ooops....now what?

A few weeks ago I hosted a dinner party for lifelong friends. These are my college buddies. These are the girls and their hubbies who know my secrets and dreams. They are there for me during times of sadness and times of joy. We call ourselves "The Goddesses"...but that's another story for another time. You get the picture....they are special. So I wanted to make a special dinner for no reason....just to get together and have a great time.

I planned. I shopped. I set the table.  I cooked.  I chopped. And.... I baked.  This is not something I do any more. I gave up baking anything fancy a long, long time ago. So when it was time to make a dessert, I wanted something fast and easy.  Where was I to find a good, lo fat recipe? I went to my blog! I decided to make "So Easy Even A Caveman Can Make It Cupcakes" from an earlier post. (Saturday, October 24, 2009-  2 ingredients! see archive)  But, something possessed me to make it in a bundt pan instead of cupcakes. Yes, a bundt. June Cleaver would be proud. 

I mixed the recipe. So easy! I poured it into a greased and floured bundt pan. So easy! I baked it according to directions. So easy! And when I took it out of the oven, it looked beautifully browned and scrumptious. Great! Such a great cake and it was so easy! I let it cool and then inverted it on a plate. With a lift of the plate and a little shake of the bundt pan....out came the cake. Well, half of the cake came out and the other half stuck in the pan. Turns out it was not so easy! I scooped out the remainder of the cake and plopped it on top of the half that came out. This is what I was left with...a mound of delicious Lemon Cake chunks and crumbs.

Now what? They were coming in a few hours and I needed some dessert. When life hands your lemon cake crumbs...improvise. I checked my pantry for some ideas. Ah! Vanilla Pudding! Ah, blueberries! I quickly made some instant pudding.  Then I took out some pretty wine glasses and layered cake chunks, pudding and blueberries into a delicious  trifle dessert. June Cleaver would be proud!

Cooking is all about improvisation. No, I am not talking about an annoying mime! I am talking about taking the wonderful ingredients in your home and using them to full potential. In order to do this, my friends, you must HAVE the ingredients in your home. Go to the market...buy some fresh organic and local produce.  Buy some whole grains. Purchase a rainbow of colors to put on your plate. And then, if you are having a craving for something "from a box" mix it all up together.  

And, when life hands you lemon crumbs....enjoy them!

Here is another easy recipe I made recently. No big story. No long post. Just an easy, yummy recipe more in tune with the way I usually eat.  No preservatives, no chemicals...just good "real" food..

Shrimp and Pineapple Saute

1 lb peeled and deveined large shrimp

1/2 teaspoon salt

1/4 freshly ground pepper

1 tablespoon canola oil

3 garlic cloves, minced

1 tablespoon grated fresh ginger (I prefer powdered from a spice jar. A few sprinkles)

2 cups cut up fresh pineapple chunks

1 large red pepper, seeded and sliced

3 scallions, cut into 1" pieces

2 teaspoons fresh lime juice

Sprinkle shrsimp with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.  Heat 1 teaspoon of the oil in a large skillet (or wok). Add the shrimp and cook just until opaque in the center, about 1 1/2 minutes on each side. Transfer to a plate and set aside.

Heat the remaining 2 teaspoons of oil in skillet. Add the garlic and ginger, cook, stirring constantly, just until fragrant...about 30 seconds.  Add the pineapple and cook, stirriing occasionally, until softened, about 2 minutes.  Add the bell pepper and cook until it is crisp-tender and the pineapple is lightly brownded, 3-4 minutes.  Add the shrimp, scallions, lime juice, and the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the ground pepper.  Cook, stirring occasionally, until heated through, about 2 minutes. Serve with brown rice.

Serving: 1 cup. 174 calories, 5 ggram fat, 14 gram carbs, 2 gram fiber

Enjoy! Happy Eating!

Scary? No! Delicious? Yes!

Ahhh, QUINOA. So misunderstood. Most people in my "circle" have never heard of it and when I offer to bring it to a party they look at me as if I have three heads. Well, my friends, head's up...because quinoa is not only nutritious, healthy, energy boosting and versatile, but it is wonderfully delicious.

Quinoa  (pronounced KEEN-WA) is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein and according to The National Academy of Sciences,  is "one of the best sources of protein in the vegetable kingdom". It's also a good source of zinc, copper, and magnesium and contains folic acid and vitamin E. Quinoa is a great food for people who must follow wheat-free/gluten-free diets because it doesn't contain gluten and can be substituted for almost any other grain. If you can boil water you can make this incredible food. One part quinoa to 2 parts water. That's it. If you can't boil water...then I just can't help you! haha

Serve it as a side dish or as a main meal. With it's nutty, smoky flavor and light fluffy texture the possibilities are endless. Here is one recipe that I adore. Think about the sweetness of dried cranberries and  balsamic. Think about the nutty flavors of walnuts and delicious grains. Think about the bite of garlic and scallions. Think about putting them all together in your mouth for an explosion of taste! Now, think again about QUINOA!

Cranberry Walnut Quinoa Salad

1 cup quinoa

1 cup dried cranberries

1 cup green beans (blanched slightly)

1/4 cup walnuts, chopped

1/4 cup scallions, sliced

1/4 cup balsamic vinegar

1 1/2 tablelspoon olive oil

4 clovesw garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Rinse quinoa in a fine mesh strainer. Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil over high heat.  Reduce heat to a simmer, cover and continue to cook until all the water is absorbed. (about 15 minutes) Let quinoa cool slightly and you will see the grains start to separate and become fluffy like rice or couscous.  In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts and scallions until well mixed.  In a small bowl, whisk the balsamic vinegar, olive oil and garlic until well blended.  Pour over the quinoa mixture.  Toss until well blended.  Season the salad with salt and pepper, to taste.  Chill in the refrigerator for at least 30 minutes before serving.

Enjoy! Happy Eating!

And the secret is........Planning!

I think the secret to absolutely everything is planning. You want to go on a fantastic trip? Plan. You want to tackle an important job? Plan. You want to clean out your closet and toss away clothes you have not worn in 4 years but still really, really NEED to keep and decide which of the 2,753 pairs of black pants/shoes/pocketbooks get to stay?? (come on, girlfriends...you know what I am talking about) Well, I really need to plan for that. And, the secret to staying on my food plan, maintaining my weight and having a successful week with delicious lo-cal easy to cook food is....planning. Every Sunday I pick about 3 or 4 recipes to cook during the week. I write down any ingredients I do not have in the house and add them to my weekly grocery list. Then I write down all the other fresh, organic ingredients I want to have on hand for the week. On the opposite side of the paper I write the names of the recipes, the page number and in which cookbook I can find the delicious dish.  And, if I can remember not to throw away that important paper, I then have a plan for the week.

Last week I made a couple of new recipes. The first is a pork roast made in the crock pot. For all of my friends who keep kosher, I think this recipe will be equally as delish with a turkey breast. I also made a new chicken recipe that was so easy that it was scary. And then there are the potatoes. Can you say "yummo"? I hope you enjoy these recipes as much as my husband, H, and I did.

Slow Cooked Pork with Dried Fruit and Squash

(Dinner Tonight! A Weight Watchers Special Edition Magazine)

1 (3 lb) lean boneless pork loin roast

1/3 cup packed brown sugar

1 tablespoon grated peeled fresh ginger (I used what I had in my spice rack)

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon pepper

1/2 cup dried apricots

1/2 cup bite sized pitted prunes

1 (1 1/2 lb) butternut squash, peeled and cubed

rosemary sprigs (optional)

Trim fat from port; cut pork in half crosswise.  Combine brown sugar and next 4 ingredients in a small bowl; stir mixture well.  Rub pork evenly with sugar mixture.  Place pork in a 4 1/2 quart slow cooker.  Arrange apricots, prunes and squash around pork.  Cover with lid; cook on high heat setting for 1 hour.  Reduce to low heat setting and cook 6 to 7 hours or until pork, fruit and squash are tender.  Cut pork into thin slices, and serve with fruit and squash.  Garnish with rosemary sprigs, if desired.

Serving size- 3 oz pork and 1/2 cup squash mixture: 336 cal, 11g fat, 26g carb, 3.5g fiber

Braised Chicken with Savory White Beans and Spinach

(http://www.campbellkitchen.com/)

6 skinless, boneless chicken breast

1/8 teaspoon ground black pepper

1/2 teaspoon dried oregano or basic leaves, crushed

1 teaspoon olive oil

2 cups Prego Heart Smart Onion and Garlic Italian Sauce

1 cup white kidney beans (cannellini), rinsed and drained

1 pkg (10 oz) fresh baby spinach

Season the chicken with the pepper and oregano.  Heat the oil in a nonstick skillet over medium heat.  Add the chicken and cook for 10 minutes or until it's well browned on both sides.  Stir the sauce in the skillet and heat to a boil.  Reduce the heat to low, cover and cook for 5 minutes.  Uncover the skillet.  Stir in the beans and spinach and cook for 5 minutes or until the chicken is cooked through.

256cal, 6g fat, 17g carbs, 6g fiber

This next recipe for Crash Hot Potatoes came from a fellow student at the school I am attending, the Institute for Integrative Nutrition. Simple, simple, delish, delish. The picture is from her website http://kahakaikitchen.blogspot.com/  Both of our names are Debbie. She lives in Hawaii. I live in New Jersey. There is something very wrong with that!!

Crash Hot Potatoes

(Simple Food by Jill Dupleix)

16 small round potatoes (I  made about 6 of them for the two of us)

salt

1 tablespoon extra virgin olive oil

1 teaspon sea salt

freshly ground black pepper

1 tablespoon fennel or caraway seeds

small handful of thyme sprigs

Heat the oven to 500 degrees. Don't peel the potatoes.  Just plunge them into a pot of salted water, bring to a boil, and simmer for about 15 minutes, until they take a skewer without too much resistance.  They should be just about cooked without being soft. Drain the potastoes and arrange them on a lightly oiled baking pan.  Use a potato masher to squash each potato flat, until it is twice its original diameter.  Brush the tops with olive oil, and scatter with sea salt, black pepper, fennel seeds and thyme sprigs.  Bake the potatoes on the top shelf of the oven for 20-25 minutes until crisp and golden. Serve hot.

Happy Eating!! Enjoy!!

When life gets crazy....just K.I.S.S.

Life gets crazy. Our plates get full with work and social commitments. Carpools and meetings. Gym memberships and organization memberships. Family and friends, kids and parents, neighbors and coworkers. The list can go on and on. When life gets crazy and you are totally stressed...I say...just K.I.S.S.

There is a direct mind/body connection between kissing and stress. As a known stress reliever, kissing relieves tension, creates positive energy and produces a feeling of well being by lowering your cortisol "stress" hormone. A good kiss is good for your heart as it creates an adrenaline flow which causes your blood to star a-pumpin'! And...when you are kissing you are not thinking of anything else. You experience increased levels of oxytocin, an extremely calming hormone that produces a feeling of peace.

Conversely, the negative effect of stress produces high levels of hormones that bring us so "up" that we can not relax. Then when these levels subside we come crashing down and experience physical effects such as headaches, tiredness and a weakened immune system that no longer can guard us against colds and flus.

So, when life gets crazy...slow down...take a breath...and K.I.S.S. Keep It Simple Stupid! A good nourishing, wholesome meal does not have to be fancy. Sometimes the best meals are the simple ones. So, put away the fancy schmancy cookbooks, utensils and tools. Grab a nice bottle of wine, your honey and K.I.S.S. with this simple meal.

Orange Roughy with Kasha and Grilled Zuccini

3/4 lb. orange roughy (or any favorite mild fish)

Marinade:

(Tastes To Good To Be Healthy Cookbook, Juliette Haynes)

1/2 cup water or broth (I used vegetable broth)

3-4 tablespoons olive oil

1 tespoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon tamari or soy sauce

1 tablespoon lemon juice

1 teaspoon Old Bay seasoning (I omitted this..your choice)

Pour marinade over the fish, making sure that all sides of the fish come into contact with the liquid. Cover and marinade for 20 minutes. Remove the fish from the marinade and broil for about 20 minutes. Fish can be marinated overnight in the fridge for a deeper flavor. If marinating over 20 minutes, omit the lemon until 20 minutes before cooking. Lemon has strong acid qualitites and will begin to break down the fish if they are in contact for a long time.

The kasha is a simple grain to prepare. Not only is it full of protein, but it has a nice nutty flavor that compliments a mild fish. Follow the directions on the box making sure to coat the kasha with a beaten egg and then dry roast in a pan before adding the liquid. This will enhance the flavor of the kasha and separate the kernals for a great texture. The grilled zuccini was easy as well. Cut lengthwise into nice long pieces. Coat with just a tiny bit of olive oil, freshly gound sea salt and pepper, and cook on a well heated grill pan.

For more stress relieving recipes and tips on how to de-stress your life visit http://www.eatyourselfzen.com/

Celebrate Valentine's Day this month by K.I.S.S.ing. Not only will your honey, family and friends appreciate it...but your body will love you too!  

MUMMERific Day of Nothing

I don't know how to relax. I am always on the go. I get up early every morning and either jump in the shower or run off to the gym. On snowy days when the world stands still, I am checking email, clearing off my desk, doing laundry, or cooking elaborate healthy meals. (ok, so the last one is relaxing...but still keeps me busy) If I ever find myself with a few extra minutes I do not usually sit down and enjoy them. I usually find some project to start or another errand to run. I exhaust my wonderful husband, H, who relishes a day to do absolutely nothing. I acknowledge the fact that there is probably something wrong with me. haha

Except on New Years Day. That is the one day in the entire year that the normal Debbie takes a step back and does....nothing. I force myself to stay in bed late. I get up, brush my teeth and wash my face. Then I make myself a cup of coffee and sit on the sofa for the whole day doing....nothing!! No shower, no hair styling, no makeup, no dressing with matching earrings, shoes and handbag. No cleaning, no email, no projects. Nothing. Except my sofa and my beloved Mummers Parade.  I have a Mummerific Day of Nothing.

The Mummers  Parade is a Philadelphia tradition that true Philadelphians either love or hate. I love them. The parade is held each New Year's Day in Philadelphia, Pennsylvania. Local neighborhood clubs compete in   categories ranging  from comics and clowns to talented string bands. With their fancy schmancy costumes made from elaborate feathers and sequins they strut their stuff up Broad Street while performing  wonderfully choreographed musical numbers. These hometown folks prepare the elaborate costumes and moveable scenery themselves, which take months to complete. It is the perfect combination of all things that I love...music, theatrics and glitz! It is a wonderful Philly tradition that my father adored and instilled as an important part of holiday cheer. I suppose the importance in watching this event every year is my way of paying honor to the memory of my father. Thanks Dad!

Since I did nothing except sit on the sofa and watch the Mummers on New Year's Day it was a good thing that I had incredible left overs in the fridge for dinner! I happened to make two delicious meals this week that my wonderful husband, H, deemed "restaurant good!". They were just as good the second time around as the first time I served them during the week.

Parmesan Scallops with Spinach Alfredo

(Dinner Tonight! Weight Watchers Special Edition Magazine 2002)

Serve crusty bread or hot pasta with this rich and saucy dish. Yes, it IS low fat...can you believe it??

1 pkg. alfredo sauce mix (such as Knorr)

2 cups fat free milk

cooking spray

3 cups sliced fresh mushrooms

1 (10 oz) pkg fresh spinach

3/4 cup grated parmesan cheese

3/4 teaspoon dried Italian seasoning

1 pound sea scallops (recipe called for 1 1/2 lbs...1 lb was plenty)

Prepare sauce mix according to package directions using 2 cups fat free mik.  Set aside and keep warm.  Coat a Dutch oven with cooking spray; place over medium high heat until hot.  Add mushrooms; saute 5 minutes or until tender.  Reduce heat to medium.  Add spinach, and saute just until spinach wilts.  Remove pan from heat and stir in alfredo sauce.  Combine parmesan cheese and italian seasonings in a pie plate or shallow dish.  Dredge scallops in cheese mixture.  Place a nonstsick skillet over medium high heat and heat until very hot.  Coat 1 side of scallops with cooking spray.  Add scallops to hot skillet with cooking spray side down; cook 3 minutes or until golden.  Coat top of scallops with cooking spray; turn scallops over and cook 2 minutes or until done. (the secret to the scallops coming out crisp on the outside and delicious on the inside is the hot pan) Remove scallops from skillet and set aside and keep warm.  Spoon spinach mixture into shallow bowls and top evenly with scallops.

Yield: 4 servings. (about 4 ounces of scallops and 3/4 cup spinach alfredo) 354 cal, 9g fat, 21g carb

Cranberry Pear Chicken

(Ultimate Flex and Core Cookbook, Weight Watchers)

1 1/2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3/4 pound boneless, skinless chicken breasts cut in 1 inch pieces

2 teaspoons canola oil

1 ripe pear (peeled, cored and chopped)

3 scallions (sliced)

3/4 cup pear nectar

1/4 cup dried cranberries

2 teaspoons coarse-grain mustard

Combine the flour, 1/4 teasppon of the salt, and 1/4 teaspoon of the pepper in a plastic ziplock bag. Add the chicken and toss around to coat.  Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium high heat.  Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes.  Transfer the chicken to a plate.  Add the remaining 1/2 teaspoon oil to the same skillet, then add the pear nectar, cranberries and the remaining 1/4 teaspoon salt and the 1/4 teaspoon pepper.  Increase the heat to high and cook, stirring occasionally, until the sauce bubbles and thickens slightly, about 3 minutes.  Stir in the mustard; return the chicken to the skillet and heat through, about 1 minute.

Serves 4. Serving size 1 cup. 217 cal, 5g fat, 3gram fiber, 23 gram carb

And so my Mummerific Day of Nothing came to a close. And although there was no shower, no makeup, no dressing for success...I somehow felt completely refreshed. I have come to realize the importance of taking time for myself. Slowing down my lifestyle creates balance and I feel healthy, calm and rejuvenated. As I toast the new year of 2010, I will raise my champagne glass and resolve to have more days of nothingness.

Happy New Year! Enjoy! Happy Eating!!

2009! What a great year!

I am not a big fan of year end holiday letters. I figure that the people closest to me already know what I am doing, where I am going and who I am doing it with. But it is at this time of the year that I personally take stock of my year in review and look forward to my year ahead. One highlight of my year is that I enrolled in the distance learning program at the Instititute for Integrative Nutrition (IIN) which is offered in coordination with the State University of New York (SUNY).  This school rocks!! It is quickly becoming the world's largest health counseling training school. I am joining hundreds of people worldwide on a journey to learning how to live a better life through eating well and living a balanced lifestyle.  I am not only learning how to take care of myself, I am also receiving very detailed and careful instruction on how to counsel others around food, nutrition and lifestyle choices. It's an exciting time! I will be seeing clients as early as February one on one, and through group workshops, to empower them to improve their lifestyles. I hope to see a wide range of clients who need some counsel on living healthier and more balanced lives.

And the big news this week was that my daughter, S, has decided to enroll as well! I look forward to sharing this wonderful  experience together as we learn to make positive changes and how to take a holistic approach to health and wellness. Feel free to check out her blog http://www.sheriheather.wordpress.com/ to follow her journey as a successful professional living a healthy, fun and inspiring lifestyle!

Empowering changes....Hanukah...Christmas...New  Year's Eve....all reasons to celebrate!! And one of my favorite ways to celebrate is with cocktails!! These cocktails are not the calorie laden, sweet concoctions of years past. They are full of flavor and fun....with no guilt attached.

Magical Low Calorie Margarita

(http://www.hungry-girl.com/)

6 ounces diet lemon-lime soda

1 1/2 ounces tequila

1 packet (two 5 calorie servings) sugar-free powdered lemonade mix

2 tablespoons lime juice

1 cup crushed ice or 5-8 ice cubes

Optional: lime wedge for garnish

Stir all ingredients together. For a frozen drink, place mixture in a blender with the ice and blend until smooth.  Or, simply pour mixture over ice and enjoy. Serve with lime wedge. I like this drink frozen and with the glass rimmed in a little bit of sugar or salt. Yummy!

Serving: 1 drink. 115 calories, 0g fat, 0g fiber, 2g carbs

Vodka And A Glass

1 1/2 ounce vodka and ice. OK...add a slice of lime or lemon to enjoy it even more!

For those who are not as brave....mix a glass of diet anything with the vodka. Suggestions I like include diet 7 Up, diet tonic or raspberry seltzer. The 7 Up mixes with tequila just as well.

White Sangria

(Young and Hungry... author- Dave Lieberman)

2 750 ml bottles white wine, chilled

1 cup brandy

1/3 cup superfine sugar

2 oranges, sliced into thin cross sections

2 lemons, sliced into thin cross sections

2 limes, sliced into thin cross sections

Mix the wine, brandy and sugar in a large glass pitcher. Stir until the sugar has dissolved.  Add the fruit and stir.  Make a few hours ahead of time and refrigerate until ready to serve.  Before serving, top off with ice cubes. OK...so this recipe has some sugar...but it is totally worth it...I promise!

I close this post with a recipe for success. My daughter, S, and I toast to both our success and yours. May your holidays be happy, your celebrations be merry and your New Year be full of growth, inspiration and healthy choices!!

Recipe For Success

(http://www.ezinearticles.com/)

One part knowledge

One part self awareness

A pinch of success advice

Ten parts emulation of success

Mix your knowledge and self awareness into your emulation of the thoughts and behaviors of the successful.  Sprinkle lightly with advice form those who have succeeded before you.  Heat this mix with your own motivation.  Cook several months or decades, until done, and then repeat the process.

Enjoy! Happy Eating!

Oh the weather outside is frightful, but in here it's so delightful....

"Oh the weather outside is frightful, but in here it's so delightful, And since we've no place to go, Let it snow! Let is snow! Let it snow!" As I look out my window I see about 12 inches of snow. The forecast is for the snow to continue falling all day and to accumulate to about 20 inches. (ok...this is where I tell my readers who live in Florida to stop laughing!) I actually like the snow. Well, let me rephrase that....I like the snow when I am stuck at home, with no place to go. I can work on my blog, catch up on my reading, cook up some comfort food, and relax with my hubby on the sofa....in front of the fire...with a nice glass of wine. Yes, snow is good. 

Right now...with the snow outside...and a movie waiting in the other room from Netflix....I have a wonderful pot of soup cooking on the stove. Is there really a better snowy day comfort food than a nice, steaming hot, bowl of soup made with fresh, wholesome ingredients? I have posted several recipes today for soups I have made recently. All of these soups are so easy because the base is a premade vegetable broth I buy at the market.  Feel free to substitute a homemade base if you want. I hope you enjoy them.

White Bean and Kale Minestrone

(Feeding the Whole Family. Cooking with Whole Foods

 Author,Cynthia Lair)

5 to 6 leaves of kale

1 tablespoon extra virgin olive oil

2 large cloves of garlic

3 cups cooked white beans, divided (I used canned)

2 1/2 cups vegetable stock, divided

1 tablespoon tomato paste

4 fresh sage leaves

1 teaspoon sea salt

freshly ground pepper

1 tablespoon freshly squeeze lemon juice

freshly grated pecorino cheese (I used parmesan)

Wash kale and remove the stems from the leaves.  Roll up kale leaves and cut into thin ribbons. Set aside.  In a 4 quart pot, heal oil and saute the garlic briefly over medium heat.  Add about half of the cooked beans and half of the stock.  Puree the rest of the beans and stock in a blender along with the tomato paste and sage. (I put it all in another pot and used the immersion blender. So Easy!!) Stir the pureed beans into the soup.  Add salt and pepper to taste.  Mix the kale into the soup and simmer until it has wilted (about 10 muinutes).  Add the lemon juice (fresh really makes a difference) and enough water to make the soup a desireable thick consistency.  Taste and adjust seasonings. Serve the soup topped with cheese.

Roasted Butternut Squash Soup

(http://www.weightwatchers.com/)

4 cups vegetable broth

12oz butternut squash, peeled and cut into 1 inch cubes

1/2 large vidalia onion, cut into 2 inch cubes

1/2  apple, peeled and cut into 2 inch cubes

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon nutmeg

In a large stock pot combine broth, squash, onion and apple.  Cover pot and bring to a boil over high heat.  Uncover pot and reduce heat to low, gently simmering until squash is tender, about 10 minutes.  Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter the hot liquid).  Season with salt, pepper and nutmeg. Serve hot, chilled or at room temperate. (I like it hot).  This is a nice and simple soup to make. An easy puree of squash and apples with just a hint of fall spice.

Debbie's Obsession Soup

(this really is a Rachel Ray recipe, that I copied after watching one of her shows, called Spinach Tomato Soup. It is so, so good that I make it ALL winter long and have renamed it!)

2 teaspoons olive oil and cooking spray for more moisture

1 large shallot, chopped

6 cloves garlic, minced

1 28oz can diced tomatos, drained

1 28oz can crushed tomatos

2 cups vegetable broth

1 10oz bag fresh spinach

salt and pepper to taste

(optional- fat free mozzarella)

Saute shallot and garlic in oil w/cooking spray until soft.  Add drained, diced tomatos, crushed tomatos and broth.  While soup is heating, add spinach a little at a time.  Bring to boil, reduce heat and cook 10 minutes.  Salt and pepper to taste. I add a sprinkle of fat free  mozzarella on top of the hot soup in the bowl before serving. It takes on the taste of a "pizza" soup...but cheese can be eliminated and it is just as yummy!!

Mushroom Barley Soup

olive oil

2 cups each onions, carrots, celery, chopped

2 cups mushrooms, sliced

10 cups vegetable broth

1 cup barley

3 teaspoons garlic, minced

1/4 to 1/2 cup sherry

salt, pepper, fresh pasley and dill

Drizzle some olive oil in pot.Add onions, carrots, celery and garlic and saute until soft. Add mushrooms. Add broth, barley and seasonings. Boil, then simmer 2 hours. Stir occasionally. Add sherry.  (I am not sure how much. I just added until it tasted right. The sherry really gives the soup a nice, rich flavor). Adjust salt and pepper to taste. Serve hot.

So... the blog is done... the soup is ready... the movie is in the DVD... the wine is poured...the fire is flickering...and the hubby is waiting on the sofa. Wow. Comfort at its best! Honey, I will be right there!

Enjoy! Happy Eating!

Thanks!!

With Thanksgiving Day rapidly approaching we need to step back and really think about the true meaning of this holiday. Giving thanks to...family, friends, life, our home, our environment, all that is good....and, of course, food! Yes, theThanksgiving meal has taken on a mind of it's own. We are bombarded with ads of high calorie dishes and ingredients, beautiful casseroles, breads and pie a la mode. You can still have a great meal while keeping it low fat and simple.  All it takes is some careful planning.

I usually post pictures of the foods I am presenting...however, for this post that would have required me making a whole Thanksgiving dinner ahead of time. And that was just not going to happen. I take several things into consideration for Thanksgiving since I will have many different eating styles sitting at my table. Vegetarian, diabetic, low fat, and traditional all time favorites. I try to please everyone while at the same time taking care of myself and my needs. I will tell you what I am making, include some recipes that I have tried, and some that I am trying for the first time. All I can say is....the food will be GOOD!!

Here is my Thanksgiving menu and the recipes to make dinner:

Rosemary Red Soup (posted Nov 7th)

Turkey (ask your Mom)

Vegetable Chili (listed below)

Classic Cranberry Sauce (just follow directions on bag. Can substitute some artificial sweetener if you like. Super easy)

Roasted Brussel Sprouts (listed below)

Apple Onion Stuffing (listed below)

I Can't Believe It's Not Sweet Potato Pie (listed below)

Steamed Broccoli (duh, just steam it)

Corn Bake (posted 9/16)

String Bean Casserole (courtesy of A)

Garlic Mashed Potatoes (courtesy of M)

pies (courtesy of S)

fruit (courtesy of J)

Phew, I am exhuasted already! It will somehow all get done and we will enjoy a dinner full of good food, good conversation and wonderful family and friends. Here are some of the recipes:

Vegetable Chili

1 medium eggplant- diced to 1/2 inch

2 medium onions- chopped

2 large yellow squash- diced

2 large zuccini- dived

2 red peppers- diced

8 plum tomatoes- chopped

1 29oz can crushed tomatoes

4 cloves garlic- chopped

1/2 cup olive oil

1 19oz can red kidney beans

1 10oz can chickpeas

1 11oz can corn

1/2 cup chopped fresh parsley

1 tablespoon cumin

4-6 tablespoon chili powder

1/2 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

Saute garlic, onion, zuccini, squash, peppers and eggplant in oil until "softish".  Add tomatoes, parsley and spices.  Cook on low heat 30-40 minutes.  Add beans and corn. Adjust seasoning to taste.

Apple Onion Stuffing

(Rachel Ray and http://www.hungry-girl.com/)

6 slices light bread (40-45 calories and at least 2 grams of fiber per slice)

4 cups chopped Fuji apples

2 cups chopped sweet onion

1 cup chopped celery

1/3 cup chicken broth- plus xtra if needed (I will use vegetable)

1/4 cup raisins

1/4 cup chopped fresh parsley

1/4 cup fat free liguid egg substitute (or one egg)

1 tablespoon light whipped butter

1 tablespoon minced shallots

1 teaspoon minced garlic

1/4 teaspoon salt

salt and black pepper to taste

Preheat oven to 350 degrees.  Lightly toast bread slices and cut into cubes. Set aside.  Melt butter in medium pot over medium heat.  Once butter has melted, add celery, onion, shallots, garlic and salt.  Saute veggies to 4-5 minutes, stirring frequently.  Remove pot from heat and add apples, raisins, and parsley.  Mix well.  Add broth and egg substitute, and stir thoroughly.  Spray a medium baking dish with nonstick spray.  Transfer veggie mixture from the pot to the baking dish.  Add bread cubes and fold in gently. The bread cubes should be moist but not saturated.  Add a few extra tablespoons of broth to coat, if needed.  Let stuffing mixture sit at room temperature for several minutes, allowing bread cubes to absorb some of the moisture.  Cover with foil and bake in oven for 20 minutes.  Remove foil and, using a fork, gently fluff and rearrange stuffing.  Return to oven, uncovered.  Bake for 10-15 minutes, until top is golden brown.  While stuffing is still warm, mix gently.  Season to taste with salt and pepper.

Makes 8 servings- 108 calories, 1g fat

I Can't Believe It's Not Sweet Potato Pie

(www.hungry-girl.com)

1 large butternut squash (large enough to yield 2 cups mashed)

1/2 cup fat free liquid egg substitute (or 2 eggs)

1/3 cup light vanilla soymilk

1/3 cup sugar free maple syrup

1/4 cup Splenda sweetener (granulated)

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2/3 cup miniature marshmallows

Preheat oven to 350 degrees.  Use sharp knife to remove both ends of the squash.  Peel squash and cut into large chunks, removing seeds. (Important hint- you can buy this squash already peeled and cut into chunks in the produce department of the super market. It saves a TON
 of time and effort!!)  Fill a large, microwave-safe dish with 1/2 inch water.  Place squash into the dish and cover.  Microwave for about 8 minutes and then drain. (squash should be tender enough to mash. but not overcooked.)  With a potato masher, food processor or fork, mash squash thoroughly.  Measure out 2 generous cups, lightly packed, and place in baking dish.  Add all ingredients except for marshmallows to the dish.  Mix ingredients thoroughly, but do not over stir. (squash should still be pulpy).  Bake in oven for 45-50 minutes, until solid and not liquidly.  Top the "pie" with mini marshmallows.  Return to the oven for 5 minutes or until the marshmallows begin to brown.  Can allow to cool before serving..or serve hot! Makes 4 generous servings so double if you are having a large crowd.

Per serving: 113 calories, less than .5 g fat, 1.5g fiber

Roasted Brussel Sprouts

 brussel sprouts(or any vegetable you like)

sea salt, pepper, olive oil, balsamic vinegar

Line cookie sheet with aluminum foil and spray with non stick cooking spray or drizzle with olive oil. Cut hard ends off of sprouts and cut in half lengthwise. Put in bowl and drizzle with olive oil and balsamic vinegar.  Add sea salt and pepper and toss well.  Spread on cookie sheet with cut side down. Roast in oven for about 15 minutes. Cut side of sprouts should be nicely browned when done.  This is best enjoyed straight out of the hot oven!

For each new morning with it's light

For rest and shelter of the night

For health and food, for love and friends

For everything thy goodness sends

-Ralph Waldo Emerson

Please accept my special thanks to each and every one of you reading my blog. The response has been incredible!
Happy Thanksgiving and Happy Eating!

Eat FRESH!

I have been on a journey over the past couple of years to embrace a healthier and more balanced lifestyle. I eat more whole grains... less processed foods...include more exercise...make myself a priority...and celebrate all that is good in my life! It is a wonderful journey and one I look forward to embracing day after day. With this journey comes the ability to open myself to new ideas and knowledge. So it was with extreme interest that I attended a screening and panel discussion of an eye opening documentary last week. This film, "FRESH!" includes the subtitle "New thinking about what we're eating". http://www.freshthemovie.com/  FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. By embracing sustainable farm agriculture, organic food and produce, and local farmers, we can live a healthier lifestyle while at the same time  help the future of our food system and our planet.

Now...wait...I am not getting all "Mother Earth" on you. I am just saying...there is nothing wrong...and everything right...with eating healthy, organic, local food energized by a humane and sustainable farming system. So it was with this frame of mind that I drove over to our local Whole Foods Market in order to buy the ingredients for a totally organic, vegetarian meal. I enjoyed shopping for the ingredients, cooking it, serving it and, of course, eating it! When I was done I felt energized and happy that I was participating in just one little way to help preserve our planet and make it better for the future of our children and our children's children. And when the meal was all over, consumed and cleaned up,  my wonderful husband, H, did not say "Where's the beef?". I hope you enjoy these recipes as much as I did. Rosemary Red Soup is deliciously smooth and warming.  Romaine Chop Salad with Basil Dressing is a fresh main course salad with an interesting mixture of tastes and textures. 

Rosemary Red Soup

(Feeding the Whole Family/Cooking With Whole Foods, Cynthia Lair)

3 medium carrots

1 large beet

1 tablespoon extra virgin olive oil

1 large onion, diced

1 3inch sprig fresh rosemary or 1 teaspoon dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils, washed and drained

2 bay leaves

6 cups water or vegetable or chicken stock

2 to 3 tablespoons light miso

Scrub and chop carrots and beet.  Remove beet greens, if present.  No need to peel unless vegetables are not organic.  Heat oil in 4 quart pot; add onion and saute until soft.  Add carrots and beet; saute a few minutes more.  Finely chop rosemary and oregano leaves, if using fresh herbs.  Add herbs, lentils, bay leaves, and water/stock to sauteed vegetables; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Let soup cool and puree in small batches in blender or use an immersion blender. (this is a great tool and my new best friend!!)  Dissolve miso in 1/2 cup water and stir into pureed soup.  Gently reheat before serving.

Romaine Chop Salad with Basil Dressing

(Feeding the Whole Family/Cooking With Whole Foods, Cynthia Lair)

Dressing

2 cloves garlic

1 teaspoon dijon mustard

1 teaspoon honey

3 tablespoons brown rice vinegar

1/4 cup extra virgin olive oil

1/3 cup fresh basil

Salad

1 egg

1/2 head romaine lettuce

1/2 cucumber, diced

1 large ripe tomato, diced

1/2 cup cooked chickpeas

1/3 cup crumbled blue cheese (I used parmesan)

Place garlic, mustard, honey and vinegar in a blender and blend well.  With the blender running, slowly pour in olive oil.  Once the oil is incorporated, add basil and pulse a few times to blend.  Place egg in pan filled with water.  Bring to boil.  As soon as it is boiling rapidly turn off heat, cover, and set timer for 10 minutes.  When timer goes off, drain water from pan and refill with cold water repeatedly until egg is cool.  Peel egg and cut into small pieces.  Break apart lettuce leaves and wash in sink with cold water.  Stack leaves on top of each other.  Bisect the stack with a knife then begin chopping into 1 inch squares.  Place chopped lettuce in a salad spinner and spin dry.  Put lettuce in a salad bowl.  Add cucumber, onion, tomato, egg, chickpeas and cheese.  Pour dressing over the salad and toss well. Serve immediately.

Enjoy! Happy Eating!

YAY!! Company is coming. YIKES!!

YAY! I received an email that my favorite aunt and uncle were coming to visit from sunny Florida so I decided to have a dinner party. YAY! I called the rest of the family and everyone could come! YAY! Then the realization hit that everyone has been following my blog and the pressure was on to make a really nice meal. YIKES! No problem...I enjoy a challenge. I was so happy that my kids were going to join us. YAY! Then I realized that since the kids were vegetarian I would want to make a veggie friendly meal. YIKES! No problem...I enjoy a challenge. YAY! Oh, and since I was doing the cooking...then the meal had to be easy and low fat. YIKES! No problem...I enjoy a challenge.  YAY! To top it all off,  I then realized that I had a mandatory staff meeting for the whole day an hour away from home on the same day as the party.. YIKES! This was going to be the challenge that I enjoy...but with enough planning it could be done. YAY.. A dinner party!

This  is what I served and how I accomplished presenting a low fat, vegetarian friendly, dinner party for 10 people with no time to do it!

First Course- Fresh green salad (compliments of my sister-in-law, S)

Main Course- Jumbo Shells with Cheese Filling and Four-Cheese Pepperoni Vegetable Pizza

Vegetables- Roasted Cauliflower/Carrots and Sauteed Broccoli Raab with Cannelloni beans

Dessert- So Easy Even A Caveman Can Do It Cupcakes
 and fruit platter (compliments of Mom)
And...of course...wine!

I prepared the stuffed shells the day before and cooked them right before serving. I also roasted the cauliflower and carrots the day before and then just served them at room temperature for dinner. The cupcakes were simple, and were also made the day before. I made the pizza and the broccoli raab in the morning before I left for my meeting.

Yes, entertaining CAN be done with or without the emotional roller coaster we impose on ourselves. YAY! With a little help from your friends (thanks S and Mom), and some extra planning....nothing can get in the way of enjoying special family time!

Jumbo Shells with Cheese Filling

1 pkg. (12 oz) Jumbo shells, uncooked

4 cups (32oz) fat free ricotta cheese

2 cups (8oz) shredded fat free mozzarella cheese

1/2 cup grated fat free Parmesan cheese

2 eggs

1 tablespoon chpped fresh parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

3 cups (about 26oz jar) low fat spaghetti sauce

Heat oven to 375 degrees.  Cook pasta according to package directions, drain, and let cool individually on wax paper.  Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.  In 13x9 inch baking pan, spread some spaghetti sauce. Fill each cooked shell with about 1 1/2 tablespoons cheese mixture and place in prepared pan.  Pan will hold about 24 shells.  Spread remaining sauce on top of shells and sprinkle with additional parmesan cheese. Cover with foil and bake 35 minutes or until hot and bubbly.

Four Cheese Pepperoni-Vegetable Pizza

(Weight Watchers Comfort Classics Cookbook)

1 medium onion, halved and thinly sliced

1 reb bell pepper, thinly sliced

8 oz. white mushrooms, sliced

1 cup grape tomatoes, halved

1  lb. pizza dough (I used Pillsberry thick pizza dough)

3/4 cup fat free marinara sauce

1 1/2 cups shredded reduced fat Italian four cheese blend

2 tablespoons grated parmesan

36 slices turkey pepperoni

Adjust oven racks to divide the oven in thirds and preheat to 450 degrees.  Spray a 10 x 15 jelly roll pan with nonstick spray.  Spray a large skillet with nonstick spray and set over medium-high heat.  Add the onion, bell pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender and liquid is evaporated, 8-10 minutes. Stir in tomatoes and cook 1 minute.  With floured hands, press the dough over the bottom of the prepared pan.  If the dough shrinks back, let it rest a few minutes berfore pressing again.  Spread the marinara sauce evenly over the dough.  Sprinkle with 1/2 cup of the cheese and 1 tablespoon of the parmesan.  Top evenly with ther onion mixture and then the pepperoni.  Bake on the lowest oven rack until crust is browned on the bottom, 12-15 minutes.  Sprinkle with the remaining 1 cup shredded cheese blend and 1 tablespoon parmesan.  Bake until the cheese melts, 4-5 minutes longer.  Cut into 12 large squares.

Per Serving (1 square): 190 calories, 7g fat, 21g carbs, 2g fiber

So Easy Even a Caveman Can Do It Cupcakes

1 lemon cake mix

1 12oz can diet 7 up

Pour cake mix in bowl. Pour in 7 Up. It will fizz up like a science experiment. Stir with a spoon until it is a smooth batter. Pour into 18 cupcake tins. That's it. No oil. No water. No butter. No...nothing. Bake according to box directions for cupcakes...about 20 minutes at 350 degrees. Although I have not tried other combinations...I am told that this same recipe can be made with chocolate cake mix and diet coke, or spice cake mix with diet ginger ale. It can also be baked into a whole cake instead of cupcakes...your choice!

Per serving (1 cupcake) 113 calories, 2g fat

The timing turned out great. The food was delicious. Everyone had a wonderful time. And the company....well, it was a beautiful evening just like the flowers I recieved from my favorite aunt and uncle who came to visit from Florida !!

Enjoy! Happy Eating! 

You are what you eat. Recipes from my friends.

You have heard the adage, "You are what you eat". Most times it means that if we eat healthy food, we will be healthy. If we gorge ourselves on Big Macs...well, it is not a pretty picture! However, this week I realized that the food we eat can reflect our personality.  Today I am posting 3 recipes... from 3 friends... with 3 distinct personalities. I laughed when I realized how similar my friends were to the recipes they submitted.

For instance, let's start with my friend, C. She sent me a delicious salmon recipe. No, there is nothing fishy about C. She is charming, sophisticated and classy. She is always dressed and ready for a photo shoot. She is a classic beauty with style. Her salmon dish reflects the same characteristics. You can't go wrong with C. She and her salmon will never disappoint you!

Salmon with Horseradish and Apricot Sauce

2  5oz salmon fillets

1/4 cup apricot jam or preserves

1/8 cup horseradish (white from a jar)

salt, pepper, garlic powder

Place salmon in pan or on cookie sheet and sprinkle with salt, pepper and garlic powder.  Mix preserves and horseradish together and spread over fish.  Back in 350 degree oven for 15 minutes. Switch oven to broil and broil fish about 5 minutes or until the top gets browned and bubbly. (Feel free to increase this recipe...the sauce is basically 2/3 preserves, 1/3 horseradish) This recipe would be equally good with peach preserves!

The next recipe describes my other friend, C (not to be confused with the first friend, C) so well it is scary! She calls it "C,s Kick Ass Bowtie and Spinach Salad".  You KNOW when C is in the room. She is full of kick-ass personality. She is vibrant, full of color and freshness. This salad explodes with personality and goodness with just a touch of nuttiness...just like my friend, C

Kick Ass Bowtie and Spinach Salad

1/2 pkg (6 oz) bow ties

2 cups torn fresh spinach

1 cup grape or cherry tomatoes, halved

1/4 cup sliced scallions

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon-style  mustard

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/2 teaspoon sugar

toasted pine nuts (toasting brings out the oils and flavor of the nuts)

Cook pasta, according to package directions.  In large bowl, combine pasta, spinach, tomatoes and scallions.  In small bowl, combine all remaining ingredients except pine nuts; mix well.  Pour dressing over spinach mixture and toss well. Top with pine nuts. Serve immediately.

My next friend, S, was a complete surprise.....as is her recipe, Chiles Rellenos Casserole.  I met S about 2 years ago and she impresssed me as a lovely person. Sorta quiet, very pleasant and definitely nice. But really get to know her...and WOW...she is full of spice with an underlying zing! S is definitely not the quiet dish of my first impression. I truly enjoy S...as I do her recipe.  One of the main ingredients is ground turkey. Sorta quiet, very pleasant and definitely nice. Add the other ingredients and you have the gusto of S!

Chiles Rellenos Casserole

(Cooking Light, Jan/Feb 1995)

1/2 lb ground turkey

1 cup chopped onion

1 3/4 teaspoons cumin

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 (16 oz) can fat free refried beans

2 (4oz) cans green chiles, drained and cut lengthwise into quarters

4 oz (1 cup) shredded fat free colby-jack cheese

1 cup whole kernel corn

1/3 cup all purpose flour

1/4 teaspoon salt

1 1/3 cups skim milk

1/8 teaspoon hot sauce

2 eggs, slightly beaten

2 egg whites

Cook turkey and onion in a nonstick skillet over medium high heat until browned. Combine turkey mixture, cumin, oregano, garlic powder, salt, pepper and refried beans in a bowl. Stir well and set aside.  Arrange half of the green chile strips in an 11x7 baking dish; top with half of the cheese.  Spoon mounds of bean mixture onto cheese and spread gently, leaving a 1/4 inch border around the edge of dish; top with corn.  Arrange remaining chile strips over corn; top with remaining cheese. Set aside.  Combine flour and salt in bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended.  Stir in eggs and egg whites; pour over casserole.  Bake at 350 degrees for 1 hour or until set; let stand 5 minutes before serving. (I think this would be equally good with soy veggie crumbles instead of the ground turkey to give it a vegetarian flair)

Makes 6 servings. Per serving:  262 calories,6 grams fat, 4 grams fiber

Enjoy! Happy Eating!!