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Curry Dijon Yogurt Baked Chicken

Chef Dave — 2012-05-02T18:14:10+00:00

Thank goodness for Greek yogurt. You can cook with it because it won't separate when it is heated like traditional plain yogurt. That's because Greek yogurt is strained to separate and remove the whey. This process makes Greek yogurt thicker and great for cooking. We like to cook with curry because it is a blend of flavorful Indian spices that have been shown to have health benefits. The curry flavor is mild in this recipe so you can add more to suit your taste. Read the recipe on ChefDave.org

Creamy Corn and Bean Salad

Chef Dave — 2012-05-02T18:03:11+00:00

I wanted to take a black bean and corn salad and give it a different spin. This salad takes very traditional ingredients and takes it to another level of cool and refreshing. Not vinegar or mayonnaise based but yogurt based. The tanginess of the Greek yogurt brings out the natural flavors of the peppers, onions, garlic and jalapeno while adding a fat free creaminess. I like to serve this with grilled chicken or salmon chopped into bite size pieces. Chef Dave Read the recipe on ChefDave.org

Sponge Cake with Mango Puree

Chef Dave — 2012-04-30T19:24:46+00:00

I made this cake several times to make sure it would work. The eggs are separated (www.chefdave.org/blog/entry/chef_dave_tips_how_to_separate_an_egg1). Let the egg whites come to room temperature, about 30 minutes, before separating so when you beat them, you will get more volume. The original recipe made a large tube pan but I cut it in half and put it in a small tube pan. As I found out from making this, sponge cake can be tricky so be sure to have everything at hand, measured, and ready to go before you start beating the eggs. In chef's terms this is called mise en place. Be sure to fold ingredients by hand where indicated. If you use your mixer your cake will end up too dense. The great thing about this cake is that if you are going to eat cake, this is one of the lowest calorie cakes you can make. It is low in fat since the only fat comes from the egg yolks. No oil or butter is added. This cake is not sweet and the mango topping makes it just right. If you don't like mangos, you can top it with most any kind of fruit or fruit puree. Vicki Read the recipe on ChefDave.org

Eggplant Adobo

Chef Dave — 2012-04-30T19:08:35+00:00

Adobo is a Filipino style of cooking that stews food in vinegar and soy sauce. This dish tastes great and is easy to make so don't be fooled by the prep time for this recipe. Although it may seem like a lot of eggplant when you cut it up, it cooks down by almost half. I didn't peel the eggplant and the skin helped it hold up during the last cook time. If you have had weight loss surgery, you may want to peel it to reduce the chances of the peel getting stuck. If you peel the eggplant, reduce the cook time so the eggplant cubes hold their shape. Vicki Read the recipe on ChefDave.org

Chicken Afritada with Potatoes

Chef Dave — 2012-04-30T18:53:52+00:00

Wow is all I can say about this traditional Filipino chicken stew. Afritada has a tomato-based sauce with peppers and potatoes. It typically made with chicken but can also be made with pork or beef. It took almost 90 minutes to cook but it was well worth the wait. I wanted a little more vinegar after it was prepared but that may not be your taste preference. So a little more or less vinegar depends on your tastes. Chef Dave Read the recipe on ChefDave.org

Shrimps Sinigang

Chef Dave — 2012-04-30T18:47:55+00:00

Don’t let the five simple ingredients fool you. Although our traditional Filipino soup recipe uses water for the broth base, you could substitute it with low sodium vegetable broth. You can also make this with shell-on shrimp for more shrimp flavor. This is traditionally served over rice. Read the recipe on ChefDave.org

Strawberry Tofu Smoothie

Chef Dave — 2012-04-18T13:57:44+00:00

A refreshing smooothie thickened with protein rich tofu. You can substitue the soy milk with a dairy milk if you prefer. The nutritional value will remain about the same. Read the recipe on ChefDave.org

Berry Blast Swiss Oatmeal

Chef Dave — 2012-04-18T13:43:31+00:00

Cold oatmeal may sound strange to you but we promise that once you have tried it, you'll like it. Swiss oatmeal soaks the oats overnight in milk. We've used almond milk to give it a nuttier flavor but you can use any type of milk. In the morning you can quickly add the rest of the ingredients for a family favorite breakfast. This works perfect for your camping trip. Read the recipe on ChefDave.org

Spinach Oyster Dip

Chef Dave — 2012-04-18T13:33:42+00:00

If you have not tasted oysters, you may want to give this recipe a try. The seafood taste is toned down with spinach and cheese. You may have heard the saying to avoid eating oysters in the months without the letter "r". This is a myth. Oysters are safe to eat year round provided you buy them from a reputable fish market. Read the recipe on ChefDave.org

Manhattan Clam Chowder

Chef Dave — 2012-04-18T13:19:15+00:00

Manhattan chowder is made with a tomato broth instead of traditional cream base of the New England clam chowder favorite. The broth base also makes it lower in calories than the cream based version. Clam juice is high in sodium so we've used a bit less than other recipes you may find. To help keep the sodium lower, use no salt added canned tomaotoes and low sodium broth. Read the recipe on ChefDave.org