Foodiewife's Cookbook (A Feast for the Eyes Food Blog)
38 Recipes Created by FOODIEWIFE
I'm a food blogger and I have Type II Diabetes. I love to make gourmet food, and scratch baking, but I need to get back to finding BALANCE and EXERCISE. I won't sacrifice flavor, but I want to be healthy. I can do this!
Recipes in this Collection
This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.
Submitted by FOODIEWIFE
Recently, in Glen Ellen, CA I had the Sonoma Salad the Glen Ellen Inn. It was so good, that I figured out how to make the Honey Dijon Vinaigrette to serve on a bed of lettuce, chopped grapes, apples and blue cheese. I made a few substitutions to reduce fat.
I am fortunate to shop for all of my ingredients at my local Trader Joe's. Submitted by FOODIEWIFE
I developed this recipe from a class I took at the Culinary Institute of America. I substituted low-fat ricotta cheese for marscapone and elimined a HUGE percentage of the butter by roasting the peaches in the oven, instead of in a skillet. It's a family favorite.Submitted by FOODIEWIFE
This is excellent served on a baked potato and garnished with reduced fat sour cream (with fresh chopped cilantro and a wedge of lime juice.
Mexican Cotija Cheese is made from skim milk.
You can increase the chili powder for more heat, to taste-- or even add chipotle peppers for really high heat!
1 cup = 1 serving
Nutrition is calculated to include one medium baked potato; without the potato each serving is 235 calories.Submitted by FOODIEWIFE
My mother was born and raised in Bavaria. Our family loved red cabbage. She is gone now, but I've adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This freezes very well, too, but there aren't leftovers when I make it for family get togethers.Submitted by FOODIEWIFE
Panna Cotta is an Italian dessert meaning "cooked milk". I think of this as a custard, without the eggs. Heavy Creme and/or whole milk are traditional ingredients, but I wanted to lighten this up. I don't use fat-free half and half, because it has high fructose corn syrup and non-fat milk doesn't work as a substitute.
My favorite way to serve this is with a rasberry coulis sauce, but you can experiment with any kind of fruit sauce you'd like. It's a very light dessert-- refreshing but not too filling.
Submitted by FOODIEWIFE
One of the best recipes I have made, the glaze is the best part This meatloaf is different because of the combination of chuck, veal and pork. That makes it a little pricier, but this recipe is truly so good that my family devours it. I've yet to try it as a sandwich, the next day, because it's all gone! Submitted by FOODIEWIFE
The secret to good mashed potatoes is to use a food mill-- I leave the skin on, and the mill will take care of peeling the potatoes, too! DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
This recipe was originally written to use a lot of heavy cream and 1 stick of unsalted butter. I wanted to figure out how to slim it down, but get creamy delicious results. It worked!
My tips for avoiding watery mashed potatoes is to drain the potatoes and return to the pot on a very low heat for 1 minute. This lets all the water evaporate. THEN, use a food mill. I will never use a potato masher again! You get creamy potatoes without needed a lot of cream.Submitted by FOODIEWIFE
What I like about this method of cooking potatoes, is that you get that roasted potato taste, from the stove. This is convenient, when I need the oven for something else-- plus, I think it's just plain fast!
I use a non-stick skillet with a tight fitting lid-- that way I don't need to use much olive oil.
Sometimes I use small Yukon Gold or red potatoes-- but I love fingerling potatoes that best.Submitted by FOODIEWIFE
This is my fast, easy method to serve fresh salmon. Sometimes I keep it simple with salt & pepper. Other times, I might use lemon pepper, herbs...use your imagination. What my family loves about this method, is that the salmon turns out moist with a crispy, crunchy outside.
Nutrition is based on a 4 oz. servingSubmitted by FOODIEWIFE
I try to buy San Marzano crushed tomatoes, because they have such a great flavor. When I make this recipe, I divide half the marinara sauce to save as a pizza sauce.
When I want spaghetti bolognese, I simply brown and drain lean ground beef and add to the sauce.Submitted by FOODIEWIFE
Polenta: butter and cream lurking in side dishes and desserts can put an end to good eating intentions. But it's possible to have sides and desserts without overindulging. In the case of this polenta recipe, simply tweaking the cooking technique completely changed its composition. Normally, dry polenta is sprinkled into boiling water. But bringing the polenta to a simmer in water and milk, gives it a smooth, rich quality without the need for butter or cream. A hit of Parmesan at the end adds richness and flavor. Submitted by FOODIEWIFE
Delicious all year long!Submitted by RUNNINGONJOY
This sauce is a "must try" with my Balsamic Marinated Pork Loin and Low-Fat Parmesan Polenta. When I plate this menu, I put a layer of polenta, then sliced pork tenderloin and this lemon-honey sauce on top. It's a fantastic meal that gets five stars from my family!
This recipe comes from Cuisine At Home, October 2007Submitted by FOODIEWIFE
Stove Top mix is no longer in my pantry. Making stuffing, from scratch isn't that hard to do at all!
Each serving is based on 1/2 cup serving. I don't eat a large mound of this, to watch calories.
NOTE: You can also make this dish in a crockpot, if you have the time.
Submitted by FOODIEWIFE