Party Food vs. Healthy Food

The holiday season is over. No more cookie swaps, gift exchanges, or $200 ticket purchases for a new year's eve party that ends up being a dud. But just because the presents, trees, cookies, and awkward midnight kisses are gone does not mean that all fun times must come to an end. Parties, get togethers, and post-new years gatherings can still occur! Sure, you made the resolution to eat healthier; however, parties and healthy food can co-exist. Don't believe me? 

At my 2012 new year's eve party I made a wide array of dishes. There were vegetarian, gluten-free, and lactose-free options. I tried to accomodate all potential food allergies, restrictions, and diets. Attendees of the party can attest that the food tasted awesome--leftovers were few and far between. However, unbeknownst to many guests, basically everything they ate at the party was healthy. A few treats went untouched by my magic healthy-food-wand (like the onion dip and cookies). But the other typically fatty and caloric dishes--like artichoke dip and caesar salad--were actually healthy versions of their not-so-good alter-egos. 

The next time you plan a party, cook dinner, or want to impress your friends, make some of these delectable party treats that are actually pretty great for our bodies too. It's 2013...we should all know by now that tasty food can be healthy too.


Caramelized Onion and Shallot Dip (from Bon Appetit)
(vegetarian, gluten-free)
This is still a "sometimes" dish. But to make it healthier, use all greek-yogurt instead of sour cream. That's the only "unhealthy" component of the dish. I followed the recipe verbatim, so I figure you can just look at the link, rather than have me type it all out for you!


Lemon and Herb Hummus (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-2-15oz. cans of chickpeas (preferably low-sodium), rinsed and drained
-2 cloves of garlic, cut into a few pieces
-2-3 tablespoons tahini (sesame seed paste)
-1 lemon, juiced
-1 teaspoon red pepper flakes (less if you don't like spicy)
-1/4 cup olive oil
-1/4 cup parsley, chopped 
-3 tablespoons dill, chopped
-3 tablespoons basil, chopped
-2 tablespoons water (more if needed)
-1 teaspoon salt

Directions:
1. In a food processor or blender, combine the chickpeas, garlic, tahini, lemon juice, red pepper flakes, and olive oil. Pulse.
2. Add water, to help mixture become a smooth consistency.
3. Scoop hummus into a large bowl and add all the herbs and salt. Mix well. 
4. Serve with raw veggies, baked pita chips, bread, or chips!

Tofu Salad (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-1 block of extra-firm tofu, water squeezed out of it and chopped into small pieces
-1/4 cup golden raisins
-2-3 celery stalks, diced (small)
-1/4 cup parsley, chopped
-3 tablespoons sun-dried tomatoes, diced
-3 tablespoons whole-grain mustard
-1/2 lemon, juiced
-3 tablespoons olive oil
-1/2 teaspoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes

Directions:
1. To make dressing: combine mustard, lemon juice, and oil in a small bowl. Whisk together and set aside
2. Combine tofu, raisins, celery, parsley, sun-dried tomatoes, salt, pepper, and red pepper flakes in a bowl. 
3. Add dressing to tofu mixture and stir well, making sure that all of mixture gets coated. 

Baked Artichoke Dip (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free)
Serves 8
Ingredients:
-3/4 bag frozen spinach, thawed and excess water squeezed out of spinach
-1.5-15oz. can of cannellini beans, rinsed and drained
-1-14oz. can of artichoke hearts, drained
-2 garlic cloves
-1 teaspoon red pepper flakes
-1 teaspoon dried oregano
-1 teaspoon salt
-1/4 cup parsley, chopped
-3 tablespoons olive oil
-1/2 lemon, juiced
-1/2 cup Parmesan cheese, grated
-1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. Coat an 8x8 baking dish with oil.
2. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor. Pulse a few times, to coarsely chop.
3. Add the beans, artichoke hearts, olive oil, and lemon juice. Pulse until a chunky puree forms. Place mixture in a bowl.
4. In a separate bowl, combine the Parmesan cheese and mozzarella. 
5. Add half of the cheese mixture and the spinach to the bowl with the bean-puree. Mix well.
6. Spread mixture into greased 8x8 baking dish. Sprinkle remaining cheese on top of mixture. Bake for 15-20 minutes (top should be browned and bubbly).

Caesar Salad
(gluten-free)
Serves 8-10
Ingredients:
-2 heads of romaine lettuce, chopped
-2/3 cup silken tofu
-1/2 lemon, juiced
-2 tablespoons Dijon mustard
-2 cloves garlic
-2 teaspoons anchovy paste
-1/2 teaspoon salt
-1/4 cup Parmesan cheese
-2 tablespoons olive oil
-2 tablespoons balsamic vinegar

Directions:
1. To make dressing: combine tofu, lemon juice, mustard, garlic, anchovy paste, salt, parmesan cheese, oil, and vinegar in a food processor. Pulse until mixture is a smooth consistency. 
2. Toss romaine with dressing. 
*Try adding some croutons, shaved parmesan, or chunks of cooked chicken!

Sweet Potato Wedges (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-10 sweet potatoes, cut into thick wedges (leave the skin on; just be sure to wash the sweet potatoes well)
-3 tablespoons olive oil
-4 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon chili powder
-1/4 cup fresh rosemary, minced
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl combine all ingredients together, making sure to evenly coat the potatoes
3. Spread potatoes evenly onto baking sheets. Be sure not to overcrowd the baking sheet--otherwise potatoes won't become crispy
4. Bake in the oven for 30-40 minutes. Check every 10 minutes to toss potatoes and make sure they are browning, but not burning (black color).

Cranberry-Chip Cookies
These are so darn good that trying to make them healthy would just be a sin. One cookie never hurt anybody...just don't eat all 60 at once!
Makes 60 cookies
Ingredients:
-2 sticks butter, softened
-1 cup light brown sugar
-1/2 cup granulated sugar
-2 teaspoons vanilla extract
-2 large eggs
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 1/4 cups all-purpose flour
-1-12oz. bag of semi-sweet chocolate chips
-1/2 12oz bag of white chocolate chips (about 1 cup)
-1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. In a large bowl, use an electric mixer to beat together butter, both sugars, and vanilla extract until fluffy.
3. Beat in the eggs, baking soda, and salt
4. On low speed, gradually beat in flour until well combined
5. Using a spoon, add both kinds of chocolate chips and dried cranberries.
6. On non-greased baking sheets, drop heaping teaspoons of dough about two fingers apart. 
7. Bake for 8-10 minutes, until edges are brown. 

This is not "health" food, but every party should have a few treats!

Cookie Recipe...As Promised

As I mentioned, I was absolutely craving cookies this past week. I needed something sweet after dinner and my usual piece of chocolate simply did not cut it. So, after a wonderful meal of ravioli and sauteed greens on Thursday night, I thought it was a wise idea to start baking cookies at 9:45pm at night. Brilliant idea, actually. The end result was so incredibly satisfying that I did not care how late I had to wait to taste these cookies. 

I adapted this recipe from one of my favorite cookbooks - Moosewood Restaurant: Cooking For Health. I was looking for a relatively simple recipe (considering that it was 9:45pm at night and I had not planned to make cookies), so I did not want a recipe that called for something like 1 stick of butter at room temperature, since waiting for that much butter to soften would take way too long. Instead, this recipe was quick, easy, delicious, and also relatively healthy - as healthy as sweets can be.

If you are in the mood for a sweet fix, and you are willing to take 15 minutes to assemble the ingredients, then this is the recipe for you!

Chocolate Cherry Oatmeal Cookies (adapted from Cooking For Health's "Oatmeal Cookie" recipe)
Serving size: about 24 cookies (use an actual tablespoon to measure out portions)
Ingredients:
-2 tablespoons butter, at room temperature (tip: place to butter on top of the stove as the oven preheats - this expedites the process of warming the butter)
-2 tablespoons canola oil
-1/3 brown sugar
-1 teaspoon vanilla extract
-1 large egg
-1/2 cup whole wheat flour
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups rolled oats (not quick oats!)
-1/2 cup dark chocolate chips
-1/2 cup dried cherries, chopped (cranberries or raisins work too!)

Directions:
1. Preheat the oven to 350 degrees fahrenheit. Spray two baking sheets with oil or line 2 baking sheets with parchment paper.
2.With an electric mixer or whisk, beat together the butter and oil in a medium bowl, until blended and smooth. 
3. Beat in the sugar and vanilla. Add the egg and beat until creamy and smooth. 
4. In another bowl, combine the flour, baking soda, and salt. Fold these dry ingredients to the bowl of wet ingredients. Stir until well blended.
5. Add the oats, chocolate chips, and dried cherries into the bowl. 
6. Drop 1 tablespoon sized rounds of cookie dough onto the baking sheets. Flatten each round of dough with your finger or back of spoon. You should have 24 tablespoon rounds (dough may seem really chunky and reluctant to stick together - do your best to push the dough together, but if it is crumbly do not worry). 
7. Bake in the oven for 10-15 minutes, until cookies are golden brown. 
8. Let cookies cool on a wire rack. These taste great with coffee, tea, or milk. 

Casseroles and Cookies

Here are some incredibly useful words of wisdom: For busy work weeks, try to plan ahead - make one or two dishes on Saturday or Sunday, and then you'll be set for lunch and dinner throughout the week. This strategy recently became a mantra of mine, and it works very well. On the weekends I spend a couple hours making a big dish. During the work week I come home from a late night of work (at about 8:30pm) and don't need to fuss over the stove or with the oven. In fact, I don't really need to think. I simply take out my precooked dish, put it on a plate, microwave for a few minutes, and presto! dinner's done. Same concept as a store-bought frozen meal, except that you made the meal, so you know exactly what is in it (i.e. no unpronounceable ingredients). You all know I love to cook; but sometimes there just isn't time to do so every night of the week. That's why it's so important to plan ahead.


Here's another useful piece of advice: if you're going to take time on the weekend to make dinner for the week, then take a bit of extra time to also make yourself some tasty treats! Last weekend I followed my own advice by making a polenta & squash casserole, and butternut squash cookies (more delicious discoveries from Moosewood Restaurant Cooking For Health). I can already hear the skeptical groans. 


First, some of you are probably thinking, butternut squash...cookies? Do you eat pumpkin pie? How 'bout pumpkin cookies? Dude, same concept! Pumpkins are a type of squash. So why not use butternut squash? To be honest, I did not seek out the butternut squash cookie recipe. Fortuitously the casserole only used half of a butternut squash, and while I was deciding what to do with the remaining half, I came across the cookie recipe. I'm very happy that I did.


Second, those of you who read my last couple of posts may be noticing a polenta theme. Honest to goodness this was completely unintentional. But now that it's happened, aren't you glad that you're about to have a third recipe for which you can use the corn meal you might have purchased after reading my Keep It Simple or Make Use of Magazines posts? You're welcome. 


If you take away one message from this post, let it be this: plan ahead. Sure, there's a greater and deeper applicability of this statement to life in general, but right now I'm just talking about your dinners and meals. Plan ahead. Take the time you have on weekends to make your weekday life a little easier. In the words of Peter Pan, think lovely thoughts. Think casseroles and cookies. 

Polenta Casserole with Winter Squash & Greens

This makes 4 servings (2 lunches & 2 dinners!)

What you need: 

-1/2 butternut squash (about 1.5 cups mashed)

-1 bunch of kale, chopped

-3 cloves of garlic, minced

-2/3 cup whole grain cornmeal
-1/3 cup sun-dried tomatoes, chopped
-pinch of dried thyme
-1 1/4 cups grated cheese (cheddar, feta, or fontina...I used the latter)
-1 egg
-salt & pepper
-olive oil

1. Cut squash into quarters, remove seeds, roast in preheated oven (350 degrees fahrenheit) for 45 minutes to 1 hour (until you can easily pierce the skin with a fork)

2. Scoop out 1 1/2 cups of squash and mash with a fork

3. Cook kale: heat pan on medium, add olive oil and sauté garlic for about 1 minute, add kale, cook so that kale is still bright green, but reduced in size

4. Cook polenta: bring 2 1/3 cups water to a boil. Add polenta a little at a time, whisking constantly to prevent clumping. Once polenta is thick, add sun-dried tomatoes & thyme and cook for about 5 minutes. Add 1/2 cup of cheese and stir for another 5 minutes.  

5. In lightly oiled 8x8 pan, add polenta (layer #1)

6. Next, add cooked kale (layer #2)

7. Combine mashed butternut squash, egg, 2/3 cup of cheese, and pinch of salt & pepper.

8. Add squash mixture on top of kale (layer #3)

9. Top casserole with remaining cheese

10. Bake in oven for 15-20 minutes (until cheese is bubbly and melted)

ENJOY!

What to do with the other half of your cooked squash:

Butternut Squash Cookies

Makes 40-50 small cookies

What you need (slightly modified from original recipe): 

Wet ingredients:

-1 1/2 cups cooked & mashed butternut squash

-1/3 cup brown sugar, packed

-1/2 cup olive oil

-1 egg

-1 teaspoon vanilla extract

Dry ingredients:

-2 cups whole wheat flour

-1 teaspoon cinnamon

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

Extra add-ins:

-1/3 cup chopped walnuts

-1/3 cup semisweet chocolate chips

-1/3 cup dried cranberries, chopped (or raisins, if you prefer)

What to do:

1. In medium bowl, mix wet ingredients: butternut squash, sugar, oil, egg, vanilla extract

2. In another bowl, mix dry ingredients: flour, cinnamon, baking powder, baking soda, salt

3. Fold dry ingredients into wet bowl, mix well

4. Add walnuts, chocolate chips, and dried cranberries

5. Drop teaspoonfuls of batter onto unoiled baking sheets

6. Bake in preheated oven (375 degrees fahrenheit) for 10-15 minutes

7. Let cookies cool on rack

YUM!

Make Use of Magazines

Let it be known that I am a proud recipient of Vegetarian Times (thanks Auntie Karen!), Bon Appetit (thanks Katy!), and soon to be Food Network Magazine (I received the December 2011 issue for Hanukkah and fell instantly in love...thanks mom!). It may sound nerdy, but every month I eagerly anticipate arrival of these magazines in the mail. I relish the time during which I can devour all the new recipes that lie beneath the beautifully photographed cover page, and in between obnoxious advertisements. Each issue is filled with page after page of new and intriguing recipes, and my eyes become glued to the glossy pages the instant I get my hands on the magazine. I guess you could say that food magazines are like a drug to me...I'm addicted, I like it, and there's no turning back. 

But sadly, a month is not nearly enough time for me to test out all the magazines' new recipes that cause my salivary glands to go into overdrive. Usually I only get around to trying one (maybe two) recipes from each magazine, at best. There are just so many recipes to try - not to mention all the recipes from cookbooks that I want to make. What is a girl supposed to do? I'm certainly not going to save almost a year's worth of magazines so that maybe someday I can make all the recipes...I do NOT have the space for all that paper! I recently clipped a number of "must-try" recipes, but that did not solve my problem of wanting to utilize my magazines more than I currently do. So this past weekend, I came up with a little challenge for myself: make recipes solely from magazines, all weekend long.  

I came up with the challenge when I realized that I'd be spending my monthly trip to DC cooped inside, basically all weekend long. My boyfriend had knee surgery on Friday and I was there to take care of him. So in preparation for my trip, I packed up my collection of January through March 2012 food magazines. One of the wonderful things about magazines is that they are SO much more portable than cookbooks. Sure, some of you tech-savvy people are probably thinking "why not just use an Iphone or computer"...well, I do not own an Iphone, and reading a recipe online requires putting my computer in the danger zone that is the kitchen - I sometimes do this, but I did not want to spend an entire weekend with my precious computer permanently stuck between the blazing stove and leaky sink. 

There was plenty of time for me to dissect the various magazines and choose some recipes for Friday, Saturday, and Sunday night. I had time to kill in the airport, on the plane, and at the hospital (6.5 hours at the hospital, to be exact; and side note: the surgery was only 15 minutes of that 6.5 hours...). Obviously I asked my boyfriend what he wanted to eat - he was, after all, the recovering patient - but as he kindly reminded me, he will eat anything I cook for him. Reason #869584 why we're dating. 

I ended up spending the weekend totally immersed in my magazines. When I wasn't switching out ice packs or getting glasses of water to go with tablets of Vicodin, I was in the kitchen, cooking. Every meal I made was amazing, flavorful, and yum-yum-yummy beyond belief...my taste-testers can attest. Some recipes were more nutritious, some more complex, some more expensive, but they were all equally delicious. The challenge was a success! All the recipes I made for the weekend came from magazines (8 recipes, in case you're interested). And the end result (aside from leftovers) was my re-realization that food magazines are like an untapped gold mine. After this weekend I am resolved to no longer let my food magazines sit on kitchen shelves - read only once and begging to be used. Now, I will make use of my magazines...the recipes will not disappoint.

Friday Night:

Creamy Polenta with Sausage & Roasted Grapes

Bon Appetit, January 2012

The recipe says to cook the polenta in the microwave, which works really well, BUT make sure your bowl has enough room for the polenta to boil; my bowl was not big enough, and so I had a minor polenta overflow accident...woops! Also, this is a super easy recipe to make, now that you've bought polenta after reading my Keep It Simple post.

Saturday Night:

Baked Parsnip Fries with Rosemary

Bon Appetit, March 2012

As you can see, I added carrots...I highly recommend this addition!

Fennel, Roasted Red Pepper, and Goat Cheese Quiche

Vegetarian Times, March 2012

Ingredients, including my modifications: 1/2 fennel bulb (thinly sliced), 1 onion (chopped), 3 garlic cloves (minced), 1 cup jarred roasted red pepper (diced), 6 eggs, 1 cup low-fat cottage cheese, 1/4 cup shredded cheddar cheese, 1/4 cup crumbled goat cheese

Directions:

1. Preheat oven 350 degrees Fahrenheit and coat 9x13 inch baking dish with spray oil

2. Heat sauté pan with oil, add fennel & onion, cook for 8-10 minutes

3. Stir in garlic, cook for 30 seconds

4. Stir in roasted red peppers; remove pan from stovetop

5. Whisk eggs and cottage cheese; add cheddar & goat cheese

6. Stir veggies into egg & cheese mixture; pour into baking dish

7. Bake about 45 minutes (top should be browned, center should be cooked through and NOT runny)

Sunday Morning Brunch:

Leftovers!

Use sweet potatoes instead of parsnips in the "Baked Parsnip Fries with Rosemary" recipe. It makes great homefries!

Sunday Night Dinner:

Bucatini with Shrimp and Pesto

Food Network Magazine, March 2012

A few changes I made: used spaghetti instead of bucatini; used 1 package of basil, 1 package of mint, and about 1-2 cups of parsley instead of just basil and mint; used regular all-purpose flour to coat the shrimp instead of the "instant flour" called for in the recipe

Shaved Fennel and Apple SaladVegetarian Times, March 2012

Ingredients, with my modifications: 1/2 fennel bulb (thinly sliced), 1 Granny Smith apple (thinly sliced), [1 orange (sliced) not in original recipe], 1 lemon, olive oil, salt & pepper, fennel fronds from 1/2 fennel bulb (tops of fennel that look like dill)
Directions: combine fennel, apple, orange, and fennel fronds in a bowl; squeeze juice of 1 lemon into bowl, drizzle with a little olive oil, season with salt and pepper; keep in fridge before serving

DESSERTS!!

Chewy Chocolate Chip Cookies

Food Network Magazine, March 2012

Rocky Road Brownies

Food Network Magazine, March 2012

From the "50 Brownies" Insert

Be warned, these are really hard to cut through because of the marshmallow topping!

Chocolate-Peanut Butter Fun Cake

Bon Appetit, March 2012

Cookies For Breakfast?!

Thanks to one of my favorite bitches I now receive Bon Appetit magazine - this means I have even more recipes and ideas from which to choose. Yay! I'll admit, some of the magazine's recipes can be a bit too high-tech and fancy for me (aka they require rather expensive ingredients and/or equipment...I don't own an ice cream maker, nor do I have walnut, truffle, and hazelnut oil...sorry). However, the majority of recipes look simple enough that I'll give 'em a try, delicious enough that I'm 99% sure I'll enjoy 'em, and interesting enough that I think "I've gotta give this a go". 


After skimming the first magazine that arrived in the mail, I knew immediately which recipe I'd be trying to make ASAP because it was entitled "Hallelujah: Cookies for Breakfast". Excuse me? Did you say cookies for breakfast? The recipe looked fairly simple, all the ingredients were fortuitously in my pantry, and I was fairly certain the result would be nothing short of yummy...how can you go wrong with a cookie? So I decided to try out the recipe. To my delight, the cookies fell nothing short of fantastic. 


Like I said, the recipe - Almond-Cranberry Quinoa Cookies - is pretty basic to follow. The cookies are made with white whole wheat flour (c'mon, it's a cookie for breakfast, so obviously you can't use regular all-purpose-stripped-of-important-nutrients flour), old-fashioned rolled oats, cooked quinoa, dried cranberries, and almonds, in addition to some regular baking ingredients - sugars, butter, eggs, etc. If you're not a quinoa fan, you may not like these cookies, as they definitely have a quinoa taste. In this case, try substituting brown rice, barley, or even doubling the amount of rolled oats, for the cooked quinoa. And if you don't have some of the baking ingredients required (baking powder, vanilla extract, brown sugar, to name a few), bite the bullet and purchase them - guaranteed I'll have more baking recipes and it never hurts to keep your pantry well stocked with baking supplies!


Below I've listed the adjustments that I made to the recipe, but I'm sure if you follow the recipe "as written" it will come out just as good. On Sunday I ate one of the cookies for breakfast, along with some scrambled eggs; but mostly I've been eating one or two of the cookies as my mid-morning snack (you know that time of day to which I am referring - it's around 11am, when you start to get hungry again after breakfast, but you are not quite ready for lunch). Not quite a muffin, but definitely not a dessert, these cookies are perfect for breakfast and/or as a snack if you want something quick to grab that is healthy and satisfying to eat. Who would've guessed? Cookies, for breakfast!

Almond-Cranberry Quinoa Cookies

1. I used 1/2 cup of Smart Balance instead of butter - either one works.

2. I only used 2 tablespoons of honey, because there's already 1/2 cup of sugar (white & brown combined). Next time I may use less white sugar and 1/4 cup of honey, because I like the flavor of honey better.

3. I used 1/2 cup whole almonds (unsalted) that I then chopped, using a food processor

4. I used 1/2 cup dried cranberries, 1/2 cup dried cherries, because that's what I had in my pantry.

5. My batch of cookies yielded 32, even though the recipe says it only makes about 24.

What do you think of cookies for breakfast?