There are other recipes that could be posted, but I have been preoccupied with graduate school. I rarely post a recipe right after I make it unless I have an abundance of time. Tonight is different! Yesterday, I made grilled artichokes that were absolutely amazing. I had grilled artichokes for the first time at The Cheesecake Factory. Last night I tried replicating this recipe. Having never cooked artichokes before (or even attempted to cut one open) I was fairly nervous. However, this blog has pushed me to try new things. I looked up several grilled artichoke recipes online to get an idea of how I wanted to make mine. I was extremely happy with the results of my creation and no dipping sauces were needed! They were delicious on their own.
- 2 artichokes
- 1 lemon, quartered
- 5 garlic cloves, 2 smashed,3 minced
- 1/4 C olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Bring a large pot of water to boil with 1/4 of the lemon squeezed into it (and rind) plus two cloves of smashed garlic. Right before you add the artichokes to the boiling water trim the tops from the artichokes, then cut them in half lengthwise. Add artichokes to boiling water right away, to prevent them turning brown, and cook for 15 minutes. (You can put them in cold water that has lemon juice in it to help this. Make sure to keep them submerged under the boiling water. Meanwhile, preheat the grill.
- Drain artichokes and squeeze the rest of the lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. You can adjust the taste by adding a little more olive oil or lemon juice.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5-10 minutes, basting with the dip and turning frequently until the tips are a little charred. Serve immediately with the remaining dip.
Observations: I actually cut my artichokes well before my water was ready boiling. You live and learn, and I learned artichokes brown faster than apples. I quickly squeezed lemon on them and put them in cold water. It prevented them from browning any more. I also did not boil mine long enough and they were not completely submerged. I’ve read putting parchment paper on the surface of the water helps keep them under so I plan on trying that next time (I still have 2 more in my fridge!)
Analysis: The grilled flavor is so wonderful that I will never miss the stuffed version dipped in butter. This is a very healthy way to eat artichokes and I see myself enjoying this all summer! I hope to try varying the flavor profiles, but still include that grilled flavor. Balsamic vinegar would be delicious without adding unnecessary calories.
Over my winter break, about a month ago, I made a lot of food to get me through the remaining winter months. Also, I wanted to use my Christmas gift from Brandon, which you’ll see later in this post. One of the soups I crave during the winter months is cream of tomato. I have tested several recipes over the years with the tomatoes I grow every summer. The most flavorful recipe I found was Ina Garten’s Cream of Fresh Tomato Soup from her Back to Basics cookbook. An added bonus: It is good for you too!
Cream of Fresh Tomato Soup
- 3 tablespoons good olive oil (I only used 2)
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves) (I added 4-5)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade (…bought mine)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream(I used fat free half & half)
- Croutons, for garnish(Try making your own! Day old bread cut into cubes tossed in olive oil and sprinkled with Parmesan Cheese. Bake at 350 degrees F until golden brown)
My husband and I used to go out for breakfast all the time. Now we try to eat at home so we can reduce our spending (and our waistlines). When I saw a recipe for a healthier version of a dutch pancake, I knew I had to try it. I’ve only made pancakes on the griddle, and this dutch baby is less labor intensive. It does take a little longer since it has to bake in the oven, but once you pour the batter in you only have to wait for it to puff up and be delicious.
Blueberry Dutch Baby Pancake (Serves 4- 1/4 of pancake with 2 T yogurt)
Nutritional Info for 1 serving: 200 calories, 6g fat, 27g carb, 8g sugar, 1g fiber, 10g protein
- 2 teaspoons butter
- 1 cup fat-free milk
- 3/4 cup flour
- 1/2 cup egg substitute (I used 2 eggs)
- 1 tablespoon canola oil
- 1/8 teaspoon ground cinnamon
- pinch salt
- 3/4 cup fresh or frozen blueberries (I used frozen, but added more than 3/4C)
- 2 teaspoons confectioners’ sugar
- 1/2 cup plain fat-free Greek yogurt
This is another recipe I clipped from Cooking Light magazine and have made this several times. Brandon, who isn’t a big fan of coconut, loves this. The pineapple is what originally caught my eye because we are both fans. Plus, one of my favorite drinks is a pina colada.
I clipped this chicken recipe out of Cooking Light Magazine. I tested a couple things out and they worked out really well. Unfortunately, we did not have any tequila…so I used extra pineapple juice instead. The sauce still turned out great! I also used the sauce in the rice, along with some extra goodies.