September 4, 2010

Baker Bust

Oh happy day…first college football Saturday! GO ILLINI! My mom and I are whipping together the first batch of chili which was entered into the Prevention Chili Contest (full review tomorrow or Monday), as well as Mr. Prevention’s beloved and most sought after buffalo chicken dip. Yea, yea, yea…

Yesterday was an absolutely stunning day in central Ohio and I celebrated by making MORE of Biz’s Baja Fresh Salsa and taking a LONG walk with my mom. We were on a mission to Kroger for limes, but that turned into a stroll around the majority of the neighborhood. Loved it! We all went out for a Mexican meal on a patio and back to enjoy a cake I had whipped together (before the salsa, that is). I’m noticing that when I have discretionary time, most of it is spent in the kitchen. And I love it that way! :-D

Behold, the most delicious baked good I’ve ever made (other than the Big-O Brownies), thanks to Faith’s amazing recipe!

Spumoni Pudding Cake very slightly adapted from An Edible Mosaic

1 1/2 c. white sugar
3/4 c. canola oil
3 eggs
3/4 c. milk
2 c. all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 c. cherries, pitted and quartered
1 Haas avocado
2 tsp pistachio extract - I subbed 1 tsp vanilla extract + 1 tsp almond extract
1 tsp almond extract
6 oz semisweet chocolate
2 Tbsp cocoa powder
Butter and flour (to prepare the cake pan)
Powdered sugar (optional, to garnish)
Springform pan

Directions:

In a small saucepan over medium heat, cook the cherries until they are slightly softened and starting to look glossy (about 5 minutes).  Set aside to cool to room temperature; stir in the almond extract.

Melt the chocolate in the microwave or a double boiler; cool slightly.

Preheat the oven to 350F; butter and flour a springform pan.  Beat together the sugar and oil, then cream in the eggs until light and fluffy; stir in the milk.  In a separate bowl mix together the flour, baking powder, and salt.  Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix.  Divide the batter equally into 3 separate bowls.

Mash the avocado; stir in the pistachio extract.

To bowl #1, stir in the avocado/pistachio extract mixture.  To bowl #2, stir in the cherry/almond extract mixture.  To bowl #3, stir in the melted chocolate and cocoa powder.

Pour the chocolate batter into the springform pan and spread out in an even layer; pour the pistachio batter on top of the chocolate batter and spread out; lastly, pour the cherry batter on top of the pistachio batter and spread out.  Bake 45-55 minutes, until golden on top and a toothpick inserted into the center comes out clean or with just a couple crumbs.

Cool completely, then dust with powdered sugar and a few cherries if desired.  Keep refrigerated. Serves 12.

Nutrition Information (per serving): 406 calories; 21.6 g. fat; 54 mg. cholesterol; 71 mg. sodium; 53 g. carbohydrate; 1.6 g. fiber; 4.5 g. protein

Results: Well, dad said it was the best dessert he’s ever had and my brother who wouldn’t touch an avocado with a 10-foot pole loved it. Mom, Mr. P, and I all loved it, as well. It is very rich, however…so I kept portions small. It’s a good thing, too…I purposefully calculated the nutrition facts after making and eating this delicious dessert! At least it is really low in saturated fat and high in heart-healthy MUFA’s and PUFA’s! It is totally unique and Faith’s recipes are my favorite, so it came as no surprise! Make this! :) And try to make the layers in the right order…first chocolate, then pistachio, and THEN cherries. I am not a baker, and step-by-step directions just seem to get lost in translation somewhere in that head of mine. Regardless, the cake turned out awesome :-D

Off to celebrate college football, family, and chili!

Question: Who are you rooting on today? If not cheering on college football, what are you up to? :-D

Go Illini,

8 Comments

Filed under MUFAs and PUFAs, dessert, recipe

September 3, 2010

Mr. P surprises me!

(title rhymes – woo!)

Happy Friday! I am going in to work to see one patient real quick and then my family is coming in from Chicago! They haven’t seen our new house yet…and it’s Labor Day weekend! And  I love them a little bit, too ;)

After my 3 HOUR pampering session at the salon yesterday (I’ve never received a complimentary hand massage while my dye sets, but I sure did love it!), Mr. Prevention was blowing up my phone.

“I’m hungry, where are you?”

Not I miss you. Not how was your day. I’m hungry.

As I drove home I thought, “Tonight’s dinner menu is not going to go over well.”

I walk in the door.

“Will you make buffalo chicken dip for dinner?”

After I explained to Mr. Prevention that buffalo chicken dip is NOT a dinner and that, no, I would not make it, he conceded. Buffalo chicken dip will have to wait for the Illini game this weekend, I broke it to him. And when he asked what WAS for dinner, there was an audible sigh of discontent.

After a quick eye roll in his direction, I continued making dinner. A mere 20 minutes later, voilá!

And guess who loved it? Yup. There’s hardly leftovers. Now if I’d have told him sour cream was in the sauce, he wouldn’t have touched it. But leaving out that minor detail, he saturated his kebabs in the stuff.

Chicken Kebabs with Creamy Pesto from Cooking Light

2 tsp grated lemon rind
4 tsp fresh lemon juice, divided
tsp minced garlic
2 tsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1 yellow bell pepper, cut into 1″ pieces
8 (or more) cherry tomatoes
1 lb boneless skinless chicken breast, cut into 1″ pieces
1 small red onion, cut into wedges
Cooking spray
2 Tbsp plain low-fat yogurt
2 Tbsp reduced-fat sour cream
1 Tbsp commercial pesto

Directions:

Preheat broiler (500° F).

Combine rind, 1 tablespoon of lemon juice, garlic, salt, pepper, and oil. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

Combine 1 teaspoon lemon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs. Serves 4.

Nutrition Information (per serving): 211 calories; 7.3 g. fat (2.1 g. saturated, 3 g. monounsaturated, 0.7 g. polyunsaturated); 70 mg. cholesterol; 441 mg. sodium; 7 g. carbohydrate; 1.2 g. fiber; 27.9 g. protein

Result: Like I said, Mr. P shocked us both and gobbled these kebabs right up. I loved them, as well. Quick, easy, delicious, and…of course, healthy. They could easily be cooked on the grill, as well.

Question: What’s your favorite color bell pepper?

Yellow, please!

Happy Labor Day weekend & start to college football!

P.S. If you’re a Facebooker, please  “like me”? :)

20 Comments

Filed under Cooking Light, MUFAs and PUFAs, carb-controlled, dinner, fruits and vegetables, garlic, grilling, healthy cooking, low-carb, protein, recipe

September 2, 2010

Healthiest Ethnic Cuisines

I love to dine out, don’t you? Delicious meals without the dishes….glorious!

So where to dine if you’re being health-conscious? What ethnic cuisine offers the most nutritionally sound options? Take a guess.

Think about it…..

Think harder….

Are you sure?

Really?

You’re probably wrong…

Is that your FINAL answer?

Last chance…

Are you sure this time?

Hmmmm…

Okay, then.

What’s your answer?

Well, Health.com says:

  1. Greek
  2. California Fresh
  3. Vietnamese
  4. Japanese
  5. Indian
  6. Italian
  7. Spanish
  8. Mexican
  9. South American
  10. Thai

Interesting, right?

Greek tops the ethnic health charts, but not because of spanikopita and gyros, I assure you. Greek cuisine is, however, packed with mono and polyunsaturated fats found in oils and olives and offers beans, lentils, fruits, vegetables, and garlic in abundance. In short, Greek food offers the quintessential Mediterranean fare that boasts its proven heart health benefits.

California Fresh offers fresh, local food that features fruits, vegetables, and all-natural meats. Seems like an obvious healthy choice.

A surprise to me: Mexican. The article talks about tomato-based sauces, soups, and beans. Somehow, that’s not what I envision, even walking into an authentic Mexican restaurant. Hmm…

Question: What’s your favorite ethnic cuisine? Do you think it offers healthy options?

Off to get my hair did! :-D Eyebrows, too!

24 Comments

Filed under Mediterranean diet, dining out

September 1, 2010

fall forward, summer back

September 1st…heeeeeeellllllooooo!

It’s hard to believe this weekend kicks off college football…I cut the most delicious cantaloupe and strawberries last night. What’s not to love about this time of year…the weather and produce of summer, and the comfort and fun of fall. Ahhhh.. :)

But this weekend, fall will be in full gear with football and week 1 of the Prevention Chili Contest! I can hardly wait! :-D

Zucchini Ricotta Flatbread Pizza from Yum Ventures & Eat, Live, Run

4 pieces of flatbread or flour tortillas
1 cup low fat ricotta cheese
2 cloves of garlic, minced
1/2 1/4 teaspoon salt
1/2 teaspoon pepper
2 1 large zucchinis
1 cup grated 2% mozzarella cheese, shredded
Red pepper flakes to taste

Directions:

Preheat oven to 450° F.

In a bowl, combine the ricotta, garlic, salt and pepper. Mix until thoroughly combined.

Grate the zucchini and dry with a couple of paper towels, removing most of the released moisture.

Put the grated zucchini in a bowl and add the grated mozzarella. Combine well will a little salt and pepper.

Place flatbread on a wire rack or baking sheet. On your flatbread, spread a layer of the ricotta cheese, divided among the 4 flatbread.

Top with a layer of the zucchini, about 3/4 of an inch thick (or again, just separate between pizzas evenly)

Sprinkle zucchini with red pepper flakes.

Bake in the oven for 12 – 15 minutes, or until the edges of your flatbread are crisp and the cheese has begun to golden. Serves 4.

Nutrition Information (per serving): 301 calories; 9.5 g. fat; 35 mg. cholesterol; 829 mg. sodium; 37.5 g. carbohydrate; 1.5 g. fiber; 21.8 g. protein

Result: Delicious! And so simple! These whip together in 5 minutes and only cook for 12-15 — love it! Mr. Prevention and our friend loved them…I will be making again! :-D

It’s my long day today…but I am meeting with 2 local dietitians tonight (over martinis ;) ) to discuss a marketing and business plan to offer nutrition consultation to local endocrinology and nephrology offices! I’m very excited! Here goes nothing! :-D

Question: What’s your dream job? If you were to go to school for something TODAY, what would it be?

I’ve been toying with the idea of going back to school for nursing. There’s online options and I think it’d be great…but I’m just not sure. I don’t want to be an RN in the traditional sense, but I do want to get into management at some point in my career, preferably in diabetes. I think with being an RD -and- an RN…it would be hard not to succeed! Decisions, decisions!

But first things first…squeezing in a run before work after last night’s workout turned into arm curls with a few wings and beer at Buffalo Wild Wings. The things we do for love…*eye roll* Like I said on Facebook last night…our new proximity to Buffalo Wild Wings is nothing short of dangerous!!

3 days til kickoff,

28 Comments

Filed under alcohol, beer, dining out, dinner, exercise, fruits and vegetables, healthy cooking, pizza, recipe, running, self-control, work

August 31, 2010

Tantalizing Trio: Spinach, Feta, and Pine Nuts

I knew it all along, but my co-workers confirmed it: Mr. Prevention is spoiled. Rotten!

As I tore out must-make recipes from the latest issue of Cooking Light at the lunch table yesterday, people inquired. “Do you make these recipes?” Yes. “You cook every night?” Most nights.

Your husband is spoiled…

True story! ;)

Chicken Stuffed with Spinach, Feta, and Pine Nuts from Cooking Light

5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4  (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon  salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

Directions:
Preheat oven to 350°.

Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done. Serves 4.

Nutrition Information (per serving): 297 calories; 11.6 g. fat (3.4 saturated; 4.4 monounsaturated; 2.4 polyunsaturated); 111 mg. cholesterol; 493 mg. sodium; 3.4 g. carbohydrate; 1.2 g. fiber; 43.3 g. protein

Result: Mr. Prevention was a big fan of this dish — he said it was a great mixture of flavors, and I concur. The spinach, feta, and pine nuts go beautifully together. I think next time I will just simmer the chicken stove-top instead of putting them in the oven. If the chicken breasts aren’t too big, I imagine the cooking time would be the same and it would save a step.

I served the chicken with fingerling and Peruvian purple potatoes. To me, purple potatoes are sweet and taste a little like a beet. I love them! Pigmented potatoes offer a variety of antioxidants based on their shade, so don’t hesitate to try different colored potatoes!

The carbohydrates in potatoes are also “complex” meaning they are a healthier form of carbohydrate because of their fiber content. Potatoes for so long have received a bad rep, and there’s just not much truth to potato rumors — they’re a nutrition power house and American staple! :-D

“Bath time for meeeee!?!?”

Question: What’s your favorite way to eat spuds? Butter? Sour cream? Roasted with garlic? Olive oil? Fried?

Happy day,

30 Comments

Filed under Cooking Light, carbohydrates, dinner, dog, fiber, fruits and vegetables, herbs, pets, protein, recipe

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