- January 2016
- October 2015
- July 2015
- June 2015
- May 2015
- March 2015
- June 2014
- March 2014
- February 2014
- December 2013
- November 2013
- October 2013
- September 2013
- June 2013
- May 2013
- April 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- December 2011
- November 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
Rate “Sweet & Skinny” at Diets in Review
Category Archives: Savory Dishes
Kalamata Olive Tapenade
This is the perfect party dip. It’s quick and easy to prepare, healthy and absolutely delicious!
2 cups Kalamata olives, pitted and drained, such as Mezzetta brand1 tablespoon capers
1 clove garlic, crushed
2/3 cup slivered almonds
1/3 cup olive oil
Combine all of the above ingredients in a food processor except the olive oil. Mix for one minute. In a slow and steady stream add the olive oil and process until well blended, 1-2 minutes. Serve with warm pita, crackers or a crudite.
Fresh Shrimp Spring Rolls
These spring rolls not only look lovely, but unlike the fried spring rolls, they are also low in fat. I prefer to serve them with a sweet & sour plum sauce and some roasted ground peanuts, instead of peanut sauce.
16 rice paper wrappers
32 large shrimp (cooked)
Butter leaf lettuce
English cucumber (cut into long thin strips)
1 jar sweet & sour plum sauce, such as Kona Coast
Finely chopped roasted peanuts
Place the rice paper into warm water to soften for 10 seconds.
Remove from the water and lace on a flat work surface.
Remove the tails from the cooked shrimp and place several of them onto the center of the rice paper.
Place 2-3 leaves of cilantro, basil and mint on top. Top with 10 bean spouts and 5-6 long strips of cucumber .
Sprinkle one tablespoon of peanuts on top and cover with half a piece of lettuce. To roll the spring rolls, bring the side of the wrapper that is farthest from you and pull it over the filling and towards you.
Fold the sides of the wrapper in toward the filling and then continue to tightly roll towards you, until the spring roll is sealed.
Serve with the dipping sauce and extra ground peanuts.
I came up with this variation of dolmades when I was going to a dinner party where I knew some of the guests did not eat meat. The combination of sweet raisins, spices, and toasted nuts was a hit. Since then I have made this dish on several other occasions, and it always proves to be a crowd pleaser.
Active Time: 25 min Total Time: 45 min
1 cup uncooked rice (preferably Uncle Ben’s)
2 cups water
1 ¼ cup vegetable broth
1/2 cup olive oil
1 cup yellow onion (diced)
1/2 cup raisins
1/2 cup toasted pine nuts
1 ¼ teaspoon cinnamon
1/3 teaspoon clove
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1 jar grape leaves, drained
Preheat the oven to 350 and toast the pine nuts for 5 minutes.
In a pot, bring the water to a boil. Add the rice and cook for 30 minutes, or until tender. After 20 minutes, add the chicken broth.
In a separate pot, sauté the onion and 1/4 cup of olive oil over medium heat. Cook until the onions are translucent, about 5 minutes. Add the raisins, pine nuts, fresh herbs, orange zest and spices. Once the rice is cooked, add the onion mixture and the salt. Cook for several minutes to combine flavors. Cool slightly.
Meanwhile, drain the jar of grape leaves. Lay the leaves flat, with the tip of the leaf pointing towards you. Place 1-2 tablespoons of the rice in the upper center of the leaf. The exact amount will depend upon the size of the leaf. You don’t want so much filling that you can’t tightly roll the grape leaf. To fold, wrap the upper edges of the leaf over the filling. Fold the sides in towards the center of the leaf. Tightly roll towards you, tucking in the edges as you go. Place the rolled dolmas onto a platter. To serve, drizzle with the remaining olive oil and sprinkle some coarse sea salt on top. Serve at room temperature or slightly warm, but not hot.
Cobb Salad with Green Goddess Dressing
I love salads. In fact, I often crave them. Even those people who don’t love salads the way I do are always delighted when I serve this Cobb salad. The combination of summertime tomatoes, crisp lettuce, seafood and fresh herb filled dressing could turn even the faintest of heart into a fan.
2 heads butter leaf or romaine lettuce
2 tomatoes (quartered)
1/3 cup cherry tomatoes
3/4 cup sliced cucumber
3 hard boiled eggs (quartered)
1/2 avocado (sliced)
1/3 cup sweet bell pepper strips, such as Mezzetta brand
¼ cup capers (drained)
12 oz. bay scallops (pre-cooked)
12 oz. large prawns (pre-cooked)
9 oz. lump crab meat fresh or canned
1 recipe Green Goddess dressing (see below for recipe)
Place the lettuce into a large serving bowl. Top with the tomatoes, bell pepper strips and cucumber. Sprinkle the bay scallops on top and arrange the prawns around the sides of the bowl. Fill the center of the salad in with the crab. Finish with the avocado, egg, baby corn and capers. Top with Green Goddess salad dressing.
GREEN GODDESS DRESSING
1/2 cup light mayonnaise
1/2 cup light Greek style plain yogurt
1 1/3 cup green onions, sliced
1 1/8 cup basil
1/2 cup tarragon
1/3 cup lemon juice
1 1/2 teaspoons garlic, crushed
2 anchovy fillets
1 1/8 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
In a food processor combine the mayo, onion, herbs and garlic. Pulse until blended. Add the anchovy paste, salt and pepper. Blend while slowly adding the olive oil. Refrigerate until ready to serve. Last, refrigerated, for up to one week.
INDIAN SPICED POTATOES
These potatoes are so flavorful you almost don’t want to serve anything else with them. The coating of spices turns into a crisp layer once the potatoes are cooked. The addition of sea salt and lime adds a wonderful salty tangy, making it impossible to eat just one.
6 small red potatoes, quartered
1 tablespoon jalapeno, finely minced
1 teaspoon garlic, crushed
2 tablespoon creamy horseradish
1/3 cup olive oil
1 teaspoon cumin seeds
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon smoked paprika
1 ½ teaspoons cayenne
1 teaspoon ginger powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/8 cup fresh mint
1/8 cup fresh cilantro
Rinse and quarter the potatoes. Place the potatoes into a pot of boiling water. Cook for 5-10 minutes, until slightly fork tender but still able to hold their shape. Drain the potatoes in a colander.
Preheat the oven to 450.
In a mixing bowl combine all of the remaining ingredients. Add the potatoes and toss to coat. Spread the potatoes out onto a baking sheet. Bake for 45-60 minutes, until the potatoes are golden and crisp.
Chiffonade the mint and cilantro by cutting it into thin strips. Sprinkle the fresh herbs on top of the potatoes. Serve with sea salt and fresh lime.
Pork Sliders w/Grilled Wasabi Teriyaki Peaches
These pork burgers are perfect to share with friends at a summertime barbecue. The peaches add a subtle sweetness, and are a great way to feature one of summer’s best fruits. Be sure to serve extra coleslaw on the side!
(12 MINI BURGERS or 6 large burgers)
2lbs. ground pork
3 tablespoons horseradish cream
1/2 teaspoon salt
1 Habanero pepper finely minced
12 mini sesame hamburger buns
4 peaches (sliced into ½” rings)
wasabi teriyaki glaze, such as Kona Coast
Combine the top 5 ingredients and portion the burgers into quarter pound disks. Preheat the grill to medium high. Slice the peaches and brush lightly with olive oil. Grill the peaches first. Grill for 5 minutes on each side or until the peach is tender and has nice grill marks. Remove the peaches from the grill and brush with a generous amount of the glaze. To grill the pork burger, cook the for 6-7 minutes per side. Place several slices of grilled peach on to a hamburger bun and top with a pork burger. To finish top with cabbage slaw and grilled peaches.
(Asian style coleslaw)
1 small head Asian cabbage
½ small head purple cabbage
1 red onion finely diced
2 carrots finely sliced
1 jar sweet bell pepper sandwich strips
1 cup light mayonnaise
1/2 cup fat-free Greek style yogurt
1/4 cup sugar
1/4 cup rice vinegar
1/2 teaspoon salt
1 1/2teaspoon black pepper
Finely slice the cabbages and toss into a large bowl. Add the onion, carrots, and bell peppers. Mix in the mayo, yogurt, sugar, vinegar, salt and pepper. Mix until thoroughly blended.
Luau BBQ Chicken Bacon Skewers
If you are looking for a unique recipe for a dinner party, or a barbecue, this fun and simple recipe is always a crowd pleaser with the kids and the adults. In fact, having guest help assemble the skewers is a great way to let them join in the fun of cooking.
1lb. chicken breasts, boneless skinless (cut into ½” wide strips)
1lb. bacon, preferably applewood smoked bacon
8oz. fresh pineapple wedges
1 jar good quality BBQ sauce
Wooden BBQ skewers
Bring 4 cups of water to a boil and pour into a shallow baking dish containing the wooden skewers.
Allow the skewers to sit in the water for 30 minutes
It is important to do this so the skewers do not dry out and catch fire while you are cooking the meat
Pre heat the grill so that it is nice and hot, about 400 degrees
Place a chicken strip on the skewer, making sure that it is firmly attached to the skewer
Tightly wrap a piece of the bacon around the chicken and attach the end of the bacon strip to the skewer to hold it in place
Put a wedge of pineapple on to the end of the skewer
Generously spread the BBQ sauce on top of the skewers and grill for 10-12 minutes or until the bacon is crisp and the chicken is cooked through
Place the skewers on to a platter
Serve hot, with an additional side of the BBQ sauce