Recipe Redo Blog

Traditional Recipes Redone…Healthier


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DK’s Lower Carb Mashed Cauli‘taters

DK's Mashed Cauli'taters

DK’s Mashed Cauli’taters

As the nights start to get cooler one thing I always crave is mashed potatoes.  Overall mashed potatoes aren’t a bad choice, but they can add a significant amount of carbohydrates and fat.  This blend of potatoes and cauliflower is meant to be family friendly and there is a good chance, they might not even notice the healthy swaps.  Even better, you can cut the amount of carbs in half, while not sacrificing taste or texture.

Serves:  4-6

Ingredients:

  • 1 Head cauliflower
  • 2 Large white (russet) potatoes
  • 2 T Unsweetened almond milk
  • 2 T Brewers yeast (optional)
  • 1/2 t Minced garlic
  • 1/8 t Vegetable or chicken bouillon dissolved in a small amount of warm water (may substitute 1/2 teaspoon salt)
  • 1/2 t Fresh or dry chives, chopped for garnish
  • 3 T Ghee or vegan butter
  • Salt and Pepper to taste

Instructions:

  1. Bring a large pot of water to boil over high heat.
  2. Clean and cut cauliflower and peeled potatoes into small, similar sized pieces. Cook in boiling water for about 6-10 minutes, or until well done. Drain well and while still hot transfer to mixing bowl.
  3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower and potatoes with all ingredients and blend until smooth.  Do not over blend or they become rubbery.
  4. Garnish with chives, and serve hot with pats of vegan butter or ghee.


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Table 26°

(Left to Right) Ed Schmidt, Jo Polowy, David Ahbol, Ozzie Medeiros, Steven Polowy (front)

(Left to Right) Ed Schmidt, Jo Polowy, David Ahbol, Ozzie Medeiros, Steven Polowy (front)

Table 26’s atmosphere and menu carries you to a warm and welcoming place with their exceptionally delicious comfort food dishes. Owners, Eddie and Ozzie, purposely chose West Palm Beach in the heart of the historical Mango Promenade district.  Leading their culinary team is Chef Steven Polowy who personally holds a deep passion for the freshest and finest food.  Whenever possible he utilizes local farms to ensure the freshness of all produce offerings. Chef Steven is known for taking traditional comfort food and adding surprising twists.

I was very excited to see the Chef’s salad offering.  Staying true to the flavors of fall, he created an exciting combination of squash, cranberries and turkey – a blend that immediately took me to happy days of holidays past.  This salad is a great option for those trying to stay trim as the Chef removed the traditional additions of heavy cheese and fried croutons and instead offered a healthy preparation of the squash providing high doses of natural fiber and carotenoids, shown to protect against heart disease.

Turkey Terrific  Salad

If you think this salad sounds amazing, you should check out what other fabulous offerings are on the menu at www.table26palmbeach.com

Originally printed in Palm Beach Woman Magazine.


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Turkey Terrific Salad from Table 26°

Staying true to the flavors of fall, Chef Steven created an exciting combination of squash, cranberries and turkey – a blend that immediately took me to happy days of holidays past.  This salad is a great option for those trying to stay trim as the Chef removed the traditional additions of heavy cheese and fried croutons and instead offered a healthy preparation of the squash providing high doses of natural fiber and carotenoids, shown to protect against heart disease.

This recipe is compliments of Chef Steven Polowy of Table 26°.

Butternut Squash “Croutons”

  • 1 Butternut squash, peeled and medium diced
  • Salt and pepper

Season and roast butternut squash for 15 minutes @ 350 until cooked. Cool.   Note: Treat the butternut squash as croutons and serve either room temp or preferably slightly warm atop.

Main Salad:TB26 salad

  • 3 oz. Cooked, shredded boneless skinless turkey breasts
  • 1 C Dry cranberries
  • 1 C Cooked green beans thinly sliced in length
  • 1 C Toasted pecans, seasoned to taste.
  • 6 oz. Baby arugula
  • 1 oz. Apple cider vinaigrette (or to taste)
  • 16 Butternut squash “croutons”
  • 12 Endive spears
  • Salt and pepper

Apple Cider Vinaigrette:

  • 1oz. Apple cider vinegar
  • 1 t Dijon mustard
  • 1 t Honey
  • Salt and pepper
  • 3 oz. Olive oil

Combine all ingredients except olive oil.  Slowly emulsify olive oil into vinegar mix and season to taste.  Reserve the dressing for final assembly.

Assemble salad:

Toss portioned ingredients of cranberries, arugula, turkey, green beans, pecans, vinaigrette and season to taste. Align three endive per plate, divide equal amounts of salad per plate as well. Garnish atop and around with 4 butternut squash as if they are croutons. Serve immediately.

If you think this salad sounds amazing, you should check out what other fabulous offerings are on the menu at www.table26palmbeach.com

Originally printed in Palm Beach Woman Magazine.


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Zuccarelli’s Italian Kitchen

Olimpia Zuccarelli and Chef Douglas A. Chmielewicz with Debra K

Olimpia Zuccarelli and Chef Douglas A. Chmielewicz with Debra K

Often people associate Italian food with lots of carbohydrates and fat and with the new gluten-free craze some have given it up entirely.  But, there are many great options when choosing to incorporate traditional Italian into your diet.  Originating within the fabled borders of Italy, The Zuccarelli family team, Mom Frances and Daughter Olimpia, have been serving up the region’s finest Italian for over 30 years in Palm Beach.  There are many healthy options on the menu including gluten free pasta. You will find it easy to stay on track while enjoying some dishes fresh from the kitchen.

I joined Olimpia and Chef Douglas A. Chmielewicz in the kitchen. Amid the flurry of flying pizza dough and the enticing aroma of garlic, I watched enraptured as they worked their magic and provided two great recipes for our Holiday Recipe Redo.

Chef Douglas prepped the first dish, Antipasto Di Mare and I was pleased to see how simple it was to make and that all the ingredients were minimally processed and prepped.  The dish is not only delightful, tasty and simple, but it is something South Floridians can easily make at home after a quick stop at the local fish market.   In shellfish — including shrimp, clams, scallops, lobsters, crabs and abalones —15 percent or less of the calories come from fat, making this a great “low fat” option.

Antipasti Di Mare – Fruits of the Sea

Sautéed Broccoli Rabe

If you don’t feel like cooking, both these dishes are regular menu items, so plan on stopping in and enjoying with the Zuccarelli family.  www.zuccarellis.com

Originally printed in Palm Beach Woman Magazine.


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Antipasti Di Mare – Fruits of the Sea from Zuccarelli’s Italian Kitchen

This recipe is compliments of Zuccarelli’s Italian Kitchen

Zucc Antipasto di MareThis mix of shrimp, scallops, clams, calamari, and mussels tossed together in a zesty lemon dressing is a great option for Christmas Eve.

  • 1 C Calamari, cleaned and cut into rings
  • 10-12 baby shrimp, peeled and deveined
  • 4 scallops
  • 8 clams – add for last 4 minutes
  • 4-5 mussels – add for last 4 minutes
  • Handful of capers, kalamata olives and pepperoncini as desired

Heat 1 C of water in a large skillet and cover and poach the seafood for 5-6 minutes.  When cooked, drain the hot water and add ice cubes to cool the seafood.  When cooled, transfer cooked seafood to a separate bowl.  Toss in capers, kalamata olives and pepperoncini.

Dressing:Zucc ADM with wine

  • ½ C Diced celery
  • 1 T Balsamic vinegar
  • ½ C Fresh lemon juice
  • Salt and Pepper to taste

In a separate bowl add diced celery, lemon juice, parsley and a touch of balsamic vinegar to form the dressing.  Toss into seafood mixture.  Sprinkle on salt and pepper to taste.

Create Salad made of lettuce with sliced cucumber, onion and tomatoes.  Top salad with the seafood mixture and enjoy.

Originally printed in Palm Beach Woman Magazine.


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Sautéed Broccoli Rabe from Zuccarelli’s Italian Kitchen

This recipe is compliments of Zuccarelli’s Italian Kitchen

zucc Chef Doug broccoli prep (2)Chef Douglas A. Chmielewicz put together a healthy side dish that could easily be made at home.  Within a few minutes, he had created vibrant green garlic infused sautéed Broccoli Rabe.  Similar to turnip greens, this green is a great source of vitaminsA, C, and K, as well as potassium, calcium, and iron.

  • Kosher salt
  • 1 Bunch broccoli rabe, remove tough and non-leafy stems
  • Extra-virgin olive oil
  • 3 Cloves garlic, smashed
  • Pinch crushed red pepper flakes

Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. When the garlic is golden brown, toss in the Rabe and a dash of salt.  Steam for approximately 6 minutes by placing another pan over the sauté pan or add a lid. Shake occasionally to prevent burning.  When rabe is tender, serve immediately.

If you don’t feel like cooking, both these dishes are regular menu items, so plan on stopping in and enjoying with the Zuccarelli family.  www.zuccarellis.com

Originally printed in Palm Beach Woman Magazine.

 


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Popeye would be proud! Spinach Pancakes…

Pop-Eye would be proud! Get your greens this weekend and try this recipe from the Destination Spa Group.

Ingredients:unnamed

  • 1 package frozen spinach, thawed and drained, and squeeze
  • liquid out
  • 1 small onion, chopped
  • 2 whole eggs, slightly beaten
  • 12 egg whites, slightly beaten
  • ½ cup feta cheese
  • ½ cup sour cream (if desired)

Directions:

  1. Mix frozen chopped spinach, onion, and beaten eggs in large bowl.
  2. Heat 2 tablespoons oil in large non-stick skillet over medium heat.
  3. Pour about ¼ cup egg mixture per pancake.
  4. Sprinkle about 1 Tablespoon feta cheese on top of each pancake.
  5. Cook 2 minutes per side turning once, until the pancake is golden brown on both sides.
  6. Top each serving with 2 Tablespoons low fat sour cream, if desired.

Yield 4 servings (2 pancakes each)

Nutritional Analysis per serving (without sour cream):
196 Calories, 20.3 g protein, 8.7g Fat (5g Sat Fat), 9.8g Carbohydrate, 2.8g Fiber,
131mg Cholesterol, 570mg Sodium.
With whole-fat sour cream: 248 Calories, 21g protein, 13.7g fat (8.1g Sat Fat),
141.7mg Cholesterol, 583.3mg Sodium.