Great Valentine Ideas on Fashion Blog: Inspector Snew and Ingredients Inc.
February 08, 2010
My niece, Meredith, is a very talented college student at the University of Alabama. She writes an incredible fashion blog called http://inspectorsnew.wordpress.com. I always get great fashion ideas from her blog. Last week I was honored to have my Gluten Free Cookies featured among her great Valentine gifts. Check out her blog and the incredible work of a college student and my cookies below.
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Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds
February 07, 2010
I’m sorry I’m late with this post. I have been with my daugther out of town at a dance competition, and yes, she has done great. Since the Super Bowl is tonight, I thought I would share an easy 30 minute, 4 ingredient appetizer that is a sure thing. It is a simple, pretty and everyone will think you were in the kitchen for hours. Use Belle Chevre Spreadable Goat Cheese if you can find it. If not, Boursin is delicious too.
Tomato-Goat Cheese Rounds
Prep:
15 minutes
Cook:
15 minutes
Yield:
8 to 10 servings
Ingredients
1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed according to package directions
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
Preparation
1. Preheat oven to 400°F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
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Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order
February 02, 2010
There’s only five days left to order Gluten-Free Valentine Cookies. They have been the rage and so popular! I’m so happy that everyone is so excited, and the response is so positive. If you want to try them, (and you live in Birmingham), head to Max’s Deli in the Collonade. They’re selling my cookies like “hotcakes”. Click on the link on the main page to right to order your cookies today. Thanks, Alison
One Response to “Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order”
Carly Jayne Rullman says:
February, 03 2010at 01:08 am
I am such an advocate for these cookies—not just because Alison rocks, but because they are INCREDIBLE. I had the chance to sample them last week and fell in love. No wonder why they are being sold around Valentine's Day!
p.s. Richard, my dear boyfriend, will you please get me some? If you really love me, then you will.
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Pomegranate and Chocolate: Pomegranate Cheesecake with Almond Crust
February 01, 2010
I worked on this recipe: Pomegranate Cheesecake for “Pom” Pomegranate juice where the juice was in the mixture as well as the chocolate sauce. This recipe is so delicious and very unique. If you like pomegranates and chocolate, you will really love this recipe.
Pomegranate Cheesecake
Prep:
25 minutes
Cook:
1 hour, 17 minutes
Yield:
12 servings
Ingredients
Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
Preparation
For the crust,
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
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Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds
January 31, 2010
I love to make Brie for an appetizer because it’s so simple, and people love it. This recipe is almost a joke-just too easy for words, only 4 ingredients. If you’re having guests over for a weeknight or weekend gathering, Super Bowl party or entertaining friends, this recipe is as simple as it is delicious. Go Saints!
Honey-Dijon Brie with Almonds
Prep:
5 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 (8-ounce) Brie round
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
Preparation
1. Preheat oven to 400F. Trim and discard rind from top of Brie; set aside.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
One Response to “Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds”
Meal Makeover Mom Janice says:
February, 02 2010at 08:42 am
This looks so good- and easy! I think I'll make it for my Super Bowl party this weekend. Thanks!
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Dijon Salmon Burgers with Greek Yogurt
January 30, 2010
I posted a Salmon Croquette recipe a while back that has been very popular and one of my top posts. I made these healthy Salmon Burgers for a television segment that will air next week on Friday, February 5th on NBC 13 “Daytime Alabama”. They’re so easy and full of great healthy flavor filled with Greek yogurt, panko breadcrumbs, chives and Dijon mustard. Serve on a bed of spinach, mixed lettuces or a bun.
Easy Salmon Burgers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
One Response to “Dijon Salmon Burgers with Greek Yogurt”
Ann says:
February, 08 2010at 07:44 pm
Would this work well with tuna instead of salmon?
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Valentine Presents? With Love from Ingredients, Inc.
January 25, 2010
If you’re looking for an awesome, healthy and delicious Valentine present, look no further. These Valentine Cookies are healthy, gluten-free and made with no flour, butter or oil but are deliciously filled with dark chocolate and peanut butter. For $15 plus shipping, you get a dozen cookies with love from Ingredients, Inc. I will be taking orders, starting today up until February 5th. Orders will ship on February 9th.
See pay pal below to order or if you live in Birmingham, you can email me to drop me a check in the mail. Thanks so much for your incredible support! Alison
One Response to “Valentine Presents? With Love from Ingredients, Inc.”
Nancy says:
January, 28 2010at 10:38 pm
will you share the recipe after valentines day?
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Three Ingredient: Chocolate Snickers Milkshakes
January 25, 2010
My oldest son, Alec, had to write a paper at school about his favorite candy bar. He picked Snickers. We bought so many that I can’t even give them away. The other night I suggested making Snickers Milkshakes so we tried them with vanilla ice cream. Tonight, we made them with chocolate, my weakness. With only 3 ingredients, you can’t get any better with either. They’re delicious!
Chocolate Snickers Milkshakes
Prep:
5 minutes
Yield:
4 servings
Ingredients
4 cups chocolate ice cream
3 Snickers candy bars, cut into thin pieces
1/2 cup milk
3 Snickers candy bars, cut into thin pieces
1/2 cup milk
Preparation
1. Combine ice cream, candy bars and milk in a container of a blender and process until smooth.
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Healthy and Light: Simple Pork Tenderloin with Pomegranate Salsa
January 24, 2010
So many people tell me that they’re intimidated to grill pork tenderloins. Don’t be. They are really simple to do and come out tasting great, especailly this recipe for Pork Tenderloin with Pomegranate Salsa. I developed this recipe for POM Pomegranate juice and promotion of pomegranates, and it is really delcious and healthy. If you don’t eat pork, this salsa goes great with chicken or fish. This makes a great Sunday night or weeknight dinner. It’s so pretty and flavorful.
Pork Tenderloin with Pomegranate Salsa
Prep:
25 minutes
Cook:
20 minutes
Yield:
6 to 8 servings
Ingredients
11/4 cups pomegranate juice, divided
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Combine 1 cup pomegranate juice and next 6 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 4 hours (up to 24), turning bag occasionally.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
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NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup
January 21, 2010
So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!
Kale-Lentil Soup
Prep:
15 minutes
Cook:
40 minutes
Yield:
6 to 8 servings
Ingredients
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
Preparation
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.
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