Butternut Squash Soup – Afghan Style
We had a virtual blast preparing this soup as part of KindSoups efforts to deliver food to those in need. Each week for the past year, we’ve been cooking together via Zoom, making enough soup for our own family’s dinner, plus enough to freeze and deliver meals for friends who may be hitting a rough patch and…
Apple Pear Soup
This is a great recipe for using those Harry and David pears that are delicious, but may go bad before you get to eat them all, or the last couple of apples in the bag. It is light and a mix of sweet and savory. INGREDIENTS: 1TBSP butter, marjarine or olive oil 1 TBSP olive…
Basic Balsamic Vinaigrette
Basic Balsamic Vinaigrette Salad Dressing – in general, mix 1 part vinegar with 2 or 3 parts olive oil; if it’s a strong-tasting vinegar, go more toward 1 part vinegar to 3 parts oil. Lately, I’ve been experimenting with fruit-flavored vinegars, such as apricot and lime and using them with minimal oil; but plain balsamic does…
Kale Chips
KALE CHIPS: A popular and healthy party snack that goes very fast! I can eat these chips from a whole head of kale in one sitting! It is very addictive, the healthy kind of addition. Some of you might wonder what they taste like? Some of us, including me, think they taste similar to the…
A Taste of Arugula
SIDE DISH Arugula is a dark leafy green, so like spinach and others, it is a good source of calcium, vitamins A, C, K, as well as iron, calcium and potassium. Potassium has been shown to help keep blood pressure in good range. It is classified as a cruciferous vegetable, like broccoli or cauliflower, so…
Tomatoes with basil and mozzarella
For the very simplest of appetizers, do a low-fat version of Caprese salad. Just cut a tomato into thick slices, cut up some basil, and sprinkle some grated mozzarella cheese. In restaurants, it is often served with thick slices of cheese, but this contains much more fat and calories than is needed. If you wish,…
Spinach and Strawberry Salad with Slivered Almonds
Adapted from allrecipes.com contributed by bootcamper Pam Several years ago, when we first started to have a weekly bootcamp session, we decided that we shouldn’t be the only ones having fun. Our families should also meet each other, and, of course, we should get together over food. Pam brought this salad, and I have made it MANY…
Low Fat Guacamole
Adapted from 1,000 Lowfat Recipes by Terry Blonder Golson, 1997. This is a quick recipe for guacamole that is very easy to adapt for people with different taste and texture preferences – you can adjust the tabasco and how long you puree it in the food processor (or just mash for a chunkier feel). Almost all of…
Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts
Since this time of year seems to involve eating events of various kinds, I thought I’d offer up two new appetizers that I tried tonight. This one is particularly perfect for those who say, “I don’t cook.” You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and…
Tomato, Red Onion and Basil Bruschetta
This is a great healthy dish on toasted focaccia or sliced French bread. For a lower calorie version, decrease the oil and serve on slices of cucumber Ingredients: 2 cups assorted tomatoes (can use cherry, grape and teardrops, assorted colors, or other varieties)1/2 small red onion, finely chopped2 Tbsp olive oil, plus additional for brushing…