All posts tagged: recipe

Avocado Egg Salad 

Who guessed it?!  While thinking about how to create a twist on the traditional egg salad, and make something that is a lot lower in cholesterol, I decided to incorporate the only fruit that naturally aids in lowering cholesterol, avocados!!  This egg salad is mayo free and uses fewer yolks than egg whites. This recipe makes a large batch of avocado egg salad. You can make the avocadonaise and use what you need of it and store the leftover just like you would guacamole.  In order to prevent browning of the avocado, store in a tight sealing container. Cover top of avocadonaise with plastic wrap and ensure that the plastic wrap is completely touching the entire top of the avocadonaise. Then place another piece of plastic wrap over the top of the container and seal shut.  Store any leftover avocado egg salad the same way. I prefer a creamier egg salad so this recipe instructs for a larger ratio of avocadonaise to egg. If you like a drier egg salad you can use less avocadonaise. …

Shrimp Teriyaki Soba with Brussel Sprouts and Yellow Beans

This is a great hearty and healthy dinner that is ready in under 30 minutes, but when you taste it you would never be able to guess. This recipe serves 1 person with some leftover for a cold lunch salad. Ingredients: 12 medium shrimp 10 brussel sprouts  Small bag of frozen yellow beans (you can also use fresh yellow beans or string beans) 2 oz dry soba (one serving size or one bundle, depending on how it is packaged) 1 tablespoon teriyaki sauce  2 tablespoons soy sauce 1 tablespoon sesame oil   Instructions: Marinate the shrimp with 1 tablespoon of teriyaki sauce and 2 tablespoons of soy sauce. If you like the brand of teriyaki sauce that you normally buy then just use that. I have found that most brands that I try are too sweet and have too much garlic in them so I doctor that by adding some extra soy sauce. In a medium sauce pan boil water and cook the soba for 2 minutes less than the instructions. Usually the instructions say …

Brussel Sprout and Radicchio Slaw

Cole slaw with mayo and cabbage is always great with your sandwiches, but sometimes it is nice to have some new flavors and a healthier side dish.  This slaw uses brussel sprouts and radicchio to make a gluten and dairy free side dish that everyone will love.  It is easy and a great prepare ahead dish for when you are having a party.  It is also great to make at the beginning of the week and enjoy it throughout the week as it gets better and better with time! Ingredients: 1/4 cup canola oil 4 tablespoons apple cider vinegar 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper 2 pounds Brussels sprouts, trimmed 1 small head radicchio 2 tablespoons finely chopped fresh chives 1/2 cup chopped toasted walnuts Instructions: Begin the process about 1 hour before you are planning to serve this salad.  The slaw develops fuller flavor as it sits and the dressing soaks into the veggies.  You can …

Cheese Straws

There is no better way to impress your guests than with something they think they can only get at a fancy restaurant. These cheese straws are so incredibly easy that you could have your kids or the non-cook in the family help!! Another great aspect of them is that you can use your favorite cheeses, not just the ones that I used. Ingredients: 1/2 cup finely shredded Gruyere 1/4 cup finely shredded Parmesan 1 egg 1 tablespoon water 1 package of puff pastry Flour for dusting Yields about 24 cheese straws Instructions: Pre-heat oven to 350 degrees. Roll out the puff pastry using flour to ensure it does not stick to the rolling pin or working surface.  At the end, the pastry should be about 16 inches by 24 inches. Exact size is not critical, just make sure it is not super thin. Prepare your cheese mixture by combining the shredded 1/2 cup of gruyere and 1/4 cup of parmesan.  Also, prepare the egg wash by beating 1 egg with 1 tablespoon of water. Brush …

Baked Spaghetti Squash

When you are in the mood for Italian, but don’t want all of the calories of pasta, turn to spaghetti squash for your answer! This gluten free and one pan dish is easy and so tasty. The recipe makes 1 whole 9×11 pan of spaghetti squash “lasagna”. Ingredients: 1 large size spaghetti squash (or 2 smaller ones) 15 ounces of ricotta 1 medium size fresh mozzarella 1 container of spinach 1 clove of garlic 1 cup tomato sauce (fresh or jarred) Extra Virgin olive oil Salt and pepper Instructions: Preheat the oven to bake at 400 degrees. Slice the spaghetti squash in half lengthwise and drizzle with olive oil. Lightly coat a 9×11 Pyrex or aluminum pan with olive oil and place the squash cut side down on the pan. Bake in the oven for 50 minutes. While the squash is baking, combine the ricotta, egg, spinach, minced garlic clove, 1 teaspoon salt and 1 teaspoon pepper in a large mixing bowl. Also, slice the fresh mozzarella into 1/4 inch slices. Remove the squash from …

Baked Brie

If you are looking for an easy and delicious appetizer or snack, the baked brie is your answer.  With a crusty outside and melty inside, this dish will fulfill your cheesey cravings.  There is also a minimal amount of prep work and can be prepared in advance. Ingredients: 6-8 inch wheel of brie 4 tablespoons fig preserves 1/3 cup sliced almonds 2 eggs 1 package puff pastry Most importantly, make sure you defrost the puff pastry overnight the night before you want to prepare the brie.  You can not defrost it at room temperature as this will change the way the puff pastry will bake.  It is hard to find a good tasting brie that is inexpensive as a whole wheel.  I was able to find a 7 inch wheel of brie at Whole Foods for about $18, which worked very well for this recipe.  Most cheese sections in grocery stores will allow you to taste the cheeses, especially if you are buying a whole wheel.  Picking a brie on the mild side will work …

Thai Coconut Shrimp and Seabass

On an ice cold winter night, a warm and comforting dinner is always the best. This Thai inspired dish was created from some tips from a friend at the fish market and my friend Wendy! We had a great time in the kitchen, partially following the recipe that we were given and then adding a few twists of our own. You can use any type of fish you prefer, or even chicken. Just remember that chicken will need more time to cook! Ingredients: 2 cans coconut milk 1/2 cup water 1 1/2 cup white basmati rice 1 red pepper 1 carton shitaki mushrooms 4 celery stalks 1 zucchini 1 bunch basil 1 bunch cilantro 2 limes 1 whole sea bass, filet and remove skin 8 shrimp Green curry paste (optional) Extra virgin olive oil Salt Instructions: Prepare the rice by adding 1 cup coconut milk and 1/2 cup water to 1 1/2 cup rice in a rice maker. Add 1/2 teaspoon of salt. If you do not have a rice maker, use these same proportions …

Lemony String Beans

String beans are a great side dish that can be created in so many ways. This recipe keeps it simple with some lemon zest and sliced almonds. Usually, I enjoy sautéed string beans or French beans, but I decided to try blanching them. The beans came out perfectly cooked and were so tasty! Ingredients: 2 pound bag of string beans (or French beans) 1/2 cup sliced almonds (or your favorite kind of nut) 3 tablespoons of extra virgin olive oil Zest of 1 whole lemon Salt and pepper Instructions: Bring a large pot of water to a boil. Add the beans and cook for 5-10 minutes. Make sure you are checking the beans occasionally so you do not overcook them. I prefer them to be more on the crunchy side, but others like them softer. This is totally up to you so taste test as you are stirring them. When they are at the desired texture, remove them from the heat and strain them. Run some cold water over the beans so that you stop …

Cinnamon Bun Waffles

Gooey, sticky, drippy cinnamon buns are one of the most satisfying treats for a sweet craving. We decided to throw them in a waffle maker for breakfast. For those with a sweet tooth, this is a fantastic breakfast treat. Ingredients: Package of pre-made cinnamon rolls (includes frosting) Waffle maker Cooking Spray We used Pillsbury cinnamon rolls, which can be found in the dairy section by the slice and bake cookies and biscuits.  This was purely personal preference, so you can use any brand that you would normally use for regular cinnamon rolls. The waffle iron should be set up and the temperature should be on medium.  The size of the waffle maker will determine the number of rolls that you could do at once.  It is recommended to do one bun first to see how it cooks in the waffle maker.  Place the bun in the center so you can see how much the bun expands and then determine how many you can do in the next batch. When the waffle maker is heated, lightly …

Apple Cider Doughnuts

How do you celebrate chanukah without doughnuts? You don’t!!  For the third night, I surprised my sister with her favorite kind, apple cider doughnuts.  Usually, every season we go apple picking and pick up apple cider doughnuts at the orchard.  This year, we did not make it, but I decided to still make them from scratch.  Doughnuts are one of the more intimidating endeavors in the kitchen, but this recipe is very simple.  (and yes they taste as good as they look) This recipe makes about 8 large doughnuts and 8 doughnut holes. Prep time is approximately 1 hour and cook time is about 20 minutes.  The dough has to sit for at least 2 hours in the refrigerator before you can fry the doughnuts, or you can leave it overnight. Ingredients:  2 red apples 2 1/2 cups apple cider 3 3/4 cups all-purpose flour 4 teaspoon baking powder 1/4 teaspoon baking soda 3 1/2 teaspoon ground cinnamon 1 teaspoon iodized salt 1/4 teaspoon ground nutmeg 1 2/3 cups granulated sugar 3 tablespoons vegetable shortening 1 large egg, 1 large …