Category Archives: Hot on the Blog

March 5, 2011 · 6:08 am

A 690 Calorie Luncheon for the Gourmand

Niki Cheng at the Canyon Ranch Luncheon in NYC

Tuscan, Arizona could certainly be one of the future go-to destinations for a week-long getaway. We briefly discussed planning a ladies’ trip out west for some pampering and rejuvenation which is much desired these days. A few days ago I had the pleasure of attending an exclusive luncheon organized by Canyon Ranch. Maria Bartiromo and Richard H. Carmona, the 17th Surgeon General of the United States hosted the private event. We were escorted into a lofty event space where the décor hinted a bit of Martha’s influence.

There I am, patiently waiting for the four course meal

Upon entering the sunlit private room we handed the outerwear supervisor our coats then received our place cards with poise and sipped on ginger tea before finding our table. A Canyon Ranch representative was strategically placed to dine with guests at each of the nine tables, including ours.

Trio of Soups: spring pea with mint, butternut squash, seasonal mushroom

The first course arrived in a shooter style trio of vegetable soups and I couldn’t refuse a glass of white wine to accompany the starter. The fresh heart of palm salad reminded me of my menu project course of scallop and quail egg. Microgreens and citrus vinaigrette are a marriage of good relations in my book of taste.

fresh heart of palm salad

The main entrée excluded those sinful carbs when replaced by sesame chick-pea puree beneath perfectly cooked Chilean sea bass and wilted greens. The happy fish and beans were served with grapefruit segments in a light citrus vinaigrette.

marine stewardship council certified chilean sea bass

I thought to refuse the chocolate cake at this point however, Fern Mallis didn’t seem to mind the calories and a split second decision was made after seeing her finish the cake. Or at least I suppose she did. I wasn’t looking in fact, being too consumed to finish mine, all except for a raspberry left at the end.

warm chocolate cake

Niki nor I won the raffle ticket for an all inclusive four night stay at the Canyon Ranch in Tuscan AZ. Our goodie bags were stuffed with spa essentials and a cookbook was later discovered. The home made trail mix turned out to be quite a hit with the two year old back at home the following day, thanks to the efforts of Canyon Ranch corporate chef Scott Uehlein who planned our delectable tasting and co-authored Canyon Ranch Nourish, indulgently healthy cuisine.

For reservations at Canyon Ranch properties call 800-742-9000

***

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February 28, 2011 · 4:56 pm

Meatless Monday: Start Your Day with Superfoods

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week. This week, a nutrient-packed breakfast that’s ready in just five minutes.

Looking for a healthy breakfast idea? Start your day with two superfoods – goji berries and chia seeds.

Goji berries — which come from the Himalayan regions of Asia — are chock-full of antioxidants, vitamins and nutrients. A major staple in the diets of the Mayans and Aztecs, chia seeds gave them endurance and energy. The seeds are also a great source of omega-3 fatty acids, which promotes heart health.

Healthy Vanilla Yogurt with Goji Berries and Chia Seeds
Serves 1

Ingredients

1 cup plain yogurt
1 teaspoon vanilla extract
1 tablespoon confectioners sugar
1/4 cup cereal
1/4 cup apples and pears, diced
1 tablespoon walnuts
1 teaspoon dried goji berries
1/4 teaspoon chia seeds

Directions

Combine yogurt, vanilla, and confectioner’s sugar. Stir in cereal and fruit. Top with goji berries and chia seeds.

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Filed under February 2011, Food2, Meatless Mondays, Rina's Food2 recipes

February 21, 2011 · 4:56 pm

Meatless Monday: Savory Mushroom and Fennel Crepes

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week. This week, savory crepes that do double duty as a breakfast or dinner dish.

Savory Mushroom and Fennel Crepes

Ingredients:

Crepes:
1 cup all-purpose flour, sifted
3 teaspoons egg substitute mixed with 4 tablespoons of warm water
Pinch of salt
Pinch of sugar
1 cup almond milk
2 tablespoons of vegetable oil

Filling:
2 tablespoons vegetable oil
1 head fennel head, quartered, core removed and sliced thinly (reserve stems for sauce)
1 1/2 cups white mushrooms
1 shallot, chopped finely
1/4 cup almond milk
1/2 teaspoon salt
1/4 teaspoon pepper

Sauce:
2 ounces dried porcini mushrooms, soaked in cold water for 1 hour and drained
1 tablespoon vegetable oil
1/2 shallot, finely chopped
2 cups almond milk
Reserved fennel stems
Salt and pepper, to taste
2 tablespoons chopped parsley

Directions

Crepes:

1. In a mixing bowl, combine dry ingredients. Make a well in the center, add egg substitute, and working outward, mix with a fork until incorporated. While continuing to mix, slowly pour in almond milk, until incorporated. Let batter rest in the refrigerator, covered with plastic wrap, for about 30 minutes. Mix two tablespoons of vegetable oil into batter.

2. Brush In a non-stick 8” pan with vegetable oil, and heat over high. When hot, pour 1/3 cup of batter mixture into the pan and spread using a spatula. Cook for approximately 1 minute. When the batter no longer appears wet, flip the crepe onto the other side and continue cooking for an additional minute. Remove and set aside on parchment paper. Repeat with remaining batter, separating finished crepes with parchment paper. Cover with a clean dish towel until ready to use.

Filling:

1. In a medium skillet, heat two tablespoons vegetable oil over medium-high heat. Cook mushrooms until they are golden brown, about 3-4 minutes. Remove from pan and set aside. Add two more tablespoons of vegetable oil pan and bring to medium-high heat again. Add fennel and sauté until golden brown, about 3-4 minutes. Return mushrooms to the pan with fennel, add shallots and pour in almond milk. Bring to a boil, scrape any brown bits from the bottom of the pan, reduce heat to low and simmer for 10-15 minutes, until fennel is tender and almond milk has evaporated. Season with salt and pepper to taste.

Sauce:

1. In a saucepan, heat oil over medium-high heat. Cook shallots until transparent, about 3-4 minutes. Add porcini mushrooms, and cook until water has evaporated, about 3/4 minutes. Add almond milk and fennel, and bring to a boil. Cook, uncovered, until sauce has thickened enough to coat the back of a spoon and reduced by one-third, about 12-15 minutes. Season with salt and pepper to taste.

To assemble crepes:

1. Add two tablespoons of fennel and mushroom filling to the center of each crepe, and fold both sides over filling, then ends. Plate three per serving. Top with porcini mushroom almond sauce. Garnish with fresh parsley.


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February 14, 2011 · 4:55 pm

Meatless Monday: Spicy Korean Stew and Dumplings

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Got an hour to kill? Then you’ve got time to whip up this vegetarian Korean feast.

Spicy Korean Ground-Soybean Stew (Kongbiji jjigae) with Leek Dumplings

Ingredients

Stew:
8 cups water
1/4 cup chili powder
2 cups okara (soy pulp, found at Asian markets)
1 cup zucchini, diced
1 cup firm tofu, sliced into 1 x 1 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly-ground pepper
2 scallions, thinly sliced
1/2 cup enoki mushrooms, ends trimmed

Dumplings:
1 tablespoon vegetable oil
2 leeks, white parts only, finely chopped
4-6 large white mushrooms, finely chopped
Pinch of salt
1 tablespoon soy sauce
1/2 teaspoon freshly-ground black pepper
1/2 12-ounce package of wonton or dumpling wrappers, thawed
6 cups water, plus more to seal dumplings

Dipping sauce:
1/4 cup soy sauce
1 teaspoon chili powder
1/2 teaspoon sesame oil
2 teaspoons jalapeno, finely chopped (optional)
2 teaspoons scallions, thinly sliced

Directions

Stew:
1. Bring water to boil in a large saucepot. Add chili powder and soy pulp, stir and cook, uncovered for 30 minutes.

2. Add the zucchini and tofu and cook until tender, about 10 minutes. Stir in salt and pepper and garnish with scallions and enoki mushrooms.

Dumplings:
1. In a medium skillet, heat vegetable oil over medium-high heat. Add leeks, turn heat to low and cook until tender, about 10 minutes. Remove from heat. Repeat steps for the mushrooms. Combine leeks and mushrooms and stir in salt, pepper, and soy sauce.

2. Lay out the dumpling wrappers on paper towels and spoon a teaspoon of the leek and mushroom filling into the center of each. Using a pastry brush, moisten the edges with water and seal, forming a half moon. Press ends together tightly to seal.

3. Bring water to a boil and cook dumplings for 3-4 minutes. Serve with dipping sauce.

Dipping sauce:
1. In a mixing bowl, whisk together all ingredients. Garnish with scallions.

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Filed under February 2011, Food2, Korean Food at Home, Meatless Mondays, Rina's Food2 recipes

February 7, 2011 · 4:55 pm

Meatless Monday: Baby Spinach and Bean Salad

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Who says salads have to be boring? This one is protein and antioxidant-packed, full of flavor, easy to make, and elegant enough to be a first course at a dinner party. As an added bonus, we’ll tell you how to make your own pomegranate vinegar for the dressing.

Baby Spinach and Bean Salad with Pomegranate Vinaigrette
Serves 4

Ingredients:

Vinaigrette:
2 tablespoons pomegranate vinegar (see note)
1/2 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
1 tablespoon lemon juice

Salad:
1 cup fresh strawberries, sliced
4 cups fresh baby spinach
1 cup cooked black beans, rinsed and drained
1 cup cooked roman beans, rinsed and drained
1 orange, peel and pith removed and segmented
1 gala apple, peeled, cored and sliced
1/4 cup red onion, sliced lengthwise

Directions

1. Make vinaigrette: Combine all ingredients and whisk until emulsified, about 30 seconds.

2. Soak strawberries in vinaigrette for about 5 minutes. Drizzle 2 tablespoons of vinaigrette on baby spinach and toss gently. In a separate bowl, mix beans with remaining vinaigrette, and add to spinach. Top with strawberries, orange segments, red onion, and apples.

Note: If you can’t find pomegranate vinaigrette, it’s easy to make your own! Place one cup of pomegranate seeds in a jar with two cups of white vinegar, cover tightly, and let steep for 8-10 days in a cool, dark place. Strain and pour into a clean wine bottle. Seal with a cork, and keep in a cool, dark place for up to six months.

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January 31, 2011 · 4:55 pm

Meatless Monday: Simple Mushroom Noodle Soup

There’s more winter weather on the horizon for most of the United States, and the thought of more snow, wind, and sub-zero temperatures it has us craving a bowl of hot soup. A healthier alternative to ramen, this easy version is diet-friendly, ready in less than 20 minutes, and as an added bonus, it will keep you warm when the storms roll in.

Simple Mushroom Soup with Rice Noodles
Serves 2

Ingredients

2 tablespoons vegetable oil
1/2 cup white mushrooms, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced
3 cups vegetable stock
3 cups water
2 garlic cloves, crushed
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
6 ounces dry rice noodles
1/2 cup enoki mushrooms, ends trimmed
1/4 cup red pepper, thinly sliced
2 scallions, thinly sliced

Directions

1. In a medium-sized pot, heat vegetable oil over medium heat. Add white and shiitake mushrooms, and cook, stirring occasionally, until tender, 2-3 minutes.

2. Pour in vegetable stock, and water, and bring to a boil. Using a spoon or spatula, scrape off any brown bits stuck to the bottom of the pot. Add garlic, ginger, soy sauce, sesame oil, salt and pepper.

3. Add the dry rice noodles to the boiling soup and cook until tender, about 7-8. Garnish with fresh red pepper, enoki mushrooms and scallions.


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January 24, 2011 · 4:54 pm

Meatless Monday: Vegetarian Pasta and No-Meat-Balls

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Pasta and meatballs: the ultimate comfort food. With a vegetarian makeover, this Italian-American classic goes from a calorie-laden dish to a healthy dinner option. Whip up the sauce ahead of time, and you’ll have a delicious weeknight meal in no time at all.

Vegetarian Pasta and No-Meatballs
Serves 2

Ingredients:

Marinara sauce:
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 32-ounce can crushed tomatoes
2 cups water
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil

Meatballs:
8 ounces vegetarian sausage
2 tablespoons fresh parsley, finely chopped
1/4 cup grated parmesan cheese (regular or vegan)
2 tablespoons of olive oil

Pasta:
2 tablespoons salt
8 ounces fresh or frozen cavatelli pasta
1 teaspoon extra virgin olive oil

Broccoli rabe:
8 ounces broccoli rabe
1 tablespoon extra virgin olive oil
1 shallot, minced
2 garlic cloves, thinly sliced

Salt and pepper, to taste
1 tablespoon butter (regular or vegan)
1/2 cup grated parmesan cheese (regular or vegan), optional

Directions:

1. Make sauce: In a large sauce pot on the stovetop, heat two tablespoons of oil over a medium-high flame. Add shallots and garlic and sauté until translucent, about five minutes. Add celery, carrots, salt and pepper. Sauté until vegetables are tender, stirring occasionally. Add the crushed tomatoes, water, bay leaves, oregano, and basil and simmer, uncovered, over low heat until the sauce thickens, about 2 hours, stirring every 20-30 minutes. Season the sauce with more salt and pepper, to taste.

2. Make meatballs: Preheat oven to 350 degrees. In a medium bowl, mix vegetarian sausage, parsley and cheese well. Form into 1” balls. In a medium skillet, heat olive oil over high heat. Cook meatballs until browned on all sides. Transfer to oven and cook for 10 minutes.

3. Make pasta: Boil a pot of water with salt and cook cavatelli until al dente. Strain, and mix with olive oil.

4. Make broccoli rabe: Bring a large pot of salted water to a boil. Add broccoli rabe and cook until bright green and tender, about 2-3 minutes. Plunge into a bowl of ice water to stop cooking. Drain. Heat olive oil in a sauté pan over medium heat. Cook shallots and garlic until shallots are translucent and tender.

5. To assemble dish: Mix together the pasta, broccoli rabe, 1 cup of marinara sauce, and butter. (The remaining sauce can be kept for three days in the refrigerator, and up to six months in the freezer) Season with salt and pepper to taste. Add meatballs, and top with Parmesan cheese.


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Filed under Food2, January 2011, Meatless Mondays, Rina's Food2 recipes

January 19, 2011 · 4:54 pm

Healthy Game Day Grub: Thai Curry Tacos

Planning your big menu for the big game, and trying to keep the calories in check? Try these Thai Curry Tacos with Pineapple Salsa

Don’t let the long ingredient list fool you — this dish is surprisingly easy to make. And if vegetarian, or tofu, isn’t your thing, swap in one pound of cooked, shredded chicken for a lean meat option.

Vegetarian Thai Curry Tacos with Pineapple Salsa
Makes 12 tacos

Ingredients:

Yellow Curry Sauce:
1-2 red or green chilies
2 shallots
1 tablespoon sliced fresh ginger
3 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1 teaspoon turmeric
1 tablespoon brown sugar
4 leaves fresh Thai basil
1 can coconut milk
1 tablespoon fresh lime juice (or juice from 1/2 lemon)
1 tablespoon tomato paste
1 teaspoon granulated sugar

Salsa:
1 Roma tomato, coarsely chopped
1/4 cup red onion, finely chopped
1/2 cup fresh or canned pineapple, chopped
1 jalapeno pepper, finely chopped
1 tablespoon ginger, peeled and minced
Squeeze fresh lime or lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Tacos
4-5 sprigs fresh cilantro, stems removed
1/2 cup cheddar cheese (regular or vegan)
1 tablespoon extra virgin olive oil
12 fresh taco tortillas

Directions:

1. Blend curry ingredients in a food processor or blender until smooth, about 1 minute.

2. Make salsa: Combine tomato, red onion, pineapples, jalapeno and ginger. Add lime or lemon juice and olive oil. Season with salt and pepper to taste.

3. Season tofu with salt and pepper. In a large skillet, heat the olive oil over high heat. Cook tofu, tossing occasionally, until lightly browned on all sides, about 2 minutes.

4. Add yellow curry sauce to the tofu and continue cooking over medium heat until thickened, about 1 minute.

5. Toast tortillas: Place in a toaster oven for about 1 minute, or cook in a skillet over high heat, turning every 10-15 seconds, for about 1 minute.

6. Assemble tacos: Top tortillas with curry tofu, salsa and cheese and cilantro. Fold in half and serve.

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January 10, 2011 · 4:54 pm

Meatless Monday: Mediterranean Pizza Recipe

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Looking for a quick and easy recipe for dinner tonight? Try this Mediterranean-style vegetarian pizza.

Mediterranean Vegetable and Gouda Pizza
Serves 4-6

Ingredients:

1 pound homemade or store-bought pizza dough
3 ounces homemade or store-bought marinara sauce
2 ounces sundried tomatoes, thinly sliced
3 ounces baby arugula
2 ounces king oyster or white mushrooms, sliced
4 ounces smoked gouda cheese (regular or soy/vegan)
6 pitted Kalamata olives, coarsely chopped
Salt and freshly-ground black pepper to taste
Directions:

1. Preheat oven to 400 degrees. Grease a baking sheet with olive oil.

2. Grease fingertips with olive oil, and gently stretch dough out to the edges of the baking sheet.

3. Spread marinara sauce onto dough. Top with sundried tomatoes, arugula, and mushrooms, then Gouda and olives. Sprinkle a tablespoon of olive oil over the top, and season with salt and pepper.

4. Bake for 20 minutes or until golden brown. Slice and serve.

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January 3, 2011 · 4:54 pm

Meatless Monday: 3 Seasonal Vegetarian Sides

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

If you’re looking to squeeze some more vegetables into your life, try one of these easy, healthy sides featuring the best of winter produce.

Winter Vegetable Medley
Serves 6

Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients:

8 cippolini onions, peeled
1/2 cup carrots, peeled and cut into 1-inch pieces
1/4 pound rutabaga, peeled and cut into 1-inch cubes
1 head of fennel, trimmed and cut into 1/4-inch slices lengthwise
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Directions:

1. Preheat oven to 350 degrees.

2. Toss vegetables with oil, salt and pepper. Place on a baking sheet, making sure not to overcrowd, and roast until tender and caramelized, 45 minutes to one hour.

Asian Mushrooms with Scallions
Serves 4

Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients:

2 tablespoons canola oil
1/2 pound oyster mushrooms, halved lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 scallions, thinly sliced

Directions:

1. In a medium skillet, heat oil over medium-high heat. When hot, add mushrooms, salt and pepper, and cook until golden brown, stirring occasionally.

2. Add soy sauce and scallions, and cook for an additional 30 seconds. Remove from heat and serve.

Silky Almond Mashed Potatoes
Serves 4-6

Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients:

3 large potatoes, washed, peeled and quartered
2 tablespoons olive oil
1-2 tablespoons almond milk
1 teaspoon salt
1/4 cup dairy-free cheese (optional)

Directions:

1. Preheat oven to 350 degrees.

2. Place potatoes in a pot, and cover with water by two inches. Bring to a boil, and cook until tender, about 15-20 minutes. Strain potatoes, and transfer to a mixing bowl.

3. Add olive oil and salt, and mash until smooth. Slowly add almond milk and continue mashing to desired consistency.

4. Transfer to a casserole dish and spread dairy-free cheese on top, if using. Bake for 20 minutes, and serve immediately.

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