Browsing Tag

RECIPES

RECIPES

A Little Love From The Washington Post’s Lean & Fit eNewsletter

Liberté Yogurt by Jessica Gioglio

You don’t have to be from Washington, D.C. to enjoy the Washington Post’s weekly Lean & Fit eNewsletter.  In addition to featuring helpful nutrition and fitness tips and recipes, the newsletter allows readers to submit their food-related questions.  I recently sent in a response to a reader’s question about yogurt suggestions that were fat-free AND low in sugar (yet delicious).  A tall order, right?

Well, imagine my delight when my savvy tip made the cut:
I find Greek yogurt a bit too tart, so I prefer plain Liberté yogurt, which isn’t non-fat (2 percent milk), but for 6 ounces it only has 9 grams of sugar and has a rich, luxurious taste. The only ingredients are milk and yogurt cultures. I typically buy it at Whole Foods – hopefully they also have it at their DC stores. – Jessica

Thanks again to Jennifer for including my yogurt obsession in this week’s Lean & Fit eNewsletter.  If you’re interested in subscribing, please click here to do so.  Note that you are required to register for The Washington Post’s website first, which is free.

BOSTON, RECIPES

Sweatin’ in the City: How I’m Trying to Beat the Heat

Christian Science Center Plaza Fountain by Jessica Gioglio

Hot.  Sticky.  Humid.  Oppressive.  Unbearable.  Just a few words that I have been abusing this week.  In between sucking down water and fighting my urge to jump into the Charles River, here’s how I’ve been beating the heat this week:

Sip: Coconut Water. Sweating depletes both sodium and potassium, making this lightly sweet beverage a nice way to refuel.  Offering more potassium than two bananas, sodium and sugar for energy, I’ve been sipping on one per day to replenish.  Though there are many brands available, I’m partial to Vita Coco.

Stay: Air-Conditioned Office Building: I’ve never loved my office so much.  Usually I complain about the overly cold air conditioning, but this week, the temperature feels just right.  I’ve actually found myself staying a bit later than usual to postpone going back to my heat box of an apartment.  Don’t work in an office building?  If I didn’t, I’d be spending my time in public buildings, like the Boston Public Library, Prudential Center, movie theatre and local museums.

Splash: Christian Science Center Plaza Fountain: While there are several great fountains around the city, this one has attracts both locals and tourists equally.  Though a shorted power cable temporarily disabled the fountain yesterday, it’s now back up and running.  It’s not only little kids that can shriek in delight while running through the spiral streams of water!  Who’s dashing through with me!?

Savor: Summer Soups. My friend Gabi has a fantastic food blog with oodles of soups, slaws, salads and salsa recipes perfect for cooling off after a hot day.  I can personally attest to going gaga for her Summer Gazpacho and slurping the wine-infused Chilled Watermelon Soup with delight.

Splurge: Double Shot Affogato. When this Health.com recipe popped into my inbox this week, I was instantly taken back to Italy, where I first tried this yummy espresso and coffee ice cream dessert drink.  Why didn’t I think to try and re-create this at home sooner?   Click here for the recipe.

With scorching temperatures scheduled to run through the weekend, how have you been keeping cool this week?

RECIPES

Home Cookin’: Parmesan “Breaded” Chicken

Parmesan Chicken

Ideal for a busy professional, this easy entree can be prepped the night before.  Start by coating four boneless, skinless chicken breasts with dijon mustard (Annie’s Naturals is yummy).  Preheat the oven to 350 degrees and coat a cookie sheet or baking dish with nonstick spray.

On a clean plate, spread a thin layer of finely ground parmesan cheese (Whole Foods has a fantastic store brand one) and top with ground black pepper, crushed red pepper, ground or freshly minced garlic, dried or fresh rosemary.  Do NOT top with salt, as the cheese is already salty.

Coat both sides of the chicken breast in the parmesan cheese and spice mix and place in the baking dish.  Continue the process until all four chicken breasts are evenly covered.  If popping into the refrigerator overnight, make sure the chicken is at room temperature before placing in the oven.  Bake for 20-30 minutes depending on the size of the breasts.  Cook until the insides are tender, but not pink.

The result is a juicy, flavorful piece of chicken with hints of cheese and kick of spice from the crushed red pepper.  Serve with a side salad, or green beans and brown rice.

For more of my recipes, click here.

BOSTON, ENTERTAINING, RECIPES

Easy Entertaining: The Cocktail Club

Bloody Mary Cocktail Club Event

With new roommates come new traditions.  Instead of hosting a typical dinner party each month, my new roommate and her friends take turns hosting “The Cocktail Club.”  Created as a way to taste and learn how to make classic cocktails outside of a bar, the monthly host selects a signature drink and pairs it with a suitable entree.

Last month’s cocktail club was inspired by brunch.  A Bloody Mary bar allowed guests to learn how to mix their own drinks as spicy or mild as they desired.  Only half of the guests had tried a Bloody Mary before, making it a great opportunity to expand their mixologist skill set.

Ellie Krieger's Blueberry Almond French Toast Bake

The dish of the night was Ellie Krieger’s Blueberry Almond French Toast Bake.  Perfect for busy professionals, the recipe must be prepared the night before and can be popped into the oven as guests arrive.  In contrast to the spicy Bloody Mary, the french toast bake was sweet, yet filling.  To round out the meal, serve fresh fruit and a veggie platter for guests to nosh on in advance of the main entree.  To view the recipe from the Food Network’s website, click here.

RECIPES

Something Sweet: Mini Tiramisu Cupcakes

Mini Tiramisu Cupcakes

I recently made these for a friend’s birthday and earned rave reviews.  Though more time consuming than your average cupcake, the delicious flavor makes it worthwhile!  The recipe as written will generate approximately 40 mini cupcakes.

 

Ingredients:

1 package of french vanilla cake mix, plus ingredients needed to bake the cake (e.g. eggs, oil or butter)

Espresso

Confectioners’ sugar

Kahlua

2 (8oz.) Containers mascarpone cheese – I used coffee flavored

1 (8oz.) Container lite cool whip

2 Squares dark chocolate (60-70%)

Unsweetened cocoa powder

Ground cinnamon

Mascarpone Layer

Mascarpone Layer (can be made the night before): Mix cool whip, both containers of mascarpone cheese, 3 tbsp. kahlua, 1 tsp. ground cinnamon and 1 square of finely grated dark chocolate.  Stir until blended thoroughly.  Store in refrigerator until needed.

Cake: Preheat oven to 325 degrees.  Prepare cake mix as directed.  Stir in one tsp. unsweetened cocoa powder and 1 tsp. ground cinnamon.  Pour cake batter into a pyrex measuring cup and fill mini foil muffin/cupcake wrappers 3/4 of the way up.  It’s important to use the foil ones because they will hold any excess liquid from the espresso/kahlua mix later.  Try to bake between 12-15 cupcakes at a time for 20 minutes until a cake tester comes out clean in the center.

Allow Cupcakes to Cool Completely

Allow cupcakes to cool completely.

Espresso: Prepare espresso – you’ll want around 1/2 a cup brewed.  Once finished, pour into a small bowl and add 2 tsp. confectioners’ sugar and 2 tsp. kahlua to taste.  Allow to cool completely.

Coring Out the Cupcakes: Once cupcakes are completely cooled, use a paring knife to cut a dime-sized hole in the center of the cupcake.  Do not cut all the way through to the bottom of the cupcake.

Coring Out the Cupcake

Soaking the Cupcakes: Pour 1/4 tsp. espresso mix into bottom of each hole.  Once through all of the cupcakes, add another two or three 1/4 tsps. to evenly coat the bottom and sides of the hole.  I found it easier to coat if you pick up and turn the cupcake.  Allow to sit for dry to 30 minutes.

Frosting: Using a pasty bag, or this easy decorating squeeze containers from Crate & Barrel (click here), first fill the cupcake hole and decorate the top of the cupcake.  Top with additional finely grated dark chocolate shavings.

Store in refrigerator until serving time.  Enjoy!

For more of my recipes, click here.