Foodbuzz

Holidays

Father’s Day Brunch Ideas

 

Wednesday, June 16th, 2010

easy brunch ideas

Father’s Day calls for some major leisure time with Dad.  A delicious, no-stress brunch is a great start to the day.  Here are some easy food & beverage ideas:

Beverages

  1. Bloody mary bar: tomato juice, vodka, worcestshire sauce, Tabasco, limes, olives, celery, horseradish, ice, cups.
  2. Mimosas: pitcher of OJ (or fruit puree…below I have mango puree with fresh mint) + champagne.
  3. Coffee bar: fresh brewed coffee, warmed milk or cream, flavored syrups, cinnamon, cocoa powder.
  4. Smoothie bar: fresh juices, milk, ice, frozen fruit, yogurt + a blender.

Eats

  1. Egg-stuffed bread: This amazing breakfast item can be served warm or at room temperature, and is even great leftover, just heat in the toaster oven.  See recipe below photos.
  2. Pancakes: Heat up the griddle and whip up a few batches, then keep warm in the oven on low (200) until ready to serve.  Bonus: you can also use the griddle for bacon.
  3. Yogurt & Granola: Buy a couple flavors of granola and serve alongside yogurt with fresh fruit so people can make their own parfaits.  If you’re feeling ambitious, make your own Maple Pecan granola.
  4. Frittata: Great served warm or at room temperature (which is key, because you don’t want to be slaving over omelets on a hot stove while your guests are relaxing).  Try this Chard & Salami Frittata from Bon Appetit.
  5. Muffins or quick bread.  My favorite muffins to serve are Raspberry Corn Muffins, as they’re a nice change of pace and a crowd-pleaser, as is my banana bread.
  6. Caprese Salad: Layer thick slices of tomatoes, fresh mozzarella, and plenty of basil leaves and drizzle with olive oil, then sprinkle with salt & pepper.
  7. Big Fruit Platter: Pile 3-4 types of ripe & colorful fruit on a platter and let guests nibble away. (Stick to 3-4 kinds so it looks clean and pretty even after it starts to be eaten).

Egg-filled Bread

More…

Burgers, Salads, Sides, and More

 

Friday, May 28th, 2010

potluck salad

It’s Memorial Day Weekend, which means BBQs and parties, which means thinking of something to make or bring.

Here are some ideas for unique burgers, salads, and sides.

BURGERS

  1. Mexican turkey burgers – 2 lbs ground turkey breast, 1 can diced green chiles, handful chopped cilantro, 2 tsp cumin, 1 tsp chili powder, 1/4 cup salsa, 2 tsp salt.  After grilling, serve on buns (or in tortillas) with chipotle mayo (mix 1 cup light mayo with 1 finely diced chipotle pepper canned in adobo and juice of a lime), light pepper jack cheese, lettuce or cabbage, tomato slices, and/or grilled sliced bell peppers.
  2. Greek Burgers – 2 lbs lean ground beef (90% lean), 1/2 crumbled feta cheese, 1/3 cup olive tapenade (or chopped olives) Tbsp dried oregano, 1 tsp salt, 1 tsp pepper, zest of 1 lemon, 1 Tbsp olive oil.  After grilling, serve on buns with tsaziki (purchased, or make your own by mixing nonfat Green yogurt with chopped fresh mint, shredded cucumber, & pinch of salt) and sliced tomatoes, cucumbers, red onion, and bell pepper.
  3. Black Bean & Sweet Potato Burgers – In large bowl, mix together 1 can drained black beans, 1 can refried black beans, 2 peeled & grated sweet potatoes, 1 Tbsp cumin, 1 tsp salt, 4 cloves garlic (minced), 4 chopped green onions, 1 egg, 1/2 cup bread crumbs.  Form into patties (aadd more crumbs if mixture is too wet to form into patties), place on well-oiled foil-lined baking sheet, and bake at 450 for ~20 minutes, flipping half way through. Serve alone or on buns with yogurt-lime sauce (mix 2 cups plain yogurt with juice & zest of 1 lime, salt, and 1 finely chopped jalapeno) and fresh cilantro leaves.

SALADS

  1. Quinoa with Latin Flavors — using fresh corn off the cob for this makes it to-die-for!
  2. Herbed Grains Salad (this is everyone’s FAVE) — prepare Trader Joe’s Grains Medley (or Israeli couscous) according to pkg directions. Spread onto a plate to cool to room temp.  In meantime, in bottom of large bowl whisk 1/4 cup apple cider vinegar, 1 Tbsp Dijon mustard, 3 Tbsp maple syrup, juice of 1 lemon, 1/4 cup olive oil.  Add 1/3 cup dried cranberries, 1/4 cup sliced toasted almonds, large handful chopped fresh basil, large handful chopped fresh mint, 4 chopped green onions,1 chopped large apple, 1 sliced English cucumber (the kind in plastic).  Toss to coat.  Add grains to the mixture and let sit for at least 1/2 hour before serving.  Best served at room temp or slightly chilled.
  3. Citrus & Avocado Salad — So light and refreshing! eating made easy
  4. Fruit Salad – pick 3 (4 maximum) fruits of varying colors.  Cut into large-bite chunks and gently mix together with the juice of 1/2 lemon.  Cluttering up your fruit salad with too many fruits, or chopping the fruit too small will make the salad less beautiful.  Combos I like:
  • Strawberries, pineapple, kiwi
  • Blueberries, mango, watermelon
  • Cantaloupe, cherries, pineapple

For a chance of pace, serve a Fruit Dip alongside your fruit salad, which can be used for dipping or dolloping.  To make: mix 1.5 cups yogurt (any flavor) with zest of a lemon or lime.  Gently fold in 1 cup whipped cream or Cool Whip.  Add chopped fresh mint if you like.  More fruit dip variations.

SIDES & SNACKS

  1. Prosciutto-Wrapped Stuffed Dates — to make these vegetarian, leave off prosciutto and sprinkle torn basil leaves on platter.
  2. Crispy Roasted Garbanzo Beans — and roasted green beans, beautifully presented.
  3. Roasted (or Grilled) Corn on the Cob — with seriously mouth-watering toppings.
  4. Fresh Strawberry & Mint Bruschetta — Spread goat cheese on toasted baguette slices, then top with strawberry slices, fresh mint leaves, and drizzle with honey.

eating made easy

Have a wonderful long weekend!!

Happy Cinco de Mayo!

 

Wednesday, May 5th, 2010

Whether you’re entertaining a crowd or spending the evening on the couch with a marg and a mag, it’s time to celebrate!  Make your Cinco a little more special by getting creative with whatever you cook up.  Check out my friend Jen’s amazing 7-layer dip:

Clearly she makes this for the Super Bowl every year….

But what a perfect idea for Cinco de Mayo.  So follow her lead and make your dip your own!

Tips to make 7-Layer Dip a healthier indulgence:

Crispy Black Bean Tacos

 

Tuesday, May 4th, 2010

Crispy Black Bean Tacos with Feta & Cabbage Slaw

Bon Appetit to the rescue again.  This recipe has become one of my staples — it’s super fast and no matter what fixin’s you have on hand, the tacos will taste great.  Just use a little less oil when you fry them.

**Image taken from bonappetit.com.

Chicken with Tomatillos and Braised Fruit

 

Monday, May 3rd, 2010

Cinco de Mayo is one of my favorite holidays (as if I need an excuse to make Mexican food and have a margarita).  I’m celebrating all week long, with Bon Appetit’s help, so this was tonight’s dinner:

Recipe: Chicken with Tomatillo Sauce and Braised Fruit.  I made these changes:

  • boneless skinless chicken thighs and breasts instead of a whole chicken, to lower the fat & calories
  • used a large jar (24 oz) of Salsa Verde instead of using tomatillos, to save on chopping and add flavor
  • added 1 cup chicken broth
  • added 2 chopped Chayote squash, for extra veggies
  • added some unsweetened dried mango
  • served over rice with a dollop of yogurt on top
**Photo taken from “Mexican Favorites Slideshow” at www.bonappetit.com.

Recipe for Relaxation

 

Monday, November 30th, 2009

Already feeling the stress of the holiday season?!  Here’s a treat you can enjoy while kicking back in front of a cozy fire (or for those of us in Southern CA, in front of the fan, so you don’t start sweating):

Cocktail:  The Naughty Girl Scout

1 packet Light Hot Chocolate (click here for the tastiest low-cal options)
2 Tbsp Peppermint Schnapps
1 tsp Candy Cane Shavings (smash a peppermint of piece of candy cane)
5 mini marshmallows

Prepare hot chocolate according to package directions.  Stir in Schnapps, then top with marshmallows and candy cane shavings.  Make an easy non-alcoholic version of this cocktail by skipping the Schnapps and adding 1/4 tsp peppermint extract.

Enjoy!

Thanksgiving Dessert Ideas

 

Sunday, November 22nd, 2009

Are you in charge of bringing dessert to Thanksgiving dinner, but tired of the usual pumpkin pie? Try one of these fall desserts, which will please your recipients’ palettes but serve as a nice change of pace.

My favorite of the moment is this one which I turned into
an apple cake by replacing the nectarines with one thinly sliced Fuji apple (I also reduced the butter to 1/2 a stick, added 1/4 cup plain yogurt, and reduced the sugar to 1/2 cup). Serve with a scoop of vanilla frozen yogurt and a sprinkling of cinnamon.

Here are some other ideas:

1) Pumpkin Ice Cream Pie — the ginger snap crust is exquisite…and the ice cream makes this treat slide down easily, even when you’re really full. (I know you’re asking yourself “what kind of nutritionist says that?” –but it’s Thanksgiving after all).

2) Cranberry Chocolate Tart – tangy ‘n sweet, this is a fab choice. Use only 3 Tbsp of butter in the crust, and if you want to lighten the filling, use light cream cheese instead of Mascarpone cheese (which will be a little less rich).

3) Maple Walnut Cake – dates make this cake incredibly moist and sweet. I used 100% whole wheat pastry flour, instead of part all-purpose flour — it’s still divine.

Let me know what you try out, and
Enjoy the holiday!

Warm squash salad

 

Sunday, November 1st, 2009

butternut squash salad

As much as I love tradition, this may be the perfect alternative to the yam-marshmallow-butter mixture that everyone serves on Thanksgiving…which is controversial at most family tables. If you don’t already love squash and sweet potatoes, you will after tasting this salad.

Here’s the rough recipe:
Cube some butternut squash and sweet potatoes (both peeled), and place on a nonstick baking sheet with an onion, cut into half moon slices. Toss with a little olive oil, salt, pepper, and cinnamon, then roast at 450 until fork-tender and browned on the edges.

In a large bowl, toss some baby spinach with a vinaigrette made from 2 parts apple cider vinegar, 1 part maple syrup, 1 part olive oil, and a small dollop of Dijon mustard. Lay coated spinach leaves on a large platter, then top with the squash mixture (while its still warm, so the spinach wilts a little) and sprinkle with toasted pecans and golden raisins. Yum!

Toasted Pumpkin Seeds

 

Thursday, October 29th, 2009

As a tradition I have always saved my seeds when I carve pumpkins for Halloween. They are such a nutritious and tasty snack. Pumpkin seeds provide zinc, which helps to build your immune system, and they contain heart healthy fatty acids…plus they taste great!

Here’s how:
Separate seeds from string core.

Lay them out on a baking sheet in a warm dry area, for about an hour.

Toss with a little olive oil and seasoning salt.

Preheat oven to 350 F* and bake for 20-25 minutes.

*If you like them extra crispy, toward the end of baking turn on the broiler for 1-2 min.
Enjoy!

Nectarine Cake

 

Monday, September 14th, 2009


Going to someone’s house for dinner & don’t know what to bring? Impress them by bringing a homemade cake from this month’s Gourmet Magazine — it’s easy as can be, but they’ll never know.

Golden Nectarine Cake

Email me at info@eating-made-easy.com to find out how to make this cake healthier…or to get ideas on how to alter it with other fruits & flavors.  Enjoy!

Roasted Sweet Potato Salad

 

Thursday, June 25th, 2009

Looking for an alternative to the traditional calorie-laden potato salad that’s so popular during the summer months? Try this Sweet Potato Salad — it has fewer calories, less fat, and more nutrients — not to mention it’s flavor-packed and delicious!

Ingredients
3 lbs sweet potatoes
2 poblano peppers
4 scallions (aka green onions)
Big handful of Italian parsley
3 tbsp white balsamic vinegar, or white wine vinegar
squeeze of lemon juice
2 tbsp honey
4 tbsp extra virgin olive oil
1 tbsp Dijon mustard
salt & pepper

Instructions
Preheat oven to 400 degrees. Peel sweet potatoes and cut into chunks (size is up to you, just make sure the pieces are about equal sized so they cook evenly). Cover a large baking sheet with foil and spray with cooking spray. Place potatoes on baking sheet and toss with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Bake for about 30 min, or until potatoes are fork tender and edges have browned (toss potatoes 1/2 way through baking).

Meanwhile, whisk vinegar, remaining oil, lemon, mustard, & honey in a large bowl. Season with salt & pepper. Finely chop the scallions & Italian parsley and add to bowl. Then chop poblano peppers into 1/4 inch pieces and add.

When the sweet potatoes are ready, let them cool for about 5 minutes, then add them to the bowl with the veggies & vinaigrette and gently toss together. Serve warm or room temperature. Enjoy!

*adapted from a recipe by Bon Appetit magazine, July 2009

My Favorite Holiday Cookies

 

Tuesday, December 9th, 2008

ginger snap recipe
In need of a new cookie tradition in your family?  Going to a holiday party and want to impress the crowd?   Try one of these recipes — you won’t be disappointed!

  1. Ginger Crinkle Cookies.  Even if you’re not a huge fan of ginger snaps or molasses cookies, you’ll like these! And to boot, they’re as healthy as a good cookie can get.
  2. Peanut Butter Popcorn Balls. Like a cross between a Rice Krispie treat and caramel corn — yum!

1 10-oz bag marshmallows
2 tbsp butter
1/4 cup peanut butter
1/2 cup raisins (I like golden raisins)
2 Tbsp chopped peanuts (or just use crunchy peanut butter)
10-12 cups popcorn (unsalted & unbuttered)

Melt butter, peanut butter, and marshmallows together in a pot over low heat on the stove. Stir constantly so the mixture doesn’t burn. When melted & smooth, remove from heat and pour in popcorn, nuts & raisins. Quickly form into about 12 balls. (Note: make sure to remove all unpopped kernels from the popcorn so no one breaks a tooth — try using a slotted spoon to help you just scoop the popped kernels).

3.  Sugar Cookies with Candy Cane Frosting.  First, make these cookies, or if you’re short on time, use this delicious store-bought dough.  Then, make this frosting:

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
1/4 tsp peppermint extract
1/4 cup crushed candy canes (or other peppermint candies)

  • In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
  • With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add peppermint extract. Beat on low speed until smooth, about 5 minutes. Fold in candy cane pieces.
  • Frost cookies once they are completely cool.

4.  Coconut Biscotti.  After these cool completely, dip half of them into melted dark chocolate and place on wax paper to harden. (For the dip I just melt 1 cup of semi-sweet chocolate chips in the microwave, in 20 second intervals — takes less than 1 min — then stir til smooth)

5.  Grandma Dixie’s Homemade Oreos.  These are my grandma’s invention, so when you take them to a party and get rave reviews (believe me, you will) please share that they’re from Grandma Dixie!

2 packages Devil’s Food cake mix (18 oz each)
4 eggs, lightly beaten
2/3 cup vegetable oil
1 8-oz package Light cream cheese
1 stick unsalted butter, at room temperature
3 to 4 cups powdered sugar (sifted, or whisked to get rid of lumps)
1 teaspoon vanilla

Heat oven to 350 degrees.  Beat eggs, cake mix, and oil. Roll into small balls, and place on an ungreased cookie sheet. Flatten slightly with fingers and bake 8-10 min.  In a large bowl with a hand mixer, or in a stand mixer, beat cream cheese, butter and vanilla until smooth. Mix in powdered sugar, 1 cup at a time. When consistency is like a fluffy frosting, it’s done. Spread a hefty spoonful on the bottom of one cookie and place another similar-sized cookie on top.  These cookies are best made 1-2 days ahead, as the frosting will meld into the cookie and the cookie will hold together better after it sits.

Surviving Thanksgiving!

 

Wednesday, November 26th, 2008

Part of the fun of Thanksgiving is stuffing yourself a little. However, some of us merely begin stuffing ourselves on Thanksgiving….and continue to do so through New Years when we finally make a resolution to deprive ourselves of yummy food. So instead, here’s what I recommend: enjoy Thanksgiving food to whatever degree you want to, just make sure you

1) EXERCISE before you dig in. Do an intense cardio workout if you can, for at least 45 minutes. If this isn’t in the cards, go for a long brisk walk. Exercising before you eat will make you more likely to eat reasonably, and will counteract some of the calories you take in during the day.

2) Drink plenty of water. If you’re dehydrated while you’re eating, you’re likely to overeat even more than normal. And if you’ll be drinking alcohol on the holiday, drink extra water.

3) Exercise AGAIN after you eat. You’ll be full, so just get up & move around a bit…a walk is usually a good call for post-Thanksgiving feasts. Then on Friday, get moving again with a really good workout.

4) DO NOT let Thanksgiving be the first day of a 30 day binge. Instead, wake up on Friday and get back to normal. There will be plenty of times to indulge this holiday season, so insert as many healthy days as you can between now & January. This way, you won’t have to set some horrible resolution because you won’t have gained any weight!

Happy Thanksgiving everyone!

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