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Super Bowl XLVI Recipe Roundup

4 Feb

You’re stressing because you’re throwing a Super Bowl Party for the friends and fam but you don’t know what to make.  Well, you’re in luck because of this delicious, All-American, Super Bowl-worthy recipe list. Now all you have to do is sit back, relax and enjoy the people around you!  Oh–and don’t forget to cook!

Set the Scene:

Do you have a favorite team?  Consider a Red, White & Blue theme (since the teams are pretty much representing the SAME exact colors anyway).  No offense to die-hard fans.  You’ll probably be able to borrow decor from 4th of July!  Easy!

CUTE ALERT!!!  Katie Brown turned lemons into mini footballs and created a fun Super Bowl centerpiece.

Drinks:

You won’t disappoint if you stock up on beer for the Super Bowl.  But put some thought into it…make it special by serving local beers, beers from Boston or New York, or an organic selection that pairs well with what you’re serving.

Starters:

Fresh & Easy Cantaloupe Salsa.  Cool, spicy and tangy.  Serve with your favorite healthy chips, like Garden of Eatin‘ Red Hot Blues.

Cranberry Goat Cheese & Herb “Hot Pockets.”  Like grown-up pizza rolls.  They’ll disappear in a flash!

Baked Kale Chips.  There’s nothing fried about ’em.  For a big crew, buy a few heads and bake away.  You’ll be amazed how quickly they’ll go.  Even the kids will love!

Spiced Party Nuts.  I’ve said it before, and I’ll say it again.  No party is a party without party nuts.  And your guests will certainly go nuts over these sassy little numbers!

Sides:

Super Bowl Sunday Salad.  Flavorful and colorful.  Just what you want in a salad.  A real crowd pleaser!

Flash Roasted Green Beans.  These green machines go faster than it takes to cook ’em!

Spicy Sweet Potato Fries.  Because what’s better with an All-American meal than fries?

Not Your Grandma’s Potato Salad.  Leave the mayo in the fridge and try this slightly refined potato salad on for size.  Ol’ Grammie might not like the idea of it, but once she tastes, she’ll never go back!

Main Course:

Baked Rosemary Chicken Strips.  Kids will love ’em and parents will feel like kids again!

Pulled Pork Sliders.  Might be the easiest part of the entire meal…thanks to the crock pot!

Black Bean Patties with Mole Glaze.  Add instant chic to your football party by throwing in a little vegetarian fare.  Plus, your friends with food restrictions will love you for it.

Garlic Ginger Chicken Wings.  View this step-by-step YouTube tutorial on how to create Foodwishes.com Garlic Ginger Chicken Wings.

Desserts:

Ice Cream Social Network.  What’s more all-American than an ice cream social?

Oats, Orange & Hazelnut Cookies.  Perfect for a standing-room-only dessert line.

Healthy Tasty Chow’s Nutella Puppy Chow.  Such a great dessert for a Super Bowl soiree!  Don’t you just want to dig in already?

Oh How She Glow’s Itty Bitty Carrot Cake Cookies.  You wouldn’t know these were vegan…or a healthy cookie!  YUM!

Phew!  Now, get to work STAT.  Super Bowl starts in 24 hours!

Have a favorite Super Bowl recipe that you want to share?  Leave a comment below.

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Cream of Mushroom & Eggplant Soup

26 Oct

Cream of Mushroom & Eggplant Soup

Serves 6-8

Mmm, Mmm Good.  Campbell’s Cream of Mushroom Soup.  It works on chicken and Thanksgiving green beans, but oh boy, it really doesn’t work on your stomach.  Errrrgg.  There it goes again.  Looks like it’s time to switch to a stomach-friendlier version, smooth and creamy, mixed in with wholesome eggplant for added savory.  Mmm, Mmm Fabulous!

Ingredients:

1 medium eggplant, skin on

1 container whole crimini mushrooms

1 small onion, quartered

2 cloves garlic

1 tsp. coarse sea salt

1 tsp. cracked black pepper

Pinch of red pepper flakes

2 Tbsp. olive oil

8 Cups vegetable broth

¼ C. heavy cream

¼ C. shredded Parmesan cheese

Directions:

Preheat Oven to 425. 

Cube the eggplant and transfer to a large bowl.  Add mushrooms, onion, garlic, olive oil, sea salt, pepper and red pepper flakes.  Transfer to baking sheet and bake in oven for 30 minutes, flipping at 15.  Remove from oven.

Transfer roasted veggies to a stockpot, and then add vegetable broth.  Let simmer on low heat for one hour.  Allow to cool.

In 3 batches, with a reserve bowl handy, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour pureed soup back into stockpot and let simmer on low heat for another hour, stirring occasionally.  Stir in heavy cream and Parmesan.

Freezes well.  Feel like cooking for just you and your honey?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  The deep purple hue of an eggplant means its rich in cancer-fighting antioxidants and great for brain health because it contains a phytonutrient that protects the lipids (fats) in the brain cell membrane. 

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Lean Mean Meatballs with Homemade Mushroom Marinara Sauce

12 Oct

Lean Mean Meatballs with Mushroom Marinara Sauce

Makes 2 dozen

Spaghetti and meatballs.  There’s nothing like the Italian protein-meets-carbo-loaded dish to give you the energy you need to make it happen.  To keep things healthy, I make mine with leaner meats and a kick of red pepper, guaranteed to bring on the heat without stuffing you to the brim. Now, go run that marathon!

Ingredients:

Meatballs:

1 lb. ground turkey breast

1 lb. ground sirloin

½ C. Italian breadcrumbs

1 egg

½ C. ricotta cheese

1 C. fresh spinach, minced

½ C. fresh Italian parsley, minced

1 Tbsp. dried oregano

1 tsp. red pepper

Sauce:

12 Roma tomatoes

1 C. low-sodium vegetable stock

3 cloves garlic, minced

1/2 C. onion

2 C. sliced mushrooms

Meatball drippings

4 leaves fresh basil

3 Tbsp. heavy cream

Sea salt & cracked pepper to taste

Directions:

Preheat oven to 450.

Add meatball ingredients into a large bowl, kneading until combined.  Use a tablespoon to measure meatballs and roll between both hands to create 1-inch round meatballs, about the size of a golf ball.  Place on cookie sheet in six rows of four. Cook for 10 minutes, flipping at six to cook thoroughly and maintain round shape.  Immediately remove meatballs from cookie sheet and place into serving dish, reserving drippings for sauce.  Set aside.

Meanwhile, bring a stockpot of water to a boil.  Place tomatoes in boiling water for 30-45 seconds each, remove with tongs and immediately douse into ice water.  This process will remove the skin. Dice tomatoes, keeping the seeds and juice and place in a medium saucepan on low with veggie stock to reduce.

In a large saucepan on medium, heat oil.  Sauté garlic and onion until softened.  Add mushrooms, cook for two minutes, and then add reduced tomatoes. Bring to a simmer; turn heat to low stirring occasionally for at least 25 minutes.  Add meatball drippings, fresh basil and cream.  Simmer another ten minutes.  Season with salt and pepper.

Serve over whole-wheat or gluten-free spaghetti for a wholesome, healthy kick.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Afraid of red meat?  Don’t be.  According to Women’s Health, the red stuff, especially organic or grass-fed in it’s leanest form, packs more B12, iron and zinc than a boneless, skinless chicken breast.

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Vegan Sweet Potato Soup

10 Oct

Vegan Sweet Potato Soup

Serves 6-8

Achoo!  Baby, it’s cold outside!  And according to that forecast, it’ll be chilly all week.  Fabulous.  Absolutely fabulous.  What to do?  Set the salad to the side and warm up with Sweet Potato Soup instead.  Packed with immune-boosting ingredients, this hearty, healthy and oh-so-savory recipe will last you all week long.  Just in time for another cold spell.

Ingredients:

3 Tbsp. olive oil

2 cloves garlic, coarsely chopped

1 brown onion, cubed

8 C. low-sodium vegetable broth

2 lbs. organic sweet potatoes, skinned & cubed

1 C. unsweetened applesauce

1 tsp. cinnamon

1 Tbsp. balsamic vinegar

1 tsp. brown sugar

1 tsp. coarse sea salt

1 tsp. cracked black pepper

1 sprig rosemary

Directions: 

Preheat oven to 425.

Peel and cube sweet potatoes, reserve potato peels.

In a stockpot, sauté garlic and onion on low heat with two tablespoons olive oil.  Add vegetable broth, sweet potatoes, applesauce and cinnamon.  Let simmer on low heat for one hour.

In 3 batches, with a reserve bowl handy, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour soup into stockpot.  Add balsamic, brown sugar, salt and pepper and let simmer on low heat for another hour, stirring occasionally.

Place potato peels on baking sheet with remaining olive oil and rosemary sprig and bake for 10 minutes.  Use as garnish.

Freezes well.  Feel like cooking for just you and your honey?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Rich in antioxidants like beta-carotene and high in fiber, sweet potatoes are an excellent boost (especially during flu season) for your immune system and digestion.   When it’s flu season, do whatever you can to fit sweet potatoes into your diet. 

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NUTRITIONAL FACTS (SERVING SIZE – 8): Calories: 177; Total Fat 5g; Saturated Fat .7g; Sodium 427.5mg; Fiber 5g

Sweet Mashed Potatoes with Sage Apple Butter

3 Oct

Sweet Mashed Potatoes with Sage Apple Butter

Serves 8 – 10

Uh-oh the holidays snuck up on you.  Again.  Last week it was Labor Day and now you’re shopping for everyone who has made your nice list.  You haven’t the time for holiday shopping let alone holiday cooking!  A little secret: Sweet Mashed Potatoes with Sage Apple Butter.  It’s the chicest addition to your autumn soiree and a simple weekday side.  You’ll win over everyone’s hearts without really trying—which is a good thing, since you’re a little behind on that shopping.

Ingredients:

3 lbs. organic yams, cubed with skin on (3 large potatoes)

3 Tbsp. unsalted butter

½ C. organic gala apple, diced

1 clove garlic, minced

2 Tbsp. fresh sage, chopped

1Tbsp. freshly squeezed lemon juice

¼ C. low fat milk

¼ C. heavy cream

Salt & pepper to taste

Directions:

Mashed Sweet Potatoes:

In a large pot, bring water to a rolling boil and flavor with splash of olive oil.  Place potatoes in boiling water for about 20 minutes.  Test tenderness of potatoes with fork; when tender, drain water.

In a separate pan, melt butter on low heat.  Add garlic and apples.  Let simmer for two minutes.   Add sage and simmer until butter is a nice golden hue, mindful not to brown.

With an electric hand mixer, mash sweet potatoes at medium speed.  Mix in sage apple butter.  Blend on low until potatoes are light and fluffy.  Add salt and pepper to taste.

Crème Fraiche

Prepare homemade buttermilk by mixing 1 Tbsp freshly squeezed lemon juice with ¼ C. low fat milk.  Add two Tablespoons of buttermilk to heavy cream and beat with electric mixer on low until light and fluffy.  Voila!  Crème fraiche.  Add a dollop to potatoes.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  While they’re labeled “yams” at the market, the American version of yams are sweet potatoes, in a slightly different color and texture. So, they’re basically the same thing. Health benefits include Vitamins A & C, which boost mood, support your immune system and protect your eyes.

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NUTRITIONAL FACTS (SERVING SIZE – 8): Calories: 265; Total Fat 7g; Saturated Fat 4g; Sodium 11mg; Fiber 2g

Enlightened Shepards Pie

6 Aug

Serves 6 – 8

St. Patrick’s Day is the day everyone claims Irish heritage.  A day of pub crawls filled with Guinness and Jameson and, well, more Guinness and Jameson.  But with all those empty calories, you need to reach for Enlightened Shepard’s Pie, a lightened-up twist on the savory comfort dish.  Just enough to keep you going for another round.  Now that’s an Irish blessing!

Ingredients:

Ground Beef                              

1 lb. extra lean ground beef

½ C. diced parsnips

1 C. diced carrots

1 C. diced celery

1 C. diced onion

2 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 tsp. dried oregano

½ C. stout beer

1 can diced tomatoes (14 oz.)

salt & pepper

Mashed Yams

2 lb. yams

¼ C. milk

1 Tbsp. balsamic vinegar

salt & pepper

Directions:

Preheat oven to 350.

Cook beef in a large pan on medium heat until browned.  Use a wooden spoon or potato masher to break beef into small chunks.  Drain fat.  Add parsnips, carrots, celery, onion, garlic, paprika and oregano and simmer for 10 minutes.  Pour stout over beef mixture and simmer another 2 minutes.  Add tomatoes, season with salt and pepper and simmer for another 5 minutes.

Using a fork, poke holes in yams.  Bake for 45 minutes.  Let cool.  Once cool, cut into the yams and scoop insides into a bowl.  Using a hand mixer, add milk, balsamic and season with salt and pepper.

Butter a casserole dish.  Place beef mixture at bottom of dish, layer with mashed yams.  Bake for 40 minutes.  Let cool for 10 minutes before serving.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Root veggies help us absorb and distribute nutrients throughout out bodies.  They’re great for regulating blood sugar and curb hunger, thanks to their high water and fiber content. 

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Spicy Sweet Potato Fries

10 Jun

Serves 6 -8

Spicy Sweet Potato Soup

Some like it hot and you happen to be one of those people.  From eggs to pizza, everything you cook gets kicked up a notch (or two).  So it made sense that you’d add some heat to sweet potatoes.  Surprisingly, instead of burning your mouth off, the sweet and spice created a savory harmony.  It was a match made in Heaven—and you were still able to satisfy your fiery habit.

Ingredients:

2 lb. sweet potatoes or yams

2 Tbsp. olive oil

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

1/8 tsp. cayenne pepper

Sea salt & cracked pepper

Directions:

Preheat oven to 425.

Using a mandolin or knife, slice potatoes into fries.  Place fries in a large mixing bowl and coat with rest of ingredients.  Place seasoned fries in a single layer on a cookie sheet.  Let bake in oven for 30 minutes, or until cooked to a golden crisp.  At 15 minutes, flip potatoes.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Spices carry some potent health powers. Cumin is bursting with more iron than any other spice. Loaded with Vitamin A, paprika makes your eyes, bones and immune system strong. Chili powder keeps you satiated and your cravings at bay.  And the phytochemical capsaicin in cayenne lowers your risk of diabetes.

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Summer Fruit & Spinach Salad with Lemon Cilantro Dressing

9 Jun

Serves 6 – 8

Summer Fruit & Spinach Salad with Lemon Cilantro Dressing

You’re a summer lover.  And on a bright and sunny summer day, all you want is a bright and sunny salad.  Bursting with flavor, vibrant colors and assorted textures, the Summer Fruit and Spinach Salad will certainly suit your heart’s desire.

Ingredients:

Salad

4 C. organic spinach, chopped

1 mango, diced

1 container strawberries, hulled & quartered

¼ C. grated Cotija cheese

¼ C. pumpkin seeds

Dressing

¼ C. extra virgin olive oil

Juice of one lemon

2 Tbsp. cilantro, minced

1 tsp. garlic, minced

½ tsp. sea salt

½ tsp. pepper

Directions:

Whisk together dressing ingredients and chill in fridge. Dressing lasts up to a week.

Rinse, dry and prepare spinach and fruit.  Place in a serving bowl.  In a small pan, toast pumpkin seeds until they reach a golden brown.  Remove from heat.  Before serving, toss salad with dressing and top with cheese and pumpkin seeds.

Main course?  Serve with grilled avocado, chicken or shrimp.

FOOD THAT LOVES YOU, TOO: Take a lesson from Popeye and make sure to eat your spinach.  It’s rich in iron, which is an essential vitamin that keeps your hair, skin and nails healthy for all those hot summer nights.

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Memorial Day Recipe Roundup

27 May

Image by Stephycupcake via flickr

You’re stressing because you’re throwing a Memorial Day BBQ for the friends and fam but you don’t know what to make.  Well, you’re in luck because I’ve put together my favorite BBQ recipes from Food, I Love You! and some other food bloggers I’m currently obsessing over.  Now all you have to do is sit back, relax (wine in hand) and enjoy the people around you!  Oh–and don’t forget to cook!

Drinks:

Go all out and create a signature cocktail.  Get inspired from this Your Daily Thread  list.

Starters:

Baked Kale Chips.  There’s nothing fried about ’em.  For a big crew, buy a few heads and bake away.  You’ll be amazed how quickly they’ll go.  Even the kids will love!

Spiced Party Nuts.  I’ve said it before, and I’ll say it again.  No party is a party without party nuts.  And your guests will certainly go nuts over these sassy little numbers!

Spicy Tomato Basil Soup.  Serve it as a shooter, warm or chilled, topped with a dollop of creme fraiche and basil.

Sides:

Not Your Grandma’s Potato Salad.  Leave the mayo in the fridge and try this slightly refined potato salad on for size.  Ol’ Grammie might not like the idea of it, but once she tastes, she’ll never go back!

Strawberry & Asparagus Quinoa Salad.  Light, crisp and oh-so-seasonal.  Tastes delicious with herb-rubbed grilled chicken breast.

Main Course:

Grapefruit Chicken Salad.  Nothing’s more refreshingly satisfying in front of the pool than this.  Pair it with Rose and you’ll be in chicken salad Heaven!

Fire up the grill with The Kitchn’s Rosemary Lemon Kebabs.  This recipe calls for lamb but any meat would be delish!

Desserts:

Ice Cream Social Network.  What’s more all-American than an ice cream social?  With berries that are so this-season, you’ll be the sweetest belle of the BBQ!

Mango Frozen Yogurt by Yum Yum Yummers.  Looks deliciously tangy and you don’t even need an ice cream maker!

Veggie Cassoulet

6 May

Serves 6-8

Veggie Cassoulet

Casserole made quite a few debuts at your childhood dinner table. Yes, the staple meal became a familiar friend and foe, especially when you felt like being a picky eater.  You thought you had everyone fooled, right?  Not Mom.  Soldiering on, she knew how to suit your taste buds so you had a warm, nutritious meal in your belly.  Now that those taste buds are a bit more refined (read: you’re not a crabby 2nd grader) how about trying this French-style casserole, Veggie Cassoulet.  And yes, it’s cassoulet because your vocabulary has become quite refined itself.  Bon appetít!

Ingredients:

For the cassoulet                                For the toasts

1 Tbsp. olive oil                                         Whole wheat ciabatta

1 medium onion, sliced                          1 Tbsp. olive oil

1 clove garlic                                              Pinch of sea salt

1 organic red bell pepper, sliced            Cracked pepper

2 Cups cremini mushrooms, sliced

¼ C. dry red wine

3 Cups spinach

1, 14 oz. can canellini beans, rinsed

1 tsp. red pepper flakes

Sea salt & cracked pepper

Directions:

Preheat the oven to 425. 

Heat olive oil in a large pan on medium heat. Sauté onions and garlic until onions soften, about three minutes.  Add bell pepper and continue to sauté for another two minutes.  Sweat in mushrooms.  Deglaze pan with red wine and simmer until fully reduced.   Gently stir in spinach, beans and red pepper flakes.  Season with salt and pepper.

To prepare toasts, place remaining olive oil, salt & pepper in a small bowl.  Half the loaf and cut into two-inch-wide pieces.  Brush on olive oil and place in oven for 10 minutes.  Serve topped with cassoulet.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: The spinach and beans in this lean, vitamin-rich dish are great for your hair and scalp.  Prevent breakage and promote growth by indulging in  lean proteins and iron.

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