Eat Right-Healthy Mediterranean Salad
January 03, 2009
Here is a healthy, simple salad recipe which has a few of my favorite ingredients: basil, mint, dried cranberries, almonds and Israeli couscous. Israeli couscous is a small, round semolina pasta which is very versatile, and kids love it. It works great in this combination served over romaine lettuce leaves drizzled with balsamic vinegar, fresh lemon juice and olive oil. Feel free to substitute dried cherries for the cranberries, pine nuts or walnuts for the almonds and any of your favorite lettuces or spinach for the romaine. Here’s to a healthy fresh start to the New Year!
Prep: 10 minutes
Cook: 10 minutes
Yield: 4 to 6 servings
Ingredients
2 cups fat-free, low sodium chicken broth
6 tablespoons fresh lemon juice, divided
11/2 cups Israeli couscous (or any small pasta)
6 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 teaspoon freshly grated lemon zest
1/4 teaspoon freshly ground black pepper
1/3 cup balsamic vinegar
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cherries or cranberries
1/4 cup sliced almonds, toasted
Preparation
1. Bring broth and 2 tablespoons lemon juice to a boil; pour over couscous; bring back to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, about 8 to 10 minutes until still firm to the bite.
2. In a large bowl, toss the cooked couscous with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, zest and pepper; let cool.
3. In a separate bowl, whisk together 2 tablespoons lemon juice, balsamic vinegar and remaining 4 tablespoons olive oil.
4. Toss romaine lettuce with fresh herbs, dried cherries, and almonds, tossing gently to combine. Top with couscous and drizzle with balsamic dressing.
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Miniature Almond-Cinnamon Rolls
December 24, 2008
I love breakfast, especially during the holidays when I make something homemade, warm and comforting for my family to enjoy. One of my favorite breakfast pastries is cinnamon rolls, and I thought I would do what I do best as a National Professional Recipe Developer. I create recipes from scratch and twist them to develop recipes that are new, delectable and exciting. These miniature cinnamon rolls are all of those adjectives and more. I used Pillsbury crescent roll dough and filled it with freshly chopped almonds (instead of pecans). I also used a touch of almond in the icing which adds mouth-watering flavor. This recipe is so easy to prepare, and turns out fabulous. Just beware, they disappeared in about 30 seconds at my house, so you might want to double the dose.
Miniature Almond-Cinnamon Rolls
Prep: 20 minutes
Cook: 12 minutes
Yield: 20 rolls
Ingredients
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons dark brown sugar
1/2 teaspoon ground cinnamon
1/3 cup finely chopped almonds or pecans (optional)
1/3 cup powdered sugar
2 to 3 teaspoons skim milk
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Preparation
1. Unroll crescent rolls, and separate into 4 rectangles; press perforations to seal.
2. Stir together brown sugar and cinnamon and sprinkle evenly over dough.
3. Roll up, jellyroll fashion, starting at a long side; press edges to seal. Cut each long into 5 slices, and place in a lightly greased 8-inch round cakepan; sprinkle with almonds, if desired.
4. Bake at 350F for 12 minutes or until lightly browned.
5. Whisk together powdered sugar, milk and remaining ingredients; drizzle over warm rolls.
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Holiday Spiced Nuts
November 16, 2008
I love spiced nuts! I have been trying to develop a lower fat recipe since nuts have enough fat on their own (but don’t forget those are good fats). This recipe is just in time for the holidays, or you can enjoy them as a snack or also tossed in a mixed green salad with fresh pears and blue cheese. Feel free to use any type of nuts that you want. These are worth every bite, and there’s no oil or butter in the recipe.
Spiced Almonds and Pecans
Prep: 5 minutes
Cook: 25 minutes
Yield: 41/2 cups
Ingredients
2 (6-ounce) packages pecan halves
1 (6 ounce) can whole natural almonds
1/3 cup packed brown sugar
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
2 large egg whites, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 325°.
2. Combine pecans, almonds and next 3 ingredients in a small bowl. Stir in egg whites. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Note: Store at room temperature in an airtight container for up to one week.