Ingredients, Inc. » Food

Homemade Strawberry-Blueberry Popsicles

Fri, 23 Jul 2010 12:31:13 +0000

My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.

Studio B and Kid’s Culinary Camp This Summer in Alys Beach, Florida

Mon, 11 May 2009 01:30:08 +0000

Things have been so busy lately, and I am so excited about this summer! My kids are out of school, and they are so happy about that. Plus, I get the wonderful opportunity to teach kid’s culinary camps in the incredible location at Alys Beach Florida at Studio B. Colleen Duffley, a photographer of 25 years, had a “plan B” to create a studio that brings the best creative talent in food, photography, fashion, art, design, beauty, music and literature. There will be seminars, classes and inspirational lectures by some of the world’s most creative people. Just a few of the foodies are Sarah Foster, Emeril Lagassee, Michael Chiarello and Scott Peacock. Check out the site’s “B List” for more information on who’s coming to Studio B. See my classes in late June/early July.

Low Budget Dinner: Sausage Mushroom Pizza

Fri, 13 Mar 2009 02:22:16 +0000

Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly.

Oh This Salad so Good! Spinach-Turkey Salad

Thu, 12 Mar 2009 03:27:25 +0000

This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.

St. Patrick’s Day Appetizer: Fresh Herb Dip

Wed, 11 Mar 2009 00:43:37 +0000

Since Saint Patrick’s Day is one week away, here’s a quick and easy dip that is sure to be a party pleaser. This low-fat, low-calorie delight is perfect for spring. It’s filled with fresh dill and fresh basil. Guests won’t believe that this dip is low-fat, and don’t tell them it took only 10 minutes to prepare.

Easy Low-Fat Appetizer: Sun-Dried Tomato Dip

Tue, 10 Mar 2009 01:46:26 +0000

This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

Raspberry and Blueberry Almond Mini-Muffins

Fri, 06 Mar 2009 02:51:51 +0000

We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves.

A Sign of Spring: Strawberry Limeade

Thu, 05 Mar 2009 01:16:16 +0000

Coming up with this recipe may seem simple to you because that’s what I thought when I submitted this recipe concept to a client for recipe development. Honestly, I made this recipe at least six times. I kept placing the strawberries in the blender and coming out with a fizzy product. It tasted great, but was very foamy and fizzy. The kids loved trying all the versions, but they even complained about all of the fizz. I realized that maybe I was making this too complicated trying create a lime simple syrup, different sugars, etc. until I realized why not just try chopping the strawberries in the food processor first and then stir them into simple limeade? This version worked great so I hope you will like it too.

Dinner Tonight: Chicken Caesar Sandwiches

Wed, 04 Mar 2009 02:24:53 +0000

Using a rotisserie chicken is a life-saver for so many wonderful quick dinner recipes. I created this recipe since my 3 kids love Caesar Salads, and sometimes a delicious sandwich and a salad or side is all they want for dinner. The simple mixture of low-fat mayonnaise, garlic, fresh parsley, lemon juice and Parmesan create an incredibly flavorful spread for these sandwiches. In twenty minutes, dinner can be done, but this recipe is also great to serve for lunch on the weekends.

Caesar Salad Sandwiches

Prep: 20 minutes

Yield: 4 servings

Ingredients

1/2 cup low-fat mayonnaise

2 cloves garlic, minced

1/3 cup chopped fresh parsley

11/2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

3/4 cup freshly grated Parmesan cheese

2 cups thinly sliced, cooked chicken (I used rotisserie chicken)

1 (16-ounce) loaf Ciabatta bread (or French or Italian bread)

Romaine lettuce leaves

Tomatoes, purple onion (optional)

Preparation

1. Combine first 7 ingredients in a medium mixing bowl. Spread mayonnaise mixture evenly over cut sides of bread. Top evenly with chicken and lettuce; serve immediately. Top with tomatoes and purple onion, if desired.

Love This Lasagna Soup

Mon, 02 Mar 2009 00:38:39 +0000

If you love lasagna, you will love this soup. All of my favorite ingredients, spinach, sausage and tomatoes and cheese, fill this soup, and it is so quick and easy. Using the mini farfalle noodles works perfect in this recipe as they truly look like mini lasagna noodles. My family was wowed by the soup. Serve with a salad and some fresh crusty bread, and dinner is on the table in no time.

Lasagna Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

Ingredients

1 pound mild Italian sausage

1 cup diced onion

1 cup diced carrots

1 (8-ounce) package sliced fresh mushrooms

2 garlic cloves, minced

4 cups low-salt, fat-free chicken broth

1 (141/2-ounce) can diced tomatoes with basil and oregano

1 (15-ounce) can tomato sauce

1/2 teaspoon dried Italian seasoning

1 cup mini farfalle pasta (piccolini) “Barilla” makes it

2 cups fresh spinach

2 cups freshly grated Asiago cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil, (optional)

Preparation

1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.

2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.