Archives

Author Archive for: ‘smeyer’

Radish & Goat Cheese Farro Salad

Serves 6-8

6 c vegetable broth
2 c quick cook farro*
2 T salt
1 lb small radishes, 1/2 lb cut into quarters, other 1/2 lb sliced
3 T olive oil
2 T fresh garlic, minced
pinch freshly ground black pepper
2 T fresh lemon juice
1 1/2 t dijon mustard
2 c lightly packed baby arugula
1 c soft goat cheese, crumbled

Procedure

1. Bring broth to boil, add farro & salt, return to boil, cover, reduce to simmer; cook until tender 30 min
2. Drain, transfer to large bowl, set aside
3. Heat sauté pan over medium heat, add oil, quartered radishes, garlic, s&p; sauté until crisp
4. Remove from the heat, add lemon juice & mustard, mix, pour over farro
5. Add sliced radishes, arugula, toss to combine, let cool & then top with goat cheese

Strawberry Shortcake Sandwiches

Serves 50 Sandwiches

2 pt fresh strawberries, sliced, sugared*

1 ea 10″x15″ sheet puff pastry, thawed

2 T flour (approx)

1 egg, beaten

1 T water

2-3t sugar (raw, turbinado or granulated) whipped cream, real

Procedure

1. *Sprinkle sliced berries with 3 T sugar, refrigerated 2-4 hrs

2. Unfold puff pastry on floured surface, cut in small (2″x1.5″) rectangles

3. Place on parchment lined baking sheet

4. Combine egg & water, brush on pastry, sprinkle with sugar

5. Bake 15 mins, until puffed & brown, cool

Assemble Sandwiches:

6. Split pastry rectangles in half

7. Top bottom half with 1-2 T berries, dollop whipped cream, pastry top

Miriam’s Tortilla Soup

Miriam’s Tortilla Soup

Serves 8

1 T olive oil

2 ea corn tortillas

½ c ea celery & onion, diced small

1 ½ t fresh garlic, minced

2 ½ c marinara sauce

1 ¼ c canned diced tomatoes, with juice

1 qt vegetable broth

3 T fresh cilantro, chopped

Procedure
Heat oil in saucepan, medium heat. Fry tortillas until crispy, remove. drain well, set aside.

Add celery & onions to pan, sweat 6-8 mins

Add garlic, sweat 1 minute

Add marinara sauce, diced tomatoes & broth. Bring to boil, reduce heat to medium, simmer 30-45 minutes

Crush up fried tortilla, add to soup. Simmer 10 minutes

Use immersion or traditional blender, puree until very smooth

Garnish with cilantro

All About Weight?

Does weight loss equal improved health? This is one of the questions that a recent article sought to answer by talking to various health experts about weight and health. It’s no secret our sedentary society is predominately overweight & seemingly always on a diet. Yet, only 20 % of people are successful at long -term weight loss. We know that obesity is a series risk to our physical health, yet our tactics to lose weight often backfire, introducing anxiety about foods, body dissatisfaction and eating disorders. What is the ultimate solution? One expert’s common sense recommendation is to take the focus off weight loss and on how to improve our fitness & nutrition, which is a far more achievable long-term goal. Rather than defining our health based on a single scale number, we can make positive lifestyle choices such as being physically active, eating healthy & not smoking.

Check out the full article here:
Why you should stop trying to lose weight

Pot Roasted Cauliflower Piccata

Serves 8
1 head cauliflower, bottom & leaves removed, head intact
2 T olive oil
¼ t ea s&p
3 T butter
1 T fresh garlic, minced
3 T ap flour
1 ¾ c chicken broth
1 T fresh lemon juice
2 T capers, with a little juice

Procedure
1. Place cauliflower in cast iron skillet, drizzle oil, s&p
2. Cover with foil, cook 40-60 minutes, 400° oven
3. Sauté garlic in melted butter, in saucepan
4. Combine oil & flour to make paste, add to pan, cook until golden brown
5. Add chicken broth slowly, add lemon juice & capers, bring to boil, simmer 15-20 min
6. Remove cauliflower from pan, top with sauce

Notes:
– to make gluten free use 1 T arrowroot instead of flour
– sub vegetable broth for vegetarian

Pimento Cheese Grits

Serves 8
2 ½ c water
2 ½ c milk
1 c white grits
2 c pimento cheese
s&p

Procedure
1. Bring water/milk to boil, add grits, reduce heat, simmer 20 mins
2. Stir in pimento cheese, s&p to taste
3. Serve immediately
4. Can chill & reheat in casserole, 350° for 30-45 mins

Love Food, Love the Experience

After reading Loving Your Food, I thought long and hard about my current eating habits. While I enjoy the process of cooking, I admit the pleasure I derive from eating pleasure is less than desirable. My eating life has turned into a multi-tasking marathon; it is far easier for me to stand up and complete unfinished tasks as I mindlessly shovel food in my mouth (OK, maybe not shovel, but certainly not eating in the most dignified manner). Obviously, as an RD, this is certainly not good practice as half the time I don’t even realize what I am eating. This article was a good reminder that the act of eating is one of pleasure that should truly be enjoyed. When we rush and multitask while consuming food, that pleasure is gone. Furthermore, we miss the benefit of making mindful choices that not only taste good, but also are also good for us.

The last few days I have tweaked some of the habits that crept into my daily life. I actually sit down and look at my food., I take the time to drink water throughout the day & am taking time to make foods that I alone enjoy. I’m rediscovering that eating is for sustenance and pleasure.

A Resolution You Can Stick With

Yesterday, as I browsed through various mailers, I came across a store ad featuring a woman clad in a skimpy fitness outfit. Inside the flyer were various specials for fitness equipment. I found myself shaking my head at the irony of this ad; given less than a week ago mailers were featuring glutinous amounts of food (and toys). New Year’s resolution season has officially hit. As discussed in a precious blog. I am not big on the all or nothing mentality of New Year’s resolutions, as they often set us up for failure. As I was contemplating the year of resolutions, I came across this article The Only Way to Keep Your Resolutions which has a completely different way of looking at how we make resolutions. After decades of being told to practice self control (eat less, spend less, exercise more) we have failed miserably. The article goes on to say the way we have viewed self-control is wrong. The real key? Social emotions. “Unlike reason and willpower, they naturally incline us to be patient and persevere. When you are experiencing these emotions, self-control is no longer a battle, for they work not by squashing our desires for pleasure in the moment but by increasing how much we value the future.”

My recommendation for a resolution this year? Read this article and as the author states “reflect on what you’re grateful to have been given. Allow your mind to step into the shoes of those in need and feel for them. Take pride in the small achievements on the path to your goals. Doing so will help ensure that every future New Year’s Eve will have more to celebrate than to regret.”

Comfort Pho Bowls

Choose 1 from each grouping:
1. Grain: rice, noodle, quinoa, farro, barley
2. Protein: chicken, shrimp, pork, beans, egg, tofu
3. Veggie: broccoli, squash, brussel sprouts, mushroom, eggplant
4. Greens: kale, spinach, bok choy, swiss chard
5. Broth: chicken, veggie, pork, fish
6. Spice: hot sauce, herbs
7.Crunch: carrots, cucumbers, cabbage, kimchi, scallions, peppers

Per serving, layer in order in wide mouth bowl:
⅓ c cooked grain
⅓ c cooked and chopped protein
⅓ c roasted or steamed veggie
¼ c julienned greens
½ c+ hot broth
spice to taste
top with shredded or chopped crunch

Great way to use leftovers, any combo works!

Holiday Hazelnut Maple Biscotti

In an effort to simplify my life this holiday season, a theme that resonates with me every year, I have been thinking about ways to pare down my life. This thought started with a simple trip to the grocery store where I noticed the shelves were filled with an overabundance of holiday food items, that sadly, go to waste. It goes without saying that we live in a world of abundance, particularly when it comes to food. Of course, this is not a blog about world hunger, but it certainly gives you something to think about in this season of plenty.

Obviously, being a nutrition professional, I have a love of food so I am not going to totally forgo the joy of baking, just stick to my favorites that I know will be savored by family & friends alike. My personal favorite holiday treat is Hazelnut Maple Biscotti; nothing beats this divine combination of chocolate and hazelnuts.

So, I will savor my biscotti and all the simple pleasures the season has to offer.

Hazelnut Maple Biscotti
Hazelnuts (a tree nut) are a good source of folate & dietary fiber.

½ cup pure maple syrup
½ cup hazelnut butter (I ground my hazelnuts which is actually pretty simple)
¼ cup butter
2 eggs, slightly beaten
1-teaspoon vanilla
1-tablespoon hazelnut liquor (optional)
3 cups whole-wheat pastry flour
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup lightly toasted hazelnuts
Semi-sweet or Bittersweet Chocolate for drizzle

Preheat oven to 325. Line cookie sheet with parchment or silpat. In a medium bowl, cream together maple syrup, hazelnut butter and butter. Add eggs, vanilla and liquor, blending well. In a larger bowl, combine flours, brown sugar, baking powder and salt. Stir to blend. Make a well into dry ingredients, add egg mixture and mix until incorporated. Add nuts. (Knead by hand if necessary). On a lightly floured board, divide dough into half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten about 1 inch high. Bake for 25 minutes or until loaves spring back when touched lightly. Remove from oven and let cool completely. Reset oven to 300. Slice cookies on the diagonal. Place slices flat on baking sheet, and bake for 25 minutes (a lot of this process is trial and error; I like my cookies crisp so I bake longer). Remove from oven and let cool. Drizzle with chocolate (or dip in chocolate) if desired.

Page 1 of 3012345»102030...Last »