Recipes

Chayote and Grilled Corn Salad with Tomatillo Vinaigrette

Fri, 18 May 2012 22:17:00 +0000

Delicious Living

This is among those salads that are even better the following day, making it an ideal picnic item.

Recipe Yield: 4 servings

Recipe Calories: 289

Recipe Ingredient Details:

1 chayote squash

4 small tomatillos (dry skin removed, washed)

2 ears fresh white corn (to yield 2 1/2 cups kernels)

2 stalks celery (cut into 3/8-inch cubes)

1 small red onion (finely diced)

1 large avocado (cut into 1/5-inch cubes)

1 bunch cilantro (stems and leaves chopped separately)

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

4 cloves garlic

1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

1-2 serrano chiles, seeded ((optional))

5 ounces baby romaine leaves (optional)

Recipe Instructions: Place chayote in a small pot and cover with water. Bring to a boil and cook 15–20 minutes, until chayote slips easily off a knife inserted 1–2 inches. While chayote is cooking, add tomatillos and cook alongside for 2–5 minutes, or until just tender. Remove tomatillos, place in a blender, and set aside. Place corn on a grill or over an open flame on stove. Roast, turning with tongs until blackened all over. Remove from flame and wrap in foil until cool enough to handle. Unwrap corn and cut kernels off cobs into a large bowl. When chayote is done, rinse under cold water until cool enough to handle. Peel, core, and cut into 1/2-inch cubes. Add to corn, along with celery, onion, avocado, and half of the cilantro leaves. Add remaining cilantro leaves and cilantro stems to tomatillos in blender. Add lime juice, oil, garlic, salt, pepper, and serrano chiles (if using). Process on high until thick and well emulsified. Pour about three-fourths over chayote mixture and toss gently until thoroughly combined; taste and add more dressing as needed. Serve in bowls, over baby romaine leaves if desired.

Recipe Additional Notes:

PER SERVING: 289 cal, 55% fat cal, 19g fat, 3g sat fat, 0mg chol, 5g protein, 30g carb, 8g fiber, 260mg sodium

Middle Eastern Spinach-Yogurt Soup with Chickpeas

Thu, 17 May 2012 22:14:00 +0000

Delicious Living

This soup's thickness will vary depending on the brand of yogurt you use; adjust consistency with more buttermilk or plain milk.

Recipe Yield: 6 servings

Recipe Preparation Time: 15 minutes

Recipe Ingredient Details:

2 bunches (about 1½ pounds) spinach

1 clove garlic (minced or pressed)

1 teaspoon finely grated onion

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

3 cups plain low-fat yogurt

2 cups low-fat (1 percent) buttermilk

2 tablespoons chopped fresh dill

1 15.5-ounce can chickpeas (garbanzos) (rinsed and drained)

Recipe Instructions: Place a colander in the sink. Fill a large bowl with ice water. Trim spinach stems and discard. Wash spinach leaves thoroughly. Heat a wide pot over medium-low heat. Add spinach to pot, along with any water clinging to leaves, and toss until wilted. Drain in colander, then quickly plunge into ice water. When cooled, quickly drain again and squeeze dry. Transfer to a food processor, along with garlic, onion, lemon juice, and salt. Pulse until spinach is finely chopped. Spoon yogurt into a medium serving bowl; whisk until smooth. Add spinach mixture, then gently stir in buttermilk and dill, followed by chickpeas. Soup may be served immediately or chilled for a few hours. Stir before serving.

Recipe Additional Notes:

PER SERVING: 199 cal, 13% fat cal, 3g fat, 1g sat fat, 11mg chol, 15g protein, 30g carb, 5g fiber, 508mg sodium

Sautéed Onion Salad with Egg

Thu, 17 May 2012 21:43:00 +0000

Delicious Living

Enjoy this summer meal outdoors.

Recipe Yield: 4 servings

Recipe Calories: 274

Recipe Ingredient Details:

3 tablespoons rice or white balsamic vinegar

5 tablespoons olive oil (divided)

1/2 teaspoon pressed fresh garlic

2 medium-large red onions (diced large or sliced)

5 ounces salad greens

1/2 cup grated carrot

1/2 bunch fresh parsley (coarsely chopped)

2 tablespoons fresh tarragon (finely chopped)

4 hard-cooked eggs (chilled, quartered)

Recipe Instructions: Whisk together vinegar, 4 tablespoons olive oil, garlic, and salt and pepper to taste. Let stand for at least 5 minutes (longer is fine). Sauté red onions in remaining 1 tablespoon oil until slightly wilted but not too limp. Cool. Toss salad greens with onion, carrot, parsley, and tarragon. Toss with dressing. Serve, garnished with eggs.

Recipe Additional Notes:

PER SERVING: 274 cal, 72% fat cal, 22g fat, 4g sat fat, 212mg chol, 8g protein, 11g carb, 2g fiber, 85mg sodium

Onion Salad Add-ins:

grated Asiago cheese
pitted kalamata olives
small diced and cooked potato
bacon crumbles
crushed red pepper flakes

Delicious Living Healthy Grilling Cookbook

Thu, 17 May 2012 16:00:00 +0000

Grill season has arrived! Because it imparts fabulous flavor, takes us outside, and saves energy, grilling is one of our favorite cooking methods. Download our FREE cookbook filled with healthy, mouthwatering Delicious Living recipes, including Shrimp and Fresh Herb Pizzas; Grilled Tomatoes, Eggplant, and Radicchio with Quinoa; Barbecued Tempeh Wraps; Grilled Peaches and Cream; and oh so much more.

Red Snapper Veracruz

Wed, 16 May 2012 18:58:00 +0000

Delicious Living

The coastal cuisine of Veracruz exhibits a definite Mediterranean influence. This sauce complements virtually any white fish.

Recipe Yield: 6 servings

Recipe Calories: 203

Recipe Ingredient Details:

4 red snapper fillets (1-1/2 - 2 pounds total)

Juice of two limes

1 teaspoon oregano

Salt and freshly ground pepper (to taste)

2 tablespoons olive oil

1 medium white onion (chopped)

6 cloves garlic (diced)

4 medium tomatoes (chopped)

1/2 cup sliced green olives

3 pickled jalapeños (diced)

1 tablespoon capers

1 tablespoon brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

Lime wedges (for garnish)

Recipe Instructions: Preheat oven to 375º. Place fillets in a baking pan. In a small bowl, mix the lime juice, oregano, and salt and pepper to taste; pour over fish. In a skillet, heat olive oil and cook the onion until translucent. Add garlic and tomatoes; when these are tender, add the olives, jalapeños, capers, brown sugar, cinnamon, and cloves. Simmer for 10 minutes. Bake the fish for approximately 15 minutes; pour vegetable sauce over fish and bake for another 15 minutes. Serve with lime wedges.

Recipe Additional Notes:

PER SERVING: Calories 203,Fat 7,Perfat 32,Cholesterol 35,Carbo 14,Protein 21

5 festive recipes for Cinco de Mayo

Fri, 04 May 2012 19:06:00 +0000

Viva la comida! Celebrate good health on Cinco de Mayo with these lightened versions of traditional Mexican dishes.

3 grand garnishes for Mother’s Day—or any day

Thu, 03 May 2012 17:41:00 +0000

Add a special touch your meal with these quick and easy garnishes.

8 patio-party recipes

Tue, 01 May 2012 21:14:00 +0000

Warm weather has finally arrived! Eat outdoors with these soiree-worthy bites and drinks.

Marinated Roasted Bell Peppers

Mon, 30 Apr 2012 22:59:00 +0000

Delicious Living

Add these tasty peppers to antipasto platters, wrap around cheese cubes for an appetizer, or tuck into sandwiches.

Recipe Yield: 6 servings

Recipe Calories: 39

Recipe Ingredient Details:

3 bell peppers (any color)

1 tablespoon olive oil

2 teaspoons white wine vinegar

1 teaspoon dried oregano (or 1 tablespoon fresh)

1 clove garlic (pressed or minced)

Salt and pepper (to taste)

Recipe Instructions: Preheat oven to 450°. Place 3 bell peppers (any color) on a baking sheet. Roast 45–50 minutes, turning every 10 minutes. When skin is blistered and browned all over, remove from oven; seal in a brown paper bag to steam until soft (5 minutes or more). Halve and discard skin, seeds, and stems. Slice lengthwise into 1-inch strips. Place in a bowl and toss with remaining ingredients. Serve at room temperature.

Recipe Additional Notes:

PER SERVING: 39 cal, 2g fat (2g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 4g carb, 1g fiber, 2mg sodium

3 DIY veggie burgers

Mon, 30 Apr 2012 22:53:00 +0000

You won’t miss the meat with these unique, satisfying vegetarian patties.