Strawberry Granita
- At May 16, 2012
- By Katherine
- In Recipes
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Strawberry Granita is excerpted from my book, “Diet Simple.” The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. Even though it is based on frozen strawberries, the taste says “fresh” thanks to the helpful addition of orange flavoring.
8 servings
grated peel and juice of 1 orange (or 1/4 cup of another juice)
2 teaspoons orange liqueur or another liqueur (optional)
20 ounces frozen sweetened or fresh strawberries (or other fruit in season)
Optional: 1 Tablespoon Sugar (if using fresh strawberries), or Splenda
Optional: 8 mint sprigs
Put eight small sherbet dishes in the refrigerator to chill. If using fresh berries, place them in the freezer until frozen. Cut the frozen sweetened or unsweetened berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Add sugar or Splenda, if using fresh strawberries and they aren’t sweet enough. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.
(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the 3/4 level, the frozen ice will expand. Place immediately into the freezer.)
Per serving: 80 calories, 0 grams fat, 20 grams carbohydrate, 2 grams fiber, 0 mg sodium, 0 grams protein
There are very few foods that match the beautiful color and intense flavor of berries. And, fortunately, these fruits are nutrition superstars. More about nutrition benefits of BERRIES!
Zucchini Ribbons with Fresh Lemon Vinaigrette
- At May 15, 2012
- By Katherine
- In News, Recipes
- 0
Excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!“
Oldways, A nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, asked me to provide a recipe for their website… Since Oldways promotes the Mediterranean way of eating and I’m a huge fan, I said YES! Out of the many recipes I supplied them, they chose “Zucchini Ribbons with Fresh Lemon Vinaigrette” for their website.
Serves 6 – 8
Ingredients:
Katherine’s Favorite Vinaigrette:
Juice of 2 lemons (about 4 Tablespoons)
4 Tablespoons Extra Virgin Olive Oil
1 teaspoon coarse sea salt or Kosher salt
1 teaspoon freshly ground pepper
1 Tablespoon of fresh Basil, shredded, or fresh herb of your choice (optional)
The Vegetables:
4 or 5 small zucchini, green and/or yellow, with peel
1 onion, sliced very thinly
1 small red pepper, sliced thinly
Directions:
Prepare the vinaigrette by whisking all ingredients together in a large salad bowl.
Slice the onion and red pepper thinly, place in the vinaigrette and toss.
Slice the zucchini into ribbons, using a vegetable peeler and slicing vertically from end to end. This will make very thin slices. You may also use a cheese slicer or mandoline. Add the zucchini, toss and serve immediately, or chill and serve later.
The entire recipe contains 644 calories. Divided by 8 servings is 81 calories per serving.
This recipe was adapted from the Palmer-Sadasiv family’s “Zucchini Ribbon Salad,” from “Let’s Eat In! Family-Tested Recipes from Around the World & Around Your Block.”
Katherine’s Spicy Mexican Salsa with Strawberries
- At April 30, 2012
- By Katherine
- In Recipes
- 0
Photo by California Strawberry Commission
I usually use vine-ripe tomatoes for my fresh salsa, excerpted from my book, Diet Simple. But strawberries are a surprising and exotically delicious substitute. Serve this salsa with grilled salmon, chicken or beef… even tortilla chips… whatever you may traditionally use salsa with.
22 servings
Ingredients:
1 large onion, peeled and chopped (about ½ pound)
2 lbs fresh strawberries, hulled and coarsely chopped (start with about 3-1/2 lbs)
3 – 4 jalapeno peppers (1 – 2 ounces), to taste
¼ cup chopped fresh cilantro
½ tsp salt, or to taste
3 – 4 Tbsp fresh lime juice (1 – 2 limes)
Add the onion to the strawberries. Finely chop 2 of the jalapeno peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapenos. Mix in the cilantro. Add the salt depending on your taste. Mix in the lime juice.
Learn more about the nutritional benefits of strawberries and other berries…
Kjerstin’s Curried Chicken Salad with Strawberries and Roasted Almonds
- At April 30, 2012
- By Katherine
- In Recipes
- 0
Photo by California Strawberry Commission
This recipe by my mother, excerpted from my book, Diet Simple, would make a very nice luncheon offering. Like any curry dish, its perfect companions are a spicy or sweet chutney and a cool nonfat or lowfat yogurt. You could also top on a bagette or stuff in a tomato or avocado half. Serve with pickles, carrot and celery sticks, or radishes. You can use any seasonal fruits such as peaches, grapes, oranges, or anything ripe and in season.
Serves 4
2 cups chicken breast meat, cooked, chopped (about 2 half breasts or 9 ounces)
1 pint Low sodium, nonfat chicken stock
1/3 cup small mild onion, chopped
1-1/2 cup celery, chopped
1 c grapes, halved and seeded (or other available fruit)
1 11-oz can mandarin oranges, drained OR ¾ pound Strawberries, hulled and quartered (or other available fruit)
3 Tbsp Fresh Dill, Chopped
3 Tbsp Chopped fresh parsley
1 tsp or more to taste curry powder
1 ounce almonds or walnuts, toasted and chopped
1/4 cup any low fat ranch-style or Cucumber dressing
Instructions:
Poach the chicken breasts in low sodium, nonfat chicken stock until breasts are cooked. Let cool and chop in bite-size pieces. Add the rest of the ingredients, toss, and chill. Serve chilled.
Per serving: 230 calories, 8 grams fat, 1 grams sat fat, 19 g carbohydrates, 3 grams fiber, 20 grams protein
Did you know that there are 200 seeds on each strawberry? Strawberries are members of the Rose family and there are over 600 different varieties. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps. Beware of buying out-of-season strawberries, as sometimes they are picked when they are only 40% ripe. These berries may turn red, but they will never develop sweetness and can be hard as an apple,” according to Janie Hibler in “The Berry Bible.”
Learn about nutritional benefits of strawberries and other berries…
Susan Belsinger’s Strawberry Soy Milk Smoothie
- At April 30, 2012
- By Katherine
- In Recipes
- 0
Photo by California Strawberry Commission
Susan Belsinger, a culinary herbalist and talented recipe developer, says you can use any berries in a smoothie, but her favorite is strawberry. Susan’s kids like this smoothie with ripe banana added; blueberries are also tasty. Mango and banana together gives a tropical twist. Another great combo is raspberries with peaches. Besides being quick and easy, the best thing about this recipe is that it tastes good and it is good for you! Sometimes she adds a handful of dry oatmeal—it makes it thicker and more filling, adds protein, and keeps her going longer.
Serves 2
About 1 to 1 1/2 cups fruit, cut into chunks
About 1 tablespoon maple syrup or honey
1 cup cold soymilk
3 to 5 ice cubes
2 drops pure vanilla extract
Put the fruit in the blender. Drizzle the syrup or honey over it. Add the ice cubes. Pour the soymilk over all and add the vanilla. Blend until pureed and frothy. Serve immediately in a tall glass with a straw.
Learn about the health benefits of strawberries and other berries…
Soupe aux Fraises et Rhubarbe (Strawberry Rhubarb Soup)
- At April 29, 2012
- By Katherine
- In Recipes
- 0
Soupe aux Fraises et Rhubarbe (Photo by Alison Eaves)
Serves 4
Ingredients
1 Tablespoons Canola Oil
3 stalks Rhubarb, pealed and cut into 1.4 inch chunks
2 cups hulled and sliced fresh Strawberries
4 ounces fresh Orange Juice
1/4 cup Sugar
3/4 cup Nonfat or Low Fat Vanilla Yogurt
4 fresh Mint Leaves
Procedure:
Heat the oil in a saucepan over medium-high heat. Use a pan large enough to hold all of the ingredients. Add the rhubarb and saute about a minute. Reduce heat to medium, cover and cook for about 7 minutes, or until the rhubarb is tender. Remove from the heat and let cool. Add the strawberries, orange juice, sugar and 1/2 cup of the yogurt and blend with an immersible hand blender (I like the Cuisinart Smart Stick). Cover and refrigerate for at least one hour or until it is well chilled.
Presentation:
Pour the soup into four small chilled bowls. Place a 1 Tablespoon dollop of yogurt and a fresh mint leaf on each bowl.
Learn about the health benefits of strawberries and all berries…
Soupe aux Fraises et Rhubarbe is adapted from “The French Culinary Institute’s Salute to Healthy Cooking” (Rodale Press, 1998), one of my favorite cookbooks, which I highly recommend!
Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
- At April 29, 2012
- By Katherine
- In Recipes
- 0
Photo: California Strawberry Commisssion
Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
(recipe by Mike Gardner)
Balsamic vinegar is a perfect accompaniment to strawberries (try them on vanilla frozen yogurt). Add the spinach and you have a “salad” you will LOVE (and will love you back with health benefits)!
Serves 6
Vinaigrette:
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Salad Ingredients:
6 Handfuls of fresh spinach, washed and torn into bite-sized pieces
2 Cups Fresh Strawberries, hulled and halved or quartered, depending on size
2 Ounces toasted slivered Almonds
½ Sweet Onion, peeled and sliced
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk together. Add the spinach, onion, almonds, and strawberries and toss together. Serve immediately.
Salad of New Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
- At April 06, 2012
- By Katherine
- In Recipes
- 0
Photo by Ali Eaves
Salad of “New” Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
This “salad” features the best of spring-time food: asparagus, thin-skinned tiny new potatoes and salmon. It can be served warm as a great holiday dish, or enjoyed cold, for two to three days. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked asparagus, haricots verts (the tender French green bean), delicate, small, thin-skinned “new” potatoes, or broccoli. The salmon can be poached, grilled, smoked or cured: your choice! The Washingtonian recommends this recipe…
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
Vegetables:
1 quart Asparagus, tough end removed, and cut into 2-inch pieces
1 pint small New Potatoes with skin, cleaned but not peeled (optional)
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Salmon:
2 pounds of salmon fillet
1 Bunch Fresh Dill
1/2 Lemon, sliced
1/2 teaspoon Salt
Place the salmon in a frying pan large enough to hold it laid out flat, skin side down. Pour cold water over salmon until it is covered. Add salt, dill and lemon slices to the pan. Place lid on the pan. Bring to a boil, then turn off the heat and let sit about ten minutes in the hot water. Remove the fish from the water when the flesh is opaque when checked with a fork. Let cool, if desired.
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
In a frying pan large enough to fit the asparagus end to end, steam or boil the asparagus slightly (in a small amount of water) for about 3 minutes, until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately toss in ice water to stop the cooking process. Place in the bowl of cold mayonnaise dressing. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
Serve the salad with about 4 ounces of salmon on top of each serving.
Chef Janis McLean’s Asparagus Frittata
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Janis McLean’s Asparagus Frittata
This is one of Janis’s favorite quick spring suppers. “Serve this frittata with a loaf of crusty (whole grain) bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a spring brunch table. It can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” said Janis, Bistrot Le Zinc’s executive chef.
Serves 1
4 asparagus spears (2 oz)
1 scallion (spring onion)
1/2 tablespoon Canola or Extra Virgin Olive Oil
3 eggs
1 heaping tablespoon of ricotta cheese
1 pinch salt
1 good grind of the pepper mill
Preheat oven to 4000degrees
1. Wash the asparagus spears in cold water (rather than holding it under running water, dunk it in a pan of water so that you can clean the tight heads). Starting at the head — cut it into thin slices on the bias (angle), working your way down until you reach the woody end. Discard the bottom end which will be tough. Slice the scallion in the same manner (on the bias) starting at the white end and working up the onion until you reach the raggedy end (discard tippy-top dark green portion).
2. Heat a 7’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the oil – it should sizzle. When the foaming subsides, add the asparagus slivers and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta cheese, salt and pepper and whisk until thoroughly blended.
3. Turn the heat down to low, add scallions to the asparagus in the pan and tip in the egg mixture — it should sizzle when it hits the pan. Using a heatproof rubber spatula, gently draw in the base of frittata as it set — pulling in from the sides toward the center — working your way around the outside circle of the pan — in a clover leaf pattern — this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passed around, stop or you will have scrambled eggs, not a frittata.
4. Place in 4000degree oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it all upside over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan — set it back in the oven for 1 minutes to allow the bottom side to set. (or turn on the broiler to finish the top)
5. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges.
(c) Janis McLean, all rights reserved
Puree of Asparagus Soup with Tarragon
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Puree of Asparagus Soup with Tarragon (by Mark Indre)
Puree of Asparagus Soup with Tarragon
This sublime, pale green soup may be served warm or cold.
Serves 8 to 10
Ingredients:
2 pounds Asparagus, cleaned, tough ends removed, cut into 1.5 inch pieces
1 Tablespoon Canola Oil
1 Leak, cleaned and sliced, white and light green parts only
1 medium Onion, chopped
1 clove of Garlic, mashed
Pinch of Salt and Freshly Ground Pepper
Vegetable Broth (see recipe) or Chicken Broth
2 Medium Potatoes, diced
1 Bay Leaf
A few sprigs of Fresh Thyme and Parsley
1 Tablespoon Fresh Squeezed Lemon Juice
Garnish: 1 Small Bunch Fresh Tarragon, chopped
Vegetable Broth:
Use the cleaned tough ends and scraps of the asparagus and leek. Add 1 onion, 1 garlic clove (or more), and 2 quarts of water. Other vegetables you happen to have could also be thrown in, such as a carrot and/or a celery stalk. Let simmer about 30 minutes and strain.
Soup Preparation:
Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks into approximately 1.5 inch pieces.
Heat oil in heavy-bottomed pan. Add the leak, onion and garlic and cook over medium heat until softened, about 5 minutes. Add the broth, the potatoes, and herbs and simmer about 30 minutes. Add half of the asparagus and simmer another ten minutes. Remove the herbs.
Using an immersible hand blender (ie, Cuisinart’s Smart Stick), puree the soup, add the lemon juice and salt and pepper to taste.
Meanwhile, steam or broil the remaining asparagus for 5 minutes, until barely tender. Strain and cover in ice water to stop the cooking process and prevent limp, over-done asparagus.
Serve the soup, garnishing each bowl with the sliced asparagus and a pinch of chopped fresh tarragon.
Puree of Asparagus Soup with Tarragon is adapted from “The Vegetarian Feast” by Martha Rose Shulman, a cookbook I highly recommend.
