Healthy Living – Page 4 – Parmesan Princess

Category: Healthy Living

16
Sep
2015

Sweet & Spicy Veggie Soba Noodles!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Recipes

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

With your fingers, gently separate noodles until all come unstuck.

Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

Enjoy!
Ciao!

04
Sep
2015

Fried Heirloom Tomatoes!

categories: 20 Minutes or Less, Dinner, Healthy Living, Healthy Snacks, Homemade Italian, Lunch, Recipes, Sides

Traditional Southern fried green tomatoes are actually tart, unripened red tomatoes, breaded and fried in oil. Their firmness makes them perfect for frying! I was given some gorgeous, solid heirloom tomatoes that were so sweet, not mushy at all, so I decided to fry them for a sweeter version. Of course topping them with parmesan cheese and fresh basil for a totally perfect mix of flavors!
Heirloom tomatoes are the best. Passed down from generation to generation, heirlooms’ taste will far exceed any tomato you find at the grocery store. Found in an array of colors, they all taste a bit different.

I made a Caprese salad last night using really ripened heirlooms. I’m not sure which ones tasted better yellow, orange, red/green striped, brown? They are all amazingly delicious!
Ok, back to frying them. So the trick is to use firm tomatoes, and fry them in a hot pan. This way the outside “crust” will be nice and crunchy.

Fried Heirloom Tomatoes
Ingredients:
2 firm heirloom tomatoes, sliced 1/4 inch thick
1 cup flour
1/2 tbsp. dried basil
1/2 tbsp. dried rosemary
2 tsp. garlic powder
2 tsp. onion powder
2 eggs, whisked
1 cup Panko breadcrumbs
3 tbsp. olive oil
salt/pepper
fresh grated parmesan cheese
fresh basil

Directions:

Add olive oil to pan and heat on high.

Mix flour, basil, rosemary, garlic powder, onion powder in a bowl.

Whisk eggs in a second bowl.

Add Panko breadcrumbs to a third bowl.

Prepare tomatoes by lightly salting slices, coating in flour, dipping in egg, and covering in breadcrumbs.

Add slices to pan, fry until golden brown on first side, then flip.

Remove slices, let oil absorb on a paper towel covered plate.

Top with fresh grated parmesan cheese, fresh basil, and serve!

Enjoy!
Ciao!

14
Aug
2015

Summer Zucchini Salad with Honey Lemon Vinaigrette!

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Do you have zucchini coming out of your ears? I definitely do! It is that time of year when I have had enough- totally zucchini breads, zucchini boats, and zucchini breakfast-ed out! What else can you make? There is always the chocolate-zucchini craze of hiding the veggie in chocolate cake, muffins, cookies or brownies. Chocolate is always a great idea, but how about a salad sans lettuce and a smooth and summery homemade vinaigrette? Now that sounds perfectly summer!

Summer Zucchini Salad
(Serves 4)
Ingredients:
2 medium zucchini
2 vine ripe tomatoes
1/2 cup crumbled goat cheese
1 lemon
salt/peper to taste

Honey Lemon Vinaigrette
Ingredients:
1 tsp. garlic powder
1 tsp. dijon mustard
6 lemons- squeezed for juice approx. 1/4 cup lemon juice
2 tbsp. honey
1/2 cup olive oil
1/4 cup grapeseed oil or canola oil

Directions:
Peel zucchini with a vegetable peeler in long strips and place into serving bowl or platter.(I roll-up some of the strips for easy eating and because it adds to the beauty of the dish.)

Cut tomatoes into wedges and add to the salad.

Sprinkle with 2-3 tbsp. crumbled goat cheese.

For dressing:
Whisk all ingredients except oils.

Add oils, lid, and shake vigorously until well mixed.

Top salads with 2 tbsp. of dressing and squeeze a halved lemon over salads.

Add salt and pepper to taste.

Enjoy!
Ciao!

07
Aug
2015

Roasted Chicken Salad

categories: Healthy Living, Lunch, Recipes

For a refreshing summer luncheon or back to school favorite , homemade roasted chicken salad wins the “hits the spot” award. I cannot stand a wet, super mayonnaissy, yogurty, sour creamy (eek!) consistency. So I add the minimum amount ever of mayonnaise to moisten – I know, there is seriously no other word to be used here- some sweet grapes and the crunch of celery to the dressing.

Super short cut. You can totally buy a rotisserie chicken at the grocery store. Take out bones and skin, shred or dice. I like to make a whole roasted chicken for dinner and make this chicken salad with the leftovers. That is why I say 1/2 chicken because that is usually what’s left! Smooth and delicious with a crunch, this roasted chicken salad can easily become your go-to recipe!

Here it is…

Roasted Chicken Salad

Ingredients:
1/2 chicken
2 tbsp. olive oil
salt/pepper
1/2-1 cup mayonnaise
1-1/2 tsp. dill
1 cup grapes, halved
3 stalks celery, chopped

Directions:
Preheat over 350 degrees.

Rub chicken with olive oil and sprinkle with salt and pepper.

Bake 35-50 minutes, until chicken is cooked through.

Cool chicken and dice or shred.

Mix the dressing by adding your comfortable amount of mayonnaise, grapes, celery, and dill.

Fold in diced chicken and mix well.

Add more mayo if needed! Remember, I like my chicken salad on the dry side so feel free to add away!

Chill and serve with crackers or on your favorite bread or roll!

Enjoy!
Ciao!

31
Jul
2015

Walleye Tacos With a Roasted Corn Peach Salsa!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Healthy Living, Recipes

My neighbors are awesome fishermen and who do you think gets a bag of fresh caught fish after the trip? The neighborhood food blogger of course. Ha! Thank you so much! The fresh walleye I was given this week soaked up the marinade beautifully and made a delicious base for some fresh fish tacos.

I made a totally amazing roasted corn and peach salsa by cutting spicy pan roasted corn on the cob off the cob and adding the sweet flavors of a diced peach, a small onion, and a handful of chopped chives. Fresh squeezed lime juice pulled it all together!

Seriously, Pittsburgh might just have a new “thing”…fish tacos!
Fish tacos are most definitely one of my favorite dishes to order out in Pittsburgh. Believe it or not, many of our restaurants have nailed a fabulous fish taco entreé! Some of my favorites…Penn Avenue Fish Company, Kaya, Täkõ, and Round Corner Cantina. All totally exceptional! Of course I make them at home, too!

Walleye Fish Tacos
Ingredients:
1-1/2 lb. raw walleye fillets
1 lime
1/2 cup fresh cilantro, chopped
1 tbsp. chili powder
1 tsp. cumin

Directions:

Cube raw walleye.

Mix lime juice, cilantro, chili powder, and cumin in a mixing bowl.

Add walleye cubes, coat with marinade and refrigerate.

Heat a pan and cook walleye cubes until just cooked through- pink turns white and flake with a fork.

Roasted Corn and Peach Salsa
Ingredients:
2 corn on the cob
1 peach, chopped
2 pats butter
2 tsp. cayenene pepper
1 small onion, finely chopped
1 tbsp. finely chopped chives
1 tsp.cilantro or parsley, chopped
1 lime

Directios:
Roast buttered corn in a pan or on the grill until desired doneness.
Sprinkle with cayenne pepper.

Cut corn off the cob after it cools a bit.

Add onion, chives, cilantro or parsley to corn.

Squeeze the juice of one lime into bowl.

Fish Taco Sauce
1/4 cup sour cream
1 tbsp. sriracha

Mix together and add more or less sriracha to taste

Build your taco with your favorite flour tortilla.
Add the roasted corn and peach salsa, and top with sriracha sauce.

Enjoy!
Ciao!

03
Jul
2015

Vegetarian Mexican Manicotti!

categories: Drinks, Healthy Living, Recipes

Most nights, dinner at our house is an unplanned fridge raid pantry raid mashup. Sometimes I’m missing an ingredient that I want to use and dinner morphs into something a little different. So the day I didn’t have tortillas, but I did have manicotti shells? Yep, Mexican Manicotti… and it is totally delish!

By making a sweet but spicy pineapple jalapeño salsa base, the stuffed manicotti shells can actually be cooked right in a large saucepan. No need to turn on the oven, this light, vegetarian, perfect-for-summer meal is sure to be a family favorite! The dish even looks beautiful. The colors create an amazing presentation!

Shhhhhhhh! Packed with powerful vitamins and protein, Mexican Manicotti is super healthy, too!!

Vegetarian Mexican Manicotti
(makes 12)

Ingredients:
1 8oz.box (12) of your favorite manicotti shells- boiled until al dente
1 can San Marzano tomatoes
2 cloves garlic, finely chopped
1/4 cup crushed pineapple
1 medium jalapeño pepper , chopped
1/2 cup black beans- soaked and boiled or canned beans, drained
1-1/2 cup shredded cheese- monterey jack and cheddar blend (1/2 filling 1/2 topping)
2 tomatoes, chopped
1 small onion, chopped
2 tbsp. chopped cilantro (1/2 filling 1/2 topping)
1 tsp. chili powder
1/2 tsp. cumin
1 tbsp. chopped green onions
salt/pepper to taste

Directions:

Drain manicotti and let dry on a cookie sheet drizzled with olive oil to keep them from sticking.

In a large saucepan, combine canned tomatoes, garlic, crushed pineapple, and chopped jalapeños.

Simmer.

In a mixing bowl, combine black beans, shredded cheese, tomatoes, onion, cilantro, chili powder and cumin. Gently stir to mix well.

Carefully fill manicotti shells with black bean mixture.

Place filled manicotti shells in sauce pan – 1 inch apart.

Cover with pineapple salsa from bottom of pan.

Cook 8-10 mins. until bubbly.

Cover with cheese and cook an additional 5 mins. until melted.

Sprinkle with green onions, cilantro and serve!

This recipe is soooooo great you probably won’t have leftovers…We never do!!

Enjoy!
Ciao!

22
May
2015

Greek Quinoa Salad!

categories: Dinner, Healthy Living, Party Time, Recipes, Sides

Ready for the long weekend? Memorial Day picnics require the perfect picnic sides. Cold side salads are always a hit. One of my favorites is a Greek quinoa salad! A healthy, quick and easy salad bursting with the traditional and refreshing Greek flavors we love.

Tomatoes, cucumbers, red onion, feta cheese, and a whole lotta squeezed lemon!

This heathy Greek quinoa salad can be served alone or alongside grilled favorites! No guilt and totally healthy, superfood quinoa is a protein powerhouse. Give this salad a try!

Greek Quinoa Salad

Ingredients:
1-1/2 cups quinoa
3 cups water
3/4 cup tomatoes, chopped
3/4 cup cucumber, chopped
1 small/medium red onion, chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
4 lemons, squeezed
Salt/Pepper
Oregano
Fresh parsley, chopped

Directions:
Rinse quinoa in a strainer to remove any sediment.

In a medium saucepan, add water and quinoa.

Being to a boil and summer for 12-18 minutes or until quinoa is soft but still firm to the bite.

Drain quinoa well and cool.

Once the quinoa is cool, add all other ingredients to a large mixing bowl.

Squeeze lemon juice and add oregano, salt and pepper to taste. Garnish with fresh parsley and/or chop some and throw it in.

Enjoy!
Ciao!

24
Apr
2015

Join A CSA! Make A Primavera!

categories: 20 Minutes or Less, Around Pittsburgh, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Homemade Italian, Recipes

Thinking produce? Us, too! We cannot wait for fresh, local vegetables! Have you ever thought of subscribing to a CSA (Community Supported Agriculture) program? Although the name suggests you need to roll up your sleeves and help farm along with others, the exact opposite is true… You pick up your box. Done.

Many farms near Pittsburgh offer CSA programs that include produce, eggs, cheese, and even meat. A farmer who is part of the Pittsburgh Public Market family, Elliott Lengel of Lengel Brothers Farm, offers the community a fabulous CSA program out of Mercer, PA.

The Lengel Brothers Farm CSA program runs August through November, pick up locations include the Public Market in the Strip, and they offer a discount for members starting now! The program runs 14 weeks and the pricing is $120 for a quarter share, $200 for a half share, and $350 for a full share. Members can pick your own items for you basket or get what you get! Elliott also bakes homemade breads and offers jams and many other condiments at a discount for members!

Pasta Primavera is one of my favorite, quick and easy healthy dishes! Originating from LeCirque in New York City, Pasta Primavera was discovered by accident when Mr. Maccioni and his family were asked to prepare dinner for a food tour in Canada. Mr. Maccioni was forced to do a vegetable fridge raid and tossed it with pasta and fresh grated parmesan cheese. When the guests asked what he called the dish he responded, “Pasta Primavera!” The dish is not on the menu at Le Cirque these days, but the dish is made table side for those who ask.

Pasta Primavera

Ingredients:

2 tbsp. basil olive oil …The Olive Tap

3 cloves of garlic, chopped

1 small onion, chopped…Produce from Lengel Brothers Farm Market

1 zucchini, chopped 1/2 inch

1 cup snap peas, chopped

1 cup mushrooms, sliced

1 pint cherry tomatoes

2 cups fresh grated Parmesan Reggiano cheese…Pennsylvania Macaroni Co.

2 tbsp. fresh basil, chopped

1 lb. dry or fresh pasta

salt/pepper to taste

extra fresh grated parmesan cheese

Directions:

Heat olive oil in a large, deep frying pan.

Add garlic and cook until golden and softened.

Add vegetables according to cooking time. Longest first.

Add onion, zucchini, mushrooms, snap peas and cook until tender not mushy.

Meanwhile, throw in 1 lb. pasta and cook until al dente.

Drain well and toss with vegetables in the pan.

Add parmesan cheese and coat.

If too dry add a lithe bit more olive oil or a 1/2 cup chicken stock..

Throw in salt/pepper and basil.

Enjoy!
Ciao!

For more information on Pittsburgh CSA programs Click Here!

17
Apr
2015

Banana And Coconut Skinny Muffins Scream Summer!!

categories: Breakfast, Healthy Living, Healthy Snacks, Recipes

Sometimes we need an easy to make, low fat, healthy muffin… that reminds us of vacation! Because summer is so close we can taste it, literally. One of my favorite baking opportunities occurs when super ripe bananas are staring at me. I can’t help but think about the delicious possibilities!!

Usually a healthy muffin is hard as a rock, because of the wheat flour, and dry, because we take out all of the fat and sugars. These muffins are sweetened with honey and the natural sweetness of the super ripe bananas! A little brown sugar and cinnamon even out the sugar profile and add a pop of flavor! They taste totally tropical! Hmmm… maybe some rum next time 😉

Guilt Free and Fabulous! Here is the Recipe!

Banana Coconut Muffins
(Makes 12 muffins)

Ingredients:
2 cups flour- 1/2 whole wheat and 1/2 white or all white (If all whole wheat they will be hard)
1 tsp. baking soda
1/2 cup light brown sugar
1 tbsp. ground cinnamon
1/4 cup honey
1 tbsp. vanilla
2 super ripe bananas- smashed
1/4 cup almond milk or cow’s milk
1 large egg, beaten
1/2 cup shredded coconut + 2 tbsp. for sprinkling on top

Directions:

Preheat oven to 325 degrees.

Grease and flour your favorite muffin tin. Mine is USA Pans! They are fabulous!

In a mixing bowl, sift flour, baking soda, light brown sugar, and cinnamon.

Add the honey, vanilla, mashed bananas, egg, and coconut.

Slowly and gently fold in the ingredients, breaking and chunks apart.

Add the milk. It will thin out the batter, but it will still be a nice, thick consistency.

Fill muffin tins 3/4 full.

Bake 15-17 minutes. Rotate pan and sprinkle with coconut after 10 minutes.

Bake until the toothpick test shows a clean toothpick. Insert into center to test.

Enjoy!
Ciao!

10
Apr
2015

Ham Vegetable Bean Soup!

categories: Dinner, Healthy Living, Recipes, Soup

Easy to make and a great way to use up left over ham, this ham and bean soup is filled with vegetables and chunks of sweet ham. Use your favorite beans! Not a bean fan? You can leave them out and have a hearty ham and veggie soup. The addition of chili powder, cumin, and a squeeze of Sriracha gives the soup a little kick!

When I make a ham we always have TONS of leftovers. I save the bone to make this soup, but it would be just as tasty with just leftover diced ham. Don’t worry if you don’t have the bone! The addition of more chicken or vegetable stock would make up for the missing bone broth.

Homemade soups are easy to freeze and easy to thaw! Perfect for dinner in a pinch!

Ham Vegetable Bean Soup
(Makes a lot!)

Ingredients:
1 meaty Ham bone
1-1/2 cups ham diced into bite size pieces
1 cup celery, chopped
1 large onion, chopped
3 cloves garlic, chopped
6 potatoes, peeled and chopped into 1/2 inch chunks
2 tbsp. Olive oil
1 vegetable broth bullion cube and 4 cups of water
1 14.5oz. Chicken stock
1 32 oz. can crushed tomatoes with juice
1 16oz. bag 10 bean dry beans, pre-soaked or 3 cans of your favorite beans – kidney beans, canellini beans, pinto beans, etc.
Drained.
2 tbsp. Worcestershire sauce
1 tbsp. Chili powder
1/2 tbsp. Cumin
Squeeze Sriracha to taste
Salt/pepper to taste

Directions:
Heat olive oil on low in the bottom of a large stock pot.

Add garlic and cook until golden and softened – a few minutes.

Add vegetable bullion cube, chicken stock, and water.

Mix well until cube is completely dissolved.

Add the ham bone, Worcestershire sauce, and spices.

Cook for one hour on medium high heat.

Add diced ham, onions, celery, potatoes, tomatoes, and beans.

Cook an additional 2 hours.

Remove the ham bone. Scrape off any additional chunks of ham.

Serve as a meal or as a yummy starter!

Enjoy!
Ciao!

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