All posts tagged: healthy eating

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: 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 …

recipe: panna cotta perfected

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Yes I am going to start the week off with a recipe because I feel as if I need a pick me up and usually sensual – yes food can be sensual – dessert recipes will do the trick, that is only if I cannot travel to Europe at the particular time. Anyway, I found this recipe here and in my opinion it is one of the best Panna Cotta I have ever tasted, well, outside of my “late” chef cousin who used to make them for me. So here it goes and if you try it, please let me know how you liked it. One piece of advice, get creative with the toppings. Also, if you are on a strict diet or a healthy eating kick, this recipe is not one to follow. Panna Cotta Eight servings Adapted from Secrets From My Tuscan Kitchen by Judy Witts I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days …

for the love of cupcakes

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What is the craze with cupcakes? I mean they have been around for years but just in the last 5years or so, every woman I can think of considers cupcakes for their get togethers more so than cakes. I suppose they are more fun, less fattening and perfectly sized for most anyone and any occasion – in America that is – just in case everyone else is scratching their heads with what I am stating here. Anyway, I won’t deny it, I love them too and often search for cupcake specialty stores most anywhere I go in the states. My favorite is Sprinkles here and although quiet pricy, they are the best I have ever had, especially on the first day – not so much second day and after. So in light of this subject matter, I have included photos of some of my favorite cupcake decor for your viewing pleasure. Also, please drop me a line with your favorite cupcake speciality store.

healthy eating: salmon tacos

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I must admit, I cannot resist Mexican food, although some of the California gourmet variations are not the true sense of the cuisine.  But either way, I do appreciate all the attempts to spin off from the original Mexican style taco and embrace them in my own home. With that said, I have found this really interesting Salmon taco recipe here which  I have added to my list of healthy meals for the family. Hope you like it. Santa Fe Salsa 1 can(s) (11 ounce) mexi corn, drained 1 cup(s) cherry tomatoes, halved or quartered 1/2 cup(s) black beans, rinced, drained 1/2 cup(s) shredded carrots 1/2 cup(s) green chile salsa 1/4 cup(s) diced red onion 2 tablespoon(s) chopped fresh cilantro Salmon 2  (about 1 1/2 pounds) salmon steaks, 1-inch thick 1 tablespoon(s) jalapeno and lime flavored olive oil, or any favorite flavored or plain olive oil 1/4 teaspoon(s) salt 1/4 teaspoon(s) pepper 8  taco shells Shredded romaine or iceberg lettuce for garnish Directions In a medium bowl, combine the salsa ingredients; set aside. Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper. Cook salmon in skillet 3 to …

healthy cooking: filet mignon with roquefort

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Who doesn’t love a great piece of steak, except the non-meat eaters of course. I love steak and if it were up to me, I could eat one every day. But in trying to keep a balance with my healthy eating and cooking goal, I only eat steak once a month and it has to be a filet mignon. I am however, particular about the cut and often times would go to a specialty meat and poultry shop to purchase just the right cut and size. With that said, I have found a great filet mignon recipe (not that I really ever need a  recipe to prepare the steak)  here and have actually served it up by itself – without a side dish on occasion and then with the spinach sautéed with lemon and garlic and a wonderful french Cabernet Sauvignon. I am not going to recommend the wine because to each his/her own on that one. Anyway, enjoy the recipe and let me know how it turned out for you. Ingredients U.S. Metric Conversion …