Last summer, my slender, healthy-eating father had to undergo quadruple bypass surgery. In spite of all he's always done to keep healthy, genetics caught up with him. In the aftermath, we've all adjusted our eating to be more heart health -- less sodium and less fat.
This dessert is one I tried for Christmas and it was a huge success -- no one missed a single bit of fat from this concoction. I suggest preparing it at least 24 hours in advance so all the flavors can really meld, and it can be made as much as 48 hours in advance as well.
Ingredients:
1 loaf of low fat pound-cake (or if you want to be SUPER healthy, get a ring of angel-food cake)
If berries are fresh and in season, get 16 ounces of strawberries, 1 pint of blueberries, 1/2 pint of raspberries and 1/2 pint of blackberries.
If berries are NOT in season, get 2 large bags of frozen mixed berries
3 -4 bananas, cut into thin slices
1/3 cup of sugar or splenda
2 boxes of fat free vanilla pudding mix (can also get fat free/sugar free if you so desire) -- make them according to the directions with either skim or 1% milk
1 can of fat-free whipped cream
Put all the berries and the sugar or splenda into a sauce pot and turn the heat onto medium. Cook and stir frequently, until they start to soften and fall apart. Take the berry mixture off the heat before the berries lose all shape -- you want chunks of berry in the trifle.
Slice the cake into 1/3-ish inch thick slices.
Line the bottom of the trifle dish with cake, spoon 1/3 of the berry mixture over it, spreading it so that all the cake is covered, add a layer of banana slices, and then spoon 1/3 of the pudding over the berries. Repeat these layers twice. Cover the top layer of pudding with whipped cream. Cover with plastic wrap and refrigerate for 24-48 hours, and then spoon out servings that go all the way from the bottom to the top and enjoy!
Friday, March 4, 2011
Grilled shrimp, basil and prosciutto appetizers
Prepare grilled shrimp as described in this recipe, http://foodislove-judy.blogspot.com/2011/03/grilled-shrimp-and-scallops.html, and let them cook.
Take 1/2 basil leaf (split lengthwise) and pair it with the shrimp. Wrap the shrimp and basil in about 1/4-1/3 piece of a thin slice of prosciutto (don't use too much -- just enough to hold it together -- you don't want to over-power the shrimp).
Serve cold and make a lot of them, because you will find people eating these delicious little bundles like they were popcorn.
Take 1/2 basil leaf (split lengthwise) and pair it with the shrimp. Wrap the shrimp and basil in about 1/4-1/3 piece of a thin slice of prosciutto (don't use too much -- just enough to hold it together -- you don't want to over-power the shrimp).
Serve cold and make a lot of them, because you will find people eating these delicious little bundles like they were popcorn.
Grilled shrimp and scallops
1/2 pound large shrimp, peeled and deviened
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
Lemon-Garlic infused garlic oil
This infused oil can be the base for delicious salad dressings, seafood and fowl marinades, or just for dipping bread -- you'll love it.
1 cup of extra virgin olive oil
rind of 1 lemon -- peeled off in slices, not grated
5 cloves of garlic, peeled and smashed, but not otherwise cut up
Put everything into a pot on the stove and turn the heat onto medium-low. Let it slowly come to a simmer, and turn down to low. Let the oil, garlic and lemon rind continue to cook for 10-15 minutes, being careful to not let the rind or garlic start to brown. If either start to develop an appreciable color, remove them from the oil.
When done, strain through a fine sieve to remove any remnants of garlic or lemon rind, and store in a bottle or container that you can close. It should last for 2-3 weeks on the counter, and can also be stored in the refrigerator indefinitely. Just remove whatever oil you need an hour before you'll need it, or put it in the microwave on medium heat just until it melts and becomes liquid again.
1 cup of extra virgin olive oil
rind of 1 lemon -- peeled off in slices, not grated
5 cloves of garlic, peeled and smashed, but not otherwise cut up
Put everything into a pot on the stove and turn the heat onto medium-low. Let it slowly come to a simmer, and turn down to low. Let the oil, garlic and lemon rind continue to cook for 10-15 minutes, being careful to not let the rind or garlic start to brown. If either start to develop an appreciable color, remove them from the oil.
When done, strain through a fine sieve to remove any remnants of garlic or lemon rind, and store in a bottle or container that you can close. It should last for 2-3 weeks on the counter, and can also be stored in the refrigerator indefinitely. Just remove whatever oil you need an hour before you'll need it, or put it in the microwave on medium heat just until it melts and becomes liquid again.
Trader Joe's products I love
So is there anyone who doesn't love Trader Joes? Great pre-prepped food, fabulous flash-frozen fish, the least expensive organic produce anywhere, and the only place I know where I can routinely get great bottles of wine for less than $5 a piece. And did you ever notice that all the people who work there seem so genuinely happy?
So as an ode to TJ's, here are some of my favorite things to buy there:
1. Basmati and wild rice pilaf -- it's got very reasonable sodium levels, enough flavor to make it interesting, but not enough to overpower the delicious taste of the basmati rice.
2. Caponata -- the TJ's brand of caponata is fabulous -- as good as any homemade I've ever had.
3. Roasted red pepper/eggplant dip -- it's got an amazing kick to it
4. Their bagged salad greens -- easily half the price of what you'll find at any other supermarket
5. Bite-sized pita chip crackers -- no better accompaniment to hummus, dips and spreads
6. TJ's white bean and basil hummus . . . luscious
7. TJ's smoked apple chardonnay chicken sausages (all of their chicken sausages are wonderful but this one is my absolute favorite!)
What are you favorites?
So as an ode to TJ's, here are some of my favorite things to buy there:
1. Basmati and wild rice pilaf -- it's got very reasonable sodium levels, enough flavor to make it interesting, but not enough to overpower the delicious taste of the basmati rice.
2. Caponata -- the TJ's brand of caponata is fabulous -- as good as any homemade I've ever had.
3. Roasted red pepper/eggplant dip -- it's got an amazing kick to it
4. Their bagged salad greens -- easily half the price of what you'll find at any other supermarket
5. Bite-sized pita chip crackers -- no better accompaniment to hummus, dips and spreads
6. TJ's white bean and basil hummus . . . luscious
7. TJ's smoked apple chardonnay chicken sausages (all of their chicken sausages are wonderful but this one is my absolute favorite!)
What are you favorites?
Thursday, March 3, 2011
Quickie Minestrone Soup
It's the perfect meal or first course . . . and when time is short, you can take shortcuts and have it ready in 30 minutes or less. Here is my secret to quick minestrone . . .
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
Sunday, January 16, 2011
Kale Chips
Have you resolved to eat healthier this year? Well, you can cut out greasy, overly-salty chips and crackers and replace them with kale chips. These easy-to-make snacks practically melt in your mouth and appeal even to those who HATE kale. My 2 year old eats them like candy.
Fill a large bowl with washed and well-dried kale leaves. Remove the thick stems from the kale. Add 1 tablespoon of olive oil, and a few dashes of salt, garlic salt, or any other seasoning blend you like. (I have a "Taste of India" seasoning salt from Tastefully Simple that is AMAZING on these chips.) Toss these really well until each leaf is coated with oil and seasoning and spread on a sheet pan.
Place the pan in a 300 degree oven and let them sit there for 10 minutes. Then shake them around to expose the moister leaves, and keep doing this every 5 to 10 minutes until they are all dried. It should take no more than 25 minutes total, probably even less. Let them cool for just a few minutes, and then put in a bowl.
DO NOT put these into a baggie or tupperware of any sort -- they will get soggy. They'll stay fresh and delicious for at least 2 days without being covered. Can be served as a snack or side-dish.
Enjoy!
Fill a large bowl with washed and well-dried kale leaves. Remove the thick stems from the kale. Add 1 tablespoon of olive oil, and a few dashes of salt, garlic salt, or any other seasoning blend you like. (I have a "Taste of India" seasoning salt from Tastefully Simple that is AMAZING on these chips.) Toss these really well until each leaf is coated with oil and seasoning and spread on a sheet pan.
Place the pan in a 300 degree oven and let them sit there for 10 minutes. Then shake them around to expose the moister leaves, and keep doing this every 5 to 10 minutes until they are all dried. It should take no more than 25 minutes total, probably even less. Let them cool for just a few minutes, and then put in a bowl.
DO NOT put these into a baggie or tupperware of any sort -- they will get soggy. They'll stay fresh and delicious for at least 2 days without being covered. Can be served as a snack or side-dish.
Enjoy!
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