Posts Tagged ‘Healthy’

It’s that time of year again when there is no end to fresh produce. Whether it’s corn, peaches or zucchini, summer vegetables are at their peak, both in taste and in bounty. At Yummly, we know the best thing to do with them too- cook them up! Check your garden or grocery store for the freshest and most flavorful produce.

Try entering different combinations of ingredients into the FoodFinder, such as corn and zucchini, or tomato and basil, to see all of the different recipes that you can make. If you’re bringing a side dish, main dish, vegan or meat centric dish, there are endless combinations that can be found using your customized FoodFinder. Try your TasteBuds for recipes that you may be interested in too- your pescatarian Bud may have uncovered a great salsa for topping tuna, or a fellow dessert fiend perfected  a pie that makes the most of all of those fresh blueberries.

Yummly has compiled a list of our favorite summer recipes that incorporate what is in season right now. Tired of tomatoes? Exhausted by overzealous zucchini? Look no further for seasonal solutions for your produce problem. These combinations are sure to be a hit!

Blueberry Lattice Pie: You can also substitute other berries or stone fruits to use up what is in season in this classic dessert.

Zucchini Blueberry Muffins: Make breakfast healthier and just as delicious with these vitamin C packed muffins.

Fig and Walnut Tapenade: Serve this as an appetizer, or spread it on a sandwich

Fruit and Vegetable Ratatouille: A colorful side dish that celebrates the best of the summer!

Fruit and Vegetable Ratatouille

Fruit and Vegetable Ratatouille

Spiced Pork and Red Pepper Skewers with Meteoric Mango Sauce

Spiced Pork and Red Pepper Skewers with Meteoric Mango Sauce

Are you planning on watching the Perseid Meteor Showers tonight? You can see anywhere from 50 to 100 meteors! Try our appropriately themed recipe while watching:

Spiced Pork and Red Pepper Skewers with Meteoric Mango Sauce

Watermelon Arugula Salad

Watermelon Arugula Salad

National Watermelon and Nut Day- what better way to combine the two than in a nice, refreshing salad!

Watermelon Arugula Salad

Frozen yogurt is staging a serious take over. In the Bay Area alone there have been more than 20 different frozen yogurt shops established in the past four years, several of which that are chains. All of them are incredibly popular, and it’s simple to see why- frozen yogurt is delicious.

Going out to frozen yogurt with friends is a favorite past time of mine, but after acquiring an ice cream maker- blenders also work- I haven’t looked back. When you make your own fro-yo, the taste, texture and flavor are up to you. It is far more satisfying to put your personally plucked produce, or other favorite ingredients- bittersweet dark chocolate in my case- into your mixer.

At Yummly, there is no end to frozen yogurt recipes. Yummly’s goal is a perfect match with making your own froyo- you have the option to change the recipes in accordance to your tastes. Want it sweeter? Add more sugar. Want more texture? Throw in some Cap’n Crunch. Yummly can also suggest a flavor of frozen yogurt that is right up your alley, but may not have occurred to you (You will not believe how amazing Avocado Lime Frozen Yogurt is until you’ve tried it).

1. Homemade Frozen Yogurt

This flavor goes with anything you could ever want to put on top of frozen yogurt, whether they are strawberries, M & M’s, or even Cinnamon Toast Crunch- I’ll confess right now that I’m guilty of combining the three.

2. Peach Frozen Yogurt

When peaches are in season, how can you not resist this new take on peaches and cream?

3. Blackberry Chocolate Frozen Yogurt

This is a delicious twist on a fruit and chocolate combination. It turns such a pretty color too!

Blackberry- Chocolate Frozen Yogurt

Blackberry- Chocolate Frozen Yogurt

4. Avocado Lime Frozen Yogurt

If you don’t like frozen yogurt because it isn’t creamy enough, talk to me after you try this.

5. Latte Frozen Yogurt

Lattes are another one of my favorite treats, so making it into froyo is even better!

6. Chocolate Frozen Yogurt

Where would a top 10 list be without chocolate? (Not on a food blog, that’s for sure)

7. Vegan Frozen Yogurt

Here’s a vegan and dairy free  twist that goes really well with fresh berries and other fruits, just throw it in the freezer for an hour or so like you would with any other yogurt

8. Frozen Yogurt Pops

Make frozen yogurt even more fun by making it into a popsicle- if you don’t have molds use shot glasses or an ice cube tray

Yogurt Pops

Yogurt Pops

9. Orange Creamsicle Frozen Yogurt

It actually tastes like a creamsicle.

10. Fat Free Raspberry Frozen Yogurt

This tastes too good to be good for you.

Cool off with these recipes this summer, and don’t be afraid to try new combinations. Frozen yogurt is one of the easiest treats to make at home. Enjoy customizing these recipes so you get your favorite flavor- just remember to post them on Yummly!

Grilled Fish Tacos

Grilled Fish Tacos

Grill some fish tacos for dinner in honor of National Grilling Month!

Grilled Fish Tacos

Ceviche

Ceviche

Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)

Ceviche

Sugar Free Sugar Cookies

Sugar Free Sugar Cookies

Did you know that the bikini was debuted today in Paris, France, in 1946? These cookies are a perfect compliment to that new summer bikini!

Sugar Free Sugar Cookies

This Recipe of the Day was originally posted  July 5th, 2010.

A few potatoes and leeks add up to a delicious soup.

Potatoes and leeks are a good soup combo!

If, like many, you don’t have a lot of time to spend in the kitchen, then consider the ultra simple but delicious potato and leek soup.  Although short on ingredients, it’s got a long list of options for making it appeal to your tastes and time.  Dress it up (chilled it becomes vichyssoise) make it decadent (a little cream never hurt anyone!) or serve as is (chunky or pureed).    

My personal favorite is pureed with a small touch of cream mixed in and truffle oil on top.   If you’ve got a favorite version of potato and leek soup, add a comment or drop us an email.  

Potato and leek soup 

  • 2 tablespoons butter or oil
  • 3 medium potatoes, any type, peeled and cut into small cubes
  • 3 leeks, white and light green parts only,  washed and sliced into thin rings
  • Salt and freshly ground pepper (we used white pepper)
  • 4 cups chicken, beef or vegetable stock 

Put the butter or oil in a large, deep pot over medium heat.  When the butter melts (or the oil is hot) add the vegetables. Sprinkle with salt and pepper and cook, stirring to soften.  2 or 3 minutes.  Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes.   At this point you may refrigerate the soup covered, for up to 2 days.

Pureed soup:  carefully puree in a blender or with an immersion blender.  Stir in ½ to 1 cup cream, sour cream, or yogurt.  Do not let it boil if you use yogurt.  Add more salt and pepper if needed.  Garnish with minced chives. 

Vichyssoise.  Make the pureed soup, but do not reheat.  Instead, chill thoroughly and serve garnished with minced chives.  

Recipe courtesy of Mark Bittman, How to Cook Everything.

This list is a little late since most of this information has been out for some time.  And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading. 

If you stop by Yummly in the near future you will see some of these trends appear as blog topics.  As always we’d love to hear about any you’ve seen in your local area or neighborhood. 

Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past.  Happy to add it in if anyone disagrees!

Yummly’s interpretation of 2010 trends (dining and eating):

  • Back to basics – think canning, pickling and basic techniques
  • Beer – craft beers everywhere, also taps into the “new Austrian” trend
  • Smaller portions (restaurant meals, desserts) – mini whoopie pies
  • Burgers – chains will strive for better, premium burgers
  • Children’s healthy food options – more for the home
  • Cocktails – local liquor and culinary creations
  • Casual dining – potlucks
  • Eggs – the new bacon
  • Asian + Latin – a dynamic duo (LA Kogi taco trucks)
  • Farm branded meats – “Denver Steak”
  • Lamb – the new pork
  • Local, seasonal – check out the Cook Here and Now concept (Bay Area)
  • Meatless meals and party foods – even for non-vegetarians
  • Sustainable seafood, different varieties – Branzino, Arctic Char
  • Superfruits – mangosteen, rambutan, goji berries, acai
  • Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab:  seasonal, local (Bay Area) and fresh.

Dungeness crab: seasonal and fresh.

To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below.  It’s a refreshing, culinary delight. 

Celery Cup #1

  • 1 ½ oz. Square One Cucumber
  • 1 – inch fresh English cucumber
  • 2 – inch celery stalk
  • Palm-full of cilantro
  • 1 oz. fresh lemon juice
  • ¾ oz. organic agave nectar or simple syrup
  • 1 celery stalk (garnish) 

In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp.  Add remaining ingredients, cover in ice and shake hard for 10 seconds.  Strain into a tall glass over fresh ice and garnish with a piece of celery. 

Recipe courtesy of Elixir and Square One.

Happy new year (again)!

Turning over a new (healthy) leaf in 2010.

The face of healthy eating in 2010.

I can almost hear the groans – and no, not from the bad puns you are about to be subjected to.  Rather, from the post holiday weigh-in after a month of festive eating.  So, to start the new year off right and turn over a new leaf…at least momentarily…lettuce eat healthy starting in 2010!

Posted below are two of my favorite salad dressings which hopefully will bowl you over, if not make your friends green with envy.  Speaking of greens, use whatever you fancy and top with favorites such as mushrooms (doesn’t everyone like a fun guy?!?) tomatoes, onions or whatever you have on hand (or in the fridge.) 

Have a favorite salad or dressing recipe?  Send it in and we’re happy to post it.  As for the puns, those listed above are really just the tip of the iceberg but we’ll spare you for now because we do want you to romaine with us! 

Chopped Salad

Salad

  • 8 cups greens (romaine is good)
  • 2 ½ cup diced, cooked chicken
  • 1 ¼ cups chopped, seeded tomatoes
  • 8 oz. dry salami, chopped
  • 1 cup grated mozzarella
  • ¾ cup grated provolone
  • 2/3 cup drained garbanzo beans
  • ½ cup chopped basil
  • 3 chopped green onions 

Dressing

  • 6 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic
  • 1 tablespoon dijon mustard
  • 2 teaspoons oregano (dried)
  • ½ teaspoon sugar
  • 1 cup olive oil 

Dressing:  Whisk first 7 ingredients and then add oil slowly until incorporated.   

Cook’s notes:

  • The dressing works well for most salads including the chopped salad recipe listed above.
  • The chopped salad is a party pleasing dish.
  • Recipe courtesy of Cucina Cucina, Issaquah WA. 

Balsamic Vinaigrette 

  • 5 tablespoons balsamic vinegar
  • 1 ½ – 2 tablespoons dijon
  • 2 tablespoons lemon juice
  • ½ – ¾ teaspoon honey (to taste)
  • Splash of tarragon or champagne vinegar
  • ½ cup olive oil
  • Salt and pepper to taste
  • Garlic, crushed clove 

Whisk together the balsamic vinegar, dijon, lemon juice, honey and tarragon or champagne vinegars.   Slowly drizzle in the olive oil and whisk together with the vinegar mixture.  Continue whisking until all the oil is incorporated and the mixture is thick (it will slowly emulsify). 

Add salt and pepper to taste, drop in a clove of garlic.   Refrigerate at least 2 hours.  Note:  dressing has a tendency to solidify when refrigerated.  Warm to room temperature for best results. 

For a few last laughs