Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Green Tangerine Dream Smoothie

Found this super easy smoothie recipe to make, it is a perfect starter to get that nice healthy energy boost. Bye bye coffee hello green machine! Special thanks to Christine Denney at the Oaks at Ojai.

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INGREDIENTS

1 celery rib

3-4 “ section of European cucumber

½ peeled lemon

1 large handful of spinach

4 tangerines, peeled

1-2 Tbs.  fresh ginger root

¾ c. water

20 green grapes

2 Tbs. mint

Optional:  2 TBS. chia seed

DIRECTIONS

Blend it all together (What that’s it?!)


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Grilled Vegetables and Marinade

Here is a good side dish that you can just throw on the grill, goes great with grilled chicken! Thanks to Red Mountain Resort for this recipe.

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Directions

  1. Cut the zucchini, yellow squash, and roma tomatoes.
  2. Add to the marinade, mixing to coat thoroughly.
  3. Roast the garlic and shallots, cool, then chop coarsely.
  4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
  5. Combine with the garlic and shallots.

Marinade directions

  1. ‍Combine all ingredients


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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!

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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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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!

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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.


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Pumpkin Cheesecake

This easy to make dessert is a crowd favorite, thanks Red Mountain Resort for coming up with this masterpiece. Who doesn’t love a little pumpkin in their life? Especially when the fall comes!

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Crust ingredients

  • 1¼ cups graham cracker crumbs
  • ¼ cup water

Cheesecake ingredients

  • 18 oz low-fat cream cheese
  • 1¼ cups fructose
  • ⅓ cup skim milk
  • 4 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 2½ teaspoons clove
  • 6 sheets gelatin
  • 4 cups canned pumpkin

Crust directions

  1. Combine water and cracker crumbs.
  2. Spray cake pan with your preferred cooking spray.
  3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

  1. Cream together cream cheese and sugar.
  2. Fold in the pumpkin.
  3. Soften the gelatin in warm skim milk.
  4. Quickly fold gelatin into the cheese/pumpkin mixture.
  5. Pour into prepared pan and refrigerate overnight.
  6. Slice into 16 pieces and serve.


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Strawberry Herb Salad

This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!

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 Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.

Salad (Recipe)

Strawberries- 3-5 per person.  Pears or apples work fine as a seasonal substitute.

Goat Cheese- 1 ounce per person

Fresh Basil- 1 bunch, finely cut

Chervil- 1 bunch, use leaves picked from stem

Tarragon- 3 sprigs, use leaves picked from stem

Black Pepper- 5 turns of a mill

Walnuts- 1 ounce or any of the freshest toasted nuts available

Baby Salad Greens- loose handful per person

Balsamic Vinaigrette (Recipe)

Balsamic Vinegar- 2 ounces by volume

Apple Cider Vinegar- 1 tablespoon

Honey- 1 teaspoon

Mustard- 1 teaspoon

Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred

Black Pepper- 2 turns

Salt- to taste

For the dressing:

Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.  With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion.  Season with the salt and pepper.

To Assemble:

Gently mix the baby salad greens and tarragon, basil and chervil.  Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.

Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate.  Top the greens with a few walnuts, and serve.


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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!

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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.