YUMMY. This was such a Yummy experiment. This is a delicious snack with lots of heart healthy elements.
Here is the recipe.
In a medium bowl combine 3-4 diced garlic cloves, 1 tsp basil, 1/2 tsp each of pepper and onion powder and about 1 tsp of lemon zest, cover with about 1 Tbs of olive oil. Set aside.
Score the skin of two medium tomatoes ( or 6-8 Plum or Roma tomatoes). (Scoring is: start at the stem end and just barely cut the skin all the way around, turn the tomato and repeat. The bottom of your tomato should have an "X" cut in the skin.) Drop the tomatoes into boiling water for (10 - 45 seconds) or just until the edges of the cuts start to curl, remove and place in ICE water. Then you should be able to peel the skin off the tomatoes. Dice the tomatoes after they are peeled. Move the diced tomatoes to a strainer, to drain off any excess moisture.
Cut 1 avocado in half. (Start at the stem end and cut down until you hit the pit, then follow your blade all the way around the Avo. It should come apart with a gentle twist.) Cut the halves in half again, so you are now working with avocado quarters. Dice the avocado, and add to the bowl with the garlic. Add the drained tomatoes and mix gently.
Start your broiler, (a toaster oven will also work) and slice either a baguette, or 2 sandwich rolls into about 1/2 inch slices. Coat with a little bit of olive oil, and toast uner the broiler. ("Don't walk away" says The Queen Of Burned Bread) After they are toasted sprinkle about 1 tsp of shredded cheese (we used Parmesean. But mozzerella, swiss, or any preferred chese would work) and return to the broiler to melt the cheese. When the Cheesy Toast is done melting, remove. Now Top with the Avocado Bruschetta. VIOLA!! (Doesn't that just sound YUMMY.)
This has no salt added to it. Avacado and olive oil are natural fats that your body can use and likes. Garlic in it's raw state is excellent for reducing blood pressure and is good for your liver. Tomatoes are full of good stuff including Vitamins C, D and Lycopine (good for eyes and prostate health). This was enough for about four servings. Eat happy!!!
Monday, January 29, 2007
Sunday, January 21, 2007
Breakfast Bagels
This is a healthy meal version of the traditional bagel and cream cheese.
It is a bagel, (best with the whole wheat or whole grain bagels. These are better for you.) with low fat chive, or garlic herb cream cheese. Then it is topped with avocado slices and bacon pieces.
Toast your bagel. Spread a relatively thin layer of cream cheese on the bagel. Top with the avocado slices (tomato slices would work too) and 1 slice of bacon per bagel half, cut into bite sized pieces. I will get a picture soon, I ate breakfast too fast this morning to photograph it.
If you use the pre-cooked bacon, available in the meat section near sausages or the frozen section, this meal takes about 2 minutes longer than it takes to toast the bagel.
This is a relatively healthy option to the traditional bagel and cream cheese, because with the bacon and avocado it is very filling. Complete this meal with a fruit smoothie and you have a great breakfast, that will keep you going.
The fruit variation to this is to use cinnamon raisin or blueberry bagels, low fat cream cheese and fruit slices, strawberries, bananas, or other berries work well.
It is a bagel, (best with the whole wheat or whole grain bagels. These are better for you.) with low fat chive, or garlic herb cream cheese. Then it is topped with avocado slices and bacon pieces.
Toast your bagel. Spread a relatively thin layer of cream cheese on the bagel. Top with the avocado slices (tomato slices would work too) and 1 slice of bacon per bagel half, cut into bite sized pieces. I will get a picture soon, I ate breakfast too fast this morning to photograph it.
If you use the pre-cooked bacon, available in the meat section near sausages or the frozen section, this meal takes about 2 minutes longer than it takes to toast the bagel.
This is a relatively healthy option to the traditional bagel and cream cheese, because with the bacon and avocado it is very filling. Complete this meal with a fruit smoothie and you have a great breakfast, that will keep you going.
The fruit variation to this is to use cinnamon raisin or blueberry bagels, low fat cream cheese and fruit slices, strawberries, bananas, or other berries work well.
Food Alergies and Intolerances
This might be more information than most of you want.
I found out recently that I have a food sensitivity to Oatmeal. I tried the oatmeal for breakfast everyday and after about a week and a half I found that I was getting constipated. (I warned you TMFI) I couldn't understand it. I was eating High fiber breakfast, having salads for lunch and eating apples as snacks. So I did some research on causes, and found that food sensitivity to anything could cause it. Food sensitivity is similar to a mild allergy. I am going to try oatmeal that is not instant, what is called steel cut or pin head oats. But I might just have to cut Oatmeal out.
I have also found that I am developing a sensitivity to milk, right now I only use milk for cereal (oatmeal) and when we have cookies. I think I am going to cut milk out as well. I find that it actually upsets my stomach rather than soothe it. I will keep you all updated on the trying of milk alternatives. I know I don't like Soy milk much, so Meg (my resident Vegan) reccomends rice dream and some of the newer nut milks.
If you want to join the band wagon, these milk alternatives are available in most grocery stores. Soy milk, Silk and Sun Milk (a sunflower and cows milk combination) are all available in the dairy section. The others (Almond milk, Rice milk, Rice Dream and a Hazelnut combination) are available in the standard shelves near the cereal, coffee, or baking aisles usually.
The vegan and Vegetarian options to meat and animal by products have come a long way in the last 5 years. Try something new, you might like it better.
Sara
I found out recently that I have a food sensitivity to Oatmeal. I tried the oatmeal for breakfast everyday and after about a week and a half I found that I was getting constipated. (I warned you TMFI) I couldn't understand it. I was eating High fiber breakfast, having salads for lunch and eating apples as snacks. So I did some research on causes, and found that food sensitivity to anything could cause it. Food sensitivity is similar to a mild allergy. I am going to try oatmeal that is not instant, what is called steel cut or pin head oats. But I might just have to cut Oatmeal out.
I have also found that I am developing a sensitivity to milk, right now I only use milk for cereal (oatmeal) and when we have cookies. I think I am going to cut milk out as well. I find that it actually upsets my stomach rather than soothe it. I will keep you all updated on the trying of milk alternatives. I know I don't like Soy milk much, so Meg (my resident Vegan) reccomends rice dream and some of the newer nut milks.
If you want to join the band wagon, these milk alternatives are available in most grocery stores. Soy milk, Silk and Sun Milk (a sunflower and cows milk combination) are all available in the dairy section. The others (Almond milk, Rice milk, Rice Dream and a Hazelnut combination) are available in the standard shelves near the cereal, coffee, or baking aisles usually.
The vegan and Vegetarian options to meat and animal by products have come a long way in the last 5 years. Try something new, you might like it better.
Sara
Saturday, January 20, 2007
Tonight's Meal
Tonight we had Chicken Soft Tacos. This was a Sara creation that is SUPER easy and quick. It also happened to be low in fat, sodium and very high in taste.
One chicken breast yields about two tacos.
For every two chicken breasts, use about 1 tsp of Cumin, ground Onion and pepper. Also about 2 tsp of granulated garlic and your choice of Mrs. Dash seasoning (we used the hot and spicy). You will also need the juice of 1 lime and 1/2 of a lemon. Cut the (defrosted) chicken breasts into long strips. If the chicken breast was really thick cut these into thinner strips (lay them flat and cut them in half lengthwise). Then cut the strips into small bite-size pieces and transfer to a bowl.
Add the seasoning and juices. Using a hot skillet, (don't crowd the pan two breasts to a pan) with about 1tbs of olive oil in the bottom, saute' the chicken for about 3-5 minutes. (the tiny pieces cook super fast) Transfer chicken to a bowl, and repeat for the desired servings.
Now, unless you have to grate cheese or you desire a salad on your tacos that was the most work that you will do for this meal.
If you want now is the time to dice some, onions (green, red or sweet white), some tomatoes, some avacado (tomatoes and avacado should be about 1/2 for four tacos, for onions 1/4 ) and shred some lettuce.
Heat your prefered tortillas. (we used the Mission Soft Taco sized flour tortillas, corn would be fine though) you can do this in a microwave for 15-20 seconds, in the oven for 5-10 minutes on low heat, or on the gas cooktop over open flame.
Assembly...
we used sour cream and a small can of roasted diced green chiles (mild or hot if you are so inclined)
heat tortilla, using the back of a spoon smear sour cream down the middle of the tortilla, add a small spoonfull of diced chiles, PILE on the chicken, add desired veggies, and cheese. Repeat, eat and enjoy. There is no salt added to this recipe, try it this way first. The lemon and lime with the other seasonings are very flavorful.
I wanted to share this because it was fast, easy and delicious. If you made alot of this chicken you could use it for chicken salad, chicken quesadillas, or chicken burritos, all of which make excellent lunches to take to work.
Happy eating, now i have to go put dinner away. Good night.
One chicken breast yields about two tacos.
For every two chicken breasts, use about 1 tsp of Cumin, ground Onion and pepper. Also about 2 tsp of granulated garlic and your choice of Mrs. Dash seasoning (we used the hot and spicy). You will also need the juice of 1 lime and 1/2 of a lemon. Cut the (defrosted) chicken breasts into long strips. If the chicken breast was really thick cut these into thinner strips (lay them flat and cut them in half lengthwise). Then cut the strips into small bite-size pieces and transfer to a bowl.
Add the seasoning and juices. Using a hot skillet, (don't crowd the pan two breasts to a pan) with about 1tbs of olive oil in the bottom, saute' the chicken for about 3-5 minutes. (the tiny pieces cook super fast) Transfer chicken to a bowl, and repeat for the desired servings.
Now, unless you have to grate cheese or you desire a salad on your tacos that was the most work that you will do for this meal.
If you want now is the time to dice some, onions (green, red or sweet white), some tomatoes, some avacado (tomatoes and avacado should be about 1/2 for four tacos, for onions 1/4 ) and shred some lettuce.
Heat your prefered tortillas. (we used the Mission Soft Taco sized flour tortillas, corn would be fine though) you can do this in a microwave for 15-20 seconds, in the oven for 5-10 minutes on low heat, or on the gas cooktop over open flame.
Assembly...
we used sour cream and a small can of roasted diced green chiles (mild or hot if you are so inclined)
heat tortilla, using the back of a spoon smear sour cream down the middle of the tortilla, add a small spoonfull of diced chiles, PILE on the chicken, add desired veggies, and cheese. Repeat, eat and enjoy. There is no salt added to this recipe, try it this way first. The lemon and lime with the other seasonings are very flavorful.
I wanted to share this because it was fast, easy and delicious. If you made alot of this chicken you could use it for chicken salad, chicken quesadillas, or chicken burritos, all of which make excellent lunches to take to work.
Happy eating, now i have to go put dinner away. Good night.
Wednesday, January 17, 2007
Merry Christmas to Me
My husband loves me lots. He bought me the Racheal Ray Furi Knives for Christmas. These are the best knives I have ever used. I love them. With exception of the whole proposing to me on Christmas morning, these are the best Christmas gift ever!!! These are beautifully ballanced, lightweight and comfortable. I started using them that very day and I have used them every day since.
The best knife I had prior to these was part of a set, that Alex got me our very first Christmas together. It was a bread knife, "chef's"knife, what was suposed to be a boning knife, and six steak knifes. The bread knife was a joke, the boning knife was serrated (they all were, but this is particularly bad for a boning knife). The steak knives were and are the best ones I have ever had, I use them as ATK's (all terrain Knives). I use them for camping, and for general service, I take them with me for cutting up apples at work and they will cut through just about anything so they are abuse friendy.
I also recieved new measuring cups, the OXO Good Grips Angled Measurers. The cool thing about these is that you can read the measurement from above as well as the side. I love the OXO Good Grips Products in general. These are quickly becoming the only kitchen tools I use, because of the reasonable cost, easy availability and superb durability. I abuse the heck out of my silicone spatulas. These are serious multi taskers. I use them to make scrambled eggs, to press food through strainers, they are flexible, non staining, and really easy to clean (nothing sticks to them).
Ok Enough about my kitchen tools.
I will post soon, with recipes, taste tests, and food experiments gone bad (or good. You never know until you try it.)
The best knife I had prior to these was part of a set, that Alex got me our very first Christmas together. It was a bread knife, "chef's"knife, what was suposed to be a boning knife, and six steak knifes. The bread knife was a joke, the boning knife was serrated (they all were, but this is particularly bad for a boning knife). The steak knives were and are the best ones I have ever had, I use them as ATK's (all terrain Knives). I use them for camping, and for general service, I take them with me for cutting up apples at work and they will cut through just about anything so they are abuse friendy.
I also recieved new measuring cups, the OXO Good Grips Angled Measurers. The cool thing about these is that you can read the measurement from above as well as the side. I love the OXO Good Grips Products in general. These are quickly becoming the only kitchen tools I use, because of the reasonable cost, easy availability and superb durability. I abuse the heck out of my silicone spatulas. These are serious multi taskers. I use them to make scrambled eggs, to press food through strainers, they are flexible, non staining, and really easy to clean (nothing sticks to them).
Ok Enough about my kitchen tools.
I will post soon, with recipes, taste tests, and food experiments gone bad (or good. You never know until you try it.)
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