Eating Healthy Blog

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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Kamut Pasta with Summer Pesto

Published July 16, 2012

Kamut Pasta with Summer Pesto Kamut or Spelt pasta (elbows, spirals or other) 2 cups fresh basil leaves, washed 4 garlic cloves, peeled 1/3 cup pine nuts or walnuts 1/2 cup grated reggiano cheese or Pecorino Romano 1/2 cup extra virgin olive oil 1/4 tsp. sea salt Black Pepper to taste Cook pasta according to the direction on the package. While pasta is cooking combine basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender. Drain pasta and mix with pesto sauce. Serve!...

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Grilled Rosemary Lamb Chops

Published July 9, 2012

Grilled Rosemary Lamb Chops Ingredients: 2 pounds lamb rib or loin chops Kosher or sea salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 2 teaspoons chopped garlic Juice of ½ fresh squeezed lemon Instructions: Season the lamb chops with salt and pepper. In a large bowl, stir together the oil, rosemary, and garlic. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. Prepare a grill or preheat the broiler. Grill or broil chops to desired doneness (about 6 minutes for rare, 7 minutes for medium rare), turning chops so they brown wel...

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Mozzarella, Cherry Tomato and Basil Skewers

Published July 2, 2012

Mozzarella, Cherry Tomato and Basil Skewers Ingredients 1 clove garlic, smashed 1/4 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 12 bocconcini (small mozzarella balls), about 8 ounces 1 pint mixed red and yellow cherry or pear tomatoes 12 basil leaves, preferably large 12 (6-inch) wooden skewers Directions Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a...

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