Thursday, May 24, 2012

Berry Smoothie

Today the sun was beating in the windows and I was out of popsicles in the freezer.  I scanned the fridge and freezer for ideas of ways to quench my craving for something cold and refreshing. Suddenly, I remembered that I had a smoothie machine that my mom gave me back in college that I used to use for a plethora of alcoholic delights!  I am more of a milk-based smoothie fan versus the citrus, juice flavored variety.  I think its because I usually would rather opt for ice cream anyway.  Milk-based smoothies are usually pretty high in calories, but this one is a much healthier version.

I know this isn't the most appetizing picture in the world, but the taste will make up for it.

Here is what I threw in:
3/4 cup of frozen blueberries
handful of strawberries
1/2 cup of almond milk
2 tablespoons of Greek nonfat yogurt
5 ice cubes
1 packet of splenda

Tuesday, May 15, 2012

Caramelized Onion, Mozzarella and Prosciutto Pizza

I have decided that these are my three favorite ingredients for a pizza.  This is a simple, lazy recipe that is so simple and lazy that I am not even going to type it all out as I do my other recipes.

Buy Pillsbury thin refrigerated pizza dough - its so tasty!  Pre-bake it at 375 degrees for five minutes.  Brush the crust with a little olive oil.  Sprinkle on some Mozzarella cheese, sprinkle on the caramelized onions (just Google how to caramelize onions if you don't know how), then pop it back in the oven for 7 minutes.  Take it out and drape the prosciutto over the top.  The hot pizza will warm the prosciutto. Have I mentioned that I LOVE prosciutto?  I also topped it with a little fresh basil from my abundant indoor window garden :)


Thursday, May 10, 2012

Prosciutto and Spinach Stuffed Chicken

My boyfriend and I went to fancy Italian restaurant last Friday.  The weather was so nice, we sat outside and decided to splurge on a twelve dollar appetizer which consisted of two pieces of asparagus wrapped in prosciutto.  Let me preface by saying that after our trip to Italy a couple of years ago, we have determined that prosciutto is probably the best food ever created.  When the lovely appetizer arrived to our table we were anxious to dig in.  He took his knife and sliced into the asparagus but the table was at a slight slant and the knife slipped sideways - the asparagus, prosciutto in tow, flew off the plate.  We both gave each other a disappointed look before having the same realization.  We quickly scanned the vicinity.  He reached down, grabbed it quickly and tossed it back on the plate.

I  adapted this recipe from Giada De Laurentiis - one of my favorite Food Network Stars.  She is so sweet, lovely and beautiful... sometimes I secretly I hate her - but her recipes are good and pretty fool proof.  AND IT HAS PROSCIUTTO!

Ingredients (serves 2):
2 chicken breasts
2 slices of prosciutto
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella
3/4 cup of chicken stock
1/2 lemon
Teaspoon dried sage

Pound chicken breasts until they are about 1/2 inch thick.  Lay a slice of prosciutto on top of each breast.  Sprinkle mozzarella on top.  Season spinach with a little butter and plop on top of the cheese.  Roll the chicken breasts up and secure with toothpicks.  Heat a skillet with oil and add the chicken.  Cook for two minutes on each side to get a nice sear.  Add the chicken broth, lemon juice and sage, cover the skillet and let the chicken simmer for about 10 minutes on low/med heat.  Remove chicken to plates, remove the toothpicks, pour extra sauce over the chicken.

Sunday, May 6, 2012

Light Veggie Risotto

Two vegetarian recipes in a row?  No, no, don't fret - this one's just a side dish.  We made this with some lobster tails for a romantic "let's cook together" night recently.  This risotto tastes so rich and decadent, it is so hard to believe that its light and healthy.  You can easily incorporate other veggies as well, or even add meat or fish.  This dish was a great project for the bf and made him feel really important.  Just give your man a wooden spoon and make him stir in the liquid.  It keeps him out of your way and he gets really into it  - "Babe, I am really getting the consistency just right, this is better than grilling."  There is something men really enjoy about hovering over a piece of meat, or in this case light veggie risotto, and knowing that they are in complete control of the final outcome. 

6 cups of low sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
1 cup frozen peas
1/2 pound steamed asparagus, chopped into 3/4-inch pieces
1/4 cup grated

Bring the broth to a simmer in a medium saucepan. Heat the oil in a pot and cook the onion. Add the rice and cook, stirring constantly for about a minute. Add wine and simmer, stirring constantly, until the liquid is absorbed by the rice. Add 1 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until the broth is absorbed. Continue simmering and adding more hot broth, about a cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking about 15-20 minutes. Add the peas first until thawed, then add the asparagus. Stir in the Parmesan at the very end.

Friday, May 4, 2012

Baked Spinach Falafel

So I know they are green, but don't be afraid, its just the spinach!  This recipe is so easy, healthy, cheap and delicious.  Guaranteed to please even your meat-loving man. Serve it with the tahini yogurt sauce recipe below and pile on top of warm naan or pita bread. 

1 can of garbanzo beans
2 tablespoons olive oil
1 teaspoon baking powder
1 tablespoon flour
3 cloves of garlic (roughly chopped)
1/2 cup chopped onion
handful of spinach, chopped
2 teaspoons cumin
1/2 teaspoon paprika
juice of half of a small lemon
salt to taste

Combine ingredients in a food processor or blender until the consistency is right to roll into balls - you may need to add more liquid or flower.  Be sure to taste it to be sure the flavor is to your liking!  Refrigerate the mixture for about 15 minutes to make it less sticky and easier to handle. Roll into small balls (should make about 12) and place on a greased baking sheet.

Bake at 400 degrees for about 20 minutes or until golden.  Serve on top of toasted pita bread or naan and top with tahini yogurt sauce (recipe below).

Tahini yogurt sauce - just mix together the following ingredients:
3/4 cup nonfat greek yogurt
lemon juice
1 tablespoon of tahini