Layered Hummus Dip

One of my patients inspired me to make this appetizer.  The comment that convinced me was that she never had any leftovers.  I am convinced that no leftovers is the one of the highest compliments a cook can obtain.

This was awesome!  It combines tons of Mediterranean flavors that are strong and bold.  It is also just another vehicle for me to enjoy hummus.  This is a perfect appetizer and it is gorgeous too,

Layered Hummus Dip

16 oz of your favorite hummus

1/2 English cucumber, diced

4 scallions, sliced

2 Roma tomatoes, seeded and diced

1/2 cup Kalamata olives, chopped

1/4 cup fresh mint, chopped

2 TBS red wine vinegar

2 TBS olive oil

1/2 tsp of Italian Seasoning Blend

On a large platter, spread out the hummus leaving about 1-2 inches along the edge.  Evenly sprinkle the cucumbers, tomatoes, olives, scallions, and mint over the top.  In a small bowl, whisk together the olive oil, vinegar, and seasoning.  Pour this evenly over the top of the vegetables.  Serve with blue corn chips, pita chips, or sliced vegetables.  Enjoy!

Clams with Grilled Zucchini

On my Father's side of the family, there are two kinds of people.  Those that eat clams and those who do not.  We eat them raw or steamed.  We eat them with butter, cocktail sauce, or a mixture of red onion and red vinegar.  I saw this recipe on Food Network and those it would be an interesting addition to our clam repertoire.  

The zucchini mixture was so good with the clams.  It was spicy from the garlic, bright from the lemon, and slightly sweet from the zucchini.  I also thought it was equally delicious by itself.  Even if clams are not something you typically enjoy, try the zucchini part of this recipe you won't be disappointed.  I spoke with my Mother this evening and she used the small amount of leftovers with grilled salmon.  She said the flavors came together even more with a little time.

Grilled Zucchini with Garlic and Lemon for Steamed Clams

inspired by Alex Guarnaschelli

3 medium zucchini, sliced lengthwise

4 garlic cloves, minced

1/4 cup pine nuts, toasted

zest and juice of 1 lemon

2 TBS of olive oil plus more for brushing

3 TBS of fresh mint, chopped

1/2 tsp of salt and pepper

Heat a grill pan to medium high heat.  Lightly brush each zucchini strip with olive oil.  Place zucchini on the grill for about 3-4 minutes on each side.  Remove and dice.  In medium bowl, combine the zucchini, garlic, pine nuts, lemon zest, lemon juice, olive oil, mint, salt, and pepper.  Place a small amount of the mixture in each shell before eating the clam.  Enjoy!

Hello again!

I just returned from a long weekend at home.  It was a great time of celebration and time with family.  I have tons of recipes to share with you but for now I want to tell you about the great food I enjoyed at my cousin's wedding.

They were fantastic hosts, that thought of everything.  As soon as you arrived you were offered a glass of champagne.  There was a antipasti table.  We all raved about the grilled portabello mushrooms, marinated mushrooms, and artichoke hearts.  If that wasn't enough, there were great passed hors d'oeuvres including, seasonal vegetable tart, steak tips wrapped in bacon with bleu cheese, and crab cakes...delicious!  Dinner was your typical choices, filet mignon, prosciutto stuffed chicken, and ravioli.  My husband was very quiet while he ate his dinner, a filet of course.  Quiet is good, quiet means all his senses are enjoying his meal.  My chicken was great...I love prosciutto and am a big fan of stuffed chicken breast.  We finished the meal with  cake.  Then for a snack after dancing there was a s'more table!  It was so fun to roast fresh marshmallows.  What a great idea!

My entire family was there which so special.  Our two hosts (and newlyweds) planned a great evening for us!  Thanks and Congratulations!

Wasabi Lime Dressing

 

This is a great, simple salad dressing.  It is spicy and tangy.  I love the flavor combination especially because it is different.  I think it pairs really well with red onion and avocado.   

Wasabi Lime Dressing

inspired by Barefoot Contessa

Juice of 2 limes

Zest of 1 lime

1 TBS of reduced sodium soy sauce

1/2 tsp of hot sauce

1 tsp of wasabi powder

3 TBS of olive oil

Whisk together the lime juice, lime zest, soy sauce, hot sauce, and wasabi powder.  Continue whisking and slowly add the olive oil.  Use this dressing lightly to dress a salad.  Enjoy!

Light n' Fluffy Fruit Pie

This is a pie from my childhood.  I remember when raspberries started to be in season my Mom would make this.  It is super simple and screams summer!  It isn't glamorous but it is delicious!

Light n' Fluffy Fruit Pie

1 graham cracker crust

1 3oz Jello package (raspberry)

2/3 cup of boiling water

2 cups of ice cubes

1 regular container of Cool Whip (reduced-fat)

2 pints of berries, mix of blueberries and raspberries

Add the boiling water to the Jello in a medium bowl.  Stir for 2 minutes to make sure the Jello is dissolved.  Then add the ice cubes.  Stir until the mixture starts to thicken and remove any access ice cubes.  Fold in the cool whip and then the berries.  Place the bowl in the refrigerator so that it can set a bit, about 1-2 hours.  Pour the mixture into the graham crust.  Cover and allow it is sit in the refrigerator for at least 3 more hours.  Enjoy!

Flatiron Steak with Chimichurri Sauce

It has been a crazy few weeks.  As a thank you to some good friends and family who have been great support we hosted a cook out.  The main event was a Flatiron Steak with Chimichurri Sauce and Tuscan Chicken.

The Chimichurri serves as a marinade and sauce.  It is bright, spicy, and full of flavor.  It was easy to prepare too!  I know the sauce was fantastic but sadly the cook missed out on the steak so I enjoyed the Tuscan Chicken topped with Chimichurri Sauce.  My husband loved it and was equally disappointed that I didn't get to try it, I think he was pretty happy with his work on the grill.

Chimichurri Sauce

adapted from a Tyler Florence recipe on FN

2 jalapeños

5 garlic cloves

1/2 cup of fresh parsley

1/2 cup of fresh oregano

1/4 cup of fresh cilantro

Juice of 3 limes

Zest of one lime

1/4 cup of sherry wine vinegar

1 tsp sea salt

2/3 cup of olive oil

Place everything but the olive oil in a blender and let it run.  Once the consistency is fairly even, slowly add in the olive oil.  Use about 1/3 of the mixture as a marinade.  Set the rest aside to top your meat with.  Enjoy!

Happy Father's Day!

Among the many things I have learned from my father, I gained a piece of my culinary point of view.  The crowning jewel being condiments.  Basically any dish can be made better with the right condiments.  There are always at least three types of mustard, horseradish, and salsa in the refrigerator.  This is rounded out with hot sauce, pickles, olives, alioli, ketchup, chutney, and relishes.  This is a picture of just one shelf in my parents refrigerator.  The door contains even more....

Happy Father's Day!  I am already looking forward to eating some cheddar cheese and horseradish with you soon.

Brown Rice Salad

I love cold brown rice salads, especially in the summer.  They can become anything and take on almost any flavor.  In this particular salad I used red bell peppers, red onion, broccolini, fresh mint, and fresh basil.  For some extra flavor, I made chili-lime dressing.  So good, I use it all the time!

Chili-Lime Dressing

zest of one lime

1/4 cup of lime juice

1/2 tsp of chili powder

1/4 tsp of salt and pepper

1/4 cup of olive oil

Combine lime zest, lime juice, chili powder, salt, and pepper in a small bowl.  Whisk in the olive oil.  Enjoy!

Vegetable Jalfrezi

We have decided to try and do one vegetarian dish a week.  One thing I have found is that when you are cutting back, with regards to food, if you substitute with strong flavors your dishes are still just as satisfying.  Such is the case with this great curry.  It has lots of hearty vegetables in it and flavor to spare.  I also love a dish that can simmer away on the stove.

Vegetable Jalfrezi

inspired by Jamie's Food Revolution

1TBS of butter

2 TBS of canola oil

1 medium onion, diced

2 red bell peppers, diced

1 jalapeño, finely diced

1 2" piece of fresh ginger, peeled and diced

a small bunch of cilantro, stalks and leaves separated

1 large sweet potato, peeled and diced

1 head of cauliflower, chopped

2 small eggplants, chopped

1 15oz can of garbanzo beans, rinsed and drained

1/2 cup of curry paste (medium)

1/4 cup of balsamic vinegar

salt and pepper

2 15oz cans of diced tomatoes

2 tomatoes, chopped

In a large pot heat the oil and butter over medium-high heat.  Add the onions, peppers, ginger, jalapeño, and chopped cilantro stalks.  Cook for about 7-10 minutes and then add the sweet potato, eggplant, beans, and curry paste.  Stir well and then add the cauliflower, canned tomatoes, and fresh tomatoes.  Once everything is combined well add the balsamic vinegar and 1/4 cup of water.  Bring the pot to a boil, cover, and simmer for 45 minutes.  Check the curry at this point for seasoning and add salt and pepper as needed.  I used about 1/4 tsp of each.  Also if the curry is too thin, simmer for 30 minutes with the cover off.  If it looks like the right consistency, simmer for another 30 minutes with the top on.  Serve with rice or couscous and a garnish of cilantro leaves.  Enjoy!

Product Review: Oat Revolution

My husband and I are big fans of hot cereal.  He has always been an oatmeal person and I tended to prefer oat bran.  We have found a new brand of instant oatmeal that we both agree is fantastic, Oat Revolution.  We like the Maple Syrup and Brown Sugar but there are other flavors that look good such as Cinnamon and Spice and Strawberries and Cream.  The oatmeal is more like steel cut oats but cooks in 1-2 minutes in the microwave.  It also contains some flaxseed oil. 

My husband likes it just as it is but I prefer it will some fresh berries.  Give it a shot, let me know what you think!

Pizza Night!

It has been a really busy week. My husband and I really needed a quiet night with a good pizza.  So I fired up the oven and got the pizza stone heated up.  The pizza stone really makes the crust so much better, definitely a good idea if you make pizza at home.  I roasted some Roma tomatoes and cooked up some Italian chicken sausage.  Add some reduced fat Italian cheese and pizza sauce and you have yourself a really good pizza.  I find that roasting the tomatoes before putting them on the pizza prevents a soggy pizza center.  I also love that I can find Hot Italian chicken sausage fresh at my local grocery store.  I have to admit I stopped at two small pieces but I really wanted a third.  Enjoy!

Hope you are doing some relaxing at home this weekend too!

BBQ Enchiladas

This dish is one of those that comes from staring into my refrigerator.  Hoping that I will be inspired by an ingredient to answer that age old question, "what is for dinner?"  Today some left over BBQ chicken and Dinosaur BBQ sauce were my inspiration.  BBQ Enchiladas emerge.  They were super easy to put together and the results were great.  I am already excited to have the leftovers tomorrow night!

BBQ Enchiladas

2 cups cooked BBQ chicken, skinless and chopped

2 poblano peppers, diced

1/2 small red onion, diced

1 ear of roasted corn, kernels removed

3/4 cup nonfat plain yogurt, strained

1/2 cup BBQ sauce

1/2 tsp salt

1.4 tsp of fresh cracked pepper

2 TBS fresh cilantro, chopped

1/2 cup of shredded low-fat cheddar cheese

8 flour tortillas, taco/fajitas size

1/4 cup of BBQ sauce

Prepare a baking dish (about 9x13") with cooking spray.  Preheat oven to 350degrees.  In a medium bowl mix the chicken, poblano peppers, red onion, corn, yogurt, 1/2 cup BBQ sauce, cilantro, cheese salt, and pepper.  Fill each tortilla with about 1/2-3/4 cup of chicken filling.  Wrap tightly and place seam side down in the baking dish.  Once all the enchiladas are in the baking dish, top with remaining 1/4 cup of BBQ sauce and spread evenly.  Cover with aluminum foil and cook for 40 minutes covered.  Enjoy!

Lager Beans

My husband tells me I have a problem with canned tomatoes and beans.  He said that is borderline crazy how many fill our cupboards.  My response is that with these two items you have so many dishes at your finger tips.

These Lager Beans are just more support for my argument.  With just a few typical pantry and produce items you have a great side dish.  I loved them and he seemed too!  I served them with barbecue chicken and spinach salad with avocado.  So good!

Lager Beans

1 small onion, finely diced

1 green bell pepper, finely diced

2 TBS canola oil

1 tsp ground chipotle pepper

1 tsp cumin

2 15oz cans of pinto beans, rinsed and drained

1/3 cup of lager

2 TBS of cilantro

salt

In a medium saucepan, heat the oil over medium heat.  Add the onions, peppers, and 1/4 tsp of salt.  Cook for about 10 minutes until soft.  Add the chipotle pepper and cumin and cook for another 2 minutes.  Add the beans and combine well.  Then add the lager.  While stirring it is OK if some of the beans get smashed.  This will help to thicken the dish and improve the consistency.  Add the cilantro and another 1/4 tsp of salt.  Garnish with a bit of cilantro.  Enjoy!

Broiled Salmon with Ethiopian Red Lentils

This was a new flavor combination for me.  I love Ethiopian food.  I tried to mix my own blend of spices but next time I am going to hunt for Berbere with all my might.  Lesson learned...

Anyway, Ethiopian lentils.  This is a dish that you will eat and it will comfort you.   Right now you think I am being dramatic, I know you are.  But honestly, this dish can do it.  Even though I know the Berbere would have been better than my spice blend it was still really good.  Since lentils are a bit humble I thought the silky texture of the salmon would compliment it well.  It was a great weeknight meal. 

Broiled Salmon with Ethiopian Red Lentils

inspired by Cooking Light May 2010

2 TBS of canola oil

2 cups red onion, diced

3 garlic cloves, minced

2 TBS tomato paste

1 TBS spice blend

(1/2 tsp ginger and 14 tsp each of paprika, chipotle pepper, allspice, cloves)

1 1/2 cups chicken broth

1 1/2 cups water

1 cup red lentils, rinsed and drained

1/2 tsp salt

2 TBS fresh cilantro, chopped

2 salmon fillets, rinsed and patted dry

1 TBS olive oil

1/4 tsp salt and pepper

1/2 tsp of paprika

cooking spray

Heat canola oil over medium heat in a medium sauce pan.  Add the onions and cook until tender, about 10 minutes.  Add the garlic and tomato paste, cook for 2-3 minutes stirring frequently.  Add the spice blend and combine well.  Add the chicken broth and water.  Bring to a simmer and add the lentils.  Simmer over low heat for about 35 minutes, stirring occasionally.  Add the salt and cilantro.  

Preheat the broiler.  Prepare a broiler pan with cooking spray.  Brush fillets with olive oil.  Sprinkle with salt, pepper, and paprika.  Place under the broiler for about 10 minutes.  

Plate lentils with salmon fillet on top.  Garnish with fresh cilantro.  Enjoy!

Mustard Cheddar Turkey Burgers

We did a killer ride in the morning and the thought of eating, let alone cooking, sounded exhausting.  I needed something easy, something fast, something satisfying.  I just started pulling stuff from the refrigerator.  It worked, thank goodness!

Honestly though, it was good burger.  I really think the key was great ingredients.  I used Irish Cheddar, great whole grain mustard, and sweet peppers.  Give it a shot, let me know what you think.

Mustard Cheddar Turkey Burgers

1 lb of ground turkey breast (99% fat-free)

2 TBS of whole grain mustard

1/2 cup of grated cheddar cheese

1/2 bell pepper, finely diced

1/2 tsp of black pepper

1 TBS of olive oil

4 English muffins, toasted

spinach leaves

whole grain mustard

In a medium bowl combine the turkey breast, mustard, cheese, bell pepper, black pepper, and olive oil.  Make sure to not compress the meat too much but incorporate well.  Form into 4 equal patties.  Let them sit for at least 30 minutes prior to grilling.  Grill over medium-low heat.  Serve with English muffin topped with mustard and spinach leaves.  Enjoy!

Mocha Cake with Cream Cheese Frosting

Promise me you will make this cake.

I am typically skeptical of a dessert which is lower in calories and fat especially when we are talking cake.  It was really good, surprisingly good.  My cousin's fiancée said it was moist and creamy....what more are you looking for in a piece of cake?

The one downside to this cake is that you are going to use 6 bowls to prepare the batter and frosting.  The recipe is not difficult but there seems to be a bunch of steps.  Honestly though the end result is worth it.  Especially if you enjoy the coffee chocolate combination...and why wouldn't you?

Mocha Cake with Mocha Cream Cheese Frosting

adapted from The Food You Crave by Ellie Kreiger

For the cake:

cooking spray

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup of unsweetened cocoa powder (Ghirardelli)

1/4 tsp salt

1 tsp baking soda 

1 tsp baking powder

2 TBS melted unsalted butter

2 TBS canola oil

2 large eggs

2 large egg whites

1 1/2 cups nonfat plain yogurt

2 tsp vanilla extract

3/4 cup granulated sugar

1 TBS instant espresso powder, dissolved in 1 TBS hot water

2 oz dark chocolate (60% cocoa solids, Ghirardelli)

For the frosting:

8 oz reduced fat cream cheese, room temperature

1/3 cup confectioner's sugar

1 tsp instant espresso powder, dissolved in 1 tsp hot water

1 tsp vanilla extract

Preheat oven to 350degrees, and prepare a 9"x13" cake pan with cooking spray.

Sift the flours, cocoa, baking powder, baking soda, and salt together in a medium bowl.  In a large bowl whisk together the oil and butter.  Add in the eggs and egg whites then whisk to incorporate.  Fold in the yogurt, vanilla, sugar, and dissolved espresso powder.  Melt the 2 oz of chocolate and add to the batter.  Slowly add in the dry ingredients be careful to not over-mix but just to incorporate the ingredients.  Pour the batter into the 9"x13" pan and bake for 25-30 minutes.  The cake is done once a toothpick inserted into the center comes out clean.  Let the cake cool completely on a wire rack.  While the cake is cooling, mix the cream cheese, confectioner's sugar, dissolved espresso powder, and vanilla in a bowl.  Once the cake is cool, spread the frosting over the cake and garnish with a bit of grated chocolate.  Enjoy!