Feeds:
Posts
Comments

Posts Tagged ‘Healthy’

68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

Read Full Post »

68 Days of Gourmet: Day 31

I hope everyone had a nice weekend. Mine was full of cooking, house hunting, cleaning and working out. Saturday morning started off with a bowl of oats full of apples, peanut butter, raisins and ground flax while I updated my blog with the seared scallops from Friday night’s dinner. Then I headed out for a quick 3 mile run with Sullie before meeting with our realtor to look at houses.

On Saturday night we finally tried Lebowski’s for dinner. It’s a local bar and grill that actually has great food. I had two sliders – one turkey burger and one “beef on weck.” I’d never had a beef on weck before – delicious! I also had a side of garlic fries because I heard they were the thing to order. This was a big splurge for me – I’m usually all about the sweets and pass on fried food – but they were totally worth it. They had some great looking salads and healthier fare that I’ll have to check out next time. We’ll definitely be going back to Lebowski’s!

When we got home I put together an overnight French toast to have for breakfast the next morning. I was not feeling French toast after our feast but my feelings had changed Sunday morning when I woke up! I’ll be blogging about the French toast soon. It was the perfect weekend treat.

Sunday was devoted to mostly cleaning and organization (our apartment desperately needed it) and of course, my 90 minute hot yoga class at Charlotte Yoga with my very favorite teacher, Suzanne. I look forward to this class all week! Seriously amazing. I saw on the schedule that Grace, the founder of Charlotte Yoga, was assisting in the class so I knew I’d better get there early. I’m so glad I did, the class was packed and they ended up having to send about 20 people away. The room was packed with almost 50 sweaty, hard working yogis!

I actually planned on making Duck a l’Orange last night for 68 Days of Gourmet but I just did not have the energy for it after my day of cleaning and the yoga class. I ended up making Teriyaki Chicken with the chicken breasts I got on sale at the grocery Friday. I was browsing chicken breast recipes from Gourmet online and thought this looked simple and healthy. Brandon and I decided that while this was a nice basic dinner it wasn’t anything special. Neither one of us is super fanatical about teriyaki chicken but if you are then this is a great recipe for you to try. It’s so simple, healthy and the homemade teriyaki sauce is way better than the stuff you buy in a bottle. We didn’t dislike this; it’s just not something I think we’ll make again. I adapted this by changing the sauce to pretty much double it after reading a lot of reviews to do so. Was definitely necessary. I also used boneless skinless chicken instead of boneless, skin on.

So the duck is on the agenda for tonight. Wish me luck! This is my first time preparing duck. Blog update to come soon!

Teriyaki Chicken
(Recipe adapted Gourmet, May 1990)

Ingredients:

5 tablespoons soy sauce
1 teaspoon minced peeled fresh ginger root
3 tablespoons honey
1 tablespoon medium-dry sherry (I did not double this as I’m not the biggest fan of a strong sherry taste)
2 tablespoons white-wine or rice wine vinegar
1-2 garlic cloves, minced and mashed to a paste
2 boneless, skinless chicken breasts

Directions:

In a large, shallow dish, whisk together soy sauce, ginger, honey, Sherry, vinegar and garlic. Pound chicken breasts between two sheets of plastic wrap or wax paper to about ½ inch thickness. Place chicken in marinade and turning to coat. Marinate for at least 20 minutes, turning once.

Preaheat the broiler to high. Transfer chicken to the oiled rack of a broiling pan, reserving marinade. Broil about 6 inches from heat for 5 minutes. While chicken is cooking, boil the reserved marinade until reduced by half. Remove chicken from oven and flip chicken breasts. Brush marinade on tops of chicken and return to broiler for 5-8 more minutes, or until internal temperature reaches 160 degrees, careful not to overcook.

Yield: 2 servings

Read Full Post »

68 Days of Gourmet: Day 29

I feel terrible that I’ve been such a bad blogger this week. I started in the hole since I didn’t get to make my weekly menu and grocery shopping trip. It was a major pain to scramble every night to figure out what to have for dinner. Now we’re back in town and settled back into our routine.  I promise that I have lots of fun cooking and baking projects planned for this weekend that I can’t wait to share with everyone!

I was looking for something simple to make last night for dinner. I was browsing through the easy and healthy weeknight meals gallery on Epicurious and sent the link for this Portuguese Kale and Potato Soup recipe to Brandon. I was shocked when he said, “I’d eat that.” I still firmly believe that it’s only because this soup included sausage in the ingredient list! Also, kale is one of my grandmother’s signature dishes so Brandon has discovered that he loves it. I love using kale in recipes – it packs a HUGE nutrient punch. Check out this overview of the nutrients in boiled kale.

So back to my struggle with blogging and dinner this week…I work out pretty much every day after work. I usually don’t get home from my workout until after 7 p.m so if I haven’t planned dinner, it’s very challenging to make it happen. I’m very proud to share that it is extremely rare that we eat out on a weeknight. I always have something planned for dinner. I know I continue to harp on the importance of meal planning in advance but it makes a huge difference. I was stressed all week this week trying to pull together dinners and make time to get to the store.

On Monday Brandon and I went to a Vinyasa Basics yoga class at Y2 Yoga. It’s a newer yoga studio with smaller classes. I thought the class was pretty easy but it’s always nice to get back to the basics. Brandon enjoyed the class and got some great work in on perfecting the basic positions.

I planned on running with Sullie Tuesday after work but got stuck at work until 6:45. I still had to go to the grocery to get stuff for dinner (again, pre-planning people!) so by the time I got home at 7:30 I was hungry and cranky and it was freezing cold and dark. The run didn’t happen.

I set my alarm to get up and run Wednesday morning. Sullie is great motivation to get out of bed because she really needs the exercise and to get out of the apartment. We did an easy 3-miler but it was freezing – about 20 degrees and windy! Wednesday night I went to a power yoga class at Y2.

I planned on running today but got called at the last minute to sub BodyPump. Literally, at the last minute. I had to leave work a few minutes early to go home and grab my music, change and get to the gym. I hit terrible traffic and ended up being 10 minutes late to class. I felt terrible because I know how disappointing it is to have the workout you committed to cut short but hopefully all the push-ups we did made up for it! I ran 3 miles on the treadmill after.

So, hopefully I’ll be updating the blog A LOT more frequently and you won’t have to get a whole run down on my week in fitness in one post! I had this Kale and Potato soup for lunch today and it totally satisfied me for the whole afternoon! And I think the leftovers were even better today!

I made quite a few modifications to the original recipe. The original calls for only adding the kale in the last 5 minutes of cooking. There is no way it would have been done in that amount of time. We like our kale tender so I added it with the potatoes. Honestly, I didn’t  really follow the cooking directions at all for this recipe. I just did what made sense to me. But the soup turned out great and is an easy and nutritious weeknight dinner.

Portuguese Kale and Potato Soup
(Recipe adapted from Gourmet, November 2009 – the last issue ever :( )

Ingredients:

2 tablespoons olive oil
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces (uh, I used kielbasa)
1 medium onion, diced
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces (2-3)
6 cups water or chicken broth (I used half and half)
1 teaspoon paprika
1 pound kale, stems and center ribs discarded and leaves torn into small pieces
Salt and pepper, to taste
Hot sauce, like Sriracha, for serving

Directions:

Heat oil in a large pot or dutch oven over medium heat. Add onion and cook for about 5 minutes. Add sausage and garlic and continue to cook 2-3 more minutes. Season with salt and pepper and then add potatoes, water or chicken broth, kale, paprika and salt to taste to the pot.

Cover and simmer for about 30 minutes, until kale and potatoes are tender. Mash up some of the potatoes with the back of a fork to thicken the soup a bit. Taste and do a final season with salt and pepper. Serve with a drizzle of hot sauce.

Yield: 4 main course servings

Read Full Post »

68 Days of Gourmet: Day 25

I love black bean soup. It’s easy, healthy and hearty. It’s been so cold here lately so I thought black bean soup and cheese quesadillas would be a great dinner. This was my first time making this recipe and overall I was very pleased with it. I was hoping for a little more kick spiciness-wise but otherwise it was perfect. The leftovers were even more tasty the next day. This will definitely be in my regular soup rotation!

Spicy Black Bean Soup
(Recipe adapted from Gourmet, December 2008)
Printable Recipe: Spicy Black Bean Soup

Ingredients:

2 tablespoons olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 (19-ounces) cans black beans, drained and rinsed
3 cups water (I used half water/half chicken broth)
1 Turkish or 1/2 California bay leaf

Directions:

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until shimmering. Saute onion and jalapeno for about 5 minutes. Add garlic, chili powder, cumin, oregano and salt and saute for another 2-3 minutes. Add black beans, water and bay leaf and simmer, covered. Stir occasionally until soup has thickened slightly, about 15 minutes.

Transfer 2 cups of soup to a blender or food processor (I recommend a food processor – use caution when blending hot liquids!) and purée . Return to pot and heat, stirring frequently. Discard bay leaf. Season with salt and serve.

Yield: 6 servings

Read Full Post »

68 Days of Gourmet: Day 8

Day 8 of 68 Days of Gourmet! Only 60 more posts to go! I made an exciting purchase last night – The Gourmet Cookbook. It includes over 1,000 recipes. I started flipping through it last night and have already flagged well over 60 recipes that I want to try and that was just appetizers, soups and salads! It’s going to be tough to narrow it down but I’m happy to have this resource in my kitchen.

Sashimi grade tuna steaks were on sale at the grocery this week and they looked great. I picked some up on my weekly shopping trip. I found this recipe that included an amazing looking marinade in Gourmet. The marinade reminded me of a recipe I’ve always loved that my parents use for salmon.

It was just as good as I’d hoped. While cooking the tuna, I brought the marinade to a boil so we could spoon extra sauce over our fish and rice. The combination of the teriyaki and soy sauce with the fresh ginger and garlic was so delicious. I will definitely be making this marinade again for tuna and also for salmon. I usually have most of the ingredients in my pantry so it’s a great standby fish preparation.

Asian Marinated Tuna Steaks
(Recipe adapted from Gourmet, September 1996)

Ingredients:

1/2 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons firmly packed brown sugar
1 tablespoon Sherry or white wine
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and finely diced
2 scallions, chopped fine
a pinch dried hot red pepper flakes, or to taste
2-4 tuna steaks, depending on how many you’re feeding

Directions:

Combine everything except for fish in a baking dish. Whisk to combine. Place fish in marinade and let sit at room temp if you’re marinating for less than an hour, in the fridge if you’re marinating over one hour and bring to room temp when you have about an hour left. The reason for this is so your fish won’t be cold in the center when seared. Marinate fish for up to 2 hours total.

Remove fish from marinade and pat dry. Place marinade in a small saucepan and bring to a boil and let cook for a few minutes. Heat a couple tablespoons of oil in a saute pan over medium high heat. Sear fish about 1 minute per side for rare tuna.

Spoon a bit of boiled marinade over tuna before serving.

Yield: 2-4 servings, depending how many steaks you cook

Read Full Post »

68 Days of Gourmet: Day 7

turkeychili

I mentioned a couple posts back that Brandon grilled a turkey breast on the Egg a couple weeks ago. I decided to make turkey chili with the leftovers since I knew a lot of people would be looking for ideas on what to do with leftover Thanksgiving turkey.

I found this recipe from Gourmet. It was extremely easy to put together and was ready in less than 30 minutes. I will say the chili was better the second day after the flavors had more of a chance to blend. This recipe is a good starting place and you can really adapt it to whatever you have on hand. I think it would be good with different types of beans and also with corn added in.

Turkey Chili
(Recipe adapted from Gourmet, November 2008)

Ingredients:

1 large white onion, diced
1 bell pepper (any color), diced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice or diced tomatoes
1 (19-ounce) can black beans, drained and rinsed
1/2 cup water
1 teaspoon salt
2 cups cooked turkey, shredded or chopped
Topping ideas: sour cream, sliced avocado, shredded cheese, hot sauce, crackers

Directions:

Heat a large pot over medium heat. Add olive oil and heat until shimmering. Add onions and peppers and cook, stirring frequently, for about 10 minutes, until golden. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. If you are using whole tomatoes, cut with kitchen shears in can before adding to pot. Add tomatoes, beans, water and salt and simmer, covered, 15 minutes.

Stir in turkey and cook for about an additional 5 minutes, until heated through.

Yield: 6 servings

turkeychili2

Read Full Post »

lasagnaveggierollfgts

I’m visiting my grandmother for a few days. When I arrived this afternoon she had planned Veggie Lasagna Rolls for dinner. My grandmother definitely shares my sentiment that not every meal has to include meat. I was really excited that she had chosen this dinner after indulging in lots of July 4th burgers and hot dogs yesterday.

She had prepped all of the ingredients so all I had to do was assemble everything. How nice is that? I would like a full-time sous chef please! These rolls are definitely much easier to prepare than traditional lasagna. You could do anything you are feeling with the filling. I think a traditional ricotta/Italian sausage combo would be excellent in these too. I personally loved the veggies and recommend you try these!

Veggie Lasagna Rolls
(Recipe adapted from Kroger My Recipes)

Ingredients:

7-8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount)
1 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, shredded and divided
2 tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt
Fresh pepper, to taste
1 tablespoon olive oil
1/2 cup red pepper, diced
1/2 cup zucchini, diced
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped
Cooking spray
2 cups marinara sauce

Directions:

Preheat oven to 400 degrees. Prepare a 9 x 11 glass baking dish with cooking spray.

Combine the ricotta, 1/4 cup of mozzarella, Parmesan, egg white, parsley, basil, salt and pepper. Set aside.

Heat a skillet over medium-high heat. Add olive oil and saute red pepper, zucchini and mushrooms for about 3 minutes. Add garlic and saute for another minute. Add chopped spinach and stir until wilts. Remove from heat and let mixture cool.

Combine vegetables with ricotta. Spread the cheese mixture over noodles in a thin layer, working one at a time. Like so…

lasagnaveggierollexample

Roll up and place in prepared baking dish, seam side down. You should have anywhere from 6-8 rolls. Spoon marinara sauce over each roll and cover with foil. Cook for 20 minutes. Remove from oven and top with remaining mozzarella cheese and bake uncovered for an additional 5-10 minutes, until cheese has melted.

Yield: 3-4 servings (if you’re piggy like me and eat 2 per serving!)

lasagnarollspan

Read Full Post »

tunaWe stumbled upon this recipe a few years ago while looking for a new way to prepare tuna. It has become part of the regular rotation and is our standby recipe for tuna steaks. The wasabi aoli is definitely what makes this dish. You can adjust the amount of wasabi you use to taste – we love the burn!

Try this recipe soon! We serve the tuna with stir fry veggies and sushi rice.

Seared Tuna with Wasabi Aoli
(Recipe adapted from Bon Appetit)

Ingredients:

2 tuna steaks
Soy sauce
1 tbsp olive oil (or sesame or canola oil)
1 tbsp wasabi powder (can be found in the Asian section of grocery store)
1 tbsp water
1/4 cup mayonnaise (I always use light)

Directions:

Place tuna steaks in a dish and pour a couple tablespoons of soy sauce over them. Let marinate for about 30 minutes at room temperature, turning once.

Mix together wasabi powder and water and then whisk in mayonnaise. Cover and refrigerate for 30 minutes.

Pat tuna dry. Heat a medium skillet to medium-high. Heat oil. Sear tuna steaks for about 45 seconds per side for rare.

Serve with wasabi aoli.

Yield: 2 servings

Read Full Post »

« Newer Posts

Follow

Get every new post delivered to your Inbox.

Join 430 other followers