Christmas Pavlova dessert : Before and After decorating with fresh sugared cherries, cranberries and pomegranate #GardenCuizine

Christmas Pavlova

On Christmas Eve my first Pavlova cake went into the oven! The big decision was white or gold? The kind of vanilla extract makes a difference. I prefer natural vanilla flavor, so I didn't go with the clear vanilla. As you can see, the whipped egg whites turned a pale gold hue. It looked festive on the table beside the flickering candlelight.

Pavlova is really like a large meringue. It was baked on low heat for 1.5 hours. After baking, the Pavlova stayed in the oven overnight until crisp and light.

On Christmas Day it was time to decorate the Pavlova. For the frosting, in place of the cream cheese, I used freshly whipped cream and pureed, unstrained, cranberries and pomegranate seeds. Sugared cherries and cranberries served as a decorative topping, along with a few handfuls of glistening, juicy pomegranate arils (seeds/juice sacs).

I'm not a big fan of fresh rosemary (or mint) on desserts, so I used fresh bay leaves instead. We happen to have a potted bay laurel tree growing inside during the winter. The leaves were just for decoration. Of course, you don't want to eat a bay leaf!

This holiday Pavlova dessert was pretty straight forward and easy to make. The link to the recipe can be found in my previous blog post.

 Notes: Pavlova is light and delicious and would make a wonderful dessert any time of year. Meringues hold up best in dry versus humid conditions.

• If you do not see my other blog posts below, click on the watering can at the top of the blog to view more posts.

Blog post and photography Copyright (C)Wind. All rights reserved.

Spicy Candied Almonds #GardenCuizine #SuperBowl #Snack

Spicy Candied Almonds

Candied nuts with cinnamon and spice give your body nutrition while providing flavor to your taste-buds. A few is all you need to satisfy and serve as a stand alone snack. For those who can safely eat nuts, spiced nuts make a welcomed homemade gift from your kitchen. I made these at Christmas and just made another batch for Super Bowl Sunday snacking!

Ingredients
2 cups lightly salted whole almonds
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon (or more!) ground hot peppers from your garden (or store bought cayenne)
2 Tablespoons water
2 teaspoons vanilla extract
pinch sea salt

Putting it all together
preheat oven to 375 deg F

Spread the almonds onto a foil-lined baking sheet; bake 5 min
Remove from oven and set aside to cool

• In a medium bowl, sift sugar with spices
• Add water and vanilla; stir to combine
• Stir in nuts; save the foil lined cookie sheet

On stove-top, medium heat, preheat a 10-inch cast iron skillet
when hot, add nut mixture

• Cook 3 min, mixture will get bubbly
• Stir
• Cook another 3 minutes

Spread onto the foil lined baking sheet
Sprinkle with a pinch of sea salt
Allow to cool completely before storing in an airtight baggie - I let them sit overnight

Serve with other healthy snacks such as fruits, cheese and/or veggies and dip.

Enjoy!
Related Links
My Instagram post
Healthy Super Bowl Party Recipes
Blog post and photo Copyright (C)Wind. All rights reserved.

Camembert Cranberry Puffed Pastry Appetizer #GardenCuizine #recipe

Camembert Cranberry Appetizer

This fun-to-prepare appetizer came from a Camembert Snowflake video recipe making the rounds on Facebook. Great timing for us, since I was looking for something special to make as an appetizer for company. Camembert cheese is an artisan cow's milk cheese made in Normandy France. The texture is soft and creamy, similar to Brie cheese. Camembert's mild flavor can be enjoyed fresh or baked. I made a few modifications to the online recipe.

The video recipe pinched two dough twists together to make a snowflake. That would make a large serving size. I thought the twists were perfect individual servings, so I decided not to pinch them together. 

The video recipe left the white rind on the top of the cheese. My Aunt Jane - a gourmet cook - suggested that we trim it off. I'm glad we did. 

Uncle Al, me, Mom, Aunt Jane

The video recipe also called for bacon. I made it with the bacon, but next time will omit the bacon or substitute chopped roasted walnuts. The bacon flavor overpowered the delicate cheese and tarragon.

For the whole cranberry jelly, I made it the same way as at Thanksgiving - from whole cranberries and a hint of orange. We happened to have some frozen cranberries that worked well. A thin layer is all you will need. The extra cranberry jelly can be served during your main course.

In our oven, the puffed pastry cooked to a nice golden brown at 20 minutes, but the bottom layer needed just a little more time: 25 minutes would be perfect. Keep an eye on it in your oven and use your judgement. The cheese gets gooey and melted; the rind will act like a wall and keep it from oozing out.

Allow to cool slightly before serving for best flavor. Serve with a small butter knife to spread the cheese. Our family gave it a thumbs up! We would make it again for company.

Ingredients
Camembert cheese round
2 sheets Puff Pastry dough
whole cranberry jelly
1-2 slices cooked bacon
dried tarragon leaves
olive oil
egg wash

Putting it all together

Preheat oven to 350 degrees F.
Prepare a baking sheet with aluminum foil lightly sprayed with oil.

• Make a batch of whole berry cranberry jelly. Allow to gel.
• Allow frozen puff pastry dough to unthaw

• Use a rolling pin and pin out the first layer of pastry dough to make it a little thinner. Place a glass pie dish upside down on the dough and using a small knife, cut out a circle. 
• Use a round ring or biscuit cutter that is close to the size of your cheese and cut a smaller circle out of the dough center. Move to a prepared baking sheet. Repeat with second layer of puff pastry.

• Before placing the second layer of dough on the baking sheet, spread cranberry jelly on the first pastry dough. Place the second piece of dough over the jelly.
• Cut even strips around the dough ring. Give each one one twist. pinch together the bottom and press with a fork on the end of each piece. 

• Brush the pastry (not the cheese) with egg wash. Drizzle a small amount of olive oil atop the cheese.
• Sprinkle everything with dried tarragon leaves.
• Bake 20-25 minutes.

Enjoy!
Related Links
Camembert Snowflake video recipe  
What's the difference between Camembert and Brie cheese?
Photos and blog post Copyright (C) Wind. All rights reserved. Thanks Aunt Jo and Aunt Jane!

Chocolate Souffles #chocolatebliss @AliceMedrich #chocolate #dessert

Chocolate Souffles

It doesn't have to be Labor Day to whip up a batch of Bittersweet Chocolate Souffles. Go for it when you want to treat yourself and your family to chocolate bliss! The gluten-free recipe can be found in Alice Medrich's cookbook, Bittersweet. 

The recipe requires whipping egg whites so it is easiest to make batter that yields 6-8 ramekins. Chocolate souffles can be covered and refrigerated until ready to bake and serve. Allow 15-20 minutes to bake in preheated 375 deg. F oven.

I used three, 2-ounce bars of Guittard 70% cacao bittersweet chocolate and one 2.7 oz. pack of organic and sustainable, stone ground Taza Mexican style Vanilla. Both chocolate brands were available at Wholefoods.

GardenCuizine Nutrition Data Chocolate Souffles: 1/8 recipe using Guittard and Taza chocolates 
For those of you dying to know the nutrition facts: one souffle serving is comparable to a chocolate donut in both calories and total fat: 273 calories per souffle serving vs 280 calories in a Dunkin chocolate covered donut. And, 14g total fat vs 15g total fat in a chocolate donut. Chocolate is high in saturated fat* and should be considered a treat. 

Since quality ingredients are used in baking a homemade souffle it's higher in protein (from the eggs) than a Dunkin donut: 17g vs 3g respectively. One chocolate souffle is lower in carbohydrates and higher in dietary fiber than a donut: 24g Carbs, 4 g dietary fiber vs 31g carbs and only 1g fiber in a donut. No matter how you look at the nutrition facts consider this as a special treat and enjoy in moderation.
Related Links
*Chocolate: Food of the Gods 
Photos and blog post Copyright (C)Wind. All rights reserved.

Crab Imperial cooked with #realbutter #GardenCuizine #recipe

Crab Imperial

 made with real Butter

Serves 6

Ingredients

4 Tablespoons unsalted butter

1/3 cup chopped sweet red pepper (we used 2 thin sweet garden peppers from the freezer)

5 Tablespoons unbleached all-purpose flour

1 cup 2% milk

1/4 teaspoon (tsp) salt

1 egg yolk, whisked

1/4 tsp dry mustard

1 Tablespoon capers, drained

1 1/2 tsp Worcestershire sauce

1/2 tsp dried garden Parsley

3/4 cup lite mayonnaise

Paprika (we used Hungarian Hot Paprika, don't worry, a sprinkle won't make it hot!)

1 lb. premium lump crab meat, drained

Preheat oven to 375 deg F

Putting it all together

1. In a saucepan, melt butter and sauté peppers. 
2. Whisk in the flour. Add milk and salt. Stir until blended and beginning to thicken, about 10-minutes. Turn off heat. Allow to cool a little before adding egg.
3. Stir in egg yolk, and remaining ingredients.
4. Add crab meat last: gently stirring so not to break up lumps of crab meat.
5. Spoon into ramekins (shallow individual baking dishes).
6. Sprinkle with paprika and bake 30 minutes or until golden brown on top.

For a balanced meal; serve with a starch and vegetable. We served ours with sweet potato oven baked fries and a side of sautéed Zucchini and Onions.

Buon Appetito!

Recipe and blog post Copyright (C)Wind. All rights reserved. Recipe inspired by The Williamsburg Cookbook, "Hampton Crab Imperial".

Zucchini Noodles Alfredo #GardenCuizine #Zoodles

Zoodles Alfredo

This new family favorite Zoodle side dish was inspired from BariatricEating.com. I just made a few adjustments to their recipe including adding more olive oil and less salt and saturated fat. It's creamy goodness will give all ages across the lifespan a good reason to eat their veggies! Besides being tasty and quick to prepare, it is low in cost making it another Cooking Healthy on a Budget recipe.

Yields 3 regular servings: or 6 bariatric smaller servings

Ingredients
2 medium Zucchini
2 Tablespoons Olive oil
1 teaspoon minced Garlic
1/4 cup Parmesan Cheese
1/2 cup Ricotta Cheese
pinch hot peppers, minced

Putting it all together
1) Spiralize the zucchini into Zoodles onto a plate. Use culinary sheers and snip the pile in 3rds to shorten the zucchini strands.
2) Heat the oil in a skillet. Add hot peppers and garlic. Add zucchini 'Zoodles' and stir to combine.
3) Stir in cheeses. Add fresh ground black pepper and a pinch sea salt. Turn off heat and cover until ready to serve. Season to taste with salt and fresh ground black pepper.

Enjoy as a healthy veggie side dish

Buon Appetito!

GardenCuizine Zoodles Alfredo Nutrition Data:  
Good Source: Protein, Riboflavin, Vitamin B6, Folate and Potassium
Excellent Source: Vitamin C and Calcium

1/3 recipe regular serving: Calories: 193; Total Fat: 15g; Saturated Fat: 5g (24% DV); Monounsaturated Fat 8.2g; Polyunsaturated Fat: 1.3g; Sodium: 192mg; Total Carbohydrate: 7g; Dietary Fiber 1.4g (6% DV); Protein 9g; Vitamin A 456IU (9% DV); Vitamin C: 22mg (37% DV); Riboflavin: 0.3mg (18% DV); Vitamin B6: 0.3mg (15% DV); Folate: 44 mcg (11% DV); Calcium: 224mg (22% DV); Potassium 404mg (12% DV)
 
Blog post and photo collage Copyright (C)Wind. All rights reserved.

Thanks @Healthykids for the Healthy Fun Thanksgiving #GardenCuizine @Kidseatright

Thanksgiving Veggie Dip
Turkey Appetizer

Thanks to social media and sites like Pinterest and Twitter, you can find fun, creative, ideas for all seasons. I spotted this colorful fella posted from Super Healthy Kids. I knew as soon as I saw it that I was going to try to make it for our adult dinner guests who are all kids at heart. 

My version of Mr. Pepper Turkey was quickly carved from a yellow bell pepper and stuffed with veggie dip made of hummus mixed with plain Greek yogurt. Kids would love to help make this.

His eyes were made from Cheerios and capers with a carrot slice for a beak and wattle. A green accent piece behind his head was made from a thin slice of acorn squash that I happened to have from preparing Baked Nutty for Thanksgiving.  

And, even though turkeys raised for Thanksgiving have mostly white feathers, this gobbler boasted colorful red and orange pepper feathers that were a good source of Vitamin A and high in Vitamin C.

Related Links
For Carving Directions
Photo and blog post Copyright (C)Wind. All rights reserved.

"Mashed Potaga" you heard it first on @GardenCuizine low-carb Thanksgiving side dish #EatWellAmerica

Mashed Potaga
low-carb, low-fat side dish
perfect for holiday meals

I created the name "Mashed Potaga" since it's a combination of potato and rutabaga. Mashing rutabaga is nothing new. Since rutabaga is not a starchy root vegetable, straight up mashed rutabaga isn't as comforting and creamy as mashed potatoes. By adding just a little potato to mostly rutabaga, the texture becomes comparable and even better because of the distinct, indescribable, good flavor. Mom loves this recipe!

In comparison to mashed potatoes, Mashed Potaga's have less than half the carbohydrates and less than half the calories. And, by making it yourself, you control how much salt is added. This recipe has half the sodium found in typical mashed potatoes.

This recipe is another example of healthy cooking on a budget. The approximate cost per person is less than 50 cents. Enjoy!

Yields: 6, one-cup servings
Ingredients
1 large rutabaga (also called waxed turnip)
1 medium potato (can be any kind; we've used Russet)
2 Tablespoons Smart Balance (or butter)
1/2 cup milk (we use 2%)
1 teaspoon horseradish minced
1/2 teaspoon salt

Putting it all together

• Wash, peel and cut rutabaga into small chunks. 
• Place in stockpot, cover with water and bring to boil. Cover and simmer 25 minutes or longer depending on how big you chopped the rutabaga. When rutabaga chunks are getting soft, peel and chop the potato into chunks. Add to the same pot. Cook until both potatoes and rutabaga are fully cooked and ready to mash. 
• Remove the well cooked root vegetables with a slotted spoon. Mash using a ricer or food mill into a bowl. Use a potato masher to mix in the remaining ingredients. 
• Taste and adjust seasoning as desired. Place in covered serving dish. 
• Can be made in advance and stored for several days in the refrigerator. Reheat in microwave or oven just before serving.

GardenCuizine Nutrition Data Mashed Potaga: 1 cup
   Excellent Source: Vitamin C
   Good Source: Dietary Fiber, Potassium, Magnesium and Vitamin B6
Calories 107; total fat 3g; saturated fat 1g; trans fat 0; sodium 256 mg (11% DV); total carbohydrates 18g; dietary Fiber 3g (11% DV); Potassium 574mg (16% DV); Magnesium ~38.3mg (~10% DV); Vitamin B6 ~0.3mg (~13% DV); Vitamin C 24.8 mg (41% DV)
Photos, Mashed Potaga comparison chart and recipe Copyright (C)Wind. *Mashed Potaga is a name created by GardenCuizine. All rights reserved.

Low-carb Mulled Apple Cider #EatWellAmerica #Thanksgiving #GardenCuizine

 Low-carb
Mulled Apple Cider

Yields 7 cups

Ingredients
4 cups Apple Cider (read ingredient label: look for 100% apple juice, no added sugar!)
3 cups water
2, 4-inch cinnamon sticks
2 whole cloves
1 teaspoon ground cinnamon
optional: float washed small orange studded with a few cloves in the pot for added flavor and fun; or 3 thin orange slices

Putting it all together
Combine all ingredients directly in a crock pot or stock pot. Heat to almost boiling. Reduce heat and simmer until flavors blend and your guest arrive. Serve warm. Enjoy!

Another recipe just in time for National Diabetes Month. We served this at Inspira Health Network's Diabetic Cooking Class.

GardenCuizine Nutrition Data low carb cider: 1 cup, 8 oz., 240 ml: Calories 69 (versus 120 in apple cider), total Carbohydrates: 17g (vs 30g in one cup of apple cider), Vitamin C: 2.1mg (3% DV)

Photo and recipe Copyright (C)Wind. All rights reserved. 

Grilling Pineapple - Is it as simple as it sounds? #GardenCuizine @Fruits_Veggies #healthycooking

Grilled Pineapple
high in Vitamin C

Grilled pineapple adds sweet flavor to just about anything from entrees to desserts. Yes, grilling pineapple is as simple as it sounds. Simply rinse whole fruit, cut off ends and skin, rub with olive oil and grill. Pineapple is naturally sweet; so no added sugar is necessary. Savor the natural flavor of pineapple.

First select a pineapple from your local market. Very few of us are lucky enough to grow our own, but if you do - all the better! I'm envious. Pineapple plants are interesting and beautiful too. I've seen them growing when on display at the Philadelphia Flower Show.
 
To prepare pineapple for the grill first rinse the whole pineapple to remove any contaminants before you cut into it. A knife could press bacteria into the fruit.

Cut and remove both ends. Save the green part if using for decorating food displays. Slice the outer peel off then slice the pineapple into rings. I usually leave in the core during cooking to give the rings more stability when flipping them on the grill.

Lightly rub olive oil on the rings. Set aside on a plate until ready to grill.

Grill, then using a pineapple core gadget remove the circular hard core centers.

Enjoy!

GardenCuizine Nutrition data Pineapple
Excellent Source Vitamin C and Manganese
Good Source Dietary Fiber, Thiamin and Vitamin B6
1 cup: 165g pineapple chunks: 82 calories; total fat: zero 0g; total Carbohydrate 22g; Dietary Fiber 2g (9% DV); Vitamin C: 79mg (131% DV Wow!!); Thiamin 0.1mg (9% DV); Vitamin B6: 0.2mg (9% DV); Folate: 29.7 mcg (7% DV); Manganese 1.5mg (76% DV); plus other nutrients

Related Links
How to Select a Fresh Pineapple
More about Manganese

Blog post and photos Copyright (C)2015 Wind. All rights reserved. Pineapple shown was Dole Ananas Tropical Gold® Pineapple.

Quick Southwest Marinade for Grilled Chicken or Tofu #GardenCuizine #McCormickSpice

Quick Southwest Marinade 

for Grilled Chicken or Tofu

Try this quick marinade for the best grilled chicken or tofu. Serve grilled boneless, skinless chicken breasts sliced on a bias (diagnal) on top of a Grilled Chicken Caesar Salad or a Southwest Salad. 

Your family will love this recipe as much as your company! Great for holiday and summer BBQs! If you're vegetarian - try using pressed tofu. Tofu can be frozen first; thawed then pressed to squeeze out water before marinating.

Two large chicken breasts serves 3 to 4 people when sliced on top of salads.

Ingredients (for 2 chicken breasts or a block of extra firm pressed tofu)

2 tablespoons (tbsp) olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp McCormick Perfect Pinch Salt-free Southwest Sweet 'n Smoky Seasoning

Putting it all together

• Combine all ingredients in a sturdy zip-lock baggie. I use freezer baggies since we purchase chicken breasts in 6-packs when on sale and freeze some. 
• Add two chicken breasts to baggie and squish around to coat the chicken. 
• Marinate for a few hours or overnight. Best if baggie is kept flat on a plate in the refrigerator. 
• For marinating a large batch: coat the chicken breasts and marinade ingredients together in a bowl rather than using a baggie. 

Enjoy!
Related Links: Grilling Tofu

Blog post and photos Copyright (C)Wind. All rights reserved.

Homemade Low-fat Ranch Dip or Dressing #GardenCuizine #NNM

Low-fat Ranch

Preservative free ~ No artificial flavors

    Ranch dressing continues to be a favorite of just about everyone I talk to. As a dietitian, my challenge is to steer individuals towards a healthier diet and lifestyle. Commercial Ranch dressings are loaded with over 20 ingredients including MSG. Here's how to quickly prepare a much healthier Ranch dressing with less than half the calories and fat as commercial Ranch. Even your picky eaters will enjoy the garden fresh and delicious flavor.

Yields: 10-12 ounces (about 24 tablespoons)
Suggested Serving Size: 1 to 2 tablespoons

    Ingredients
1 cup lite mayo
1/2 cup buttermilk (or 1 1/2 teaspoon (tsp) apple cider vinegar added to 1/2 cup low fat milk)
1 tablespoon lemon juice
1 clove garlic - finely minced
1 Tablespoon dried parsley
1 Tablespoon fresh dill - chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder

    Putting it all together

• Combine all ingredients in a bowl or jelly jar. I like using a jelly jar (less clean up!).
• Whisk or shake well to combine.
• Refrigerate 1 hour before serving. Shake again before serving.

    National Nutrition Month Snack Tips: Keep washed and cut veggies such as carrots, celery and sweet peppers stored in baggies on a visible shelf in your refrigerator. Have homemade Ranch in a container nearby as a healthy snack dip.  
Also, note that dill weed freezes well. A fresh bunch of dill can be rinsed (shake off excess water) and stored in a freezer baggie and used as needed in recipes.

Enjoy as a dip for raw veggies or as a salad dressing. Note: for a thinner consistency - simply add more milk as desired.

GardenCuizine Nutrition Data Low-fat Ranch Dressing: 1 Tablespoon (15g): 34 calories, 3 g total fat, 0 saturated fat, 101 mg sodium, 1g total carbohydrate 
Photo and blog post recipe Copyright (C)Wind. All rights reserved.

No Shortening @SmartBalance @FAGEUSA Diana's PIE DOUGH #Healthy #HolidayBaking #GardenCuizine

No Shortening Pie Dough

Home baked pies are enjoyed by all during the Holidays. Many people I speak to may bake off a pie using a store bought crust. I encourage you to make the crust too! Store bought pie crust is convenient but lacks terribly in nutrients and is mostly empty calories. After several attempts at modifying pie dough to use less fat and no shortening, here is one that got two thumbs up from my family for our Thanksgiving pie last night.

Ingredients
Yields: 2 crusts

• 2 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 7 tablespoons cold unsalted butter
• 1/4 cup Fage Greek yogurt* plain
• 2 tablespoons Smart Balance* oil blend
• 1/4 cup ice water

Putting it all together

Sift or whisk together the dry ingredients. Cut the cold butter into ¼ inch cubes and mix into the dry flour. If you are using a mixer, the paddle attachment works well. Drizzle in the oil. Mix in the cold water. Add yogurt one tablespoon at a time while mixing. When the dough starts to come together, turn the mixer off and finish pressing together by hand. Divide the dough into 2 balls and flatten into 1 inch discs, wrap in clear wrap and refrigerate or freeze until ready to use.

This all-purpose pie dough is soft and easy to work with. The taste is more like a butter cookie and will not be flaky as a crust made with shortening or lard. It works well for Pumpkin and fruit pies.

Happy Baking!

*Adding 2 tablespoons Smart Balance oil (a blend of mono and polyunsaturated fats: olive, canola and soy) adds vitamin E and 2,000 mg Omega 3's. You can use canola oil OR trans fat free shortening if you don't have Smart Balance. Also, I use Fage lowfat (2%) Greek yogurt, which adds calcium and protein to the recipe. 

Related Links
Diana's Pumpkin Pie recipe  
Blog post and photos copyright (C) 2013 Wind. All rights reserved. Revised 2015.
Greens in the photo collage: Cold hardy Arugula and Parsley harvested Thanksgiving Day!