Category Archives: Healthy

Cauliflower Bowtie Pasta

19 Friday Aug 2016

Posted by in Dinner, Healthy, Vegetarian

≈ Leave a comment

Tags

,

Cauliflower Bowtie Pasta

Do you know somebody who won’t eat their veggies?  Here’s a great way to sneak extra nutrients into your picky kiddos’ (or husband’s!) dinner.  The cauliflower helps to bulk up this pasta dish, but it isn’t easily discernible.  It’s color helps it blend into the pasta, too!  Cauliflower is chock full of vitamins C, K, B-6, and folate.  It’s also a source of calcium, iron, fiber, choline, magnesium, potassium, and even protein!  But most importantly, this dinner is delicious and full of flavor!

Cauliflower Bowtie Pasta
Yield:  8 servings
Time: About 40 minutes total

2 medium sized heads of cauliflower, chopped into ½-inch pieces
About ½ cup extra virgin olive oil (EVOO) total
¾ tsp. salt
¼ tsp. fresh ground pepper
1 cup breadcrumbs with Italian seasoning
1 onion, coarsely chopped
2 shallots, coarsely chopped
2 cloves garlic, minced
½ to 1 tsp. crushed red pepper flakes (depending on how spicy you like it!)
1 lb. bowtie pasta
1 large handful fresh parsley, coarsely chopped
½ cup shredded Asiago or Parmesan cheese

  1. Heat the oven to 425ºF.  Spread the chopped cauliflower onto a large, greased baking sheet.  Drizzle with 2 tbsp. of the olive oil.  Sprinkle with ½ tsp. of the salt and ¼ tsp. pepper.  Roast until tender and the cauliflower begins to brown slightly, about 25 minutes.  (I often broil on high for an additional 5 minutes toward the end because I like a really roasty flavor!)
  2. Meanwhile, begin to boil water for the pasta.  Cook the bowtie pasta according to the package instructions.  Be sure to reserve about 2 cups of the pasta water before draining it!
  3. Combine the breadcrumbs with 2 to 4 tbsp. EVOO in a large skillet.  Heat over medium heat until slightly toasted and golden in color, roughly 5 minutes.  Set aside.
  4. Place the chopped onion, shallot, and garlic in the skillet.  Add 1 tbsp. EVOO, the remaining ¼ tsp. salt, and crushed red pepper flakes.  Cook over medium-low heat until the onions and shallots become translucent and softened, roughly 7 minutes.  Remove from the heat and set aside.
  5. Stir together the drained pasta, roasted cauliflower, and sautéed onions and shallots.  Mix in the toasted breadcrumbs.  Gently stir in about 1 cup of the reserved pasta water, adding more if needed to bring all of the ingredients together and make pseudo sauce.
  6. Garnish with fresh parsley and shredded Asiago or Parmesan cheese.

PDF to Print Recipe for Cauliflower Bowtie Pasta

Flank Steak Salad with Chipotle Lime Vinaigrette

22 Friday Jul 2016

Posted by in Dinner, Healthy, Quick and Easy, Salad

≈ Leave a comment

Tags

, ,

Flank Steak Salad w Chipotle Lime Vinaigrette

Flank Steak Salad with Chipotle Lime Vinaigrette
Yield:  4 servings
Time: 25 minutes active, 50 minutes total

For the flank steak:
1 lime
2 tbsp. chili powder
2 tbsp. brown sugar
1 tsp. cumin
1 tsp. chipotle chile powder
½ tsp. salt
¼ tsp. black pepper
1½ to 2 lb. flank steak

For the Chipotle Lime Vinaigrette:
1/3 cup lime juice (fresh squeezed is ideal but bottled works too!)
¼ cup extra virgin olive oil
¼ cup canola oil
1½ tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce) –could substitute with 1 tsp. of chipotle chili powder, if needed
½ tsp. cumin
¼ tsp. garlic powder

For the salad:
8 cups mixed greens
¾ cup fresh blackberries
2 avocados, diced
24 grape tomatoes, halved
3 ears of corn, cooked and cut off the cob

  1. Zest the lime, then slice the zested lime in half.
  2. Mix together the lime zest, chili powder, brown sugar, cumin, chipotle chile powder, salt and pepper.
  3. Squeeze the lime over both surfaces of the steak.  Sprinkle half of the spice mixture onto the top of the steak, rubbing it into the meat.  Repeat with the remaining spice mixture on the underside of the steak.  Let stand at room temperature for 15-30 minutes.
  4. Meanwhile, prepare the vinaigrette:  Combine the lime juice, adobo sauce, cumin, and garlic powder.  Whisk together, and slowly drizzle in the oils.  Mix thoroughly.
  5. Grill the steak over medium high until well browned and the center registers 130ºF with a meat thermometer* (about 4-8 minutes per side, depending upon the thickness of the cut of steak).  Transfer to a cutting board and allow to rest at room temperature for 10 minutes before slicing.  Thinly slice against the grain.  (Note: flank steak is a fairly tough cut of meat.  Slicing it against the grain maximizes its tenderness.)
  6. Prepare the salads: Toss together the mixed greens, blackberries, avocados, tomatoes, corn, and prepared vinaigrette.  Split between four plates.  Top each salad with sliced flank steak.

PDF to Print Recipe for Flank Steak Salad with Chipotle Lime Vinaigrette

* When measuring the temperature of cooked meat, always insert the thermometer into the meat sideways, away from any bones.  This ensures an accurate reading.

Recipe Credit:  The flank steak recipe was modified from the Chili-Lime Flank Steak recipe that was published in the June 2016 edition of Food Network Magazine.

Rhubarb Compote

19 Thursday May 2016

Posted by in Breakfast, Dessert, Fruit, Healthy, Quick and Easy, Side Dishes, Vegan, Vegetarian

≈ Leave a comment

Tags

, ,

Rhubarb Compote

I can’t help myself this time of year.  As soon as rhubarb appears in the grocery store, I buy it in bulk.  I feel like I need to get my fix while it’s available, since the season always seems to end too soon.  After a recent splurge on tons of fresh rhubarb, I needed creative ideas of what to make with it.  Hello compote!  This could honestly be my new favorite food.  I can’t stop eating it!  It’s delicious on waffles and pancakes for breakfast, as a filling in crepes or blintzes, or over vanilla ice cream for dessert.  For a simple and healthy snack, try some drizzled over fresh cut strawberries.  I even stirred some adobo sauce into some reserved compote and ate it with grilled pork.  Any way you eat it, I promise, you won’t be disappointed!

Rhubarb Compote
Yield: 2 cups
Time: 15 minutes total

4 cups diced rhubarb (roughly 1¼ lbs)
½ cup sugar
¾ tsp. ground cinnamon
½ tsp. ground ginger
1 tsp. vanilla bean paste (or vanilla extract)

  1. In a medium saucepan, mix together the sugar, cinnamon, and ginger.  Add the rhubarb and toss to coat.  Bring to a simmer over medium heat for 3 minutes, stirring occasionally.  (I know, it seems weird that the mixture has no liquid in the beginning, but after a few minutes the rhubarb will start to break down and provide all the moisture you need!)
  2. Reduce the heat to medium-low and simmer for about 5 minutes to allow the rhubarb time to break down a bit.  Remove from the heat and stir in the vanilla.

Serve warm or chilled.  I love this compote over waffles or pancakes, over vanilla ice cream with fresh cut strawberries, or straight off the spoon!

PDF to Print Recipe for Rhubarb Compote

Shiksa-Style Matzo Ball Soup

25 Monday Apr 2016

Posted by in Dinner, Healthy, Holiday, Soup

≈ 2 Comments

Tags

,

Shiksa Style Matzoh Ball Soup

My husband, who is Jewish, loves his mom’s matzo ball soup.  I’ve learned to never try and replicate someone’s childhood favorites (that’s a recipe for disappointment!), but instead to create my own, delicious version.  I started with what I knew…a chicken soup base…and did my best to make light and airy matzo balls.  After a few tries that resulted in dense, doughy balls, I arrived at this recipe which uses seltzer to keep the batter lighter.  Much to the joy and delight of my husband, making this soup has become somewhat of a Passover tradition for us (really the only Passover tradition we observe!).  I’ve affectionately named this recipe “Shiksa-Style Matzo Ball Soup” since it’s my take on the classic.  I hope you enjoy it as much as we do!  Happy Passover!

Shiksa-Style Matzo Ball Soup
Yield:  6 servings
Time:  30 minutes prep, 60 minutes total (plus chilling)

For the matzo balls:
3 eggs, beaten
¼ cup canola oil
½ cup seltzer (unflavored)
1½ tsp. salt
2 tbsp. freshly minced parsley
2 tbsp. freshly minced dill
7/8 cup matzo meal

For the soup:
5 carrots, sliced into ½-inch thick “coins”
6 celery stalks, diced
2 large yellow or white onions, diced
1 shallot, minced
1 garlic clove, minced
¼ tsp. ground black pepper
1 cup fresh parsley, coarsely chopped (reserve ¼ cup for garnish)
¾ cup fresh dill, coarsely chopped (reserve ¼ cup for garnish)
8-10 cups chicken stock

  1. Prepare the matzo balls:  In a medium mixing bowl, whisk together the eggs, oil, seltzer, and salt.  Stir in the parsley, dill, and matzoh meal.  Mix until fully combined.  Refrigerate for 2+ hours (overnight is fine) until the batter is firm and easier to handle.
  2. Place the carrots, celery, onions, shallot, garlic, and black pepper in a medium stockpot.  Pour in about 2 tbsp. of the chicken stock and cook over medium heat until the vegetables soften, about 8 minutes.  Add the rest of the chicken stock and bring to a boil over medium-high heat.
  3. Meanwhile, form 1-inch or 1½-inch balls from the matzo dough.  Once all of the balls are formed, slide the matzo balls into the simmer stock using a large spoon.  Add the parsley and dill (reserving a bit for garnish), and cover.  Continue simmering over medium heat for about 25 minutes, until the matzo balls are fully cooked.  (To test if the matzo balls are done, remove one ball from the broth and slice it in half.  If the center is dark in color, it needs to be cooked longer.  They should be light throughout when fully cooked.)
  4. Garnish with reserved fresh parsley and dill.

PDF to Print Recipe for Shiksa-Style Matzo Ball Soup

Ginger Soy Salmon with Watermelon Salsa

05 Tuesday Apr 2016

Posted by in Dinner, Fish, Fruit, Healthy, Quick and Easy

≈ 2 Comments

Tags

, ,

Longing to take a spring break trip, but it’s just not in the cards for you this year?  Maybe you can’t spare the vacation days, you just don’t have the extra cash, or Zika has you nervous.  No need to miss out–make this spring break inspired dinner and you’ll be on island time in no time!  Grass skirt, bikini top, and piña colada optional!

Ginger Soy Salmon with Watermelon Salsa

Ginger Soy Salmon with Watermelon Salsa
Yield:  2 servings
Time:  30 minutes active prep, 2 hours marinating, 20 minutes cooking

For the salmon and marinade:
2 six-ounce filets of salmon
2 garlic cloves, minced
2 tbsp. minced fresh ginger
3 tbsp. soy sauce (low sodium preferably)
2 tbsp. brown sugar

For the watermelon salsa:
NOTE:  the dice on the following fruits and veggies should be small, roughly ¼-inch cubes (unless otherwise noted)
½ of a large cucumber, seeded and diced
1 orange, diced
3 cups diced watermelon
10 oz. pineapple tidbits, or diced pineapple
¾ to 1 full jalapeño, very finely minced
zest of half a lime
1 tsp. red wine vinegar
1 tbsp. sugar

  1. Prepare the marinade by whisking together the garlic, ginger, soy sauce, and brown sugar.  Transfer to a zip-top bag and add the salmon.  Refrigerate for 2-4 hours to allow ample time for the flavors to marinate into the salmon.
  2. Meanwhile, prepare the watermelon salsa.  Toss together all ingredients.  Mix well.
  3. Preheat the oven to 400°F.  Place the salmon in a lightly greased glass baking dish.  Pour the marinade over the fish.  Cook at 400°F until the salmon is cooked through, roughly 16 minutes.
  4. Serve with watermelon salsa.

PDF to Print Recipe for Ginger Soy Salmon with Watermelon Salsa