Garlicky Collard Greens ~ Brazilian Style

Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)

Ingredients:
2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste

Method:
Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.

Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color. 
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.

Season with more salt, and pepper to taste and serve while still warm.

Note:  You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.

Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.

Enjoy!


Recipe adapted from "South American Food" by Marian Blazes

Amaretti Cookies ~ Gluten Free & Low Fat

Amaretti Cookies
from the kitchen of Mari@OnceUponaPlate1.com
adapted from  "The Legend of The Villa della Luna"

Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies

The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.

Ingredients:
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem

Line a shallow baking sheet or two with parchment, or use silicone baking mats.

Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)

Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
baked.) 

Form the dough into round balls about the size of  medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.

Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes.  I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25.  If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool. 

After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.

When they are completely cool wrap each cookie in plain or colored tissue paper.

Enjoy!

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Mushroom Stroganoff ~ Healthy

Mushroom Stroganoff ~ Healthy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings ~ 1 cup each
Ingredients:
12 ounces dried whole-wheat egg noodles (or you choice of pasta shape)
Olive oil cooking spray, or olive oil
1 medium size yellow onion, sliced
12 ounces mushrooms (all one variety, or a mix ~ a mix of white and portobello is really good), sliced
2 cloves garlic minced
14 ounce package medium-firm tofu 
8 ounces plain Greek-style yogurt (0% or 2% fat)
8 ounces beef or vegetable stock
1 Tablespoon tomato paste
1 Tablespoon dry white wine*
Few dashes of Worchestershire sauce
1/2 teaspoon Cajun seasoning (or to taste)
Sea salt & freshly ground black pepper, to taste
*1 teaspoon dried dill (optional)
White Truffle oil (optional)
Method:
Puree the tofu with the yogurt in a blender or food processor until smooth (can add a Tablespoon or two of the stock if mixture is too thick to blend.)
Cook noodles/pasta according to package direction; drain and set aside.
Heat a large nonstick or well seasoned cast iron skillet over medium-high heat for a minute. Reduce heat to medium-low; mist or brush pan with a light coating of olive oil. Add sliced onions and saute until translucent and beginning to caramelize. Add mushrooms and garlic; mist with a light coating of olive oil; saute until cooked, about 5 to 7 more minutes.
Add tofu/yogurt mixture, stock and tomato paste, stir until smooth. Stir in seasonings and salt and pepper, stir over medium-low heat until hot.
Add cooked noodles/pasta to mushroom sauce, stir gently to reheat noodles, adding a bit more broth if mixture is too thick.
Optional Garnishes: a drizzle of White Truffle oil, a sprinkling of dill and/or a dollop of more of the Greek yogurt 


Enjoy!
1 cup serving = just less than 140 calories
Total Fat 3.5 g
Sat Fat 0.5g, Carbs 18g, Fiber 1g, Sugars 3 g, Protein 9g, Sodium 140mg,
Cholesterol 15mg


Recipe adapted from 'Clean Eating' magazine.

Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!
As shared from the kitchen of Once Upon a Plate ~ by Mari
Makes 16 meatballs or about 34 mini-meatballs
8 Servings 
(2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber)
Meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteeing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F
Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.)  When cooked transfer skillet to oven and bake 5 minutes.
Glaze:
1 to 2 Tablespoons chopped chipotle in adobo sauce
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.


Serve hot or warm. Enjoy!


Recipe adapted from "Everyday Food" magazine






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Chèvre (Fresh Goat Cheese) Crackers and Herb Salsa

Chèvre Crackers and Herb Salsa

As shared from the kitchen of Once Upon a Plate by Mari

Adapted from "Christina's Cookbook" Recipes and Stories from a Northwest Island Kitchen

by Christina Orchid

These crackers are flavorful and very easy to make, the dough is a dream to work with as well. Makes 2 to 3 dozen crackers, depending upon the size

Chèvre Crackers

1 cup unbleached white flour

1 cup cake flour

3/4 teaspoon salt

3/4 teaspoon baking powder

NOTE: I don't keep lard on hand, so I used 4 Tablespoons butter in place of the following:

-2 Tablespoons unsalted butter

-2 Tablespoons lard

3/4 cup Chèvre cheese

about 1/2 cup ice water

Method: Place the dry ingredients in the bowl of a food processor fitted with the metal blade, pulse several times to mix. Add the butter (and lard if using), and cheese; pulse several times again. The dough will be crumbly. With the motor running add the ice water in drips until the dough forms a ball. (You will likely not need the entire 1/2 cup of water.) Whirl the dough ball in the food processor for a minute or two, then turn out onto a floured work surface. You can wrap the ball in plastic and refrigerate for up to 4 days.

(Note: I divide the dough into 2 to 4 balls, as I find them more easily manageable to roll out.)*

Preheat oven to 350* (F). To form the crackers, roll the dough very thinly, (about 1/8-inch). You can cut shapes with a cookie cutter, or cut into random shapes with a knife. Place the crackers on a baking sheet, and prick several times, all over with the tines of a fork (this helps to prevent them from rising while baking.) Bake for about 20 minutes until they are barely a pale golden color around the edges. (I begin checking on them @ about 12 to 15 minutes, if the crackers are very thin they will bake in less time than 20 minutes.) Serve warm or store in an airtight container for up to 1 week.

*The cracker dough can be wrapped airtight and frozen for up to one month.

Herb Salsa

Makes about 2 to 3 cups (depending upon if you pack the herbs firmly or loosely in measuring cup)

Recipe can easily be halved

This is so good, fresh and flavorful. It's wonderful on grilled fish, chicken or meat, too. It doesn't matter about the type and amount of herbs you use ~ you're aiming for a fresh herb-filled flavor. I used Italian (flat leaf) parsley, cilantro, upland sorrel, thyme, scallions (instead of chives), and a section of an English "hot house" cucumber-- seeded but not peeled.

For the brightest color and flavor this is best made shortly before serving (one to three hours ahead at the most), otherwise the vinegar will "cook" the herbs and they will lose their vibrant color. It is best to use a sharp knife for cutting the herbs as the food processor tends to bruise the tender leaves, which affect the texture.

For the nicest texture and presentation I remove stems from the parsley, cilantro and cress, and of course pick the leaves from the woody stems of other herbs.

2 cups chopped fresh herbs, with at least 4 of the following:

cilantro, Italian flat-leaf parsley, basil, mint, thyme, oregano, lovage, sweet cicely, sorrel, water cress, or Upland cress.)

1 small cucumber, peeled, seeded and cut into 1/8-inch dice (as noted, I use a section of an English "hot house" cucumber-- seeded but not peeled, because I like the bright green color.)

1 tablespoon chopped chives (or finely minced scallion; green stems only)

2 tablespoons fruity, extra-virgin olive oil

2 tablespoons red wine vinegar (I use white wine vinegar)

1/2 to 1 teaspoon finely grated lemon zest (sometimes I omit, it's still good without)

1 to 3 cloves garlic, finely chopped

Salt and freshly ground black pepper

Mix all ingredients in a nonreactive bowl. Chill about 20 minutes. Spoon over the crackers and enjoy!

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Spicy Chicken Skewers ~ Thighs

Spicy Chicken Skewers (Thighs)

As shared from the kitchen of Once Upon a Plate
4 Servings

8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)

½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve

Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.

Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.

Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.

*For easier turning and serving, I skewer 2 thighs on two parallel skewers.

Recipe adapted from Donna Hay

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Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Serves 4

1/2 cup brown sugar

4 nectarines, peaches, or a few plums or pears ~ halved and stones/seeds removed

1 1/2 cups thick, natural, unflavored yogurt (Greek yogurt works great)

2 teaspoons vanilla extract

2 tablespoons brown sugar

Sprinkle the 1/2 cup brown sugar on a flat plate & press fruit halves, cut-side-down into the sugar. Place fruit, cut-side-down in a wide frying pan which has been heated over medium-high flame. Allow to cook for 1 minute or until golden brown, remove fruit from the pan and place (cut side up) on serving plates, spoon any juices evenly over each piece of fruit.

To make the caramelized yogurt:

Stir vanilla extract into the yogurt, place in a serving bowl (or individual serving bowls), sprinkle remaining brown sugar evenly over the yogurt and allow to stand for about one minute or until sugar has dissolved.

Serve right away.

Recipe adapted from Donna Hay

Nectarines Wrapped in Prosciutto with Balsamic Vinegar Syrup Drizzle

Nectarines or Peaches Wrapped in Prosciutto with Balsamic Vinegar Drizzle
4 servings
2 nectarines or peaches
6 slices prosciutto, halved
3 or 4 ounces arugula or other tender salad greens
1/2 cup balsamic vinegar
1/4 cup brown sugar
cracked black pepper
Method:
Cut each nectarine (or peach) into 6 wedges then wrap in the prosciutto.
Arrange greens on four plates, divide the wrapped fruit evenly among the plates.
To make Balsamic Syrup:
In a small pot or pan combine balsamic vinegar and brown sugar, place over high heat and boil until thickened. Cool slightly and spoon over the greens, sprinkle with the cracked black pepper and serve.

Recipe adapted from Donna Hay

Grilled Shrimp & Grapefruit Spinach Salad with Sweet Curry Dressing

... and toasted pecans!

The salad assembly is fairly straight forward as you can see from the photo, so I'll give you my rough proportions for the dressing. Please ~ by all means, adjust the amount of ingredients to your own tastes.

Sweet Curry Ginger Dressing
Easily doubled, tripled or quadrupled

Very good on grilled shrimp, chicken, pork tenderloin, or grilled seafood

1/2 to 3/4 cup fresh grapefruit juice
1 teaspoon to 1 tablespoon canola (or other mild vegetable oil)
1/2 to 1 heaping teaspoon Madras brand curry powder
1/4 teaspoon dry mustard (such as Coleman's)
1 to 2 teaspoons fresh ginger; peeled and finely minced, or grated on a microplane to taste. (We love ginger so I use about 2 teaspoons of finely grated. Reduce or increase to your taste.)
2 to 3 teaspoons agave syrup, or honey; more or less depending upon how sweet the grapefruit juice is
Pinch of sea salt

You may also like a little freshly grated garlic as well; it's up to you! :)

Whisk all ingredients and chill until ready to serve. Whisk again before serving.

Sweet Kate's Sweet Mustard Shrimp

I call her SWEET Kate because she so generously shares her fabulous recipe with us...
Do stop by her wonderful blog and say hello!

Sweet Mustard Shrimp

I (Mari) put my notes in brackets ~ I had to adjust because of a family member's dietary restrictions.


1/4 cup Old Style Dijon Mustard (Maille)
2 tsp dry mustard
1 Tbsp fresh lemon juice
6 Tbsp sugar [I have to substitute agave syrup because of diet restrictions] ---it worked GREAT!
1/2 cup cider vinegar
1/3 cup vegetable oil [I reduce, again because of dietary restrictions]
2 Tbsp fresh dill, minced (dried can be used)
2 Tbsp red onion, chopped (I slivered it)
2 lbs medium shrimp, cooked (fresh or frozen)*

Combine the first five ingredients in a bowl. Whisk in the oil. Stir in the dill and onion. Chill, tightly covered.

If you are using fresh shrimp, peel and de-vein the shrimp. Steam until done. If you are using frozen cooked shrimp, defrost in a colander under cool water.

Place the marinade into a large Ziploc bag and add the shrimp. Seal tightly and chill in the refrigerator for at least 3 hours or overnight. Serve over a bed of greens.

Variation: The fresh uncooked shrimp may be marinated and then placed on a skewer and grilled on the barbecue. Grill over medium heat. When the tails begin to turn pink flip the skewers over and continue to cook until the shrimp tails are pink and the meat is opaque (white.)

Kate notes: *I have used both fresh and frozen shrimp. The dish turns out perfect with either one.

This recipe is... From Kate at A Spoonful of Thyme (click to visit!)

Thank you Kate!

I recently served it with "Good Old Pea Salad", it was a good side for these shrimp. It is listed just below this recipe, or click HERE if you would like the Pea Salad recipe.

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Crispy Oven Fried Chicken Breasts ~ Very Low Fat

Crispy Oven-Fried Chicken Breasts ~ Very Low Fat


I've taken a few steps to make this even lower in fat than before, it still tastes great!

Crispy Oven-Fried Chicken ~ Very Low Fat

(for 2 medium size half-breasts)

Preheat oven to 350* (F)

For easy clean-up line a shallow rimmed baking sheet with parchment paper or foil and spray with cooking spray. Set aside.

Next prepare the chicken~

The most efficient way of doing this is to line up three shallow plates, or pie plates~

The first with flour (I use whole wheat), about 1/2 cup for two breasts

Another with an egg beaten with a tablespoon of water

The third with dry bread crumbs (Panko, plain, seasoned, or whole wheat/grain.), about 1/2 cup

To the crumbs, mix in a couple of tablespoons of grated Parmesan, Romano or other dry, grated cheese, and any herb or seasoning you like. I also like to add a couple of shakes of garlic powder, a few generous pinches of dried thyme, and a pinch of cayenne pepper.

Salt and pepper both sides of each breast.

One at a time dip each breast, (both sides), first in flour, shake off excess.

Then dip in egg, completely coating; allow excess to drain off.

Finally place in the dry bread crumbs, patting to help the crumbs adhere.

As each is breaded place on the prepared baking pan, with a bit of space between each.

Spray the top of the breasts with a light to medium coating of cooking oil spray.

Bake in center of oven until lightly browned and crispy. In my oven this takes about 20 to 30 minutes, depending upon the thickness of the chicken.

I like to serve with lemon slices, halved and dipped in paprika, smoked paprika, or cayenne pepper.

A very quick, simple and satisfying dinner!

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Low-Fat Banana-Blueberry-Walnut Muffins

Low-Fat Banana-Blueberry-Walnut Muffins
Makes 36 mini muffins or 12 regular size muffins


By using half whole wheat flour and either egg substitute or mostly egg whites, the fat and cholesterol in these muffins is reduced, while the fiber is increased. Plus antioxidant-rich blueberries and bananas (high potassium), with a bit of orange zest make these muffins pleasantly sweet and tangy.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup light brown sugar, or 1/3 cup Brown Sugar Splenda
1/2 cup honey, or 1/4 cup Agave Syrup
2 teaspoons pure vanilla extract
4 tablespoons Smart Balance butter substitute, melted (you can use butter if you prefer)
1/2 cup egg substitute, or 1 large egg and 4 egg whites
2 very ripe bananas (about 1 cup or so), cut into slices
zest of one large orange
1/3 to 1/2 cup blueberries (fresh, or unthawed frozen)
1/4 cup walnuts, chopped

Place rack in center of oven, preheat to 375 degrees F.
Spray muffin pan with cooking spray, or use paper liners and spray inside of liners with cooking spray.

Combine dry ingredients in a large bowl and stir well, set aside.

In a medium bowl with an electric mixer, combine brown sugar/Splenda, agave, vanilla, Smart Balance, and egg/substitute; beat at medium speed until smooth. Add the bananas and orange zest and lightly beat until blended, there may be lumps because of the banana (that's okay.) Add this mixture to the flour mixture, mixing on medium-low speed until just combined. Avoid over mixing. Using a silicone or rubber spatula, fold in the blueberries and nuts.

Portion the batter evenly into the muffin cups. Regular size muffins will take about 15 to 20 minutes (I always check at 13 minutes ~ ovens vary.) Mini muffin size usually take 10 to 15 minutes. In any case, bake until the tops are golden and a cake tester, poked into the center of the muffin comes out clean. Remove pan/s from oven and place on a rack to cool for 5 to 10 minutes, then remove muffins from pan to rack to continue cooling.

Sprinkle tops with a dusting of powdered/confectioners sugar just before serving, if desired.

I devised this recipe from several others.

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Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce

Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce
For 2 servings ~ easily doubled, tripled, etc.

Low, medium or high fat ~ the choice is up to you. Simply adjust the amount of fat in the finished dish by choosing the ingredients that you prefer ~ (I select the low to non fat products because of dietary needs.)

Just keep in mind this is a method, not a recipe set in stone ~ adjust the ingredients and amount of seasonings to suit your own taste.


Ingredients:

-Dried Pasta (2 to 4 ounces dry per serving)
-Plain/Original Soy Creamer, Milk, or Cream (3/4 to 1 cup)
-2 cloves garlic, smashed with the flat side of a wide-blade knife (try to keep the clove whole for easy retrieval later)
-Smoked salmon (2 to 3 ounces, or so), broken into small chunks
-Snipped fresh chives or scallions (green onions), I like to use the green tops in this recipe, reserving the white for other uses
-Fat free or whole milk Greek yogurt, or Sour Cream, as desired
-Low Sodium chicken broth, as desired
-Wasabi, I use about 1/2 to 1 teaspoon wasabi paste



Method:

For 2 servings~

1. Cook the pasta of choice until al dente (I use 2-3 ounces of dried pasta per serving.)

2. While pasta is cooking ~ Break smoked salmon into small chunks, set aside.
Steep the smashed garlic in the milk or cream: In a small saucepan gently simmer 2 smashed cloves of garlic in 1/2 to 3/4 cup Silk (soy creamer ~original), Milk, or Cream for 5 to 10 minutes. Remove the smashed garlic, (you may discard, but I press them in a garlic press and stir back into the pot.) Over low heat whisk in the wasabi paste and as much yogurt or sour cream and chicken broth to make the sauce the consistency you like. Add half of the smoked salmon and chives or scallions; mix gently.

3. Gently stir the salmon cream sauce into the pasta pot, place over medium low heat until warmed completely, adding more milk/cream and/or chicken broth to loosen the sauce as necessary.

4. Plate up on warmed plates and garnish with remaining smoked salmon and chives.

Enjoy!


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Whole Wheat Pita Bread

The Bread Lover's Bread Machine Cookbook



Whole Wheat Pita Bread

This recipe is suitable for a 1 1/2- or 2-pound loaf machine

1 1/4 cups warm water

Pinch of sugar

2 tablespoons olive oil

1 1/2 cups whole wheat pastry flour

1 1/2 cups bread flour

1 1/2 teaspoons salt

1 1/2 teaspoons SAF yeast

Method:

Line 2 baking sheets with parchment paper and set aside.
Place all the ingredients in the bread machine pan according to manufacturer’s instructions. Program for the Dough cycle and allow cycle to complete.

The dough ball should be soft, but not sticky.

Turn the dough out onto a work surface dusted with whole wheat pastry flour; divide it in half. Cover one half with plastic wrap to prevent it from forming a skin. Divide the first half into 5 equal portions and form each into a balls. Allow dough balls to rest for 10 minutes, covered, while dividing the second section of dough in the same way.

The resting period will allow the dough to relax, hence making rolling it out much easier.

On a flat, floured work surface, with a rolling pin, roll out each ball into a disk about 5 to 6-inches in diameter, approximately 1/4-inch thick. As each disk is rolled out place on a floured kitchen towel; cover lightly with plastic film and allow to rest for approximately 25 minutes, then transfer to the parchment lined baking sheets. 5 pitas will fit on each half-size sheet pan.

When the pitas are on the baking sheets rising, place a baking stone on the lowest rack of the oven and allow to preheat to 450* (F)

At the end of the 25 minute rising time, bake the pitas. Place one pan at a time, directly on the hot stone. Do not open the oven door for a 4 minutes, to allow the pitas to puff with steam. Watch carefully that the pitas do not overbake or burn. Bake for about 8 to 14 minutes (ovens vary), until fully puffed up, and just lightly browned so they remain pliable.

Remove the puffed hot breads with a spatula and stack between clean kitchen towels to keep soft.
For longer storage, cool completely and store in air-tight containers, refrigerate or freeze if not using immediately.

Adapted from "The Bread Lover’s Bread Machine Cookbook" by Beth Hensperger

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Chicken Satay with Peanut Dipping Sauce

Terrific as as snack or party food, Chicken Satay is a favorite dinner at my house as well. Last night I served it with steamed broccoli, and a lightly seasoned Asian-style slaw. Traditionally the chicken is served on lettuce leaves, I skipped the lettuce this time.

If you do an internet search you will find slight variations in the seasonings used for the chicken marinade, and the peanut dipping sauce ~ these are the recipes I usually use, both are slightly simplified versions. I use curry in the yogurt marinade instead of ground cumin, coriander and tumeric, and increase the garlic a bit. For the peanut sauce I don't use coconut milk, and opt for creamy peanut butter rather than grinding peanuts ~ it's delicious! :)

Chicken Satay with Peanut Dipping Sauce
Makes about 20 skewers

Marinade:
1 cup plain yogurt
2 teaspoon freshly grated ginger
2 teaspoon minced garlic
1 tablespoon curry powder (I use Madras brand)
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
wooden skewers, soaked in water 15 to 20 minutes (so they won't burn while grilling)
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Sliced fresh limes

Peanut Sauce (recipe follows)

To make the marinade: Combine the yogurt, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until all strips are coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours.

Thread the chicken pieces onto the soaked skewers like ribbon candy (see photo.) Place a grill pan over medium heat, just before placing the chicken on the grill, brush grill with oil. Cook the chicken satays for 3 to 5 minutes on each side, until cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; serve peanut sauce in a bowl on the side.


Peanut Sauce
This makes plenty, about 3 cups. (I usually halve the recipe.)

1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste
1 to 2 tablespoons honey, or brown sugar
juice of 2 limes
1/2 cup hot water
chopped peanuts, for garnish

In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to serving bowl, garnish with chopped peanuts if desired.

Use as a dip or drizzle with the Chicken Satay.

Enjoy!

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Spinach Salad with Chevre or Panela Cheese and Chilatas

To make this salad you need to make the Chilata's condiment sprinkle first. Click HERE for the recipe.


Chilatas is an interesting Mexican condiment; a crunchy combination of toasted and ground seeds seasoned with chile and salt. Simple to make, and it stores well, tightly covered in the refrigerator or freezer.


Salad dressing:
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons olive oil or a nut oil
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese (optional)

8 cups baby spinach
1/2 cup drained ricotta, chevre, (or panela cheese, cut into cubes)

Chilatas (see above for link to the recipe)

Form the soft cheese into balls by using a very small food scoop, or if using Panela, cut into bite size cube.

Toss the spinach dressing, sprinkling in about half of the chilatas mixture. Reserve remaining chilatas for another use.

Portion spinach mixture onto 4 plates, and garnish with the cheese balls or cubes.

Recipe adapted from Terry Conlan of Lake Austin Spa

Incredibly Delicious Low Fat Blueberry Bran Muffins

This is my favorite low fat Blueberry Bran Muffin recipe yet! It's difficult to believe they are low in fat. I made them virtually sugar-free, but feel free to use brown sugar instead of Splenda (tm). The recipe is a conglomeration of several recipes from my cookbooks and the from the internet.

Incredibly Delicious Low Fat Blueberry Bran Muffins

Makes 12 regular size muffins

Ingredients:
1 cup All Bran cereal (TM) (~ or 1 cup wheat bran)
¼ cup wheat bran
¼ cup oat bran
2 Tablespoons wheat germ

1/2 teaspoon cinnamon (optional)
1 cup nonfat milk, buttermilk, OR 1 cup plus 2 Tablespoons non-fat plain or vanilla yogurt
1/2 cup unsweetened applesauce OR 1 large banana, mashed
1 egg, OR egg substitute to equal 1 egg
1/2 to 2/3 cup brown sugar (I use 2 T. Brown Sugar Splenda tm and 2 T. regular Splenda tm.)
1 teaspoon vanilla extract
1 cup whole wheat flour
1 ½ teaspoon baking soda
1 ½ teaspoons baking powder
1/2 teaspoon salt, or less
1 to 1 ½ cups blueberries*
Optional: ½ cup broken walnut pieces

Method:

Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray or use paper muffin liners.

1.) Mix together wheat bran and yogurt or milk, and let stand for 10 minutes.

2.) In a large bowl, mix together applesauce or banana, egg, sugars, and vanilla. Stir/whisk in bran mixture.

3.) In another bowl, or on waxed paper, sift together flour, baking soda, baking powder, and salt. Stir into bran mixture until just dry ingredients are just moistened (don't overmix.)

4.) Fold in blueberries. Add nuts if using. Scoop into muffin cups.

5.) Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly touched.

* Can also use shredded apple, diced pear, diced peach, nectarine, etc. in place of the blueberries.

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Healthy Blueberry-Oatmeal Muffins with Flax Meal

This is a combination of recipes; The American Heart Assn., Bob's Red Mill, and Diabetic Magazine.

Low Fat Oatmeal Blueberry Muffins
12 regular size muffins

1 1/4 cups whole wheat flour
1 1/4 cups rolled oats (or 1 cup rolled oats, plus 1/4 cup flax meal, or oat bran)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I omit)
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar (I use 2 Tablespoons Brown Sugar Splenda (TM)
2 tablespoons canola oil
1 large egg, lightly beaten (I use 1/4 cup egg substitute)
3/4 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Allow to cool in muffin tin for 5 minutes or so, then cool on rack.

Note: These muffins freeze beautifully.

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