Tag Archives: milk

Cocoa Tahini Fruit Shake ~*Recipe ReDux*~

22 Feb

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This month’s Recipe ReDux challenge is all about chocolate matches:

Does your chocolate need a friend? What is your favorite chocolate match? Show us your favorite healthy chocolate combo recipe.

(See December’s Recipe ReDux post here. See January’s Recipe ReDux post here.)

My chocolate match for the month is cocoa and tahini! With a few Mediterranean-inspired fruit ingredients (dates and figs), because I am trying to channel warm vibes over here in my cold New York City apartment. Continue reading

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Soft Polenta with Sautéed Spinach and Shrimp

30 Apr

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I like my quick vegetarian meals. I can turn out an easy dinner with very little preparation, and it always tastes good. Lately, though, I’ve been wanting some variety in my diet.

I’ve now checked sardines off the list of foods I’ve never eaten at home. They were excellent in pasta with broccoli rabe, pine nuts, and golden raisins. The other day I bought anchovy paste so that I could play around with flavor. I’m open to anchovy suggestions if anyone out there has some…

And now, I can check off shrimp. I order shrimp at restaurants occasionally, but I’m not a diehard fan. Nevertheless, shrimp is a quick-cooking protein and I figured I’d take it for a spin at home for a change. I found some decently sustainable frozen shrimp at Whole Foods. They defrost quickly either overnight in the fridge or under cold running water for about 6 minutes.

I sautéed some onion and garlic in a pan, added the shrimp, and a heaping few handfuls of spring spinach from the Columbia Greenmarket.

Served atop a bed of soft, Farmer Ground Flour polenta from my local butcher, Harlem Shambles ($5 for a big bag!). I like to cook polenta in mostly water with a little milk, and I finish it with a pat of butter, a few grates of Parmesan, and a few dabs of plain Greek yogurt. Creamy and dreamy. Don’t forget the black pepper!

Earlier in the week, I baked a bunch of sweet potatoes (fork them all around, bake in the oven for about an hour or until soft), so I added a half to this dinner.

Soft polenta, sautéed spinach and shrimp, with a little roasted sweet potato. A fine meal.

Soft Polenta

Adapted from an old post, originally from Joy the Baker

Makes 4-6 servings

1 cup polenta

4 cups water

1 cup milk

1 teaspoon salt

To finish:

1/3 cup grated Parmesan

1 tablespoon Greek yogurt

1 tablespoon butter

fresh ground black pepper

Place 1 cup of dried polenta in a medium sized bowl. Top with one cup cold water. Set aside.

In a medium sized sauce pan bring 1 cup of milk and remaining 3 cups of water to a boil. Once boiling, add salt. Slowly whisk the polenta/water mixture into the boiling milk mixture. Turn flame down to medium low. The time the polenta takes to cook will depend on weather you’re using fine grain or course polenta. However long it takes, stir occasionally until you’re reached a desired thickness.

Turn of flame and add grated parmesan cheese, Greek yogurt, and a pat of butter. Grind some black pepper over the top. Stir to incorporate.

 

Sautéed Spinach and Shrimp

makes about 4-5 servings

1 tablespoon oil (canola or olive work fine)

1 onion, chopped

2 cloves garlic, minced

1 pound shrimp (defrosted if frozen), rinsed and patted dry

2-4 heaping handfuls of chopped spinach

salt

Heat oil in a large skillet on medium high heat. Add the chopped onion and cook for about 3 minutes, until translucent. Add the garlic and cook one minute more. Add the shrimp and cook for about 2 minutes on each side or until lightly pink.

Add the spinach to the pan and stir until slightly wilted. Sprinkle with a few pinches of salt, to taste.

Serve atop a soft bed of polenta. 

Butternut Squash Bake + Kale Chips

11 Feb

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Last night, I had a spontaneous dinner with my new housemate and his girlfriend. We were cooking two separate dinners, and just decided to combine them and dine altogether at our little table.

I contributed this butternut squash bake and some kale chips and nice salami, and they contributed a hearty spinach salad, some cheese and bread, and cheap “wine” from our nearby corner store. They are from France and Switzerland, and had never eaten butternut squash or kale chips before, so it was fun to introduce them to some of my favorite vegetables.

I love that we don’t have wine glasses and that our cutlery and plates don’t all match. I’m all about not matching.

I’ll admit that most nights, I cook dinner and watch a television show while I eat. It was a nice change to sit at a table and schmooze with the people I share an apartment with.

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This is the kind of recipe where all I want to do is pick off the crispy cheesy topping. I was dining with company, though, so I had to restrain myself!

This squash bake was super simple, and you could use any variety of winter squash. The natural sweetness of the butternut squash and onion with a light cheesy mix keeps the dish healthy but still full of decadent flavors. You will need to reserve about an hour of time to complete the recipe, but most of it is hands-off as the squash bakes. I also made this earlier in the day and just reheated it when time came to eat dinner, so it is a good make-ahead.

Serve the squash bake with some sautéed greens or kale chips for a nice color contrast!

Butternut Squash Bake

adapted from Jackie Newgent’s 1,000 Low Calorie Recipes

makes 4-6 servings

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (I had a very large squash so I had to use a bigger baking dish)

1 onion, cut in half and thinly sliced

1 tablespoon extra-virgin olive oil

2/3 cup milk (I used 1% lowfat milk, you can also use soy or almond milk)

2 teaspoons cornstarch (or arrowroot)

1 large egg

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

pinch of cayenne or old bay

1/3 cup grated fontina or white cheddar

1/3 cup breadcrumbs (I made my own with some old sourdough; bake in the oven until toasted and blend to fine crumbs)

1/3 cup grated Parmesan cheese or Asiago

Preheat the oven to 425 degrees F.

Combine the cut squash and onion in a baking dish (Newgent recommends a 2-qt dish, but I used a 3-qt pyrex because I ended up with a lot of squash). Drizzle and toss with the olive oil. Bake for about 25-30 minutes, until the squash is tender all the way through.

Meanwhile, whisk together the milk and cornstarch. Whisk in the egg, salt, pepper, and spice. Set aside.

Stir the squash-onion mixture. Sprinkle with the fontina/cheddar cheese and evenly pour in the milk mixture. Sprinkle the top with the breadcrumbs, Parmesan/Asiago cheese, and an extra pinch of cayenne/old bay. Roast until the squash is tender the cheese coating is crisp and golden brown, about 20 minutes.

Let stand for 10 minutes to complete the cooking process, and serve.

Approximate nutrition facts per 1 cup serving: 240 calories, 12g total fat, 4.5g saturated fat, 0g trans fat, 65mg cholesterol, 530mg sodium, 27g total carbohydrate, 6g dietary fiber, 8g sugars, 9g protein

Kale Chips

1 bunch of kale, stemmed and torn into pieces (or enough to fit a baking sheet)

1-2 tsp. olive oil

salt

Preheat the oven to 350 degrees F.

Lay the kale on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10-15 minutes, until it is crisped but still greenish. Be careful not to overdo it or you will get burnt pieces.

Cinnamon “Toast” Biscotti

1 Feb


Before I get to biscotti, I have two important drinks to discuss:


1. Kombucha. After about 5 or so bouts of trying this mushroom-bacteria-fermented drink, I still cannot get myself to enjoy it. I liked the snazzy beer-looking bottle and I was intrigued by the idea of the pineapple ginger combo; however the taste was just a no-can-do. One sip was all it took to make me cringe. I apologize, but I just don’t think I can become a Kombucha drinker, something about floating cultures in my beverage irks me.


2. Milk. I can definitely dig milk. Lately I can drink a LOT of milk. I especially like to put a tablespoon of chocolate sorbet in my milk and stir until dissolved. The result? A glass of refreshing chocolate milk. These days I’m also into dunking cinnamon “toast” biscotti in my milk. Moo.

These biscotti taste like cinnamon toast but in cookie-form. Crunchy cookie form that turns into sweet, milk-absorbing (also tea/coffee/hot chocolate-absorbing) cookie form. Cinnamon sugar heaven.

Oh, and if you are on a biscotti kick, these lemon cornmeal biscotti with cranberries and walnuts really hit the spot, too.

Cinnamon “Toast” Biscotti

from Joy the Baker, my hero
recipe found on epicuriuos.com
makes about 24 cookies

2 cups flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

1 egg

1 egg yolk

1 teaspoon vanilla

 

For Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 beaten egg (for brushing biscotti before baking)

 

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.

Also whisk together the cinnamon and sugar for the topping and set aside.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.

Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.