Recipe Redo Blog

Traditional Recipes Redone…Healthier

Monthly Archives: June 2014


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Individual Summer Berry Crisps

Individual Summer Berry Crisps

Posted on June 16, 2014 by  in Desserts

Summer Berry CrispsMakes 4 berry crisps

ingredients
CRISP TOPPING:
• ½ c. favorite gluten free flour (I like a mixture of amaranth, buckwheat and tapioca starch for this!)
• 1 t. ground cardamom
• ½ c. sugar
• ¾ c. combination of chopped pumpkin seeds and sunflower seeds
• ¾ c. ground Perky’s crunchy flax cereal
• 1/3 c. shortening (or approximately 6 T.)

BERRY FILLING
• 18 oz. mixed berries (approximately 1 ½ c. blueberries and 1 ½ c. chopped strawberries), you can use fresh or frozen
• 1 t. tapioca starch
• 1 T. fresh lemon juice
• ¼ c. sugar

DIRECTIONS
1. Preheat oven to 350. Line a rimmed baking sheet with parchment paper and place 4 1-cup ramekins on top. Set aside.

2. Put all the topping ingredients in a bowl and mix together with a pastry blender, the back of a fork or your hands. Mix until the shortening is evenly mixed through and the mixture feels a little sandy.

3. In another small bowl mix together the berry filling, gently tossing until everything is coated with the sugar.

4. Pour the berry mixture evenly into the 4 ramekins and top with ¼ c. of the crisp topping. (Save the remaining crisp mixture for another batch! Pop it in a baggie and throw it in the freezer, it will stay good for a few months.)

5. Bake for 30-35 minutes until the berry juices are bubbling and the crisp is just lightly browned on top. Cool 10 minutes and then serve warm!


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Eggplant “Parmesan” Bites

A delicious summer recipe that is gluten free and free of the eight most common allergens. This recipe contains no wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. Also made without casein, potato, sesame and sulfites.

Posted on June 16, 2014 by  in Appetizers & Sides

Makes 12 Two-Bite Balls

INGREDIENTS:unnamed (1)

  • 8 1” slices of eggplant
  • ¾ c. finely ground Enjoy Life Perky’s Crunchy Flax Cereal
  • ¼ c. nutritional yeast
  • 1/3 c. finely ground pumpkin seeds
  • ¼ c. sliced fresh basil
  • 1 t. dried oregano
  • salt and pepper
  • ¼ c. rice flour, or gluten free flour of choice
  • tomato sauce, for serving

DIRECTIONS:

  1. Finely chop the eggplant (as fine as possible, if the dice is too big the balls won’t stick together!) and put it in a medium bowl. Add the ground Enjoy life Perky’s Crunchy Flax Cereal, nutritional yeas, ground pumpkin seeds, sliced fresh basil, dried oregano and a sprinkle of salt and pepper.
  2. Lay a sheet of parchment next to the bowl. Form the mixture into 12 balls, rolling in your hands to make sure they are compact. Place on the parchment.
  3. Pour the rice flour in a small bowl and roll each eggplant ball in the rice, coating all around.
  4. Heat a small nonstick frying pan with about 1” olive oil until shimmering. Drop one ball in to test the temperature and increase or decrease heat as needed. You want the oil to gently brown the outside. Cook the remaining eggplant balls this way, turning to brown all sides, for about 5-6 minutes total.
  5. Remove to a paper towel to drain any extra oil and serve with your favorite tomato sauce. Mangia!


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Hummus Spread

Ideal for any picnic these spreads can be applied to your favorite kind of whole wheat bread. Rocket, alfalfa and chicken breast for example could be added according to taste. – Recipe compliments of Chiva­Som (Prachuap Khirikhan, Thailand)

Hummus Spreadshutterstock_90450325

4­6 Servings:
Calories (per serving): 56.13 cal, Fat (per serving) : 1.43 g

Ingredients:

1 cups Cooked Chickpeas
(see below instructions for cooking chickpeas) 1 Tbs Lime Juice
1 clove Garlic Minced
1 tsp Ground Cumin
1⁄2 tsp Tahini (sesame paste)
A pinch of black pepper, to taste

Preparation:

In a food processor, blend chickpeas, lime juice, garlic, cumin and tahini until it becomes very smooth. Adjust black pepper to taste.

Tip: Cooking Chickpeas and other beans
•Allow them to soak overnight in cold water.
•Next morning rinse the chickpeas (or other beans) very well, put them in a pot and add fresh cold water (about 5cm above the chickpeas’ level). •Bring to the boil.
•Scoop any foam rising at the surface.
•Then turn the heat down (it should NOT boil anymore but simmer gently) and add a small piece of kombu seaweed.
•Let them cook until very SOFT, about 1 1⁄2 hours for chickpeas (time depends on the kind of beans).

ALL beans should be cooked this way. Kombu seaweed helps in softening the beans, makes beans easier to digest and adds many trace minerals. If beans are not cooked long enough it might cause digestion problems and can produce gas.

Avocado Spread

For 4­6 Serving
Calories (per serving) : 73.9 cal, Fat (per serving) : 5.19 g

* Avocado contains mostly monounsaturated and polyunsaturated fats, which are essential components of a healthy diet.

Ingredients:

100g Avocado Ripe, Pitted 3 Tbsp Yoghurt
3 Tbsp Orange Juice
1 tsp Lime Juice

1 clove Garlic Minced 1 Tbsp Honey

1 tsp Worcestershire Sauce
A pinch of black pepper, to taste

Preparation:

In a food processor, blend yoghurt, orange juice, lime juice, garlic, honey and Worcestershire sauce until it becomes very smooth. Add avocado and pulse briefly. The texture should be coarse. Adjust black pepper to taste.


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Asian Grilled Salmon

Here’s a great way to kick off grilling season. This Asian ­inspired recipe comes from award ­winning Green Mountain guest chef Trish Morrissey, who regularly delights diners with her healthy and great ­tasting creations. Serve with soba noodle salad and a green vegetable such as snow peas to round out this stylish meal. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)

grilled-salmon-150x131Ingredients:

  • 1 tablespoon tahini (sesame paste) 1/4 cup orange juice
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon powdered ginger or minced ginger root 1 pound salmon filet
  • Oil for brushing fish

Directions:

  1. Combine tahini, orange juice, honey, lime juice and ginger in a small sauce pan. Heat over low heat for a few minutes, stirring often until mixture is well blended. Set aside.
  2. Meanwhile, cut salmon into 4 serving pieces. Brush lightly with oil. Place salmon on heated grill. Cover and grill fish 5 to 6 inches from medium coals about 4 minutes. Turn fish; brush with glaze; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.

Click here for the Soba Noodle Salad that go great with this.

 


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Black Bean & Quinoa Veggie Burgers

These Black Bean & Quinoa Veggie Burgers are so hearty that even the carnivores will love it! This is a brilliant vegetarian recipe from Sonali, owner of The Foodie Physician.

Black Bean & Quinoa Veggie Burgers

Makes 6-8 burgers

Patties:Image 5

  • ½ cup quinoa
  • 1 teaspoon olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • Kosher salt
  • 2 cans black beans (15.5 oz each), rinsed and drained
  • 2 tablespoons tomato paste
  • 1 large egg
  • 2/3 cup cooked corn (canned or fresh)
  • ¼ cup chopped cilantro
  • 1 tablespoon minced chipotles in adobo
  • 1 ½ teaspoons ground cumin
  • 1 cup rolled oats, ground into crumbs

Yogurt Sauce:

  • ½ cup fat free Greek yogurt
  • 1 teaspoon minced chipotles in adobo + ½ teaspoon adobo sauce from the can
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard

Finishings:

6 multigrain hamburger rolls, lightly toasted

Lettuce, avocado slices, and tomatoes for toppings (optional)

 

Directions:

  1. Place the quinoa in a small saucepan along with 1 cup of water.  Bring the water to a boil then reduce heat to medium low and cover the pan.  Cook 10-15 minutes until the water is absorbed and quinoa is cooked.  Remove from heat.
  2. Heat the oil in a small sauté pan over medium heat and add the onion and garlic.  Season them with a pinch of salt and sauté until onions are softened, 5-6 minutes.  Place the mixture into a large bowl.  Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.
  3. Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and ½ teaspoon salt.  Stir in the cooked quinoa and ground oats until evenly distributed.
  4. Form the mixture into 6 equal patties, compacting them well with your hands as you form them.  Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
  5. To make the yogurt sauce, stir the yogurt, chipotles, adobo sauce, honey and mustard together in a small bowl.
  6. When ready to eat, preheat the oven to 400 degrees F.  Spray a baking sheet with nonstick cooking spray and place the patties on the sheet.  Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes.  Serve patties on the buns with the yogurt sauce and toppings of your choice.

 

One serving (1 patty plus yogurt sauce): Calories 281; Fat 3.7g (Sat 0.7g); Protein 16g; Carb 47.3g; Fiber 12.6g
* Because of the wide variety of buns and toppings, the nutritional info above only includes the patties and yogurt sauce.  I used Arnold Select multi-grain Kaiser rolls, which have 150 calories, 1.5g fat, 0 sat. fat, 6g protein, 27g carbs and 3g fiber per roll.


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Grilled Veggie Salad

Here is a simple restaurant copycat recipe for California Pizza Kitchen’s Grilled Vegetable Salad.  This is my favorite salad at California Pizza Kitchen. This is so easy to make you will wonder why you haven’t made this at home in your own kitchen. Read on to find out what ingredients are needed.

roasted_veg_salad_cropped

 Photo courtesy of California Pizza Kitchen

CPK Vegetable Marinade

Make a marinade of:
  • 6 Tbsp of Olive Oil
  • 1 1/2 tsp Soy Sauce
  • 3/4 tsp cumin
  • 1/4 tsp cayenne pepper

Combine in a bowl big enough to hold all the vegetables.

Vegetables to Grill

  • Eggplant
  • Asparagus
  • Zucchini
  • Scallions
  • Corn

Cut up the vegetables and marinate for at least 30 minutes.Grill until done.  I like to use my George Foreman grill because it makes the job quick and easy!

Make the Salad Dressing

This is a light and healthy Dijon balsamic vinaigrette dressing for the salad.
You will need:
  • 1 1/2 cups of balsamic vinegar
  • 1 1/4 cups of olive oil
  • 2 Tbsp Dijon mustard
  • 1 T chopped garlic
  • salt and pepper to taste

Toss the Salad

  1. Tear up Romaine lettuce on a plate.
  2. Add your grilled vegetables.
  3. Drizzle on the vinaigrette.
  4. Garnish with sun dried tomatoes and sliced avocado.

NOTE:  CPK serves the lettuce chilled so if you want to copy this dish exactly.  Toss the lettuce with the vinaigrette and put in the refrigerator before serving.

Make it a Meal

The California Pizza Kitchen restaurant also offers this dish with the following proteins:
  • Grilled Chicken
  • Grilled Salmon
  • Grilled Shrimp

Make a separate batch of the marinade if you want these. Grill until done.

Recipe compliments of California Pizza Kitchen at Home blog.