Baba ganoush, a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). So if you are looking for a low calories spread and dip or even a snack this is it, and so tasty too! ENJOY!
Makes 8 servings (2 cups)
Active Time: 10 minutes
Total Time: 1 hour 15 minutes
Ingredients
2 large eggplants (about 3 lb)
1/3 cup tahini (sesame seed paste, found in ethnic foods or Middle Eastern section of supermarkets)
1/4 cup fresh lemon juice
3 Tbsp extra-virgin olive oil
1 Tbsp chopped Italian parsley
3 cloves garlic, crushed through a press
1 tsp ground cumin
1/4 tsp each salt and pepper
Serve with: warmed or grilled pita wedges and veggie dippers
Preparation
1. Heat oven to 450°F or outdoor grill to medium-low. Pierce eggplants several times so steam can escape.
2. In oven: Put eggplants on a baking sheet and roast, turning occasionally, 50 to 60 minutes until very soft and skins are slightly blackened in spots. On grill: Cook eggplants in a covered grill, turning every 10 minutes, 35 to 40 minutes until very soft and skins are charred. Cool 15 minutes.
3. Cut ends off eggplants and peel off skin. Cut open; remove and discard long strands of seeds. Cut eggplant in large pieces (it will be very soft) and put in a sieve set over a bowl. Let drain 10 minutes to remove excess water. Discard water.
4. In a food processor, pulse tahini, lemon juice, 1 Tbsp each oil and parsley, the garlic, cumin, salt and pepper to blend. Add eggplant; pulse just until mixture is a chunky purée.
5. To serve: Scrape mixture into a wide bowl. Drizzle with remaining 2 Tbsp olive oil.
80 Calories Per Serving
Showing posts with label Healthy Cook. Show all posts
Showing posts with label Healthy Cook. Show all posts
Saturday, August 21, 2010
Friday, August 6, 2010
RECIPE OF THE DAY! SALMON WITH YOGURT CURRY SAUCE
Looking for a low calorie dish for tonight's dinner,try this one. This is one of my favorites. Salmon with Yogurt Curry Sauce, is lite and full of taste. Am sure your family will love it.. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)
1/4 tsp each salt and pepper
Nonstick cooking spray
1 cup lowfat plain yogurt
2 Tbsp each chopped cilantro and sliced scallions
1 Tbsp each honey and curry powder
Preparation
1. Heat broiler. Line a baking pan with nonstick foil. Place salmon on pan; sprinkle with salt and pepper and coat with nonstick spray. Broil 8 to 10 minutes or just until cooked through.
2. Meanwhile, combine remaining ingredients and serve with salmon.
338 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)
1/4 tsp each salt and pepper
Nonstick cooking spray
1 cup lowfat plain yogurt
2 Tbsp each chopped cilantro and sliced scallions
1 Tbsp each honey and curry powder
Preparation
1. Heat broiler. Line a baking pan with nonstick foil. Place salmon on pan; sprinkle with salt and pepper and coat with nonstick spray. Broil 8 to 10 minutes or just until cooked through.
2. Meanwhile, combine remaining ingredients and serve with salmon.
338 Calories Per Serving
Wednesday, July 28, 2010
RECIPE OF THE DAY! VEGGIES WITH EDAMAME HUMMUS
Hummus is a great low calorie side dish or makes a nice dip. When I have dinner party's my friends and family always ask me to make Veggies with Edamame Hummus. A healthy appetizer that many will want the recipe to. ENJOY!
Makes 2 cups
Servings 2
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
2 cups frozen shelled edamame
1 clove garlic
1/3 cup tahini
3 Tbsp lemon juice
1 tsp salt
1/4 tsp ground cumin
6 Tbsp water
2 Tbsp extra-virgin olive oil
Serve with: assorted cut vegetables
Preparation
1. Place edamame in medium glass bowl; cover with plastic wrap. Microwave on high 2 to 3 minutes.
2. Place edamame and garlic in food processor; process until puréed. Add tahini, lemon juice, salt and cumin. Process until smooth. With motor running, drizzle in water and olive oil until absorbed.
3. Serve immediately or cover and refrigerate up to a week. Drizzle with additional olive oil if desired.
31 Calories Per Serving
Makes 2 cups
Servings 2
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
2 cups frozen shelled edamame
1 clove garlic
1/3 cup tahini
3 Tbsp lemon juice
1 tsp salt
1/4 tsp ground cumin
6 Tbsp water
2 Tbsp extra-virgin olive oil
Serve with: assorted cut vegetables
Preparation
1. Place edamame in medium glass bowl; cover with plastic wrap. Microwave on high 2 to 3 minutes.
2. Place edamame and garlic in food processor; process until puréed. Add tahini, lemon juice, salt and cumin. Process until smooth. With motor running, drizzle in water and olive oil until absorbed.
3. Serve immediately or cover and refrigerate up to a week. Drizzle with additional olive oil if desired.
31 Calories Per Serving
Tuesday, July 20, 2010
RECIPE OF THE DAY! BLT IN A-SALAD
Want a new way to have a BLT. This healthy salad has it all taste, flavor, and low in calories and easy to make. ENJOY!
Makes 4 servings
Active Time: 5 minutes
Total Time: 10 minutes
Ingredients
10 slices turkey bacon
1/4 cup each light buttermilk salad dressing and fat-free plain yogurt
2 Tbsp water
1 bag (5 oz) baby arugula blend
1 pint grape tomatoes, halved
1/2 cup thinly sliced red onion
4 slices whole-grain bread, toasted, cut or torn into bite-size pieces
Preparation
1. Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.
2. In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.
3. Transfer to salad plates; top with remaining bacon and croutons.
218 Calories Per Serving
Makes 4 servings
Active Time: 5 minutes
Total Time: 10 minutes
Ingredients
10 slices turkey bacon
1/4 cup each light buttermilk salad dressing and fat-free plain yogurt
2 Tbsp water
1 bag (5 oz) baby arugula blend
1 pint grape tomatoes, halved
1/2 cup thinly sliced red onion
4 slices whole-grain bread, toasted, cut or torn into bite-size pieces
Preparation
1. Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.
2. In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.
3. Transfer to salad plates; top with remaining bacon and croutons.
218 Calories Per Serving
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