Bell peppers, chickpeas, garlic and tahini. Those are the only ingredients listed for Sabra Roasted Red Pepper Hummus on the company's website. I've tried several kinds of hummus and it's my all-time favorite. The garlic is in perfect proportion to the rest of the ingredients. (I find many hummus spreads to have a tad too much garlic in them for my taste.) Tahini is what gives the hummus a creamy texture, not unlike spreadable cheese or peanut butter. My favorite uses for this hummus are:
- spread it on crackers (low-sodium Ritz is a great choice)
- use it as a vegetable dip, especially for grape tomatoes, sliced red pepper and cucumbers
It would make an excellent substitute for cheese in a vegetable quesadilla. (I would suggest roasted or sauteed red pepper, mild onion and mushrooms as a perfect combination.)
I have tried other Sabra hummus flavors: Spinach and Artichoke and Supremly Spicy Hummus. (Both are good, but bear in mind the latter's label isn't lying; it brought tears to my eyes.) I look forward to trying other flavors, but I suspect my favorite won't change.
Thursday, October 14, 2010
Saturday, October 9, 2010
Review: Heart Smart Cookbook
A classic cookbook which was published in 1991 by the Detroit Free Press/Henry Ford Health System, this was a recent garage sale find that I reacquainted myself with (my original copy disappeared somewhere between Novi and Mt. Pleasant more than 10 years ago); its contents take into account people's tastes while catering to the wisdom of the time.
Overall, it's a great cookbook. (How many cookbooks tell you how to make your own natural peanut butter and your own turkey breakfast sausage?) I've made quite a few recipes in it in the past. These are real recipes that people would make and eat.
The one thing that's a little outdated, perhaps, is the emphasis on total avoidance of egg yolks and minimizing all fat (including healthy oils, such as olive oil), but that's a small thing. The one bit of nutritional information it is missing is fiber, which wasn't considered as important to healthy eating as overall fat content in 1991.
What I didn't know until I tried to look up the original publish date of this book, is that a second one has been published. I hope to get a copy soon and see if Heart Smart II cookbook is even better.
Overall, it's a great cookbook. (How many cookbooks tell you how to make your own natural peanut butter and your own turkey breakfast sausage?) I've made quite a few recipes in it in the past. These are real recipes that people would make and eat.
The one thing that's a little outdated, perhaps, is the emphasis on total avoidance of egg yolks and minimizing all fat (including healthy oils, such as olive oil), but that's a small thing. The one bit of nutritional information it is missing is fiber, which wasn't considered as important to healthy eating as overall fat content in 1991.
What I didn't know until I tried to look up the original publish date of this book, is that a second one has been published. I hope to get a copy soon and see if Heart Smart II cookbook is even better.
What to Do with the Great (Meaning Big) Pumpkin
Pumpkins are in season right now. The variations in size (and, to some degree, shape) can be enormous.
If you (or someone who you know) has a big patch of pumpkins that need to be used up this fall, keep this in mind.
-Pie pumpkins are not meant to be carved, they are intended to be eaten! Find a good recipe (such as Classic Pumpkin Pie with Betty White on Martha Stewart's website) and use it. It definitely tastes better than canned pumpkin. (Roasting a small pumpkin in the oven isn't a huge production; you just cut it in halves, take out the seeds and roast it. The pulp scoops out nicely with a large spoon.) Or you can simply eat it as you would eat squash. Allrecipes.com has an article showing how to bake, boil or microwave the pumpkin, along with links for several recipes.
-For the rest of the year, when fresh pumpkin isn't available, see some of Hungry Girl Lisa Lillen's recipes on her website using canned pumpkin.
If you (or someone who you know) has a big patch of pumpkins that need to be used up this fall, keep this in mind.
-Pie pumpkins are not meant to be carved, they are intended to be eaten! Find a good recipe (such as Classic Pumpkin Pie with Betty White on Martha Stewart's website) and use it. It definitely tastes better than canned pumpkin. (Roasting a small pumpkin in the oven isn't a huge production; you just cut it in halves, take out the seeds and roast it. The pulp scoops out nicely with a large spoon.) Or you can simply eat it as you would eat squash. Allrecipes.com has an article showing how to bake, boil or microwave the pumpkin, along with links for several recipes.
-For the rest of the year, when fresh pumpkin isn't available, see some of Hungry Girl Lisa Lillen's recipes on her website using canned pumpkin.
An Apple a Day
Found a tidbit about apples, which are in season. posted by Julie Freeman, RD, MA, LD on Visions Medical Center blog, reminding me why apples are so good for us. (It's a bit of a way down the page listing recent entries.) Apples have insoluable and soluable fiber. Fiber can sweep away toxins, lower cholesterol and help you to feel full while eating. The flavanoids in apples can help to fight prostate cancer, and decrease the type of inflammation that inflames asthma and allergy attacks.
I highly recommend a sweet apple that's only available this time of year called Honey Crisps. I usually find them at Colasanti's Market in Highland or VG's Grocery (which has several locations). I'm going to get some before they're gone!
Friday, October 1, 2010
Product Review: Blue Diamond Nut Thins®
Blue Diamond Nut Thins® are awesome crackers. You have eight flavors to choose from (I've tried three of them). The cheddar and almond are pretty decent, but my favorite is the pecan flavor. How can you go wrong with pecans as the primary ingredient?
They satisfy the need to crunch and have a delightfully toasted nut flavor that only improves the taste of smoky cheese (like Provolone) or sharp cheese (such as cheddar). Low in sodium with no cholesterol, these hearty crackers, which are 130 calories per 17-cracker serving, are a great choice for cracker hors d'oeuvres.
Some of my favorite things to pair with this cracker include:
-light cream cheese or cream cheese substitute (such as Toffuti's Better Than Cream Cheese) topped with homemade or deli-bought low-sodium salsa.
-low-sodium roast beef and low-sodium Swiss cheese (I prefer Boar's Head brand of both) with a light spreading of horseradish cream (mix lowfat sour cream with bottled fresh horseradish to taste)
They satisfy the need to crunch and have a delightfully toasted nut flavor that only improves the taste of smoky cheese (like Provolone) or sharp cheese (such as cheddar). Low in sodium with no cholesterol, these hearty crackers, which are 130 calories per 17-cracker serving, are a great choice for cracker hors d'oeuvres.
Some of my favorite things to pair with this cracker include:
-light cream cheese or cream cheese substitute (such as Toffuti's Better Than Cream Cheese) topped with homemade or deli-bought low-sodium salsa.
-low-sodium roast beef and low-sodium Swiss cheese (I prefer Boar's Head brand of both) with a light spreading of horseradish cream (mix lowfat sour cream with bottled fresh horseradish to taste)
Fundraiser for Gleaners & Other Food Events
Ghoulies, ghosties and other things that bump in the night are all part of the fun in coming to the aid of Gleaners Community Food Bank of Southeastern Michigan this month. Here's your chance to get involved and have a good time at family-friendly events that feed our hungry neighbors:
The Haunt for Hunger in Melvindale runs through Oct. 31. It's described as an animatronics yard haunt.
Fight Hunger Community Hayride takes place Oct. 16 at Whispering Pines Golf Club in Pinckney.
Gleaners' calendar page also has links to other events, which may be found here. These were just the two that I found most interesting.
German cuisine, hayrides, cider and pumpkins also are part of the fun in southeastern and central Michigan in the next two weeks.
If you're willing to take a drive, go to Oktoberfest in Lansing's Old Town today and tomorrow (Oct. 1-2). German beer and food abound; this event's described as "Mid-Michigan's only authentic German festival."
Another nice drive with the opportunity to see fall colors is Zeeland Pumpkinfest, which started yesterday and goes through Oct. 2; closer to home, the South Lyon Area Pumpkinfest is in its 26th year of celebrating this yummy and versatile vegetable. Davison's PumpkinFest is next weekend, as is is the Tuscola County Pumpkin Festival.
The Haunt for Hunger in Melvindale runs through Oct. 31. It's described as an animatronics yard haunt.
Fight Hunger Community Hayride takes place Oct. 16 at Whispering Pines Golf Club in Pinckney.
Gleaners' calendar page also has links to other events, which may be found here. These were just the two that I found most interesting.
German cuisine, hayrides, cider and pumpkins also are part of the fun in southeastern and central Michigan in the next two weeks.
If you're willing to take a drive, go to Oktoberfest in Lansing's Old Town today and tomorrow (Oct. 1-2). German beer and food abound; this event's described as "Mid-Michigan's only authentic German festival."
Another nice drive with the opportunity to see fall colors is Zeeland Pumpkinfest, which started yesterday and goes through Oct. 2; closer to home, the South Lyon Area Pumpkinfest is in its 26th year of celebrating this yummy and versatile vegetable. Davison's PumpkinFest is next weekend, as is is the Tuscola County Pumpkin Festival.
Thursday, September 30, 2010
A Healthier Fried Egg Sandwich (Thanks, Mrs. Dash)
I try to minimize sodium and less healthy fats where I can. In general, I find Mrs. Dash salt-free seasoning to be a good way to add flavor and lessen salt in nearly all of my meals. I thought the original flavor was pretty good, but a year or so ago, Mrs. Dash Seasoning Blend, Tomato, Basil, Garlic flavor caught my eye. I've put it in many things since that time: English muffin pizzas, pasta sauce and, indeed, anything vaguely Italian. My favorite place to put it, though, is on my fried egg sandwiches.
Fried eggs in a blog about healthy eating? What kind of heresy is this? Start by spraying the pan with nonstick canola oil or olive oil spray and add just a few drops of sesame seed oil for a richer flavor. Heat up the pan slightly before cracking the egg into it (I set the electric stove burner between 4 and 5). Spritz a serving (five sprays) Olivio butter-flavored spray on the egg after cracking it in the pan and sprinkle with Mrs. Dash, Tomato, Basil, Garlic or your choice of salt-free seasoning.
Cook the egg the way you like it. (I happen to flip mine because I detest runny yolks, but to each his own. Usually, it takes between three and four minutes until it's the way I like it.) If you enjoy the taste of bacon but don't want the fat or salt, sprinkle about 1/2 tsp. of Bacos on the top of the egg as it cooks (if it sets sufficiently, it sticks to the top of the egg). Then use a healthy margarine (meaning non-hydrogenated with good fats in it) to lightly "butter" whole-wheat toast. It's vegetarian and tastes good without a boatload of salt. You may melt cheese or soy cheese over the top of the egg after flipping it over to cook the yolk solid; however, I think it would be rather messy to melt it over a runny fried egg.
Fried eggs in a blog about healthy eating? What kind of heresy is this? Start by spraying the pan with nonstick canola oil or olive oil spray and add just a few drops of sesame seed oil for a richer flavor. Heat up the pan slightly before cracking the egg into it (I set the electric stove burner between 4 and 5). Spritz a serving (five sprays) Olivio butter-flavored spray on the egg after cracking it in the pan and sprinkle with Mrs. Dash, Tomato, Basil, Garlic or your choice of salt-free seasoning.
Cook the egg the way you like it. (I happen to flip mine because I detest runny yolks, but to each his own. Usually, it takes between three and four minutes until it's the way I like it.) If you enjoy the taste of bacon but don't want the fat or salt, sprinkle about 1/2 tsp. of Bacos on the top of the egg as it cooks (if it sets sufficiently, it sticks to the top of the egg). Then use a healthy margarine (meaning non-hydrogenated with good fats in it) to lightly "butter" whole-wheat toast. It's vegetarian and tastes good without a boatload of salt. You may melt cheese or soy cheese over the top of the egg after flipping it over to cook the yolk solid; however, I think it would be rather messy to melt it over a runny fried egg.
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