Eating Healthy Blog

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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Open-Faced Prosciutto and Plum Sandwiches

Published June 25, 2012

Open-Faced Prosciutto and Plum Sandwiches Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch. Ingredients 1/4 cup fig preserves 1 tablespoon fresh lemon juice 1/4 teaspoon grated peeled fresh ginger 1/3 cup (3 ounces) soft goat cheese 4 (2-ounce) slices country wheat bread, toasted 1 cup loosely packed arugula 2 ripe plums, cut into thin wedges 3 ounces very thin slices prosciutto Preparation Combine first 3 ingredients, stirring with a whisk; set aside. Spread 3/4 ounce cheese evenly over each bread slice; divide aru...

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Maine Lobster Salad

Published June 18, 2012

Maine Lobster Salad INGREDIENTS: (4 servings) 2 cups mixed salad greens 1 pound cooked Maine lobster meat 2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes, sliced 1 European seed-less cucumber, thinly sliced 1 lemon, cut into 4 wedges Fresh basil leaves or tarragon leaves for garnish 1/2 cup mayonnaise 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh basil or tarragon 2 Tablespoon grated onion 1 Tablespoon fresh lemon juice To taste, sea salt and freshly ground pepper DIRECTIONS: Line four plates with the salad greens. Mound a quarter of t...

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Smoky Cola Jerky

Published June 11, 2012

Smoky Cola Jerky A treat for Father's Day...homemade jerky. Total Time: 4 hr 20 min Prep: 3 hr 15 min Cook: 1 hr 5 min Yield: 2 pounds jerky Ingredients 1 cup cola 1/3 cup soy sauce 1/3 cup rice vinegar (not seasoned) 1/4 cup honey Kosher salt 1 to 2 chipotle chiles in adobo sauce, coarsely chopped 1 teaspoon smoked paprika 1 teaspoon onion powder 2 pounds boneless beef sirloin (about 1 inch thick) Directions Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and s...

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Beta Blast Smoothie

Published June 4, 2012

All it takes to make the perfect smoothie is a blender, some crushed ice, and a few of your favorite foods. This smoothie is a muscle-rejuvenating, beta-carotene-filled, orange-colored wonder. Preparation Time: 5 minutes INGREDIENTS 3 small ice cubes 2 apricots (sliced and pitted) 1/2 papaya (frozen in chunks) 1/2 mango (frozen in chunks) 1/2 cup carrots, 1 tablespoon honey PREPARATION Add ingredients (except for honey) to blender in the order listed, then blend on high speed for 30 seconds. Add honey and blend a few seconds more. Serve in a frosted glass. Option: Add orange juice for a thinner consistency....

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Grilled Peppers

Published May 28, 2012

Here's a super easy recipe for grilling peppers that you can prepare ahead of time and not only tastes great, but adds a nice splash of color (red, green, yellow, orange, etc.) at your cookout. Rub 4 halved red bell peppers with olive oil. Grill, turning, until tender, 15 minutes. Transfer to a bowl, cover and let steam 10 minutes; peel off the skin. Whisk 3 tablespoons olive oil, 2 tablespoons each red wine vinegar, chopped scallions andparsley, 1 teaspoon finely chopped oregano and 1/2 teaspoonsalt. Drizzle over the peppers....

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Flank Steak Pinwheels

Published May 21, 2012

Flank Steak Pinwheels These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach. Ingredients 2/3 cup sun-dried tomatoes, (not packed in oil) 2 cups boiling water 1 pound flank steak, trimmed of fat 1 clove garlic, minced 3 tablespoons light herbed cheese spread, such as Boursin (see Variation) 1 cup baby spinach 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Preparation Preheat grill to high. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep unti...

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Pan Seared Atlantic Salmon

Published May 14, 2012

Pan Seared Atlantic Salmon - BMH Mediterranean Dining Series If you were unable to attend the Mediterranean dinner at BMH at the beginning of May, you can now enjoy the same meal at home.  The BMH Nutrition Services Dept has provided the recipe for the pan seared Atlantic salmon which was a huge success at the dinner. Ingredients 2 lbs of fresh wild or farm raised salmon cut into 6oz. pieces 1 bunch fresh dill Sea salt & pepper to taste 2 tsp chopped fresh thyme 1 tbls Cajun dry rub 2 tbls EVO 2 fresh whole lemons ½ cup fresh chopped parsley Season fish flesh side with sal...

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