Tag Archives: fat free

Orange Cannellini Beans

26 Apr

Beans are a super healthy and versatile food. I am not huge fan of beans, but luckily my husband is. I try to find ways to eat more beans and this recipe is loaded with flavor and so easy to make. It is best if made in advance and let the flavors soak in. Perfect recipe for the summer.

  • juice and rind of 1 orange
  • 2 15 oz cans of cannellini beans (rinsed and drained)
  • 1/4 cup chopped fresh basil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 cloves garlic, minced

Mix all of the ingredients together and refrigerate for few hours.

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Watermelon “Pizza”

11 Apr

When you find something you like, you must recreate it! Well, at least thats my thoughts when I find a dish I find tasty and fascinating. When I saw watermelon pizza on a menu, I complete passed by it because I thought DOUGH! You don’t find dough on this pizza, only healthy tasty ingredients. This makes a great appetizer or a side dish. I love it with smoked salmon or shrimp coctail.

  • watermelon slices
  • pesto
  • sliced almonds
  • cherry tomatoes, halved
  • arugula
  • balsamic vinaigrette
  • chopped onion (optional)
  • feta cheese (optional)

Toss the aruguala in the vinaigrette. Spread 1 tsp of pesto on each slice of watermelon, add the sliced almonds, tomatoes, arugula and the optional onion and feta cheese.

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Rosemary Carrots

14 Jan

This recipe comes from a fellow  wordpress blogger Every Day Sarah Jane. I roast carrots regularly, but I have not thought of seasoning them with rosemary. I had to try this, and was not disappointed.

 

  • carrots,  peeled and cut into 1/2 X 3 inch slices.
  • 1 tbs Olive Oil
  • 1 tbs rosemary
  • 1 tsp garlic powder
  • Salt and pepper

Directions

Preheat oven to 400 degrees. In a  bowl, toss together carrots and the seasonings. Lie flat on a baking sheet. Cook for 15 minutes, flip. Cook for additional 15 minutes or until tender.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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Grilled Beets

19 Aug

Most of us are familiar roasting beets in the oven. But the other day we were having lunch at friend’s house and he grilled beets. These were the best beets I have ever had.  I had to share this easy way to add variety to everyone’s summer barbecue. We have known that our friend produces great wine, but now we know that he is fabulous grill master as well.

  • beets
  • olive oil 
  • balsamic vinegar
  • salt and pepper to taste

Wash and dry the beets. Cut them in half. Place the beet halves on a medium high grill. Grill about 15 minutes each side or until slightly charred. Slice the beets and place them in a bowl. Drizzle with few teaspoons of olive oil and vinegar and season with salt and pepper.

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Grilled Scallops in Lemon Herb Marinade

18 Aug

At summer time I love to keep the heat outside and use the grill as much as possible. Sweet scallops pair well with lemon juice and herbs. This delicious recipe is easy, and so fast that you can have impressive appetizer or dinner on the table in less than 30 minutes.  The scallops can also be broiled in the oven.

  • juice of two lemons
  • 1 tbs low sodium soy sauce
  • 1 tsp dried Italian herbs
  • 1/4 tsp fresh ground pepper
  • few drops of hot sauce
  • 1 lb of sea scallops

Heat the grill to medium high heat. Mix the marinade and place the dried scallops into the mix. Let them sit on counter for 5 minutes. If you leave them in too long, the lemon juice will chemically cook the scallops. Thread the scallops onto skewers. Grill 4-5 minutes each side. Do not over cook. The scallops continue to cook after you take them off the grill.

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