healthy

Roasted Beet Salad with Goat Cheese and Citrus Dressing

February 22, 2017 By Patti 3 Comments
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I discovered how much I enjoyed the combination of beets and goat cheese during my last visit to The EPCOT International Food and Wine Festival last year. While that experience inspired this salad recipe, I knew it could be better. Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I absolutely love this combination of roasted beets, goat cheese and walnuts. Not only are they so colorful together and healthy, but also very quick and easy to prepare. I roast the beets ahead of time and keep them in the refrigerator until I’m ready to prepare my salad. By doing this on a regular basis, I find myself adding them to my lunch salads quite frequently also. Beets, so pretty on the plate and healthy too. Quite a win-win, don’t you think?

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Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.

Prep Time10

Cook Time1

Total Time1 10

Course: Salad

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 bunch of beets
2 ounces goat cheese
1/4 cup walnuts chopped
1 head romaine lettuce chopped
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon Dijon or brown mustard
1/2 teaspoon honey

Instructions

Roast Beets:

Wash the beets and trim off greens and roots
Wrap each beet in a piece of aluminum foil
Place foil packets on cookie sheet and bake at 350 degrees for 1 hour, or until a fork is easily inserted
Once beets are cool enough to handle, peel (they are very easy to peel after cooked) and cut into 1/2 inch pieces. Set aside.

Citrus Dressing

Combine olive oil, lemon juice, mustard and honey.
Whisk until well combined

Assemble Salad

Place 1 cup of chopped romaine lettuce in each bowl/plate
Add a small amount of dressing to the lettuce and toss gently
Top each salad with half the roasted beats, goat cheese and walnuts.
Serve and enjoy!

Notes

When peeling and cutting up the beets, I place a piece of parchment paper over the cutting board to prevent staining.

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Healthy Spice Rub Salmon over Forbidden Rice

December 8, 2016 By Patti 5 Comments
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This is my go-to salmon recipe, which I cook quite frequently. I love that this dish not only has a upscale restaurant appeal; it’s also quite tasty, can be prepared quickly, and also has so many health benefits.

I was inspired by a Dr. Oz show many years ago that spoke of the health benefits of turmeric and other spices, so love that I’m adding healthy spices to my family’s diet. This healthy spice rub mixture is not only good for salmon, but I have used this versatile spice rub for other fish varieties and scallops. And yes, it’s also Dr. Oz speaking of the health benefits of salmon that inspired me to cook salmon so frequently.

Forbidden rice has a beautiful appearance on a plate (I love the contrast in colors against the salmon) and has an amazing nutty taste. It’s also a great source of the antioxidants referred to as anthocyanins. Although it is also known as black rice, forbidden rice is actually a very dark purple in color, so contain the same antioxidant benefits of blueberries and acai.

I hope you enjoy this quick, tasty and healthy dinner entrée as much as my family does.

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Healthy Spice Rub Salmon over Forbidden Rice

Healthy and elegant salmon dinner you can cook at home, in about 30 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 cup Forbidden Rice
1 3/4 cups water
2 salmon fillets I get mine here
2 tablespoons olive oil I get mine here
1 tablespoon ground ginger
2 teaspoons sage
1 teaspoon turmeric

Instructions

Rice:

Combine rice and water in a sauce pan and bring to a boil; reduce heat and simmer for an additional 30 minutes.
Let stand for a few minutes and fluff with a fork before serving.

Salmon:

Mix ginger, sage and turmeric in a small bowl until well combined.
Generously sprinkle spice mixture on both sides of salmon fillets and set aside. Reserve some of the spice mixture to use as a garnish.
While rice is cooking, heat olive oil in a medium size skillet over medium heat.
Pan fry salmon fillets over medium heat, about 5 minutes on each side or until desired doneness.
To plate, place a salmon fillet over the forbidden rice. Garnish with reserved spice mixture.

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Baked French Toast with Blueberries

July 12, 2015 By Patti 40 Comments
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This baked French toast recipe is one of my favorite for a special breakfast or brunch. We frequently have it as “breakfast for dinner” also (like we did last night). This quick and easy recipe is also a healthy makeover, by baking instead of frying and adding fresh fruit. I also find it convenient that the whole meal cooks in the oven, so I’m free to spend more time with my family, instead of standing in front of the stove and cooking the french toast in batches.

I hope you enjoy this special breakfast recipe as much as we do.

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4.93 from 14 votes

Baked French Toast with Blueberries

Baked French toast served with fresh blueberries. This quick and easy recipe is also a french toast healthy makeover, by baking instead of frying and adding fresh fruit.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

4 eggs
1 cup milk
2 teaspoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices whole wheat bread
2 tablespoons butter
fresh blueberries
maple syrup

Instructions

Preheat oven to 425 degrees.
Whisk together eggs, milk, powdered sugar, vanilla and cinnamon.
Pour egg mixture into a shallow dish. (I use a pie plate.)
Soak bread in the egg mixture, then place on baking sheet (lined with parchment paper).
Cut butter into small pieces and sprinkle over the top of the bread.
Bake until golden brown, about 10 minutes.
Garnish with powdered sugar and blueberries (or your favorite fruit).
Serve with maple syrup.

Healthy Lentil Soup

July 7, 2015 By Patti Leave a Comment
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This lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

This healthy lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

You will enjoy this easy to make lentil soup throughout the year. It is so easy to sauté some fresh vegetables, then simmer with lentils, broth (I prefer homemade) and a can of tomatoes. This makes up a very healthy and inexpensive meal or appetizer before a special meal.

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Healthy Lentil Soup

This lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

3 tablespoons olive oil
1 stalk celery diced
1 carrot diced
1 onion diced
3 cloves garlic minced
6 cups chicken broth (or vegetable broth for a vegetarian and alternative)
1 15 ounce can diced tomatoes undrained
1 1/2 cups lentils rinsed
2 bay leaves
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, chopped)
salt and freshly ground pepper to taste
2 cups spinach leaves loosely packed

Instructions

Heat olive oil in the bottom of a stock pot.
Add celery, carrot, onion and garlic to pot. Saute until vegetables are softened, but not browned (about 10 minutes).
Add broth, tomatoes and lentils and bring to a simmer. Reduce heat to low and simmer until lentils are soft (about 15 minutes).
Season with salt and pepper to taste.
Stir in spinach, until wilted (about 2-3 minutes).

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Homemade Tomato Basil Soup Recipe

June 21, 2015 By Patti 16 Comments
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This traditional homemade tomato basil soup recipe can be served home style by pairing with a grilled cheese sandwich or with a sophisticated twist by changing up your garnishes.

There is nothing more comforting than homemade tomato basil soup served with a grilled cheese sandwich. For many of us, this is the meal that brings reminds us of our childhood.

If you are interested in creating this homemade tomato basil soup with a more sophisticated twist, simply garnish with basil leaves, your choice of fresh chopped herbs, grated Parmesan cheese; or topped with a swirl of sour cream or creme fraiche.

With this recipe, you’ll not only enjoy the rich and satisfying flavor but also the comfort of knowing it was made with the highest quality of ingredients.

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This traditional homemade tomato basil soup recipe can be served home style by pairing with a grilled cheese sandwich or with a sophisticated twist by changing up your garnishes.

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5 from 3 votes

Homemade Tomato Basil Soup

This traditional homemade tomato basil soup recipe can be served home style by pairing with a grilled cheese sandwich or with a sophisticated twist by changing up your garnishes.

Prep Time10

Cook Time55

Total Time1 5

Course: Soup

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

2 tablespoons olive oil extra virgin
1 tablespoon butter
1 large onion chopped
3 cloves garlic peeled and chopped
2 tablespoons all purpose flour
3 cups chicken broth (or vegetable broth for a vegetarian or vegan alternative)
1 28 ounce can whole tomatoes (I prefer organic, plum tomatoes)
1 teaspoon sugar
salt and freshly ground pepper to taste
20 leaves fresh basil chopped

Instructions

In a stock pot melt butter with olive oil over low heat.
Add the onion and garlic and cook until soft and translucent, but not browned. This will take about 10 minutes.
Sprinkle flour over onion and garlic and stir to coat vegetables.
Add broth, tomatoes (crushing slightly with your hand or a spoon), sugar, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
Bring mixture to a simmer over medium high heat while stirring occasionally.
Reduce heat to low, stir in chopped basil and simmer for 40 minutes.
Take off heat and blend with stick blender. You can also blend in batches in a traditional blender or food processor.
Taste soup and adjust salt and pepper, if needed.
Ladle into bowl and garnish with your preference of basil leaves, your choice of chopped herbs, grated Parmesan cheese; or a swirl of sour cream or creme fraiche.

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Healthy Vegetable Soup Recipe

November 26, 2013 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

You’ll love this Healthy Vegetable Soup Recipe. It’s quick and easy to make and filled with a rainbow of healthy veggies. This vegetable soup makes a tasty and filling lunch or a healthy addition to any family dinner.

I’ve always loved soup and this healthy vegetable soup recipe makes it guilt free. Not only are you adding a variety of brightly colored vegetables to your diet, it’s also a low-calorie alternative, thanks to the broth base. You’ll feel good about both eating this healthy vegetable soup and serving it to your family.

This recipe makes a large batch of soup, which reheats well. I love making this soup when I have a busy week ahead. It’s nice to know I have a healthy meal to heat up quickly for a week of lunches.

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Healthy Vegetable Soup

This Healthy Vegetable Soup Recipe is quick and easy to make and filled with a rainbow of healthy veggies.

Prep Time20

Cook Time30

Total Time50

Course: Soups

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

olive oil cooking spray
1 cup arrots sliced
1 onion diced
3 cloves garlic minced
6 cups fat free chicken broth (or broth of your choice)
1 head Napa cabbage chopped
6 ounces fresh spinach chopped
1 can whole tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
2 zucchini diced

Instructions

Spray a large saucepan with olive oil cooking spray, and warm over medium heat.
Saute onion, garlic and carrots until they are soft, about 5 minutes.
Add broth, cabbage, spinach, tomatoes, basil, oregano and salt to the onion mixture and bring to a boil.
Reduce the heat and simmer, covered for about 15 minutes.
Add zucchini and cook an additional 5 minutes.
Serve warm.

Baked Sweet Potato Fries

August 11, 2013 By Patti 5 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

One of my favorite pub snacks are sweet potato fries. This savory snack or side dish is the perfect accompaniment to a cool beer and a hearty sandwich.

Why not reduce the guilt and enjoy this healthier, baked version at home? They are easy to make and so satisfying!

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Baked Sweet Potato Fries

Sweet Potato Fries are one of my favorite pub snacks, baked instead of fried for a healthy twist. Enjoy!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Author: Patti from Cooks Recipe Collection

Ingredients

1 1/2 pounds sweet potatoes (about 3 medium sized sweet potatoes)
1 egg white
Olive oil cooking spray
2 teaspoons ground paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Preheat your oven to 400 degrees.
Combine paprika, garlic powder, salt and pepper in a small bowl. Mix well.
Peel potatoes, then cut into 1/2 inch thick strips. Place the potatoes in a large bowl.
Pour lightly beaten egg white over potato strips and toss to coat well on all sides.
Sprinkle spice mixture over potatoes and toss again to coat evenly.
Spray a large baking sheet with cooking spray.
Lay potato strips on baking sheet in a single layer, without touching each other.
Spray tops of potatoes with cooking spray and bake for 25 to 30 minutes, or until golden brown.