Grilled Shishito Peppers

Shishito Peppers are in my top 5 favorite foods. Once grilled the peppers have a mild, unique flavor. They usually aren't spicy tasting so even if you don't like peppers, I bet you'd like these. Just be somewhat cautious, they say 1 in 10 is incredibly spicy. Any time these are on a menu I order them and I've never gotten a spicy one but the possibility makes them really fun to eat. They are incredibly easy to prepare and currently in season at your local farmers market. You can also find them at Asian markets. 

Serves 2

Calories per serving about 110

Bonus: Fat 4g, Saturated Fat 0.3g, 77.5mg, Choleserol 0mg, Carbs 5g, Fiber 2g, Sugars 3g, Protein 0.75g  

Ingredients

-15 Shishito Peppers, washed

-1 Tbsp Sesame Oil (you can use another oil if you don't have sesame)

-Kosher or Sea Salt

Method:

1. In a bowl, toss peppers in sesame oil and a pinch of salt. 

2. If grilling- skewer peppers. If cooking in cast iron on your stove, poke each pepper with a fork to allow steam out. 

3. Heat grill (or cast iron) to high. Cook peppers about 4 minutes per side, until browned or blistered. 

4. Allow to cool a bit. Eat everything but the stem. 

Please tell me how you cook your Shishito's, I'm always looking for a new way to cook these up. 

Curried Spaghetti Squash and Chickpeas with Toast Points

I know my last post was all curry and I tried to wait a while to put this recipe up but it's so darn good that I couldn't help myself. This is another Food and Wine Magazine recipe that can be served with toast points as a starter or eaten on it's own for a healthy dinner.

An added bonus is that this recipe takes less than 25 minutes to make.

Squash right after roasting 

Serves 6

Calories per serving: 167.83

Bonus Nutrition per serving: Fat 8.45g, Sat Fat 0.1g, Sodium 75.66mg, Carbs 20.55g, Fiber 5.75g, Sugars 5.83g, Protein 4.52g 

Ingredients
1 small to medium spaghetti squash
1/4 cup extra virgin olive oil
1 onion, chopped
1 carrot, finely chopped
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1/2 tsp. finely grated orange zest
1 1/2 tsp. curry powder or madras curry paste
(1) 15 oz. can drained chickpeas
1/2 cup water
1/2 cup chopped cilantro (optional- I personally hate cilantro and didn't use it)
Grilled bread for toast points and roasted pumpkin seeds (seeds optional)

Method:
1. Food and Wine has you roasted the squash in the oven but who has time for that? This is the only reason I have a microwave- to roast spaghetti squash! Take the squash and pierce with a knife all over. Place (whole) in the microwave for about 12 minutes. Once done, take out and cut the squash in half. With a spoon scoop out the seeds. Then take a fork and scrape out the squash so it comes out like noodles. Place in a bowl and let cool slightly.

2. While the squash is cooking, in a large skillet heat the olive oil. Add the onion and carrot and cook over medium heat, stirring, until just softened, about 5 minutes. Add the coriander, cumin, crushed red pepper, some salt and pepper, orange zest, and curry powder/or paste. Cook until fragrant, about 1 minute. Add the drained chickpeas and water and simmer until the water is evaporated, about 5 minutes.

3. Add the squash and cilantro and toss. Serve on toast points with the pumpkin seeds on top.

Yum! Keeps for a few days in the fridge. If adding cilantro do so just before you eat it to keep the herb fresh.

Original Recipe here:
http://www.foodandwine.com/recipes/curried-spaghetti-squash-and-chickpea-toasts

Beluga Lentils with Arugula, Shallots, and Roasted Garlic Toast Points

Britt and I made this recipe on a recent girls weekend to Michigan and I can't stop thinking about it. Although there are a handful of steps, it's a great appetizer to serve at a get together. 

We served this as an appetizer but I'm going to make it again without the bread and add a poached egg for a meal. 

Team Britt & Dana 

You can buy Beluga Lentils (black lentils) at Whole Foods in the bulk section. I haven't been able find them anywhere else in Chicago but you can buy them on Amazon, if needed. These lentils are packed with protein and fiber and taste better than any lentil I've ever eaten. 

Serves 4

This is a loose estimate on the nutritional info because I'm not sure how to calculate the oil from frying the shallots. I also didn't include any calculations for bread because they are all different. 

Calories per serving: 351

Bonus per serving: Total Fat 14g, Carbs 40.1g, Fiber 14.05g, Protein 17.1g

Ingredients:

-2 heads of garlic

-1 1/4 cup Beluga lentils

-1 cup vegetable oil for frying

-4 tsp. sherry vinegar

-4 cups vegetable broth (No-Chicken broth is what I use)

-3/4 cup sliced shallots

-4 Tbsp. extra virgin olive oil 

-kosher salt

-whole wheat french baguette, thinly sliced and toasted 

-20 cherry tomatoes, halved

-salt and pepper

Method:

1. Preheat oven to 350 degrees. Place garlic heads in aluminum foil and lightly pour some olive oil on them. Wrap them up and cook until completely tender, 35-45 minutes. Once cooked squeeze the garlic out of the gloves and mash with a fork to make a paste. Season with a little salt and pepper.

2. Rinse lentils and take out any discolored pieces. Place in a saucepan with 4 cups of broth. Bring to a boil, reduce heat, and cook until lentils are tender (but not falling apart). This takes about 25 minutes. Drain and reserve.

3. In a small pan, heat the vegetable oil over medium-high heat. When oil is simmering add shallots and cook until brown, about 5 minutes. Strain on a paper towel. At this point you can save the oil for future dressings, it's already flavored deliciously. 

4. Whisk together 4 Tbsp. of olive oil, sherry vinegar, and 1/4 tsp salt. Mix two thirds of the dressing into the lentils. In a bowl mix the cherry tomatoes, arugula, and the rest of the dressing. Top with shallots. 

5. To serve- Spread the roasted garlic over the toast. Place on a platter with the bowl of lentils and the bowl of arugula salad. Let everyone make their own toast point.  

Adapted from http://herbivoracious.com/ 

   

Spinach Artichoke Dip

This recipe is an awesome substitute for traditional artichoke dip. It's super easy and nobody will know it's  a lighter version. My friend Sam was a tester on this one and loved it! 

Makes 3 cups- 12 servings (each serving is 1/4 cup)

Calories per serving: 70

Bonus: Total fat 4g, sodium 182 mg, carbs 4g, fiber 2g, sugars 1g, protein 3g

Ingredients

1/2 cup light mayo

1/2 cup nonfat plain yogurt (I actually used Greek which will up the protein) 

1/2 cup grated Parmesan cheese

2 tsp. fresh onion, chopped

1 garlic clove, minced

1 tsp. fresh basil

pinch of black pepper

pinch of crushed red pepper (if you like a little kick)

1 package (10 oz.) frozen chopped spinach, thawed, drained and squeezed

1 can (14 oz.) artichoke hearts, drained and coarsely chopped (you can also use thawed frozen artichokes. They are pretty cheap at Trader Joe's)

Method:

1. Preheat oven to 350.

2. Mix together all ingredients until well incorporated.

3. Spread evenly in a greased glass baking dish (or glass pie plate)

4. Bake for 25-30 minutes, stirring half way through. 

--> You can also add extra Parmesan cheese on the top the last couple minutes of baking for some extra flare. Just remember, it's not in the nutritional info listed above so use sparingly. Serve with seasonal veggies and some bread.