Shop N Blog: Catching Up

Italian Spinach Pie

Eat plenty of spinach to help keep your heart in tip-top shape with vitamins A and C and folate. Prep: 10 min Cook: 38 min You Will Need 1 tablespoon olive oil 2 medium leeks, white part only, halved lengthwise, thinly sliced, and rinsed 1 box (10 ounces) chopped spinach, thawed and squeezed dry 1 cup cooked long-grain white rice 3 large eggs 1 cup grated Parmesan cheese 1/2 teaspoon dried marjoram, crumbled 1/2 teaspoon salt 1/4 teaspoon black pepperWhat to Do 1. In medium nonstick skillet over medium heat, heat oil. Add leeks. Saute until softened, about 8 minutes. Set aside. 2. Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick Cooking spray. 3. In medium bowl, combine leeks, spinach, rice, eggs, 3/4 cup Parmesan, marjoram, salt, and pepper. Spoon into Prep:ared plate and smooth top. Sprinkle with remaining 3/4 cup Parmesan. 4. Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges. Serves: 6 Nutrition Information Per serving: 174 calories, 11 g protein, 13 g carbohydrates, Bgfat, 4 g saturated fat, 117 mg cholesterol, 2 g fiber, 524 mg sodium ~RD

Open-Face Grilled Vegetable Sandwich

Asparagus and mushrooms provide a wide range of B vitamins your body needs for maximum energy production. Prep: 15 min Cook: 14 min You Will Need 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper 4 portobello mushrooms, stems removed 1 small bunch asparagus, trimmed and spears cut in half 1 large red bell pepper, halved and seeded 4 slices Italian bread 3 ounces goat cheese What to Do 1. Preheat grill or broiler. 2. In small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Brush mushrooms, asparagus, and bell pepper with oil mixture. 3. Grill or broil vegetables 4 inches from heat, turning over once, until tender, about 10 minutes for asparagus and bell pepper, and about 12 minutes for mushrooms. When cool enough to handle, peel and slice pepper. 4. Turn off grill or broiler. Place bread on grill or broiler rack until warm, about 2 minutes. 5. Spread goat cheese on bread. Place mushrooms on each slice. Top with bell pepper and asparagus. Serve warm. Serves 4 Nutrition Information Per serving: 274 calories, 11 g protein, 26 g carbohydrates, 15 g fat, 6 g saturated fat, 17 mg cholesterol, 4 g fiber, 443 mg sodium ~RD

Couscous Casablanca-RD

Couscous is a staple in much of North Africa, where it is often served topped with tender, colorful vegetables. In Tunisia it is usually spiced with a traditional hot chili sauce called harissa. Prep time: 40 minutes, plus 15 minutes standing Cooking time: 40-45 minutes You Will Need 10 1/2 ounces couscous 1 cup raisins 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice Chili sauce to taste Pinch of ground cinnamon 1/2 teaspoon orange zest Vegetable stew: 1 tablespoon olive oil 2 large onions, chopped 4 garlic cloves, chopped 4 teaspoons ground cumin 1 teaspoon chili powder 1/2 teaspoon each ground cinnamon, turmeric, cloves, coriander, and ginger 1 can (14 1/2 ounces) chopped tomatoes 5 cups vegetable broth 1 cup pumpkin, cut into 1/2-inch pieces 1 small sweet potato, cut into 1/2-inch pieces 2 celery stalks, sliced 1 carrot, sliced 1 turnip, cut into 1/2-inch pieces 1 cup green beans, cut into short pieces 1 zucchini, cut into 1/2-inch pieces 1 can (15 ounces) chickpeas, drained Salt and pepper What to Do 1. Start with the vegetable stew. Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onions and half of the garlic, and cook until slightly softened, about 4 minutes. Stir in the cumin, chili powder, cinnamon, turmeric, cloves, coriander, and ginger. Cook for a few seconds. 2. Add the tomatoes with their juice, the vegetable broth, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Bring to a boil, then reduce the heat and simmer until the vegetables are just tender, about 15-20 minutes. 3. Stir in the zucchini, chickpeas, and remaining garlic. Cook until all of the vegetables are tender, about 15 minutes. Season lightly with salt and pepper if needed. 4. Meanwhile, place the couscous and raisins in a large bowl. Add 1 cup of boiling water and mix well. Soak for 5 minutes. 5. When the vegetables have finished cooking, ladle 2 cups of the hot liquid from the stew over the couscous. Cover and soak for 10 minutes. Cover the pan of vegetables and remove from the heat. 6. To make the harissa sauce, ladle a cup of hot cooking liquid from the vegetables into a bowl, and stir in the ground cumin, chopped cilantro, and lemon juice. Add chili sauce to taste. 7. To serve, reheat the vegetable stew if necessary. Fluff the couscous with a fork, then mound it on a platter or in a large bowl, and sprinkle with the cinnamon and the orange zest. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve the spicy harissa sauce on the side. Serves 8 Each serving provides: Calories 342, fat 3 g, saturated fat 0 g, cholesterol 0 mg, sodium 799 mg, carbohydrates 71 g, fiber 9 g, protein 11 g.

Refried Bean Nachos-RD

Preparation time: 25 minutes You Will Need 4 flour tortillas (8 inches) Refrigerated butter-flavored spray* 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 1 can (16 ounces) vegetarian refried beans 1/2 cup shredded reduced-fat cheddar cheese 1 large tomato, chopped 4 green onions, chopped 1/2 cup salsa Refried Bean Nachos Redolent of cumin and spices, these healthy nachos are sure to please. What to Do 1. Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges. Place in a single layer in ungreased 15 x 10 x 1-inch baking pans. Bake at 425°F for 5-7 minutes or until lightly browned. 2. Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato, and onions. Serve with salsa. *Editor's note: This recipe was tested with I Can't Believe It's Not Butter Spray. Serves 4 Nutrition facts: 1 serving equals 310 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 959 mg sodium, 49 g carbohydrate, 9 g fiber, 16 g protein. Diabetic exchanges: 3 starch, 1 very lean meat, 1 vegetable, 1/2 fat.

Tuesday, June 8, 2010

Catching Up

It's been a long few months and I have decided that I would catch everyone up on what's been happening in our lives. We are continuing to finish the work on our home so that we can get it sold. We hope to buy a place in Bastrop Texas so that we will only be about 20 minutes from Austin.

Hubby, my son, daughter and I made a trip to Colorado to see my parents as my Dad is not doing well and I had not seen them for three years. Within days of getting back Kevin's Dad took a turn for the worst. He was moved to New Braunfels to a assisted living place so that the family could be closer to him. The past two weeks Kevin has spent most of his time there as his Dad ended up in the hospital. Sadly and yet with God's grace he died Sunday afternoon. We know this was the best thing as he was no longer able to eat or take fluids and his suffering would have been horrible.

I have closed M-Bellished down for the summer and trying to continue on with this house. I have had Bronchitis for three weeks now so have not been real helpful.

I hope everyone is doing well and enjoying their summer. ~Mem

2 comments:

Debbie~Jun 13, 2010 06:53 AM
Mem, I am so sorry to hear about Kevins Dad passing away and your Dad not doing well either, it's so hard when our parents pass on. My thoughts and prayers are with you and your family. Big Hugs my friend! Love ya, Deb~
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MemJul 1, 2010 11:55 AM
Debbie, thank you so much! It has been hard but we are hanging in there! It has been so long since we have talked on the phone but this house is keeping us really busy. It has been such a long project and I am on my last nerve with it!

I hope you are doing well and enjoying your summer vacations!

Lots of love and big hugs, Mem
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Tagliatelle with Veggies & Blue Cheese-RD

Prep: 10 min Cook: 15 min You Will Need 8 ounces spinach tagliatelle 8 ounces broccoli florets, cut up 8 ounces cauliflower florets, cut up 6 ounces blue cheese, rind removed, diced Freshly grated nutmeg Salt and black pepper What to Do 1. In large pot of lightly salted boiling water, cook pasta until al dente, following package directions. Add broccoli and cauliflower for last 3 minutes of cooking time. In large colander, drain pasta and vegetables . 2. Rinse out pot and return to burner over low heat. Add cheese. Cook, stirring often, until cheese melts into smooth sauce. 3. Add pasta and vegetables and stir gently to coat well and heat through. Season to taste with nutmeg, salt, and black pepper. Serve immediately. Serves 4 Nutrition Information Per serving: 490 calories, 26 g protein, 58 g carbohydrates, 18 g fat, 10g saturated fat, 110 g cholesterol, 7 g fiber, 850 g sodium 168

Tomato Biscuits-RD

Prep: 12 min Cook: 12 min You Will Need 1 medium tomato, seeded and finely chopped 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup low-fat plain yogurt TK cup olive oil 2 tablespoons finely chopped scallion 1 tablespoon finely chopped sun-dried tomato What to Do 1. Preheat oven to 450°F. Lightly coat baking sheet with nonstick cooking spray. Drain chopped fresh tomato on paper towels. 2. In medium bowl, combine flour, baking powder, and salt. In small bowl combine yogurt and oil and stir into flour mixture until evenly moistened. 3. Stir fresh tomato, scallion, and sun-dried tomato into flour mixture. Drop dough, 1/4 cup at a time, onto prepared baking sheet, for total of 12 biscuits. 4. Bake until tops are golden brown, about 12 minutes. Serve warm. Serves 12 Nutrition Information Per biscuit 145 calories, 3 g protein, 18 g carbohydrates, 7 g fat, 1 g saturated fat, 1 mg cholesterol, 1 g fiber, 111 mg sodium. Fresh Ideas Baking powder, vegetable oil, and yogurt are the ingredients that produce a tender, flaky biscuit. For browner tops, brush the biscuits with milk or oil before baking. For more flavor, add a couple of tablespoons of finely chopped ham, chives, or mild chile peppers to your biscuit batter.

Mud Slide Icecream Cake

1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2	cup butter or margarine, melted
2	eggs
2	tablespoons coffee-flavored liqueur or strong coffee
4	cups vanilla ice cream
1	container (12 oz) Betty Crocker® Whipped chocolate frosting
2	tablespoons coffee-flavored liqueur, if desired

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About Concordance™

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
2.	Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..
3.	Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4.	In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Variation

Coffee lovers can substitute coffee-flavored ice cream for the vanilla.

Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.

Nutrition Information:

1 Serving: Calories 390 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 410mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 36g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Teriyaki-Style Noodles With Tofu-RD

This rich, Japanese-style broth, flavored with vibrant fresh herbs, ginger, and garlic, peps up firm tofu and long strands of earthy buckwheat noodles. Preparation time: 15 minutes Cooking time: 10 minutes You Will Need 5 ounces soba (Japanese buckwheat noodles) 2 cups mixed vegetables (asparagus tips, broccoli, carrots, cauliflower, or green beans) 1/3 cup reduced-sodium soy sauce 1 1/4 cups vegetable broth 4 tablespoons rice wine (sake or mirin) or dry sherry 10 ounces firm light tofu, diced 2 spring onions, chopped 1 fresh red chili, seeded and chopped 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 large garlic clove, crushed 1/2 teaspoon grated fresh ginger Teriyaki-Style Noodles With Tofu Recipe Teriyaki-Style Noodles With Tofu Recipe What to Do 1. Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes. 2. Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking. 3. Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low. Return the pasta and vegetables to the pan, and cook very briefly until they are reheated. 4. Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients. Serves 2 Some More Ideas: * Replace the tofu with 8 ounces peeled, cooked shrimp or diced, cooked chicken or turkey (without the skin). Each serving provides: Calories 317, fat 2 g, saturated fat 0 g, cholesterol 0 mg, sodium 1,842 mg, carbohydrates 56 g, fiber 6 g, protein 21 g.

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Italian Spinach Pie

Open-Face Grilled Vegetable Sandwich

Couscous Casablanca-RD

Refried Bean Nachos-RD

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Tuesday, June 8, 2010

Catching Up

2 comments:

Tagliatelle with Veggies & Blue Cheese-RD

Tomato Biscuits-RD

Mud Slide Icecream Cake

Teriyaki-Style Noodles With Tofu-RD

Mem's Story

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