Feeds:
Posts
Comments

Posts Tagged ‘healthy food’

Citrus Gazpacho A trip to the American Southwest and blistering hot days prompt me to explore the world of chilled soups. After eating at Cafe Pasqual’s, a James Beard America’s Regional Cooking Classics award winner, in Santa Fe, New Mexico, I left a few pounds heavier. Not only did I eat every bit of food that was placed before me, I also toted home two of Cafe Pasqual’s cookbooks in my suitcase. In one of the books, Chef Katharine Kagel shares a much-requested recipe for a refreshing citrus-flavored gazpacho.

Citrus Gazpacho
Recipe from Cooking with Cafe Pasqual’s

INGREDIENTS
4 large ripe tomatoes
1 clove garlic, minced
1 tablespoon white wine vinegar
2½ cups freshly squeezed orange juice
Zest and fruit of 1 orange
Zest of 1/2 and fruit of 1 pink grapefruit
1/2 cucumber, peeled, seeded, and diced
1/2 yellow bell pepper, stemmed, seeded, and diced
1/4 medium red onion, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper

DIRECTIONS
1. Fill a large saucepan with enough water to cover the tomatoes. Place over high heat and bring to a full boil. While the water is heating, use the tip of a sharp paring knife to score a small X on the bottom of each tomato, just piercing the skin.

2. Put the tomatoes into the boiling water for 20 seconds. Use tongs to transfer the tomatoes to a large bowl filled with ice and water. (This will stop further cooking.) Allow the tomatoes to cool for a few minutes, remove them from the water, and peel their skins with either a paring knife or your fingers, starting at the scored end. Discard the peel.

3. Core and dice one tomato and reserve it. Slice the other tomatoes in half crosswise, and squeeze out the seeds. Remove the cores. Put the tomatoes into the container of a blender.

4. Place the garlic, vinegar, orange juice, and orange and grapefruit zests into the blender with the tomatoes and whirl. Transfer the puree to a serving pitcher or a serving bowl and add the cucumber, bell pepper, red onion, and olive oil.

5. To prepare the fruit, use a paring knife on a cutting board to cut off both ends of the grapefruit and orange so that the fruit can securely stand on end for cutting. Starting from the top of the citrus, slice off all the peel and pith, following the contour. All the fruit will now be exposed. Cradle the fruit in the palm of your hand you aren’t using for slicing, and use the paring knife to cut loose each fruit segment from the inner side of the membrane. Angle the long side of the blade between the fruit and the membrane toward the center of each segment, cutting in a V configuration. No membrane should be attached to the fruit segments.

6. Add the fruit segments to the gazpacho mixture and stir.

7. Add the salt, pepper, and cayenne to taste.

8. Chill well before serving.

Makes 6 cups

LINNELL’S NOTES
1. I couldn’t find pink grapefruit at my local market, so I used a red grapefruit instead.
2. The recipe didn’t indicate when to add the reserved diced tomatoes, so I added them in with the cucumbers, bell pepper, and red onions.
3. I added 1/8 teaspoon of cayenne pepper.
4. Chef Kagel notes in her recipe, “The trick to this recipe is to cut all the diced ingredients into uniform dimensions.”

Enjoy!

Read Full Post »

Java-Style Cauliflower Salad Like an artist’s blank canvas, cauliflower’s subtle flavor provides the perfect background to let dynamic flavors shine. Cauliflower is rich in nutrients, low in calories, and high in fiber, so by adding the bright and zesty flavors of coconut, lime, cilantro, and cayenne pepper, you’ve got a winning combination. In addition, this cauliflower salad can be served hot or at room temperature which makes it a great make-ahead dish.

Java-Style Cauliflower Salad
Adapted from Living Low-Carb by Fran McCollough

Salad Ingredients:
1 medium head cauliflower, cut into small florets
Half a small red bell pepper, cored, seeded, and diced
2 tablespoons chopped fresh cilantro
2 tablespoons shredded coconut

Dressing Ingredients:
1 garlic clove, chopped
4 teaspoons fresh lime juice
1 teaspoon dark brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup coconut cream

Directions:
1. Drop cauliflower florets into a large pot of well-salted boiling water. Boil just a few minutes, until barely tender. Drain and dry on a kitchen towel.
2. Dice the red pepper and set aside.
3. Wash and chop the cilantro and set aside.
4. Chop garlic and put in blender.
5. Add lime juice, brown sugar, cayenne pepper, salt and coconut cream to blender. Pulse until well-blended.
6. Pour dressing over the hot cauliflower. Toss well and transfer to a serving bowl, scattering the red pepper, cilantro, and coconut on top.
7. Toss before serving.

Serves 4

Linnell’s Notes:
1. Make sure the cauliflower florets are well-drained and reasonably dry before adding the dressing. If they still contain a lot of moisture, the dressing will become diluted and runny.
2. I had to rework the dressing recipe. The original recipe called for 1 cup of freshly-grated coconut and 4 tsp lime juice. There was just not enough liquid to make a dressing. I added some coconut cream I had in my pantry to make the dressing “flow.” The grated coconut became a topping, rather than part of the dressing.
3. Because of time constraints, I substituted shredded coconut in a bag instead of grating fresh coconut. Also, toasting the coconut first can bring out its flavor and give it more “crunch.” I will do this the next time I make this salad.
4. Adjust the seasonings to taste – more or less lime juice, sugar, cayenne pepper, and salt.
5. The cookbook author says, “Don’t be tempted to skip the tiny amount of brown sugar; it’s a secret ingredient that pulls everything together.”
6. The addition of coconut cream does not significantly raise the amount of carbohydrates in the recipe. The coconut cream has only 3 grams of carbohydrate per 1/3 cup.

Enjoy!

Read Full Post »

Just mention the word chia and everyone instantly thinks of “hairy” green chia pets. But did you know that chia seeds are considered to be a superfood? According to Lindsey Duncan, ND, CN, of the Dr. Oz Show, “Contributing to its super-seed status, ounce for ounce, chia seeds have more omega-3 fatty acids than salmon! Chia is one of the most concentrated sources of omega-3 in any food. It also contains high amounts of omega-6 . . . Chia also contains calcium; in fact, it delivers 18% of your daily value per ounce, which is three times more than skim milk.” Ms. Duncan also states, “With nearly 11 grams of fiber per ounce, chia delivers 42% of your recommended daily value of fiber in a single serving. Fiber is vital for all aspects of health, and is especially key for weight loss and digestion . . . Chia absorbs up to 12 times its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.”

I keep a little jar of chia seeds on my kitchen table to remind me to sprinkle the seeds on my food at mealtime, but I’m always looking for additional ways to incorporate it into my diet. This recipe for Cinnamon Chia Seed Granola couldn’t be easier and it is packed with good things – cinnamon, chia seeds, rolled oats, and honey. It’s great for breakfast or for a snack! Need more super ways to eat this superfood? Here’s a link to 40 Ways to Use Chia Seeds.

Cinnamon Chia Seed Granola
Recipe provided by Peanut Butter Fingers

Ingredients:
1 cup old fashioned oats
2 tbsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. honey
1 tbsp. canola oil

Directions:
Preheat oven to 300 degrees and spray a cookie sheet with cooking spray. Combine the first four ingredients in a small bowl and stir. Slowly stir honey and canola oil into oat mixture until oats are adequately coated. Spread granola onto prepared cookie sheet and bake for approximately 15 minutes, stirring halfway through. Let cool until oats become crunchy and enjoy.

Makes four 1/4 cup servings

Linnell’s Notes:
1. I quadrupled the recipe because I wanted extra for snacking!
2. Because I quadrupled the recipe, I baked it longer. It took about 15-20 minutes of additional baking time to get my batch of granola golden and crunchy.
3. If you measure out the oil before the honey, the honey will slide right off of the oiled tablespoon!

Enjoy!

Read Full Post »

%d bloggers like this: