Herbed Spanish Omelet

 

Photo: AICR

 

Ingredients

• 1 lb. potatoes, peeled and diced or shredded
• 2 Tbsp. extra virgin olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 2 Tbsp. finely chopped fresh parsley
• 2 Tbsp. finely chopped fresh basil and chives
• 4 large whole eggs, lightly beaten
• 2 egg whites, lightly beaten
• Salt to taste
• Sprigs of fresh herbs to garnish (optional)

Directions

1. Place potatoes in large pan. Cover with water. Bring to a boil and cook uncovered for 3 minutes. Remove from heat. Cover and let stand for about 10 minutes or until potatoes are tender, not mushy. Drain well.
2. Heat oil in deep 10-inch non-stick skillet over medium heat. Add onion and garlic. Cook for about 8 minutes, stirring occasionally. Add potatoes and cook an additional 5 minutes.
3. Add parsley, basil and chives to beaten eggs and egg whites. Season with salt if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook uncovered for about 10 minutes or until bottom of omelet is golden.
4. If desired, brown top under toaster oven. Garnish with fresh herb sprigs. Serve immediately.

Per serving: 260 calories, 12 g total fat (2 g saturated fat), 28 g carbohydrate,
11 g protein, 2 g dietary fiber, 106 mg sodium.

Source: AICR

Happy Easter, Roasted Cauliflower Popcorn Veggies !

Dreamtime Photo

Ingredients:

1 1/2 lbs. cauliflower florets, trimmed to bite-size pieces

2 Tbsp. canola or olive oil

4-5 tsp. Grated Parmigianino-Reggiano

Preparation Methods:

1.  Toss cauliflower in large bowl with oil;

2. Season with salt and pepper or your favorite spices to taste.

3.  Arrange in single layer on baking sheet.

4.  Roast on center rack of oven about 15 minutes.  Carefully, turn half-way through baking.

5.  Remove from oven; sprinkle with cheese.

Nutrition Information:

Each 4oz. serving contains:

70 calories, 6g carb, 1g fiber, 3g protein, 5g fat (1g sat fat), 0mg cholesterol, 40mg sodium

Source: Adapted from Wegmans Veggies

Steamy Secrets About Chicken: Steamed Chicken With Sun-Dried Tomatoes

 

 

 

Photo: Kyle Dreier; food styling by Whitney Kemp

ingredients

Parchment paper or aluminum foil
1/2 cup peeled, grated carrots
1/2 cup unpeeled, grated zucchini
1/2 cup unpeeled, grated yellow squash
1/2 cup thinly sliced sweet onion or red onion
1 Tbsp. minced fresh thyme
1/2 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
4 boneless, skinless chicken cutlets
(4 oz. each, about 1/2 inch thick)
12 oil-packed sun-dried tomatoes, drained,
lightly patted dry
2 tsp. balsamic vinegar (the thicker the better)
2 tsp. olive oil

Preparation Method:

Parchment Paper Packets (En Papillote)

Makes: 4 servings
Serving Size: 1 packet
Preparation Time: 30 minutes
Cooking Time: 20 minute

1. Preheat the oven to 450 degrees. Tear or cut the parchment paper into four 12- to 14-inch squares.
2. In a medium bowl, mix the carrots, zucchini, yellow squash, onion, thyme, 1/4 tsp. of the salt, and 1/4 tsp. of the black pepper. Divide the vegetables equally among the
parchment squares.
3. Lay the chicken cutlets over the vegetables (a). Sprinkle the chicken with the remaining salt and black pepper. Place three sun-dried tomatoes on each piece of chicken. Drizzle each serving with the balsamic vinegar and oil. Pull one side of a parchment square over the chicken and veggies, and seal the parchment with narrow double folds (b). Place the parchment packages on a baking sheet.
4. Bake the chicken for about 20 minutes or until cooked through. The packets may puff up slightly while cooking. Place the packets on individual dinner plates, and ask diners to carefully open their packets—hot steam will be released (c).

          A                        B                    C                       

nutrition

Per Serving: Calories 195, Fat 7 g (Sat. Fat 1.3 g), Carbohydrate 8 g (Fiber 2 g, Sugars 3 g), Cholesterol 65 mg, Sodium 340 mg, Potassium 520 mg, Protein 26 g, Phosphorus 180 mg
Exchanges: Vegetable 1, Lean Meat 3, Fat 0.5

Source: Diabetes Forecast

Kitchen Nightmares: Gordon Ramsay Meets a Stubborn Greek Owner, but What Happens?

 

 

Published - Mar 16 2013 09:27PM EST

Rick Ellis, RR.com Original

Gordon Ramsay comes to Seattle to visit a family-owned, Greek restaurant. The restaurant's neighborhood is changing and the owner refuses to adapt. A stubborn owner that won’t listen to reason? Sounds like just about every episode of Kitchen Nightmares.

Kitchen Nightmares starring Gordon Ramsay airs on FOX Fridays at 8:00 pm ET.

‘We’re Not Asking You to Give Up, We’re Asking You to Change’

Yanni’s Greek Restaurant was founded in 1984 and in 2007 the original owner passed away, turning the business over to his son Peter. In recent years the business has struggled as the neighborhood changed. That struggle brought out the worst in Peter, who takes it out on his wife and daughters, all of whom work at the restaurant.

Before Chef Ramsay visits the restaurant he meets with Peter and gets the lowdown on the business. Peter tells Ramsay that his family isn’t as devoted as he is to the business and he worries that he’s not tough enough on everyone. I suspect Chef Ramsay won’t agree with his assessment. He talks with the family, who tells Gordon that Peter is in denial and was lying to him during the earlier meeting. Ramsay brings Peter into the discussion, and after a lot of yelling, Peter admits that he can’t change, even though it’s killing the restaurant.

‘The Only Thing That is Nine Out of Ten Here is the Pita Bread’

It’s time to sample the food, which is almost always a low point in these shows. Chef Ramsay orders food, including a peculiar pumpkin hummus. He dislikes all the food, which is greasy and ill-prepared. And the more complaints Chef Ramsay has about the food, the angrier Peter gets back in the kitchen. After it’s all over Chef Ramsay talks to the family and Peter refuses to admit that he needs to change the menu or the dated 1980s decor. He seems incapable of changing anything and as Ramsay leaves the restaurant the family is still arguing over the issue.

You Say Spoiled, I Say Extremely Aged

It’s time for dinner service and you don’t have to be a psychic to predict that this won’t end well. As Chef Ramsay watches, Peter and daughter Alyse argue in the kitchen over the preparation of the food. But even worse, dishes are coming back, including one pork dish that was so tough the customer bent his fork trying to eat it. Chef Ramsay begins searching through the coolers and finds bowls of meat that are slimy and covered with mold. Both Peter and Alyse say they aren’t using that meat but it’s all a bit suspicious. As Ramsay unloads on them, Peter somehow figures out a way to blame everyone else for the issues without taking any responsibility. They shut down the restaurant and the evening ends with the family dazed and shattered.

It’s Time For the New Yanni’s Greek Restaurant

The next day the family arrives and Peter initially says they are ready to make the changes necessary. But it’s not long until he begins arguing that things aren’t as bad as Chef Ramsay claimed the previous evening. That starts a long argument that eventually ends with Peter asking Chef Ramsay to stay and help them. Peter reluctantly agrees to change the menu for the first time in 28 years and the next morning the family arrives to discover a new interior and a new menu. That night the dinner service is rough initially but Peter and Alyse learn to work together. The evening was a success and Peter tells Gordon Ramsay he’ll miss him. In the following weeks the business improves and the family learns to laugh again.

Who watched this episode?  What did you think? 

All the best,

Anthony

Cooks Corner: Thumbs-Up Barbequed Ribs for Slow Cooker

 

Ingredients:

2 Slabs pork spareribs 3-4 lbs. each)

1/2 tsp. salt

1/2 tsp. ground black pepper

1 onion sliced

1 jar (16OZ.) barbeque sauce

 

Preparation:

Rub each side of spareribs with salt and pepper.  Cut ribs into serving portions.  Place ribs in broiler pan and broil 15 minutes or until browned.  Drain.  Put sliced onion in stoneware.  Place rib sections on top on onions, pour barbeque sauce on top.  Cover and cook on LOW 8 to 10 hours or (High: 4 to5 hours.)

SENSA ® for Men and Women—What do you think?

Does it work?  Why does it work?  Have you tried it?  What do you think?  Let us know.

 

A Sweet Morning Treat: Vanilla French Toast

 

 

 

 

 

 

A Sweet Morning Treat: Vanilla French Toast

Ingredients
1 large egg white
1 whole egg
1 teaspoon vanilla extract
1 dash cinnamon, ground
1 dash nutmeg, ground
2 slice(s) bread, 100% whole-wheat
2 teaspoons maple syrup (or confectioner's sugar)

Preparation
Heat a pan coated with non-stick cooking spray over medium heat. Whip together eggs with vanilla, cinnamon, and nutmeg. Soak bread in egg mixture. Place bread slices on skillet and cook 1 to 2 minutes each side or until crisp. Transfer to plate and top with drizzled maple syrup or confectioner's sugar.

Number of Servings: 1

Nutrition: Calories: 295, Total Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 210 mg, Sodium: 450 mg, Total Carbohydrate: 38 g, Dietary Fiber: 4 g, Protein: 18 g

Source:  Joy Bauer

My Super Bowl Sunday Snack

ITALIAN BREADED CHICKEN WINGS

Dredge your wings or chicken cut-up into into flour( with some Herbs de Provance), and then dip into 3 beaten eggs and coat in Seasoned Italian Breadcrumbs mixture.  Place each piece into a Pyrex dish and bake in a 325 degree preheated oven for 1 hour.  When done, dip in your favorite sauce:  mustard, raspberry, ranch etc.…

Enjoy!

Source:  My own, but adapted from 50 wings Food Network.

Salad: Turn Over A New Leaf

 

Salads: Turn Over a New Leaf

Every salad you eat is an open invitation to try new vegetables, fruits, whole grains, beans, nuts and seeds.

Greens

Replace nutrient-poor iceberg lettuce with greens that pack a more healthful punch. Mix and match greens to include:

• Romaine
• Endive
• Oak leaf lettuce
• Spinach
• Red chard
• Arugula
• Watercress
• Green and red leaf lettuce
• Radicchio

Vegetables

Combine your usual salad favorites with something you haven’t tried before, include:

• Jicama: This crunchy Mexican vegetable has cream colored flesh and tastes like a sweet water chestnut. Peel and cut the flesh into sticks, half moons or shred it into your salad. It is high in vitamin C.
• Jerusalem artichoke: Looking like a cross between a very lumpy potato and a piece of ginger, the Jerusalem artichoke has a similar texture to the jicama, but is not as sweet. Peel and cut into julienne strips or shred into salad.
• Chayote: Also called Mexican zucchini, chayote resembles a green-fleshed pear with a crunchy texture and slightly sweet taste. Peel the thin skin and cut into chunks or sticks, or shred it over salad.
• Daikon radish: Looking like a long white carrot, daikon is the Japanese radish. It has a sharp peppery taste and crunchy texture. Shred it over salads.
• Fennel: Slice the bulbous bottom of this vegetable, which has a mild flavor similar to celery, and toss into salads alongside some orange slices.

Fresh Fruit

Adding fruit provides a surprising, sweet contrast with vegetables and greens. Don’t be afraid to try familiar favorites or exotic new fruits – just make sure to add them at the very last minute. Some fruits that pair particularly well with salads include:

• Apples
• Pears
• Nectarines
• Peaches
• Berries of all kinds
• Kiwi
• Mango
• Papaya
• Starfruit
• Pineapple
• Orange
• Grapefruit

Nuts and Seeds

A sprinkling of toasted walnuts or almonds are great standbys. You might want to try less familiar options like shelled pistachios, unsalted soy nuts or chopped hazelnuts in small amounts.

 

Source:  ACIR

Recipe: Eggplant Rollovers

 

Serves:  6

Ingredients
2 large eggplants, peeled and sliced lengthwise 1/2 inch thick
2-3 tbsp. water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 oz. baby spinach
1 tbsp. no-salt seasoning, adjusted to taste
2 cups no salt added or low-sodium pasta sauce, divided
6 oz. non-dairy mozzarella-type cheese, divided

Instructions:
Preheat oven to 350°F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.

Source:  Recipe courtesy of Dr. Joel Fuhrman and Dr. Oz.

How to Make A Moist, Juicy Roast Turkey

 

How to Make a Moist, Juicy Roast Turkey on Howcast

Enjoy !

Mini Turkey Meat Loves!

 

Mini Turkey Meat Loaves
Makes 8 mini meat loaves

INGREDIENTS
1 yellow onion, diced
1 red pepper, diced
2 stalks celery, diced
2 carrots, peeled and grated
1 pound lean ground turkey or chicken
2 egg whites
1 teaspoon ground thyme
1/2 teaspoon rubbed (ground) sage
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup ketchup
8 bay leaves (optional)

PREPARATION
Preheat oven to 425°. Spray a standard 12-cup muffin tray with nonstick cooking spray and set aside.

Coat a large sauté pan with nonstick cooking spray and sauté the onions for about 5 minutes over medium heat. Add the pepper, celery, and carrots, and sauté for an additional 8 to 10 minutes. Remove from the heat and cool to room temperature.

In a large bowl, add ground meat, egg whites, cooled vegetables, thyme, sage, Worcestershire sauce, salt, and pepper. Using your hands, mix the ingredients until they are fully incorporated.

Divide the seasoned meat mixture among 8 muffin cups, smoothing the top of each mini meat loaf to make it level. Coat each mini meat loaf with ketchup and apply a bay leaf, if desired. Bake for 20 to 25 minutes.

Serves 4
Serving Size: 2 mini loaves

Cooked mini meat loaves may be frozen for up to 2 months.

NUTRITION
Calories: 233
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 80 mg
Sodium: 646 mg
Carbohydrate: 13 g
Fiber: 3 g
Protein: 26 g

 

Source:  Joy Bauer, MS, RD

Applebee’s Provides Veterans Free Meals Today

It was wonderful, as I visited Applebee’s today, November 11, 2012.  I shook the hands of so many and thanked them for their service.  The smile I received, along with their handshake, was so beautiful.  If fact, one veteran had his service dog with him.  We discussed our service dogs and what they can do and honoring them for what they can do for us.  Tribute to Veterans, past and present, thank you Applebee’s.

 

*Reposted from Wednesday, November November 11, 2009 below.

 

Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!

Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

With the 3rd years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Cook with this Cancer-Fighting Spice

Turmeric
Turmeric is the yellow-colored spice found in curry powder. Curcumin, the active ingredient in turmeric, functions as both an anti-inflammatory and an antioxidant, and it may help prevent cancer by interfering with aspects of cellular signaling. In laboratory animals, curcumin has been shown to help prevent cancer of the breast, colon, stomach, liver, and lung. Using curry powder to spice up chicken and egg dishes is an easy way to incorporate it into your diet — and it has the added bonus of adding flavor to your meals, without any calories!

 

Source:  Joy Bauer, MS, RD

11 Reasons Why The Organic Whey™ is Better

 

1. Only 1 Ingredient - Fresh Organic Whey Powder

2. Sourced 100% from happy grass-fed cows on sustainable family farms in the USA

3. Processed in small batches to preserve freshness and quality

4. Cold processed, non-denatured & bioactive

5. 100% USDA Certified Organic

6. Delicious fresh, flavor without added flavors, dyes, artificial ingredients or sweeteners

7. Highest protein concentration amongst natural and organic whey powders

8. Higher in antioxidants and other nutrients than conventional whey powders

9. Contains all 8 essential amino acids

10. Does not contain any genetically modified ingredients

11. Gluten-free & Soy-free

 

We can provide a special 15% coupon code just for your readers.

Readers:  Let me know if you are interested!  ~ Anthony

 

Source:  Laura Klein
Co-Founder, The Organic Whey