Category Archives: Health Friendly

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Baking, Desserts & Sweets, Health Friendly

Pineapple Fruit Display

This is a beautiful fresh Pineapple Fruit Display for your table centerpiece.  The pineapple is the focus but you can place any other fruit around it.

Pineapple fruit display
Pineapple fruit display

Ingredients;
whole pineapple, I prefer the golden variety
1/2 LB cherries
6 whole strawberries
1/2 pint blueberries
decorative picks

Directions;
Cut the ends of the pineapple off, saving the top and placing it in the
middle of the platter.
Stand the cut pineapple on it’s end and cut into the center core 4 even pieces. Slice off the center core section about 1/2 inch.
Slice the wedges on an angle on either side to allow the pineapple flesh to separate from the outer core. Keeping the wedges together with the outer core lay flat and cut the flesh into slices.
Place the sliced 4 wedges evenly around the pineapple top.
Decorate with colorful picks.
Place the other fruit in between the pineapple wedges.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Main Course, on the Grill, Seafood

Smoky Lime Shrimp

This smoky lime shrimp recipe is so summer.
A great cook out item to compliment your menu.
You can marinate the night before and have more time
to prepare other foods.
Great when served with fresh grilled pineapple rings.

Smoky Lime shrimp
Smoky Lime shrimp

Ingredients;
1LB shrimp, peeled and deveined
3 TBLS olive oil
3 TBLS lime juice
1 TSP lime peel or zest
2 TSP smoky rub, any kind without salt
Pepper to taste

Mix all together and marinate for 1 hour to overnight in the refrigerator.
Skewer shrimp onto metal skewers or wood ones that you have soaked in
water to keep them from burning up.
Brush once with the marinade just before cooking.
Grill or broil a few minutes on each side until firm and no longer translucent.
Serve warm.

Appetizers and Finger Foods, Health Friendly, Italian, Lower Carb Recipe

Roasted Garlic Spread

This roasted garlic recipe is so easy.
A great spread on toast rounds or any bread, alone or with other toppings.

Roasted garlic
Roasted garlic

Ingredients;
1 large head of fresh garlic, I like the white and purple skin type
Drizzle of olive oil

Directions;
Preheat the oven to 350.
Cut the garlic head in half on the side as pictured, leaving the skin on it.

Roasted garlic prepping
Roasted garlic prepping

Place on a piece of heavy duty foil. Drizzle the oil on the cut sides and place it back together. Seal the foil so the oil and juices won’t drip out while baking.
Bake for 35 mins.
Let cool and pop the garlic out of its pods and spread it on anything that appeals to you.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Salads, Dressings,Veggies & Sides, Seafood

Mediterranean Seafood Salad

This Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

Mediterranean seafood salad
Mediterranean seafood salad

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides, Seafood

Salmon Salad

This salmon salad recipe is a great summer time dish.
Easy to prepare and high in protein.
Serve it with crackers, cucumber slices or whatever you like.
The salmon can be poached, grilled or roasted,

Salmon salad
Salmon salad

Ingredients;
8oz salmon filet
2 scallions, sliced thin
1 TBLS fresh dill, chopped
3 – 4 TBLS mayonnaise
1 TBLS fresh parsley, chopped
2 TBLS minced celery
Salt & Pepper to taste

Directions;
Steam, roast on 375 or poach the salmon until just cooked through.
If you grill or roast, rub the salmon with a little olive oil before cooking.
Cool and then flake apart. Set aside.
In a bowl mix all other ingredients, reserving a little dill for the garnish.
Add the salmon and mix.
The salad is to have just enough mayonnaise to hold it together, but not overwhelm.

Health Friendly, Salads, Dressings,Veggies & Sides

Beets Salad

Beets are an old root vegetable that can be served cold or hot. They also come in many varieties such as red and orange. My Beets salad recipe is for fresh beets which to me are so much better tasting than canned or frozen. You can use what you like.

Beets salad
Beets salad

Ingredients;
1LB fresh or 12oz can red or orange beets or mixed
5-6 slices of red onion
1 TSP minced parsley
2 TBLS extra virgin olive oil
Pepper to taste
Splash of red wine vinegar

Directions;
If you are using fresh beets place them in a pot with water covering them and simmer until fork tender. Let cool and peel and slice them. If canned, rinse beets in cold water.
Add the balance of ingredients and mix. Serve chilled or at room temperature.

Health Friendly, Main Course, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Pasta with Butternut Squash and Broccoli

This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Pasta with Butternut Squash and Broccoli
Pasta with Butternut Squash and Broccoli

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

 

 

 

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Seafood

Crab and Cherry Tomato Fettuccine

This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Fettuccine with crab and cherry tomato
Crab and Cherry Tomato Fettuccine

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

Crock Pot Friendly, Health Friendly, Italian, Main Course, Soups & Stews

Minestrone Soup

This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Minestrone soup
Minestrone soup

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

Baking, Desserts & Sweets, Breakfast/Brunch, French, Health Friendly

Crepes Stuffed with Berries and Custard

This Crepes stuffed with Berries and Custard recipe is partially store bought. No need to make the crepes; the crepes are usually found in the produce dept near the fresh berries. My local brand is “Melissa’s” and are ready to use. For an adult version add a splash of berry or vanilla liquor. If you use sugar free or fat free custard/pudding this recipe is very health friendly.

Crepes stuffed with Berries and Custard
Crepes stuffed with Berries and Custard

You can change the berries to whatever is in season and the custard flavor too. Vanilla, chocolate, creme caramel, low fat, sugar free whatever meets your needs..

Ingredients;
One 9″ crepe
14.5oz pkg vanilla custard pudding cups, 4 come in one pkg.
1LB fresh ripe strawberries
8oz fresh blueberries
Whipped cream and confectioners sugar for garnish

Directions;
Wash and stem the strawberries. Cut them in half or quarters if they are large and place half of them in a food processor or blender. If you are making the adult version add a splash of berry or vanilla liquor into the blender.  Add  a few TBLS of water and a dash or two of sugar or a artificial sweetener if you need, and puree them. In a bowl combine the pureed fruit with the other half of the cut strawberries and the washed blueberries and mix together.
Lay the crepe on a dinner plate. Smooth one cup of the custard/pudding down the middle of the crepe.  Top with a few spoons full of the berries mixture. Roll the crepe closed and decorate with whipped cream and a few more berries.
Serve with a dash of confectioners sugar on top.

Asian, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Asian Cucumber Salad

This Asian cucumber salad is light and tasty. Very health friendly.
Great for a side dish to compliment just about any main entree
or as is for a light snack.

Asian cucumber salad
Asian cucumber salad

Takes only minutes to put together and a short time to marinate.

Ingredients;
1 standard or English cucumber, about 1 1/2-2 cups, sliced very thin
1 TBLS sugar
3 TBLS rice vinegar
1/2 TSP soy sauce
1 TSP sesame oil
1 thin slice of fresh ginger
1 TSP sesame seeds, optional
Directions;
Mix all but the sesame seeds and cucumber in a bowl. Mix until the sugar is dissolved. Set aside. Alternately peel the skin from the cucumber.
Slice very thin. Use a mandoline slicer if you have one.
Add the cucumber to the marinade and toss. Marinate for 30 minutes. Remove the ginger or if you like, dice it and add it back into the salad.
Serve topped with the sesame seeds if you like or a few slices of red onion.

Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Main Course, Seafood

Roasted Prawns

These prawns (monster size shrimp) are sweet and succulent. Roasted prawns taste and cook just like shrimp. The only difference is the number of claws they have next to their legs. They are however somewhat hard to find. Upscale supermarkets or a good seafood shop should have them.

Roasted prawns
Roasted prawns

Ingredients;
2 or 4 Prawns, shell on or off is your choice
1 TBLS butter
2 TBLS extra virgin olive oil
1 clove of garlic, mashed and minced
Dash of red pepper flakes
Parsley, minced

fresh prawns
fresh prawns

Directions;
Preheat oven to 400.
I like to peel, head and devein the prawns, leaving just the tail shell on. Melt the butter and combine with the oil and garlic. Place the prawns in a foil wrap and pour the butter mixture over the prawns. Top with the red pepper flakes and close the foil wrap.
Wrap them close together so the juices don’t evaporate.
Bake for 10 mins. Open the wrap and serve sprinkled with parsley.

Beef, Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Soups & Stews

Italian Wedding Soup

This Italian Wedding Soup was known to me as a child as escarole soup.  Tasty and warms the soul on a stormy night.
See my “Tomato Sauce” recipe for the meatball recipe.
This soup only has a few ingredients, the meatballs do all the work flavoring the soup.

Italian wedding soup
Italian wedding soup

Ingredients;
Meatball recipe
32oz low sodium beef stock, one or two depending on the escarole size
one can beef consomme’ plus 2 cans of water
1 cup uncooked Ditalini pasta
med onion minced
1 head fresh escarole
Grated Parmesan cheese

Directions;

Make my meatball recipe using 8oz to 16oz of meat and reduce the size of the meat balls to rounded teaspoon size, Saute’ them in a frying pan or broil for a few minutes.  Place the partially cooked meatballs into a pot large enough to fit  the beef stock and the escarole. Wash the escarole thoroughly and cut it into small 1 inch pieces.
Simmer the stock, consomme, meatballs, onion, pasta and escarole covered for  about 45 minutes. Serve with Parmesan cheese sprinkled on top.

Appetizers and Finger Foods, Beef, Health Friendly, Italian

Braciola, (In Italian it’s involtini) rolled stuffed beef

Braciola is a classic Italian dish known as involtini or little bundles.
It is most commonly made with beef but depending on the region it can be veal, chicken or fish. You can grill, saute or simmer it.
The stuffing has many many variations.
I’ll list some at the end of the recipe.

preparing Braciola
preparing Braciola

Ingredients;
Two long thin slices of beef top round London broil.
Your butcher can cut and pound them for you
1/2 cup Italian bread crumbs
1/4 cup grated Peccorino Romano cheese
1 clove garlic, mashed
1 TBLS fresh minced Italian parsley
drizzle of olive oil

Braciola
Braciola

Directions;
Lay the beef slices out and drizzle with olive oil. Spread the garlic on them and then the balance of ingredients. Roll them half way and cut the meat in two. Secure the roll with a few toothpicks on each side and the center if needed. Continue to roll the other half of the beef and repeat securing them.

Cooking variations;
**Saute in olive oil and butter in a frying pan and then add a little red wine to simmer them maybe 10-15 minutes.
**Grill them for a few minutes on each side
**Add them to the tomato sauce you are preparing from my blog library

Stuffing variations;
**sprinkle pine nuts
**sprinkle currants
**add minced Pancetta or Proscuitto
**add a filet of anchovy
**add chopped hard boiled egg

Appetizers and Finger Foods, Health Friendly, Salads, Dressings,Veggies & Sides

Potato Pancakes (Latkes)

Potato pancakes (Latkes) are a simple and tasty side dish.  Easy to make and can be frozen to cook later. I like them with a little onion or chives.

Potato pancakes
Potato pancakes (Latkes)

Serve them with a good applesauce and sour cream or creme fraiche.
Ingredients;
2 large baking potatoes
2TBLS finely grated onion or snipped chives
1 extra-large egg, beaten
2 TBLS all-purpose flour

Directions;
Peel the potatoes and grate them on a box grater or in  food processor with the grating attachment. Wrap the grated potatoes in a paper towels and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a TBLS or two of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
***To make the clarified butter, slowly melt 4 TBLS butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.

Dips, Sauces and Marinades, Health Friendly, Italian, Salads, Dressings,Veggies & Sides

Tuscan Cannellini Bean Dip Spread

This Tuscan Cannellini bean dip or spread is easy and fast to make. Using canned beans it can be ready in just minutes. Serve with a crusty Italian bread or crispy pitas.

Tuscan Cannellini bean dip
Tuscan Cannellini bean dip

Great to make ahead of time and serve as your holiday guests arrive or take along to a gathering.

Ingredients;
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, crushed and minced
2 TBLS fresh lemon juice
1/3 cup extra virgin olive oil
2 TBLS fresh Italian parsley leaves, minced
Salt and pepper to taste
2 TBLS grated Parmesan cheese

Directions;
Drain and thoroughly rinse the beans. Place all ingredients except the parsley in a food processor and puree. Stir in the minced parsley.
Serve at room temperature with crusty bread, pita or small cut raw veggies.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes

Spaghetti with Black Truffles, Umbria Style

Recently I had the pleasure of visiting Orvieto in the Umbria region of Italy, just north of Rome. We had a pasta dish, Spaghetti with black truffles that was just exquisite.
Years ago I was introduced to one of the best all around Italian cooks and her cookbooks, Marcella Hazan. She tells the history of a recipe or a story. I checked and sure enough she has the truffle sauce recipe in her “More Classic Italian Cooking” book. It’s called “Spaghetti alla Nursina”. I’ve made a few alterations to it. She says “its an expensive dish that should be reserved for lovers since some pleasures are too keen to be shared!!”  I have to agree with her.

Make a romantic dinner for your someone special.

Black truffle sauce
Spaghetti with Black truffles sauce

Ingredients;
2.5 to 3 oz black truffles, fresh is preferred but in brine is ok too(find it at an upscale grocer or on Amazon)
6 TBLS good quality fruity tasting extra virgin olive oil
1 large garlic clove peeled and crushed
2TSP anchovy paste
Salt to taste
8 oz spaghetti or like pasta cooked according to the package directions
a Sprinkle of good Parmesan cheese

Directions;
If the truffles are fresh, clean them using a brush, rinse quickly and pat dry. If they are in brine drain them and pat them dry.
Grate the truffles using the fine grate side of a grater or micro plane to get a fine morsel texture.
Cook the pasta while….
In a frying pan on LOW heat add the oil and truffles stirring them for a few minutes. Add the garlic clove and anchovy paste. Stirring for about 5 more minutes. Drain the pasta and toss with the truffle sauce. Taste for salt and sprinkle the cheese and serve immediately.
Compliment with your favorite white Italian wine.

Appetizers and Finger Foods, Health Friendly, Italian, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Caponata Sicilian Eggplant Appetizer

This Caponata eggplant appetizer originates from Sicily and is very popular.  Serve it with bread or crackers as your guests arrive.

Caponata
Caponata Sicilian Eggplant Appetizer

Easy to make and if you follow my jam recipes for canning you can enjoy Caponata Sicilian Eggplant Appetizer all year long.  Just keep the jars in the pantry, once opened refrigerate them.

Caponata mixture
Caponata mixture

Ingredients;
4 cups cubed fresh eggplant, with the skin on
4 TBLS extra virgin olive oil
2 med onions, chopped
3-4 ribs of celery, cubed
1/4 cup capers, drained
2/3 cup pitted olives, green Sicilian are preferred
1 TBLS red wine vinegar
3-4 leaves sliced fresh basil
1/2 cup plum tomatoes, canned and rough chopped
2-3 TBLS tomato paste

These are my favorite brand of tomatoes. They are from Italy and have no additives
These are my favorite brand of tomatoes. They are from Italy and have no additives

Directions;
Heat the oil in a pan large enough to accommodate all the ingredients. Saute the celery and onion until nearly soft but not brown. Add the eggplant a saute a few minutes more. Add all the other ingredients and simmer on low uncovered for about 45 minutes until the excess juices are nearly gone. Serve at room temperature. It can be stored in the refrigerator for about 4 days.
You can also “jar” the mixture at this point with the mixture hot and going into hot boiled mason jars. Follow my canning instructions on my jam recipes  page.
Serve with a crusty Italian or French bread.

Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Vegetable Appetizer Platter

I made this Vegetable Appetizer Platter to pick on before a family meal or its great to serve while guests arrive for a holiday get together.

Vegetable Appetizer Platter
Vegetable Appetizer Platter

It contains; Stuffed Zucchini, Stuffed Mushrooms and fried Yellow Squash. The zucchini and mushroom recipes are listed in the pantry. Below is the fried squash recipe.

Ingredients;
1/2 cup or so combination vegetable oil and olive oil
2 yellow squash, sliced 1/4″ slices
1 egg, beaten
1 cup Italian bread crumbs
2 TBLS grated Parmesan or Romano cheese
dash of garlic powder, not salt

Directions;
In a large non stick frying pan heat the oil to med/hot.
Combine the bread crumbs, garlic powder and cheese in a 1 gallon bag. Egg wash the squash and place it in the bag. Shake the bag until the squash is coated. Fry for 2-3 minutes on each side. Drain on a paper towel and serve warm. Serve as is or dip in your fav dressing.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes

Tagliatelle with Zucchini and Broccoli Di Rapi

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This pasta dish is Tagliatelle with Zucchini and Broccoli Di Rapi.
That is the Italian broccoli known as di rape, rapi, or rapini.
This vegetarian dish is so delicious and nutritious.

Tagliatelle with Zucchini and Broccoli Di Rapi
Tagliatelle with Zucchini and Broccoli Di Rapi

Quick to make and serves a crowd or take along as I did today to a party.

Ingredients;
6 TBLS extra virgin olive oil
1-2 cloves garlic, peeled and crushed
2 small zucchini, cut into 1/4 ” slices
1 1/2 cups chopped broccoli di rapi, fresh or frozen
3/4 cup grated Parmesan cheese
1 LB tagliatelle (white or green or mixed) cooked according to the pkg directions
6-8 fresh basil leaves, sliced
salt & crushed red pepper flakes

Directions;
Broccoli; I like to use only the small stems, leaves and flowered part. Chop and steam the broccoli di rapi until tender. If frozen just steam 1 cup, set aside.
Begin cooking the pasta.
In a large skillet heat the oil and add the zucchini and broccoli di rapi and saute for about 5 minutes until soft but not mushy. Add the garlic and saute for about 1-2 minutes. Drain the pasta keeping one cup of the water and combine with the zucchini/broccoli mixture and half of the basil and toss. Add the reserved pasta water if it appears to be dry. Salt and pepper to taste. Sprinkle with remaining basil, Parmesan and serve.

Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Mushrooms Sauteed with Marsala

This Mushrooms Sauteed with Marsala recipe is a great side dish.
I love it with steak, but it goes well with poultry too.

sauteed mushrooms
Mushrooms Sauteed with Marsala

16oz pkg of fresh mushrooms, button or any type you like
1/2 cup Marsala wine
2 TBLS butter **
Dash of pepper

Clean the mushrooms. I say that because I like to rinse them and brush with a soft mushroom brush. I just can’t get over the grown in substance and not wash them. Some people like to just dust them off.

cleaned mushrooms
cleaned mushrooms

Slice them or leave them whole. Place the butter in a saute pan large enough to loosely fit the mushrooms. Saute the mushrooms on a fairly high heat until the juices come out and then absorb again. Add the Marsala wine and saute for a minute or two as the wine sizzles and deglazes the pan. Add pepper to taste and serve warm.

** replace the butter with olive oil to make this more heath friendly.

Health Friendly, Lower Carb Recipe, Main Course, Veal

Grilled Veal Chops

A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.

Grilled Veal chops
Grilled Veal chops

Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.

Ingredients;
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary

Veal chop
Veal chop

Directions;
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.

Health Friendly, Salads, Dressings,Veggies & Sides

Broccoli Patties

My Mom would make these broccoli patties with leftover broccoli. It’s a great nutritious and easy side dish. Something different to do with broccoli and so tasty. Be creative and change the cheese to cheddar, change the bread crumbs to plain and add your own spice selection if you like.

Broccoli patties
Broccoli patties

Ingredients;
1 large head fresh broccoli or 1LB bag frozen chopped
1/2 cup Parmesan cheese
2 eggs, beaten
2 TBLS butter
1 cup Italian flavored bread crumbs
1 TSP garlic powder (not salt)
Pepper to taste
1/2 cup vegetable oil

Directions;
Wash and cut up the broccoli into small pieces. Steam, do not boil in water, until very soft.
In a large bowl mix together the broccoli, butter and cheese.  Then add all the other ingredients, except the oil. Mix thoroughly and form into 4 inch or so patties. Heat the oil in a large frying pan and saute the patties on each side until very lightly brown. Serve warm.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Salads, Dressings,Veggies & Sides

Roasted Spaghetti Squash

Spaghetti squash is nutritious and can be a good substitute for pasta. By itself roasted spaghetti squash does not have much flavor so its important to use a sauce with it that has an abundance of flavor.
I like to make something similar to a Puttanesca sauce.
Rich with olives, capers, tomatoes and herbs.

Roasted spaghetti squash
Roasted spaghetti squash

Ingredients;
1 whole spaghetti squash, cut in half lengthwise, seeds removed
3 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole plum tomatoes in juice or 6 plum tomatoes, diced
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
4 fresh basil leaves, chopped

Directions;
Preheat the oven to 375.
Drizzle a little of the olive oil on the cut side of the squash.
Bake the squash in a roasting pan cut side down for about 45-55 minutes, unit a knife inserts easily. Set aside.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Scrap the squash out of its skin and add it to the frying pan tomato mixture. Toss to mix.
Lightly grate Parmesan cheese over the top and serve.

Beverages, Health Friendly, Lower Carb Recipe

Bloody Mary

Bloody Mary
Bloody Mary

Bloody Mary is a great brunch beverage with or without alcohol. Tasty and many variations. Make it as spicy as you like.
Here is my favorite recipe.

4 cups tomato juice (I prefer Sacramento)
2 celery stalks with leaves and extra for garnish
4-5 dashes of Tabasco sauce, adjust to your taste
1 TSP prepared horseradish, adjust to your taste
1/2 TSP celery salt
1 TBLS grated onion, Vidalia if it’s available
1 TBLS Worcester sauce
1 cup vodka (optional)
the juice of one whole lemon, extra for garnish
Spanish stuffed olives for garnish
Prudhommes Magic or Emerils spices, Rub the rim of the glass with lemon and dip into a spicy dry seasoning, optional

Place all ingredients, except the garnish, into a blender and puree.
Pour into a tall glass with ice and garnish as desired.

American Cuisine, Health Friendly, Salads, Dressings,Veggies & Sides

Broccoli Cranberry Slaw

This Broccoli Cranberry Slaw is a great summertime side dish. It easily compliments many dishes. Many supermarkets have the slaw mix already shredded and bagged, ready to go.

Broccoli cranberry slaw
Broccoli cranberry slaw

Ingredients;
2 cups shredded broccoli stems
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced almonds
1/2 cup dried cranberries
1 TSP celery seeds
1 cup vanilla Greek yogurt
1-2 TBLS milk

Directions;
Combine the ingredients together with one tablespoon of milk. Mix thoroughly.
Add the second tablespoon of milk if you like it a little less creamy.
Refrigerate for 1-2 hours before serving.