Friday, July 9, 2010

Quick Pickles

Serves: 16 
Total Time: 45 min


1 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 teaspoon(s) salt
1 cup(s) cider vinegar
1 cup(s) white vinegar
1 cup(s) light brown sugar
1 cup(s) slivered onion
2 clove(s) garlic, slivered
1 teaspoon(s) dill seed
1 teaspoon(s) mustard seed


1.  Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2.  Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.

Pickling on Foodista

Guiltless Guacamole

Yields: 3 cups
Prep Time: 15 min

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon(s) (or to taste) lime juice
1  jalapeño chile , seeded
1/2 cup(s) loosely packed fresh cilantro leaves
1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
1  ripe avocado, halved and pitted
2  plum tomatoes
Baked tortilla chips or fresh-cut vegetables


1.  In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
2.  In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
3.  With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
4.  Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
5.  Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

Avocado on Foodista

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing


3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

Filet Mignon on Foodista

Vegetable Gratin

Prep Time: 40 min
Inactive Prep: 5 min
Cook Time: 1 hr 0 min
Total:1 hr 45 min


  • Olive oil
  • 1 large onion, small diced
  • 1 tablespoon minced garlic
  • 1 1/2 cups peeled, seeded, chopped tomatoes
  • 1 tablespoon minced thyme leaves
  • Salt and freshly ground black pepper
  • 2 teaspoons sugar
  • 3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices
  • 3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds
  • 1 cup grated mozzarella
  • 1/4 cup grated Parmesan


In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
Preheat the oven to 450 degrees F.
Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

Cranberry Pancakes

Total Time: 20 min


1/2 cup(s) fresh cranberries
1/4 cup(s) all-purpose flour
2 cup(s) whole-wheat flour
1 tablespoon(s) yellow cornmeal
1 tablespoon(s) sugar
1/2 teaspoon(s) baking powder
1/8 teaspoon(s) salt
1/8 teaspoon(s) ground nutmeg, or 1/4 teaspoon vanillaextract
6 tablespoon(s) nonfat milk
2 tablespoon(s) pasteurized egg substitute, such as Egg Beaters
1 1/2 teaspoon(s) walnut or canola oil


1.  Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

2.  Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

3.  Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

4.  Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

5.  Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Monday, June 14, 2010

Lemon Icebox Bars



  • 14 whole-grain graham cracker squares (7 full sheets)
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon salt
  • Cooking spray


  • 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/4 cup pasteurized egg product (such as egg beaters)
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 teaspoons powdered gelatin
  • 3 tablespoons boiling water

Make Crust:


Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Per Serving:

Serving size is 1 square
Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

SOURCE:  Lemon Icebox Bars

NOTES:  Health Benefits of Lemon  (from SOURCE)

  • As a natural antiseptic, the juice of the lemon will destroy harmful bacteria found in the cuts and other areas of infection.
  • For toothache, apply fresh lemon juice on the painful area.
  • For skin problems, the juice of the lemon should be applied directly to the skin and allowed to dry especially for acne and eczema, then remove with water with olive oil added. The juice is also good for the removal of blackheads, freckles and wrinkles.
  • Lemon juice when applied to hair after rinsing it , will give shine and volume to your hair.
  • Lemon juice helps to prevent and cure osteoarthritis.
  • Helps to prevent diabetes.
  • Lemon juice helps in preventing the development and progression of atherosclerosis.
  • Lemon juice is a great liver tonic.

Lemon on FoodistaLemon

Greek Yogurt


Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

Low Carb Pizza



  • 1 1/2 cups soy flour
  • 3 eggs
  • 3/4 cup heavy cream
  • 1/3 cup club soda
  • 1 teaspoon salt


  • 1 tablespoon olive oil
  • 1/8 cup diced red onion
  • 1 teaspoon chopped garlic
  • 3 large Roma tomatoes, diced
  • 8 ounces no sugar added tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • 24 ounces shredded mozzarella cheese
  • 8 ounces pepperoni slices
  • 1/2 cup crumbled Italian sausage, cooked
  • 1/2 cup diced Parma ham
  • 1/3 cup julienned red bell peppers
  • 1/3 cup julienned green bell peppers
  • 1/3 cup julienned red onion
  • 2 portobello mushroom caps, sliced
  • 2 tablespoons extra-virgin olive oil
  • Pinch dried oregano



Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. 

SOURCE:  Low Carb Pizza

Tuna Burgers with Carrot-Ginger Sauce


For the Sauce:

  • 1 small carrot, roughly chopped
  • 1 1/2-inch piece ginger, peeled
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • Pinch of sugar
  • Kosher salt and freshly ground pepper

For the Burgers:

  • 1 pound sushi-grade tuna
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • Kosher salt and freshly ground pepper
  • 1 cup spicy sprouts, for garnish
  • 4 whole-grain hamburger buns
  • 1/2 avocado, sliced



Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

Cinnamon Rolls



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water



Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

SOURCE:  Cinnamon Rolls

Sunday, June 13, 2010

Santa Fe Veggie Quesadillas

Prep Time 
10 min

Original Recipe Yield 4 servings

  • 1 (12 inch) flour tortilla
  • 3/4 cup shredded Cheddar/Monterey Jack cheese blend
  • 1/2 cup whole kernel corn, drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup black beans, drained
  • 1 chopped green onion

  • Directions
  1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
  2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Nutritional Information 

Amount Per Serving  Calories: 207 | Total Fat: 7.7g | Cholesterol: 14mg

SOURCE:  Santa Fe Veggie Quesadillas