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Veggies

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

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: a comforting soup recipe for the DailyBuzz Moms 9×9

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.

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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 , ,

Countdown to Thanksgiving: Pan-Fried Sweet Potatoes with Gremolata

pan fried sweet potato with gremolata I still don’t know what we’re doing for Thanksgiving. Either we’re going to a friend’s or staying home. Then it’s just me and the kids (and maybe my mother in law) as my husband has already headed to Boston to start work.

When I asked the kids what they wanted to eat for Thanksgiving, they said, “Mashed potatoes and gravy!”

“That’s it?” I asked.

“Oh maybe some turkey, too,” they replied. “And pie! Or cheesecake! And sweet potatoes and stuffing if you want that, mommy.”

Well, that’s a big help, so I’ve asked my book publisher and food contacts for some recipe ideas. Let’s start with the potatoes first.

300 Best Potato Recipes: A Complete Cook’s Guide

This recipe is excerpted from 300 Best Potato Recipes: A Complete Cook's Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission.

300 Best Potato Recipes also has recipes for dishes like Gnocchi-roni and Cheese, Saffron Potato Cakes, Sweet Potato-Crusted shrimp , and even Potato Fudge! If you’re a lover of all things potato, put this cookbook on your holiday present list.

Pan-Fried Sweet Potatoes with Gremolata

Makes 4 servings

Gremolata is a fragrant mixture of lemon zest, parsley and garlic, sometimes with added bread crumbs. This is a lovely dish to serve alongside turkey or pork.

Ingredients:

  • 4 ounces pancetta, cubed
  • 1 tablespoon olive oil
  • 1 large sweet potato (about 1 pound) peeled and cut into 1-inch chunks
  • 1⁄4 cup butter
  • 1⁄3 cup bread crumbs
  • 1 small bunch flat-leaf parsley, stems trimmed, finely chopped
  • Zest of 1 lemon, finely grated
  • Salt and freshly ground black pepper

Directions:

  1. In a heavy skillet over medium heat, combine pancetta and oil. Cook, stirring, for 1 to 2 minutes.
  2. Toss sweet potato into pancetta. Cook, without stirring, for about 10 minutes or until sweet potato pieces are golden brown on the bottom. Using tongs, turn and cook for 6 to 10 minutes more or until tender and browned on the other side. Remove from heat, cover and set aside.
  3. In another skillet, melt butter over medium heat until bubbling. Stir in bread crumbs and cook, stirring, until golden brown and crisp (don't let them burn). Remove from heat and stir in parsley and lemon zest. Season to taste with salt (remember, the bacon may be salty) and freshly ground pepper.
  4. Scrape bread crumb mixture over sweet potato mixture and toss to combine. Serve immediately.

This Mama’s tips

  • Substitute orange zest for the lemon zest.
  • For a nice color contrast, add a few handfuls of baby spinach to the sweet potato mixture for the last 5 minutes of cooking time.
  • If you can’t find pancetta, substitute bacon. Turkey bacon will work.
  • Instead of butter, use your favorite buttery spread.
  • If you’re gluten free, make GF bread crumbs by toasting your favorite GF bread. Put bread into a blender or food processor and process until turned into bread crumbs. You can also do this with frozen bread slices.
  • If you have vegetarians coming to Thanksgiving, use tofu bacon. It’s actually pretty good and people will like it until you tell them it’s tofu.

Photo credit: Colin Erricson

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Posted on November 9, 2011 in Cookbooks,Recipes,Thanksgiving,Veggies and tagged as

Meatless Monday: Niçoise Pizza with Olives, Red Peppers, and Gruyère

Nicoise Pizza Pizza’s a great dish for Meatless Monday nights . This recipe is from Food Network star, Robin Miller’s new cookbook Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM coming to bookstores on November 1, 2011.

Robin Takes 5 features 500 recipes that require five ingredients (or fewer). Each recipe is 500 calories or less, too. Whether you’re cooking for one or are a busy parent feeding the whole family, this could be the cookbook for you.

Robin also features many recipes that are great for entertaining and the holidays. (They’re marked with a special icon.) Plus, there’s some great Thanksgiving recipes like Roasted Turkey Breast with Maple Mustard and Sweet Potatoes that will make your holiday cooking easier and healthier.

I’m looking forward to trying out some of her desserts like Molten Lava Brownies or Coconut Macaroons, too.

Meatless Monday: Niçoise Pizza with Olives, Red Peppers, and Gruyère

Niçoise Pizza with Olives, Red Peppers, and Gruyère

From Robin Takes 5! 500 Recipes, 5 Ingredients or Less, 500 Caloies or Less, 5 Nights a Week at 5:00 PM by Robin Miller/Andrews McMeel Publishing.

Ingredients

  • 1 pound fresh or frozen bread or pizza dough, thawed according to package directions (or you could try my healthy whole wheat pizza dough recipe, if you have the time)

  • 2 cups thinly sliced roasted red peppers
  • 1/2 cup pitted kalamata olives, sliced into thin rounds
  • 1 cup shredded Gruyère or Swiss cheese
  • 1 teaspoon dried oregano

Directions

  1. Preheat the oven to 400ºF.
  2. Roll the dough out into a large circle or rectangle about ¼ inch thick. Transfer the dough to a pizza pan or baking sheet.
  3. Top with the peppers, olives, cheese, and oregano.
  4. Bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 7
Servings: Serves 6
  • Serving size: 1/6 of the pizza
  • Calories: 322
  • Total Fat: 12g
  • Saturated fat: 4g
  • Unsaturated fat: 8g
  • Sodium: 826mg
  • Total Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 20mg

Photo courtesy of Robin Miller/Andrews McMeel Publishing.

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Posted on October 17, 2011 in Cookbooks,Recipes,Veggies,Weight Watchers and tagged as ,

7 reasons why you should sign up with Door to Door Organics

Door to Door Organics When I was first approached by Door to Door Organics to do a review, I was a bit skeptical. After all, I live near so many farms (organic and conventional) and have access to farmer’s markets. Also, my local supermarkets do a decent job of providing some organic vegetables at a decent price. So why would I want to go to a  a home delivery service that at first glance seems a bit pricey?

Here are seven reasons why!

Reasons why Coloradans should sign up with Door to Door Organics

1. Door to Door Organics support local farmers whenever possible.  Here in Colorado, 80-90% of Door to Door Organics’ produce is sourced from local farmers. Door to Door Organics offers a “Local Farm Box” throughout the summer through October with 100% Colorado grown produce. This year, they are working with more than 15 local farms, offering sweet corn, tomatoes and summer squash from Full Circle Farms in Longmont, peaches and cherries from First Fruits in Hotchkiss, spinach and other greens from Grant Family Farms in Wellington, and a great deal more.

2. Door to Door Organics offers flexibility. I’ll never forget a friend calling me up to ask advice on how to cook up kale. Seems her CSA was sending her bushels of the stuff. After a few meals she was tired of trying to figure out new ways to cook it – and her family was sick of eating it.

Door to Door Organics’ customers have the ability to set preferences by choosing the produce they do or don’t want. You can make up to five substitutions with the current menu offering, and add additional items as well. You can also shop for groceries such as Colorado organic grass-fed beef, chocolate, coffee, and fresh-baked artisan bread, as well as order produce not grown in Colorado, such as bananas and avocados.

3. Door to Door Organics meet your family’s need. I’ve had friends overwhelmed by their CSA shares. It’s just too much food and they end up giving a lot of it to friends and neighbors. Door to Door Organic’s Local Farm Boxes are offered in two sizes: the Bitty, perfect for 1-2 people per week, and the Small, a good size for two to four people. They also offer other options, such as mixed fruit and vegetable boxes of various sizes. You can see all the box offerings here.

4. Door to Door Organics is convenient. If I was to get an organic CSA share, I’d have to take an hour round trip drive into Boulder County or a 90 round trip drive to Loveland once a week. What a time sucking and gas guzzling waste of my time! Instead, Door to Door Organics comes to you. In Colorado, their delivery area spans much of the state including Colorado Springs to Fort Collins, east to Reunion, and west to Gypsum and Steamboat Springs.  Delivery is included in the price for most areas throughout the Front Range.

5. Door to Door Organics is reasonably priced for what you get. The Bitty box starts at $24.99 and the Large Mixed box is $59.99. I received a Bitty box to facilitate this review and it was perfect for about a week’s worth of side dishes. (I got a cucumber, a pint of tri-color cherry tomatoes, a bunch of bok choi, a bunch of green beans, a Japanese eggplant, a bunch of kale, a bunch of lettuce, and a handful of shallots.) The produce was delicious. And if I had to factor in the convenience, variety and not having to drive all over town to go shopping, it seemed like a great price for organic produce.

There are other ways to save with Door to Door Organics. You can set up a co-op and have four or more boxes delivered to the same location for a discount. You could do this at work or your children’s school, sign up coworkers and other parents, and all benefit from the discount and the healthy veggies and fruits! There’s also a referral program, called a invitations program, where you can give friends or family a 50% discount off their first box of organic produce.

6. Door to Door Organics believes in helping their customers. Each Local Farm Box includes farm origin information for each item, which would come in handy if, god forbid, there was ever a recall. They also include farm news and details on upcoming farm events, including farm tours you can bring the kids, too. They also send you seasonal eating tips, and recipes. They recently launched a new feature on their website, Door to Door Organics Kitchen, which offers numerous recipes for everything you receive in your order. No more wondering what to do with all that kale!

7. Door to Door Organics is not just in Colorado. They also have programs in Kansas City, Chicago, Michigan and the East Coast including New Jersey, Pennsylvania, and Delaware. Prices and offering vary by regions. If they don’t cover your area, put in a request to colorado@doortodoororganics.com.

For more information

For more information on Door to Door Organics in Colorado, visit Colorado.DoorToDoorOrganics.com or their FAQ page. You can also check out their main website at doortodoororganics.com. Connect with them on Facebook or follow Door to Door Organics on Twitter.

_______________
Disclosure: I received a Bitty box of produce to facilitate this review. All opinions are my own.

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Posted on October 7, 2011 in Food Reviews,Veggies

Meatless Monday: Tofu and Vegetable Stir Fry

tofu vegetable stir-fry Meatless Monday has become the new norm in many schools and homes. After all, it’s a great way to get kids to eat their veggies. However, like many moms, I’m concerned that if I cook up a meatless dish my kids won’t get enough protein to keep them full and satisfied. One way around that is to use tofu.

Tofu is cholesterol free, high in protein, low in carbohydrates and has been directly linked to heart health benefits. According to the FDA, consuming just 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce your risk of heart disease.

I’m a big fan of tofu, especially the tofu shirataki noodles made by House Foods. Their recipe for tofu and veggie stir fry is a great way to convince your family that tofu isn’t icky and tastes pretty good when mixed with yummy vegetables and a stir fry sauce. This is also an easy dish to prepare if Meatless Mondays are new to you or you don't have a lot of time to cook up dinner.

Meatless Monday: Tofu and Vegetable Stir Fry

Tofu and Vegetable Stir Fry

Recipe courtesy of House Foods

Ingredients

  • 1 teaspoon sesame oil
  • 1 (12 oouce) package House Premium Extra Firm Tofu, drained and cut into 1/2" strips
  • 2 tablespoons garlic, minced
  • 3-4 tablespoons, soy sauce or stir fry sauce of your choice
  • 1 (14-16 ounce) package frozen stir-fry vegetables
  • 1 tablespoon cornstarch, rice starch or arrowroot dissolved in 2 tablespoons water
  • 3 cups cooked rice (brown or white)

Directions

  1. Coat frying pan with non-stick cooking spray.
  2. Lightly brown tofu and garlic in oil.
  3. Add soy sauce or stir fry sauce and vegetables.
  4. Cover and “steam” your stir fry for 7 to 10 minutes until vegetables are tender.
  5. Add cornstarch mixture, stirring 1 to 2 minutes until sauce thickens.
  6. Serve over rice.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 5
Servings: 4
  • Calories: 269
  • Calories from Fat: 51
  • Total Fat: 5.3g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 665mg
  • Total Carbohydrates: 42g
  • Sugar: N/A
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: omg
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Posted on October 3, 2011 in Recipes,Veggies,Weight Watchers and tagged as , ,

Zucchini Pancakes #SecretRecipeClub

Zucchini PancakesThis month’s Secret Recipe Club recipe comes courtesy of Tea and Scones and not a minute to soon. The late summer harvest from our garden is coming in. I had several very large zucchinis and was stuck on what I wanted to do with them. Should I made ratatouille? Stuff them? Try making some gluten free zucchini bread?

I searched Tea and Scones, and found her take on Ina Garten’s Zucchini Pancakes. Perfect!

I made a few tweaks to the recipe to make it gluten free and to use up some of the sage in the garden. The whole family enjoyed them, though my husband thought they'd be a bit better served with a dollop of Greek yogurt.

I thought they were delicious on their own, and were just as good the second day cold as a lunch time snack.

Zucchini Pancakes

Zucchini Pancakes #SecretRecipeClub

Zucchini Pancakes

From Tea and Scones

Ingredients

  • 2 pounds zucchini, grated (no need to peel)
  • 1/4 cup onion, grated
  • 2 shallots, grated
  • 2 eggs
  • 1/3 cup egg whites
  • 1 1/4 cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon canola oil

Directions

  1. Preheat the oven to 200 degrees.
  2. Grate the zucchini, onion and shallots in a food processor.
  3. In a bowl, mix rest of ingredients, except the canola oil.
  4. Immediately stir in the zucchini, onion and shallots and mix well.
  5. Heat oil in a large sauté pan or pancake skillet over medium heat.
  6. Drop 1/4 cup of batter on to the pan or skillet. Cook the pancakes about 2 minutes on each side, until golden brown.
  7. Place the pancakes on a oven safe plate or sheet pan and keep warm in the oven.
  8. Continue to make pancakes until all the batter is used.
  9. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 1
Servings: 14 pancakes
  • Serving size: 1 pancake
  • Calories: 76
  • Calories from Fat: 17
  • Total Fat: 1.9g
  • Saturated fat: 0g
  • Unsaturated fat: 1.9g
  • Sodium: 141
  • Total Carbohydrates: 12.4g
  • Sugar: 1.2g
  • Fiber: 1.3g
  • Protein: 2.9g
  • Cholesterol: 23mg

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here!

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Posted on September 12, 2011 in Featured,Recipes,Veggies,Weight Watchers and tagged as ,

Sweet Potato Margarita Fries #alexiafoods

Sweet Potato Margarita Fries

After struggling with the mandoline to create waffle fries for my Alexia Foods “Reinvent a Classic” French fry creation, I went with crinkle cut fries. My Pampered Chef mandoline isn’t set up to make them without a lot of hassle. Plus I was having a tough time getting a consistent cut.

Instead, I used my Pampered Chef crinkle cutter. It’s so easy to cut sweet potato French fries with it that a child could use it. (With some supervision, of course.) What’s nice about the crinkle cutter is that you can make fat fries, skinny fries, long fries or short fries. It’s also great to use on other veggies for salads or stir fries.

crinkle cutter Sweet potato fries
Anne-Marie making sweet potato fries Anne-Marie making sweet potato fries

Pictures of me courtesy of my kids, Nathan and Lucie.

Baked Sweet Potato Margarita Fries

Baked Sweet Potato Margarita FriesThis sweet potato fry recipe is based on the flavors of a margarita – lime, salt and agave nectar instead of sugar syrup. (The agave plant is also used to make tequila.) The baked sweet potato fries were a big hit with my kids and they were disappointed that I didn’t make a double batch.

Serves 6

Ingredients:

  • 2 to 3 large sweet potatoes (6 cups)
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 1/4 teaspoon sea salt, plus extra for serving
  • 3 tablespoons amber agave nectar (I used Madhava Amber Agave Nectar)
  • 1 lime for juice, zest and slices
    • 1 tablespoon lime juice (the juice from half a lime)
    • 1/4 teaspoon lime zest (zest from the whole lime)
    • slices of lime for serving

Directions:

  1. Preheat oven to 375 degrees F.
  2. Peel sweet potatoes.
  3. Using a crinkle cutter, cut the sweet potatoes into 1/2 inch to 3/4 inch slices. (Thickness is up to you. Just try to be consistent with thickness so fries cook up evenly.)
  4. Take each round disk and cut into fries, about 1/2 inch to 3/4 inch thick.
  5. In a bowl, mix the minced garlic, olive oil, salt, agave nectar, lime juice and lime zest together.
  6. Add sweet potato fries to bowl and toss to evenly coat.
  7. Place coated sweet potato fries in a baking dish or on a baking sheet.
  8. Place on the upper rack of your oven and set timer for 10 minutes.
  9. When 10 minutes is up, take an oven save spoon and carefully stir sweet potato fries.
  10. Close door, set timer for 10 minutes, and repeat until fries are done. They should be firm, not mushy, and should start to caramelize on the edges.
  11. Serve with salt and lime slices so everyone can add more salt and lime flavor if they wish!

Nutritional Information

  • Calories 218
  • Calories from Fat 43
  • Total Fat 4.8g
  • Saturated Fat 0.7g
  • Cholesterol 0mg
  • Sodium 92mg
  • Total Carbohydrates 42.2g
  • Dietary Fiber 6.2g
  • Sugars 0.8g
  • Protein 2.3g
  • Vitamin A 4%
  • Vitamin C 44%
  • Calcium 3%
  • Iron 5%

Nutrition Grade A- from CalorieCount 

Weight Watchers POINTS = 4 

Fried Sweet Potato Margarita Fries

fried sweet potato fries

I also tried the same recipe, minus the olive oil, and cooked the sweet potato fries in canola oil on the stove top. The result was chewy, but just as delicious. However, frying is messier and not as healthy, so my advice is to stick with the baked method instead.

More about Alexia Foods

You can learn more about Alexia Foods and their products on their website. You can also print out a $1 off coupon and find Alexia Foods products using their store locator. Also, you can find Alexia Foods on Facebook.

You can also follow the competing bloggers on Twitter via the #AlexiaFoods hashtag, too.

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Disclosure: I am being compensated for my time in working with Alexia Foods on this project. All opinions are my own.

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Posted on July 19, 2011 in Featured,Recipes,Veggies and tagged as

Get Cookouts Veggie Style on your ereader for FREE

vegetables Beginning today, Thursday June 30th to Monday July 4th, you can get the Cookouts Veggie Style! ebook by Jolinda Hackett for FREE for the Amazon Kindle, the Sony eReader, or from the Apple iTunes eBookstore.

Cookouts Veggie Style This eBook contains 225 vegetarian (and some vegan) recipes that are fresh, fun, colorful, healthy and delicious and incorporate vegetables along with various meat substitutes and tofu. Incorporate these meat-free meals with other traditional cookout dishes or create a veggie spread for your Fourth of July entertaining or summer pool parties.

Cookout Veggie Style! contains recipes like Halloumi Skewers with Lemon Parsley Chimichurri, Cajun-Rubbed Portobello Caps, Fiery Chipotle Butter Corn on the Cob, and many more!

To view and download the full, FREE copy of Cookouts Veggie Style!, please visit:

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Posted on June 30, 2011 in Cookbooks,Veggies

Sautéed Rainbow Chard and everyday cooking with Holland House

rainbow chard I’ve been experimenting with using NAKANO Rice Vinegars and Holland House vinegars in much of my every day cooking. Not only am I trying different types of vinegar on salads, but I’ve also used it on warm vegetable dishes like stir fry and sautéed vegetables. So when I spotted the gorgeous bunches of rainbow chard at Natural Grocers, I thought this would be a perfect way to try out Holland House’s Malt Vinegar in a dish similar to my Simple Beet Salad.

The health benefits of rainbow chard

We’ve always been told to “eat the rainbow” and rainbow chard is a terrific example with its deep green leaves and stems in red, white, yellow, and orange. You’re only missing purple and blue!

According to About.com, chard is an excellent source of fiber, vitamin K, vitamin A, vitamin C, iron, potassium, magnesium, and manganese as well as being a good source of vitamin E, copper, choline, calcium, and riboflavin.

Chard is a favorite of people on low carb diets as it has practically no impact on blood glucose. Also, rainbow chard is less bitter that the traditional “Swiss” chard you may be familiar with. It has a similar taste to spinach and can be eaten raw or cooked.

Did I mention it was pretty?

rainbow chard

Sautéed Rainbow Chard with Holland House Malt Vinegar

Ingredients:

  • 1 bunch of rainbow chard
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • a bottle of Holland House Malt Vinegar

Directions:

  1. You must thoroughly rinse off the chard leaves as they may be covered in grit. I washed each leaf individually and then placed leaves in a colander to drain.
  2. Tear chard leaves into bite sized pieces.
  3. Place chard pieces back into colander and rinse again. Drain.
  4. Heat large sauté pan over medium heat.
  5. Add olive oil to pan and then chard.
  6. Cook chard until the leaves are tender and the stems are still crisp but somewhat cooked. (Don’t over cook or you’ll end up with mush.)
  7. Remove chard from pan, sprinkle on vinegar and serve. Or you can serve the chard in individual plates and let everyone add the malt vinegar to their personal taste. I love malt vinegar so I used quite a bit!

Note: the chard will lose its intense coloring when cooked. It’s still colorful but not as bright as it is raw.

rainbow chard with malt vinegar

More every day cooking with Holland House

If you’re looking for more ways to enhance your every day cooking, why not experiment with Holland House vinegars? The red wine vinegars would have gone well with the rainbow chard, too. 

Also, if you’re gluten free, stick to the red wine, white wine, red with garlic, and balsamic vinegars. The malt is definitely not gluten free!

  • Holland House Malt VinegarHolland House® Red Cooking Wine. Classic Burgundy aroma with rich ruby color. Smooth, mellow flavor, medium-bodied. Light, not too dry, ideal for cooking.
  • Holland House® White Cooking Wine. Crisp and light white wine aroma. Slightly dry with sauterne-like flavor.
  • Holland House® Sherry Cooking Wine. Light golden color. Mild dry sherry flavor. A bit nutty, but more caramel-like.
  • Holland House® Marsala Cooking Wine. Rich golden color with pleasing, mild aroma. Smooth, well rounded and sweet with hints of hazelnut.
  • Holland House® Vermouth Cooking Wine. Mild vermouth aroma. Dry, light flavor. Slightly herby.
  • Holland House® White with Lemon Flavor Cooking Wine. Brisk, fresh lemon aroma, just-right tang. Think white wine with a twist!
  • Holland House® White Wine Vinegar. Light and crisp with a delicate balance of flavors like those found in the premium California white wine from which it is produced.
  • Holland House® Red Wine Vinegar. A robust and full-bodied wine vinegar offering a pleasing concentration of flavors and rich red appearance consistent with Premium California red wine.
  • Holland House® Garlic Flavor Red Wine Vinegar. Premium California red wine infused with mellow garlic flavor to create an extraordinarily versatile flavor enhancer.
  • Holland House® Malt Vinegar. Drawing on the distinctive characteristics of malted barley for its rich golden color and strong—but not overpowering—flavor.
  • Holland House® Balsamic Vinegar. Meticulously crafted from the juice of Trebbiano grapes from Modena, Italy, to produce full-bodied flavor that’s both aromatic and sweet.

For more every day cooking tips with Holland House vinegars, check out the Holland House Facebook page.

________________

Disclosure: Holland House provided product samples and compensation for this post. All opinions are my own.

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Posted on June 7, 2011 in Featured,Recipes,Veggies and tagged as , ,

A gluten free Ethiopian feast #secretrecipeclub

Ethiopian wot with egg and injera For this month’s Secret Recipe Club post, I was assigned Healthy Green Kitchen. (Want to join the Secret Recipe Club? Sign up here!) Since Winnie and I have a similar food philosophy – healthy, simple, gluten free and “eco-groovy” (love that term) – I thought this would be an easy assignment. Well, that’s not exactly how things turned out.

First, I had to pick a recipe. Charcuterie, pho or latkes? French or Thai? This was too hard! Then her food category, Ethiopian and recipes for injera and wot, caught my eye.

I love going out for Ethiopian food. My favorite is the Queen of Sheba restaurant in Denver. I first dined there at a blogger meet up organized by my friend, Lucretia. Since then I’ve taken my family there several times. We all love it and wish it was closer. So when I saw Winnie’s post, injera and wot (a traditional Ethiopian meal) I was excited. Finally some Ethiopian food I could make at home!

Making injera

The first challenge was to make injera, the Ethiopian pancake-like bread that is used to scoop up food at meals. (Traditionally, you eat Ethiopian food with your fingers.) It’s made from teff flour, which is gluten-free since teff is a seed not a grain. You can purchase Bob’s Red Mill Teff Flour at your local health food store or online.

I planned ahead and used the sourdough method outlined in Winnie’s post over six days. Where I had problems was cooking up the injera. At first my batter was too thin, so I added more teff flour. Then I used too much batter and it wouldn’t cook through. Then it kept breaking when I flipped it. After going through the entire batter, I had about three intact (but delicate) pieces of injera.

Then I tasted one. Blech! This was not the light and spongy injera I get at Ethiopian restaurants. The injera I made was gritty, crunchy, dry and nasty – like an overcooked buckwheat pancake with no sweetener added to it. Also, the color of the injera was much different than the ones I get out. This leads me to think that restaurants could be using wheat flour in their injera instead of teff.

Making wot

I was glad to see that Winnie featured a vegetarian wot with eggs. I love the wot and eggs dish we order at Queen of Sheba, so I hoped her recipe would be similar.

Her wot recipe involved several spices I didn’t have in my cupboard, like cardamom and caraway seeds. Even so, it was hard to find everything I needed at my local grocery store. This dish was very easy to cook up, but did involve 30 minutes of prep time to cut up all the vegetables. I took a few short cuts like using frozen, cut up green beans and potatoes that I didn’t have to peel, which helped somewhat.

I reduced the amount of oil and doubled several of the vegetables so I’d have enough for a main course instead of a side dish. Doing so required cooking it in my  biggest saute pan. You could also use a wok.

The kids loved the wot and it got high marks from my husband. Even so, something was off. While I thought this dish was tasty (and boy did it smell great) it wasn’t exactly like the wot I’ve had in restaurants. Something was missing or maybe there was too much cinnamon - I just couldn’t put my finger on it. Even so, I will be making this again, especially when we have a surplus of squash from the garden.

vegetables

Vegetarian wot with hard boiled eggs

Based on the recipe for vegetarian wot at Healthy Green Kitchen

Serves 6 as a main dish

Ingredients:

  • 2 large onions, peeled and chopped (about 2 1/2 cups)
  • 2 shallots, peeled and chopped (about 1/2 cup)
  • 1/3 cup canola oil
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon ground coriander
  • 1 large carrot or two handfuls of baby carrots, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup plus another 1/2 cup water
  • 2 cups diced summer squash
  • 1 small head of cabbage, cored and sliced
  • 8 very small red potatoes with skin on, cubed
  • 1 small green chiles (I used a red jalapeno)
  • 12 ounce bag of frozen, cut green beans
  • 1 teaspoon ground turmeric
  • 2 teaspoons course sea salt
  • 1/4 teaspoon ground black pepper
  • 6 hard boiled eggs, peeled and pierced 1/2 inch deep all over with a toothpick.

Directions:

  1. Over low-medium heat, cook the onions and shallots in a large dry saucepan. Stir frequently until softened, about 5 minutes.
  2. Turn the heat up to medium, and add the canola oil. Add the garlic, ginger, paprika, cinnamon, cardamom, cloves, caraway seeds and coriander and cook for about 1 minute.
  3. Stir in the carrots and cook for 1 minute.
  4. Add the tomato paste and 1 cup of the water. Bring to a boil, then reduce to a simmer and cook until the liquid has thickened, 5-8 minutes.
  5. Add the squash, cabbage, potatoes, chiles, green beans, turmeric, and the other 1/2 cup of water.
  6. Cover and cook over medium heat for 15-20 minutes, stirring every now and then, until the vegetables are tender and cooked through.
  7. Add the eggs to the stew and stir gently so that everything is combined. Serve warm.

Serve with warmed brown rice or whole wheat tortillas or Flatout Flatbread wraps if you don’t have a local source of Ethiopian injera takeout. Also, Ethiopian restaurants serve beer or honey wine. I had my wot with hard cider – delish!

Nutritional information

  • Calories 438
  • Calories from Fat 156
  • Total Fat 17.3g
  • Saturated Fat 2.4g
  • Trans Fat 0.1g
  • Cholesterol 186mg
  • Sodium 1175mg
  • Total Carbohydrates 61.9g
  • Dietary Fiber 12.3g
  • Sugars 12.7g
  • Protein 14.5g
  • Vitamin A 87%
  • Vitamin C 171%
  • Calcium 16%
  • Iron 27%

Nutrition Grade A from CalorieCount 

Weight Watchers POINTS = 9

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Posted on May 16, 2011 in Featured,Gluten Free,Recipes,Veggies and tagged as ,

Easy Roasted Root Vegetables with Mrs. Dash

roasted root vegetables

The best thing about using Mrs. Dash is that it’s so easy to make everyday dishes something special. For example, one of my favorite, easy-to-make side dishes in the winter or spring is roasted root vegetables. You can use leeks, potatoes, yams, sweet potatoes, onions, mushrooms, turnips, carrots, and garlic - any combination will do. You can add some non-root vegetables like celery, broccoli, eggplant or cauliflower, too. Almost any vegetable is even better roasted.

Have you seen the new root vegetables in the grocery stores like purple potatoes, yellow beets, or purple yams? Experiment! The more colorful your roasted vegetables the tastier and better for you.

Usually, I season my roasted vegetables with herbs de provence and salt and pepper. However, using Mrs. Dash seasoning blends like Garlic & Herb or Onion & Herb is even better. No extra sodium to worry about. No need to measure either - just sprinkle it on.

I love roasted vegetables either hot or cold. Make enough to have leftovers so you can have a cold roasted vegetable salad for lunch the next day! You can serve them plain or with a little vinaigrette.

Easy Roasted Root Vegetables

Ingredients:

  • A variety of root vegetables and other vegetables of your choosing
  • Olive or grapeseed oil
  • Mrs. Dash Garlic & Herb, Mrs. Dash Onion & Herb or both

Directions:

  1. Preheat oven to 375 degrees F.
  2. Wash your vegetables. Peel if necessary and chop into bite-sized pieces.
  3. Place vegetables in a baking dish. I usually used enough vegetables to fill two 3-quart rectangular glass baking dishes to the top. The roasted vegetables will “cook down” so don’t worry about filling your baking dish fully.
  4. Drizzle vegetables with either olive oil or grapeseed oil. Both oils are good for high temperature cooking. However, grapeseed oil doesn’t have much taste to it. So you’ll only taste the vegetables and the Mrs. Dash seasonings.
  5. Season to taste with Mrs. Dash seasoning blend of your choice.
  6. Toss to coat vegetables.
  7. Place in oven and cook your root vegetable mix for 20 minutes.
  8. Stir vegetables.
  9. Test to see if they’re done by poking them with a knife or fork. They should be tender, but not mushy and should begin to brown.
  10. If the vegetables aren’t done, cook for another 10 to 15 minutes. Stir then check to see if the vegetables are cooked through.
  11. Repeat until vegetables start to turn golden and tender. This could be 40 minutes to an hour depending on the amount you're making.
  12. Serve hot as a side dish or cool down and serve as a roasted vegetable salad.

____________________

Disclosure: I wrote this review while participating in a campaign by Mom Central on behalf of Mrs. Dash. I received the full set of Mrs. Dash seasoning blends and was compensated for my time.

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Posted on May 4, 2011 in Featured,Recipes,Veggies and tagged as

Agave Roasted Lotus Root, Leeks and Cauliflower inspired by Alicia Silverstone’s The Kind Diet

Agave Roasted Lotus Root, Leeks and Cauliflower

I can’t stand most celebrity cookbooks. They’re usually overly simplistic, obviously ghost written, and just meant to cash in on the celebrity’s popularity. Rarely the cookbook shows the celebrity’s passion for food and how he or she cooks at home. However, I’ll make an exception for Alicia Silverstone’s The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

This is the book you hand to your teenager when she announces she’s now a vegan. After all there’s no way she’s going to be making soy cheese quesadillas every night! Along with The Everything Vegan Cookbook, The Kind Diet is a terrific cookbook for beginning vegetarians or those who want to take it one step further and go vegan.

In her book, Ms. Silverstone explains her journey from going vegetarian to vegan to eating a strict macrobiotic diet. She also explains about the benefits she’s experienced from her journey like clearer skin and energy. I don’t necessarily agree it’s from giving up animal products, but know that giving up processed foods, refined carbs and sugar-laden desserts was probably a big help.

The Kind Diet takes you through three stages of going without animal food products. Flirts start slowly by reducing their meat-eating and swapping out a few key foods for plant-based substitutes. Vegans forgo animal-products entirely but still incorporate convenience foods and meat substitutes in addition to grains, vegetables and fruits. Ms. Silverstone’s Superheroes goes full force into a macrobiotics diet of whole grains, and vegetables. There’s a variety of recipes, over 100, that fit into one or more of these categories.

As someone who needs to avoid dairy products and who loves vegetables, I appreciate many vegan recipes. I’ve already bookmarked over a dozen The Kind Diet recipes to try from Summer Time Succotash to Sicilian Collard Greens with Pine Nuts. The Kind Diet also has dessert recipes like Ms. Silverstone’s absolute favorite Crispy Peanut Butter Treats with Chocolate Chips.

A delicious way to prepare roast vegetables

I really loved Ms. Silverstone’s willingness to experiments with Asian ingredients, too, like tamari (soy sauce without wheat), tofu, daikon radishes and lotus roots. This gave me the excuse to try out her recipe for Maple-Roasted Lotus Root, Sunchokes and Leeks. Luckily, there’s an excellent Asian market about 30 minutes away from my home. I was able to find the lotus roots already cut into pieces and prepackaged in a mild pickling solution as well as whole raw ones.

If you cannot find lotus roots, use cauliflower. That’s what I used instead of sunchokes, which I couldn’t find anywhere. Feel free to experiment with other root vegetables like potatoes, onions, yams, sweet potatoes, and beets, too.

There’s something amazing about the combination of salt, garlic and sweetness that makes this recipe out of this world. Since I have a food sensitivity to maple syrup, which Ms. Silverstone uses to sweeten many of her dishes, I substituted with amber agave nectar instead.

Finally, feel free to double this recipe! I doubled the original one from The Kind Diet and my husband and I enjoyed it so much that there were no leftovers. Pretty amazing since it was supposed to serve four to six people.

lotus root

Agave Roasted Lotus Root, Leeks and Cauliflower

Inspired by Alicia Silverstone’s The Kind Diet

Ingredients:

  • two 4 inch pieces of lotus root (about 1 whole medium root) sliced into thin rounds
  • 1 medium to large head of cauliflower, sliced into 1/2 inch pieces
  • 1 to 2 large leeks (white and light green parts only) sliced into thin half moons
  • 4 garlic cloves, minced
  • 2 tablespoons olive or grapeseed oil
  • 6 pinches of fine sea salt
  • 2 tablespoons agave nectar

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place all the vegetables and garlic in a bowl. Add the oil, agave and salt.
  3. Toss to coat.
  4. Spread the vegetables evenly on to a baking sheet or a large, shallow baking dish. Do not pile the vegetables too high. If needed, use two baking sheets.
  5. Roast the vegetables for 20 minutes.
  6. Check to see if the vegetables are tender and becoming golden. If not, stir and return to the oven for another 10 minutes. Check again and repeat if necessary every 5 to 10 minutes until completely cooked through.
  7. Serve warm.

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.

Featured at:

A Little Nosh

___________________
I received a review copy of the cookbook in order to facilitate a review. All opinions are my own.

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Posted on April 27, 2011 in Cookbooks,Featured,Recipes,Veggies and tagged as

Holly Clegg’s Easter asparagus

marinated asparagus After a fun week at the Grand Canyon (more on that soon) I’ve come back with a cough I cannot shake and the desire to stay in bed watching The Tudors. Luckily for us, Holly Clegg has stopped by with a guest post about Easter dining.

Easter table must have asparagus

The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. It appears earlier, but they peak in May, so this favorite American vegetable (broccoli came in #2) is showcased this time of year.

This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes. When purchasing asparagus, examine the tips for signs of freshness as that is the portion most likely to break or spoil. Look for tightly closed tip and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color.

I like to roast my asparagus in the oven and then whip up this simple marinade for a delicious taste of spring! And, pick up my pink book, Too Hot in the Kitchen for your Easter basket!

Marinated Asparagus

Marinated Asparagus From Too Hot in the Kitchen: Secrets To Sizzle At Any Age

A splash of roasted garlic seasoned rice vinegar, dill, and orange give simple asparagus some spunk! Good served warm or chilled.

Makes 4 servings

Ingredients:

  • 2 tablespoons NAKANO roasted garlic seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 tablespoon fresh dill or 2 teaspoons dried dill
  • 1/2 teaspoon grated orange rind
  • Salt and pepper to taste
  • 1 pound asparagus, cooked and cooled

Directions:

  1. In small bowl, whisk together all ingredients except asparagus.
  2. In shallow dish or resealable plastic bag, lay asparagus and cover with marinade.
  3. Refrigerate in marinade to serve cold or serve with marinade for vegetable side.

Spicy Advice: Try different flavored seasoned rice vinegars to splash on flavor without the fat-roasted red pepper adds a touch of heat-which I like too.

Nutritional information

  • Calories 89
  • Calories from fat 64%
  • Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Sodium 151 mg
  • Carbohydrate 6 g
  • Dietary Fiber 2 g
  • Sugars 4 g
  • Protein 3 g

Dietary Exchanges: 1 vegetable, 1 1/2 fat

Weight Watchers POINTS = 2

____________

Pictures courtesy of Holly Clegg.

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Posted on April 8, 2011 in Featured,Recipes,Veggies,Weight Watchers and tagged as , ,

Cooking at the Frigidaire Kids’ Good-for-You Cooking Academy event

Jennifer Garner Chef Mary Sue Millken Last week my kids, Nathan and Lucie, and I flew out to Los Angeles to join several other bloggers and their families courtesy of Frigidaire. The kids were invited to cook alongside Jennifer Garner and Chef Mary Sue Millken. The event was a filmed at the world famous Smashbox Studios for the Make Time for Change – Frigidaire Kids’ Good for You Cooking Academy campaign Frigidaire is doing to raise money for Save the Children.

The Frigidaire Kids’ Good for You Cooking Academy just launched this month. It’s an online school that features daily tips, fun recipes and how-to videos hosted by Chef Mary Sue. When parents join the Kids’ Cooking Academy, Frigidaire donates $1 to Save the Children to help make sure that more children have access to healthy foods.

Cooking up a storm with Jennifer and Chef Mary Sue

The kids had a great time, though Lucie got a little bit frustrated that she couldn’t quite keep up with Chef Mary Sue. (Both did a great job!) They were excited to meet Jennifer Garner who engaged both kids by asking them questions. She couldn’t have been nicer and more down to earth – even in her 4 inch high purple heels!

My kids are used to cooking with their dad, who has no qualms about handing them a knife. (I won’t go into the time he nearly chopped Lucie’s finger off, ahem.) I don’t have a tenth of the patience that he does and prefer that everyone stays out of the kitchen when I cook. Even so, I’m comfortable with having my kids get their own breakfast or snacks and let them use the the microwave and toaster. We even let Nathan, who is nearly 11, make us eggs on weekend mornings while my husband and I enjoy a dip in the hot tub.

One of the more enticing recipes the kids made was the Mexican Chopped Salad, which featured green garbanzo beans. I was really proud when Lucie started garnishing her salad (below) with red peppers to make it more attractive. Before long, I’ll have to hire her to be my food stylist!

Even with my food sensitivities to corn and honey, I gave it a taste and it was delicious. Even the kids thought so, and they’re not big salad fans. I also liked the Cauliflower “Popcorn” that was served to us at lunch by Chef Mary Sue’s Border Grill staff. This would be an easy dish for me to substitute Galaxy Nutritional Food’s Vegan Grated Topping for the parmesan cheese.

Mexican Chopped Salad

Mexican Chopped Salad

Cumin vinaigrette ingredients:

  • Nathan and Jennifer Garner1 tablespoons cumin seeds (optional)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey, warm
  • 1 1/2 teaspoons kosher salt, to taste
  • 1/2 teaspoon freshly ground black pepper

Oven-Roasted Pepitas ingredients:

  • 1 tablespoon freshly squeezed lime juice, to taste
  • A pinch of cayenne, to taste
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup raw pepitas (hulled green pumpkin seeds), unsalted

Salad ingredients:

  • Lucie and Nathan1 head romaine lettuce, cut into 1/2-inch strips
  • 1 1/2 cups diced leftover grilled chicken or turkey (optional)
  • 1 1/2 cups canned garbanzo beans, drained and rinsed
  • 1 large or 2 medium apples, peeled and diced (Granny Smith, Pink Lady, or Honeycrisp)
  • 1 cup corn kernels (from grilled corn on the cob, or canned or frozen corn sautéed in olive oil)
  • 1 poblano chile, roasted, peeled, seeded, and diced*
  • 1 California avocado, halved, seeded, peeled, and diced
  • 1 small red onion, diced (optional)
  • 1 tablespoon chopped cilantro
  • 1 cup crushed corn tortilla chips

Cumin vinaigrette directions:

  1. Toast the cumin seeds in a small, dry frying pan over medium heat for 1 to 2 minutes, shaking frequently.
  2. Transfer to a blender along with other vinaigrette ingredients. Puree until smooth.
  3. Chill until ready to serve.

Pepitas directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine lime juice, cayenne, salt, and pepper and stir until dissolved.
  3. Add pepitas, toss thoroughly, and transfer to a baking sheet.
  4. Bake until golden, about 10 to 12 minutes.
  5. Lucie Remove from oven and cool on the pan. Serve at room temperature.

Salad directions:

  1. In a large bowl, combine all salad ingredients.
  2. Add Cumin Vinaigrette to taste. Toss until well-coated.
  3. Sprinkle with pepitas and serve immediately.

* Fresh chiles can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened bits. Once peeled, cut away stems, seeds, and veins.

Copyright © 2011, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

Cauliflower “Popcorn”

Ingredients:

  • The kids and Jennifer Garner1 head cauliflower
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated parmesan cheese

Preheat oven to 425 degrees F.

Cut the cauliflower into small florets, about the size of cherry tomatoes. In a bowl, toss florets with olive oil and season with salt and pepper. Lay in a single layer on a baking sheet and roast in oven until the bottoms of florets touching the pan are golden brown, about 10 to 12 minutes.

Remove from oven and transfer to a large bowl. Sprinkle on parmesan cheese and toss thoroughly. Serve immediately in paper cones like popcorn.

Copyright © 2011, Mary Sue Milliken, www.marysueandsusan.com

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Disclosure: My family’s participation in Frigidaire’s Kids’ Kids Good-for-You Academy was sponsored by Frigidaire who provided us with travel, food and lodging. The kids were also given their chef whites, a kids cookbook, and a kids cooking set to thank them for participating in the event. I received a cookbook.

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Posted on January 27, 2011 in Events,Recipes,Veggies and tagged as ,

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