Garlic Oven Fries

This is not the first time I've posted this recipe.  I shared it nearly three years ago with an abysmal photo--one so bad I'd like to "reshare" the recipe with you.  Since the first time I posted this, I'd like to think I've learned a thing or two about cooking, blogging, and photography.  I definitely still have much room for improvement, but I like knowing I'm still learning and growing.  I hope I never stop.

I especially hope I continue growing if it means I get to keep eating delicious food like these garlic oven fries.  They're from Ellie Krieger, one of my favorite healthy cooks.  She has such a knack for taking calorie-laden favorites and lightening them up without taking away flavor or using processed, nutrient-void ingredients.  She's even managed to create this oven fry recipe that yields delicious, perfectly crisp fries with a fraction of the fat.  Seriously! 

 Garlic Oven Fries 
slightly adapted from Ellie Krieger, The Food You Crave

Ingredients:
3 cloves garlic, minced
2 TBSP canola oil
3 large potatoes--baking, sweet, or mixed
1/2 tsp. salt, plus more to taste
cooking spray
1 TBSP finely chopped flat-leaf parsley

Directions:
1. Preheat oven to 475 degrees.

2. Heat the garlic and oil together in a small saucepan over medium heat for two minutes. Strain the garlic from the oil. Set both garlic and oil aside.

3. Cut potatoes into 1/2-in. thick matchsticks.  In a large bowl, toss together oil, potatoes, and salt.

4. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 30 minutes.

5. Remove potatoes baking sheet with a metal spatula. Toss with parsley, reserved garlic, and salt to taste. Serve immediately.

Spinach Salad with Chicken, Blackberries, and Goat Cheese

There is so much about this salad that I love.  And when I say "so much," I mean everything.  Healthy, iron-rich spinach, lean chicken, sweet-tart blackberries, and tangy goat cheese crumbles--what's not to love?  A nutritious and light meal on the table in under 20 minutes?  Yes please.

Spinach Salad with Chicken, Blackberries, and Goat Cheese

an "Apple a Day" original

Ingredients:

9 oz. baby spinach

3 chicken breasts, cooked and sliced

1 1/2 c. fresh blackberries (about 2 clam shells)

1/2 c. goat cheese, crumbled

1/2 c. hazelnuts, toasted and chopped

1 recipe red wine vinaigrette (recipe in this post)

Directions:

1.  Place spinach in one large serving bowl or divide among four smaller bowls or plates.  Top evenly with chicken, goat cheese, and hazelnuts.  Drizzle with desired amount of red wine vinaigrette.  Serve immediately.

Meatless Monday--Roasted Red Pepper and Mozzarella Omelette

Confession--even long after I'd become a proficient cook, I was completely incapable of making a decent omelette.  Sad, but true.  Puff pastry from scratch?  No problem.  But the thought of someone requesting an omelette was enough to send me into a mini panic attack as I tried to figure out how to convince that person that what they really wanted was a nice scramble.  But no more.  Now I've got it.

I still haven't tackled the French rolled omelette, but I'm quite happy with just being able to make the plain ol' fold-over kind.  For now :-)  I know one day (probably soon) I'll want to try the rolled type, but for the time being, I'm planning on enjoying as many variations of omelettes as I can.  I've listed the ingredients I used in this particular omelette, but please know you can use any combination of ingredients you'd like.  Just be sure to use a cheese that gets all melty and oozy because that's the best part.

Roasted Red Pepper and Mozzarella Omelette

an "Apple a Day" original

Ingredients:

1 TBSP butter

5 eggs

2 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

salt and pepper, to taste

1/3 c. shredded mozzarella

1/4 c. roasted red pepper, cut into 1/4-in. slices

2 TBSP chopped fresh parsley, divided

Directions:

1.  Melt butter in a 12-in. skillet over medium heat.  While butter is melting (no sooner, you don't want the eggs to deflate), whisk together eggs, rosemary, thyme, salt, and pepper.  Pour eggs into skillet.  If they sizzle and begin to fry, your pan is to hot.  Remove it from the burner for a moment and reduce heat slightly.  Leave skillet over burner about 2 minutes, gently stirring liquid part of eggs and pushing toward outside of the pan all the while.

2.  After 2 minutes, use spatula to gently lift one outside edge of eggs.  Tilt pan to let much of the uncooked eggs run underneath.  Keep cooking, still stirring liquid part of eggs, 1 minute more.

3.  With handle pointing directly toward you, sprinkle cheese, red peppers, and 1 TBSP parsley onto left half of omelette, leaving a small border.  (If you are left handed, you may want to place the filling on the right side.)  Slide spatula well underneaht right side of eggs and, in one swift motion, flip right half of eggs on top of left half.  Lightly press edges to seal.

4.  To serve, slide entire omelette onto a large plate.  Cut in half, place each half on a smaller plate, sprinkle with remaining parsley, and serve immediately.  Serves 2.

Pecan Waffles with Sautéed Cinnamon Bananas

I was craving breakfast for dinner the other night--waffles, scrambled eggs, bacon, the works.  But, this craving hit during a particularly busy week when I wasn't able to get to the gym as much as I would've liked.  As much as I wanted to, I just couldn't justify carb-laden waffles dripping with maple syrup and a heaping helping of bacon when I had only worked out once that week.  Oh, I wanted to.  I tried.  Then I found this recipe.

With absolutely no flour in the batter, I began to feel better about waffles for dinner.  The pecans, along with the Greek yogurt on top, really brought in the protein factor.  Sautéed bananas and honey took the place of syrup--quite deliciously, I might add.  Finally, I was good and went without bacon.  The scrambled eggs stayed.  There was still plenty of butter, but I didn't feel so bad about it anymore.

I'll admit, I was nervous when I first mixed up the batter.  I wasn't sure how it was going to cook up into a beautiful golden waffle.  But it worked.  It was quite a bit darker than your regular waffles would be, but given the pecans, honey, and cinnamon, it makes sense.  The result was delicious.  The waffles had a richer flavor and left us feeling full and energized instead of weighed down.  The great result already have me thinking of how many different adaptations I can make to this recipe...

Pecan Waffles with Sautéed Cinnamon Bananas

adapted from epicurious

Ingredients:

For the waffles: 

2 c. unsalted raw pecans

4 large eggs

8 TBSP (1 stick) unsalted butter, melted

1/4 c. honey

1 1/2 tsp. pure vanilla extract

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

pinch of salt

cooking spray

For the bananas: 

1 TBSP unsalted butter

1 tsp. coconut or vegetable oil

3 ripe bananas, sliced

2 tsp. ground cinnamon

For serving:

1 c. plain Greek yogurt

1 c. honey

1/2 c. toasted pecan, halved or chopped

Directions:

1.  Preheat a waffle iron according to the manufacturer's directions.  Preheat the oven to 200 degrees F with one rack in the middle position.

2.  In a food processor, pulverize the pecans until finely ground.  Pour into a medium mixing bowl and add the eggs, butter, honey, vanilla, baking soda, cinnamon, and salt.  Blend well.

3.  Spray the waffle iron with cooking spray and pour in the appropriate amount of batter.  (Amount will change based on size and shape of the waffle iron and the depth of wells.)  Close the lid and allow to cook until steam stops coming from the machine and the waffle separates easily from the iron.  Set right on the oven rack to crisp up and keep warm while you cook more.

4.  To make the bananas, melt the butter with the oil in a sauté pan over medium heat.  Toss the bananas and cinnamon in a small bowl.  Add the bananas to the pan and cook for about 6 minutes, turning once, until golden brown. Set aside.

5.  Place the waffles on warmed plates, top with yogurt, honey, bananas, and serve.  Serves four.

Fish Tacos with Grapefruit-Avocado Salsa

I love when healthy eating is so darn delicious and so darn easy.  In this part of the year where sticking to resolutions begins to get a little tricky, this recipe was exactly what I needed.  I knew the dish would come together in no time flat, so I couldn't really use time as an excuse.  Plus, pretty much anything with avocado is a winner, especially if it combines with bright pink grapefruit.  (I love the pink and green color combination.  Anyone else with me?)   

If you're feeling yourself starting to give in to those cravings, try these tacos instead.  I won't tell you they'll take the place of that hot fudge sundae you're wanting, but at least you'll have a light, filling, and nutritious dinner in your belly to curb the craving.

Fish Tacos with Grapefruit-Avocado Salsa

from Confections of a Foodie Bride

Ingredients:

1 medium or 1/2 large grapefruit, segmented and chopped

1 small avocado, diced

1/4 c. chopped red onion

1 TBSP lime juice

2 TBSP chopped cilantro

2 TBSP chopped jalapeno

1/2 large red bell pepper, chopped

salt and pepper, to taste

olive oil (I love using my mister!) or cooking spray

3/4 lb. mahi-mahi, halibut, or your favorite white fish filet

5-6 small corn tortillas

5-6 TBSP fat-free Greek yogurt

Directions:

1.  To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.

2.  Spray a non-stick pan with olive oil or cooking spray and heat over medium-high.

3.  Season fish with salt and pepper and cook approximately 4 minutes each side, until the fish flakes easily and is cooked through.  Remove from the pan and flake with a fork.

4.  Divide fish between tortillas, then top with a tablespoon of yogurt and desired amount of salsa.  Serve immediately.