Showing posts from February, 2012

Goat Cheese Egg Salad with Red Beets

I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables.  My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion.  Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise!  Back to food I do believe that presentation is so important even if you are eating alone, make it look good!  I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar  for a beautiful and wonderfully tasting dish.  …

Garlicky Baby Bela Mushroom Soup with Brown Rice

Making soup is so much fun on a cold wintry day especially when I use mushrooms. I make many different soups but I like this soup so much that I make it over and over changing a little here and a little there. Today I wanted the soup very flavorful add four cloves of garlic!  Garlic sauteing filled my kitchen, so delightful.

Baby Bela Garlic Mushroom Soup with Brown Rice

2 tablespoon olive oil with Myer lemon
4 cloves garlic, minced
8 oz baby Bela mushrooms, chopped
32 oz organic vegetable broth
2 teaspoons Herbs de Provence
1/4 cup brown rice,  I used Trader Joe's Brown Rice Melody

Rinse mushrooms well and pat dry.  Heat olive oil in medium sauce pan over medium heat.  Add garlic sauteing for 5 minutes on low heat. Don't let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in  broth bring to a boil.  Add herbs and rice; cover and simmer on low for 30 minutes.


Sesame Honey Sea Scallops

Scallops so good and easy to make. I love this recipe because it is quick, easy, delicious and surprise, healthy.  You can serve them plain with just a vegetable and a salad or as I like to serve this dish over cellophane noodles.  I think you'll agree with me!

Sesame Honey Scallops

2 tablespoon reduced salt Soy Sauce
2 tablespoon rice vinegar
2 tablespoon honey
2 tablespoon chopped fresh ginger
2 teaspoon sesame oil

1/ 1/2 pounds Sea Scallops

2 teaspoon scallions, chopped
2 teaspoon toasted sesame seeds

Cellophane Noodles

Mix the first 5 ingredients in a large bowl. Add scallops, refrigerating for 30 minutes. Heat non stick pan. Cook scallops for 3 minutes on each side, reserve marinade. Cook cellophane noodles according to package instructions.  Place cooked noodles on plate.   Top with cooked scallops.  Put reserve marinade in pan bring to a boil, add scallions and sesame seeds. Pour over scallops and serve.


Chocolate Dipped Strawberries

Wonderfully easy to make and so good.  Chocolate Dipped Strawberries are good for any holiday not just Valentines Day. I make these beauties for Valentine Days. So good, so easy!

2 pints strawberries, washed and dried
4 oz white chocolate
4 oz chocolate
2 teaspoons vegetable shortening, divided

red sugar crystals
valentine sprinkles

Combine white chocolate with 1 teaspoon shortening in glass bowl. Microwave on high for 1 minute, stir and microwave for 30 seconds more until melted. Dip half of strawberries in white chocolate and sprinkle with Valentine sprinkles. Repeat with chocolate and sprinkle with red sugar crystals.


Baked Polenta with Sausaged and Mozzarella

Polenta is a nice alternative to pasta and if you choose to use instant polenta the time is make is cut drastically without impacting the taste. So don't turn from polenta is you have time restrants just substitute the instant.  I love making either method of polenta and this recipe is one of my favorites. So flavorful and tasty.



4 cups water
1 1/2 cups coarse polenta
2 tablespoon extra-virgin olive oil
2 bay leaves
fine sea salt

2 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1(14-ounce)  can whole peeled tomatoes in juice
1 1/2 cups dry white wine
1 medium eggplant, peeled and cubed
1/2 pound sausages
1/2 teaspoon finely chopped thyme
4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
freshly ground black pepper

Grease a 3 quart baking dish. In a sauce pan combine water, 2 tablespoons oil, bay leaves and 3/4 teaspoon salt.  Bring to a boil. Slowly add polenta, whisking. Reduce heat to medium a…

Chocolate Dipped Chai Heart Shortbread Cookies

This picture say it all! Luscious Chocolate Heart Shortbread Cookies. Just fabulous!
Chai Heart Shortbread Cookies

1 tablespoon Chai spice blend, recipe bellow
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
4 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven 375 F. Line two baking sheets with parchment paper; set aside.
In a large bowl of an electric mixer at medium high speed, cream butter and sugar for 4 minutes until light and fluffy. Beat in vanilla extract.
In medium bowl, sift together flour, cornstarch, Chai spice blend and salt. Add the flour mixture to the butter mixture, and stir until just combined. Use your hands to make the dough into a ball.
On a floured surface, gently roll out dough into 1/2 inch thickness. Using a heart shape cookie cutter cut hearts. Rerolling as necessary.
Place hearts on prepared baking pans. Bake for 10 minutes or until edges are pale golden brown. Transfer from the baking sheets to a wire rack to cool.
Dip edge of …

Yummy Chicken Wings with Blue Cheese Dip

Chicken wings, who can resist spicy marinated chicken wings with a tasty blue cheese sauce. I slimmed the sauce down by using Greek yogurt. Switching Greek yogurt for sour cream doesn't impact the taste while making the recipe lower in fat and calories. I find that non fat yogurt works very well.

Chicken Wings with Blue Cheese Dip

2 lbs chicken wings, cut into winglets or 2 lbs boneless chicken breast, cut into two inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup Franks Hot sauce
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons tequila(optional)

Place chicken in glass bowl. Combine the remaining ingredients, pour over chicken. Cover and marinate overnight in refrigerator.

Drain chicken reserving marinate. Grill or broil chicken for 4 minutes on each side. Baste with reserved marinate during the cooking. Serve with Blue Cheese dip, slice carrots and celery.

Blue Cheese Dip
1/2 cup non fat Greek Yogurt
1 tablespoon white vinegar
2 tabl…

Slimming down our Favorite Super Bowl Snacks

I'll admit it, I'm not a big football fan, except when it has to do with making food and throwing a party!  As we all know football game food is usually very high in fat, salt and calories.  What I've done is slim down some of our favorites without losing a tasty snack. No, these are not low calorie dishes but I've used fresh ingredients with low fat options to light up the dish, that was my goal. No pun intended!

Layered Dip

1 can(15 ounces) black beans, drained and rinsed
2 scallions, finely chopped
2 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups low fat Greek yogurt
1 1/2 low fat cheddar cheese
2 cups fresh salsa, drained for 1 hour, reserve Salsa juice.  I used medium hot salsa
guacamole, recipe follows
1/2 cup sliced black olives
1/2 cup frozen corn, defrosted
3 scallions, finely chopped
2 tablespoon roasted no salt sunflower seeds

Use a nice glass bowl to show all the colorful layers. Mix black beans, scallions, parsley, salt and …

Succulent Easy Shrimp!

I love this saute shrimp for it's easy to make and wonderful taste.  Make sure that you use uncooked shrimp and just saute until shrimp is pink but not over cooked.

1 lb. uncooked shrimp, peeled and cleaned
2 tablespoons olive oil
2 tablespoon butter
3 cloves garlic, minced
1 shallot, chopped
1/4 teaspoon dried or fresh oregano
1/4 cup white wine
salt and pepper to taste

In a large skillet heat oil and butter. When butter is melted add garlic, shallot and oregano. Saute for 3-5 minutes, don't brown. Add wine cooking down until wine is almost all evaporated. Add shrimp saute for 5 minutes until all pink. Turn shrimp several times to cook on all sides.