Top bun (grilled)
Garlic aioli
Blue cheese
Avocado
Grilled steak rubbed with sriracha
Red onion
Balsamic reduction
Bottom bun
Wednesday, July 31, 2013
Crab Mascarpone filled Sweet Potato Raviolis with Roasted Asparagus, Mushrooms, and Leeks
I have always wanted to try to make ravioli, and while at Trader Joes this weekend I picked up some mascarpone cheese so figured it was the perfect time. But I wanted to make it healthier, so I set out to make a pasta dough with sweet potatos.
I microwaved 2 sweet potatoes for about 15 minutes until they were very soft. Then I peeled off the skin and mashed them.
I wanted to try out my ninja for kneading bread. It didn't work. It would stop after about 3 turns. So, did it by hand.
Dough Ingredients:
1 1/2 - 2 cups sweet potato
3 egg whites
5 cups flour
1 t salt
I kneaded it for about 5 minutes, and then let it rest for 15.
Then I rolled it out and cut out circles with a glass. (Press down and twist quickly) Try to get the dough pretty thin so you're not eating more pasta than filling.
I filled them with a mixture of:
4 oz mascarpone cheese
1 clove crushed garlic
4 oz parmesan cheese
4 oz crab
salt and pepper
About a teaspoon of filling in each. Then before I put the top on, I put a little water around the edges to help the pasta seal. I also pressed the edges with a fork after hand pressing, because I was nervous they would come open when boiling. Or bypass all of this and get a ravioli press.
The raviolis should be boiled in salted water for 7-8 minutes.
For the sauce I started by roasting baby portabello mushrooms and asparagus on a baking sheet in a 400 degree oven.
I also cooked some proscuitto briefly, and then tore it into pieces.
Then I cooked about 1 cup of leeks with some garlic, then added about 1/2 cup white wine.
After the wine cooked down I added 1/2 cup mascarpone and 1/4 cup unsweetened coconut milk.
After the sauce thickened, I added in the mushrooms/asparagus, and topped the ravioli with the mixutre and proscuitto.
I drizzled the pasta with a little balsamic glaze.
It was awesome. I will make it again. And again.
I microwaved 2 sweet potatoes for about 15 minutes until they were very soft. Then I peeled off the skin and mashed them.
I wanted to try out my ninja for kneading bread. It didn't work. It would stop after about 3 turns. So, did it by hand.
Dough Ingredients:
1 1/2 - 2 cups sweet potato
3 egg whites
5 cups flour
1 t salt
I kneaded it for about 5 minutes, and then let it rest for 15.
Then I rolled it out and cut out circles with a glass. (Press down and twist quickly) Try to get the dough pretty thin so you're not eating more pasta than filling.
I filled them with a mixture of:
4 oz mascarpone cheese
1 clove crushed garlic
4 oz parmesan cheese
4 oz crab
salt and pepper
About a teaspoon of filling in each. Then before I put the top on, I put a little water around the edges to help the pasta seal. I also pressed the edges with a fork after hand pressing, because I was nervous they would come open when boiling. Or bypass all of this and get a ravioli press.
The raviolis should be boiled in salted water for 7-8 minutes.
For the sauce I started by roasting baby portabello mushrooms and asparagus on a baking sheet in a 400 degree oven.
I also cooked some proscuitto briefly, and then tore it into pieces.
Then I cooked about 1 cup of leeks with some garlic, then added about 1/2 cup white wine.
After the wine cooked down I added 1/2 cup mascarpone and 1/4 cup unsweetened coconut milk.
After the sauce thickened, I added in the mushrooms/asparagus, and topped the ravioli with the mixutre and proscuitto.
I drizzled the pasta with a little balsamic glaze.
It was awesome. I will make it again. And again.
Pepita And Nut Clusters (like Trader Joes Nutty Bits)
Last weekend I went to Chicago and stopped at Trader Joes. I picked up a package of 'Nutty Bits' which are nut clusters dipped in chocolate. I thought they were really tasty, but decided I wanted to try to reproduce them since I don't have a J's close.
Here is what I made, with a Trader Joes Nutty Bit next to it:
Mine were a bit bigger, and came in at about 100 calories.
First, toast your nuts. You could use any nuts.
I used a cup of each: pistachios, cashews, pepitas (pumpkin seeds), and sliced almonds. I also added a little coconut ~1/4 cup.
Then set your nuts aside and cook together until it thickens:
1 T butter
2/3 cup agave syrup
Stir in your nuts and scoop out onto wax paper. (At this point you could also put the nuts in a 9x13 pan, chill, and cut into cubes. I didn't want to mess with this, so made turtle shaped clusters instead)
Then melt chocolate, I used 8 oz bittersweet and 4 oz semisweet. Put about 1/2 teaspoon on each cluster, and sprinkle with a little sea salt. I used Fleur de Sel.
Yum!
Here is what I made, with a Trader Joes Nutty Bit next to it:
Mine were a bit bigger, and came in at about 100 calories.
First, toast your nuts. You could use any nuts.
I used a cup of each: pistachios, cashews, pepitas (pumpkin seeds), and sliced almonds. I also added a little coconut ~1/4 cup.
Then set your nuts aside and cook together until it thickens:
1 T butter
2/3 cup agave syrup
Stir in your nuts and scoop out onto wax paper. (At this point you could also put the nuts in a 9x13 pan, chill, and cut into cubes. I didn't want to mess with this, so made turtle shaped clusters instead)
Then melt chocolate, I used 8 oz bittersweet and 4 oz semisweet. Put about 1/2 teaspoon on each cluster, and sprinkle with a little sea salt. I used Fleur de Sel.
Yum!
Monday, July 29, 2013
Lightened Up Pesto Shrimp Pasta
One of the things I have always wanted to make was a pesto, but I never had a food processor. Last week I got a ninja blender, so decided to try it out making pesto.
Blend all of the ingredients together adding the broth slowly until you reach the desired consistency.
Boil whole wheat pasta in salted water, and after draining add in the pesto and stir noodles.
Top with shrimp cooked however you like, some pancetta, and fresh grated parmesan.
Very easy, and way less fat that traditional pesto.
Pesto Ingredients:
2 cups basil leaves
1/2 avocado
3 cloves garlic
1/3 cup chicken broth
1/4 cup parmesan cheese
2 t olive oil
1 t black pepper
2 cups basil leaves
1/2 avocado
3 cloves garlic
1/3 cup chicken broth
1/4 cup parmesan cheese
2 t olive oil
1 t black pepper
2 T pine nuts (toasted)
Blend all of the ingredients together adding the broth slowly until you reach the desired consistency.
Boil whole wheat pasta in salted water, and after draining add in the pesto and stir noodles.
Top with shrimp cooked however you like, some pancetta, and fresh grated parmesan.
Very easy, and way less fat that traditional pesto.
Monday, July 22, 2013
Spicy Canned Carrots
This recipe makes 6 pints.
Ingredients:
8 cups white vinegar
6 T kosher salt
2 cups sugar
6 cloves garlic, sliced
crushed red pepper flakes
3 jalepenos, sliced lengthwise
4 lbs carrots, cut into 3 1/2 inch pieces
Boil vinegar and salt for 2 minutes so salt is dissolved.
In the meantime, place the jars over the boiling water in a canning pot in the jar holder.
Put slices of garlic and some pepper flakes in each jar. Fill the jars with carrots, making sure there is 1/2 inch head room.
Then put a few slices of jalepeno in each jar.
Make sure the carrots are packed tightly.
Ladle vinegar over the carrots until the jar is almost full, leaving 1/2 an inch open at the top.
Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.
Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.
Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!
To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.
Ingredients:
8 cups white vinegar
6 T kosher salt
2 cups sugar
6 cloves garlic, sliced
crushed red pepper flakes
3 jalepenos, sliced lengthwise
4 lbs carrots, cut into 3 1/2 inch pieces
Boil vinegar and salt for 2 minutes so salt is dissolved.
In the meantime, place the jars over the boiling water in a canning pot in the jar holder.
Put slices of garlic and some pepper flakes in each jar. Fill the jars with carrots, making sure there is 1/2 inch head room.
Then put a few slices of jalepeno in each jar.
Make sure the carrots are packed tightly.
Ladle vinegar over the carrots until the jar is almost full, leaving 1/2 an inch open at the top.
Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.
Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.
Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!
To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.
Dilly Beans
This recipe makes 6 pints.
Ingredients:
4 cups apple cider vinegar
3 T kosher salt
6 sprigs dill
12 cloves garlic
12 dried chili peppers
crushed red pepper flakes
2 lbs green beans
Boil vinegar and salt for 2 minutes so salt is dissolved.
In the meantime, place the jars over the boiling water in a canning pot in the jar holder.
Put 2 cloves of garlic and some pepper flakes in each jar. Fill the jars with beans, making sure there is 1/2 inch head room.
Then put a dried pepper and sprig of dill in each jar.
Make sure the beans are packed tightly.
Ladle vinegar over the beans until the jar is almost full, leaving 1/2 an inch open at the top.
Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.
Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.
Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!
To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.
Ingredients:
4 cups apple cider vinegar
3 T kosher salt
6 sprigs dill
12 cloves garlic
12 dried chili peppers
crushed red pepper flakes
2 lbs green beans
Boil vinegar and salt for 2 minutes so salt is dissolved.
In the meantime, place the jars over the boiling water in a canning pot in the jar holder.
Put 2 cloves of garlic and some pepper flakes in each jar. Fill the jars with beans, making sure there is 1/2 inch head room.
Then put a dried pepper and sprig of dill in each jar.
Make sure the beans are packed tightly.
Ladle vinegar over the beans until the jar is almost full, leaving 1/2 an inch open at the top.
Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.
Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.
Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!
To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.
Raspberry Sauce
My grandma always used to make an awesome raspberry sauce to pour over ice cream. We made a very close reproduction below.
You can multiply this recipe as needed. The amount below will yield approximately one pint.
6 pints raspberries
3/4 cups sugar
3 T lemon juice
Wash the raspberries and put in a pot with sugar and lemon juice.
Mash the mixture together. I used a dough cutter but a potato masher would also work.
Cook the sauce at a slow boil for 30-40 minutes, until it is a dark red.
Run the sauce through a chinois or strainer to remove the seeds.
Place in cans, put on lids (boiled in water 2 minutes) and rings. Submerge in boiling water for 20 minutes. There should be an inch of water above the top of the lid.
Remove from the boiling water and place on a towel to cool for several hours. You will hear the lids 'pop'.
Before storing, check to make sure all of the lids are slightly indented, this means they are sealed.
If you have a jar that didn't seal, you can either use it right away, or store in the freezer for up to six months.
You can multiply this recipe as needed. The amount below will yield approximately one pint.
6 pints raspberries
3/4 cups sugar
3 T lemon juice
Wash the raspberries and put in a pot with sugar and lemon juice.
Mash the mixture together. I used a dough cutter but a potato masher would also work.
Cook the sauce at a slow boil for 30-40 minutes, until it is a dark red.
Run the sauce through a chinois or strainer to remove the seeds.
Place in cans, put on lids (boiled in water 2 minutes) and rings. Submerge in boiling water for 20 minutes. There should be an inch of water above the top of the lid.
Remove from the boiling water and place on a towel to cool for several hours. You will hear the lids 'pop'.
Before storing, check to make sure all of the lids are slightly indented, this means they are sealed.
If you have a jar that didn't seal, you can either use it right away, or store in the freezer for up to six months.
Sunday, July 21, 2013
Mango Avocado Sauce
1 t black pepper
Friday, July 19, 2013
Berry Apple Pecan Salad with Greek Yogurt Sauce and Toasted Coconut
This is a very healthy and low calorie dessert.
1 pint raspberriesSkinny Bang Bang Shrimp
These skinny (not breaded) Bang Bang Shrimp make a great appetizer, but would also be very good on a salad, or in a taco or quesadilla.
Grill 1 lb Shrimp. (You could also cook in a pan, but the grilling makes it a bit smoky)
Grill 1 lb Shrimp. (You could also cook in a pan, but the grilling makes it a bit smoky)
Bang Bang Sauce:
1/3 cup Mayo (look for a low calorie option, I used the Olive Oil Mayo from Kraft)
1-2 T Sriracha sauce
1/4 cup thai chili sauce
Thursday, July 18, 2013
Grilled Tilapia w/ Nectarine Salsa and Sweet Potato Wedges
Tilapia:
Mix together
1/2 t onion powder
1/2 t garlic powder
1 t paprika
1 t salt
1 t pepper
1 t chili powder
Grill fish (spray the grate down well with Pam or brush with olive oil).
Nectarine Salsa:
2 nectarines
1 avocado
1 Serrano pepper
1/4 red onion
2 T lime juice
Dash salt
Do this 30 minutes in advance to let the flavors mingle.
Sweet Potato Wedges
Cut sweet potatoes into wedges and boil for 10 minutes. Let cool.
Brush with oil and salt the wedges. Grill until browned on each side.
Light Greek Yogurt Blue Cheese Dressing
Mix together:
8oz plain Greek yogurt
4 oz blue cheese
1 T apple cider vinegar
1 t lime juice
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/2 t black pepper
Sunday, July 14, 2013
Chicken Yakotori with Baby Corn and Scallions
I love yakotori (also known where I live as "chicken on a stick"). The recipe is pretty basic, with the addition of scallions and baby corn to the skewers, to dress it up and bit (and pump up the flavor).
I used chicken breast instead of the traditional chicken thighs, just to lighten it up a little.
Cook the following over medium heat until reduced by half:
2 cups mirin
1 cup soy sauce
1/3 cup sugar
3 garlic cloves
chili flakes or sriracha
Marinate 1 lb of 1 inch cubed pieces of chicken in half of the above sauce, once it has cooled. Reserve the other half of the sauce.
After marination continues a for a few hours, skewer the meat and grill it. Baste with the remaining sauce. Baste and baste and baste. The glaze that forms is delicious. You will wish you basted more than once if you ignore me...
You could serve this with rice and/or a grilled vegetable like asparagus or green beans.
I used chicken breast instead of the traditional chicken thighs, just to lighten it up a little.
Cook the following over medium heat until reduced by half:
2 cups mirin
1 cup soy sauce
1/3 cup sugar
3 garlic cloves
chili flakes or sriracha
Marinate 1 lb of 1 inch cubed pieces of chicken in half of the above sauce, once it has cooled. Reserve the other half of the sauce.
After marination continues a for a few hours, skewer the meat and grill it. Baste with the remaining sauce. Baste and baste and baste. The glaze that forms is delicious. You will wish you basted more than once if you ignore me...
You could serve this with rice and/or a grilled vegetable like asparagus or green beans.
Friday, July 12, 2013
Asian Volcano Scallop
I have had something similar at a sushi restaurant so I wanted to make it at home.
Bottom to top, this is how I assemble these tasty little appetizers:
Lettuce leaf
Soy/Mirin sauce
Scallop
Crab Salad
Sweet Potato Strings
Soy/Mirin sauce
The lettuce leaf is easy, and any kind will do. You could use romaine, bibb, or even iceberg if you had it on hand.
The soy/mirin sauce is easy, just reduce:
1/4 cup mirin
1/2 cup soy
1/4 cup sugar
For the scallops, I sear them in a super hot pan with sesame oil for 2 minutes on each side. Don't let them sit around long, you should serve them warm.
Crab salad is also simple, just mix:
crab
1/4 cup mayo
sriracha sauce (really depends on how spicy you want it)
1 t sugar
Bottom to top, this is how I assemble these tasty little appetizers:
Lettuce leaf
Soy/Mirin sauce
Scallop
Crab Salad
Sweet Potato Strings
Soy/Mirin sauce
The lettuce leaf is easy, and any kind will do. You could use romaine, bibb, or even iceberg if you had it on hand.
The soy/mirin sauce is easy, just reduce:
1/4 cup mirin
1/2 cup soy
1/4 cup sugar
For the scallops, I sear them in a super hot pan with sesame oil for 2 minutes on each side. Don't let them sit around long, you should serve them warm.
Crab salad is also simple, just mix:
crab
1/4 cup mayo
sriracha sauce (really depends on how spicy you want it)
1 t sugar
For the sweet potatoes use a potato peeler to make thin strips, bake at 325 til brown.
Double Chocolate Low Calorie Zucchini Muffins
Preheat oven to 325 degrees.
Mix together:
1/4 cup sugar
1/4 cup splenda
2 eggs
1/3 cup vegetable oil
1 container greek yogurt
1 cup grated zucchini
1/4 cup cocoa powder
Then add:
1 t salt
1 t baking powder
1/2 t baking soda
1 3/4 cup flour
1 cup mini semisweet chocolate chips
Bake 15-20 minutes.
Homemade Soft Pretzels with Cheddar Beer Chipotle Dipping Sauce
I was wanting to bake something, but didn't want to eat a bunch of cookie dough/cookies, so I opted for something savory. Pretzels popped into my head. I found a generic pretzel recipe from Alton Brown and made a few tweaks.
Combine and let set 5 minutes:
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
Add in:
4 cups flour
Knead dough for 5 minutes until elastic. Then oil, cover, and let sit for an hour in a warm place. Your dough should double in size.
Divide the dough into 20 pieces. Then roll each piece into a long strand and fold into whatever shape you want.
Boil each pretzel for 45 seconds in water/baking soda mix (about 1/2 cup baking soda per 6 cups water)
PPreheat oven to 450 degrees.
Spray pan with nonstick spray.
Brush pretzel tops with:
1 large egg yolk beaten with 2 tablespoons melted butter
Sprinkle with salt and bake for 10-12 minutes (until tops are brown).
Then you can make a dipping sauce. I chose a spicy cheddar beer sauce.
Melt together in a saucepan:
3/4 cup shredded cheddar
1/2 cup beer
1 T corn starch
2 T adobo sauce (from chipotle peppers)
2 finely diced chipotle peppers
1 t garlic powder
You could really do so many things with these. I want to try making 'bites' and sprinkle with ranch dressing mix next.
Combine and let set 5 minutes:
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
Add in:
4 cups flour
Knead dough for 5 minutes until elastic. Then oil, cover, and let sit for an hour in a warm place. Your dough should double in size.
Divide the dough into 20 pieces. Then roll each piece into a long strand and fold into whatever shape you want.
Boil each pretzel for 45 seconds in water/baking soda mix (about 1/2 cup baking soda per 6 cups water)
PPreheat oven to 450 degrees.
Spray pan with nonstick spray.
Brush pretzel tops with:
1 large egg yolk beaten with 2 tablespoons melted butter
Sprinkle with salt and bake for 10-12 minutes (until tops are brown).
Then you can make a dipping sauce. I chose a spicy cheddar beer sauce.
Melt together in a saucepan:
3/4 cup shredded cheddar
1/2 cup beer
1 T corn starch
2 T adobo sauce (from chipotle peppers)
2 finely diced chipotle peppers
1 t garlic powder
You could really do so many things with these. I want to try making 'bites' and sprinkle with ranch dressing mix next.
Sunday, July 7, 2013
Light Parmesan Peppercorn Dressing over Grilled Shrimp Cobb Salad
I love Parmesan peppercorn dressing but have always bought a high calorie bottles version. Last night I made an attempt at a lighter version and it was very good.
1 cup plain Greek yogurt
3/4 cup olive oil mayo
1/4 cup low fat buttermilk
2 to 3 T fresh ground pepper
1/4 cup Parmesan
2 T lime juice
2 cloves minced garlic
1 t salt
I used the dressing with a grilled shrimp cobb salad that had: grilled romaine and shrimp, grilled onion and corn, tomatoes, avocados, hard boiled egg, pancetta, and homemade croutons.