End of the Summer Tribute Salad

I had a garden this year and I was disappointed that summer was over because I knew I was not going to get all the wonderful fresh vegetables that I love. I made my “End of Summer Tribute Salad”. I made this salad for some friends that were coming over to play scrabble and it was a hit. Love this salad and I will make this often. Enjoy!

End of the Summer Tribute Salad, created on 10/21/2010

1 bunch of asparagus – washed and cut into 2 to 3” pieces
1 pint of cherry tomatoes – washed and sliced oblong way
2 corn on the cob – washed and then corn cut of the cob
1 pound of Baby Bella Mushrooms – dirt wiped off with damp towel and sliced
1 large red onion – peeled and cut into half moon shape
1 bunch of parsley – washed well and minced
3 tablespoons of Balsamic Vinegar
2 tablespoons of olive oil – 1 teaspoon each h to use for each batch of sautéing the vegetables
Salt/Pepper each layer to your taste. Remember to keep the salt content down to give it on the healthy side.
This is a very fast recipe – the cook time is no more than 5 minutes per vegetable, make sure you stir the vegetable batches often. You will cook each vegetable separate in batches. I did this way because different vegetables cook differently and I wanted to make sure that they vegetables stayed on the crunchy side except for the onions. I caramelized the onions to make them sweeter.

In a large 12” skillet, heat up 1 tablespoon of olive oil and add the onions. Cook for about 5 minutes until the onions are brown and soft. Transfer to a decorative large serving bowl. This will go in layers.

Add 1 teaspoon of olive oil to the hot skillet, and add the mushrooms. Sauté the mushrooms for about 3 minutes, you will still want them to keep their shape but cooked like half way. Transfer to the serving bowl and layer on top of the onions.

Add 1 teaspoon of olive oil to the hot skillet and add the asparagus. Sauté the asparagus until heated thoroughly about 2 – 3 minutes, I wanted to make sure the vegetables stayed crunchy but hot. Transfer to the serving bowl and layer on top of the mushrooms.

Add the corn and parsley to the hot skillet. No oil is needed. Sauté the corn and parsley for about 2 to 3 minutes until the corn is heated thoroughly. Then transfer to the serving bowl on top of the asparagus. Add the halved cherry tomatoes to the hot skillet – this is very fast, just enough time to heat the tomatoes thoroughly about a minute – stirring constantly. Transfer the tomatoes to the serving platter on top of the corn and parsley mixture.

Add the balsamic vinegar to the sautéed vegetables and toss well. Taste and season the vegetables for the last time to your taste buds. Enjoy! The vegetables can be served over cooked Quinoa or Farro. A simply healthy amazing tribute to summer!

CLICK HERE TO PRINT THE RECIPE

Parmesan Cheese Zucchini Frittata

I have fallen in love with Frittatas. I make them every chance I get using Egg Substitutes because I am trying to lose weight due to my diabetes and cholesterol problems. I found this recipe in the Diabetic Living Fall 2008 magazine, which is one of the best magazines for great recipes for diabetics. Often, diabetics are challenged when it comes to food and coming across this recipe was a great find. With some tweaking to the original recipe that suits my taste, I tested this recipe this morning and its is delicious. Enjoy!

Parmesan Cheese Zucchini Frittata, created 10/22/2010

Parm Cheese Zucchini Frittata

1 container of Egg Substitute (like Egg Beaters)
½ cup Parmesan Cheese
1 teaspoon fresh or dried Thyme
Salt / Pepper to taste
2 teaspoons olive oil
12 ounces zucchini halved and sliced in half-moon shapes
4 green onions, chopped

Turn on broiler to lo-heat, adjust your oven rack so that the frittata can be flash broiled in the oven for 5 minutes.

In a medium bowl, mix the container of egg substitute with thyme, and Parmesan cheese leaving about 1/8 cup to sprinkle on the top later. Set bowl aside. In a oven-proof 10” sauté pan, heat the olive oil over medium-heat and add the zucchini and green onions. Sauté the vegetables for about 5 minutes until they are tender but still crisp when biting into the vegetables.

Zucchini Green Onion Frittatta

Add the egg mixture to the vegetables and reduce the heat to medium. As the mixture is cooking and becoming set, run a spatula around the edge of the skillet lifting the egg mixture so some of the egg drips underneath. Cover with a lid and cook for about another 2 minutes so the egg will become more set, showing a little bit of liquid in the middle.

Remove the lid, sprinkle the remaining parmesan cheese over the egg mixture, and place the sauté pan in the broiler until the top is golden and the egg has become firm. Remove from the broiler wait a minute and then cut into wedges and serve warm.

Per Serving: 115 calories, 5 g fat, 1 g fiber, 11 g protein, 6 g carbs, 0 g sugar

CLICK HERE TO PRINT THE RECIPE

Black Bean and Sweet Potato Hash

I made this recipe from a book called “The Big Book of Vegeterian” because I had bought a lot of sweet potatoes that were on sale from the market. When I was diagnosed with Type II Diabetes, sweet potatoes is one of the vegetables that is low on the Glycemic Index that does not make the glucose (sugar) levels spike. This recipe turned out to be one of my favorite things to make all the time. I demonstrated this in 3 of my diabetes workshops and the feedback from the people were all positive. When I have leftovers, I make breakfast wraps with multi-grain wraps, scrambled egg substitute and 1 oz of cheese. Wonderful alternative for breakfast. Enjoy!

Black Bean and Sweet Potato Hash
 

Recipe created September 25, 2007

Black Bean and Sweet Potato Hash
1 – 3 tablespoons of olive oil
2 medium onions, chopped (it seems like a lot but the onions reduce after they have been cooked)
1 small green pepper, chopped (I omitted the green pepper)
1 medium sweet potato, peeled and diced (1″ cubes)
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
3/4 cup Rich Vegetable Broth, canned broth or water (I used Better than Boullion – it’s condensed just add to water – the broth is very rich)
3/4 cup frozen corn kernels (do not need to defrost)
One 15 oz can black beans rinsed and drained
2 tablespoons chopped fresh cilantro or 2 teaspoons dried
Fresh ground black pepper

In a large cast-iron skillet over medium-high heat, warm the oil. Add the onions and bell pepper and cook, stirring often, until beginning to brown, about 4 minutes. Add the sweet potato and cook, stirring often, until beginning to brown, takes about 5 minutes. Add the garlic, cumin, chili powder and salt and cook stirring for 30 seconds. Add broth and cook until almost all absorbed about 5 minutes. Stir in the corn and black beans and cook, stirring until fully heated through. Stir in the cilantro and season to taste with pepper.

Taken from “The Big Book of Vegetarian”

CLICK HERE TO PRINT THE RECIPE

Carrot, Mushroom, Fennel Stir Fry

I made this yesterday 05/06/10. I did not have a clue what to make for dinner and then I thought I have not done a stir-fry in a while. I had some vegetables in the refrigerator that I needed to use up soon because I have been so busy with school and the vegetables were looking pretty sad. I am very picky with Teriyaki sauces and will only use one kind. Veri Veri Teriyaki is a unique sauce that has so many flavors and often compliments the stir fry dishes. Check out their website when you have some time.

Carrot, Mushroom Fennel Stir-Fry
created 05/06/10


3 handfuls of baby carrots as much as your hand allows
4 green onions
1 package (10 oz) fresh button mushrooms
2 fresh corn on the cob
1 medium onion
3 tablespoons of olive oil
1 fennel bulb
4 garlic cloves, peeled and minced
2 to 3 tablespoons of Veri Veri Teriyaki sauce

Slice the baby carrots with the knife slanted – try to keep the slices as even as possible for a balanced cook time. Clean and slice the mushrooms. Slice the corn off the cobs. Cut the onion and fennel bulb in half and then in half moon shapes. Cut up the green onions and mince the garlic.

In a large stir fry pan in order heat up the olive oil on high heat, add the chopped onions, fennel and carrots. Cook continuously stirring vegetables for about 3 to 4 minutes. Add the mushrooms and continue to cook for another 3 to 4 minutes. Add the corn, green onion, garlic and cook for about 2 more minutes. Add the teriyaki sauce, stir the vegetables a couple more times and remove from the heat and serve immediately with brown rice or eat the stir fry vegetables by themselves. It is wonderful either way. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Pappardelle with Chicken, Mushrooms and Wine

This recipe was featured in one of my favorite cooking magazines called Cuisine at Home. The pictures seemed to show this recipe as warm, hearty and filling recipe for a chilly winter day. I made this to test with some friends and the results were just absolutely amazing. The chicken basically fell apart from the bone and the sauce had a rich aromatic flavor. I must have said this dish is just amazing about 100 times during dinner. I hope you enjoy it as much as I did. I think the only thing I would change is the type of pasta that goes with this dish, maybe use a linguine or angel hair pasta because this type of pasta shown seemed so heavy for me.

Pappardelle with Chicken, Mushrooms and Wine
Created recipe on 03/14/2010

Pappardelle with Chicken, Mushrooms and Wine

1 lb mushrooms, sliced
1 cup red wine (I used a Merlot)
½ cup all purpose flour
Freshly ground black pepper
1 cut up chicken with skin and bone
4 tablespoons butter
2 tablespoons extra virgin olive oil
4 ounces pancetta diced
1 medium red onion diced
½ lb fennel bulb, cut into strips
3 teaspoons minced garlic
1 tablespoon fresh sage leaves minced
2 tablespoons balsamic vinegar
1 lb dry Pappardelle or any pasta

Sauté
In 2 tablespoons butter
1 lb mushrooms sliced – I used butter and baby Portobello mushrooms

Sauté mushrooms in butter in a large ovenproof sauté pan over medium-high heat, stirring often. When mushrooms are soft, they will give off liquid, reduce the heat to medium and cook until the liquid evaporates.

Add
½ cup of red wine – I used Merlot – increase the heat to high until most of the wine evaporates. Take mushrooms out of pan and put in a bowl – set aside. Wipe the pan clean and return to stove top. Dredge chicken in flour and pepper and shake off the excess. Melt 2 tablespoons of butter with 2 tablespoons of olive oil in pan and put the flour coated chicken and brown all sides over medium heat. Remove chicken from pan and put on plate. Set aside.

In the drippings from the chicken – add the pancetta – sauté until the pancetta begins to brown. Add the onion and fennel, cook until the onion becomes softened and the fennel becomes a light brown. Stir in garlic and cook for an additional 2 – 3 minutes more. Increase the heat to high and stir in the wine and sage. Remove from the heat and add the sautéed mushrooms.

Return the browned chicken back to the pan, cover and put in oven @ 325 degrees and cook for 45 min to an hour. Remove from the heat and add the balsamic vinegar. During the last 15 min of the chicken cooking prepare the pasta. Cook according to package directions and serve with chicken and mushroom sauce.

CLICK HERE TO PRINT THE RECIPE

7 Layer Salad Squares

A friend asked me for some appetizer ideas for a family get-together for the New Year holiday. I used to be a Pampered Chef kitchen consultant so I thought I would check out some of the cookbooks and see what I could come up with. I found this recipe that I demonstrated at a kitchen show but really wanted to change the recipe to a more healthier version for my parties. Due to the travel time, there were some ingredients in the recipe that could become spoiled I had to figure out a way to make the recipe travel friendly.

7 Layer Salad Squares
Modified recipe from Pampered Chef on 01/02/2010

2 packages (8 ounces each) low-fat refrigerated crescent rolls
1 package (8 ounces) Neufchatel cheese
1 garlic clove minced
6 slices bacon, crisply cooked, crumbled (put bacon on paper towel to drain grease)
1 cup thawed frozen baby petite peas
3 plum tomatoes or ½ pint of cherry tomatoes, seeded and chopped
2 cups thinly sliced Roman lettuce
½ cup (2 ounces) 2% milk fat shredded cheddar cheese
½ cup thinly sliced red onion

Salad Dressing (need ½ cup of this)
½ cup 2% Fago Greek Yogurt
2 teaspoons apple cider vinegar
1 tablespoon sugar
½ teaspoon salt

Preheat oven to 375 degrees. Lightly grease a 12×15 tray with a lip or a 12 x 15 stone with a lip. Unroll the crescent rolls with the longest side of the rolls to the shortest side of the tray.  Seams of the crescent roll need to be pressed together tightly using your fingers or a mini roller. Bake 12 minutes until lightly golden brown. Remove from the oven and cool completely.

In a bowl, combine the Neufchatel cheese, ½ cup of the homemade salad dressing, and garlic, mix until completely smooth. I found using a spoon first and then a whisk later helped gets rid of all the lumps. Add half of the crumbled bacon with half the peas in the salad dressing and spread mixture over the baked cooled crescent roll square.

Spread the seeded chopped tomatoes evenly over the salad dressing. Spread the thinly sliced lettuce over the tomatoes. Sprinkle the shredded cheddar cheese over the lettuce and the thinly sliced onion.  Cut the appetizer into 24 even squares.

Eat Healthy!

Cook’s Note
The Greek yogurt… I am just hooked on this. I am using the Greek yogurt for recipes that require mayonnaise and sometimes sour cream. It is a perfect match and much healthier for you with really no difference in texture or flavor.

Another Pam’s Tip
Always remember to remove the seeds from tomatoes when using it for appetizers because the seeds cause juice and it could make the recipe very soggy.

CLICK HERE TO PRINT THE RECIPE

Lettuce Wraps

 

Lettuce Wraps
C
reated on 09/28/2007

2 ripe avocados
3 Roma tomatoes, diced
1/2 jalapeno pepper, diced (optional)
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced (use the Garlic Press from Pampered Chef)
1/4 cup fresh cilantro chopped
1 corn cob (cut kernels off) (organic)
2 tsp fresh lime or lemon juice
6 – 8 large romaine lettuce leaves

In bowl, mash avocado using fork or potato masher, add remaining ingredients mix well. Spread 2 – 3 tablespoons of mixture onto lettuce leaves and wrap. Enjoy!

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: