Posts filed under ‘Recipes’
Elizabeth’s Recipe Of The Week
Hummus
1 16oz can of chickpeas
2 cloves garlic, crushed
4 Tbls lemon juice (adjust to taste)
1 1/2 Tbls tahini
1/2-1 tsp salt (adjust to taste)
2 Tbls olive oil
optional-add red pepper flakes or cayenne pepper for a spicy version
Drain chickpeas.
In a food processor add garlic and beans pulse until chopped.
Add remaining ingredients and blend until creamy and smooth. If necessary add water or vegetable stock to thin the hummus.
Add salt and/or optional ingredients to taste.
Use as a spread on sandwiches or place in a bowl and add serve with vegetables or warm whole wheat pita bread.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Oven Baked Sweet Potato Fries
2 Sweet Potatoes
Olive oil spray
Kosher salt to taste
Sea salt to taste
Herb of your choice-examples are rosemary, thyme, or sage
Pre-heat oven to 375 degrees.
Cut Sweet Potatoes into 1/2 inch julienne strips.
Place cut fries in a bowl and spray with olive oil spray.
Add kosher salt and mix.
Spray baking sheet with olive oil spray.
Place cut sweet potatoes on baking sheet. Spread them out so they are not touching.
Bake for 30-45 minutes or until tender but crisp.
Flip fries half way through cooking time.
For an added twist about 3/4 of the way through cooking time sprinkle your favorite herb on the fries.
Remove fries and sprinkle with sea salt.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Grilled Tuna with Rich’s Tasty Salsa
4-5oz tuna fillets
1/2 c red onion diced
1/4 c greek olives pitted and chopped
3 tbl fresh basil leaves finely chopped
3 tbl fresh cilantro finely chopped
1 jalapeno pepper finely chopped
3 plum tomatoes diced
2 cloves garlic finely chopped
1 lemon
1/4 c lemon juice
1/4 cup extra virgin olive oil
salt, pepper and red pepper flakes to taste
In a mixing bowl add all ingredients except the tuna and mix. Let salsa stand for approximately 30 minutes.
Grill tuna for 4 minutes on one side, flip and grill for an additional 2 minutes. If you prefer your tuna medium to well done you will need to grill the tuna for an additional few minutes on each side.
Place a generous amount of salsa on each tuna fillet and serve.
*Note to achieve a mild, medium or hotter version of the salsa add or subtract the number of jalapeno peppers and pepper flakes used in the recipe. The current version is medium.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Sweet and Spicy Almonds
1tsp of kosher salt
1/4 tsp chili powder
2 tblsp honey or agave syrup
2 tblsp olive oil
2 cups raw whole almonds
sea salt to sprinkle
Preheat oven to 375 degrees.
Place parchment paper on a cookie sheet.
In a mixing bowl combine olive oil, kosher salt, chili powder, honey and almonds.
Mix thoroughly.
Once almonds are well coated arrange on cookie sheet and place in oven.
Bake for approximately15-20 minutes or until golden brown.
Enjoy!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Little Neck Clams
1 dz little neck clams scrubbed
1 medium onion chopped
2 tbsp olive oil
2 ounces of chopped chorizo or approximately 30 slices of turkey pepperoni
3-4 oz white wine
12-15 oz bag frozen white corn
1/2 tsp smoked paprika
2-3 tbls chopped cilantro
In a non-stick skillet spray with Pam or drizzle olive oil and heat on medium high.
Once oil is hot add chopped onions and meat. Cook until onions are translucent.
In a pot place the onions, meat, scrubbed clams, remainder of olive oil and 3-4 oz of wine. Cook for approximately 5 minutes or until the clams open.
Once clams are cooked remove them from the pot and put aside.
Add a 12-15oz bag of frozen white corn to mixture.
Add paprika and mix.
Once corn is soft add clams back to pot, add cilantro, mix and serve.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
- Miso Cod
Ingredients:
1 lb Cod fillet
2 tbsp miso
1 tbsp low sodium soy sauce
2 tsp fresh ginger root
1 1/2 tbsp honey
Preheat oven to 400 degrees.
In a mixing bowl add miso, low sodium soy sauce and honey. Grate fresh ginger and add to mixture.Mix together creating a paste.
Rub paste on cod.
Bake at 400 degrees for approximately 12-15 minutes. Make sure fish is cooked, but flaky.
Enjoy!!!
Elizabeth Goldstein MS,RD,CDN
Elizabeth’s Recipe Of The Week
Seaweed Chips
Ingredients:
2 Sheets of Nori seaweed (Package is available at most local supermarkets.)
1 Tbls of high quality olive oil
2 Tbls of Sesame Seeds
Sea Salt to taste
Preheat oven to 400 degrees. (You can also place the Nori strips in a toaster oven.)
Place parchment paper on a cookie sheet
Spray parchment paper with Pam or lightly coat with olive oil.
Brush or lightly spray Nori sheets with olive oil.
Cut seaweed into strips.
Place cut seaweed on parchment paper.
Sprinkle sesame seeds over seaweed. (You can use more or less depending on desired taste.)
Sprinkle with sea salt.
Bake for a couple of minutes-until crispy. When using a toaster oven lightly toast.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Stuffed Peppers
Serves 4
4 Bell Peppers (any color) Try to pick peppers that are approximately the same size and stand nicely on their side.
6 oz lean ground turkey
6 oz turkey sausage out of the casing
1 12 oz can crushed or chopped tomato including juice
1 medium yellow onion diced
1 Tbls olive oil (you don’t need to use the entire amount)
1 ½ c cooked brown rice
½ c whole wheat bread crumbs
1 large egg
1 Tbls BBQ sauce
Herbs to taste-sage and thyme finely chopped
Salt and pepper
Preheat oven to 350.
Drizzle olive oil in non-stick skillet. Once heated add onions and sauté until translucent and put to the side.
Combine all the ingredients except the peppers and onions in a large mixing bowl. Mix thoroughly.
Once the onions are cooled add to mixture and mix thoroughly.
Put peppers on their side and cut off the top (approximately 1/6). You can leave the stem on or cut it off.
Clean the inside of the peppers. Remove all seeds and the pith (white inside).
Put mixture in each pepper. Pack it well and place a heaping amount on the top.
Heat in oven until internal temperature reaches 165degrees (approximately 45 minutes). If the stuffed peppers are getting too dark cover with foil.
Enjoy!
Elizabeth Goldstein MS,RD,CDN
Elizabeth’s Recipe Of The Week
Kale Chips
1 bunch Kale
1 Tbls olive oil
use one of the following-sea salt, kosher salt, or season salt to taste
chili flakes to taste (optional)
Preheat oven to 375 degrees.
Place parchment paper on a cookie sheet.
Take kale rinse and dry.
Cut stems
Break leaves into bite size pieces.
Place kale in a bowl and drizzle with olive oil. Mix thoroughly to evenly distribute olive oil.
Place kale on cookie sheet and sprinkle with salt of choice.
If you’d like a spicy kick add chili flakes.
Bake for approximately 10 minutes or until edges are crispy but not burnt.
Enjoy!!!
Elizabeth Goldstein MS, RD, CDN
Elizabeth’s Recipe Of The Week
Low fat Crepes
Serves 2
1 Cup 1% whipped cottage
3 eggs or 1 egg and 4 egg whites
1/2 tsp olive oil
1/4 Cup flour
2 tsp sugar or 1 package stevia
1/2 tsp vanilla
lemon zest
Blend ingredients in a blender until smooth.
Spray a non stick skillet with Pam or wipe with olive oil.
Heat skillet on medium high until oil is hot.
Pour mixture into skillet. (Size of pancake depends on what you plan to put on the crepe.)
Flip crepe when it turns a light golden color and heat.
Serve with fresh fruit or sugar free fruit spread.
Enjoy!!!
