All posts tagged: healthy cooking

healthy eating: eggplant parmesan revamped

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One of the things I dread the most, is today’s over the top health conscious society. The fact that if you order (in a restaurant) or shop for fatty foods, everyone around you become judgemental and you, as a result, feel guilty for even considering the option. Well, I happen to  I love eggplant parmesan but haven’t made it or even ordered it in a restaurant for over a year or so.  While commuting home, I  decided to search online for a healthy version of the recipe so that I could actually serve it up without feeling guilty about it. Check  out below or click  here for the recipe I came across and can’t wait to try this weekend: OLD WAY OF MAKING E.P. 1,053 calories per serving 30.4 grams saturated fat 1,965 milligrams sodium Deep-fried eggplant Breadcrumbs 4+ pounds cheese HEALTHY WAY  318 calories per serving 8.2 grams saturated fat 655 milligrams sodium Baked breaded eggplant Whole-wheat panko 1 3/4 pounds cheese Panko Breading Technique: Step 1 Give the eggplant slices a quick dip in …

healthy eating: spinach, strawberry, walnut and parmesan salad

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Lately, since the weather has been so cold and gray in San Francisco, I have done nothing but search for comfort food to get me by. Even though I maintain healthy eating habits, for some strange reason, this “summer” I crave what is not that good for me or maybe it is, depending on how you are looking at it. Anyway, I decided to turn to my favorite site here, for a salad recipe, hoping it would inspire me enough to get back to what’s really good for me, even if we haven’t seen the sun or felt the warmth of the summer for the last 60+ days 🙂 Spinach Salad with Strawberry, Walnut, and Parmesan Shavings Recipe and photos by For the Love of Cooking.net Walnut pieces, toasted Baby spinach Strawberries, sliced Parmesan cheese shavings 2 tbsp light olive oil or canola oil 1 1/2 tbsp aged balsamic vinegar Sea salt and freshly cracked pepper, to taste I actually loved it and what the best thing is, it is very easy to make.  Let …

trim your waste healthy recipe: eggs italiano

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The older I get the more I watch what I eat. Nothing new to anyone over the age of 40. But what I find really challenging is incorporating healthy cooking techniques to my favorite fatty food intake. Despite the fact I totally love eggs benedict, I only  eat it once every three months for the sake of keeping a healthy eating habit. However,  since I found the perfect recipe here to eat what I love and still keep it healthy (plus trim my wasteline), I have added eggs benedict to my bi-monthly sunday brunch. Check it out. INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil, divided 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat English muffins, split and toasted 2 tablespoons freshly grated Parmesan cheese PREPARATION Fill a large, straight-sided skillet or Dutch oven with 2 inches …

healthy dessert – woopie pies

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I was first introduced or shall I say, I introduced myself to woopie pies at Dean & Dellucca in Napa, CA.  First time, I only purchased one and savored it all the way home and after devouring it practically in one gulp, I realized I should have bought a couple of more. Don’t worry I made up for it on my second visit. 🙂 Anyway, since I am also a conscious or a healthy eater, I knew I had to stay away from them until of course I found the recipe here. To make it easier on you, I have also copied it below from the Eating Well website. 16 whoopie pies Active Time: 45 minutes Total Time: 2 1/2 hours (including chilling time) INGREDIENTS COOKIES 1/3 cup canola oil 3/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups whole-wheat pastry flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup nonfat milk FILLING 1/2 cup cold water 2 teaspoons unflavored gelatin …

healthy cooking: greek pasta

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Although I have my own rolodex of recipes I follow and some I learn as I watch my mother cook, I often times borrow recipes from some of my favorite bloggers. Here’s one I absolutely love and of course found here. But just in case you don’t really want to click away from my blog, I have detailed the recipe below for you to consider trying. Greek Pasta: Recipe and photos by For the Love of Cooking.net 2 tbsp toasted pine nuts Angel hair pasta, cooked per instructions 1 tbsp olive oil 1/4 small red onion, diced Handful of grape tomatoes 1/4 tsp oregano 1/4 tsp crushed red pepper flakes Sea salt and freshly cracked pepper, to taste 3 cloves of garlic, minced Handful of kalamata olives, halved 1/2 cup of chicken broth 1 cup of baby spinach Feta cheese Toast the pine nuts in a DRY skillet over medium heat for 2-3 minutes or until golden brown. Set aside. Cook the pasta per instructions. While the pasta is cooking, heat the olive oil in …

mediterranean diet staple foods bring a smile to my face

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My background is from a semi-mediterranean culture.  I say this because we share the same recipes and cultural views. The reason I smiled when I saw the article here, is because when I first immigrated to the U.S., my Mother prepared my lunch for school. She often times included an eggplant sandwich, Hummus and pita bread, falafal and other things which the America kids at school made fun of at the time.  Now, Mediterranean food is much appreciated and considered fine cuisine around the metropolitan cities throughout the states and those kids who made fun of my lunch are now frequent diners at mediterranean eateries. Funny thing isn’t it? Anyway, according to the article the following are the staple of Mediterranean diet and one we may want to consider when eating or trying to eat healthy.

healthy eating: chocolate zucchini cake

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Baking is a chore for me believe it or not, but once in a while I get the urge to bake my own cake and last night I decided I needed a chocolate cake which contained some healthy ingredients and so I found one here and figured I better share: 1 1/4 cups all-purpose flour 1 cup sugar 1/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 eggs 1/3 cup canola oil 1/2 cup plain yogurt 1 teaspoon vanilla 2 teaspoons grated orange peel 1 1/2 cups grated zucchini Heat oven to 350 degrees. Lightly grease an 8×8” cake pan or 8” round spring form pan. In medium mixing bowl, sift together flour, sugar, cocoa, baking powder, soda, salt and cinnamon. In large mixing bowl, beat eggs and stir in canola oil. Beat dry ingredients into egg mixture alternately with yogurt. Stir in vanilla, orange peel and zucchini. Pour batter in baking pan and bake 50 to 60 minutes or until toothpick inserted in the middle comes …

healthy eating: eggs and asparagus

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I love fine cuisine, I don’t deny it, but once in a while I truly appreciate finding a recipe online that is not only healthy but has my favorite ingredients in it. Now the interesting thing for me about eggs and asparagus is that I  often made a frittata with them with a touch of parmesan cheese sprinkled on top, but the recipe here is a much simpler way of incorporating the two together and I have to tell you,  it was amazing!  I loved it and I know you will too. But I am always curious about what your take is on the recipes I provide, so please let me know how it turned out for you? Parmesan Roasted Asparagus Topped with a Poached Egg: Recipe and photos by For the Love of Cooking.net Olive oil cooking spray 5 spears of asparagus Sea salt and freshly cracked pepper, to taste Parmesan cheese, shaved or shredded 1 egg Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray then add the …

healthy eating: chicken au champagne

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Oh my, how can this get any better. A chicken dish with my favorite alcoholic beverage – champagne from my favorite site here for me to share with my readers. Let me know how it turns out for you? INGREDIENTS 4 chicken breasts (with skin and bone) Salt and freshly ground pepper Chervil, tarragon, or thyme (optional) 1 shallot, quartered 1 cup Champagne (Veuve Clicquot Yellow Label Brut recommended)  Yield: 4 Servings RECIPE Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.  Place the pan under the broiler, skin-side up, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes. Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup of Champagne. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice. Serve over brown rice. Sautéed mushrooms add a …