Wednesday, April 4, 2012

Wine Down Wednesday

You're halfway there- the weekend is in site, and those who are off work for Good Friday are preparing for a nice long Easter Weekend. What better way to celebrate the resurrection of Christ than with a fabulous meal and fellowship with the ones you love?  Here's a nice healthy brunch recipe for Crab Quiche Florentine to enjoy while sipping a Blood Orange Mimosa.  

 

  •  Blood Red Oranges derive their rich color from anthocyanin, an important antioxidant that is protective against cancer. They are also a great source of Vitamin C, fiber and potassium an only 70 calories per fruit! One orange can provide 116% the daily value for Vitamin C- the primary water-soluble antioxidant in the body. Vitamin C is important for disarming free radicals and preventing damage both inside and outside cells (1) . Beyond their nutritive benefits, Blood Red Oranges provide a subtly sweet, slightly tangy flavor that offers a nice twist on the classic mimosa. 


Enjoy a side salad & fresh fruit to add extra vitamins & minerals to your Easter Brunch meal! 


Crab Quiche Florentine

Ingredients

  • 1 (7-ounce) can refrigerated breadstick dough
  • Cooking spray
  • 3/4 cup (3 ounces) grated Gruyère cheese
  • 8 ounces lump crabmeat, shell pieces removed and drained
  • 1/2 cup chopped onion 
  • 4 cups coarsely chopped spinach 
  • 1/8 teaspoon dried tarragon
  • 1/8 teaspoon Old Bay seasoning
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup evaporated skim milk 
  • 1/2 cup egg substitute 
  • Cherry tomatoes, quartered (optional) 

Preparation

  1. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.
  2. Preheat oven to 375°.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
  4. Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

Nutritional Information

Yield: 6 Servings
  • Calories: 248
  • Fat: 7.7g
  • Protein: 20.8g
  • Carbohydrate: 23.2g
  • Fiber: 2.6g
  • Cholesterol: 55mg

 

Blood Orange Mimosas 

Ingredients

  • 1/2 cup fresh blood orange juice (about 4 oranges)
  • 3 cups Champagne or sparkling wine, chilled
  • 1 tablespoon Cointreau (orange-flavored liqueur)

Preparation

  1. Strain juice through a sieve into a pitcher; add remaining ingredients. Serve immediately.

Nutritional Information  
Serving Size: 3/4 cup 
Calories: 103
Carbohydrate: 5g
*Recipes taken from Cooking Light 
1) Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.    

Monday, April 2, 2012

Meatless Monday

 Meatless Monday goes gourmet- Try this recipe tonight for Carrot Osso Buco served over Soft Polenta!

Carrot Osso Buco 

Ingredients

  • 1/2 pound red pearl onions
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
  • Salt and freshly ground pepper
  • 1 teaspoon curry powder
  • 1 cup dry red wine
  • 1 tablespoon dried porcini powder (ground porcini mushrooms)
  • 1 1/2 cups prepared mushroom broth
  • 1/2 cup flat-leaf parsley leaves
  • 2 teaspoons fresh lemon juice
  1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
  2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
  3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve. 
*Recipe taken from Food & Wine Magazine 

Soft Polotena 

Ingredients

  • 4 cups boiling water
  • 1 tablespoon butter
  • 1/4 teaspoon sea salt
  • 1 cup whole grain yellow cornmeal (such as Arrowhead Mills)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Combine the first 3 ingredients in a medium saucepan. Gradually add cornmeal, stirring with a whisk. Bring cornmeal mixture to a boil, stirring constantly. Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese. Serve immediately.
*Recipe taken from Cooking Light

Nutrition Information: 
Serving size: 1/2 cup Carrot Osso Buco over 3/4 cup polenta
  • Calories: 321
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrate: 40 g
  • Protein: 7 g
  • Fiber: 5 g