CARAMELIZED CAULIFLOWER
SIDE DISH CARAMELIZED CAULIFLOWER ( from Todd and Ellen Gray’s ” The New Jewish Table”) Ingredients: 1 cup golden raisins2 tablespoons canola oil1 tablespoon unsalted butter 1 head cauliflower ( or the equivalent mix of several heirloom varieties),cut into 1/2-inch florets.1/2 cup toasted slivered almonds1 tablespoon chopped parsley3/4 teaspoon salt1/8 teaspoon freshly ground black pepper…
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…
A barbecue side dish — quinoa!
Quinoa was a staple grain of the Incas, and has become popular with the general public lately because it’s easy to prepare and has more protein than other grains – 6 grams per 1/4 cup, and is a”complete” protein. This means it contains the correct proportion of all nine of the essential amino acids in…
Watermelon and mint – have your bowl and eat it too!
Before the watermelon season is over, try this creative serving idea with peaches and mint. Watermelon is, as you would assume, mostly … water, and weighs in at only 46 calories per cup, which is mostly sugar. A good sweet watermelon doesn’t necessarily need anything to improve it, but this combination with peaches, berries and…
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,…
Chickpeas and Tomatoes Salad with Mint
CHICKPEA SALAD WITH FETA CHEESE AND MINT, adapted from “The New Jewish Table” of Todd Gray and Ellen Kassoff Gray Makes About 6 Cups Ingredients: Two 15.5 ounce cans chickpeas, rinsed and drained 1 cup quartered cherry tomatoes 1 cup very thinly sliced red onion (about 1 small onion) 1/2 cup crumbled feta cheese (…
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…
Rejuvenator Bars
One of the great things about this recipe is that it can be modified – change the fruits, change the nut butter — as long as you maintain the ratios it will turn out fine. The only disclaimer is that I can not get it to hold its shape at room temperature (if you figure…
Poached Tilapia in Hot and Sour Sauce
Adapted by The Washington Post, October 11, 2006, from 101 Quick & Delicious Recipes, a 2006 collection of Fine Cooking magazine recipes. It was originally written for Chilean sea bass. I usually prefer to purchase fish that is non-farm raised, but i recently read that tilapia is one of the more sustainable fish that we…