Tex - Mex Cucumber Salad with Lime Vinaigrette

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy Summertime Salad!

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!

Grilled Zucchini Strips and Tomato Salad

What a great healthy and tasty summer salad.

Here's what you'll need:

Zucchinis or Yellow Summer Squash
Roma Tomatoes
Grape Seed Oil
Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Parsley

Trim the ends of the Squash.
Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
Transfer to a Serving Platter.

Cut Tomatoes into wedges, arrange on the platter with the Squash.
Sprinkle with additional Sea Salt and Pepper to taste.
Drizzle with additional Grape Seed Oil.
Top with Chopped Fresh Parsley.

Enjoy!
Peace in the Kitchen!

Grape Seed Oil

I've been referring to Grape Seed Oil in all of my latest recipes. Here's some information on it:
I've always said that you should eat Olive Oil and cook with Vegetable Oil. I've discovered the benefits of Grape Seed Oil.

Grape seed oil benefits in cooking

It is very appreciated by many chefs for retaining the original flavor of foods and for its versatility. It is able to handle high-temperatures without smoking, burning or splattering.  As it has a smoke point (around 420 F) higher than other oils , such as olive, corn or sesame, grape seed oil can be safely used for deep frying and baking.  Not only this, but it is also delicious, with a light nutty flavor lacking the heaviness of other oils. 

The recommended daily amount for grape seed oil is 25-45 g per day, around 2-4 tablespoons per day. Grape seed oil is an excellent ingredient in salad dressings, marinades and homemade mayonnaise.

It is cholesterol free and helps lower the bad cholesterol and raise the good one. Grape seed oil is health-conscious, especially if you buy one that is free of solvents and preservatives (such as TBHQ and BHT). The cold-pressed organic oil retains most of the natural beneficial ingredients compared to the chemically pressed oils.  It is also extremely durable because it contains fatty acids and antioxidants which prevent the potentially breakdown products from excessive frying of foods to form.

Enjoy!

Peace in the Kitchen!

Cauliflower Salad

This recipe is an alternative to Potato Salad.

1 Head of Cauliflower
2 stalks of celery, diced
1/2 C diced onion
1 TBS fresh chopped Parsley
2 Hard Boiled Eggs, chopped
2 TBS of Mayonnaise or Vegenaise
1 TBS of Mustard, your choice of style
1/2 tsp Sea Salt

In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).
Drain and rinse in ice water.
Transfer to a large serving bowl.

Fold in Celery, Onion, Parsley and Egg.

In a small bowl or glass measuring cup, whisk together:
Mayonnaise or (Vegenaise), Mustard and Sea Salt.

Fold Dressing into the salad and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Mushroom Caps with Baked Eggs

This is the beginning of healthier recipes.
I'll post a photograph of this sometime this weekend.

Here's what you'll need:
Large Portobello Mushroom Caps
Eggs
Fresh chopped Herbs (whatever you have available)
Olive Oil
Black Pepper

Remove the gills from the inside of the caps to create space large enough for an egg.
Rub the outside of the caps with olive oil.
Arrange them on a sheet pan.
Crack an egg into each cap.
Sprinkle with black pepper and fresh chopped herbs.

Preheat the oven 375 degrees and bake the mushrooms for 20 - 30 minutes.
The baking time may vary based on the thickness of the caps and how you like your yolks cooked.

Enjoy!
Peace in the Kitchen!

A New Venture that will Change My Life!

I realize that as a food blogger we have a tendency to write and post un healthy recipes. We all admit that they're just plain "Yummy" and appealing to everyone. Well, I realize now that they are not always appealing to everyone. If I have health issues due to poor food choices, my readers do too.
I'm on a quest to lose weight through a medically supervised program. My point of this post is not to scare people away from the blog, but rather, introduce many to a better way of eating and healthier recipes.
I'll continue to post delicious recipes and the reader has the choice of making them or not. As a vegetarian food blogger, I've already posted recipes that replace meat with vegetarian options.
I'm in the beginning stage of my new program for weight loss and I'll continue to update information as I receive it. I'll include recipes and general health tips when it comes to the food that we consume.
I realize that we all have choices and I'm beginning to make changes in mine! Many of the food choices we make are the cause of America's epidemic of over weight children and adults. If we change our eating habits, we change our lives and live healthier and longer.
More to come........

Enjoy!
Health in the Kitchen!
Peace

Tex - French / Corn, Cheese and Green Chile Soufflé and Soufflé Aux Pommes de Terre

I don't think this would be considered a healthy recipe, but I sure do like it!
It's a combination of my Texas and French cooking background.
There are several options for the Cheese, (Swiss Gruyere, French Comte or P'tit Basque)

Preheat the oven to 400 degrees.

Heavily Butter a 2 quart Souffle Dish or Charlotte Mold, sprinkle the bottom and sides with a light coating of Cornmeal.

2 TBS Butter
2 TBS Flour
1 C Whole Milk
3 C grated Gruyere
3 Eggs, separated
2 C Corn
1/2 Red Bell Pepper, diced
1 - 4oz. can of Diced Green Chiles
1/8 tsp Paprika
Salt and Pepper to taste

In a medium saucepan on low heat:
Melt Butter
Stir in Flour
Gradually whisk in Milk
Stir until thick and creamy
Remove from heat
Fold in Cheese

By hand, beat in yolks, one at a time.
Fold in Corn, Bell Pepper, Chiles, Paprika, Salt and Pepper.

In a separate bowl, beat egg whites until stiff and gently fold into batter.
Pour batter into the prepared dish.
Bake for 20 minutes.
Without opening the oven door - lower the temperature to 350 and continue baking for 5 minutes.
Serve immediately.

Soufflé Aux Pommes de Terre

I was surprised to find a French Recipe in my Aunt's collection.

I knew she cooked for a fairly wealthy family and now I see that

they ate quite well.

I speak French, I began traveling to France in 1970.

We have returned to France many, many times, it's our vacation destination,

and we have friends throughout France.

It's possible that the connection between my love of cooking and my

love of France may very well have been influenced by Aunt Faye.

Or, maybe the gene pool is stronger than we think!

Souffle Aux Pommes de Terre:

Add 1/2 C Cream to 2 cups Mashed Potatoes -

Salt & Nutmeg

Cook over low heat until very hot 

Remove from heat - add 2 TBS grated Parmesan or Swiss Cheese

Add 3 beaten Egg Yolks - one at a time, beating well after each addition

Cool - then fold in 4 well beaten Egg Whites.

Fill a generously buttered 2 quart Souffle Dish to 3/4 full.

Bake at 375 degrees for 30 - 35 min.

Enjoy!
Peace in the Kitchen!