Couscous with Goat Cheese and Green Beans

 

Ingredients

1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
S&P
Parmesan cheese (optional)

How to make Couscous with Goat Cheese and Green Beans

This is a creamy, delicious dish that I created on a boring Tuesday evening.  Not so boring anymore!!

In a large skillet, heat oil over medium heat.  Add garlic and shallot.  Saute for 1 minute.  Then add the green beans, thyme leaves, lemon juice, and the couscous.  Heat for about 5 minutes, constantly stirring until the couscous starts to brown.  Slowly pour in the wine while stirring.

Add the stock.  Season with salt and pepper.  Bring to a boil then reduce to a simmer and cover.  Cook for about 10 minutes.  Then, add the spinach on top and cover again.  After two more minutes, remove from the heat and let stand for about 3-5 minutes.  Stir in the goat cheese until melted and serve with some fresh grated cheese.

Enjoy!!

Brie and Apple Sandwiches

 

Ingredients

2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Balsamic vinegar
Fresh cracked pepper

How to make Brie and Apple Sandwiches

This is such a yummy sandwich that won't make you feel too full or bloated after you eat it.  I often use light brie cheese, but you can go for the full fat too.

Toast the bread on high in a panini maker or stove top.  Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula.  Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.

I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.

Mustard Hummus with Cream Cheese

 

Ingredients

1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2-3 cloves garlic
about 3 tbs vegetable stock/water/juice from chickpeas
1/2 tbs olive oil
8 oz reduced fat cream cheese
1/2 tsp salt
1 tbs stone ground mustard
1 tsp white wine vinegar

How to make Mustard Hummus with Cream Cheese

If you like stone ground mustard, you will love this creamy and spicy hummus.

It might seem like a lot of cream cheese, but it is needed to balance the strong flavor of the mustard.

In a tall container, combine all ingredients and puree with an immersion blender. Be sure to puree for a few minutes to ensure maximum creaminess.

Top with a drizzle of olive oil and serve with hard pretzels.

Cream Cheese and Garlic Chili Hummus

Ingredients

1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2 cloves garlic
about 3 tbs vegetable stock/water
1/2 tbs olive oil
4 oz cream cheese
2 tbs garlic chili paste

 

How to make Cream Cheese and Garlic Chili Hummus

While this looks like roasted red pepper hummus, it is so much more delicious and flavorful!  I made this for a Superbowl party and people just loved it.

In a tall container, combine all ingredients and puree with an immersion blender.  If you do not have an immersion blender, you can use a food processor, but will not be as creamy though.  Just be sure to add the oil slowly after all of the ingredients are pureed.

Garnish with some chili powder, green onion, and some chili paste to let people know what's in it.

I served this with potato chips and pretzels, but you can serve it with pita chips or veggies too! 

Tortellini with Creamy Greens

 

Ingredients

1/4 cup low fat  cream cheese
2 tbs olive oil
2 cloves garlic, minced
1/2 lemon
1 shallot, minced
1/4 cup dry white wine
1/4 lb greens, roughly chopped
1 cup vegetable stock
5 cherry tomatoes, quartered
1/2 tsp lemon pepper
S&P
Cheese for garnish

  

How to make Tortellini with Creamy Greens

You can use any kind of greens that you want with this.  I used a variation of mustard greens, but spinach, arugula, dandelion, or any other thin salad greens would work.

Cook tortellini according to the package directions in seasoned/salted water for about 2 minutes less than directed.  Drain, but reserve about 1/2 cup of the cooking water.

Meanwhile, heat oil over medium heat in a large sauce pan.  Add garlic and shallot and saute for about 3 minutes.  De glaze the pan with the wine.  Add stock, and let reduce for about 8 minutes over medium heat.

Add juice from the lemon, greens, and cooking water.  Then, when the greens are wilted, add the cream cheese.  Heat until creamy. Add the pasta, tomatoes, lemon pepper, and salt and pepper.  Cook for about 2 minutes.

Serve with grated cheese and lemon zest.  Enjoy!

Curry Hummus

 

Ingredients

1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2 cloves garlic
about 3 tbs vegetable stock/water
1/2 tbs olive oil
yellow curry paste

(or 2-4 tsp curry powder, 1 pinch cumin, 1 pinch red pepper flakes, 1 pinch turmeric, a bit more oil, salt, garlic powder, pepper).

How to make Curry Hummus

This is so delicious and so easy to make.  It is perfect for bringing to a party or to keep in the fridge for a healthy snack.

In a tall container, combine all ingredients and puree with an immersion blender.  If you do not have an immersion blender, go buy one, but in the mean time, you can use a food processor.  (It will not be as creamy though).  Just be sure to add the oil slowly after all of the ingredients are pureed.

Garnish with some cayenne, cabbage, green onion, or whatever else you like!

Serve with pita chips, veggies, and breads.  Enjoy!

Mint and Pea Soup with Crispy Shallots Recipe

 

Ingredients

Crispy Shallots:

1 large Shallot
1/2 tbs vegetable oil

Soup:

1 small white onion
2 cloves of garlic
1 carrot
2 celery stalks
1 tbs vegetable oil
3 cups vegetable stock
about 3 cups water
1 1/2 lbs frozen peas
2/3 cups unpacked fresh mint
1/3 block light cream cheese
1 pinch cayenne pepper
Fresh cracked pepper
Salt
Parmesan cheese for serving

How to make Mint and Pea Soup with Crispy Shallots

This might sound like an odd combination, but it's classic and delicious!  If served warm, the mint flavor will be less intense.  For a more intense mint flavor, serve chilled.

For the crispy shallots:
In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.  Chop and separate the sections of the shallots.  Fry in the oil for about 3-4 minutes or until brown but not burnt.  Be careful because this transition can happen quickly.  Set aside and lightly salt.

For the soup:
In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.  Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.  Saute for about 7 minutes.  Then, add the stock and peas.  Add enough water to ensure that all of the ingredients are covered.

Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.  Do not worry about over cooking the vegetables because they are going to be pureed.  When vegetables are very soft, add the cream cheese and heat through until dissolved.

Add the mint and stir for about 1 minute.

Then, in a blender or with an immersion blender, puree the soup until smooth.  If desire, pass through a sieve for an extra smooth soup.

Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.  Enjoy!

Cilantro Hummus

 

Ingredients

1 28 oz can of garbanzo beans
3 cloves of garlic
2 1/2 tbs tahini paste
1 cup packed cilantro
1 tsp cumin
1 tsp salt
1 pinch granulated garlic
1 pinch Mexican oregano
2 pinches cayenne pepper
1/2-1 tbs olive oil
Fresh crack pepper
water or vegetable stock

How to make Cilantro Hummus

This makes a lot of hummus, but you'll probably need it because this will go quickly!

In a food processor, combine all ingredients.  Add water/vegetable stock to get the consistency that you desire.

Garnish with a drizzle of olive oil, some cilantro leaves, and cayenne pepper.

Enjoy!

Corn and Potato Chowder

 

Ingredients

1 yellow onion (diced)
3 cloves garlic (minced)
2 tbs butter
1 1/2 tbs flour
1/2 cup fat free milk
1/2 cup evaporated milk (or 3 tbs cream cheese)
2 cups vegetable stock
2-3 Russet potatoes (cubed)
1/2 cup frozen corn
1/2 green bell pepper (diced)
1 carrot (chopped)
1 celery stalk w/ leaves (chopped)
1 tbs creole seasoning (I use Tony Chachere)
Fresh cracked pepper
2 bay leaves

How to make Corn and Potato Chowder

This is super easy and even more delicious!

In a large dutch oven, heat butter and add onions and garlic to sweat.  After about 3 minutes, add the flour a bit at a time and slowly stir.  Do not let the flour turn brown.  Then, add a bit of the vegetable stock and stir continuously.  Add more vegetable stock at the mixture thickens until all of the stock is added.  Stir, and make sure there are not lumps.  Add about 6 cups of water and the creole seasoning.

Bring this to a boil.  Add the bay leaves, potatoes, carrots, and celery.  Simmer for about 10 minutes or until almost tender.  Add the bell pepper, corn, milk, and evaporated milk or cream cheese.  Bring to a simmer and add black pepper.

Serve with cheese or cilantro and sliced green onions.  Enjoy!

Decadent Caramels

 

Ingredients

2 cups white sugar
1 cup brown sugar
1 cup corn light syrup
2 cups butter
1 cup evaporated milk
1 pint heavy whipping cream
2 pinches fleur de sel
1/2 cup walnuts (optional)

How to make Decadent Caramels

Ok, I realize that this recipe is not my usual healthy style, but I had to make some rich caramels for Christmas.

These caramels are really easy, but they take a little while, so be prepared.

Line a 9x13 baking sheet with lightly greased parchment paper.  Set aside.

Lightly grease a large pot with butter.  Add all ingredients and mix together.  Then, bring to medium heat.  Let the mixture boil for about 40 minutes (or until a candy thermometer reaches 248 F or solid balls form when dropped into cold water).  DO NOT stir the mixture as it boils.  Instead, swirl the pan to mix.

Once the caramel reaches the desired temperature, pour into the baking dish.  Add walnuts and sprinkle with fleur de sel.  Let the dish cool, and place into the fridge over night.  Then, cut caramel into bite size pieces and wrap in parchment paper.  Enjoy and share with loved ones!