Archive for the 'Vegetarian' Category

Kale Chips & Other Healthy Snacks for the New Year

Published on January 9, 2012 in Appetizer, Healthy Lifestyle and Vegetarian. 1 Comment

Happy New Year! As we throw ourselves into yet another year of resolutions, here are a few healthy snacks to keep your energy up and your pant size down.

Kale chips are perfect for lazy days, movie marathons and Sunday football. They’re fast, easy and healthy to boot. With a crisp similar to potato chips, these antioxidant-rich snacks will give you the salty, crunchy effect you crave without the grease, carbs and fat.

Kale Chips:

Ingredients:

  • 1 bunch kale; washed & dried
  • Non-stick cooking spray or EVOO in an oil mister
  • Fine/sea salt

Directions:

  1. Pre-heat the oven to 350 degrees.
  2. Spray non-stick cooking spray or mist EVOO on a cookie sheet.
  3. Rip kale into smaller piece and lay on cookie sheet; top with more cooking spray/mist with EVOO. Be careful not to overly soak, or else the chips won’t crisp up.
  4. Sprinkle kale lightly with salt.
  5. Bake for 15 minutes or until kale is lightly crisp.

 

More healthy snacks:

  • Apple slices sprinkled with cinnamon
  • Hummus and veggies
  • String cheese
  • Almonds
  • Hard boiled egg
  • Sliced tomatoes & cucumber spears w/ feta or light S&P
  • Apple, banana, orange
  • Edamame; 1/2 cup w/ shells (I buy frozen bags of these for easy snacking. Heat in microwave for 20-30 seconds)
  • Strawberries & nutella yogurt dip; 1 cup strawberries dipped in 1 tablespoon nutella mixed with 2 1/2 tablespoons plain Greek yogurt

 

Roasted Potatoes with Herbed Cream Dipping Sauce

Published on September 16, 2011 in Appetizer, Quick & Easy, Side Dish and Vegetarian. 0 Comments

Happy Friday!  And a very cool one at that.  Fall is definitely coming, with temps at a high of 65 this weekend.  Brrr.

I’ve got a quick and ridiculously easy recipe for you this morning: Roasted Potatoes with an Herbed Cream Dipping Sauce.  Roasted potatoes are a go-to staple for last minute meals; they’re easy and delicious (but let’s be honest, anything that’s even close to tasting like a French fry is delicious).  The real star here is the herbed cream dipping sauce.  It’s similar to sour cream, herbed veggie dip, etc. but MUCH healthier.  I pair it with roasted potatoes, vegetable crudités, chips, fish and chicken.  The dip makes an appearance at least once a week in my house so I always have the ingredients on hand.  At the beginning of the summer my mom gave me a planter filled with all sorts of herbs, but you can really use whatever herbs you have (although, I would stay away from rosemary).

Give the dipping sauce/dip a go this Sunday for football – your guests will have no idea it’s actually healthy for them :) .  On that note, the Pats are set to play the San Diego Chargers on Sunday and I’m making guacamole and crostini with California fig jam, prosciutto and gorgonzola cheese for my Eat the Enemy challenge.  Stay tuned for the recipes on Monday!

Roast Potatoes with Herbed Cream Dipping Sauce

Ingredients:

Roasted Potatoes:

  • Small –med red or fingerling potatoes
  • Garlic salt
  • Cracked black pepper
  • Olive oil

Herbed Cream Dipping Sauce:

  • 2 small containers plain Greek yogurt
  • 1/3 cup finely chopped mixed herbs (basil, chives, mint, thyme, etc.)
  • Garlic salt
  • Black pepper
  • 1 teaspoon fresh lemon juice (more to taste)

 

Directions:

  1. Preheat the oven to 465 degrees.
  2. Cut the potatoes into two inch cuts and place on a baking sheet
  3. Drizzle the potatoes with olive oil, garlic salt and freshly ground cracked pepper.
  4. Toss the potatoes to coat and bake for 20-30 minutes, until easily pierced by a fork.
  5. Meanwhile, in a small bowl, mix the Greek yogurt, herbs, lemon juice, garlic salt and pepper.
  6. Mix and refrigerate until ready to serve (allows the flavors to meld).
  7. Serve the warm potatoes with the cool dipping sauce.

Bon appetit!

-Christina

Grilled Peach Salad with Pecans, Goat Cheese & Mint

Published on July 14, 2011 in Salad and Vegetarian. 2 Comments

As you’d probably guess, the Food Network is one of my favorite channels.  Sure, I have my favorite shows/hosts (Giada, Barefoot, Bobby), but I’ll pretty much watch anything.  A few weekends ago I was watching Melissa d’Arabian make pavlova with berries and she said, “…if fruit isn’t cheap, you shouldn’t be using it.”  Well, I’d expect her to say that considering her show is Ten Dollar Dinners.  But on second thought, she makes a good point.  If fruit is cheap, it’s probably in season.  And if it’s in season, it’s probably pretty darn good :) .

Here’s a tip – right now, peaches are cheap.  I’m talkin’ 99 cents per lb. cheap, and that works for me.  So what do you do when you have a bizzilion peaches and you just can’t eat one more plain?  Grill those babies and put them in a salad!  Below is a recipe for what I promise will be one of the best salads of your life – sweet grilled peaches, toasty pecans, creamy goat cheese and fresh mint.  There are a few steps, but its easy nonetheless.  So head to your Stop & Shop, Shaws or farmer’s market – you now have a plan for those cheap peaches :) .

Enjoy!

 

Ingredients:

  • 4 peaches, cut into slices
  • 3/4 cup pecans
  • 1/2 cup crumbled goat cheese
  • 1 head green leaf lettuce or 2 hearts of romaine lettuce, chopped
  • 1 1/2 tablespoon chopped mint

Dressing:

  • 3 tablespoon rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 4 grinds of the pepper mill (so scientific ;) )
  • 1/3 cup and 1 tablespoon EVOO

 

Directions:

  1. Heat a grill pan to medium heat.  Spray with non-stick cooking spray and grill the peaches for 1.5 min on each side (you want nice grill marks).
  2. Meanwhile, heat a small skillet to low heat and toast the pecans for 2 min.  Pay attention because these will burn if you leave them.  Once cooled, chop into large pieces.
  3. In a small bowl, combine the first 4 ingredients of the dressing, then stream in the EVOO until emulsified.
  4. In a large salad bowl, layer the chopped lettuce, toasted pecans, crumbled goat cheese, peaches and mint.  Drizzle with the dressing, toss and serve.

Bon appetit!

- Christina

Super Bowl Snacks: The Ultimate Line-Up

Published on February 4, 2011 in Appetizer, Chicken, Holiday and Vegetarian. 2 Comments

LET’S GET READY TO RUMBLE!!!! With T-minus 2 days ’till kick-off, it’s time to plan your Super Bowl food line-up.  If high school cheering taught me anything, it’s to B-E aggressive, push ‘em back and W-I-N! So be so aggressive with your food that you have to push ‘em back from the table to watch the game and everyone will W-I-N :) .  Too much of a stretch?  Well, it’s Friday – throw me a bone ;) .

If you’re looking for some game day classics and you’re stuck at chips and dip, I’ve compiled a few favorites that are sure to be a TOUCHDOWN at any Superbowl party.

Turkey Chili

Grilled Pineapple & Mango Salsa

Buffalo Chicken Cheese Dip

Rosemary White Bean Dip

Eggplant Fries

De-fense is the best offense, so plan early and hit up the supermarket for your ingredients before Sunday – it’s sure to be a mob scene.  Best of luck to the readers with playing teams this year and cheers to beers & good for for the rest of us!  Remember, “winning isn’t everything, it’s the only thing.”

Bon appetit!

-Christina

Vegetable Frittata

Published on February 2, 2011 in Breakfast, Quick & Easy and Vegetarian. 2 Comments

It’s snowing…again…well, not just snowing, it’s actually snowing, hailing & will soon be freezing: The Ultimate New England Cocktail!  Considering we’ve had a storm of this nature about once a week since Christmas, I’d say it constitutes as a full blown bender.  And what eases the pain of any bender (cocktail-induced or otherwise)?  The incredible, edible egg.   Eggs are a great next-day cure because they contain large amounts of cysteine, the substance that breaks down the hangover-causing toxin acetaldehyde.  More importantly, most people keep them on hand which makes them the perfect meal for a snowy day like today – no need to brave the elements in search of food.  Paired with any types of veggies or meats, eggs are the building block for a warm, comforting (and healthy!) frittata.

Hope you’re all staying warm today – here’s to a snow-less rest of the winter.  I think we could all use to stay off the sauce for while… ;) .

Enjoy!

Ingredients:

  • 4 green onion/scallion stalks
  • 2 large Roma tomatoes
  • 1 red bell pepper
  • 1/2 yellow onion
  • 4 cremini mushrooms
  • 6 eggs
  • 2 tablespoons milk
  • Hot sauce to taste
  • S&P
  • Non-stick cooking spray
  • 1/3 cup shredded part-skim mozzarella cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Chop vegetables.
  3. Spray a small-medium oven-safe skillet with non-stick cooking spray and lightly saute the vegetables over medium heat – add in order: onion & pepper 1st for 3 minutes, green onions/scallions and mushrooms for 2 minutes, tomatoes for 1 minute.
  4. In a medium bowl, whisk the eggs, milk, S&P and hot sauce.  Pour the mixture into the skillet with the vegetables.
  5. With a spatula, stir/mix the mixture to ensure everything is combined.  Let cook untouched for 2 minutes to let the bottom of the frittata set.
  6. Place the skillet in the oven on the middle rack and back for 8 minutes or until the frittata is fully set.  Cover with shredded cheese and bake for 2 more minutes.
  7. Cut into wedges and serve warm.

Bon appetit!

-Christina

Zesty Bean Dip

Published on January 31, 2011 in Appetizer and Vegetarian. 1 Comment

We’re getting down to the wire for the Superbowl; T-minus 6 days!  Considering the Patriots aren’t in it this year, I’m really just looking forward to the food :) .  You might already have your appetizer line-up, but may I suggest a healthier addition?  This bean dip is nothing like you’ve had before; it’s creamy, zesty and really addictive!  Made mostly from black beans and served with whole wheat pita chips, it’s a tasty break from the typical fried and cheese-laden Football snacks.  Big shout out to Miss Angela Russo for the recipe – thanks for  sharing and letting me post on the blog!!  Enjoy!

Ingredients:

  • 1 15 oz. can of black beans, drained & rinsed
  • 2 1/2 teaspoons balsamic vinegar
  • 2 tablespoons ketchup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Directions:

  1. Combine in a food processor and blend until smooth.
  2. Serve with pita chips & enjoy!

Bon appetit!

-Christina

Eggplant Fries

Published on January 11, 2011 in Appetizer and Vegetarian. 12 Comments

What is it about French Fries that always keep you coming back for “just one more…?”  Is it the crispy shell?  The soft potato-y center?  Or just the fact that you know they’re not good for you and you swear this is your last one ;) .  Like many girlfriends (warning: stereotype), I used to order my entree with a side salad, waiting patiently for my boyfriend to order the burger and friends…then proceed to devour 60% of them.  Unfortunately/fortunately(?) for me, he caught on pretty quickly.  There’s nothing wrong with a few fries every now and then, but when the craving strikes, know you have many more options; the ever popular homemade baked sweet potato fries (no, the ones in the restaurant still aren’t good for you) and baked eggplant fries, amongst others.  Never heard of eggplant fries?  Well, welcome back to snack time :) .

I toyed with calling these ‘Eggplant Parm Fries” or “Eggplant Parm Sticks” because I was planning on only serving them with marinara sauce, but, like most other things, they go perfectly with ketchup – so “Eggplant Fries” they’ll remain.  I used Japanese panko instead of Italian bread crumbs, giving the fries an extra crunch without actualyl frying.  Start to finish, the recipe takes less than 20 minutes, giving you ample time to indulge in your fry craving.  While I’m no a dietition, I know these Eggplant Fries fall somewhere in between a raw carrot stick and your traditional pubs fries, so take your pick :) .  Enjoy!

Ingredients:

  • Medium eggplant
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon oregano
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon red pepper flake (I used 1/2 teaspoon – they had a nice kick, so add for or less based on your preference)
  • 1 egg & 1 egg white

Directions:

  1. Preheat the oven to 465 degrees and spray a baking sheet with non-stick cooking spray.
  2. Cut the eggplant in half, peel and cut the flesh into 1 inch-wide sticks.
  3. On a dinner-sized plate, combine the panko, parmesan cheese and spices.  Combine the egg and egg white in a small bowl, whisking to combine.
  4. Set up the plates like an assembly line; dip an eggplant stick into the egg mixture, roll in the bread crumb mixture and lay on the baking sheet.  Repeat for all of the eggplant sticks.
  5. Spray the top of the coated sticks with non-stick cooking spray and bake for 10 minutes; 5 minutes on each side.
  6. Broil for 1 minute on each side.  Note: stay by the oven for this, turn on the light, watch the clock…if you take your eyes off they’ll burn.
  7. Serve with marinara sauce or ketchup. (A day later these are on my salad chopped up as “croutons”)

Bon appetit!

-Christina

Roasted Carrots with Garlic & Thyme

Published on November 18, 2010 in Side Dish and Vegetarian. 0 Comments

As the cold weather billows through Boston this week, warm roasted veggies really hit the spot.  I’m not a big fan of raw carrots.  I can do them grated in Asian-style dishes or maybe a couple baby carrots dipped (generously) in a creamy dip, but raw hunks just hanging around in my salad…no thanks.  Roasted carrots however, are a whole other story :) .  Crank the oven to 450 and you get tender, flavorful, orange goodness.  Roasting also helps the main ingredient take on the spices and aromatics you add to the mix.  These Roasted Carrots with Garlic & Thyme are incredibly easy and may just be your new Thanksgiving tradition.  Enjoy!

Ingredients:

  • 5 med – large carrots
  • 1 tablespoon dried thyme
  • 1/2 tablespoon olive oil
  • 2 whole garlic cloves, skin on
  • S&P

Directions:

  1. Preheat the oven to 450 degrees.
  2. Peel carrots and cut into 4-5 inch chunks (some may need to be halved – it’s important that all of the carrots are roughly the same size so they’ll cook for the same amount of time).
  3. In a medium bowl combine carrots, olive oil, thyme, garlic cloves and S&P.  Mix to coat.
  4. Place Carrots and garlic on a baking sheet and roast for 15-20 minutes until the carrots are tender and fragrant.
  5. Peel the garlic cloves to reveal soft (spreadable!) roasted garlic.  Serve carrots and garlic warm.

Bon appetit!

-Christina


Horseradish Mustard Roasted Potatoes

Published on November 9, 2010 in Side Dish and Vegetarian. 3 Comments

Potatoes can be so versatile and easy to prepare; bake ‘em, roast ‘em, saute or fry.  I recently picked up a bottle of French’s Horseradish Mustard (two ingredients I cannot resist) and created a marinade/coating for some mini yukon golds.  Roasting provided the perfect avenue for taste and texture, producing a great potato with a subtle kick.  Three main ingredients is all you need, making this an excellent side dish for last minute company, an exciting brunch or a stress-free potato alternative to Thanksgiving mashed.  Enjoy!

Ingredients:

*Increase measurements based on # of people
  • 12 small yukon gold potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons horseradish mustard
  • S&P – go grainy on this, freshly ground black pepper and kosher salt

Directions:

  1. Preheat the oven to 450 degrees.  Spray a baking sheet with non-stick cooking spray.
  2. In a medium bowl combine the potatoes, olive oil and horseradish mustard.  Mix to coat.
  3. Spread the potatoes on the baking sheet and bake for 15-20 minutes.
  4. Serve warm and enjoy!

Bon appetit!

-Christina

Perfect Autumn Soup

Published on September 27, 2010 in Soup and Vegetarian. 4 Comments

Now I can feel it – Fall is definitley here.  It’s time for freshly baked apple pies, gooey mac & cheese and pumpkin everything :) .  It’s time to put away those bikini’s and bust out the sweatpants – Fall, I welcome you with open arms :) .  While I’ll most certainly indulge in my share of sweets, I like to balance it all out with some healthier fare using Fall’s go-to produce.  Autumn Soup from TV show host and nutritionist, Ellie Krieger ushers in this glorious season with butternut squash, kale, chickpeas and carrots; perfect for cool evenings.  I highly recommend prepping your ingredients in advance (chopping, etc) to ensure you don’t over/under cook the veggies.  You’ll also see I’ve added a spicy pepper to the mix – I like a little extra heat!  Feel free to use or omit based on your own preference.

Ingredients:

  • 2 tablespoons olive oil
  • 3 medium carrots, cut into medium rounds
  • 1 large yellow onion, cut into medium chunks
  • 2 medium cloves garlic, minced
  • 1/2 jalapeno or spicy pepper; more or less based on your preference
  • 2 cups 1/2-inch-cubed peeled butternut squash
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper; more to taste
  • 1 quart low sodium chicken broth
  • 1 14.5 oz can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme (add whole springs, you’ll remove later)
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup canned chickpeas

Directions:

  1. Chop the vegetables and strip the kale leaves from their tough purple stems. 
  2. Heat the oil in a large soup pot over medium-high heat and add the carrots and onion – stir and let soften (approx 5 minutes).
  3. Add the garlic and and jalapeno and cook for 1 minute, then add the squash, allspice, cayenne and S&P.  Stir to combine. 
  4. Add the chicken broth, tomatoes with their juice and sprigs of thyme.
  5. Bring to a boil, reduce the heat to medium, cover and simmer for 10 minutes.
  6. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. 
  7. Discard the thyme sprigs before serving.
  8. Season to taste with more S&P and cayenne.

Bon appetit!

-Christina