Archive for the 'Healthy or Healthier' Category


Fiery “Fried”Chicken and Heirloom Tomato Salad with Creamy Italian Herb Dressing

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Chicken Souvlaki

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Steak Diablo with Rice, Roasted Peppers and Guacamole


Steak Diablo from Real Simple

This spicy steak recipe marinated in roasted garlic salsa is supposed to use skirt steak or hanger steak.  Because Lund’s had neither (big shocker), I used sirloin.  The steak turned out well with the marinade.  I made sauce from the marinade once I took the meat out.  I brought the marinade to a boil in a saucepan and cooked it down for about 10 minutes and added about a tablespoon of soy sauce.  This made a nice smoky sauce to top the steak and rice.


For the peppers, I cut red, yellow and orange bell peppers into wide slices and tossed them with olive oil and Lawry’s seasoned salt.  They went on the grill at the same time as the meat and that was the perfect amount of time, about 10 minutes, turning once.


The guacamole was mighty tasty if I do say so myself.  I used one avocado, 1/2 yellow heirloom tomato finely diced, one small minced garlic clove, a couple tablespoons finely minced onion, a couple tablespoons Sadie’s salsa, a squeeze of lime and a dash of salt.



Shrimp Fra Diavolo with Vermicelli


Shrimp Fra Diavolo with Vermicelli

Food and Wine is becoming my favorite source for fast, easy, reliably good recipes.  Here’s another one.  I would also venture to say that it’s decently healthy.  I halved the recipe and used just one tablespoon of olive oil.  Hate to admit it, but when I order this from my favorite restaurant in Saranac Lake, NY, the Red Fox, my plate looks like a red oil slick when the meal is over.  So darn good.  But this version of Shrimp Fra Diavolo is a little healthier.  I followed the recipe for the most part, but added some extra crushed red pepper to make it a little spicier.  My husband is not a huge fan of shrimp, so I grated a little Romano cheese, left the shrimp off his plate, and topped it with the Romano.  As the recipe says, the sauce with the vermicelli really is good enough to stand on its own.



Mixed Greens Salad with Fried Egg


This was a heckuva good salad if I do say so myself.  The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese.  I dressed it with lemon-garlic vinaigrette:  2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper.  Top with an egg over easy and  serve with wheat toast.



Antipasti and Herb Salad with Lemon-Garlic Vinaigrette


Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe.  I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo).  The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo.  The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.

Antipasti and Herb Salad (2 servings)

½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic

4 large artichoke hearts, drained well and chopped

1 small yellow heirloom tomato, chopped

½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano

Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften.  Add shallots and balsamic vinegar to the skillet.  Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes.  Remove from heat and allow to cool completely.  Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette.  Top with shaved Parmigiano-Reggiano.

Lemon-Garlic Vinaigrette

1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste

Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.


Lifehack: A More Productive and Rewarding Life through Cooking

This great post on Lifehack called 9 Reasons Cooking Advice Belongs on a Productivity Blog runs through a lot of good reasons to cook instead of eating out or buying packaged foods. Here’s a quick rundown:

1.  Good nutrition is good for your brain.

2.  Cooking is cheaper much of the time.

3.  Cooking can be faster than ordering.

4.  Cooking is a cheap and fulfilling hobby.

5.  Planning meals for the week helps you manage the rest of your schedule more efficiently.

6.  Cooking can be a good way to go green.

7.  Cooking healthy food is better for you than many other options.

8.  Planning meals before shopping and then eating at home can save gas money.

9.  Cooking food for others and eating together are intimate activities that are good for relationships.

So, check out the full list.  If you’re on the fence about whether cooking is worth the time investment out of your busy life, this might just get you into the kitchen!

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