cooking and recipes

planning a thin thanksgiving: maple-ginger quinoa with roasted vegetables.

Posted in a thin thanksgiving!, cooking and recipes, sides, Tali, vegetarian on November 23rd, 2009 by tali – 133 Comments

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Roasted vegetables are always my favorite side dish(thanksgiving or not), and this dish takes delicious roasted vegetables and adds maple-ginger quinoa to the mix.  In case you've never tried it, quinoa tastes like a slightly nuttier cous cous.  It's actually a berry, not a grain, and it packs a lot of protein.  It's a great grain alternative for anyone who has a gluten allergy, and it's great for vegetarians who won't be getting protein from the turkey.  Most important though, it tastes great, and it makes the regular roasted vegetable side-dish much more satisfying.

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Remember to rinse the quinoa before cooking it.  You can buy pre-rinsed packages of quinoa… continue reading planning a thin thanksgiving: maple-ginger quinoa with roasted vegetables. | 133 Comments

planning a thin thanksgiving: delicious whole-grain stuffing.

Posted in a thin thanksgiving!, American, casseroles, cooking and recipes, sides, Tali, vegetarian on November 20th, 2009 by tali – 2 Comments

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It isn't thanksgiving without stuffing.  When you think about it though, traditional stuffing really is a bunch of empty calories.  The base is usually white bread, and there's usually a ton of butter involved.  There's no reason why stuffing needs to be unhealthy.  This stuffing is made with whole-grain bread, a ton of veggies, a bit of olive oil, spices and some granny smith apple, which gives it an amazing kick and totally balances the flavors.  

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I absolutely love this stuffing just as it is, but if you'd like to use this recipe as a healthy base and personalize it with your favorite stuffing ingredients, I'm sure it… continue reading planning a thin thanksgiving: delicious whole-grain stuffing. | 2 Comments

planning a thin thanksgiving: a side of roasted brussel sprouts

Posted in a thin thanksgiving!, cooking and recipes, sides, Tudy, vegetarian on November 19th, 2009 by tudy – Be the first to comment

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Often times the brussel sprout is the forgotten vegetable because people think it is bitter and dread eating it. But these can be the perfect side dish at thanksgiving if they are made right. The secret to  making them delicious and bringing out their sweetness is roasting them and use balsamic vinegar as a marinade to bring out their sweetness. They are honestly delicious!

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Roasted Brussel Sprouts 1 pound brussel sprouts 2 1/2 tablespoons balsamic vinegar 1 teaspoon minced garlic 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons parmesan cheese (optional)Preheat oven to 400 degrees. Chop the… continue reading planning a thin thanksgiving: a side of roasted brussel sprouts

planning a thin thanksgiving: yummy green beans with a lemon zip

Posted in a thin thanksgiving!, cooking and recipes, sides, Tudy, vegetarian on November 17th, 2009 by tudy – 8 Comments

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To continue with our Thanksgiving themed menu here is a new twist on your traditional green bean casserole. Sometimes there is just too much heavy and good food on the table and I always find that the green bean casserole just puts me over the edge. So instead of making your traditional green bean casserole, I put a refreshing and light twist on our green beans. I think this is just what you need on your Thanksgiving plate to make you feel good again. The almonds and zip of lemon leaves you feeling refreshed and light. Hope you enjoy! Green beans with almonds and lemon 1 pound fresh green beans with ends trimmed 1 tablespoon lemon zest… continue reading planning a thin thanksgiving: yummy green beans with a lemon zip | 8 Comments

planning a thin thanksgiving: “candied” yams.

Posted in a thin thanksgiving!, American, cooking and recipes, Tali, vegetarian on November 16th, 2009 by tali – 2 Comments

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Thanksgiving is a time for family, friends, and delicious food.  Eating great food over the holidays is something we all look forward to.  But it's the feeling after eating all that great food that we dread.  That "I have to start my diet" feeling, or wondering "why did I eat so much, AGAIN?!?"

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With Thanksgiving just around the corner, Tudy and I decided to do a healthy Thanksgiving recipe each day until the holiday.  Of course, it's hard to replace all of your family favorites with healthy alternatives, and we're not suggesting that you do.  We do think it's pretty reasonable to work in a few healthy dishes, and… continue reading planning a thin thanksgiving: "candied" yams. | 2 Comments

wholesome potato pancakes

Posted in American, cooking and recipes, fun, sides, snacks, Tudy, vegetarian on November 13th, 2009 by tudy – 2 Comments

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The other night I wanted to try something new with potatoes. So I decided to make a potato pancake, but not the traditional way with left over mashed potatoes. Instead, I decided to boil the potatoes first and and then added a few unique twists like dill and a yogurt dill sauce. I thought there was something rather addicting about them since I ate about 7 of them. Potato Cakes 4 cups shredded potatoes (preferably russet potatoes) 1 tablespoon dill 1/3 cup parmesan cheese 1 1/2 teaspoons minced garlic 3/4 teaspoon  sea salt 1/4 teaspoon pepper 2 egg whites beaten Cooking Spray Fill a large pot with water and add the potatoes. Two large russet potatoes… continue reading wholesome potato pancakes | 2 Comments

easy, whole grain, butternut squash risotto.

Posted in cooking and recipes, Italian, Our Favorites!, Tali, vegetarian on November 11th, 2009 by tali – 7 Comments

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Risotto is one of those amazing Italian dishes that's been made in a very specific way for a very long time.  There really is a method to the madnes.  First, only certain types of rice can be used - short grain rice that gives off the most starch during cooking (traditionally, carnaroli or arborio).  The rice grains need to be coated by a fat (oil or butter) and toasted with the fat to enhance the flavor and ensure that each grain of rice cooks evenly.  Then, wine must be added and absorbed into the rice grains.  The rice is then cooked very slowly over very low heat, adding one ladle of broth at a time and stirring almost constantly… continue reading easy, whole grain, butternut squash risotto. | 7 Comments

A lighter side of corn bread

Posted in a thin thanksgiving!, American, cooking and recipes, sides, Tudy, vegetarian on November 10th, 2009 by tudy – Be the first to comment

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Last night I blogged about making some good homemade chili and of course the perfect accompaniment to chili is cornbread. Usually I just make my cornbread out of a box, but yesterday I wanted to make my cornbread low fat and also wanted it to have a higher nutritional value so I made it from scratch. I didn't use any oil or butter and also added in some frozen corn kernels. I must say it was quite delicious and really easy to make! Cornbread 1 cup yellow corn meal 1 cup all purpose flour 1 teaspoon baking powder 3 tablespoons granulated sugar 1 egg 1 egg white 1 cup vanilla rice milk or vanilla soy milk 1… continue reading A lighter side of corn bread

spice up your night with a hot bowl of chili

Posted in American, cooking and recipes, ground turkey, Tudy on November 9th, 2009 by tudy – 1 Comment

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One of Joey's favorite meals in the winter time was eating chili on Monday nights while watching football. So tonight I decided to surprise Joey by making chili along with cornbread (watch for the recipe tomorrow) so he can enjoy the big game! However, I of course decided to make my chili alot healthier than your traditional chili. I used lean ground turkey instead of ground beef and added corn and sliced red bell peppers to boost the vitamin content. One of the things that makes chili so easy to make healthy is you can pretty much throw any vegetable in there and it is masked by all the  spices so its really easy to boost your… continue reading spice up your night with a hot bowl of chili | 1 Comment

rosemary olive oil cake.

Posted in a thin thanksgiving!, cooking and recipes, dessert, Tali, vegetarian on November 8th, 2009 by tali – 8 Comments

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I have a small obsession with olive oil and rosemary desserts.  I always love how moist olive oil cakes are, and I love the subtle savory flavor that rosemary gives a dessert.  So, when I was making dessert this week (my mom was in town, so it had to be a good one!) I thought of making a healthy olive oil and rosemary cake.

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My favorite olive oil cake recipe is from Giada De Laurentiis, so I was a bit scared to mess with it.  But I did.  A whole lot.  I used half whole wheat flour, substituted in egg whites, added rosemary, took out the whole milk… continue reading rosemary olive oil cake. | 8 Comments