Eating Healthy Blog

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...

Read full post »

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...

Read full post »

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...

Read full post »

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...

Read full post »

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...

Read full post »

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 ...

Read full post »

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 ...

Read full post »

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...

Read full post »

Old Fashioned Sheperd’s Pie with Fresh Herbs

Published November 28, 2011

Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup 1% milk 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Sweet paprika and fresh parsley – to sprinkle on top For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lean beef, lamb, or turkey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary lea...

Read full post »

A Gluten Free Thanksgiving Treat

Published November 21, 2011

A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this gluten-free pumpkin pie recipe the only one you'll need to bake this Thanksgiving- everyone will enjoy this recipe. Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour, 10 minutes Yield: 8 servings Ingredients: 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix) 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon amaranth flour 2 lightly beaten large eggs 1 cup evaporated canned milk 2 tablespoons water 1/2 teaspoon vanilla Heavy, whipping cream for garnish (o...

Read full post »