Salad Toppings

My last suggestion for how to use Weight Watchers new cheeses (see previous posts here) is in a yummy salads. Do you ever come up with different salad combos? My husband thinks I'm hilarious for sometimes putting everything but the kitchen sink in them, but salads are great place to put in some power veggies and fun ingredients. Unless I am going with a particular recipe, the salads I make are usually different every time. This one has cucumbers, pinto beans, tomatoes, carrots, arugula, baby spinach, and some Weight Watchers cheese. I like how you can add flavor with their cheese without the extra fat and calories and it is nice to throw a little more calcium in there too.

What do you put in your salads?

Granola I did not make

D makes big batches of granola so that he can eat it all week. He uses this recipe (which is from Molly, but he didn't know who that was until I told him) but I think he leaves out the dried fruit and maybe adds a bit of lemon zest.

{d's granola}

I don't usually eat it for breakfast, because I'm loyal to eggs. But I like snacking on it at other times of the day.

Spinach Artichoke Dip

 

As I've been playing around with Weight Watchers cheeses I experimented and came up with a recipe that I thought you might enjoy, a lower calorie spinach artichoke dip option. Instead of adding more cream cheese and mayo I substituted some Weight Watcher cheese wedges and it turned out pretty great. I will be making this again for special events as a lighter alternative. See the recipe below and check out other ideas I've mentioned here and here. What is your favorite Superbowl Sunday or hang out snack? What about a lighter snack, do you have a favorite?

Ingredients:
9 oz frozen spinach, chopped, thawed, and drained
14 oz jar of artichoke hearts, drained and chopped
8 oz low fat cream cheese*
1/4 c low fat sour cream*
1/3 c parmasean cheese
3 Weight Watchers Garlic & Herb wedges
4 green onions minced
4 cloves of garlic
1/4 teaspoon of salt
other spices as desired... I added a touch of cayenne, garlic powder etc..

Directions:
Saute onions and garlic until soft.
Combine everything into a bowl and stir well.
Put in oven safe dish and bake for 30 minutes at 350 or until bubbly.

Enjoy with crackers, veggies or anything you wish.

*You can easily substitute low fat for nonfat, I'm just not a biggest fan of nonfat.

Enjoy!

(photo + recipe by Rachel Jones - B*E)

The best combo

I've been all over this lately - ginger + shallots + garlic.

{shallots + ginger - garlic not pictured yet}

All finely minced, quickly sauteed in a bit of vegetable or sesame oil. Tossed with green veggies.

I love using this treatment on bok choy (blanch the bok choy first, drain and then toss in the skillet with the g/s/g saute and add a splash of soy sauce to deglaze the pan).

But it's also good on broccoli (steam broccoli, then toss in the skillet with the g/s/g saute, adding a wee bit of extra oil if needed).

And seriously excellent on green beans (same drill as the bok choy).

It's nice to have a really easy go to combo, especially because we normally keep all three on hand.

Happy February

Wishing you a Happy February with colors of red and pink. What do you think about Punxsutawney Phil, will he see his shadow tomorrow? Has anyone been to the actual ceremony in Pennsylvania, I think it would be a riot. Read about it here.

1: Two Tone Satin Sash
2: Lacoste Watch
3: Spade Bon Shopper
4: XO I love you card
5: Je T'aime Sweatshirt
6: Heart Cake Tutorial via Oh Joy's Pin
7: Quince & Rose Candle

Smoothies

This last year or so I've been hung up on trying different smoothie recipes and green drinks, so when the January issue of Whole Living came in the mail the cover instantly resonated with me and I discovered 25 great recipes from their website that are helping me mix it up. I've tried a few and I can't wait to try more, today I made the Banana-Peanut Butter but switched out milk for almond milk. I am a big almond milk fan, have you tried it? What is your favorite smoothie / drink recipe?

(individual photos from Whole Living; collaged by B*E - Aren't the smoothie colors fun?!)

Feeling Fruit Inspired...

1: Cast Iron Apple Pot
2: Blabla Kids
3: Amazing Drink Boxes student work by Yunyeen Yong

Kick it up a notch

Several of you mentioned adding a little heat to my January breakfast. I was feeling the need for some extra protein as well.

{poached egg + avocado toast}

Poached egg on avocado toast, liberally splashed with Tapatio.

So good, you guys. 

I had a total yuppie crisis while making this - I ran out of our usual Maldon flaked sea salt and had to use regular old table salt. I felt genuinely sad and a little put out and then I felt completely ridiculous.

P.S. Poaching eggs is really easy. I finally got up the courage to try it one weekend and now I feel silly for waiting so long. Please check out Deb's excellent post and get to it.

Healthy Grilled Cheese

Since I am on the losing weight bandwagon after having our baby, the people at Weight Watchers sent me some cheeses and asked if I could come up with some recipes. Last time I shared a new favorite low calorie snack (see here) and today it is a cold snowy day, so a grilled cheese sandwich and tomato soup fit the ticket. Instead of over indulging on calories which is easy to do during the winter, Weight Watchers is a good choice for nice flavor without a lot of calories. Today I tried the Mexican Style blend on some whole wheat bread and put in right into the panini grill. The Mexican cheese is made from 2% milk was 80 calories for 1/3 cup so you really can't go too wrong. It was yummy! What do you put on your grilled cheese sandwich?

(photo by blackeiffel)

The winter vegetable

The weather may be trying to trick me into thinking that it's July, but I know better. Cabbage is piling up in our fridge. Clearly, it must be eaten. I'm easy because I like it Greek - sliced, tossed with lemon juice, white vinegar and pinches of salt, pepper and sugar. Add shredded carrots if you're feeling fancy.

Others in our house must be cajoled. And so I try. I make Molly's braised cabbage - tender and mixed with onions and carrots. I eat it for lunch and dinner, adding a poached egg for protein.

{braised cabbage, egg}

I saute red cabbage gently with sage and butter, finish it with vinegar, keeping it just slightly crisp. Almost like a salad, but more interesting.

{red cabbage}

D gamely tries each of these but cannot get over the very cabbage-ness of it. As we approach the end of January, I must admit I can sympathize. I find myself staring at the drawer full of cabbage and willing myself to feel enthusiastic. At least, I think, it lasts for a very long time. I can put off this decision for another few days.

To investigate, soon - more recipes.

Favorite Local Food Spots in Salt Lake City

Since there are lots of people coming into town for Alt this week (yay!!) I thought I would highlight my ten favorite foodie places around the Salt Lake City area for those looking for a place to try. Although I'm not originally from Utah and still have many places yet to give a go, these are ones I thought of off the top of my head, and have always come away with memorable experiences. See my entire list and map after the jump...

Forage : My favorite restaurant in Salt Lake hands down. Mac took me here a few weeks ago again for my birthday and it is an overall artistic and enjoyable food experience. If you are a foodie this is a must! It is a smaller place and only open for dinner, a little spendy but you will come away with a very memorable evening. They are taking away numerous awards lately including one of the top restaurants in the U.S.


Les Madeleines : My favorite Bakery! Their specialty Kouing-aman is amazing and sells out fast! It was even highlight on the Food Network. The Carrot Cake Cookie is yummy as well and pretty much everything else. For lunch I enjoy their Sesame Chicken Salad Wrap.

Cucina Toscana : I haven't been to them all but this is my favorite Italian spot in the area. So delicious and the service in impeccable.

Tulie Bakery : Patterned after Tartine in San Francisco this Bakery has more of a modern and minimal fresh and European atmosphere and the yummy bakery items are top notch. I enjoy their Banana Creme Tarts but most things are delectable!

Mazza : If you are wanting something a little different to try-- go for the Middle Eastern cuisine of Mazza. There are two locations and it is really yummy food.

Porcupine Grill : If you like pub food this place is pretty good and a perfect after ski hangout.

Lone Star Taqueria: Quick authentic Mexican food. Their fish tacos and salad are amazing with new fresh fish selections daily, I also often see many skiers and boarders here after hitting the slopes.

Red Iguana Restaurant : Best Mexican food in Utah! There is also a few different locations.

Takashi : Some of the best sushi in town.

Pawit's Royale Thai : Best Thai food I've ever had in Utah. The Gang Kra Lee (Yellow Curry) is really good.

If you end up heading south of Salt Lake City to Utah County here are two other favorites :

Pizzeria 712 : Yummy Pizza, their ham & cheddar panini is incredible and the desserts are yummy too. Although an interesting location, I love the atmosphere.

Communal Restaurant: Delicious food and they are now open for breakfast, lunch, and dinner. Worth a trip for sure with a great designer ambience.


View Salt Lake City Favorites in a larger map

I know I am missing many great spots as I am only limiting this to ten, but add to the list -- what are your favorites? Shout them out in the comments!

(photos all by black eiffel : 1: Breakfast at Communal | 2: Seasonal Vegetable Medley at Forage | 3: Pain au Chocolate from Les Madeleines | 4: Outside of Tulie Bakery)

A new low calorie snack...

As I am working on slimming down this extra baby weight by being not only more health conscious but calorie conscious, I am on the hunt for low calorie snacks that taste good. In the past I have been a big fan of Laughing Cow Cheese wedges and crackers for a snack, so when Weight Watchers wanted to send me their new spreadable wedges in different flavors I was game to try them out. My favorite flavored wedge so far is the Jalapeno Pepper, it tastes like creamy pepperjack and for only 30 calories it is something that you can spread on anything from crackers to apples and feel great about it. What is your favorite healthy or low calorie snack?

(photos by blackeiffel)

The breakfast of January

Avocado toast.

{breakfast}

As easy as it sounds. I take half a large avocado and use a fork to mash it up on one slice of perfectly toasted bread. Sprinkle with sea salt. Repeat for the next several weeks.

{avocado toast}

I wish I could tell you what kind of avocados we have, because I'm convinced they're the most delicious ones in the world. The tree is on my parents' property, a vestige of the old fruit farms. It's some kind of hybrid - definitely part Fuerte, which used to be the standard around here before the Hass took over.

p.s. awesome pictures + history for the california avocado afficionado here

Finally... healthy recipes that actually taste good.

For my 2011 goals I am focusing on one element a month I want to improve in my life and for this month of January it is 'healthy'.

Along those healthy lines, I've got a new friend in the kitchen and her name is Ellie Krieger, are you already acquainted? A few months ago I checked out a few of her books from the library The Food You Crave: Luscious Recipes for a Healthy Life and So Easy: Luscious, Healthy Recipes for Every Meal of the Week and I am hooked.

Not only are her recipes delicious but since she is a registered dietitian they are spot on full of healthy ingredients along with caloric and nutritional data so you really know what you are getting into.

Here are my top ten favorites recipes of Ellie's that I have tried, so far:

1. Lemon Chicken Orzo Soup
2. Carrot Cupcakes with Cream Cheese Frosting
3. Whole Wheat Pancakes & Strawberry Sauce - (see previous post here.)
4. Aromatic Beef Stew with Butternut Squash
5. Roasted Tomato and Black Bean Soup
6. Apple Pecan Muffins
7. White Chili
8. Taco Salad with Chunky Tomato Dressing
9. Cobb Salad
10. Pumpkin Muffins

Have you tried any of Ellie Krieger's recipes? What are you favorite healthy cookbooks and recipes? Do share!

(images : 1, 2 )

Simple gifts - salted caramel sauce

The one project I allowed myself for Christmas was this salted caramel sauce. It is so good and it only requires three ingredients and minimal patience. If you have a large stockpot, you can triple the recipe and it will be just as delicious. I saved little jars all year just for this purpose.

{fleur de sel caramel sauce}

It isn't actually canned, so it should be refrigerated after you give it to your lucky recipients but don't stress too much about spoilage. I left our personal jar on the counter for a week and it was still fine (granted, our apartment is cold, but it isn't glacial). The recipe says you should eat it within two weeks. I've extended that to a month based on personal experience and one of the people who got a jar last year actually made it last for ten months and it was perfectly fine. I'm not surprised - high sugar, low water content items are normally very stable. I am shocked that he managed to control himself and pace his eating out over the course of ten months. I can eat an entire jar with a spoon in one sitting. I wish that were hyperbole.

{gifts boxed - partially distributed}

It solidifies when cold, so pop the glass jar (sans metal lid, naturally) in the microwave for 20 seconds to make the consistency just right for pouring over ice cream. 

Individual pies

Raise your hand if you like seeing individualized pies as the new beloved treat trend these days? I am a pie kind of girl so I am especially loving this! What about you? Do you have a pie weakness? I like that they are miniature which instantly heightens the cuteness factor, they don't have to be shared because everyone can have their very own, they can be packaged beautifully in a box or jar and they are well... just rad. Who wouldn't love to get one of these tasty pie treats delivered by a friend or neighbor?

Cool thing is they wouldn't be hard to make or package. Make your own recipe and pick up some pre-made pie shaped packages here, find out more about scrumptious looking potted pumpkin pies by Brooke here, and thanks to a tip from Joanna if you don't feel like getting dirty in the kitchen, you can even buy pies all good to go from All Jarred Up! Also if you are in L.A. you can find sweet little pies like this.

(images : stephmodo / inchmark / All Jarred up)

Nudo Gift Boxes

Looking for a beautifully designed food gift box?! Wouldn't these Nudo gift boxes be a perfect gift for a foodie? See them all here.

Laduree Macarons

I wanted to share with you these pretty Laduree Macarons my dad brought me back from his recent trip. He was traveling to Africa again and had a layover in Paris. I told them that they now have a kiosk in the airport and he kindly obliged and waited the thirty minutes in line to hand select these beauties, isn't that sweet! Thanks Dad. Tip for the travelers, if you are ever flying through Charles de Gaulle, you now have the option of picking up these tasty lil' things in terminal 2F, the packaging is also what gets me, gorgeous!

(photos by blackeiffel)

Gingerbread Ideas

We decorated our gingerbread house the other night and my daughter thought it was such a hoot! We let her go for it and do it completely how she wanted. Here are a few of my favorite gingerbread ideas that have caught my eye so far this year. Also, have you seen these adorable gingerbread house invites? They would be perfect for a gingerbread house party. Are you going to decorate a gingerbread house or any gingerbread treats this year?

1: Gingerbread camper 2: Gingerbread laptop

Risotto with butternut squash and mushrooms

AKA leftover veggie risotto.  Risotto is the perfect one dish, cold weather meal. I love the quietness of standing in the kitchen, reading a book and drinking a glass of wine while stirring the rice. It takes about 30 minutes to cook, enough time to relax after a long day but not so much time that I'm ravenous before it finishes.

{butternut squash and mushroom risotto}

Risotto will take pretty much anything you throw at it - all you need is the basic technique. I had leeks, mushrooms that needed to get used quickly and a butternut squash, and they all came together beautifully. The sweetness of the butternut squash was the perfect contrast to the earthiness of the mushrooms. This is my favorite combination, and I'll sometimes add a bit of sliced proscuitto at the end, if I have it around. It adds a nice touch, but we didn't have it this time. You could easily sub a small onion for the shallots and leeks.

{rice}

Butternut squash and mushroom risotto (serves 4 heartily)

For the risotto:
A chunk of butter (a few tablespoons)
1 shallot, diced
2 large leeks, sliced and washed
20 oz. sliced mushrooms, mix of crimini and white (this is just what I had - you could reduce this if you don't want piles of mushrooms)
1 cup arborio rice
4 - 5 cups hot liquid (I used 2 cups chicken broth, because I had it, and 3 cups water)
Small handful of sage leaves, diced
Dash of salt and pepper
Handful of grated Parmesan or other cheese

For the squash:
A couple tablespoons of olive oil
Sea salt + pepper
1 medium butternut squash, chunked

: Get your squash started - cube it and toss it with a bit of olive oil, salt and pepper.  Spread it out on a baking sheet in a single layer and pop it in a 400 degree oven. It will need 30 - 40 minutes.

: Make a basic risotto - start by sauteeing the shallots and the leeks in the butter over medium heat, until soft and golden. Add the mushrooms and continue to saute until they are soft and much reduced in size. Toss in the rice and stir it about for a couple of minutes, to coat it. Pour in a bit of hot liquid (step back - it's going to steam like crazy!) and stir it in. Add the chopped sage.

: Now comes the slow part. You have to stay in the kitchen so you can stir the risotto every few minutes. Once it absorbs the liquid you've added, add another cup. Continue doing this until the risotto is nice and soft but not mushy. Keep the liquid simmering briskly during this time. It usually takes about 30 minutes for me and you're adding liquid every 5 - 10 minutes. You may not need the entire 5 cups of liquid. When it's finished, the risotto will be creamy and tender but not mushy.

: Hopefully your risotto is finishing just as your squash is coming out of the oven. Dump the squash and the Parmesan cheese in the pot with the risotto. Stir everything together. Serve immediately.

 Apparently risotto is not supposed to be reheated, but I love it as leftovers and D agrees. Maybe we're just not very picky?