EatingWell Wednesday - Melon & Apple Granita

Last week proved to be a scorcher here with 103F last Tuesday so I went to work making my first granita. What is a Granita you ask? It is a semi-frozen dessert made from sugar, water and various flavorings however, the recipe I am making does not include added sugar.



The recipe for this Melon & Apple Granita used Apple Juice as a sweetener and it is exactly what we needed. Yes, making a granita requires a bit more effort that scooping out some sorbet but with the assistance of a timer, I had no issues staying on track.

Summer Time 'Chicken' Burger

How was everyone's July 4th weekend? Our was great but after all the beach, sun, burgers and hot dogs, I was drained and needed something easy and to use up some leftovers. So, I turned to my freezer and produce bin. I had an aging avocado, half a red pepper, some red onion, salad mix, 4 corn on the cob and some whole wheat hamburger rolls. And in my freezer, I had some BOCA chick'n patties so I went to work.

I first put water on the stove for the corn and then mashed the avocado. I tossed in some cilantro from our garden together and salt in with the avocado and mixed it well. I then heated the chick'n patty, assembled the remaining ingredients on the bun and was ready for dinner.

The buns I used were sent to me as part of the FoodBuzz featured publisher program as Nature's Pride is trying to overhaul their bread line. They are removing all the artificial flavors and preservatives and that I applaud.



1 Avocado, mashed
Cilantro, chopped
Salt, to taste
Red Pepper, cut into strips
Red Onion, slivers
Salad Mix
Boca chik'n patties
Whole Wheat hamburger rolls

Prepare the BOCA patties as directed on the box. Mash the avocado with the cilantro and salt and set aside. Prepare the red pepper and onion. Layer the avocado and other ingredients onto the bun and place patty atop.

**Join me tonight as I panel a BOCA twitter party along with a panel of experts as we discuss the joys of sensible living and summer grilling. RSVP http://bit.ly/bocagno **

EatingWell Wednesday - Tomato & Provolone Sandwich

Continuing on my EatingWell recipe tomato obsession, I decided to the try the Tomato & Provolone Sandwich . My daughter is crazy for tomatoes and found shopping for this recipe particularly fun as we were looking to buy Heirloom aka 'Ugly' Tomatoes. This is a great sandwich for a refreshing kick on a summer afternoon.



What are your favorite types of Tomatoes?

By the way, when you pick up the August edition of EatingWell, flip to the Editor's Letter and see who has a cameo :)

EatingWell Wednesday - Tomato & Corn Pie

This weeks' EatingWell Wednesday will be different because I am starting off with some big news: Savor the Thyme is featured in the August issue of EatingWell! Right there in the middle of the Editor's Letter. I am greatly appreciative of the mention and an honored to be in this magazine.

When the issue arrived, I flipped right to the Editors page (page 8) and after reading the article, knew right away that the next recipe I would be trying out was the Tomato-Corn Pie. I just finished making it for dinner tonight and must say that this pie is fantastic. However, next time I make it, I will double the recipe so that the pie is thicker as it was only about a 1/2 inch thick.



The only thing I did differently in this attempt was to mix the sharp cheddar with some reduced fat cheddar. Oh, and if you do not enjoy thyme, try basil. I bet it would be awesome.

Since my mom was here and she loved making pie crusts, she took that part on but if you prefer to skip that step, find a quality pie crust at the grocery store.

Summer Picnic Salad

Tonight we will attend the annual 'Summer Pops in the Park' and I wanted to bring a light salad to nibble.

What other vegetables or herbs from the farmer's market or your garden would you include?



1/2 pound, farfalle pasta, bioled, drianed and cooled
2 vine variety tomaotes, chopped
1 yelloow zucchini, diced
1 scallion, chopped
1 handful fresh parsley, chopped or torn
1 handful fresh basil, chopped or torn
4 tablespoons red wine vinegar
2 tablespoons olive oil

Combine all ingredients, toss with vinegar and oil. Season with salt & pepper to taste

Basil Vinaigrette

You may recall the basil pesto that I made recently but I had not shared with you what else I did with that pesto. Yes, you can freeze some and use some as a spread but you can also use it in a vinaigrette.

I grabbed a few teaspoons, placed then into a mini-processor, added a few tablespoons of red wine vinegar and pulsed it until it was well emulsified. Smart eh? You can then add more vinegar, oil and mustard until it is the consistency and flavor you desire.

What else could you use pesto to make?

Asparagus & Edamame Saute'

The kids and I and picked up some fresh asparagus but wanted to try a new flavor profile so I decided to toss in some thawed edamame. Knowing that my son often favors vegetables in their raw state, I did not think he would go for this the way he did.

This recipe was a hit for all four of us.



2 teaspoons butter, unsalted
1/2 bunch thin asparagus, ends trimmed, cut into 1-inch pieces
1 cup frozen edamame, thawed
1/2 teaspoon fresh dill or 1/4 teaspoon dried
Kosher salt and ground pepper

Melt butter in a skillet over medium heat. Add asparagus and edamame and cook, stirring occasionally, until softened, about 3-4 minutes. Season with salt and pepper.

EatingWell Wednesday - Basking in Basil

Each year when we starting getting basil (and cilantro but that is another post) we end up with so much that we start wondering what to do with all of it. So, I went on a hunt for some great ideas from Eating Well Magazine in addition to some ideas of my own.

*Pesto - Think outside the box with my Roasted Yellow Tomato Pesto



*PBT (Portobello, Basil & Tomato Sandwich)

*Marinara Sauce and you can freeze them in small and large batches. The handiest tool to use when making an amesome marinara is a hand-held blender. You can then control the texture of the sauce and do not need to transfer to a blender.

*Roasted Corn with Basil-Shallot Vinaigrette

*A Caprese Salad



*Basil-Cinnamon Peaches

Can you say 'Kumato' & A Caprese Salad

Have you heard of Kumato? I am honestly not sure if you pronounce it KumAto or Kumato but I can tell you they are fabulous. If you love tomatoes, imagine a brownish variation that is a bit sweeter (meaning more fructose).

When I first saw them, I thought 'Great, another genetically modified food' so before I bought them, I went to the website and it appears they were reading my mind: "Are Kumato® tomatoes genetically modified products? Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods." So, it appears they have been created with genetics involved but not in a lab.

What are your thoughts on the Kumato?



Kumato Caprese Salad
1 Kumato, sliced
A few slices of Low fat Mozzarella Cheese
Fresh Basil leaves
Extra Virgin Olive Oil
Balsamic Vinegar or Syrup

Prepare the kumato, mozzarella and basil. Layer them and then drizzle with evoo and balsamic vinegar/syrup.

Mushroom & Basil Crostini with Garlic & Cheese Spread

*I have a gorgeous photo to share but blogger keeps flipping is on its side! Dimensions exactly same as other photos * suggestions?

Last week I was planning to make a lovely crostini for our monthly Moms Night Out however, company came by and I did not get to the store to buy the bread. Therefore, I picked up the bread yesterday and made these amazingly tasty crostini for the family.

Knowing that my son, sometimes enjoys mushrooms (mushroom soup), I knew he may end up grimacing but I was wiling to risk it. These are super easy to make as you can saute the mushrooms while the bread is in the oven.

Thymely Tip: Remember, that simply because someone/kids do not enjoy a food in one form, does not mean they would not enjoy the flavor profile in another (raw versus sauteed)

Mushroom & Basil Crostini with Garlic & Cheese Spread
makes two dozen

2 Ciabatta Olive Oil Bread Stix (found at stop & shop)
1 Tablespoon Olive Oil
8 0z fresh mushrooms of your choice (I used baby portobello), finely chopped
1 tub of light garlic and herbs spreadable cheese
Fresh Basil leaves, chopped

Preheat oven to 400ºF. Slice the bread into 1/2 inch pieces. Because they were already made with olive oil, salt and pepper, I was able to skip this step.

Toast the bread for 10 minutes. Meanwhile, heat the olive oil over medium heat. Add the mushrooms and saute for about 6 minutes, stirring often.

Remove the bread from the oven and allow to cool slightly. Spread a 1/2 teaspoon of cheese spread onto the bread, a dollop of mushrooms and top with some basil.

We found that we did not need to use any seasoning as the cheese spread is salty enough.

Creamy Greek Yogurt Dip

Most of us love dips right? Whether it is for Vegetables or a Protein, we Americans love dips and kids are no exception. My son loves dipping his carrots in hummus but I thought I would see if I could persuade him to try something else. I knew I had a little Greek yogurt left and from there I experimented. This would also be yummy with sour cream.

Feel free to experiment with different herbs and citrus juices to find your favorite combo. What are some of your favorite foods to dip?

Ingredients:
1/3 cup plain low fat Greek yogurt
1/2 small clove of Garlic, minced
1/3 scallion, minced
A few leaves of Cilantro, minced
Ground Pepper

Directions:
Mix all ingredients and enjoy.

A Year to Savor the Thyme - Tip # 17 Lemon Zest

Making use of an entire lemon. This is a great way to add flavor to butters, marinades, dressings and to any side dish. In addition, I love to place some lemon peel onto a freshly glazed bundt cake or as a garnish to any plate.

What do you use citrus peel or zest on/for?

Cold Cereals that The Kids Love

Many of us know that preparing a home cooked breakfast each morning does not always happen so we need some quality cold cereal's to count on. Now, many of you know that I am a big label reader so I have a few criteria for cereals: I look for acceptable sugar levels, the quality of ingredients and whether there are vitamins and minerals provided. Although many cold cereals are not the best nutrition you can choose for a breakfast, the cereals below are some of our favorites that I am not ashamed to serve.

Kashi: You can not go wrong with any of Kashi cereals really but these are the kids absolute favorites: Mighty Bites & Honey Sunshine.

Mighty Bites: My children call it the 'little people' cereal. They are quite affordable and I find them at Shaw's or Trader Joe's. These little guys are mighty indeed as they are packed with tons of vitamins & minerals!



Honey Sunshine: These are referred to as 'little pillows' in our house and I must admit, they are my little snack when no one is looking and I am craving some crunch and sweetness.



Cascadian Farms: The newest in their line of Organic cereals is Fruit O's. They state that their foods are 'grown without synthetic pesticides, chemical fertilizers or genetically engineered ingredients'. And no artificial flavors or preservatives. The O's contain 25% DV of Iron, Niacin, Vit. B6 and Folic Acid. The other vitamins & mineral levels are also impressive.



Mom's Best Naturals: Now, I was actually planning on writing these folks to see if I could get some samples when they wrote me asking if they could send some to me. In fact, they sent me two full boxes. I had been interested in trying them as they promised no artificial 'junk' and had a great price point. So, why do I like these? They are made with whole grain wheat and rice, no artificial ingredients, no added hydrogenated oils and no high fructose corn syrup. They taste great and I found them at a generous 'family size' box at Walmart for a great price. I do not have anything negative to say about the two options I tried so these are staying on our list of cold cereals that I will buy. I am planning on trying their oatmeals next.

Toasted Cinnamon Squares


Oat and Honey Blend

‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?

Although the frequency of leftover pizza may be close to null in your house, I created a fun snack on the fly while cleaning out the fridge a few weeks ago. We had some lovely mesclun mix, pizza and a little bit of balsamic reduction/syrup. I know you will not believe me but the kids loved it (except when my son was irritated by a falling piece of lettuce).

So, you tell me: ‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?



Ingredients:
Quality frozen pizza, cut into thin slices (I used Newman's Own Margherita Thin & Crispy Pizza)
Organic Mesclun Mix (or any lettuce)
Balsamic Reduction Sauce/Syrup (or dressing but you may wish to toss salad in it first to avoid drips)

Directions:
Remove the refrigerator, slice it, top with salad and syrup. Yum!

FYI: The best way to slice pizza is by using a pizza wheel. You avoid the tearing and uneven slicing that results from using a knife. I also use my pizza wheel when making chicken strips and cutting up brownies

Popcorn Trail Mix - Snack in a Bag

Spring time is finally here and we are all going to be spending more time outside and that means we need to bring snacks along for the ride. And since we all love popcorn, feel free to utilize it in this trail mix.

Hey, no picking out popcorn and cereal allowed, only handfuls with fruits & nuts to be consumed.


Ingredients:
3 cups plain or lightly buttered popcorn
½ cup unsweetened dried cranberries
1/3 cup whole raw almonds
1 cup honey nut O cereal

Instructions:
1. Pop the popcorn according to manufacturer’s instructions

2. Meanwhile, place the cranberries, almonds and cereal in a bowl.

3. Add the popcorn, toss well and distribute 1 cup each into a bowl or plastic bag for easy transport.

Yield: 4 servings at 1 cup each

Sahale Snacks = Snack Better

A while back, you may recall a did a Whrrl story about some new snack options at Starbuck's. I frequent Starbuck's as I use it as my 'office' each week and noted some new snacks they had. I immediately grabbed a bag of the pricey but exotic and promising 'Almonds with Apple, Flax Seeds, Date, Balsamic Vinegar + Red Pepper'. I mean how often does your snack have that kind of title? I love how they have a delicate sweetness and the heat from the red pepper had me sold.

Since then, I have had the Almonds with Cranberries, Honey + Sea Salt and my son's favorite Cashews with Pomegranate + Vanilla .

So why else does this line appeal to me? A quote straight from Shale Snacks : "The company was founded on a simple idea: take all-natural ingredients, add a dash of culinary magic, and produce great tasting snacks."



Try some and feel free to share them with the kids.

Roasted Edamame

I have been snacking on edamame beans from Trader Joe's for weeks so I decided to switch things up a bit. The results: a tasty little snack/side dish with enhanced flavor thanks to the roasting.

Feel free to use whatever seasonings suit your taste buds.



Ingredients:
Shelled & thawed Edamame
Olive oil
Chile powder
Paprika
Salt and pepper

Directions:
1. Preheat the oven to 375 degrees.

2. Stir together the oil, chile powder, paprika, salt and black pepper in a small bowl. Add the beans to the bowl and toss to coat.

3. Arrange the beans in a single layer on a baking sheet. Roast for 15 minutes (may be a minute or two less-remove if start get too brown.)

4. Eat hot or Cool. Refrigerate any leftovers.

A Year to Savor the Thyme Tip #13 : TLC bars

EatingWell Wednesday - Tomato & Corn Saute

In an ongoing effort to exploit the fact that the kids are currently in love with corn and that my daughter is obsessed with tomatoes, I decided to try a Corn & Tomato saute. I know, these items are best and freshest in the spring but I love to switch things up and was not going to wait.

Since I was out of shallots, I used some garlic and onions and parsley for the herb. I loved the flavors and think this would be great as a topping on your favorite protein or as a cold leftover salsa. I found that it took a higher heat to brown the corn but that may have been due to the fact it was thawed and a bit wet, versus fresh.

A Year to Savor the Thyme Cooking Tip #12 : A fast way to cook frozen Green Beans