12/31/13, Ziploc® Brand will make a $1 donation to the organization on the fans behalf, for up to a maximum $50,000 donation. To further support Yum-O!, Rachael Ray and Ziploc will donate an additional $200,000 during the same time period, no matter how many guides are downloaded.

I’ve been enjoying Ziploc and Rachael’s “freshed over” recipes for several reasons – they’re healthy and nutritious, easy to prepare, and delicious. I was especially excited to try the Greek Grilled Chicken & Vegetable Salad on my family. We all love Greek flavors like olives and feta. Plus, I knew the kids would love it because the chicken and salad is served in pita bread. It’s a really fun way to get your kids to eat healthy salad and vegetables. Plus, if you can find whole wheat pitas and reduced fat feta, even better!

Ziploc Brand Containers make recipe prep easy

With school and afterschool activities, sometimes we don’t get home until dinner time. While this recipe doesn’t take much time to put together once your prep is done, the prep itself is a bit extensive – lots of chopping and measuring. So I got everything ready the day before by making the dressing and chopping the vegetables and herbs, and storing them in Ziploc Brand Twist ’n Loc Containers. These containers also came in handy to bring leftovers to school and work.

You can save additional time by buying already chopped lettuce and crumbled feta cheese, instead of block feta cheese.

Greek Grill Chicken & Vegetable Salad

Recipe: Rachael Ray’s Greek Grilled Chicken & Vegetable Salad with Pita Bread Recipe prepared by: Anne-Marie Nichols, Photo taken by: Anne-Marie Nichols

Rachael Ray’s Greek Grilled Chicken & Vegetable Salad with Warm Pita Bread for Wrapping

Yield 4 servings - Level Easy

Prep 15 minutes - Cook 10 minutes

Total 25 minutes

Ingredients:

  • 1 1/3 to 1 1/2 pounds chicken breast tenders
  • Salt and pepper
  • 8 pita breads
  • 1 ripe lemon, zested and juiced
  • 3 tablespoon red wine vinegar, eyeball it
  • 1/2 cup extra-virgin olive oil, eyeball it
  • 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
  • 3 cloves garlic, chopped
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 2 hearts Romaine lettuce, chopped
  • 8 ounces feta cheese, crumbled
  • 2 vine ripe tomatoes, seeded and diced
  • 1/3 seedless or English cucumber, diced
  • 1/2 red onion, chopped
  • 1/2 cup flat leaf parsley leaves, chopped

Directions:

  1. Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
  2. Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
  3. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
  4. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
  5. Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
  6. To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

imageWin a Ziploc Brand Prize Pack!

This prize pack includes kitchen gadgets, accessories for trips to a farmer’s market or an eating fresh gift pack with Rachael Ray’s Look + Cook cookbook, worth about $120.

Giveaway closed. Congrats to Julie H.!

How to enter to win:

  1. In the comments below, tell me which recipe you want to try out from Rachael and Ziploc’s Recipe Guide.
  2. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
  3. Sign up for my e-newsletter for ONE additional entry.
  4. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave a link to your tweet in your comment so I can check.
  5. Follow @amnichols on Twitter for ONE additional entry.

If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!

The giveaway begins on February 3, 2012 at 12:00 a.m. PST and ends on February 8, 2012 at 5 p.m. PST.

Click here for the Ziploc Giveaway Official Rules

___________________
Disclosure: I have partnered with Ziploc® and am being compensated for my posts. However, my opinions on the product are my own.

Featured at Jennifer Cooks Fusion Friday

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Posted on February 2, 2012 in Contests and Giveaways,Featured,Recipes and tagged as , , ,

Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

vegetarian borscht with kale I love borscht and grew up eating the Manischewitz version out of a large glass jar, cold with a dollop of sour cream. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life.

I remember her recipe for Vegetarian Borscht as being very labor intensive. I made a triple batch and it literally took me all afternoon to chop those vegetables! I was exhausted by the time the borscht was done, but it was so worth it.

As part of the DailyBuzz Moms 9x9 challenge, I wanted to recreate that soup and health up the borscht a bit. Due to my food sensitivities, I omitted the cabbage and the white potatoes. Instead, I substituted kale and purple potatoes, both of which are much more nutrient dense. I also used powdered stevia instead of sugar, reduced the amount of salt, and used no fat Greek yogurt instead of sour cream.

My son Nathan, who is almost 12, loved the borscht. He had it for dinner the other night. The next day he had it for breakfast and took the borscht to school.

Vegetarian Borscht with Kale

Based on Barbara Kafka’s recipe from Soup, A Way of Life

Ingredients

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced 1/4 inch thick
  • 1 large onion, cut into 1/4-inch dice
  • 7 medium beets, peeled, quartered, and cut into 1/4-inch slices
  • 2 medium carrots, peeled and cut into 1/4-inch rounds
  • 1 medium parsnip, peeled and cut into 1/4-inch rounds
  • 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
  • 1 1/2 pounds purple potatoes, peeled and cut into 1/2-inch cubes
  • 1 bunch kale, choped in 1-inch pieces
  • 3 large cloves garlic, minced
  • 3 tablespoons sundried tomatoes, finely chopped
  • 1 medium bunch dill, fronds only, coarsely chopped
  • 1/4 cup powdered stevia
  • 1/2 cup cider vinegar
  • 1 tablespoon kosher salt
  • freshly ground black pepper, to taste
  • 1-2 small containers no fat Greek yogurt

Directions

  1. Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
  2. In a larege stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 6 to 8 minutes until the onions start to caramelize.
  3. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. Bring to a boil. Then lower the heat and simmer for 5 minutes.
  4. Stir in the potatoes, garlic, kale and sundried tomatoes.
  5. Return soup to a boil. Lower the heat and simmer for 5 minutes.
  6. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
  7. Remove soup from the stove top. Stir in the dill, stevia, vinegar, salt and pepper.
  8. Pour soup into bowls and add a dollop of Greek yogurt.
Prep Time: 45 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 2 Hours 5 Minutes
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 4
Servings: 8 main course servings
  • Serving size: 579 g
  • Calories: 215
  • Calories from Fat: 37
  • Total Fat: 4.1g
  • Saturated fat: 0.6g
  • Unsaturated fat: 3.5g
  • Sodium: 1020mg
  • Total Carbohydrates: 39.9g
  • Sugar: 12.8g
  • Fiber: 8.5g
  • Protein: 6.6g
  • Cholesterol: 0mg

Note: nutritional information is based on borscht without the Greek yogurt.

Featured at:

Jennifer Cooks Fusion Friday

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on January 24, 2012 in Featured,Recipes,Soups,Veggies,Weight Watchers and tagged as ,

Juicing with Centrum ProNutrients Probiotics {giveaway} #NutritionPossible

Centrum ProNutrientsI know for many of you, taking nutritional supplements was on your New Year’s healthy resolutions list. How’s it going? Are you confused by all the vitamin and supplement choices out there? Well, Centrum has come up with a Nutrition Possible Assessment to help you determine your individual nutritional supplement needs.

I’m always on the lookout for new nutritional supplements that fit my individual needs. That’s why I was excited to try out ProNutrients, Centrum’s new line of dietary supplements that are formulated to work with a multivitamin. 

The line includes Omega-3, Probiotic, and Fruit & Veggie - three supplements that support health and well-being.  Each supplement is backed by the nutritional expertise of Centrum, which identifies the right ingredients to your nutrition to the next level.

I was very happy to see that they’re offering a fruit and veggie supplement. I was taking something similar that was very expensive, so now I have a more affordable alternative. Recently, I saved even more money by using Centrum coupons from the last two weeks of Sunday newspapers and going to the ProNutrients Facebook page for a $5 off coupon. Many stores like Walgreens and Kroger have Centrum ProNutrients on sale this month, so take advantage and stock up like I did!

Or you can win a sample bottle of Centrum ProNutrients – see the bottom of this post!

Juicing with ProNutrients Probiotics

As part of my Centrum ProNutrients review , they sent me a juicer to create a few smoothies to use with their ProNutrients Probiotic. Centrum’s probiotic comes in powder form so you can add it to cool foods and drinks.

This is such a great way to “sneak” some probiotics into your children’s diets, especially if they don’t like taking pills. Plus, fresh fruit juices and smoothies are great ways to get more fruits and veggies into you and your family's diet. Just make sure to use organic fruit and vegetables whenever possible.

My kids really enjoyed my take on the classic Green Monster smoothie juice drink. They couldn’t taste the probiotics, the apples naturally sweetened it, and the kids enjoyed the frothiness, too. 

Fennel & Kale Green Monster with Probiotics Fennel & Kale Green Monster with Probiotics
Fennel & Kale Green Monster with Probiotics Fennel & Kale Green Monster with Probiotics

Fennel & Kale Green Monster with Probiotics

Makes two 8 ounce drinks

Ingredients:

  • 3 stalks celery
  • 1/2 bulb fennel
  • 3 small apples
  • 1 sprig fresh tarragon
  • 3 stalks kale
  • 2 packets Centrum ProNutrients Probiotics

Directions:

  1. Wash all ingredients thoroughly in cool water.
  2. Cut apples if needed. It’s not necessary to peel them!
  3. Combine all ingredients in your juicer and follow manufacturers directions to make juice.
  4. Add probiotic powder directly to the juice container and whisk until frothy.
  5. Pour juice into 8 ounces glasses and serve immediately.

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Win a bottle of Centrum ProNutrients

I’m giving away ONE Centrum ProNutrients product of your choice:

  • ProNutrients™ Omega-3, 50-unit package ($12.99 value) OR
  • ProNutrients™ Fruit & Veggie 50-unit package ($11.99 value) OR
  • ProNutrients™ Probiotic 14-unit package ($18.99 value)

Giveaway closed. Congrats to Denise S.!
 

Here’s how to enter:

  1. Tell me which Centrum ProNutrients product you’re interested in trying out.
  2. Take the Centrum Nutrition Possible Assessment to create a nutrition plan and get up to $10 in Centrum coupons for ONE additional entry.
  3. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
  4. Sign up for my enewsletter for ONE additional entry.
  5. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave a link to your tweet in your comment so I can check.
  6. If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
  7. Maximum amount of entries at This Mama Cooks! On a Diet is FIVE.
  8. You have until midnight MST on Friday, January 27, 2012 to enter.

ONE winner will be chosen at random. You must be willing to send me your full name, mailing address and phone number so I pass your info on to Centrum’s PR agency so they can mail you your prize. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.

The giveaway is valued at $13-19 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Odds of winning based on number of entries. Up to FIVE entries per person. ONE Centrum ProNutrients product will be given away. Void where prohibited by law. By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.

Official giveaway rules.

_______________
Disclosure: I’m participating in a Centrum ProNutrients campaign hosted by One2One Network. I received nutritional product, a juicer and compensation. While all opinions stated are my own, I make no claims about Centrum ProNutrients as a product or it's effectiveness.

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Posted on January 20, 2012 in Contests and Giveaways,Products and Equipment,Recipes,Veggies and tagged as , ,

Healthy salads: Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

blueberry salmon salad I don’t know about you, but after a holiday season of turkey, pork roast and roast beef, I’m looking forward to eating something lighter and healthier. One way to do that is by eating salads and fruits even though it’s winter time. Luckily, we can get fresh fruit like kiwi and blueberries from Chile, where it’s summer time during our winter time.

Why fresh blueberries?

While I like to eat locally as much as possible, I can’t resist the temptation of blueberries. They’re surprisingly affordable, too, when you buy them at Costco or Sam’s Club.

Everyone loves fresh blueberries, especially kids, which is great since a half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidants into only 40 calories.

According to the Chilean Fresh Food Association, did you know that?

  • Blueberries contain a natural chemical found in laboratory studies to prevent colon cancer.
  • Blueberries contain more disease-fighting antioxidants than red wine or green tea.
  • Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia according to independent university studies.
  • Blueberries not only lower risk of heart disease and cancer, they are anti-inflammatory.
  • Some scientific evidence suggests that blueberries may be beneficial for the skin. New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.
  • Blueberries provide the same bacteria fighters as cranberries to help guard against urinary tract infections.
  • Blueberries are considered a “super food” by leading nutrition and medical experts and a recommended diet staple for health, skin care and longevity.

Healthy blueberry recipes

The next time I go to Costco, I’ll pick up some fresh Chilean blueberries, a salmon fillet to grill, and some lettuce greens and make this fabulous recipe from Chilean Fresh Food Association. (This salad recipe would also work with canned salmon or even canned tuna.)

You can find more recipes for blueberries and other Chilean winter fruit at www.chileanfruitonline.com.

Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Recipe courtesy of the Chilean Fresh Food Association

Ingredients

  • 8 cups salad greens, in small pieces
  • 1 pound salmon fillet, poached, baked or grilled
  • 1 1/2 cups fresh blueberries
  • lemon zest to garnish
  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper to taste
  • 1 tablespoon fresh chives

Directions

  1. Divide salad greens on four salad plates.
  2. Tear salmon into medium pieces and arrange on greens.
  3. Sprinkle on blueberries and top with lemon zest.
  4. In a jar with a lid, combine lemon juice, olive oil, white wine vinegar, salt and pepper, and chives. Shake well.
  5. Serve salads chilled with the dressing alongside.
Prep Time: 20 Minutes
Total Time: 20 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 11
Servings: 4 main servings
  • Calories: 493
  • Calories from Fat: 315
  • Total Fat: 35 g
  • Saturated fat: 5 g
  • Unsaturated fat: 30 g
  • Sodium: 212 mg
  • Fiber: 4 mg
  • Protein: 31 g
  • Cholesterol: 64 mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Picture courtesy of the Chilean Fresh Fruit Association Media Center. Copyright © 2010.

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Posted on January 3, 2012 in Featured,Fish,Recipes,Weight Watchers and tagged as , ,

Christmas Eve dinner: Christmas Pork

christmas cookies This year, we’re going to a friends’ home for Christmas dinner – and all they’ve asked me to bring is mashed potatoes. Boring! Since I have the holiday meal cooking bug, I’ve decided to make a big meal for late Christmas Even afternoon. (Why afternoon? We’re off to see other friends that evening. Busy are we!)

As I’ve mentioned previously, my kids aren’t big turkey eaters, so I’ve decided to make a pork dish especially after seeing this Christmas dish for pork loin by Rocco DiSpirito a couple of weeks ago in the Denver Post. I was very intrigued the Rocco uses stevia as a sweetener as I don’t see many celebrity chefs using it.

Also the cooking technique he uses is pretty crazy – cooking the pork submerged in water in a large pot it in the oven. I’ve never done that before! It’s even more challenging since I’m cooking up a six pound pork loin as Costco didn’t have three pound roasts. Needless to say, I better start this dish right at noon on Christmas Eve.

I’ll be combining this with Quinoa with Pomegranate Arils and Goat Cheese, Roasted Brussels Sprouts with Medjool Dates, and maybe some gluten free Cranberry Crunch Bark for us – and Santa!

So what are you cooking up on Christmas Eve?

Ingredients

  • 3 pound fresh pork loin, trimmed of all visible fat
  • 8 whole cloves
  • 1/2 gallon cold water
  • 1/2 cup kosher salt, plus extra
  • 6 sprigs fresh thyme, divided
  • 1 tablespoon olive oil, divided
  • 2 medium turnips, peeled and cut into 1-inch wedges
  • Ground black pepper
  • 1 cup pomegranate juice, divided
  • 2 1/2 teaspoons arrowroot
  • Packets stevia sweetener powder, to taste
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup pomegranate seeds
  • 1/2 cup coarse-ground or stone-ground mustard
  • 1/4 cup prepared horseradish

Directions

  1. Heat the oven to 350 degrees.
  2. Place the pork on a cutting board. Using a sharp knife, make shallow diagonal crisscross cuts over the top and bottom of the roast at 1-inch intervals. Use a metal skewer or meat fork to poke about 60 holes over the surface of the roast, making sure to push the skewer all the way to the center of the roast.
  3. Insert the cloves into the intersections of the cuts on the top of the pork. Set aside.
  4. In a large oven-safe pot, combine the water, 1/2 cup of salt and 4 sprigs of the thyme. Stir to dissolve the salt. Gently submerge the pork in the water and cover with the lid or foil. Place in the oven and bake for 1 hour, or until the pork registers 145 degrees at the center.
  5. Meanwhile, in a large sauté pan over medium-high, heat 1/2 tablespoon of the oil. Add the turnips and toss to coat evenly with oil. Season with salt and pepper, then place in the oven and roast for 40 to 50 minutes, or until the turnips are tender and nicely browned, stirring once or twice.
  6. Pick the leaves off of the remaining 2 sprigs of thyme and add to the turnips. Toss to coat, then set aside.
  7. In a small bowl, stir together 1 tablespoon of the pomegranate juice and the arrowroot until the arrowroot is dissolved. Pour the remaining pomegranate juice into a small saucepan. Add 1 packet of stevia and the cinnamon and heat to simmering. Whisk in the arrowroot mixture. Continue to cook and stir for about 30 seconds, or until the sauce is thickened. Taste and add stevia as needed for desired sweetness. Set aside.
  8. Remove the ham from the cooking liquid and pat dry with paper towels. Heat a large saute pan over medium-high heat and add the remaining 1/2 tablespoon of olive oil. Once the oil is smoking, add the pork roast and cook for 2 to 3 minutes, or until browned on both sides, turning once. Remove the pork from the pan.
  9. Add half of the pomegranate glaze to the pan and reduce the heat to medium. Add the pork back to the pan with the glaze and turn to coat the meat completely. Remove the pork from the pan and place on a cutting board. Add the turnips, half of the pomegranate seeds and the tarragon to the glaze in the sauté pan. Cook and stir for 3 to 4 minutes, or until the turnips are heated through and coated with the glaze. Season to taste with salt and pepper.
  10. Whisk the mustard and horseradish into the remaining half of the pomegranate glaze and pour into a small serving dish.
  11. Remove the cloves from the pork, then thinly slice the pork. Place the pork slices on a large platter. Add the turnips to the platter around the pork and sprinkle with the remaining pomegranate seeds. Serve with the mustard and horseradish sauce
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 7
Servings: Serves 8
  • Serving size: 1/8 of roast
  • Calories: 313
  • Calories from Fat: 75
  • Total Fat: 8g
  • Saturated fat: 2g
  • Unsaturated fat: 6g
  • Sodium: 1421mg
  • Total Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 39g
  • Cholesterol: 107mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on December 24, 2011 in Christmas,Recipes,Weight Watchers and tagged as ,

Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread

Holly Clegg banana cranberry bread

Today’s guest post from Holly Clegg focuses on healthy holiday baking. Since fresh cranberries freeze up to a year, you can bake up her Banana Cranberry Bread all year round. This is a terrific recipe for using up any overripe bananas you may have, too!

Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Homemade healthy holiday treats

Looking for a healthy gift that keeps on giving? Quick breads are one of my favorite homemade gifts as they are easy to make, budget-friendly, and something you make yourself. What could be better during the holidays than my festive favorite, Banana Cranberry Bread?

Quick breads are so easy to prepare as there is no yeast and there is no need for a mixer. I wrap the individual loaves in plastic wrap, and then store in a zip top bag to freeze until I’m ready to distribute them to my neighbors and friends. Tie several mini loafs with a ribbon and your gift is done!

Ingredients

  • 2 ripe bananas, peeled
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup buttermilk
  • 1 cup dried cranberries or fresh cranberries, chopped
  • 1 teaspoon grated orange rind

Directions

  1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
  2. In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
  3. In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.
  4. Stir in dried cranberries and orange rind. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.
Prep Time: 15 - 20 Minutes
Cook Time: 40 - 45 Minutes
Total Time: 55 - 1 Hour 5 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3
Servings: 16 slices
  • Serving size: 1 slice
  • Calories: 144
  • Calories from Fat: 37
  • Total Fat: 4g
  • Saturated fat: 1g
  • Unsaturated fat: 3g
  • Sodium: 50mg
  • Total Carbohydrates: 25g
  • Sugar: NA
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 27mg

Diabetic Exchanges: 1 starch, 0.5 fruit, 0.5 fat

This Mama’s tips

Here are some tips to further “health up” Holly’s recipe:

  • Instead of 1/4 cup sugar and 1/2 cup light brown sugar, use 1/4 cup powdered stevia and 1/2 cup coconut palm sugar.
  • For the 1 cup of all-purpose flour, substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. This may dry out the recipe a bit, so add a tablespoon or two more of the buttermilk.
  • To make this recipe gluten free, substitute your favorite all-purpose gluten free flour mix for the regular flour.
  • Try substituting 2 egg whites for one of the eggs to lower the fat content.

Photo courtesy of Holly Clegg.

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Posted on December 8, 2011 in Baking,Christmas,Desserts,Recipes,Weight Watchers and tagged as ,

Thanksgiving leftovers: Easy Shrimp Fried Rice

shrimp fried riceAre you still dealing with Thanksgiving leftovers? Fried rice may be the perfect way to use up those last bits of ham or turkey from your holiday meal.

Recently, I had some leftover peas, rice, eggs and shrimp in my refrigerator. So I created Easy Shrimp Fried Rice with a little help from a packet of Fried Rice Seasoning Mix from Sun-Bird Seasonings.

I just followed the recipe on the back of the packet with a few substitutions like diced onion for green onions and gluten free tamari sauce instead of soy sauce. I healthed up the recipe a bit by using 1/3 egg whites for one of the egg and cutting back on the oil. I also used more shrimp and peas than the recipe called for since I wanted to use up my leftovers.

You can make this even healthier by using brown rice instead of white rice and adding more veggies. (Edamame or frozen mini lima beans would be a great substitute for the peas!)

Sun Bird Fried Rice

Sun-Bird Seasonings are a great way to make a quick, healthy meal from leftovers and whatever you have on hand in your refrigerator, freezer or pantry. What’s your favorite way to use up leftovers?

___________________
Disclosure: Guenther, the parent company of Sun-Bird, provided compensation for this post. All opinions and experiences are my own

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Posted on November 30, 2011 in Recipes and tagged as , ,

Thanksgiving leftovers: Turkey Panini Sandwiches with Cranberry Relish

Turkey Panini Sandwiches with Cranberry RelishYou can only heat up slices of Thanksgiving turkey so many times before you’re tired of it. Instead, how about making a panini sandwich with your leftover turkey and cranberry sauce instead?

My version is based on Mirassou Winery’s recipe for Mini Maple Turkey Panini with Riesling Cranberry Relish. I’ve healthed up the recipe by substituting organic or gluten free bread, buttery spread, and a low fat Jarlsberg cheese instead of Gruyere. You can also use your leftover cranberry sauce or relish instead of making a new batch. (If you’re out, try Mirassou’s recipe. It looks amazing!)

If you’re not watching your calories, feel free to spread on a nice thick layer of cranberry sauce. If you need to cut back, you can dip corners of your panini into a small dab of cranberry sauce on your plate, so you get a taste but not all the calories.

Mirassou's paring suggestion is a glass of Mirassou® Monterey County California Riesling.

Turkey Panini Sandwiches with Cranberry Relish

Based on Mirassou Winery’s Mini Maple Turkey Panini with Riesling Cranberry Relish

Prep time: 20 minutes

Cook time: about 15 minutes

Makes 4 sandwiches

Ingredients:

  • 2 tablespoons light agave nectar
  • 8 slices sourdough bread (gluten free or organic)
  • 12 slices leftover turkey
  • 1 cup shredded low fat Jarlsberg cheese
  • 2 tablespoons buttery spread

Directions:

  1. To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).
  2. Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.
  3. Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)
  4. Cut into 4 triangles and place on a serving tray.
  5. Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.
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Posted on November 25, 2011 in Boozing It Up!,Gluten Free,Recipes,Thanksgiving and tagged as

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