Celebrating the delights of good healthy everyday food and special treats! Sharing recipes, information, and experiences.

Tuesday, November 30, 2010

Chicken, (or leftover Turkey?) Corn with Chiles, and Mushroom Quesadillas

Do you still have turkey leftover from Thanksgiving?  Substitute turkey for the chicken in this easy recipe.

I hate wasting food so sometimes a lot of bits and pieces accumulate in the freezer and fridge.   On Wednesdays I get my produce delivery so I try to clean out the fridge before it arrives in the evening which often means Wednesday’s dinner is leftovers.

Monday, November 29, 2010

Recipe for Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

Do you need to get back on a healthy meal plan after Thanksgiving?  This is the recipe to help you get started.  I had a beautiful piece of salmon for our fish night and had marked this recipe from Bon Appétit.  It’s a great work night recipe or any other night when you want to get dinner on the table in 30 minutes.  I’ve made only a very few changes from the original.

2 servings, each approximately 325 calories, 14 grams fat, 3.5 grams carbs, 45 grams protein

Saturday, November 27, 2010

Weekly Wrap

I hope you have recovered from your Thanksgiving food coma!

Here's a wrap of this week's recipes and some links to great posts from fellow bloggers.

Monday-a wonderfully simple, yet elegant pie, I mean cake.  Don't wait for Thanksgiving to roll around again to try this. 

Nantucket Cranberry Pie (Cake)

Tuesday-easy entertaining.

Homemade Tortilla Chips

Friday, November 26, 2010

PICTURE THIS: Guava from our tree

"Vegetables are the food of the earth; fruit seems more the food of the heavens." Sepal Felicivant

Thursday, November 25, 2010

Recipe for Sunset Potato Salad


I hope you are having (or had) a great Thanksgiving.

When my kids (adult) were here from GA visiting us recently, we wanted to do a sunset picnic with them and some of our friends.  The sunsets here are amazing as you can imagine.  Heck, don’t imagine, here is a picture from that night! 

I wanted to do some tasty and easy sides that would hold up in the Maui weather.  Even though it is winter, the temps at sunset are still in the low 80’s.  My kids have hearty appetites so a potato salad was a good, filling option.  I concocted this recipe to avoid worrying about mayonnaise going bad.  Boy did it turn out flavorful!  It is also low calorie and low fat (assuming you eat a regular portion size!)

You could play around with the heat level if you wanted to but I loved the mild flavor of the chiles and the tang of the lime just as it turned out.  This makes a huge amount so you can definitely cut the quantities down if you're not feeding a crowd.

Wednesday, November 24, 2010

Recipe for Cucumber Raita Sauce

This is a super easy recipe: Cucumber Raita Sauce.  Excellent as a cooling accompaniment to spicy Indian or other food.  Great dip for various tidbits.  Most recently, I served this alongside veggie fritters (recipe to follow soon!)

Tuesday, November 23, 2010

Method for Homemade Tortilla Chips

We love to snack and so I’m always noodling over how to enjoy good food but at the lowest calorie count, without sacrificing great taste and satisfaction.  We’ve tried lots of tortilla chips, many with really healthy whole grains and good-for-you stuff.  I did want to try making some chips at home and these turned out pretty good.  Crispy, tasty, lower calorie than store bought and very inexpensive.  I think I'll try with flour tortillas next time instead of the corn.

Monday, November 22, 2010

Recipe for Nantucket Cranberry Pie (Cake)

What’s Thanksgiving without some cranberry recipes?  I came across a recipe for Nantucket Cranberry Pie, something I’d never heard of.  The recipe sounded super easy and looked yummy, although there were several references to how messy it was to eat but worth the mess for the flavors.  Oh, and it’s a cake not a pie.

Friday, November 19, 2010

Something New: Recipe Round Up

Aloha and Happy Friday dear Readers!

Well, the blog has been live since the end of August and I'm enjoying the heck of sharing recipes, food experiences and chit-chat with you.  I'm going to be trying some new ideas on the blog now and then, so feel free to let me know whether they are working or not!

PICTURE THIS: Well, I'll be...I would have never guessed!

I never knew that brussel sprouts grow on stalks like this!

Thursday, November 18, 2010

Recipe for Easy Basic Tomato Sauce

Everyone has their own tomato sauce recipe (or store bought) that they can count on time after time.  Here is my homemade sauce.

Wednesday, November 17, 2010

Recipe for Mini-Quiche

We went on a three night Staycation  recently, so before we left, I wanted to use up some of the perishables in the fridge.  I had some zucchini, spinach and mushrooms that needed to be used.  Looking through my “recipes to try” folder, I found this recipe from The Food Network.  It seemed adaptable to what I had on hand and I thought whatever didn't get eaten before we left could go in the freezer.  They defrosted nicely and are great reheated in the microwave for about 15 seconds.

So essentially, here is another make ahead healthy breakfast idea. No reason why you couldn’t also serve these as lunch or dinner with a nice large salad.

Tuesday, November 16, 2010

Recipe for Double Chocolate Zucchini Brownies

Remember the 5+ pounds of zucchini I spoke about yesterday?  

Here’s another recipe I made using shredded zucchini.  Brownies are hard to “healthify” but these turned our really good, very moist, and much better nutritionally than traditional brownies.  And, you get some veggie and whole wheat in your sweet treat!

Makes 24 brownies. 160 calories, 7.5 grams fat, 23.5 grams carbs, 1.5 grams protein
Traditional brownie recipe with butter and double the sugar: 248 calories and 11.2 grams fat

Monday, November 15, 2010

Recipe for Toasted Oats and Zucchini Mini Muffins

Some of you may be thinking “why is she giving us a recipe for zucchini muffins?  The season is over and we’ve moved on to winter squash.”  Well, maybe where you are but here on Maui and at other warm weather locations we are still getting an abundance of zucchini!   Right now I have over 5 pounds of beautiful green squash to use.  You could substitute grated pumpkin or carrots if you aren’t fortunate enough to have zucchini on hand!

My kids were on their way to visit from Georgia so I wanted to have some quick snacks or breakfasts already made so we could grab and go.  I also wanted them to be relatively healthy.   As you know, I’m a big believer in oats, enjoying my overnight oatmeal many mornings.  I thought some zucchini and oat muffins would be great to have and would help me use up some of the zucchini.

Friday, November 12, 2010

Thursday, November 11, 2010

Recipe for Spinach and Herbed Cheese Bundles

Here in Hawaii, pūpū refers to an appetizer, canapé , or hors d’oeuvre and folks go to happy hour for “pūpū and drinks”.  Our neighborhood hosts occasional pūpū parties where we get together with neighbors to eat, drink and “talk story”.  Here is what I took to a recent pūpū party, inspired by the lightened up creamed spinach I made a while back.  These turned out nicely puffed, lightly crisp and flavorful.

Wednesday, November 10, 2010

Recipe for Parmigiano-Reggiano Lace

These are an easy and elegant accompaniment to a salad or bowl of soup.  Or serve them plain or rolled into a cylinder shape for an appetizer to go along with a nice glass of wine.  You can also make them larger and drape them over an upside down small ramekin.  Once they cool and set, you have an individual edible salad bowl. 

Tuesday, November 9, 2010

Recipe for Roasted Broccoli con Pomodoro

Why roasted broccoli?  Do you ever get in a rut with what you're cooking?  I do.  With our weekly veggie delivery and a conscious effort to get more veggies in our diet, I've gotten in the habit of steaming almost everything.   Which in and of itself isn't bad.  Steaming is one of the best ways to keep calories down and retain the most nutrients.  But, it gets boring!

So...I've been trying to branch out and tonight I put together a simple but very tasty Italian flavored dish.  The flavor of the roasted broccoli is amazingly complex, intense, and almost sweet.  The addition of garlic, tomato, and a small amount of good cheese creates a perfect dish!

I'm committed to trying to be more creative with my veggies.  How about you?

Monday, November 8, 2010

Recipe for Light Pumpkin Cheesecake Parfaits

Here’s a rich, creamy pumpkin cheesecake parfait with a third of the calories and only 10% of the fat of the “regular” recipe.  A great “light” way to end a holiday meal.

Makes 4 generous servings each 289 calories, 6 grams fat, 52 grams carbs , 11 grams protein (you could make 6 more modest servings)

832 calories, 66 grams of fat, 66 grams carbs, 11 grams if made with full fat products

Friday, November 5, 2010

Thursday, November 4, 2010

Recipe for Spicy Peanut Chicken Whole Wheat Pizza

This is an interesting combination…spicy peanut sauce, left over from my Grilled Asian Peanut Pork Tenderloin recipe, chicken, cheese, cilantro and scallions.  It’s sort of Thai flavored, although you could really up that by mixing in some Thai fish sauce, but I like it just as written.  If you like more heat, throw on some red pepper flakes.

I made up a batch of my Whole Wheat Pizza Dough last week, so I pulled one dough ball out last night into the fridge to defrost.  You could also use regular pizza dough or a Boboli.

I tried something new, rolling the dough out on parchment paper on top of the pizza peel and sliding the pizza onto the pizza stone using the peel and paper (recommended in the King Arthur Whole Wheat Cookbook).  It made it a lot easier!  I pulled the paper out after 3 minutes because I wanted to be sure the stone had direct contact with the crust for maximum crispness, but it could probably be left in the whole time.

Wednesday, November 3, 2010

Recipe for Sweet Potato Frips and Pesto Dipping Sauce

What’s a frip you ask?  Sorta between a fry and a chip.  Sweet potatoes slices are great done in the oven, but often they steam more than brown and although they taste good, they don’t give that satisfying crispy fry or chip sensation.

I’ve found rubbing each piece of sweet potato with oil and spreading them out with lots of room on baking trays helps.  Cooking them until they are browning but not burned around the edges, gives you a crunch as you bite into them.  No, they aren’t like real fries or chips but pretty good none-the-less.  

Tuesday, November 2, 2010

Recipe for NCLS Beef and Veggie Slow Cooker Stew

Last week, the SF Giants were contending for the National League Championship Series title.  They won!  And on to the World Series they went...long time coming.   I put this pot of healthy and delicious beef and veggie stew on in the morning and took it over to our friends house that evening where we all cheered on the Giants.  Was it our cheering?  The stew?  Not sure, but they did win, so I'm honoring that in the title for this easy crock pot recipe.

Monday, November 1, 2010

Recipe for Grilled Asian Peanut Pork Tenderloin

I promised you some more marinade/grill recipes so I hope you’ll enjoy this Grilled Asian Peanut Pork Tenderloin recipe.  The first time I had peanut sauce that I really remember was at a little Asian bistro in the Marina District of San Francisco.  I could have drunk it, it was that good!   Not too long after, I went to a cooking class conducted by James Beard nominated writer Hugh Carpenter of Napa, California.  He is the inspiration behind many of my marinades and wok recipes (which I haven’t shared with you.  Yet.)