Sunday, September 26, 2010

Fresh Gazpacho

It is still Summer here in L.A. and it is a good idea to keep the oven off and I don't want to stand around the grill. so here is my recipe for Gazpacho. It is easy to make and make it the day before eating so the spices can mingle.
Serves 8
3 # Organic Roma tomatoes, Peeled, Seeded and chopped (Or 2 large cans diced tomatoes)
Tomato juice
1 English Cucumber, unpeeled but seeded and chopped
1 large organic Red Bell Pepper or you can use 1/2 Green & 1/2 Red Bell Peppers
1 Medium Bermuda Onion, Chopped
2 Small Jalepeno Peppers, seeded and minced
2 Medium Garlic Cloves, minced
2 T Extra Virgin Olive Oil
2 Limes, juiced
1T Balsamic Vinegar
1 Tsp Ground Cumin
Salt to taste or no salt at all is OK too
Fresh Ground Black Pepper
1 Large very Ripe Avocado cut into 8 sections
Herbs for Garnish: Cilantro, Basil or Parsley or all three if desired.
Peel and Seed tomatoes by boiling a large pot of water, put an X on the bottom of each tomato, plunge in hot water for about 30 seconds and place tomatoes in a  large bowl of ice water. The peel will remove easily. Slice tomatoes in half and seed over a strainer & reserve all of the tomato juice. Add enough tomato juice to equal 2 cups.Chop tomatoes and place in a large bowl. Or you can use 2 Large cans of chopped tomatoes-so much easier, but not as flavorful :)
Add all other ingredients and combine. May be placed in either a fodd processor or blender to blend in batches (can keep the consistancy chunky if preferred). Return blended mixture to a bowl and refridgerate overnight. Serve very cold from the fridge garnished with Cilantro, Basil or Italian Parsley and a slice of Avocado.

Sunday, September 19, 2010

Decadent Dark Chocolate and Pear Crunch

Now that Autumn is approaching I bought a big bag of organic Bartlett pears and they were about to go bad (according to some people) I thought it would be a perfect time for a new and decadent (tasting) dessert. The fat comes from 1T of Earth Balance an 2 ounces of 72% cocoa dark chocolate and depending on the granola you choose to use. I used Organic Mango Passion Granola from Trader Joe's and Cascadian Farms. The Recipe serves 8 people and it has approx. 6 grams of fat per serving (if served with sorbet) 
Portion Control is the key to a Healthier Life
1T Earth Balance Organic Margarine-divided
10 Organic Very ripe Bartlett Pears (Or any other pears that you have on hand)
1/2 Lemon
2/3 Cup organic fruited granola
2/3 Cup plain granola
(You may use the granola of your choice-Gluten Free is available at the health food store)
1/2 cup Organic oats
1 tsp Cinnamon
2 Ounces 72% Dark Chocolate
2T Brown Sugar
1T Honey
Wash your Hands because you are going to want to lick them very soon :)
Butter a 16X10 Glass Baking Dish with 1 tsp Earth Balance margarine
Wash, Peel, core & slice the pears and toss with juice of 1/2 lemon
Place evenly in  the buttered dish
Prepare Topping:
Place in a large Ziplock bag the granola, oats and cinnamon. Using a rolling pin roll out the mixture in bag until crumbly and place in a bowl
Chop up Dark Chocolate and add to the granola mixture
Melt 2 tsp Margarine and add 2TBS Brown Sugar and 1TBS Honey and whisk until sugar is melted
Add melted butter/sugar mixture to the granola with chocolate and mix with fingers
Top the pear mixture with the chocolate granola and bake @ 400 degrees for 25 minutes.
Lick your Fingers :)
Serve with Chocolate Sorbet or Vanilla Rice Dream

Saturday, September 4, 2010

Chicken Parmesan-A Healthier Version

1 Recipe Simple Tomato Sauce -Recipe written on 5/16/10 OR 1 Jar Marinara Sauce from the market
4 Medium Boneless, Skinless Chicken Breasts
1/2 cup egg whites
1/4 cup fine, Italian bread crumbs
2 ounces total shredded, Low Fat Mozzarella Cheese (1/2 ounce per cutlet)
Parmesan Cheese to sprinkle on top

Prepare simple tomato sauce and cook for at least 15 minutes OR just open the jar from the market
Oil (with a little olive oil) and heat a baking pan in 350 oven
Whip up egg whites and set aside
Place bread crumbs onto a flat plate
Dip Each Chicken Breast in the egg whites then the bread crumbs and place on heated baking pan in oven
Bake for 10 minutes and turn cutlets and cook for 10 more minutes until they look crispy
In a glass baking dish, cover the bottom with sauce-Add the chicken-Pour more sauce over the chicken-Place mozzarella on the cutlets and sprinkle with Parmesan.
Bake @ 350 for 20 minutes or until the cheese has melted and is bubbling...
Serve with a Mixed Greens Salad  with Vinaigrette Dressing