Archive for the 'Seasonal Goodies' Category

Oct 16

The Death of My Fancy Fridge (and a recipe for IceBox Cake)

Why I refuse to drop loads of moo-lah on a lousy kitchen appliance. Plus, a fabulous lightened up treat.

Sep 14

Tangerine-Tarragon Vinaigrette

A simple dressing for any salad or sliced veggies sticks.Makes about 1 cup2 tablespoons freshly squeezed tangerine juice2 tablespoons rice vinegar1 small glove garlic, left whole1 teaspoon Dijon mustard½ teaspoon kosher salt¼ teaspoon freshly ground black pepper½ cup corn oil2 tablespoons chopped fresh tarragonPlace ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.Nutrition Info Per TablespoonCalories: 63; Total Fat: 7…

Aug 25

Pickled Cherry Tomatoes

The answer to an overflow of garden tomatoes.

Aug 21

The Reduce Food Waste Challenge

Find out what happened when I spent a week reducing food waste!

Aug 15

Cilantro-Arugula Chimichurri

Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”Cilantro-Arugula ChimichurriMakes about 2 cups1 clove garlic1 bunch arugula…

Jul 16

Garden Fresh: Baked Stuffed Zucchini

 A deliciously easy main course featuring this garden fresh favorite! Looking for something new to do with all that zucchini? Here you go!Baked Stuffed ZucchiniServes 41 large zucchini (or 3 medium)Olive oilKosher salt and  freshly ground black pepper1 pound lean ground beef1 clove garlic1/2 onion, chopped1 bell pepper, chopped2 cups chopped kale3/4 cup marinara sauce1 cup chopped fresh basilShredded part-skim mozzarella cheesePreheat oven to 350F. Cut zucchini in half lengthwise.…

Jun 29

Red, White and Blue: July 4th Layered Ice Pops

A frozen treat for little ones with a boozy grown up twist.

Jun 16

The Ultimate Broccoli Salad

June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D. 1) Dinner ComebackRemember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your…

Jun 01

Lightened Up Strawberry Scones with Rhubarb Glaze

This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.Makes 24 sconesFor the scones2 cups all purpose flour¼ cup granulated sugar or Vanilla-Cardamom Sugar1 tablespoon baking powder½ teaspoon kosher salt4 tablespoons cold unsalted butter, diced½ to ¾ cup half & half ½ cup finely chopped fresh strawberriesFor the glaze2 tablespoons Rhubarb Syrup½ cup confectioners’ sugar1 tablespoon half &…

May 22

Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad


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The Death of My Fancy Fridge (and a recipe for IceBox Cake)
Monday, October 16th, 2017

Back in April 2012 I spent over $3000 on a fridge. My fancy GE Profile bottom drawer freezer showed up in all its glory – actually no, with a dent in the door but I was willing to overlook it. A new door was installed and the terror really began. After 3 service calls, a new compressor (which I’m told are supposed to last for a decade, minimum) and a new electrical circuit plate of some sort, I came to the conclusion that this thing was a lemon and refused to spend another penny. How long did this take? About 5 years – that’s $600 of fridge a year (NOT including parts and service) and in my book – that’s unacceptable.

The destiny of fridge/freezer is basic. Keep. Things. Cold (or frozen, in the proper area). I have a dinosaur of a fridge in my garage that’s at least 20 years old. She’s not perfect but she’s still doing her job – she’s a GE Profile by the way.

I went shopping for a new fridge and was horrified. So much nonsense, I just want cold. To the untrained (and less jaded) eye touch screens, light up panels, hi-lo doors and LED landing strip lights may look like appealing features but I see them for what they really are – more things to break. And (wait for it) they’re even more expensive now – $4K was a fair average.

“They don’t make ‘em like they used to” says the salesman. Well, why the hell not? Why should I spend 4k on something I have absolutely no confidence in? Um, I won’t.
 
So where did I end up? Which fridge did I buy? Like most folks that cook regularly (and I do it more than most) you can only go so long without something to chill your food, so I had to chill out.  

Under a fair amount of internal protest, I bought a (very) basic LG model – for an all-in cost of just under $1200. It is perfect? No. Is it the esthetic I want in my kitchen? Not really. Is it keeping things cold? So far, so good. It has more storage capacity and wide shelving which works well for large trays – an unexpected bonus. I’m still feeling unsettled. Why is it so hard to find a reliable appliance? Still waiting for an acceptable answer.

Your reward for putting up with my rant is my favorite recipe that relies on the fridge to do the “cooking.” A dose of chocolate is called for!

Dana’s IceBox Cake
Serves: 6

1/3 cup whipping cream
2 teaspoons confectioners
Graham crackers (8 full sheets)
1 ½ cups chocolate pudding (homemade or store-bought is fine)
2 medium bananas
Mini chocolate chips (optional)

Combine cream and sugar in a bowl, using a stand mixer or hand mixer, whip until stiff peaks form; set aside. Arrange a layer of graham crackers in the bottom of an 8×8 square baking dish. Pour chocolate pudding over the graham crackers and gently spread to cover. Slice bananas and place a layer of bananas over the pudding. Top with an evenly spread layer of whipping cream and sprinkle with chocolate chips, if using. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Serve chilled.  

Calories: 185; Total Fat: 7 grams; Saturated Fat: 4 grams; Total Carbohydrate: 28 grams
Sugars: 16 grams; Protein: 4 grams; Sodium:  95 milligrams; Cholesterol:  24 milligrams
; Fiber: 2 grams

 

kitchen photo credit: Brooke Christen (modified via Nesting with Grace)

Posted by Dana White  /  Filed under Product Reviews, Seasonal Goodies  /  Comments: 0



Tangerine-Tarragon Vinaigrette
Thursday, September 14th, 2017

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A simple dressing for any salad or sliced veggies sticks.

Makes about 1 cup

2 tablespoons freshly squeezed tangerine juice
2 tablespoons rice vinegar
1 small glove garlic, left whole
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup corn oil
2 tablespoons chopped fresh tarragon


Place ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.


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Nutrition Info Per Tablespoon
Calories: 63; Total Fat: 7 grams; Saturated Fat: 1 gram; Carbohydrate: 1 gram; Sodium: 43 milligrams

 

 

Posted by Dana White  /  Filed under Recipes, Seasonal Goodies  /  Comments: 1



Pickled Cherry Tomatoes
Friday, August 25th, 2017

When sauce and salsa recipes have been exhausted and there’s still copious amounts of tomatoes from the garden. Pickled. Cherry. Tomatoes.

Pickled Cherry Tomatoes

Makes 1 quart

2 pints cherry tomatoes
1 small jalapeno pepper, stem removed
1 large clove garlic, peeled
2 springs fresh thyme
1/2 cup white wine vinegar
1 tablespoon granulated sugar
1 cup water
2 teaspoons kosher salt
1 teaspoon peppercorns
1 tablespoon mustard seeds

Using a toothpick or skewer poke a small hole in each tomato and cut the top off of jalapeno (cut in half and remove seeds if you want less heat).
Place tomatoes, jalapeno, garlic clove and thyme in a large jar (a 4-cup Ball jar works perfectly for this).
In a medium saucepan combine vinegar, sugar, water, salt, peppercorns and mustard seeds. Bring to a boil and simmer for 2 to 3 minutes until sugar and salt are dissolved.
Pour or ladle vinegar mixture into jar over tomatoes; allow to cool completely before covering. Store in the refrigerator for up to 2 weeks. 

Posted by Dana White  /  Filed under marinade, Recipes, Seasonal Goodies  /  Comments: 0



The Reduce Food Waste Challenge
Monday, August 21st, 2017

I really try but we still end up wasting a lot of food in my house. Last week I challenged myself to reduce food waste and clear out all the perfectly good food I wasn’t using. I spent $80 on perishable essentials (and a few rolls of paper towels) at the grocery store (that’s it — $80 — 😳I have 3 kids!). The family and I got by on what was in the freezer, pantry, CSA box and garden.

The recap ….

Resist the temptation to this “this is great Dana, but I could never do this.”  YOU most certainly CAN … it was way easier than I thought it would be. Here are some highlights…

  1. Sunday dinner was the kick off – a roasted chicken with CSA veggies – leftovers turned to chicken stock for soup and sandwiches for later in the week.
  2. Day 1 – I dug into the freezer and found pancakes for breakfast and rolls for sandwiches (BLTs with tomatoes from the garden) – bread freezes beautifully – just toast or pop in the oven to defrost.
  3. Day 2 –  I make pizza every friday night – homemade dough is a big money saver –  I used the leftover dough to make mini pizzas for the kids’ lunches and garlic knots for a dinner side dish.
  4. Day 3 – No onions, no problem – scallions from the CSA work in sausage and peppers and can even hold up in Ina Garten’s Guacamole Salad
  5.  Day 4 – If you can stuff it in a quesadilla, my kids will eat it.
  6.  Day 5 – Pizza Fridays NEVER get old.

For the full view of these creations go to @dana_angelo_white on Instagram or the Dana White Nutrition Facebook page.

A few things I learned …..

  1. Smoothies SAVE breakfast – all kinds of ingredients get new life when a Vitamix gets involved (and leftovers make great popsicles).
  2. I buy too many salty snacks – my kids survived just fine when the goldfish supply ran dry – we opted for trail mix, hummus, olives and unopened boxes of whole grain snacks hiding in the back of the pantry.
  3. Saving food saves money  — I knew this already but it felt so good to really stretch my dollar and I saved more than 300 bucks!
  4. A whole chicken is the way to go – between soup, salad and sandwiches, I got more than 6 different meals for my crew out of a 5lb bird!
  5. My freezer game is strong – chicken sausage and pesto came out, over ripe bananas went in – utilizing the freezer is KEY to reducing food waste.
  6. Think outside the (cereal) box – when you’ve got a bunch of boxes will scraps of cereal – make my Unicorn Cereal Treats (recipe below)

Unicorn Cereal Treats

A bunch of mostly empty boxes of cereal and a partially eaten bag of marshmallows were the inspiration for this tasty treat #reducefoodwaste

 3 tablespoons unsalted butter
4 cups marshmallows (about 3/4 of 10.5 oz bag)
1/4 tsp kosher salt
6 cups assorted whole grain cereal

2 tablespoons colored sprinkles

Canola oil cooking spray

Spray a 9 x 13 x 2 pan with cooking spray – set aside. Melt butter in a soup pot over medium heat. Add marshmallows and salt and stir with a wooden spoon until melted. Add cereal and sprinkles and gently fold until cereal is well coated. Transfer mixture to prepared pan and press down to flatten using parchment or wax paper. Allow to cool; cut into squares to serve.

Save

Posted by Dana White  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Cilantro-Arugula Chimichurri
Tuesday, August 15th, 2017

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Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA  – most of the ingredients came right from the box and into the food processor. Serve as a dipping sauce or marinade for any type of grilled protein or vegetables. As one of my friends put it, it’s “eyes rolling back in my head good.”

Cilantro-Arugula Chimichurri

Makes about 2 cups

1 clove garlic

1 bunch arugula (about 2 cups)

1 bunch cilantro

3 green onion (white and green parts)

1 small jalapeno pepper, cut in half

Zest and juice of 2 limes

1/2 cup rice vinegar

3/4 teaspoon kosher salt

3/4 cup extra-virgin olive oil

Place garlic in a food processor and pulse until chopped. Add arugula, cilantro, green onion, jalapeno, lime, salt and vinegar and process again until all ingredients are well combined. Transfer to a bowl and whisk in olive oil. Allow to sit for at least one hour for flavors to marry. Store in the refrigerator for up to 1 week.

Nutrition Per Tablespoon: Calories: 48; Total Fat: 5 grams; Carbohydrates: 2 grams; Sodium: 36 milligrams

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Posted by Dana White  /  Filed under Just Yummy, Seasonal Goodies  /  Comments: 0



Garden Fresh: Baked Stuffed Zucchini
Sunday, July 16th, 2017
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Stuffed Zucchini

 A deliciously easy main course featuring this garden fresh favorite! Looking for something new to do with all that zucchini? Here you go!

Baked Stuffed Zucchini

Serves 4

1 large zucchini (or 3 medium)
Olive oil
Kosher salt and  freshly ground black pepper
1 pound lean ground beef
1 clove garlic
1/2 onion, chopped
1 bell pepper, chopped
2 cups chopped kale
3/4 cup marinara sauce
1 cup chopped fresh basil
Shredded part-skim mozzarella cheese

Preheat oven to 350F. Cut zucchini in half lengthwise. Scoop out the flesh with a spoon (you can also use a melon baller or julienne peeler); reserve what you’ve scooped. Place zucchini on a sheet pan – cut side up – drizzle with olive oil, salt and pepper. If zucchini is tipping over, gently cut away a thin slice off the bottom to help it lay flat.

Heat 1 tablespoon of oil in a large skillet —add ground beef; season with salt and pepper and cook until browned. Add reserved zucchini along with garlic, onion and bell pepper; sauté   for an additional 2 to 3 minutes. Add kale and marinara sauce and cook for about 5 to 7 minutes more or until veggies are tender.

Fill zucchini with meat mixture and top with shredded cheese – bake for 20-25 minutes, until cheese is bubbly and zucchini is tender. If looks like the cheese is browning before the zucchini is cooked, cover top loosely with aluminum foil and continue to bake.

Posted by Dana White  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Red, White and Blue: July 4th Layered Ice Pops
Thursday, June 29th, 2017

A festive, colorful, and healthy way to beat the heat this Independence day! These layered ice pops use antioxidant-rich berries, melon, banana and coconut to create an edible version of those patriotic colors. Kids will swoon for these naturally sweetened ice pops (no added sugar in these babies) and a splash of tequila will turn them into a refreshingly boozy treat for the grown ups. Each layer needs some time to freeze so be sure to make these the day before your July 4th celebration.

Red, White & Blue Ice Pops

Makes 12  Ice pops

Layer 1: Strawberry-Watermelon
1 cup whole strawberries
1 cup diced watermelon
½ cup water or coconut water

Layer 2: Banana-Coconut
1 cup canned coconut milk
1 medium banana

Layer 3: Wild Blueberry
1 cup frozen wild blueberries
½ cup 100% apple juice

Combine the strawberries, watermelon and water in a blender and blend until smooth. Pour mixture into popsicle molds, filling each mold 1/3 of the way up. Place molds in the freezer (do not insert sticks yet) and allow to freeze for 20 minutes or until slightly firm. While the first layer is freezing, wash out the blender and repeat process by blending the coconut milk and banana. Pour a second layer into molds with the banana mixture and return to the freezer for another 20 minutes. For the final layer, blend wild blueberries and apple juice until smooth. Fill the popsicle molds to the top with the blueberry mixture and then gently insert sticks and caps of the molds. Return to the freezer and allow to completely freeze for at least 4 hours or overnight.*


Nutrition Per Ice Pop: Calories: 66; Total Fat: 4 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 4 grams; Protein: 1 gram; Sodium:  7 milligrams; Cholesterol: 0 milligrams; Fiber: 1 gram

*Note – For the alcoholic version, mix 1 tablespoon of tequila with each layer and allow an extra 15 to 20 minutes to freeze between layers. Use different molds or add garnishes of fresh fruit so it’s easy to tell which ice pops contain alcohol.

This recipe was originally featured on the KidBox blog – the Scribble

Posted by Dana White  /  Filed under Ice Cream Sundays, Kid-Friendly, Recipes, Seasonal Goodies  /  Comments: 0



The Ultimate Broccoli Salad
Friday, June 16th, 2017

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June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D.


1) Dinner Comeback
Remember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your daily calcium requirement.

2) Cheese Please
Technically it’s 1.5 ounces but many folks aren’t sure what a serving of cheese looks like! As a visual guide, it’s about the size of a 9-volt battery or about ¼ of your smart phone.

3) Summer Snacking
For camp or a lazy day in the back yard, have the kids munch on yogurt for a healthy and satisfying mid afternoon snack. Try out the fun flavors of Chobani Kids with 25% less sugar than other leading children’s’ yogurts.

4) Give Cottage Cheese A Whirl
Add cottage to the blender in your next smoothie – it will boost the protein and make it extra creamy.

5) Healthy Swaps
Make plain yogurt part of your everyday recipes. Swap in yogurt for mayo and sour cream in sauces, dips and dressings. Chobani plain Greek yogurt is made with natural, non-GMO ingredients and has double the protein of regular yogurt.  Extra protein means your go-to recipes super satisfying, like this recipe for crowd-pleasing Summertime Broccoli Salad.


Summertime Broccoli Salad
A tangy yogurt based dressing and some other nutritious ingredients means this salad packs in 10 % of your daily dose of calcium per serving. You can make this salad in advance; it actually tastes better once the flavors have a chance to mingle.

Serves: 8

1 container Chobani Nonfat Plain Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
½ cup raisins
2 ounces sharp cheddar cheese, finely diced
3 slices cooked bacon, finely chopped
4 cups finely chopped broccoli

In a large bowl whisk yogurt, olive oil, honey and salt. Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Per Serving: Calories: 121; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 171mg; Carbohydrate: 13g; Fiber: 2g; Sugars: 3g; Protein: 6g

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Posted by Dana White  /  Filed under Just Yummy, Kid-Friendly, Seasonal Goodies  /  Comments: 0



Lightened Up Strawberry Scones with Rhubarb Glaze
Thursday, June 1st, 2017

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This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.


Makes 24 scones

For the scones
2 cups all purpose flour
¼ cup granulated sugar or Vanilla-Cardamom Sugar
1 tablespoon baking powder
½ teaspoon kosher salt

4 tablespoons cold unsalted butter, diced
½ to ¾ cup half & half
½ cup finely chopped fresh strawberries

For the glaze
2 tablespoons Rhubarb Syrup
½ cup confectioners’ sugar
1 tablespoon half & half or heavy cream

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Preheat oven to 425-degrees F. Line a sheet pan with parchment paper or a baking mat.

In a large bowl combine flour, sugar, baking powder and salt; whisk to combine. Using a pastry cutter work the butter into the flour until it’s the size of small peas and distributed throughout the dry ingredients. Add ½ cup of half and half and strawberries mix gently with clean hands, being careful not to over mix; add additional tablespoons of half & half if needed until dough just comes together.

Turn dough out on a floured surface and roll gently into a large rectangle. Using a sharp knife or pizza wheel, cut into squares then triangles. Transfer pieces to a baking sheet and brush with remaining half & half. Bake for 7 to 10 minutes until they just begin to turn golden on the bottom. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

While scones are cooling, prepare the glaze. Whisk rhubarb syrup, sugar and half and half until smooth. Drizzle over cooled scones and allow 15 minutes to set before serving.

Nutrition Info Per Scone
Calories: 88; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams
Sugars: 6 grams; Protein: 1 gram; Sodium: 184 milligrams; Cholesterol: 8 milligrams
Fiber: 0 grams

Posted by Dana White  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Mango Coleslaw
Monday, May 22nd, 2017

Kick off summertime with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Posted by Dana White  /  Filed under Just Yummy, Recipes, Seasonal Goodies  /  Comments: 1



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