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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Stuffed Mushrooms with Feta Cheese

This yummy party favorite is going to be a hit at your next one, not only is it flavorful but you’re going to be stuffed by the time you’re done with this. Yes, I did just use a pun because it’s in the title, it worked didn’t it?! Thanks to the Biggest Loser for this one.

spaindex_stuffed-mushrooms-with-feta-cheese

Ingredients
  • Olive oil spray
  • 4 medium button mushrooms
  • 2 teaspoons chopped fresh flat leaf parsley
  • 1 1/2 tablespoons crumbled fat-free feta cheese
  • 1/2 teaspoon extra-virgin olive oil
  • 1/8 teaspoon cayenne, or to taste
 
Directions
  1. Preheat the oven to 425°F.
  2. Lightly mist a small baking dish with oil spray.
  3. Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
  4. Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well.
  5. Spoon the mixture evenly onto the reserved mushroom caps.
  6. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
  7. Bake for 12 to 15 minutes, or until they are tender.
  8. Let the mushrooms stand to cool slightly before serving.

*Side note: This is a single serving size. It is easily adapted for larger portions.*


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Five Onion Bisque

Thank you Canyon Ranch for this beautifully healthy soup, its equally delicious as it is surprisingly filling.

spaindex_canyon-ranch-five-onion-bisque

 

Ingredients
  • 8 whole garlic cloves, peeled
  • 1 teaspoon butter
  • 1 medium sweet Vidalia or imperial onion, thinly sliced
  • 1/2 Maui onion, thinly sliced
  • 1/2 cup chopped well-rinsed leeks, white part only
  • 4 scallions, chopped
  • 1/4 cup non-alcoholic champagne
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 1/2 cup chopped chives
  • 1/2 cup fat-free sour cream
  • fresh basil leaves for garnish
  • 18 sourdough croutons for garnish
Directions
  1. Preheat the oven to 350°F.
  2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.
  3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.
  4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.
  5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.
Notes
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.


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Beet Hummus Recipe

Happy Independence Day everyone! I have 2 words for you BEET HUMMUS. What?! Who knew that was even a thing, well I sure didn’t until I discovered this recipe on Oaks at Ojai. Like I always say don’t “beet” it until you try it!

Beet_Hummus_Recipe_OaksSpa

INGREDIENTS

One medium sized garlic clove

½ cup chopped roasted beets

1 cup cooked white beans or cannellini beans

2 Tbs. olive oil

2 Tbs. fresh squeezed lemon juice

½ tsp. sea salt, optional

¼ tsp. ground black pepper, or to taste


DIRECTIONS

Puree all ingredients until smooth.  Serve with fresh veggies as a dip or with pita or tortilla chips


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Cauliflower Flatbread with Pesto

Thank you Christine Denney with Oaks at Ojai for creating this perfect substitution, if you crave carbs…I mean Italian like I do then this is brilliant and tasteful as well.  Yummo!

Cauliflower-flatbread-pesto-recipe-768x463

 

INGREDIENTS

Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt


DIRECTIONS

Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. Parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sauteed mushrooms and onions, etc and dusted with a bit of Parmesan or cheese of your choice.


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La Puerta Pico de Gallo Recipe

This funny recipe is not only simple but equally delicious and rich in flavor. Thank you Kathryn B. at Rancho La Puerta for sharing this!

rancho-la-puerta-pico-de-gallo

Pico de Gallo is a fresh and healthy crowd-pleaser, whether as a dip or a condiment for your favorite seafoods or salads. The commingling of tomatoes, onions, cilantro, chiles and fresh lime celebrates the summer harvest. You may adjust the proportions of tomatoes and other ingredients to your liking, or sub bell peppers for the chiles altogether for a sweeter and mild salsa fresca, but ripe tomatoes are a must. Be generous with the lime juice to get a citrusy burst of flavor.  Use it in tacos, atop scrambled eggs on tortillas, inside cheesy quesadillas…anywhere a piquant jolt helps bring the taste buds to life!

Ingredients

  • 4 large Roma tomatoes, seeded and diced 1/4 -inch
  • 1 small jalapeño or serrano chile, seeded and minced (optional)
  • 1/2 cup finely diced white or red onion*
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, or more to taste
  • ⅛ teaspoon sea salt, or to taste

Directions:

Combine all ingredients in a bowl and use as a dip or use as a topper on your favorite summertime dish. This recipe makes about two cups of pico de gallo. Enjoy!


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Spaghetti Squash Aglio E Olio with Rainbow Chard

Pasta lovers, this recipe is for you! Skip the carbs and dive in to this Spaghetti Squash dish. – it’s the real deal! With a total of seven ingredients, surprisingly this tasty dish does not lack in flavor. Think healthy Italian, sans the carbs! Yes, seriously – this spaghetti squash tastes so much like pasta that it is hard to tell the difference. Add in lentils or chicken for an extra does of protein. Happy Cooking and Enjoy!

Spaghetti-Squash-Aglio-E-Olio-with-Rainbow-Chard-1.jpg

Spaghetti Squash Aglio E Olio with Rainbow Chard

Ingredients

  • 1 large or 2 medium spaghetti squash, halved + seeds removed
  • 1/3 cup + 1 tablespoon olive oil
  • kosher salt and pepper
  • 8 cloves garlic, thinly sliced
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 bunch rainbow chard, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup grated parmesan cheese

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Instagram.