Thursday, September 2, 2010

Tantalizing Thai Style Rice with Sesame Tofu

Usually, I season my tofu with herbs and garlic, but last night I chose to change it up a bit. I just purchased some sesame seeds, sesame oil, and a brand new bottle of Agave syrup, so decided to experiment. Let's just say my little experiment was a huge success. I hope you enjoy!

*makes 2 servings

-1 Package Trader Joe's Thai-style Lime Rice* (or other brand of choice) *Next time I'm going to make my own!
-1/2 package extra firm tofu
-1/2 lime
-2 TB sesame oil
-2 TB agave syrup
-few shakes of garlic salt (according to taste)
-2 TB olive oil
-1 TB lemon juice
-2 TB sesame seeds
-1/2 TB nutmeg
-1 tsp. ginger
-s & p to taste

1. Preheat oven on 350. Blot the tofu with a paper towel to remove excess water, then chop into edible square pieces.
2. Add tofu into a zip lock bag with oils, herbs, spices and lemon juice (hold off on lime juice). Shake up thoroughly being sure to coat each piece of tofu.
3. Arrange tofu on a coated baking sheet (I like to line with tin foil) and bake for 25 to 30 minutes, or until tofu is crisp and slightly browned.
4. In the meantime, cook the rice according to directions, using stovetop or microwave. When the rice is finished, add in the juice of 1/2 lime and stir in.
5. Add in tofu, and top with salt and pepper to taste. Serve in a pretty bowl with lime wedge to garnish. Eat with chopsticks or a simple ol' fork!

Wednesday, September 1, 2010

Homemade Chive 'n' Herb Hummus

A while back, one of my reader's asked for a recipe for homemade hummus. To tell you the truth, I hadn't attempted making it until last night. And boy did it turn out delicious that I'm actually thinking of never buying store-bought hummus again (well unless I'm realllllyyy craving it and have no chickpeas on hand). Anyway, I used some of the basic hummus ingredients, with a little extra flare to spice it up. I enjoyed my hummus as a side with cucumbers, salad, and baked pita with feta!

-1 15 oz can garbanzo beans (chickpeas)
-2 TB olive oil
-1 TB sesame seed oil (tahini)*
-juice of 1/2 lemon
-2 cloves garlic, crushed
-1 TB dried oregano
-1 TB dried parsley
-1 to 2 TB fresh chives, chopped
-salt and pepper to taste
*start with 1 TB and add more to taste

1. Drain the chickpeas and place into a large bowl. Mash up with a fork to soften.

2. Add chickpeas into a blender or Cuisinart and start to blend, slowly creating a hummus-like texture. Add in lemon juice, tahini, and olive oil and blend well.

3. Once mixture is well blended and smooth, add in the herbs, salt and pepper and blend on low for another 30 seconds.

4. Serve with chopped veggies or pita chips and enjoy : )

Monday, August 16, 2010

Beauteous Baked Salmon with Lemon Dill Sauce & Asparagus

I was craving salmon all day long but didn't want the usual boring grilled I usually go for in the summer. Hence I made up my own recipe using some ingredients in the fridge plus a few other additions I picked up at the grocery store. When my roommate came home from the gym and said "WOW, what smells so good?" I knew I did something right. Let's just say, it turned out absolutely delicious, soooo delicious that after the last bite I wished I had more. YUM.

-4 oz. salmon fillet
-2 TB plain greek yogurt
-1 tsp. yellow mustard
-1 tsp. dijon mustard (or another fancy variety of your choice)
-approximately 2 TB fresh dill
-a small bundle of asparagus (enough for one serving plus some leftovers)
-1 TB freshly grated parmesan cheese
-1 TB olive oil
-1 clove garlic, crushed
-juice of 1/2 lemon
-s & p

1. Preheat oven to 375. In the meantime, line a baking sheet with large sheet of tin foil. Prepare asparagus by removing the "stems" and keeping the tips (the yummy part).

2. Place salmon in the middle of the tray and add asparagus to each side of the fish. Drizzle olive oil, parmesan cheese, garlic, salt and pepper over the asparagus. In a small cup or bowl, mix together the lemon juice, yogurt, and mustards. Spread over the salmon, covering all the edges, then top with fresh dill.

3. Wrap everything up in foil so that it's completely covered (loosely). Bake for 20 minutes and serve immediately!

Friday, August 13, 2010

Oh-So Amazing Open Faced Turkey Burg

This classic BBQ burger makeover pairs wonderfully with my sinless sweet potato fries, or a small side salad! While everyone else is downing multiple double decker beef patties, enjoy your healthy remake with a smirk . . .

-1 container lean ground turkey
-1/2 c. red onion, minced
-1 egg
-2 TB olive oil
-2 TB oregano
-2 TB basil
-1 TB garlic powder
-1 TB Old Bay seasoning
-1 tsp. salt
-1 TB pepper
-2 whole wheat buns*, separated into 4 slices

*Use brown rice wraps or gluten free bread if you follow a gluten free diet, or just skip the bun completely!

1. Mash up turkey with your hands as if you were making meatballs, and combine all other ingredients. Mix well.

2. Separate into 4 generous burger shaped patties.

3. Heat your BBQ grill or George Foreman, and grill for 6 to 7 minutes on each side!

*Hot Tip: If you'd like, top your burger with a thin slice of mozzarella cheese and a sauce made up of plain low fat yogurt, dill and lemon as a substitute for fatty mayo!

Tuesday, August 3, 2010

Healthy Chickified "Yogurt Parfait"

Enjoy this as a post-dinner treat or afternoon snack to get you over that midday work hump. I usually eat this when I'm craving something sweet after a savory dinner, but don't have a craving (or any room) for ice cream, chocolate or anything heavy. Enjoy!

-1 cup plain low fat Greek yogurt
-handful fresh blueberries*
-1/2 banana, sliced into little chunks
-1 tsp. cinnamon
-few walnut halves (about 5)*
-Few sprinkles of shredded coconut
-1/2 TB flaxseed oil (optional)

~Mix all the wet ingredients together. Drizzle on cinnamon and a few walnuts. Finally, sprinkle on a bit of shredded coconut to top off this tasty treat. Enjoy!

*May substitute blackberries or raspberries for blueberries, or use slivered almonds instead of walnuts

Saturday, July 31, 2010

Light 'n' Healthy Summer Pasta

I made this tonight for dinner because I had some corn laying around but wasn't in the mood for just plain old corn on the cob. When a pasta craving hit, I got inspired and this is what came of it. Not only was it extremely delicious, but it was nice and light, making for a perfect summer evening supper.

-1/2 c. whole wheat or brown rice pasta
-An ear of corn, fresh
-1/4 c. sweet onion, chopped
-1/4 c. baby bella mushrooms, pre-sliced
-1/4 c. each zucchini and yellow squash
-2 TB olive oil
-handful of freshly grated parmesan cheese
-s & p
-any herbs/spices you have on hand

1. Boil and cook pasta in small pot. In the meantime, chop up veggies and cook in olive oil on medium heat until tender.
2. Let cool for a bit then slice corn off of the cob and add into veggie mixture.
3. Once pasta is done, drain and add to pan with the rest of the ingredients. Stir well. Sprinkle on parmesan cheese and a dash of salt and pepper. I also added in some blended herbs for an extra zing.

Serve with a fresh field green salad topped with cucumber, tomatoes, olive oil and fresh lemon.

Sunday, January 24, 2010

Stuffed Red Bell Peppers

*Serves 2

-2 red bell peppers

-6 oz. lean ground turkey

-1 cup cooked quinoa (may substitute brown rice)

-1/2 c. yellow onion, chopped

-2 small roma tomatoes, diced

-1 c. spinach

-1/2 c. organic marinara sauce

-1 clove garlic, crushed

-1 TB basil

-1 TB parsley

-1/4 c fresh mozzarella cheese, shredded 

-2 TB Extra Virgin Olive Oil (for cooking)

1. Preheat oven to 350. Coat  a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers), and cook on medium heat.

2. In the meantime, cook quinoa (or brown rice) according to directions.

3. Once veggies are cooked, add in the marinara sauce, crushed garlic, parsley, and basil. Cook on low heat. Lastly, stir in the quinoa.

4. Cut the top off peppers, and remove seeds. Stuff with mixture, and top each with the shredded mozzarella cheese. 

5. Bake the peppers for 15-20 minutes. Enjoy!