July 2nd, 2009
GRILLED SWEET & STICKY BBQ BEEF RIBS
Serves 6:
3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt
Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.
[Source: Epicurious.com]
Tags: barbecue, bbq, bbq sauce, beef, beef ribs, grill, grilled, grilling, holiday, lunch, party, ribs, sticky, sweet, sweet and sticky
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June 22nd, 2009
DATES SKEWERS with GOAT CHEESE & PROSCIUTTO
Serves 4:
1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.
Enjoy! 
[Source: SELF.com]
Tags: appetizer, basil, cheese, date, dates, easy, goat cheese, hors d'oeuvres, prosciutto, quick, snack
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June 16th, 2009
AVOCADO MANGO CHICKEN
Serves 4:
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)
2 limes
4 boneless, skinless chicken breasts (4 oz each)
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.
Enjoy!
385 calories per serving
9.6 g fat (1.4 g saturated)
44 g carbs
6.5 g fiber
31 g protein
[Source: SELF.com]
Tags: avocado, chicken, dinner, lunch, mango, snack, tortilla, tortillas
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May 7th, 2009
Lately, I had many questions about this subject. Maybe it’s the springtime?
As a Personal Trainer I know the basics about exercising during pregnancy but I had a few open questions. To find out more I ordered and just received a fantastic book: “Motherwell Maternity Fitness Plan” by Bonnie Berk. It’s recognized by the American Council on Exercise (ACE) for their continuing education program and has received high praise from health professionals. I like it because it’s very easy to read! And it covers all aspects of Pregnancy and Fitness: Basics and safety guidelines, Q&A’s, eating, breathing, meditation, and a variety of strengthening and flexibilty exercises. If you are pregnant or planning to be this is a great resource for all phases.
Click here for a few excerpts and a table of content.
And as always: Let me know if you have any questions!
Tags: baby, bonnie berk, exercise, exercising, exercising during pregnancy, expecting, fitness, maternity, motherwell, pregnancy, pregnant
Posted in Uncategorized, events, fitness, good-to-know, health, well-being | No Comments »
May 5th, 2009
SPINACH AND SUN-DRIED TOMATO FRITTATA
Serves 4:
Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.
Enjoy!
Per serving: 289 calories, 13.4 g fat (5.2 g saturated), 4.3 g fiber, 27.7 g carbs, 17.5 g protein
[Source: Epicurious.com]
Tags: asiago, breakfast, brunch, eggs, frittata, lunch, shallot, spinach, sun-dried tomato
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May 1st, 2009
BALSAMIC BEAN DIP WITH FRESH VEGGIES
Serves 4:
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Whole wheat pita bread, cut into wedges
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
Enjoy!
[Source: Epicurious.com]
Tags: appetizer, balsamic, bean, beans, cannellini, dinner, dip, dips, fresh veggies, lunch, pita, pita bread, side, snack, vegetarian, veggies, whole wheat
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April 13th, 2009
SPRING CHICKEN SALAD
Serves 4:
Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt
Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
2 tablespoons pine nuts
3 slices turkey bacon, cooked as directed on package, chopped
Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
Enjoy!
[Source: Epicurious.com]
Nutritional Info: 450 calories, 11.4 g fat, 2.2 g saturated, 41.8 g carbohydrates, 2.8 g fiber, 45 g protein per serving
Tags: asparagus, brunch, chicken, chicken salad, corn, dinner, lunch, onion, pine nuts, red onion, salad, spring, tomato, tomatoes
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April 10th, 2009
RACK OF LAMB WITH FRESH HERBS & GARLIC
Serves 6:
10 garlic cloves, peeled
1/2 cup (packed) fresh mint leaves
1/4 cup (packed) fresh parsley leaves
1/4 cup fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
2 teaspoons herbes de Provence*
6 tablespoons olive oil
3 1- to 1 1/4-pound well-trimmed racks of lamb (each with 8 bones)
Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
Preheat oven to 450°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
[Source: Epicurious.com]
Tags: dinner, garlic, herbes de provence, herbs, lamb, mint, parsley, rack of lamb, roast, rosemary
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April 8th, 2009
SHRIMP AND AVOCADO
Serves 4-8:
2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: Soft green-leaf lettuce such as Boston
Cook shrimp in a 5-quart pot of boiling salted water (use 1 tablespoon salt for every 4 quarts water) until just cooked through, 2 to 3 minutes, then drain in a colander.
Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
Enjoy!
[Source: Epicurious.com]
Tags: avocado, brunch, celery, dinner, hors d'oeuvres, lunch, salad, shrimp, starter, tabasco
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March 27th, 2009
SPICE-RUBBED PORK TENDERLOIN WITH ROASTED CARROTS
Carrots:
2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño (preferably red), seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt
Pork:
2 1-to 1 1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil
For carrots:
Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
For pork:
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.
Enjoy!
[Source: Epicurious.com]
Tags: baby carrots, carrots, dinner, entree, lunch, main, pork, pork tenderloin, roasted, spice, spicy, tenderloin
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March 13th, 2009
CHICKEN GYROS WITH CUCUMBER SALSA & TSATSIKI – light
Serves 4:
2 Kirby cucumbers, divided
1 1/2 cups non-fat Greek yogurt (3/4 pounds)
1 teaspoon fresh lemon juice, divided
garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
2 tbsp extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
4 (8-inch) pocketless whole wheat pita rounds
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
1/2 head iceberg lettuce, thinly sliced
Preheat broiler.
Tsatsiki: Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper. Note: Tsatsiki can be made 1 day ahead, chill.
Salsa: Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper.
Heat 2 tbsp. olive oil and gently simmer with oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with a little bit of garlic oil and brush one side of pita bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Enjoy!
[Source: Epicurious.com, with slight changes for a lighter version]
Tags: chicken, cucumber, dinner, greek, gyros, lunch, mediterranean, pita, salsa, tsatsiki, tzatziki
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March 6th, 2009
WILTED SPINACH SALAD WITH WARM FETA DRESSING
so easy & gooooood!
1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese (light), coarsely crumbled
2 tablespoons Sherry wine vinegar
Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
Enjoy!
[Source: epicurious.com]
Tags: brunch, dinner, dressing, entree, feta, feta dressing, greek, lunch, main, mediterranean, salad, spinach, spinach salad, starter, warm feta dressing
Posted in recipe | No Comments »
