My Daily Bread

Beans, beans, the musical fruit : )

noreply@blogger.com (Anonymous) — Sun, 13 Jul 2014 21:19:00 +0000

Beans are praised as a source of lean protein, iron, and fiber. With so many types of beans available the possibilities are endless...soups, salsas, dips, and even burgers. So join me this Sunday evening with a meatless meal that is loaded with nutrients and oh so flavorful!

Black Bean Patties

3 tablespoon olive oil, divided

1 small yellow onion, diced
1 large clove garlic, diced
1 small poblano chile pepper, stemmed, seeded, and diced
2 teaspoon ground cumin
2 teaspoon smoked paprika
1 chipotle chile in adobo sauce, diced
1/2 cup whole wheat breadcrumbs, plus extra for dusting
1 egg, lightly beaten
1 (15-oz.) can black beans, rinsed, drained, and pureed (use immersion blender or mini chopper)
salt and freshly ground black pepper, to taste

Avocado Yogurt Sauce
½ cup non-fat Greek yogurt
2 tablespoons freshly squeezed lime juice
1 avocado halved, pitted, and peeled
salt to taste

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and saute until soft, about 4 minutes. Add poblano pepper and saute until soft, about 4 minutes. Then add garlic and saute an additional 1 minute. Add cumin, paprika, and chipotle chile and saute until fragrant, about 1 minute more.

Transfer to a bowl and allow to cool, about 5-7 minutes. Mix in breadcrumbs, pureed beans, and egg. Season with salt and pepper to taste. Mix well to combine.

Divide mixture evenly into 4 sections. With wet hands form patties about 3" wide x 1/2" thick. Dredge patties in breadcrumbs and place on a plate. Cover and refrigerate for at least 30 minutes or until ready to use.

Meanwhile prepare the Avocado Yogurt Sauce-
Combine Greek yogurt, lime juice, avocado in a blender or mini food processor. Puree until smooth and season with salt to taste. Transfer to a covered bowl and store in the refrigerator until ready to use.

Heat remaining 2 tablespoon olive oil in a large skillet over a medium heat. Saute patties, flipping once, until lightly browned on each side and cooked through, about 5 minutes.

Top patties with Avocado Yogurt Sauce and enjoy with a friend...

Ranch Chicken Burgers

noreply@blogger.com (Anonymous) — Sun, 11 May 2014 01:15:00 +0000

I recently found myself asking a package of ground chicken sitting in my fridge, "No offense, but how can I make you a tasty?!?"

Ground chicken has a lot going for it, such as its heart healthy nutrient profile- it's a lean protein, low in calories, saturated fat, and sodium per serving. This makes it a great choice to add to your dinner plate! Since it is a lean protein, it needs extra love and attention to avoid a dry finished product. So after some rummaging through my cabinets and a quick run to the grocery store, a Ranch Chicken Burger was created!

The diced mushrooms add extra veggies and a bit of texture, while the whole wheat bread crumbs help this lean meat hold its shape and adds a bit of fiber too!

Ingredients:

1 pound ground chicken
1/2 cup minced mushrooms
1/2 cup whole wheat bread crumbs
3 tablespoons Homemade Ranch Seasoning (see below for recipe)
Canola oil
Swiss cheese, sliced
Good quality bread or buns- I used a semolina loaf, sliced 3/4" thick
Mayonnaise
Lettuce, sliced tomatoes, and onion

Homemade Ranch Seasoning-

1/4 cup dried buttermilk powder
1 1/2 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Note: the above mixture is more than needed for this recipe, so store the excess in a plastic bag or small mason jar.

Directions:

Preheat oven to 400 degrees.

Mix ground chicken, minced mushrooms, bread crumbs, and 3 tablespoons of Ranch seasoning together in a large bowl. Form into patties- 3" diameter and 1/2" thick. This recipe yields approximately 5 patties, each equaling 4.15 oz each.

Heat canola oil in a large saute pan over medium heat. Once oil is shimmering, add chicken patties. Be careful not to overcrowd pan; you may need to cook in two batches.

Saute about 3 minutes per side, or until golden brown. Due to leanness of meat, it is important not to overcook to prevent dryness.

In the meantime, place bread slices on a cookie sheet and lightly toast in oven a couple minutes per side.

Once burgers are finished cooking, remove from pan and place a cheese slices on top. Remove bread from oven and spread with mayonnaise. Now the fun part...begin assembling your nutritious and delicious masterpiece! Enjoy : )

Garlic Marinated Chicken with Israeli Couscous

noreply@blogger.com (Anonymous) — Tue, 25 Mar 2014 23:58:00 +0000

This dish is a combination of some of my favorite herbs and spices...cumin, red pepper, thyme, and garlic. You can get creative with the ingredients by adding additional vegetables like summer squash or eggplant. You can keep this dish heart healthy by removing as much of the chicken's skin as possible before marinating. This step will decrease the total amount of saturated fat, which your heart will thank you for! Lastly, make sure to use Israeli (aka- Pearl) couscous; the balls of semolina are larger than traditional couscous and add a nutty, chewy texture to eat bite.

Ingredients-

Marinade:

2 whole garlic bulbs
1 lemon, zested and juiced
1 tablespoons fresh thyme leaves
1 tablespoon cumin
1/2 teaspoon crushed red pepper flakes

Salt, to taste
3 tablespoons extra-virgin olive oil

1 whole chicken, about 3 lb total,
cut up into 8 pieces (you can do this yourself or buy one pre-cut)

2 cups Israeli or Pearl couscous

Sauce:
2 tablespoons extra-virgin olive oil
1 large onion, peeled and sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
2 zucchini, cut into 1-inch dice
2-3 cups chicken stock

Garnish:

3 scallions, white and green parts, thinly sliced

Directions-

Marinade:
Preheat the oven to 375 degrees F. Wrap garlic bulbs in tinfoil and roast until soft when squeezed, about 30 minutes. Let cool about 25 minutes.

Once garlic bulbs are cool, slice tops off and squeeze out roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme leaves, cumin, crushed red pepper and salt, to taste. Add olive oil and puree or mash into a loose paste. Remove skins from chicken and massage the mixture over chicken pieces. Let marinate in refrigerator for at least 1 hour.

Meanwhile, bring a pot of well salted water to a boil. Add the couscous and boil until half-way cooked, about 3-4 minutes. Drain and reserve.

Remove chicken from refrigerator and season with salt and pepper. Coat a large sauté pan with olive oil and heat to medium-high. Once oil is hot, add chicken to pan and brown on both sides, about 4-5 minutes per side.

Sauce:
Remove browned chicken to a plate, decrease heat to medium and add the sliced onions. Sauté until onions are soft, about 3 minutes. Add crushed red pepper and continue to sauté an additional 1 minute. Add the white wine (deglaze), scraping up all the brown bits (fond) on the bottom of the pan and simmer onions about 5-7 minutes.

Stir in the tomato paste and cook for another 2 minutes. Add zucchini, par-cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning as needed.

Transfer the mix to 9x13 baking dish, making sure the chicken is nestled in the couscous. Cover with foil and place on a sheet pan.

Transfer pan to preheated oven and roast for 20 minutes, covered, then remove the foil and roast for another 10-15 minutes.

Garnish with scallions before serving.

Enjoy!

Lemon Yogurt Cake

noreply@blogger.com (Anonymous) — Thu, 16 Jan 2014 00:17:00 +0000

When I think of lemon cake, I think of a warm hug right out of the oven. Sounds strange, I know, but I think all you foodies out there might be able to relate. Sporadically throughout the year, I find myself craving a moist lemony cake…usually when I am in need of a hug, but no one is around at the moment for me to grab. This can be a hug needed either for celebratory reasons or a hug for comfort. Either way, lemon cake usually does the trick and I feel better in no time! It starts in the kitchen, where most of my happy times begin and ends with me biting into a little slice of lemon-heaven.

This is one of my favorite lemon cake recipes (and I've tried a lot of them)! I have adapted this recipe to be lower in fat and sugar than its original version and the final product remains moist, tender, and full of lemony goodness! One of my favorite aspects of this cake is that it is moistened with non-fat plain Greek yogurt. It adds a hint of twang only yogurt can give and ensures a moist crumb without the added fat of butter.

Hope your lemon hug is a happy one : )

Lemon Yogurt Cake

Cake Ingredients-

1 ½ cups all-purpose flour

2 teaspoons baking powder

Pinch of salt

1 lemon, zested and juiced (one lemon usually yields about 3 tablespoons of fresh lemon juice)

½ cup non-fat plain Greek yogurt

½ cup sugar

2 eggs

½ cup canola oil

Icing Ingredients-

¾ cup powdered sugar

2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Grease a 9” round cake pan with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt, and lemon zest.

In a large bowl, combine yogurt, sugar, eggs, oil, an 1 tablespoon fresh lemon juice. Whisk to mix thoroughly.

Add the flour mixture to the wet ingredients and mix to combine. Once it comes together into a smooth, pale yellow batter, pour into prepared pan.

Bake 20 minutes or until toothpick inserted in center comes out clean. It is important NOT to over bake, as it will decrease the cake’s moistness.

(This part requires patience, so get a book or make a phone call to your mom)- Cool cake in the pan on a wire rack for 7-10 minutes. Run a knife around the edge of the pan and invert cake onto the cooling rack and allow to cool an addition 7-10 minutes.

Meanwhile, in a small bowl combine icing ingredients and whisk well to dissolve all sugar completely. Place the cake on plate and spoon icing over the top. Allow icing to drip down the sides to create a decorative pattern. Serve immediately to enjoy warm.

Note- This cake lasts beautifully for two days. It's even better the second day, as it's moistness only increases. If you don’t think you can eat it all in two days, then I recommend slicing off what you don’t think you will eat and freezing it for a later date.

Prosciutto and Goat Cheese Chicken Rollatini

noreply@blogger.com (Anonymous) — Sun, 05 Jan 2014 00:08:00 +0000

This recipe found its way into my kitchen years ago and over time has transformed into a beautiful marriage of prosciutto and goat cheese. The pan sauce that coats each rollatini is finished with a pat of butter to create a silky smooth texture. I often pull this dish out of my recipe box for both large crowds, as well as intimate dinners. Not only is it delicious, but can also be created with ease.

My favorite sides for this dish include roasted garlic broccoli and a fresh whole wheat baguette to sop up the juices! Oh, and don’t forget to pour yourself and your special someone the rest of the wine not used for cooking!

Prosciutto and Goat Cheese Chicken Rollatini

3 boneless, skinless chicken breasts
12 tablespoons goat cheese, softened
6 slices prosciutto
3 tablespoons butter, divided
10 oz mushrooms, sliced
Flour, for dredging
2 tablespoons canola oil
1½ cups chicken broth
¼ cup or your favorite red wine (I used Beaujolais)

Salt and black pepper, to taste

1. Fillet chicken breast- Lay chicken breast onto a cutting surface. Make sure the thicker end of the meat faces the knife hand. Flatten the meat with the other hand and begin cutting horizontally through the midsection of the breast. Watch your fingers!

2. Take the 6 filleted chicken breasts and pound them to 1/8^th of an inch thick.

3. Place chicken breasts on a flat surface and working one by one- spread with 2 tablespoons of goat cheese and top with one slice prosciutto. Roll into a tight cylinder. Using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine.

4. Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Add mushrooms and cook 5-6 minutes, until tender and browned. Transfer mushrooms to a plate and wipe out skillet.

5. Pour flour on a plate and season with salt and pepper. Dredge each chicken rollatini in the seasoned flour. In the same sauté pan that was used for the mushrooms, add oil and heat to medium. Once oil is shimmering, add chicken and cook, turning, until browned on all sides and cooked through, 13–15 minutes.

6. Transfer chicken rollatinis to a plate. Add broth and wine to sauté pan and increase heat to high. Boil, stirring often, until sauce has reduced by a half, 4–5 minutes. Return mushrooms and chicken to pan and cook, gently turning rollatinis to coat in sauce, about 5 minutes.

7. Transfer chicken to a platter. Remove skillet from heat and swirl in remaining 1 tablespoon of butter to create a silky pan sauce. Season with salt and pepper to taste. Spoon sauce and mushrooms over chicken and serve with your favorite sides.

Strawberry Santa's

noreply@blogger.com (Anonymous) — Tue, 10 Dec 2013 22:14:00 +0000

"Merry Christmas!"

from a very nutritious and delicious Santa Clause!!

I was recently asked to conduct a cooking demonstration for a health fair where I showed employees how to make easy, creative, and healthy holiday treats that did not involve an oven. This cute strawberry Santa was a big hit with my crowd of viewers. Not only is it a yummy treat for the holidays, but it is sure to delight the palates of both children and adults alike!

Strawberry Santa Recipe

20-25 fresh strawberries
1 cup part skim ricotta cheese*
1/4 cup powdered sugar
1/2 tsp vanilla
40 mini chocolate chips

Rinse strawberries in a colander and allow to dry for several minutes.
Slice off the green stem to create a flat surface, then slice the strawberry in half.
In a small bowl, mix together ricotta cheese, powdered sugar, and vanilla. Spoon filling onto the strawberry's bottom slice and place on the top slice to create a Santa's hat. Add a small dab of filling on the top of the strawberry hat. Position 2 mini chocolate chips in the center of the cheese filling for eyes. Enjoy!

*Variation- if you are not a fan of ricotta cheese, use whipped cream cheese instead. Still not a fan...? Use cool whip, but don't add the powdered sugar.

Spaghetti Bird's Nest

noreply@blogger.com (Anonymous) — Mon, 14 Oct 2013 22:54:00 +0000

As I was grocery shopping yesterday, I came across mini mozzarella balls (Bambini Bocconcini). They reminded me of bird eggs and inspired this dish. What a fun night in the kitchen! I wished I had my niece and nephew there helping me. I even snuck in some veggies, disguised as tree leaves : )

Hope you have as much fun as I did creating a delicious work of art. Mangia!!

Spaghetti Bird's Nest

(yields 4 nests)

Pasta Ingredients:
1/2 box spaghetti
3 packed cups fresh spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Assembly Ingredients:
1/4 cup grated Parmesan
2 tablespoons milk
1/2 teaspoon salt
1 large egg

extra virgin olive oil (for drizzling)

Plating Ingredients:
2 cups pasta sauce
12 small fresh mini mozzarella balls

homemade mini meatballs (optional)

Directions:

Preheat oven to 350 degrees F. Line mini bunt pans or large muffin tins (4” diameter) with aluminum foil and grease with olive oil.

Bring a large pot of salted water to a boil. Add pasta and cook until aldente, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the chopped spinach, cheese, olive oil and salt. Toss well until the spinach is wilted. Set aside to cool.

Whisk together Parmesan cheese, milk, salt and egg in a small bowl. Pour the sauce over the spaghetti mixture and toss until well combined. Twirl large spoonfuls (about 1/2 cup) of the spaghetti mixture around a large fork or thongs and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 5 minutes, remove from pan and gently take off aluminum foil.

Spoon 1/2 cup of the pasta sauce onto serving plates and place the spaghetti nests on the sauce. Place 3 mozzarella balls in each nest. Optional side- mini meatballs.

They are almost too cute to eat!!

Roasted Red Pepper Hummus

noreply@blogger.com (Anonymous) — Wed, 02 Oct 2013 23:15:00 +0000

What better way to enjoy the crisp fall air then at the local farmer's market! As I was perusing the fresh fruits and vegetables, I came upon some lovely looking red peppers…What to do with red peppers, you ask? My reply- Hummus!

When I think of hummus, my brain goes straight to chickpeas (aka- garbanzo beans). Not only are they high in fiber, protein, and folate, but they also provide potassium and magnesium. To add bit more color and few more vitamins to my hummus...here enters the festive fall red pepper, high in vitamins A and C!

Hope you enjoy (Mom, Mrs. Ret, and A. Adrienne)!

Roasted Red Pepper Hummus

1 red bell pepper

3 tablespoons + 1 teaspoon extra virgin olive oil, divided

1 can chickpeas (15.5 oz)

2 garlic cloves

1 teaspoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon sriracha chili sauce (optional)

salt to taste

Preheat oven to 400 degrees. Rinse bell pepper and pat dry with a paper towel. Rub with 1 teaspoon olive oil and place on a baking sheet. Place baking sheet in oven and roast about 25-30 minutes, rotating every 10 minutes, until skin in black and blistered in spots. Once done roasting remove from oven and let cool.

Meanwhile, drain chickpeas. Use your fingers to pop off the chickpeas’ skins. This may take a while…but totally worth the smoothness you will achieve in your finished product.

Once the pepper is cooled, peel off skin. Remove stem and seeds.

In a food processor, place garlic cloves and pulse to chop. Add chickpeas, roasted red pepper, and lemon juice and pulse until combined. Slowly stream in remaining 3 tablespoons olive oil and process until very smooth and creamy. Lastly add smoked paprika, sriracha sauce (optional), and salt to taste. Add 1 tablespoon water if consistency is too thick.

Serve with sliced radishes, cucumbers, and red peppers (other veggies I found at the farmer's market).

Time for Tofu!

noreply@blogger.com (Anonymous) — Tue, 13 Aug 2013 20:47:00 +0000

Due to work purposes, I am exploring the world of tofu and tempeh, hence I must subject you to my kitchen experimentations : ) I have found that the above soy products are in fact very versatile and easily take on the flavors they are marinated in. So whether you enjoy an occasional meat substitute…or not, I hope this tofu recipe inspires you to give something new a try. But if you would rather stick with the tried and true, feel free to substitute the tofu for chicken breast cut into ½ inch slices and prepared per recipe instructions.

I served this dish with a vegetable infused brown rice, as well as a "Moroccan" inspired carrot salad…also known as- I had extra dates and carrots that needed to be used up. Hope you try them all and enjoy!

Spice Rubbed Tofu with a Honey Glaze

12 oz extra firm tofu
(Note- let liquid drain out of tofu for at least 30 minutes. I used a pot filled with water to add pressure.)

½ tsp freshly ground black pepper see picture

1 tsp salt

1 tsp smoked paprika

1 tsp ground cumin

2 tbsp canola oil

¼ cup honey

1. In a small bowl, combine pepper, salt, smoked paprika, and cumin. Set aside.

2. Slice drained tofu into ½ inch thick strips and place them on a plate. Rub both sides of tofu slices with spices and set aside.

3. In a sauté pan, heat canola oil and honey to a medium high (note mixture will begin to bubble). Lay tofu in pan and cook 3 minutes, then gently flip over and cook an additional 3 minutes.

As the syrup thickens, spoon it over the tofu. Adjust heat to avoid burning sauce.

4. Serve over Brown Rice with Sautéed Vegetables and Morrocan Inspired Carrot Salad (see recipes below).

Brown Rice with Sautéed Vegetables

1 cup brown rice

2 cups vegetable stock

1 tbsp canola oil

½ cup carrots, diced

½ cut onions, diced

1 cup frozen peas, thawed

In a medium saucepan, heat canola oil to medium. Add carrots and onions and sauté 2-3 minutes. Add stock and bring to a boil, covered. Add rice, stir, and replace lid. Simmer on low per package directions. Add frozen peas 5 minutes before rice is done cooking.

Moroccan Inspired Carrot Salad

2 large carrots, grated

¼ cup dates, diced

1 scallion, thinly sliced

3 tbsp fresh lemon juice

½ tsp cumin

¼ tsp cinnamon

½ tsp salt

1/8 tsp ground red pepper

2 tbsp extra virgin olive oil

¼ cup toasted almond, roughly chopped

1. In a large bowl, mix together grated carrots and dates.

2. In a small bowl, mix together spices and lemon juice. Vigorously whisk in oil.

3. Add the dressing to the carrots and dates. Toss to combine. Garnish with almonds.

Dinner is served...

Canadian + oil= Canola

noreply@blogger.com (Anonymous) — Tue, 16 Jul 2013 00:54:00 +0000

Hello family and friends! It has been a while since I have posted anything to you all and the only excuse I have is…work :( Please excuse my bad blogging behavior! I hope to make it up to you today, as I share my newest culinary adventure!

I was invited by the CanolaInfo program and the Canola Council to participate in a journey to the Canadian prairie province of Saskatchewan. I spent 4 days roaming canola oil fields and picking (pun indented) the brains of Canola farmers, biochemists, agronomists, fellow dietitians and chefs, as well as a couple Food Network stars to boot. I soaked in the Canadian fresh air, the exceptionally delicious farm to tables meals (prepared with Canola oil, of course), as well as the educational experience of learning about one of the healthiest cooking oils on the market.

Canola fields...breathtaking!

The Canola Seed

I was able to hand crush the seeds- Can you see the oil left on the paper?

I am now going to take a moment to put on my “nutrition nerd” hat and share with you what I learned about Canola oil…from seed to shelf.

What is Canola?

A bright yellow flowering plant, which belongs to the Brassica family…same as broccoli, cauliflower, cabbage, turnips, Brussel sprouts, and mustard. It’s yellow flower produces a pod, which contains about 20 tiny dark brown seeds. After harvest, when the seeds are crushed, about 42% is oil and the remainder of the seed is made into “canola meal” (feed for livestock).

A brief history of Canola-

Contrary to common belief, the Canola seed is not a rapeseed. In the 1960’s, Canadian scientist used traditional plant breeding methods to eliminate the undesirable components of rapeseed (erucic acid and glucosinolates) to naturally breed the Canola seed. Today, different varieties of Canola help to create crops that are resistant to bugs, diseases, and other challenges farmers face.

How did they come up with the name?

Canadian + Oil= Canola oil. Pretty clever, right?

What are Canola oil’s benefits in the kitchen?

Culinary professionals often choose Canola oil when cooking due to its long shelf life, high smoke point (doesn't burn easily at high heats, such as frying/sautéing), and neutral flavor (doesn't change the tastes of foods when added to them).

What are Canola oil’s benefits for my heart?

Just check out the label…Canola oil is transfat free, cholesterol free, as well as has the lowest amount of saturated fat and highest amount of Omega 3’s of all common cooking oils. It is also a good source of the fat soluble vitamin E. Replacing fats like butter, shortening, or lard with Canola oil in baked goods can reduce the amount of saturated fat, while maintaining moistness. Give it a try…next time your recipe calls for 1 cup of solid fat, substitute with ¾ cup of Canola oil.

In closing, I hope you feel a bit more educated on the subject of Canola oil and can now appreciate its origins and health promoting qualities!

Below are some pictures of a few of the meals I was able to enjoy during my adventure in Saskatoon, Saskatchewan. Everything was prepared from the finest, freshest ingredients available!

The local farmers market

Kholrabi salad (the deep yellow drizzle is a cold pressed Canola oil garnish)

Loin of lamb wrapped in bison bacon topped with trumpet mushrooms

Peppermint Beet Salad (Note yet another cold pressed Canola oil garnish)

I seemed to always find Saskatoon Berries somewhere on my dessert plate...whether in pies, mouses, or as garnishes. They taste like a mix between a blueberry and a tart cherry!

Berry Tarte a la Mode Flourless Chocolate Cake

Chorizo Black Bean Chili

noreply@blogger.com (Anonymous) — Mon, 25 Feb 2013 15:42:00 +0000

I just arrived back from a trip home to Georgia, where I was able to visit my precious family and friends. I loved being able to slip away from the rush of New York City and enjoy the slower pace of my home town....where the tea is sweet and the people are even sweeter :) I am now back in the hustle and bustle of the city, but am keeping memories of home close to my heart. Being in the kitchen, creating new recipes, is a sure way to do just that. It seems fitting that my final product was a meal of comfort, with a bit of spice and a lot of love. Enjoy!

Chorizo Black Bean Chili

1 lb chorizo sausage, casings removed and chopped into small pieces
1 small onion, chopped
2 cloves garlic, minced
1/8 cup (jarred) jalapenos, minced
1 chipotle pepper in adobo sauce, minced
1 package (about 1 lb) fresh mushrooms, sliced
1 cup black olives, sliced
1, 14.5 oz can diced tomatoes
1, 15.25 oz can corn, drained
2, 15.5 oz cans low sodium black beans- one can drained and one can left in pack liquid

Recommended spices- salt, pepper, cumin, cilantro, red pepper flakes, and smoked paprika

Directions-
In a large sauté pan, brown chorizo over a medium heat and continue to crumble. When the meat has released its grease, and has begun to brown, drain off accumulated grease. Add onions and sauté until soft and translucent, about 3 minutes. Add garlic, jalapenos, and chipotle pepper, sauté 2-3 more minutes. Turn to a low heat and add mushrooms and olives, sauté and additional minute. Add tomatoes, corn, and drained black beans. While chili mixture is heating through, puree the other can of beans (I used an emulsion blender). Add pureed beans to chili and stir to combine.

Now it’s time to taste your chili masterpiece and add the above recommended spices (amounts dependent upon your taste preference). Garnish with shredded cheddar cheese and serve with warm tortillas.

Super Spinach Bowls

noreply@blogger.com (Anonymous) — Mon, 28 Jan 2013 01:33:00 +0000

The Super Bowl is next weekend and what better way to celebrate than with delectable appetizers (the most important part of any party). Of course you have your hot wings, nachos, and beer, but don’t forget to add a “SUPER” food to your table’s spread. SPINACH!!

Popeye grew major muscles from this leafy green….It is loaded with antioxidants, vitamins, and minerals. Just to name of few- vitamins A, C, E, and K, as well as minerals such as iron, folate, and calcium.

Super Spinach Bowls

Servings- 24

1 package (10 oz) frozen chopped spinach, cooked and well drained

½ cup mozzarella cheese, low moisture/part skim

1/3 cup light or reduced fat cream cheese spread, room temperature

1 Tablespoon grated Parmesan cheese

1 Tablespoon diced onion

1 glove garlic, minced

24 slices oven roasted turkey breast, sliced thin

Directions:

Preheat oven to 350 degrees.

Mix all ingredients, except turkey, until well blended.

Place 1 slice of turkey in each of the 24 miniature muffin pan cups.

Fill each with 1 ½ teaspoons of the spinach mixture.

Bake 15 minutes or until heated through. Serve warm.

Touchdown!!

Note: You can assemble these a few hours in advance; cover and refrigerate until game time.

Then, uncover and bake as directed.

Chicken Lasagna Rollatini's

noreply@blogger.com (Anonymous) — Mon, 21 Jan 2013 21:51:00 +0000

Growing up, Lasagna was a “special occasion” meal usually prepared for Christmas or Easter dinner. I recently got a craving for this hearty Italian dish, but considering Christmas is now over and Easter is quite a few months away- I had to improvise. As I peered into my refrigerator a pack of chicken and fresh spinach stared at me, daring me to get creative. Below is my resulting recipe…hope you enjoy as much as I did. This non-traditional Lasagna is easy enough to make on a week night, not to mention loaded with veggies and lean protein. So glad I didn't have to wait for the next holiday to "roll" around!

Chicken Lasagna Rollatini

Ingredients

6 dried lasagna noodles

8 ounce package reduced-fat cream cheese (Neufchatel), softened

½ cup milk

¼ cup grated Parmesan cheese

1 ½ cups cooked, chopped chicken (ie: sauté, grill, or roast)

10 ounce package of fresh spinach

1/8 teaspoon black pepper

Salt to taste

1 cup marinara sauce

Directions:

1. Preheat oven to 350 degrees F.

Cook lasagna noodles according to package directions.

Drain noodles.

Once cooled, cut each noodle in half crosswise and set aside.

2. White Sauce Step-

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth.

Stir in Parmesan cheese and pepper.

3. Vegetable Step-

Saute spinach in olive oil and garlic. Season with salt to taste.

4. Chicken Step-

Season and cook chicken by method of your choice.

Examples: grill, roast, bake, or saute...then chop into bite size cubes

5. Filling Step-

In a medium bowl stir together 1/2 cup of the white sauce, the cooked chicken, and sautéed spinach.

Place about 1/4 cup of the filling at an end of each cooked noodle and roll.

Sparsely fill the bottom of a rectangular baking dish with white sauce.

Arrange rolls, seam sides down.

Spoon remaining white sauce over the rolls, then spoon the marinara sauce over the white sauce.

Cover with foil. Bake for 30 minutes or until heated through.

Mangia!

Cauliflower Pizza Crust

noreply@blogger.com (Anonymous) — Wed, 16 Jan 2013 01:48:00 +0000

Today I found myself wondering the produce aisles of my local grocery store admiring the vibrant colors that lined the shelves. One of the few white vegetable in the myriad of colors was the lonely cauliflower. Other neighboring vegetables seemed to boast of their bright orange, red, and purple exteriors! But little do they know that cauliflower is just as packed with vitamins and minerals….It is a great source of fiber, vitamin K and C, as well as folate. It is also rich in phytochemicals and antioxidants!

To prove cauliflower is truly a vegetable star, I am sharing with you a recipe that shows off how versatile and delicious this veg can be!

Cauliflower Pizza Crust

Ingredients:

1 cup cooked, riced* cauliflower

1 egg, beaten

1 cup low moisture, part skim mozzarella cheese, shredded

1 tsp dried oregano

½ tsp salt

Marinara sauce

Toppings of your choice

*Cook, cool, and shred cauliflower with a potato ricer or mini chopper.

Directions:

1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick spray. Combine cauliflower, egg, mozzarella, oregano, and salt. Press evenly on the pan. Bake for 12-15 minutes. Run a knife along the edge to loosen crust.

Steamed cauliflower

Potato Ricer

Riced cauliflower

Cauliflower mixture

Pressed onto greased pan

Just out of the oven

2. Top with your favorite toppings.

I sauteed orange peppers, mushrooms, spinach, green onion, and garlic.

For extra protein I added Italian chicken sausage (with sun dried tomatoes)

Sausage out of casing and crumbled

Home made marinara sauce

3. Let the assembling begin...

4. Place under a broiler until cheese is melted.

5. Cool slightly, cut, and enjoy!

Chocolate Chip Brownie Cookies

noreply@blogger.com (Anonymous) — Sun, 06 Jan 2013 03:06:00 +0000

Happy New Year everyone! I hope your holiday was filled with smiles and laughs with family and friends. Mine definitely was!

January is officially here and the decorations are put away until next year, but I am not ready to let go of Christmas just yet! So tonight I found myself in my kitchen (with Christmas carols humming in the background), baking Christmas cookies.

The cookie recipe I want to share with you holds a special place in my recipe box. This is not only because chocolate is the primary ingredient, but also because it brings back fond memories of my first attempts at recipe development in my mom’s kitchen.

These cookies started out as brownies, but not just any brownies- this was my mom's special family recipe. After some test kitchen experimentation, I turned it into a COOKIE. Success!

Chocolate Chip Brownie Cookies

Yields 4 dozen

2 sticks of butter, softened

2 eggs

1 1/2 tsp vanilla

3/4 cups of sugar

3/4 cup of brown sugar, not packed

1 tsp salt

1 tsp baking soda

2 cups all purpose flour

1/2 cup cocoa

1 cup semisweet chocolate chips

Optional garnish- Peanut butter M&M's

(you actually will need an entire bag- 48 for the cookies and the rest for snacking purposes)

Directions-

Preheat oven to 375 degrees.

In a large bowl- beat together softened butter, eggs, vanilla, and both sugars.

In a medium bowl- whisk together salt, baking soda, flour, and cocoa.

Gradually beat dry ingredients into wet ingredients on a low speed until well blended.

Stir in chocolate chips.

Scoop by round teaspoons onto parchment paper lined baking sheet. .

Since I am attempting to hold onto Christmas as long as possible, I garnished each cookie with red and green peanut butter M&M’s. But feel free to keep them plain or sprinkle with powdered sugar once cooled.

Bake at 375 degrees for 8 minutes.

Now that I have finished my last batch of Christmas cookies, I can officially say goodbye to the holidays....and look ahead to 2013. New recipes to develop and share!

Hope you enjoy!!!

A Sweet & Savory treat!

noreply@blogger.com (Anonymous) — Sat, 08 Dec 2012 02:58:00 +0000

Upon reading the title of this recipe you are probably asking, "Bacon, two posts in a row?! What got into this dietitian?!" Well, I guess I would have to answer your question with-- I became a chef.

Enjoy...in moderation of course : )

Chocolate Chip Peanut Butter Bacon Cookies

Yields 24 cookies

Ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon ground cinnamon

Pinch chile powder

1/4 teaspoon kosher salt

5 strips bacon (1/3 pound)

4 tablespoons unsalted butter, at room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup roughly chopped dry roasted peanuts

1/2 cup bittersweet or semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Combine the flour, baking soda, baking powder, cinnamon, chili powder and salt in a large bowl.

Dice bacon and cook in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. If needed, crumble the bacon with your hands to ensure small pieces.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.

Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

Using a 1.5 tablespoon ice cream scoop- form dough into balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will spread only slightly in the oven).

Press the reserved bacon and chocolate chips on top.

Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Mmmmm...

Goodbye Thanksgiving. Hello Christmas!

noreply@blogger.com (Anonymous) — Fri, 30 Nov 2012 00:13:00 +0000

I hope everyone had a very happy Thanksgiving and ate their fair share of stuffing and pumpkin pie! Thanksgiving will always hold special memories of cooking all day with my mom, as we listened to Christmas carols and watched the Macy's Day parade on TV.
This year was a bit different...as I was able to see the parade in person! We braved the cold and massive crowds to make our way towards 34th street. It was worth every moment to see the Pillsbury Dough Boy floating down the streets of Manhattan!

Now that Thanksgiving is over, Christmas is rapidly floating towards us (pun intended). This means holiday parties around every corner...which also means you need a yummy h'orderve ready to make at a moments notice. I wanted to share one of my favorites that has proven to be a crowd pleaser every time- it's spicy and cheesy, with hints of bacon!

Spicy Bacon Deviled Eggs

(yields 12 eggs)

Ingredients:

6 eggs, hard boiled, peeled and halved

1/4 cup finely grated sharp cheese (I used parmigiano reggiano mixed with sharp cheddar)

1/3 cup loosely packed mayonnaise (Regina measurements- 3 large blobs)

2 slices of bacon, cooked and diced. Reserve bacon drippings

2 teaspoons of reserved bacon fat

1 teaspoon of hot sauce or Sriracha chili sauce (more or less according to desired spiciness)

Salt and pepper to taste

Optional- garnish with extra diced bacon

Directions:

1. Hard boil eggs:

Every chef I know has a different way of hard boiling eggs. I learned this method in culinary school and find it works best for me...Lower room temperature eggs into boiling water (use a spider). Slightly decrease temperature and allow the eggs to simmer for 15 minutes. Immediately cool in cold water and peel under running cold water.

2. After peeling eggs, cut in half and scoop out yokes into a medium bowl. Gently mash yokes with a fork.

3. Add remaining ingredients and mix with a hand blender. This creates a smooth creamy texture.

4. Fill egg whites with egg yolk mixture using a either a spoon or pastry bag with decorative tip.

I hope you and your fellow party guests enjoy!

Thanksgiving memories from the test kitchen

noreply@blogger.com (Anonymous) — Sun, 18 Nov 2012 04:16:00 +0000

After completing culinary school, I was privileged enough to land an awesome internship inside of Family Circle Magazine’s test kitchens. I met many amazing chefs who inspired me to follow my dreams, as well as assisted me in learning new skills specific to magazine food editing and recipe development. I have special memories of spending hours in the kitchen testing and re-testing recipes until they were just perfect!

In the magazine world, deadlines for the holidays begin in the summer…hence in the test kitchen it really seems like Christmas in July! I was fortunate enough to be able to test the below Thanksgiving dessert last summer and it is now in print for everyone to try (see Family Circle's November issue, pg 176). It’s super easy for such a cute masterpiece.

Directions:

1. Generously grease 12 cup mini bunt pan (about 2” width). Don’t go too crazy searching for this exact pan…I used 4” mini bunt pan and the grooves were not as defined, but they still look like a cute little pumpkins.

2. Prepare Devil’s Food Cake box mix per box directions, but substitute milk or buttermilk for water.

3. Fill mini bunt pan half way with batter. Learn from my mistakes and don’t overfill the muffin tins....results include feeling really sick from overeating mass quantities of extra large muffin tops!

4. Cook in mini bunt pans for 15-20 minutes. Tooth pick inserted in center should come out clean.

(Mine were larger tins and came out perfectly at 20 minutes)

5. Let cool in pan on wire rack for 5 minutes and then overturn onto cooling wrack. Once completely cool, use a serrated knife to cut off muffin tops to create a level surface.

(save muffin tops for later snacking)

6. Frost one flat side of cake to act as glue and place the other cake on top. Press down gently.

7. Decorate as desired! Scope out the magazine for lots of great decorating ideas.

I chose to warm up the icing (5 seconds) and then drizzled it on top,

then garnished with orange sprinkles,

Kit Kat candy bar for stem.

(Other stem ideas- pretzel sticks, Twix bars, or brown licorice)

Happy Thanksgiving!

Homemade Pasta...any way you want it!

noreply@blogger.com (Anonymous) — Thu, 08 Nov 2012 20:07:00 +0000

When I think of my favorite foods, my mind automatically goes to bread and pasta. Not only do I love to eat them, I love to make them! Hence I would like to share with you my favorite pasta recipe (bread recipe at a later date). My first time making pasta from scratch, I was a bit nervous, but I quickly realized just how easy and creative it can be. You don't need a pasta machine or fancy gadgets, just an adventurous spirit and willingness to become one with your food : ) Have fun!

Fresh Pasta

Yield: 2 servings

Fresh Pasta Recipe-

100 grams of flour (One scant cup), plus more for dusting

1 tsp salt

1 egg

1 tsp olive oil

Whisk together flour and salt. Mound onto counter or into a large mixing bowl. Make a “well” in the center of the flour mixture and add the egg and oil.

Using a fork, gently beat the egg/oil, but be careful not to disturb the well. Slowly incorporate the flour into the egg mixture, stirring the flour in from the sides of the well and working outwards.

I like to use a bench scraper to continue to incorporate the flour mixture into the egg mixture.

Once a dough begins to form, lightly dust work surface and begin to knead dough about 5-10 minutes.

End result should be smooth and flexible, but not sticky.

Gather dough into a ball and cover with plastic wrap.

Allow dough to rest for 30 minutes to 1 hour at room temp.

If you don’t have a pasta machine, just use a rolling pin. Cut the dough in half with a bench scraper.

Keep extra dough covered with plastic while working with the other piece.

On a lightly floured surface, flatten the piece of dough into a rough square.

With a rolling pin, begin to roll dough to desired thickness (about 1/16^th of an inch).

Now the really fun part! Cut into desired shapes...

1. Ravioli:

*Sweet Potato Filling- 2 sweet potatoes (roast, remove skins, and mash),

1 Tbsp olive oil, 2 Tbsp brown sugar, 2 Tbsp butter (room temp.), 1 tsp salt

Square shape

Circle shape

2. Papparadelle (translated "to gobble up" in Italian). It is a great way to use up scraps:

3. Farfalle (bow ties):

Place finished product onto a floured baking sheet pan and toss with flour to prevent sticking.

Cook immediately (boil in salted water 5-7 minutes) or cover with plastic wrap and refrigerate for up to 1 hour before cooking.

Toss pasta with a sauce of your choice and serve immediately!

I chose to simply toss in olive oil and garnish with Parmigiano Reggiano, as I wanted the flavor of my fresh pasta to shine through.

Enjoy!

Sandy Survivors!

noreply@blogger.com (Anonymous) — Sun, 04 Nov 2012 00:26:00 +0000

We survived Sandy!! Thanks everyone for your thoughts and prayers! Power and water were restored to our apartment in the lower east side of Manhattan last night! We were so excited to come home to a well lit apartment and flush-able toilet.

Despite the destruction that has taken place around us, I would like to take a sec to note the positive side of Sandy. During the last few days, Nathan and I have had an adventurous time scouring the city for electricity to recharge our phones and take showers. We were forced to find things to do that did not involve computers or tv. The only way to keep updated on current events was to hunt down the news vans and get as close as possible to hear the reporters. We often found ourselves at the local diner for a hot meal. It forced us to try new things and see new places that otherwise would have been missed.

I am so thankful for God’s protection from the mass destruction that has occurred in the city of New York. I am also thankful that I can now use my oven again! Most of the grocery store shelves are still bare, but I scavenged my favorite spots to find ingredients for a “Post Hurricane Sandy” party!! What better meal to choose than PIZZA!

Please continue to keep NYC in your prayers, as many people are morning losses.

Chicken Marsala

noreply@blogger.com (Anonymous) — Mon, 22 Oct 2012 14:16:00 +0000

You know that feeling you get in the pit of your stomach when you meet someone famous? Or when you have a one-on-one conversation with someone you admire or look up to? Well, I recently experienced those butterflies as I tried to stay calm, cool, and collected while meeting one of my own chef inspirations- Ellie Krieger. (Flip on the Food Network and you will probably catch her). She is a dietitian turned chef (just like me!). I not only admire her lovely demeanor, but also her culinary talent, as she is able to keep her recipes tasty and healthy.

So needless to say, I felt inspired to go home and experiment with one of Ellie’s favorite Italian dishes….Chicken Marsala (with a Regina flare). I hope this encourages you to get in the kitchen and do the same!

PS- This dish is classically laden with butter, but I only used ONE tablespoon!

Chicken Marsala

4 servings

Ingredients:

4, five ounce chicken breasts (boneless/skinless), pounded to ½ inch thick.

¼ cup all-purpose flour

¼ tsp paprika (I use smoked)

1 tsp salt

½ tsp black pepper

2 tablespoons olive oil

1 large shallot, minced (about ¼ cup)

1 1/2 pounds mushrooms, thinly sliced

½ cup Marsala wine

1 cup chicken broth (low sodium is preferred)

1 tablespoon butter

Garnish- 4 teaspoons fresh parsley, finely chopped

Directions:

Combine flour, paprika, ½ teaspoon salt, ¼ teaspoon black pepper in a shallow dish. Add chicken one piece at a time and toss to coat.

Reserve 1 tablespoon of remaining flour mixture.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add chicken and cook until browned (about 2-3 minutes per side). Transfer chicken to plate.

Add remaining 1 tablespoon olive oil the pan and heat over medium heat. Add shallot and cook until softened.

Add half the mushrooms and cook until they begin to soften, then add remaining mushrooms and cook until they release their water (about 5 minutes).

Add the reserved 1 tablespoon of flour mixture and stir to coat mushroom/shallot mixture for about 1 minute.

Add Marsala wine and bring to boil; continue to cook until liquid is reduced by half (about 1 minute). Add chicken broth and remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil and continue cooking until liquid is reduced slightly (about 2 minutes) and add chicken back to pan. Spoon sauce over chicken and continue cooking over medium heat until sauce begins to thicken (about 5-7 minutes).

Transfer chicken to serving plate.

Cook the sauce to the desired thickness, 2-3 minutes more. Stir in the butter until melted.

Pour sauce neatly over chicken and garnish with parsley.

I served my Chicken Marsala with a side salad and creamy Parmesan Risotto...mmmm.

Enjoy!

Savory Sweet Potato Bites

noreply@blogger.com (Anonymous) — Wed, 17 Oct 2012 21:50:00 +0000

As the weather cools, I find myself craving sweet potatoes more than usual. I love how simple they are to make delicious and keep nutritious! If I am in the mood for a sweet side, I bake them in the oven and top them with the traditional brown sugar and cinnamon. They are also tasty cut into wedges and seasoned with olive oil, basil, oregano, and salt; then baked for 30 minutes or until fork tender. But when I need a cheesy snack, I turn to "Savory Sweet Potato Bites"...try it out and let me know what you think!

Savory Sweet Potato Bites

Yield: 12

Ingredients:

2 medium sweet potatoes (about 1 pound), peeled and finely grated

2 egg whites

1 cup grated Parmigiano-Reggiano (or your favorite hard, sharp cheese, i.e.: Parmesan or Pecorino)

1 tsp fresh thyme

¼ tsp black pepper

½ tsp salt

Directions:

In a large bowl, mix together above ingredients.

Scoop out mixture into large mounds (I used an ice cream scoop to achieve equal parts).

Flatten in between the palms of your hands and lay gently on parchment lined baking sheet.

Bake at 425 degrees for 25-30 minutes or until edges are crispy.

Let cool about 5 minutes before removing from pan.

Enjoy plain or with your favorite dip...

I like nonfat Greek yogurt seasoned with a pinch of salt and onion powder.

Enjoy!

Fall equals PUMPKIN!!!

noreply@blogger.com (Anonymous) — Sun, 14 Oct 2012 00:06:00 +0000

You guys may recognize this Pumpkin Bread from my facebook wall, but I thought you might like to try this recipe in your own kitchens. It is one of my fall favorites, as it is not only delicious, but also on the healthier side. Note the whole wheat flour, egg substitutes, and buttermilk for added moistness.

Hope you enjoy as much as I did!

Pumpkin Bread

Ingredients:

2 3/4 cups all-purpose flour + 1/2 cup whole wheat flour

1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
1/3 cup toasted, chopped almonds

Preheat oven to 350°. Grease 2 (9 x 5-inch) loaf pans with cooking spray.

Combine flour(s) and next 6 ingredients (through allspice) in a medium size bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended.

Add 2/3 cup water and pumpkin, beating at low speed until blended.

Add flour mixture to pumpkin mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle almonds evenly over batter. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

The first bite

noreply@blogger.com (Anonymous) — Sat, 13 Oct 2012 14:52:00 +0000

This blog is dedicated to my family and friends, who have encouraged me to follow my dreams…and stomach all the way to NYC. My apron pockets now hold memories of culinary school and an amazing internship in Family Circle Magazine’s Test Kitchens! More culinary adventures to come…hope you enjoy bites from “My Daily Bread”.

“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!” ~James Beard

My background pic is a brioche loaf I made during culinary school...mmmm