Tag Archives: healthy

Balsamic Glazed Forelle Pears with Goat Cheese

Balsamic Glazed Forelle Pears with Goat Cheese
Serves 8
Forelles are one of the smallest varieties of pears, a little larger than Seckels. Their symmetrical body, often bell-shaped, begins with a small round base that tapers evenly to a short neck. What they lack in size is made up in sweet flavor and beautiful appearance. Known as a great “snacking” pear, Forelles are as wonderful to eat as they are beautiful to see on display. Forelles are a very old variety, and are thought to have originated sometime in the 1600’s in northern Saxony, Germany. The name Forelle translates to mean “trout” in the German language. It is believed that the variety earned this name because of the similarity between the pear’s brilliant red speckles and the colors of a Rainbow trout. Forelles were introduced to the United States by German immigrants in the 1800’s, and they are now produced in the Northwestern states of Oregon and Washington.
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Ingredients
  1. 6 Forelle Pears
  2. 3 Tbsp. Balsamic Vinegar
  3. 1 Tbsp. Butter
  4. 1 tsp. Honey
  5. 24 Baguette Rounds, approx. 2", toasted
  6. 1/2 cup Goat Cheese, softened, spreadable
  7. 1/2 cup Almond Slivers, toasted
  8. As Desired - Cracked Black Pepper
Instructions
  1. Standing pear stem-side up, slice 48 – ¼” thick panels of pear each approximately the size of the 2” Baguette Croutons. The skin may be left on the pear if you desire.
  2. To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma. Set aside to cool.
  3. Heat vinegar, butter and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half (or about 2 tablespoons).
  4. Add pear slices and continue cooking for 1 minute turning once.
  5. Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese.
  6. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.
Nino Salvaggio https://www.ninosalvaggio.com/

Asian Fresh Lychee Salsa

Asian Fresh Lychee Salsa
This small fruit (originally from Asia) once peeled, contains a delicate sweet, white fleshed, grape like fruit. Although the inner fruit can be dried (like a raisin), the hard pit (seed) is somewhat toxic and should not be consumed.
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Ingredients
  1. 3 Tbsp. Red Radish, finely chopped
  2. 2 Tbsp. Fresh Daikon, finely chopped
  3. 1 Tbsp. Cilantro, chopped
  4. 1/2 cup Lychees, pitted, chopped
  5. 1 tsp. Fresh Basil (Opal if possible)
  6. 2 Tbsp. Fresh Jicama, finely chopped
  7. 2 Tbsp. Sweet Onion or Red Onion
  8. 2 Tbsp. Cucumber, peeled, minced
  9. 1/2 tsp. Toasted Sesame Oil
  10. 2 Tbsp. Lime Juice, fresh
  11. 2 Tbsp. Rice Wine Vinegar
  12. 2 tsp. Jalapeno Pepper, minced
  13. 2 Tbsp. Olive Oil
  14. To Taste - Kosher Salt
Instructions
  1. Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl.
  2. In a small bowl, mix the remaining salsa ingredients to make a dressing.
  3. Combine the dressing with the vegetable mixture. Taste and adjust the seasonings.
  4. Cover and refrigerate.
  5. Serve.
Notes
  1. Yields 1 1/2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Oatmeal: It’s Not Just for Breakfast Anymore

In a word association game, if you said OATMEAL, you’d probably hear the response QUAKER, and the other players would probably have a mental image of that powder-wigged guy on the drum-shaped box.

For centuries, oatmeal has been one of America’s favorite breakfast staples and friend to raisins and cinnamon alike, if for no other reason than that oatmeal, especially when partnered with brown sugar, raisins, cinnamon, or fresh fruit, tastes pretty darn good. It’s probably why you have some oatmeal in your cupboard right now.

But oatmeal is SO much more.

Today, besides their taste, oats are hailed for two other redeeming qualities no one ever thought about years ago.

Oats are appreciated both for what they have a WHOLE lot and for what they have very little of.

What oats have an abundance of is fiber (and a particular type of fiber to boot, which is called beta-glucans). In fact, oats have more soluble fiber than any other grain going. As little as 3 grams of oats per day (which is less than a half cup of oatmeal) is all you need to give you improved digestion and help lower your LDL (bad) cholesterol. Oats can even help reduce the risk of heart disease!

What oatmeal has very little of is the protein (gluten) that’s found in wheat.

Oat’s major protein is avenalin, not gluten as found in wheat. As a result, many people who can’t tolerate wheat-based products can, in fact, enjoy oats. Of course, everyone should consult with his or her doctor for specific recommendations.

Avenalin protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown as equal to meat, milk, and egg protein. That’s good stuff.

Today, besides the beloved bowl of hot oatmeal for breakfast or an oatmeal cookie for a snack, oats are in a lot of other great things like breads, scones, cakes, and even beverages like beer. It’s even in a new beverage called Sneaky Pete’s.

Beverages?

Actually, yes! Soluble oat fiber (tasteless but oh so good for you) is finding its way into lots of good things nowadays. Sneaky Pete’s, a fruit-flavored beverage is just one of them. At only 40 calories per 12-ounce bottle and full of fiber and great flavor, it’s a sneaky way of introducing the goodness of oats into your diet.

Oats have historically been in other beverages too. The most famous is beer, but oats have also been used as thickeners (think of tapioca, barley, or rice) and even in medicinal goods and cosmetics.

Oats are pretty versatile, I’d say.

This past year, I had the opportunity to share with Fox 2 Detroit a recipe for Strawberry Oatmeal Bars, just one of the many delicious and nutritious things you can make with oatmeal. It’s a very simple recipe.

Everyone is getting into the “oatmeal act,” including, as you might imagine, health magazines and diet cookbooks.

The SparkPeople folks, who also author a dailySPARK healthy lifestyle blog, and of course, the SparkPeople Cookbook, have lots of good recipes for oatmeal. Below is one I think you might enjoy.

Oatmeal Creme Brulee

Submitted by: ELAINEHN to the dailySPARK

Number of Servings: 8

Ingredients:

2 1/4 Cups Quaker Old Fashioned Oats (dry)
1/3 Cup Splenda
1/4 tsp Salt (optional)
3 1/3 Cup Skim or 1% milk
2 Eggs or equivalent amount of egg substitute
2 tsp Vanilla extract
To Taste Cinnamon (optional)
1 TBSP Brown sugar (more or less to taste)

Method:

1. Preheat oven to 350 degrees.
2. Spray 8” X 11” dish with cooking spray.
3. Combine milk, eggs, and vanilla in large bowl.
4. Add oats, Splenda, and salt. Mix well. (Add cinnamon to taste, if you wish.)
5. Pour into baking dish. Spread oats if needed.
6. Bake 40 to 45 minutes or until center is jiggly but not runny. Edges should be lightly browned and may pull away from dish slightly.
7. Remove from oven.
8. Sprinkle brown sugar evenly over the top.
9. Return to oven and bake till sugar is melted.
10. Turn oven to broil and heat until sugar bubbles and browns slightly (about 1 to 2 minutes).
11. Allow to cool slightly. Cut into 8 servings.

You can use more brown sugar on top if you want a sweeter dish or a more solid crust like with typical creme brulee. For a more filling breakfast, serve with cut-up fruit, berries, Cool Whip Free, or fat-free yogurt.

What is your favorite oatmeal recipe? Share in the comments below!