Thursday, May 29, 2008

Fantastic Faux-Fried Zucchini

This fantastic recipe from Hungry Girl is the perfect solution for any greasy food craving you might get. I have always loved zucchini but I wanted a new way to enjoy it and after trying this recipe I became hooked. They are the perfect size and consistency! I made them a little earlier today and my roommate and I enjoyed them with some yummy cosmopolitans to get ready to see the new Sex and the City movie tonight!

Below is a classy recipe for a cosmopolitan that will be sure to wow your friends before you go and enjoy the movie!

Serves 3

2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt

  • Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Place egg substitute in a medium-sized dish, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper.
  • In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well. Set out a baking pan, and spray with nonstick spray.
  • Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.
  • Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

Nutritional Information:

Serving Size: 1/3rd of recipe (1 generous serving) Calories: 78, Fat: <1g,>


1 oz vodka

1/2 oz triple sec

1/2 oz Rose's® lime juice

1/2 oz cranberry juice


  • Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

In case you want to know...the average Cosmo has around 168 calories, but one won't kill you so go ahead and enjoy!

Friday, May 23, 2008

Vanilla Fruit Salad

With the holiday weekend coming I decided to do something easy yet delicious. This recipe is a new twist on the old idea of a fruit salad. The unique apple-vanilla syrup adds an amazing flavor that is unexpected. I know that with the weather heating up you don't want to use the oven or spend a lot of time in the kitchen preparing something for your guests and this is the perfect solution! 

As for me this weekend it will be low-key with hopefully some new recipes for my friends. I just got off a 5 hour bus ride to New York and tomorrow I am going to what I have heard is an amazing vegetarian restaurant called Counter. I have looked at their menu online and it looks amazing! I will let you all know how it goes. What are you doing for the long weekend? 

serves 6

For the Vanilla-Apple Syrup:
2 cups apple juice
2 2-inch strips lemon zest
1/4 vanilla bean

For the Fruit Salad:
2 medium mangoes, peeled and diced
1 pint strawberries, quartered (about 2 cups)
1 pint blueberries (about 2 cups)

  • To make Vanilla-Apple Syrup: Place apple juice and lemon zest in pot. Slice vanilla bean in half and scrape seeds into juice. Add bean to pot as well. Bring to a boil over medium-high heat. Reduce to medium-low, and simmer 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup. 
  • Remove lemon zest and vanilla bean, and cool to room temperature.
  • To make Fruit Salad: Toss mangoes, strawberries and blueberries with Vanilla-Apple Syrup, and serve.

Nutritional Information
Per Serving: Calories 129, Protein 1g, Total fat 5g, Carbs 32g, Sodium 4mg, Fiber 3g, Sugars 18g

Tuesday, May 20, 2008

Sesame Noodle Salad with Asparagus and Tofu

I had a very busy weekend and did lots of eating! It is weird to think that all of my years of schooling are over, but I guess it happens at one point for everyone. We went to two amazing restaurants. On Saturday we went to a place in the theater district called Teatro that had amazing homemade pasta dishes! It also had an amazing wine selection, which makes every meal more enjoyable. Sunday we went to a lovely little place in the South End called Hamersley's Bistro and I had the most wonderful mushrooms served on a garlic bread that was like nothing I have ever had before. For dessert I had a lavender vanilla cake, it was out of this world!

Overall I had an amazing weekend and actually picked up a new hobby thanks to my roommate. For my birthday she got me a jigsaw puzzle and ever since I opened it I haven't been able to step away! I will post a picture of my masterpiece when I am finished!

Now back to the food, I found another yummy recipe from Vegetarian Times that I made yesterday for my mom who LOVED it. It is quick, easy and delicious! I never truly enjoyed sesame when I was younger but now I find that it is the perfect compliment to any Asian inspired dish! This recipe is sure to satisfy you on any busy work night!

6 servings

1 1/2 Tbs. sesame oil or other mild-flavored oil
2 cups well-drained diced firm tofu (13 oz.)
2 tsp. Bragg Liquid Aminos (or another seasoning that you like)
1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
6 oz. dried vermicelli
1 English cucumber, peeled and julienned
1/3 to 1/2 cup chopped fresh cilantro

  • Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.
  • Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.
  • Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.
  • Transfer noodles to large bowl; add half the dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining dressing. Sprinkle with cilantro and serve.
Nutritional Information:
Per serving:
Calories 181 Protein 6g Total fat 11g Carbs 16g Cholesterol 0mg Sodium 17mg Fiber 3g

Friday, May 16, 2008

Graduation Weekend

I haven't had much time lately to update because of this upcoming weekend.. it's not only my graduation but also my birthday so I have been busy with planning for family and celebrations.

It is weird to be saying goodbye to school but I know there are bigger and better things coming for me in New York!

I hope you all have a lovely weekend and I will update with some new and exciting recipes next week!! Stay tuned for great food and maybe some awesome beverage recipes!

Tuesday, May 13, 2008

Banana Bread

This recipe from my favorite website Hungry Girl has to be the best low calorie banana bread I have ever tried. Moist, flavorful, and guilt-free, what more could a girl ask for? With all the free time on my hands lately I have been trying a lot of different recipes so get ready for more recipes to come! This banana bread brought up memories of growing up with my mom making fresh bread in her amazing bread maker and the smell filling the house. I love all kinds of bread but this one tops the list! Try it out today and let me know what you think!

Serves 8

1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

  • Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
  • In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
  • Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
  • Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

Nutritional Information:

Serving Size: 1 slice

Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g Protein: 5g

Saturday, May 10, 2008

Thick and Juicy Burger

I love a good burger every now and then but I hate the calories involved as well as the fact that they usually include bee. Well this craving was able to be completely satisfied with this recipe from Hungry Girl which as you know is my favorite website! This huge burger will be able to satisfy even the biggest eater in you life! So tonight go ahead and splurge a little!! Let me know what you all think!!!

Serves 1

1 Wonder Light Hamburger Bun
2 Boca Meatless Burgers, Original
2 slices meat-free Bacon
2 slices fat-free American cheese; each cut into 3 strips
1 tbsp. fat-free mayo

  • If desired, toast bun and set aside. In a pan sprayed with nonstick spray, cook bacon to desired crispiness over medium heat, flipping occasionally.
  • Prepare burger patties according to package directions (either in a pan with nonstick spray, or in the microwave). While still hot, top each patty with 2 strips of the cheese. Break bacon slices in half.
  • Criss-cross 2 bacon halves over the bun bottom, and top with the remaining 2 strips of cheese. Stack both cheese-topped burger patties on top, and then criss-cross the other two bacon halves over that.
  • Lastly, smear the mayo on the inside of the top of the bun, and finish off your sandwich with it. Enjoy!
Nutritional Information:
Serving Size: 1 sandwich Calories: 335 Fat: 3.5g Sodium: 1,817mg Carbs: 38g Fiber: 12g Sugars: 6g Protein: 46g

Wednesday, May 7, 2008

Peppermint Cookies n’ Cream Brownies

Everyone loves a good brownie when they are stressed and this is the ultimate one! I am sorry but I don't have the nutritional information for this recipe but you need to live every now and then and forget about counting calories right? I made these and took them to a party and people couldn't get enough of them! It is best to make these before going to a social gathering because they do make a lot and you don't want these tempting you!
Oreo's, peppermint and chocolate....could I ask for a better treat after finishing a semester?

Makes 36 brownies
1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 18)
  • Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat.
  • Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan.
  • Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
  • Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Once again I am sorry I don't have the nutritional information but after finals and papers I just wanted something sinful and chocolaty and this hit the spot!


Tuesday, May 6, 2008

Veggie Curry

With finals time comes lots of stress and with all that stress I don't have a lot of time to spend in the kitchen. This fast easy curry is the perfect pick me up meal when I only have a few minutes to spare. You throw this over some rice or couscous and you have a tasty quick meal that will keep you going through no matter what life throws at you. I will be posting more often after all these tests and papers are over but until then if you have any good ideas for finals food let me know!
Serves 5

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

  • In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
  • Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutritional Information:

Calories: 102 Total Fat: 3.5g Cholesterol: 0mg Sodium: 312mg Total Carbs: 15.8g Dietary Fiber: 4.8g Protein: 3.7g