http://www.nutritionmd.org/recipes/view.html?recipe_id=68
Peanut Butter Spaghetti
Makes 4 1-cup servings
Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.
8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.
In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.
Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.
Per 1-cup serving
Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Saturday, July 30, 2016
Sunday, July 24, 2016
Roasted Chicken with Clementines and Arak (or Ouzo)
I was fortunate to receive a bottle of ouzo from one of my dear Greek patients. When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice. When I mentioned to one of my nurses, Shula, that I was so happy to be going home to have some ouzo that evening, she mentioned a recipe she had just tried using it, or arak, from "Jerusalem, A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel." It was the winner of the 2013 IACP Cookbook of the Year Award and the 2013 James Beard Award for Best International Cookbook.
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
Tuesday, July 12, 2016
Thai Cucumber Salad
This is a recipe from Spiral Path Farm that came with our CSA order. It was a great mix of candy white onion - so mild and sweet you can eat it raw with salad - sweet potatoes, mixed lettuce greens, kale, lots of free and gold zucchini, cucumbers, a big greenhouse tomato and some black raspberries.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
Monday, July 4, 2016
slow cooker oatmeal
From pinterest - Mother Thyme
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
Saturday, July 2, 2016
Berry Tart with Honey-Yogurt Filling
Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
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