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Showing posts from August, 2013

Faux Potato Salad

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Cauliflower disguised as potatoes…

This “potato salad” is low in fat and carbs, so it’s a great choice for low-carb dieters and diabetics alike. 
Cauliflower, having few calories, and being a creamy vegetable, is a perfect substitution for potatoes and rice.  Other than cauliflower, this salad is filled with a great mix of ingredients ~ olives and dill pickles, carrots, radishes and celery for good flavors, textures and colors.
It’s healthy and a tasty side for grilled meat or fish!
Faux Potato Salad
Ingredients:
1 medium head cauliflower, broken into florets 1 carrot, chopped 1 celery rib, chopped 2 hard-cooked eggs, chopped 4 green onions, chopped ¼ cup green olives, sliced ¼ cup thinly sliced radishes ¼ cup chopped dill pickle ¼ cup low-fat mayonnaise 1 tablespoon Dijon mustard ¼ teaspoon salt 1 teaspoon seasoned pepper
Method:
In a large saucepan, add cauliflower and bring to a boil, cook until tender.

Cuban-Style Spicy Grilled Salmon

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I was deciding how to cook the salmon fillets I bought, when I came across this good recipe.




It’s adapted from a Three Guys from Miami recipe.  The marinade infuses the salmon with delicious spices.  This recipe works great with about any type of fish fillet ~ any fish you like with the skin on.  The skin will keep the fillets from shrinking and will keep the fish from sticking to the grill. 

This is a keeper and my go-to marinade for fish!




Cuban-Style Spicy Grilled Salmon

Ingredients:

2 (6-ounce) fillets of salmon
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lime juice
3 cloves garlic, minced
1 tablespoon chopped parsley (or cilantro)
½ teaspoon oregano
3 green onions, sliced
1 scant teaspoon red pepper flakes
¼ teaspoon salt
1 teaspoon seasoned pepper


Method:
Place marinade ingredients in a large plastic bag and mix well.
Add salmon to mixture and marinade for up to 2 hours, no longer.
Place on hot grill, skin side up, just long enough to put grill marks on the flesh.
Flip and move t…

Italian Vegetable Bake

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This tasty veggie dish is perfect for utilizing the plethora of fresh vegetables in the market now.


Layered along with mushrooms in this baked dish are zucchini, tomatoes, and onions, drizzled with Italian dressing and fresh basil. Vary the vegetables and herbs according to your taste.  Maybe you'd prefer fresh oregano, bell peppers, fresh peas or corn.  Add a little minced garlic, plus seasoned pepper and bake.


This good recipe is adapted from the Heart Association Cookbook.  It’s jam-packed full of goodness and a great way to fit your veggies in for the day ~ plus, it’s colorful!


















Italian Vegetable Bake


Ingredients:

Olive oil cooking spray
8 ounces fresh mushrooms, sliced
2 zucchini, sliced
3 tomatoes, sliced
3 green onions, sliced
4 tablespoons light Italian salad dressing
1 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 teaspoons seasoned pepper
Method:

Preheat oven to 375 degrees.
Spray an 8-inch square baking dish with olive oil spray.
Make one layer each of mushrooms, zucchini, t…

Shrimp Tacos with Coleslaw

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We really like shrimp tacos ~ but the kicker here is the great tangy slaw that only makes them better!  The fringe benefit is that the tacos have fewer calories, since neither sour cream, nor shredded cheese is needed.





They were a big hit with us!  The tangy dressing on the slaw was perfect mingling with the shrimp.  I know, for sure, these tacos will be making a repeat performance here many times… 

The slaw makes a delicious side dish for ribs and burgers too!




Coleslaw


Mix together:


2 cups shredded cabbage
1/3 cup thinly sliced green onions
¼ cup chopped parsley


For dressing, mix together:


3 tablespoons sugar (I used Splenda)

Cauliflower and Roasted Corn with Chili Powder and Lime

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This recipe immediately caught my attention ~ 2 of my favorite veggies, cauliflower and corn!  



I was really surprised with the goodness of this recipe the first time I tried it, and thought it was a tasty mix of ingredients.  The recipe is adapted from the “Heart Association Cookbook.”  I’ve made it with corn on the cob roasted in the oven; corn roasted in husks on the grill, and canned corn also.  Use whichever method you prefer, it’s good any method.
The recipe calls for cooking the cauliflower in chicken broth for added flavor, but what I really like in this dish are the seasonings ~ chili powder and lime which compliment the cauliflower and corn perfectly, (I added more chili powder), plus pimentos for color.  It’s a delicious way to enjoy fresh cauliflower and corn.  I hope you like it too!



Cauliflower and Roasted Corn with Chili Powder and Lime
Ingredients:

Spicy Shrimp with Squash

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We like shrimp not only because it tastes good, but also because it’s quick and easy to prepare.



I pulled zucchini squash, yellow squash, and green onions out of the refrigerator and sautéed them for a minute with a little minced garlic.  To spice it up, I added Rotel tomatoes with green chiles, and plenty of seasonings. 
It had a light spicy sauce ~ perfect for shrimp and fresh veggies.  A quick dinner that we really enjoyed, and I hope you do too!

Spicy Shrimp with Squash
Ingredients:
1 pound shrimp, deveined and Olive oil cooking spray 1 zucchini squash, sliced 1 yellow squash, sliced 4 green onions, sliced 4 cloves garlic, minced

Hello Friends! I’m Happy to be Back!

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Foremost, I want to thank all of you for your kind comments and emails.  I was amazed by all of them ~ you are kind, caring folks, and I appreciated hearing from every one of you!
I am so happy to be back! 
And, I’m thrilled to say that Bill is doing mighty fine! He’s like a new man ~ about as good as new!  He’s eating healthy and is on an exercise program, with me following suit.
He was elated to return to his golf league in June, and realized with his game last week, he hasn’t lost his edge ~ he and his partner had the low score for the week!   Summer has been busy, with the best part being when our good friends, Martha and Rich, from the sunny state of Florida, came to visit for several days.  

We haven’t seen them for a while, but the minute they walked through the door, it was like we picked right up where we left off. It was great!  As for my blog, I’m still passionate about cooking, with it being healthier now.  

I’m balancing our plates to nourish us with fresh, whole healthy foods, …

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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009