Loaded Baked Potato-Style Cauliflower Soup

Wow, this was really good. I ate it for dinner on Sunday and have enjoyed the leftovers for the last two days for lunch. I feel like we have been eating more meat than I prefer to eat so I was looking for a vegetarian dish (ok, it has bacon, so almost vegetarian is what I ended up with). I found this on Cookinglight.com and my son and I really liked it! Ok, he liked it as long as I added extra cheese and bacon to his… but hey, he is a growing teen! I love how the soup has a very rich and silky mouthfeel, with only a small amount of added half and half (I am considering leaving the half and half out next time and adding greek yogurt instead?). I give all the credit to Cooking Light, I cooked it pretty much as written. Enjoy!

Loaded Baked Potato-Style Cauliflower Soup

  • Servings: 6
  • Difficulty: easy
  • Print

Rich, creamy and still very healthy cauliflower soup with a bit of crispy bacon and cheddar cheese to make it seem decadent

Ingredients

  • 4 thick applewood bacon slices
  • 1 leek, white part only, chopped
  • 2 celery stalks, chopped
  • 2 large garlic cloves, minced
  • olive oil
  • 1 medium-sized cauliflower, florets and stems chopped
  • 4 cups unsalted chicken stock (or broth)
  • 1 teaspoon (or to taste) kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup half and half
  • About 1/4 cup grated extra sharp cheddar cheese
  • 3 tablespoons chopped fresh chives

Procedure

  1. Preheat oven to 375 degrees F.
  2. Place bacon strips on baking sheet and cook until crispy, about 15 minutes. Drain grease thoroughly on paper towels. When cool chop into small crumbles. Set aside.
  3. Heat a large soup pot or dutch oven on Medium heat. Add a little olive oil to the pot and heat. Add Leek, celery and garlic to the pot and stir often until tender, about 5 minutes. Add cauliflower, stock, salt and pepper and bring to a boil. Cover ad reduce heat to medium-low. Simmer until cauliflower is very tender, about 15 minutes.
  4. Remove the majority of the vegetables and liquid to a blender and blend with half and half and blend until smooth. Be careful not to burn your self on the hot liquid while blending (put a towel over the blender lid).
  5. Return the blended mixture to the pot. Cook over medium heat for about 5 more minutes.
  6. Ladle soup into bowls and garnish with cheese, bacon and chives. Enjoy!

https://healthyseasonalcooking.wordpress.com    October 23, 2018

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Healthy Pumpkin Pasta with Spinach and Mushrooms

Oh my gosh! This was so good. I have to give all the credit to Elena at HappyKitchen.Rocks! I followed her recipe with a few adjustments: I used canned pumpkin, as this was a last minute dinner idea and I happened to have canned organic pumpkin in my pantry (but not a whole sugar pumpkin lying around!), I added a half a chopped leek, just one large clove of garlic, freshly grated Parmigiano Reggiano instead of the chopped walnuts, chicken stock instead of vegetable broth and left off the pumpkin oil (no idea where that would come from?).  If you want to keep it vegan use the chopped walnuts instead of cheese and vegetable broth instead of chicken stock. My son made some homemade pumpkin spaghetti with his pasta machine, substituting a couple of tablespoons of pumpkin puree for the usual water and oil he would put in the dough. It was soooo good! I had most of mine with some leftover frozen spaghetti squash I had in the freezer, but I had to try the pasta as well. I wasn’t sure I was going to post this, so I am lacking in pictures, next time I make it I will update with more pictures.  I think this is the beginning of my usual Fall Pumpkin Crush (I made pumpkin granola yesterday)…

Healthy Pumpkin Pasta with Spinach and Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print

Rich, creamy and very healthy pasta (or vegetable noodles) with sautéed mushrooms and spinach topped with a savory pumpkin sauce

Ingredients

  • 1/2 leek, white part only, chopped
  • 1 large garlic clove, minced
  • extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 1 can organic pumpkin (make sure nothing else is added, especially sugar as this is a savory dish, not pie). Or a small sugar pumpkin, roasted and puréed.
  • about 1/2 cup low-sodium chicken stock (or vegetable stock if you prefer to make this vegan). The amount may vary a bit.
  • 1/2 teaspoon dried sage
  • 1/2 pound cremini mushrooms, thinly sliced
  • 10 oz fresh spinach
  • Fresh pasta of choice or spaghetti squash
  • freshly grated Parmesan cheese for garnishing (unless making it vegan – then try chopped walnuts or toasted pine nuts or nutritional yeast).

Procedure

  1. Preheat oven to 425 degrees F.
  2. On a rimmed baking sheet, toss the mushrooms with the olive oil, salt and pepper.  Spread the mushrooms in an even layer and roast until soft and golden, about 10-15 minutes, turning halfway through. Add the spinach for the last 5 minutes of cooking time.
  3. While the mushrooms cook, sauté the leeks and garlic for a few minutes or until they soften and become fragrant. Add pumpkin puree and small amounts of the chicken stock, until it is thinner than a soup, but still thick enough to grab onto your pasta. Cook over very low heat, stir frequently, and periodically add stock as it thickens while you cook it. Season with salt, pepper and sage.
  4. Cook the pasta according to package directions (or vegetable “noodles”). Drain.
  5. Mix noodles with spinach, mushrooms and sauce. Serve in bowls with freshly grated parmesan and enjoy!

https://healthyseasonalcooking.wordpress.com    October 22, 2018

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The finished pumpkin sauce (leftovers).

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Farro with Roasted Mushrooms, Corn and Cauliflower

I don’t post many side dishes but I thought this one was interesting. I made salmon yesterday and was trying to come up with a different side that my whole family would eat and that was healthy. My teenage son will eat salad, but he always complains and I often serve salmon with a salad and rice, so I combined my vegetables with farro, a healthy whole grain. The result was pretty good. I think tomorrow I will eat the farro vegetable mix by itself with some added spinach and melted cheese for lunch!

Farro with Roasted Mushrooms, Corn and Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

Healthy and Delicious Autumn Side Dish

Ingredients

Farro:

  • 1 cup pearled farro
  • 3 cups water
  • salt

Vegetables:

  • About 2 cups of thinly sliced mixed mushrooms (today I used 8 shiitakes and 4 big white button mushrooms)
  • 1 small shallot thinly sliced
  • 2 ears of corn, cooked and sliced off the cob
  • 1 cup cauliflower, cut into small pieces
  • Extra virgin olive oil
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • Salt and freshly ground pepper

Procedure

  1. Preheat the oven to 400 degrees F.
  2. While oven is heating boil water in a medium pot. Add salt if desired.
  3. When water boils add farro and boil for 20 minutes, or until farro is soft, but firm in the middle, al dente (like pasta).
  4. While farro cooks, spread mushrooms and shallots on a large baking pan. Drizzle olive oil and toss the vegetables. Add salt, pepper, oregano and thyme to the vegetables. Roast for 15 minutes, stirring once.
  5. Add the cauliflower with a little more olive oil and salt and pepper. Roast another 15 minutes or until vegetable are soft and slightly browned.
  6. Drain farro.
  7. In a large bowl combine farro with all the cooked vegetables. Add salt and pepper if desired. Enjoy!

https://healthyseasonalcooking.wordpress.com    October 17, 2018

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Spaghetti Squash with Vegetable Ragu

I am obsessed with spaghetti squash. I forgot about it all summer, but now I am seeing it on the grocery shelves and I had to buy one this week. It is just my “pastaterian” (I made that up, or a friend did, meaning he would only eat pasta if I let him) son and I for dinner tonight, and I decided I would make a big pot of vegetable ragu and add ground beef to a portion of the ragu to make it Bolognese-like for him.  This way everyone is happy with little extra effort. This provided plenty of leftover sauce to freeze for later use.

Part of  my obsession with spaghetti squash is that when cooked it really shreds like spaghetti! On top of that it is healthy – one cup is only 42 calories, it has fiber, vitamin A, several B vitamins, as well as vitamins C, E and K.  This is pretty much the same recipe as Spaghetti Squash Parmesan with Vegetable Ragu but I am making it a separate recipe so people can find it easily. Basically the difference is baking the dish in the squash shells and topping with mozzarella cheese versus with this recipe I scoop out all the spaghetti squash and serve it like a pasta with sauce and a sprinkling of parmesan cheese.

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Amazing how it shreds like spaghetti!

Spaghetti Squash with Vegetable Ragu

  • Servings: variable
  • Difficulty: medium
  • Print

Fun and healthy twist on spaghetti with a vegetarian pasta sauce using spaghetti squash and a hearty vegetable ragu.

Ingredients

Sauce:

  • Olive oil
  • 1 medium sweet onion, cut into a small dice
  • 6 cloves of garlic, minced
  • 1 red bell pepper, cut into a small dice
  • 8 oz mushrooms, sliced thin
  • 2 Tablespoons tomato paste
  • 24 oz. can low-sodium crushed tomatoes
  • 24 oz. can low-sodium diced tomatoes
  • 1 teaspoon dry oregano (or fresh if it is available)
  • 1/2 teaspoon dry basil (or fresh if it is available)
  • 1/4 teaspoon dry thyme
  • salt and fresh ground black pepper to taste
  • crushed red pepper flakes (optional)

Squash Preparation:

  • 1 large spaghetti squash (or more if you are feeding more than 2 or 3 people)
  • olive oil (spray if available)
  • salt and freshly ground salt and pepper to taste
  • freshly grated parmesan cheese

Procedure

  1. Preheat the oven to 400 degrees F.
  2. Carefully slice the squash in half from top to bottom.  Remove the seeds with a spoon by scooping them out and lightly scraping the inside of the squash to get it completely seed-free.
  3. Spray or rub a little olive oil on the inside of the squash and sprinkle with a little salt and pepper. Place cut side down on a lightly oiled baking sheet and bake for about 45 minutes or until tender and slightly golden on the cut sides.
  4. While the squash cooks, prep the vegetables and make the sauce by heating some olive oil in a dutch oven or stock pot over medium-high heat.
  5. Sauté the onions for a few minutes, then add the garlic and sauté another minute. Add the sliced mushrooms and chopped bell pepper. Season with salt and pepper to taste.  Cook until the vegetables are softened.
  6. Stir in the tomato paste and cook one minute. Add the tomatoes, herbs and a little more salt and pepper and red pepper flakes if desired. Bring to a boil and then simmer uncovered for at least 30 minutes, longer if possible so the sauce gets thick.
  7. When the squash is tender remove it from the oven and let cool slightly.
  8. Run the fork along on the inside so it divides up like spaghetti and put in a bowl. Discard the squash “skin.”
  9. Serve squash strands with the vegetable ragu and a sprinkling of freshly grated parmesan cheese.  Enjoy!

Notes: 

  • You can slice the very top and bottom of the squash to make it easier and safer before cutting it in half, or you can microwave the squash for a minute or two (poke a hole in the squash first) to soften it slightly before cutting.
  • You can save time by using jarred pasta sauce, but I think that the sauce plays a very important role here, so I prefer to make my own. This recipe actually makes much more sauce than you will need, so I freeze the rest for another use. Make once and eat many more times! I put mine on homemade pizza the next day!

https://healthyseasonalcooking.wordpress.com    September 26, 2018

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Scooping seeds out of raw squash
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Shredding the cooked squash
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Prepping the vegetables for the ragu
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Sautéing the vegetables
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Finished Vegetarian Ragu
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Ragu with meat added
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Spaghetti Squash with Vegetable Ragu
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Pasta with Beef Ragu

 

Roasted Mushroom and Spinach Risotto

This is a Food and Wine Recipe that I pretty much followed except I used white wine instead of vermouth, deleted the butter, and added spinach and extra mushrooms. The recipe is quite creamy and decadent tasting but with only stock, wine, olive oil and vegetables added to the rice I think it is pretty healthy and nutritious. I made this three times already, and everyone I have made it for has really liked it. The original recipe says it only takes 35 minutes, but it has taken me at least an hour each time I have made it, so it is not quick, but I think it is worth it.

Roasted Mushroom and Spinach Risotto

  • Servings: 4
  • Difficulty: medium
  • Print

Rich, creamy yet healthy risotto with mushrooms and spinach

Ingredients

  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons, divided
  • kosher salt and freshly ground black pepper
  • 1 pound mixed wild mushrooms, such as oyster, hen-of-the-woods and chanterelle, cut or torn into small pieces
  • 1/2 pound cremini mushrooms, thinly sliced
  • 7 cups low-sodium vegetable stock (or chicken stock if you prefer)
  • 4 shallots, minced
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine (or vermouth as the original recipe was written)
  • 10 oz fresh spinach
  • 1/2 cup freshly grated Parmesan cheese, plus a little more for garnishing

Procedure

  1. Preheat oven to 425 degrees F.
  2. On a rimmed baking sheet, toss the mushrooms with the olive oil, salt and pepper.  Spread the mushrooms in an even layer and roast until golden and crisp, about 15 minutes, turning halfway through.
  3. While the mushrooms cook, warm the stock in either a pot or if you are lazy like me in a glass measuring cup in the microwave (one less pot to clean).
  4. In a large deep skillet heat a couple of tablespoons of olive oil. Add the shallots and cook over moderate heat stirring until softened, about 4 minutes.
  5. Add the rice and cook, stirring, until lightly toasted, about 1 minute.
  6. Add the wine and cook, stirring until the wine is absorbed, about 2 minutes.
  7. Add 1 cup of the warm stock to the rice mixture and cook over moderate heat, stirring constantly, until nearly absorbed. Repeat adding the stock 1 cup at a time and stirring constantly until the liquid is nearly absorbed between additions, for about 15 minutes (you may not use all the stock).
  8. Add 3/4 of the roasted mushrooms and all of the spinach to the risotto and cook, adding more stock as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the parmesan.
  9. Season with salt and pepper to taste.
  10. Serve immediately, topping each potion with the remaining roasted mushrooms and a sprinkle of parmesan. Enjoy!

https://healthyseasonalcooking.wordpress.com    February 25, 2018

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the rice
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the mushrooms before roasting
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Rice mixture when liquid is first added
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Rice mixture when liquid is nearly absorbed and ready for more liquid to be added
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Adding spinach to the almost finished risotto
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Finished risotto

Spaghetti Squash Parmesan with Vegetable Ragu

Spaghetti Squash Parmesan with Vegetable Ragu

  • Servings: 2-4
  • Difficulty: medium
  • Print

Fun and healthy twist on spaghetti and parmesan dishes using spaghetti squash and a hearty vegetable ragu.

Ingredients

Sauce:

  • Olive oil
  • 1 medium sweet onion, cut into a small dice
  • 6 cloves of garlic, minced
  • 1 red bell pepper, cut into a small dice
  • 8 oz mushrooms, sliced thin
  • 2 Tablespoons tomato paste
  • 24 oz. can low-sodium crushed tomatoes
  • 24 oz. can low-sodium diced tomatoes
  • 1 teaspoon dry oregano (or fresh if it is available)
  • 1/2 teaspoon dry basil (or fresh if it is available)
  • 1/4 teaspoon dry thyme
  • salt and fresh ground black pepper to taste
  • crushed red pepper flakes (optional)

Squash Preparation:

  • 1 large spaghetti squash
  • olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 6 oz. bag of fresh organic spinach, chopped
  • 1 cup (approx.) shredded mozzarella cheese
  • salt and freshly ground salt and pepper to taste

Procedure

  1. Preheat the oven to 400 degrees F.
  2. Carefully slice the squash in half from top to bottom.  Remove the seeds with a spoon by scooping them out and lightly scraping the inside of the squash to get it completely seed-free.
  3. Rub a little olive oil on the inside of the squash and sprinkle with a little salt and pepper. Place cut side down on a lightly oiled baking sheet and bake for about 45 minutes or until tender and slightly golden on the cut sides.
  4. While the squash cooks, prep the vegetables and make the sauce by heating some olive oil in a dutch oven or stock pot over medium-high heat.
  5. Sauté the onions for a few minutes, then add the garlic and sauté another minute. Add the sliced mushrooms and chopped bell pepper. Season with salt and pepper to taste.  Cook until the vegetables are softened.
  6. Stir in the tomato paste and cook one minute. Add the tomatoes, herbs and a little more salt and pepper and red pepper flakes if desired. Bring to a boil and then simmer uncovered for at least 30 minutes, longer if possible so the sauce gets thick.
  7. When the squash is tender remove it from the oven and run the fork along on the inside so it divides up like spaghetti.
  8. Turn the oven on to Broil.
  9. Microwave the spinach for one minute and press out the excess water. Divide up the spinach and parmesan in half and add to each squash half. Add about 1/2 cup of sauce and mix into the squash. Top with a little more sauce and sprinkle with mozzarella cheese.
  10. Place squash under broiler and cook until cheese is melted and starting to brown slightly.
  11. Depending on the size of the squash and your appetite either cut each half again so they are in quarters or serve as is.  Enjoy!

Notes: 

  • You can slice the very top and bottom of the squash to make it easier and safer before cutting it in half, or you can microwave the squash for a minute or two (poke a hole in the squash first) to soften it slightly before cutting.
  • You can save time by using jarred pasta sauce, but I think that the sauce plays a very important role here, so I prefer to make my own. This recipe actually makes much more sauce than you will need, so I freeze the rest for another use. Make once and eat many more times! I put mine on homemade pizza the next day!
  • Make it dairy-free: My daughter does not eat cheese, so I made hers without the parmesan and mozzarella and it was still very delicious.

https://healthyseasonalcooking.wordpress.com    February 24, 2018

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Onions, garlic, mushrooms and bell peppers sautéing 
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Cleaning the seeds out of the squash
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The sauce when it was thick and finished cooking. Delicious!
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Separating out the squash “spaghetti strings”
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The finished product. We cut ours in quarters because it was pretty big. Worked out well, we both ate the rest for lunch the next day.

 

 

Pumpkin Spice Granola

I have often wanted to make granola but always thought the stuff from the store is good enough, why bother. Well now I get it. Before I even tasted the granola, I was won over while the granola was baking by the heavenly smells of the pumpkin spices, roasting nuts, and oats permeating through my house. This was enough to convince me that I will never buy packaged granola again! Give it a try and feel free to substitute types of nuts/dried fruit that you prefer and spices that you prefer or that are seasonal. Thank you to Jen Jones of Sweet Green Kitchen for the recipe. I only made very minor adjustments.

Pumpkin Spice Granola

  • Servings: 5 cups of granola
  • Difficulty: easy
  • Print

Healthy and savory homemade granola with pumpkin spice.

Ingredients

  • 3 Tablespoons of coconut oil
  • 2 Tablespoons coconut sugar or brown sugar (I have read don’t use honey because the delicate enzymes will be destroyed by the heat)
  • 1/2 cup of no sugar added, 100% fruit jam (apricot or strawberry is recommended)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons water
  • 3 cups of rolled oats (I like thick old fashioned rolled oats)
  • 1/4 cup chopped raw walnuts
  • 1/4 cup chopped raw almonds
  • 1/4 cup chopped raw pistachios
  • 1/4 cup raw pepitas (pumpkin seeds, shelled)
  • 1/8 cup flax seeds
  • 1/8 cup ground flax
  • 1/8 cup psyllium husk (ground)
  • 1/8 cup wheat germ
  • 1/2 cup shredded unsweetened coconut
  • 1 -2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger or just 2 teaspoons cinnamon)
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped dried fruit-sweetened dried cranberries

Procedure

  1. Pre-heat oven to 300 degrees.
  2. Line a large 12″x17″ rimmed baking pan with parchment paper (or grease the pan). Set aside.
  3. Mix the coconut oil, sugar and jam in a small saucepan over medium-low heat until well combined.  Remove from heat and add vanilla and water, stir and set aside to cool slightly.
  4. Mix all the dry ingredients (oats through salt) in a large bowl.
  5. Pour the wet ingredient mixture into the dry mixture. Stir until the dry ingredients are fully mixed with the wet. Add additional water if necessary.
  6. Press granola mixture into the pan, press mixture down so it all sticks together. Press hard (with a back of a measuring cup for example).
  7. Bake the granola in the oven for 15 minutes. Stir the granola and re-press into pan. Cook for 10 more minutes and stir again adding the chopped cranberries and re-press into pan. Place back into the oven for 15 more minutes, but make sure not to let it burn, granola can be perfect one minute and burned the next!
  8. Remove from oven and allow to cool on the pan. It may cook a little longer after you take it out. When cool store in a large airtight container. Enjoy!

Notes: updated 11/9/17

  • Don’t add dried fruit right away, it tends to take on a burned flavor. I have had more success adding it in the last 15 minutes of cooking, although a lot of recipes say add it after cooking, but then it won’t stick to the granola and I like my granola chunky. 
  • I have tried both cooking the wet ingredients and not cooking them and I see the logic in cooking them, the ingredients emulsify that way, but I am not sure the end result is any different. I re-wrote the recipe to include the cooking of the wet ingredients step, but I am still on the fence about this.
  • Overall cooking granola is pretty tricky! I am finding that it can burn very quickly, so cooking it low and slow is my mantra. I have experimented with cooking it at 280 degrees, but maybe that is too conservative, seems a little raw, so I think 300 is better.

https://healthyseasonalcooking.wordpress.com

October 30, 2017, updated 11/9/17

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Granola before baking
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Granola after baking
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Finished product in my storage jar.

Pomegranate and Grilled Haloumi Salad

It is autumn and that means pomegranate time! I love pomegranates but I hate getting the arils (seeds) out of them. I pretty much have avoided them unless I was willing to shell out the cash to buy the arils in a package. Then to be honest they are often slimy and not so great. But lo and behold I discovered recently that cutting open a pomegranate doesn’t have to look like something was butchered in my  kitchen! I can’t believe I didn’t know this until a couple of weeks ago–how did I miss this? This would have saved my children and myself a lot of anxiety every autumn when they wanted my to buy whole pomegranates and I would try my best to avoid it or get really crazy with bibs and aprons and tons of paper towels to contain the flying red juice. Sorry kids! Click here for detailed instructions on how to accomplish this feat and keep your hands their natural color.

I got this recipe idea from the wonderful chef my husband hired for my birthday recently. She made this incredible little appetizer of crostini, grilled Haloumi cheese and pomegranate seeds. The flavors were so incredible and so autumn-like! So today I was trying to come up with an interesting salad with pomegranate seeds and then I thought about the warmed Haloumi cheese and voilà, this is what I came up with. Hope you all like it as much as we did!

Pomegranate and Grilled Haloumi Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Vibrant pomegranate, fennel, tomato, baby lettuce and Haloumi salad is full of wonderful autumn flavors .

Credit: adapted from Haloumi, Pomegranate and Rocket Salad on Taste.com.au 

Ingredients

  • 1 teaspoon honey
  • 2 tablespoons pomegranate balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1/4 cup extra virgin olive oil
  • 180 grams Haloumi Cheese, cut into thin strips
  • 1/4 cup pine nuts, lightly toasted
  • 12 ounces of mixed baby lettuces
  • 1 cup of cherry tomatoes, halved
  • 1 medium fennel bulb, very thinly sliced, reserve some fronds for garnish
  • 1 pomegranate, seeded (see this page for excellent instructions)

Procedure

  1. Mix first four ingredients in a small bowl with a whisk. Slowly add the olive oil while whisking to emulsify it. Set dressing aside.
  2. Place the greens and fennel slices in a large serving bowl.
  3. Heat a medium skillet over medium heat. When hot, add the pine nuts to the dry pan and toast for a few minutes. Careful they burn fast! Remove pine nuts and set aside.
  4. Add a little cooking spray to pan and heat up again. Add the Haloumi slices and cook for about 2 minutes on each side or until slightly browned. Remove from pan and place on top of salad.
  5. Heat up the tomato halves in the hot pan for just a couple of  minutes, adding a little salt and pepper and spread them on top of the Haloumi on the salad. Add the pomegranate seeds and toasted pine nuts and serve with the dressing on the side (or toss if you prefer).
  6. Enjoy!

Nutrition Information

https://healthyseasonalcooking.wordpress.com

October 25, 2017

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Beautiful pomegranate arils
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Slicing the fennel
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ingredients
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Cooking the Haloumi
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The finished salad

Healthy Banana Muffins

As I was making my son breakfast I noticed that I had two perfectly ripe bananas. Too ripe for eating but perfect for baking, so I whipped up a quick batch of banana muffins. Yum! These are so delicious and quite healthy too with the whole wheat flour, buckwheat flour and almond meal, only a cup of sugar and wholesome bananas, eggs and yogurt. Try it for a quick breakfast with some fruit or a healthy snack.

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Healthy Banana Muffins

  • Servings: 12 large muffins
  • Difficulty: easy
  • Print

Rich, fragrant and healthy banana muffins.

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup almond meal (flour)
  • 1 cup coconut palm sugar
  • 2 tablespoons ground flax seed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (or more)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 tablespoons coconut oil
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added) or raisins
  • 1/4 cup nuts of choice (I used pumpkin seeds today)
  • parchment paper muffin liners

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flours and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix with a whisk the yogurt, oil, egg, banana and vanilla extract until smooth. Add the cranberries and nuts. Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray.  Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
  7. I usually freeze half the batch to put in a lunch box or enjoy at a later date.

https://healthyseasonalcooking.wordpress.com

May 16, 2017

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Mixing the dry ingredients
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Mixing the wet ingredients
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All ingredients mixed together

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Tomato, Corn and Avocado Salad with Ricotta Salata

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Pretty warm day here in the Bay Area. I decided I would make crab cakes Crab Cakes and a tomato, corn and avocado salad. This was based on what looked fresh at the grocery store today. Just a quick salad that I threw together, no actual recipe, but I tried to capture it the best I could in the recipe below. Enjoy!

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Tomato, Corn and Avocado Salad with Ricotta Salata

  • Servings: 4
  • Difficulty: very easy
  • Print

Healthy and quick spring/summer salad.

Ingredients

  • 1 1/2 cup cherry or grape tomatoes, sliced in half or quarters depending on size
  • 1 avocado, diced and soaked in lime juice
  • 1 tablespoon lime juice (approx)
  • 2 ears of fresh corn, cooked and sliced off the cobb
  • 2 tablespoons ricotta salata cheese, very small dice
  • kosher salt
  • freshly ground pepper
  • extra virgin olive oil

Procedure

  1. Combine the tomatoes, avocado with lime juice, corn and ricotta in a medium bowl. Try to add the corn while it is still hot or warm, it warms up the rest of the salad and makes the flavor more intense. Mix well.
  2. Sprinkle with the salt, pepper and olive oil and mix well.

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May 10, 2017

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