To Tame a Sweet Tooth

Banana Pops

Serves 6

As you may know, I have decided to take good care of myself…and in so doing, an opportunity for me to use my interest, skills and some may say, talent in recipe development to help others.

During a recent workout at Get in Shape for Women, in Westford, one of my workout buddies asked our trainer if he had a sweet tooth and if so, how did he indulge without guilt.  Now my trainer is an avid runner and really fit, so he can eat what he wants, but he knew where she was going with her question…his best solution was to get rid of the temptations in the house…easier said than done when you have a family and more pointedly…kids.

So, I took it upon myself to develop an answer that just might tame a sweet tooth AND direct the kids to healthier dessert choices. I came up with this variation on Banana Pops!

Ingredients

1 cup Siggi’s Icelandic Orange Ginger yogurt :  but the flavor choice is yours

·         I choose Siggi’s because it has fewer carbs, no artificial additives and has live active cultures

1 tsp. minced candied ginger, optional

1 tbsp. milk

1 ounce Ghiradelli 60% cacao dark chocolate, finely grated

3 bananas, peeled and cut in half across the middle

6 Popsicle sticks or sturdy skewers

Method

Line a quarter sheet pan with parchment paper.

In a bowl, mix the yogurt, milk and ginger until smooth and well incorporated.

Carefully insert the sticks into the cut side of the banana.

Using a small or offset spatula, coat the banana with the yogurt.

Place on lined sheet pan.

Sprinkle the banana pop with a dusting of chocolate.

Freeze for 2-3 hours or overnight.

Enjoy or wrap individually in parchment or waxed paper and store in the freezer for up to a week.

Other sprinkle options:  crushed pistachios, toasted almond slivers, toasted UNSWEETENED coconut, minced dried cranberries or other dried fruit.

 Bon appétit!

Rocking the Summer Heat at 30 Rock

Watermelon Salad with Heirloom Tomatoes and Feta

Serves 2

I first had this salad at the outdoor café at 30 Rockefeller Plaza in NYC.  It was a blistering hot day in the city and my husband and I needed to find some respite…what better place than fountain side at the Plaza.

When I first saw the description of this salad, I thought, “What?!...watermelon and tomatoes…bwerk…!”  But it was hot and this looked like the most refreshing thing on the menu. Despite my trepidations, I ordered it along with a glass of chilled Rose’…everything tastes better with Rose’ in the summer…and dear readers…I was hooked.

So with a tip of my sun hat, here’s my take on that juicy, juxtaposition of savory and sweet!

Ingredients

3 cups diced, seedless watermelon (1/2 inch cubes); you can use any of the beautiful colored watermelon varieties

1 cup diced honeydew melon (1/2 cubes)

2 cups heirloom tomatoes; I use a variety of cherry, grape and smaller sized tomatoes, cut into ½ inch pieces

1 cup Feta Cheese, cubed (1/2 inch dice)

1 cup fresh basil leaves, torn

½ cup mint leaves, torn

2 tsp. aged balsamic vinegar

Dressing:

¼ cup fresh lime juice

¼   cup olive oil

1 tsp. honey (optional)

½  tsp. sea salt

½ tsp.. freshly cracked black pepper, medium coarse grind

In a measuring cup, mix the lime juice, salt and pepper until salt dissolves.  Whisk in the oil until well incorporated.

Method

I like to serve this as a “composed” or arranged salad on chilled salad plates.

Divide each of the salad ingredients into two equal portions.

Working from one side of the plate to the other, arrange the cubed watermelon first, then honeydew,  followed by each of the varieties of diced tomatoes and finishing with the feta cheese.

Sprinkle half the basil and mint over the top of the composed fruit and cheese.

Drizzle each serving  with 1-2 tablespoons of the lime dressing.

Finish off the dish by dotting the plate with 1 tsp. of balsamic vinegar.

Sprinkle with a pinch of coarse sea salt, if desired

Garnish with a mint sprig.

To make this a meal, consider serving brochettes of grilled shrimp, or a piece of seared black cod, roasted salmon or grilled turkey tenderloin!

Wine selection: 

2010 Chandon Sparkling Rose’….well chilled!

Bon appétit !

Guiltless Gazpacho with Lump Crab Meat

I am on a bit of a health kick lately and phase one of the nutrition plan cuts back on processed carbohydrates.  So, I have been having some fun working up traditional recipes that cut back on the carbo load and unhealthy fats.  I shared this recipe with the folks at my workout center and they gave it a couple of thumbs up...I like that!

This recipe has loads of flavor...and it gets better the longer is sits, so you can make a batch early in the week and have lunch and dinner all set for more than a couple days! 

Herbed Gazpacho with Crab Meat  serves 4-6

Ingredients

1 28 ounce can Fire Roasted Tomatoes, crushed and in puree, divided into 2 equal parts

2 cups fresh tomatoes, peeled, seeded and chopped

1 cup cold water

Juice of one lime

Zest of one lime

1 large cucumber, peeled, seeded and chopped

1 medium zucchini, chopped into small dice

1 medium Vidalia onion, chopped into small dice

1 cup baby spinach

1 Anaheim pepper, seeded and finely chopped

1 jalapeno pepper, minced (remove seeds if you prefer less heat)

2 cloves garlic, minced

10 large basil leaves, torn

1 tsp. fresh thyme

2 tbsp. fresh parsley

2 tsp. fresh oregano

1 tbsp. olive oil

1 tbsp.  red wine vinegar

1 tsp. salt

1tsp. freshly ground black pepper

1 tsp.  ground cumin

1 lb. fresh lump crab meat

Balsamic vinegar for garnish

Method

Reserve half of the chopped cucumber, tomatoes, zucchini and onion in a large mixing bowl for the finished soup.  Working in two batches, place one half of the remaining ingredients into the bowl of a food processor or blender.  Pulse until the mixture is somewhat smooth.  Pour the mixture into the large mixing bowl.  Repeat the processing with the remaining batch of vegetables, herbs and seasonings. 

Stir the pureed mixture into the reserved vegetables, blending well.  Taste for seasoning and adjust.

Cover and refrigerate at least two hours.

Ladle into chilled soup bowls, for an entree sized serving, or chilled cocktail glasses, for an appetizer.

Drizzle with a ½ tsp. balsamic vinegar.  Top with a 4 ounces of crab meat for entrée, 2 ounces crab for appetizer.

Finish the presentation with a chiffonade of fresh basil leaves or fresh parsley.

Bon Appetite!

Developed by Alice Anne Barbo

thecooksconcern.blogspot.com

Low Carb Chinese Chicken Salad

As a part of my renewed effort to be great in my 50s, I have taken a look at "circles of influence" and "spheres of control"...recipes, nutrition and exercise are no brainers when it comes to improving my lifestyle choices. 

So when a craving for a flavor hits...you know when you just gotta have Chinese food, I turn to this little gem and I get all the flavor and texture hits without all the guilt!

Chinese Chicken Salad

Serves 2

Ingredients

2 cup shredded lettuce

3 cups coleslaw mix (green and red cabbage, carrot, broccoli)

1 large carrot, shredded

5 radishes, sliced thin

2 tbsp. sliced almonds, toasted

2 tbsp. golden raisins, chopped

4-6 ounces grilled, boneless chicken breast, sliced thin

Method

Combine the first six ingredients in a large salad bowl.  Place the chicken on top of the salad 

Drizzle with 2 tbsp.  Asian inspired salad dressing per serving:

Asian Salad Dressing

1/3 c rice wine vinegar

1 tbsp. low sodium soy sauce

½ tsp. freshly grated ginger

½ tsp. kosher salt

½ tsp. black pepper

½ tsp. ground ginger

¼ tsp. cayenne pepper

¼ c olive oil

4-6 drops toasted sesame oil

 Bon Appetit!

Developed by Alice Anne Barbo

Thecooksconcern.blogspot.com