Asian Chicken with Mushrooms

If you're anything like me, you have the occasional craving for sweet and sour sauce, just to add a burst of flavor to your meal. Fortunately, I found a sauce recipe that satisfies my craving, and when you add it to chicken, it becomes a guaranteed crowd-pleaser. This recipe is good for a small gathering, but you can double it for a larger crowd.

Prep Time: 15 minutes

Cook Time: 15 minutes for sauce, 15 minutes for chicken


Ingredients


3/4 lb. chicken breasts (or 1 and 1/2 breast), cut into small, bite size pieces
1 package baby portobello mushrooms, chopped
1-2 tbsp. flour
1-2 tbsp. olive oil

Sauce

1 1/2 c. water
2 tbsp. orange juice
2 tbsp. lemon juice
1/3 c. rice vinegar
1/2 tsp. soy sauce
1 c. brown sugar
1/2 tsp. ginger (fresh or from a jar)
1 tsp. crushed garlic
2 tbsp. chopped vidalia onion (dried onion flakes work as a substitute)

Instructions

Combine all sauce ingredients into a pan and cook on medium heat for 15 minutes. Remove from heat. In a large skillet, add olive oil and chicken pieces with a few pinches of salt added to season the chicken, and cook on medium heat for 1-2 minutes. Add 1/2 of the sauce mixture to the chicken (reserve the rest for another recipe, or use it all if  you are doubling this recipe). Cook for another 5 minutes. Add the mushrooms. Cook another 7-10 minutes. Stir well. During the last few minutes of cooking, add 1-2 tbsp. of flour to thicken the sauce.

Serve immediately, with a basic, garden salad and a slice of bread. And, maybe a glass of wine ;)

Serves 2-3

Pizza-Flavored Popcorn (Fat Free)

Popcorn. It's the perfect snack to help curb your appetite, AND enjoy a good movie. It's also high in fiber and and low in calories, so you can munch on it without worrying about overeating. This popcorn recipe incorporates one of my favorite flavors: Pizza. The secret is in the olive oil spray. It's fat free, and helps to bind the pizza mix to the popcorn.

Prep Time: 5 minutes

Cook Time: 3-4 minutes

Ingredients

3 tbsp. unpopped kernels

2 tbsp. grated parmesan cheese

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1 tsp. dried thyme (or oregano)

Olive oil spray

Directions

Pop 3 tbsp. corn kernels in a microwavable bowl, covered with a paper towel. No oil necessary. 

In a small bowl, mix together the parmesan cheese, garlic powder, paprika, salt, and thyme (or oregano). 

Spray the popcorn with olive oil spray until completely coated. Sprinkle the pizza topping over the popcorn until well coated.

Makes 2-3 servings

Sardine & Cream Cheese Dip

I know what you're thinking: Sardines?? Eww. Well, this recipe might just convince you to give the most under-appreciated fish a second chance.

I give full credit to my Dad for getting me hooked on sardines when I was just a kid. Growing up in Spain, sardines were a regular part my Dad's diet. Many years after coming to America, he became especially fond of sardines that came in a can, smothered in a red sauce. Many times, I would sit and watch (and giggle) as my Dad licked the inside of a sardine can, to savor every possible morsel. That's how much he liked sardines.

Nowadays, I try to incorporate sardines into my diet every once in a while, even if it's just to keep the sardine-can-licking tradition alive. This particular recipe is great for those watching their sodium intake, because you can use salt free sardines encased in spring water from Trader Joe's. The nutritional value of sardines is typically under-promoted, which is one reason why so few people incorporate it into their diets. One 3.75 oz. can of salt free, water-based sardines contain 17g of protein, 25% calcium, and 8% iron. What's really great about this recipe? The sardines virtually melt into the cream cheese mixture, so even the most squeamish person wouldn't know that they were eating sardines.

Prep Time: 15 minutes


Ingredients

1 3.75 oz. can salt free sardines, in spring water (Trader Joe's brand)
1/2 roasted red pepper (from a jar)
6 oz. low fat cream cheese
1 tbsp. dry parsley
1/8 tsp. salt
1/8 tsp. garlic powder

Directions

Place sardines and cream cheese together in a bowl and mix well. Add salt, garlic powder, and parsley. Place the roasted red pepper into a blender and puree for 30 seconds. Add the red pepper to the cream cheese mixture and blend well. Cover and refrigerate for at least 1 hour before serving. Serve with crackers or raw vegetables.

Makes approximately 1 1/2 cups.

Turkey Panini (George Foreman Style)

Recently, I was craving a sandwich, and for some reason, a panini came to mind. Anytime I visit New York City, I absolutely have to get a chicken panini from the food court in Grand Central Station. I know, I know. Not so glamorous or adventurous, but I was hooked after the first bite. So I started to think about how to recreate that taste at home, based on ingredients (and equipment) that I had. Then the light bulb went on. Could it be that a George Foreman grill can double as a panini maker? It's a machine that I usually reserve for cooking hamburgers (to lighten up the fat content), but I decided to give a panini a try. Let's just say, it was a knock out.

Turkey Panini

Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

2 slices of wheat bread
2 slices of cooked turkey breast
1 tbsp. melted butter
1/2 c. chopped swiss chard (or 1 giant swiss chard leaf, chopped)
1 tbsp. ketchup
1 tbsp. canola oil
salt (to taste)
sprinkle of garlic powder
2-3 slices of fresh tomato
2-3 thin slices of sharp cheddar cheese

Directions

Preheat George Foreman grill. Cook the swiss chard in a small skillet on medium heat with canola oil, ketchup, and a sprinkle of salt. Cook for 2-3 minutes, or until completely wilted. Remove from heat. Assemble the sandwich: Brush melted butter on one side of each slice of bread, so the butter is on the outside. Place the turkey, tomato, swiss chard, and cheese on top of the bread. Sprinkle with a bit of salt and garlic powder. Place the other slice of bread on top. Place the sandwich in the George Foreman grill for 3-5 minutes.

Serve immediately.

Sumptuous Salmon

 

Few things taste better than a well-cooked salmon fillet. And it's not just tasty. This fish packs a nutritional punch--loads of protein, combined with a good dose of omega 3 fatty acids can keep you feeling your best. This particular salmon recipe was a bit of an experiment for me. But isn't that what makes cooking fun? I combined tomato & basil hummus with fresh bread crumbs to create a delicious topping for the salmon. The result? Fabulous.

Read on for the complete recipe!

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Preheat Oven: 375 degrees

Ingredients

2 raw salmon fillets (1/2 lb. each, approx. 1 inch thick)

1 cup bread crumbs (wheat bread)

1-2 tbsp. tomato basil hummus

garlic salt (to taste)

salt (to taste)

1/3 c. sharp cheddar cheese (shredded)

Directions

Place salmon fillets on baking sheet. Be sure to check for small bones before baking. Season the salmon with salt and garlic powder. In a small bowl, combine the hummus and bread crumbs. Spread evenly on the salmon. 

Bake for 20-25 minutes. Remove from oven, then top with shredded cheddar cheese. Pop in the microwave for 10-20 seconds to melt the cheese. Serve immediately.

"Raise the Dead" Veggie Soup

Winter is here, which means that soup season is in full swing. Admittedly, I don't get enough vegetables into my body as I should, so I figured a good vegetable soup might just take care of that. This recipe isn't your ordinary, watered-down vegetable soup. It's about as thick as a soup can get, has amazing flavor, and gives you that warm and fuzzy feeling that we all need when the mercury drops. With five nutrition-rich vegetables, along with vegetable stock as a base, it is very possible that this soup could raise the dead...it's THAT good.

Prep Time: 20 minutes

Cook Time: 50 minutes (for veggies), 15-20 minutes for soup

Preheat Oven: 400 degrees

Ingredients

1/4 c. olive oil

1 small butternut squash (or 1/2 of a med. squash), peeled, seeded, and cubed

2 c. baby carrots

1 large parsnip (peeled and cut into small pieces)

1 med. zuchinni (peeled and cut into small pieces)

3-4 cloves of raw garlic (crushed)

1/2 vidalia onion, quartered

1 tsp. thyme

4 c. vegetable stock (32 oz.)

salt to taste

Directions

Place olive oil in a large bowl. Add the prepared vegetables and toss until coated in the oil. Add a few pinches of salt and 1 tsp. thyme. Spread out the vegetables in a single layer on one baking sheet.  Roast for 50 minutes until tender, turning the vegetables occasionally to make sure they brown evenly.

Remove from oven, and transfer the vegetables to a large pot. Pour the vegetable stock into the pot and bring to a boil. Reduce heat, season to taste, and simmer for 10 more minutes. Transfer the soup to a food processor or blender (or use a hand blender) and process for a few minutes until thick and smooth. Return the soup to the pot to heat through.

Serves six.

Hungry for more? 

If you want to add a bit of protein to this soup, throw in some cooked shrimp, or even some left over meatballs that you may have in your refrigerator.

Happy Eating!

Mouth Watering Meat Loaf

For reasons I will never understand, meatloaf is one of those dishes that I absolutely had to figure out. It was almost like some sort of code I had to crack. Granted, a good meatloaf is all a matter of personal taste, but after many years of searching and experimenting, I think I may have finally cracked the code. Even my mother gave this recipe the thumbs up. (And she's a tough critic!)

Prep Time: 20 minutes

Cook Time: 50-55 minutes

Preheat Oven: 350 degrees

Ingredients

1/2 c. brown sugar
1/2 c. ketchup (+ 1 tbsp.)
1 lb. lean ground beef

2 eggs

1 tsp. salt
1 small onion, chopped (or 1/3 of a large vidalia onion, chopped)
1 med. size green pepper, chopped

1/2 c. frozen spinach (thawed and drained)
1 c. whole wheat bread crumbs
1/2 tsp. garlic powder

1/4 tsp. dried thyme

canola oil

Directions

Chop the onion and pepper into small pieces. Cook the onion, pepper, and spinach in a skillet over medium heat (with 1 tbsp. canola oil) for about 10-12 minutes. Add 1 tbsp. of ketchup to the skillet, and blend. Remove from heat. Place 2-3 slices of wheat bread (or enough to make 1 cup bread crumbs) into a blender or food processor. In a large bowl, mix together the beef, eggs, salt, bread crumbs, garlic powder, and thyme. Add the vegetables to the beef mixture and blend well. In a 5x9 loaf pan, grease the bottom and sides of the pan with canola oil. Press a layer of brown sugar on the bottom of the pan. Spread ketchup over the top of the brown sugar. Shape the beef mixture into a loaf and place on top of the ketchup/brown sugar. Bake for 50-55 minutes. Serves 6-8.

Steak with Peas and Pasta

It's dinner time, and you're hungry for something tasty, but don't have much time to stand over a hot stove. What to do? Here's a meal that only takes about 15 minutes to cook, and serves as an excellent  "ready made" lunch for the following day. This recipe calls for round cubed steak, which is simply a piece of round steak pounded with a meat mallet. My local grocery store sells this pre-pounded, which is a good thing, since I'm not so skilled with a hammer ;)

When it comes to taste, there is a unique mix of salty and sweet in this recipe, with the green peas providing a sweet contrast to the savory artichoke hearts and soy sauce. And, there's no shortage of nutrition -- it's packed with quality protein and fiber. Quick, tasty, and nutritious. What's not to like?

Prep time: 15 minutes
Cook Time: 10-15 minutes


Steak with Peas and Pasta


Ingredients

3/4 lb. beef round cubed steak
1 clove garlic, chopped
salt (to taste)
1 c. frozen peas
1/4 c. marinated artichoke hearts (from a jar)
4-5 oz. dry spaghetti (can use brown rice pasta or regular pasta)
1/8 tsp. soy sauce (more if desired)
2-3 tbsp. canola oil


Directions

Place the dry spaghetti into a simmering pot of water and cook until tender. While the spaghetti is cooking, cut up steak into bite size pieces. Finely chop one clove of garlic and cut up the artichoke hearts into small pieces. Place skillet on the stovetop on medium heat with 2-3 tbsp. canola oil and  salt. Add chopped garlic to the skillet and cook for 1 minute. Add steak pieces and cook for 5 minutes. Add soy sauce, artichoke hearts, and frozen peas. Mix well, and cook for another 5 minutes. When the spaghetti is cooked, drain and pour over the steak mixture. Remove from heat, and blend thoroughly. Serve immediately.

Serves 2-4.

Hungry for more? 

Add 1/2 c. chopped, cooked onions to give this dish more kick.

Happy Eating!

Banana Pumpkin Bread

Who hasn't made pumpkin bread or banana bread? These recipes are staples in the baking business, and have been for decades. For me, they are my go-to breads to bake for the holidays. But I have to admit, I'm always looking to invent a "new" or "modern" version that has great flavor, and will impress even my biggest critics (a.k.a, my 8 year old nephew). So then the light bulb went off: Why not combine pumpkin with bananas? They're both sweet with a smooth texture, and offer great nutritional value (potassium and vitamin A). After some experimenting, I came up with this recipe, which produced a rich and delicious bread that doesn't disappoint.


Prep Time: 20 minutes
Cook Time: 50-60 minutes
Preheat Oven to 350 degrees


Banana Pumpkin Bread


Ingredients


2 medium, ripe bananas
1/2 c. canned pumpkin
1 c. sugar
1/2 c. butter (softened)
2 c. unbleached, white flour
1/4 c. rice milk 
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg


Directions


Slice two bananas into small chunks and microwave for two minutes, to bring some of the liquid out of the bananas. Transfer the bananas into a sauce pan, with 1/2 c. canned pumpkin, a pinch of salt, and 1 tbsp. of butter.

Cook on medium heat for 3-4 minutes. Transfer the mixture into a bowl. Add eggs, milk, butter, and sugar. Mix well. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix well. Place in a 9x5 loaf pan, and cook for 50-60 minutes. Remove from oven and let cool for 15 minutes before serving.


Makes 10 servings.


Hungry for More?
Sprinkle a handful of chocolate chips over the top of the bread mixture before baking.


Happy Eating!

Sweet Potato Omelet Bites

I've made my fair share of omelets over the years. Like most of them, this particular recipe was pulled from memories of my childhood, watching my Mom cook omelets for my Dad (a native of Spain), as well as my own experiences trying to duplicate her ability to create perfection on a plate (still working on that). Since I had the basics down, I decided to move away from the traditional Spanish omelet, and try something different. Why not an appetizer? The spinach and sweet potatoes give this recipe its own unique flavor, but what really helped to transform this recipe into an appetizer was the size of the skillet. I found that a 10-inch skillet made the omelet thinner (about 1 inch in height as opposed to 2-3 inches). And, by cutting the omelet into small, bit-size pieces and inserting toothpicks on top, you have an instant appetizer.

Sweet Potato Omelet Bites


Prep Time: 20 minutes
Cook Time: 15 minutes (potatoes),  20-25 minutes (omelet)


Ingredients

5 large eggs
2 1/2 medium size sweet potatoes (peeled)
2-3 tbsp. canola oil
1 cup chopped, frozen spinach
1/4 tsp. dill weed
3/4 tsp. salt
1 tsp. crushed garlic

Directions

Wash and peel the sweet potatoes and cut into small pieces (about 1/2 inch all around). Place them in a pot of water on the stove (with about a 1/2 tsp. of salt). Cook on medium heat and bring to a boil. When the potatoes are tender to the touch, remove them from the stove and place in a strainer. Let cool. In a medium-size bowl, combine the eggs, 1/4 tsp. salt, dill weed, crushed garlic, and chopped (thawed) spinach. Mix well, and set aside. Using a 10-inch skillet, place 1-2 tbsp. of canola oil in the skillet on medium heat. When the oil is heated, pour the sweet potatoes into the skillet and cook for about 3-5 minutes.

(note the size of the sweet potato pieces)

Pour the egg mixture over the sweet potatoes, moving the mixture around to ensure that the potatoes are evenly coated. Cook the potato and egg mixture for approximately 12-14 minutes. Shake the skillet back and forth to make sure the mixture doesn't stick to the bottom, and to test for doneness. Be care full not to burn the bottom of the omelet.

(you can see here that the liquid hasn't completely evaporated yet)

When just about all the liquid has evaporated from the omelet, place a large plate over the top of the skillet (put oven mitts on first!), and flip the omelet over onto the plate. Put another tbsp. of canola oil in the skillet, then carefully slide the omelet back in. Cook for no more than 3-5 minutes. Place another plate on top of the omelet in the skillet, and flip it over onto the plate.

Let the omelet cool for 20 minutes on the counter or in the refrigerator. Cut the omelet into small, bit-size pieces (approximately 1 inch in diameter). Arrange on a plate, and place a toothpick in each piece. Serve cold, or at room temperature.

Makes about 45 omelet bites. Be sure to refrigerate the leftovers.

Hungry for More? 
You can add shredded cheese to this appetizer (mix in with the egg batter) for added richness.

Happy Eating!

Easy Homemade Ciabatta Bread

I'm not a veteran bread maker, so when I took on a self-imposed challenge to make ciabatta bread, I went into a bit of a panic, thinking that I would end up with an inedible, brick-like loaf. My fears were confirmed after reading that ciabatta bread is not the best choice for beginner bread makers (very small margin of error). So I put on my research cap, and came up with this simple recipe that even a bread-making novice like me couldn't possibly mess up. The end result was a fantastic, firm-crusted, soft-in-the-middle, chewy bread that is perfect for sandwiches, toast, dipping in soup, or just on its own. I will surely be adding this to my list of go-to recipes.


Ciabatta Bread


Prep Time: 15 minutes
Rising Time: 12 hours
Cook Time: 30 minutes
Preheat oven to 400 degrees


Ingredients


4 cups unbleached, white flour
2 cups warm water 
1/4 tsp. active, dry yeast
1 1/2 tsp. salt
1 tbsp. butter
1/8 tsp. dill weed


Directions


One secret to making good bread is to time the process well. Prepare the dough at night, then bake the dough the next morning (or mid afternoon, depending on what time you prepared the dough). When ready to make the dough, pour 2 cups of warm water into a large bowl. The water should be about 105-115 degrees. You can do a finger test for the water temperature if you don't have a thermometer handy. The water should be warm, but not so warm that you can't run your finger through it. Add 1/4 tsp. of active, dry yeast to the water, and mix well so that the yeast dissolves. Wait about 5 minutes, then add 4 cups of flour, and mix well. Then add 1 1/2 tsp. of salt. Mix the dough well with a wooden spoon. The salt needs to be added at the end (after the flour) because the salt can slow the yeast's fermentation (or reproductive) activities. In addition, if there is too much salt in dough, the bread could potentially have a reduced volume. 


Cover the bowl with plastic wrap, and seal with a large elastic band around the bowl. Let the dough rise overnight for 12 hours in a warm, dry place. The next day, remove the plastic wrap from the bowl, and transfer the dough to a wooden cutting board, sprinkled with flour. Kneed the dough slightly and shape into a loosely formed oval shape. Transfer the dough onto a greased cookie sheet and cover with a small towel for 30 minutes to rise. Remove the towel, and brush the top of the dough with melted butter and dill weed (optional herb). Place the dough in a preheated oven (400 degrees) for 30 minutes, or until golden brown. Keep an eye on the bread for the last 5 minutes of baking to prevent over baking (ovens can vary greatly when it comes to temperature). Remove the bread from the oven and let it sit for 10 minutes before cutting. Serve the bread warm or at room temperature. 


Hungry for more? 
Ciabatta bread, when a few days old, can be used to make French Toast or even croutons.


Happy eating!

13 Nutrient Dense Herbs and Spices

Have you ever walked past a row of herbs and spices at the grocery store and thought, 'Yeh, I've seen those before, but why do I need anything more than salt and pepper?' Well, there are plenty of good reasons why--enhanced flavor is one. In addition, many herbs and spices that people typically overlook are loaded with valuable nutrients that you might not expect. And really, which is easier: sprinkling a teaspoon of tumeric in a tuna salad sandwich, or cutting up small pieces of celery? (Ok, you should do both, but I won't lay the guilt on you if you don't.)

I've put together this handy list of herbs and spices, along with their nutritional content. So the next time you head to the grocery store, you can feel good about picking up a jar of nutrition to spice up your next meal.

1) Basil (Dried) Higher nutritional content if fresh
Rich in vitamin A, vitamin K, calcium, potassium.


2) Cinnamon (Ground)
Rich in vitamin K, manganese, iron, and calcium.


3) Cloves (Ground)
Rich in manganese, omega 3 fatty acids, vitamin K, calcium, and magnesium.


4) Cardamom (Ground)
Rich in vitamin C, calcium, magnesium, potassium, zinc, iron, and fiber.

5) Coriander (Ground)
Rich in niacin, vitamin B6, phosphorus, zinc, selenium, vitamin C, vitamin K, and manganese.


6) Dill (Dried)
Rich in thiamin, fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and magnesium


7) Garlic Powder
Rich in fiber, phosphorus, selenium, and vitamin B6. Strong anti-inflammatory properties as well.


8) Oregano (Dried)
Rich in vitamin B6, potassium, copper, fiber, vitamin A, vitamin K, and vitamin C.


9) Parsley (Dried) Higher nutritional content if fresh
Rich in vitamin K, vitamin E, vitamin C, vitamin A, fiber, and iron.

10) Rosemary (Dried)
Rich in vitamin A, thiamin, magnesium, fiber, vitamin C, iron, vitamin B6, folate, and calcium.

11) Sage (Ground)
Rich in vitamin C, vitamin E, thiamin, copper, fiber, vitamin A, vitamin K, vitamin B6, calcium and iron.


12) Thyme (Dried)
Rich in vitamin B6, folate, phosphorus, potassium, zinc, and vitamin A

13) Turmeric (Ground)
Rich in vitamin C, magnesium, iron, vitamin B6, potassium, and manganese. Strong anti-inflammatory properties as well.

Simply Savory Pinwheels

Whether you call them hors d'oeuvres or appetizers, these savory pinwheels are absolutely addictive. They are a breeze to make and are loaded with flavor to please any palette. Pack them for lunch, serve at a party, or keep some on hand for a late-night snack. Using pizza dough in this recipe instead of traditional puff pastry saves a ton on fat and calories, but doesn't sacrifice taste. There is also something special about combining cream cheese with sage. Together, they produce a flavor that borders on perfection.

Cream Cheese Mushroom Pinwheels

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Preheat oven to 350 degrees 

Ingredients

8 oz. cream cheese

1/2 tsp. ground sage

1/4 tsp. kosher salt

1 lb. pizza dough (pre-made)

1 lb. chopped portabella mushrooms

1 tbsp. dried parsley

2-3 tbsp. olive oil (for cooking mushrooms; use more for brushing pinwheels)

Directions

Cook the mushrooms in a fry pan with olive oil and salt (to taste) for about 15 minutes, or until fully cooked. Set aside and let cool. Lightly dust a cutting board with flour. Roll out the pizza dough into an large oval or rectangle shape (about 1/8 inch thick). Mix together cream cheese salt, and sage until fully blended. Spread the cream cheese mixture over the pizza dough so the dough is completely covered. Place the mushrooms in a food processor and pulse it until fully chopped. Spread the chopped mushrooms on top of the cream cheese mixture. Sprinkle the dried parsley over the mushrooms. Take one end of the roll and push it a little bit so that it holds its shape. Roll the pizza dough from end to end, and place it on a cookie sheet. Put the pinwheel roll in the freezer for 30 minutes. (Chilling makes it easier to cut.) Remove the pinwheel roll from the freezer, gently cut into 1-inch slices with a sharp, serrated knife. Arrange the pinwheels on a baking sheet that has been lightly sprayed with cooking spray. Brush the top of each pinwheel with olive oil and bake for 20-25 minutes or until golden brown. Let them cool a bit before serving.

Hungry for more? Try some of these ingredients for more pinwheel goodness.

Cheddar cheese, bacon, and scallions
Spinach, bacon, cheese, and onions
Prosciutto, basil, and gruyère cheese

Happy eating!

Can't Miss Quesadillas

Did someone say finger food? There is never a bad time to cook up some tasty quesadillas for friends and family, especially when the ingredients include bacon, cheese, and spinach. When you try the quesadilla recipe below, be prepared to make a few extras, because they will fly off the plate. 

What's most appealing about this recipe is the convenience factor. The quesadilla stuffing can be cooked and refrigerated several hours ahead of time if you are planning on serving these as a party appetizer. I use the Mission brand flour tortillas, but you can buy any brand in just about any grocery store. You can even substitute the white flour tortillas with corn or wheat flour tortillas.

Spinach-Mushroom-Bacon Quesadillas

Prep Time: 25 minutes 
Cook Time: 10 minutes

Preheat oven to 400 degrees

Ingredients

2 tbsp. canola oil (or more if needed)

1 medium Spanish onion, chopped

8 oz. button mushrooms, chopped

About 3-4 cups fresh spinach (or 10 oz. frozen), shredded/thawed and washed

2 strips of bacon, chopped

Salt to taste

Garlic powder to taste

About 1 tsp. garlic, chopped

4 flour tortillas (8-inch size)
2 cups shredded mozzarella cheese

(Note: double or triple the recipe if making these for a party)

Directions

In a large skillet over medium heat, warm 2 tbsp. of canola oil. Cook the onions, garlic (with salt and garlic powder) stirring occasionally, until lightly golden, about 5 to 10 minutes. Add the chopped bacon and cook a few more minutes. Add the chopped mushrooms, stirring occasionally, until tender, about 6 to 8 minutes. Add spinach, and cook until completely wilted (about 2 to 3 minutes). Season with more salt if needed. Set aside when done.

Brush ONE side of two tortillas with canola oil. Flip the two tortillas over (oiled sides down), onto a baking sheet. Layer each tortilla with cheese, the spinach mixture, and more cheese, dividing evenly. Top each with another tortilla, brushing oil on the top, and lightly press.

Bake the two quesadillas until cheese has melted and tortillas are golden brown, turning them after five minutes. Total cook time: 10 minutes. Cut quesadillas into quarters and serve immediately.

Serves 2-4

A note about garlic powder—it doesn’t just add flavor. Garlic powder is loaded with nutritional benefits, and has very strong anti-inflammatory properties. And, it’s sodium free.

Do-It-Yourself Granola

Are you forever looking for that go-to snack that you can throw into your purse or gym bag? Look no further than your own kitchen. Homemade granola is delicious and nutritious, and best of all, you control the ingredients and calories. If you’ve never attempted to make your own granola before, never fear. This recipe is practically impossible to mess up!

Nutty Chocolate Granola

Prep Time: 20 minutes
Cook Time: 45 minutes
Preheat oven to 300 degrees

Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1/2 cup EVOO (extra virgin olive oil)
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots (or other variety of dried fruits)
3/4 cup chocolate chips (milk chocolate or dark chocolate)

Directions

In a large bowl, combine oats, pistachios, pumpkin seeds, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl, and let cool. Add apricots (or other dried fruit) and chocolate chips, tossing to combine.  Place 1/2 cup to 1 cup of the granola mix into individual zip lock bags, and store in a cool, dry place.

Makes about 9 cups.

Enjoy!

Crispy Coriander Potatoes

How many times have you looked at a bag of potatoes at the grocery store and thought: What can I do with that? Let’s face it. Potatoes are not pretty. They have rough skin and dark spots, and some of them have root hairs sticking out in almost every direction.

 

 

Here’s the trick: Don’t think of potatoes in their pre-cooked state. Think of them in terms of the end product. Usually when I see potatoes, I really see french fries. Potatoes of any variety are the most versatile of all foods, and pack a nutritional punch (lots of potassium and vitamin C). They can be used as an ingredient for a main meal, a side dish, or an appetizer.

 

The potato recipe below makes an excellent side-dish for any occasion, and uses a collection of spices that not only add to the taste, but add nutritional value as well.

 

Crispy Coriander Potatoes

Ingredients

    * 1 1/2 pounds small red potatoes (leave skins on)

    * 2 tablespoons vegetable oil

    * 1 teaspoon ground coriander

    * 1/2 teaspoon turmeric

    * 1/2 teaspoon dried thyme

    * 1 teaspoon kosher salt

    * 2 tablespoons minced fresh cilantro

    * Squeeze fresh lime or lemon, optional

Directions

Place the potatoes (whole with skins on) in a large pot of water, and season with some salt. Set the stove on high and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance (about 15 to 20 minutes). Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.

In a large skillet, warm the vegetable oil until it's hot, but not smoking. In a small bowl, mix the coriander, tumeric, thyme, and kosher salt. Immediately add the potatoes to the spice mix, and blend together. Place the potatoes into the skillet. Stir-fry until the potatoes get crispy and golden brown on the outside. Top with fresh cilantro and lime or lemon juice and serve.

Spice Up Your Calcium Intake

If drinking cow’s milk isn’t for you, and eating cheese makes the scale tip in the wrong direction, you may find yourself struggling to find alternatives for adding calcium to your diet. Sure, calcium supplements are an easy substitute, but they can have side effects. Studies show that adults need about 1,000 mg of calcium each day as part of a healthy diet. So what is a person to do about getting enough calcium?

You might try stocking up on spices. That’s right. Spices. They’re fat-free, mess-free, and loaded with anti-oxidants to give you an extra nutritional boost. And, they’re a lot more tasty than a pill.

Here’s a sampling of some calcium-rich spices:


1 tsp. savory (summer or winter) – 26mg calcium
1 tsp. dried basil -  26mg calcium
1 tsp. dried thyme – 18mg calcium
1 tsp. dill weed – 17mg calcium
1 tsp. marjoram – 10mg calcium
1 tsp. sage – 8mg calcium

Tip: sprinkle dried basil into soups, pasta, or even scrambled eggs.

C’est Bon! Crêpes Give a Taste of Roland Garros

If you’re waking up early this weekend to watch the French Open, why not add a little bit of French cuisine to your morning? Crêpes are one of the oldest and most well known dishes from France, and eating them can actually make you feel like you’re sitting courtside at the French Open. So break out your mixing bowl…and get ready to experience a taste of Roland Garros!

There are two varieties of crêpes: sweet (crêpes sucrées) and savory (crêpes salées). The list of fillings is virtually endless. Making crêpes does take a bit of practice, but the first one usually gets tossed out anyway.

Basic Crêpe Recipe*

2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan

*Sweet Crêpe Variety: Add 2 1/2 tablespoons sugar, and 1 teaspoon vanilla
*Savory Crêpe Variety: Add 1/4 teaspoon salt

1. Combine eggs, milk, water, flour, and butter in a bowl and mix well in blender or hand mixer. Add additional ingredients for sweet or savory crêpes. Consistency of the batter should be thin.
2. Cover and refrigerate batter for at least 1 hour.
3. Use an 8-inch nonstick fry pan, or a 9-10-inch pan for larger crepes.
4. Lightly coat the pan with butter and place over medium-high heat. (Cooking spray works too).
5. Pour 2-3 tablespoons of the crêpe batter into the pan, then quickly tilt the pan so the batter swirls around evenly, coating the entire bottom of the pan.
6. Cook until lightly brown (or until you start to see the batter bubbling), approximately 30-45 seconds.
7. With a spatula, flip the crêpe to the other side, and cook another 15 seconds.
8. Transfer the crêpe to a plate.
9. Fill crêpe with desired fillings. You can fold the crêpe in half (twice) or you can roll it.
Repeat with remaining batter.

Makes 16 to 18 (6-7 inch) crêpes, or 10 to 12 (9-10 inch) crêpes.


Fillings: (You can be creative here)

Sweet: Jam, strawberries, chocolate, Nutella, bananas, or blueberries
Savory: Ham, cheese, bacon, eggs, diced potatoes, or mushrooms

Bon appétit!
--------------------



Originally published in
On the Baseline Tennis News

A Warming Trend

There never seems to be a bad time for a good cup of hot chocolate. Since 1988, Vermont natives Jonathan Rutstein and his wife, Fran, have been stirring up the perfect cup in their Wells River, Vt. factory, under the labels Bread & Chocolate or the new Burnham & Mills. Their concoctions are made with the finest, all-natural ingredients, which are always free of sodium, lactose, and cholesterol. Hot chocolates come in a variety of flavors, including raspberry, mocha, amaretto, and chocolate marshmallow. The duo also offer a Heavenly White Chocolate beverage without caffeine. The traditional line comes in a round 9-ounce tin ($4.50 to $5); Storytime and Snowman lines come in decorative square 9.25-ounce tins ($4.50 to $5.99). You’ll be sure to find a flavor to warm your heart. Available at Deluca’s Market, 11 Charles St. , Boston, 617-523-4343, Mazzilli’s Farm Stand & Deli, 3134 Cranberry Highway, Wareham, 508-759-5901, or go to www.burnhamandmills.com.


-----------



Originally published in the Boston Globe's Food Section
September 27, 2006