All posts tagged: healthy eating

healthy recipe: fig, ricotta and hazelnut hors d’oeuvres

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There are evenings, when I come home from work, I don’t necessarily want to have dinner or even bother with making one, so I open a bottle of red wine and put together something quick to pair it up with and voila it’s dinner. (I don’t recommend this if you have small children in the house 🙂 ) Anyway, here is an easy recipe I found here and I must say it is heavenly and a wonderful pairing with a bottle of red wine on those evenings when you need to have an out of the norm experience. Grilled Fig, Hazelnut and Ricotta Crostinis Ingredients: 1 cup part skim ricotta 1/3 cup plus 1 tablespoon hazelnuts, lightly toasted 1/2 cup honey, divided 1/4 teaspoon ground cinnamon 1 tablespoon extra virgin olive oil 10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise 1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted 1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food processor and process …

healthy recipe – fig chutney

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I have to admit, I love figs, fresh ones or otherwise. When they are in season, I gorge on them until I am sick to my stomach and just when I swear I wouldn’t eat  anymore, I find myself always in the gourmet section of a grocery store searching for anything made with figs. So, of course, it’s not a surprise that after finishing a jar of fig jam and eating a dozen or so fresh ones out of a basket, like an addict, I began a desperate search for fig chutney to make during the impending holiday season. A good excuse to eat figs again 🙂 Although I search the internet extensively for most any recipe to compare the ingredients so that I can create my own version, for the fig chutney, since it’s my first time making it,  I have decided to go with my favorite chef/author/connoisseur/online mentor if you will and follow the recipe he suggests to the exact just to make sure it’s the right balance in flavor. Fig Chutney Two …

healthy maybe recipe: lemon almond coconut ice cream sandwich

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I normally don’t indulge in ice cream and only eat gelato in Italy, so when I came across an ice cream sandwich here with lemon, almonds and coconut, I figured it would be as healthy eating as I wanted it to be. A girl should be able to cheat once in a while on a diet plan. Anyway, I figured since I don’t have the patience to make my own coconut ice cream, I can find some at the grocery store, but the cookie part, I have no problem making.  Check it out: coconut ice cream 1 can coconut milk, preferably full fat 3 tablespoons maple syrup 1 teaspoon pure vanilla extract pinch of salt In a small bowl or liquid measuring cup, whisk together the coconut milk, maple syrup, vanilla, and salt. Process according to your ice cream maker manufacture’s instructions. Place in a freezer safe container and allow to freeze for at least 3-4 hours before assembling the sandwich cookies. lemon almond cookies 2 1/2 cups almond flour 1/2 teaspoon baking soda 1/4 …

healthy recipe: herbed ricotta tart

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I’ve never been a fan of ricotta cheese, but since my diet, I experienced it while indulging in lasagna with ricotta cheese. It wasn’t that bad.  So to keep the diet going, while I ween myself off of Nutrisystem, I am looking for ways to incorporate ricotta cheese into my favorite eats. Hence the herbed ricotta tart which, once again, I found on my favorite site here. Check it out and let me know what you think? Oh and if you happen to be on a diet like myself, consider a smaller portion with 3/4 plate full of veggies. (see photo below) half-pound (250g) spring onions (See headnote) 1 tablespoon butter 1 1/2 teaspoons chopped fresh thyme, plus more for sprinkling over the finished tart 8 ounces (285g) fresh goat cheese or fresh ricotta 1 large egg 1/2 cup (125ml) crème fraîche or heavy cream 1/2 cup (125ml) whole milk 2 ounces (55g) spicy Spanish-style chorizo sausage, finely diced salt and freshly-ground pepper one pre-baked 9-inch (22cm) tart shell (see Note) 1. Slice the spring onions into 1/2-inch (2cm) …

tomato soup and grilled cheese sandwich

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Oh the irony of one day writing about healthy drinking habits and the next looking for grilled cheese sandwich and tomato soup recipes (my favorite).  But, I have to justify that my diet includes tomato-ee dishes so although the soup is thumbs up, the sandwich – not so much. However, If this isn’t a problem for you, then please enjoy the recipe I found here and let me know what you think? Tomato Basil Soup 3 cloves of garlic, minced 2 tablespoons of olive oil 2 – 14 oz. cans of crushed tomatoes 1 – 14 oz. can of whole tomatoes 2 cups of stock (chicken or vegetable) 1 tsp of sea salt 1 tsp of sugar 1/2 tsp of fresh ground black pepper 1/4 cup of heavy cream 3 tablespoons of fresh basil, julienned parmesan cheese In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the …

healthy cooking: artichoke ravioli

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Recipe and photos by For the Love of Cooking.net  I found this recipe when I was searching for a pasta dish which, of course, had to be healthier than the norm.  When I read the ingredients I knew I had to try it. Sure enough it was delicious, especially with piled shredded parmesan cheese. Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash: Artichoke ravioli (or flavor of your choice), cooked per instructions 2 tsp olive oil 1/4 red onion, cut into large pieces 1 cup of mushrooms, quartered 1/2 zucchini, diced 1/2 yellow squash, diced 1/2 cup of grape tomatoes 1 clove of garlic, minced 1 cup of baby spinach Basil olive oil Asiago cheese, shredded Fresh basil leaves Cook the ravioli per instructions (while the vegetables are cooking). Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an …

healthy recipes: beet salad with goat cheese

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I love beets and although this particular vegetable is an acquired taste, I do recommend it to anyone willing to try something new, well at least once. Anyway, no one has to convince me to eat beets nor explain the health benefits associated with it. So, after ordering beet salad with goat cheese at a restaurant in San Francisco the other night, I decided I needed to find a recipe I could try at home. Now, I understand many people have nut allergies, particularly walnuts, so please be cautious with the recipe and if you or someone you know has allergies, leave out the walnuts or put them in a separate dish so that anyone  who isn’t allergic to them can add them to the salad and those who are, can avoid them. Ingredients 4 medium beets – scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 1 (10 ounce) package mixed baby salad greens 1/2 cup frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil …

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 …

summer recipe: fresh fig tart

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Every summer I cannot resist buying a basket full of figs from my neighborhood farmer’s market. I prefer to eat them freshly washed right out of the basket. But while commuting home last night I contemplated incorporating the figs into a light dessert. Check out what I found here: For crust 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal (not stone-ground) 1 tablespoon sugar 1/4 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cut into pieces 1 1/2 tablespoons finely chopped fresh rosemary 4 to 5 tablespoons ice water For filling 1/3 cup sour cream 1 cup mascarpone cheese (8 oz) 1/4 cup sugar 1 1/2 teaspoons finely grated fresh lemon zest 1/8 teaspoon salt 2 tablespoons red-currant jelly 1 tablespoon honey 1 1/2 lb fresh figs Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom preparation Make crust: Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles …