Sunday Dinner March 2, 20114

On the Menu

• Tilapia Baked in a Packet
• Chipotle Twice Baked Sweet Potato
• Green Beans Medley

 

Mama Guzman's 

Tilapia Baked in a Packet

4 Servings

Ingredients

4 (4 ounce) tilapia fillets

1 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon pepper or crushed red peppers

   Salsa Topping

2 tomatoes diced

1 small onion diced

1 garlic clove, minced

1 jalapeno pepper, seeded, diced

¼ teaspoon sea salt

¼ teaspoon pepper

½ cup cilantro, chopped

½ lime, juiced

4 Sheets of aluminum foil (large enough to wrap fish)

Method

Preheat oven to 400 degrees F.

Rinse fillets and pat dry with a paper towel then place them on a plate and set aside.

In a small bowl, mix together the seasonings then sprinkle mixture over both sides of the fillets.

Cover the plate and let fillets sit in the refrigerator for 2 hours.

Meanwhile, mix together the salsa topping (you can place ingredients in a food processor and pulse until chopped).

Remove fillets from the refrigerator and place each one on a piece of foil.

Using a slotted spoon put the salsa on top of each piece of fish.

Fold the foil over the fillets and crimp the edges tight to seal.

Bake in a hot oven 15 minutes.

Remove from oven and let packets rest at least 8 minutes before opening.

Note: The last thing you want to do is over cook your fish. So cooking it in an oven heated to 400 degrees F. for 15 minutes and letting the packet remain seal for 8 is a safe bet. 

4 – 8 Servings

Ingredients

4 sweet potatoes

1 lime, juiced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 whole chipotle pepper in adobo sauce, minced

2 cups spinach, coarsely chopped

½ cup chopped cilantro                                                                             

¼ cup olive oil

Method

Preheat your oven to 400 degrees.

Spray a baking sheet with nonstick spray

Scrub your sweet potatoes clean and lay them on the baking sheet.

Roast in the oven until soft, somewhere in the range of 1 hour. Start checking them after 40 minutes if they are on the small side.

Remove the sweet potatoes from the oven and carefully slice them in half.

Scoop out the flesh and put it in a medium-sized mixing bowl.

Leave a little flesh on the potato to create a wall. Set the skins aside.

Once the flesh has been removed, mash it all up in the mixing bowl.

 Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle in adobo sauce and mix until combined.

Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.

Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and drizzle with olive oil then sprinkle on the cilantro.

Put them back in the oven for about 20 minutes until starting to brown.

6 Servings

Ingredients

1 lb green beans

2 tablespoons olive oil

2 medium carrots, sliced

1 medium red onion, sliced

½ teaspoon sea salt

1 teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon pepper

½ cup of water

Method

String and snap the beans.

Heat a large frying pan on medium heat, add the olive oil, green beans, carrots, onions, salt, granulated garlic and onion and pepper.

Mix until vegetables are thoroughly coated in oil and seasoning.

Add the water bring to a boil then reduce heat to low cover and cook 5 - 10 minutes or until onions are translucent.

Remove from heat and serve hot.

New Age Weight LossTip #5

USE SMALLER PLATES 

Angelique:  I'm calling this new age tip - Use Smaller Plates.
Mom:  Back in my day, the only thing we used a saucer for was dessert or a cup of Sanka.  We'd grab a big plate from the cupboard, fill it with food and ate everything on it.
Angelique:  In this new age, the buzz word is PORTION CONTROL.
Mom:  And it's almost impossible to overeat, when you're eating on a saucer.  Even if you go back for seconds.
Angelique:  I've been in NY for the past couple of months.  And I'm eating garbage, fried chicken, fried fish, fried potatoes, but I'm still losing weight.  Why you ask?
Mom:  Cause A) she's eating on a saucer and B) she left her car in Hollywood with me, so she has to walk every day.
Angelique:  Don't get too comfy in my car, Ma.  Anyway, the family looked at me crazy at first, but once they saw even more pounds coming off everyone is starting to join me. 


click here for MORE NEW AGE WEIGHT LOSS TIPS

 
Angelique and Joyce

Here is a nice dish, served on a saucer that will meet your dietary needs. It's quick simple and taste great too!  Even non fish lovers really liked this dish.

• Tilapia Baked in a Packet

Mama Guzman's 

Tilapia Baked in a Packet

4 Servings

Ingredients

4 (4 ounce) tilapia fillets

1 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon pepper or crushed red peppers

   Salsa Topping

2 tomatoes diced

1 small onion diced

1 garlic clove, minced

1 jalapeno pepper, seeded, diced

¼ teaspoon sea salt

¼ teaspoon pepper

½ cup cilantro, chopped

½ lime, juiced

4 Sheets of aluminum foil (large enough to wrap fish)

Method

Preheat oven to 400 degrees F.

Rinse fillets and pat dry with a paper towel then place them on a plate and set aside.

In a small bowl, mix together the seasonings then sprinkle mixture over both sides of the fillets.

Cover the plate and let fillets sit in the refrigerator for 2 hours.

Meanwhile, mix together the salsa topping (you can place ingredients in a food processor and pulse until chopped).

Remove fillets from the refrigerator and place each one on a piece of foil.

Using a slotted spoon put the salsa on top of each piece of fish.

Fold the foil over the fillets and crimp the edges tight to seal.

Bake in a hot oven 15 minutes.

Remove from oven and let packets rest at least 8 minutes before opening.

Note: The last thing you want to do is over cook your fish. So cooking it in an oven heated to 400 degrees F. for 15 minutes and letting the packet remain seal for 8 is a safe bet. 

Monday Morning Smoothie - Pineapple Apple Mint

Smoothie Tip: Instead of using stuff like honey, agave and commercial fruit juices to sweeten your smoothies - use overripe bananas or sweet apples like golden delicious, fuji or honey crisp

 2 Servings

Ingredients
1 cup water or coconut water or infused water
2 cups pineapples, frozen
2 green apples
1/4 cup fresh mint

Method
Place water and frozen pineapples in a blender and process until slushy.
Add more water if needed.
Add apples and mint and puree until smooth and creamy or the desired texture is reached.

Sunday Dinner February 23, 2014

On the Menu

• Turkey Sausage Lasagna 
• Kale and Romaine Salad   
• Tomato Soup

Mom
Most of the country has been experiencing weeks of snow and down right nasty cold weather.
Angelique
This Sunday, we're not keeping with the tradition of a healthy meal, we're going straight for the comfort food.  The feel good stuff.
Mom
Enjoy, we don't offer dishes like this often.

 Turkey Sausage Lasagna

8 - 10 Servings

Ingredients

2 lbs turkey Italian Sausage

1 quart Marinara Sauce

28 ounces mozzarella cheese, shredded

16 ounces ricotta cheese

1 pound lasagna 

1 ounce olive oil

                                               

Method:                    

Preheat oven to 350 degrees

Cook lasagna noodles until al dente, toss with olive oil and cool on sheet pans.             

In a large sauce pan brown the turkey sausage until almost done then add marinara sauce and allow it to cook until it’s a thick sauce.                  

Remove from heat and place it to the side.

Set aside enough mozzarella cheese to put over the top of the lasagna.

Mix together the ricotta and remaining mozzarella cheese.                

In the bottom of a 13x9x2 inch pan or lasagna pan:

1.        Spoon in enough sausage mixture to coat bottom.
2.         Add a layer of lasagna noodles.
3.      Spoon on sausage mixture. 
4.      Spoon on the cheese mixture.

Repeat the process ending with a layer of lasagna topped with mozzarella cheese.        

Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through.

Uncover and bake another 16 minutes or until the top is lightly brown.

 

 Kale and Romaine Salad

4 – 6 Servings

Ingredients

1 bunch kale

1 bunch romaine lettuce

2 mandarin oranges

½ red bell pepper, sliced thin

½ yellow bell pepper, sliced thin

½ cup sliced almonds

¼ cup dried cranberries

½ cup lemon juice

½ cup extra virgin olive oil

½ teaspoon sea salt

freshly ground black pepper to taste

Method

Combine all vegetables and fruit in a large bowl.

Whisk together the lemon juice, olive oil, salt and pepper until thoroughly combined and dressing thickens.

Pour over salad, and let it marinate for an hour before serving.

Toss again before serving.

The Best Tomato Soup Ever

10 – 12 Servings

Ingredients

¼ cup olive oil

½ cup chopped onions

⅔ cup chopped garlic

1 quart vegetable broth

2 quarts crushed tomatoes

2 teaspoons sugar

2 teaspoons basil, dried

¼ teaspoons salt – dependent upon type of broth used

¼ teaspoon black pepper

½ cup heavy cream

¼ cup fresh chopped basil leaves

Method

In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.

 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.

Taste for season and adjust salt and pepper as needed.

Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.

If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.

 

New Age Weight Loss Tip #4

NO LATE NIGHT SNACKS

Angelique
I live by most of our New Age Weight Loss Tips, but good luck getting me to follow this one.
Mom
 NO LATE NIGHT SNACKS.
Angelique
I can't sleep when I'm hungry.  So whether it's an 8p.m. snack or a full meal at midnight, when I'm hungry I eat.
Mom
Nonetheless, we've both tried this weight loss tip and it works.
Angelique
Without making any other food or fitness changes, I simply decided not to eat after 8p.m. Within 2 weeks, I had dropped 2 lbs.  The weight continued to slowly come off.
Mom 
The bigger question is what's the definition of late night.  Some people say don't eat after 7p.m.
Angelique 
But if you're a vampire who doesn't go to bed until 3a.m. like my mother, that leaves a huge gap between the last meal and bedtime.
Mom  
So our cut off time is 3 hours before bed time.
Angelique 
NO LATE NIGHT SNACKS is not only good for easy weight loss.  It's likely to stop acid reflux problems as well.

click here for MORE NEW AGE WEIGHT LOSS TIPS

Angelique and Joyce

Here are a few ideas for that last snack of the day. 
While you're snacking, remember to stick to the correct serving portions.

• Strawberry Mango Salsa
• Curried Deviled Eggs
• Garlicky Kale Chips 

Strawberry Mango Salsa

Yields 2 cups

Ingredients

1 pint strawberries

1 large mango

¾ cup chopped fresh cilantro (one small bunch)

¼ red onion, minced

1 whole jalapeno, minced (seeds removed if you prefer less heat)

juice of 2 limes

1 tablespoon maple syrup

Method

Chop up the strawberries and mango into very small bits.

Place in a bowl with the cilantro, minced red onion and minced jalapeno.

Add maple syrup and lime juice and stir well.

Curried Deviled Eggs

8 Servings

Ingredients:

8 large hard-boiled eggs

½ Cup Vegan Mayonnaise - [link to recipe]

1 teaspoon Dijon mustard

pinch cayenne pepper - optional

½ - 1 teaspoon curry powder

¼ teaspoon sea salt
½ teaspoon freshly ground black pepper

2 tablespoons minced chives, green onions or parsley
Paprika

Instructions:
Peel the eggs and cut them lengthwise in half.
Remove the yolks and place in a small bowl.
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives.
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving.

 Garlicky Kale Chips

Ingredients

1 bunch kale

¼ teaspoon sea salt
½ teaspoon granulated garlic

⅛ teaspoon cayenne pepper - optional

1 - 2 tablespoons olive oil

Method

Preheat the oven to 350°. Line 2 baking sheets with parchment paper or coat them lightly with oil.

Combine the salt, garlic, pepper and oil in a small bowl.

Wash the kale leaves, then put them in a salad spinner and spin until dry.

After it comes out, dry them with paper towels until you are certain that all water is absorbed.

Tear the leaves from the thick stems into bite size pieces with your hands.

Put the dry kale pieces in a large bowl pour the oil mixture over it.

Using your hands, massage the mixture into the leaves.

Place the pieces on the sheet pans leaving space between them so that air can circulate around each piece.

Bake for 13 minutes or until the leaves are crisp to the touch but still a dark green

Do not let them brown. Browning causes them to become bitter.

Let cool and eat just like chips, only they taste a whole lot better. And guess what, it’s a healthy snack!

Monday Morning Smoothie - Stuart's Melon Madness

Smoothie Tip:  Freezing your fruit is always an option not a necessity. Ice can be used to get that slushy effect.

Stuart's Melon Madness

2 - 3 Servings

Ingredients
1 cup water or coconut water
1 cup watermelon, diced, frozen
1 cup honey dew melon, diced, frozen
1 cup cantaloupe, diced, frozen
1 cup pineapples, diced,  frozen

Note: If your fruit is not frozen, use 1 cup of ice.

Method
Place water then all other ingredients in the blender and process until smooth and creamy.  Add more water/ice as needed.

Sunday Dinner February 16, 2014

On the Menu

• Ribs - Jamaican Jerk Ribs
• Dirty Rice - for the New Age
• New Age Greens
• Corn Crazy

 Jamaican Jerk Ribs

2 Racks

Ingredients

2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Method

Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.

Place ribs in a nonreactive roasting pan.

Pour rum over ribs, turning a few times to coat evenly.

Cover and place in fridge, turning once every hour for 4 hours total.

Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.

Divide jerk spice blend.

Drain ribs and pat dry with a paper towel.

Take one batch of jerk spice blend and rub into rib racks-both sides.

Wrap with plastic wrap and return to fridge for 1 hour.

Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.

Heat grill to medium.

Add chips and place ribs on hot grates over drip pan.

Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.

When done remove ribs to a platter.

Sprinkle the remaining jerk spice blend on ribs.

 Dirty Rice -  for the New Age

8 Servings

Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with ground turkey.

Ingredients

1 pound ground turkey¹

½ teaspoon salt

1 tablespoon Worcestershire sauce

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon crushed red chili peppers

½ teaspoon oregano

2 tablespoons grapeseed oil

1 cup onions, chopped

1 cup celery, chopped

½ cup bell pepper, chopped

8 garlic cloves, chopped

2 cups rice, rinsed, drained

1 tablespoon tomato paste

4 cups vegetable broth

2 teaspoons salt

1 teaspoon thyme

½ - 1 teaspoon cayenne pepper

2 bay leaves, large

¼ cup freshly chopped parsley

Method

Place turkey in a bowl and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers and oregano, mix thoroughly, cover and refrigerate overnight.   

In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the turkey and cook, stirring, until the meat is browned.

Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   

Add the vegetable broth, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.

Bring to a boil, then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.

Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 

Remove bay leaves, add parsley and fluff with a fork prior to serving.

¹ Vegetarians use (tvp) textured vegetable protein or vegetables crumbles

                                     4 – 6 Serving

Ingredients¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper

Method:Heat the olive oil in a large skillet or wok over medium high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.

Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

Variations:

1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
2. Any type of mushroom can also be added to the sauté prior to adding the greens.
3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
5. ½ teaspoon liquid smoke¹, hot sauce and vinegar can be added along with the juice.

Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice.Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.

1 Easy on the liquid smoke,  if you use too much it will make your food bitter .

Crazy Corn for the New Age

4 – 6 Servings

Ingredients

4 ears of corn, kernels removed from cob
1 tablespoon olive oil
1 medium red onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
1 large jalapeno pepper, seeded, chopped
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion½ teaspoon black pepper

MethodHeat oil in a sauce pan; add onions, garlic, peppers and sea salt.  Saute on medium heat for 3 minutes.
Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.
Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.

New Age Weight Loss Tip #3

EAT FRESH

Angelique:  Subway said it best.  This week's New Age Weight Loss Tip is. . . EAT FRESH.
Mom:  Back in my day, there was no Hamburger Helper or Rice a Roni.  So when the late 70's/early 80's came around, we Moms were in heaven.  From the invention of the frozen TV dinner to fast food boom, eating became all about what was quick and easy.
Angelique:  In this new age, we're realizing that quick and easy is probably responsible for the high  rates of cancer, ADD, diabetes, obesity and the creation of a host of ailments that didn't even exist 30 years ago.  So we're bringing back an old school concept called EATING FRESH.
Mom:  What is fresh?
Angelique:  If it were up to mom, she'd say we all need an organic garden in the back yard.
Mom:  Hey, The First Lady did it.  But I'm not asking that of you.  EATING FRESH means if it's in a box or a can, if its been processed then its not fresh.
Angelique:  What people don't realize is that some of the additives and preservatives in the food is not only fattening, but its addictive.  Ever wonder why "no one can eat just one"?
Mom:  Yep, every time I open a bag of Lays.  EATING FRESH will feel funny at first.  Without all the added sugar, fat and preservatives, you'll have to eat more often. It may even feel like you're eating more.  But this is good and should help the weight fall off.



click here for MORE NEW AGE WEIGHT LOSS TIPS

 Angelique and Joyce

Here's recipes for the same old fast food stuff, cooked on a healthier note, and it tastes a whole lot better.

• The Hamburger
• Oven Crisp French Fries 
• Coleslaw

The Hamburger

Yields 12  

4 ounce Burgers

Ingredients

3 lbs ground beef or turkey

1 tablespoon Worcestershire sauce

2 teaspoons sea salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon black pepper

1 teaspoon crushed red chili peppers – optional

1 large bell pepper, diced

1 medium onion, diced

2 tablespoons garlic, minced

That's right, the ingredients are correct!  You don't need any bread crumbs, eggs or grated cheese to hold your burger together.  It will bind just fine without the added calories.

Instructions

Mix all ingredients thoroughly.

Divide the meat into 4 ounce portions.

Form each portion loosely into a 3/4-inch-thick burger. 

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Or heat a non stick frying pan on medium and spray lightly with a vegetable spray.

Brush the burgers very lightly with oil if grilling. Grill or fry the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.

Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.

Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

 Oven Crisp French Fries

6 Servings

Ingredients

6 large russet potatoes, scrubbed

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon oregano

1 teaspoon coarsely ground black pepper

1 teaspoon paprika

½ teaspoon crushed red chili peppers

1 teaspoon sea salt

3 tablespoons vegetable oil - divided

Method

Preheat oven 475 degrees F.

Lightly wipe 2 baking sheets/pans with 1 tablespoon oil.

Cut potatoes into ½ inch strips or leave thicker if you prefer more of a potato wedge.

Drain potatoes in a colander then pat dry with paper towels.

In a large bowl, mix together all the dry seasonings.

Place dried potatoes in the bowl with the seasonings and mix until potatoes are coated.

Add the remaining 2 tablespoons oil and mix thoroughly.

Lay potatoes in a single layer on pans.

Leave space between potatoes to allow air to circulate and produce brown crispy potatoes.

Bake 15 - 20 minutes, turn and continue baking until crisp and done.

Serve hot

Coleslaw

8 Servings

Ingredients

1 medium head of cabbage, shredded

1 large carrot, grated

1 medium onion, sliced thin

1 medium jalapeno pepper, sliced thin

½ - 1 teaspoon sea salt

For the Dressing:

¼ cup white wine vinegar

¼ cup rice wine vinegar

¼ cup soy sauce
1 tablespoon sesame oil

¼ cup extra virgin olive oil

½ teaspoon crushed red pepper

1 teaspoon thyme, dried

1 teaspoon granulated garlic

Instructions

Prepare dressing first by whisking together all ingredients thoroughly set aside while prepping the vegetables.

Place all the prepared vegetables in a large bowl, add the salt and mix thoroughly.

Pour dressing over vegetables and mix thoroughly, let slaw marinate at least 1 hour prior to serving.  The longer the dressing marinates the cabbage the better the slaw will taste.

Mix again thoroughly before serving.