Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
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Family Favorite Low-Fat Casserole: Tuna Noodle Casserole
March 08, 2010
One of my subscribers asked me for a recipe for a Tuna Noodle Casserole, and, at first, I wasn’t so excited to come up with something. When I made this dish, I really had a change of heart. I used reduced-fat soups, panko breadcrumbs, canned tuna and some fresh and frozen vegetables, and it came out great. My kids love penne noodles, and they worked well with the consistency of this dish. This makes a great weeknight or Sunday night dinner offering perfect for the entire family.
Tuna Noodle Casserole
Prep:
20 minutes
Cook:
50 minutes
Yield:
6 to 8 servings
Ingredients
3 tbsp. butter or margarine, divided
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
Preparation
1. Melt 1 tablespoon butter in a large skillet over medium heat; add bell pepper and sauté 5 minutes. Stir soups, peas and carrots and ground pepper in skillet and cook, stirring constantly 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
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Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini
March 05, 2010
I had a busy week with my friends from Laura’s Lean Beef in town on their media tour stop at Health, Cooking Light and Southern Living magazines. I treated some of the food editors to some appetizers featuring Laura’s Lean Beef, and this was one of my favorites. They are only 200 calories and 4 grams of fat per serving, and Steak Tomato Crostini are fabulous. Start by combining fresh rosemary, basil, sun-dried tomatoes in the food processor and then stir in fresh roma tomatoes. Then, top the French bread with the tomato mixture, steak and blue cheese. I developed this recipe a while back, but it is a wonderful classic, especially for steak lovers.
Steak Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
18 servings
Ingredients
1/4 pounds New York Strip Steaks, ribeyes or beef tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
One Response to “Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini”
Kristi Rimkus says:
March, 09 2010at 09:59 am
I've started Happy Hour Friday on my blog, I'd love to feature this recipe! It looks like it would be delicious with a glass of really great red wine!
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Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash
March 02, 2010
Two of my favorite ingredients are acorn squash and Israeli couscous. For those of you who haven’t tried Israeli couscous, it is a small pearl grain made of wheat flour twice the diameter of regular couscous. You can find it in the grocery stores where couscous and rice are sold. In this vegetarian main-dish or side dish, the couscous is flavored with lemon zest, olive oil and red pepper flakes and stuffed in a roasted acorn squash brushed with honey. This healthy dish is as pretty as it is delicious and very filling.
Couscous-Stuffed Acorn Squash
Prep:
15 minutes
Cook:
55 minutes
Yield:
4 servings
Ingredients
1 cup Israeli couscous
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
Preparation
1. Preheat oven to 400F.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2 Responses to “Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash”
Ruth Nomberg says:
March, 03 2010at 08:56 am
Alison,
Is it possible for you to include nutritional values for your recipes? IE:calories, fat, carbs, fiber etc? Love your site.
Ruth
Ageekymom says:
March, 03 2010at 02:11 pm
This sounds delicious! I have some preserved lemons on hand, and I just received my Israeli couscous shipment, so I may just have to give this a try. Thanks!
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Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
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Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers
February 23, 2010
I love to make salmon at least once a week, and I find that sometimes less is more and simpler is better when it comes to cooking salmon. This recipe is so easy, fresh and delicious. Feel free to substitute basil for the chives and vegetable broth for the white wine.
Salmon with Lemon and Capers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
Preparation
1. Preheat oven to 425°.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
One Response to “Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers”
carly Jayne Rullman says:
February, 24 2010at 12:39 pm
Alison, your recipes are my reason for cooking! They are so simple, healthy and delicious. You seem to do it every time and this salmon recipe is no exception. I think I'll cook it tomorrow night!
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Spring and Strawberry Favorites: Strawberry-Walnut Bread
February 21, 2010
I had been searching for a decent Strawberry Bread recipe for a while after loving a recipe which had about 1 cup of oil (that was not going to work for me). I worked with this recipe using Greek yogurt and walnuts, and I really loved the moistness and great strawberry flavor. Since spring is around the corner, this is a fabulous recipe to make for breakfast, a snack or dessert.
Strawberry-Walnut Bread
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
Preparation
1. Preheat oven to 350F.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
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Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf
February 18, 2010
I love making Turkey Meatloaf this time of the year because everyone in the family loves it, and it’s such a cinch to prepare. This recipe has extra garlic flavor with fresh garlic and tomato sauce with roasted garlic. Chop some fresh basil and add panko breadcrumbs to make it even more special. Enjoy on a busy weeknight or sunday night supper.
Roasted Garlic Turkey-Basil Meatloaf
Prep:
10 minutes
Cook:
1 hour, 5 minutes
Yield:
6 servings
Ingredients
11/2 pounds lean ground turkey
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
Preparation
1. Combine turkey, breadcrumbs, roasted garlic tomato sauce, garlic, egg white, basil salt and pepper in a large mixing bowl. Place in a lightly greased 8- x 4-inch loafpan coated with cooking spray.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
One Response to “Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf”
Maddie says:
February, 23 2010at 10:25 pm
Alison--I tried this recipe last night... so easy and delicious! I substituted regular bread crumbs for gluten free bread crumbs and it was awesome.
Well done!
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Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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