Tuesday, April 29, 2008

Yogurt & Berries

This is just too easy and so delicious. I have been eating this for breakfast for months now and wonder why I never have before. I never cared too much for yogurt with the fruit at the bottom and cared even less for the fruit all mixed up. Way too sweet!!!! The following is just sweet enough and is so healthy and yummy! Although I prefer the kefir I have a hard time finding the lowfat version sometimes.

1/2 cup of fat free plain yogurt or lowfat kefir
Handful of strawberries and blueberries
1-2 tblspn honey
1-2 tblspn slivered almonds or walnuts

I only use 1/2 cup yogurt because by the time I put everything in there is a nice bowl full in front of me. I can't explain the scrumptious marriage between the honey and the nuts. YUM!

Friday, April 4, 2008

Spinach & Parmesan Gratin

I was torn whether to put this into my healthy recipes or not, but it all depends on how you make it. I will write down the options. Everyone in my family loves this dish. I have made it with fried chicken & with steak. There are richer versions out there with lots more cheese but I like the simplicity of this one. I may reduce the parmesan cheese to 1 cup next time, putting in 3/4 with the mixture & sprinkling the 1/4 on top. It's so wonderful!

2 lbs fresh spinach - (3) 10 oz bags. I leave the stems on.
1 1/2 cups of milk (I used 1% or 2% last time I wanted to make a low-fat version & it was great)
2 tblspn olive oil (original recipe called for 2 tblspn unsalted butter, and more for baking dish)
1/2 medium yellow onion, diced
2 tblspn all purpose flour
1/2 tsp kosher salt, pinch of freshly ground pepper, pinch of ground cayenne
1 1/2 cups of parmesan cheese, freshly grated or jarred

Heat oven to 350. Lightly oil a baking dish and set aside. In a large saucepan heat an inch or two of water. Add the spinach in large handfuls, adding more as it wilts. I do it in batches. Blanch each batch for one minute. Run under cool water. Drain and squeeze as much water out. Chop coarsely (I do it right in the colander).

Heat the milk in the microwave until hot. Set a medium saucepan over medium heat with the olive oil. Add the onion and cook for 5 minutes. Stir in flour, salt, pepper and cayenne and cook, stirring constantly for 2 minutes. Slowly stir in the milk and cook until the sauce bubbles and thickens, stirring frequently, about 5 minutes. When sauce is ready, stir in 1 cup of parmesan cheese and combine well. Take off heat. Stir in chopped spinach and mix well. Taste and season with more salt if needed. Maybe add some garlic powder which I did once. Scrape into baking dish and sprinkle the remaining parmesan cheese on top. Bake 35-40 minutes until gratin is nice and bubbly and brown on top. Let cool a few minutes before serving.

Tuesday, April 1, 2008

Hot Garlic Artichoke Dip

This is always on the table at get togethers. The following usually feeds about 6-8 and it disappears. Some of my friends up North have had a problem finding Rotel. Let me know, I will send you some!!!!

(2) 14oz can QUARTERED artichoke hearts, drained and cut up
(2) can ORIGINAL Rotel (diced tomatoes and chiles), drained
(1) cup mayo or light mayo
(1) cup grated parmesan cheese
(2) tsp garlic powder
(1) tsp worcestershire sauce

Preheat oven to 375. To minimize cleanup, drain artichoke hearts in one side of the colander and the Rotel in the other side. Let sit. In the round casserole dish you will be baking this in, combine mayo, parm cheese, garlic and worcestershire. In the colander, roughly chop up the artichoke hearts. Add artichokes and Rotel to casserole dish and mix up. Bake for 30-35 minutes until nice and bubbly. Let stand for 10 minutes. Serve with Scoops!!!