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