Jeanette Chen has been adding cauliflower to her mashed potato recipe for years with great success.Continue reading
Try this twist on a hummus dip brought to us by Lisa of Lisa Corrado Nutrition. The bright, fresh flavor goes great with sliced veggies. Note: this is a recipe you will want to serve right away or store it in the refrigerator just for a day at the most.
8 ounces frozen shelled edamame
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Boil the edamame in salted water for 4 to 5 minutes; or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve immediately, or refrigerate, covered, up to 1 day.
Download the printable Edamame Hummus PDF
Get a healthy jump on your day! This high protein and nutrient rich breakfast from Jeanette Chen, Jeanette’s Healthy Living, is both delicious and easy to make. The quinoa, which can be prepared ahead of time, has become so popular these days because of its health benefits. Not only is it high in protein, but it’s a great source of vitamin B6, folate, iron, and zinc. One cup of cooked quinoa has 180 calories, 2 grams fiber and 7 grams protein. That with the delicious fruit is a real family pleaser.
Breakfast Coconut Quinoa with Fruit
½ cup uncooked quinoa, rinsed and drained well
⅓ cup coconut milk
¾ cup water
2 tablespoons organic raw coconut sugar
1 teaspoon vanilla
dash of salt
2 tablespoons toasted coconut
2 tablespoons toasted almonds
½ cup fresh strawberries
½ cup sliced bananas
additional coconut milk or almond milk, as desired for serving
Place quinoa, coconut milk, water, sugar, vanilla and salt in saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes. Spoon into serving bowls and top with toasted coconut, almonds, strawberries and bananas.
Need a recipe to charm your Valentine this weekend? This dish of Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles is a wonderful way to enjoy fresh produce and seafood at its finest. It’s light yet satisfyingly delicious. Jeanette Chen from Jeanette’s Healthy Eating shared this recipe which, although it has a number of ingredients, it quite easy to prepare. Our U.S. Wild Scallops, which are so fresh that we offer a 200% guarantee, are the mainstay of this meal.
Ingredients (Serves three)
2 bunches (3.8 ounces total) dried gluten-free soba noodles
1½ tablespoons light miso
2 tablespoons fresh squeezed orange juice
2 tablespoons mirin
2 teaspoons sesame oil, divided
1 tablespoon finely chopped ginger
1 large clove garlic, minced
1 teaspoon sambal olek
10 ounces fresh scallops
2 teaspoons olive oil
1 cup scallions, cut into 1½” pieces, white and green parts
1½ cups snow peas, trimmed
1 cup red bell pepper, cut into strips
½ cup carrots, julienned
2 cups baby bok choy, cut into bite size pieces
1 cup shitake mushrooms, sliced
1 teaspoon gluten-free soy sauce
black sesame seeds
1. Cook soba noodles according to package directions; rinse in cold water; drain and set aside.
2. In a bowl, mix together miso, orange juice, mirin, 1 teaspoon sesame oil, ginger, garlic and sambal olek. Add scallops and toss gently to coat. Cover and marinate 15-30 minutes in the refrigerator.
3. Remove scallops from marinade using slotted spoon (save the marinade) and place on baking sheet that has been lined with foil and oiled. Turn scallops over so the other side has a little oil on it. Broil 7-9 minutes until cooked through.
4. Heat oil in wok or large skillet. Add white parts of scallions and stir-fry a minute. Add snow peas, carrots, bok choy, and mushrooms; stir fry about a minute; add reserved marinade, 1 teaspoon sesame oil, soy sauce and remaining scallions. Cook another minute. Add cooked soba noodles and toss to coat and heat through.
5. Plate soba noodles and arrange scallops on top. Sprinkle with black sesame seeds.
You can find her recipe and wonderful story here
The beginning of beefsteak tomato season is here! Cecarelli Farms of Northford, CT just brought us some native field-grown tomatoes perfect ready to enjoy. Jeanette Chen of Jeanette’s Healthy Living blog shares this simple recipe which really brings out the flavor of the tomatoes. This is enough pasta salad to serve 10-12 when served with other dishes at a barbecue or over lettuce for the family.
Pesto Pasta Salad
3 cups chopped chopped tomatoes
4 small pieces fresh buffalo mozzarella cheese, cut into bite size pieces
1/3 cup fresh pesto 4-5 cloves fresh garlic, minced
1/3 cup extra virgin olive oil salt
fresh ground black pepper, to taste
a handful of fresh grated Parmesan cheese,
optional 1 pound dried gluten-free or whole grain pasta
In a large serving bowl, toss together tomatoes, mozzarella cheese, pesto, garlic, olive oil, salt and pepper. Let marinade for an hour or longer. When ready to serve, cook pasta according to package directions; drain, reserving 1 cup of pasta cooking liquid. Toss hot pasta with tomato mixture, adding some pasta cooking liquid to loosen up sauce. Serve. Click here to read Jeanette’s wonderful post.
This week our friend Lisa Corrado, long-time New Canaan resident and owner of Lisa Corrado Nutrition, shares this hearty and healthy white bean stew recipe. On snowy winter days nothing beats a Jam-packed with good-for-you veggies; quick and easy to make stew. I prefer all veggie but some might want some sausage for a heartier meal.
White Bean & Swiss Chard Stew
2 pounds Swiss chard, large stems discarded and leaves cut crosswise in to 2-inch strips
¼ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper
1 (26 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon salt
¼ teaspoon black pepper
Add chard to a large pot of boiling water, reduce heat and simmer until leaves are tender, about 8 minutes. Cool slightly, drain and gently squeeze out excess liquid. In the same saucepan, heat oil over medium-low heat. Cook garlic and crushed red pepper until garlic is golden, 1 minute. Add tomatoes, increase heat and bring to a boil. Add beans, reduce heat and simmer for 3 minutes. Add the chard and simmer for 4 minutes. Season with salt & pepper and serve. Download the printable White Bean and Swiss Chard Stew PDF
Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition. Lisa is celebrating 10 years of providing nutrition services and is the author of a Moment in a Busy Life blog.
Lisa Corrado of Lisa Corrado Nutrition brings us this very satisfying dish that tastes like a high-calorie meal you’d get in a restaurant, but sneaky substitutions like low-sodium chicken stock and evaporated skim milk make it healthy. So stay true to your resolutions without sacrificing real flavor!
This week we chose a seasonally-appropriate recipe from Jeanette Chen (Jeanette’s Healthy Living) . . . “With fresh strawberries coming into season (Walter Stewart’s had its first delivery of native Strawberries from Pell this week and will continue to receive deliveries of CT Strawberries throughout June), I immediately thought of making a traditional Spinach Strawberry Salad with a Poppy Seed Dressing. I first had this salad a number of years ago and was instantly hooked. This is an easy salad to make for a crowd as there are just a few ingredients in the salad itself. (Walter Stewart’s just received a fresh delivery of Local CT Bunched Spinach from Cecarelli Farm in Northford).
Strawberry Spinach Salad with Poppy Seed Dressing Recipe
8 large handfuls of baby spinach, washed
2 pints fresh strawberries, halved
1/2 cup slivered almonds, toasted
1/2 cup olive oil
1/4 cup raspberry, apple cider or rice vinegar
1/4 cup honey
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 teaspoon minced onion
1/4 teaspoon Worcestershire sauce
Toss Salad ingredients together in a large salad bowl.
Whisk together Dressing ingredients. Drizzle lightly over salad just before serving.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. This week, she shares a Light Pea Soup, which tastes like spring in a bowl. Low-fat and packed with flavor from yummy spring foods like peas and mint. Feel free to use fresh peas if you have them, otherwise the frozen works just fine.
Light Pea Soup
Makes about 1 1/2 quarts.
¾ cup diced onions
¾ cup diced leeks
½ cup chopped scallions
2 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
2 ½ cups frozen peas, thawed
5 cups reduced-sodium vegetable stock
½ cup chopped chives
1 teaspoon chopped fresh mint
½ teaspoon salt
¼ teaspoon freshly ground black pepper
In a large saucepan, sauté onions, leeks and scallions in olive oil until onions are translucent.
Add garlic and peas and sauté for 2 minutes.
Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes
Add chives and mint and cook for 5 minutes.
Remove from heat. Using either a stick blender or regular blender carefully puree mixture until smooth (don’t forget it’s hot). Season with salt & pepper.
Download the printable Light Pea Soup PDF [http://lisacorradonutrition.com/recipes/wp-content/uploads/2010/03/Light-Pea-Soup.pdf]
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. Today, she’s sharing her recipe for Fish Tacos with a Chipotle Sauce – it’s a great casual meal that everyone can assemble themselves. To make things even easier, substitute shredded romaine lettuce for the coleslaw.
Fish Tacos with Chipotle Sauce
- 4 cups coleslaw mix (or shredded cabbage and carrots)
- 2 tablespoon rice vinegar
- 1 tablespoon honey
- 1/8 teaspoon salt
- 4 fillets firm white fish such as tilapia
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon Spanish smoked paprika, optional
- salt and pepper, to taste
Chipotle Yogurt Sauce
- 1 chipotle pepper, seeds removed
- 1/2 cup non-fat Greek yogurt
- 2 tablespoons lowfat mayonnaise
- dash of salt
- Corn or taco size flour tortillas (about 12)
- Optional toppings:tomatoes, chopped avocado or guacamole, tomato salsa
- Mix all Coleslaw ingredients together in a medium bowl. Cover and chill until time to serve.
- Drizzle olive oil on both sides of fish fillets, using your fingers to lightly cover all the pieces.
- Sprinkle chili powder, smoked paprika and a little salt and pepper on each piece.
- Grill or broil fish on top of a lightly greased piece of foil until done (this keeps the fish from sticking to the grill). Flip the fish halfway through cooking, or just leave it alone and let it finish cooking without turning.
Chipotle Yogurt Sauce
- Finely mince chipotle pepper (without the seeds or else it will be way too spicy). Mix with yogurt, mayonnaise and a dash of salt.
- Lightly warm corn tortillas over gas flame or in a pan on the stove (you can also wrap them in a damp paper towel and microwave until soft, about 30-45 seconds). Let everyone serve themselves by topping the corn tortilla with some Grilled Fish, Coleslaw and a drizzle of Chipotle Yogurt Sauce.