orzo with grilled vegetables

this is such a tasty, healthy side dish.  whole wheat orzo with grilled vegetables.  when i cook whole wheat pasta i cook it about 1 minute longer than the directions on the box call for.  it makes the pasta a bit more soft.  i think whole wheat pasta can be somewhat chewy.  while the pasta is cooking grill your vegetables.  i used summer squash, zucchini, red peppers, asparagus.  prior to grilling the vegetables i made a marinade of balsamic vinegar, garlic, dijon mustard, olive oil, salt, and pepper, and allowed the vegetables to marinate for 15 minutes.  reserve the marinade, you will use this to dress the orzo.  after the pasta has cooked, drain it and then add the marinade to the warm orzo.  add the grilled vegetables and toss.  adjust the flavor with more salt, pepper or balsamic, if necessary.  this is a great side dish with grilled chicken.  

lyonnaise potatoes

I love potatoes. baked, stuffed, french fried, mashed, smashed, roasted. you name it. i love that they are somewhat of a blank canvas and you can add just about anything to them for a new twist. i always try to keep them simple, however. i don't add butter or full fat creams to them. i really don't think they need it. these pototoes are fantastic. when i roast potatoes, i start by par boiling them. this way, i am assured that the centers will be soft. often times if i just throw the potatoes into a high temp oven to roast them, the centers are not cooked all the way through, and the outsides are a bit more brown than i like (a.k.a. burnt). lyonnaise potatoes are french and typically made with butter - i choose to use olive oil. lyonnaise potatoes, are also made with onions. i love pototoes and onions together. these, however don't have onions in them. i guess these aren't really lyonnaise potatoes, are they? maybe these are a little more like tuscan potatoes? speaking of tuscan potatoes...if you ever head to las vegas, make sure to dine at carnevino at the pallazo hotel. they have killer tuscan fries. ok, where was i? oh yea, back to these potatoes. to make them, quarter red potatoes and put them in a pot of water with some salt. once the water comes to a boil, turn it down a bit - to a soft boil. you don't want the potatoes to break apart. boil for 12-15 minutes. in the meantime, put a baking pan in a 450 degree oven. getting the pan hot with give a nice crust to the potatoes when you put them on the tray. after you have drained the potatoes, dry them off with a paper towel. pop them on the hot baking tray and add olive oil, salt, and pepper. roast in the oven for 10 minutes, take the potatoes out and flip them. at this point i like to add minced garlic. if you add the garlic too soon it will just burn. pop the potatoes and garlic back in the oven and roast another 5-7 minutes. once the potatoes are done, sprinkle with fresh parsley. i am on a curly parsley kick right now. i just love the way it looks, tastes, and it is really easy to finely chop. try it next time you are using parsley. make sure to lightly salt the potatoes again while still hot.

japanese sweet potato (a.k.a. imo)

japanese sweet potatoes or satsumaimo (or imo for short) are so fantastic in many ways.  first they taste delicious, second they are very versatile, and they are incredibly good for you.  these japanese sweet potatoes have 150% more antioxidants than blueberries.  that's a lot.  i made this the other night for brian and he devoured them.  this is the version i made.  so simple.   bake the potatoes in a 400 degree oven for about 1 hour.  remove the skins and add the flesh to a bowl.  with a hand masher,  roughly mash the potatoes.  keep it somewhat chunky and rustic.  add a splash of fat free milk and a pinch of salt.  chop 2-3 scallions and saute in a bit of olive oil.  top the imo's with the scallions and fresh ground black pepper.  japanese sweet potatoes are at whole foods right now.  they have a purple skin and the inside is white - much different than the typical  orange fleshed sweet potato or yam we are used to.  and personally, i like these much better. 

acorn squash

another new favorite recipe.  and so, so easy to do.  i have to admit i am new to acorn squash,  i have made soups in the past with it, but never alone.  i am thinking fall recipes now, and this one "falls" into that category.  this recipe is for 2 acorn squash.  slice both in half, scoop out the seeds.  set the stove to 425 degrees.  in a small bowl, add 2 tablespoons of olive oil (yes, we are not using butter!), 2 tablespoons of brown sugar, and 2 tablespoons of maple syrup.  on a side note,  pancake syrup is not the same as maple syrup - so put away the aunt jemima and go by the real stuff.  whisk all three ingredients together and brush on the squash.  sprinkle with a little salt.  bake with the cut side up for 40-45 minutes.  eat right out of the "bowl".  this is so fantastic and fun and healthy! think about serving this at your thanksgiving dinner!  have a good weekend everyone.  i hope to get back into the groove of things next week.  have sorta been on a blogging break!

kid friendly cauliflower

a few of the kids i cook for are not fond of vegetables.  at all.  except for green beans.  i will say though, they are starting to come around.  i think in the beginning i was preparing vegetables the way i like to eat them.  not how they like them.  i prefer a crisp vegetable, they prefer a softer vegetable.  to each is own.  i also like a drizzle of olive oil, some garlic or shallots, red pepper flakes, nutmeg, etc.  they don't.  so, how can i get these guys to eat their vegetables?  they are still growing after all, and it just bothered me so that they were pushing them aside.  (don't know why it bothered me, it just did.  eat your veggies!).  well, i found the answer... cheese!  who the heck doesn't like a cheese sauce over some broccoli or cauliflower?  who, i ask?  well, these guys gobbled it up.  i roasted some cauliflower in the oven at 425 degrees for about 20-25 minutes.  while that was happening, i shredded some cheddar cheese and blended it with some fat free milk in a sauce pan until the cheese melted.  it is a very thin consistency, so don't think your are going to have a velveeta processed cheese sauce here.  very little cheese sauce is needed to do the trick.  i figure that having some cheese on top of their vegetables is better than not having any veggies at all.  amen.

twice baked

i love twice baked potatoes.  if you buy a small potato (size of your palm) and make your filling with low fat, healthy ingredients, there is no reason why you can't enjoy these.  potatoes are actually a good source of potassium, vitamin c, and vitamin b.  scrub and wash the skin, that's where all the nutrition comes from.  bake the potato for 45 minutes or so at 400 degrees.  once cool enough to handle, cut off the top third of the potato and scoop out the flesh.  mix with a splash of fat free milk, low sodium chicken broth, fresh chives, a bit of shredded cheese, salt, and pepper.  fill the skin and pop back in the oven for 10-15 minutes. you know what else is good in these?  greek yogurt with a blend of your favorite fresh herbs.  i like using basil, chives, parsley, and thyme.

apple sauce

 

it's apple season!   i don't know why i put an exclamation behind that sentence, apples really don't excite me, if i must be honest.  just trying to be positive.  i made this homemade apple sauce for some clients last week that i paired with a pork tenderloin.  i got the inspiration from bond street bakery.  i essentially made it directly as she stated, but instead of putting a cinnamon stick in, i used ground cinnamon.  this is so easy to make, why ever by it from a jar?  start by peeling four apples.  then dice them and throw them into a sauce pan with 1/2 cup of water, 1/4 of sugar (i used less), a big squeeze of lemon juice, and a pinch of salt.  bring to a boil, cover, and reduce for 35 minutes.  stir when you think about it.  i cooked my apples down a bit longer than 35 minutes, only because i had the time, and i didn't want to go the extra step and mash the apples.  by cooking a bit longer they broke down into apple sauce consistency.  i make baked apples for clients often for a healthy end of the meal snack.  it is the same process as this, but slice the apples, put them in a baking dish and cook at 350 degrees, covered with foil, and bake for 40 minutes.  a little dollop of ice cream would be really good on top.

fried green tomatoes

these are the fried green tomatoes i made for my bbq sandwich over the weekend. don't they look so good and greasy!  instead of the typical cornmeal coating, i used panko bread crumbs.  they turned out so light (not in calories) and crispy.  get out three dishes and add 1 cup of flour in one, 2 eggs, beaten in another, and 1 cup of panko in the third.  add a 1/2 teaspoon each of garlic and onion powder to the flour, and a pinch of cayenne to the panko.  salt and pepper the sliced tomatoes.  get a cast iron skillet heated with enough vegetable oil to fry the tomatoes in.  once the oil is good and hot (350 degrees), add the tomatoes and cook about 2 minutes per side.  don't over crowd the pan, work in batches.  once the tomatoes are golden, remove them to a plate covered with paper towels.  this will soak up a bit of oil and give you back a few calories!  sprinkle the tomatoes with a little salt while they are still hot.  try these, just once this summer before the yummy tomatoes are all gone.  a little indulgence from time to time never hurt anyone.  right?

broccoli puree

you should try this.  it's really good and it's different.  i like to get creative with something as simple as broccoli.  i don't just want to serve plain ole' steamed broccoli every time broccoli is on the menu.  i like to roast it with pine nuts or lemon juice.  i like to saute it with garlic and mushrooms.  and now this - a puree.  steam 1.5 lbs of broccoli for 5-7 minutes until tender.  put the broccoli in a food processor with some salt and pepper, 1 small garlic clove (optional, but why wouldn't you?), 1 tablespoon of light sour cream, and 1/2 cup of part skim ricotta cheese.  give it a whirl and you will have this wonderfully creamy, healthy side dish.  i served this with a turkey meatloaf and yukon gold potatoes with olive oil and fresh herbs. 

fresh salsa topping

this is such a delicious and fresh salsa that goes great with fish and poultry.  it's funny because i have a client that requests this often after a weekend and especially a holiday weekend.  it's so easy to make, incredibly versatile, and so very tasty.  this version is diced tomatoes, diced baby cucumbers, a few kalamata olives, and fresh mint.  oregano is fantastic with this as well.  eat this with your favorite piece of fish or a chicken breast that has been marinated in olive oil and lemon juice.   sorry to say, but, that is it for this tuesday post.  bear with me as i recuperate from a very long weekend with some of my oldest girlfriends...i will be back tomorrow with  some exciting new recipes and a few highlights from my trip.

spinach orzo salad

ever get tired of the same ole' side dish?  if so, make this.  it's so simple, and it is so good.  boil 1 cup of orzo (it comes in whole wheat, too), in salted water for 10 minutes.  drain and set aside.  i like to drizzle a bit of olive oil over the top while it is cooling, just to ensure it doesn't stay lumpy.  don't know if it really helps or not, but it works for me.  while the orzo is cooking, toast about 1/4 cup of pine nuts for 8 minutes in a 350 degree oven.   while that is all happening, chop a good big handful of fresh baby spinach.  i like to use baby spinach almost always when a recipe calls for it because i don't have to remove the stems - who in the heck wants that tedious job?  throw it in a separate bowl from the orzo.  i have found it takes about 30 minutes for the orzo to cool, and you want to serve this dish at room temperature.  if you threw in the spinach, it would wilt, and you don't want that.  or do you???  anyway, zest one lemon, juice one lemon, and toss in about 1/3 cup of good quality feta cheese, not the kind that is already crumbled.  try to get the real stuff that comes in a block, packed in water.  it's just better.  toss all of these ingredients in the bowl with the spinach.  stir the orzo from time to time to loosen it up and to release the steam it is holding.  once the orzo has cooled, incorporate all the ingredients and add enough olive oil so that it is loose.  don't over do it on the olive oil, use just a tablespoon or so at a time.  greasy lips are gross, and fating, and unnecessary.  add salt and pepper to taste.  this is a very versatile meal, add whatever ingredients you see fit.  but this one is a great introduction to orzo.

oh, my!

i am always in search of new ways to cook just about anything. once again, i went to lucy's market today and purchased a bag of these amazing looking okra (kim, the owner, has the best produce around, i'm convinced).  coming from the south, the only way we know how to eat okra is fried, deep fried. that's just not an option these days, so i decided to play on the old southern favorite.  the okra i picked up today was gorgeous. i have seen it around in all of the markets and it just didn't excite me. but today it did. i made this for brian and myself, and i am so glad i did. obviously, i cut the okra in half, length wise, because it is pretty that way, and then pan seared them in a cast iron skillet.  i really think the cast iron skillet was the reason for the fantastic result.  i simply heated up the skillet and added about 1 tablespoon of olive oil.  while that was getting hot, i cut all the okra and sprinkled each piece with salt and pepper.  when the oil was good and hot, i placed the okra, cut side down in the pan, and seared them for about 4 minutes.  after they got this nice brown (okay black) color i put them all on a plate and sprinkled just a touch more salt.  after tasting my first okra slice, i decided this is my new french fry.  it covers it all.  it's the same shape as a fry ( go with me on this), it's crunchy, i can eat it with my fingers, it's salty, and it's to die for. and it's soooo much better for you!  you have to try this, or your own version.  hurry though, okra season is coming to an end.

wheatberry salad

i'm in love. where has this delicious grain been all of my life? why haven't i heard about it until recently? i went to this fantastic lunch spot called souper jenny - if you live in atlanta, please tell me you know about this place. if you live in atlanta and don't know about souper jenny, you are missing out. my girlfriend made a quick stop in atlanta a few weeks ago, and headed straight there for lunch - it was closed. i think they closed for almost a month. how fantastic is that? she can do that though, because the food she serves is delicious, fresh, healthy, and simple. she knows when she reopens, the line at the door will be there. i went there last week for a quick bite and they were offering a wheatberry salad. it was fantastic. so over the weekend, i made my version. i found wheatberries at whole foods. i picked up some zucchini, yellow squash, a carrot, feta, and basil (my herb garden has expired - it's very upsetting).  boil the wheatberries in enough water to cover them by about 4 inches, for 1 hour, or until tender.  drain and let cool.  i added some feta cheese while there was still a bit of heat, so the cheese would melt.  then i added all the veggies.  i have this really cool kitchen tool that shreds vegetables into small matchsticks.  i used that for both the squash and carrot.  add a little olive oil, salt, and pepper and you have this fantastic, healthy side dish.  if i had a lemon on hand i would have added some zest and a big squeeze of juice.  i can't wait to serve this to my clients, they will go crazy over it.  and so will you.

summer squash

this is such a great side dish for all of the summer squash that is out there right now.  it is a simple saute of yellow squash and zucchini, with garlic and oregano.  salt and pepper, of course.  i like to cut both the zucchini and yellow squash in half moons, it's just the right size to get it in your mouth.  i like full cheeks when i eat, and i try to avoid using my knife to cut my food once it is on the plate.  so, when i am preparing meals, i cut food in a way that is easy to eat.   in a large bowl, combine the squash (one of each), minced garlic (1 good size clove), dried oregano, salt and pepper.  in a saute pan, heat about 1 tablespoon of olive oil over medium high heat and add the veggies (try to use a large enough pan that the squash is not on top of each other - you want them in a single layer).  don't move the vegetables for about 3 minutes to get a nice brown crust.  toss the pan around cook for for another 3-4 minutes.  i prefer all of my vegetables to have a crunch.  i can't stand over cooked, soggy, mushy vegetables.  guess that's why i have never been a fan of canned veggies???

corn sautee

have you ever seen more beautiful corn?  i picked up an ear at whole foods this week simply because the corn was red.  i have never seen or eaten red corn before.  i made this for myself  and served it with a salmon cake and grilled asparagus.  i simply cut the kernels off the cob and sauteed them in a little olive oil, minced garlic, salt and pepper.  doesn't garlic just makes everything taste better?  i have to say, after i stopped staring at this gorgeous new found food item that was sitting so pretty on my plate and decided it was time to taste it,  i was a bit disappointed.  not overly disappointed, i mean it's not like there was a kernel left on my plate or anything, but i was hoping to love this new corn i discovered, but i just didn't.  i like traditional yellow and white corn better.  this red corn was very starchy and gummy.  it still tasted good, but it was thick.  but please,  don't take my word on this, if you happen to see an ear at the market, pick it up.  it's fun and exciting to try new foods.  especially when they are so pretty.

sweet potato puree

when i cook meals for my clients, i make a protein, a starch, a vegetable, and a salad. i like to keep the starches healthy. so if i make mashed potatoes (rarely), i use fat free milk and chicken broth - never butter or cream. often times i will make mashed cauliflower, instead of mashed potatoes. when i cook rice i choose brown rice. i love quinoa and whole wheat orzo. i also love sweet potatoes. in 1992, the center for science compared the nutritional value of sweet potatoes to other vegetables. considering fiber content, complex carbohydrates, protein, vitamins a and c, iron, and calcium, the sweet potato ranked highest in nutritional value. i'm sold! bake the sweet potatoes in the oven for about 1 hour. after they are soft i peel them and put the sweet potatoes in a food processor with a little fat free milk, a pinch of cinnamon, and salt. puree until everything is well incorporated. i like to serve sweet potato puree with fish, turkey meatloaf, crab cakes. i almost always cook a green vegetable with it. very pretty colors on the dinner plate! sweet potatoes go really well with asian flavors. just so you know...

popeye would be jealous

this is my favorite way to eat spinach, with garlic chips! it is so darn good. i absolutely adore garlic. i like to use it in just about everything. there is something so good about the soft texture of the spinach with the crunchiness of the garlic. to make garlic chips you need to heat the olive oil and the garlic slices up at the same time. this keeps the garlic from burning (which is always so easy to do). as the olive oil heats up, it slowly browns the garlic. keep an eye on it though, it happens quickly. i also like to add a pinch of red pepper flakes to the oil for a little kick. it's amazing how much raw spinach you need to make such a small batch of sauteed spinach. this portion here is from a 10oz. box. i couldn't even imagine eating all of that, but when you sautee it and it shrinks down to nothing, it's possible (trust me, i did it). spinach is unbelievably good for you, it is rich in antioxidants and high in iron, just to name a few benefits.  next time you are in the produce section of your market, pick up some spinach and make it with garlic chips...you'll thank me.

spaetzle for switzerland

i made spaetzle from scratch.  don't be impressed, it was really easy and fun.  although it would be much easier if i had used a spaetzle maker (i guess that's what it's called?), but i decided to save my money and not run out and buy one, and use my colander instead.  i made an herb spaetzle, my herb garden is in full season, so i try to use them in just about anything.  herbs add so much flavor to any meal, without any fat or extra calories.  you should start using them, if your not already.  oh, sorry, back to the spaetzle.  in a large bowl add 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.  in another bowl, add 2 eggs and 1/2 cup of milk, whisk together.  make a well in the middle of the dry ingredients and add the egg-milk mixture.  combine to make the dough.  let sit for 10 minutes.  meanwhile bring a large pot of salted water to a boil.  then reduce to a simmer.  grab a large holed colander and hold it over the simmering water.  push the dough through with a wooden spoon.  the dough will drop in the water and when it's ready (2-3 minutes), it will float to the top.  remove with a slotted spoon.  you may need to do this in several batches.  my arm got tired from forcing the dough through the colander, so i gave up after two batches.  the photo shows the small amount i made.  in a skillet heat a small amount of olive oil and add the cooked spaetzle, tossing to coat, about 2 minutes.  chop what ever herbs you are in the mood for and sprinkle with a little salt.  this is the first time i have eaten spaetzle.  it's ok, i guess.  i don't want to form an opinion based on my one attempt.  i still ate every morsel, but i would love to try this made authentically.

israeli couscous

 i have a client that absolutely loves this.  no surprise, because it is delicious.  it's israeli couscous, which is a larger "pearl" pasta - much different from the couscous that most are familiar with.  i like the israeli couscous so much better.  doesn't even compare, really.  this is such an easy, fun, colorful recipe.  it would travel very well to any gathering or bbq.  start with a box of couscous and add about 4 cups of chicken broth or water.  i just used water because i didn't want to use my last box of chicken broth.  i tend to get cheap like that sometimes.  bring the couscous and liquid to a boil and reduce to simmer for 15 minutes until the pasta is tender.  i like to rinse the couscous under water - i feel it takes off a gooey/starchy/filmy thing left behind.  put in a bowl and set aside to cool.  once cool, add 1/2 cup of toasted slivered almonds, 1 diced green apple, 1 cup of dried cranberries, 1/4 cup chopped fresh parsley, 1 1/2 tablespoons of chopped fresh rosemary, and 1 teaspoon of fresh thyme.  in a separate bowl make a dressing:  1/4 cup of apple cider vinegar, 2 tablespoons of maple syrup, 1/4 cup of olive oil, salt and pepper.  mix to combine and pour over couscous.   this dish goes well with grilled chicken or shrimp.  it's light, but addictive.  beware.

greek caponata

divine. that's the one word that describes this dish perfectly.  it reminds me of eggplant parmesan.  yet, it has significantly less calories and fat.  i was surprised how much i liked it.  this will be great for you to remember when all of the summer squash and zucchini start popping up in abundance in your garden the next few weeks.  not to mention, it's a snap to put together.  start by pouring one 14 oz. can of diced tomatoes in the bottom of a casserole dish.  chop up 2 yellow squash, 2 zucchini, 2 tomatoes, 1 onion, and 1 medium eggplant into one inch cubes. throw everything in a large bowl, add 2 cloves of minced garlic, 1 teaspoon of dried oregano, salt and pepper and drizzle with olive oil to coat. mix to incorporate.  top the diced tomatoes with the veggies and bake in a 400 degree oven, covered for 20 minutes.  take foil off and continue to bake 30 - 40 more minutes.  i sprinkled some grated parmesan during the last 10 minutes of baking, i think it added so much more to this recipe.  you know it's done when the edges of the veggies get all brown and crusty!  trust me on this one - you will love it.  you can find the original recipe here