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Healthy Recipes

Posted Oct 07 2008 7:19pm

                                                Roasted Squash and Sage Pita Pizzas

  • 1 Butternut squash (about 2 1/2  pounds) peeled,halved,seeded,and sliced into 1-inch chunks.
  • 16 fresh sage leaves,minced,divided.
  • 4 tablespoons extra-virgin olive oil divided.
  • 1 teaspoon coarse sea salt,divided.
  • 1 teaspoon dried oregano.
  • 1/4 teaspoon crushed red pepper flakes.
  • 2 large cloves garlic,minced.
  • 1 28-ounce can no-salt added diced tomatoes.
  • 1/2 teaspoon balsamic vinegar.
  • 8 ounces fresh mozzarella cheese, thinly sliced (more to taste).
  • 6 6 to 7 -inch,low sodium, whole grain pitas.

1. Preheat oven to 425 degrees. Lightly oil a baking dish or line with parchment paper.
2. In a large bowl,combine squash,half the minced sage, 2 tablespoon oil,and 1/2 teaspoon salt; toss well. Transfer squash to prepared baking dish and roast, uncovered, for 35 - 40 minutes,until fork-tender,stirring every 10 minute for even browning.
3. While squash is roasting,in a medium saucepan combine remaining oil,remaining salt,oregano,red pepper flakes,and garlic. Increase heat to medium-high and saute for 1 minute, stirring. Stir in tomatoes with juices; increase heat to boil. After 30 seconds reduce heat and simmer for 15 minutes, stirring every few minutes. Add balsamic vinegar,stir for an additional minute, and remove from heat. Taste and salt if needed.
4. Reduce heat to 400 degrees. Place pitas on baking sheets and bake for 2 - 3 minutes, until lightly toasted. Remove from oven. Spread each pita with about 1/4 cup tomato sauce, leaving a 1/4 inch border on the edges. Spread squash over tomato sauce on each pita and top with mozzarella slices. Sprinkle with remaining minced sage. Baked 8 - 10 minutes, until cheese melts. Cut each pita into fourths.

                                              Chipotle-Dusted Steak on Greens

  • 2 Top loin strip steaks - 1/2 pounds.
  • 1/2 teaspoon garlic powder.
  • 1/2 teaspoon chipotle chile powder or to your taste.
  • 1/2 teaspoon salt.
  • 1 sprig rosemary, leaves removed and finely chopped.
  • 1 teaspoon olive oil.
  • 1 tablespoon fresh lemon juice.
  • 1/2 tablespoon honey.
  • 1/2 tablespoon balsamic vinegar.
  • 2 tablespoon extra-virgin olive oil.
  • 1/2 tablespoon fresh thyme leaves.
  • 1/2 small shallot, finely chopped.
  • 1/2 tablespoon chopped fresh Italian parsley.
  • 8 - 10 ounces prewashed Baby Arugula or mix greens.
  • 3 Pink Lady or red apples, roughly cut into 1/2 inch cubes.
  • 2 ounces plain goat cheese,crumbled.
  • 4 ounces walnut pieces, toasted.

1. Removed steaks from the refrigerator 15 minutes before broiling; place on broiler pan. Preheat broiler. In a small bowl, mix together garlic powder,chipotle powder,salt,and rosemary. Sprinkle steaks evenly with chipotle mixture. Drizzle with 1/2 teaspoon olive oil and smear into surface with the back of a spoon. Turn steaks over and repeat.
2. In a large bowl,whisk lemon juice,honey, and vinegar until thick. Continue whisking while drizzling in tablespoon extra-virgin olive oil until emulsified. Add thyme,shallot, and parsley;whisk until incorporated. Set aside.
3. Broil steaks until nicely browned, about 3 minute per side for medium-rare. Removed from oven, cover with foil, and let rest 5 minutes.
4. add salad greens and apples to bowl with vinaigrette. Toss well and add salt and pepper to taste. Sliced streaks across the greens and top with crumbled goat cheese and toasted walnuts.

                                                         Mexican Chocolate Pudding

  • 1 cup coconut milk.
  • 2 teaspoons ground cinnamon.
  • 1/4 cup agave nectar.
  • 3/4 -1 teaspoon orange extract.
  • 1/4 cup unsweetened cocoa powder.
  • 1/8 teaspoon fine sea salt.
  • Pinch of cayenne.
  • 1 12.3 ounce box   silken firm tofu, drained.

1. In a small saucepan over high heat,combined coconut milk and cinnamon. Bring to a boil. Reduced heat to medium-high and boil for 7 minutes, whisking often(mixture will reduce to about 1/3 cup.). Remove from heat and strain through a fine-mesh sieve into a small bowl.
2. In a medium saucepan, place 3 tablespoons of the cinnamon-coconut milk. Add agave, orange extract, cocoa powder, salt, and cayenne; whisk to incorporate. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly.
Remove from heat.
3. Pour mixture into a blender. Add tofu and blender until smooth, transfer to a medium bowl. Cover and refrigerator until set, at least 2 hours before serving.

Gather from Deliciousliving.

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