Easy Summer Desserts: Chocolate S'mores Pie and Seasonal Fruit Crostata

Chocolate S'mores Pie

3 packages organic cinnamon graham crackers

2-3 tbs. butter or Earth Balance, melted

Pinch of salt 

Preheat oven to 350 degrees. Combine all ingredients in food processor, adding melted butter slowly, until mixture is slightly moist and starts to come together. Press into a 9-10inch pie pan. Bake for about 7 minutes.

12 oz. of 60% dark, semisweet, or milk chocolate chips (or 6 oz. of dark and 6 oz. of milk chocolate)

1/2 cup half and half, heavy cream, or soy creamer

10-12 marshmallows (enough to cover the top of the pie)

Heat the half and half/cream/soy creamer in the microwave until it comes to a simmer. Pour over the chocolate chips, stirring constantly until it is melted and creamy. Pour chocolate mixture over the crust and cook in refrigerator for about an hour until the chocolate becomes solid. Top with marshmallows. Put the pie in the oven on high broil for 30-60 seconds just until the marshmallows get toasted and golden.

Blueberry Plum and Nectarine Crostata

I'm no pastry chef, but this rustic-looking tart is simple and doesn't have to look perfect to taste great. You can use different fruit toppings depending on the season - this one is great for mid-summer.

The pastry dough recipe makes 2 tarts, so you can freeze half if you only want to make one at a time.

2 cups all-purpose flour

2 sticks of cold butter, cut into small cubes

1/4 cup ice cold water

1/2 cup granulated sugar

1/2 tsp. kosher salt

Place flour, sugar, and salt in a food processor and pulse 3-4 times to combine. Add the butter and press it into the flour mixture with your fingers. Pulse 10-15 times until butter is in pea-sized crumbled. With the processor running, slowly add the cold water. Stop the motor and pulse dough until it just starts to come together and form a ball. Turn the dough out onto a floured cutting board and bring together with your hands. Cut the dough in half to form two equal disks. Place the dough you are using in the refrigerator for at last an hour to let the it come together before assembling the crostata. 

Filling:

1.5 cups blueberries

2 nectarines, sliced

1-2 plums, sliced

1 tsp. lemon zest

1/2 lemon, juiced

2-3 tbs. sugar

2 tbs. flour

Combine all ingredients in a small bowl and set aside

Crumb topping:

1/4 cup flour (or half oats and half flour)

1/4 cup sugar

3-4 tbs. butter, melted

1 tsp cinnamon

1/8th tsp. fresh ground nutmeg

1/8th tsp. salt or to taste

In a bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Slowly add melted butter and stir with a spoon or fork until mixture becomes crumbly. This can be done up to a couple days ahead.

Preheat oven to 450 degrees. Take the dough you're using out of the fridge and let it come to just about room temperature. Roll out on a floured board into a 10-12 inch circle. Place on a sheet of parchment paper on a baking sheet. Place fruit mixture on top of the dough and sprinkle on crumb topping evenly. Bake 20-25 minutes.

Meatless Monday: Chilled Green Gazpacho, Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

Happy Fourth of July! It's a great day for grilling and getting together outdoors, so here's a couple recipes to please any vegetarians at your holiday BBQ.

Chilled Green Gazpacho with Chipotle Crema

2 cups seedless cucumber, chopped

2 cups water or vegetable stock (more if you like it thinner)

2-3 tomatillos, chopped (roasted tomatillos kick up the flavor even more)

1/2 cup sweet Vidalia onion, chopped

1 ripe avocado

1 lime, juiced

1/4 cup fresh cilantro

1 clove garlic

1 tsp. salt or to taste

1/2 tsp. chopped jalapeno

Sprinkle of fresh ground pepper

Combine all ingredients in a food processor and pulse until desired thinness. Adjust seasonings to taste.

Chipotle Crema

Mix 1/2 cup Mexican crema or creme fresh with a few drops of chipotle chili sauce and a squeeze of fresh lime juice.

Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

1 package of your favorite soy sausage

Assorted vegetables: red pepper, yellow pepper, orange pepper, sweet onion, Japanese eggplant, zucchini, squash

2 cups fresh pineapple, cut into chunks

1/2 cup store bought or homemade teriyaki sauce (I reccomend Soy Vay Veri Veri Teriyaki)

1/4 cup pineapple juice

1 tsp. sesame oil

1 tbs. canola oil

Sprinkle of salt

Whisk together teriyaki, pineapple, sesame oil, canola oil, and salt.

Marinate sausage in a small bit of the sauce for 20 minutes to 1 hr, then grill sausage outdoors or indoors in a grill pan. Grill the vegetables and the pineapple and drizzle sauce on top, making sure to adequately cover everything. Place grilled sausages on top for a nice presentation.

Fresh Berry and Meringue Trifle

3 meringues per serving (I bought mine at Whole Foods, but I know they have these at Trader Joe's too. Meringues come in a few shapes, I bought the "nests" because they fit nicely in a wine glass)

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup fresh raspberries

2 tbs. agave syrup or sugar

Juice of 1/2 lemon

Approx 1 cup whipped cream

Combine berries with sweetener and lemon. Place one meringue on the bottom of a wine glass. Top with a dollop of whipped cream and a layer of fresh berries. Repeat until you've used 3 meringues per glass.

Meatless Monday: Wrap It Up! Lemon Dill Humus, Arugula and Tomato Wrap, Blueberry Peach Tart with Gingersnap Crumble

Some Summer nights you just don't feel like cooking! Wraps are a simple, tasty, healthy alternative featuring almost anything you may have in your refrigerator.  I had the humus already prepared ( I like to make a batch weekly and enjoy it with veggies as an appetizer or as a nice base for a wrap or sandwich)

Lemon Dill Hummus

1-2 cloves garlic

1 can  garbanzo beans rinsed and drained

1 lemon juiced

1-2Tbs fresh dill

1 tsp tahini * optional

1/4 cup extra virgin olive oil

1tsp salt or to taste

1/4 tsp cumin powder

1/4 tsp fresh ground pepper or to taste

Combine all ingredients in a blender or food processor and blend until very smooth  If you want a thinner mixture add a bit more olive oil, water or lemon juice. This can be made up to a week ahead and kept in the refrigerator in a sealed container.

Variation: add in a few pieces of roasted red pepper or sun dried tomato

Wrap 

1-3 whole grain tortilla wraps or flat breads

1 cup fresh arugula

1-2  ripe tomatoes, sliced thin

2-3 Tbs Hummus

To assemble, spread the humus evenly all over the wrap, concentrating on the center. Top with the arugula and fresh tomato and any other fresh veggies (try cucumber or shredded carrots) you have in the fridge. Roll the wrap into a tight cylinder, cut into half.

Blueberry Peach Tart With Gingersnap Crumble

1 pint washed drained organic blueberries

2 cups fresh peaches or nectarines sliced (can use defrosted frozen organic peaches)

2 1/2 cups organic or all natural gingersnap cookies crushed into crumbs (you can do this in a food processor, pulsing 4-5 times (not too fine) or the lazy persons way: place gingersnaps in a baggie and use the bottom of a glass or rolling pin to crush into crumbs)

2 Tbs earth balance or butter, melted

2 Tbs flour

2 Tbs sugar or Agave syrup

1 lemon juiced

1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees.

In a small bowl combine the gingersnap cookie crumbs with nutmeg and the melted Earth Balance or butter to form a slightly sticky topping. Set aside.

In another larger bowl combine the blueberries, peaches, sugar or agave, lemon juice and flour (if you use the agave syrup you may need to add a bit more flour if the mixture seems too wet)

Pour the fruit mixture into deep round pie pan or dish. Spread the gingersnap topping evenly over the fruit.

Bake at 350 for 10 minutes just until the topping becomes slightly toasty. This short baking time really retains the fresh fruit taste. If you want more of a true pie consistency bake approximately 25  minutes

Short cut - slightly different version

Omit the flour and just place gingersnap topping over fresh fruit, or for a fancier presentation layer  blueberry peach combo with the gingersnap crumb topping with ice cream or yogurt in a parfait glass

This recipe works with any type of berry combo.

Linguine with Scallops and Mussels in White Wine Garlic Broth

Linguine with Scallops and Mussels in White Wine Garlic Broth

1/2 box whole grain linguine

1/2 cup reserved pasta water

1 lb. sea scallops

1 dozen fresh mussels, scrubbed and cleaned (discard any mussels that are opened when you purchase them)

3/4 cup dry white wine

1/4 cup chopped parsley

2-3 tbs. herb butter or plain butter

4 cloves garlic, chopped

2-3 tbs. flour

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a large pot, cook pasta until al dante, reserving some pasta water. 

Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess.  In a skillet over medium-high heat, add olive oil and half of the butter or herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add cleaned mussels and cover with a tight fitting lid to let them steam 3-4 minutes until they open. Discard any mussels that don't open, as these are bad and could make you sick. Once the mussels open, add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Pair with a nice salad or green vegetable and a crusty bread. Try with a white wine such a Sauvignon Blanc.

Meatless Monday: Tropical Summer Flavors

Grilled Tempeh with Pineapple Teriyaki Glaze

1 package of your favorite Tempeh (I used multi-grain)

1 cup good quality pineapple jam

1/4 cup guava jelly (Goya brand works well)

1/4 cup + 2 tbs. teriyaki sauce (I really love Veri Veri Teriyaki and the Trader Joe's equivalent)

1/4 cup pineapple juice 

1 tsp. sweet chili sauce 

1 tsp. Sriracha or to taste (optional)

Cut your tempeh in half to make two pieces. Marinate in 1/4 cup teriyaki sauce for 10-20 minutes to develop flavor. You don't want it to get too mushy or it will be difficult to grill. Place tempeh pieces on a hot grill or grill pan and cook until heated through and grill marks appear, 1-3 minutes per side (depending how hot your grill is). Using a grill pan is almost a better option for this recipe, as your tempeh will be less likely to burn if it's not over a direct flame. 

To make the sauce, combine jam, jelly, chili sauce, 2 tbs. teriyaki sauce, pineapple juice, and sriracha and melt over medium-high heat. Bring mixture to a boil, whisking frequently. Reduce heat to low-medium and stir until mixture thickens slightly. Pour atop grilled tempeh.

Quinoa Salad with Mango Avocado and Mint

1 cup quinoa

3 cups water, vegetable broth, or No-Chicken broth

1.5 cups fresh ripe mango, cut into small cubes or slices

1/2 ripe avocado, cut into cubes (more if you like)

1/2 red bell pepper, diced

2 scallions, chopped

2 tbs. fresh mint, chopped

2-3 tbs. fresh cilantro, chopped

1/8 - 1/4 cup toasted pine nuts

1-2 tbs. extra virgin olive oil

 Juice of 1 lime or lemon

1 tsp. salt or to taste

Fresh ground pepper to taste

Cook quinoa according to box directions, adding 1 tbs. olive oil and a sprinkle of salt directly into the water or broth while cooking. Let quinoa cool slightly, then add mango, bell pepper, scallions, mint, cilantro, pine nuts, lemon or lime juice, and 1 tbs. olive oil. Stir gently to combine. Season with salt and fresh ground pepper to taste. Finish with avocado (take care if you want to toss in the avocado, as it's soft and easily smashed). To make this tasty side into a main course, add protein in the form of cubed tofu, tempeh, or black beans.

3 large portobello mushrooms, wiped clean with a damp cloth

1.5 cups crumbled feta cheese at room temperature

3/4 cup Panko breadcrumbs

1 tbs. olive oil

1 tbs. parsley, chopped

1 tsp. thyme, chopped

1 tsp. oregano, chopped

1/2 tsp. garlic powder

Sprinkle of salt

Few grinds of pepper

Take the stems out of the mushrooms to create space for the filling. Brush each mushroom lightly with olive oil on both sides. In a bowl, combine half of the breadcrumbs, feta cheese, 1 tbs. olive oil, all of the herbs, salt, and pepper. Mix well. Stuff the mushrooms with a bit of the cheese mixture and top with remaining breadcrumbs. I cooked these on a grill-pan on my outdoor grill for about 5 minutes with the lid down. You can also place directly on an outdoor grill, cook them indoors on a grill pan, or even bake in a 350 degree oven for about 20 minutes until mushroom is softened and cheese is melty.

Tandoori Spiced Grilled Salmon Steaks and Thai Style Herbed Jasmine Rice

Tandoori Spiced Grilled Salmon Steaks

2-4 wild salmon steaks

1 tbs. tandoori spice seasoning (you can find this in and Indian Market or Whole Foods)

1-2 tbs. garlic-herb butter (homemade or store bought, such as Kerrygold brand)

1/2 tsp. extra virgin olive oil

Salt and fresh ground pepper to taste

I made these outside on the grill using a grill basket, but you can put it directly onto the grill if you prefer - or indoors on a grill pan.

Rub a bit of olive oil on both sides of fish and season each side with tandoori spice, salt, and pepper. Break off a piece of herb butter and place one on each piece of fish, reserving the rest for later. Grill fish and cook to desired doneness - a bit undercooked is ok, as it will continue to cook once you remove it from the grill. 3-4 minutes on each side should work, depending on the thickness of your fish. Put remaining pieces of herb butter on top and let it melt over the warm fish before serving.

Thai Style Herbed Jasmine Rice

2 pouches of organic frozen Jasmine rice OR 20 oz. cooked Jasmine rice

1/2 stalk (about 1-2 tbs) lemongrass, chopped fine

3/4 cup light coconut milk

3/4 cup defrosted or fresh corn kernels

1/2 cup finely chopped red bell pepper (optional)

1 tbs. fresh chopped ginger

2 Thai basil leaves (optional - substitute regular basil if you can't find these)

2 tbs. fresh chopped cilantro

1 tbs. fresh chopped mint (optional if you have it)

1 tbs. sugar

1 tbs. canola or vegetable oil

1 tsp. salt or to taste

In a shallow pot over medium-high heat, add canola oil and saute onions and garlic for 2-3 minutes until slightly softened. Add the ginger, lemongrass, corn, and red pepper if you're using it and saute about 1 minute. Add the cooked rice and season with sugar, salt and pepper. Lower the heat to a simmer, add coconut milk and cook until liquid is absorbed - this should take a minute or less. Add Thai basil leaves, cilantro, and mint last. Stir to combine.

Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.

Memorial Day BBQ

We will be having friends over for a barbecue this Memorial Day, and I like to keep things easy and do as much as possible ahead of time so I can relax and enjoy my own party. I will begin with a few appetizers:

Triple Creme Brie with Fig Jam

Pair your favorite rich creamy, buttery brie such as Metropoliain 70% triple creme or Fromage D'affinois topped with fig jam. I love Dalmatia  brand. (If you don't have fig jam try a drizzle of honey or another jam such as apricot) Serve with some gourmet crackers such as rosemary raisin crisps (Leslie Stowe Rainforest crisps or I found less expensive  but just as tasty brand at Trader Joes), or my favorite Ines Rosales Sweet Olive Oil Tortas Imported from Seville Spain. These slightly sweet wafers are crispy, flaky and delicious - little pricy but I promise you worth the expense. I found them at Whole Foods next to the cheese counter, but I have seen them in other grocery stores  and in specialty foods markets They also come in other flavors. Remember to bring your cheeses to room temperature at least an hour or two before serving

Veggies and Roasted Red Pepper Hummus

Assorted cut up veggies

1 can rinsed and drained garbanzo beans (organic preferred or Goya brand)

2 cloves garlic

2 strips of roasted peppers (home roasted or jarred work fine)

1 Tbs tahini  (optional)

1/2 lemon juiced

1/4 cup extra virgin olive oil (more if you want it thinner)

1 tsp salt or to taste

1/2 tsp fresh ground pepper or to taste

1 Tbs chopped parsley (optional)

Sprinkle of cumin powder

Blend all ingredients in a food processor or blender until smooth. Can be done up to 3-4 days ahead. Instead of roasted peppers, you can try adding in fresh cilantro, chipoltle chili sauce, basil, or sundried tomatoes. You can also substitute white or black beans instead of garbanzo for a change.

For my main course I'm serving old time favorites BBQ Chicken, Burgers, Hot Dogs, some Vegetarian options and side dishes all with unique and tasty twists.

BBQ chicken with Pineapple Guava Line Glaze

2-3 lbs assorted chicken parts, boneless skinless and skin on breasts, thighs 

1 jar 16.4 oz Guava jelly (Goya brand)

3/4 cup pineapple juice

1 lime, juiced

1tbs lime zest

1 tsp garlic powder

1/8tsp fresh ground pepper/pinch of cayenne pepper (more if you want it spicier)

In a sauce pan over medium high heat combine the guava jelly, pineapple juice, lime juice, lime zest, salt, pepper, and cayenne pepper.

Let the mixture come to a boil for about a minute then reduce the heat to a simmer and cook  until the liquid is reduced almost by half 5-7  minutes. Let cool slightly and if not using right away, pour into a glass container and keep in the refrigerator. This can be made up to a week ahead.

Reheat over stove top or in microwave (40 seconds) to thin out before pouring, as this will have congealed into a jam-like consistency. This glaze is also delicious over steak, pork, ribs ,fish, tofu, Quorn cutlets or even sweet potatoes.

Chimichurri Burgers

For an added kick to your favorite burger, either mix the chimichurri into your meat before forming your patties or use as a condiment on top.

1-2 lbs good quality ground beef (I'm so lucky! The ground beef from the Amish meat stand at the Newtown, PA farmers market is simply the best I've ever tasted. it's local, freshground and antibiotic/hormone-free)

1/4 cup chimichurri sauce for the entire amount of ground beef or approximately 1tsp per burger patty

Chimichurri Sauce

2 cups flat leaf parley *organic preferred

11/4 cups  fresh  oregano * organic

1/2 cup extra virgin olive oil

1-2Tbs red wine vinegar (use 2 if you like it with a more tangy flavor)

1tsp salt

1 tsp fresh ground pepper

Combine all ingredients in a food processor or blender process until smooth.

This can be made 3-4 days ahead and stored in a glass container in the refrigerator. This sauce is also delicious on steak, chicken, tofu, or vegetables. It is especially good slathered on corn on the cob or in roasted or sauteed corn nibblets Try adding a bit to some mayonaise for a kicked up dip.

Serve your burgers with  your favorite fixins such as some sweet Vidalia onion slices, fresh ripe tomato, cheese, or turkey bacon.

Super Short Cut Chili-Dog

1 package of your favorite beef, turkey, chicken or veggie/tofu hot dog

1 can turkey or veggie chili warmed (I tried Trader Joe's canned Turkey chili)

Cheese or soy cheese slices (optiona)

Good soft Potato or Challah hot dog buns

Your favorite fixin's such as:

1 small  or 1/2  medium sweet onion such as Vidalia, diced

Pickle relish

Mustard and/or Ketchup

Grill your hot dogs and place in bun. Top with the warmed chili, cheese if using, and fixin's.

While I usually don't eat beef hot dogs anymore I splurged last night and had a Hebrew National 97% fat free dog with all the fixins and was in heaven - yum!  It tasted like a much better quality chili dog than I used to get from Stewarts Drive-In (an East coast chain). Although I only indulged in a hot dog there a few times a year, it seems to have sadly gone downhill in quality lately.

Smokey Maple Bourbon Baked Beans

A short cut way to add a kick to your favorite canned baked beans

For a crowd:

2 large 28 oz cans of your favorite brand of baked beans (Vegetarian if desired)

1 medium onion, diced

2 cloves garlic, minced

3-4 strips of turkey bacon (or for the vegetarians use your favorite soy bacon) diced

1 1/2 Tbs  yellow or Dijon mustard

2-3 Tbs good quality maple syrup (more if you like your beans sweeter)

1/4 cup bourbon (you can also use rum or whiskey or leave out the alcohol altogether)

1-2 Tbs canola or olive oil

1/2-1 tsp liquid smoke (more if you want them really smokey)

pinch of ground allspice (optional)

pinch of salt or to taste

Few grates of fresh ground pepper or to taste

In a saucepan over medium high, heat the oil and add the onions. Saute 2-3 minutes . Add the garlic and turkey bacon and saute additional 3-4 minutes. Add the beans, mustard, maple syrup, bourbon, liquid smoke, allspice, salt, and pepper. Reduce heat and simmer 10-15 minutes  (although the beans could be eaten after 2-3 minutes, the longer cook time will develop the flavors). Beans can be done 2-3 days ahead and kept in the refrigerator and warmed before serving.

Roasted corn with chipotle lime butter

Dessert  

Do ahead and keep it simple! Make my brown butter brownies ahead and freeze - defrost 1 day before serving.

Try my Key Lime low fat cheesecake with ginger snap crust from a previous post

Buttery coconut and jam cookies

Purchase a pound cake or Bundt cake (Whole Foods makes delicious all natural cakes) slice and top with fresh berries and either homemade vanilla whipped cream or low fat vanilla Greek yogurt. Or if you want to get fancy, layer the cake slices, berries, and whipped cream or yogurt into a trifle glass.

Make a big fruit salad using  blueberries, raspberries, and strawberries drizzled with agave syrup and fresh squeezed lemon juice and mint leaves topped with a dollop of whipped cream, vegan whipped topping or yogurt* see recipe in past blog posting

Or Ask your friends to bring the dessert!

Drinks

Try my fresh watermelon mint or mango margaritas from previous blog post

A big pitcher of Sangria is always refreshing - White Sangria is especially nice

Sparkling white wines and Proseco are delicious. For a treat, add in a few fresh raspberries or a shot of passion fruit or mango nectar.

Non Alcoholic choices: Herbal iced tea infused with fruit juice or sparkling water with mango nectar, and lime or pomegranate juice. Or try all natural sodas such as Fizzie Lizzie or Boylans Rootbeer.

I will share more wine and beer tips and tastings in my next post 

Have a safe and happy Memorial Day!

Meatless Monday Summery Corn and Basil Soup + Lower Fat Cheesecake

Vegan Corn and Basil Soup

This was super fast and easy to make! It can be served hot or cold - and is especially delicious chilled on a warm summer night.

16 oz. organic frozen sweet corn kernels, defrosted (I used white, but yellow works too)

3 cups water

2 cups soy creamer (Silk or Trader Joe's brand are great)

1 cup raw organic cashews

6 fresh basil leaves (more or less to taste)

2 medium cloves garlic

1 tsp. kosher salt or to taste

1 tsp. fresh ground pepper

Reserve 1/2 cup of corn kernels. In a blender, combine remaining kernels and all other ingredients and puree until smooth. If you find the soup is too thick, you can thin it out with a bit or soy creamer or water. Season to taste. Add the whole corn kernels to the pureed soup for a bit of crunch. This soup is delicious as is, but can be heated up if you'd prefer.

Serve with regular or Tofutti sour cream and/or a drizzle of basil oil if desired. Pairs nicely with a hearty salad and crusty piece of bread.

Lower Fat Vanilla Cheesecake with Gingersnap Crust

15-16 oz. (approx 2 packages) Farmer Cheese (find the brand with the least about of fat - I used Friendship brand)

8 oz (approx 1 package) Light or Low Fat cream cheese

2 1/2 cups ginger snap cookies (I like the Trader Joe's all natural ginger snaps that come in a plastic tub)

2 eggs

2 tbs. Earth Balance or butter, melted

3/4 cup organic white sugar

2 tbs. good quality vanilla extract

1 tbs. fresh grated lemon zest

Preheat oven to 325 degrees.

In a food processor or blender, blend ginger snap cookies with melted butter or Earth Balance until it makes fine crumbs. Press the crumbs evenly into the bottom of an approximately 10-inch baking dish. Bake for 5-7 minutes in the oven to harden the crust. Leave your oven on, as you'll be baking the filling as well.

Let the Farmer Cheese and cream cheese come to room temperature. Clean out the crumbs from the food processor or blender. Add the Farmer Cheese, cream cheese, sugar, vanilla, and lemon zest. Process about 30 seconds until smooth, then add the eggs and process an additional 45 seconds or so until everything is smooth and creamy. Pour the filling into the pre-baked crust and bake cheesecake for 60-65 minutes or until the middle is no longer jiggly. Baking time may depend on the depth of your baking dish. Let cool for at least an hour before serving - if you can (I admit, I couldn't wait and had a piece while it was still warm). Don't worry if your cheesecake cracks on top, just call it rustic! It will taste great either way.

Meatless Monday: Spinach Mushroom and Cheese Bread Strata and Chilled Asparagus Soup

Spinach Mushroom and Cheese Bread Strata
 
5 cups thick bread such as Challah or Brioche cut roughly into cubes
5 eggs
2 1/4 cups low fat milk or soy creamer (or if you want to be decadent, 1 cup half and half and 1 1/4 cup low fat milk)
10 oz. cooked spinach, steamed or sauteed and lightly seasoned
10 oz. container of mushrooms, sliced (I used baby portabellos)
1 1/2 cups of your favorite cheese (Asiago, Parmesan, Gruyere, Swiss, Cheddar, or a blend would be nice)
2 tbs. Earth Balance or olive oil (or 1 tbs. each)
1-2 tbs. fresh basil, chopped
1 tsp. salt or to taste
1 tsp. fresh ground pepper or to taste
1 tsp. garlic powder
1 tsp. onion powder
1/8th tsp. fresh grated or ground nutmeg

Steam or saute spinach and season with a bit of garlic, salt, and pepper. Drain any liquid and set aside.
In a skillet, heat Earth Balance and/or olive oil over medium-high heat. Add mushrooms and saute 1-2 minutes, then season with salt, pepper, and about 1/2 tsp. garlic powder. Cook another 3-4 minutes or until tender.

Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk or cream, onion powder, garlic powder, and nutmeg. Add mushrooms, spinach, basil, and 1 cup of the cheese. Stir to combine. Add the bread cubes and completely coat them with the egg custard mixture. Let sit 10-15 minutes or up to an hour. Pour into a well-greased casserole dish and top with remaining cheese. Can be refrigerated at this point and baked later. Cook for 30-35 minutes until puffed up and golden on top.

Makes a delicious dinner, lunch, or brunch item - either as a side or the main attraction!

 
Chilled Asparagus Soup with Basil Cream

For this recipe, you can use defrosted frozen asparagus - but since this healthful veggie is in season in New Jersey, I was happy to use fresh. 

1 lb. asparagus cleaned, cooked (sauteed or steamed), and chopped

1 cup Imagine No-Chicken broth or vegetable broth

1/2 cup nonfat Greek yogurt

1/4 cup dry white wine

1/4 cup soy creamer, half and half, or heavy cream (depending how indulgent you want to be)

Juice of 1/2 lemon

1-2 small cloves garlic

3 tbs. chives, roughly chopped

1 tbs. butter, Earth Balance, or herb butter (optional)

1/2 tsp. salt or to taste

1/2 tsp. pepper or to taste

Cook asparagus until tender, either steaming, sauteing, or microwaving. Drain any excess water, then refresh under cold water to retain bright green color.

In a blender or food processor, add asparagus, garlic, chives, butter, broth, lemon juice, wine, cream, yogurt, salt, and pepper. Blend until smooth and adjust seasonings to your taste. Chill in the refrigerator for a few hours until cold and serve topped with basil cream. 

Healthy hint: instead of half and half/cream, you can use all nonfat Greek yogurt and omit the butter.

Basil Cream 

1/2 cup creme fraiche, nonfat Greek Yogurt, or sour cream

2 tbs. fresh chopped basil leaves

1/8th tsp. garlic powder

Sprinkle of salt

Combine ingredients in a blender or food processor until smooth and well combined. Serve atop asparagus soup.

Shortcut: If you have any leftover basil pesto on hand, you can mix 1 tsp. of it with the creme fraiche, nonfat Greek Yogurt, or sour cream and combine by hand.

Poached Salmon with Sundried Tomato and Basil Pesto

Poached Salmon with Sundried Tomato and Basil Pesto

1 lb Salmon - you can use one large piece and cut it into two portions (I used Jail Island salmon which has a very nice, mild, and sweet taste)

1 cup dry white wine

1/2 cup chicken or vegetable broth

1/4 cup sundried tomato pesto (recipe will follow)

1/4 cup basil pesto (recipe will follow)

Sprinkle of salt and fresh ground pepper

In a medium-large size deep-sided saute pan or sauteuse, heat wine and stock over medium-high heat. Season fish on both sides with a sprinkle of salt and pepper. Place fish in the pan and coat the top of each piece with both sundried tomato pesto and basil pesto. Cover pan with a lid. Bring liquid to a boil for about 4 minutes, then reduce to a simmer and poach salmon for an additional 3-4 minutes or until cooked through, depending on the thickness of your fish. 

Tip for poaching 

Bring the liquid to a boil for about 5-6 minutes, then remove pan from heat and let the fish sit for about 10 minutes. The steam trapped inside will continue to cook the salmon and the result will be delicious and moist.

Home Made Basil Pesto

2 cups fresh basil leaves - remove any tough thick stems

1 cup fresh Italian parsley 

2-3 fresh garlic cloves

1/4 cup pignola (pine nuts)

1/2 cup fresh grated Parmesan cheese

1/4 cup extra virgin olive oil

Salt and ground pepper to taste

Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes). 

Home Made Sundried Tomato "Pesto"

1 jar (about 12 oz.) sundried tomatoes in olive oil OR 1.5 cups regular sundried tomatoes, reconstituted in some hot water, drained, and mixed with about 1/4 cup extra virgin olive oil

About 1/8th cup extra virgin olive oil (this is only neccesary if you're using the jarred sundried tomatoes)

2 cloves garlic

1/4 cup Parmesan cheese

1 tbs. fresh parsley

Sprinkle of salt and fresh ground pepper

Blend all ingredients in a food processor until smooth. Remember if you're using jarred sundried tomatoes you will add in the entire contents including the oil, plus an additional 1/8th cup or so of oil. If you use reconstitute sundried tomatoes, just use 1/4 cup olive oil. Any extra that you don't need for the salmon recipe would be delicious as a spread for crackers or a topping for pizza or pasta.

Meatless Monday Breakfast Edition

Coconut French Toast

4-5 thick slices Panettone, Challah, or Brioche

4 eggs

About 12 oz. (or about 3/4 of a can) organic light coconut milk

1/2 cup sweetened shredded coconut plus a bit more to sprinkle on each slice

1/4 cup rum

1/4 cup agave or maple syrup

1 tsp. vanilla

2-3 grates fresh nutmeg OR about 1/8th tsp ground nutmeg

1/8 - 1/4 tsp. salt

4 tbs. Earth Balance or butter

Preheat oven to 350 degrees.

In a wide, shallow dish (make sure it is big enough for your bread slices to soak in), combine all of the ingredients except bread with a whisk until well blended. In a large saute pan, heat butter or Earth Balance over low heat. While the pan heats up, dip each piece of bread into egg mixture, soaking well on both sides. Thick bread like Panettone and Challah absorbs liquid fairly quickly, so you won't have to leave it in the batter too long. Repeat for as many slices as will fit in the pan you're using. Turn the heat under your pan up to medium and cook soaked bread slices about 2-3 minutes on both sides. Top each slice with a sprinkle of shredded coconut. Place the entire pan in the oven for another 4-5 to complete cooking. You can keep the french toast in the oven (lower the heat to about 250 degrees) until ready to serve.

You can top this french toast with maple syrup or powdered sugar, but I find that it's quite sweet on its own - especially if you use Panettone) so I like to serve it with fresh fruit or fruit spread (try Trader Joe's mango butter).

Healthy Hint: Use a whole grain, high fiber bread such as Ezekiel brand cinnamon raisin and substitutes 4 egg whites for the 4 whole eggs.

Low Fat Mango Smoothie with Coconut Milk and Yogurt

1.5 cups frozen mango pieces

1 cup organic light coconut milk

1/2 cup plain nonfat Greek yogurt

1/2 cup orange juice (fresh squeezed, if you have it)

2 tbs. agave or maple syrup

Combine all ingredients together in a blender until smooth. Adjust the sweetness to your liking.

Frittata with Soy Bacon, Asparagus, Potatoes, and Cheese

4 eggs

1/2 cup low fat milk

3 slices soy bacon, defrosted and chopped

3 spears asparagus, chopped

2 medium sized yukon gold potatoes, cut into chunks and pre-cooked

1 medium-large onion, sliced

3/4 cup shredded Asiago/Parmesan/Romano cheese 

1/4 cup shredded Cheddar or Swiss

2 cloves garlic, chopped

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, milk, salt and pepper. Set aside. In a medium-large skillet, heat olive oil over medium-high heat. Saute onions until just tender, about 3-4 minutes. Then add asparagus, garlic, and chopped soy bacon. Saute additional 2-3 minutes until vegetables are cooked through. Add pre-cooked potatoes and stir well to combine. Pour the egg mixture into the pan over the vegetables and top with shredded cheesed. Do not stir. Let cook for 1-2 minutes on the stove, then transfer pan to the oven and cook for additional 5-7 minutes until frittata is puffy and does not jiggle when you gently shake the pan.

Frittatas make an absolutely delicious breakfast or brunch dish, but you can serve them for dinner as well - just pair with a side salad.

Cinco De Mayo Dinner

Skinny Watermelon Mint Margarita

This makes 2 margaritas, double or triple the recipe for a crowd

2 cups fresh watermelon chunks

9-10 ice cubes

4.5 oz. your favorite good quality Tequila

1/2 cup fresh squeezed lime juice

1/4 cup fresh mint

1/4 cup Triple Sec or orange juice

1/4 cup agave syrup

In a blender, crush ice first, them add remaining ingredients and blend until combines. Pour into salt-rimmed glasses. 

Chicken Fajitas With Cilantro Pesto

4 corn or flour tortillas

1 lb. organic chicken breast sliced into strips or pre-cut boneless, skinless chicken tenders

1-2 onions, sliced (depending on how big they are)

1 medium red pepper, sliced

1 medium yellow pepper, sliced

1 poblano pepper, sliced (you can substitute green pepper)

1/2 cup cilantro pesto (see recipe below)

1/2 cup organic chicken broth or stock

Juice of 2 fresh limes (about 1/4 cup of juice total) 

2 cloves garlic, chopped

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a shallow baking dish, coat raw chicken pieces in 1/4 cup of the cilantro pesto. Let marinate 20 min to 1 hr (or longer if possible, up to overnight to intensify the flavor).

Heat 2 tbs. olive oil in a large skillet over medium-high heat. Add the onions first and saute 5 minutes or so until they start to get tender. Add peppers and garlic. Season with a bit of salt and pepper. Saute another 5-6 minutes or until veggies are tender. Spread the pepper and onion mixture to the sides of the pan and add the marinated chicken to the middle of the pan. 

Let cook 5-7 minutes, stirring with a spoon frequently so it can cook on all sides. Add chicken stock and fresh lime juice. Cook an additional 2-3 minutes until liquid is absorbed. Note: If you are re-heating leftover fajita filling later on, add a touch of broth. Top with your favorite Mexican cheese such as Queso Fresco or Cotija and crema or sour cream. Serve inside warmed tortillas - or for a low-carb version, you can serve the filling alone (like I did).

Cilantro Pesto

3 cups fresh cilantro, washed and dried

2-3 cloves garlic

1/2 cup extra virgin olive oil

1/8 tsp. salt or to taste

A few grinds of fresh ground pepper

1 cup fresh baby arugula (optional)

Place all ingredients in a food processor and blend until smooth. This recipe will make more than you'll need for the chicken, but will keep in the fridge for 1-2 weeks or in the freezer for even longer.

These fajitas pair nicely with a side of Roasted Corn with Chipotle Butter and Lime, found in an earlier entry and re-posted below (also slightly altered):

Roasted Corn with Chipotle Butter and Lime

1 bag Trader Joe's defrosted roasted corn niblets OR you can roast fresh corn on the cob until charred, then slice it off (regular frozen sweet corn would work as well, but you'll be missing a flavor layer)

1 poblano pepper, chopped (optional)
2 tbs. chipotle butter (recipe follows)
Juice of one lime
1-2 cloves garlic, minced
1/4 cup chopped cilantro or more to taste
Kosher salt and fresh ground pepper to taste

Cotija cheese for topping

Melt chipotle butter in a saute pan. Add minced garlic and saute for 30 seconds - don't let the garlic get brown. Add defrosted corn and pobalno. Add fresh lime juice and saute 3-4 minutes. Season with salt and pepper to taste. Finish with fresh cilantro and an extra tsp. of butter before serving if desired. Top with Cotija cheese.

Chipotle Butter

1/2 stick organic butter or Earth Balance Buttery Spread
3-4 drops - about 1/8 tsp. - chipotle chili sauce (or more if you like it spicier)
Pinch of smoked paprika - Pimenton
Additional salt to taste

Cream all ingredients together until smooth. Can be made ahead.

Shortcut Tres Leches Rice Pudding

2 packages frozen organic Jasmine or white rice cooked according to box directions (find these in the frozen section at Trader Joe's or Whole Foods)

14 oz. can sweetened condensed milk (Whole Foods carries an organic version)

14 oz. can light coconut milk

1/2 cup half and half, milk, or soy creamer

1/4 cup rum (optional)

1 whole stick of cinnamon (optional)

1.5 tsp. ground cinnamon 

1-2 grates fresh nutmeg

1 tsp. vanilla

1/4 - 1/2 tsp. salt or to taste (a tiny bit of salt helps bring out the sweetness of the dish)

1/2 cup golden raisins (optional - or you can substitute dried cranberries or cherries for a twist)

In a medium saucepan over medium heat, combine the three milks, cinnamon, rum, vanilla, raisins, and nutmeg and heat to a simmer. Let simmer 3-4 minutes to infuse the flavors. Remove the cinnamon stick if you used it, add the cooked rice and stir well. Season with a bit of salt to taste and more cinnamon if desired. Let the mixture reduce until slightly thickened but still creamy. For an even creamier pudding, add more coconut milk, regular milk, or half and half. It will thicken as it cools. Can be served warm or cooled.