Thursday, April 21, 2011

REFRESHING FRUIT AND CUCUMBER WATER

Ingredients:

1 glass pitcher
Any number of fresh, organic fruits, berries, citrus and cucumber slices such as:

apple
lemon
orange
pear
strawberries
raspberries
cucumber
mint leaves
fresh cold water

This isn't your average pitcher of water - it's water wearing a prom dress!
There are so many reasons that this particular refreshing drink is perfect for a get together:
1. Summer is here, and unlike sodas, water is a true thirst-quencher.
2. Some people attending your party may be watching their calories, and serving water is very appreciated.
3. The fresh citrus or berries make it water with a healthy twist.
4. It's inexpensive.
5. It's gorgeous sitting on decorated tables. Very elegant with the naturally colorful fruits and simplicity.

You can arrange the pitchers in a sort of theme. You might make one fruit water with all the berries and mint leaves, while another with the apples, pears, oranges, lemons and mint leaves. I used strawberries, oranges and cucumber. Very refreshing.
Make sure your fruit is well-rinsed; if you're using mint leaves, rinse those, too. Cut large slices of each fruit and place them in the pitcher of cold water. Leave the mint leaves whole.
Simply place fruit in pitcher and add water.  Chill for a few hours, or to speed the process, add ice and refrigerate one hour. 
Surprisingly, the flavor is very light with just a hint of refreshing fruit.

Wednesday, April 20, 2011

CUCUMBER-AVOCADO TEA SANDWICH

This recipe is courtesy of Anna Marie's Tea Shop.  Those of us at the Pilates Tea last weekend absolutely loved this sandwich
(along with everything else!).  The avocados, cucumbers, and spinach combine wonderfully to create a light and delicious sandwich with a nice bit of crunch.  --Very simple and very tasty!   
You can easily reduce the ingredients to make just one sandwich.  I am going to try this on a hearty whole wheat bread, and I bet it will be just as yummy.
Check out all of the scrumptious recipes on Anna Marie's blog:
http://theterraceavenueinn.com/wordpress/?cat=5

1 (8-oz) package whipped cream cheese ◦1/2 teaspoon kosher salt
1/2 ground black pepper
8 slices white bread, crusts removed
1 cup fresh baby spinach, divided
1 English cucumber, peeled and thinly sliced, divided
2 avocados, peeled and thinly sliced, divided
1 cup alfalfa sprouts, divided

◦Garnish: cucumber slices and pea tendrils

In a small bowl, combine cream cheese, salt, and pepper. Spread about 1 tablespoon cream-cheese mixture onto 1 bread slice.
Layer spinach, cucumber, avocado, and alfalfa sprouts. Top with a second bread slice.
Cut each sandwich into 3 rectangles. Repeat with remaining
cream-cheese mixture, bread, and vegetables. Garnish with
cucumber slices and pea tendrils, if desired. Serve immediately.

Monday, April 18, 2011

SIMPLY DELICIOUS TOMATO BASIL SOUP

If you love tomato soup, you don't have to wait until the summer tomato harvest-This soup uses canned tomatoes.  This recipe is based on one by Cook's Illustrated, which uses bread instead of cream to thicken the soup.  You will need either a blender or an infusion blender (a fun kitchen tool!) to create the smooth, creamy texture of this dish.  It is quite yummy, and it is a snap to make, especially if you use an infusion blender. 

2 tbls olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
Pinch red pepper flakes, to taste
2 (28-oz) cans whole tomatoes, including juice
1 tbls brown sugar
21/2 slices whole wheat bread, crusts removed, and torn
  into 1-inch pieces
1 can low-sodium chicken broth
11/2 tbls fresh chopped basil or 11/2 tsp dried basil
Freshly ground black pepper, to taste
Sea salt, to taste
6 tbls Parmesan cheese, shredded

Heat 1 tbls of the oil in large pot over medium-high heat until shimmering.  Add onion and cook for 5 minutes, or until onion is transparent, stirring frequently.  Add garlic and red pepper flakes, and stir for 30 seconds more.  Stir in tomatoes and juice.  Using a potato masher, mash until tomatoes are crushed well.  Stir in brown sugar and bread pieces.  Bring soup to a boil.  Reduce heat to medium and cook, stirring occasionally, for 5 minutes.  Remove from heat and add remaining 1 tbls olive oil to soup.  Stir gently. 

If using blender, carefully transfer half of hot soup to blender, and process until soup is smooth, 2 to 3 minutes.  Transfer blended soup to a large bowl or clean pot.  Repeat process with other half of soup.  Meanwhile, wipe original pot clean of any remaining tomato pieces.  Once all of the soup is blended, return both batches to the original pot. 

If using infusion blender, blend soup in pot until smooth.
  
Stir in chicken broth and basil.  Bring back to a boil.  Season to taste with pepper and salt.  Reduce heat, and simmer 2 minutes.  Serve soup in individual serving bowls. Spoon 1 tbls Parmesan cheese in center of each bowl of soup and serve.

Per serving:
Cal: 158
Total Fat: 6.9g
Sat Fat: 1.7g
Chol: 4mg
Carbs: 19.5g
Fiber: 4.3g
Sugars: 9.9g
Protein: 6.7g

Thursday, April 7, 2011

STEAK AND SPINACH PINWHEELS

If you like beef but are cutting back on portion size, here's the recipe for you!  Stuffed with lots of healthy and delicious spinach filling, less beef is needed.  This makes an attractive dish.  Great served with fresh green beans or asparagus.

1 12-oz beef top round steak, cut 1/2" to 3/4" thick,
  trimmed of all visible fat
2 10-oz packages frozen chopped spinach,
  thawed & well-drained
1/3 cup shredded Parmesan cheese
1/2 cup scallions, chopped (both green and white parts)
4 cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp sea salt

Preheat oven to 350°, or heat grill to medium heat.  Score both sides of round steak by making shallow cuts in a diamond pattern.  Use a meat mallet if necessary to pound meat into a 12" by 8" rectangle.
Squeeze as much moisture as possible out of spinach.  Spread spinach on top of steak.  (You may have extra spinach to reserve for another use.)  On long sides, spread spinach to the edges.  On short sides, spread to within 1/2" of edges.  Sprinkle Parmesan cheese evenly over spinach.  Sprinkle scallions over Parmesan.  In small bowl, combine garlic, nutmeg, salt and pepper.  Sprinkle this mixture evenly over top of the scallion layer.  
Roll the steak, jelly-roll fashion, beginning at a short side.  Keep roll snugly, but try not to squeeze any of the spinach mixture out.  Once rolled, secure edge with 8 wooden toothpicks, piercing steak roll at 1" intervals, beginning 1/2" from edge.  Cut rolls halfway between each toothpick, forming eight 1" thick pinwheel slices.  
Spray a cookie sheet with non-stick spray. If grilling, spray a sheet of foil.  Place the pinwheels flat on sheet, so that spinach spirals are visible from above.  Bake 12-15 minutes for medium doneness.  If grilling, pinwheels will cook much faster--After 4 minutes, very carefully flip pinwheels, and check every minute thereafter to prevent overcooking.        
1/2 tsp coarsely ground black pepper