May 18, 2010

Tasty Tuesday: Crustless Spinach Quiche.. Start your day right!

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Ingredients
Extra-virgin olive oil, for greasing and drizzling
4 ounces low fat cheese, cut into 4 pieces
1 10-ounce package frozen spinach, thawed and squeezed dry
2 large eggs plus 2 egg whites
1 15-ounce container part-skim ricotta cheese
2 tablespoons all-purpose flour
1/2 teaspoon freshly grated nutmeg
6 to 8 scallions, chopped
1 tablespoon grated parmesan cheese
1 teaspoon paprika
2 heads endive, sliced lengthwise
2 tablespoons chopped walnuts
Directions
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.

Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.

Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.

Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.

Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g

Provided by: http://www.foodnetwork.com

Photograph by Antonis Achilleos

 

May 4, 2010

Tasty Tuesday: Beef Tenderloin with Adobo Paste…a great summertime recipe!

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Makes: 4 servings
Prep time: 8 minutes
Cook time: 8 minutes

Ingredients
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
1 garlic clove, minced
2 teaspoons extra virgin olive oil
1 tablespoon chili powder
16 ounces beef tenderloin, cut into 4 fillets

1. Preheat grill or broiler.
2. In a small bowl, combine brown sugar, lime juice, garlic, olive oil, and chili powder. Mix to a smooth paste.
3. Spread 1 teaspoon paste on each side of beef fillets. Broil to desired doneness, about 3 to 5 minutes per side.

Nutrition facts per serving: 215 calories, 25g protein, 7g carbohydrate, 10g fat (2g saturated), 0g fiber

Provided by:www.fitnessmagazine.com/

 

April 27, 2010

Tasty Tuesday: King Crab & Potato Salad!

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Servings: 6 servings, 2 cups each
Prep: 45 mins
Total: 45 mins

INGREDIENTS
3/4 pound green beans, trimmed
1 1/2 pounds small red-skinned potatoes, cut into eighths
1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
3 stalks celery, thinly sliced
6 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1. Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

Tips:
Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Courtesy of : http://www.fitnessmagazine.com

 

April 20, 2010

Tasty Tuesday: Healthy ‘Fried’ Chicken!

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See full size image

Total Time: 45 min

Prep Time: 10 min

Cook Time: 35 min

Oven Temp: 425

Ingredients:

  • 1 1/2 cup(s) buttermilk
  • 1/2 teaspoon(s) ground red pepper (cayenne)
  • 3/4 teaspoon(s) salt
  • 1 (3-pound) cut-up chicken, skin removed from all pieces except wings
  • 1 1/2 cup(s) panko (Japanese-style) bread crumbs
  • 1 teaspoon(s) grated fresh lemon peel
Directions

  1. In large self-sealing plastic bag, place buttermilk, ground red pepper, and 3/4 teaspoon salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.
  2. Preheat oven to 425 degrees F. Spray 15 1/2″ by 10 1/2″ jelly-roll pan with nonstick spray. In large bowl, combine panko and lemon peel.
  3. Remove chicken from marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
  4. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden.

Frances Janisch

Provided by www.goodhousekeeping.com

 

March 30, 2010

Tasty Tuesday: Strawberries-and-Cream Parfaits

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Ingredients
1/4 cup quick-cooking tapioca
3 cups low-fat milk or unsweetened plain soymilk
1/2 cup maple syrup
1 large egg, lightly beaten
1 1/2 teaspoons vanilla extract
2 pints strawberries, hulled and sliced
1/2 cup whipping cream
6 sprigs fresh mint for garnish
Directions
Grind tapioca in a blender or coffee grinder until it is a fine granular powder.

Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.

Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.

Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.

This yummy recipe is provided by: food network.com.

 

March 9, 2010

Tasty Tuesdays: Very Berry Crumble

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We absolutely love this recipe and it can be changed up to be made with any of your favorite frozen fruits.  When possible, look for the frozen fruits that are natural, not sugar added (they sometimes sneak in    extra sugar without you even knowing).  You’ll never believe how tasty this is and it’s healthy to top it off!!!

For the topping:

  • 3⁄4 cup sliced almonds, lightly crushed
  • 1⁄3 cup quick-cooking oats
  • 2 teaspoons splenda
  • A hefty pinch of ground cinnamon
  • A pinch of freshly grated nutmeg
  • 1 tablespoons low cal butter, softened

For the filling:

  • 1 bag frozen raspberries (10 ounces), thawed
  • 1 bag frozen blueberries (10 ounces), thawed
  • 1 tablespoon splenda
  • 1 tablespoon cornstarch
Preparation

Pre-heat the oven to 375°F.

Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.

To make the topping, in a bowl, combine the almonds, oats, sugar and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.

To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, then divide the mixture among the greased ramekins. Top each filled dish with a quarter of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.

Provided by www.rachelray.com

 

November 24, 2009

Tasty Tuesday: Turkey Leftovers? Lentil & Turkey Soup

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If you’re like us, we can’t believe that this Thursday is Thanksgiving!  WOW!  We all have much to be thankful for this year.  And if you’re also like us, that 20+ pound bird that you bought to feed your family will probably have PLENTY of leftovers.  I’m always looking for a great, easy and healthy recipe and this soup is fantastic for turkey leftovers.  (And it freezes well, so if you’re tired of turkey, cook this up and stick it in your freezer until you’re back in the mood for turkey!)   Our recipe below is a healthy slightly modified version of one from Food & Wine Magazine’s December 2009 edition—takes some great ideas they have and eliminates the extra fat/salt that doesn’t really need to be there to make it delicious!

What’s your favorite thing to do with turkey leftovers?  We’d love to hear!



INGREDIENTS

1 tablespoon extra-virgin olive oil

3 garlic cloves, peeled

2 celery ribs, finely chopped

2 carrots, finely chopped

1 onion, finely chopped

One 16-ounce can whole tomatoes, chopped and juices reserved

1 bay leaf

1 cup green or brown lentils

3/4 pound turkey breast

4 small red potatoes, peeled and sliced 1/4 inch thick

1/4 cup chopped flat-leaf parsley

Salt and freshly ground pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

DIRECTIONS

  1. In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
  2. Remove the turkey meat from the bones and return it to the soup; discard the skin, bones and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.


 

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