Snowy Days - Warm Kitchen

Take advantage of these stuck indoors snowy days by preparing hot soups and stews!!

Rotisserie Chicken Soup

Took advantage of the snowy day and made soup using the left over rotisserie chicken bones. 

Added the bones to two quarts of water. Boiled for 20 minutes. Strained it and used the broth to make this delicious chicken soup with vegetables and noodles. 

I also used the time to cook a slow braised turkey breast!!

A warm kitchen and healthy delicious foods on hand - Life is Good!!!

Big Taste - Little Sodium

Mix and match herbs and spices for big taste with little sodium 

Mixed herb blend

For: salads, pasta salads, steamed vegetables, vegetable soup, and fish

Recipe:

¼ cup dried parsley

2 tbsp. dried tarragon

1 tbsp. oregano

1 tbsp. dill weed

1 tbsp. celery flakes

Combine all ingredients and store in a jar.  Use as needed.

Juicy Sweet Citrus

 Citrus varieties available at local supermarkets (from right to leftstarting in back)White grapefruit, Sweeti pummelo, Navel orange, Minneola tangelos, Page tangerine, Cara cara navel, pink grapefruit, blood orange, Meyer lemon, stem and leaf Satsuma mandarins, lime, lemon, large sunburst tangerine.

On a recent grocery-shopping trip, a quick peek in the produce area revealed an amazing array of these juicy Citrus fruits – the typical standbys, oranges and grapefruits along with a whole range of others in varying colors and sizes. Such as clementine, navel oranges, tangelos halo mandarins, lemons and limes. I amusingly practiced my mantra of adding variety to meals. And in that spirit, picked up the more seasonal blood oranges, sweeti pummelo, stem and leaf Satsuma mandarins, blood oranges and page tangerines. Plus a sweeter (not as tart) lemon that resembles a tangerine and is called Meyer lemons.

Citrus fruits share a juicy characteristic but differ in their level of sweetness. There is a sharp contrast from the tartness of lemons to the sweetness of oranges and tangerines. These qualities are useful and handy in the kitchen. The less sweet are frequent flavor enhancers in both hot and cold dishes.  Lemons are staples in a myriad of cuisines. Oranges and grapefruits are often ingredients in salad and salad dressings. Enjoy them while at the peak of season!!

Little Big Shift

 The lunch menu listed - California Vegetable Pizza - I ordered it as -  No Cheese California Vegetable Pizza,  with a side of Spinach-Quinoa Salad, dressing on the side. I enjoyed a great 3 hour lunch with my dear friend Sarah at California Pizza Kitchen - MarketStreet Lynnfield, this week.   

Little Big Shift: to reduce risk factors.

Risk factors are things in your life that increase your probability of getting a disease. Making small daily shifts in  food choices can help reset and decrease  risk factors.

The most recent Dietary Guidelines for Americans emphasize building a healthy eating pattern across the lifespan. Eating patterns can be described as the combination of foods and beverages that make up the food you eat over time.  Think of a food choice as an opportunity to move toward a healthier way of eating to reduce risk factors.  Consistent small shifts in food choices - over the course of a week, a day, or even a meal - can make a big difference in your risk factor for developing a  disease.  

 Join Delicious Simplicity Lifestyle Plan, an easy and practical plan everyone can follow. We all want to: Be Healthy, Get Healthy, Stay Healthy!

Good Health, Great Living,

Anna

Kitchen Wanders!!

The phytochemical nutrients (plant chemicals) in these ingredients help minimize the  inflammatory processes which are part of daily living (aging).

It's not about body weight it's about taking in nutrients that give health benefits.  Try to include as many as you can in your everyday eating while limiting the inflammatory foods. These anti-inflammatory kitchen wanders add taste, flavor, color and appeal to all your meals. Enjoy!!

Citrus Flavored Flounder

Citrus Flavored Flounder

Go ahead and enjoy the holidays foods and parties. This delicious fish recipe is easy and quick to make and a healthy balance for the party indulgences.   

Triple Cranberry Relish

Cranberry Relish with Triple Sec

The triple comes from the Triple Sec in this delicious anytime Cranberry Relish.

This  cranberry recipe is one of the recipes using cranberries I will be talking about at the West Newbury Library on November 17th at 6:30 pm.

Lighter Recipes!

White and Sweet Oven Baked "Fries"

Seasonal ingredients bring a certain flair to a dish.  Here I use parsnip and butternut squash for potatoes in this lighter oven baked fries version.

 My husband thought these were sweet and white potato oven baked fries.  He was close!!

A Delicious Simplicity Taping

What a great meal we made for the October show of Delicious Simplicity filmed at the RCTV Studios in Reading MA. A mixed tomato salad, Turkey with sage and prosciutto and a French praline semifreddo. Semifreddo is and Italian ice cream like dessert with a texture of a mousse.

Join the Delicious Simplicity Lifestyle Plan and get these recipes and more!!!

This is John the camera man doing last minute taping. The other tech are in the control room doing their magic to make everything look great! What a great team!

Nancy and Ted are terrific at their job. I am so lucky to have them on my team.

Mustard- Back In The Kitchen

Mediterranean Salad Medley

Mustard - it's not just for the "ballpark" 

Bring mustard back in the kitchen and explore all its attributes of few calories, no fat and no sugar. Yet it makes foods colorful, tasty and flavorful. I use it in this Mediterranean Salad Medley dressing.  This colorful healthy salad makes a great complete meal for lunch or lighter dinner.

Mediterranean Salad Medley

Serves: 6        prep time: 30 minutes                     cook time: 5 minutes

I like to make this salad for small gathering of friends for lunch or dinner party. The variety of ingredients gives it a festive feel and the mustard in the dressing adds a special kick. This is probably my most requested recipe.

Ingredients:

4 red bliss potatoes   

1-tablespoon extra virgin olive oil

8 oz.   green beans, ends removed and halved

10 ½ oz. tuna white solid canned in oil, drained

7 cups red or green leaf lettuce

2 small tomatoes, quartered

20 black olives, pitted

2 tablespoons capers

Salt and pepper to taste

3 hard-cooked eggs cut into wedges

8 anchovies fillets (optional)

Vinaigrette dressing

1 garlic clove, crushed

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon lemon juice

Salt and pepper to taste

1/3-cup olive oil

Whisk together the garlic, mustard, vinegar and lemon juice, salt and pepper to taste. Add the oil in a thin steady stream, whisking until smooth. Set aside.

1. Put potatoes in a pot add enough cold water to cover them. Place lid on pot and bring to a boil. Add 1 teaspoon of salt and boil for about 20 minutes or potatoes are easily pierced with a fork. Drain, cover and let cool and peel. Cut potatoes in half, length-wise and slice into ½ inch thick slices. Place in a bowl, drizzle with 1 tablespoon of oil toss gently. Salt to taste and set aside.
2. Fill a saucepan with 3 inches of water and bring to a boil. Add 1 teaspoon of salt, green beans and cook uncovered until just tender about 15 minutes. Drain, run cold water over beans. If using frozen green beans follow the package directions. Set aside.
3. Assemble salad by spreading lettuce on serving platter. Top with potatoes, beans, tuna, tomatoes, olives and capers. Pour vinaigrette over salad and garnish with eggs and anchovies. Serve.

Tip:   Beans and eggs can be cooked up to a day ahead. I often plan leftovers during the week so I have most of the ingredients readyto assemble.

Not Just Cranberry Sauce!

Cranberry Chutney

Cranberry season is upon us and cranberry sauce comes to mind as we spy the bags of those shiny burgundy colored marbles  at the supermarket. True there is nothing like homemade cranberry sauce but don't stop there try Cranberry Chutney or Cranberry Relish just to name a few other uses. At Delicious Simplicity Lifestyle Plan we like to keep it fresh and simple - Cooking up fresh cranberries makes any dish shine!! Give it a try!  

Chocolate Pleasures

Delicious spice chocolate chai

Chocolate Chai

Makes: 4 servings

This recipe combines cinnamon, ginger and cloves with rich cocoa for a warm spicedendto a delicious meal. research shows that the antioxidants in tea and chocolate may improve blood vessel function and lower blood pressure.

Ingredients:

4 cardamom pods, cracked

1 (4-inch) piece cinnamon stick

4 whole cloves

1/4 teaspoon anise seed

2 -4 (1/4-inch,) slices fresh ginger, peeled*

2 cups water

2 black tea bags

2 tablespoons unsweetened natural cocoa powder

1/4 teaspoon vanilla extract

2 cups unsweetened almond or soymilk

3 tablespoon agave syrup, honey or stevia, or to taste

Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add 2 cups water, and place over medium-high heat, bring to a simmer,cover, and steep over low medium-low heat for 3 minutes. Remove from heat.  Add tea bags, cover and steep for 4 minutes. Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.

In small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea.  Mix in vanilla, and almond or soymilk. Heat chai over medium-high heat until steaming.Sweeten to taste then pour into mugs. or divide chai among 4 mugs and sweeten it to taste individually.

Note: Ginger root varies in thickness. If you have a fat piece, 2 slices may be enough.

Spiced Hot Cocoa

Spiced Hot Cocoa

Makes: 4 servings

Ingredients:

1/4 cup sugar

6-8 tablespoons unsweetened cocoa

Dash salt

1/2 cup hot water

1/8 teaspoon cinnamon

1/8 teaspoon allspice

3 cups 1% milk

1/2 teaspoon vanilla extract

In medium saucepan, combine first 6 ingredients; simmer 2 minutes. Add milk; heat to boil and quickly remove from heat. Add vanilla and pour into mugs, serve hot. 

To make in mugs: combine 1 tablespoons sugar, 2 tablespoons cocoa, dash salt, cinnamon, allspiceand 2 tablespoons hot water, dash ineach mug. Heat milk; pour into mugs; mix well.

Heart Warming Oatmeal Time

As I walked in the house after my 6 am walk with temperatures in the low 40's a steaming bowl of oatmeal with some of my favorite toppings was a welcoming breakfast.  

Heart warming and healthy - Maple syrup, walnuts, apples and  oatmeal breakfast - Delicious and heart healthy- Enjoy!!!

It's Apple Time

I have a recipe that combines a summer salad and fall's new crop of apples in a quick and easy -

Smoked Salmon Salad with Apples, Walnuts and Yogurt Dill Dressing

Enjoy the crisp summer greens with the  crisp fall apples and a creamy yogurt dill dressing.

Smoked Salmon Salad with Apples, Walnuts and Yogurt Dill Dressing

Serves 4

Salad

4-6 cups baby greens

1–cup cherry tomatoes

1- tablespoon olive oil

¼ cup walnuts, roughly chopped

4 -6 oz smoked salmon

1 Granny smith Apple, thinly sliced

Yogurt Dill Dressing

½ cup plan low-fat yogurt

2 tablespoons olive oil

1- tablespoon water

1 tablespoon fresh dill, finely chopped

1 tablespoon white wine vinegar

¼ teaspoon white pepper

¼ teaspoon salt

Combine all in a bowl.  Let flavors meld, for about 30 minutes before using. Keep tightly covered in the refrigerator.  Ideal as a salad dressing or a sauce on salmon or in place of mayonnaise as a sandwich spread

Arrange baby greens and tomatoes on platter and drizzle with olive oil.  Sprinkle with walnuts. Layer with smoked salmon and top with yogurt dill dressing. Arrange apple slices on top. Serve. 

Still Keeping it cool and refreshing!

The hot days of summer may be behind us but September often keeps a few hot days in store and I am ready with a delicious and refreshing dessert.  On my September Delicious Simplicity cooking show we'll keep the oven off and whip up a French Praline Semifreddo.  I love to make it year round and I think you will agree!! 

French Praline Semifreddo - it's like ice cream with the texture of mousse.  DELICIOUS!

Fresh Salad Dressing

Give your salads a personal touch with a  drizzle of homemade dressing. You may never use bottled dressing again!

Including tuna fish in the dressing gives this salad its unique flavor. 

Classic French vinaigrette
Makes: 8 fluid oz.
 
1 tablespoon shallot or onion, minced
1 teaspoon garlic, minced
1 teaspoon Dijon Mustard
1/4 cup red or white vinegar
1/2 cup  olive oil

Preparation:
In a bowl combine the vinegar and seasonings and whip by hand until frothy.  Whip in the oil in a thin stream. Taste and correct the flavor balance.
(Can also be prepared in a blender)

Variation: Tuna Vinaigrette
replace garlic with 1 teaspoon capers, drained
replace the mustard with 2 oz. tuna, canned in water

For the Salad: Green Salad With Tuna Vinaigrette

4 cups baby greens

1 cup snow peas

1/2 cup baby carrots, sliced lengthwise or quartered radishes

Combine all ingredients and drizzle with tuna vinaigrette. Enjoy!
 

Recipes for Healthy Meal On a Budget

Healthy Meal On a Budget

Carrot Curls and Broccoli Salad

Serves 4 

4 carrots- cut in curls

2 cups broccoli florets

2 Tablespoons of raisins

2 Tablespoons extra virgin olive oil

3 tablespoons of red wine vinegar

4 slices red onion, thinly sliced

Salt and pepper to taste

Soak onion slices in vinegar. Combine carrots, broccoli, and raisins. Drizzle oil toss to coat. Add onion slices and vinegar. Salt and pepper to taste.

Tex -Mex Chicken Thighs   

Serves 4

1-cup tomato sauce

1-tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 onion, small, finely chopped

2 garlic cloves, minced

1-teaspoon cumin

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ½ lb. skinless and boneless chicken thighs, fat trimmed

1 poblano pepper, cut into 8 pieces

In a medium pan over medium heat combine tomato sauce, paste, Worcestershire sauce, chopped onion, garlic, cumin, salt and pepper. Add chicken pieces and mix thoroughly. Add poblano pepper. Bring to a boil. Cook for 5 minutes. Cover with lid. Reduce heat and let braise for 30 minutes. Stir occasionally.  Remove from heat and serve.  

Orzo Pasta Side

Serves 4

2 tablespoons of oil

1 cup orzo pasta

2 cup water

1 tablespoon tomato paste

¼ teaspoon salt

In a medium saucepan combine olive oil and pasta. Cook on medium heat for one minute while stirring to prevent sticking and to coat each pasta grain with oil. Add 2 cups of water, tomato paste and salt, stir. Cover and let cook on low-medium heat for 10 minutes. Remove from heat and fluff with fork. Serve as side with chicken.

 Caramelized Apple Slices

Serves 4                                 

3 apples, golden delicious, peeled, cored & sliced ½ inch thick

3 tablespoons sugar

2 tablespoons water

1/2 teaspoon of lemon juice

1 teaspoon fresh ginger, finely minced

1.    In a large skillet over medium heat dissolve sugar in lemon juice and water, mixing continuously. When sugar is dissolved and begins to caramelize, starts to turn a brown color,  watch closely; add apple slices and mix gently to coat slices. Cook for 2 minutes.  

2.    Add ginger and mix to distribute thoroughly; cook for 1 minute.

       Remove from heat. Transfer onto a serving platter.  Serve.

Tip: For a more elegant and rich presentation: serve with a scoop of vanilla ice cream drizzled with melted chocolate.