Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Grilled Portobello Mushroom Sliders

All my vegetarian/healthy friends, this is going to be the perfect appetizer for a barbecue or maybe a party where you need finger foods, but won’t have to feel guilty about eating it! Special thanks to PureRejuv Wellness Center.

Smoky Baby Portobello Sliders with Smoked Gouda

Ingredients
  • 6 baby Portobello stuffing mushrooms
  • 1 tablespoon olive oil
  • 1 red onion sliced
  • 1 pinch salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 3 ounces smoked Gouda cheese
  • 1/2 cup BBQ sauce
  • 6 organic slider buns
    Directions
  1. Over medium-high heat in a skillet, add 1/2 tablespoon of the olive oil.
  2. Next add the sliced onion with a pinch of salt. Let caramelize, stirring occasionally (about 10 minutes). Turn off heat and set aside.
  3. Brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onions, and chili powder.
  4. Heat your grill (or skillet) on medium heat; cook the mushrooms until juicy and tender (about 5 minutes on each side). In the last minute of cooking, add a slice of Gouda cheese on top to melt.
  5. Lightly toast the buns on the grill for even more flavor while cooking the mushrooms.
  6. Assemble the sliders by placing the mushrooms on the bun, top with the caramelized onion and a generous drizzle of BBQ sauce.


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Sanivan Summer Miso Soup

This is an excellent choice to make, just because it’s soup doesn’t mean you have to wait until winter to eat it (hint: it’s in the name.) It is summer yummy and easy to make, enjoy!

misosoupimage

“This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.” <- Meow.

 

Ingredients
  • 8 cups of water
  • 4 sheets of kombu sea vegetable
  • 8 tablespoons of organic miso soybean paste
  • 1 whole organic tofu, firm
  • 3 medium size carrots
  • 2 stalks of celery
  • 2 whole bunches of scallions
  • 1 teaspoon of fresh/or powder turmeric
  • 1 tsp. of fresh ginger
  • ½ cup of dill
  • 3 Tbsp. of lemon juice
Directions
  1. Boil 8 cups of water with 4 sheets of Kombu Sea Vegetable, reduce to simmer. 5 minutes later, take out the Kombu sheets, and slice them into ½ inch squares and return them to the simmering water.
  2. Take 8 Tbsp. of Miso paste into a bowl. Add some warm water and mix allowing it dissolve into a soupy consistency and add to the water mixture and stir.
  3. Cut the Tofu into 1 inch square cubes. Add to the miso soup mixture.
  4. Chop carrots, celery, scallions and add to miso soup mixture.
  5. If using fresh ginger and turmeric, chop very small and add to miso soup mixture.
  6. Last but not least, turn of the heat, add dill and lemon juice. Enjoy a very healthy and hearty miso soup.


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Canyon Ranch 1000 Island Dressing

 Traditionally I would post a food or drink recipe, however. Today I think it is important to focus on condiment. I mean you can make all the recipes in the world, but without that BAM! factor of a glaze or dressing it just wouldn’t be the same. Thank you Canyon Ranch!

1000-Island

 

“Thousand Island dressing is versatile in any number of ways:  Use it as a dip for raw vegetables, as a salad dressing, or spread it on sandwiches or burgers. With our low-calorie version you can enjoy it often, but be careful with commercial varieties. Some of them pack in a whopping 120 calories for 2 tablespoons For a dairy-free rendition, omit the yogurt and double the amount of fat-free mayonnaise.”

 

Ingredients
  • 1/2 cup non-fat plain yogurt
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup chili sauce
  • 1/4 cup sweet pickle relish
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground
  • black pepper
  • fresh lemon juice to taste
Directions
  1. Combine all the ingredients in a bowl and mix thoroughly.
  2. It will keep, tightly covered, in the refrigerator for 1 week.