Lemon, Honey, Turmeric & Ginger Tea

April 29, 2020 Jessica Gordon Ryan

Whether you’re looking to detox, want a coffee substitute or looking for something to keep you from constantly reaching for the fridge, honey, lemon ginger tea is my answer to everything. It’s healthy, soothing and right now it’s a guiltless source of comfort. It’s terrific hot or chilled over ice. Don’t like turmeric? Leave it out. Want it minty? Add some fresh mint leaves. Lavender is a nice refreshing twist. Want it stronger? Add more ginger? Too strong? Add more water. This recipe is a general guideline but go ahead and make it to suit your preferences.

The turmeric is optional and you can substitute the honey for sugar, splenda or stevia. I love this tea both hot and cold served with ice.

Lemon, Honey, Turmeric & Ginger Tea Ingredients:

Per serving

1 inch of peeled grated ginger
1 tbs honey
1/2 lemon
16 ounces of water

I like to make this in batches and keep a couple of bottles on hand to enjoy hot or cold.

Large batch recipe:

8 cups of water
2 lemons juiced (add zest if desired)
4 tbsp honey
8 inches of ginger, peeled and grated

Lemon, Honey, Turmeric & Ginger Tea Directions:

If you have a micro planer or a zester I recommend you use them. The zested ginger yields a stronger flavor. If you have neither, you can slice the ginger thinly. I estimate about an inch per cup. If this is too strong you can always add more water once the tea has been made.

In a large pot or saucepan, add your water, ginger, and lemon. use one cup of water per serving).
Bring to a boil over high heat then reduce heat to maintain a gentle simmer, for anywhere from 5 to 30 minutes. The stronger you want your tea the longer you’ll want to steep it. My suggestion is to go strong and then dilute if necessary.

Pour the tea through a fine sieve to catch the ginger and lemon pulp.
Add a dash or two of turmeric - It will turn your beverage into a fun bright yellow color. Add a wedge of lemon and add more honey or sweetener if desired.

Try these options:
Add some fresh mint leaves and muddle for a nice minty flavor or add some fresh lavender. I love the way the lavender adds an unexpected complementary flavor. And the leaves look fo pretty.

This Healthy Peanut Butter Yogurt Dip may help keep the Quarantine pounds away

April 14, 2020 Jessica Gordon Ryan

What’s a better snack than peanut butter and apples? It’s a staple around here when we’re craving something sweet but want something healthy. Sometimes I add a spoonful of peanut butter and drizzle some honey into yogurt… which got me to thinking… I could create a healthy yogurt-based fruit “dip” for my apples. This won't replace your chocolate fix, but your sweet tooth and your waistline will be happy!

Peanut Butter Yogurt Dip and green apples

This was some serious WOW!

And so easy…

Serves 2

Ingredients:

1 heaping tablespoonful of peanut butter, smooth or chunky
2-3 tablespoons of yogurt - I use Chobani vanilla Greek yogurt 0% fat|
Drizzle of honey, to taste
Pinch of cinnamon, optional

Directions:

In a medium sized bowl whisk together the peanut butter, honey, yogurt and cinnamon.
I like to place the yogurt mixture into the fridge to chill before serving.
Recipe can be doubled or tripled to serve more.

This Healthy Peanut Butter Yogurt Dip may help keep the Quarantine pounds away

Olive Oil Clementine Quick Bread

March 31, 2020 Jessica Gordon Ryan

Needed: 1 quick and easy breakfast for 3 kids schooling at home who likely will eat at different times

Goal: To use up a dozen or so clementines that have largely gone uneaten.

Inspiration: My favorite lemon olive oil cake we’d often have at my grandparent’s house in Umbria.

This version is adapted from Allrecipes. I wanted something healthier so I cut the sugar, substituted freshly squeezed clementine juice for the store-bought orange and used light olive oil instead of the margarine. The original recipe calls for a glaze using even more sugar and juice. I bypassed that altogether, but did add 1 cup of diced orange pieces and loved the tangy juciness of the fruit. I served it up for a late breakfast, 10:30 or so, but this would make a wonderful light dessert or afternoon tea served with fresh fruit.

Ingredients:

1/3 cup olive oil (I used light)
3/4 scant cup sugar
2 eggs
1 tablespoon grated orange zest
1/2 cup freshly squeezed clementine juice
(orange juice may be substituted)
1 cup of chopped clementine
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup orange juice
Optional 1 Tbs orange or vanilla extract

Directions:

Stir together flour, baking powder
In a large bowl, beat together olive oil and sugar, beating in eggs one at a time. Stir 1/2 cup juice. Pour in flour mixture, and stir until moistened.
Pour into a greased loaf or Bundt pan
Bake at 350 degrees F (175 degrees C) for 50-60 minutes, or until done. Check for doneness before removing from oven.
Let sit to cool for about 10 minutes before removing from pan.
Let cool another 5 minutes, slice and serve!

The secret to a great kale salad

January 5, 2020 Jessica Gordon Ryan

Seasonal kale salad with cranberries and citrus dressing

The secret to a great kale salad is all in the dressing. I’m not referring to one specific type of dressing, but how the leaves are dressed, and for how long.

First and foremost, I recommend fresh, locally-sourced kale from your farmer’s market, independent farmer or local store. If you can’t get local, go organic. When I do this I buy the already cut and washed kale. They come in large bags. When I am ready to prep mine for salad I then go ahead and remove ALL the stems from the center of the leaves. This takes out a lot of the roughness. I also do this in bulk so that I have enough for several servings or meals.

When the kale has been de-stemmed I toss the leaves into a large bowl (as large as you can find) and then add the dressing. A large bowlful might need 1/4 - 1/2 of a cup. You want to make sure that all the leaves are very well coated so that they glisten. Kale, unlike lettuce, doesn’t wilt so you can store the leaves already dressed. In fact this is the trick to kale that’s tender. Some people massage the dressing into the kale, I do not, but if you think it helps to soften the leaves, then by all means, do it.

You can then store the kale as is or go ahead and add a few more ingredients. To the most recent bunch I added shredded (organic) multi-colored carrots and some broccoli slaw for crunch and color. To cut the acidity of the citrus dressing I love for this (recipe below) I add some dried cranberries. These are terrific added in ahead of time because they get plump and juicy when they absorb the dressing and their flavor complements the citrus so beautifully.

You can store your salad right in the bowl, cover it with plastic wrap, or transfer it into a tupperware-like container. Voila, it’s all made and ready to eat.

I love to add a few sprinkles of goat cheese and/or slivered almonds to the top it prior to serving. You could swap out cranberries for pomegranate seeds, leave out all the fruit and swap out the goat cheese for gorgonzola and switch the almonds for walnuts… There are so many ways to enjoy kale once it’s dressed and become tenderized.

kale leaves, shredded carrot and broccoli slaw

What I love about kale is that once the leaves are tenderized it’s such a versatile leaf to work with and because it doesn’t get soggy the way traditional lettuces do, you can have several days’ worth of prepared salad, which drastically reduces your prep and kitchen time.

Citrus Vinaigrette

This dressing is the perfect blend of tangy, slightly sweet and salty.

Ingredients:
1 lemon, halved and juiced - yields roughly 1/4 cup
1/2 orange (2 clementines) juiced - yields roughly 1/4 cup
1/2 extra light olive oil
1 tablespoon dried thyme
Sea or Kosher salt to taste

Pour the freshly squeezed juice into a measuring cup and add an equal amount of olive oil, the thyme and salt. Whisk vigorously until the dressing emulsifies and becomes quite thick.
Pour 1/4 - 1/2 cup onto the leaves so that they are just coated. You do not want them swimming around in excess liquid. Pour the remaining dressing into a jar, and store for a week or so. The liquid will separate and that’s to be expected. It will emulsify again when it’s either shaken or stirred.

Kale salad with cranberries, shredded carrots and goat cheese

A Colorful salad for the Holiday Season

November 15, 2019 Jessica Gordon Ryan

Salad often tends to get overlooked this time of year.

As our temperatures drop our garden offerings are not exactly in abundance. And even though you can buy tomatoes and other summer produce year round it just doesn’t taste the same. So why not make a salad that reflects the season?

As the weather cools we do often tend to prefer foods that are warmer and heartier. I love a good crispy Brussel Sprout or Roasted Cauliflower as much as the next person - if not more - but sometimes I don't want to spend the time (or have the time) to cook and prep. Salads are simply so easy.

I find that if I wash and chop/tear/shred my lettuce in advance and store it in the fridge so that it’s all ready to go, salad making then takes just minutes. I keep shredded carrots on hand, and I love the organic multi-colored variety you can now find in grocery stores everywhere. Toss in some feta and chopped dried cranberries and voila, you have a beautiful seasonal salad ready to go with a myriad of complementary flavors. Serve this with a nice piece of fish such as seared tuna or grilled salmon, some chicken or meat or enjoy it on its own.

My kids don’t love radicchio - they find it much too bitter - so I do leave it out for them. But the natural sweetness of the carrot and the cranberry, along with the briny saltiness of the cheese really all play so well together. All the flavors become even more heightened with my citrus vinaigrette.

Ingredients:

6 cups of Romaine (shredded)
1 cup of Radicchio (shredded)
1 cup of shredded multi-colored carrots
1/4 cup of chopped dried cranberries*
1/2 cup of good crumbled Feta
Citrus Vinaigrette to taste (recipe below)

* You can substitute equal amounts of pomegranate seeds for the cranberries

Dressing:
Equal parts freshly squeezed lemon juice and orange/clementine/blood orange juice
Equal parts olive oil to both juices combined
A dash of salt
A spoonful of honey if desired - optional. (I do not add.)

Directions:
In a large bowl place all your ingredients and add vinaigrette just prior to serving. Toss well.

Serve this salad during the holidays whether entertaining family or friends, or bring it to a potluck - It travels beautifully!

Summer on a Plate: How to make a perfect Salade Niçoise

August 21, 2019 Jessica Gordon Ryan

I eat a lot of salad year-round, but admittedly do eat much more of it during the summer when our gardens and farms are ripe with crisp, bright green lettuces and beans, when tomatoes are so ripe they’re sweet as can be. Toss in some farm-fresh eggs and our summer salads are completely unrivaled, unparalleled. Originally, the Niçoise calls for canned tuna, but you’ll see it with fresh salmon or tuna instead. I happen to love all three versions. Add a crusty baguette and perhaps even a nice hunk of cheese and you have a perfect summer meal.

The Salade Niçoise (pronounced Neese- wahz) hails from the town of Nice in the South of France (pronounced Neese). The above picture created for me by my friend Patricia Van Esche years ago inspired this post.

To create the perfect, original, salad Niçoise, you must do as they do in France. It's imperative that you use a high quality tuna packed in oil, not in water. Please do not even attempt to try this with Bumble Bee or Starkist…. Please don’t! Opt for a high quality tuna packed in oil. You can serve the salad on top of a bed of Boston or Bib type lettuce, serve it with all the ingredients tossed together or, for groups, you can arrange the ingredients on a platter and have everyone serve themselves family style.

INGREDIENTS:

FOR THE DRESSING:
1 cup olive oil
1/2 cup of red wine vinegar (I add even more)
2 Tbsp. Dijon mustard
Freshly ground sea salt and black pepper, to taste

Note:
A traditional Niçoise dressing is very basic. There are many variations now and some like to add shallots or garlic or anchovy paste to the dressing. I tend to stick with the basics. Though sometimes I will infuse a clove of garlic or two for a couple of days. This dressing goes with everything so we make it in large batches and it's ready to use on any salad.

FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved (any in season tomato will do - we like to use heirloom tomatoes when available.)
½ cup black Niçoise olives (If you can't find Niçoise olives, Kalamata will do perfectly.)
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained. (Again, please no Bumblebee or Chicken of the Sea!)
1 small cucumber, thinly sliced
Capers, optional

As mentioned above, fresh tuna or salmon can be substituted, but canned is the most authentic.
You may add or omit the lettuce - the choice is yours. If using lettuce choose a soft variety like a bibb, butterhead or Boston.

Chilled Golden Gazpacho

July 22, 2019 Jessica Gordon Ryan

Now that the hot, hazy, and lazy summer days are upon us the last thing we want is a hot and heavy meal. I’ve always been a fan of cold soups, especially gazpacho. While I love the traditional gazpacho, I sometimes find it a bit too acidic. I first had a yellow gazpacho when I was in my 20s and it’s remained a favorite ever since. It can be hard to replicate because you need really ripe yellow tomatoes which are fairly hard to come by, especially in Connecticut where tomato season is so short. So I tend to make a lot of it. The best part of this recipe, other than the fact that it’s so easy, is that it’s so easy to make.

This soup is also low calorie, low carb, low in fat and vegan so it works with all sorts of dietary restrictions.

Ingredients

2 cucumbers, peeled, cubed
2 Yellow peppers, seeded and cut into chunks
1 small Vidalia onion, quartered
1 large or 2 medium yellow tomato cut into chunk
1/8 cup white or cider vinegar
1/8 cup extra virgin olive oil
Juice of 1 large lemon
Sea salt and pepper to taste

Directions

Place your vegetables, vinegar, olive oil and lemon into your food processor or heavy duty blender and pureé until you get your desired consistency. With this soup, I prefer it to be smooth and creamy. When blended to your preference season with salt and pepper to taste, then transfer into a large container and let chill in the fridge for a couple of hours or overnight. The longer it sits the better.

Serve with fish, chicken or seafood if desired, or serve with bread and cheese.
You can garnish it with fresh herbs such as basil, mint or cilantro. You can add a dollop of lowfat sour cream, guacamole or some avocado slivers.

Want to serve this at a dinner party and impress your guests? Top it off with a dab of creme fraiche and some caviar. Or perhaps some lump crab or fresh lobster meat?

Lowfat, Low carb Cauliflower & Parmesan soup

January 3, 2019 Jessica Gordon Ryan

A couple of weeks ago I had the most amazing cauliflower soup. It was rich, creamy and so wonderfully decadent. A couple of weeks ago I was also full throttle into holiday eating and let’s just say I wasn’t feeling very comfortable in my own skin. I adore soup. I could eat it morning, noon and night. It’s filling, satisfying and comforting. The other day I had a hankering for the cauliflower soup but I wanted to eliminate the fat and calories. I didn’t want to add cream, corn starch, potato or any other thickening agent. I was pretty sure I could get a really thick soup by cooking down the cauliflower and pureeing it with an immersion blender. The end result, although quite different was delicious and indeed satisfying.

(Pardon the photo above taken with my phone and in terrible lighting. I wanted to give you a sense of how thick the soup is. )

Ingredients:
1 head of cauliflower cut into florets or two bags of frozen florets. (I used Trader Joe’s grilled cauliflower pieces)
1 container of mirepoix - carrot/onion/celery that can be found in the grocery store with the produce or 3/4 cup of each finely chopped.
2 bay leaves, fresh if possible
1 32 oz carton of chicken broth
1/2 - 1 cup of grated Parmesan
Nutmeg, pepper and sea salt to taste
1 -2 tbs olive oil

Directions:
In a large pan add the olive oil and mirepoix and cook until soft and onions become translucent.
Toss in the cauliflower pieces, a little bit of salt and pepper and about half of the chicken stock and let simmer on medium low for about 20-30 minutes until the vegetables are all soft to the touch and the liquid has been absorbed.
Remove from heat.
Add the remaining chicken broth and Parmesan and puree with an immersion blender and until smooth. (If you don’t have an immersion blender you can do this in a food processor or blender.
Puree until desired consistency.
Add the nutmeg, salt and pepper to taste. Serve warm.

Product Review :: Trader Joe's Cauliflower Pizza Crust

June 23, 2017 Jessica Gordon Ryan

Product Review :: Trader Joe's Cauliflower Pizza Crust. Image via The Entertaining House

A few weeks ago I was perambulating the aisles of Trader Joe's... I nearly wrote my local Trader Joe's but I have 2 within miles of my home. How lucky am I?! Those of you who are familiar with this brand know you can't walk in and out with just one item - without checking to see what's new, what's different, what's game-changing.

The company that re-branded generic, that made the word chic, that proved to us that fancy food labels mean nothing, strikes again! This time with its Cauliflower Pizza Crust. I vacillate from being the world's healthiest eater to the world's greatest cheater. (Ice cream has been my downfall as of late.)

Like most of you I get cravings. Over the years I have learned that I cannot ignore them, and when I do, I eat everything but that which I truly desire. This of course never works, and then I find myself going whole hog into whatever it is that's got its tight grip on me. I am pretty good at moderation - you'll never see me plow into an entire container of ice cream or box of cookies, which I suppose, if we were to look on the bright side of things, is a good thing or I'd be the size of a house. But nonetheless, I need to find healthy ways to satisfy those cravings. So when I saw this cauliflower pizza crust I knew I had to try it! For me and pizza, it's not always the crust I crave, but the flavor of pizza. Some have too much cheese for my liking while others have too much sauce or are too greasy. I actually like making my own and adding my own toppings. I had an unopened jar of marinara at home and plenty of items to use as toppings. One night when the kids were with their father I decided to give this a try.

When I removed the crust from the box in the freezer it looked like that pictured on the box, though whiter.

I followed the directions and put the crust in the oven. It got slightly brown. I then placed my ingredients on the crust: sauce, shredded Parmesan cheese, olives, thinly sliced shallots, and mushrooms. Nothing more, nothing less. I followed the instructions per the box and removed the pizza from the oven.

It certainly looked good. I took a pizza cutter and sliced through. The crust was definitely soft. Eating it without a fork was not possible. But still... the flavor was good... very good... The crust reminded me of polenta, I could taste the hint of corn from the corn flour. It wasn't bad at all. Because the whole crust was 480 calories (80 calories a serving) that even with the sauce and cheese that I used so sparingly, I could afford to eat the pizza in its entirety, without guilt.

(Notice their crust - top image - and my crust above and below. There's certainly a difference.)

It really was that good... in-spite of the polenta-like crust. I was so full after eating slightly more than half of it that I wrapped the remaining bit and had it for lunch another day. My only complaint was that the crust never got crispy... and yet, I would have it again. I thought it was that good. In the days and weeks since I gave this a try, Trader Joe's has updated their heating instructions.

COOKING INSTRUCTIONS: Preheat oven to 450°F. Remove all packaging from crust and place upside down on a sheet pan. Bake 10-12 minutes, flip crust over and bake another 10-12 minutes. For a crisper crust, broil an additional 4-5 minutes or until browned. Top crust with desired toppings and broil another 4-5 minutes until browned and sauce is bubbling.
ALTERNATE COOKING INSTRUCTIONS: Heat a large nonstick pan over medium-high heat. Place crust in pan and brown 5-6 minutes per side. Top as desired and broil in oven 4-5 minutes, until topping is bubbly and browned.

Another friend said she had luck with a non-stick, perforated pizza pan.

In a rating out of 5 pizza slices I give this 4 pizza slices!
I can't wait to give this another try!

For more information on the Trader Joe's Cauliflower Pizza Crust click here.

Pop secret: The Ultimate healthy snack gets dressed up

March 19, 2017 Jessica Gordon Ryan

One of the reasons (I think) that eating and snacking healthily tends to be difficult is because the healthier items are those that require advance prep and when you're really hungry or really wanting to satisfy a craving you want a quick fix - and sometimes you want something a little more exciting than carrot sticks and celery or a piece of fruit.

Popcorn is my all-time favorite snack. Bar none. Let me edit that, freshly popped popcorn is my all-time favorite snack. I don't do microwave popcorn. Ever. Jiffy Pop is fun and my kids love it, but even that pales in comparison to stove-top freshly-popped corn. But it has to be popped in such a way. This requires a certain amount of olive oil and salt. But my secret and what takes this completely over the top is White Truffle Oil. I use white over black truffle oil because it's milder. I also use a combination of olive and truffle oils so that the truffle is present but doesn't overwhelm. (I have tried adding Parmesan to it, but I preferred it without, the subtle flavor of the truffle shining through.) I also add plenty of sea salt which makes it seem like such a decadent snack, so naughty and perfectly satisfies your crunch and salt cravings. Unlike all the other snacks that do, there's actual nutritional value here not to mention a ton of fiber! I make a potful and keep it on the stove-top. My kids adore it as well and as a result they're less likely to reach for the less healthy options in the pantry - aka our Carb Closet!

RECIPE FOR TRUFFLED POPCORN

INGREDIENTS

Olive oil
White Truffle Oil
Popcorn kernels - I prefer organic
Sea Salt
Pepper
A large pot with lid - if you have a glass lid use it!

DIRECTIONS

Fully coat the bottom of your pot with a combination of the olive and truffle oils (roughly 3-4 tbs)
Add a very generous amount of salt to the bottom of the pan (the popcorn will absorb some but much will also stick to the pan)
Turn the heat on to high
Add enough kernels to fully cover the olive oil
Listen, or watch, as the kernels begin to pop
Turn the heat down slightly and gently shake the pot
Listen carefully and when the popcorn slows and nearly stops popping remove the pot from the burner. WARNING: The bottom will be very hot so place on a hot plate or on another burner.
Remove the lid and carefully drizzle more Truffle Oil over the popcorn.
Add more sea salt and some pepper to taste