Recipe Redo Blog

Traditional Recipes Redone…Healthier


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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!

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“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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Five Onion Bisque

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

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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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Spicy Kale with White Beans and Garlic

Courtesy to this recent website I have discovered this fabulous recipe and it is called Spa Index. That’t it, spa index. Can you believe how simple that name is? What’s even better is the recipes on there, this one in particular. ENJOY!

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This quick and flexible vegetarian Spicy Kale with White Beans and Garlic serves just you or entire family! Garlic and Parmesan cheese provide savory flavors and balance the bitterness of Kale. Beans provide a source of protein. Vinegar, kale, and red pepper flakes all help in to digest the heaviness of beans. Although processed food is contraindicated in Ayurveda, we find canned beans easier to digest.

Ingredients
  • 1 tsp Balsamic Vinegar
  • 1/2 clove Garlic (raw)
  • 1 lbs Kale
  • 2 tbsp Olive Oil
  • 2 tbsp Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes (Chili)
  • 1/2 tsp Salt (Mineral Salt)
  • 1 cup White Navy Beans, from canned, drained
Directions
  1. Steam Kale until soft in a small amount of water, watching carefully to avoid burning the kale.
  2. In a separate pan, sautee garlic in olive oil.
  3. Once the garlic is roasted add white beans and kale.
  4. Continue heating until beans are thoroughly hot. Remove from heat.
  5. Add red pepper flakes to taste, garnish with Parmesan cheese and a drizzle of vinegar and salt if desired.
  6. Continue to heat through until nice and hot.
  7. Serve in a bowl with an additional sprinkle of Parmesan cheese and toasty croutons on top for crunch.


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.


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Fresh Peach Salsa

If you’ve been to the farmer’s market lately you may have noticed the oodles of peaches in stock – you don’t have to be from Georgia to know that it’s peach season! There’s not much better than having a juicy peach on a summer’s day to satisfy a craving for something sweet. I’m all for eating seasonally, so this recipe takes advantage of the summer’s harvest! By adding in peach salsa you can amp up a so-so dish with just a little bit of extra effort. Try it atop grilled chicken or as a side to a main course. Or, just serve it as an appetizer with chips for your next dinner party! If you’ve made any type of salsa or bruschetta before, you’ll already be familiar with the prep. Set aside 20 minutes to devote to making the salsa and you’ll be well on your way to enjoying a new favorite!

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Fresh Peach Salsa

Ingredients:

  • 1 lb tomatoes, diced
  • 1 bell pepper (4 oz), seeded and finely diced
  • 2 jalapenos, seeded and finely diced
  • 1 medium onion, finely diced
  • 1 1/2 lbs peaches, diced
  • 1/2 bunch cilantro, chopped
  • 2 Tbsp lime juice
  • 1 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper or to taste

Find detailed directions for this recipe and more on Natasha’s Kitchen. Want even more healthy recipes from Natasha’s Kitchen? You can find many more healthy eats from Natasha’s Kitchen on Facebook, Pinterest and Twitter.

 


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Veggie Skewers

Let’s talk grilling. Yes, it’s summer so make use of your outdoor appliance and soak up some rays while preparing dinner! Don’t let grilling intimidate you. It’s not a difficult skill to master and makes for a delicious way to use those fresh veggies from your garden. All it takes is an attentive eye, patience and a can-do attitude and you are well on your way to enjoying summer’s signature dishes. Try this recipe for starters, I know it’ll have your mouth watering for more. Feel free to mix and match veggies depending on what you have available or what your favorite veggie of the moment is. What’s really lovely about this recipe is the vinaigrette that you’ll marinate  all of the veggies in. Somehow, it gives the veggies the same flavor and makes them extra delicious. So get to the grill, enjoy some sun and fresh veggies!

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Rainbow Vegetable Skewers

Ingredients

For the Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper

Vegetables:

  • 16 cherry or grape tomatoes
  • 1 red bell pepper, cored and cut into 1-inch squares
  • 1 orange bell pepper, cored and cut into 1-inch squares
  • 1 yellow squash, halved and cut into 1/2-inch thick slices
  • 1 yellow bell pepper, cored and cut into 1-inch squares
  • 1 zucchini, halved and cut into 1/2-inch thick slices
  • 1 green bell pepper, cored and cut into 1-inch squares
  • 1 large red onion, peeled and quartered then cut into bite-sized pieces
  • 8 purple potatoes, halved

This recipe was originally published on Gimme Some Oven, check out their site to find detailed instructions on how to grill these Veggie Kabobs.


Ali, of the blog Gimme Some Oven strives to make recipes that are quick, enjoyable by all and fun to prepare. All of the blog’s recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Ali and Gimme Some Oven, connect with her on Facebook, Twitter, and Pinterest.

 


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Grilled Corn & Avocado Salad

Trust me, you’ll be crazy for this irresistible Grilled Corn & Avocado Salad too! What I love about this recipe is it’s use of fresh veggies to make a crunchy salad that at the same time makes use of warmer weather’s essential kitchen appliance– the grill. Once you’ve collected all the ingredients for this recipe, the preparation for this dish is fairly simple. After you’ve grilled the corn, you’ll only need to worry about combining all veggies in one bowl and whisking the dressing up in another to pour over the salad later. The best part? There will be only a few dishes to clean up afterwards– which will ensure that you get to enjoy your Grilled Corn & Avocado Salad more quickly than expected.

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Grilled Corn & Avocado Salad

Ingredients: (8 Servings)

  • 5 ears corn, grilled – remove kernels with a sharp knife
  • 10-oz container cherry tomatoes, halved
  • 2 avocados, diced and sprinkled with lemon juice to prevent browning
  • 3.5-oz container reduced fat feta cheese
  • 4 green onions, chopped
  • ½ large cucumber, peeled and diced
  • ½ cup cilantro, chopped
  • 6 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. garlic powder
  • ½ tsp. salt, or more to taste
  • ⅛ tsp. pepper

For detailed instructions to prepare this dish, you can find the original recipe published on Yummy Healthy Easy.

Jen, of the blog Yummy Healthy Easy, posts recipes that are taste-tested by her So-Cal family. All of her recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Jen, check out amazing blog: Yummy Healthy Easy and connect with her on Facebook, Twitter, Pinterest and Instagram.