For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Baked Risotto with Spinach and Cremini Mushrooms Prep time 30 mins Cook time 30 mins Total time 1 hour Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from my friend Debbie Lehrich’s recipe. Even my husband, who doesn’t normally like risotto much, had three helpings! Try this as a vegetarian main dish for Thanksgiving. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 4 Ingredients 2 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped (about 1 cup) 1½ cups Arborio rice 6 oz. baby spinach 24 oz. reduced-sodium chicken or vegetable broth 8 oz. sliced cremini or baby bella mushrooms ¼ tsp. salt-free lemon pepper seasoning 1 cup shredded or grated Parmesan cheese, plus extra for serving 1 Tbsp. sherry, (optional but great) Instructions Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Garden Quichelettes Prep time 10 mins Cook time 30 mins Total time 40 mins Apparently everyone knows about these little egg and veggie bites except me. I had a version of them recently at the home of my friend Debbie Brodsky and was enamored with how adorable and appealing for kids they are. You can make endless variations—Debbie makes hers with egg whites and chopped bread or cooked pasta. You can also use whatever vegetables you have on hand or like in your omelets, like mushrooms, jalape?o peppers or seeded tomatoes, or swap the Cheddar cheese for Swiss or mozzarella. These are also excellent when reheated for a quick and healthy breakfast and are a great breakfast recipe as well as an easy dinner. Author: Aviva Goldfarb Recipe type: Breakfast Snacks and Appetizers Serves: 6 (2 each) Ingredients 6 oz. baby spinach 6 eggs ½ cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream 1 cup shredded Cheddar cheese 1 tsp. dried Italian seasoning ⅛ red onion, finely chopped (1/4 cup) ¼ bell pepper, any variety, finely diced (1/4 [...]]]>
My friend and food writer, April Fulton, shared her wonderful healthy vegetarian recipe for this savory and healthy meatless dish. If you don’t like tofu, use chicken or beef instead. Serve it with white or brown rice and orange slices.]]>
If you’re craving some warm, crispy fries, you don’t have to settle for the kind that is full of trans fats. Try this baked vegetable version, which is just as delicious and contributes to your five-a-day! Low Carb Zuchinni Fries Cook time 1 hour Total time 1 hour Recipe type: Appetiser Serves: 6 Ingredients 2 zucchini spears 2 eggs 1 Tbsp salt ½ cup ground almonds ¼ cup grated Parmesan cheese ½ teaspoon fresh or dried Italian herbs Instructions Preheat oven to 400 degrees F. Arrange a parchment paper in baking sheet. Cut zucchini into 3-inch lengths, and cut each piece into 9 fries. Put all zucchini fries into a strainer and sprinkle some salt over it. Let the zucchini portions drain for at least 45 minutes. Take 2 small bowls. In one small bowl beat 2 eggs. In the other, add almonds, Parmesan cheese and Italian seasoning. Rinse out the salted zucchini and dry with paper towels. Dip each individual zucchini piece into beaten egg mixture and roll in the almond and cheese coating. Arrange coated fries on prepared baking sheet. Bake these fries in preheated oven until the zucchini are tender and outer layer is crispy [...]]]>
? Miso Glazed Tofu This is a fantastic, slightly spicy vegetarian dish that could easily pass for meat thanks to the deep, savory flavours of miso, soy sauce and sesame oil. For a vegan variation, leave out the honey. Recipe type: Main Cuisine: Asian Serves: 2 Ingredients 1 Tbsp rice-wine vinegar ½ Tbsp soy sauce (low-sodium) 1 Tbsp honey ? Tbsp miso paste 2 heads baby bok choy, halved 2 blocks extra-firm tofu ½ tsp grated ginger ⅛ tsp red pepper powder ? Tbsp sesame oil 2 tsp sesame seeds 2 cups water Instructions Preheat oven to 350°F. Slice tofu into 6 pieces and dry with paper towels, taking care not to break them. In one bowl, add miso paste, honey, rice-wine vinegar, and soy sauce. Make a smooth paste. Add the tofu pieces and toss gently. Cover this bowl and refrigerate for at least 20 minutes. Arrange tofu pieces on a baking sheet and bake until they turn brown on both sides. This will take about 30 minutes. In a small saucepan, add water and bring to a boil. Add the baby bok choy. Cook until it until it is tender. Drain and keep aside. In a small [...]]]>
? Parmesan Stuffed Mushrooms These stuffed mushrooms are a filling, high-protein snack that can be customized with any of your favorite cheeses and seasonings. They also make a great main course for Meatless Mondays! Omit bread crumbs for a gluten-free version. Recipe type: Appetiser Ingredients 2 large stuffing mushrooms (fresh) 1 Tbsp butter 2 Tbsp olive oil ? cup green onions, finely chopped 1 cup plain bread crumbs 2 Tbsp finely chopped garlic 1 cup grated Parmesan cheese 2 Tbsp Italian herb blend ? Tbsp fresh chopped parsley ¼ tsp ground black pepper 1 tsp salt Instructions Clean the mushrooms with a paper towel or vegetable brush and remove stems. Chop the stems finely. Preheat the oven to 350°F. Grease a baking dish with butter or oil. Take a skillet and Put a on a medium flame; add the butter and melt with oil. Add chopped stems of mushrooms in skillet. Stir them constantly for 4 minutes or so. Add finely chopped green onions and garlic and stir for another minute. Add all these ingredients one by one, stirring in between: cheese, Italian herbs, bread crumbs, salt, parsley, and pepper. Arrange this stuffing into the mushroom caps and put [...]]]>
This hot vegetarian side dish can be made milder with the exclusion of the chilies and chili powder. It goes great with stewed pinto or kidney beans, or our delicious >fish tacos. Spicy Mexican Rice Recipe type: Side Dish Cuisine: Mexican Serves: 4 Ingredients 1 cup Indian basmati rice, boiled and drained 1 tbsp olive oil 1 tbsp onion, sliced 4 green chilies, diced (seeds removed for a milder version) 1 cup ripe tomatoes, cut into cubes 1 tbsp raisins 1 tsp red chili powder 1 tsp salt 1 tsp black pepper 1 tsp garlic, sliced Instructions Heat oil in a pan over medium heat. Add onion, green chilies, garlic, dry red chili and boiled rice. Cook for 5 minutes, stirring occasionally. Stir the rice and add all the other ingredients. Cover with a lid and cook for 10 minutes over high heat. Let the rice simmer for 5 minutes. Nutrition Information Calories: 263 Fat: 5.6 g Saturated fat: 0.9 g Carbohydrates: 47.6 g Sugar: 4 g Sodium: 597 mg Protein: 7.2 g Cholesterol: 0 mg 3.2.2310 ?]]>
Quinoa Bites A nutritious vegetarian appetiser that's fun to make! Recipe type: Appetiser Serves: 4-6 Ingredients 1 ? cups fresh spinach, chopped 4 cups cooked quinoa 1 ? cups Parmesan cheese, shredded 1 Tbsp salt 2 eggs 1 cup shallot, chopped 2 Tbsp all-purpose flour 2 tsp garlic paste ? tsp black pepper powder 3 tsp green chilies, finely chopped Instructions Preheat your oven to 350 degrees. Grease a muffin pan with oil or butter. Take 1 large bowl. Add egg, cooked quinoa, salt, Parmesan cheese, green chilies, garlic paste, spinach, shallots and flour. Mix all ingredients together to make a dough. Then, roll the dough into walnut sized balls. Put the balls into the muffin pan. Place the pan in the oven and bake until they turn light golden (about 20 minutes). Serve these delicious bites with yogurt or ketchup. Nutrition Information Calories: 78 Fat: 3.2 g Saturated fat: 1.4 g Carbohydrates: 14.6 g Sugar: 0.1 g Sodium: 149 mg Fiber: 6.5 g Protein: 4.7 g Cholesterol: 37.0 mg 3.2.2265 ?]]>