Nota Bene

Cranberry Relish

Delicious, cranberry relish!

I've had such a taste for cranberry relish as of late -- must be the time of year -- and so tonight I made a half recipe of this time tested chutney though this time, with a twist.  Since I'm trying desperately to count calories again, I made the relish with only half the sugar, plus a bit of Splenda for added sweetness without the extra calories.  Being used to the taste of Splenda, the little bit of 'wang' (as detected by KAG) wasn't noticable though the calorie count at the end was.

Traditional Cranberry Relish (well, almost)

1/2 bag of fresh cranberries (90 cal)
1/2 orange, cut into cubes (peel and all)  (40 cal)
1/4 C sugar (195 cal) , plus 2+ T of Splenda (0 cal)

Put berries and orange pieces in the food processor.  Process until pieces are at the desired size/texture.  Add Splenda.  Pulse.  Add sugar.  Pulse.  Spoon into a bowl and stir to ensure everything is mixed.  Serve.

Total calories, 325

Tonight we serve the relish along with Cumberland Chicken and sauted red cabbage. Delicious.

Leek and Turnip Soup

A week ago I spent the afternoon with the kids at the farm during which the group I worked with picked and trimmed 7 overflowing bushel baskets of turnips.  For several days now I've been looking for a straightforward soup recipe in which to use some of the turnips. Here's what I found.

Leek and Turnip Soup

4 or 5 turnips
3 potatoes
3 leeks, white only (I used 2 medium onions since I didn't have leeks on hand)
1 clove of garlic (a healthy spoonful from the jar)
1/4 parsley
1/2 tsp thyme (several sticks of fresh)
1 T butter (I used a bit more since my turnips and spuds were large, also added a touch of olive oil)
1 1/2 tsp salt
6 cups of water
1/2 C milk

Saute first 6 ingredients in butter for 5 minutes.  Add the water and salt.  Simmer for 30 minutes.  Blend with hand blender.  Add milk.  Reheat.  Serves 6

Simple Basil Pesto

This morning at the farm (where we co-op CSA -- see post in Farm) after picking and canning the most delicious peaches, we went out and harvested produce from the gardens. Onions, beans, lettuce, radishes, new potatoes, chard, and basil filled my basket.

The basil was particularly wonderful today; the spicy aroma still lingers in my little car. We had planned to have spinach lasagna this evening, but when I arrived home with the beautiful fresh basil the menu quickly changed to fresh pesto which ultimately we ate on tortollini, and on chiabata, and on our finger.

Here's the pesto recipe that I used tonight. It's simple and makes an incredible tasting food. It can be made and can actually be frozen too. To freeze: after making it, scoop the pesto with a melon ball scoop or an ice cream scoop, dollop and wrap in freezer paper/bags. Thaw at room temperature or if you're adding it to hot pasta, the heat of the dish will thaw it quickly when added.

From the new (2004) cookbook, Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic:

Basic Basil Pesto

1 large clove of garlic -- actually I use more because we like ours garlicky
5 loosely packed cups fresh basil leaves
1 C grated Parmigiano-Reggiano cheese (I used about 2/3 C for 3+ C basil)
6 T pine nuts
1/3 c olive oil
1/2 tsp salt
1/8 tsp pepper

Put garlic in food processor. Process until finely chopped, about 10 seconds. (Jar garlic may be substituted for a time saver.) Add the basil, cheese, and pine nuts. Process until finely chopped, about 20-30 seconds. Add salt and pepper. With the processor on, pour the oil through the feed tube in a slow, steady stream, processing until the mixture forms a loose paste. Serve.

Chicken Italiano

This one's for my walking partners...

Chicken Italiano

1 crock pot
1 bottle of Fat Free Italian Dressing
4 or 5 boneless, skinless chicken breasts (don't even bother to defrost them)

Before work: Plug in and turn on crockpot (don't laugh...it doesn't work if you don't plug it in...don't ask!); place chicken breasts in crockpot; pour entire bottle of dressing over the chicken breasts; go to work.

After work: Open a bag of salad, remove chicken from crock pot. Enjoy!

It doesn't get much easier than this -- and talk about quick, easy, and low fat/low calorie -- save the extra time, energy and calories for ice cream...oops, I mean walking.

For what it's worth...make a double batch and make chicken salad for lunch the next day, shred chicken and make enchiladas, or eat with your fingers for an evening protein snack at 125 cal.

Fiesta Shrimp

Tonight when I came home from my training walk (see The Madison House), Ken had a delicious Fiesta Shrimp supper ready. I'm realizing that I should have taken a photo (love ya', mom) and posted it, but...it was too late because the shrimp was so very, very yummy. However, I did find the recipe on the web and found a representative photo. Here's the delicious variation that we make based on the Better Homes and Gardens Low-Fat and Luscious cookbook. Enjoy.

Fiesta Shrimp

1 lb fresh or frozen shrimp
2 cloves garlic, minced
1/2 tsp. finely shredded lime peel
1/4 c lime juice
2 T olive oil
2 T finely chopped green onion
1 jalapeno pepper, finely chopped
1/2 tsp sugar
1/2 tsp salt
1/4 pepper

--To prep shrimp: Peel and devein shrimp. In a medium saucepan bring 4 C water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside.

--To marinate: In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, pepper, sugar, salt and pepper; mix well. Place cooked shrimp in the bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.

--To serve: Drain shrimp, discard marinade. Serve on a bed of lettuce, or with slices of mango or papaya, or straight out of the bag if you just can't wait.

DELICIOUS!

The recipe is for 3 appetizer servings. We add a salad, fruit, cottage cheese or whatever to the plate and call it a light, fresh meal.

112 cal/serving
4 g fat (0 sat fat)
2 g carb
18 g protein

Tastes Like Canned Asparagus?

The "TASTEY" 17 year cicada lifecycle:

1. Female lays eggs and dies soon after. Eggs hatch.
2. Bugs or 'nymphs' drop to the ground
3. Nymphs live underground feeding on tree roots
4. After 17 years, nymphs tunnel to surface, crawl up trees and shed skins to become adults
5. Adults mate during May and June of 17th year

6. Capture, toast and serve on a bed of wild rice

The BBC reports with an insightful piece on the life of the 17 year periodical cicada which is due to swarm our area in just five days. "The winged insects, which have been living underground and feeding on tree roots, will engage in a frenetic mating cycle before dying en masse in June. The bugs are harmless, but their mating call is very noisy. They are expected to swarm over 14 eastern states including Georgia, Indiana, Kentucky, New York and Ohio."

The BBC also reports that the cicadas taste much like... canned asparagus.

I think I'll stick with fresh asparagus since it's in season, too.

Sushi

The New York Times has a wonderful audio slide show on sushi. Delicious. Reminds me of eating at Fune in Toronto the weekend of SARStock.

Thanks to the Amateur Gourmet on whose blog I found this tastey tidbit.