Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Saturday, March 21, 2015
Slow Cooker Baked Bean Round Up
it was blissful.
and then it ended.
I now have a sore throat from all the yelling...
Were trying to camp as many weekends as we can this summer. Were not doing anything spectacular -- just staying close to home and testing out different campgrounds within an hour or two from the house. We are the proud new owners of a tiny pop-up tent trailer, and we love it. I must admit that Im not the best camper in the world, but Im really trying to get better. I love the idea of unplugging for a bit here and there, and I think its important for the kids to get dirty and not freak out when they come across bugs. Im acutely aware that Im raising three girls, and am trying my hardest to expose them to as much as I can and foster self-sufficiency.
the best part of the pop-up? It has outlets. For the crockpot(s). A bit of comfort from home is not a bad thing, right?
Top 10 Baked Bean Recipes:
1. Bourbon Baked Beans
2. Potluck Beans
3. Boston Baked Beans
4. Lima Bean Casserole Cassoulet
5. Mexican Black Beans
6. Honey Lentils
7. Cowboy Beans
8. Barbecue Beans and Weenies
9. Baked Beans with Jalapeño and Apple
10. Baked Bean Soup
Have a wonderful and safe Fourth of July. Enjoy your family!!
other stuff:
* lots of giveaways are happening on the Giveaway page!
* I wrote a freelance article on Potty Training for the What to Expect website
* theres nothing here. I just felt like I needed three asterisks.
Thursday, March 12, 2015
Recipe for Baked Chicken Stuffed with Pesto and Cheese Low Carb Gluten Free
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| If you have any fresh basil left, make pesto and then make this Chicken Stuffed with Pesto and Cheese! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Baked Chicken Stuffed with Pesto and Cheese is something I've made over and over. It's also been one of the most popular recipes on the blog for a while now; hope you enjoy if you haven't tried it yet!)
For several weeks now I've been keeping an eye on the basil plants in my garden, hoping to get one more batch of pesto in the freezer before the plants started to freeze. For the last few days the leaves were starting to look a little brown on the edges, so today I trimmed the plants vigorously and made a big batch of pesto. Then I made this Chicken Stuffed with Pesto and Cheese!
For several weeks now I've been keeping an eye on the basil plants in my garden, hoping to get one more batch of pesto in the freezer before the plants started to freeze. For the last few days the leaves were starting to look a little brown on the edges, so today I trimmed the plants vigorously and made a big batch of pesto. Then I made this Chicken Stuffed with Pesto and Cheese!
Click to continue reading
Sunday, March 8, 2015
Baked Atlantic Salmon with Roasted Onions and Cherry Tomatoes on Wilted Spinach
One Serving Provides Over 2 g of DHA and EPA
On Friday I posted an article on the best fish and vegetarian sources of the omega 3 fatty acids, ALA, DHA and EPA. Since salmon was an excellent source of EPA and DHA, the omega fatty acids most beneficial to your health, I thought Id start the week by sharing a healthy and delicious salmon recipe.
Besides being rich in omega 3, this dish is high in protein. Salmon also provides a significant amount of niacin, vitamins B6 and B12 and selenium. Being very low in mercury, salmon can be enjoyed often. The spinach in this recipe is also a nutrient powerhouse being a very good source of vitamins A, C, E, K, thiamine, riboflavin, B6 and folate as well as the important minerals calcium, iron, magnesium, phosphorus, copper and manganese.
This recipe is best when thick slices of salmon are selected. Wild Atlantic salmon was used in calculating the recipes nutritional information. You can use farmed Atlantic salmon (it actually contains more DHA and EPA) but be sure the fish are farmed responsibly: not given antibiotics, growth hormones or artificial coloring, not genetically modified, not fed animal bi-products or grown in crowded pens. As I wrote on Friday, Whole Foods has very high standards for their farmed fish. Wild King salmon is also a nice thick and juicy fish to use in this recipe but its been difficult to find lately. Coho is typically pretty thin and drier than the other types of salmon so I dont recommend using it for this dish.
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Baked Atlantic Salmon with Roasted Onions and Cherry Tomatoes on Wilted Spinach [serves 2]
1 medium onion, thinly sliced (about 1 1/2 cups)
1 cup cherry tomatoes
2 teaspoons extra virgin olive oil
1 packed teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon sea salt plus a pinch for the spinach
2 teaspoons minced fresh garlic
2 teaspoons lemon zest
12 ounces Atlantic salmon cut into two thick fillets
2 tablespoons freshly squeezed lemon juice, divided
10 ounces fresh spinach
2 tablespoons water
Preheat the oven to 400 degrees. Place onion, tomatoes, olive oil, thyme, 1/4 teaspoon of salt, garlic and lemon zest in a shallow roasting pan and mix thoroughly. Rub the salmon fillets in the mixture until coated with oil and seasoning, remove from the pan and set aside (the vegetables will initially roast without the salmon). Spread out the onion mixture in the pan and roast in the oven for 15 minutes. Remove from the oven and place the salmon fillets on top of the roasted vegetables. Put 1 tablespoon of the lemon juice over the fillets. Place the pan back in the oven and cook for another 15 minutes or until the salmon flakes. While the salmon is cooking, place the spinach, water, 1 tablespoon of lemon juice and a pinch of salt in a covered pan and steam for a few minutes until the spinach wilts. Drain well and divide the spinach onto two plates. Cover the spinach with the roasted onions and cherry tomatoes and top each plate with a baked salmon fillet. Serve immediately.
Per serving: 384 calories, 15.5 g fat, 3.0 g saturated fat, 94 mg cholesterol, 40 g protein, 21.6 g carbohydrates, 6.3 g fiber, 3.5 g omega 3, 2.4 g DHA and EPA, and 0.8 g omega 6.
Vegan Twice Baked Potatoes With Butternut Squash
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| An elegant "make ahead" side dish for the holidays Follow Foods For Long Life on FACEBOOK ! |
Holiday Potatoes
Whats a holiday dinner without a spud? One of my favorites, of course, is low fat, creamy vegan mashed potatoes with mushroom gravy. And one of the most popular holiday potato dishes on the site is the vegan sweet potato casserole which I also make EVERY Thanksgiving. Actually, I make it all winter long! But the "twice baked" potato can be a good holiday dish because you can make the little guys early in the day and just bake them right before dinner. I suggest you give them a try before the holidays since its not a good idea to experiment with new recipes when you have a house full of company! A mistake Ive made a few times in my life.
The Secret!
Even though they look pretty "cheesy", and I dont mean that in a bad way, the cheddar effect comes from a healthy dose of butternut squash! (Yet another way to sneak more veggies into an unsuspecting crowd!) A heaping tablespoon of Vegetarian Formula nutritional yeast gives it a cheese like flavor in addition to all the critical B vitamins it contains.
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| For easy removal of the potato after baking, carefully cut along the edges with a serrated knife |
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| Carefully scoop out the potato with a spoon |
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| Beat potatoes with butternut squash and other ingredients |
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| Rub a tiny bit of softened Earth Balance on top |
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| Sprinkle with paprika and bake |
Twice Baked Potatoes
Vegan, Gluten Free
[makes 4 servings]
2 large russet potatoes (.7 pounds or 300g each)
1 cup diced butternut squash, peeled and cleaned
1 tablespoon + 2 teaspoons gluten free Earth Balance, room temperature
1 tablespoon Red Star vegetarian formula nutritional yeast
2 tablespoons dairy free, gluten free milk (or more if potatoes are dry)
1/8 teaspoon garlic powder
Pinch cayenne
1/2 teaspoon salt, or to taste
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1 - 2 teaspoons sliced chives or tops of green onion
Preheat oven to 425 degrees F.
Scrub potatoes and poke each one several times with a fork so they dont explode while cooking. Place directly on the middle rack of a preheated oven for 60 to 70 minutes or until insides are soft.
While potatoes are baking, steam butternut squash until soft, about 15 minutes. Drain and set aside.
When potatoes are done, let cool to the touch and carefully slice in half lengthwise.
Cut carefully along the edge of each potato half with a serrated knife (see picture) being careful not to pierce the skin. Gently scoop out the potato with a spoon.
Place the scooped out potato, cooked squash, 1 tablespoon of Earth Balance buttery spread, nutritional yeast, dairy free milk, garlic powder, cayenne, salt and cumin in a large bowl and beat with an electric beater until creamy. Dont over-beat as that will make them gluey.
Place the mixture in the scooped out potato skins. Carefully rub a 1/2 teaspoon of soft Earth Balance on the top of each potato. Sprinkle with paprika. Bake or refrigerate until needed.
Preheat oven to 350 degrees F.
Bake potatoes for about 20 minutes until heated thoroughly. Top the hot potatoes with chives and serve.
Per serving: 213.1 calories, 4.8 g fat, 1.0 g saturated fat, 0 mg cholesterol, 5.6 g protein, 37.1 g carbohydrates, 4.8 g dietary fiber and 362 mg sodium.
Saturday, March 7, 2015
Can Fries Be Healthy You Bet! Try These Garlicky Baked Sweet Potato Fries Serve With Spicy Red Pepper Aioli
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| Garlicky sweet potato fries make a great Super Bowl snack. Follow Foods For Long Life on Facebook and Pinterest. |
Game Day can be Healthy
Ive been working on a few healthy recipes this week for Super Bowl Sunday. I was inspired by the many TV commercials that are pushing their chicken wings, candy, chips, soda, and other crap that is usually associated with watching football. There are so many delicious recipes that you can serve at football parties, I wouldnt think of serving my guests the types of food (and I use the term loosely) Ive seen advertised.
Now Im not suggesting that you pass around kale smoothies or do a group liver cleanse on game day. Im just saying that there are plenty of fun dishes that you and your family can enjoy without regret. After all, you probably made New Years resolutions to get back in shape, shed the holiday weight, and take better care of yourself in 2014. Its still January and way too soon to break out the Velveeta Queso dip!
Healthy Fries - an Oxymoron?
Its game day, lets splurge a little with some fries dipped in that delicious, Spicy Red Pepper Aioli I shared with you on Tuesday. But can fries be healthy? Well, maybe not as healthy as a raw salad, but lets say these are much healthier than traditional ones.
By using sweet potatoes rather than russets, you get twice the fiber and tons of vitamin A. Each ounce of the orange spud provide 79% of the daily required vitamin A while russets provide none.
Baking versus deep frying produces fries with a lot less fat. A four ounce serving of my baked sweet potato fries contain one third the calories and only twenty percent of the fat of regular French fries. Each serving is only 130 calories with only 1/2 gram of saturated fat!
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Garlicky Baked Sweet Potato Fries
Vegan, Gluten Free
[makes 4 servings]
Requires a cookie sheet covered with aluminum foil and a large metal cooling rack
1 teaspoon organic cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 pound sweet potatoes
1 tablespoon olive oil
Preheat oven to 425 degrees F.
Cover a cookie sheet with aluminum foil and set a metal cooling rack (that is smaller than the cookie sheet) on top of it. Cooking the potatoes on a rack allows you to cook the fries without turning them.
Mix the cornstarch, salt, pepper, and garlic powder in a large bowl and set aside. Adding a little cornstarch helps the baked fries crisp up.
Cut the sweet potatoes into 3/8 inch fries and place in the bowl. Using your hands, mix until they are completely and uniformly covered with the seasoning.
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| Mix potatoes with the cornstarch and spices. |
Drizzle the oil over the fries and mix them with your hands until they are completely and uniformly covered in oil. Place on the rack leaving enough space between the fries so that they cook evenly.
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| Place fries on the metal rack over the foil lined cookie sheet. |
Place the potatoes in the oven away from the broiling coils. Bake at 425 degrees until they start to brown and look a little caramelized, about 30 minutes.
Remove from the oven and serve with Spicy Red Pepper Aioli or with ketchup.
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| A little of this spicy dip goes a long way. |
Per serving: 130 calories, 3 g total fat, 0.5 g saturated fat, 27 mg omega-3 and 346 mg omega-6 fatty acids, 0 mg cholesterol, 2 g protein, 23 g carbohydrates, 3 g dietary fiber, and 207 mg sodium.
For additional delicious and health recipe ideas, download my eBook, Health Begins in the Kitchen, available on Amazon and iTunes.
Friday, March 6, 2015
Baked Honey Mustard Coho Salmon Easy to Prepare and Full of DHA EPA B12 Selenium and More
Salmon Provides Vital Nutrients to your Diet
Cohos are in season and I’ve seen some pretty amazing deals lately. I usually buy a few pounds, slice the fillets in thin, 4 to 6 oz pieces and freeze some for later. Although summer is the ideal time for eating mostly raw fruits and vegetables, fish meals provide very important nutrients. In particular, EPA and DHA omega 3 fatty acids, vitamin B12, niacin, vitamin B6, selenium and phosphorus. Salmon is low in mercury so it can be enjoyed regularly.
EPA and DHA are the omega 3 fatty acids most beneficial to your health and are vital for brain development and maintaining healthy arteries. You cannot get EPA and DHA from plants. The body can convert ALA omega 3 into EPA and DHA but not everyone’s body does this efficiently. One half of the fat in the human brain is DHA. This nutrient is especially important for pregnant women for proper fetal development.
You also cannot get vitamin B12 from plants. So vegans MUST supplement with this vitamin or they may eventually suffer from megaloblastic anemia, nerve demyelinization and other nervous system problems like confusion and depression. This is a good reason for raw foodists to enjoy an occasional piece of salmon.
Six ounces of Coho salmon cooked with dry heat provides:
236 calories
8 g fat
2 g saturated fat
94 mg cholesterol
0 carbohydrates
0 fiber
40 grams protein
1.9 g omega 3
1.8 g EPA and DHA
0.1 g omega 6
13.6 mg niacin (68% DV)*
1 mg B6 (48% DV)
8.6 mcg B12 (142% DV)
64.6 mcg selenium (92% DV)
548 mg phosphorous (54% DV)
* for adults based on a 2,000 calorie reference diet. Source, Nutritiondata.com
Fast and Easy
With 5 minutes of preparation and less than 15 minutes cooking time, this may be one of the easiest recipes you will ever make. I served this to a dozen people last weekend so feel free to double, triple and quadruple the recipe. The only difference is, it may take an extra minute or so to cook when you have lots of salmon in the pan.
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Baked Honey Mustard Coho Salmon [serves 2]
3/4 pound wild Coho Salmon filet
1 teaspoon extra virgin olive oil
1 1/2 teaspoons Dijon mustard
2 teaspoons local honey
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon fresh parsley, chopped -optional
Preheat oven to 400 degrees. Lightly grease a small baking dish with olive oil. Wash off the salmon and pat dry with a paper towel. Cut into 2 equal pieces. Rub the pieces briefly in the oiled pan skin side up to coat the salmon and then turn them skin side down. In a small cup, mix mustard, honey, lemon juice and sea salt until smooth. Spoon the mixture over the top and sides of the salmon. Bake for 12 minutes or until salmon flakes with a fork (do not over cook). Top with black pepper to taste and garnish with chopped parsley. Serve immediately.
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