Squeezing out the last of the egg nog!!!

Happy New Year Everyone!!!! I trust that everyone had a wonderful time ringing in the new year, whether it was at home or out with friends. I don't know about you but I wanted to squeeze out the last of my egg nog (and the holiday feel) with one last holiday recipe that we can still enjoy this winter. Call me crazy. These cookies will bring warmth in your heart and in your home but won't add pounds to your hips! More winter recipes to come soon!!!

Pumpkin Spice Cookies....mmmmm

1 box of spice cake mix
1c pumpkin puree
1 egg
2 tbsp low-fat egg nog
1/2 stick of softened butter
1c chopped pecans
1c Heath toffee bits

Preheat your oven to 350 degrees. In a large mixing bowl, mix your dry ingredients together (your cake mix, pecans, and toffee bits). Slowly add the remaining wet ingredients (pumpkin, egg, nog, and butter). Mix all of it together until it is all combined. I used an old fashioned wooden spoon for fun! It helps keep the toffee and pecans in their perfect sizes.

On an un-greased, non-stick cookie sheet, place a dollop of cookie dough about two inches apart on the cookie sheet. Bake for about 10 to 12 minutes. Let cool.

These cookies are a perfect treat to round out the holiday season and get us going in 2012!!!!

~ Knife Out

Closing out the year

Wow, the holiday season is coming to a close and so much has happened within these past few months. We've looked at snacks, desserts, and talked about meals and day to day choices we can make. Of course many of us have had trials during the past few weeks with our food choices but don't stay there. Make the decision to not only forgive yourself but to allow yourself to make the healthy decisions to get you back on track. Don't listen to the voice that says, "Well, you have already fallen off. You might as well continue and eat that mac n cheese or ice cream in the fridge!" That voice is lying and does not help you make the decisions that you have worked so hard to change. Plus, giving yourself the excuse to start on the new year will only allow more excuses to move in. As my Pastor says, excuses are nails to build houses of failure.

Here's a great flavorful recipe to help get you back to where you begun your fitness journey. I know I needed it!

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serve this easy grilling recipe over steamed brown rice with a green salad on the side for a satisfying meal. Savory onions, sweet pineapple and rich tomatillo salsa are a delicious sweet and spicy combo to top all manner of grilled meat and fish.

Ingredients
2 tablespoons canola oil, plus more for oiling the grill
1/2 large sweet white onion (such as Vidalia), cut into thick rings
6 pineapple spears
Salt and pepper to taste
1 1/2 cups tomatillo salsa
2 tablespoons chopped cilantro
1 tablespoon lime juice
4 skinless, boneless chicken breast halves

Method
Oil grill grates and preheat grill to medium-high heat. Brush onions and pineapple with 1 tablespoon of the oil then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate.

When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, cilantro, lime juice, salt and pepper and toss gently to combine. Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total. Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Happy New Year everyone!!!!

~ Knife Out

Day to day choices....

There is a four letter word that I have been trying to avoid using over the past few months - DIET.  It's a dirty word but somebody has to use it.  For me, it's such a short-term word trying to achieve a long-term goal.  Plus, it's not about losing weight but making a lifestyle change that will get me healthy and assist in me living for another 75 years at least!

My Pastor has said many times...change your mind, change your life.  Many times people begin diets only to fail just as soon as they start due to the one thing they lack to change - their mindset.  Even if you have accomplished losing weight, how do you work to maintain it?  It's all in your mindset.  

What thoughts or behaviors have you NOT worked on or tackled to help you reach and maintain your goals?  Not only your weight goals, but lifetime goals that you have set for yourself.  A friend shared a quote with me from Mike Murdock's The One-Minute Businessman's Devotional, "The secret of your future is hidden in your daily routine." What you choose to do on a daily basis can either help or hurt your future.  

It's not too late.  Studies show that it takes 21 days to form a new habit.  Are you up for the challenge?  Don't let the holiday season be an excuse for not finishing 2011 strong.  

My daily routine has definitely changed over the past 3 months.  I had to renew my mind to some new habits in a little area called EATING.  I now make sure that one of my meals for the day has a protein and "real food" carb (nothing processed) helping to stabilize my blood sugar and boosting my metabolism, while another one of meals for the day includes at least one leafy vegetable.  This now allows me to enjoy (but not overeat and go over board) when I visit all of the holiday parties that are on my schedule for the next 4 weeks.  It's about making a conscious decision to eat healthy.  

For Lunch try making this delicious, nutritious salad: 

Roasted Sweet Potato and Black Bean Salad (compliments of Georgia Downward at SELF):

Ingredients 

Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 can (15 ounces) black beans, rinsed and drained (make sure to get the low-sodium beans)
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula and spinach

 

Preparation

Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool.  In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges. 

Nutritional Information:  283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fiber, 11 grams protein

 

Black beans are a tasty non-meat source of iron, which is key to high energy and strong immunity. 

or for dinner try this quick and easy recipe: 

Cajun Tilapia with Broccoli and Brown Rice (compliments of Whole Foods Market)

Ingredients

2 cups low sodium vegetable broth, divided
1 small onion, chopped
1 small red bell pepper, chopped
1½ teaspoons salt-free Cajun seasoning, divided
1 cup uncooked brown rice
3 cups small broccoli florets
3 (4-ounce) tilapia fillets
1 large lime, cut in half

 

Preparation

Heat 1/4 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion, pepper and 1/2 teaspoon Cajun seasoning and cook about 3 minutes or until onion is beginning to soften. Stir in rice and cook 30 seconds. Add remaining 1 3/4 cups broth and heat to a boil. Reduce heat to low, cover and simmer until liquid is absorbed, about 30 minutes. 

Meanwhile, preheat oven to 450°F. Place tilapia on a parchment paper-lined baking sheet and sprinkle with remaining 1 teaspoon Cajun seasoning. Bake tilapia 8 to 9 minutes or until flesh is opaque. 

About 15 minutes before rice is done, place broccoli florets on top of cooking rice, replace lid and continue cooking. Remove from heat and let sit covered for 10 minutes then fluff rice with a fork and gently stir everything together. Squeeze 2 tablespoons juice from half of lime and stir into rice.  Flake tilapia into bite-sized pieces and serve over rice and broccoli mixture. Cut remaining half of lime into 4 wedges for squeezing over tilapia at the table.

 

Nutrition per serving : 190 calories (20 from fat), 2g total fat, 0.5g saturated fat, 45mg cholesterol, 130mg sodium, 22g total carbohydrate (4g dietary fiber, 3g sugar), 20g protein 

Now you have 2 great recipes that you can prepare for lunch or dinner, that way when you sneak a pig in a blanket into your tummy at your office holiday party, the damage won't be so bad! 

~Knife Out

Re-stocking your pantry....

If I were to open your cupboards....what would I find?????  Some would say nothing but chips, cookies, and maybe an occasional can of nuts.  Other would say....it's empty.  Many would say all of the right things that would help us make it through this holiday season.  No matter where you are in your eating habits, this article is food for thought.

According to Caloriecount.com, our pantries may be going against the lifestyle/eating changes that many of us are trying to make during this holiday.  If we can eat right when we are not at the holiday parties, then maybe we can treat ourselves when we are!  The article recommends storing a host of nuts, seeds, and dried fruits around for eating in between meals, but keep the serving size in mind. Just a third of a cup of raisins is 143 calories and almost 38 grams of carbs. Nuts like almonds, walnuts, and sunflower seeds are also high in calories and fat if overdone, so use small storage bags to divide them into single serve packets.  Also, keep canned tomato products including whole, crushed, diced, or pureed tomatoes in your cupboards. Make your own salsa, pizza sauce and spaghetti sauce instead of buying them prepackaged.

Another item to add to your pantry is low-sodium chicken or vegetable stock for homemade soup. By making your own soups and sauces, you’ll forgo the added salt and preservatives, and gain a cleaner, fresher taste in exchange.

Something easy to keep in your pantry, BEANS!  Keep beans of different varieties including black, red kidney, and black eyed peas.  MayoClinic.com notes that legumes are high in iron, potassium and magnesium.  Whether you buy them canned or purchase them in bulk, they store easily and have a long shelf life.  If you go canned, be sure to get those with no salt added. You might also add lentils and lima beans into your legume experience.  According to Livestrong.com, some legumes benefit from soaking before cooking (this step is not necessary for lentils and dried peas). In a pinch, canned chickpeas or other canned legumes can be used in recipes or to provide a shot of protein to salads.  Add these to rice cooked in vegetable stock with a variety of vegetables for a hearty lunch. For a great source of protein, keep salmon and tuna pouches handy as well.

Whole Foods has an easy, flavorful soup to create with a ingredients that can be stocked in your kitchen at all times.  This hearty soup (cooked in 20 mins!) can be made either for friends coming over or stored in the refrigerator/freezer for the week to take to work.

Mexican Taco Stew (Serves 4)

Ingredients

1/2 pound 85% lean ground beef or turkey
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning (gluten-free)
2 cups low-sodium chicken broth*
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can no-salt-added black beans*
1 (14.5-ounce) can diced tomatoes*
1 cup frozen corn kernels*
1 cup medium salsa*

Method

Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes. 

Know what's in your cupboards to know what goes in your belly.  Bon Apetit!

 

  ~Knife Out 

Comfort Food: East side treat....

I find myself so often eating on the west side of the island that most of the east side does get neglected (except for The Neely's BBQ Parlor on 62nd and 1st Ave, just sayin').  Everything for me is on the west side...work....church....friends.  It becomes work to travel "so far" to the east when you don't have a real reason to go over there (minus my friends Steve and Maria who are new to the UES area!)  Well, I have a reason for you....The Melt Shop. 

This lovely little eatery on 53rd and Lexington (make sure you head down the stairs toward the 6 train, it's next to the Dunkin Donuts) has made one of my top 10 favorite comfort food places in NYC.  With it's simple menu, Melt Shop, which specializes in grilled cheese sandwiches, does the wonderful job of including a wonderful array of snack treats, sweet treats, and just plain cheesy treats.  I had the opportunity to try their aged cheddar with maple bacon on sourdough, as well as their fontina and goat cheese with roasted wild mushrooms and parsley pesto on whole wheat. 

On perfectly toasted bread, both sandwiches are served warm and ready to eat.  They are not too greasy and not too cheesy that you burn the roof of your mouth that most grilled cheese sandwiches tend to have the habit of doing.  Add a side of shop tots (to share of course!) and these tasty bites are a bit of crunchy perfection that is accompanied by a special melt shop sauce that is sweet and tangy.  My favorite was the aged cheddar.  There is only one slice of bacon but it's matched ever so delicately with the aged cheddar for a flavor packed punch that hits you after the first bite.  There will be an "OMGoodness" moment after the first bite.  It's the adult version of a childhood favorite.  Visit the Melt Shop website for more yummy menu items.  All in all...I promise, it's worth the trek. 

~ Knife Out

It came and went....

Thanksgiving is done.  I feel a holiday void (only for the moment of course!).  I trust that everyone had a wonderful holiday.  I know I did.  My roommates and I enjoyed a two day feast and were completely content/excited to spend the holiday/time with each other. 

We decided to stay away from a few traditional food items this year - not only to save our waist lines for Christmas but to save space in our refrigerator too!  This year we twisted a few items and it worked brilliantly!  Instead of a turkey, we had the pleasure of preparing a salmon steak that was delightful.  I marinated the salmon (for an hour) in a cap full of hickory liquid smoke, which you can find at your local grocery store, garlic powder, salt and pepper.  That's it!  Covered in foil, I then placed it in a 350 degree oven for 40 minutes.  The size of the salmon will determine how long it will stay in the oven.  It was tender, juicy and had lots of flavor!

Here are a few of the other items that were prepared: Mashed Cauliflower, Red Pepper salsa, and Brussel sprouts with pancetta.  Lots of flavor with not a lot of fat.  Take a look at the recipes below on how you can duplicate these easy, nutritious recipes. 

Cauliflower Mash - Steamed cauliflower, whipped with Omega 3 butter, splash of milk, garlic powder, salt and pepper.

Red pepper salsa - 1 Red pepper, 2 Med tomatoes, cilantro, mint, garlic, pinch of salt.  Served with flax seed multi-grain chips.

Brussel Sprouts with Pancetta and onions - Sauteed onions and garlic until tender, add pancetta and cook for 2 mins.  Add brussels and pinch of pepper until brussels become tender.  Serve warm.

I hope you enjoy these new recipes as much as I did!  By the way, I  have a new kitchen toy - more great recipes to come!!!!!!

~ Knife Out

A twist on an oldie-but-goodie....

It's finally here.....THANKSGIVING!!! I know that I am not the only one excited about Thursday's food smash!  I am more excited this year because I get to spend it with my lovely roommates. Yes, we have chosen to stay in our pajamas and keep things simple. Thursday is going to be a blast.

I'm more excited to try some new recipes that are a twist of some of our favorite traditions this holiday season.  One of my favorites: Pumpkin Cream Cheese Truffle recipe from Whole Foods! This will substitute a pumpkin pie or pumpkin cheesecake recipe that you always wanted to make but never had the time to.  The prep time is 20 mins with an additional 2-3 hour set time. So, plan accordingly and you could be the talk of the dessert table this year!!!!!

Pumpkin-Cream Cheese Truffles

Ingredients

2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened

Directions

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

These truffles pair pumpkin with gingersnap and graham cracker crumbs brilliantly.  For the best results, chill truffles until you're ready to serve them.

Enjoy the day and remember Thanksgiving doesn't end on Thursday.  You can be thankful every day for something in your life.  Time to look on the brighter side of things!

~ Knife Out

Are you traveling this holiday season....

Thanks to Alana Sugar who wrote a wonderful article on the Whole Foods blog site, the idea of carrying snacks during this holiday season re-energized me!  Think about it, we spend so much time out in the streets (during or after work) to shop for holiday presents for loved ones, meeting up with friends, or just running our regular errands, that we tend to get hungry while "out on the road."  I don't know about you but shopping makes me hungry!!!  I am the first to stop by Auntie Anne's for a pretzel or Duane Reade for a bag of chips or sour candy.

This year, let's do something different!!!!!!!  Try these wonderful, quick and easy snack recipes that you can create at home to pack in your bag for those long nights out and about and will at least hold you until dinner time!!

1. Pumpkin seeds are my new found friend for snacking.  According to Livestrong.com and WHF, Pumpkin seeds are loaded with essential minerals. Just 1/4 cup of raw pumpkin seeds offers 1.04 mg of manganese. This is over 50 per cent of the RDA (recommended daily allowance.) Manganese is needed to keep bones strong, normalize blood sugar and regulate cholesterol. Other necessary elements in pumpkin seeds are magnesium, phosphorous, tryptophan, iron, copper, protein, zinc and vitamin K.  

Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 350° until crisp.  

If you can't five the five-spice powder in your local grocery store, here is the recipe compliments of Linda Larsen at about.com: 

Five-spice powder

• 1 tsp. ground Szechwan pepper
• 1 tsp. ground star anise
• 1-1/4 tsp. ground fennel seeds
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper

2. Edamame is another one of my favorite snacks to keep on hand.   It's easy to make, easy to eat, and can fit in a ziploc bag to fit in your purse when you are on the move.  This little soybean contains a lot of nutrition and many health benefits and has really become a popular choice of snack food in my household.  For more information, you can look up the nutritional facts and health benefits here.

Edamame (found in your grocery frozen vegetable section):  Toss these frozen soy beans into a pot of boiling water for 4-6 mins.  Drain and season to taste.  I like using lemon pepper for flavor. 

3. Do you have 20 minutes to spare????  Try this great Basic Healthy Granola recipe from Wholeliving.com:

Ingredients

• 2 teaspoons canola oil
• 1 1/4 cups regular rolled oats
• 1/8 cup flax meal
• 1 teaspoon cinnamon
• Pinch of salt
• 1/8 cup apple juice
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 1 tablespoon brown sugar, optional when adding dried fruit
• 1/4 cup shelled sunflower seeds
• 1/8 cup orange juice
• 1/2 teaspoon grated orange zest
• 1/2 cup chopped dried pineapple
• 1/2 cup chopped dried papaya

Directions

1. Preheat oven to 325 degrees. Lightly grease baking sheet with canola oil (you may also use cooking-oil spray or line baking sheet with nonstick foil). In a medium bowl, combine the oats, flax meal, cinnamon, and salt. Mix well. In a small bowl combine the apple juice, maple syrup, honey, and optional brown sugar. Mix well.
   
2. Add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and moist. Spread the mixture on the greased baking sheet and bake for 15 minutes.
   
3. Remove from the oven and stir, breaking the large chunks into smaller pieces. Add the dried pineapple and dried papaya and bake for an additional 8 minutes or until crisp. Remove from oven and allow to cool. While still warm, stir to break up any remaining chunks. When completely cool, store the granola in an airtight container.
   
   

We are going to be giving ziploc bags quite a bit of business over the next few weeks.  Here's to healthy snacks in your pocket book this holiday season.  There's more to come....


~ Knife Out

Tis the season for pumpkin....

It's fall, which means it is time for all things PUMPKIN!!!!!  I have been bitten by the pumpkin bug!!!  I have been looking up so many recipes that have pumpkin as the main ingredient.  I promise to only post festive pumpkin recipes that will appease the appetite, as well as your waist line!  This recipe is for all of my lactose intolerant friends  ; )  It yields risotto like results w/o the lactose results in your tummy!

First up  ~  Creamy Pumpkin Brown Rice.  I made this yesterday and it was oh so good! 

Creamy Pumpkin Brown Rice  

(Serves 8 to 10 or 1 hungry girl for a few days, reheated of course!)

Ingredients

3 tablespoons extra-virgin olive oil
1 white or yellow onion, chopped
2 cups uncooked brown basmati rice
1 (15-ounce) can pumpkin purée
6 cups low-sodium chicken or vegetable broth
3 bay leaves (or if you are like me and don't use a lot of bay, 3 tbsp. of basil will do)
Salt and pepper to taste

Method

In a large pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3 to 4 minutes more. Meanwhile, whisk together pumpkin purée and broth in a large bowl.

Stir broth mixture and bay leaves into pot, season with salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally to keep rice from sticking to the bottom of the pot, until liquid is absorbed and rice is cooked through and creamy, about 45 minutes. Transfer to a bowl and serve immediately.

*This is a great warm, healthy, and budget friendly meal to make on a Sunday (or any day that you are free) and will last you a few days.  According to Livestrong.com, basmati has the highest content of all rice for amino acids and essential nutrients.  Basmati is a good source of complex carbohydrates, providing energy for the brain and central nervous system.  For more nutritional information on brown basmati rice, I encourage you to visit the link above. 

Enjoy pumpkin season! 

~ Knife Out

And another one...

Well, as many of you know our Pastor has called a fast beginning on Monday to prepare us for the fabulous time of prayer on 11-11-11.  This date only comes around every 1,000 years, so let's get it in!!!!

To kick us off, my lovely, beautiful and talented dancer sister/friend (insert eye roll for long, but true, title here) has kindly shared a wonderful new recipe with me that I thought I would grace the blog with.  Thank you Jennifer Jones.  Due to her frequented Google searches for recipes, JJones shared a wonderful Creamy Carrot Coconut Soup compliments of our vegan/vegetarian reporter Jolinda Hackett @ About.com. 

Per Jolinda: This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup.  If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup. 

 

Creamy Vegan Carrot Soup with Coconut Recipe

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

 

 

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.  Allow to cool slightly, and then puree in blender, working in batches if needed.  Return to heat and stir in coconut milk until well combined.  Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit of extra liquid. Enjoy!

~ Knife Out 

 

Thanksgiving!!! Thanksgiving!!!!

Alright, no need to panic....I'm Back!!!!!!!

I know that it has been a WHILE since my last post but have no fear I am back on the grind and have lots of things to share.  As many of you know, this blog was only supposed to be for a limited time (during our church's annual fast) to provide restaurants and recipes that we could use during said time.  Well, while I have been on a fitness boost (my menu options have definitely changed) I decided to re-vamp the site and provide some traditional items with a healthy twist to get us geared up for this holiday season and well into 2012!!!

First up:  Thanksgiving! 

Aside from all of the wonderful trimmings that accompany our turkey one of the hardest items during the holiday is the DESSERT table.  Yikes!!  That's where many of our extra calories come smacking us in the face (aside from our returning to the table for seconds...)  Why not help the waist-line this year and bake this easy to make Pumpkin Cheesecake that cuts calories and fat without cutting away the taste.

***Recipe Compliments of our friends at CalorieCount.com and ediets.com

Pumpkin Cheesecake (serving size 8)

Ingredients

16 oz fat-free cream cheese, softened at room temperature

2 tbsp brown sugar (or use 1/2 cup splenda) 

1/2 tsp vanilla extract 

1/2 cup egg beaters 

1/2 cup pumpkin 

1/3 tsp pumpkin pie spice (which is your cinnamon, ginger, allspice, and nutmeg)

1/2 cup graham cracker crumbs 

1/2 cup light cool whip 

Directions

1. Preheat oven to 325 degrees
   
2. Whip cream cheese, sugar and vanilla until blended
   
3. Blend in eggs but don't beat
   
4. Remove 1 cup of batter and stir in canned pumpkin and spice
   
5. Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
   
6. Pour remaining batter into pan, then top with pumpkin batter
   
7. Bake at 325 degrees for 40 minutes or until center is set

Then refrigerate for three hours or overnight to serve.

See how simple this is!  A low-fat, low-carb dessert that is a good source of protein and vitamin A. Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs.  With the listed ingredients above, the calories per slice is around 108.  Total guilt free and tasty too.  Enjoy!!!!

~Knife Out
 

Although many people are against the roots of where Thanksgiving started, in our modern day version of Thanksgiving let's remember and keep in prayer those families that are without.  If there is an organization that you would like to support with by volunteering or financially, let me know and I will post it for everyone.  Many blessings as we begin this wonderful holiday season.  

1 Thess 5:18 "...In everything give thanks; for this is the will of God in Christ Jesus for you."

 

Staying Warm???

Man, it's getting colder outside and it makes you want to go NOWHERE real soon...

I decided to try a new recipe tonight that I had been wanting to make for awhile - Coconut Red Lentil Soup.  After a wonderful day with my roommate, dinner needed to be prepared and there was no way I was going out to the store.  Between the two of us we had all of the ingredients for a lovely at-home meal.

COCONUT RED LENTIL SOUP ~ 

INGREDIENTS: 

1 cup yellow split peas
1 cup red lentils
7 cups of water or vegetable stock
1 medium carrot, cut into 1/2 inch dices
2 tbsp fresh peeled and mined ginger
3 tbsp curry powder
1 tbsp cinnamon
2 tbsp butter
8 green onions or scallions, thinly sliced
1/3 cup of golden raisins
1 6-ounce can tomato paste
1 14-ounce can coconut milk
2 tsp fine grain sea salt

cooked brown rice (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add 3/4 of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk, cinnamon, and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
I've been enjoying big ladles of this soup over ~1/2 cup of brown rice. Sprinkle each bowl generously with the remaining green onions.
Serves 6.
Prep time: 10 min - Cook time: 35 min

I promise you will enjoy it!!

~ Knife Out 


Word of Encouragement: The reason we are all being disciplined is that we will know God is real.  Isaiah 45:22 "Only in the Lord shall one say, I have righteousness (salvation and victory) and strength [to achieve]."  Look to Him today.  We are over halfway through our fast and the most difficult time is right before the end or the completion of the fast.  Let's stay focused on the prayer points that we have chosen to lift up before God during this time.  There are many distractions that will come your way to try and throw you off track and get you to a place of not finishing strong.  They may come with an obsession about a particular issue that you have been praying for or it may manifest itself in a relationship, but  continue to look to God for your strength and the victory to finish STRONG.   These issues are futile compared to the glory that is to come.  Walk in love and walk in faith that God will bring to pass the very thing that you are believing for.  

Knife-Out Options....

A very good friend of mine will be visiting next weekend.  She too is on the fast and we had to come up with a "fast-friendly restaurant for the festivities.  Much to our enjoyment we were able to narrow our search down to two (2) lovely little restaurants in the city (there are more but these had really great menus). 

http://www.blossomnyc.com/ - Has everything you need to survive a night out with some friends.  There menu is eclectic, serving everything from a Black eyed pea cake to sweet potato rolls as appetizers to Pistachio and Pepper Dusted Tofu and their very own Vegan Lasagna for a main course.  There are plenty of menu options for every palette. 

Our second choice was Gobo Restaurant - http://www.goborestaurant.com/west/index.htm.  Their dinner menu consists of small plates (marinated tofu with pickled shredded papaya or  crispy spinach & soy cheese wontons) to large plates (organic king oyster mushroom in sizzling basil black bean sauce or butternut squash risotto with toasted almonds).   There are plenty of side dish options to choose from as well.  This is a perfect place for larger parties to order and share menu items or if you just want a small bite to satisfy your tummy.  Either way, you'll enjoy!!!

~Knife Out

P.S. Remember to let me know when you try any good restaurant that you think people would love to hear about for the fast.

P.S.S. 
Psalm 31:24 AMP

• Be strong and let your heart take courage, all you who wait for and hope for and expect the Lord!

I never want to leave with a bit of inspiration as to why or what we are accomplishing during the fast.

I want to share with you some notes from our Pastor's website (Pastor Creflo Dollar):


Summary:
Fasting should not be viewed merely as a religious act, but as an important time to draw closer to God and His Word. True fasting destroys yokes and bondages. It brings Believers closer to the Father. Our lives should never be the same after a fast.

---

1. Why is fasting so important?
1. We fast to renew our minds.
2. Fasting helps to bring a wrong mindset under subjection to God’s Word.
3. The weapons of our warfare are not carnal, but mighty through God to the pulling down of strongholds (2 Corinthians 10:3-5).
1. Strongholds are constructed thoughts, images, and knowledge that our minds hold on to.
2. When the stronghold is negative, it can produce addictions and bad habits.
3. The enemy wants to bombard us with the wrong knowledge in order to crowd out the information we receive from God.
2. Not all strongholds are negative.
1. God desires our minds to construct strongholds that are built upon His Word.
1. He did not intend for us to hold strongly to information that contradicts His Word.
2. What would happen in our lives if we saturated our minds with God’s knowledge?
3. If you have a wrong mindset, it will resist God’s Word.
4. Many times, it is a challenge for the right information to remain in our minds because our wrong mindsets fight the right information.
5. Holiness is being of one mind with God.
3. Be renewed in the spiritof your mind (Ephesians 4:22-24).
1. If we do not renew our minds, we will not progress as Christians.
1. The spirit of the mind is a deeper level of the thought process; we refer to it as the subconscious.
2. When we renew our minds diligently and consistently with the Word, we allow our subconscious to be engaged in a positive way.
3. Although learning is a part of renewing our minds, we must set our minds to act on the Word we have learned.
4. God forbade Adam and Eve to eat from the tree of the knowledge of good and evil (Genesis 2:16-17).
   1. The emphasis in this scripture is on knowledge. God shared with them all the knowledge they needed.
      1. They were supposed to hold strong to the knowledge of God.
      2. God never intended for us to get our knowledge from any other source.
      3. When Adam and Eve decided to get their knowledge from another source, they chose to separate from God.

Scripture References:

• 2 Corinthians 10:3-5
• Ephesians 4:22-24
• Genesis 2:16, 17

A staple....

We've all used it and we all need it during this time of fasting - VEGETABLE BROTH!!!!  Using it in a soup or using it as a base for cooking, many of us have run into a recipe that requires it.  Why not make your own?  It's easy, it's delicious, and you can control the salt content and flavor that goes into one of your most used ingredients in your kitchen.  Now, there are many recipes out there but today's recipe is compliments of wholefoodsmarket.com:

Homemade Vegetable Broth 

 

Makes 8 cups

Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups and stews.

Ingredients

2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, each cut in half
1 medium potato, cut into 1-inch chunks
3 bay leaves
2 teaspoons whole black peppercorns
4 sprigs parsley
16 cups water

Method

Place all ingredients in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days (or freeze it) . Stir before using if broth separates.

Enjoy!

~ Knife Out

From an article by Bill Winston -

During this time of fasting, concentrate on the Word of God.  The Word is so powerful that it can penetrate any obstacle, any circumstance, or any problem in life.  It is more powerful than a two-edged sword.  It can separate the spirit from the soul.  It can slice into the thoughts and intents of the heart. 

Hebrews 4:12-14 AMP  "For the Word that God speaks is alive and full of power [making it active, operative, energizing, and effective]; it is sharper than any two-edged sword, penetrating to the dividing line of the breath of life (soul) and [the immortal] spirit, and of joints and marrow [of the deepest parts of our nature], exposing and sifting and analyzing and judging the very thoughts and purposes of the heart.13  And not a creature exists that is concealed from His sight, but all things are open and exposed, naked and defenseless to the eyes of Him with Whom we have to do.14  Inasmuch then as we have a great High Priest Who has [already] ascended and passed through the heavens, Jesus the Son of God, let us hold fast our confession [of faith in Him]. "

Confess the Word today over your life, over that circumstance.  Take it to God in prayer and see God begin to move in your life today.  Trust Him. 

One pot wonder....

Soups, easy to make and easy to taste.  Today's recipe is inspired by last night's snowstorm.  I wanted something easy to make, yet comforting and without too many ingredients (I was thinking about the walk home from the store).  Before I share today's recipe I wanted to throw in a piece of an article that a friend shared with me: Fasting has a spiritual purpose, and that purpose is to get your flesh out of the way so that the Spirit of God can move in your life. When a person makes a determination to fast, they are making a determination to remove the obstacles in their life to total submission to the will of God. 
-Bill Winston

Porcini Mushroom Soup

2 ounces of dried porcini mushrooms
1/3 cup extra virgin olive oil
3 shallots, chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
3 large cloves garlic, finely chopped
4 cups water
1 1/2 - 2 teaspoons salt

Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft. Set aside.
Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well, it's important in a simple soup like this.
Serve as is or topped with any number of the ingredients I listed up above.

Enjoy!!

~Knife Out

Only if you have some time...

Fasting.  I love it.  It allows for experimental menus for your household.  Today's recipe is only for the those that want to spend the time in the kitchen BUT once it is made you will love the results of nice, warm, home-cooked meal.  Todays' recipe is courtesy of: www.101cookbooks.com/vegan_recipes

Coconut Red Lentil Soup

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Sprinkle each bowl generously with cilantro and the remaining green onions.

Enjoy!!


~ Knife Out

Mark 4:34 He did not tell them anything without a parable; but privately to His disciples (those who were peculiarly His own) He explained everything [fully].  
**I encourage you to increase the time that you spend with God over the next few weeks.  During our private time with God explains to us things to us as we are able to understand them.  Now is the time to truly examine yourself (your soul).  We can only be used by God after we allow Him to show us the deep, hidden areas of our own character.  The greatest curse in our spiritual life is pride.  Whenever there is any element of pride or conceit remaining, Jesus can't teach us anything.  He will allow us to experience heartbreak or the disappointment we feel when our intellectual pride is wounded.  How many of us have learned to look inwardly with courage? (My Utmost for His Highest by Oswald Chambers)

Time-Out....

Whoo...I don't know about you but I am enjoying this fast.  I have been very creative with my meals.  Tonight I will take a break and order from one of my favorite restaurants - CHAI.

A lovely, quaint restaurant on the corner of 55th and 8th Ave, Chai offers up wonderful vegetarian options to try.  One of my favorites -  Chai's Sauteed Vegetarian Duck with Chili & Basil.   It is a delicious and nutritious option for a night out on the town. 


For more menu options visit their website at http://www.chai-restaurants.com/

Enjoy!
~ Knife Out 

 

Eatification....

The Tiff-onary (wink, wink) defines Eat·i·fi·ca·tion as - the process of moral improvement or guidance by abstaining entirely from or limiting food.  As we abstain from eating those things that we love and desire (or maybe it's some-thing that you are giving up during the fast), let's also remind ourselves of the challenge to increase our time that we spend in the Word, in prayer, or in praise/thanksgiving.  Let's do something out of the ordinary for God during this time.  He would do it for you... 

So, a dear friend and sister of mine bought some tofu and was not sure what to do with it.  I'm going throw a few suggestions her (and your) way this week to tidy up your palette and get you excited about eating tofu.  (It is an excellent source of protein and very low in calories.) 

Today's recipe is provided by www.vegan-food.net 

Tofu Potato Patties

INGREDIENTS

• 6 oz / 175 g firm tofu, drained and mashed
• 3 T vegetable oil
• 1 medium onion, chopped
• 3 cups mashed potatoes (make extra mash for dinner then use leftovers in this recipe the next morning)
• 1/4 cup fresh parsley sprigs, minced
• 1/2 t salt
• 1/4 t pepper 

METHOD

In a frying pan over low/medium heat, saute the onion in 1 tablespoon of the oil 'til golden. In a large mixing bowl, mix all the ingredients except the remaining 2 tablespoons oil. Mold the mixture into 12 half inch thick patties and fry over medium heat using the rest of the oil until browed on each side. 

And now all she (or you) have to do is make some wild rice and/or steamed or sauteed vegetables of your choice and you're good to go!

Enjoy 

~Knife Out

Romans 14:19 (AMP) So let us then definitely aim for and eagerly pursue what makes for harmony and for mutual upbuilding (edification and development) of one another.

 

Tips and hints...

Wow, first day of the fast in and it has been wonderful! 

There is so much on the internet now about the Daniel Fast that is so encouraging.  Aside from the fact that we all have each other during this time, it's nice to know that this is a regular practice for most people.  This time of sanctification and honor is most uplifting through the first month of the new year as we prepare our minds and spirits for what is to come!!!  Make the most out this helpful tips and hints that are online during the fast and you are guaranteed to have a successful time. 

Today I am going to share a nice simple recipe that is will be easy on your pocketbook for the week.  Make one portion of this and it will be able to last for four meals (again, depending on your portion size!)  If you double up on the recipe, you can have more to share. 

Compliments of RealSimple.com

Quinoa With Mushrooms, Kale, and Sweet Potatoes

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
• 10 ounces button mushrooms, quartered
• 2 cloves garlic, thinly sliced
• 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup non-alcoholic white wine or white grape juice
• kosher salt and black pepper

Directions

1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat.
3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6. Serve the vegetables over the quinoa.  Enjoy! 

 ~Knife Out!!

• Romans 6:19 AMP
  I am speaking in familiar human terms because of your natural limitations. For as you yielded your bodily members [and faculties] as servants to impurity and ever increasing lawlessness, so now yield your bodily members [and faculties] once for all as servants to righteousness (right being and doing) [which leads] to sanctification.

Fast, Fast, Fast.....

Maybe if we say it three times fast, our fast will go by with a breeze!!!

Many of you know that Pastor Dollar has called our annual fast beginning tomorrow, Jan 3rd.  I'm excited and I'm ready.  I will do my best to share some wonderful recipes that will help keep you focused and prepared throughout the next few weeks.  If there is a specific recipe that you would like to see - LET ME KNOW!  I will post it for everyone to see.  We all can be victorious during this year's fast.

So, to start off our time of consecration let's start with a soup.  It's something easy to make and can last you a while (depending on your serving size of course!).  Today's recipe is compliments of Wholefoodsmarket.com:

Italian Chowder with Kale

Serves 4

Ingredients

2 cups unsweetened almondmilk
1 tablespoon dried Italian seasoning
3/4 pound baby red potatoes, quartered
1 cup chopped yellow onion
1 tablespoon tomato paste (no salt added in ingredients)
1 (15-ounce) can no-salt-added cannellini beans*, rinsed and drained
1 (15-ounce) can no-salt-added diced tomatoes*
1/2 cup sliced celery
1 bunch (about 10 ounces) kale, stems removed, leaves roughly chopped

Method

Bring almond milk and Italian seasoning to a boil in a large pot. Add potatoes and onions, reduce heat to medium-low, cover and simmer until potatoes are very tender, about 25 minutes. Using a blender or immersion blender, carefully purée contents of pot. Whisk in tomato paste, add beans, tomatoes and celery. Cover and simmer for 10 minutes. Stir in kale and cod, cover and simmer until kale is tender about 5 minutes more.

Enjoy your first day folks! 

~Knife Out

Daniel 9:3 And I set my face to the Lord God to seek Him by prayer and supplications, with fasting...

First Knife Out....

Hello All,

Welcome to 2011 and a new blog titled Knife Out on the Town.   

As many people are, I am inspired by food, laughter, love, and friendship.  While sitting and watching the Food Network with my friend Shamicka, an overwhelming sensation to cook came over me.  However, trying to make Ricotta and Taleggio ravioli at 2am was not ideal. 

Ere go the birth of KNIFE OUT ON THE TOWN. 

I am dedicating this blog to the many restaurants, recipes, and cooking shows that have inspired me.  As the blog continues to be updated, I will share these recipes, shows, and the like that have inspired me in the kitchen.  As we do not always have the means to attend our favorite restaurants, it would be nice to make great inexpensive meals that are full of flavor and favorites from our childhood.  I will do my best to show you how to eat a top dollar meal on a New York budget. 

Currently, I am on a cherry kick thanks to a recent re-run of Iron Chef America.  Let's just say there were some lamb wrapped cherries stuffed with feta and almonds.  Mmmm....I will see how I can build on that!

Here is a wonderful appetizer/snack that is easy to make:

Cherry Salsa ~


Ingredients

• 4 cups cherries, stemmed, pitted, and chopped
• 8 green onions, chopped
• 1 cup chopped fresh cilantro leaves
• 1/4 cup lemon juice
• 1 jalapeno pepper, chopped
• 1 clove garlic, chopped

Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips.

Enjoy ~
Knife Out