BLOG 9 Nov 13th

HELLOOOOOOOOOO LADIES!! I am relieved that it is FINALLY Wednesday! And to make it even better, Thanksgiving is JUST around the corner! Which gives us all an opportunity to make delicious, rich, flavorful food for the people we love.

I had a blogger email me the other day asking if I had any ideas for healthy and/or low calorie snacks. Of course I do! I’m a college student; snacking is what I do!

THEME: SNACKIN’

Snacking can be detrimental to our waste lines which is why I continue to research and keep snack recipes that ARE healthy but don’t TASTE healthy. During exam preparation, break ups, long days, days I don’t want to go to the market, sleepless nights, etc., all I want to do is go home and veg! I don’t want to have to talk myself into eating something healthy or run to the store to pick up some low-fat tasteless snack – I want flavor and carbs…IMMEDIATELY! These recipes are PERFECT for these kinds of days when cravings can get UGLY. These recipes are efficient, easy, healthy, and economical to make. I’ve included my favorites! Next time you’re craving a bag of chips or a box of donuts, try these instead. Trust me, you’ll be glad you did!

ZUCCHINI CHIPS (0:15 minutes)

1 zucchini (makes about 1/3 cup of chips)

Extra virgin olive oil

Seasoning salt & Pepper (plus additional seasonings are according to preference)

Preheat oven to broil. Slice zucchini into thin medallions, about the thickness of a quarter.  Lay out the slices on a foil lined baking sheet and lightly brush EVOO over the tops. Sprinkle salt and pepper over the tops. Place in oven for about 8 minutes then check to see if the edges are golden and crispy. Wait about an hour for chips to cool and firm before consumption.

BAKED PARMESAN FRIES (0:55 minutes)

1 pound of medium russet potatoes (approx 3 medium potatoes)

1 1/2 TBSP of Extra Virgin Olive Oil

1/4 tsp Dried Thyme

1/4 tsp Dried Oregano

1/8 tsp Dried Rosemary

1/4 tsp of Garlic Powder

1/4 tsp of Old Bay Seasoning

2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Preheat oven to 425. Wash and cut potatoes into 1/8ths. Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). Mix all of the spices and the parmesan cheese in a small bowl. Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes (1).

SPRING VEGETABLE & GOAT CHEESE DIP (0:25 minutes)

1 cup 3/4-inch pieces asparagus

2 tablespoons unsalted butter

1 cup chopped leeks (white and pale-green parts only)

2 tablespoons all-purpose flour

1 1/4 cups whole milk

1 cup grated mild white cheddar

Kosher salt and freshly ground black pepper

1 14-ounce can chopped artichoke hearts in water, drained

1/4 cup fresh (or frozen, thawed) peas

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon finely grated lemon zest

4 ounces crumbled fresh goat cheese, divided

Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.

Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese. Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving (2)

CRISPY EDEMAME (0:20 minutes)

1 – 12 oz package of frozen shelled edemame (green soybeans)

1 TBSP olive oil

¼ c grated parmesan cheese

Salt & pepper to taste

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes (3).

See all you fit, healthy ladies next Wednesday!

The Food Enthusiast,

Aly

Sources Cited:

1. http://playwithsugar.blogspot.com/2009/07/oven-baked-parmesan-seasoned-fries.html

2. http://www.bonappetit.com/recipes/2012/04/spring-vegetable-and-goat-cheese-dip

3. http://allrecipes.com/recipe/crispy-edamame/detail.aspx

BLOG 8 Nov 6th

Buenos Dias Ladies! I’m inviting ALL of you to my FIESTA!! Can you guess what theme for this week is? No senorita??...

THEME: Healthy Mexican

I LOVE Mexican food! Who doesn’t? Unfortunately, Mexican food typically has a lot of cheese, cheese, and more CHEESE! Which is probably why I love it so much! I decided that while I didn’t want to give up  my favorite food, I also didn’t want to feel guilty and bloated every time I ate an enchilada! So, I searched and searched for delicious, authentic Mexican food recipes rich with flavor but low in fat content. I FOUND ONE!

Now before I reveal this delicious recipe, I want to explain how it benefits us by examining some of the ingredients.

GREEN AND RED PEPPERS

This meal calls for THREE different kinds of peppers; green, red, and jalapeño. All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.

JALAPENO PEPPERS

Hot peppers' (jalapeno and others) fire comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. Capsaicin predominates in the white membranes of peppers, imparting its "heat" to seeds as well. The capsaicin in hot peppers has been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers (1).

CORN TORTILLAS

Sometimes a flour tortilla is just too good to pass up, but when there's an option to go corn, I'd take it. They offer the same amount of fiber with just about half the carbs, fat, and calories. The flour tortillas do win in the protein department, but chances are the fillers — be it chicken, beef, or beans — will more than make up for it. Corn versions are also much lighter in sodium, which makes up for all the salsa that you might want to pile on before sinking your teeth into the saucy meal (2).

NOT ONLY is this meal pretty darn effortless, but you can it get it ready to put in the crock pot in about 5 minutes! Then, leave it in the crock pot on low for 8 hours while you’re at work. SIMPLE! You ready to start cookin?!

RECIPE: Crock Pot Beef Carnitas Tacos

Ingredients:

2 lbs flank steak (I used stew meat as flank steak is not very flavorful)

1 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

for spice rub—

2 tsp chili powder

1 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

for serving—

corn tortillas

avocado slices

cilantro

your favorite salsa

limes

Directions:

                                                                    Mix together all spices in a small bowl. 

Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

 Cover the steak with the chopped onions, bell peppers and jalapeno pepper.

 Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

  To serve, heat your corn tortillas in a skillet on the stove.

To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime (3).

Then...SERVE ‘EM UP QUICK before you eat them all!

The Food Enthusiast,

Aly

Sources Cited:

1. http://home.howstuffworks.com/peppers3.htm

2. http://www.fitsugar.com/Comparing-Nutritional-Value-Corn-Flour-Tortillas-11189166

3. http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/