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Amazing lobster pie at Maine Food and Lifestyle!

Amazing lobster pot pie at Maine Food and Lifestyle!

Chicken pot pie and lobster, two of my favorite foods, so why not merge the two and make something special like a lobster pot pie? My friend Pam makes the best chicken pot pie ever, and I am lucky enough to have her recipe, so that seems a good place to start. In looking over the ingredients, all will work, but I am going to change the vegetables, eliminating celery and carrots and including corn and potatoes since they traditionally accompany steamed lobster. Hmmm, maybe add a little dry sherry for extra pizzazz.

Amazing Lobster Pie!

This friend’s post really caught my eye and I had to share. Just look at all of these fabulous fresh ingredients, need I say more?

Bon Appétit!

Roasted Vegetables Italian Style

A favorite dish in my house… A delicious, healthy, and simple way to prepare roasted vegetables, Tuscan style. Everyone LOVES Italian food! The Mediterranean diet is rich in vegetables, olive oil and fish and is said to promote a long life….. So with this in mind, I gather a variety of the following:

Ingredients: 6 cloves of garlic, mushrooms, onions (or shalots), olives, fennel bulb (yum!) white potatoes, sweet potatoes, zucchini, carrots, cabbage, broccoli, cauliflower, red bell peppers, eggplant, cherry or Roma tomatoes, green beans, winter squash, any fresh herbs: basil, rosemary, thyme, flat leaf parsley add some before cooking and after (we love basil) and extra virgin olive oil. Use the veggies that you love! Serve with my Lemon & Garlic Roasted Chicken. Of course, locally grown organic is best but frozen vegetables will work if that’s what you have. We can even do roasted Asian style veggies with sesame oil but that’s a different story for another day.

Remember use really good extra-virgin olive oil. This simple recipe changes with the seasons, with your main course and the individual tastes of the people. The delicious possibilities are endless…… Directions: Pre-heat oven to 400*F. 1. Peel and chop your large vegetables into bite-size pieces using a very sharp 10″ knife. 2. Place in a large roasting pan. 3. Sprinkle generously with olive oil to coat evenly (about 1/2 cup). Shake the pan :) 4. Crush garlic gloves and place around, add plenty of herbs, sea salt and cracked pepper. 5. Cook for 20-30 min. stirring 2-3 times, you’ll know when it’s ready…

*Variations: Add chicken pieces (breast, legs, thighs) to the roasting pan with the veggies. Add fish or seafood (I love Alaskan salmon) to the roasting pan during the last 15 minutes. Want soup or sauce??? Just de-glaze the pan with a cup of red or white wine or 1/2 c. balsamic vinegar (for sauce) and add 3-4 cups of chicken stock (for soup). Oh, so simple!!! ENJOY! PS. Please feel free to add your comments and suggestions below. I’m listening, really!

Here’s to the New Year…. 2010

Cheers! 2010 will be the best year EVER!

Ok, so it’s already January 2, 2010 and I’ve procrastinated long enough. I have promised myself (and several others) that I would continue posting this blog and after many excuses, starting up and stopping, this is a new beginning! Now, I really have to do this for many reasons, most importantly my own recipes, that I often use, will be easily accessible on-line 24/7. I will be happy to share with you my own healthier updated versions of favorite recipes, some new ones and updated old classics. I promise to post photos as well as the recipe. Wow, big promises….
I’m not a huge fan of writing (an understatement;) and please motivate me by asking questions and posting comments, thank you!

ENJOY!

Seriously…. 2010 will be the best year EVER!

Roasted Vegetables

One of my best healthy recipes to start the new year… simple, delicious and quick!
Serve with your choice of roasted salmon, chicken or beef. 45 min. total time prep to table.

1. Gather your favorite vegetables, here are some ideas: carrots, potatoes, onions, cabbage, winter squash, broccoli, cauliflower, zucchini, mushrooms, bell peppers, eggplant, tomatoes, fennel, whatever! The possibilities are endless. The cook-time depends on size & quantity etc. You can test for doneness.
2. Pre-heat your oven to 400. Cut the vegetables (with a very sharp knife) to appx. the same size.
3. Place veggies in a broiler pan and drizzle with plenty of olive oil, sea salt and cracked pepper.
4. Add chicken pieces now, cook for 30-40 min.
5. Or beef, cook for 15-20 min. or so to taste.
6. Or the salmon, cook for 10-15 min. or until cooked.
7. Cook your vegetables for 30-45 min. on the upper-third oven rack (hotter) stirring 2-3 times. Add some chopped garlic 5-6 pieces during the last ten min. of cooking to avoid burning the garlic. Add some fresh chopped herbs of your choice, if you have them, if you don’t have fresh herbs on hand just add more sea salt & pepper. Hopefully you will have saved some lovely left-overs for the days ahead.

ENJOY!

Healthy Carrot Cake or Cupcakes


Healthy Carrot Cake? So, they say that cake is not good for you. Here we have a tastier, heart-healthy, veggie-loaded, fruit-filled , dairy-rich, organic “health food” carrot cake. No guilt here, all of the required major food groups are included in this delightful piece of heaven. Loaded with whole-grains, carrots, pineapple, and coconut. It just doesn’t get any better than this. You could almost live on this rich, scrumptious  carrot cake, seriously! Crunchy toasted walnuts and my creamy, lite cream cheese frosting. Trust me honey, this is NOT your Grandma’s carrot cake…..

PS. We bake these often for the perfect dessert, birthday, holiday or wedding cake. If you need a healthy carrot cake send me an e-mail and for $39.00 it can be yours!

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Bon Appétit!



INGREDIENTS:

Cake~

  • 1 20-ounce can crushed pineapple
  • 2 cups whole-wheat pastry flour, (see Ingredient note)
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • pinch of nutmeg
  • 3 large eggs
  • 1 1/2 cups granulated sugar (or sweetener)
  • 3/4 cup non-fat buttermilk, (see Tip)
  • 1/2 cup canola or light olive oil
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins and/or
  • 1/2 cup wild Maine blueberries (optional)
  • zest from 1 lemon or orange (optional)
  • 2 cups grated carrots, (4-6 medium)
  • 1/4 cup unsweetened flaked coconut
  • 1/2 cup chopped walnuts, toasted (see Tip)

FROSTING

  • 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 1 cup confectioners’ sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons toasted flaked coconut (optional garnish)
  • 2 tablespoons chopped toasted walnuts (optional garnish)

My favorite Healthy Carrot Cake

 

PREPARATION:

Pre-heat oven to 350°F. Coat a 9″X 13″ baking pan or cupcake tins with cooking spray

  1. Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1/4 cup of the juice.
  2. Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, (raisins and/or blueberries) carrots, 1/4 cup coconut and zest. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.
  4. To prepare frosting: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until light, smooth and creamy. Spread the frosting over the cooled cake or cupcakes. Sprinkle with toasted coconut and/or toasted walnuts for a lovely presentation.

TIPS & NOTES

  • Ingredient Notes: Whole-wheat pastry flour (finely ground), lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. You can store it in the freezer.
  • Tips: No buttermilk? Make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. You may use lite sour cream or Greek yogurt.
  • To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes, watching carefully.

Enjoy!


Nutritional Info:

Per serving: 342 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).