tag:blogger.com,1999:blog-28082091695963492882024-03-19T06:17:12.366-05:00Sina's Cupboard-A Dietitian's DiaryFill up your plate with deliciously enjoyable foods that help you live a healthier life! I will share my knowledge of nutrition and love for cooking to help make nutrition an easy part of everyday life.Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-2808209169596349288.post-33053224118754926572012-02-22T23:18:00.000-06:002012-02-22T23:18:28.742-06:00NEW WEBSITEAfter much waiting and working my new website is officially cooking! From now on I will be using this for all updates and posts and hope that all my loyal followers join me on the new, upgraded version of my blog.<br />
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I apologize for my absence these past months while my website was baking but I hope you'll agree that it was worth it.<br />
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<b><span style="font-size: large;">MY NEW SITE: </span></b><a href="http://www.sinascupboard.com/"><b><span style="font-size: large;">http://www.sinascupboard.com/ </span></b></a>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-62102821164247209772011-12-29T11:40:00.000-06:002011-12-29T11:40:10.648-06:00Blog UpdateTo my valued readers. I haven't forgotten about you or my blog. I have been working on changing my blog to an official website. In the meantime my extra time blogging has gone towards converting things. I promise I will post again soon and I can't wait to reveal the new site. Hopefully be the end of January it will be working. Happy New Years! <br />
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SinaSina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-43163549543914158732011-12-16T06:50:00.000-06:002011-12-16T06:50:17.065-06:00Feel Better SoupAfter 6 days of being sick at home this past week I was craving some hot homemade soup. So, between naps, chugging water, coughing and blowing my nose I woke up from a nap with enough energy to do a little chopping for some comfort soup before another nap. I already needed to run to Byerlys in my pajamas to get baby Vick's Vapor Rub so I picked up a rotisserie chicken. I got home and browsed the 101 healthy soups on Cooking Light and found a base recipe to use: <a href="http://www.myrecipes.com/recipe/tuscan-chicken-bean-spinach-soup-10000001882382/">Tuscan Chicken, Bean and Spinach Soup</a>. I say base as I made a ton of modifications to fit what was in my cupboard.<br />
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Here was my version of what I call the<br />
<span class="Apple-style-span" style="font-size: large;"> </span><i><b><span class="Apple-style-span" style="font-size: large;">Feel Better Soup</span></b></i><br />
<b><u>Ingredients:</u></b><br />
1 Tbsp olive oil<br />
1 Tbsp unsalted butter<br />
1 medium onion, diced<br />
2 celery stalks, diced<br />
1 cup carrots, diced<br />
2 cups peeled and diced squash<br />
1 1/2 cup sliced mushrooms<br />
2 garlic cloves, minced<br />
1 can canellini beans, rinsed and drained<br />
2 cups low sodium broth<br />
4 cups water<br />
2 Tbsp chopped parsley, rosemary and cilantro each<br />
3 cups chopped rotisserie chicken<br />
6 ounce bag of spinach<br />
salt and pepper (I added more than usual since I used less broth and more water)<br />
Grated Parmesan cheese<br />
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<b><u>Directions:</u></b><br />
1. Heat dutch oven over medium-high heat, add oil and butter. Let butter melt then add onion, carrots, celery, squash, mushrooms and garlic.<br />
2. Sautee for ~ 5 minutes or until squash is soft<br />
3. Add beans, broth, water and herbs; bring to a boil<br />
4. Reduce heat and simmer for 10 minutes<br />
5. Add chicken, salt and pepper; cook for 2 minutes<br />
6. Add spinach, let wilt (~3 minutes).<br />
7. Serve in a bowl with sprinkled parmesan cheese on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0BdxrJ03LHGwxV-hLoEXQ9LbnHzZVYg8bnwKjoh6tSVMkI0heThYVvtLX7QhF66S_bwr4jqLUFYSICqiXHOOrZjcHWixwlfOtNVVDWJHzsskcy5Du2kT38WLZTfzW90ZBkUodks8omV4/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0BdxrJ03LHGwxV-hLoEXQ9LbnHzZVYg8bnwKjoh6tSVMkI0heThYVvtLX7QhF66S_bwr4jqLUFYSICqiXHOOrZjcHWixwlfOtNVVDWJHzsskcy5Du2kT38WLZTfzW90ZBkUodks8omV4/s320/IMG_1528.JPG" width="320" /></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-38894265307749228652011-12-12T11:00:00.002-06:002011-12-13T08:37:09.482-06:00Gifts Ideas for a Healthy Kitchen!If you've ever walked into a kitchen store you've probably seen kitchen gadgets and appliances on every wall. Having the tools to prepare healthy food is key in maintaining your waist line. Wondering which ones to start with. Today, I'm featuring a few of my favorite items and items I aspire to have. Just in time for the holidays in case you still needed a gift idea for that hard to buy person or are thinking ahead for great wedding shower/gift ideas for someone starting their kitchen collection. As you will see they range in price.<br />
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<b><u>Vitamix</u></b>: This fancy blender is known for being the creme dela creme in the cooking world. It can make amazing pureed soups and blend ANYTHING. From my friends that have it nothing compares. It would be great for a new mom to make baby food or for someone trying to follow a healthy diet. It can process whole foods and is used in many restaurants nationwide.<br />
$449-649<br />
<a href="http://www.vitamix.com/index.asp?COUPON=07-0063&002=2180404&004=2079075723&005=103638923&006=7927595043&007=Search&008=&gclid=CJH_h-f3_KwCFQh9hwodQTTWTw"><span class="Apple-style-span" style="color: blue;">Link</span></a><br />
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<b><u>Magic Bullet</u></b>: This mini blender is great for smoothies and dressing and is very convenient for an on the go person. It is available at many stores for a great price. I use mine year round and love how easy it can chop ice and frozen fruit. It makes getting my fruit intake in easy all winter and it's great for a breakfast on the go. Just as seen on TV it's that simple. I have official become a smoothie fanatic thanks to this amazing gadget. Great for families, college students and people cooking for one.<br />
$50 at Target or Target.com<br />
<a href="http://www.target.com/p/Magic-Bullet/-/A-10029875"><span class="Apple-style-span" style="color: blue;">Link</span></a><br />
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<u><b>Microplane Zester & Citrus Press:</b></u> Wondering how you can add more flavor without fat? Think citrus. Citrus zest and juice can add extra flavor to dressings, sides and lean proteins. The microplane zester is also great for adding shaved cheese or garlic to dishes and could also be used to shave chocolate. This is my favorite kitchen gadget and a great gift for any new or seasoned chef<br />
Zester: ~$14 at Target or Target.com <a href="http://www.target.com/p/Microplane-Zester-Grater-Soft-Touch/-/A-11152480"><span class="Apple-style-span" style="color: blue;">Link</span></a> or $15.95 at Crate and Barrel <a href="http://www.crateandbarrel.com/kitchen-and-food/prep-utensils/microplane-grater-zester/s360417"><span class="Apple-style-span" style="color: blue;">Link</span></a><br />
Citrus Press: $16.95 Crate and Barrel <a href="http://www.crateandbarrel.com/shop-by-idea/gourmet-kitchen-buyer/dual-citrus-squeezer/s265066"><span class="Apple-style-span" style="color: blue;">Link</span></a><br />
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</div><u><b>Pampered Chef Measure, Mix and Pour Salad Dressing holder:</b></u> While many companies have salad dressing holders I love Pampered Chefs because they give recipes on the outside for people who are new to making dressings. This product is always in use at our house with a homemade vinaigrette dressing ready for salads or marinating. It's a great way to cut the additives and salt in dressings.<br />
$12 Pampered Chef<br />
<a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=21&catId=123&parentCatId=123&outletSubCat="><span class="Apple-style-span" style="color: blue;">Link</span></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7QPwitnZvextHsxrJQ3a_mQsofThncN39RA6qkSi9DBDuddV1FDkhNmPc0-jtrX16G5vkrQB0PleitV24wc1Mt9pNAALwbUU6kjytfbA8ieUl0C6-IlCCVE4EjOMhmeHaA_9TOGsnx6N/s1600/salad+dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7QPwitnZvextHsxrJQ3a_mQsofThncN39RA6qkSi9DBDuddV1FDkhNmPc0-jtrX16G5vkrQB0PleitV24wc1Mt9pNAALwbUU6kjytfbA8ieUl0C6-IlCCVE4EjOMhmeHaA_9TOGsnx6N/s200/salad+dressing.jpg" width="200" /></a></div><b><u>Garlic Press</u></b>: I know I already told you my favorite gadget it the mircoplane but I may have to correct myself and say that is tied with my garlic press. Another great way to add flavor to dishes without adding more butter or oil is using garlic or fresh herbs. While I love garlic I've always hated peeling and dicing the little cloves. Besides how long it take your hands smell after. Not anymore. This Pampered Chef garlic press lets you put the clove in unpeeled and the outcome is minced garlic. So, go in your cupboard and toss out your can of minced garlic and get the real stuff with more flavor and less pickling.<br />
$16.50 at Pampered Chef<br />
<a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=26463&catId=123"><span class="Apple-style-span" style="color: blue;">Link </span></a><br />
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</div><u><b>Food Scale</b></u>: If you've never been good at eyeballing portion sizes or know someone who struggles having appropriate portions at their meals a food scale is the perfect item for their kitchen. This will eliminate any room for error. These vary in style from just showing the weight in grams or ounces to having more nutritional information available with the scale as well.<br />
Perfect Portion Digital Food Scale: $49.99 at Target<br />
<a href="http://www.target.com/p/Perfect-Portions-Digital-Food-Scale-Red/-/A-12269438"><span class="Apple-style-span" style="color: blue;">Link</span></a><span class="Apple-style-span" style="color: blue;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhJGXcXylFGyhZzBm0Chlyd_9jjzXZfkv_N5hhQyLpE2L5L680duyndIX4ZDHaeX9hFpddHJj9Q-qRrEZ_vfNzr5pFZeCZVg9GKnW3eaaLKHzsoKuceBGc_nIXeRW9dAAZGtB-suYIehyphenhyphen/s1600/food+scale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhJGXcXylFGyhZzBm0Chlyd_9jjzXZfkv_N5hhQyLpE2L5L680duyndIX4ZDHaeX9hFpddHJj9Q-qRrEZ_vfNzr5pFZeCZVg9GKnW3eaaLKHzsoKuceBGc_nIXeRW9dAAZGtB-suYIehyphenhyphen/s200/food+scale.jpg" width="200" /></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com1tag:blogger.com,1999:blog-2808209169596349288.post-61027442495494699032011-12-06T16:52:00.001-06:002011-12-06T16:55:10.205-06:00Food of the Month<div style="text-align: center;">Cheese, Cheese, Cheese!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W2YnTDgnq5wnZeV16rWZcp6_mwvvO_Adiz5KlmsPNpYK69dVnzIslufvGb_1NfGdj_G-N22hBTciZsDewSd0F-ipDazjjocqgn1mm-oz0zgY4VUu5zMfHegvstaEtnT6mA393zPnxBN3/s1600/cheese_oh_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W2YnTDgnq5wnZeV16rWZcp6_mwvvO_Adiz5KlmsPNpYK69dVnzIslufvGb_1NfGdj_G-N22hBTciZsDewSd0F-ipDazjjocqgn1mm-oz0zgY4VUu5zMfHegvstaEtnT6mA393zPnxBN3/s200/cheese_oh_cheese.jpg" width="200" /></a></div><br />
If you're saying to yourself, why cheese? Well, for one, the packers are on a nice winning streak and I'm a proud cheese head and two, because the holidays make me think of delicious cheese dishes and plates.<br />
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I started my food of the month off a few days behind but with a great entrance.<br />
<i>Barefoot Contessa's</i> <a href="http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html"><span class="Apple-style-span" style="color: blue;">Mac and Cheese</span></a><br />
This was a great dish for a Sunday afternoon. I made mine with Trader Joe's organic vegetable radiatore noodles and I split my milk (1/2 skim milk and 1/2 2% lactaid milk). I also used a gruyere/swiss mix instead of straight gruyere cheese and it was delicious. Also, I only had whole wheat bread so I used this to make the bread crumbs. Lastly, and this was my mistake, I added 3/4 Tbsp instead of 1/2 tsp of nutmeg but we all liked it. I think I would do a 1/2 Tbsp if I made it again.<br />
-From a nutrition standpoint for macaroni and cheese I would classify this one in the middle. It's not a low fat recipe but it also isn't an insane recipe with cream and extra pounds of cheese. You could always cut back on how much cheese you add if you want to lighten it up even more. I found it to be a nice balance that can be paired with some veggies or a side salad to round out the meal.<br />
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Another one of my favorite recipes for the holiday season to bring as an appetizer is the <a href="http://www.foodnetwork.com/recipes/paula-deen/pesto-cheese-blossoms-recipe/index.html"><span class="Apple-style-span" style="color: blue;">Pesto Cheese Blossom</span></a> from <i>T<a href="http://www.foodnetwork.com/">he Food Network</a></i>.<br />
-To make this healthier I always use fat free cream cheese. You mix the cream cheese with garlic so it will still have a good flavor. I opt out of adding the pistachios since I'm not a big fan of them but I know others who have made this with them. I've brought this to a work party, friends party and made it for family and everyone loves it. Plus you can make it the day ahead and it's Christmas colors.<br />
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It's hard to talk about cheese and not talk about serving sizes. Cheese, in the right portion size is a great source of calcium but it is often over ate. Since it is made from milk it is higher in fat so it's important to note how much you are eating. I would stick to 1- 1.5 ounces per serving. This looks like 6 dice and while that seems like a lot of plain cheese it adds up quickly when cheese is added to things like pizza, nachos, macaroni and cheese, etc...<br />
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Another thing to note is some cheese are a little lower in fat than others. For example, feta, provolone, mozzarella and swiss cheese have less natural fat than cheddar and havarti cheese. Another great cheese is Laughing Cow, who make a great portioned swiss cheese with 50 calories per wedge plus a light version that comes in multiple flavors for only 35 calories per wedge. It is a great substitution for cream cheese or to spread on sandwiches. Another way to cut back on the fat in cheese is to choose ones made with 2% milk. They will have less fat without sacrificing taste and texture like some fat free cheeses do.Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com1tag:blogger.com,1999:blog-2808209169596349288.post-27936874979850614902011-11-30T17:35:00.001-06:002011-12-01T08:18:52.024-06:00Fighting Fruit FatigueYou may remember I talked about fruit fatigue at the beginning of the month in my choose cherries post. Well today I discussed ways to fight fruit fatigue on Twin Cities Live. Try new ways to to eat fruit instead of only eating apples, bananas, oranges and watermelon. Many fruits are available year round in dried, juice, frozen or canned forms. The recommended amount of fruit for adults is 1-2 cups per day. Only one if 5 Americans are getting enough fruit each day, are you? I hope so and if not read on for some great ways to increase your fruit intake for a long, healthy life.<br />
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I showed viewers ways to cook with dried cherries, tart cherry juice, pears, grapefruits and grapefruit juice! I was also lucky enough to be accompanied by my cousin Jess who took so many lovely pictures during the segment. Check out the finished dishes below (recipes linked at the bottom). I highly recommend the cherry chili for a delicious warm winter dish, the smoothie for breakfast or a snack, the baked brie as a Christmas party appetizer, the salad as a dinner party starter, the grapefruit slaw served with tilapia or cod and the ginger grapefruit spritzer as a party cocktail!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrzkzMq8qgrJLsARGiOPEPBUNaH9F5aLdnzFwftXxdc4b74TIh3W0De1OL7VOvD6mu-TFVIioSAkm148hr6bMtFma08WbztIFAWnEnr9CRouUUKUdZqmr_oRkQGuHIrNEtCZ1fMzSxDD7/s1600/IMG_1487.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrzkzMq8qgrJLsARGiOPEPBUNaH9F5aLdnzFwftXxdc4b74TIh3W0De1OL7VOvD6mu-TFVIioSAkm148hr6bMtFma08WbztIFAWnEnr9CRouUUKUdZqmr_oRkQGuHIrNEtCZ1fMzSxDD7/s320/IMG_1487.jpg" width="240px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping the food before the show</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznVaaGDRhBJlQU6Zp3n8mcjnA55gonBoWXWbOER5jy7qzg6YRBVgq_x-CZwjOQJCmJzcyrlND3MmV9QXO0h7eHO06lE83ZKJ8EbIh8thweEj7D-3VJzomZ8hqJC9pJ73FC7mT48spDR4Y/s1600/IMG_1491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznVaaGDRhBJlQU6Zp3n8mcjnA55gonBoWXWbOER5jy7qzg6YRBVgq_x-CZwjOQJCmJzcyrlND3MmV9QXO0h7eHO06lE83ZKJ8EbIh8thweEj7D-3VJzomZ8hqJC9pJ73FC7mT48spDR4Y/s320/IMG_1491.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Chili and the Yogurt Cherry Smoothie ingredients ready to make live</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWo6fVh_WyH4B7-GjGVpg1d1yMAHsjRtSDkt26aSMKZrCIYxO2rnGAzyWES6-_njNsURzxf5wbKBlm13aOMBtRoj-IGJUjL475Dwb7wFq7PzGUoEQtkQBlo7wXySAmGXiyQhzUJK2_jZtM/s1600/IMG_1490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWo6fVh_WyH4B7-GjGVpg1d1yMAHsjRtSDkt26aSMKZrCIYxO2rnGAzyWES6-_njNsURzxf5wbKBlm13aOMBtRoj-IGJUjL475Dwb7wFq7PzGUoEQtkQBlo7wXySAmGXiyQhzUJK2_jZtM/s320/IMG_1490.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied Walnut, Pear and Leafy Green Salad and Baked Brie en Crout with Pears</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grapefruit Slaw and Ginger Grapefruit Spritzers</td></tr>
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Twin Cities Live Segment: <a href="http://twincitieslive.com/article/stories/s2393099.shtml?cat=10698">Fruit Fatigue Link</a><br />
<u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe Links </span></u><br />
<a href="http://www.choosecherries.com/recipes/Cherry_Chili_911.aspx">Cherry Chili</a><br />
<a href="http://www.choosecherries.com/recipes/Cherry_Yogurt_Smoothie_655.aspx">Cherry Yogurt Smoothie</a><br />
<a href="http://www.myrecipes.com/recipe/candied-walnut-pear-leafy-green-salad-10000001932659/">Candied Walnut, Pear and Leafy Green Salad</a> - try topping with goat cheese<br />
<a href="http://www.usapears.org/sitecore/content/Common/Recipes/Baked%20Brie%20en%20Croute%20with%20Pears.aspx">Brie en Croute with Pears</a> - I used croissants in place of the frozen pastry puff<br />
<a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/seared-cod-with-grapefruit-slaw">Grapefruit Slaw</a> - I topped it with grated fresh ginger<br />
<a href="http://joylicious.net/2011/08/31/ginger-basil-grapefruit-spritzer/">Ginger Grapefruit Spritzer</a>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-66044711796223214802011-11-29T20:29:00.000-06:002011-11-29T20:29:20.731-06:00What was your favorite Thanksgiving dish this year?I was in charge of a vegetable side for our Thanksgiving meal and I chose to make a Brussel Sprouts recipe that I had tried a few weeks back and was a huge success! I made them ahead of time according to the recipe directions with the addition of parmesan cheese sprinkled on top then we reheated them in the oven before we ate. If you like Brussel sprouts you'll love this recipe that combines the flavors of garlic, bacon and shallots with this crunchy vegetable.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNYwa17otcBz07aPqTjbEHV7k6Dv4epmUlZoqBKGkLKJgrTE5lznG5uwkNb-2pV1IYxTV2niDdKyvfuA6i7eNqaHzW8F20nObdVTtBtEcm4vHM5YqWaYn25VYbmBhDSnAGg7YKvTsYR5k/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNYwa17otcBz07aPqTjbEHV7k6Dv4epmUlZoqBKGkLKJgrTE5lznG5uwkNb-2pV1IYxTV2niDdKyvfuA6i7eNqaHzW8F20nObdVTtBtEcm4vHM5YqWaYn25VYbmBhDSnAGg7YKvTsYR5k/s320/IMG_1474.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG97tcH8dkiLyJk8n72-L-gz298_zVWKK7Swpvo1i9AeOXiJrkNXyKIk6-6b8T8gGoZsXg_4O-CpVQ0NYjNs_BjivhWGxYieGwWQDWH2C-Wj53p8rXcn6lteTytcwk1EsC77X8zcw817v/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG97tcH8dkiLyJk8n72-L-gz298_zVWKK7Swpvo1i9AeOXiJrkNXyKIk6-6b8T8gGoZsXg_4O-CpVQ0NYjNs_BjivhWGxYieGwWQDWH2C-Wj53p8rXcn6lteTytcwk1EsC77X8zcw817v/s320/IMG_1475.JPG" width="320" /></a></div><div style="text-align: center;"><a href="http://www.myrecipes.com/recipe/brussels-sprouts-bacon-50400000116749/">Brussel Sprouts with Bacon, Garlic and Shallots</a> <span class="Apple-style-span" style="font-size: x-small;">(recipe linked) </span>- <a href="http://www.cookinglight.com/">Cooking Light</a> November 2012</div><div style="text-align: center;"><br />
</div>Now, the best part about post-Thanksgiving. Sharing recipes from your meals. I'd love to hear what your favorite dish was or new things you tried. I love trying new recipes in the winter!<br />
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The perfect post-Thanksgiving dinner picture: Tenley taking a nap after enjoying her large marrow bone while the family ate their meal.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8RpVukh_AxxACOpPF-XU0zJdWneT16I-eR4x3V6dB4AuSRV4p56rhTrvMHfX7K83MIAnXbG4ltXlr6RqN663UHeLfG3Kr2hFEK-Uk4NgU0zBKVl_k-M6WRujzVaejePbh1eDoU-twzOm/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8RpVukh_AxxACOpPF-XU0zJdWneT16I-eR4x3V6dB4AuSRV4p56rhTrvMHfX7K83MIAnXbG4ltXlr6RqN663UHeLfG3Kr2hFEK-Uk4NgU0zBKVl_k-M6WRujzVaejePbh1eDoU-twzOm/s320/IMG_1478.JPG" width="320" /></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-84003128957042998792011-11-17T21:30:00.001-06:002011-11-17T21:31:00.168-06:00My Breakfast Obsession: Cherry, Walnut OatmealEasy to prepare and very healthy; a whole grain breakfast that's low in sodium, provides one serving of fruit and heart healthy walnuts and soy milk. What's not to love? Try it out and let me know what you think. You'll never go back to instant oatmeal again!<br />
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<b><i>Sina's Cherry, Walnut Oatmeal Recipe</i></b><br />
<u>Ingredients:</u><br />
-1/2 cup Old Fashioned Oats (yes regular oats not instant)<br />
-3/4 cup Vanilla Soy Milk (you could use regular milk as well)<br />
-1-2 Tbsp Chopped Walnuts<br />
-1/4 cup Dried Cherries<br />
-1 Tbsp Brown Sugar or 1/2 Tbsp Honey<br />
-Sprinkle of Cinnamon (optional)<br />
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<u>Directions: </u><br />
1. Mix first four ingredients in a bowl and microwave for 2 minutes<br />
2. Remove from microwave and mix in sweetener (brown sugar or honey) and cinnamon if desired<br />
3. Enjoy!!!<br />
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<u>Check out the Sodium Difference</u><br />
1 packet Quaker Instant Oatmeal, Maple & Brown Sugar = 260mg sodium<br />
1/2 cup dry Quaker Old Fashioned Oats = 0 mg sodiumSina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com1tag:blogger.com,1999:blog-2808209169596349288.post-85449723781505550552011-11-13T21:24:00.003-06:002011-11-13T22:04:53.653-06:00A Gluten Free, Vegetarian ThanksgivingHave you ever hosted a dinner party for friends or family members that have food restrictions you aren't used to you and you can't think of what to make? Most people have been there as I have and if you said no to this question don't think it won't happen as Gluten Free diets and allergies are on the rise.<br />
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</div><div>Take my Aunt Nancy's Thanksgiving challenge this year. Please two men who like meat, a vegetarian daughter, a daughter with Celiacs who is strictly gluten free and isn't a huge meat eater and her own cravings. Sounds like a lot; I agree. The good thing is she owns a ton of cook books, is well read and loves to explore new recipes which means her meal will still rock the house! Her menu will inspire you to think outside the box for your holiday meal this year and remind you to include everyone, even those with food restrictions. </div><div><br />
</div><div style="text-align: center;"><b><u>The Reeves/Postorino Gluten Free Thanksgiving Menu</u></b></div><div><br />
</div><div><u><b>For the Vegetarian</b></u></div><div>-<a href="http://www.myrecipes.com/recipe/triple-corn-spoon-bread-10000000223746/">Triple-Corn Spoon Bread</a> -A Cornbread Casserole that you can make with gluten free cornbread (a tradition in the Reeves household) <i>Source: Cooking Light November 1997</i></div><div>-Gravy:<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> Using gluten free baking mix (see below pie recipe for this) to make a roux. Once that's cooked, add vegetable broth and season appropriately to finish it. This will likely be a little thinner that gravy made with flour</span></div><div>-Gluten Free Stuffing- My AUnt plans to make one of the rice recipes from this link:<a href="http://well.blogs.nytimes.com/2011/11/12/gluten-free-thanksgiving-stuffings/?scp=1&sq=gluten%20free%20stuffing&st=cse"> 5 Gluten Free Stuffing Recipes from the NY Times</a></div><div>-Mashed Sweet and White Potatoes (mixed together- a great combination for those who haven't tried it)</div><div>-Roasted Parsnips, Carrots and Onions</div><div>-Brussel Sprouts</div><div>-Pumpkin Pie with Gluten free pie crust (see recipe below)</div><div><br />
</div><div><u><b>For the Gluten Free</b></u><b>: </b></div><div>-Same as above + Turkey</div><div><br />
</div><div><u><b>For the rest:</b></u></div><div>-All of the above + Rolls</div><div><br />
</div><div>My Aunt tested the pie crust this weekend and here is her advise. Roll the dough between two pieces of parchment paper sprinkled with gluten free baking mix. The crusts were crumbly when they were warm but they firmed up nicely overnight. Overall, she said they passed the test although my Uncle thought they were more sweet than regular crusts (likely from the sugar that's added to the mix). Either of the below gluten free baking mixes will work, one requires a food scale and the other uses standard kitchen measuring devices. </div><div><br />
</div><div><div class="Body"><b><u>Gluten Free Pie Crust</u></b></div><div class="Body">2.5 C gluten free mix (see below)</div><div class="Body">1 tsp salt</div><div class="Body">2 tsp sugar (optional; use if making a sweet/dessert pie)</div><div class="Body">8 T cold unsalted butter, cut into small pieces</div><div class="Body">6 T shortening</div><div class="Body">4-6 T ice water</div><div class="Body"><br />
</div><div class="Body">-Combine dry ingredients. Add butter and shortening and cut in until mixture resembles coarse meal. Add ice water, 1-2 T at a time until the dough can be formed into a ball. Divide dough in half. Flatten each half into a disc, wrap with plastic wrap and refrigerate for at least 30 minutes. Can also be frozen.</div><div class="Body">-To make crust, roll out between two pieces of parchment paper. Add filling of your choice and bake (at time/temp as per pie filling).</div><div class="Body"><br />
</div><div class="Body"><u>Gluten Free Baking Mix 1 </u></div><div class="Body"><i>From the New York Times<o:p></o:p></i></div><div class="Body">Combine:</div><div class="Body">2 C oat flour</div><div class="Body">2 C brown rice flour</div><div class="Body">2 C sorghum flour</div><div class="Body">5 T corn flour or corn meal</div><div class="Body">1 C potato starch</div><div class="Body">1 C arrowroot powder</div><div class="Body">Store in dry sealed container. Use in place of regular flour.</div><div class="Body"><br />
</div><div class="Body"><u>Gluten Free Baking Mix 2</u></div><div class="Body"><i>From glutenfreegirl.com<o:p></o:p></i></div><div class="Body">Combine:</div><div class="Body">200 gm brown rice flour</div><div class="Body">150 gm sorghum flour</div><div class="Body">50 gm potato flour</div><div class="Body">250 gm sweet rice flour</div><div class="Body">150 gm potato starch</div><div class="Body">100 gm arrowroot flour</div><div class="Body">100 gm cornstarch</div><div class="Body">Store in dry sealed container. Use in place of regular flour.<i><o:p></o:p></i></div><div class="Body"><br />
Comments and debriefing from my family to follow post-Thanksgiving.<br />
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</div><div class="Body"><i>Thanksgiving Food Fact: The average cost of a Thanksgiving dinner for 10 this year is $49.20 which is up 13% from last year according to the American Farm Bureau Federation</i></div></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-35217829145441536152011-11-08T21:05:00.003-06:002011-11-08T21:23:20.529-06:00The amazing cooks I know...<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This month I want to feature another amazing cook I know; my best friend Rachel.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9OzEIuk3yzA0V7VLrvI72lJ4oZUEPeNVAoQ-Xo3e9HzLp3BNoIQYvYMr0j55XaPotyxwfA7q-u4lQh6IriRuvxyR74sYVfE77mW0ZELihoHMPLziNxsdD-JihXICnuQ9OhvA80PX1Sjq/s1600/IMG_1505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9OzEIuk3yzA0V7VLrvI72lJ4oZUEPeNVAoQ-Xo3e9HzLp3BNoIQYvYMr0j55XaPotyxwfA7q-u4lQh6IriRuvxyR74sYVfE77mW0ZELihoHMPLziNxsdD-JihXICnuQ9OhvA80PX1Sjq/s320/IMG_1505.JPG" width="320" /></a></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">You've probably heard me talk about Rachel before as she is one of the three women who inspired me to love cooking (her, my mom and my Aunt Nancy). Rachel has always been great at baking and trying fun new recipes. We both are Cooking Light addicts so it's fun to hear what she makes out of the magazine each month and what I chose to make. Often times there is some overlap as we seem to have the same taste. She is also the proud mother to a new gorgeous baby girl, Alexis. Alexis is the luckiest girl in the world as she will always have delicious lunches that her friends will be jealous of. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I asked Rachel to think of a recipe she makes a lot to feature on the blog and she thought of the perfect dish; jambalaya. This is great for two reasons. One, I can think of multiple times I've been on the phone with Rachel as she makes this and two, I don't eat shellfish so my blog is lacking great recipes with shrimp. <br />
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<b><a href="http://www.myrecipes.com/recipe/jambalaya-with-shrimp-andouille-sausage-10000001041904/">Jambalaya with Shrimp and Andouille Sausage</a> </b>(click on the title to bring you to the recipe)<br />
<i>Source: Cooking Light April 2005</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZWu_ThFPmlYlVg3mOgHt2qs7V4E-fBR8vvBrdx03S84o-zu0uTIIn-XPvLCrqCLOY8J5RkaWzmVaHvJDL8kWOPYi_5sZn2iL1AcC1sUYmn6k4BhMWt9cGxOefwJv-o0xQJbBUaZWg6F2/s1600/IMG_1427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZWu_ThFPmlYlVg3mOgHt2qs7V4E-fBR8vvBrdx03S84o-zu0uTIIn-XPvLCrqCLOY8J5RkaWzmVaHvJDL8kWOPYi_5sZn2iL1AcC1sUYmn6k4BhMWt9cGxOefwJv-o0xQJbBUaZWg6F2/s320/IMG_1427.JPG" width="320" /></a><br />
<br />
You know you've become an expert at a recipe when you have your to do adjustments. Here are Rachel's recommended adjustments after many preparations.<br />
-Double the Shrimp and Sausage<br />
-Use a little extra of all the spices. If you're nervous just do a few extra shakes of each<br />
-Add Rotisserie Chicken<br />
<br />
Serve with Cornbread<br />
<div style="text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXRpM408ciIyDDpU2eTY75GhMgspddnNARSUy73EVv4Xeg4RrZLuu0Mi6vq-NJ9rFrObn-5AGd5ogQsSYibaEFeylcgw3L5f1Zqtc3DeRLT3p-o-8PlT4m5bn6Nzzv4J_TiY7iMZp54Ab/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXRpM408ciIyDDpU2eTY75GhMgspddnNARSUy73EVv4Xeg4RrZLuu0Mi6vq-NJ9rFrObn-5AGd5ogQsSYibaEFeylcgw3L5f1Zqtc3DeRLT3p-o-8PlT4m5bn6Nzzv4J_TiY7iMZp54Ab/s200/IMG_1430.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg136alQrnKMOF8DDyIkaUPvjpwQYRZQBmUPb2EJkF-XPHR-UNVMMDyrp68hEc4e58eSm0U9m6uv65IOZS0TT_aUmAnISsEODV-sF3IP0eDXECc30XX-8B5mS0V948otnO1dKxK2qj437nC/s1600/IMG_1435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg136alQrnKMOF8DDyIkaUPvjpwQYRZQBmUPb2EJkF-XPHR-UNVMMDyrp68hEc4e58eSm0U9m6uv65IOZS0TT_aUmAnISsEODV-sF3IP0eDXECc30XX-8B5mS0V948otnO1dKxK2qj437nC/s200/IMG_1435.JPG" width="200" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">What better recipe to make on a cold evening than this flavorful, spicy dish. My mom has already said she can't wait to make this recipe! Enjoy!!!</div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-34035807839576594322011-11-01T06:30:00.001-05:002011-11-01T16:55:51.915-05:00Choose Cherries<div class="separator" style="clear: both; text-align: left;">Fall is upon us which means colder weather, falling leaves and for many back to the routine cold weather fruits. Nearly half of the fruit Americans eat are from oranges, bananas, apples and watermelon alone. While I love all four of those I also find myself searching for more variety and trying to avoid the dreaded fruit fatigue. Whether your 20, 30, 80 or a small child, we can all benefit from fruit so don't let your intake go down this winter because of boredom! Only one in five Americans currently reaches their recommended intake of fruit each day (1-2 cups). One easy way to increase your intake is to try new fruit and recipes and fight off fruit fatigue. That's why November's food of the month is tart cherries.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMhK_3ciHHlQOuLMzZ3TbxXY3WsndUAAFKg5-k8rnuZDsOHVlq04UHy9JrFudmmwYjRlOf0a3HQOOPdz_Uz_5hlrrCso4wZzCrDwZFTDmyaqb6MYdGrnWTQSW8rw5UM4Ml_aThyphenhyphenv2_LCz/s1600/cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMhK_3ciHHlQOuLMzZ3TbxXY3WsndUAAFKg5-k8rnuZDsOHVlq04UHy9JrFudmmwYjRlOf0a3HQOOPdz_Uz_5hlrrCso4wZzCrDwZFTDmyaqb6MYdGrnWTQSW8rw5UM4Ml_aThyphenhyphenv2_LCz/s200/cherries.jpg" width="200" /></a></div>Cherries are known as a super fruit for their powerful antioxidant properties that help reduce inflammation and in turn may help decrease the risk of cardiovascular disease or decrease the symptoms of arthritis. They are also a great source of potassium and recent research shows they may relieve muscle pain for active adults.<br />
<br />
It's no surprise that eighty-seven percent of Americans put taste as their number one consideration when purchasing food. Cherries sweet, tart and juicy flavor will keep you coming back for more. Another plus for cherries are the many forms available year round (fresh, frozen or dried) making it easy to add them to your daily intake. They're also a great fruit for the holiday season; their bold red color can brighten any dish and add flavor to meats, stuffings, sides and desserts.<br />
<br />
To start out this month I made a new cherry smoothie recipe from <span class="Apple-style-span" style="color: black;"><a href="http://www.choosecherries.com/">Choose Cherries</a>. I really enjoyed the hint of cinnamon mixed with the sweet honey and tart cherries. </span><br />
<strong><br />
</strong><br />
<strong>Cherry Berry Smoothie</strong><br />
<strong></strong><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<b><div style="display: inline !important; line-height: 15px;"><div style="display: inline !important;"><strong>Ingredients:</strong></div></div></b><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><div style="line-height: 15px;">1/2 cup frozen tart cherries, pitted<br />
1/2 cup 1% low fat milk<br />
1/4 cup plain lowfat yogurt<br />
2 tablespoons fresh blueberries<br />
1 tablespoon cherry juice concentrate<br />
1 tablespoon honey<br />
1/2 teaspoon pure vanilla extract<br />
Sprinkle of cinnamon (optional)<br />
8 ice cubes<br />
<br />
Garnish:<br />
1 tablespoon slivered toasted almonds<br />
1 tablespoon chopped dried tart cherries</div><div style="line-height: 15px;"><br />
</div><div style="line-height: 15px;"><strong>Directions:</strong><br />
Blend all ingredients in blender until smooth. Pour into two chilled glasses</div></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7pzZj5fCC6YVUdklmeaC5ERjKfUxauClnQFz1PxKGxtw64Vl9XmJbImeTMBw9NhwhDeKpaQI3i62rgbGdWXMD61a7pO2QuQ1H_m97JCg8apPsDWgRMftmGUQXUTmJ5L-cP27xdcyLkW4/s1600/IMG_1456.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7pzZj5fCC6YVUdklmeaC5ERjKfUxauClnQFz1PxKGxtw64Vl9XmJbImeTMBw9NhwhDeKpaQI3i62rgbGdWXMD61a7pO2QuQ1H_m97JCg8apPsDWgRMftmGUQXUTmJ5L-cP27xdcyLkW4/s200/IMG_1456.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: auto;">Another one of my favorite ways to eat cherries is in a pork dish my mother in law makes. If you like savory with a touch of sweet I highly recommend trying this recipe.</div><br />
<b><a href="http://www.fostersmarket.com/recipe/roast-pork-tenderloin-with-dried-cherries-and-rosemary/">Pork Roast Tenderloin with Dried Cherries and Rosemary</a>: </b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 6</span><br />
<b></b><span class="Apple-style-span" style="font-size: x-small;">Source: The Foster’s Market Cookbook by Sara Foster </span><br />
<div class="MsoNormal"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span></u></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Two 1-pound pork tenderloins<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ cup dried cherries<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup dry red wine<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup balsamic vinegar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¾ cup good-quality, all-natural cranberry juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 garlic cloves, minced<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 shallots, cut in half lengthwise<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tablespoons fresh rosemary<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons olive oil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt and freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 375 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1. Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish. Set aside.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2. Whisk together the cherries, wine, vinegar, cranberry juice, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover, and refrigerate 2 to 3 hours or overnight, turning the pork several times.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 3. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, 5 to 6 minutes total time, until light brown. (I browned in my electric skillet then transferred to a baking dish).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 4. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour the reserved marinade over the pork and place the skillet (or baking dish) in the oven. Roast, basting several times, 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees. The meat will be a very light pink color. (NOTE: The pork will continue cooking after it is removed from the oven).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 5. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove the pork from the baking dish and place on a grooved carving board. Cover the pork loosely and let it rest 5 to 10 minutes before carving.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> 6. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Season with salt and pepper. Slice into ¼-inch pieces and spoon the pan juices over the pork. Serve immediately.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52jfhGfyTK8mPu-5cQRllPmF16UT5f3xEBBBWxEEzbx4dZcSyYGVSvJPdrIKac9iPvDFrAfzJNcAbru7Ks4cy0tS96Yh3PKobHGTnDuLRTBXFn-csYgH0HcwU1kUYdDsGLXzu8MyYyyRX/s1600/cherry+pork.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52jfhGfyTK8mPu-5cQRllPmF16UT5f3xEBBBWxEEzbx4dZcSyYGVSvJPdrIKac9iPvDFrAfzJNcAbru7Ks4cy0tS96Yh3PKobHGTnDuLRTBXFn-csYgH0HcwU1kUYdDsGLXzu8MyYyyRX/s200/cherry+pork.jpg" width="183" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;">I'm also really excited to try </span><span class="Apple-style-span" style="font-size: small;"><span style="color: black;"><a href="http://www.cookinglight.com/">Cooking Light</a>'s</span></span><span class="Apple-style-span" style="font-size: small;"><span style="color: #990000;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #990000;"><a href="http://www.myrecipes.com/recipe/wild-rice-stuffing-dried-cherries-50400000116745/"><span class="Apple-style-span" style="color: #990000;">Wild Rice Stuffing with Dried Cherries and Toasted Pecan</span>s</a> </span>from the November 2011 issue.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">For more information and numerous great cherry recipes go to </span><a href="http://www.choosecherries.com/"><span style="color: #990000;"><span class="Apple-style-span" style="font-size: large;">Choose Cherries</span></span></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-30215828143677028952011-10-19T19:38:00.001-05:002011-10-19T19:40:27.803-05:00Potato Leek Soup<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWsIX8XW5A14qmgZ5L8dPDfq5Tyajw8MgxgnuxgrVLHAy2tA_yFMnqpaxgFLyr4pT3FmZZg58w96xryFkPuUjMYBhC8aB6uhN7azjqqcp9HgUMPlQNaI9COuW5oWg20U-OmRa7xFHPpKv/s1600/IMG_1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWsIX8XW5A14qmgZ5L8dPDfq5Tyajw8MgxgnuxgrVLHAy2tA_yFMnqpaxgFLyr4pT3FmZZg58w96xryFkPuUjMYBhC8aB6uhN7azjqqcp9HgUMPlQNaI9COuW5oWg20U-OmRa7xFHPpKv/s200/IMG_1421.JPG" width="200" /></a></div>You may be wondering if our crop share ended since I haven't posted in awhile. The answer is no and the reason I hadn't posted in awhile is the recent shares have been for foods that we often eat raw (carrots, lettuce, arugula, cucumbers) or things like onions and garlic that I add to everything.<br />
<br />
This past weeks share I did receive a few special treats: potatoes and leeks. It was like someone was saying to me "Make potato leek soup." I have had leeks at restaurants but I've never cooked with them before so I was so happy to get them in my crop share to prep on my own. I was also excited when I found a potato leek recipe that called for all ingredients I had at home: Potatoes (check), leeks (check), butter (check), broth (check even though I used chicken), salt, pepper and thyme (check- I used dried) and cream (As you can imagine I didn't have this but also didn't plan to use it; skim milk was my substitute). I also didn't make the cheddar toasts but they do sound amazing and I would recommend trying them if you have time.<br />
<br />
<div style="text-align: center;"><b><a href="http://www.myrecipes.com/recipe/golden-potato-leek-soup-with-cheddar-toasts-10000001108277/">Golden Potato Leek Soup with Cheddar Toasts</a></b></div><div style="text-align: center;"><i>Source: <a href="http://www.cookinglight.com/">Cooking Light</a>, October 2005</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75Ws-ZRD3A_lQbfZd-SYJh5QQ3E1MV3zBrCOgZm49C7JCRZnC_PLy4G_HBAhu13YmTzwvROHy_YkBDdXH0-4o6jwDHPm-3SjnX5e0w7FD9Asf498Vk5vZrNby6gqiEsVcWLuUF1GWdN44/s1600/IMG_1423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75Ws-ZRD3A_lQbfZd-SYJh5QQ3E1MV3zBrCOgZm49C7JCRZnC_PLy4G_HBAhu13YmTzwvROHy_YkBDdXH0-4o6jwDHPm-3SjnX5e0w7FD9Asf498Vk5vZrNby6gqiEsVcWLuUF1GWdN44/s320/IMG_1423.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPxpvUEIPSMXEa35s6P74bR84G86ls3EeWeiQfyhAUK0M21wgg8E-ZY_6nV6jjcficfhHFOmgybOlB0U5KFOZn03mPyuHFDMuIwNYAbpyLJIy195eLkAzMfS5JbZQTsYUP31LAGffHqel/s1600/IMG_1424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPxpvUEIPSMXEa35s6P74bR84G86ls3EeWeiQfyhAUK0M21wgg8E-ZY_6nV6jjcficfhHFOmgybOlB0U5KFOZn03mPyuHFDMuIwNYAbpyLJIy195eLkAzMfS5JbZQTsYUP31LAGffHqel/s320/IMG_1424.jpg" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjlIRJ2I_XGD9qfsicgTS9Iu__jTH4K0vVfVGI7wPWtDP7XkPAC_bVyufEQUhPohev7iT_QHsOsKhTs-wkzAG_D1DoHz4K6RxkFd_GE3CfnLNEk9B4bqX2aHmDVplN638wVDzSRvQCwoB/s1600/IMG_1428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjlIRJ2I_XGD9qfsicgTS9Iu__jTH4K0vVfVGI7wPWtDP7XkPAC_bVyufEQUhPohev7iT_QHsOsKhTs-wkzAG_D1DoHz4K6RxkFd_GE3CfnLNEk9B4bqX2aHmDVplN638wVDzSRvQCwoB/s320/IMG_1428.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the burned in "S" on my favorite wooden spoon. My friend Claire's mom did that by hand!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIGg_OOprCBZrDrJUbe-wy6gAEMc9U2gdo0d-o2xIQuGk9r2LHVzaoETSTu0hDcA6s9OASYqPsovigT0BnaFPJr8M2Bke9Oeh_PkuF4Y5E3SZ0sa7B7P3D2T3FQQjYdAlMWv99v5N9g2m/s1600/IMG_1431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIGg_OOprCBZrDrJUbe-wy6gAEMc9U2gdo0d-o2xIQuGk9r2LHVzaoETSTu0hDcA6s9OASYqPsovigT0BnaFPJr8M2Bke9Oeh_PkuF4Y5E3SZ0sa7B7P3D2T3FQQjYdAlMWv99v5N9g2m/s320/IMG_1431.JPG" width="320" /></a></div><div style="text-align: center;"><i><br />
</i></div>My first time with cooking with leeks was a success. Perfect for a cold fall evening or light meal. Probably good I made it a night my husband wasn't home for dinner as I don't think he would have enjoyed it as much. He prefers bold flavors and this was subtle and simple. I'm not sure I would go out of my way to buy the ingredients to make it again unless I was sick and craving a light soup but I would recommend trying it you typically like potato soup or potato leek soup.Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-54930847554054689092011-10-11T21:24:00.000-05:002011-10-11T21:24:16.812-05:00Healthy SoupsI am presenting my first cooking segment on Twin Cities Live tomorrow, Wednesday October 12th. I'm going to make two of the soups I've blogged about before: Roasted Tomato Basil Soup and Spicy Tuscan Soup. <div><br />
</div><div>People often think of soup and picture cream based options. While these may taste good they are high in fat and calories. I'm going to show broth based soups that are healthy but still flavorful.</div><div><br />
</div><div style="text-align: center;"><b><u>Tips to Make Healthy Soup:</u></b></div><div>-Use water or low sodium broths as your base</div><div>-Try adding a small amount of skim milk or 1% milk to soup to add creaminess without much fat</div><div>-Start with onions, garlic, carrots and/or celery to get lots of flavor without calories</div><div>-Think fresh herbs and spices for added taste instead of loads of salt</div><div>-Choose lean meats. Try making chicken chili or choose a lean ground beef or ground turkey breast (make sure it says turkey breast otherwise the turkey may contain some of the skin and not all breast meat)</div><div>-Load up on vegetables: zucchini, tomatoes, squash, potatoes, corn, peppers, kale and beans are great additives to soup</div><div>-When adding beans, look for low sodium varieties. If these aren't available drain your beans in a strainer and run cold water over them for a minute to wash off some of the sodium</div><div><br />
</div><div style="text-align: center;"><u><b>HEALTHY SOUP RECIPES FROM TWIN CITIES LIVE SEGMENT 10/12/2011</b></u></div><div><br />
</div><div><a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html"><b>Roasted Tomato Basil Soup</b></a><b> </b><i><b>Source: Barefoot Contessa</b></i></div><div><i>-To make this recipe healthier I use olive oil to sautee the onions instead of butter and I use a low sodium chicken broth (I've also made it with vegetable stock for a vegetarian version)</i></div><div><i>-Don't have a food mill, don't worry. I used a food processor to blend the tomatoes and basil in the end. An immersion blender would also work. </i></div><div><i><br />
</i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSH3MAbRz9KSK0bf1o1tOc0WEnsJH7oIRD3fPWyinAZEsDSh_FGcEvjxlfD-p-a69W14uQbfz6iErmV7KDVSRBaRI401A-fhAAfKU-Q4q1xqIdha0mx02yAl4Eeh2geL9JoApi3gYJOcx/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSH3MAbRz9KSK0bf1o1tOc0WEnsJH7oIRD3fPWyinAZEsDSh_FGcEvjxlfD-p-a69W14uQbfz6iErmV7KDVSRBaRI401A-fhAAfKU-Q4q1xqIdha0mx02yAl4Eeh2geL9JoApi3gYJOcx/s200/IMG_1294.JPG" width="200" /></a> </span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiIMBk7r3rtXEIQeWjanbY94KpqrK5crcV7Rgj1sA53hPAWiRsCNfnvV9pDITk2PKqnyMjtnodCAkw38HyionJMcJjKnaxtzekV-q8jB80Oj7BFnycOdWx_fViG_w61Dc9-_kANCSllZX/s1600/IMG_1296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiIMBk7r3rtXEIQeWjanbY94KpqrK5crcV7Rgj1sA53hPAWiRsCNfnvV9pDITk2PKqnyMjtnodCAkw38HyionJMcJjKnaxtzekV-q8jB80Oj7BFnycOdWx_fViG_w61Dc9-_kANCSllZX/s200/IMG_1296.JPG" width="200" /></a></div><div><i><br />
</i></div><div><b>Spicy Tuscan Soup </b><i><b>Adapted from Zuppa Toscana, Olive Garden</b></i></div><div><br />
</div><div><i><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-style: normal; line-height: 22px;"><span style="font-size: x-small;"><u>Ingredients:</u></span><br />
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- 2 medium russet potatoes (or 3 small ones)</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- ½ small white onion, chopped</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- 1 pound of Spicy Italian Sauage (in bulk, not with casein) or for you can substitute ground turkey breast and add extra crushed red pepper or for a Vegetarian soup use meatless crumbles instead of sausage</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- 1-2 garlic cloves, minced</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- 5 ½ cups Low Sodium Chicken Broth</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- ½ cup milk (I used skim but use whatever you have in your house)</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">-4 cups chopped Kale (ripped off the vein)</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- 1 can of garbanzo beans, rinsed and drained</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- ½ tsp salt</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">- ½ tsp crushed red pepper flakes</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><u><span style="font-size: x-small;">Directions:</span></u></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">1. Poke holes in the baked potatoes and microwave them for 6-8 minutes (until tender). Set aside to cool.</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">2. Heat dutch oven to medium high and add onion and sausage to the pan. Cook 5 minutes then add garlic and continue to cook until meat is brown</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">3. While the meat is cooking rinse and chop the Kale and peel and dice the potatoes</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">4. Add broth and milk to the onions and meat once the meat is brown</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">5. Add kale, garbanzo beans, salt and crushed red pepper flakes</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="font-size: x-small;">6. Simmer for 30 minutes and serve.</span></div><div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center;"><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5d4LEL8wjBbIO52XcxWGAE68-gsPgDKmsRAdHFayJ4N4UinbGE6eZgrFtexO-WAI76i0nzAsfqOfLXLf_ruGt7eKD1ZXiCPbWrCUBwvL3DSlBOfseBivayuVQFHzTsBljhdyOEfykihN/s1600/IMG_0494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5d4LEL8wjBbIO52XcxWGAE68-gsPgDKmsRAdHFayJ4N4UinbGE6eZgrFtexO-WAI76i0nzAsfqOfLXLf_ruGt7eKD1ZXiCPbWrCUBwvL3DSlBOfseBivayuVQFHzTsBljhdyOEfykihN/s200/IMG_0494.jpg" width="200" /></a></span></b></i></span></span></div></span></i></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-91559476453966549112011-10-09T21:08:00.001-05:002011-10-09T21:09:52.786-05:00Stuffed French Toast with Berries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwQcHkb8FlKeN0Zh8bUOQalY8yyagdLWvhDeP8ufWy7blptqpyu2PjMEpARAJ5JDndFaa6pT0wxhxrNPvKK67ZkOyg2Jw9FREI_y8vdhay0xiHKScOAu3MvH6akQGguChBfgsoVQzg_wa/s1600/IMG_1419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwQcHkb8FlKeN0Zh8bUOQalY8yyagdLWvhDeP8ufWy7blptqpyu2PjMEpARAJ5JDndFaa6pT0wxhxrNPvKK67ZkOyg2Jw9FREI_y8vdhay0xiHKScOAu3MvH6akQGguChBfgsoVQzg_wa/s320/IMG_1419.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brunch for one please!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My friend Brent and I had planned to make a decadent brunch this morning but sadly he came down with an awful cold. I considered just pouring myself a bowl of cereal but being a breakfast and brunch lover I still made the stuffed french toast that we had picked out earlier in the week as I was craving a big breakfast.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was excited when I went to Target and saw they had Wheat French Bread. Yes, wheat, not whole wheat but the fiber content was better than the white so I felt better about eating a large portion. I also picked up a container of raspberry to top the french toast vs making the strawberry sauce that the recipe suggested. Less work and just as good. While cooking for one can sometimes be no fun I found my morning kitchen session perfect. No one home, windows open enjoying the perfect fall weather, past Cities 97 samplers shuffling on my Ipod and a new pumpkin candle burning in the dining room...pure bliss. </div><div class="separator" style="clear: both; text-align: center;">THE INGREDIENTS</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwzKhN4WVzFPvH98swM4DXj_z-j1oqQz0-gkZUlmAPYdGzOfPW01LFhvfTTW5k_Ni7lJQ1HReqy837j6MyKf-JyNUh49k6Mm9S0vHiWIlANpu4SEoo66Si9_gYHHFXn1vVl4wt3yB0rxF/s1600/IMG_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwzKhN4WVzFPvH98swM4DXj_z-j1oqQz0-gkZUlmAPYdGzOfPW01LFhvfTTW5k_Ni7lJQ1HReqy837j6MyKf-JyNUh49k6Mm9S0vHiWIlANpu4SEoo66Si9_gYHHFXn1vVl4wt3yB0rxF/s320/IMG_1415.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div style="text-align: center;">Preparation: French bread with the cream cheese filling ready to be dipped in the egg mixture</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkkEXmmrN5OfyGtFaG4VlxwYiITej2awS-83vLECJyT3pjenuMGttbUlZ-hAOogfyR6bXGi9RRdRX0lpnCuy2j2SuA80nZITKjKbDYu4LqlS5KRwCR44B28kfHkTe-DWd8xSI3RMWoTtH/s1600/IMG_1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkkEXmmrN5OfyGtFaG4VlxwYiITej2awS-83vLECJyT3pjenuMGttbUlZ-hAOogfyR6bXGi9RRdRX0lpnCuy2j2SuA80nZITKjKbDYu4LqlS5KRwCR44B28kfHkTe-DWd8xSI3RMWoTtH/s320/IMG_1417.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Mmmmm....cooking...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP5r4p1DxDgfbg3AMuXJICJVqkOTbL1uljd7cG4Eq4_7L7rVbf1bSw5ZdH6HQYY3QTIjKMX_AyATmGwSTTrrwFNaN_T9qCY6cf4Emg6VEFUfyfOvjman_bQUzEwHSeNTpz2qOEjWIS4HB/s1600/IMG_1418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP5r4p1DxDgfbg3AMuXJICJVqkOTbL1uljd7cG4Eq4_7L7rVbf1bSw5ZdH6HQYY3QTIjKMX_AyATmGwSTTrrwFNaN_T9qCY6cf4Emg6VEFUfyfOvjman_bQUzEwHSeNTpz2qOEjWIS4HB/s320/IMG_1418.JPG" width="320" /></a></div><br />
<div style="text-align: center;">The finished product: Cream Cheese Stuffed French Toast with Raspberries and Light Syrup</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmwiNtDTtxdK5GQ1TmtJUlh-JbLNFKCbTBS2SAtpN3rB799pbZp3cmd0sUltaujMfoMXpA5Kr2SXorPiEN2JCXdndkfnZIncmmmyW_PliD1JMw_8-8Zsl7Y-btyvqx3Kg4izSYOJVohAz/s1600/IMG_1420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmwiNtDTtxdK5GQ1TmtJUlh-JbLNFKCbTBS2SAtpN3rB799pbZp3cmd0sUltaujMfoMXpA5Kr2SXorPiEN2JCXdndkfnZIncmmmyW_PliD1JMw_8-8Zsl7Y-btyvqx3Kg4izSYOJVohAz/s320/IMG_1420.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Sina's Rating</b>: 5 out of 5</div><div class="separator" style="clear: both; text-align: left;">I would definitely make this again for a few reasons. I liked using a french bread as the base (although I picked out a non crusty one) and I also found the milk, vanilla extract and egg mixture easily absorbable for the bread compared to a heavier egg mixture. Since I love cinnamon I added some to the milk mixture before I dipped the bread which gave it a great flavor and the fresh berries on top were perfect. Very easy, delicious and a healthier french toast breakfast. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe adapted from <a href="http://www.myrecipes.com/recipe/cheese-stuffed-french-toast-with-strawberry-sauce-10000000231779/"><i>Cooking Light June 2005: Cheese Stuffed French Toast</i></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: blue;"><b>Sina's recipe adjustments (in blue):</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"></span></div><h3 style="color: #330033; font: normal normal bold 1.5em/normal arial, helvetica, sans-serif; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h3><ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">12 </span><span itemprop="name">(1-ounce) diagonally cut slices French bread</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">sifted powdered sugar</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">(8-ounce) tub reduced-fat cream cheese</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2 1/2 cups</span> <span itemprop="name">1% low-fat milk</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">sugar</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">vanilla extract</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">4 </span><span itemprop="name">large egg whites</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2 </span><span itemprop="name">large eggs</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"><span class="Apple-style-span" style="color: blue;">1 tsp cinnamon</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"><h3 style="color: #330033; font: normal normal bold 1.5em/normal arial, helvetica, sans-serif; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h3><ul itemprop="instructions" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Cut a horizontal slit through bottom crust of each slice of bread to form a pocket (<span class="Apple-style-span" style="color: blue;">I cut the bread in thin slices). </span>Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread <span class="Apple-style-span" style="color: blue;">(I put cream cheese between two of the thin slices).</span></li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed <span class="Apple-style-span" style="color: blue;">(As I was hungry, I fully immersed the bread in the milk mixture for a few seconds then cooked immediately after that vs waiting an hour)</span></li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span class="Apple-style-span" style="color: blue;">I served mine with fresh raspberries and light maple syrup</span></li>
</ul></span></li>
</ul>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-24616645121278446312011-10-05T07:25:00.004-05:002011-10-05T09:16:43.149-05:00YumPowerMy hospitals organization, HealthPartners, has launched a new healthy campaign called YumPower. I am excited to be a part of an organization that promotes healthy living to their employees but also provides employees and community members with the tools they needs to practice living healthy on a daily basis. For those of you not from Minnesota or who haven't heard of YumPower it's a website with tools to help people eat better and teach people to look at food in a fresh new way. You can sign up to a get a weekly healthy eating text or check out their site this fall for cooking videos, a phone app, recipes and healthy tips for eating healthy in or out.<br />
<div><br />
</div><div>To help promote the new campaign they are hosting a cooking contest. The criteria state they are looking for a recipe that contains at least two fruits and/or vegetables, are creative and delicious, are quick and easy to make and if possible only use whole grains, lean meat and healthy fats (aka no trans fat please).<br />
<br />
I can already think of some of my favorite dishes that would work for the contest and I encourage you to submit some of your healthy recipes. Often times we don't give ourselves credit for the baked chicken we whipped up with whole grains even though it's tasty enough to fit in a cook book. The best part is, celebrity chef Andrew Zimmern will be judging the top five finalists recipes in a cook-off.<br />
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I'd love to hear the recipes you submit. Share them on my blog or email me separately! Good luck<br />
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<div style="text-align: center;"><a href="http://healthpartners.apfco.com/K345S/Index.cfm"><b>Link to YumPower's recipe contest</b></a></div><div style="text-align: center;"><a href="http://www.healthpartners.com/yumpower/index.html"><b>YumPower Website</b></a></div></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-56300107734297551912011-10-02T20:37:00.002-05:002011-10-02T20:40:48.397-05:00Food of the MonthI can't believe it's already October. While the leaves have started to change the weather here in Minnesota has been unseasonably warm with expected highs in the upper 70's/low 80's all week. It was a perfect weekend for me from weather to Wisconsin sports (if you missed it the Badgers, Brewers and Packers all won) to a belly full of delicious, crunchy, sweet apples!<br />
<br />
It's apple season and I am so happy about it. I'm not a person that eats apples year round but when it comes to the fall I eat enough to last me the rest of the year. Lately, I've been on a two a day average switching off between Honeycrisp and Haralson's, both grown in Minnesota. If you couldn't tell, apples are this month's food of the month. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiejahgfYKCUW8O9Xvibnw76dTFanjxmfGMFeYCFBN53v6Ro3pgzFiOnA-j5K_I6x2iaFJMreyYfG34sSqtGSD8wVl1PSznOpIY1HY3uKmGMj0Dy_OAYwsMb5Ca5wYkdyzhG-_e_VzoKcc/s1600/apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiejahgfYKCUW8O9Xvibnw76dTFanjxmfGMFeYCFBN53v6Ro3pgzFiOnA-j5K_I6x2iaFJMreyYfG34sSqtGSD8wVl1PSznOpIY1HY3uKmGMj0Dy_OAYwsMb5Ca5wYkdyzhG-_e_VzoKcc/s1600/apple.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Apples contain ~ 90 calories, a little over 3 grams of fiber and surprisingly they are ~85% water. They are very nutritious for us containing many nutrients including Vitamin A, Vitamin C, thiamine, riboflavin, calcium, phosphorus, potassium, pectins and fiber. A new variety available this year is called the SweeTango which was developed by the University of Minnesota. It is said to have the texture of a honeycrisp and the flavor of a Zestar. I can't wait to try it or hear your reviews if you took a bite out of one already. </div><br />
If you want to eat more fruit or are craving something sweet and fresh grab an apple and start crunching away. <br />
Want more information on Minnesota apple varieties flavor and use? Check out UMN extensions link below<br />
<div style="text-align: left;"><a href="http://www.extension.umn.edu/distribution/horticulture/dg1111.html">http://www.extension.umn.edu/distribution/horticulture/dg1111.html</a> </div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-8973514557211880562011-09-19T18:05:00.000-05:002011-09-19T18:05:59.786-05:00Crop Share Box #8<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iASF1nsJCO9PWgBQQhEIuF3m8c4XTV_gmXjaBjWMT83_UZ7zJ7Z6ZmJC2_UAs1nDNLZrwPUOO4mLrnW149ScjhZEhvSpk84R4r14V6uYc2kXOzabOW_7Wln3_m5zoAU5JSvChacniXQA/s1600/IMG_1283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iASF1nsJCO9PWgBQQhEIuF3m8c4XTV_gmXjaBjWMT83_UZ7zJ7Z6ZmJC2_UAs1nDNLZrwPUOO4mLrnW149ScjhZEhvSpk84R4r14V6uYc2kXOzabOW_7Wln3_m5zoAU5JSvChacniXQA/s320/IMG_1283.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>What this Box Contained</u></div><div class="separator" style="clear: both; text-align: left;">Cucumbers, Italian Garlic, Summer Squash, Sweet Spanish Onions, Sweet Corn, Watermelon, Melons, Arugula, Edamame, Tomatoes, Red Grape Tomatoes, Orange or Red Ukraine Peppers, Roaster Peppers, Corn, Eggplant, Basil, Potatoes</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Pictured Above</u></div><div class="separator" style="clear: both; text-align: left;">From Front Left to Right: Red Grape Tomatoes, Eggplant, Roaster Peppers, Potatoes, Basil</div><div class="separator" style="clear: both; text-align: left;">From Back Left to Right: Edamame, Cucumber, Tomatoes, Arugula, Summer Squash, Orange Ukraine Pepper, Cantaloupe, Corn</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>New Recipes & Meals I Made</u></div><br />
<b>Crop Share Chopped Salad (side)</b><br />
Rating: Sina: 4<br />
Chopped Romaine lettuce, tomatoes, corn off the cob, chick peas, cucumbers and homemade mustard vinaigrette<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3phafgNZvYwdeV2OpNK5SpuLgsmfTZpEjLfpCEoxJiuumNXFHt_v0pQqfZqFEdl4RVmn6NBqkClcD6nOLwG2bTE8ce0FpPr-TCC_1ksdmA0WoXVruOCJh7YvFX6PZPuA3hf3FvTCRBIIT/s1600/IMG_1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3phafgNZvYwdeV2OpNK5SpuLgsmfTZpEjLfpCEoxJiuumNXFHt_v0pQqfZqFEdl4RVmn6NBqkClcD6nOLwG2bTE8ce0FpPr-TCC_1ksdmA0WoXVruOCJh7YvFX6PZPuA3hf3FvTCRBIIT/s320/IMG_1298.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: auto;"><b>Omelets for dinner</b></div><div class="separator" style="clear: both; text-align: auto;">Swiss cheese, tomato, pepper, spinach and zucchini omelettes with a side of tomatoes with basil and cooked zucchini.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLrqVqtM4IrpUyAEJgVssXvtG2iOrRYtueBOq2yND6YMSeAzrpWOK16LOjsub3i2Ng90GpoRSrGWpQCOOMfRAsSuYi7ySD1A_v0YVULHzVMYgiNduFaQYiJwHeMZxnykhE68QIUJL56St/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLrqVqtM4IrpUyAEJgVssXvtG2iOrRYtueBOq2yND6YMSeAzrpWOK16LOjsub3i2Ng90GpoRSrGWpQCOOMfRAsSuYi7ySD1A_v0YVULHzVMYgiNduFaQYiJwHeMZxnykhE68QIUJL56St/s320/IMG_1285.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKv1VjZfr6loQDytRb-UIgTJ9IbEJlmeMj6QUZxN_c_oVfQGDd-KGCgobReo8uTRPmAwBRpDSuswLawT78iBbg8eoa_WT2EwQTyRk9BAf6NtBmJr7BtzqHlVfa1Qo1brGqUqaJG_QOXUsr/s1600/IMG_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKv1VjZfr6loQDytRb-UIgTJ9IbEJlmeMj6QUZxN_c_oVfQGDd-KGCgobReo8uTRPmAwBRpDSuswLawT78iBbg8eoa_WT2EwQTyRk9BAf6NtBmJr7BtzqHlVfa1Qo1brGqUqaJG_QOXUsr/s200/IMG_1287.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQbkVbtSVu8IunvxwqQ0y0PFrTC8qu2nN983kD1zrr-mumFzt26xcABSkjWPOIipnwQF-5-gd_1tTskx6uZXk7w70-JGxMD3gn9Eh2dwm_4qnLVi8e1n43KfdkRM-avCJS_StSgx86YdV/s1600/IMG_1286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQbkVbtSVu8IunvxwqQ0y0PFrTC8qu2nN983kD1zrr-mumFzt26xcABSkjWPOIipnwQF-5-gd_1tTskx6uZXk7w70-JGxMD3gn9Eh2dwm_4qnLVi8e1n43KfdkRM-avCJS_StSgx86YdV/s200/IMG_1286.JPG" width="200" /></a></div><br />
<b>Jicama Cole Slaw and Fish Tacos (see bottom of post for recipe):</b><br />
These are my favorite fish tacos. I got the idea of making a jicama cole slaw for the top of fish tacos from a restaurant in town called Chino Latinos. The roasted red pepper sauce is also a great touch. You can also add shredded lettuce or cheese to the tacos but we ate them with just the fish, jicama slaw and sauce. I'm disappointed at how they look in this picture because they taste much better than that! Also, I added cherry tomatoes to the slaw this time since I wanted to use them up.<br />
Ratings: Sina: 4, Ryan: 4<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTatCMdVk4OQz7Ajx31boDEKnk0QzL_HHUuA-2GKnvqSeyqM5FAxT6IYwipZz3kKRBjp51GPxB21kMqxpNy_xYT90qYUpGmN6yEQsTA7RiJYibRW-tggmxWkF12PxrxHzvxIxgVoA8PTM/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTatCMdVk4OQz7Ajx31boDEKnk0QzL_HHUuA-2GKnvqSeyqM5FAxT6IYwipZz3kKRBjp51GPxB21kMqxpNy_xYT90qYUpGmN6yEQsTA7RiJYibRW-tggmxWkF12PxrxHzvxIxgVoA8PTM/s200/IMG_1314.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN-PRyrFLBky6No50KBLFmYtgOBl9FfLSIdxFc7KEfkkQkaWV55Fbni_4rwIaSj_TPnt6CpgJuNoA_J-nDG1B4_OCb_ROzaAZ6JLNHjjf7wz1Lm30KntQUrMGlcwieMli1falZmSzJb2g/s1600/IMG_1315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN-PRyrFLBky6No50KBLFmYtgOBl9FfLSIdxFc7KEfkkQkaWV55Fbni_4rwIaSj_TPnt6CpgJuNoA_J-nDG1B4_OCb_ROzaAZ6JLNHjjf7wz1Lm30KntQUrMGlcwieMli1falZmSzJb2g/s200/IMG_1315.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Breakfast sandwiche</b>s with arugula, tomato, pecorino cheese and an egg on an English muffin. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrQr82hwvqy9gU2sBR1K897OU4Wu-PycwZFsZ1xNXnq2MCeRii7XUgMG3U7y7ymeSQIsMbt4CG1530R38ZuTpKw0Yq_XGiwWKTVGCio7Kho8GgbsFLcXSzp57urwvj1t4DEethpwWcQGW/s1600/IMG_1322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrQr82hwvqy9gU2sBR1K897OU4Wu-PycwZFsZ1xNXnq2MCeRii7XUgMG3U7y7ymeSQIsMbt4CG1530R38ZuTpKw0Yq_XGiwWKTVGCio7Kho8GgbsFLcXSzp57urwvj1t4DEethpwWcQGW/s320/IMG_1322.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Potato and Swiss Chard Gratin</b></div><div class="separator" style="clear: both; text-align: left;">The original recipe is from Smitten kitchen and posted on my holiday blog from last year when we made it the correct way (with sweet potatoes). Since I had swiss chard in the garden and extra garlic and scallions I figured I'd make it with my crop share potatoes from the last box and this box</div><div class="separator" style="clear: both; text-align: left;">Ratings: Sina: 4 (delicious but not as good as when you make it with sweet potatoes)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuZX77dFdmMMVsh85vgACVEgvNmWFBpeh-MjTGDl3UQVZNru1Y2RmWxgV_6a9tnBMd4xHCpzE4XJAiQdbJZJbUrlVTENvpvC9Kd0v5DuYUEAxaupisceivqp65puzE_e-Rndza_xIU_Cf/s1600/IMG_1400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuZX77dFdmMMVsh85vgACVEgvNmWFBpeh-MjTGDl3UQVZNru1Y2RmWxgV_6a9tnBMd4xHCpzE4XJAiQdbJZJbUrlVTENvpvC9Kd0v5DuYUEAxaupisceivqp65puzE_e-Rndza_xIU_Cf/s200/IMG_1400.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9PgcxOzS2UAoAhDxf09ViJlYBP6oiHvwettqDpvlqxw3QZKMaJgrMRI8JD8gqQzoJOBDi2rf95Pku2tyfL2ktQrbc9xMCmlIFerFCb_8KgBCyWlX8RgJ8V3LpD74ZVUr0k7T-ZLbV_h3/s1600/IMG_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9PgcxOzS2UAoAhDxf09ViJlYBP6oiHvwettqDpvlqxw3QZKMaJgrMRI8JD8gqQzoJOBDi2rf95Pku2tyfL2ktQrbc9xMCmlIFerFCb_8KgBCyWlX8RgJ8V3LpD74ZVUr0k7T-ZLbV_h3/s200/IMG_1401.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: -27pt; margin-right: -0.25in; margin-top: 0in; text-align: center;"><span style="font-size: 16pt;"><b><br />
</b></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: -27pt; margin-right: -0.25in; margin-top: 0in; text-align: center;"><b>Sina’s Fish Tacos </b><b>(combining three recipes for the fish, sauce and slaw)</b><span style="font-size: 16pt;"><b><o:p></o:p></b></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Baja Fish Tacos (Recipe from Baja Fish Tacos on myrecipes.com):<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">3-4 tbsp taco seasoning</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 tbsp lime juice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 tbsp orange juice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 pounds tilapia or mahi-mahi</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">Flour or corn tortillas</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">Avocado slices</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 lime: wedged</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Directions:<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1. Combine first 2 ingredients in a medium bowl. Add fish; toss to coat. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautee 5 minutes or until fish is done</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">3. Warm tortillas according to package directions. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">I then Served the fish tacos with the jicama slaw, avocados, sauce and have people add what they like. </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Roasted Red Pepper and Cucumber Yogurt Sauce:<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>(Recipe from Mediterranean fish tacos courtesy Rachel ray, 2008)<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 roasted red peppers, patted dry</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 cup fat free yogurt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">½ tsp ground cumin</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">¼ cucumber, peeled and grated</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Directions</b><span style="font-weight: normal;">: Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of ½ lemon, cucumber and process until smooth, transfer to a bowl. </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">Add to the top of the fish tacos</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Jicama Cole Slaw (Recipe from Jicama Slaw courtesy Emeril Lagasse):<o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 cup fat free yogurt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">3 tbsp lime juice</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 tbsp cider vinegar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2 tbsp sugar</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 tbsp chopped cilantro leaves</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 tsp ground cumin1 tsp salt</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">½ tsp ground black pepper</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">3 cups shredded or julienned jicama</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">½ bunch green onions, sliced thinly on the bias</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1 red bell pepper, thinly sliced</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;"><b>Directions: </b><span style="font-weight: normal;">(great side with the fish tacos or you can put it on your tacos)</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and peppers and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -27.0pt; margin-right: -.25in; margin-top: 0in;">2. When ready to serve, combine the jicama, green onions, and red bell peppers in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately </div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-57819307629321087762011-09-15T12:41:00.000-05:002011-09-15T12:41:21.900-05:00Seattle/Vancouver<div class="separator" style="clear: both; text-align: left;">I have to report back on the amazing food we ate in Seattle and Vancouver. While I don't have pictures of every meal I can tell you it was a lot of fish, Mediterranean (delicious hummus and pitas for a few meals), home cooking, southern food and BBQ. Here is a mini recap of a few of our meals.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Sushi</strong></div><div class="separator" style="clear: both; text-align: left;">How can you go to the Pacific north west and not get sushi. They have such a fresh supply of fish and tons of sushi restaurants offering fun specialty rolls. My brother and sister in law brought us to their favorite restaurant, <a href="http://www.umisakehouse.com/">Umi Sake House</a>. I forgot to take a picture of all of our rolls since I was too excited to eat but here is a picture of two pieces at the end. A specialty one with jalapenos, salmon and blueberries and a spicy tuna with ginger on top. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoLH9BQXkwH_74eK6-_6wk_6TbkHXDL8OmUg62hneRuEchHAhvdvg9H3jGpqGGes6SMnTsTJaUqdKNuCwi05lMGde6L_pa2tfHcD6Pc22Zy5rBd7n2x3ZPDeY8O52vxKYzl1K-QTVVjR5/s1600/IMG_1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoLH9BQXkwH_74eK6-_6wk_6TbkHXDL8OmUg62hneRuEchHAhvdvg9H3jGpqGGes6SMnTsTJaUqdKNuCwi05lMGde6L_pa2tfHcD6Pc22Zy5rBd7n2x3ZPDeY8O52vxKYzl1K-QTVVjR5/s200/IMG_1330.JPG" width="200px" /></a></div><br />
<b>Home Cooking with Sara</b><br />
On the menu: Homemade cabbage cole slaw, corn on the cob and snapper cooked with soy vay sauce, mushrooms and bok choi.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspazRWEqgk8Uwe5xaNUQl2b2a04FMWL9d9IVhJeqmVLgWxG1iVvZwXm5LdLk9QQ7qYY15oVdhn5bz4tAT3GCx9vizVuJNYlFnAeqUQ4BlZLxbAhYTHvpDeYHbvj1v08LjKIPnXEr2PSCx/s1600/IMG_1331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspazRWEqgk8Uwe5xaNUQl2b2a04FMWL9d9IVhJeqmVLgWxG1iVvZwXm5LdLk9QQ7qYY15oVdhn5bz4tAT3GCx9vizVuJNYlFnAeqUQ4BlZLxbAhYTHvpDeYHbvj1v08LjKIPnXEr2PSCx/s320/IMG_1331.JPG" width="320px" /></a></div><br />
<strong>Southern Food</strong><br />
Last but not least our southern meal at <a href="http://thekingfishcafe.com/"><strong><em>Kingfish Cafe </em></strong></a>. My brother brought my parents and I there 4 or 5 years ago when we came out to visit and it's been a place I still talk about to Ryan. The last time we went we had homemade sweet potato pudding for dessert that has made me think of going back ever since. You will be happy to know that even dietitians splurge sometimes. Take note at what I ordered...yes...fried chicken. If you're ever at a good Southern style restaurant they can make the chicken moist and not too greasy, which is worth the occasionally extra fat. It also came with delicious collard greens and potato salad. <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Ryan's Entree: Slow Pokin' Sisters BBQ Beef Ribs<br />
Sina's Entree: My Way or the Highway Buttermilk Fried Chicken<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Zz_pqs9JhJZnJDdg-MmNEhdUhlBb7j6rdYeCg2vt_FGGrYrBnOG8iwqGUx5dGvzR77BcdHSniUG3-B7_i5v5KetMtTSU65VhaDmX7pacbkwfu_Cl2dbiru1Dvm2WetLhqwYpMYQGAZ4x/s1600/IMG_1374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Zz_pqs9JhJZnJDdg-MmNEhdUhlBb7j6rdYeCg2vt_FGGrYrBnOG8iwqGUx5dGvzR77BcdHSniUG3-B7_i5v5KetMtTSU65VhaDmX7pacbkwfu_Cl2dbiru1Dvm2WetLhqwYpMYQGAZ4x/s200/IMG_1374.jpg" width="150px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8BscOg5LxT9RwFs-hV9YeocFvKZsHwBgqwZ9pZooFpBaYfgskAsnA5lR6pnZff9k9ITkqFTy4WuCqTjlMC7j0VayqkJnYrpg6P1wIa0z32zk2rF2MZ9KNefIlZqYl8hEht5Z0Bik7mu6/s1600/IMG_1375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8BscOg5LxT9RwFs-hV9YeocFvKZsHwBgqwZ9pZooFpBaYfgskAsnA5lR6pnZff9k9ITkqFTy4WuCqTjlMC7j0VayqkJnYrpg6P1wIa0z32zk2rF2MZ9KNefIlZqYl8hEht5Z0Bik7mu6/s200/IMG_1375.jpg" width="150px" /></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-50026699952115510402011-09-12T18:49:00.001-05:002011-09-12T18:50:27.514-05:00Food of the MonthI just returned from an eight day trip in the Pacific north west and Canada and while part of September is over it's still not to late to enjoy this months food. Peppers! They come in many shapes, sizes, colors and spice levels.<br />
<br />
<div style="text-align: center;">The Scoville Heat Scale is a great way to see what level of pepper is best for you. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM49osl5pyshf6tKicqI9duavbCPsKRSkVlD8W2p7z5y5kn63iaKCRmJ2vU8k8QsMfARX60Za-6nDOseYMZcZsA8gE9KoPKA8TBcZh0NBfUfTS0CgFa9hkiXlVC1xot5Msw-rMQ5gVneVK/s1600/Pepper+scale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM49osl5pyshf6tKicqI9duavbCPsKRSkVlD8W2p7z5y5kn63iaKCRmJ2vU8k8QsMfARX60Za-6nDOseYMZcZsA8gE9KoPKA8TBcZh0NBfUfTS0CgFa9hkiXlVC1xot5Msw-rMQ5gVneVK/s320/Pepper+scale.jpg" width="222" /></a></div><br />
To start the celebration of the food of the month I made Un-Stuffed Peppers. You may be asking why I made the recipe "unstuffed." It came down to the size of my peppers. I was planning to make stuffed peppers for dinner but all the peppers I wanted to stuff were too small to fit much filling so instead I mixed all the things you would put in a stuffed pepper together in a dish and baked it. I am eating this dish as I type my blog post and OMG it's AMAZING! Every year when I make stuffed peppers I just use up what I have in my fridge and that is what this recipe was but the flavors came together perfect. The pepper mix was perfect since my husband and I like a small kick in our dishes. This is a great dish that we will definitely have again!<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy9ajxzAEkn3JqOeOscMd9O1WyikA2xoLM0uXJxD9wTFKBJ7aA3ccypel7HVPZEzk7TWIPux8wiNOjGH9kN8T3-gcGMZ1e0p7FZzRitzmxWQ2lkdZGU6w9O_DO4VIuLNUsbhsfiMYszTg/s1600/IMG_1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy9ajxzAEkn3JqOeOscMd9O1WyikA2xoLM0uXJxD9wTFKBJ7aA3ccypel7HVPZEzk7TWIPux8wiNOjGH9kN8T3-gcGMZ1e0p7FZzRitzmxWQ2lkdZGU6w9O_DO4VIuLNUsbhsfiMYszTg/s200/IMG_1402.JPG" width="200" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">"<b>UN-Stuffed" Peppers</b></div><div style="text-align: left;"><b>Ingredients: </b></div>-2 cups brown rice (cook according to instructions. I did 2 cups of brown rice with 4 cups chicken stock)<br />
-You could use any combination of peppers. Here is what I used: 7 small Bell Peppers, 1 Banana Pepper, 1 Jalapeno (without seeds), 1 unknown hot pepper from crop share (the dark green one), diced<br />
-2 shallots, diced<br />
-1/4 cup cilantro, diced<br />
-1 tsp cumin<br />
-1 tbsp Italian Parsley, chopped<br />
-3 chicken sausages, cut into slices (you could also sub boca crumbles here for a vegetarian dish)<br />
-1 small zucchini (or in my case it was 1/3 of a large one)<br />
-2 ears of corn, cook and add only the kernels<br />
-2 ounce of cheese (any type of shredded or diced cheese will work)<br />
<b>Directions:</b><br />
Cook rice according to directions. Stir all ingredients in a big bowl with the cooked rice and mix. Grease a 9 x 11 pan and pile ingredients in.<br />
Bake at 400 for ~35-40 minutes<br />
<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eC-Hsmj0Kgt3nXyySG0B8X9Mv-C7X0_zm4lFm5_RmcRPbxP04J9Qccv-5kvbwPtIdrUGmBEYOaPYIhoTY1UczixXOyeHmtIrChCbK0XXLQwIKrFZNGxZFLLTDJorr13eofawXanssWj5/s1600/IMG_1404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eC-Hsmj0Kgt3nXyySG0B8X9Mv-C7X0_zm4lFm5_RmcRPbxP04J9Qccv-5kvbwPtIdrUGmBEYOaPYIhoTY1UczixXOyeHmtIrChCbK0XXLQwIKrFZNGxZFLLTDJorr13eofawXanssWj5/s320/IMG_1404.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Unstuffed" Pepper dish pre-baking</td></tr>
</tbody></table>The beauty of this dish is it's flexibility. Don't have one of the ingredients or want to add another vegetable, go for it.<br />
<br />
...just went and got seconds...time to go.Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-18655068869724892202011-08-30T17:54:00.000-05:002011-08-30T17:54:33.128-05:00What do you do with 12 tomato plants?<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOG_IdOv7Ndu_AkgYmQEdMjcb0hVQPHSpKdWbRk1osxpDK7tU1_DQZ1S-_PAJzkX1aJY-MRGIq-J20Xdj-pJnOp1aEIBLeXpPMIVAYIgGspsLugLDREmZQLza3Cy2aebA9GtR3JKPF2bl/s1600/IMG_1290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOG_IdOv7Ndu_AkgYmQEdMjcb0hVQPHSpKdWbRk1osxpDK7tU1_DQZ1S-_PAJzkX1aJY-MRGIq-J20Xdj-pJnOp1aEIBLeXpPMIVAYIgGspsLugLDREmZQLza3Cy2aebA9GtR3JKPF2bl/s200/IMG_1290.JPG" width="200" /></a></div>Seeing bowls filled with fresh picked tomatoes from my garden makes me so excited to cook. My tomato supply is in peak season and I add about 6 more tomatoes to the bunch every 1-2 days, so what do I do with them all? For starters I eat 2-3 of them sliced up each day after work and was just telling my coworker I'm going to have withdrawals after my garden season is over. We also have enjoyed a few caprese salads thanks to my fresh supply of basil. I was hoping to try making homemade tomato juice this year to use for bloody mary's during Badger games but I'm still debating this as I'd have to learn how to can (canning is still on my list of things to learn, for now I just make things I can freeze).<br />
<br />
There are still plenty of options to use up a lot of tomatoes. I love tomato basil soup but often can't enjoy it since it's made with (I'm lactose intolerant). I found this great recipe that I made for dinner and froze in containers to eat this fall. I'm going to make another batch (this time with a small amount of milk) as well since it was so good. I love soup for lunch in the fall and this will be a great treat to remind me of summer.<br />
<br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html">Roasted Tomato Basil Soup</a><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Source: Barefoot Contessa</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HJUMpCqZBE-oq_bUyUIHj2z2yfugA_lVcb4QWTbVjHPlLzl_JHrZRGF6X-T2X917dmfKwwvc0CxKlZqdmmbj3PMfgVZgaXbAZBLQnGdk9ikwBBq1hxy18D6F5VfV0KEGCzltNLUC6nnX/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HJUMpCqZBE-oq_bUyUIHj2z2yfugA_lVcb4QWTbVjHPlLzl_JHrZRGF6X-T2X917dmfKwwvc0CxKlZqdmmbj3PMfgVZgaXbAZBLQnGdk9ikwBBq1hxy18D6F5VfV0KEGCzltNLUC6nnX/s320/IMG_1294.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WPJIzXgdGZ64p05nuQLh_GnIFsgzzYDAI1bzLSxKnex1-se9wRqHZYb5V86-oiXrV9Y3gudpLsZguHVHKE_PAynvEKvefsHBNGJOdL2Rba1ab963mIoGkLYrqigehFQm1uFKZIMofo_0/s1600/IMG_1296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WPJIzXgdGZ64p05nuQLh_GnIFsgzzYDAI1bzLSxKnex1-se9wRqHZYb5V86-oiXrV9Y3gudpLsZguHVHKE_PAynvEKvefsHBNGJOdL2Rba1ab963mIoGkLYrqigehFQm1uFKZIMofo_0/s320/IMG_1296.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">We had the soup with an amazing side chopped salad of refrigerator leftovers (chick peas, corn off the cob, feta cheese, cherry tomatoes, cucumbers and vinaigrette) and my favorite, Spotted Cow Beer. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf-egAiE2Cbjuh2-ELFMiQH5WpKdVMK-gTsNEuolmYRn6vmMJ8AOQ2frIBx5NtpKj_1vOnWX485YWTCqOCNG7Tc16NpwX9pSQoI4YVJVsJ6phQAsoQ1XCD5Y0ze3EBqbKY-mBL-cPf30Y/s1600/IMG_1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf-egAiE2Cbjuh2-ELFMiQH5WpKdVMK-gTsNEuolmYRn6vmMJ8AOQ2frIBx5NtpKj_1vOnWX485YWTCqOCNG7Tc16NpwX9pSQoI4YVJVsJ6phQAsoQ1XCD5Y0ze3EBqbKY-mBL-cPf30Y/s320/IMG_1300.JPG" width="320" /></a></div><br />
I've also made 4 large batches of fresh salsa so far this summer.<br />
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I use a food processor when I make salsa since it's much quicker than dicing. I don't follow a recipe but I made sure to pay attention to what I added this time so I could share.<br />
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<b><u>Sina's Garden Salsa</u></b><br />
First: Add the following ingredients to your food processor: 1/3 of a white or yellow onion, 1 green bell pepper, 2 jalapeno peppers (without seeds), 1 habenero pepper (optional for spice) and 1/2 bunch of cilantro<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71_GkzyOwDPSsma9Rk3zRJAJUd6v0Wc_x7b_dy_JoybUj9tkV_I3zvltGlS72-yjR2_peZlhY1x4MTRt1Ly8ybThfjgjh9aRh9YtgWAySgU086umPeDlCBjLqnwdaYe3E88GZKHW7l2DX/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71_GkzyOwDPSsma9Rk3zRJAJUd6v0Wc_x7b_dy_JoybUj9tkV_I3zvltGlS72-yjR2_peZlhY1x4MTRt1Ly8ybThfjgjh9aRh9YtgWAySgU086umPeDlCBjLqnwdaYe3E88GZKHW7l2DX/s320/IMG_1307.JPG" width="320" /></a></div><br />
Next, slice tomatoes in half and add them to the food processor. Hit the pulse button 10-13 times until it's a good consistency for you. I used smaller tomatoes (around a roma size) and added 14 to this batch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabcXbXkn3KKwvWa31A1OL5puqfjpHWZXMpcaCx0DHeHmbu1uv3j_80F_sonhS7AW25zl8grHQahdJj7OxPr69SIFJyUhC2YQPAQb8m_2xByC3k1I2AkCCTSN3fNes5rpuN0MRYvaFZaUZ/s1600/IMG_1310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabcXbXkn3KKwvWa31A1OL5puqfjpHWZXMpcaCx0DHeHmbu1uv3j_80F_sonhS7AW25zl8grHQahdJj7OxPr69SIFJyUhC2YQPAQb8m_2xByC3k1I2AkCCTSN3fNes5rpuN0MRYvaFZaUZ/s320/IMG_1310.JPG" width="320" /></a></div><br />
Voila, you're done and the outcome is a delicious homemade salsa to use with chips or tacos. This is my husbands favorite!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuHNB1wN4de-zI_JUMyEmWXDxoYmXsweueA-9l9J0Qk9hvs5VUF2sa53f7vrJvZV_Ad6f3quI-pt4Fpqef_aKrOqVzKjIlycBA1CiyIYkaV_IfHSd8j6A5eP_2kHrQuuTLx6ZaTBuGE3G/s1600/IMG_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuHNB1wN4de-zI_JUMyEmWXDxoYmXsweueA-9l9J0Qk9hvs5VUF2sa53f7vrJvZV_Ad6f3quI-pt4Fpqef_aKrOqVzKjIlycBA1CiyIYkaV_IfHSd8j6A5eP_2kHrQuuTLx6ZaTBuGE3G/s320/IMG_1312.JPG" width="320" /></a></div><br />
Next up, homemade marinara sauce to freeze for the fall!Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-81898924710411762612011-08-26T10:25:00.001-05:002011-08-26T10:25:53.148-05:00Crop Share Box #7<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRRdoi6XdpJurbES1W-v-VallsaYyroeOy0LloJEmxZx-5lkVNoyjY8h02OJVUjuQ9dBjO1D8Ls84Y2m4Qj5IUBk3HdhZ_nxW26Jh0NzxyK-PpcdHSUPx2c0Tn1rBfcsQ-pieYp994-a7/s1600/IMG_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRRdoi6XdpJurbES1W-v-VallsaYyroeOy0LloJEmxZx-5lkVNoyjY8h02OJVUjuQ9dBjO1D8Ls84Y2m4Qj5IUBk3HdhZ_nxW26Jh0NzxyK-PpcdHSUPx2c0Tn1rBfcsQ-pieYp994-a7/s320/IMG_1211.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's definitely August. If you take a look back at Box #1 compared to Box #7 you will see the the amount of vegetables we've gotten has doubled and the varieties have expanded. Note, this is only half a crop share and a hard one to tell what we got as many things came with one so we each picked items out that we would use. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>What this box contained:</u></div><div class="separator" style="clear: both; text-align: left;">Green Top Carrots, Cucumbers, Broccoli, Italian Garlic, Summer Squash, Sweet Spanish Onions, Gold Potatoes, Italian Frying Peppers, Eggplant, Sweet Corn, Green Top Gold, Thai Basil, Tomatillos, Sesame Greens, Melons, Zucchini</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Pictured above:</u> </div><div class="separator" style="clear: both; text-align: left;">From front left: Sesame Greens, Sweet Spanish Onions, Broccoli, Eggplant, Cucumber (yellow), Zucchini, Cucumber</div><div class="separator" style="clear: both; text-align: left;">From left on top row: Green Top Carrots, Italian Frying Pepper, Summer Squash</div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;"><u>New Recipes:</u></div><div class="separator" style="clear: both; text-align: left;"><b>Grilled Cabbage </b></div><div class="separator" style="clear: both; text-align: left;">Directions: Cut cabbage into thick slices. Top with olive oil, salt, pepper and a generous amount of garlic powder. Place on tinfoil and grill for ~ 40 minutes. Remove and sprinkle with pecorino or parmesan cheese and serve</div><div class="separator" style="clear: both; text-align: left;">Ratings: Sina 4, Ryan 4</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL9rvNBKr7m10bBK82y6WJpZx6_vISmpiCZdc0QPv_YaS4Kd7kIsRylSKIPGGz6N9O121WcsAaFzoqMCevEJpxKHAUrHw0C9LLyBY75UdCppQUuLRGHMm1PrC7oyBBGd8u55HcYgqCMFo/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL9rvNBKr7m10bBK82y6WJpZx6_vISmpiCZdc0QPv_YaS4Kd7kIsRylSKIPGGz6N9O121WcsAaFzoqMCevEJpxKHAUrHw0C9LLyBY75UdCppQUuLRGHMm1PrC7oyBBGd8u55HcYgqCMFo/s200/IMG_1277.JPG" style="cursor: move;" width="200" /></a></div><br />
Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-69514768982463119862011-08-24T07:11:00.001-05:002011-08-25T15:03:39.621-05:00Serving size vs Portion size<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2qKPvh3wCeY9zJ3mpw6RMHhqTb2mHZ5iYsLNo5aaa0h5MtIJ6qoOtV6BoASgei1_XvdSD1-RuIpvh30cyh0q_Er0vvwHxwgF2i2siIwt1hyCNeF5ijbYXhpGQof2PchM51g3_hV1ZgM_/s1600/portion+distortion.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2qKPvh3wCeY9zJ3mpw6RMHhqTb2mHZ5iYsLNo5aaa0h5MtIJ6qoOtV6BoASgei1_XvdSD1-RuIpvh30cyh0q_Er0vvwHxwgF2i2siIwt1hyCNeF5ijbYXhpGQof2PchM51g3_hV1ZgM_/s1600/portion+distortion.bmp" /></a></div>While many Americans use the words serving size and portion size the same way they actually have different meanings. A serving size is the portion that is recommended by the USDA as a serving of that food group, whereas a portion size is the amount we actually choose to eat. A portion size can be more or less than the actual serving size and has history has shown our portion sizes tend to be too larger. Nearly 34% of American adults are obese which has tripled in the past 30 years. Even more scary 17% of children are now categorized as obese.<br />
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Want to see how our portion sizes measure out? What my <a href="http://twincitieslive.com/article/stories/S2252344.shtml?cat=11139">Twin Cities Live Clip</a> from yesterday. Also, see what standard serving sizes measure out to and how to visualize that on your plate.<br />
<ul><li>Chopped Vegetable: 1/2 cup</li>
<ul><li>Looks like 1/2 baseball or a rounded handful for adults</li>
</ul><li>Raw Leafy Vegetables (salad, kale, spinach, etc..): 1 cup</li>
<li>Fresh Fruit: 1 medium piece or 1/2 cup chopped for other fruits</li>
<ul><li>Looks like the size of a baseball or 1/2 baseball if chopped</li>
</ul><li>Dried Fruit: 1/4 cup</li>
<ul><li>Looks like the size of a baseball</li>
</ul><li>Cooked pasta, rice or hot cereal: 1/2 cup</li>
<ul><li>Looks like 1/2 baseball or a rounded handful for adults</li>
</ul><li>Potato: 1 small</li>
<ul><li>Looks like the size of a computer mouse</li>
</ul><li>Meat: 3 ounces (boneless, cooked, ~4 ounce raw)</li>
<ul><li>Looks like a deck of cards</li>
</ul><li>Dried Beans: 1/2 cup cooked</li>
<ul><li>Looks like 1/2 baseball or a rounded handful for adults</li>
</ul><li>Nuts: 1/3 cup</li>
<li>Cheese: 1 1/2 ounces (2 ounces if processed)</li>
<ul><li>Looks like 4 dice</li>
</ul><li>Butter, Oils: 1 tsp</li>
<ul><li>Looks like 1 dice</li>
</ul><li>Peanut Butter: 2 Tbsp</li>
<li>Bagel: 1/2 small</li>
<ul><li>Looks like 1/2 a hockey puck</li>
</ul></ul><div>The new <a href="http://www.choosemyplate.gov/">MyPlate</a> website has recommended amounts of each food group that we should consume based on age. For a personalized list of how much of each food group you should consume go their <a href="http://www.choosemyplate.gov/">webpage</a>.</div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0tag:blogger.com,1999:blog-2808209169596349288.post-74205103408702123022011-08-17T21:23:00.001-05:002011-08-24T13:16:27.513-05:00Gluten Free Diets: Facts vs FabricationsGluten free diets are all the rage these days. According to a report from packaged Facts, the gluten free food and drink market had a 30% growth rate from 2006 to 2010 reaching $2.6 billion in retail sales last year. They also mention that the products are often consumed by people who do not suffer gluten intolerance. I'm sure you know someone who avoids gluten in their diet or have heard this topic discussed by celebrities. To think 10 years back barely anyone was talking about this protein found in wheat, rye and barley. The fact that gluten free diets have become more popular is apparent at grocery stores and on restaurant menus and the growing population of these foods available at stores is staring to make consumers wonder if they too should be avoiding gluten. While there is a real need for gluten free diets and the awareness has helped those people who have to medically avoid it, there is also a lot more for people to learn about gluten before following the trend. <br />
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Most people who require a gluten free diet have a disease called Celiacs and when gluten is consumed it causes and immune reaction that destroys the vili that line our small intestines which leads to symptoms and possibly malabsorption. There are also another group of people who avoid gluten because of an intolerance causing symptoms after digestion. I do see some benefit to avoiding gluten for those people who have family members with Celiacs who are asymptomatic but carry the antibodies. But, for the rest of the population who haven't had issues eating gluten for years why cut it out? <br />
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<div style="text-align: center;"><u><strong>Fact, false or fabrication of Gluten Free diets for people without Celiacs or intolerance</strong></u></div><div style="text-align: center;"><br />
</div><strong>Gluten free diets lead to weight loss: Fabricated</strong>. <br />
The idea that gluten itself will lead to weight loss has never been scientifically proven for people who don't have Celiacs or a gluten intolerance/sensitivity. Yes, people who cut out gluten may eat less cakes, cookies, crackers, breads and sweets if they don't go looking for the gluten free version, but the weight loss that would accompany this would be from a loss of calories not from the digestion of gluten itself. <br />
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<strong>Gluten Free diets will give give you more energy: Fabricated</strong><br />
Often times when people go gluten free they cut out a lot of processed foods and eat more fresh fruits and vegetables. Having more fresh foods in your diet vs processed will often give your body more energy since the foods being consumed are needed by the body not in excess. This can occur for anyone weather they eat gluten or not if they being to follow more well balanced, healthy diet. <br />
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<strong>Gluten Free diets are healthier for everyone: False</strong><br />
Eliminating gluten from your diet can lead to eating less fortified and enriched food and if not done properly can lead to iron, calcium, thiamine or folate deficiencies. In addition, if a gluten free diet is being followed and a person isn't eating the required servings of fruits and vegetables they be lacking on fiber intake. <br />
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<strong>Facts about gluten intolerance</strong> (<a href="http://www.jsonline.com/features/food/92134239.html">from the Milwaukee Journal Sentinal</a>- <a href="http://www.jsonline.com/features/food/92134239.html">see link</a>)<br />
• Prevalence of gluten intolerance for average, healthy people is 1 in 133 <br />
• Prevalence for people with first-degree relatives (parent, child, sibling) who are celiac is1 in 22; <br />
• Prevalence for people with second-degree relatives (aunt, uncle, cousin) who are celiac is 1 in 39.<br />
• Celiac disease affects at least 3 million Americans.<br />
• A significant number of people with celiac disease - 60% of children and 41% of adults, according to one study - do not exhibit any symptoms, which include but are not limited to diarrhea or constipation.<br />
• The average length of time it takes for a person <i>with </i>symptoms to be diagnosed with celiac disease in the United States is four years.<br />
• Once diagnosed, gluten intolerance is for life, and the only treatment is elimination of gluten from the diet<br />
• Gluten intolerance is not the same thing as wheat allergy or gluten sensitivity, neither of which is an autoimmune disorder. There is currently no diagnostic test for gluten sensitivity, though researchers, including those at the Celiac Disease Center in Chicago, are working to develop one.<br />
• Celiac disease and type 1 diabetes often run together. There is about an 8% to 10% overlap. Some research suggests that untreated celiac disease might even cause type 1 diabetes, she said.<br />
• Upon diagnosis, people with gluten intolerance are often intolerant of milk. With healing of the intestinal surface, the lactose intolerance often goes away.<br />
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So what should you do if you feel you have a gluten intolerance or sensitivity. See your doctor and get screened and assessed for Celiacs. I recommend doing this before cutting out gluten on your own as cutting it out can make it very hard to go back to a diet with gluten in it again and the change requires a lot of dedication and label reading. Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com2tag:blogger.com,1999:blog-2808209169596349288.post-52083602352677015972011-08-14T19:00:00.001-05:002011-08-30T12:58:07.473-05:00The amazing cooks I know...<div class="separator" style="clear: both; text-align: left;">I'm blessed to have amazing friends and family in my life who love to cook. Ryan and I have been treated to so many delicious meals that I wanted to start featuring some of the other amazing cooks I know on my blog. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The first installment of my blogs guest cook is Chrissy Keene. Chrissy and I met our sophomore year of college in Park Spring Apartment complex in Madison. We both lived with 4 girls and met Ryan and Sean who lived with three other boys across the hall. She started dating Sean that year and Ryan and I followed the next year. Who would have known that we'd meet our husbands in that building and remain great friends. We are so lucky that they live 10 minutes from us. Chrissy and Sean are both amazing cooks and love to cook together. They throw great parties and always have plenty of fresh, delicious food. They amaze me with their ability to cook without recipes. Sean can marinate the best meat with a random concoction of seasonings and Chrissy always has great vegetable dishes. Below is one of my favorites of hers. I'm not sure where the recipe is from but it's a melon, mozzarella salad. This is the perfect example of moderation. The picture shows the prosciutto the most since it's on top but once the dish is mixed their are fruits, vegetables, nuts and cheese. While prosciutto is higher in salt and fat you don't need to use much of it in a big dish. If you're like me then you need a little salty cured Italian meat every once in awhile and having it in a salad is the perfect outlet!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-asparagus-and-melon-salad-recipe/index.html"><strong>Grilled Asparagus and Melons Salad</strong></a> </div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">Source: Giada-Food Network</span></em><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPguPYlpmzejhSBQbWW4ehe71oFWpK4p0GdKaBxXNnk3wy-CrDNSBSyCLH3bUVXURCFUVH6NGACW_5ZmMVFDvJRsMf7H9SQ453tTQeevo683x7ByiaeI1fFvlBszFZQeh0cr52W42SuWvh/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPguPYlpmzejhSBQbWW4ehe71oFWpK4p0GdKaBxXNnk3wy-CrDNSBSyCLH3bUVXURCFUVH6NGACW_5ZmMVFDvJRsMf7H9SQ453tTQeevo683x7ByiaeI1fFvlBszFZQeh0cr52W42SuWvh/s320/IMG_1187.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Chunks of fresh mozzarella, cantaloupe, roasted pine nuts, crisply cooked asparagus and crispy prosciutto crumbles topped with olive oil, lemon juice, salt and pepper.</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SzjgJYAzeFLxc6hRWswUByRcC3PQcOiProYX7M3gy_NRJHc6rupJwmhivQ28vbo5OuwK_apxguhwq2bI6wKq0bNK15o-LXE6_qknrYR3MLRO5tTs10Z0zj4AyugP52GL7LPijItXcyIK/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SzjgJYAzeFLxc6hRWswUByRcC3PQcOiProYX7M3gy_NRJHc6rupJwmhivQ28vbo5OuwK_apxguhwq2bI6wKq0bNK15o-LXE6_qknrYR3MLRO5tTs10Z0zj4AyugP52GL7LPijItXcyIK/s320/IMG_1188.JPG" width="320px" /></a></div></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com2tag:blogger.com,1999:blog-2808209169596349288.post-63546372981010916022011-08-05T11:03:00.001-05:002011-08-05T11:04:09.712-05:00Philly Cheese SteaksMy husband was reading the <i>USA Weekend</i> insert in the paper<i> </i>back in June and found a "Father's Day" recipe for Philly Cheese Steak that he cut out for me to make. I was thankful that he contributed a recipe since I'm always asking him what he wants to eat but I was also eating my words because I've gotten used to being the meal chooser. I've never enjoyed Philly cheese steaks in the past because I find the meat chewy and the sandwich overfilled with cheese so I put off making them until July. This past weekend we enjoyed our first summer weekend at home just the two of us and I wanted to make Ryan something I knew he'd love. I went to the store without my recipe so asked the butcher what cut of meat would work best for Philly Cheese Steaks. He gave me a few options but said a New York Strip Steak is by far the best for Philly sandwiches so that's what I bought, a 1 pound New York Strip.<br />
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I followed <i>USA Weekends</i> <span class="Apple-style-span" style="font-size: x-small;">(June 10-12,2011 edition</span>) recipe for the marinade and I let the steak soak in it for an hour before starting up the grill.<br />
<u>Marinade:</u> 1 Tbs olive oil, 2 Tbsp A1 steak sauce, 1 Tbsp soy sauce, 1 tsp garlic powder, 1 tsp paprika, 1 tsp coarsely ground black pepper.<br />
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From there I decided to make my own variation since this recipe called for jarred fried peppers and I had fresh peppers from the garden. I chopped one sweet onion into thick slices, 1 green bell pepper into slices and 1 large banana pepper into slices and tossed them with a small amount of olive oil.<br />
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Next, I warmed the grill to medium high and placed the steak and veggies on a grill plate. Our piece of steak was very thick so I ended up cooking it about 5-6 minutes on each side and I kept the veggies on that whole time (be careful not to overcook the steak and remember it will keep cooking once you remove it from the grill). Our steak turned out medium which is exactly how we like it. Once your steak is cooked to your liking and the veggies look done remove the steak and veggies from the grill and thinly slice the steak.<br />
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Now, the good part. Drizzle two hoagies or brat buns with olive oil and red wine vinegar. Place on grill to toast for 2-3 minutes. Remove, layer on steak and veggies and top with a slice of swiss or provolone cheese (we used swiss) and place back on the grill until the cheese melts. Serve immediately.<br />
<span class="Apple-style-span" style="font-size: x-small;">*Our deli cuts cheese into 1/2 ounce slices so I used two slices per sandwich which = 1 serving of cheese per sandwich. </span><br />
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Honestly, I wasn't even expecting to like these but I was so surprised because I loved them. I loved the vinegar taste on the bun and the sharp cheese taste over the mix of hot and mild peppers and perfectly seasoned and cooked steak. Definitely a recipe I will be making in again in the future and one I highly recommend for any meat lovers or steak skeptics! It was very easy to prep and perfect for hot days when you don't want to use the oven. My picture doesn't even do it justice since I didn't remember to take my camera out until the colorful veggies were topped with cheese.<br />
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Ratings: Sina: 5, Ryan: 5<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_xfO2RRy7_NTTwU14nejnSSlZwBDHeZuK7lRHaLwP5Rrca3QnCtQOlhKralhXf1lf96S6wSnydXayP0CtE1kTfHc4WKZfZ5_jrqedCymf1Kw1iycDar6pAe69hsBu239ospCi7ZNGr0d/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_xfO2RRy7_NTTwU14nejnSSlZwBDHeZuK7lRHaLwP5Rrca3QnCtQOlhKralhXf1lf96S6wSnydXayP0CtE1kTfHc4WKZfZ5_jrqedCymf1Kw1iycDar6pAe69hsBu239ospCi7ZNGr0d/s320/IMG_1201.JPG" width="320" /></a></div>Sina Teskey, RD, LDhttp://www.blogger.com/profile/07092475014260635895noreply@blogger.com0