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Showing posts from September, 2015

Delicata Squash Noodles with Spinach

So, I went to Wegmans today in serach of comfort food.  I love Wegmans, but sometimes I forget to check the calories on their baked goods, and then it sucks to be me.  Today I enjoyed a wonderful whoopie pie, which turned out to be over 800 calories, putting me over my goal with nothing but a breakfast sanwich and a whoopie pie in my stomach,and that is no bueno.

So, my goal tonight was a filling, nutritious dinner with as few calories as possible. Enter the delicata squash, which has a wonderful flavor, is slightly sweet, and full of goodies like Vitamin A and C. And best of all, low cal.




6 oz. delicata squash
1 Tbsp. salted butter
1 cup fresh spinach
2 1/2 oz. yellow onion (about 1/2 of a small one)
1 Tbsp. minced garlic
Black pepper to taste

Cut ends off squash, cut in half, and use steak knife to core.  Spiralize into noodles. Cut onion to desired size.  I like to quarter a half and pull it apart into petals.In a large saute pan, combine onions and 1/2 the butter.  Cook until brown…

Granola Crust Date-Caramel Apple Pie with Candied Pistachio Topping

I had some stuff I wanted to use up. So, this happened. I've updated the recipe to call for one more Tbsp. of butter than I used.  The crush was chewy, but quite hard to cut through.  If using a softer granola, I say go with 4, and a harder granola like the Kind I used here up it to 5.

Otherwise, I really liked it.  It wasn't sloppy, and I enjoyed all of these favors.  If you don't like pistachios, almonds or walnuts would totally work following the same recipe.


Granola Pie Crust
1 1/2 cups granola
1/4 cup packed brown sugar
1/2 tsp. cinnamon
5 Tbsp. unsalted butter, melted

Preheat your oven to 350F degrees.  In your blender or food processor, pulse the granola, cinnamon and brown sugar until finely chopped. I used Kind Cinnamon Clusters with Flax, but any granola or meusil without fruit will do.  I use a blender, so at this point I remove the mixture and add the butter, mixing with my fingers.Firmly pack into clear glass pie pan, and bake 10-15 minutes, until slightly golde…

Easy Garlic Pickled Peppers

I have a lot of heirloom bell peppers, which is a problem because, while I like them, I only like them in more raw states and in moderation.  They've just been coming and coming with the farm share.

I took a fermentation class last weekend, and in the future I plan to do some old fashioned fermentation pickling, but this bunch is a fridge pickle.  That means we're using vinegar to get our sour taste, they must be refrigerated, and they'll be good for about 1-2 weeks, depending on the freshness of your pepper.

This is a great snack for a dieter.  Because I don't add sugar (you could, for a sweeter batch), this stays relatively low-calorie.  The whole batch is about 85 calories. So, if you have 8 pieces (I had more like 12) it's a bit over 10 calories a piece.



2 small-medium bell peppers
2 Tbsp. minced garlic
2 tsp. kosher salt
1/2 tsp. mustard seed
About 3/4 cup champagne vinegar
Water

I said "Easy."

Cut around stem of pepper like it's a pumpkin, and ju…

Shaved Kohlrabi with Pancetta

I often don't make my daily fat and protein intake living on such a vegetable based diet, so every now and then I splurge.  I can't really say this is healthy, as it's full of pancetta, but you'll notice the vitamin and mineral profile is quite high.

Kohrabi is a member of the same family and cabbage and broccoli, and it tastes like a cabbage heart, but has a texture closer to an apple.  I'm not excessively fond of it, so I thought maybe a good dose of pork fat would make it more palatable to me, and boy was I right.  I wanted to lick the plate.


1 small kohlrabi, about 7 oz. after peeling
The greens from the kohlrabi, or an oz. of mustard, chard, or spinach greens will do
2.5 oz. pancetta
1/2 tsp bacon fat
1 oz. chopped yellow onion
Melt the bacon fat to get things jump started in the pan.  Because we have to add the pancetta much later, this is a useful step.  Add in kohlrabi and onion and saute until begins to brown.Add in panchetta and cook for 5 minutes before a…

Cinnamon Beet & Date Bread

My farm share has been sending a lot of beets, and my freezer is nearly full of frozen veggies.  I woke up and it was a bit chilly this morning, so obviously I needed to bake.

I used my mother's zucchini bread recipe as the base, and then went with it.  I have beets. So many beets.  And I thought, well, they worked in the waffles.

So, I made this beet bread, which goes in the pan very, very red, and comes out with a blush on the crust, but otherwise looking like a very normal quick bread.

Muahahaha.

This would be a good recipe to make with kids, if they're not picky eaters.  Magical color changing and all.


6 oz. beet, washed and pureed (about a small fist sized)
6 medjool dates, pitted and chopped
2 eggs
3/4 cup brown sugar, tightly packed
1/2 cup salted butter, softened
1 3/4 cup all-purpose, unbleached flour
3/4 tsp. baking soda
3/8 tsp. baking powder
1 1/2 tsp. cinnamon
Preheat oven to 350F.Combine wet ingredients with beets and dates and mix well.  In this batch I actually …

Chocolate Heath Shortbreads with Heath Buttercream Dollops

My mother requested cookies.  While neither of us a is a huge fan of chocolate confections, we are both fans of toffee and shortbreads, so I decided to combine the two.

This was a trickier recipe for me, because as far as cookies go, I actually like the plainer more traditional sorts.  I'm not the friend who is going to be eating cardamom pumpkin pie half moon cookies with you.

I think it turned out fairly well, as a cookie alone it is obviously chocolate, and obviously shortbread, although if I were to do it again, I would flatten them a bit more.


1/4 + 2 Tbsp. cup powdered sugar
4 1/2 Tbsp. salted butter
4 1/2 Tbsp. unsalted butter.
2 Tbsp. cocoa
1 1/4 cup flour
1/2 cup heath toffee pieces
Preheat over to 350F.Soften butter or leave out so it gets to just a bit colder than room temp.Combine everything in a medium mixing bowl, wash your hands well, and dig in.  Cut in the butter with your fingers like you would with a crumble, and continue combining until you can start packing it …

Nectarine Pancetta Pizza

It's Thursday night and I feel alright.  But, I have a fridge full of produce from last week's CSA and a new batch coming in, so I need to prep, freeze, store and cook my little heart out.  Tonight though, i'm keeping it light because I totally ate half a high fat candy bar earlier (Chuao Cinnamon Cereal, yum) annnnnd used up a good portion of my dinner calories.

Boo.

I can be full, use my goods, and have it be delicious.



1 FlatOut Rustic White Pizza flatbread or Tortillas
1 oz. mizuna, stems removed and torn into bite size pieces
1 oz. arugula, 1
4 oz. nectarine, halved and sliced (1 nectarine)
2 Tbsp. diced pancetta
1 oz, brie, sliced and broken in pieces
1 1/2 Tbsp. beet puree
Preheat oven to 350F.Layer goodies on crust with greens on bottom.Bake at 350F until crust is slightly golden on edges, cheese is melty, and greens have reduced by half. They'll be a bit crispy on the edges.  It's a good thing, trust me. This does get a little sloppy, so bring a fork and kn…

Pesto Shrimp Stuffed Sweet Peppers

This super simple recipe is low-cal and super filling. Added bonus-it's a microwave meal, so it cooks super fast. Which is necessary this time of year, if I want to survive and manage my calories.

I know, when you look at the ingredients it doesn't seem like much. If you want it super pesto-y, up it to 1 Tbsp., but I really like how the flavors shine through with the lesser amount and can't be sad about the calorie cut.



1 sweet red pepper (6 oz.), halved lengthwise to create boats, and seeded
1/4 cup Simply Balanced Wild Rice
2 oz. tomato, chopped
1/2 Tbsp. pesto
4 oz. shrimp, tail off, peeled and deveined & thawed
In bowl, combine uncooked rice, tomato, shrimp, and pesto. Stir until well mixed.  Stuff peppers with mixture.Microwave high for 3 min. Check your shrimp.  If they're done, it's ready.  If not, give it one more.Garnished with Calendula petals for color. Makes 1 serving for 203 calories

Shortbreads with Spiced Fig Compote

My Mama Bear is fond of shortbreads, so these are destined for her house, but I love how sweetly simple they are.  They are very bad for you-I mean, come on, it's butter, with a little sugar and flour, butttt they are also a very easy portion to control. In fact, this recipe is for 10 cookies, and very, very easily can be cut down.  So, I'm going to give you the count for 10, and 3 in this blog. You know, to prevent a true binge.

For the 10, I'm using stubby wine glasses as my cookie cutter.  For three, it would be better to just make 3 balls, and squish them down.

The compote makes one small mason jar.

Unlike most of my recipes, today's has no nutrition analysis.  You can get an approximate for the cookies by using my Lavender Shortbread recipe.  The compote will vary by the type of fig you choose and weight.



Cookie

10 cookies/3 cookies
1/4 cup powdered sugar/ 1 Tbsp
4 Tbsp. salted butter/ 1 Tbsp.
4 Tbsp. unsalted butter/ 1 Tbsp.
1 cup flour/ 1/4 cup
1/8 tsp. nutmeg/ a…

Sweet & Spicy Peach Jalapeño Sauce

I love spicy foods. Sadly, with the exception of one nearby friend, and one far away friend, I'm pretty much it.  None of my siblings, none of my parents. So, when those spicy jalapeño peppers showed up in my farm share, I knew I was going to be eating them alone, or with Jules, so I started thinking about what would be really wonderful.

And then I saw the local peaches, and thought, man, I hate mangoes, but I bet peaches would work.  I had make a peach compote with cinnamon and turbinado that I ate with some plain, 0% fat Greek yogurt and Kind cinnamon cluster granola for lunch, and I thought maybe this could work with something like shrimp.
And it did.  I'm also going to be dipping chicken fingers in this bad boy. And my fingers.


7 oz. peach (about one large one) 8 oz. granny smith apples (about 2 small ones) 1 oz. jalapeño (one large one) 3 Tbsp. turbinado sugar Pit your peach, and dice it, skin on.Core your apples, and dice them small, skin on.Slice your jalapeño in half.  …

Faux Collard Kraut

After my Faux Kraut turned out so well last weekend, I decided I needed to experiment again.  I have a ton of collards from my last CSA share, that I hate to waste.  They're good, I just don't like them as an every day thing, and they're so time consuming to cook.  I thought, since they're related to cabbage, surely they too can be kraut?

So I googled, and while I only found fermentation recipes, indeed, they can be a kraut.

Mine will be nothing like what you'll find in some places in the south. Most recipes call for straight up salt brine.  But it's tasty, and that's what matters.


10 oz. collard greens, without stems, shredded
2 cups water
1 1/2 cups apple cider vinegar
1 small, yellow onion, diced
1 tsp. mustard seed
1 tsp. garlic powder
1 tsp. kosher salt
black pepper to taste
Add half the vinegar, and half the water to your big sauce pot/soup pan. Toss in the onion, and bring to a boil.Add the collards, the the spices, and the remaining vinegar and water…