Wednesday, April 29, 2009
Tuesday, April 28, 2009
For dinner tonight, I wanted to showcase the SuperFood Walnuts. I thought about tossing some in a salad or crusting a chicken breast with them, but that's been done a million times, and doesn't really bring out the wonderful flavor of the walnut. I found a recipe in my Foods that Heal book for Yogurt Walnut dip with Roasted Vegetables... I was intrigued! I love that it's made with yogurt because Walnuts are high in fat, and the yogurt doesn't add more. I also love roasted veggies, and liked the idea of a fun appetizer like dinner. I served this with chicken sausage on the side and a tossed salad.
Monday, April 27, 2009
Sunday, April 26, 2009
Thursday, April 23, 2009
1/2 small onion, roughly chopped (about 1/2 cup)
2 cloves garlic
1 teaspoon red pepper flakes
2 teaspoons ground cumin
1 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves, about a handful
Preheat the oven to 500 degrees.
Wednesday, April 22, 2009
For dinner tonight, I'm showcasing the SuperFood Tomatoes. I thought I'd utilize tomatoes in two different forms, fresh heirloom tomatoes and herb sun dried tomatoes. I made a simple cous cous salad and stuffed fresh tomatoes. These are very versatile though, they can be baked off, but I don't like warm/cooked chunks of tomato, so I served mine cold/room temp.
2/3 c. Israeli cous cous
Tuesday, April 21, 2009
Monday, April 20, 2009
1 tbsp. EVOO
1 yellow onion, diced
3 garlic cloves, minced
1 large eggplant, diced
1 spring of rosemary
1 15oz. can diced tomatoes
1/2 c. dry red wine
1 15 oz. can cannelini beans, drained
salt and pepper
2 c. vegetable stock
1 c. skim milk
1 c. polenta
1 tbsp. fresh minced herbs
salt and pepper
Heat a large skillet over medium, add EVOO.
Saute' onions and garlic for 3-4 minutes, or until softened.
Add eggplant, season with salt and pepper.
Sautee for 5 more minutes.
Turn heat to high, add wine, reduce.
Turn heat to low, add tomatoes, rosemary and beans.
Stir gently to combine.
Heat a stockpot over medium-high.
Add stock and milk. Bring to a simmer.
Sprinkle in polenta, whisking as you add it.
Turn heat to low, cover and stir every 2-3 minutes.
Cook for 20 minutes, add herbs, salt and pepper.
Sunday, April 19, 2009
Saturday, April 18, 2009
I created this dish months ago, and I love it. I knew dad would love it too because he loves veggies, especially zucchini and spicy things. He's pescetarian though, so I subbed black beans for the ground turkey, and I added a few extra spices!
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows
Preheat your oven to 450 degrees F.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated.
Arrange the coated fries in a single layer on the prepared pan.
1 Haas avocado,
1/2 cup plain lowfat organic yogurt
2 tbsp. light sour cream
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Thursday, April 16, 2009
I found this recipe in Cooking Light and ripped it out right away. I love zucchini bread, and JJ loves carrot cake, so this bread seemed to be perfect for us. As I read through it, I noticed it also had apples, which we both love. The best part is the moisture from the fruit and veggies adds so much moisture that you barely need any oil.
The original recipe is written for a loaf cake, but I made it into muffins. They are super moist, full of flavor, and contain SuperFoods Apple and Cinnamon!
4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin cups lined with papers, coated with cooking spray.
Bake at 350° for 22 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before slicing.
Wednesday, April 15, 2009
-Black Bean and Pepper Enchiladas
-Spiced Lentils, Saffron Rice and Veggies
-Feta and Tomato Baked Shrimp, Herbed Orzo with Peas
Heat a soup pot over medium; add soup to it. Bring to a simmer. Add the pasta and the stock. Bring to a simmer again and heat the pasta through.
If you want your bread warm, place it in the oven, still wrapped in foil, at 300 for 15 minutes, while the stew cooks.
Serve with some grated parmesan cheese on top.
Take the plastic lid off the casserole and place in the oven.
Turn the oven on to 400 degrees.
Bake enchiladas for 30 minutes, or until cheese is melted and sauce is bubbly.
Serve with sour cream and shredded lettuce.
Take the lid off the casserole and place it in the oven.
Turn the oven on to 350 degrees.
Bake for 30 minutes or until the veggies are tender.
I decided to make my dad a dinner with seafood once for the week. I've never cooked shrimp before, but I found a recipe in cooking light that i thought he'd like. I thought it would be good with some orzo with peas. My mom hates peas, but I love them, and so does my dad!
Place the foil covered shrimp dish in the oven, do not take the cover off.
Bake for 15 minutes at 400, take cover off, cheese should be melted and tomato sauce should be bubbly.
Spoon pasta and peas onto a plate, break up and microwave for 2 minutes.
Spoon shrimp and tomato over the pasta and peas.
For the final dish, I decided to make a ragout over polenta. My dad loves eggplant, and I thought the eggplant and cannelini beans would be a great combo. I'll be blogging this recipe soon!
Eggplant and Bean Ragout over Polenta
Uncover, place in the oven and turn it on to 350 degrees.
Bake for 30-40 minutes, until bubbly and heated through.
Serve with grated parmesan cheese.
Posted by Ashlee at 4/15/2009 07:45:00 PM
Monday, April 13, 2009
For Easter dinner, it's tradition that we go to the Smith's house. Mr. Smith, or Big Ken as we like to call him, cooked some salmon for dinner. I honestly tried to take a bite, but I can't do it. I have tried so hard to will myself to eat fish, but I can't. They told me this salmon was delicious, but I'm a big baby and I just can't eat fish. I'm really just meant to be a vegetarian... what can I say?
However, salmon is a SuperFood, and the only one I was planning on NOT blogging because I wasn't going to make it, but since Big Ken did, I just had to get this in the blog!
This recipe comes from the Weber Grill cookbook. He buys his cedar plans at Costco (pictured under the salmon dish above), I think 6 to a pack. He made 2 large fillets, one board for each, and cooked it on his gas grill. The cedar smelled delicious, as did the sauce, but I'm not going to comment on the salmon ;) Dawn would also like for everyone to notice her beautful springy china, and the lovely parsley garnish!
1 tbsp. fresh lime juice
2 tbsp. rice vinegar
2 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. fresh minced chives
1 tsp. kosher salt
½ tsp. granulated garlic
½ tsp. fresh black pepper
¼ tsp. cayenne
¼ c. EVOO
1 large samon fillet (with skin), 2 ½ to 3 lbs., 16 in. long and ¾” thick
½ tsp. kosher salt
¼ tsp. fresh black pepper
1 untreated cedar plank 16”x8” soaked in water for 1 hour
To Make Dressing:
Combine all ingredients (except EVOO) in a blender.
With the blender running, stream in EVOO until it emulsifies.
Place the salmon on a cutting board, remove any pin bones.
Season the flesh side with salt and pepper. Pour half the dressing over the salmon, distribute evenly.
Remove the cedar plank from water, place it over DIRECT HIGH heat until the edges smoke and char, 3-10 minutes (don’t let it flame)
Move the plank over INDIRECT HEAT and place the salmon, skin side down, on the plank.
Grill until the salmon is just slightly pink in the center and brown on the edges, 20-25 minutes.
Remove the plank and salmon to a heatproof surface. Serve warm with remaining dressing on the side.
Posted by Ashlee at 4/13/2009 08:42:00 PM
Sunday, April 12, 2009
Thursday, April 9, 2009
I absolutely LOVE Bakerella's Cake Pops...they're just amazing. I decided to make them, but use fudge balls rather than cake balls... I think the fudge balls have a longer shelf life, and they're easier to make smooth than cake.
Here's what I put in the baskets:
Easter M&M Cookies
Triple Chocolate Brownies with Chocolate Buttercream and Easter Sprinkles
Spritz Daisies with Pink Chocolate Centers
Rolled Carrot Cake Bunny Cookies with Coconut
Peanut Butter Fudge Balls
3/4 c. butter
1/2 tsp. Salt
14 oz. Peanut Butter Chips
2 c. Kraft marshmallow crème
Wednesday, April 8, 2009
Posted by Ashlee at 4/08/2009 06:01:00 PM
Saturday, April 4, 2009
My absolute favorite thing to order when we get Chinese take out is Mu Shu Vegetables. I love the cabbage in the sweet and smoky hoisin sauce with the shredded egg and mushrooms, it's delicious! However, I'm sure when I order it out there's lots of extra fat and salt, so I decided to try making it at home. Usually we also order a few other things, so there's extra rice, and I usually eat my mu shu mixture over rice and don't use the pancakes, but tonight I had some extra whole wheat wraps that needed to be used.
The reason I made this dish is because today on Ash if Fit, the featured SuperFood is cabbage!
One thing I used in this recipe that's traditional in Mu Shu is black chinese mushrooms, often found dried in the market. After I reconstituted the whole package in water, I had tons of mushrooms! I had no idea the tiny dried up bits would grow like they did! I left the extras in the water and froze it to use at a later time. I have no idea if that was what I should do, but we'll see!
2 eggs, beaten with salt and pepper
1 tsp. sesame oil
2 cloves garlic, grated
½” grated ginger
4 cups finely shredded Napa cabbage
2 large carrot, shredded
3 scallions, sliced
¼ c. soy sauce
1 tbsp dry sherry
2 tbsp. Hoisin sauce
½ c. edamame
½ tsp. crushed red pepper flakes
Place mushrooms in a bowl, cover with boiling water, let sit for 20 minutes.
Beat eggs in a small dish, set aside.
Prepare all vegetables.
Heat a wok over medium. Spray with nonstick spray, add eggs and cook for 2 minutes, flip and cook for 30 seconds.
Fold into thirds, slice thinly and set aside.
Heat wok over high, add sesame oil and crushed red pepper flakes.
Grate in garlic and ginger, sauté for 1 minute.
Add cabbage, carrots, and scallions. Toss and cook for 3 minutes.
Add soy sauce, sherry and hoisin.
Toss to coat, all water should be cooked out.
Turn heat off, add edamame and sliced egg.
To serve, smear extra hoisin and mustard in a mandarin pancake, top with some of the cabbage mixture, fold like a burrito and serve.
SuperFoods: Cabbage, Edamame (soy), Ginger, Garlic
Sidekicks: Carrots, Scallions, Mushrooms
A Year Ago - Fiji! Roti, Pea and Potato Curry, Curried Citrus Chicken Papaya, Rum Currant Scones
Friday, April 3, 2009
Last weekend when I was visiting my parents in Cincinnati, they took me out to lunch at Unos. I wanted to get something healthy, and the roasted vegetable quesadilla looked pretty good. It tasted great, but it was a bit oily. I decided to look up the nutritional info when I got home. Well, the servings per quesadilla are 3 at 300 calories and 13 g. of fat each, so my whole quesadilla was 900 calories and 39 g. of fat! I knew I could lighten it up, and so that was the plan for tonight. The SuperFood featured in this, however, was something I added - Spinach! The spinach helps bulk up the vegetables to fill the quesadilla more. I also added tofu in the cheese spread to add some protein and to bulk it up without adding so much fat and calories.
I think the end result was fantsatic, and much healthier!
This recipe makes 4 quesadillas, at around 300 calories each. The tortillas I used were low carb, high fiber mission at 80 calories each.
Thursday, April 2, 2009
Tonight I am blogging about the SuperFood Lentils. You can read all about the health benefits of lentils on Ash is Fit. I decided to go with patties because I haven't made lentil patties before, but have made them with many other beans. The lentils are very hearty, a bit al dente, and the barley adds a really nice meaty texture. The goat cheese keeps them moist and creamy, and they are just very savory and delicious.
I served these with rasperry jam glazed hericot verts and mashed cauliflower, my favorite mashed potato alternative. This meal was extremely healthy and delicious!
Put lentils and barley in a small saucepan. Add 2 c. water, bring to a simmer, cover and turn to low. Simmer for 30 minutes.
In a large saute' pan over medium-low heat, add 1 tbsp. EVOO, shallot and garlic. Season with salt and pepper, sautee' for 5 minutes, or until softened.
In a mixing bowl, whisk egg white until foamy.
Drain lentils and barley, add to egg white, add shallot mixture, breadcrumbs, rosemary, and crumble in goat cheese.
Mix with a fork, and mash the lentils up a bit until the mixture will form together, it may need to sit for a minute or two.
Heat the sautee pan over medium heat again, spray with nonstick spray.
Spoon 1/4 c. of the lentil mixture onto the pan, press down into a patty.
Cover and cook for 5-7 minutes, or until brown and crisp.
Flip, and brown the other side for another 5 minutes.
Contains SuperFoods: Lentils, Shallots, Garlic
Contains Sidekick: Barley
Wednesday, April 1, 2009
1 pound all-purpose flour
3 tablespoons tapioca starch
1 cup water
6 tablespoons olive oil
3 shallots, minced
3 cups English peas, blanched
4 ounces soft tofu
1⁄2 cup extra virgin olive oil
Salt and pepper to taste
1 bunch asparagus
3 ounces soft tofu
4 bunches baby spinach, cleaned
2 cups English peas, blanched
1 shallot, minced
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
11⁄2 teaspoons chopped green onion
1 tablespoon fresh oregano
1 tablespoon dried oregano
1⁄2 tablespoon coarse or kosher salt
11⁄2 cups olive oil
To make the Ravioli Filling: Sweat shallots in a heavy-bottomed saucepan until soft and translucent. Add peas and tofu and slowly heat. Purée in a food processor with oil until smooth. Season with salt and pepper.
To assemble the Ravioli: Roll out Ravioli Dough on a flour-coated surface until paper-thin. Cut into 1-inch strips. Spoon 1 tablespoon filling onto strips of dough at 1 inch intervals. Moisten edges with oil and lay strips of dough on top of filling. Press lightly around each filling mound to seal and then cut into squares.
To make the Pea Cream: Cut asparagus into 1-inch lengths, place in a saucepan, and cover with water. Slowly bring to a simmer. Add tofu and spinach leaves along with the peas. Purée, strain, and set aside.
To make the Chili Oil: Combine all ingredients in a heavy-bottomed saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices brown. The chili flavor will be enjoyed in a subtle taste suspended in the oil.
2 shallots, minced
1 cup English peas
1⁄2 pound pea tendrils and popcorn shoots (available in the summer)
SuperFoods : Soy (Tofu), Spinach, Capsaicin (Chili Peppers)
Sidekicks: Peas, Asparagus, Shallots