Recipe Redo Blog

Traditional Recipes Redone…Healthier


Leave a comment

Strawberry Shortcake

I must really have a sweet tooth, because it is all I have been thinking about lately. This easy to make recipe is surely one for a nice picnic or if you just have a sweet tooth like yours truly. Thank you Red Mountain Resort for creating this perfection!

58a63a01f658f72d3f90712a_strawberry-shortcake-p-500x333

Ingredients

  • ‍1 cup strawberries, sliced
  • 6 tsp. sugar
  • 1 each egg
  • ½ tsp. kosher salt
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 5 tbsp. canola oil
  • ½ tsp. cinnamon
  • 1 tsp. lemon zest
  • ½ cup 2% milk
  • 2 ¼ cup all purpose flour
  • 1 tbsp. lemon juice
  • 6 tbs. whipped cream

Directions

  1. Combine sliced strawberries and sugar. Mix well and allow to rest for at least 30 minutes. The mixture should become very juicy.
  2. Preheat conventional oven to º350 F.
  3. Whisk the egg, sugar, lemon juice and oil together in a bowl.
  4. In a separate bowl, mix the lemon zest and dry ingredients and stir until well mixed.
  5. Slowly add the dry ingredients into the liquid ingredients (egg, sugar, lemon juice and oil) and mix to create a thick dough.
  6. Add the milk and mix well.
  7. Lightly grease a baking pan, drop 3 tablespoon size mounds on the baking sheet, 2 inches apart.
  8. Bake at º350 for 12-15 minutes. Let cool for 15 minutes.
  9. Prepare the whip cream.
  10. Place bottom half of the shortcake on plate.
  11. Top with sliced strawberries, some of the juice from the strawberry/sugar mixture, and whipped cream.
  12. Top with the other half of the shortcake and enjoy.


Leave a comment

Black Bean Burger

Oops she did it again, no not Britney Spears I’m talking about Chef Jen Welper! I discovered this easy, but delicious recipe for those warm summer days when you’re ready to start grilling outside. Enjoy!

black-bean-burger1

Kiss that boring burger goodbye and check out this recipe for a healthy and flavorful black bean burger.  Make sure to add this to your holiday weekend menu!

INGREDIENTS:

1/6th piece                Firm tofu

½ cup                       Black beans, cooked

1 tsp.                        Olive oil

1 each                      Shallots, large, chopped

¼ cup                       Zucchini, chopped

¼ cup                       Carrots, minced (can use food processor on these)

1 each                      Egg

2 each                      Egg whites

¼ tsp.                       Cumin, ground

¼ cup                       Sharp cheddar cheese, 2%, shredded

½ cup                       Black beans, cooked

¼ tsp.                       Salt

PREPARATION:

  • Cooked black beans as directed (need 1 cup of cooked black beans for recipe).
  • In food processor, puree tofu and ½ cup of black beans (need smooth texture, but doesn’t need to be completely pureed).
  • Heat a large saute pan to medium high heat.  Once heated, add ½ tsp. of olive oil and swirl.  Add chopped shallots.  Cook 2-3 minutes until translucent.
  • Once shallots are done, add to black bean mixture and pulse.
  • Remove black bean mixture from food processor and add to a mixing bowl.  Set aside.
  • In separate bowl, crack eggs as needed (1 whole and 2 whites). Mix well w/ fork.
  • To the black bean mixture add zucchini, carrots, eggs, cumin, cheddar cheese and the remaining ½ cup of cooked black beans.
  • Mix well and season with salt as necessary.
  • Once burgers are formed (recipe makes 4 burgers, ~1/3 cup each), re-heat the large saute pan and add remaining ½ tsp. of olive oil.  Swirl.
  • Sear the burger on each side.  Could finish burger in oven if desired, but it should be done after cooking on each side for about 4 minutes (~8 minutes total).
  • Enjoy on ½ of whole wheat sandwich thin, lettuce and sliced red or yellow tomatoes.

 

 


Leave a comment

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Need a vacation? Well it is not exactly a trip to the beach, but thanks to Red Mountain Resort you can have a little tropical in your own home. Hope you enjoy it as much as I did!

58a61d00deb4b3262c6438dc_ahituna1

 

Ingredients for the tuna

  • ‍4 -four oz. pieces of Ahi tuna
  • Cajun spice (see recipe)
  • 1 cup pineapple, diced small
  • 1/4 cup pineapple juice
  • 2 Tbsp. red bell pepper, diced small
  • 1 Tbsp. red onion, diced small
  • 1 Tbsp. fresh basil, minced
  • 2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

  • ‍1 Tbsp. white pepper
  • 1 Tbsp. black pepper
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. oregano
  • 2 Tbsp. paprika
  • 1 Tbsp. salt

Directions

  1. ‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
  2. Pre-heat a grill. (A cast iron skillet can be substituted if you don’t have a grill.)
  3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
  4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
  5. Continue sautéing until the pineapple is charred on the outside.
  6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
  7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
  8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released – about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
  9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.


Leave a comment

TURKEY APPLE WRAP

I discovered this recipe looking for easy lunch recipes that are both healthy and delicious. Thank you Canyon Ranch!

4dab5f00ab4ca97ebef0bced0f6aa9db

 

Ingredients

½ lb cooked chopped turkey breast

2 Tbsp chopped red onion

¼ cup chopped celery

¼ cup chopped apple

⅛ cup chopped dried cranberries

½ tsp garlic granules

3 Tbsp canola oil mayonnaise

1 Tbsp nonfat sour cream

½ tsp Dijon mustard

1 Tbsp white distilled vinegar

Pinch dried thyme

Pinch sea salt

Pinch freshly ground black pepper

1½ cups spinach

6 whole-wheat flour tortillas (or a GF option), about 9-in diameter

Instructions

  • In a large bowl, combine all ingredients except for spinach and tortillas and mix well.
  • Place turkey mixture in a food processor and pulse for 2 to 3 seconds at a time until mixture is finely diced.
  • Lay each tortilla on a flat surface and spread ¼ cup spinach on top. Place ¼ cup turkey mixture on top of spinach. Roll up tortilla burrito style.


1 Comment

Gluten Free Waffles

Happy Weekend everybody! I discovered this easy breakfast by Chef Jen Welper to make for that lazy Sunday coming up. It is not only yummy, but gluten free as well. Enjoy!

gf-waffle

Waffles are great as a sweet or savory breakfast in the morning. Unfortunately, a lot of people cannot indulge in them due to food allergies such as intolerance to gluten. However, this delicious recipe provides one gluten-free way to enjoy waffles.

INGREDIENTS:

3 ½ cup Rice flour

2 tsp. Kosher salt

½ cup Sugar

1 cup Ground flaxseed

1 tsp. Cinnamon

2 T. Baking powder

5 each Eggs, separated

½ cup Egg substitute

3 cups Skim milk

½ cup Canola oil

2 tsp. Vanilla extract

PREPARATION:

  • Combine dry ingredients in large mixing bowl.   
  • In a separate bowl, separate the whole eggs (yolks and egg whites separate—egg whites in large metal mixing bowl).  Using a hand-mixer, beat the egg whites until a stiff peak form.
  • Combine the rest of the wet ingredients, including the egg yolks, and mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined, the batter should be a little lumpy (that is okay).  Gently fold in the egg whites, in 2 separate batches, until just combined.
  • Preheat the waffle iron.  Add ½ cup of batter for each waffle.  Allow waffle to cook as needed.

AMOUNT PER SERVING:  recipe makes 16 large waffles, but serving size is ½ of waffle cut into quarters (2 quarters each)


Leave a comment

Chocolate Banana Bread

I don’t know about you, but there are two wonderful things in this world: Chocolate and homemade banana bread, so why not have both? Here is a recipe by Rancho La Puerta.

choco-banana-bread

 

This bread is chocolate heaven, really—a rich, dark, dense loaf, made with ripe bananas and pureed prunes, that tastes far more sinful than it really is. Serve warm, sliced thin, with fresh fruit, or freeze for up to one month. 

Makes 1 loaf.

Ingredients

2 cups water

12 ounces pitted prunes

2 medium ripe bananas

2 large eggs

1 cup unbleached all-purpose or whole-wheat flour

½ cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chopped walnuts

½ cup banana chips, broken into small pieces

1 cup semisweet chocolate chips

Preparation

Preheat the oven to 350° degrees F. Lightly butter an 8-cup loaf pan, and line the bottom with a piece of parchment paper.

In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain any excess liquid.

Puree the prunes, bananas, and eggs in a blender until smooth.

Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve.


1 Comment

Welcome Spring! It’s time to refresh your Diet!

Transform your diet with our wellness minded recipes!

Click the FOLLOW tab in the lower right hand corner to receive recipe inspiration from some of the nation’s best.