Food – Page 10 – StyleNectar

Prosciutto Wrapped Melon Bites

Prosciutto wrapped Melon Bites – Food styling by Juliane Porter. Photo by my beautiful friend, Aimee McNamee

With warmer weather now in full swing, I was thrilled when I recently spotted the first organic melons of the season back in the market. Time to share my beautiful little appetizer recipe for Prosciutto Wrapped Melon Bites. This mouthwatering combination of fresh, sweet melon wrapped in salty, Italian ham is always a hit! You can create a gorgeous platter by using contrasting jeweled party pics to hold each delectable package in place. In addition, I love using a combination of classic white porcelain, clear glass and/or shiny silver bowls as serveware for parties. The look is clean, allowing the gorgeous colors of the food to pop rather than being muddled amongst too many other colors.

Oh… and don't forget to serve Prosciutto Wrapped Melon Bites with these delicious Limoncello Cocktails ~ they're the perfect compliment!

Enjoy!

Recipe for Prosciutto Wrapped Melon Bites

Ingredients:

1 Canteloupe, peeled, cored and cut into 1" bite sized chunks
2 packages thinly sliced prosciutto (about 8 slices), sliced into long strips

Method:

Wrap each melon cube with a strip of prosciutto and secure with a jeweled party pic
Serve chilled

Question of the day:

What are some of your favorite warmer weather foods?

Food

Grapefruit, Avocado & Kalamata Salad

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!

Jim and I recently had the great honor to have dinner with Dr. Ron Paul and his lovely wife, Carol, while they were in Philadelphia. Two of the most humble, genuine and inspiring people we've ever met, they're the type of rare individuals who inspire greatness in everyone they touch. I am a better person for knowing them as they're the epitome of excellent role models in every sense.

Carol Paul was kind enough to share a few of her favorite recipes from the Ron Paul Family Cookbook! Of course, I've wasted no time delving into them.

Grapefruit, Avocado & Kalamata Salad is a gorgeous, refreshing salad perfect for a dinner party or a light summer lunch. A delightful blend of suculent sweet grapefruit supremes, unctuous salty olives and luxuriously rich avacado all dressed up in olive oil & lime!

This beautiful salad now has an extra special place in the Porter Family Cookbook as well:)

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!

Michael's Grapefruit, Avocado & Kalamata Salad (Serves 4)

Ingredients:

2 ruby red grapefruit, peeled, deveined & supremed
2 ripe avocados, sliced
juice of 1/2 lime or more to taste
best quality extra virgin olive oil
sea salt
kalamata olives
freshly cracked black pepper

Method:

Lightly & gently drizzle the avocado slices with lime juice to prevent discoloring (being careful not to bruise the slices)
Arrange the grapefruit supremes and avocado sections on individual serving plates
Sprinkle several kalamata olives around the each plate.
Drizzle each plate with extra virgin olive oil
Finish each salad with sea salt and freshly cracked pepper

Please Enjoy!

Adapted from the Ron Paul Family Cookbook, original recipe by Sabrina Forbes, Seattle, WA

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook

Question of the day:

Have you had the chance to meet any of your role models in person?

Who are/is your hero/s?

Food

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna

My goodness! I'm not gonna lie… these pictures are making me famished!

I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.

Easy to throw together.

Unbelievably delicious.

Healthy.

And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row! Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:) She's right.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna Recipe (Serves 9)

Ingredients:

1 1/2 eggplants, diced
2 red peppers, seeded and diced
1 onion, diced
4 tablespoons high quality extra virgin olive oil
Sea Salt to taste
Freshly cracked black pepper to taste
1 cup ricotta cheese
6 cloves garlic minced
1/4 cup fresh flat-leaf parsley, chopped
1 (9-ounce/15 sheet) box no-boil, whole wheat lasagna (there are delicious, whole wheat pasta options available now, pressed on copper plates in Italy)
2 cups your favorite marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 cup freshly grated Parmigiano Reggiano

Method:

Pre-heat oven to 450F. Meantime, combine diced eggplant, peppers and onions with the olive oil & sea salt and fresh cracked pepper in a large bowl. Spread the vegetables out onto a large baking sheet covered with foil (for easy cleanup). Roast the vegetables until they are tender and just beginning to brown at the edges, about 30 minutes. Reduce the oven temperature to 350F.
In a small bowl, combine the ricotta, minced garlic and parsley. Add sea salt and fresh cracked pepper to taste.
Spoon 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish. Place 5 lasagna sheets over the sauce, overlapping to fit. Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce.
Repeat by layering another 5 lasagna sheets. Spoon another 1/2 cup sauce over second layer then spread remaining roasted vegetables over the 2nd layer.
Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle the Parmigiano Reggiano cheese on top.
Cover the baking dish with aluminum foil. Bake lasagna for about 35 minutes. Uncover, then bake until hot and bubbly, about 15 more minutes.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Question of the day…

What is your favorite "leftovers" recipe?

Roasted Vegetable 3 Cheese Lasagna

Food

Homemade Granola

Homemade Granola~recipe adapted from Bob's Red Mill

I wanted to title this post, Vanishing Homemade Granola, because quite honestly, even if you make a double batch like I do, this delicioso meal/breakfast/snack-on-the-go will not last long! But alas, I've already used the dissapearing concept (see Vanishing Blueberry Ginger White Chocolate Cookies)

…but don't say I didn't warn ya!

Incredibly easy to whip up and SO very delicious, you'll wonder why you ever considered buying the pre-made stuff. Plus, it's easily customizeable. Just use the same ratios and sub in your favorite nuts or seeds, use maple syrup if you're out of honey, or perhaps add dried fruits like raisins & chopped apricots at the end… You get the idea. Point is, you'll KNOW what's in your fabulous version: delicious, healthy, satisfying ingredients that will keep you humming along happily for hours.

Homemade granola makes a most welcomed gift presented in mason jars- though I won't blame you if you can't bare to part with any of it:)

Homemade Granola Snack Cup

Homemade Granola (makes 15 servings)

Ingredients:

3/4 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup shredded coconut
1/4 cup flaxseed
2 tablespoons poppy seeds
1/4 cup chopped nuts
3/4 cup + 1 tablespoon non-fat, powdered (dry) milk
1/4 cup honey
1/4 cup water
1/4 cup coconut oil
2 cups Bob's Red Mill extra thick gluten-free rolled oats

Method:

1. Combine all dry ingredients together into a large bowl.

2. If necessary, soften honey by heating it gently. Then mix it with the oil, and water until well blended.

3. Stir liquid mixture into dry ingredients and mix well until all the dry ingredients are moistened.

4. Spray a rimmed baking sheet with cooking spray. Add the granola mixture to the cookie sheet and bake at 350° for about 35-45 minutes, stirring every 15 minutes so mixture is evenly toasted.

**If desired, stir in your favorite dried fruit after baking.

Homemade Granola~recipe adapted from Bob's Red Mill Oats

What was your favorite after school snack growing up? Mine was graham crackers & milk. Problem was, Mom expected me only to have 1 or 2 crackers & I was always hungry enough for an entire sleeve!

Food

Vibrant Pear & Fuji Salad with Pecans & Cheddar

Vibrant Pear & Fuji Salad with Pecans & Cheddar

Spring is officially just eleven days away!

The air smells of fresh, damp soil and our daffodil sprouts – which mysteriously appeared in late January- are finally seasonally appropriate! Lighter weather and lengthening, sunny days make it a great time to share my Pear & Fuji Salad with Pecans & Cheddar!

We enjoy this vibrant salad fall through early spring when it's always easy to find delicious pears, apples and grapes. Full of zingy flavor, satisfying toasted nuts and shredded cheddar, you definitely won't feel deprived after this healthy meal. Add a cup of soup or a whole grain english muffin on the side- smothered in coconut oil & all-fruit strawberry jam if you're like me– and your taste buds will be just as happy as your waistline!

Vibrant Pear & Fuji Salad with Cheddar & Pecans

(Serves 2)

INGREDIENTS

Juliane's EASY Salad Dressing:

1 1/2 tablespoons honey or fruit jam (or agave nectar)
2 teaspoons cider vinegar
1 tablespoon extra virgin olive oil
sea salt & freshly cracked black pepper

Salad:

3 cups arugula or spring greens
1/3 cup seedless red grapes, halved
1/2 fuji apple, sliced
1/2 medium pear, sliced
¼ cup cheddar cheese, thickly shredded (extra sharp if you please!)
2 tablespoons chopped pecans, toasted (I place mine on a piece of aluminum foil in my toaster oven and set to "light" toast. Easy!)

METHOD

In a small bowl, whisk together honey, (or agave or jam), cider vinegar and EVOO. Season with sea salt and freshly cracked black pepper.
Place greens and sliced fruits in a large bowl. Add dressing and toss gently (so as not to bruise the greens) to coat. Arrange on two serving plates, then sprinkle with shredded cheese and toasted pecans. Serve immediately and Enjoy!

Do you have a favorite quick & easy home-made salad dressing?

How do the longer days impact you?

Food

Snack Time Chips, Dips and Dippers!

Endive Scoops, Grains Galore Crackers & Sea Salt Baguette Crisps

I 'm a huge believer in snacking. It saves me from afternoon slumps and unhealthy food cravings, keeping me fueled from early morning workout til my head hits the pillow at night. Knowing I have something yummy to look forward to between meals means I never feel deprived and I find I eat a lot less when I'm allowed to eat whenever I'm hungry or even when I just feeling like munching something crunchy, sweet or salty. These snack time chips, dips and dippers are a few of my favorites:

Endive Scoopers

Sea Salt Baguette Toasts

Grains Galore Crackers

Artichoke Hummus

Clams Casino Dip

They're great for entertaining too!

Endive Scoopers Recipe

5 endive spears

Remove the leaves from each endive spear. Arrange on a platter to use as calorie free scoopers for your favorite dips! Their firm leaves hold up brilliantly.

Sea Salt Baguette Crisps Recipe

1 whole wheat baguette sliced into 1/4" slices
1 tsp sea salt

Arrange oven racks to the upper and lower thirds of the oven. Preheat oven to 375 F.
Arrange the bread in single layer on 2 large sheet pans. Spray tops of bread lightly with olive oil spray. Sprinkle with sea salt.
Bake about 12 minutes. Cool on wire racks.

Grains Galore Crackers Recipe (Makes 72 Crackers)

4 Tbsp sesame seeds
3 Tbsp flax seeds
2 Tbsp chia seeds
1 large egg white
1 tsp chili powder
1 tsp sea salt
6 10" whole-grain or flour tortillas

Arrange oven racks to lower and upper thirds of the oven. Preheat oven to 350 F.
In a small bowl, mix together seeds.
In a separate small bowl, whisk together egg white, chili powder and sea salt.
Brush tops of tortillas with egg white mixture then sprinkle evenly with seeds.
Cut each tortilla into 12 triangles. Arrange chips, seed side up, in single layer on a two large sheet pans (make sure not to crowd pan so that they fit into a single layer).
Bake until golden and crisp, aproximately 15 minutes. Cool on wire racks. Repeat with remaining chips.

(Crisps & Cracker Recipes "Tested & Approved" from Prevention Magazine Jan 2012)

Artichoke Hummus

Artichoke Hummus Recipe (Makes about 2 cups)

1 can (14 oz) artichoke hearts, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
2 Tbsp tahini
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 Tbsp extra virgin olive oil + extra for finishing
1/2 tsp cumin
1/2 tsp hot paprika
1 c chopped fresh basil
sea salt
fresh cracked pepper

Combine all ingredients except basil in food processor.
Pulse until smooth.
Transfer to serving bowl.
Stir in basil and season with sea salt & fresh cracked pepper to taste.
Drizzle top with a touch of the EVOO for finishing.

Clams Casino Dip Recipe (Makes about 2 cups)

8 oz 1/3 less-fat cream cheese, softened
1/4 c reduced-fat sour cream
1 Tbsp fresh lemon juice
3/4 tsp Worcestershire sauce
1/2 c finely chopped red bell pepper (reserve a few for garnish)
3 scallions, thinly sliced (reserve a few for garnish)
2 Tbsp finely chopped parsley
2 cans (6.5 oz each) whole clams, rinsed, drained and chopped
2 slices bacon, cooked until crisp then chopped
sea salt
fresh cracked pepper

Stir together the cream cheese, sour cream, lemon juice & Worcestershire.
Fold in the red bell, scallions, parsley, clams and chopped bacon.
Season to taste with sea salt & cracked pepper.
Garnish with reserved red bell and scallions.
Chill until ready to serve.

(Dips "Tested and Improved" from Prevention Magazine Jan 2012)

Clams Casino Dip -that's it all the way in the background!

Question of the Day:

What is your favorite snack?

Do you have a go-to entertaining snack?

Food

Tom Yum Soup

Tom Yum Soup

Who's ready for an insanely delicous, 15 minute Thai recipe?

Enter: Tom Yum Soup

This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical. Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.

A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time. I’m obsessed

~ you will be too!

Ingredients for Tom Yum Soup

Recipe for Tom Yum Soup (Serves 4)

Ingredients (substitute tofu & vegetable stock for vegetarian version)

5 cups reduced sodium chicken stock
1 stalk lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
1 ½ cups thinly sliced shitake mushrooms
3/4 cup coconut milk (DON’T use light!)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro + extra for garnish

Method

In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
Add remaining ingredients and simmer 1 minute.
Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish. Enjoy!

**For perfect, easy roast chicken breasts: Preheat oven to 400F. Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray. Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper. Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!

Tom Yum Soup Simmering Away!

Questions of the day:

Do you have a favorite Thai dish?

What is your favorite cuisine?

Food

Miso Glazed Alaskan Sablefish

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

Like buttah baby!

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.

It's a gorgeous recipe, true to my ever-strengthening food philosophy:

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!

Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
3 to 4 tablespoons white miso
2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
1 teaspoon toasted sesame oil
1 1/2 tablespoons mirin
1 or 2 green onions sliced on the bias for garnish
2 teaspoons sesame seeds
2-3 teaspoons grapeseed oil

Method

Preheat broiler.
Rinse fillets and pat dry with towel.
Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.

Please Enjoy!!

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?

Food

Lemon Drop Pudding Cakes

Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!

At last, the day is here to reveal the third star of my wintertime pudding trio…

Lemon Drop Pudding Cakes!

These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.

Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)

Oh wait, I hear my name being called, gotta go!

Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.

Fluffy Lemon Drop Pudding Cake Batters heading into the oven…I can barely wait~ that batter is SO delish!

Recipe for Lemon Drop Pudding Cakes (Serves 8)

Ingredients

1/2 cup Zsweet sweetener, divided (or feel free to use all raw granulated sugar [1 cup total] in this recipe)
1/2 cup raw granulated sugar, divided
1/3 cup gluten-free all-purpose flour (or feel free to use regular AP flour)
1/8 teaspoon sea salt
1 cup milk of choice (I use almond milk)
2 teaspoons freshly grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons organic butter, melted
2 large pastured egg yolks
3 large pastured egg whites, at room temperature
Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)

Method

Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
Dust each pudding cake with powdered sugar & ENJOY!

Recipe adapteded from eatingwell.com

The last, creamy bite of sunshiny decadence… divine!

Food

Maple Tapioca Pudding with Maple Walnut Brittle

Maple Tapioca Pudding with Maple Walnut Brittle

Presenting the second in my trio of wintertime puddings…

Maple Tapioca with Maple Walnut Brittle!

This luscious, wintery treat comes together in a snap. And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me. My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids. Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time! This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish. Maple Tapioca Pudding is an updated, old-time favorite your family will devour! Enjoy!!

Recipe for Maple Tapioca Pudding with Maple Walnut Brittle

(Serves 4)

Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)

2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
2 large eggs, beaten
3 scant tablespoons quick-cooking tapioca
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
1 teaspoon vanilla extract (Madagascar vanilla recommended)
1/4 cup tablespoons walnuts, toasted & chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Method

Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.

Enjoy!

Maple Tapioca Pudding with Maple Walnut Brittle