foodfabulous

Peppery Zucchini Pasta

2012-01-18T10:00:00.000-05:00

Prep time: 10 minutes

Cook time: 20 minutes

Makes 4 servings

Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 pepperoncini (from a jar), minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces whole-wheat penne pasta
1 large zucchini, shredded
2 ounces reduced-fat goat cheese, crumbled (1/3 cup)
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil

Instructions
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened (3 to 4 minutes). Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.

Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.

Nutritional information
Per (1 1/2-cup) serving:
280 calories
5 g fat (1.5 g sat)
46 g carbohydrate
13 g protein
6 g fiber
400 mg sodium

2012-01-11T10:00:00.000-05:00

Iced Vanilla Coffee Milk

Prep time: 15 minutes | Serves: 4 (1-cup)

Details:

Whipped topping turns this coffee milk into a satisfying, rich-tasting dessert. The cinnamon stick stirrer adds a light spiced flavor. You can also sprinkle some ground cinnamon on top, if you like.

Ingredients:

3 cups strongly brewed decaffeinated coffee, chilled
1 cup fat-free or 1% milk
2 teaspoons vanilla extract
2 teaspoons granular sugar substitute
Ice cubes
1/2 cup fat-free or light whipped topping
Pinch ground cinnamon for garnish (optional)
4 cinnamon sticks for garnish (optional)

Nutritional Information:

50 calories
0 g fat (0 g sat)
6 g carbohydrate
2 g protein
0 g fiber
45 mg sodium

Directions:

In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass.
Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

A Perfect Weekend Frittata

2012-01-04T10:00:00.000-05:00

Vegetable Frittata With Parmesan

Description
This healthy frittata is chock-full of veggies, making for a very satisfying Phase 1 breakfast or brunch.

Makes 4 servings

Ingredients
2 tablespoons trans-fat-free margarine
1 onion, chopped
2 zucchini, thinly sliced
4 large mushrooms, chopped
1/2 large red-bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
4 large eggs, at room temperature
1 cup liquid egg substitute
1 1/2 tablespoons grated Parmesan cheese (optional)

Instructions
Place the broiler rack in the lowest position (6" to 7" from the heat source) and preheat the broiler.

Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms, bell pepper, 1/4 teaspoon of the salt, thyme, and 1/8 teaspoon of the pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.

In a large bowl, combine the eggs, egg substitute, the remaining 1/4 teaspoon salt, the remaining 1/8 teaspoon pepper, and the cheese, if using.

Melt the remaining 1 tablespoon margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered and without stirring, for 15 minutes, or until only the top remains runny. Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate.

Nutritional information
Per serving:
200 calories
12 g fat (3 1/2 g sat)
9 g carbohydrate
16 g protein
2 g fiber
510 mg sodium

Caribou Coffee - 100% Rainforest Alliance Certified

2012-01-03T08:16:00.004-05:00

Congratulations to Caribou Coffee for being the first US Coffee House to serve 100% Rainforest Alliance Certified Coffee and Espresso. Follow the link to learn more: http://www.cariboucoffee.com/page/1/rainforest-alliance.jsp .

A Culinary Adventure - Msala Indian Restaurant

2012-01-01T15:14:00.001-05:00

When exploring new foods we like for it to look good, taste delicious and smell inviting. We also like for the restaurant to satisfy our senses as well and let’s not forget customer service. You will not be disappointed by any of these senses or requirements when you visit Msala Indian Restaurant located at 1589 Skeet Club Road, High Point NC. You can also visit their website at http://msalarestaurant.com/.

Msala offers a variety of Indian and Pakistan culinary creations. You have your choice of a buffet offering during the week for lunch or you can order from the menu. Lunch buffet hours are from 11:30 am until 2:30 pm. Dinner al-a-cart is from 4:30 pm until 9:00 pm.

The restaurant is small and cozy yet large enough to accommodate a group event if you make arrangements ahead of time. The owner and staff are extremely friendly and helpful which becomes evident from the detail of customer service which they extend to every guest that visits Msala. The staff and chefs have over 22 years of experience in preparing their unique creations as well as catering events of all sizes. The staff at Msala can handle an intimate dinner for two or a family gathering during the holidays or a special occasion such as a wedding.

When you first enter Msala you will want to take in the amazing aromas from the kitchen. One thing among many that Indian cuisine capitalizes on is the use of varied spices (some of which include: ginger, cardamon, star anise, cinnamon, coriander, turmeric, tamarind, nutmeg, mace cumin and saffron, just to name a few) to create rich tastes and aromas. This will be evident when you enter Msala and your olfactory glads start to party. When ordering from the menu take note that all dishes can be prepared as mild, medium or hot, it all depends on your level of comfort or on how adventurous you are feeling.

The buffet always includes a nice selection of items, some of which include: nan (Indian bread), butter chicken (one of my favorites - also known as mug makhani), tandoori chicken, sag paneer (which is a spinach dish - kind of like creamed spinach - which you will absolutely clean your plate wanting more) as well as a variety of other vegetable and meat dishes. The menu of course has a more comprehensive offering of both the Indian and Pakistan cuisine. Your senses will be on extreme mode as you work your way through all the culinary offering at Msala. There is also a nice selection of deserts to end your meal and by all means don't forget to order a cup of hot tea to help promote good digestion.

From the time you enter Msala until you leave you will feel as if you have step across the ocean into an exotic land to experience one of the many treasures Guilford County has to offer. Keeping with tradition Msala uses the traditional tandoor to prepare many of it’s authentic indian dishes. The tandoor is a large clay jar with an opening at the bottom for adding and removing fuel. The tandoor is made out of “chikni mitti” which is clay optimally nurtured for authentic tandoori cooking. Once the tandoor is finished a paste of mustard oil, jaggery (unrefined brown sugar from palm sap), yogurt and ground spinach is rubbed in the inside to harden it up.

As with all of my articles I encourage you to get out there and try something new or maybe visit a culinary destination that you have not been to in sometime. You never know what might have changed on the menu or what new twists the chef has discovered.

If you have a culinary discovery that you would like for me to write about, please let me know either on my blog or by emailing me at FoodFabulousNC@gmail.com. Until next time, Enjoy!

Last Call for Expo Vino Tickets!

2011-10-31T11:00:00.000-04:00

Last Call for Expo Vino Tickets!

Join the fun and attend Expo Vino on Friday,November 4, from 7:00 to 10:00 p.m. at the High Point Country Club. Call today to reserve your tickets!

Tickets are $40 per person and may be purchased on-line by clicking on the button below or by calling the High Point Area Arts Council at 889-2787 ext. 24.

The Arts Council's annual wine tasting features 100 wines from around the world plus 200 silent and live auction items to bid on! Auction items include wine, furniture and accessories, jewelry and clothing, arts and entertainment packages, sports and recreational packages, health and beauty packages, plus many other treasures.

Thanks to Simon Jewelers, this year's live auction features a Slane & Slane Smoky Quartz Ring with pave diamonds valued at $1,495!

Proceeds from this fund-raising event benefit arts programs for the High Point Area Arts Council and its affiliated arts organizations.

Click here to purchase tickets online.

The Healthy Combination with Angela Howard & Chef Barry Moody

2011-10-19T12:27:00.000-04:00

To register for this event click HERE

EIGHTH ANNUAL YADKIN VALLEY GRAPE FESTIVAL

2011-10-10T10:00:00.006-04:00

28 wineries will be participating from the Yadkin Valley as well as specialty vendors, food and entertainment. Shuttle will be available from hotels in Yadkinville, Jonesville, Boonville and Hamptonville. Please contact the office to arrange transportation. Wine Tasting Tickets are $15.00
in advance or $20.00 at the door.

Downtown Yadkinville
Main Street , Yadkinville NC

Remaining Dates

Saturday, October 15th -

11:00 am-5:00 pm

Website: http://www.yvgf.com

SE Fun Fest - Saturday Oct 8th

2011-10-06T14:13:00.000-04:00

It's National Coffee Day with Caribou!

2011-09-29T08:51:00.000-04:00

A Culinary Adventure - Darryl's Wood Fired Grill

2011-09-27T10:00:00.000-04:00

Lasagna - One of my favorite

The Culinary Adventure for this month takes us to Darryl’s Wood Fired Grill (AKA - Darryl’s for most of us). Whether you go looking for the best filet mignon in town or because owner Marty Kotis has lured you in with a foursquare mob event, you will not be disappointed.

While at Darryl’s, President of Restaurant Investors LLC, Jeff McKee shared information about the amazing history of the Darryl’s restaurant as well as information about all the positive changes that have been made to an already icon of southern food. Jeff can tell you about all aspects of Darryl’s since beginning, all you have to do is ask. If Jeff is not available to spend time with you personally ask your server they are also aptly knowledgeable on many of the details of Darryl’s and take great pride is share that information with their customers.

Besides the tour through Darryl’s history, Jeff had a feast of culinary delights brought to the table for me to sample. Some of the dishes have been brought back from the original days of Darryl’s, (with some improvements) and others are new creations. One thing you can be assured of, is that no matter what you order, you will be totally delighted.

It is impressing to learn that Darryl’s does not subscribe to preprocessed food items - everything is made in house and you can tell the difference with each bite. You will enjoy the provolone wedges, shrimp and grits, artichoke and spinach dip, and of course the famous Darryl’s crackers. Some of the favorite main courses on the menu include: filet mignon (Amazing! And yes, you can even cut it with a fork), sirloin, ribeye and NY strip, beef and pork ribs (OK, one suggestion - ask for some of the sauce when ordering the ribs - it is a little spicy and adds just a bit of a zing to the already delicious ribs), Tennessee jack black chicken, Darryl’s signature lasagna (which is totally delicious - especially coming from a restaurant known for it’s steaks), grilled salmon (this is done on the wood-fired grill - delicious), tempura fried lobster tail. And yes, they have lots of delectable desserts to help finish off your perfect meal. Here are just a few of the dessert offered: beignets, cheesecake, S’mores, and a beer float.

Darryl’s has a fantastic assortment of local beers including a nice selection of the dark varieties. The beer floats are especially nice with one of the dark varieties. Now, keep in mind that this is an adult dessert. However, there are plenty of other delicious options for the younger members of your party.

Please make sure you check out my blog during the month as I will be writing more about some of the menu items that I have had the opportunity to try. I also want to point out the wonderful service that I have received during every visit to Darryl’s. I always enjoy the delicious culinary offerings at a restaurant, however, the one factor for me that makes a meal perfect is when you have service that goes beyond your expectations, and so far Darryl’s has done that very thing each time I have dined with them.

Check out Darryl’s on the web (http://www.darrylswoodfiredgrill.com), as well as Darryl’s on facebook and twitter to keep up with all the exciting events, new items and other news.

As with all of my articles I encourage you to get out there and try something new or maybe visit a culinary destination that you have not been to in sometime. You never know what might have changed on the menu or what new twists the chef has discovered.

If you have a culinary discovery that you would like for me to write about, please let me know either on my blog or by emailing me at Travis@foodfabulous.net. Until next time, Enjoy!

Sweet Shoppe Bakery is 65 Years Old.

2011-09-21T09:00:00.000-04:00

Growing Green Through Greenhouses October 22nd and 23rd

2011-09-21T08:37:00.000-04:00

How to make more money with your land from greenhouse farming

visit www.Abetterlife4uinc.org and see attached flyer and registration form

Saturday morning Session before going to farm to construct Greenhouse

Featuring Will Allen of Growing Power, Inc.

Der'rell Tennie presents: Little known tax Incentives for Farmers & other sources of income for the farm

Karl Burstmeyer on Marketing

NC A&T State University- Partnering Opportunities

See video for more information

http://www.youtube.com/watch?v=TjDrGZn0Bj0

Hotel rooms are reserved under the Pitt farm for out of town participants that may need a hotel : Rooms are reserved at the special rate of $68.00 plus tax per night at:

Comfort Inn

Tarboro, NC

(252) 824-0088

Please pass this announcement to others that you may know

The Sweet Shoppe Bakery Celebrates 65 Years!!

2011-09-19T11:24:00.001-04:00

World War 11, Topeka, Kansas, Jim and Helen Sloop walked to the Air Force base where they worked every morning stopping by a local bakery on their way. When Jim returned to High Point, he talked with his sister about opening up a bakery. Learning how to make donuts by calling the baker in Kansas, Jim Sloop and his sister, Ruth Atkins, opened the Sweet Shoppe Bakery in High Point, NC. Originally the bakery was making donuts to be sold wholesale to the surrounding hosiery and furniture factories. The employees fried donuts all night and delivered in the early morning hours.

During the last 65 years, The Sweet Shoppe Bakery has become a full line bakery. We make bread, brownies, pies, cookies, cakes, decorated cakes, pastries and more. We have gone from a wholesale bakery to retail bakery. There is much history to be shared that has happened over the last 65 years. At one time, we had 6 stores from High Point, Greensboro and Burlington. We were in the first shopping center in High Point, the first mall in High Point and in various locations in Greensboro and High Point.

The bakery has grown mainly because of Jim’s love for the industry. He went to bakery meetings to learn all he could and introduce new products in the bakery. Jim was president of our national organization and held many other positions with the bakery associations. In 1976 his son – in–law, my father, began working at the shop. He, too, has been involved with bakery associations such as being president of our local association which is from Virginia to Florida. As a third generation, I joined the staff in the late 1980’s (at the age of 11) when the Cloverleaf Grocery Store on Montlieu opened and invited the Sweet Shoppe to join them.

I continued to work at the bakery part time while going to school, receiving a degree in computer programing and working full time. At this time, as one of the owners, I am the head decorator, manager of the sales department , involved in day to day decision making with my parents, Ken and Judy Cagle and active on the board of our local bakery association. I am grateful to still have my grandparents to learn from and get advice.

To celebrate our 65th year in business, we want to thank our community for supporting us all of these years. We are having a month long celebration in September showcasing many of our favorites a great specially priced items that I would love to talk with you about. Please give me a call at 336 882 8026.

Day in the Park - Rain or Shine - September 17, 2011

2011-09-16T13:35:00.000-04:00

Article Headline

The threat of rain will not prevent Day in the Park from having its 41st festival!

Since the weatherman is calling for scattered showers, the High Point Area Arts Council has a contingency plan so that the "show can go on" if it rains.

If need be, the following entertainment scheduled to be performed on the Field Stage will be moved inside the Gym at City Lake Park:

11:00 a.m. Triad Highlanders (bagpipes)

11:30 a.m. Freeport (Jazz)

1:00 p.m. Tropical Flavor Band (steel drums)

2:30 p.m. Daniel Greeson & Ben Watlington

(bluegrass)

3:30 p.m. EnVisioin (R&B and Motown)

Visual artists and crafters will be placed under shelters at City Lake Park if it rains.

All-day ride tickets, which include the train, carousel, and miniature golf will still be available for $6 if it does not rain.

As always, there will be some of your favorite festival foods that you love to smell and eat.

Rain or shine, see you tomorrow, Sepember 17, at High Point City Lake Park. The Day in the Park festival is presented by the High Point Area Arts Council in partnership with the High Point Parks & Recreation Department. The festival will be held from 11:00 a.m. through 5:00 p.m. and the park is located at 602 W. Main Street in Jamestown. Admission is free!

2011-09-13T10:00:00.000-04:00

Day in the Park 2011

Day in the Park returns to the Piedmont for its 41^st festival with fun-filled, family-oriented entertainment, crafts, food and much more on Saturday, September 17th. Nestled in the beautiful High Point City Lake Park, the festival is presented by the High Point Area Arts Council in cooperation with the High Point Parks & Recreation Department. The festival will be held from 11 a.m. through 5 p.m. and the park is located at 602 W. Main Street in Jamestown. Admission is free!

Children’s Adventure Island will feature cultural-themed make-and-take art project. Also, be sure to visit the Day in the Park Art Gallery with poster artwork entries from elementary students displayed.

All-day ride tickets, which include the train, carousel, miniature golf, inflatables and the rock-climbing wall are just $6.00! This is an unbelievable deal for families!

Visual artists and crafters will be on hand in Marketplace Bazaar to display and sell their original pieces, including pottery, jewelry, photography, note cards, honey products, wooden and sewn crafts, plus many more. This will be a great opportunity to not only stock up on holiday gifts, but also to support our local artists! To print the application for an artist/crafter booth, click here.

The Folk Life area brings history to life with a Civil War field medical hospital, plus many demonstrations by craftsmen in the arts of spinning, pottery, basket weaving, woodturning, blacksmithing, and chainsaw sculpting among others. And, as always, the inviting smell of funnel cakes, roasted corn, polish sausages, pizza, kettle popcorn and burgers will fill the air throughout the day. To apply as a food vendor please contact Travis Compton at number below.

As you can see, Day in the Park offers something for the whole family, so bring them out along with your shopping list and your appetite for a great day! See you on Saturday, September 17 at High Point City Lake Park!

For more information about Day in the Park, contact Travis Compton at the High Point Area Arts Council at 336-889-2787, extension 26 or rtcompton@highpointarts.org.

Stage Line Up

Carousel Stage: (Beside Carousel)

11:00 - Triad Highlanders (Bag Pipes)

11:30 - 12:00 - High Point Children & Youth Chorales

12:15 - 12:45 - High Point Celebration Band

12:45 - 1:15 - High Point Youth Jazz Orchestra

1:30 - 2:00 - Drum Circle

2:15 - 3:00 - Hula Hoop Contest (2nd Annual)

3:15 - 3:45 - Daniel Greeson & Ben Watlington (Bluegrass)

4:00 - 5:00 - The Healing Force (African Drumming and Dance)

Field Stage: (Beside Gym)

11:00 - 11:30 - Triad Highlanders (Bag Pipes)

11:30 - 12:30 - Freeport (Jazz)

1:00 - 2:00 - Tropical Flavor Band (Steel Drums)

2:30 - 3:00 - Daniel Greeson & Ben Watlington (Bluegrass)

3:30 - 5:00 - EnVision (R&B and Motown)

Lentil and Almond Burgers Recipe

2011-09-13T06:00:00.000-04:00

Servings
Contains NutsContains EggVegetarianGERD-FriendlyHeart-HealthyDiabetes-Friendly

Nutritional Info (Per serving):

Calories: 228, Saturated Fat: 1g, Sodium: 276mg, Dietary Fiber: 7g, Total Fat: 9g, Carbs: 27g, Cholesterol: 41mg, Protein: 11g

Carb Choices: 1.5

Recipe Source:

Prep Time: 15 mins

Cook Time: 45 mins

Rest Time: 1 h 10 mins

Total Time: 2 h 10 mins

Ingredients

6 cup(s) water
1 cup(s) lentils, brown, or green French lentils
2 tablespoon oil, olive, extra virgin, divided
3/4 cup(s) carrot(s), finely chopped
1/3 cup(s) shallot(s), finely chopped
1/3 cup(s) celery, finely chopped
1/4 cup(s) nuts, almonds, sliced
1 teaspoon thyme, fresh, chopped
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
1 large egg yolk(s), lightly beaten
1 tablespoon lemon juice

Preparation

1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes.

3. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground.

4. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.

5. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

Grilled Pork Chop and Pear Salad Recipe

2011-09-10T06:00:00.000-04:00

Grilled Pork Chop and Pear Salad Recipe

Servings
Contains NutsContains DairyContains EggContains Red MeatDiabetes-Friendly

Nutritional Info (Per serving):

Calories: 251, Saturated Fat: 3g, Sodium: 368mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 20g, Cholesterol: 50mg, Protein: 21g

Exchanges: Vegetable: 1, Fruit: 1, Lean Meat: 3, Fat: 1.5

Carb Choices: 1.5

Recipe Source:
More Diabetic Recipes

Prep Time: 15 mins

Cook Time: 9 mins

Total Time: 24 mins

Ingredients

1/2 cup(s) buttermilk
2 tablespoon dressing, low-fat mayonnaise-based
1 tablespoon frozen apple juice concentrate
1 teaspoon mustard, dijon-style
1 scallion(s) (green onions), finely chopped
1 teaspoon sage, fresh, or 1/4 tsp dried sage
salt
pepper, black ground
2 pork, boneless loin chops, cut 3/4 inch thick
2 teaspoon sage, fresh, or 1 tsp dried sage
2 teaspoon oil, olive
8 cup(s) lettuce, mixed greens
2 medium pear(s), thinly sliced
1/4 cup(s) nuts, walnuts, broken
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
sage, fresh, (optional)

Preparation

1. For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.

2. Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160°F) and juices run clear, turning once halfway through broiling. Slice chops.

3. To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves.

10 Amazing Fiber Finds

2011-09-07T06:00:00.000-04:00

Artichokes. Few fiber-rich foods are more fun to eat than artichokes, and this veggie treat provides you with about 7 grams of fiber.

Pears. Sweet, juicy pears rank high up on the list of surprisingly fiber-rich foods, ranging between 4.4 and 5.5 grams depending on the type of pear.

Berries. Blackberries and raspberries weigh in at 4 grams of fiber per serving and can be very tasty as a topping to breakfast cereal, as a stand-alone dessert, or as a simple, refreshing snack.

Mixed veggies. One-half cup of cooked vegetables delivers about 4 grams of fiber.

Cocoa powder. If you like to make your own hot chocolate, 2 tablespoons of unsweetened cocoa powder in a one-cup serving equals about 4 grams of fiber.

Sweet potato. Cooked with its skin on, a sweet potato serves up 3.8 grams of fiber. You can also get this fiber by baking sweet potato fries, a great alternative to traditional French fries.

Dried figs. These sweet, slightly-chewy treats give you about 3.7 grams of fiber per serving.

Pumpkin. A half-cup of canned pumpkin has about 3.6 grams of fiber. It’s a great ingredient in pies and breads. It also helps thicken stews and soups.

Almonds. These nuts have a number of health benefits, including a relatively high fiber content — 3.5 grams of fiber per serving.

Peas. The common green pea served as a side dish or added to stews and casseroles provides 2.5 to 3.5 grams of fiber per serving. Split peas, commonly used in pea soup, have as much as 8 grams per serving.

Lemon-Garlic Shrimp and Vegetables Recipe

2011-09-04T06:00:00.000-04:00

Servings
Quick MealContains ShellfishMost Popular

Nutritional Info (Per serving):

Calories: 226, Saturated Fat: 1g, Sodium: 514mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 14g, Cholesterol: 174mg, Protein: 28g

Carb Choices: 1

Recipe Source:

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients

4 teaspoon oil, olive, extra virgin, divided
2 large pepper(s), red, bell, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoon lemon zest, freshly grated
1/2 teaspoon salt, divided
5 clove(s) garlic, minced
1 pounds shrimp, raw, peeled and deveined, (26-30 per pound)
1 cup(s) broth, reduced-sodium chicken
1 teaspoon cornstarch
2 tablespoon lemon juice
2 tablespoon parsley, fresh, chopped

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.

3. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Garlic and Mint Chicken Breasts

2011-09-01T06:00:00.000-04:00

Quick Info:

Servings
Contains Wheat/GlutenDiabetes-Friendly

Nutritional Info (Per serving):

Calories: 202, Saturated Fat: 1g, Sodium: 229mg, Dietary Fiber: 0g, Total Fat: 6g, Carbs: 2g, Cholesterol: 82mg, Protein: 34g

Exchanges: Lean Meat: 4.5, Fat: 1

Recipe Source:

More Diabetic Recipes

Prep Time: 15 mins

Cook Time: 12 mins

Rest Time: 4 h

Total Time: 27 mins

Ingredients

4 chicken, breast
1/2 cup(s) mint, fresh
mint, fresh
1 tablespoon lemon juice
1 tablespoon oil, olive
1 tablespoon soy sauce, reduced-sodium
4 clove(s) garlic
1 teaspoon chili powder
1/4 teaspoon pepper, black ground
couscous
scallion(s) (green onions)

Preparation

1. Place chicken in a resealable plastic bag set in a shallow dish.

2. In a blender, combine the 1/2 cup mint leaves, the lemon juice, oil, soy sauce, garlic, chili powder, and pepper. Cover and blend until smooth; pour over chicken. Seal bag; turn to coat chicken. Marinate chicken in refrigerator for 4 to 24 hours.

3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170°F), turning once. If desired, serve over hot cooked couscous. If desired, serve with grilled green onions and garnish with additional mint leaves.

A Culinary Adventure - Taste of Troy

2011-08-31T09:28:00.000-04:00

Ethnically diverse culinary opportunities are almost limitless in our area. We have Asian, Indian, Vietnamese, Italian, Thia, Brazilian and one of my favorites which is Greek and Mediterranean. With all the choices that we have Taste of Troy is at the top of my list when I am looking for something a little more exotic than fried chicken (now don’t get me wrong, I love me some fried chicken), however I do have days when hummus and chicken souvlaki is what I am craving.

Walking in from the parking lot you would not guess there was so much happening inside this small yet elegantly designed restaurant. Ali Kayan (the owner and chef), has done a great job of setting up Taste of Troy were everyone feels comfortable. Taste of Troy is perfect for a quick lunch or quite dinner for two (OK, yes you can bring the kids, they will enjoy it as well), you can even call and have your meal delivered if you live with in the delivery area.

Ali prepares all of his Mediterranean and Greek dishes fresh and loves to use local produce when ever possible. Where as this is great for all us it also means that there are days when he might not have some selections available. Ali takes great pride is his creations and refuses to serve anything other than the freshest possible fare.

One of my favorite menu items at Taste of Troy is the red lentil soup, and the falafel is some of the best in the triad. Just this past week I learned that if you like things a little spicy just ask Ali to put a little hot sauce on your gyro, trust me you will love it.

If you are the curious type you can sit at the raised bar which will give you a perfect view of the grill and food preparation area. From here you can watch Ali work his culinary magic with each dish that is ordered and then prepared fresh. Ali and his kitchen staff work like a well oiled machine, taking each request and giving it the attention it deserves in order to present you with something that goes beyond the word delicious.

The menu at Taste of Troy includes enough variety that anyone will be able to find something to tantalize the taste buds. Just a few of the wonderful selections that you can find on the menu includes: red lentil soup (of course, my favorite), falafel, spanikopita, hummus, baba ghanoui, tabouleh, various salads, chicken and lamb shish kababs, gyros, chicken souvlaki, and don’t forget to get a piece or two of three of the homemade baklava.

Ali is one of the most passionate chefs I have ever met, his passion comes from his love of fresh foods and the experience he has gained working at world renowned establishments such as Turk Ramada Hotel in Istanbul and the Ritz Carlton in Boston just name a couple. Please visit www.atasteoftroy.com to learn more about Ali and this amazing little culinary treasure which just happens to be located right here in Guilford County. You can find Taste of Troy at 1236 Guilford College Road, Jamestown and you can also “like” the Taste of Troy page on Facebook as well.

As with all of my articles I encourage you to get out there and try something new or maybe visit a culinary destination that you have not been to in sometime. You never know what might have changed on the menu or what new twists the chef has discovered.

If you have a culinary discovery that you would like for me to write about, please let me know either on my blog or by emailing me at Travis@foodfabulous.net.

Until next time, Enjoy!

Mediterranean Portobello Burger

2011-08-26T06:00:00.000-04:00

Quick Info:

Servings
Quick MealContains Wheat/GlutenContains DairyVegetarian

Nutritional Info (Per serving):

Calories: 301, Saturated Fat: 2g, Sodium: 795mg, Dietary Fiber: 4g, Total Fat: 11g, Carbs: 40g, Cholesterol: 2mg, Protein: 10g

Carb Choices: 2.5

Recipe Source:

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients

1 clove(s) garlic
1/2 teaspoon salt, Kosher
2 tablespoon oil, olive, extra virgin
4 whole mushrooms, portobello
4 slice(s) bread, sourdough
1/2 cup(s) pepper(s), red sweet, roasted
1/2 cup(s) tomato(es)
1/4 cup(s) cheese, feta, crumbled, reduced-fat
2 tablespoon olives, Kalamata, pitted
1 tablespoon vinegar, red wine
1/2 teaspoon oregano, dried
2 cup(s) salad greens

Preparation

1. Preheat grill to medium-high.

2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Grilled Lemon-Herb Halibut

2011-08-24T06:00:00.000-04:00

Quick Info:

Servings
Most PopularDiabetes-Friendly

Nutritional Info (Per serving):

Calories: 238, Saturated Fat: 1g, Sodium: 636mg, Dietary Fiber: 0g, Total Fat: 8g, Carbs: 3g, Cholesterol: 54mg, Protein: 36g

Exchanges: Lean Meat: 5, Fat: 1.5

Recipe Source:

More Diabetic Recipes

Prep Time: 15 mins

Cook Time: 8 mins

Rest Time: 30 mins

Total Time: 23 mins

Ingredients

12 ounce(s) fish, halibut steaks
2 tablespoon lemon juice
1 tablespoon oregano, fresh
2 teaspoon oil, olive
2 clove(s) garlic, minced
1 teaspoon lemon-pepper seasoning
oregano, fresh
lemon

Preparation

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For marinade, in a shallow dish, combine lemon juice, snipped or crushed oregano or thyme, oil, garlic, and lemon-pepper seasoning. Add fish; turn to coat with marinade. Cover and marinate in refrigerator for at least 30 minutes or up to 1 1/2 hours, turning fish steaks occasionally.

2. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once and brushing once with reserved marinade halfway through broiling. Discard any remaining marinade. If desired, garnish with fresh oregano or thyme leaves. If desired, serve with lemon wedges.

Taste of the Town - Tonight!

2011-08-16T09:26:00.000-04:00

Tonight from 5:30pm - 8:30pm. Location: Showplace in Downtown High Point, NC.

I hope you all make it - if you do - find me and say HI.

Taste of the Town brings together more than 50 restaurants, caterers and beverage vendors that provide their best samples for you to taste and enjoy. Plus special musical entertainment, a large silent auction and activities for children.

Hospice Taste of the Town is the major fundraiser for Hospice of the Piedmont, a non-profit agency providing end-of-life care right here in the Triad since 1981. For more info, visit www.hospice-careconnection.org.

All proceeds from the event help patients who might otherwise be unable to afford end-of-life care and provide grief counseling for their families, including the Kids Path program for children.

For more information: http://www.hospicetaste.com

Enjoy!