June | 2014 | My Foodie Call

Monthly Archives: June 2014
- Healthy Fried Fish
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 29th
  Healthy Fried Fish.
  
  Sounds like an oxymoron, right?
  
  Fish and chips anyone?? Well…sort of…I realize those are more like potato wedges….My original idea was to do “chips” (fries,) but I got distracted. It happens. Often.
  
  Although this is in fact a fried dish, I was sure to make this as healthy as possible using a great cooking oil that will not break down at high temperatures. High heat is BAD news for olive oil. Never use EVOO for stir frying or for any other high heat recipes for that matter. If you are unsure about why I use certain oils in some recipes, you can check out this post.
  
  Back to the recipes.
  
  This was not time consuming. Yes, takes a tad bit of prep, but once I got started it was nothing.
  
  Check it out.
  
  I started with organic corn flakes…
  
  crushed them up in this bag…
  
  Then grabbed some coconut flour…(you could use regular flour here)
  
  And finished my assembly line for my batter
  
  Then you fry up your fish a few minutes on each side…
  
  pair with your potatoes and dinner is done!
  
  Healthy Fish and Chips
  
  Ingredients
  - 1/2 cup coconut flour (or flour of choice)
  - 1/2 teaspoon salt
  - 1 egg
  - 1/4 cups water
  - 3 cups organic corn flakes
  - 4 Alaskan cod fillets (about 1 1/2 lbs total)
  - 2 tablespoons grape seed oil
  Directions
  1. Mix flour and salt in a bowl or shallow dish.
  2. In another shallow dish, beat egg and water with fork.
  3. Place crushed cereal in a third shallow dish.
  4. Dip fish in flour on both sides. Shake off any excess.
  5. Next dip floured fish in egg mixture on both sides.
  6. Repeat with the cereal, coating all sides completely.
  7. Place coated fish on the side in a plate.
  8. Repeat with remaining fish.
  9. In a large skillet, heat oil over medium heat. Cook fish in oil 4-5 minutes on each side, turning once, until well browned and fish flakes easily with fork.
  Lightened up fish and chips.
  
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  Posted in Meatless mealtime | Tagged FODMAP
- Whole Wheat Peach Cobbler
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 22nd
  SO happy that I live in an area that grows peaches.
  
  So the other day my oldest son and I took a trip to Boone Hall Farms and it did not disappoint.
  
  What does it mean when you have peaches at your fingertips?????
  
  It means peach cobbler.
  
  A whole wheat version of course. I enlisted my oldest child to help…
  
  We started with these.
  
  Devyn peeled and sliced.
  
  Then we added our sweetener.
  
  Next we spread the peaches in our prepped baking dish.
  
  Then we mixed our dry ingredients,
  
  made it crumbly,
  
  and added this topping to our peaches.
  
  Next our cinnamon mixture was sprinkled on top.
  
  Then we baked it.
  
  Topped it.
  
  And devoured it.
  
  Whole Wheat Peach Cobbler
  
  Ingredients
  
  For the filling
  - 8 fresh peaches, peeled and sliced
  - 2 tablespoons brown sugar
  - 1/4 teaspoon cinnamon
  - 1/8 teaspoon nutmeg
  - juice of one lemon wedge
  - 2 teaspoons cornstarch
  For the topping
  - 1 cup whole wheat pastry flour
  - 1/4 cup sugar or (6 packets NuNaturals Stevia Powder)
  - 1/4 cup brown sugar
  - 1 teaspoon baking powder
  - 1/2 teaspoon salt
  - 6 tablespoons unsalted butter, cut into small pieces
  - 1/2 cup boiling water
  - 2 tablespoons brown sugar
  - 1 teaspoon cinnamon
  Directions
  1. Preheat oven to 425 degrees.
  2. Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a pre-sprayed 2-quart baking dish.
  3. Bake for 10 minutes and then remove from oven.
  4. While it is baking combine flour, white sugar (or NuNaturals), 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with the back of a fork or masher until mixture crumbles. Add water until just combined.
  5. Drop spoonfuls of crumble mixture over the peaches.
  6. Mix together 2 tablespoons brown sugar and 1 teaspoon cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture.
  7. Bake until topping is golden, about 30-35 minutes.
  The entire cobbler was gone that night.
  Posted in Desserts | Tagged whole wheat pastry flour
- Chocolate Chip Cookie Ice Cream Pie (that is healthy. for real.)
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 15th
  Is it a Giant Cookie? Is it a Chipwich? Is it an Ice Cream Pie?
  
  It’s all of the above.
  
  Here’s how the story goes…A certain little man just turned 7.
  
  This picture? A fast birthday ~~cake~~ treat. I used a little more effort on the pie.
  
  The above picture was a treat made on the fly. Different celebration than the ice cream pie.
  
  Birthday’s seem to get celebrated 12 times over at this age. In my attempt to try minimize the sugar and junk, I made a fun ice cream cookie cake modified from this recipe.
  
  Birthdays are never ending at this age. It really is a “Birthday month”.
  
  This ice cream pie was fun to make and I was thrilled with the results.
  
  And it is not too bad on sugar.
  
  My chocolate-loving father even had 2nd helpings. Little did he know what was in that ginormous cookie.
  
  A can of beans.
  
  Don’t freak, read on..
  
  First whir up your cookie dough ingredients in your food processor…
  
  …then press 1/2 of the cookie dough batter onto cheesecake (springform) pan. This is lined with parchment paper…see it sticking out on the side there?
  
  Then pop it in the oven.
  
  Here it is baked. That’s one BIG cookie.
  
  Complete cookie number 1.
  
  Plate it. And pop it in the freezer. You’ll do this twice.
  
  So yes, you’ll have two BIG cookies.
  
  Soften your ice cream.
  
  Pile it on cookie number one.
  
  Smoosh and spread it out by placing parchment over and smoosh away…
  
  See?
  
  Seal it up with it’s twin cookie…
  
  Add some chocolate chips to the side. Nom nom.
  
  Chocolate Chip Cookie Ice Cream Pie
  - 1 1/2 cups peanut butter
  - 1 can white beans, rinsed and drained
  - 1 1/2 cups old-fashioned rolled oats
  - 6 Tbsp natural applesauce
  - 3 Tbsp pure maple syrup
  - 3 tsp pure vanilla extract
  - 1 1/2 tsp baking soda
  - 3/4 tsp salt
  - 3/4- 1 cup Ghirardelli Dark Chocolate Chips
  - 1/2 gallon light vanilla ice cream
  Directions
  1. Preheat oven to 350 degrees.
  2. Line springform pan with parchment paper and secure.
  3. In food processor blend everything (except the chocolate chips) together until a dough is formed, stopping to scrape the sides down if necessary.
  4. Add chocolate chips and pulse a few times just to lightly incorporate.
  5. Press 1/2 of the dough into pan, spreading and flattening with your fingertips.
  6. Bake for 15-20 minutes until lightly brown along the edges and allow to cool on the baking sheet. Release the collar of the springform pan and transfer the entire giant cookie (with parchment) to the freezer until ready to assemble.
  7. Repeat steps 4 and 5 with remaining batter.
  8. Allow ice cream to sit out for a little bit to soften slightly.
  9. Remove large cookies from the freezer and press ice cream on top using parchment.
  10. Add top cookie and press down gently. I added a few chocolate chips along the sides for fun.
  11. Re-freeze until ready to eat.
  ***Before I put this back in the freezer, I cut this into slices thinking it would be easier when it came time to serve it. I sliced it, covered it and popped it in the freezer over night. The next day I took it out 15 minutes before serving and it was perfect and was very easy to separate and not too melty…:)
  
  Love him.
  Posted in Desserts, Snacks | Tagged beans, dark chocolate, oats
- Easiest Meatless Taco Salad recipe for kids
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 9th
  Happy Meatless Monday!
  
  Want to get your kids to eat salad? Make it a taco salad. No kid can refuse that, right?
  
  Here is an easy one you could make in your sleep. Or blindfolded. Or with one hand tied behind your back.
  
  Easiest Taco Salad on the planet.
  
  Taco Salad
  - 2 cups of your favorite mild salsa
  - 2 cups corn
  - 1 can black beans, rinsed and drained
  - 1/4 cup chopped green onions (optional. For picky kids you can leave this out, but with only 1/4 cup in this whole salad?? Might be a great time to “un-do” the pickiness and leave them in)
  - 3/4 cup chopped black olives (again, optional. My kids actually love black olives and yes, I am surprised by this because I couldn’t stand them when I was younger.)
  - Chopped romaine lettuce (healthier than iceberg!)
  - Healthy tortilla chip of choice (whole grain, low-sodium, 3+ grams of fiber per serving…)
  Mix first 5 ingredients in a large bowl.
  
  Pile it on romaine lettuce and add your chips to the sides or crush it on top.
  
  No need for any dressing. Once this salad is mixed up the salsa adds plenty of “wet” to the lettuce. Good stuff!
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged beans, salad
- “Veggie Infused” Pasta Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 4th
  Need a dish for an upcoming barbecue? Here is a lightened up Pasta Salad made with whole wheat pasta and gobs of veggies. Hence the name. “Veggie Infused Pasta Salad”.
  
  Give it a shot.
  
  Here is how this recipe goes down.
  
  Cook your pasta.
  
  Mix up your healthy-“er” sauce.
  
  Add this…
  
  And some of this (or even plain frozen peas would work…)
  
  Mix, mix…
  
  And it becomes this.
  
   Veggie Infused Pasta Salad
  Ingredients:
  - 1-16oz package whole-wheat noodles (I used Fusilli, but you could use elbows, penne… whatever you are feelin’!)
  - 3/4 cup low-fat mayonnaise
  - 1- 5.3 oz container plain greek yogurt
  - 2 teaspoons organic sugar
  - 1 teaspoon salt
  - 3/4 teaspoon everyday seasoning
  - 1 tsp sriracha (or more, I would have tripled this if it was just for me but the goal was to keep this kid friendly!)
  - 1/4-1/2 cup veggie broth (depends on how thick or thin you like your sauce)
  - 1 bag broccoli slaw
  - 1 cup frozen mixed vegetables (I used Soycutash from Trader Joe’s, see picture above.)
  - 1/2 cup shredded cheddar cheese (optional, but again I added cheese to make it more kid friendly)
  Directions
  1. Cook noodles according to package directions. Drain. Transfer to a large bowl to cool.
  2. Whisk together the light mayonnaise, greek yogurt, sugar, salt, everyday seasoning, sriracha and veggie broth in a medium bowl.
  3. Mix noodles, frozen vegetables and broccoli slaw with mayonnaise mixture, stirring well to combine.
  4. Cover and refrigerate to let flavors set. 2-3 hours. Add salt and pepper to taste.
  5. Mix in optional cheese just before serving.
  
  Veggie Infused Pasta Salad
  Posted in Salads, Soups, and Sides | Tagged broccoli, whole wheat pasta
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