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Posts Tagged ‘Recipes’

Today’s daily apply  may introduce some of you to something new, but to some of you, this entry will just remind you of how great you felt when you last enjoyed fruit paste with savory cheese. Sometimes it’s nice to have a little motivation while we study. My motivation is having a light flavorful snack next to me while I read or write a paper. Recently, I stopped by a Spanish supermarket and I stumbled upon one of my favorite desserts and snacks as a child, guava paste. I love guava fruit because the flavor is very intense. Guava paste can be eaten alone, with crackers or bread, but it is usually paired with cheese. The Spanish pair the fruit paste with Manchego cheese. There are a couple of fruit pastes around, and they are usually sold in specialty or health stores like Whole Foods. Another of my favorite is Quince Paste. Some of these fruit pastes can be high in sugar, so I encourage you to compare a couple of brands and choose the one with less added sugar. As a snack, you can slice Manchego or any other creamy cheese (white cheese works best, but I find guava and cheddar is delicious too!) and top it with a slice of the fruit paste. I think that this is a great snack because it’s super tasty, but it’s also light and healthy. The fruit paste is made from real fruit, so you get good things like fiber to sustain you while you study, and the cheese provides you with calcium.

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Delayed gratification is one of my favorite things. I suppose that helps to make sense of why one of my favorite foods is the almighty artichoke. I love it passionately. The delay of gratification comes from the very arduous and difficult preparation required to eat the vegetable.
In order to assist you in getting to the heart of the artichoke and the bountiful multitude of flavor that lies just beneath its exterior, I will assist you in How to Cook and Eat an Artichoke.

How to Cook an Artichoke
1. Cut off the thorns on the end of the leaves, by taking your kitchen scissors and cutting off the tips.
2. With a knife, slice about ¾ inch to an inch off the tip of the artichoke.
3. Pull of any smaller leaves towards the base of the artichoke.
4. Cut off any excess stem, you want only an inch of stem on the artichoke. The stems are a lot more bitter than the rest of the artichoke, so if you like that flavor, keep it on before cooking and then enjoy!
5. You want to rinse the artichokes in running cold water. A little trick is to use some cold water and then add some lemon juice, which will help to preserve the aesthetically-pleasing  green color.
6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon and a bay leaf. You want to insert a steaming basket, and then add the artichokes. Cover the pot, and then cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. If you have a pressure cooker, you can cook them in that for about 15 to 20 minutes.
Now you have cooked your artichoke!

How to Eat an Artichoke

1.    Pull off the outer petals, one at a time.
2.    Dip the fleshy, white-colored end in melted butter or a sauce of your choice. You then want to tightly grip the other end of the petal. Then, place the leaf in your mouth, dip side down, and pull through teeth to remove the pulpy flavorful portion of the petal. Discard the remaining petal.
3.    Continue to eat in this way until all the petals are removed.
4.    With a spoon or knife, scrape out and throw away the inedible fuzzy part, which is called the choke, and covers the artichoke heart. The remaining bottom part of the artichoke is the heart. Cut into pieces and dip into the sauce to eat.
5.    Enjoy!

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Next Wednesday evening at Sundown the Jewish holiday of Passover begins. The holiday commemorates the  enslaved Jews of Egypt who, according to the bible, had to flea their homes so quickly on learning they were freed that they were forced to snatch their bread from their ovens without giving it a chance to rise. In remembrance of the Jews of Egypt, modern-day observers of Passover spend a week without eating bread, pasta, cereal, cookies, crackers, cake–anything that has been “leavened,” or caused to rise during cooking.

For me, the real doozy when it comes to observing Passover is giving up my morning bowl of oatmeal. Like Passover, I observe breakfast religiously, and giving up my leavened breakfasts–oatmeal, cereal, waffles, toast– is never easy.  If you observe Passover and find yourself falling flat (pun intended…) when it comes to breakfast ideas, or if you’re just in the mood to mix up your morning meal, check out my seven original ideas for unleavened (and nutritious!) breakfasts.

1. Land of Milk and Honey

Jazz up a slice of matzah–the traditional unleavened flat bread Jews eat on Passover–with a spread of cream cheese, a drizzle of honey, and a few raisins. This breakfast is a little sweet, a little savory, and quick to prepare if you’re in a rush! (Recipe inspired by my Sephardic Jewish suite mate)

2. Hot Potato

If you can’t imagine eating eggs without toast, try this nutritious and unleavened alternative!  Cut a small sweet potato in quarter inch slices and microwave for about 4 minutes, or until the potato is  soft.  Meanwhile, poach a couple of eggs. (If you’ve never poached an egg before, it’s easy and nutritious!  Boil a couple of inches of water in a pot with a teaspoon of vinegar.  Crack an egg into a bowl, keeping the yolk intact.  Slide the egg into the water and cook for 2-3 minutes–you want the white part to be firm but the yolk runny.  Remove with a slotted spoon and season with salt and pepper).  Mash the sweet potato slices with salt, pepper, a little milk and butter if you like, and for a real kick, some sweet paprika.  If you have the time, a little diced, sauteed onion goes great!  Drop the egg on top of the potatoes and pop the yolk with the back of your folk so it drizzles down the potato mountain.  Mmmmm.

3. For a Smooth Morning

Everyone has their favorite smoothie recipe… here’s mine.  Combine one banana, a cup of vanilla yogurt, ice, a handful of frozen raspberries, and a cup of orange juice.  Blend away, and feel free to improvise, as long as the ingredients are unleavened!

4. Sweet Matzah Brie

Matzah brie, or fried matzah, is a Passover favorite.  I have two versions on my top seven countdown.  Here’s the first one: Break two boards of matzah into palm sized pieces and soak for a few minutes in a bowl of water.  Meanwhile, scramble two eggs in a large bowl bowl; add half a cup of milk, a dash of cinnamon, a dash of nutmeg, 1/4 teaspoon of vanilla, and a dribble of honey. Mix well. Drain the matzah and add to the egg mixture.  Let the matzah sit in the egg mixture while you heat a frying pan with butter.  Add the matzah mix to the pan and scramble like eggs!  Serve with maple syrup or jam.

5. Savory Matzah Brie.

Like above, soak your pieces of matzah in water for a few minutes, then drain.  While it’s soaking, dice a small white onion and sautee in a hot pan with oil or cooking spray.  For the egg mixture, scramble two large eggs; add salt, pepper, and a dash of cumin or curry powder for some spice.  Add the matzah and egg mixture to the pan of onions and scramble.  Serve straight or with some plain yogurt or sour cream.

6. Israeli Breakfast

If you can handle salt in the morning, try this delicious and authentic meal.  Make a traditional Israeli salad, with one vine ripe tomato, diced, half a sweet red onion, diced, and half a large cucumber, peeled and diced.  Dress with the juice of one lemon and two teaspons of olive oil.  Season with salt and pepper and let marinate for a few minutes.  Serve with a board of matzah and a scoop of plain yogurt or some sprinkled feta cheese.

7. Egg McMatzah

Sprinkle some low fat shredded mozerella on a board of matzah and toast in the toaster oven until the cheese melts.  Scramble an egg or two in a pan and slice a tomato while you’re matzah is toasting.  Spread the scrambled eggs and slices of tomato onto the cheesy matzah.  Eat open face or break in half and make an unleavened breakfast sandwhich!

Regardless of if you observe Passover or not, these 7 Unleavened breakfasts are delicious and nutritious year-round.  Enjoy, and be sure to post comments with your favorite Passover breakfast recipes!

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Fiber Your Diet!

Whenever I turn on the TV I see a new commercial about eating more fiber.  It seems as though fiber is in everything now: cereal, yogurt, protein bars.  Fiber is a very important part of a balanced diet.  It can serve to help to keep you regular, and help you to manage your weight.  Eating foods filled with fiber helps you to feel full faster, and can even help diabetics manage their blood sugar!  But, lets face it sometimes eating fiber feels like you really are eating cardboard.  So, I have got a great solution for you- healthy and yummy fiber packed cookies!

You’re going to need:

1 box of Fudge Brownie Mix (I would use the ‘No Pudge’ mix- it’s fat free!)

2 cups of original Fiber One bran cereal

2 tablespoons of miniature semi-sweet chocolate chips

1/8 teaspoon ground cinnamon

1/3 cup of water

1 tablespoon vegetable oil

2 teaspoons vanilla

1 egg

Now that you have all your ingredients together:

1. Heat the oven to 350 °F.  Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon.  Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

2. Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container. These cookies can be frozen for up to two months.

The cookies end up having about 2 grams of fiber per serving, which isn’t bad considering many physicians suggest between 20-25 grams daily.  Not only are these cookies a great and yummy way to squeeze some fiber into your diet but they are low-calorie too.  Only 70 calories per serving and 1 gram of fat!  So go ahead, indulge a little, and enjoy your fiber!

Adapted from: Fiber One Crunch Fudge Cookies

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Stop by our healthy bake sale today where we will be selling tasty and satisfying treats so you can start your day right! We will have homemade granola, trail mix, and bran muffins along with other healthy delights. We will be located in front of Barnard Hall from 11:30 am -1:00 pm, but if it rains we will be inside the Barnard Hall lobby.

I found a great recipe for Bran muffins at epicurious.com. We will be selling these muffins at our bake sale.


Bran Muffins with Dried Apples

2 cups all-bran cereal

1 cup nonfat milk

3/4 cup unsweetened applesauce

1/4 cup vegetable oil

1 large egg

1 1/2 cups all purpose flour

1/2 cup (packed) golden brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup chopped dried apples (about 3 ounces)

Nonstick vegetable oil spray

Preheat oven to 400°F. Mix cereal, milk, applesauce, oil and egg in large bowl. Let stand 10 minutes to soften bran.

Stir flour, brown sugar, baking powder, salt and baking soda in medium bowl to blend. Mix in chopped dried apples. Add dry ingredients to bran mixture and stir just until moistened.

Spray twelve 1/3-cup muffin cups with vegetable oil spray. Divide batter among muffin cups. Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack; cool completely. Enjoy!

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With the weather warming up, Barbelle wants you to take advantage of the spring vegetables that are in season by testing out this great recipe for a Spring Vegetable Ragout, brought to you by the New York Times.

Ingredients
4 tablespoons butter (or butter substitute)
2 bunches baby carrots, peeled, leaving 1/2 inch of stem
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt (to taste)
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste.
Directions

1. Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.

2. Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.

3. Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

This recipe will serve 4, and is sure to display the generous bounty of the spring harvest. Barbelle hopes you enjoy!

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Quick and Easy Creamy Rice Pudding!

As I was leaving my dorm early in the morning, all I could feel was the freezing cold weather upon my face. My sociology class was waiting for my arrival; I was already 3 minutes late. But, there was a dilemma. My mouth was watering. I was craving something warm and creamy like my mother’s rice pudding. But hers is so complicated and time-consuming. If I made hers, I would have to buy coconut milk, condensed milk, and evaporated milk. With my busy schedule, I would never be able to make a big pot of this rice pudding that called for these and many other ingredients. And besides, even though this rice pudding is very delicious, it is high in fat and cholesterol. I still craved it though, so I decided to make a healthier and a more convenient recipe. This rice pudding is quick and easy to make because I use already-cooked rice. For this recipe, you can use leftover rice that’s in your fridge, or you can stop by Ollie’s (or another restaurant of your choice) like I did, and buy a small container of steamed rice. The other nice thing about this recipe is that I used soy milk because it was the only milk I had in my fridge at that time. The soy milk worked out wonderfully because it tends to be creamier than skim milk.

Rice Pudding: Serves about 2

  • In a medium saucepan, bring four cups of soymilk to boil over medium heat.
  • While the soymilk boils, add two sticks of cinnamon and about four cloves.
  • After about three minutes, stir in 1 ½ cups of rice. (Can substitute cooked brown rice or bulgar wheat)
  • Be creative! Add about 1/3 cup of your desire dried fruit and/or nuts. I like dried cherries with crushed pistachio on my rice pudding. Lower heat and simmer until rice has reached desired consistency.
  • For a sweet touch add some brown sugar or honey, your choice. But if you want to spice things up, stir in a teaspoon of cinnamon to each serving.

You will love it, enjoy!

Melissa Brito

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