Eating Healthy Blog

Farro, Radicchio, and Roasted Beet Salad

Published February 20, 2012

Farro, Radicchio, and Roasted Beet Salad Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad. Farro is said to have sustained the Romans as they conquered the world 7,000 years ago. Legend had it that Julius Caesar himself brought it to Italy after invading Egypt in 30 B.C. Known as the Pharoah's wheat because it was the only wheat cultivated in pharoanic times, this nutritious, high-energy grain was a staple in Roman society. Also known as emmer wheat, farro...

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Seared Scallops in Garlic Butter

Published February 14, 2012

Scrambling for an easy and healthy special occasion dinner?  Here is one that was just shared by a staff member at BMH, a recipe that was found on-line with a simple Google search. Seared Scallops in Garlic Butter Makes: 4 servings

Start to Finish: 20 mins

Ingredients 1 pound fresh or frozen sea scallops 2 tablespoons butter or margarine 3 cloves garlic, minced 2 tablespoons dry white wine 1 tablespoon snipped fresh chives or parsley 1/8teaspoon salt Directions Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. In a 12-inch skillet cook garlic in 1 tablespoon of the butter ov...

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Microwave Baked Apple

Published February 6, 2012

Microwave Baked Apple This is an easy and fast baked apple recipe. Great for brunch or snack. Stuff the apples with any additional fruits that you wish -- cranberries stuffed into apples are especially delicious. Ingredients 1 medium apple 1 ts. brown sugar splenda 1 ts country crock butter 1/4 ts cinnamon Directions Peel and core apple Mix splenda and cinnamon together Put splenda mixture inside of apple Put butter on top Put on a plate Microwave for 1 1/2 min Turn over and cook 1 minute more Number of Servings: 1...

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Cranberry Almond Granola

Published January 30, 2012

Cranberry Almond Granola If you've never made your own granola, you'll be amazed at the difference in freshness and flavor—and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds. Ingredients 2/3 cup frozen unsweetened apple juice concentrate, thawed 1/2 cup maple syrup 1/4 cup almond oil, or canola oil 1/4 cup packed dark brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon salt, or to taste 5 cups rolled oats, (not quick-cooking) 1 cup toasted wheat germ 1 cup whole almo...

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Classic Down East Haddock Chowder

Published January 23, 2012

Classic Down East Haddock Chowder The virtue of Maine-style fish chowder is its simplicity. It's a milky, brothy chowder, unembellished with wine or heavy cream, tasting mostly of the good, fresh, locally caught haddock from which it is made. This recipe is classic, with the main concession to modernity being the addition of fresh thyme, which you can omit or reduce if you so prefer. The secret to chowder's depth of flavor lies in the aging process during which all the chowder's elements have a chance to meld and blend, resulting in a most successful and happy marriage. Classic Down East Haddock Chowder Brooke Dojny, Dishing Up Maine 1 la...

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Celery-Root Soup with Purple Top Turnip and Green Apple

Published January 16, 2012

Celery-Root Soup with purple top turnip and Green Apple Usually, celery (Apium graveolens) is used in making salads, spicing up foods containing meat, etc. However, the roots, leaves and celery seeds are used for therapeutic purposes in treating and preventing diseases. In medicine, celery has been used as far back as Ancient Greece when it was highly valued for its properties as an aphrodisiac as well as its medicinal properties. Around the same time celery was also used as a decorative herb by the Romans, who used the leaves for their "Winner's Crown". In traditional medicine celery was used to eliminate intestinal parasites. Chinese me...

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Potato Leek Soup

Published January 3, 2012

How-to for the basic cook:  Broth and fiber to fill you up, protein to sustain you and build muscle - and micronutrients to keep you healthy. Vegetable soup basics Soup is basically a mishmash of foods cooked in water. Cultures throughout the world each have their versions of soups, most of which make use of yesterday’s leftovers (the word “minestrone” is become a synonym for “hodgepodge” because it is defined by use of whichever vegetables are in season – or unused from yesterday). Translation: there are no rules when it comes to soup. But if you want a fast, vegetable-based, high protein soup that is ready in under 15 minu...

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Sauteed Cod with Lentils

Published December 19, 2011

During the holidays or any time of year this is a light delicious dish that can be prepared using fresh Atlantic cod, haddock, or hake. For lentils 1 cup dried lentils (preferably French green lentils* often called lentilles du Puy; 7 ounces) 2 tablespoons unsalted butter 1 cup finely chopped onion (1 large) 2 large garlic cloves, chopped 3/4 teaspoon salt 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon fresh lemon juice 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling For fish 4 (5- to 6-ounces) pieces cod fillet (3/4 to 1 inch thick) 1/2 teaspoon ...

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Chicken Marabella

Published December 12, 2011

Excellent recipe, very easy and travels well. 4 Chickens, cut into pieces 1 head of garlic, minced 1/4 C dried Oregano 6 Bay leaves salt and pepper to taste 1/2 C red wine vinegar 1/2 C olive oil 1 C pitted olives, whole 1 C dried apricots halves 1/2 C spanish green olives 1/2 C capers with a bit of juice 1 C brown sugar 1 C white wine 1/4 C Cilantro,chopped, optional (my wife doesn't like cilantro) Preparation Take all the ingredients except the last three and combine them in a large container (it may take a couple, this is a lot of stuff). Allow to marinate overnight, in the refrigerator. Place in a baking ...

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FOR THE LOVE OF Minestrone

Published December 5, 2011

This soup to end all soups is a recipe that takes on a life of it's own. One of Italy's signature dishes, it widely said that Italians eat more minestrone than pasta. There is no set recipe for this dish. I'll include my favorite, but the wide range of variation for this soup is endless. Using any fresh vegetable that's in season, makes this definitely one of the heartiest of Italian soups. The thick rich density of flavors of this rustic recipe combined with ditalini pasta will fill your stomach and your soul. This soup served with nice fresh foccacio bread topped with garlic and fresh basil, this soup will surely become a family fa...

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