Veggie Vixen's Recipes for a Good Life

Food is Love

Calling All Vixens! We Want Your Recipes! 09/14/2009

Filed under: More About Veggie Vixen,Uncategorized — romancingthestone @ 11:26 am
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vixenblog

 

Veggie Vixen would like to hear from you!

We are collecting special family recipes and would love to add your contributions to this site!

Interested? If so, please email me at this site or at shellysugarpie@yahoo.com with your recipe.

Please include details about the creator of the dish, or other memorabilia such as an old photograph or a memory about this meal.

One lucky participant will receive a VERY SPECIAL GIFT (nothing too fancy, but FUN)! Plus it’s always fun to share delicious recipes…

Remember, food is LOVE!

 

Turkey Barley Soup 01/30/2010

Filed under: Hearty Soups — romancingthestone @ 12:37 pm
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I’m going to make this soup today. It’s a heartly , low calorie meal which is high in fiber and protein. Perfect for cozying up to the fire.

Ingredients:

  • 6 cups chicken broth or turkey broth
  • 1 to 2 cups diced cooked turkey
  • 1/2 cup pearl barley
  • 1/2 cup chopped onion
  • 2 celery, stalks, chopped
  • 3 carrots, sliced
  • 1 bay leaf
  • 1 teaspoon dried leaf thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley (about 2 teaspoons dried)

Preparation:

Combine broth, turkey, barley, onion, celery, carrots, bay leaf, thyme, marjoram, black pepper and parsley in slow cooker. Cover and cook on LOW for 6 hours, or simmer over low heat on the stovetop for 1 hour, or until the carrots are tender and the barley is soft.
Serves 4 to 6

 

Scones, scones and more scones 01/23/2010

Filed under: Vixen Baked Goods — romancingthestone @ 1:11 pm
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Yum! I’ve been craving a good scone, so I have been pulling a ton of interesting recipes. Let me know what you think!

ORANGE CRANBERRY SCONES

1 3/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
grated zest of an orange
1/2 cup Craisins or golden raisins
1 stick (8 tbsp.) cold unsalted butter
2/3 cup buttermilk (plus extra for brushing)
coarse sugar for sprinkling

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, mix flour, baking powder, baking soda, salt, and sugar for 30 seconds.

Cut the cold butter into small cubes 1/4-1/2 inch. On low speed mix until butter is just coated with flour, leaving large chunks. Stir in the Craisins or Raisins. (Cooks Note: Dried fruits will be improved by a brief soaking in hot water or rum; drain and toss in sugar before adding).

Stir in 2/3 cup buttermilk and mix for about 30 seconds, or just until the liquid is absorbed. (The batter will begin to pull away from the sides of the bowl). Using a spatula, scrape the dough down and form it into a ball.

Pat the dough together into a flattened circle 3/4-inch thick. Place the circle on a baking sheet lined with parchment paper, a silicone baking sheet or a buttered sheet of wax paper. Divide the circle into eight wedges and separate the wedges out leaving a 1/2-inch space between them.

Brush the tops with remaining buttermilk or an egg wash.

Sprinkle with coarse sugar (sanding sugar or turbinado is best for a crisp crust).

Bake for 15 to 20 minutes or until lightly browned.

Serve warm with butter and jam or honey or fruits in syrup. The tops of the scones may be lightly dusted with confectioners sugar, if desired.

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FAVORITE SCONES

1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. currants or raisins, optional
4 to 6 tbsp. half and half or milk
1 egg, beaten

Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in 1 egg, currants and enough half and half so dough leaves the sides of the bowl.

Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round or heart shaped cutters. Place on ungreased cookie sheet; brush with beaten eggs.

Bake until golden brown, 10 to 12 minutes remove immediately. Serves 15. Split scones and serve with butter, jams and jellies.

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Maple Walnut Scones

Directions

Heat the oven to 375°F.

Grease and flour a cookie sheet.Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.

Cut in butter with a pastry blender or two knives.In a separate bowl beat the eggs; blend in syrup and cream.Make a well in the center of the dry ingredients and add the wet ingredients all at once.Mix in walnuts and stir just enough to blend together.

Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.Cut into 8 pie shaped pieces and place on the prepared cookie sheet.Brush tops with additional syrup and bake for 20 minutes

 

Stuffed Peppers with Sausage, Baked Tomatoes, Roasted Beet Salad 12/12/2009

These lovely seasonal recipes were posted on our farmshare’s website. Any of these delicious items can be converted into vegetarian options with a few simple variations. Enjoy!

 

Stuffed Peppers 

Recipe courtesy of Bon Appéti

Yield: Serves 4 

3/4 pounds sweet Italian sausages, casings removed 

3/4 cups coarsely grated zucchini (about 1 large), can substitute summer squash 

1/4 cup finely chopped red onion 

1/4 cup minced fresh parsley 

1/4 cup fine dry breadcrumbs 

1 large egg 

1 teaspoon ground black pepper 

3/4 teaspoon salt 

1/2 teaspoon minced fresh rosemary 

2 medium-size bell peppers, halved lengthwise, seeded 

Fresh rosemary sprigs 

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mix- 

ture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; 

chill.) 

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. 

Transfer peppers to platter. Garnish with rosemary sprigs and serve. 

****************************************** 

Baked Tomatoes with Hazelnut Bread Crumbs 

Recipe Courtesy of Ruth Cousineau  

Yield: Makes 4 servings 

Active Time: 20 min 

Total Time: 1 hr 

1 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat) 

2 to 3 large tomatoes 

3/4 tablespoons chopped lemon thyme or regular thyme, divided 

1/4 stick unsalted butter 

1/2 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped 

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish. 

Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool 

crumbs. Increase oven temperature to 450°F. 

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pep- 

per and sprinkle with 1/2 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and 

crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes. 

Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and 

sprinkle with remaining 1/4 tablespoon thyme. 

*************************************************** 

Beet Salad with Cornbread Croutons and Country Ham 

Recipe Courtesy of Linton Heal  

Beets:  

 3/4 cup water 

 6 tablespoons butter, melted 

 6 large fresh thyme sprigs 

 1 1/2 teaspoons coarse kosher salt 

 1 1/2 teaspoons cracked black pepper 

 1 bay leaf 

 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed 

Croutons:  

 1 cup medium-grind cornmeal 

 1/3 cup all purpose flour or cake flour 

 11/2 teaspoons coarse kosher salt 

 1 teaspoon baking powder 

 1/4 teaspoon baking soda 

 6 tablespoons (3/4 stick) butter, divided 

 1 cup buttermilk 

 1 large egg 

Citrus vinaigrette:  

 Peel from 1 orange (orange part only), cut into thin 2-inch-long strips 

 Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips 

 1/2 cup fresh orange juice 

 1/2 cup fresh grapefruit juice 

 2 tablespoons honey 

 1/4 cup fresh lemon juice 

 2 teaspoons Dijon mustard 

 6 tablespoons peanut oil 

Salad:  

 3 small sweet onions, cut crosswise into 1/2-inch-thick slices 

 Olive oil 

 Coarse kosher salt 

 Nonstick vegetable oil spray 

 3 ounces very thinly sliced country ham or prosciutto 

 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley 

 Fleur de sel or Course Sea Salt 

 Cracked black peppercorns 

 1 5-ounce log soft fresh goat cheese, crumbled 

 Aged balsamic vinegar 

 For beets: 

Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover 

with foil and roast until beets are tender, about 45 minutes. Cool; peel. 

 For croutons: 

Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl. 

Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to 

dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until 

top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be 

made 1 day ahead. Cover; store at room temperature. 

 For citrus vinaigrette: 

Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain. 

Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add 

orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until re- 

duced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk 

in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let 

stand at room temperature. 

 For salad: 

Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle 

with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil 

until browned, about 5 minutes longer. 

 Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick 

spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally, 

about 35 minutes. 

 Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on 

prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham. 

Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment 

paper. Cool. Break ham into bite-size pieces. 

 Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vin- 

aigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate 

onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese 

over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some 

of remaining vinaigrette and aged balsamic vinegar.

 

8 Fat Fighting Foods 11/15/2009

Another Interesting Article in Self Magazine. Makes me love Oranges even more!

blog orange

Combat fat! Your allies in battling bulge? Foods that do the work for you. These edibles have proven lipid-melting powers that help you slim. That’s a win.  

By Veronica Byrd

Almonds Almond joy! Dieters who ate 3 ounces of these nuts every day reduced their weight and body-mass index by a solid 18 percent compared with an 11 percent drop in the no-nut group, a study in the International Journal of Obesity found. Almonds are high in alpha-linolenic acid, which can speed the metabolism of fats. Stick to 12 per serving.

Berries Vitamin C–loaded fruit such as strawberries and raspberries can help you sizzle up to 30 percent more fat during exercise, suggests research from Arizona State University at Mesa. Blend a vinaigrette of 1 cup berries and ¼ cup balsamic vinegar.

See our tips: 5 stress-fighting superfoods!
 

Cinnamon This spice could make your waistline nice. Sprinkling ¼ teaspoon on your food may prevent a postmeal insulin spike—this increase normally occurs after you eat and “signals the body that it should store fat rather than burn it,” explains Lauren Slayton, R.D., of New York City. Add a dash to your oatmeal, yogurt or coffee.

Mustard Hello, yellow. The spice that gives mustard its color, turmeric, may slow the growth of fat tissues, a study in the journal Endocrinology notes. Eighty-six mayo in favor of any mustard; sprinkle turmeric on cauliflower and roast for a tangy side.

Oranges Prevent pound creep with this citrus star: It contains fat-torching compounds called flavones. Women who ate the most flavones had a significantly lower increase in body fat over a 14-year period, a study in the American Journal of Clinical Nutrition finds. Snack on slices or drink freshly squeezed OJ (with pulp!) for the biggest payback.

Related: 30 foods that fight fat!

Soybeans These green gems are rich in choline, a compound that blocks fat absorption and breaks down fatty deposits. Add ½ cup edamame to a salad.

Sweet potatoes
 Trade up to sweet taters. They’re high in fiber, which means no drastic insulin jumps and thus less fat packed onto your hips. Bake a small sweet potato—think of two bars of soap as a portion size—and top with a dollop of lowfat or nonfat cottage cheese.

Swiss cheese Holy cow: “Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown,” says Michael B. Zemel, Ph.D., director of the Nutrition Institute at the University of Tennessee at Knoxville. Put toe to toe with some of its cheesy counterparts, Swiss is a heavy hitter in the calcium department; layer a slice on a lunchtime sandwich, or stack some on high-fiber crackers.

 

30 Foods that Fight Fat

This is taken from Self magazine. I really liked it because it doesn’t offer a miracle cure to good health. Just some really yummy food options that can make you feel and look better!

30 foods that fight fat

Want to peel off pounds but can’t handle the hunger? Dig in to SELF’s new bag of diet tricks, one that shows you how eating more of certain foods (even pizza!) can help you lose. The women here shed weight effortlessly—fill up on their picks, and you’ll stay satisfied and get slim, too!

healthy diet

From the August 2006 Issue of Self Magazine

Breakfast

Cottage cheese

“It’s the perfect breakfast because it keeps me full until lunch,” says Melody Abedinejad, 22, of Weston, Massachusetts. “I lost 40 pounds in 10 weeks!”

Why it works Cottage cheese has whey protein, which releases hormones that tell your brain when you’ve had enough to eat, says Dave Grotto, R.D., of Chicago. Look for lowfat versions, which have 80 calories and 1 gram of fat per 1/2 cup.

Egg whites

“I eat them every day,” says Jennifer Ruff, 36, of New York City. “I throw in a little cheese for flavor.”

Why they work The amino acids in egg whites help build lean muscle that may in turn help rev metabolism. Lowfat cheese will curb calorie creep.

Oatmeal

“I’d often pour a second bowl of cold cereal. So now I cook oatmeal—if I want more, it’s not as easy,” says Ana Mantica, 24, of New York City. “In six months, I lost two dress sizes.”

Why it works Plain oatmeal has no added sugar and keeps blood sugar steady. Make it tastier with a dash of cinnamon and chopped nuts.

Lunch

Sushi

“It’s low-calorie, filling and something I can order on a date that doesn’t scream ‘I’m watching my figure,'” says Shira Kallus, 29, of New York City.

Why it works A piece of sushi has 30 to 40 calories and plenty of satiating protein. Skip rolls that are fried or are made with mayo.

Peanut butter

“I spread it on light bread, and it sticks with me until dinner,” says Christina Sarracino, 30, of San Francisco. “This lunch helped me lose 90 pounds.”

Why it works “Peanut butter has satisfying healthy fats,” says Kathy McManus, R.D., director of nutrition at Brigham and Women’s Hospital in Boston. Watch portions, though: Two tablespoons have 190 calories.

Beans

I started eating beans to replace red meat. They’re great when you’re craving something with substance,” says Amy Balestier, 34, of Hoboken, New Jersey.

Why it works You can’t beat beans—they’re only about 150 calories per 1/2 cup and full of protein, fiber and antioxidants. Toss your faves into soups, salads and chili.

Fat-free plain yogurt

“I stir it into tuna salad instead of mayonnaise. It tastes and feels similar,” says Ashley Liu, 26, of New York City.

Why it works The yogurt has fewer than 10 calories per tablespoon, versus 90 in regular mayo. Mix in mustard to create a spicy Dijonaise.

Lemon

“Whenever my pants are tight, I use lemon to help me drop a couple of pounds,” says Alonna Friedman, 32, of New York City. “I squeeze it on spinach salad, grilled chicken, fish and veggies.”

Why it works Citrus is so fresh and tangy that you may come to prefer it to fatty butter and dressings that mask foods’ natural flavors.

Snack

Energy bars

“I love small energy bars like Pria, which, at around 110 calories, are my chocolate fix,” says Kelly Winter, 33, of New York City. “I snacked on one every afternoon instead of a candy bar, and I lost 5 pounds in four weeks.”

Why it works You get a treat for less than half the fat and calories of a regular candy bar. Other choices we love include Kashi TLC Chewy granola bars (120 to 140 calories) and Barbara’s Puffins Cereal & Milk Bars (130 to 140 calories).

Carrots

“When I was on Weight Watchers, I ate a ton of baby carrots because you’re allowed to have as many as you want. And they’re sweet enough to eat plain,” says Carol Sciotto, 31, of Wantagh, New York.

Why it works Carrots are a classic diet food because they’re low in calories (52 per 1 cup chopped) and a good source of fiber, Grotto says. They’re the ideal snack if you like to nibble.

Soy chips

“I eat them instead of Doritos,” says Randi Walz, 45, of New York City. “I dropped eight dress sizes!”

Why it works A 1.3-ounce bag of soy chips has about 140 calories, 55 fewer than most regular chips. You also get 9 grams of protein.

Part-skim string cheese

“It’s great for an energy boost before or after the gym,” says Sara Newman, 31, of New York City. “I pull the cheese apart. I lost 17 pounds in 10 months.”

Why it works For only 80 calories per stick, you get a decent dose of protein and some calcium. Adding a few whole-grain crackers would hold off hunger even longer.

Hummus

“I put hummus on celery, broccoli and mushrooms, and I lost 10 pounds,” says Leigh-Anne Kent, 37, of Golden, Colorado. “It tides me over between meals.”

Why it works Hummus is high in healthy fat and supplies protein as well. Many dieters are fatphobes, but “a little fat can help you feel satisfied, so you end up eating less overall,” McManus says.

Edamame

“I reach for edamame whenever I want something salty, like pretzels,” says Shira Enstrom, 36, of Vienna, Virginia.

Why it works You get nearly 6 grams of fiber for 190 calories in a 3/4-cup serving, plus protein, says Samantha Heller, R.D., senior clinical nutritionist at New York University Medical Center in New York City. “If you buy them in the pod, you also have to shell them, which slows down the eating process.”

Dried fruit

“I started snacking on it seven years ago and lost 40 pounds. I’d have it in the afternoon instead of candy,” says Suzanne Reisman, 30, of New York City.

Why it works Dried fruit is loaded with fiber and has barely any fat. But calories are concentrated, so “limit portions to 1/4 cup,” says Dawn Blatner, R.D., a spokeswoman in Chicago for the American Dietetic Association.

Dinner

Shrimp

“I sauté them with a little olive oil, snow peas, bell peppers, mushrooms, carrots and teriyaki sauce,” says Laura Egbert, 24, of Philadelphia. “In three months, I lost 15 pounds.”

Why it works At 84 calories per 3-ounce serving, shrimp has about two thirds of the calories of chicken and about half that of sirloin.

Pizza

“I sprinkle a teaspoon of olive oil across a Boboli pizza crust and top it with fresh spinach, mushrooms, black olives, red onions and a little cheese,” says Shannon Reid, 29, of Chandler, Arizona. “I ate it three times a week and lost 12 pounds in six months.”

Why it works Making your own meals is a smart way to trim calories because you control the ingredients. Using lowfat cheese will also cut saturated fat. And the veggies are loaded with fiber. (vixen tip- try to find a yummy whole wheat crust for added fiber!)

Tofu

“I lost a lot of weight when I made healthier food choices and took up Ashtanga yoga,” says Ruthanne Feinberg, 34, of New York City. She opts for a simple meal of tofu and spinach with soy sauce.

Why it works Tofu has only about 50 calories per 3-ounce slice, and you can barbecue it, stir-fry it, even use it in dishes like lasagna, Blatner says. Not a fan? Freeze slices before defrosting and cooking. That gives it the chewier texture of beef or chicken.

Salsa

“I put salsa on everything: baked potatoes, omelets, even salmon,” says Kathleen Robinson, 43, of New York City. “After a month, I took off 5 pounds!”

Why it works Use 2 tablespoons of salsa instead of sour cream and you’ll slash about 50 calories and 5 grams of fat. “Even the bottled salsas are usually lean and a rich source of the cancer-fighting substance lycopene,” Heller says.

Poached chicken

“It’s my standby speedy, healthy dinner,” says Liz Baker, 27, of Chicago.

Why it works Skip sautéing and you save more than 240 calories. Liven up the taste with fresh herbs and spices.

Sweet potatoes

“I eat them for dinner topped with a little bit of Smart Balance Omega Plus spread, along with a serving of chicken or fish,” says Beth Janes, 28, of New York City. “It helped me lose 3 pounds in a month.”

Why it works A medium sweet potato has about 115 calories and won’t raise your blood sugar as much as eating a white potato will. Try slicing and baking with a brush of olive oil for low-cal “fries.”

Sweets

Baked apples

“I core a Rome apple, pour diet cherry soda over it, sprinkle on Splenda and cinnamon, and then microwave it for eight minutes. It tastes just like apple pie,” says Amy Levy, 38, of Los Angeles. “I lost 12 pounds eating this!”

Why it works “Apples are rich in fiber, which may aid in weight loss,” Blatner says.

Fat-free Cool Whip

“I freeze it and spread 2 tablespoons between two chocolate graham crackers,” says Joy Rowland, 35, of Atlanta. “It’s helped me shed 40 pounds.”

Why it works At 15 calories per serving, this tasty topping is truly a guiltless goody.

Frozen fruit

“I microwave a cup of frozen berries for dessert with a little cocoa on top,” says Jennifer Worrell, 34, of Bedford, Texas. “In 15 months, I’ve lost 35 pounds.”

Why it works These nutrient-packed bites are naturally sweet, low in calories and filled with fiber and water to keep you full and satisfied.

Fudgesicles

“When I was trying to lose 20 pounds after having a baby, I turned to no-sugar-added Fudgesicles,” says Jennifer Weiss, 34, of Napa, California. “They’re only 40 calories each, so even if I want seconds, I’m still eating less than 100 calories.”

Why it works Fudgesicles are creamy, so they feel like a treat. No deprivation!

Fat-free, sugar-free pudding

“I’m a chocolate addict!” says Melissa Aiello, 26, of Rutherford, New Jersey. “But I lost 10 pounds, mainly by eating pudding instead of ice cream.”

Why it works One half cup is a big treat for only 80 calories, Grotto says.

Angel food cake

“I have it with fat-free Cool Whip and fruit,” says Erin O’Leary, 24, of New York City. “It does the trick when I want a sweet.”

Why it works Have your (angel food) cake and eat it, too—it has only 72 calories and no fat per 3/4-inch slice. Fruit makes it more filling.

Drinks

Fat-free hot chocolate

“I blend a packet with ice and a cup of skim milk for an amazing and filling milk shake,” says Lindsay Bradshaw, 24, of Atlanta.

Why it works Cocoa mix gives the taste of chocolate for only 50 calories. And a whipped drink may feel more indulgent than a thinner beverage.

Virgin mimosa

“When I’m out, I ask the bartender to mix orange juice with diet ginger ale. It has 55 calories, so I get less than half the calories of most mixed drinks,” says Hayley Lattman, 30, of New York City. “I’ve been doing this for four years, and I’ve lost 15 pounds!”

Why it works You save calories (about 125 over a standard juice-and-vodka screwdriver) and bypass alcohol, which can reduce your inhibitions and lead to overeating.

Herbal tea

“Sweets are my downfall, so I drink vanilla tea when I’m not really hungry but am craving something sugary,” says Mara Clarke, 33, of London.

Why it works A cup of tea can soothe stress, preventing overeating, McManus says. The flavor makes it more satisfying—and isn’t that the point?

 

Louma’s Healing Lentil Soup 10/26/2009

blog red lentil soup
This is a wonderful recipe submission from Louma’s kitchen in Austrailia. Louma is of Iraqi descent this family dish goes back many generations.

If you need a little “healing” please try Louma’s lentil soup! (Thanks Louma and Tammy!)

 

 

Ingredients:

1 cup red lentils (dried and split)

1/2 cup fine “spaghetti”  (thread thin cooking pasta or egg noodles)

1 onion chopped

1 pinch of salt

1 teaspoon curry

 

Preparation:

Fill a medium saucepan with 6 cups water.

Put in the lentils straight away and boil on low fire

When there is white foam on the surface make sure to remove it (with a spoon)

Now it’s time to finely chop up the onion and fry in a pan with the curry

Then add the onion to the lentils together with the crushed cooking pasta

Add another 2 cups of water and leave to slowly boil for aprox 10-15 minutes

When the lentils are soft add the salt, stir and now the soup is ready

 

Serve hot with bread rolls and butter, or cheese

Enjoy!

 

A Fall Feast: Moroccan Lamb Tagine, Kale Soup & Potato Pancakes 10/21/2009

I received this newsletter from the farmshare that we are members of and wanted to share some recipes. The Farm is called Enterprise Farms  and they are located in Mass. For those of you not familiar with farm shares, it’s a great way to support your local farms while enjoying fresh, delicious veggies from your region.

 

To learn more about Community Supported Agriculture near you, please click on the attached link.

http://www.localharvest.org/csa/

 

The following are three amazing recipes using local fall vegetables. Enjoy!

 

 

This week’s recipe is borrowed from the Kitchen Garden… 

Started just two years ago, the Kitchen Garden is a family 

farm run by Tim Wilcox and Caroline Pam.  Their love of 

good food shows in the crops that they grow, and their 

culinary experiences in France and Italy have inspired 

their products and philosophy.  The Kitchen Garden has 

carved out a niche in the Valley and quickly become a 

favorite of local “foodies” by growing many specialty crops 

not grown on other farms. 

 

lamb-tagine-blog

Morrocan Lamb Stew

  • 2 lbs lamb stew meat
  • Vegetable oil
  • Carrots, potatoes, turnips, onions
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Pinch of cinnamon & red pepper
  • 3-4 cups water or beef stock

 

 

Cut the vegetables into large (2-3”) chunks or wedges. Brown the meat in the oil over medium-high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes.  Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork (or bake at 325 degrees for the same amount of time).  Stir gently as to not break the vegetable pieces.  Serve hot with couscous.

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Portuguese Kale Soup

This is a simple soup eaten daily in Portugal in infinite versions. There seems to be a Cape Cod Portuguese-American version as that contains beans and a different type of sausage, linguiça. Either way, the combination of rich potato broth, deep hearty greens and salty pork is perfect for those cold rainy fall nights. Try it with a wine from the Douro region!

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 4 medium potatoes, peeled and cut in 1″ chunks
  • 6 cups water or vegetable stock
  • 1-2 bunches kale, collards, or 1/2 savoy cabbage
  • Thin slices or small chunks of dry sausage such as chorizo or sopressata (optional)

Saute the onion and garlic in olive oil until translucent, about 5 minutes. Add potatoes and water and bring to a boil. Reduce heat and simmer 25-30 minutes or until potatoes break apart. Puree the soup with an immersion blender, food mill, or some other way. Return to the pan. Wash and remove the tough stems from the kale or collards and stack the leaves on top of one another.  Roll them up like a cigar and slice into very fine shreds. (They use a meat grinder-like machine for this at markets in Portugal so you can buy it pre-shredded. It looks kind of like grass clippings.) Add kale to simmering potato broth and cook until tender, about 10 minutes. Serve hot in bowls garnished with the sliced sausage and a thread of high quality olive oil.

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Every time I enjoy a potato pancake I think of my Grandma Irene and her wooden mixing bowl. I think this recipe from Kitchen Garden Farms would make her smile….

blog potato latke

Potato Latkes with Applesauce

  • For the Latkes
  • 1 small onion
  • 3 potatoes
  • 3 Tbsp flour or matzoh meal
  • 2 eggs
  • ¼ tsp salt
  • Pepper (to taste)
  • ½ to 1 cup vegetable oil for frying

Peel the potatoes and grate into a bowl. Grate in onion and combine. Beat the eggs well and add to the mixture. Add the flour, salt and pepper and set aside.

Heat the oil in a deep-sided skillet until very hot, but not burning. Drop about one heaping tablespoon of the mixture carefully into the oil. As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes. Turn them once or twice, so that each side fries until it is a golden brown. Remove from the oil and drain onto to a paper towel. Serve hot, with dollops of applesauce and sour cream.

  • For the Applesauce
  • 6-8 large apples, quartered, cored, and diced (do not peel)
  • ½ cup sugar
  • ½ tsp ground cinnamon or 2-3 cinnamon sticks
  • ¼ tsp nutmeg

In a large pot, mix ingredients together, cover, and cook over low heat until apples are very soft, 20 to 30 minutes. Remove cinnamon sticks, if using. Cool and press mixture through a food mill or sieve to remove peel. The sauce will be a beautiful pink color.

 

 
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