Feeds:
Posts
Comments

Posts Tagged ‘healthy’

On a recent trip to visit friends in Delavan, we traveled to New Glarus, a very Swiss town in central north Wisconsin. After visiting the New Glarus Brewery (which was very cool), we were quite hungry for some lunch, so we went into town and had a very delicious lunch at Glarner Stube. They make a Rösti potato dish that is out of this world: they stuff it with Swiss cheese (something like Appenzeller) and it was awesome! I knew I wanted to recreate this dish at home, but I really needed to get back to healthy eating, so I parked the idea for another time.

We had a dear friend and her hubby for brunch at the house and I wanted to make a healthier meal so I decided to experiment in making zucchini rösti (similar to rösti potatoes, a traditional Swiss treat). My dear friend is gluten intolerant so I decided to use coconut flour instead of the gluten free flour mix as I was also trying to keep the carbs low. This is a very flavourful dish, however, I would be lying if I said it was like rösti potatoes because the zucchini does not crisp up like potatoes do, but it is still quite tasty (although, it might if you pan fried it in a small amount of oil instead of non-stick spray). I know I will make this alternative for myself when I make the potato version for the carb lovers!

A tasty alternative to Rösti Potatoes.

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes one Rösti about 20 cm or 8″ diametre.
Click here to print the recipe.

Ingredients:

  • 430 g zucchini, grated (all the liquid squeezed out to about 350 g zucchini)
  • 80 g sweet onion, thinly sliced
  • 20 g coconut flour
  • 5 g salt
  • 3 tbsp egg white (or 1 egg)
  • 1 clove garlic, minced

Directions:

  1. Combine grated and drained zucchini with the sliced onion and sprinkle with the coconut flour. Mix well.
  2. Combine salt, egg and minced garlic and mix well. Pour this mixture over the zucchini and combine well.
  3. Prepare a small frying pan with oil (or non-stick spray) and heat. Add the entire zucchini mixture into the hot frying pan and cook over medium heat, about 15 minutes. Flip and continue to cook for an additional 10-15 minutes until cooked through and golden on the edges.

Here are a few pics of our trip to New Glarus and the New Glarus Brewery.

Advertisements

Read Full Post »

I have seen this beautiful sauce pop up over a couple of blogs I follow, like Karen of Back Road Journal and Maureen of Orgasmic Chef and since I was making a Spanish potato omelet for an appetizer for a recent dinner party, I knew I had to pair it with this luxurious sauce. Spaniards sure know how to make beautiful raw dishes like Gazpacho, this sauce is smooth and perfectly balanced, making it an amazing addition to chicken or fish or even a simple pasta or gnocchi dish. The toasted almonds become the thickener and the olive oil emulsifies everything to a smooth, creamy sauce. I omitted the bread because I wanted to make it gluten free and because our dinner party had two kids, I went light on the smoked paprika and garlic, feel free to ramp it up if you’re in the mood.

Spanish Romesco Sauce

Makes 375 mL  (1 1/2 cups) sauce

Original recipe, please click here

Ingredients:

  • 1 large fire roasted red pepper, skin removed
  • 1 garlic clove, finely chopped
  • 1/2 cup slivered almonds, toasted
  • 3 Campari tomatoes
  • 2 tbsp Red Wine vinegar
  • Pinch of smoked paprika
  • 1/2 cup extra-virgin olive oil
  • Mediterranean Sea Salt*, to taste
  • Freshly ground black pepper, to taste
  • Parsley, finely chopped

Directions:

  1. Add everything but the parsley to your immersion blender container and blend until creamy and smooth.
  2. Stir in the finely chopped parsley.
  3. Serve warm or room temperature over fish, chicken or pasta. You can even use it as a dip for raw veggies or crackers.

*This is the sea salt I used. I purchased it San José, Spain last year.

Read Full Post »

Mediterranean Sriracha Fish

Recently, I worked on an on-location two-day motion shoot. I was one of four food stylist employed for the two days. We worked from the compact, professional, mobile kitchen called Maindish, it was rather cosy! They were 15 hour days with few opportunities to sit down (who said food styling was glamorous?). I’m always amazed at the shear number of people it takes to make a commercial happen, 60, in this case! By the way, on location also means cramped, because you’re having to squeeze in everyone and everything into relatively small spaces, it really is quite the orchestration! 

I found this recipe on Epicurious; I chose it because I had most of the ingredients at home (along with an inordinate amount of sun-dried tomatoes). It was absolutely delicious, so I decided to document it for the future, plus, I made a few changes.

Mediterranean Fish in a Tomato Sriracha Sauce

Serves 2

Ingredients:

  • splash of EVOO
  • 70 g (1/2 medium) sweet onion, peeled and finely sliced
  • 90 g (~1/2 medium) fennel bulb, finely sliced
  • 1/2 tsp sriracha sauce (add more if you like heat)
  • 250 mL (1 cup) tomato purée from fresh or canned tomatoes (I used homemade)
  • 30 g (~1/4 cup) sun-dried tomatoes, chopped
  • 2oo g white fish fillets
  • Sea salt and freshly ground pepper
  • A handful of baby spinach
  • Black olives (I used Niçoisse)

Ingredients for the topping:

  • 2 tbsp flat-leaf parsley
  • Small handful of spinach
  • 2 tbsp sun-dried tomatoes
  • 1 small clove of garlic, peeled and finely chopped or grated
  • Zest of 1 lemon, plus a squeeze of juice

Directions:

  1. In a medium-sized, frying pan (I used cast iron), heat a splash of olive oil and sauté the onion, fennel and sun-dried tomatoes for 2 to 3 minutes.
  2. Combine the tomato purée with the sriracha sauce and stir well. Add the tomato purée to the frying pan and simmer for 4 to 5 additional minutes. Season to taste with a little salt and pepper.
  3. Place the fish on top of the tomato mixture, spooning a little of the sauce over the fish. Cover and simmer on medium-low for 8 to 10 minutes, or until the fish is fully cooked.
  4. Meanwhile, in the small bowl of a food processor combine the parsley, spinach, sundried tomatoes, garlic, lemon zest and juice and process until chopped and well mixed. Set aside.
  5. When the fish is completely cooked, carefully stir in the olives (putted and sliced, if you’re using larger olives) and baby spinach and warm through (spinach should wilt).
  6. To serve, place the fish on a spoonful or two of cauliflower mash or polenta and dollop the tomato sauce over the hot fish. Dot the herb topping over the fish and sauce to finish.

Notes:

  • This combination of vegetables and tomatoes would work very well with chicken, but you’ll need to increase your cooking time.
  • I used Tilapia for this particular recipe, but haddock, cod, sea bass or monkfish would also work well.
  • The first time I made this recipe, I did not have fennel so I substituted 2 stalks of celery, it was equally as delicious.
  • I used sun-dried tomatoes in olive oil, you may use dry but you might need to soak them in water so they are not chewy.
  • To reduce calories, omit the olives and use non-stick spray instead of olive oil.
  • If you use ordinary black olives, pit them and cut them into thirds.
  • The weights I suggest in the recipe are not carved in stone, just gives you an idea of proportions for two.

 

Read Full Post »

chickenschnitzel_first

We just got back from a two-week holiday in Arizona. I apologize for not commenting as much as I usually do, but you know the drill on holidays.

Regarding Arizona, I would love to say it was perfect weather, and perhaps it was, for Toronto weather but it was cold, sometimes snowy and rainy. Our time with dear friends more than made up for the lousy weather. Although we did have a few gloriously sunny days before the ugly, rainy days we spent in Sedona. Fortunately, our time at the Grand Canyon was clear, albeit cold (read: two layers of leggings, three long-sleeved Ts and a light winter jacket with hat, mittens and scarf). Once I get our photos sorted, I’ll post a few good ones on the blog, in the meantime, I thought I’d share one of my favourite ‘diet’ dishes, chicken “schnitzel” with roasted garlic cauliflower mash!

Chicken “Schnitzel” with Roasted Garlic Cauliflower Mash

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 460 g cauliflower
  • 2-3 cloves garlic, roasted
  • 1/4 cup water
  • 165 g chicken breast, boneless, skinless
  • 35 g egg white
  • 2 Ryvita whole wheat snack bread
  • 10 g whole wheat flour
  • 1/4 cup Herbes en Provence with granulated onion and garlic
  • few sprays of non-stick spray
  • chopped fresh dill for garnish

Directions:

  1. Pre-heat oven to 425° F.
  2. Break down cauliflower into equal-sized florets and set on a baking sheet lightly sprayed with non-stick spray. Roast until softened. Add a bit of water at the end to steam to perfect tenderness for about 5 minutes.
  3. Add the cauliflower florets into a glass bowl and add the roasted garlic cloves. Blitz with the hand blender until creamy and smooth, adding a bit of water if necessary (I just added the left-over steaming liquid from the roasting pan). Set aside.
  4. Divide the chicken into two equal portions and butterfly each, cover the chicken with plastic and flatten it to about 0.5 cm or 1/4 inch with a kitchen mallet. Put them into the fridge.
  5. Add Ryvita to a small zip lock bag and smash into smaller but coarser bits. Add the Herbes en Provence and mix well.
  6. Add the egg whites into a large flat bowl and beat with a fork.
  7. Remove one chicken cutlet from the fridge and lightly dust each side with the whole wheat flour. Then dip it into the egg whites to cover both sides. Sprinkle each side with the Ryvita mixture to coat evenly. Repeat with second cutlet.
  8. Heat a non-stick frying pan. Spray each side of each cutlet and cook cutlets on both sides until nicely golden and the internal temperature is 185°F. Serve immediately with a slice of lemon and some fresh dill sprinkled onto it.

Notes:

  • The diet I use allows for two 100 g servings of protein per day.
  • If you don’t have roasted garlic on hand, simply put a few unpeeled cloves into a ramekin filled with a little water or stock and sprinkle with sea salt. Bake until softened.
  • Even though the chicken is very thin, it is so tender, it will knock your socks off.

Read Full Post »

pickledradishes_first

I had an excess of radishes in my pantry so I decided to pickle them before they turned bad. They will make a nice garnish to pulled pork or a rich stew like bœuf bourguignon.

Pickled Radishes

A KitchenInspirations Original Recipe

Makes 250 mL (1 cup)

Ingredients:

  • 160 g (~1 cup) radishes, sliced thinly
  • 30 g (~5 cloves) garlic, sliced thinly
  • 250 mL (1 cup) white vinegar
  • 5 mL (1 tsp) salt
  • 5 mL (1 tsp) sugar
  • 5 g (~ 6 sprigs) dill sprigs
  • 250 mL (1 cup) sterilized canning jar

Directions:

  1. Combine vinegar, sugar and salt and heat until both salt and sugar have dissolved, stir well.
  2. Add the radishes and garlic slices to the jar and pour the hot liquid over to cover. Tap the jar a few times to burst any air bubbles.
  3. Pour the liquid over the radishes and tap the jar on the counter a few times to get the liquid dispersed evenly. Add the dill sprigs, making sure they are covered in the liquid. Screw on the lid.
  4. Use immediately or process jar for 10 minutes (or as required in your neck of the woods), allow to cool on the counter. Label. Store for 3 months in a cool, dark place or use within a month in the fridge.

pickledradishes

Read Full Post »

applepreserves_first

This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!

Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:

  • Chicken Schnitzel with cauliflower mash
  • Zucchini spaghetti and chicken meatballs
  • Mushroom and cauliflower crêpes with lentil béchamel sauce
  • Apple and Dijon glazed pork tenderloin
  • Pulled pork tenderloin crêpe with homemade BBQ sauce
  • Navy bean mushroom ‘risotto’
  • Pacific Salmon with cauliflower dill sauce on wilted spinach
  • Chicken Tikka Masala on cauliflower ‘rice’
  • Pork tenderloin on braised red cabbage
  • Pork tenderloin with mushroom sauce on sautéd veggies
  • Tilapia en papillote
  • Bouillabaisse

The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.

The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g  (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.

Unsweetened Apple Preserves

A KitchenInspirations Original Recipe

Makes 750 mL (3 cups) preserves.

Ingredients:

  • 1 kg (about 2 lb) red delicious apples, peel and core included*.
  • 1 L (about 4 cups) water
  • 6 cinnamon sticks
  • 10 g (about 3 tbsp) freshly grated ginger
  • pinch of salt

Directions:

  1. In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
  2. Add freshly grated ginger and pinch of salt, stir well.
  3. Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.

Uses:

  • Use to sweeten sauces and dressings instead of sugar.
  • Pour over unsweetened yogurt or ice cream or gelato.
  • Use as a condiment for pork.
  • Combine with a little Dijon Mustard as a glaze over pork tenderloin.

*The peel and core add natural pectin to the preserves which help to thicken and preserve it.

applepreserves

Read Full Post »

gazpachogelato_first

One of the first courses we had at the One Star Michelin Restaurant, Alejandro, just outside of Almeria (in the quiet town of Roquetas de Mar) was a wonderful Gazpacho Sorbet. During our Paella Lesson in Madrid, we discovered that Gazpacho is a staple in most Spanish households. They make a few batches each week, drinking a cup-full when peckish or feeling down. It makes total sense, as it’s packed with raw vegetables and full of vitamins. I, too, have begun to keep a litre or so in the fridge, particularly now, with the seasons changing, and it’s so easy to catch a cold.

gazpachosorbet_alejandro

This is the original Gazpacho Sorbet at Alejandro’s in Spain. I didn’t care for the odd presentation in the glass so mine was more freestyle. It was garnished with a candied lemon slice.

You may use any old Gazpacho recipe, I used the one we made during our Paella Cooking Lesson at Cooking Point. The main difference is that the Spaniards add a slice of bread (for body) and a significant amount of olive oil to balance the acidity. The New York Times published a beautiful description of a good Gazpacho (see original article here), “The texture is always smooth and light, with a mouth feel similar to that of whole milk. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of fat (olive oil) in liquid (vegetable juice and vinegar) that is light and fluffy on the tongue and a fantastic conductor of flavor, just like vinaigrette or hollandaise.”

The recipe below is perfectly balanced, I wouldn’t change a thing. There is just a hint of onion and garlic, you don’t want this to be too oniony or garlicky. And while I would normally shudder at the volume of olive oil in this recipe, you really need it to balance out the acidity and it adds that silky mouthfeel Eric Asimov of the New York Times described above. Turning it into Sorbet is a surprising, yet satisfying dish. Definitely bookmark for the warmer weather.

gazpachogelato_2Authentic Spanish Gazpacho

Serves 4-6

Ingredients:

  • 500 g ripe tomatoes, roughly chopped
  • 50 g green pepper (about 1/2 an ordinary sized pepper)
  • 40 g cucumber, peeled and roughly chopped (English is fine)
  • 30 g onion, roughly chopped
  • 20 g bread, crust removed
  • 1/2 garlic clove, roughly chopped
  • 15 mL sherry or red wine vinegar
  • 5 mL cumin
  • salt, to taste
  • 60 mL EVOO

Directions:

  1. Add all of the ingredients but the Extra Virgin Olive Oil to a blender or a large measuring cup. Blend or use an immersion blender to blend until smooth.
  2. Pass the liquid through a fine sieve. Return the liquid to the blender or large measuring cup and blend in the Olive Oil in a slow, steady stream to emulsify. Refrigerate for 1 hour.
  3. Pour the soup into the bowl of your chilled ice cream maker and turn it on until it has thickened and frozen like sorbet. Serve immediately or store in an airtight freezer container in the freezer for no more than one hour, it will freeze solid.
  4. Garnish with herbs, or finely chopped vegetables. Alejandro served it with a slice of candied lemon.

Read Full Post »

Older Posts »

%d bloggers like this: