Broiled Asparagus with Tomato-Basil Vinaigrette

October 24, 2011October 23, 2011Leave a comment

Here is a delicious vegetable side dish for all of you asparagus lovers! It cooks up in a flash and it full of flavor. I love the broil method because it still leaves the asparagus slightly crisp, but it really helps to enhance the flavor. You can definitely just broil it and leave it as is (which is what I do a large majority of the time). But . . . if you’re looking for something a little more special or to add a little more variety to your veggie choice, top it with this yummy vinaigrette! The beauty of this vinaigrette is that it is a light vinaigrette, but also a little thicker so it clings to the asparagus fantastically. (The vinaigrette is also pretty good on top of a salad. I tried it and found it pretty pleasing.) I loved the freshness of this dish all around and will probably continue to eat it this way until my Costco-size bag of asparagus is gone.

Broiled Asparagus with Tomato-Basil Vinaigrette
Adapted from “The America’s Test Kitchen Healthy Family Cookbook”

VINAIGRETTE
1 finely chopped plum tomato
1 tablespoon minced red onion
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil
salt & pepper, to taste

(Makes approximately 9 tablespoons dressing.)

ASPARAGUS
1 bunch asparagus (about 1 pound), tough ends trimmed
(about 30 spears)
1 ½ teaspoon extra-virgin olive oil
salt & pepper, to taste

FOR THE VINAIGRETTE: Combine all ingredients in a bowl and season with salt and pepper to taste. If you have one, the food processor works wonders here. Just put everything in the food processor to achieve a fabulous consistency and texture.

FOR THE ASPARAGUS: Position an oven rack 6 inches from the broiler element and heat the broiler. Toss the asparagus with the oil, salt, and pepper and arrange in a single layer on a rimmed baking sheet. Broil the asparagus until tender and lightly browned, 6 to 10 minutes, shaking the pan halfway through to turn the spears.

Transfer the asparagus to a platter, spoon 3 tablespoons of the dressing over the top, and serve.

Serves 5.

Nutritional Information for Asparagus & Vinaigrette
(Per Serving = 7 Spears)
Calories: 45.5
Protein: 2.3g
Carbs: 5.3g
Fat: 2.7g (0.4g = Sat.)
Fiber: 2.1g
Sugars: 0.4g

Nutritional Information for Vinaigrette Only
(Per Serving = 1 Tablespoon)
Calories: 18
Protein: 0.2g
Carbs: 0.9g
Fat: 1.6g (0.2g = Sat.)
Fiber: 0.2g
Sugars: 0.6g

Baked Corn Tortilla Chips

September 28, 2011September 25, 20112 Comments

As promised with yesterday’s post, here is how I make my baked corn tortilla chips. I think they taste WAY better than any store-bought tortilla chip and it’s a huge bonus that they are MUCH healthier too! Plus, they are super easy to make. I’ve created the recipe below to serve 2 because that’s how many tortilla wedges I can fit on a cookie sheet. However, it’s easy to double by just sticking two cookie sheets in the oven at the same time. If you’re watching your salt intake, then omit the kosher salt. They will still taste fabulous.

Baked Corn Tortilla Chips
Mimi Original

6 corn tortillas (such as Mission Extra Thin Corn Tortillas)
cooking spray
kosher salt (optional)

Preheat oven to 375 degrees. Spray each tortilla, front and back, with cooking spray. Cut each tortilla into 6 chip sized wedges and arrange wedges in a single layer on a cookie sheet. If desired, sprinkle wedges with kosher salt.

Bake for about 6 minutes, rotate pan, and bake for an additional 6 minutes or until the chips are crisp, but not too brown. Serve with salsa, guacamole, or other garnishes.

Serves 2.

Nutritional Information (Per Serving = 3 Thin Tortillas)
Calories: 120
Protein: 3g
Carbs: 24g
Fat: 1.5g (0g = Sat.)
Fiber: 3g
Sugar: 3g

Fresh Garden Salsa

September 27, 2011September 25, 20111 Comment

Since I’m still using my garden tomatoes, I’ll throw another tomato post your way. This is a delicious garden salsa recipe. I love the fact that I can go out to my garden, pick my peppers and tomatoes, and then have fresh salsa 10 minutes later. There are a lot of ways to make fresh salsa. You basically want to have a mixture of peppers, onions, and tomatoes. Depending on your liking, the amounts you use of these ingredients can widely vary AND you can easily add other spices and flavorings to alter the taste to your personal preference. I am a salsa LOVER! I rarely taste a salsa that I do not like. With this particular recipe you’ll see that I’ve added some cumin for a smokier flavor, some cayenne pepper for additional heat, and cilantro for a kick of freshness. Trust me . . . if you just want a traditional garden salsa without any extra spices or heat, leave them out and that’s what you’ll have. It’s fantastic! I love to whip this up and eat it with baked corn tortilla chips (recipe/method to come).

Fresh Garden Salsa
Mimi Original

2 fresh jalapeno peppers, seeded and very coarsely chopped
1 fresh Anaheim pepper, seeded and very coarsely chopped
4 cloves garlic, halved
4 large vine-ripened tomatoes
1 (14.5 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1/2 tbsp. cumin (1.5 tsp.)
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/4 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos, Anaheim, and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Serves 8.

Nutritional Information (Per Serving = 1/2 Cup)
Calories: 32.8
Protein: 1.4g
Carbs: 7.5g
Fat: 0g
Fiber: 1.8g
Sugars: 3.9g

Roasted Sweet Cherry Tomatoes

September 26, 2011September 25, 2011Leave a comment

Okay folks! Do you still have tomatoes producing out of your garden like crazy? I do and this is one of my most favorite things to make with my cherry tomatoes. If I’m being honest, my most favorite way to eat our cherry tomatoes is straight off the vine. But, this recipe comes in at a close second. Slow roasting these really brings out the flavor. And, what makes these go beyond greatness is the fact that you roast them in a little onion/shallot, olive oil, garlic, a tiny bit of sugar to help bring out their sweetness, some red pepper flakes for a slight kick, and then balsamic vinegar! I tell you what, these make a beautiful side dish and it’ll help you use up those cherry tomatoes that seem to never stop producing. And, if you’re in the mood to make these shine as the main course . . . well, then cook up some pasta and toss it with these. I do that on occasion, adding grilled chicken, fresh basil, and a little Parmesan cheese. Either way, I cannot possibly see how you could be disappointed.

Roasted Sweet Cherry Tomatoes
Recipe Source: Adapted slightly from “The America’s Test Kitchen Healthy Family Cookbook”

3 cups cherry tomatoes (about 1 pound), halved
1/2 shallot, halved and sliced thin (or 1 T. red onion, diced)
1 tablespoon olive oil
1-1/2 teaspoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper, to taste

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, salt, and pepper in a bowl.

Spread the tomatoes out over a rimmed baking sheet. Roast until the tomato skins have shriveled slightly but the tomatoes still retain their shape and the shallot edges are beginning to brown, 35-40 minutes (do not stir the tomatoes during roasting). Let the tomatoes cool for 5 to 10 minutes.

Serves 4.

Nutritional Information Per Serving
Calories: 71.4
Protein: 0.2g
Carbs: 9.7g
Fat: 3.5g (0.5g = Sat.)
Fiber: 0g
Sugars: 4.8g

Crunchy Tomato Bread

September 15, 2011September 14, 2011Leave a comment

Oh, how I love to eat bread! Bread is a serious weakness of mine. There are times when I would rather have bread than dessert. So, when I came across this recipe and stopped to considered this for my carbohydrate for dinner (instead of rice, potato, etc.), I pretty much didn’t hesitate one bit! It reminds me SO much of bruschetta that it was hard NOT to love it. The crusty bread, coated in fresh garlic, topped with tomatoes, Italian spices, and cheese . . . uh, you had me at crusty bread! This is a cinch to pull together and such a wonderful treat this time of year. The recipe calls for canned plum tomatoes (or diced tomatoes is how we commonly see them on our grocery shelves), but you can easily swap those canned tomatoes out for fresh tomatoes while you have them. With that said, I’m going to shock several of you when I say that the canned tomatoes are usually better here. I know . . . I’m gasping right alongside of you! But, the beauty of this is that you can eat this treat year-round without any hesitation! Oh! And, if you’re a balsamic vinegar lover like me, drizzle that over the finish product and you’ll love this even more!

Crunchy Tomato Bread
Adapted from Rocco Dispirito’s “Now Eat This! Diet Recipes”

8 ounces whole wheat baguette
1 garlic clove, peeled and left whole
1 cup canned peeled plum tomatoes, roughly chopped
1/2 teaspoon dried oregano
pinch of red pepper flakes
1/4 grated Parmesan cheese
1 teaspoon extra-virgin olive oil
salt
freshly ground black pepper

Cut the bread in half lengthwise. Place it in a toaster oven (or under the broiler in your oven) and toast.

Rub the toasted halves with the clove of garlic. Divide the tomatoes in half, and distribute them over the bread pieces. Sprinkle the oregano, red pepper flakes, and cheese over the bread. Top with a few drops of olive oil, and then season with salt and pepper to taste.

Transfer the bread back to the toaster oven (or broiler) and toast until the tomatoes are warmed through and the cheese is melted, about 5 minutes (watch carefully to ensure your bread does not burn).

Slice into 6 separate pieces. Serve immediately. Serves 6.

Nutritional Information (Per Serving)
Calories: 112
Protein: 5.3g
Carbs: 19g
Fat: 2g (0.6 = Sat.)
Fiber: 2.7g

Grilled Sweet Potatoes

September 7, 2011July 10, 20131 Comment

You need another option for that healthy carbohydrate at dinner? Well, you should add these to your lineup! I must admit, I was a bit skeptical of how these would turn out. I wasn’t so sure that the grill would really be much of a compliment to the sweet potato. However, I had to give it a try because I knew the calories would be ideal. I gotta say . . . I was pleasantly surprised. The grill gave these a fantastic flavor and left me wishing that my portion size could be doubled.

You can choose to cut these into 1/2-inch thick pieces or leave them at 1-inch thick pieces. To no surprise, they cook up a little faster if they’re only 1/2-inch thick. Just do your best to get them all the same thickness so that they’re all done at the same time.

Grilled Sweet Potatoes
Adapted from Mel’s Kitchen Cafe

*Note: The key to this recipe is cutting all the sweet potato pieces as close to the same size as possible that way they cook evenly. Also, feel free to add other spices to fancy them up a bit. Chili powder and cumin for a southwest kick anyone?

4 medium sweet potatoes/yams, peeled and cut into 1/2-inch or 1-inch chunks
1 T. Olive oil
salt and pepper, to taste
bamboo skewers

Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft – they will cook through on the grill).

If any liquid is left in the bowl holding the sweet potatoes, drain it off. Drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and then lightly toss to coat sweet potatoes. Thread pieces of sweet potato on each skewer.

Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 15-20 minutes, until the sweet potatoes are tender.

Serve immediately.

Serves 8.

Nutritional Information (Per Serving = 1/2 Sweet Potato)
Calories: 100.3
Protein: 1.3g
Carbs: 19.7g
Fat: 2.0g (0.3g = Sat.)
Fiber: 2.4g
Sugars: 0g

Beach Salsa

September 6, 2011September 5, 20111 Comment

I love my beautiful aunt Jodie, and my love for her grew even more when I snatched this recipe from her. I knew it would be a keeper for at least three good reasons: 1) It’s from Jodie, 2) It has “beach” in the title and you all know how I love the beach, and 3) It’s salsa and I also love salsa . . . especially freshly made salsa!

If that isn’t enough to convince you that this salsa is the best ever, then let me tell you that every time I have ever taken this salsa to a party, pot luck, family event, etc., I am begged for the recipe. So, if you’re looking to score friends, impress your family, or just want to make your loved ones happy . . . this is a no-fail way to do it!

Now, I know you’re going to wonder what an Italian dressing mix is doing in salsa, but go with me here. You’re going to be amazed, simply amazed! The way the lime mixes with that dressing and then coats everything in this salsa leaves a flavor that is indescribable. While your tomatoes are coming fresh off the vine, make sure you throw this EASY salsa together before your garden dries up. The hardest part about making this salsa is chopping the tomatoes. That’s how easy the recipe is.

THANKS JODIE!

Beach Salsa
Adapted from Aunt Jodie

7 Roma tomatoes, chopped
1 can chopped olives
cilantro (to taste), chopped
1 can black beans, drained & rinsed
1 can corn, drained
4-5 green onions, chopped
juice from 2 limes
1 package dry Italian dressing

Dilute dry dressing mix in lime juice. Mix all other ingredients and add to it. That’s it! So easy and so good!

Makes approximately 8 cups.

*I’ve used fresh tomatoes (not Roma) out of my garden when they are in season. They work well too. They are juicier than Roma tomatoes, so you may want to chop them, place them in a strainer, let some of the liquid drain off of them, and then add them to your bowl.

*For less carbohydrates leave out the corns & beans.

Nutritional Information (Per Serving = 1/4 Cup)
Calories: 27.7
Protein: 1.0g
Carbs: 4.7g
Fat: 0.7g (0.2g = Sat.)
Fiber: 1.0g
Sugars: 0.9g

Nutritional Information (Per Serving without Corn/Beans)
Calories: 16.7
Protein: 0.3g
Carbs: 1.8g
Fat: 0.7g (0.2g = Sat.)
Fiber: 0.4g
Sugars: 1.1g

Easy Guacamole

August 30, 2011September 1, 20113 Comments

Let’s talk avocado for a moment! The avocado is high in fat and it’s the fat the makes up most of its calories. However, the fat found here is GOOD fat! Not only do we find the good, healthy fat in these babies, but there are also 25 essential nutrients to be found. I won’t bore you with all of those, but I can list some of the health benefits that come from eating this healthy food. For starters, because we are staring at healthy fat here, the avocado is heart healthy. This helps reduce the risk of heart disease, stroke, controls blood pressure, and lowers bad cholesterol levels. It’s anti-inflammatory (thanks to the phytonutrients found), promotes eye health, regulates blood sugar levels, protects against cancer, has anti-aging properties, it aids in healthy skin, and can even cure bad breath. Wow! Sounds like a great food choice to me! However, as with most things, let’s remember to keep portions in check and not go crazy! Too much of a good fat, can turn bad. Avocados are also great for those trying to gain weight as the fat calories can add up fast. So, if you’re NOT trying to gain weight, keep your portions under control and you’ll be all that much better for it!

Now . . . let’s move on to this GREAT recipe!

This is, by far, my favorite way to prepare guacamole. It isn’t complicated, and it tastes FABULOUS! There are a lot of recipes out there on the best ways to make guacamole. Trust me, I continue to get fooled into thinking that the ones that are more complicated or have more ingredients must turn out a better guacamole. Well, I always come back to this one. I can throw this together in a matter of minutes and I only need a few ingredients. In my opinion, simple is better here. All you need is a ripe avocado, a lime, salt, and red onion. I hate to admit it, but I can literally eat this with a spoon right out of my preparation bowl. Oh, it is sooooo good!

But, if I can refrain from eating it all from the bowl then I will most commonly use this as an appetizer or side dish served with baked chips, topped on Mexican dishes, or as a spread on sandwiches. I can’t wait for you to see my post tomorrow because I’ve incorporated this delicious guacamole into one of my most favorite summer time sandwiches. Stay tuned!

Easy Guacamole

1 ripe avocado
lime juice, 1 lime
1 tsp. kosher salt
1 tablespoon red onion, finely diced

Peel and cut avocado and place in a small bowl. (If you need instructions on how to do this, click here. I use method 2b and 3a when I’m making this guacamole.) Juice one lime and pour over guacamole (I just cut my lime in half and squeeze it right over the avocado). Take a fork and mash the avocado up and combine it well with the lime juice. This should automatically give you the consistency of guacamole. Add the salt and diced red onion and mix to combine.

If time permits, cover tightly with plastic wrap (the plastic wrap should be touching the guacamole so that the air cannot touch it) and place in the refrigerator for one hour or longer. This will allow the flavors to all meld together, giving you a much better tasting guacamole.

Serves 6.

Nutritional Information Per Serving
Calories: 56
Protein: 0.7g
Carbs: 3.5g
Fat: 4.9g (0.7g)
Fiber: 2.3g
Sugars: 0.3g

Cheese Stuffed Grilled Zucchini Rolls

August 29, 2011September 1, 20112 Comments

Wondering where I’ve been the last week!? Well, I’ve been around but my computer hasn’t! It got sick and contracted a virus and has been MIA for seven days now! Don’t worry; it’s in the process of getting fixed. However, I’m able to bring you this post while borrowing another computer. Let’s all cross our fingers that I get my own computer up and running soon so I can continue to bring you regular recipe posts.

Here’s another recipe for my fellow zucchini lovers (or those of you who have so much zucchini on hand that you’re looking for new ways to prepare it). I got the idea from Real Mom Kitchen and modified it in a way to trim it down a tad, but keep fabulous flavor! These make a great appetizer or side dish. I love the way that the grill brings out a smoky flavor in the zucchini and when it’s paired with garlic and cheese . . . YUM! You can totally play around with the flavors of the Laughing Cow Cheese. I used the Creamy Swiss, but I’m guessing the Garlic & Herb one would be divine (although I would cut down on my garlic seasoning if I went that route). The beauty of these, besides that they taste great, is that they are simple to prepare and can be made ahead of time. So, what’s holding you back? Keep that zucchini comin’!

Cheese Stuffed Grilled Zucchini Rolls
Adapted from Real Mom Kitchen

1 medium zucchini
cooking spray (such as Pam)
garlic seasoning mix, to taste (such as Johnny’s or Santa Maria)
2 wedges Light Laughing Cow Cheese

Slice zucchini into 1/4 thick slices lengthwise, discard the two outer slices that are mainly skin (the goal here is to have 6 usable slices to put on the grill).

Place the remaining 6 slices on a baking sheet and spray both sides with cooking spray. Lightly sprinkle one side with garlic seasoning mix of your choice.

Place directly on a grill that has been preheated to medium. Grill the slices until grill marks show on both sides and zucchini is tender, about 3-4 minutes per side.

Remove the slices from the grill and place on the baking sheet. Allow to cool.

Once cooled, place 1/3 of the cheese found in a Laughing Cow Wedge at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance.

Serves 2.

Nutritional Information (Per Serving = 3 Rolls)
Calories: 71
Protein: 3.4g
Carbs: 10.9g
Fat: 1.6g (1g = Sat.)
Fiber: 3.2g
Sugars: 4.8g

Sautéed Summer Squash

August 22, 2011August 21, 20112 Comments

Still looking for ways to use up that zucchini that’s pouring out of your garden? Well, here’s one more recipe you can add to your mix. I loved how the garlic and fresh herbs powered the flavor up of the summer squash in this recipe! The flavors bounced off the tongue. I also loved the method of removing some of the liquid from the squash before throwing it in the skillet. The end result left me with a texture that was fabulous . . . not too soggy, but not too crispy. Just perfect!

Here are a couple of extra tips for you before you make the recipe. You’ll want to avoid using large squash here, because they will be filled with lots of big seeds. Go for small-to-medium sized squash. Also – if you do not have Kosher salt and want to substitute table salt (in step 1), then you will want to reduce the amount of salt to 3/4 teaspoon. If curious, the reason why you will want to salt before sauteing is that this helps to remove excess moisture before the squash ever hits the skillet. This allows us to use minimal amounts of oil to achieve golden brown results, plus you won’t end up with stewed, overcooked squash sitting in a pool of water.

As for the herbs . . . I also grow a few varieties of herbs every summer. So, I used what I had on hand which was parsley and chives. This combination was super delicious. I thought both of these herbs complimented the garlic perfectly. I’m sure any of the herbs suggested in the recipe will be delicious. And, quite honestly, if you don’t have fresh herbs, you’ll probably even be happy with just the garlic.

Sautéed Summer Squash
Recipe Source: The America’s Test Kitchen Healthy Family Cookbook

1 1/2 pounds summer squash or zucchini
Kosher salt and pepper
4 tsp. extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, and/or chives

Slice the squash/zucchini crosswise into 1/4-inch rounds. Toss the squash and 1 ½ teaspoons salt together in a colander and let sit until about ¼ cup water has been released from the squash, about 30 minutes. Pat the squash dry with paper towels and wipe off any remaining salt.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the squash and cook until golden brown, 5-7 minutes.

Clear the center of the skillet and add the remaining teaspoon oil and garlic. Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir it into the squash.

Off the heat, stir in the fresh herb(s), season with salt and pepper to taste, and serve.