May 24, 2013
Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life. While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most. We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.
Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold. No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer. Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend. Get out, enjoy the weather and have yourselves a fantastic weekend!
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.
Add potatoes and tomatoes to pan; cook 1 minute.
Top with cilantro and cheese.
Overall Rating: Love It
Source: Cooking Light magazine
May 15, 2013
I have to say I’m really enjoying our Spring in Philadelphia lately. Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot. But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself. Having nicer weather not only puts me in a better mood but it tends to make me eat better also. This Spring Green Fried Rice is a perfect Spring meal. Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.
Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce. Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice. If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part. Instead of running to get take out fried rice next time, consider making this. You’ll save calories and money and you be happy with the results.
In a small bowl beat egg and 1 tsp. soy sauce; set aside.
In a wok or large skillet heat toasted sesame oil over medium heat. Add egg mixture; stir gently until set. Remove egg; cool slightly. Using your hands to roll the cooked egg into a log. Use a sharp knife, slice the egg into strips; set aside.
In the same skillet, heat vegetable oil over medium-high heat. Add garlic and ginger, cook 30 seconds. Add cabbage; cook and stir 2 minutes.
Add edamame and peas; cook for 2 minutes.
Add rice and 2 Tbsp. soy sauce. Cook and stir for 2 to 4 minutes or until heated through. Add egg mixture and green onion; cook and stir about 1 minute or until heated through.
Top with crushed red pepper, if desired.
Overall Rating: Love It
Source: Better Homes & Gardens magazine
April 18, 2013
Here I go again – trying to eat better. I go in waves with food. I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food. I guess that’s why they say “You are what you eat”? After all, when I’m eating lots of fruits and veggies, I tend to eat better. But then as soon as I get a french fry or donut, forget it. I’m a lost cause. Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad. We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix. So I made a conscious effort to start eating better on Monday. So far so good but it’s only been a few days. Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.
After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese. The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly. Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.
Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.
Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.
Sprinkle asparagus with pecorino Romano cheese.
Overall Rating: Love It
Source: Cooking Light Magazine