Skinny Chef » Appetizers

Baked Tomatoes with Grapes

Skinny Chef — Thu, 28 May 2009 06:52:09 +0000

Sitting in my front room, I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”.

I came across a recipe that I tried over seven years ago - Tomatoes with Grapes. It sounds like a bizarre combo, but it’s really tart and tasty and totally simple to prepare. Think of a sweet and sour - this would be great sliced up and served with grilled chicken. I orginally served it for a warm-weather brunch table that I had for my professor friends from NYU’s Stern School of Business - way back when I worked there.

Now I’ve added fresh thyme because I just love fresh herbs.

Ingredients

2 medium ripe tomatoes
2 cups seedless green grapes
1 tablespoon tomato paste blended with 2 tablespoons water
2 tablespoons dry bread crumbs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Directions

Preheat the oven to 400 F. Oil a 9-inch square baking pan.

Cut the tomtoes in half crosswise. Arrange them cut sides up in the pan. Scatter the grapes around the tomatoes. Pour the tomato paste over all.

Combine the bread crumbs, salt, pepper to taste, and the oliove oil. Spoon the mixture over the tomatoes. Bake for 1 hour or until the tomatoes and grapes are very tender. Serve warm or at room temperature.

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Shredded Beef

Skinny Chef — Mon, 18 May 2009 01:34:52 +0000

This flavorful shredded beef can be cooked ahead and added to your favorite dish. I like to use it for burritos, tacos, and enchiladas.

Makes 3 cups of shredded beef

Ingredients

1 tablespoon olive oil
2 pounds beef stew meat, trimmed of fat
1 teaspoon cumin
1 teaspoon mild chili powder
1 teaspoon paprika
1 star anise pod
1 (15 ounce) can fat free, reduced sodium beef broth

Directions

Warm the oil in a large stockpot over high heat. Brown the beef 5 to 6 minutes turning once or twice. Reduce the heat to medium and add the cumin, chili, paprika, and star anise. Cook an additional minute until the spices become fragrant. Add the beef broth and bring to a slow boil. Reduce to a simmer and cover.

Cook 1 to 1/2 hours until the beef is tender, adding a little water if the beef starts to stick. Cool slightly then shred with your fingers or two forks.

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Make It A Meal

Serve with tacos, black bean soup or refried beans.

Pineapple Salsa

Skinny Chef — Thu, 26 Feb 2009 01:11:37 +0000

Sweet, salty, and spicy, this pineapple salsa is a great way to dress up any plain-jane dish. If you prefer more heat in your salsa, you can add one chopped jalapeño.

Makes 2 cups of salsa

Ingredients

1 cup cubed pineapple, finely chopped
1/2 green bell pepper or poblano chili, diced
1/4 red onion, diced (about 1/4 cup)
2 tablespoons fresh cilantro leaves
zest and juice of one lime
1/2 teaspoon salt
1/8 teaspoon ground cayenne

Directions

Combine all ingredients in a medium bowl and toss well to combine. Store in an air-tight container, refrigerated, for up to 1 week.

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Make It A Meal

Serve with tacos or tofu bean quesadilla.

Grapefruit Olive Salsa

Skinny Chef — Tue, 29 Jul 2008 01:30:59 +0000

Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita. Watch Better TV clip featuring this recipe!

Serves 8

Ingredients

1 large pink grapefruit, about 1/2 pound, sectioned
1 small Haas avocado, diced
2 green onions, thinly sliced
1 cup papaya, diced
1 medium lime, zested and juiced
1/4 cup cilantro, packed, chopped
1/4 cup pitted black olives, such as Kalamata
1/4 teaspoon salt

Directions

Mix all ingredients in a medium bowl or a large zipper storage bag. Let sit for an hour to allow the flavors to mingle. Store in an air-tight container and refrigerate for up to 5 days.

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Make It A Meal

Wine Pairings

Sauvignon Blanc, Pinto Blanc, Chardonnay

Watch Better TV clip featuring this recipe!
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Creamy Spinach Dip

Skinny Chef — Sat, 26 Jul 2008 18:42:03 +0000

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing. Watch Better TV clip featuring this recipe!

Serves 6-8

Ingredients

2 cups shredded part-skim mozzarella cheese, divided
2 cups fat-free plain yogurt
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce block reduced fat cream cheese, room temperature
2 cups fresh baby spinach leaves, thinly sliced
1/4 cup grated fresh Parmesan cheese, divided
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon mild chili powder
1/4 teaspoon salt
non-stick cooking spray
1 bag whole grain tortilla chips (about 16 cups)

Directions

Coat a 8×12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

In a large bowl, add half the mozzarella, yogurt, artichokes, cream cheese, spinach, half the Parmesan, garlic, pepper, chili, and salt. Mix with a wooden spoon until the spinach and artichokes are well combined. Transfer to baking dish and sprinkle with remaining mozzarella and Parmesan.

Bake 10-15 minutes uncovered until the cheese begins to brown and the dip is warm. Serve immediately with chips.

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Make It A Party

Wine Pairings

Gewürztraminer, Rose

Watch Better TV clip featuring this recipe!
Make a fast and healthy spread for your next get together, with a salsa party.
Find out how to entertain the skinny way on Sirius Radio.

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Whole Wheat Crepes

Skinny Chef — Sun, 15 Jun 2008 01:57:02 +0000

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Crepe Batter

1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray

Directions

Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.

Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

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Make It A Meal

Serve with corn chowder or Salmon Nicoise Salad.

Wine Pairings

Gewürztraminer

Make a double batch of crepes and host a salsa party where your guests can pick their favorite filling.
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Tropical Fruit Salsa

Skinny Chef — Tue, 10 Jun 2008 11:20:38 +0000

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round! Watch my Better TV clip featuring this recipe!

Serves 8

Ingredients

1 mango, peeled and diced
2 kiwi, peeled and diced
1 jalapeno, seeded and minced
1 cup papaya, diced
1/3 cup diced red onion
1/4 cup cilantro, packed, chopped
Juice of 1 large lime or one small lemon
1/2 teaspoon salt

Directions

Combine all ingredients in a medium bowl or a large zipper storage bag. Let sit for an hour to allow the flavors to mingle. Serve with whole grain tortilla chips or as an accompaniment to your favorite main dish!

Download Recipe

Make It A Meal

Wine Pairings

Gewürztraminer

Watch my Better TV clip featuring this recipe!

Chocolate Avocado Milkshake

Skinny Chef — Tue, 01 Apr 2008 13:54:03 +0000

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

Serves 2

Ingredients

½ ripe Hass avocado
2 tablespoons brown sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 ½ cup skim milk

Directions

Place all ingredients in a blender or food processor. Blend on high until smooth and serve over ice.

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Make It A Meal

Serve with Turkey Burgers or Sweet Potato Fries.

Balsamic Asparagus

Skinny Chef — Tue, 01 Apr 2008 13:48:59 +0000

Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.

Serves 4

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves garlic, minced or thinly sliced
1 bunch green asparagus, trimmed, cut in half
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup reduced-sodium chicken broth
¼ cup fresh basil leaves
1/2 cup cubed fresh mozzarella

Directions

In a small bowl combine vinegar and cornstarch. Set aside. Warm the olive oil in a medium skillet over medium-high heat. Add the garlic and cook 30 seconds until it becomes fragrant. Add the asparagus and cook 2-3 minutes until it begins to brown. Add salt and pepper.

Add the chicken stock and cover. Cook 3-4 minutes until the asparagus is crisp tender. Stir in the balsamic mixture and reduce the heat to low. Stir until a thick sauce forms. Off the heat stir in the mozzarella and basil. Serve immediately.

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Make It A Meal

Serve with Roasted Lemon Chicken or a Baked Sweet Potato.

Wine Pairings

Chardonnay or Pinot Grigio

Skinny Chef » Appetizers

Baked Tomatoes with Grapes

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Directions

Shredded Beef

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Make It A Meal

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