Cranberries are typically a fruit we think of at holiday time, but cranberries are versatile and can be enjoyed year-round. They even make an awesome BBQ sauce! Click here to learn how, and happy Fourth of July!
Cranberry BBQ Sauce* (makes 1 cup):
1 Tbsp. vegetable oil
1 cup minced yellow onions
1 Tbsp. minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 ½ Tbsp. tomato paste
1 ½ cups cranberry sauce
¼ cup cider vinegar
1 Tbsp. dark molasses
¼-½ cup water, if needed
10 oz. cooked white chicken meat, diced or shredded
1 cup Cranberry BBQ Sauce*
6 whole-grain buns, split
1 ½ cups prepared creamy coleslaw
For Cranberry BBQ Sauce*:
In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute.
Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.
For Sandwich Filling:
Heat prepared Cranberry BBQ Sauce*. Add chicken and bring to a simmer. Keep warm.To Assemble Sandwich:
For each sandwich, scoop ½ cup BBQ chicken onto a bun and top with ¼ cup coleslaw. Replace bun top on sandwich and serve accompanied by cut raw vegetables and/or fresh apple wedges.
Yeild: 6 sandwiches
When I say “comfort food,” images of pot pie, whipped potatoes or a creamy baked macaroni probably come to mind. But my take on comfort food is different. To me, comfort foods are meals that are fresh, healthy and satisfying in ways that make me feel good about myself and what I’m doing for my body. They’re quick to make and leave me feeling nourished, not guilty. That’s why I enjoy my honeydew-cucumber salad. It just makes me happy. Loaded with nutrients, flavor and perfect at a picnic or pot luck, this salad is what to serve when you want to share the love!
2 cups honeydew melon, scooped with a melon baller, or cut into bite-sized chunks
1 cup hothouse cucumber, small dice
½ cup red onion, finely chopped
½ cup crumbled feta cheese
2 Tbsp. finely chopped dill
1 Tbsp. finely chopped mint
1 Tbsp. freshly squeezed lime juice
Combine all ingredients in a bowl and toss to combine. Sprinkle with salt and pepper to taste.
Nutrition Information per Serving:
Total Fat: 2.5 g
Carbohydrates: 11 g
Protein: 4 g
Cholesterol: 5 mg
Sodium: 190 mg
Fiber: 4 g
Yield: 4 (1 cup) servings
Time: 20 minutes
I’ve cooked for company with the soothing sounds of Django Reinhardt playing in the background. I’ve been tasked with clean up after the last of a big crowd has gone, grooving to Muddy Waters and The Rolling Stones to keep me going. But I can’t say I’ve ever been accompanied in the kitchen by a group of drummers … until now!
This week on Daytime, garbage pails, fans, boxes and cans were the instruments of choice for the musical group STOMP, and they “played” their music, as I whipped up a healthy version of bread pudding for host Jerry Penacoli.
Creatively incorporating cottage cheese for extra protein, this recipe is a winner and perfect for a light dessert or a morning pick-me-up. Just ask the band. They ate all the bread pudding – without forks!
1 loaf hearty, whole wheat bread or Challah bread
1 cup blueberries
1/2 cup sliced almonds
1/2 cup Daisy Cottage Cheese
2 cup egg substitute
2 1/2 cups skim milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Lightly coat a 13×9-inch baking dish with non-stick spray. Tear the bread into 1-inch cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking dish. Blend the cottage cheese in a blender, food processor, or using a hand mixer. When there is a smooth consistency, blend in the eggs and milk. Mix in the sugar and the extracts. Pour the liquid mixture over the top of the bread. For the best results, cover the casserole and let it sit for at least an hour (or up to overnight) in refrigerator. Pre-heat the oven to 375 degrees. Cover the French toast with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. Serve and enjoy while still warm.
Nutrition Information per Serving (Analysis used whole wheat bread):
Total Fat 6 g
Cholesterol 3 mg
Dietary Fiber 7 g
Sodium 594 mg
Protein 23 g
Carbohydrate 50 g
Makes 8 servings
I’m willing to bet you’ve never tried mostarda. Despite being around for more than five centuries, it’s not a popular condiment (at least here, in America), and it should be; it’s delicious, inexpensive to make, healthy and versatile.
Mostarda is of Northern Italian origin. It’s a sweet and spicy mustard-based condiment that incorporates fresh or dried fruit, vegetables or a combination of the two. While mostarde can vary greatly depending on what’s in season, mustard essence is essential, giving the condiment its signature, lip-smacking flavor.
In the fall, I like to make mostarda with apples and figs; in the summer, cherries and peaches. Since spring has sprung, I just made a variation with fennel and citrus, and you can find the recipe below. It’s refreshing, and goes well with everything from charcuterie and cheese to poultry, eliminating the need for a sauce or marinade.
For beginners, just serve my mostarda alongside a high-quality, aged Parmigiano cheese. Accompany that with some crackers and a crisp, white wine, and you will be among the converted. I promise!
1 bulb fennel, small dice, including stalks and fronds
1 Tbsp. mustard seeds
1 Tbsp. Dijon mustard
1/3 cup sugar
½ cup white wine vinegar
Zest the oranges and lemons. Place the zest in a saucepan. Use a sharp knife to remove the pith from the citrus. Dice the flesh of the citrus, discarding any seeds. Place in the saucepan with the fennel, mustard seeds, Dijon, sugar and white wine vinegar. Bring to a boil and then simmer until the fennel is soft and the texture of the juices is syrupy, about 20 minutes. Cool before serving.
Nutrition Information per 2 Tablespoon Serving:
Total Fat: 0 g
Carbohydrates: 8 g
Protein: 1 g
Sodium: 30 mg
Cholesterol: 0 mg
Yield: 2 cups
Time: 40 minutes
When the Girl Scouts introduce a gluten-free cookie, you know the gluten-free food craze has gone mainstream; however, according to the Mayo Clinic, a mere 1.8 million people have Celiac Disease (CD), an autoimmune disorder that demands a 100% gluten-free diet, yet everyone is hopping on the wheat-free bandwagon. The market is expected to balloon to more than $15 billion in 2016, and you can bet the relative few with CD are not driving category growth.
So, why the craze, and is it a fad or a lifestyle here to stay? The answer depends on who you speak with.
Industry analysts think it’s due to consumer interest in overall digestive health (hence the explosive growth of the yogurt category). Food activists believe the gluten-free trend is part of their push for everything to be “free” (GMO-free, soy-free, etc.). Dietitians will tell you their clients think gluten-free foods are healthier than traditional wheat-based foods, and doctors say the rise of the gluten-free food trend is a result of a wheat or gluten sensitivity in the population.
Clearly, more research is needed to sort out the conflicting opinions, but here’s the low-down:
While some have adopted a gluten-free lifestyle as a personal choice toward achieving a healthier way to live, there are some very specific reasons for going gluten free.
While switching to a gluten-free diet can be a challenge, there are lots of great-tasting wheat-free products and recipes available to meet your need for flavor and health. A great example? Try my Chopped Greek Salad on Breton Gluten Free Crackers with Flax. Delish!
4 small vine-ripened tomatoes, finely chopped
1/2 small English cucumber, finely chopped
1/2 green bell pepper, diced
1/2 small red onion, diced
1/2 cup pitted kalamata olives, finely chopped
2 tsp Dijon mustard
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
salt and pepper, to taste
4 oz crumbled reduced-fat feta cheese
Place vegetables in a medium size bowl. Toss gently, and set aside. In a small bowl, whisk together mustard, oil, vinegar and oregano. Season to taste. Pour dressing over vegetables and toss again. Add crumbled feta cheese, and serve with Breton gluten-free crackers.
Nutrition Information per Serving:
Total Fat: 12 g
Carbohydrates: 7 g
Protein: 5 g
Cholesterol: 5 mg
Sodium: 320 mg
Makes 6 servings