Healthy Eating
Healthy Eating
Backyard Garden Tomato Soup
Mint and tomatoes make a great pair; the sweetness of the mint counteracts the acidity of the tomatoes and eliminates any need for added sugar.
Ingredients:
1 tablespoon olive oil
1 1/2 cups diced onions
1 sweet red pepper, diced
2 gloves garlic, minced
4 cups chopped fresh plum tomatoes or
canned crushed tomatoes
2 cups water
1/4 cup minced fresh basil
2 tablespoons minced fresh mint
In a 4 quart saucepan, combine the oil, onions, peppers and garlic. Cook over medium-high heat for 1 minute; cover, reduce heat to low and cook for 5 minutes. Add the tomatoes, water basil and mint. Bring to a boil over medium heat and simmer, uncovered, for 15 minutes, or until the vegetables are just tender.
Seared Tuna and Roasted Peppers Antipasto
Tired of the same old pasta? Try this tasty dish.
Ingredients:
½ - Italian or French bread loaf, thinly sliced
2 ounce Parmigiano-Reggiano cheese, piece, at room temperature
1 tablespoon caperberries, for garnish
2 tablespoon capers, drained
2 teaspoon fresh lemon juice
15 ounce jarred roasted red pepper, drained
8 - lemon wedges, for garnish
8 - lettuce leaves, for garnish
2 teaspoon olive oil, preferably extra-virgin olive oil
1 ¾ pound tuna steaks, about 1-inch-thick
Sprinkle both sides of tuna steak with two-thirds of the pepper. Lightly oil a large nonstick skillet or coat it with nonstick cooking spray. Heat the skillet over high heat until a drop of water sizzles; add the tuna and cook until the underside is lightly browned, 4 to 5 minutes, then tum and cook just until opaque in the center, 4 to 5 minutes longer. Remove from the skillet and cool to room temperature. (Tuna can be cooked up to 8 hours ahead. Cool to room temperature, wrap and refrigerate. Return to room temperature before continuing.)
Shortly before serving, cut the tuna on the bias into 1/4-inch slices. Cut the red peppers into 14-inch slices. Arrange tuna and peppers on a serving plate. Sprinkle with the remaining pepper, then drizzle with the olive oil and lemon juice. With a vegetable peeler, shave the cheese into thin slices. Scatter the cheese and capers over the tuna and peppers. Serve with the bread alongside. Garnish with caper berries, lemon wedges and lettuce, if desired.
Baked Potatoes with Veggie Topping
A tasty way to get your veggies! Spice up normal baked potatoes, but be prepared to make them often, as they are delicious!
Ingredients:
6 medium baking potatoes
1 small onion, finely chopped
2 green onions (green and white parts), finely chopped
1 small carrot, shredded
1/4 cup peeled, finely chopped cucumber
2 radishes, shredded
2 tablespoons cider vinegar
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1/2 cup plain nonfat or low-fat yogurt
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup fat-free milk
1 teaspoon light margarine
Freshly ground pepper to taste
Preheat oven to 425° F. Scrub potatoes with a brush. Pat dry. Prick in several places. Bake for 40 to 60 minutes, or until tender. Lower heat to 350° F.
Meanwhile, combine onion, green onions, carrot, cucumber, radishes, vinegar, and basil. Mix well; set aside.
Cut a 1-inch slice from the top of each potato. Using a spoon, carefully scoop out the pulp from each potato, leaving a thin shell. With an electric mixer on low speed or a potato masher, beat or mash potato pulp with yogurt, Parmesan cheese, milk, margarine, and pepper until smooth.
Stuff potato mixture into shells. Place on baking sheet and bake for 25 to 30 minutes. Serve hot, topped with vegetable mixture.