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Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

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Blueberry Oatmeal Smoothie

6 Aug

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I found this recipe in the Stop and Shop August magazine.

Just a couple of changes.

I did not use anything organic and added more blueberries because I had them.

1 cup milk

1 frozen banana

3/4 cup blueberries

1 teaspoon cinnamon

2 heaping tablespoons quick oats

Mix everything together in your blender till it is smooth.

This is a great smoothie.

The banana has to be frozen.

The original recipe called for cashews but I didn’t add them.

Next time I will try this with any other fruit I have on hand.

The recipe recommends putting a handful of spinach I didn’t do that either.

I did love it the way I made it.

Roasted Tomatoes, Green Bean and Quinoa Salad

26 Jul

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4 cups chopped green beans

2 tablespoons oil

1/2 cup quinoa

2/3 cup water

1/4 teaspoon salt

4 cups grape tomatoes

4 cloves sliced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

1/2 teaspoon garlic powder

4 tablespoons fresh lemon juice

4 tablespoons capers

3 tablespoons fresh chopped mint

3 tablespoons fresh chopped parsley

1 chopped fresh red pepper, optional

Boil about 6 cups of water

Season with one teaspoon salt

Add the green beans

Boil for two minutes then drain and rinse with cold water until the beans are cold.

Put the 2 tablespoons of oil in a pan on medium heat

Add the quinoa and brown slightly in the oil

Add the salt and water

Bring to a boil then a simmer with the cover on for ten minutes

Heat the oven to 450 degrees

Mix the tomatoes, oil, salt, pepper, garlic and garlic powder together

Place on a baking sheet and roast for about 15 minutes or until the tomatoes are blistered.

Mix the green beans, quinoa and the tomatoes with all the oil and tomato juice together

Put the capers, lemon juice, mint and parsley over everything

Toss and serve alone or with anything

This is too good to be healthy

You can add chopped red pepper, olives or any cheese.

This is my new favorite salad this week.

Can be made the day before serving then just tossed again before serving.

Grilled Pork Salad

18 Jul

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I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.

 

Spicy Asian Noodles

16 Jul

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This is a fast pasta stir fry that is so satisfying.

3 tablespoons sesame oil

3 cloves chopped garlic

6 chopped scallions

1 tablespoon sesame seeds

10 ounces sliced mushrooms

1 stalk chopped celery

1 cup chopped broccoli

2 cups chopped bok choy

1/4 cup soy sauce

1/4 cup honey

3/4 cup chicken stock

2 tablespoons Sriracha

2 cups steamed snow peas

12 ounces fettuccine pasta cooked a little firmer than normal

Heat the oil

Add the garlic and cook for one minute

Add the scallions, sesame seeds, celery, mushrooms and broccoli.

Stir fry for 2 to 3 minutes

Take off the heat

Mix the soy sauce, honey, Sriracha and chicken broth and add to the vegetables.

Add the cooked pasta and mix everything together

This is delicious hot or cold

 

 

Eggplant Towers

13 Jul

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I love eggplant and always look for new recipes.

Three medium size eggplants.

One cup grated parmesan cheese

One cup Panko bread crumbs

2 tablespoons chopped parsley

One teaspoon garlic powder

1/2 teaspoon salt and black pepper

2 eggs

One tablespoon greek cucumber yogurt sauce for every slice of eggplant

One large basil leaf for every slice of eggplant

One thin slice of tomato and red onion for every slice of eggplant.

1/2 teaspoon garlic herb cheese for every slice of eggplant.

One  1 1/2 thick slice fresh mozzarella cheese for every slice of eggplant.

Fresh basil

Balsamic glaze drizzle

Heat the oven to 425 degrees

Take your baking sheet with a silpak and drizzle it with oil

Slice the eggplant into 1/2 inch slices

Beat the eggs and add 1/4 cup of water and beat again

Mix the cheese, Panko, salt, pepper, garlic powder and parsley all together

Dip the sliced eggplant into the egg then into the crumb mixture.

Place on the oiled baking sheet

Bake for 15 minutes and if they are brown turn them over to crisp the bottom.

Try not to eat all of them right out of the oven.

The next step is all assembly.

Eggplant, mozzarella cheese, tomato, basil, onion, cucumber yogurt sauce, eggplant and herb cheese with another basil leaf on top.

Drizzle with balsamic glaze.

Serve them as a side, salad or sandwich.

The balsamic glaze is important because it is the only real strong flavor.

The eggplant can be made ahead of time so the assembly goes much faster.

I have added fresh spinach, arugula and different cheeses.

Let your imagination go wild.

 

 

 

 

Pork Tenderloin To Go

15 Jun

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My son was taking the train to see me.

I had to pick him up at 7:30 p.m. so I knew he would be starving.

So I made supper like normal and packed his up and he had a car snack.

Two pork tenderloins, seasoned with salt, pepper and garlic powder.

Roast till it was medium well.

Two large sweet potatoes, baked, mashed and seasoned with a little butter, salt and pepper.

One spaghetti squash, streamed in the oven then shredded. Mix with three cloves cooked garlic in 2 tablespoons butter. Mix everything together and season with salt and pepper.

Six apples, cored and sliced. Fried in 2 tablespoon butter. Season with 1/2 teaspoon cinnamon and 1 tablespoon brown sugar.

Just take the amount you want of everything and place in a takeout container.

This meal was easier then driving to a take out place. Not really..but

He did enjoy a home cooked meal.