Skinny “Starch”: Healthy Cauliflower Recipes

July 3, 2016 at 4:58 AM | Posted in diabetes, diabetes friendly, Eating Well | Leave a comment
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From the EatingWell website its Skinny “Starch”: Healthy Cauliflower Recipes. I love Cauliflower, and this one is packed with delicious and healthy Cauliflower recipes! Recipes including; Mediterranean Cauliflower Pizza, Cauliflower Steaks with Chimichurri, and Roasted Cauliflower with Caper-Anchovy Vinaigrette. You can find all of them at the EatingWell website, Eat Healthy! http://www.eatingwell.com/

 

 

Skinny “Starch”: Healthy Cauliflower RecipesEatingWell2
Enjoy these low-calorie cauliflower recipes for sides, salads and main dishes.
If you’re watching what you eat, you may be trying to eat fewer starches. Cauliflower can mimic potatoes, but has 84 percent less carbs and 79 percent fewer calories per 1/2 cup. Our low-calorie cauliflower recipes are a diet-friendly way to enjoy creamy soups, potato-style dishes and even pizza crust. Try these skinny cauliflower recipes, including Creamy Mashed Cauliflower, Balsamic & Parmesan Roasted Cauliflower, Mediterranean Cauliflower Pizza and more.

 

 

Mediterranean Cauliflower Pizza
In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms—even pepperoni…….

 
Cauliflower Steaks with Chimichurri
In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center—the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets……

 
Roasted Cauliflower with Caper-Anchovy Vinaigrette
In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet……

 

 

* Click the link below to get all the Skinny “Starch”: Healthy Cauliflower Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/skinny_starch_healthy_cauliflower_recipes

Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon and Spinach Salad

October 7, 2015 at 5:01 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon & Spinach Salad. This one uses the Wild Idea Buffalo Bacon along with Spinach, Walnuts, Beans, Eggs, and Spices to heat this dish up! Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Bacon all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 

 

Winter Buffalo Bacon & Spinach SaladWild Idea Buffalo Winter Buffalo Bacon & Spinach Salad
By: Jill O’Brien

Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2)
Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried

Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

Ingredients:

1 – Tb. Dijon mustardWild Idea
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.

 

http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/

Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon & Spinach Salad

December 10, 2014 at 6:38 AM | Posted in Wild Idea Buffalo | Leave a comment
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A perfect Recipe for a Winter’s Day, Winter Buffalo Bacon & Spinach Salad. It’s this weeks Wild Idea Buffalo Recipe of the Week. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo.

 

Winter Buffalo Bacon & Spinach Salad

Wild Idea Buffalo Winter Buffalo Bacon & Spinach Salad
Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried

Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

 

 

Ingredients:

1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.

 
http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/

Kitchen Hint of the Day!

April 23, 2014 at 5:32 AM | Posted in Kitchen Hints | 2 Comments
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Don’t throw out those last drips of jam or jellies in the jar, use it to shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.

Sparkling Kumquat Salad

October 24, 2011 at 10:45 AM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb, salad | Leave a comment
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Sparkling Kumquat Salad

Ingredients
Salad
1/3 cup walnut halves , toasted
1/3 cup pomegranate seeds
2 tbsp fennel greens , snipped (leafy tops)
12 cup salad greens , torn and mixed
1 fennel bulb , trimmed and thinly sliced
4 oz kumquats , seeds removed and thinly sliced
1/4 oz salt
1/8 tsp black pepper

Sparkling Vinaigrette
4 oz kumquats , seeded and coarsley chopped
4 oz champagne (or any sparkling wine or sparkling grape juice)
1/4 cup walnut oil
1 medium shallots
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp coriander, ground (or cardamom)

Directions
Salad
1 In small bowl combine walnut pieces, pomegranate seeds, fennel tops, and 1 tablespoon of the vinaigrette and set aside.
2 In large salad bowl combine salad greens, sliced fennel, kumquats, salt, and pepper. Drizzle with remaining vinaigrette.
3 Toss gently to coat. Sprinkle salad with walnut mixture.
Sparkling Vinaigrette
1 In blender or small food processor bowl combine kumquats, sparkling white wine or chilled alcohol-free sparkling white grape beverage, walnut oil, shallots, salt, black pepper, and ground coriander or ground cardamom.
2 Cover and blend or process until nearly smooth.

Nutrition Facts
Makes 10 servings
Amount Per Serving
Calories     108
Total Carbs     7.8 g
Dietary Fiber     2.9 g
Sugars     2.2 g
Total Fat     7.6 g
Saturated Fat     0.7 g
Unsaturated Fat     6.9 g
Potassium     122.6 mg
Protein     1.8 g
Sodium     99.7 mg

http://www.dlife.com/diabetes/diabetic-recipes/Sparkling-Kumquat-Salad/r2003.html

Fig Vinaigrette

August 8, 2011 at 9:50 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb | Leave a comment
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Fig Vinaigrette

1/2 cup balsamic vinegar
5 floz Figs, dried , stemmed and coarsely chopped (Mission Figs)
6 tbsp cold water
1 tbsp fresh lemon juice
2 tbsp shallots, chopped , minced
1 tsp fresh thyme , minced
1 medium garlic cloves , minced
1 tbsp extra virgin olive oil
1/4 tsp salt

Directions
1 In a small saucepan, boil vinegar and figs over high heat. Lower heat and simmer for 5 minutes, liquid will be reduced to 1/3 cup.
2 In a food processor or blender, pulse the fig mix with water and lemon juice until there are no lumps.
3 Pour the mixture into a bowl and mix in shallots, thyme, and garlic. Slowly drizzle in olive oil; season with salt and whisk well.
Additional Information
Serve over fish . This dressing adds some kick and sweetness to any salad too.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories     78.1
Total Carbs     13.9 g
Dietary Fiber     1.6 g
Sugars     10.5 g
Total Fat     2.6 g
Saturated Fat     0.4 g
Unsaturated Fat     2.3 g
Potassium     136.4 mg
Protein     0.7 g
Sodium     104.5 mg
Dietary Exchanges
1/2 Fat, 1 Fruit

http://www.dlife.com/diabetes/diabetic-recipes/Fig-Vinaigrette/r6058.html

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