Basil Tangerine Infused Cranberry Sauce

Think outside the box!  That is the theme of our Thanksgiving day this year.  We had a bag of fresh cranberries, and some tangerines, and I was thinking of different ways to bring them together.  I looked over at my wilting basil plant, and it hit me!  I would try making a simple syrup infused with basil and tangerine zest, and see what would happen (we had two cans of the gelatinous stuff as back up).  I have to say, folks, culinary win!  This sauce has such a depth of flavor, with sweet, tart, floral, tangy notes abound!  I don't anticipate it lasting long on our dinner table.  Enjoy!

Ingredients:

• 1 C sugar
• 1 C water
• 3 basil leaves, torn (to bring out the natural oils)
• zest of 1 tangerine
• juice of 1/2 tangerine
• 1 12 oz bag of fresh cranberries

1. In a medium saucepan over medium high heat, combine sugar, water, basil, and tangerine zest.
2. Bring to a boil.
3. Reduce heat and continue to whisk well and add tangerine juice.
4. Remove basil leaves.
5. Add cranberries and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes stirring occasionally.
7. Bring to room temperature before serving. 

"I'm Craving" Spaghetti Pie

I don't know how much this qualifies as a "healthier" alternative to a regular spaghetti pie, but I was craving everything "bad" from Chicken Florentine, to fried spaghetti and fried mozzarella, to something/anything with a cream sauce.  I was pleased that this totally hit the spot. The only ingredient that was really "bad" was the mozzarella, but there is only 2 ounces per serving...keep in mind this is meatless as well! Serve with a simple spinach salad that has been  tossed with lemon juice, salt and pepper.  Enjoy! 

Ingredients:  

• 1/3 lb protein enriched spaghetti (the Plus version of regular pasta)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 1/2 C chicken stock
• the juice of 1/2 lemon
• 1 t garlic powder
• 1 pinch red pepper flake
• 1/2 can small black olives (whole or sliced)
• 1/2 can quartered artichoke hearts
• 1 small can (14.5 oz) of diced tomatoes, drained
• 2 T capers
• 1/2 C frozen spinach, thawed and well drained (remove excess moisture with paper towels)
• 1 small can (4 oz) sliced mushrooms, drained 
• 1 C shredded mozzarella cheese
• 1/4 C Parmesan cheese
• 2 eggs

1. Preheat oven to 350 degrees.
2. Bring 4 qts water to a rolling boil and add a liberal amount of salt.
3. Cook spaghetti, stirring frequently, until 1 minute before al dente (this time will be on the package).
4. Drain spaghetti and reserve some of the pasta water.
5. In a large saute pan over medium high heat, add olive oil and corn starch.  
6. Using a wire whisk, combine the corn starch and oil well until it begins to bubble.
7. Add chicken stock while whisking constantly to avoid lumps. 
8. Add lemon juice, garlic powder, pepper flake, salt and pepper to taste.  
9. Spray a pie plate with a liberal amount of non stick cooking spray.
10. Whisk together the two eggs with 1/8 C of reserved pasta water to temper the eggs (this will prevent them from scrambling when you add it to the pie). 
11. Combine all remaining ingredients in the saute pan and mix until well combined.
12. Add mixture to the pie plate and top with the mozzarella cheese.
13. Bake for 20-25 minutes until the cheese melts and bubbles.  
14. Let stand for at least 15-20 minutes so it will hold its shape when you cut it

Pairs perfectly with a nice Pinot Grigio

This can be made gluten free by using a rice pasta  

DARE AND DO Update: October 2013

The end of the last ten week plan in the Dare and Do Challenge was met with an atypically warm and bright unfolding fall season.  The bright and sunny days in New England have given way to unseasonably warm and calm nights.

The pallet of colors has reached the peak, here, and the leaves-- rich in red, orange, and yellow hues-- have already begun to cover neglected lawns and fill storm drains.  The smell of underlying crispy brown lawns and leaves is in the air, but coupled with enough of a reminder of summer to leave anyone confused as to the time of year. The pools, not so long ago a source of fun and laughter, are covered.  Summer shorts have been put away, and tank tops and sandals (sans socks, of course) are no longer appropriate, even in these mild temperatures.  Fall, however generous this year, has halted summer fun and still promises the gloomy and stark season to come.

I have found myself--whilst launching a new business and in the middle of a multitude of weddings, birthdays, unplanned for events-- cash strapped.  I pulled out my wardrobe from two seasons ago, and stand proudly at how much I've accomplished...until my pants fall down around my ankles.  I then immediately shrug down and pull my pants up to my chest.  I place my belt on the last hole allowed for my then size, and contemplate punching a new hole.

We have had weather that demands a sweater or a coat; the heat has been on.  I've worn these clothes just enough to be reminded that I don't have to look "good enough" with my shirt off again until May of next year (or whenever I take my next picture for the internet, you know, Friday).  ;) I need a new wardrobe, but I'm not in the place to do anything about it just yet.

I have been away from the Dare and Do Challenge Group for the past week or so because I have been guilty.  I have been guilty of not doing a crunch, a plank, a squat, a feathered peacock, a tricep dip, a push up, a lunge.  I have not lifted a weight, a yoga mat, or thought of any of that in DAYS.  I am equally guilty of indulging in pizza, cheese, potato chips, chocolate, ice cream, cheese, potato chips, potato chips, Doritos, Doritos with cheese and bacon.  Good Lawd, I've have bacon several ways. And I'M NOT SORRY. Except, clearly, I totally am.

I hit my scale weight goal of 165 towards the end of the ten week challenge, but continued to increase my work outs for my non scale goals.  I took the last two days of the challenge off, took my "after" pic (which then became my new "before" pic) and am reluctant to admit, felt disappointed.  I am proud of everything I accomplished.  I scoff at the 24 pounds lost and tell them not to come back.  I love wearing my new shorts/short sleeve shirts that fit me.  In the mirror, though, I thought I would be further along.  I truly thought, after working my butt off since May, that I would be Jensen Channing, or whomever (is this getting old yet?), and could finally say "after."  I am impressed with what I've done, but still have so much more to do before June (my goal for "after").  Grrr!

I am not sorry for not working out/eating like a glutton because after the two days off and the reality of the "after" pic, I got the flu.  I got the kind of flu where you sleep for three days, and everything is a haze.  I got the type of flu where you are ravenously hungry, and then can't tolerate the sight of food.  I can never remember if you feed a cold or a fever, so I just always feed both.  For me, that is part of healing...rest, fluids, tons of junk food, hours of bad television interspersed with healing sleep.

I am sorry because I started to feel better over the weekend, and I weighed myself, fearing the worst.  I now weigh 164.  My shorts are still falling off.  I did nothing, ate what I wanted, and know that sweater weather is here.  It was short lived, but it happened:  I remembered, from the few other times I got "in shape," that I can eat whatever I want and do nothing in terms of exercise and maintain it for up to a year.

My wife, who stopped daring and doing, which also frustrates me because I first starting doing this to inspire her, was my saving grace.  She looked at me, lovingly, and posed:  "what if you lost one pound of muscle?" Food for thought.

I then thought of the Dare and Do group, and all of the inspiring people I have met there, and all of the amazing accomplishments they have reached.  Yes, I can pull this off for a bit, but what happens, in that unseen, unfelt, unheard of moment, when I no longer maintain and pack it all back on?  I do this EVERY year.  I am in the best shape of my life, woo hoo!  I have a lot more to "lose" here.  How can I possibly contemplate failure and also co-run this group?

I beat myself up for a day or so, whilst catering a party with foods that included bacon, and bacon, and meatballs with half and half soaked Italian bread and, um, bacon.  I woke up today, and it was like auto pilot.  I did 4 miles on the bike at top resistance in 15 minutes.  I did 500 crunches, I did 100 push ups.  I did a 2 minute plank (more than that is a waste of time, imho). I lifted weights, and I ate extremely well.  I am tired, but am reminded of the "journey not destination" part of what I've been talking about.  I GOT THIS!!

My journey is specific, and I know that.  I am trying to prevent a mid life crisis as I approach mid life.  I think of others out there going through their journeys and felt the need to fess up.  YES--WE WILL ALL FALL OFF THE WAGON, WE WILL ALL MESS UP...That's what the DARE AND DO GROUP is FOR!  WE GOT THIS!!!

So, to my cursed, blessed DD group members, blah to you for the Doritos I will throw out because I CAN NOT eat them.  And THANK YOU for how blessed I am for what we've all created.  I am already back on track and moving forward.  #thankyou!!  --Brian

"Guiltless" Angel Hair Alfredo

I have to toot my own horn on this recipe because it knocked the socks off of not only my entire family, but off of myself as well.  It is hearty, rich, and DELICIOUS!  As many of you know, I am currently writing two cooking memoirs:  one about my time as a stay at home dad, and one about my lifelong journey towards health/wellness.  I have been reserving my signature dishes for these books, and had I not been directly asked to develop this recipe, I would have reserved it for the health and wellness book.  It was THAT good. You should try this recipe out, but don't tell anyone that it is "healthier."  Enjoy watching their reactions when you tell them what's in it!  

Ingredients:

• 1 lb protein enriched pasta (the angel hair worked perfect)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 C skim milk
• 3/4 C nonfat Greek yogurt
• 1/4 C Parmesan cheese
• 1 T "I'm shocked this low fat product contains no butter" (I can't list it by brand name, but you know what I mean)
• 1 T garlic powder
• 1-2 pinches of nutmeg (this is needed to balance the tartness of the yogurt)
• salt and pepper to taste

1. Bring 4 quarts of water to a rolling boil in a large sauce pot. 
2. Add a liberal amount of salt and pasta.
3. Cook pasta according to brand.
4. In a large saute pan over medium high heat, combine corn starch and olive oil with a whisk,
5. Slowly whisk in milk and reduce heat to low.
6. Add 3-4 T of the heated mixture to the yogurt and stir to temper it (this will prevent the yogurt from curdling).
7. Whisk in tempered yogurt, and add remaining ingredients.
8. Drain pasta and add to sauce, ensuring to mix well.
9. Garnish with parley and fresh basil leaves.
10. Watch your family/friends literally freak out when you tell them this is a healthier version.  Everyone was floored when I told them what was in it, and my kids licked the plate!!  

"Baked Fried Dough" -- A Healthier Take On Pizza

My biggest downfall, when it comes to maintaining a healthy diet, is pizza. It is my go-to comfort food, my must-have indulgence, and the food most guilty of breaking my discipline.  When I was in college, I ate pizza every single day of the four years I lived on campus, at least once a day (curse you Rathskellar!!).  It wasn't even good pizza.  HA! I have the great fortune of living near New Haven, and marrying a woman from New York, so I know the experience and the essence of a good pie. If you are looking to replicate a NY or New Haven pizza...I haven't achieved that yet; however, if you are looking to satisfy a pizza craving:  this is the recipe for YOU!  I have lived all over the country and will attest that this beats southern pizza, CA pizza, and northern pizza by far...and it is healthy to boot!  My entire family literally giggled as we sampled this, and all agreed on one thing:  This healthier pizza recipe tastes like "BAKED FRIED DOUGH!"  ENJOY! 

Ingredients:

• 3 C Wheat flour
• 1 1/2 C non fat Greek yogurt
• 1 t baking soda
• 1 t salt
• 4 Kumato tomatoes (for diabetics:  contains a higher amount of fructose than an average tomato, you can also use larger Roma tomatoes)
• I sheet of rolled fresh mozzarella, cut into 1" x 1"  squares (this is an amazing product...NEVER pay for rolled prosciutto/salami and mozzarella again, brands can be found by googling "rolled fresh mozzarella")
• 20-25 fresh basil leaves
• 2 T extra virgin olive oil
• 1/4 C shaved Parmesan
• 2 t garlic powder
• 2 t dried basil leaves
• 1 garlic clove
• salt and pepper

1. Preheat oven to 425 degrees.
2. In a large bowl, combine flour, yogurt, baking soda and 1 t salt. 
3. Wet hands with cold water (to help prevent sticking), and mix ingredients well until they form a ball.
4. Place ball on a floured surface and knead the dough for at least five minutes, or until it becomes firm.  
5. Re-flour the surface and use a floured rolling pin to roll out (this will be a lot trickier than your typical pizza dough, and cannot be "spun" or "flipped--you need to roll the dough's shape) to the shape/size of a baking sheet that has been coated with cooking spray.
6. Drizzle with 1 T olive oil and place in oven for 10 minutes.
7. Top with tomato slices, mozzarella pieces, fresh basil, shaved Parmesan, drizzle with remaining olive oil, and sprinkle an even coat of garlic powder/dried basil/salt/pepper.
8. Return to oven for an additional 10-15 minutes, or until cheese has bubbled and crust is golden brown. 
9. FRIED DOUGH, RIGHT????  YUM!!!

Spiked Mango Mimosa

Ingredients:

• One 64 ounce container of no pulp orange juice
• 8 ounces of vodka (top shelf would be best)
• 2 bottles of extra dry champagne
• 1 8 oz bag of frozen mango
• 1 T sugar
• 2 T water

1. Combine mango, sugar, and water in a blender and blend until smooth.
2. In a large bowl, combine orange juice, vodka, and mango puree.
3. Mix well.
4. Fill punch bowl with ice and "spiked" mango orange juice and add 1/2 bottle of champagne each time you fill the bowl (for a standard size punch bowl, I filled it four times).

serves one  (just kidding--I served this to a party of 20 last week)  

Creamy Buffalo Dip and Baked Potato Chips

TV season is fast approaching as the summer is quickly winding down.  One of my biggest challenges in maintaining a healthy lifestyle every fall is snacking in front of the tube.  A craving for buffalo wings, and a yearning for potato chips led to this protein packed, low fat dip and healthier chip alternative.  I'll be sure to have this on hand for all the upcoming season premieres (I think 3 of the shows I watch are left on TV, HA!).  Enjoy!! 


Ingredients:

• 1 C fat free plain Greek yogurt
• 1 small minced sweet onion
• 2 T light mayonnaise
• 2 T hot sauce (or to taste)
• 1/4 C reduced fat bleu cheese crumbles
• 1 t onion powder
• 1 t garlic powder
• a pinch of cayenne pepper
• a pinch of sweet paprika
• a pinch of celery salt
• 1 large russet potato
• 2 T canola oil or extra virgin olive oil
• salt and pepper

1. Preheat oven to 400 degrees.
2. Slice the potato using a mandolin, or a vegetable peeler
3. Toss with oil, salt and pepper and spread into single layer on a baking sheet.
4. Bake for 15 to 17 minutes until crisp and a dark brown.
5. Place chips in a paper bag and add a little salt and shake the bag. The bag helps soak up any excess oil
6. Arrange chips on a serving plate.
7. In a medium bowl, combine remaining ingredients. For best results, allow to set in the refrigerator for at least two hours to allow the flavors to develop.

Serving suggestion:  prepare the dip a day in advance, and serve while the chips are still warm. I also  serve with celery and carrot sticks in addition to the potato chips.