Eating Healthy Blog

Pumpkin-Hazelnut Tea Cake

Published October 1, 2012

Pumpkin-Hazelnut Tea Cake Tip: Now that pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Makes 12 slices Ingredients 3 tablespoons canola oil 3/4 cup homemade or canned pumpkin puree 1/2 cup honey 3 tablespoons firmly packed brown sugar 2 eggs, lightly beaten 1 cup whole-wheat (whole-meal) flour 1/2 cup all-purpose (plain) flour 2 tablespoons flaxseed 1/2 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoo...

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Quick Fall Minestrone

Published September 24, 2012

Quick Fall Minestrone Fall produce, with its powerful flavor and heartiness, is a frequent presence in comfort-food recipes. Butternut squash, potatoes, kale, and carrot make this soup soul-warming, and pasta and white beans give it traditional Italian flavor. Ingredients 1 tablespoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 6 cups vegetable broth 2 1/2 cups (3/4-inch) cubed peeled butternut squash 2 1/2 cups (3/4-inch) cubed peeled baking potato 1 cup (1-inch) cut green beans (about 1/4 pound) 1/2 cup diced carrot 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt ...

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Caramel-Apple Cheesecake

Published September 17, 2012

Caramel-Apple Cheesecake This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors. Ingredients Crust: 1 cup graham cracker crumbs (about 8 cookie sheets) 1 tablespoon egg white 1 tablespoon water Cooking spray Cheesecake: 1 3/4 cups sugar 1/2 cup light sour cream 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 1/4 teaspoon ground nutmeg 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 1 (8-ounce) block fat-free cream cheese, softened 4 large eggs Topping: 1/3 cup sugar ...

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French Onion and Apple Soup

Published September 11, 2012

French Onion and Apple Soup Ingredients 3 tablespoons unsalted butter 15 cups sliced yellow onion (about 4 pounds) 3/4 teaspoon black pepper 1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips 3 thyme sprigs 2 bay leaves 1/2 cup Madeira wine or dry sherry 6 cups lower-sodium beef broth 1/2 cup apple cider 1 tablespoon sherry vinegar 10 (1/2-ounce) slices sourdough bread, cut into 1-inch cubes 2 cups (8 ounces) grated Gruyère or Swiss cheese Thyme leaves (optional) Preparation Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Co...

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Grilled Eggplant Panini

Published August 27, 2012

Grilled Eggplant Panini Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard! Ingredients 2 tablespoons reduced-fat mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons extra-virgin olive oil, divided 8 1/2-inch slices eggplant, (about 1 small) 1/2 teaspoon garlic salt 8 slices whole-grain country bread 8 thin slices fresh mozzarella cheese 1/3 cup sliced jarred roasted red peppers 4 thin slices red oni...

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Grilled Sole

Published August 20, 2012

Grilled Sole INGREDIENTS 4 sole 2 tablespoons olive oil lemon juice 1 pinch salt 1 pinch pepper 3 ½ oz breadcrumbs PREPARATION 30 minutes preparation + 10 minutes cooking To prepare the grilled sole it is necessary to use a gridiron for fish, so that the fish remain well stretched out during cooking and can be turned without damaging them. Once they have been cleaned, marinate briefly in olive oil, a splash of lemon juice, a pinch of salt and pepper and then coat in bread-crumbs. The gridiron must be red-hot. Top with fresh squeezed lemon and chopped fresh parsley. A delicious s...

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Tomato and Mozzarella Salad

Published August 13, 2012

Tomato and Mozzarella Salad Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry. Ingredients 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick 1 pound fresh mozzarella, sliced1/4 inch thick 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil 3 to 4 tablespoons extra-virgin olive oil fine sea salt to taste freshly ground black pepper to taste yield: Serves 4 to 6...

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Chicken Souvlaki

Published August 6, 2012

Chicken Souvlaki Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers. Souvlaki: 3 tablespoons fresh lemon juice 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano 2 teaspoons olive oil 1/2 teaspoon salt 4 garlic cloves, minced 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces 1 medium zucchin...

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Grilled Pork Loin with Fire Roasted Pineapple Salsa

Published July 27, 2012

Grilled Pork Loin with Fire Roasted Pineapple Salsa A lively citrus-chile marinade spices up the mild flavor of the pork in this dish, while a quick and easy salsa of seared fresh pineapple, red peppers, and onions carries the sweet-and-spicy theme a delicious step further. The resulting dish is low in fat and carbs and packed with protein and antioxidants. Ingredients 1 tablespoon tomato paste 1 tablespoon mild or hot chili powder (or achiote paste) 1/2 cup orange juice 3 tablespoon fresh lime juice 1 tablespoon olive oil 1 pound pork tenderloin, trimmed 1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cub...

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Strawberry Shortcakes

Published July 23, 2012

Strawberry Shortcakes Ingredients Shortcakes: 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons cold (salted) butter, cut into small pieces 1/2 cup plus 1 tablespoon low-fat buttermilk 1 large egg, slightly beaten 1 tablespoon grated lemon zest 1 tablespoon sliced almonds Filling: 4 cups strawberries, hulled and sliced 2 to 3 tablespoons sugar (depending on the ripeness of the berries) 2 teaspoons grated orange zest 1 tablespoon orange juice 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish Confectioners' sugar for ...

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