Archive | November, 2012

Florida Citrus Salad

27 Nov

Winter in Florida means fresh citrus not snow, thank goodness. This recipe is dedicated to my sweet daughter-in-law, who loves grapefruit.

  • 5-6 oranges
  • 2 red grapefruits
  • 1 lime
  • 1 shallot, thinly sliced
  • 1/2 cup chopped parsley


  • zest and juice from one lemon
  • 1/4 cup fat free sour cream
  • 2 tbs maple syrup
  • 1 tsp poppy seeds

Peel the oranges, grapefruits and limes, removing all of the white pith. Cut the fruit in between the membranes to release the sections. Cut grapefruit and lime sections into thirds. Drain the juice off. Add the sliced shallot and parsley.

Mix all of the dressing ingredients together. Top the citrus mix with the dressing.

They poppy seed dressing goes well with other salads as well. Make enough to use other times as well.


Tomato and Chickpea Salad

27 Nov

Today has been one of those days that I just did not feel like heading out to grocery store. I had to come up with a dinner from what I had at the house, and it was not much. Sometimes desperation brings inspiration. Dinner ended up wonderful and healthy.

  • olive oil
  • shallot, thinly sliced
  • 15 1/2 oz can of chickpeas, drained and rinsed
  • small container of cherry tomatoes, halved
  • 1/2 cup of shredded carrots
  • 2 tbs port
  • 1/2 cup coarsely  chopped parsley
  • 1/4 tsp fresh ground pepper

Cook the shallot in olive oil, in a large skillet over medium heat. Add chickpeas, carrots and tomatoes, sauté 5 min. Add the port and cook 1 minute. Stir in the parsley and pepper. Serve warm.

Roasted Onions

6 Nov

People usually either love or hate onions.  Seems like this time of the year everyone is fighting with a flu. When I was a kid my parents made hot milk with onions we had to drink when we had the flu. Well, I became one of those onion haters, but that does not mean that I won’t cook with onions or eat them in a dish. Tonight I had three onion lovers over for dinner and was happy to roast some onions for them. It was a winner side-dish according to my guests and husband.

  • small onions
  • olive oil
  • sea salt
  • pepper

Place the whole onions, skin on, in a baking dish coated with olive oil. Roast in 425 degree oven about 1 hour. Halve the onions and season with salt and pepper and drizzle with olive oil.

Flowerless Peanut Butter Swirl Brownies

4 Nov

I am always looking for healthy peanut butter dessert recipes for my husband. I still have hard time understanding how someone can enjoy peanut butter, but he seems to have a lover fair with it. I can handle this mistress. 

  • 1 1/2 cups of natural peanut butter
  • 2 6 oz. fat free vanilla yogurt
  • 1/2 cup low fat soy milk
  • 2 egg whites
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except the peanut butter into a blender.  Place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.

Bake for 30 minutes or until brownies begin to pull away from the sides of the pan.  Cool completely.

Dried Apple Chips

4 Nov

I love this time of the year in Florida. The humidity is gone. Nights are cool. Windows can be open. However, we do not get the seasons like few States up from Florida. Floridians flock up to Tennessee and North Carolina like migrating birds to see the fall colors. I am benefiting from friends visiting the Northern States by receiving fresh apples.

In Finland I loved visiting my great-uncle on his farm. One of the things my sister and I loved doing was sneaking up to the attic to hide and eat the dried apples our great-uncle had his wife had preserved for the winter. These apple chips take me back to my  uncle’s attic and for all the good times at the farm.

  • apples, sliced crosswise thin, seeds removed
  • cinnamon if desired

Heat oven to 225 degrees. Place the apple slices on parchment lined baking sheet and bake for 1 1/2 hrs each side. If you want to season the apples with cinnamon, season after flipping them over. Bake until crisp, and cool. Apples can be stored in airtight container up to a week. Use the apples as healthy snacks, add to salads or even to breakfast oatmeal or yogurt.

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