Monday, January 28, 2013
Simple and delicious soup recipe perfect in cold weather for a light lunch or dinner. MEN SOLUTION
MEN SOLUTION PLUS
2 tablespoons unsalted butter
1 medium yellow onion, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper
10 ounces button mushrooms, trimmed and sliced
4 cups chicken or vegetable broth
1 ounce dried sliced shiitake mushrooms
1 cup quick-cooking barley (the sell the cutest little bags at Trader Joe's) formexplode recenze
In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. MEN SOLUTION PLUS
Add button mushrooms and cook until beginning to soften, about 8 minutes. dermicos vive
Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. http://no.hallu-forte.com/
Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.
Friday, January 25, 2013
Pan-Roasted Salmon with Tomato Vinaigrette happens to be our current favorite to make on Sunday nights with Green Beans with Toasted Almonds. This dish is easy to make and seriously delicious! The tomato vinaigrette is totally scrumptious! I like salmon cooked rare so be sure not to overcook.
Pan-Roasted Salmon with Tomato Vinaigrette
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Thursday, January 24, 2013
Green Beans with Toasted Almonds is simple to make, delicious and healthy. It’s the perfect side dish to any simple fish entree like Pan Roasted Salmon with Tomato Vinaigrette.
Green Beans with Toasted Almonds
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Toasted slivered or sliced almonds, for garnish
Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
Garnish green beans with toasted slivered or sliced almonds.
Wednesday, January 23, 2013
Chicken & Mushrooms in Garlic White Wine Sauce is one of those recipes that I pick and my husband is less than excited about. However after we made it and he tasted it, he commented on how much he liked it when he thought it would be boring. It’s just creamy enough not to be boring with delicious mushroom and white wine flavor perfect for enjoying in cooler weather.
Chicken & Mushrooms in Garlic White Wine Sauce
4 ounces uncooked medium egg noodles (I actually used whole wheat egg noodles)
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh tarragon
1/4 cup shaved Parmesan cheese
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Per serving: 350 cal, 11.1g fat, 34.3g protein, 26.5g carb
Friday, January 18, 2013
I made Pineapple and Ham Bread Pudding on Christmas morning this year. It’s the perfect holiday or weekend brunch dish when you have company staying over and want something yummy to wake up to. If you have a pot luck brunch where you want something delicious and easy to bring, this dish transports easily in a casserole dish. It’s the perfect combination of salty, sweet and savory perfect to please everyone.
Pineapple and Ham Bread Pudding
Nonstick cooking spray
1 1/2 cups low-fat milk
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 16 oz loaf slices whole wheat bread, crusts trimmed, cut into cubes
1 20 oz can pineapple tidbits (drained)
1 cup diced reduced sodium cooked ham (5 oz I used reduced sodium SPAM)
2 tablespoons unsalted butter, melted
1 cup shredded sharp cheddar cheese (4 oz)
Preheat oven to 350 degrees F. Coat a 13x9x2 inch baking dish (3-qt) with cooking spray and set aside.
In a large bowl whisk together eggs, milk, pumpkin pie spice and salt. Add bread. Stir in pineapple, ham, butter and cheese. Transfer to prepared baking dish. Cover with foil.
Bake in the preheated oven for 35 minutes. Uncover. Bake 20 to 25 minutes more or until puffed and set. Remove and cool 10 minutes before serving. Bread pudding will sink slightly during cooling.
Per serving: 229 cal, 11g protein, 10g fat (5g sat fat), 24g carb, 11g sugar, 2g fiber
Wednesday, January 16, 2013
It’s been unusually cold in Los Angeles lately so Turkey & Greens Skillet Pie is the perfect cold weather dish. Hearty yet healthy this dish is full of flavor despite it’s few ingredients. The cheesy polenta topping is what really makes the dish! The original recipe called for ground pork but since I rarely if even eat pork I substituted ground turkey and I think it turned out lovely. If you like Shephard’s Pie this recipe is a healthier version that I’m sure you will become a new favorite.
Turkey & Greens Skillet Pie
1 pound ground turkey
1 medium yellow onion, diced medium
1 large bunch Swiss chard, trimmed, stems and leaves separated and roughly chopped
Salt and pepper
3/4 cup plus 2 tablespoons fine cornmeal, divided
3/4 cup grated Parmesan (3 ounces), divided
Preheat oven to 375 degrees. In a cast-iron skillet, cook turkey over medium, breaking up meat with a wooden spoon, until browned, about 7 minutes. Add onion and Swiss chard stems, increase heat to medium-high, and saute until translucent, 8 to 10 minutes. Stir in Swiss chard leaves and cook until wilted, 2 minutes.
Stir in 2 tablespoons cornmeal, 1/4 cup Parmesan, and 1 1/2 cups water and bring to a rapid simmer. Cook until liquid thickens, stirring occasionally, about 14 minutes. Season with salt and pepper. Remove from heat.
In a small saucepan, bring 2 cups water to a boil. Whisk in remaining 3/4 cup cornmeal and cook, whisking constantly, until mixture thickens, about 2 minutes. Stir in 1/4 cup Parmesan, season with salt and pepper, and spoon over pork and greens. Sprinkle with remaining 1/4 cup Parmesan, transfer to oven, and bake 20 minutes.
Heat broiler and broil until top is golden brown and mixture is bubbling at edge, 2 minutes.
Turkey and greens are cooked on the stovetop until wilted, then covered with cheesy cornmeal and placed in the oven to bake.
Monday, January 14, 2013
Looking for a delicious meal to make in your slow cooker? Well look no further! Shiitake & Noodle Hot & Sour Soup is an easy soup to prep then leave all day to cook. It’s incredibly tasty AND filling so definitely enough to cook as a meal.
Shiitake & Noodle Hot & Sour Soup can be made with tofu as it’s meant to be as a vegetarian meal or you can add chicken breast as I have here. It’s packed with vegetables so it’s full of delicious shiitake, cabbage and green onion flavor. Add as much or as little chili garlic sauce as your personal taste. This is such a tasty and healthy meal I can’t wait to make it again because it’s just so easy to prepare!
Shiitake & Noodle Hot & Sour Soup
24 dried shiitake or black Chinese mushrooms (2-3 ounces)
2 carrots, cut into 1/2-by-2-inch sticks
2 8-ounce cans bamboo shoots, rinsed
2 14-ounce packages extra-firm water-packed tofu, drained
1 teaspoon ground white pepper
4 cups thinly sliced green cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce (see Tip), plus more to taste
1 tablespoon minced fresh ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1 cup sliced scallions
Discard mushroom stems and cut the caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
Cover and cook 4 hours on High or 7 to 8 hours on Low.
Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes.
Stir in noodles, cover and heat through for 10 minutes. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.
Per serving: 231 cal, 6 fat ( 1g sat , 2g mono ), 0mg cholesterol, 34g carb, 3g protein, 5 g fiber
Friday, January 11, 2013
Today’s recipe is something new for me and for the blog. Baby Food! Vanilla Biscotti Teething Biscuits are healthy, yummy (of course I tasted them!) and easy to make too. They aren’t only teething biscuits to be honest they’re delicious as just plain vanilla biscotti to enjoy with your morning coffee. The beauty of these biscuits are that they’re healthy for your baby too.
Our son Jack is just at the beginning of his teething stage at 9 months. Only his two bottom teeth have come in but the doctor assured us this week that his top two teeth are on their way VERY soon! I’ve starting to experiment with feeding Jack table foods in order to introduce him to more textures and flavors. In my research of baby food recipes, I came across this one which I thought would be perfect to try. Other variations would be to add a mashed banana, pureed baby food or even dried fruit. The possibilities are fun and endless.
My first try at the biscuits turned out really well. They’re hard yet tasty and easily soften and crumble when sucked on. In fact I just know these will make the perfect snack to bring along to restaurants as they are easy to hold and keep the little one busy chewing and gnawing.
Vanilla Biscotti Teething Biscuits
4 oz (1/2 cup) sugar
1 1/2 tbsp butter
1/2 tsp baking powder
tiny pinch salt
1 tsp vanilla extract
4 to 5 oz (1 to 1 1/4 cups) flour (I used 1/2 cup whole wheat flour and 1/2 cup white flour)
Preheat the oven to 350 degrees F
Cream the sugar with the butter and beat in the egg.
Add the vanilla extract, 1 cup of the flour, baking powder and salt and mix the dough well. It should be fairly sticky, but you should be able to gently mould it with your hands. If it's too sticky, add the extra 1/4 cup of flour.
Form the dough into a long "log" shape (around 8 inches long) and bake for 25 mins on a greased baking sheet/cookie sheet.
Allow to cool, then carefully cut into 1/2 in slices with a sharp knife. You should get around 16 slices.
Place each slice, cut side down, on a baking/cookie sheet, then bake for another 15-20 mins, turning the Biscotti over half way through the cooking time. If they still feel soft, lower the heat and cook for an extra 5 to 10 mins.
Remove from the oven and cool completely - they get harder as they cool.
Wednesday, January 9, 2013
Simmered Cabbage with Beef, Shan Style is one of my favorite new recipes. The name of the dish is galaam oop which describes the way of cooking which is slowly simmering under a tight lid with very little water or oil.
Let me preface this by saying I alter this recipe by using ground turkey meat rather than ground beef and it still tastes just as delicious if not more so because it’s a lot less greasy. You can also make it vegetarian by omitting meat altogether and adding one teaspoon of miso paste. It’s incredibly easy to make and I would make it once a week if John wouldn’t complain so much for something new.
Simmered Cabbage with Beef, Shan Style
2 tablespoons peanut oil
1 cup thinly vertically sliced shallots
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon ground red pepper
1/4 pound ground sirloin (I substitute ground lean turkey)
4 cups finely shredded cabbage (about 1 small head)
1 cup thin plum tomato wedges (about 2 medium)
1/3 cup coarsely chopped unsalted, dry-roasted peanuts
Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.
Per serving: 238 cal, 15.9g fat (less fat if using ground turkey), 10.9g protein, 15.7g carb
Tuesday, January 8, 2013
Healthy Gourmet Today is finally back up and running with new recipes! I took a hiatus during my pregnancy because my diet was all over the place (all carbs one week then only red meat the next) and I had many food aversions over the span of 9 months. After our son arrived, preparing and cooking new recipes wasn’t at the top of the priority list. Finally life is settling down after 18 months and I’m back to experimenting with new healthy recipes which I love!
Salmon and Spinach in Parchment is a healthy, easy and delicious meal! Basically you wrap and the ingredients in parchment paper and bake it in the oven. How easy is that? After trying the recipe a few times I prefer to go light on the shallots and orange personlly otherwise they can overpower the flavor of the salmon. I tend to cook it for less time because I like my salmon more rare but be sure of leave it in longer if you prefer it fully cooked.
Salmon and Spinach in Parchment
8 ounces baby spinach (8 cups)
1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
4 skinless salmon fillets (1 1/2 pounds total)
2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
1 shallot, thinly sliced
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallot; season with salt and pepper and drizzle with oil.
Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.
Per serving: 406 cal, 18g fat (3g sat fat), 37g protein, 26g carb, 5g fiber