A Healthy Breakfast Sandwich

Seattle Seahawks Score!! 0

Seattle is beautiful city on the water with fabulous food, a great night life, the 12th man, extremely educated and exciting residents, and great culture. Yes, I am partial to the Seahawks, because in Oregon, we have no pro football team. Besides, I love Pete Carroll’s exuberant joy.

Salmon is big in the Northwest, so I have created appetizers based on Salmon and a few asian influences. There is a salmon flavored stuffed potato, a salmon mousse bread and cucumber treat, and an asian wing. First, the potatoes.

Potatoes

Chilled steamed potatoes have a very low Glycemic Index, loaded with resistant starch. That makes them an excellent choice for a healthy snack. I find the traditional potato skin much too big, and too filling (but delicious) to allow eating anything else from the table. So I use a smaller, 2-3 bite waxy potato such as red or yukon, steam them, then allow them to chill in the refrigerator overnight.

I cut them in half, then scoop them out with a tablespoon or teaspoon, leaving about 1/4” of potato to give support. I used cream cheese, finely chopped smoked salmon, sauteed, thinly sliced shiitake mushrooms, and sauteed diced shallots. I soften the cream cheese, then mix in the salmon, warm mushrooms and shallots. It made a nice semi-soft mixture.

Put a Tablespoon, or amount according to your tastes, into each potato, and top with a small piece of salmon, some sour cream and some chives. A tiny sprig of dill is beautiful and the dill is a natural compliment to the salmon. The amount of each ingredient will vary according to how much you need. Proportionately, I used about 2 ounces of cold smoked salmon, 2-3 Tbs of cream cheese softened, 3 Tbs of chopped mushrooms, ! Tbs minced shallot, and fresh ground pepper to taste. You shouldn’t need salt. They can be eaten cold or at room temperature.

WINGS Roast at 425°F for about 30 minutes

Wings are notoriously high calorie due to the deep fries nature of the traditional wing. Here, I dry them, put a bit of oil and seasoning on them, and then roast at a high temperature. This results in a very crispy, flavor intense, lower calorie treat that is relatively healthy. It is not just the roasting that makes it healthy, though, but also the fat that is in the chicken skin contains loads of mono unsaturated fats, and the dark meat has healthy fats and nutrients as well. While not exactly a health food like kale, it certainly does not deserve to be demeaned as one of the most unhealthy foods ever.

So, cut the tips off the wings, cut into two sections, dry off with a paper towel, then put them all in a bowl with enough oil to lightly coat them. Use avocado oil if possible, as it retains it’s healthy benefits at high temperatures.

Dump your dry seasoning in, and then rub the oil and seasonings into the wings until well coated. Place wings on an oven safe cooling rack. This allows the excess fat to drain off, making them even more crisp and healthy. Place rack into a foil lined baking pan, and roast for about 30 minutes. Be sure they are done, use a thermometer to check for temperature-175°F for safest temp. If not brown enough, or for best results, turn broiler on high and broil the wings for about 5 minutes, watching closely until they are to your liking.

Seasonings for the wings might be, of course, asian rubs, a BBQ rub for ribs or chicken, or no rub, as chicken wings roasted are pretty awesome. Lemon pepper, is always delicious. you can always glaze them under the broiler with your favorite jam, glaze,BBQ sauce, or dip them after they are done. So many ways! For Seahawks fans, and the dominance of salmon, I would suggest a lemon pepper, a fruity jam such as mango habanero, peach, orange marmalade, apricot preserves, you get the idea.

Salmon mousse on cucumber or crostini

Ingredients

2 ounces cold smoked salmon

3 ounces soft cream cheese

fresh ground pepper

3 tablespoons creme fraiche or sour cream

cucumber slices

2 tablespoons chopped fresh or drained canned pineapple

I did not have pineapple, and it was a hit anyway. Delicious!!! However, try it with the pineapple, I think it would be incredible.

Mix in food processor, immersion stick, finely chop and mix, or use a small processor.

Spread on a small toasted slice of bread, baguette, etc. I like sourdough baguettes.

Or, put half a teaspoon on a cucumber slice. You may put more on if you like, I find the salmon and mushrooms to have a very strong flavor profile, and enjoy the mediating effect of the cucumber. Ad a tiny touch of sour cream and chives or dill on top for decoration

PREPARING AHEAD OF TIME

The potatoes can be cooked and chilled days ahead. The salmon filling can as well, at least a day or two ahead. The salmon mousse can be made ahead, but the pineapple will cause it to get mushy, so wait until the minute or don’t do it. Toast and cut the cucumber just before needed, and cook the wings about 30 minutes before you need them. You can keep them warm for an hour or so in a 200°F oven.

Enjoy and Live-Nimble!

Jan 13, 2017
Nancy Oar

Kansas City Chiefs Football Snacks!! 0

Hello Chief’s fans!

Ready for your playoffs? As you are getting ready for the game, don’t forget the food! The biggest contenders for the buffet table are wings and potato skins, but those can be dreadful on your health meter. Here are a few recipes that are healthy (really), traditional, delicious!

How can potato skins be healthy? Instead of baking then deep frying, try steaming, chill overnight, then scoop out and fill with delicious fillings and warm them in the oven. Kansas City, of course, means BBQ!!!!! I love their BBQ, although I have not actually eaten in Kansas City. I do love the BBQ site, amazingribs.com, which has everything you need to know about BBQ, sides, sauces, tricks, tips, and secrets. I use their recipes for rubs and sauces, but since that can take a while, I opted to buy prepackage (gasp!!) ribs and pulled pork. I was delighted with them both! Although definitely not as good as home made or from a top notch BBQ place, they were definitely delicious.

POTATOES

I thought pulled pork on a potato! Chilled steamed potatoes have a very low Glycemic Index, loaded with resistant starch. That makes them an excellent choice for a healthy snack. I find the traditional potato skin much too big, and too filling (but delicious) to allow eating anything else from the table. So I use a smaller, 2-3 bite waxy potato such as red or yukon, steam them, then allow them to chill in the refrigerator overnight.

I cut them in half, then scoop them out with a tablespoon or teaspoon, leaving about 1/3” of potato to give support. Then, a pinch of sharp cheddar, a scoop of (warm to hot) BBQ pulled pork, maybe a bit of cheese on top, and then under the broiler for a few minutes to heat up.

There you have it! A healthy potato skin/slider! I used red or yukon potatoes that were about a 2 bite size, so there wasn’t really enough room for the slaw you usually find on a pulled pork sandwich, but, hey, if you use a big one, or a long russet baker, then the slaw would be perfect, and absolutely delicious.

WINGS Roast at 425°F for about 30 minutes

Wings are notoriously high calorie due to the deep fries nature of the traditional wing. Here, I dry them, put a bit of oil and seasoning on them, and then roast at a high temperature. This results in a very crispy, flavor intense, lower calorie treat that is relatively healthy. It is not just the roasting that makes it healthy, though, but also the fat that is in the chicken skin contains loads of mono unsaturated fats, and the dark meat has healthy fats and nutrients as well. While not exactly a health food like kale, it certainly does not deserve to be demeaned as one of the most unhealthy foods ever.

So, cut the tips off the wings, cut into two sections, dry off with a paper towel, then put them all in a bowl with enough oil to lightly coat them. Use avocado oil if possible, as it retains it’s healthy benefits at high temperatures.

Dump your dry seasoning in, and then rub the oil and seasonings into the wings until well coated. Place wings on an oven-safe cooling rack. This allows the excess fat to drain off, making them even more crisp and healthy. Place rack into a foil lined baking pan, and roast for about 30 minutes. Be sure they are done, use a thermometer to check for temperature-175°F for safest temp. If not brown enough, or for best results, turn broiler on high and broil the wings for about 5 minutes, watching closely until they are to your liking.

Seasonings for the wings might be, of course, a BBQ rub for ribs or chicken, or no rub, as chicken wings roasted are pretty awesome….you can always glaze them under the broiler with your favorite BBQ sauce, or dip them after they are done. So many ways!

Enjoy!!!!

RIBS

So, this third choice is not particularly healthy. I would suggest a pulled pork sandwich with lots of slaw, but if you have potatoes with pulled pork and slaw this might be pork overload. I would suggest ribs as your best choice.

I am sorry, but I can’t really make these healthy. There is just too much sugar in the sauce, although with just the dry rub, it would be healthier. I have used the amazingribs.com website for all my BBQ adventures. It has loads of incredible recipes, all the how-to information you need, and just plain delicious.

If you do not want to go to that extreme, there are (gasp) precooked packages of ribs in the store. I found one that was very delicious, and definitely plate and football worthy. No bones, so it loses some points for not being able to satisfy that need, but delicious all the same.

I would recommend a large helping of slaw, or veggies, (I have put sliced orange bell peppers and cherry tomatoes on the plate) to help balance out the other tasty finger foods, and help you feel healthier/less guilty about eating those ribs!

Enjoy your finger foods, good luck, Chiefs!

Jan 13, 2017
Nancy Oar

Pittsburgh Steeler Playoff Treats!! 0

Hello! I’m back!

I let too many things get in the way, and life happened, but I am back now, posting blogs. While there will be food blogs, there will also be informational and enlightening ones as well. However, to begin with, I will be deeply involved with the football playoffs. I have come to enjoy football, after many years of being unable to sit through an entire game, as my children have grown up, and I can actually cuddle up with my husband and enjoy the beautiful athletics and talent that is shown on the field. Mostly, though, I enjoy just cuddling with my husband. To that end, I am creating team football food!!!

Stuffed potatoes are always at the top of the list for required food on the table as are wings.

These are the Playoff Potatoes and TV Tasties for the Steelers. Two of the following bites are best warm to hot, the Philadelphia Salad is best cold with hot strips of medium rare steak and hot fries.

POTATOES

Waxier potatoes such as red or yukon potatoes work the best and hold their shape best. Steam them until done, then cool and refrigerate, preferably overnight so that the resistant starch has time to solidify and lower the glycemic index so that they are healthier for you.

Crumble the cooked sausage, chop the green pepper, saute the onion on low-medium heat until slightly caramelized.

Slice in half, then using a tablespoon, scoop out the middle of the potato half, leaving about 1/4” of the potato intact.

Place the halves on an oven-safe cooling rack placed in a baking sheet pan lined with foil or silicone baking mat (to keep it clean). Place a pinch of shredded cheddar cheese in the bottom of the potato, then a bit of onion, sausage, green pepper, and top with a pinch of mozzarella cheese. Amounts will vary according to the size of the potato and peoples tastes. You can make this a whole meal if you use a large russet potato (steamed and cooled), which allows it to be stuffed with even more goodies.

Place in oven preheated to a high broil and continue to broil until melted, serve immediately, although they are delicious at room temperature.

Ingredients:

smallish red or yukon potatoes, steamed

diced green bell pepper

mozzarella cheese, shredded

cheddar cheese shredded

thinly sliced onion, gently cooked to caramelized state

WINGS roast at 425°F for about 30 minutes.

Dry the wing sections and place in a bowl. Add enough oil to lightly coat them and sprinkle with seasoning mix. Rub in well. Place wings on an oven proof cooling rack. Place in preheated oven and roast until golden brown and completely cooked. If more browning is desired, turn to broil until they reach your desired perfection. Be careful not to dry them out. It is advisable to use a thermometer to monitor the temperature.

Ingredients

wings, tips removed, and cut into two sections

olive or avocado oil

seasoning try lemon pepper, BBQ, rib, Whole Spice Napa rub, etc.

PITTSBURGH SALAD!!!

This is considered an iconic food in Pittsburgh, although I have never been there, or sadly, never had a genuine Pittsburgh Salad. Following some general guidelines, I created something we absolutely loved! It reminds a bit of a super salad I had at Brio Tuscan Grill. A delicious combination of vegetables, horseradish dressing and slices of medium rare tenderloin with a balsamic drizzle on top. I used ranch dressing because I couldn’t figure out the horseradish dressing. But it was delicious. Using butter leaf lettuce leaves, vegetables, sliced medium rare top sirloin and yes, crispy skinny french fries, I ended up with a fabulous lettuce wrap sandwich!

Not exactly an authentic Pittsburgh Salad, but delicious and in keeping with the spirit.

Separate, clean, and spin dry the butter leaf lettuce leaves. Put desired vegetables in leaf, lay thinly sliced delicious top sirloin steak on the vegetables, place hot fries on the top and drizzle with dressing. Use dressing to dip fries in if desired.

Suggested Vegetables orange sweet peppers thin short slices

cucumbers diced

cherry tomatoes, quartered

thin celery slices

diced chives

So here you go STEELERS FANS!!! Best of luck in your pursuit of a Super Bowl Victory! And enjoy these (mostly healthy) Football Food

Jan 13, 2017
Nancy Oar

Molten Chocolate Cake - An Extra Gold Star From Santa!! 0

Ahh, is there any dessert better than Molten Chocolate Cake? Maybe with a small scoop of premium vanilla or la leche/caramel ice cream?

Santa may just give you extra gold stars if you leave this for him on Christmas Eve!

I like to give recipes that are delicious on their own, but also provide the cook with an opportunity to change up or adapt to specific tastes of their family. This is no exception. While drop dead delicious on it’s own, there are some wonderful ways to adapt it, making it more kid friendly, exciting, and never ever boring.

Here is the basic recipe.

http://www.foodnetwork.com/recipes/chocolate-truffle-cake-recipe0.html

Now, for the variations! First, you can change the flavors in the truffle, making it orange, raspberry, a liqueur, coconut, rum, just about anything you can imagine. My favorite is orange, so I start with 1 Tbs of orange extract. I am also crazy about coconut.

Ingredients:

1 Tbs chocolate truffle in the cake batter!!

Second, try a simple devil’s food cake mix. What???? Yep, try a basic cake mix, then add the truffle mix to a half filled cupcake, and cooke. This is especially nice for kids, and if you let it get cool, it makes a delicious filling.

OR try filling ramekins half full, put in Tbs of caramel, or marshmallow, or……

Delicious!!!

It also works with boxed molten chocolate cakes. All ways are delicious.

Speaking of fillings, if you want to go that way and not be molten, try this

Filling Ingredients:

1 pkg cake mix…devils food, white, yellow, you get the idea. Put a tablespoon of this filling inside, and cook according to pkg directions. Yummy!

1 8 oz pkg cream cheese, room temperature

1 egg

6 oz chocolate chips peanut butter chips, etc. OR chopped maraschino cherries, dried fruit like apricot, etc.

Enjoy!! I'm sure those extra gold stars will bode well for your Santa gifts! ; )

Live nimble!

Dec 08, 2016
Nancy Oar

Santa’s Fave (if the Elves don’t eat them first!) 0

Ahh, Christmas treats for Santa! Usually cookies and milk, this is a twist and welcome relief for the Jolly Old Elf. Make these amazing ginger cookies and dip them in chocolate that is Holiday Perfect! If you think he wouldn’t like ginger (naaaah) try the simple sugar cookie, short bread, chocolate chip, peanut butter, or….. Any way you bake them, a cookie dipped in this chocolate is totally amazing. You could even use this for any one of a number of different banana breads, etc.

Here is a great Ginger cookie recipe from Ina Garten. Use your own recipe, or leftover scraps from your gingerbread houses.

http://www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe.html

The magic comes with the chocolate dip. This is not intended to get hard, more like a fondue, but for a cookie. If you want to use it to decorate your gingerbread houses, use less cream.

It will get hard, but is a lovely icing for roofs, etc.

Ingredients

4 ounces semisweet chocolate, small pieces. I recommend 52-54% Callebaut, available at higher end grocery stores, 60% Guittard Chips available at most stores, or another chocolate of your choice. I would keep it between 50-68 %, as milk chocolate is too sweet, and unless you are really into chocolate, 70% might be a bit too much.

1 Tbs butter I use Organic Valley grass fed unsalted. Other organic butters would also be good.

4-6 Tbs cream. Again, I use a grass fed heavy cream, you could use less of half and half, or even milk, but I don’t really recommend it. The thinner, the less you use.

Add ins - flavored liqueur, chopped peppermint, flavor extracts, etc. such as orange, raspberry, vanilla, or other.

Place butter and chocolate in microwave or in double boiler over hot water. microwave 30 seconds, remove and stir. Place in microwave another 30 seconds, stir, and see if that is all melted, if not, another 30 seconds should do it.

Stir until smooth, add cream, optional add ins if desired, and stir until mixed evenly. Dip Away! Oops, I mean be sure Santa gets some!!!

Also good for dipping…..marshmallows, fruit, cake, etc. Fondue is back for the Holidays!

Happy Holidays and Live Nimble!

Dec 08, 2016
Nancy Oar

Easy Fixes To Cooking Mistakes 0

It’s the Holidays! Under stress, you make mistakes….everybody does. Although a pro has a multitude of tricks up their sleeve, to us common cooks and aspiring gourmets, we need something a bit more practical. My Father-in-law was a master chef and one day, after having eaten the same split pea soup too many times, he scooped in a jar of peanut butter. It was delicious!! Most of us wouldn’t think of a fix like that.

Ever fix a delicious recipe and find out when it is nearly done that oops! something isn’t right? Don’t throw it out, FIX IT!!! . Here are some nimble ways to fix a recipe mistake….usually. Sometimes nothing will help, but these tips are great! Hope it helps!

Too Salty!

The most common error is when it is too salty! Yikes!! A dozen people can take the same soup, and some will say too salty and others will say not enough salt. So, to salt to your taste, here are some ideas. The hardest thing is to take some of the saltiness out.

Potato? Yes, the potato will soak up the salt, but also the flavor. Sad. Instead, dilute or distract is the best path.

Distract by pureeing cooked rice, or add rice flour as a thickener, it will balance the saltiness. Citrus can also distract. I use lemon or an acid such as a mild vinegar with some sugar or honey to mask salt.
Dilute is another possible solution. The best solution would be to add more ingredients (think vegetables, beans, meat, etc.), and broth to the food to make up for it. Mix up a side pot of thickened veggies and meat, thicken, and add to the main dish.

Too Sweet

DON’T add salt!! it will bring out the sweetness even more.

DO add something bitter or acidic, or apply more heat. That will give a depth of flavor.

Too Spicy

How to undo super spice? Depending on the recipe, a complimentary acid or sweetness will help a great deal. Try lime, lemon, orange, a mild vinegar, for acidic notes, or something sweet, like a jam, chutney, honey. Fat can work wonders, and if the cuisine is compatible with these ingredients, try avocado, sour cream, yogurt, olive oil, you get the idea. You can also add (dilute) the effect by adding more base liquid, or even a carbohydrate such as rice, pasta, etc., depending on your recipe.

Too Sour

I run into this with dressing recipes, like adding too much vinegar, or having a tomato sauce that makes you pucker up. I have some ‘authentic’ Italian recipes that use baking soda to dampen the acidic tomato sauce, they also add sweetness, like sugar. I am more in favor of adding a pinch of salt, or a bit of sugar instead of baking soda, though.

Too….um…uninteresting, not flavorful?

If your spices are correct, and you don’t want to add more, then try a bit of vinegar, or again, lemon. Try white vinegar, champagne vinegar, or even some balsamic vinegar is great.

It will add a touch of brightness and perk up the tired, flatness of your food.

So for this time of year when mistakes are inevitable, try to fix it instead of throwing it out. (if all else fails, order pizza ;-)

Happy Holidays and Healthy Cooking!!!!!