Tag Archives: vinegar

Deviled Eggs with Cream Cheese

May 29, 2012 admin Leave a comment

The addition of the low fat cream cheese makes for a very creamy filling for these deviled eggs – you won’t even miss the mayo. 1 egg is more filling that you would think. Have next to a lunch salad and you’ll feel full for the whole afternoon !

12 servings
120 cal per serving (1 whole egg)

12 hard boiled eggs
4 oz. low fat cream cheese, room temperature
3 T light mayo
2 t dijon mustard
2 t white vinegar
1/2 t sugar
1/4 t paprika
salt and pepper to taste

Cut the eggs in half lengthwise and remove yolks to a bowl. Mix yolks with all the rest of the ingredients other than the paprika. “Stuff” eggs with spoonfuls of filling or “Pipe” filling into eggs with a ziploc bag made into a pastry bag. Sprinkle with paprika just before serving.

Asian, Dinner, Sides, Vegetables

Tomatoes with Ginger Dressing

April 21, 2012 admin Leave a comment

This ginger dressing rivals those served at Japanese steakhouse. Make a batch up and use it on salads and even atop fresh tomatoes as a great side dish to any meal.

3 servings
167calories per serving

2 T minced onion
3 T peanut oil
2 T distilled white vinegar
1 1/2 T finely grated fresh ginger
1T ketchup
1 T soy sauce
1/4 t minced garlic
Salt and pepper to taste
2 medium tomatoes, sliced thinly

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Lay tomato slices on a platter and drizzle with dressing.

Dinner, Sides, Vegetables

Winter Salad

January 11, 2012 admin Leave a comment

This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

4 servings
151 calories per serving

½ lb. small red potatoes, quartered
10 oz. Brussel sprouts, quartered
1 red apple in ½ inch chunks
2 stalks celery, thinly sliced
3 scallions, thinly sliced
½ c apple juice
1/3 c white vinegar
2 T flour
1 T brown mustard
1 T white horseradish
1 t oil
½ t salt

Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

Dinner, Lunch, Sides, Vegetables

Celery and Cuc Salad

December 7, 2011 admin Leave a comment

Fresh from the garden ! A quick side salad of cucumbers and celery. Oh so good.

4 servings
38 calories per serving

4 celery stalks sliced thin
1 small-medium cucumber, peeled, halved, seeded and cut into very thin slices
1/3 c packed parsley leaves
3 t sherry vinegar
2 t oil
Salt and pepper to taste

Combine all in a bowl and mix well.

Dinner, Salads, Sides, Vegetables

Jalapeno Tomatoes

October 17, 2011 admin Leave a comment

Spicy and savory side dish that is perfect next to Mexican inspired meals. The cumin really makes this a different tasting salad.

8 servings
58 calories per serving

4 c halved cherry or grape tomatoes (plus any other sliced garden tomatoes you have)
1/3 c sliced scallions
2 cloves garlic, minced
1 jalapeno pepper seeded and sliced thinly
1/3 c white balsamic vinegar
1 T brown sugar
1 T oil
2 t minced ginger
1 t ground cumin
Salt and pepper to taste

Mix the tomatoes, scallions, garlic and jalapeno. Mix the rest of the ingredients to make a dressing then pour over the tomatoes and chill for at least 1 hour.

Chicken, Dinner

Balsamic Chicken

October 14, 2011 admin Leave a comment

I love simply sautéed chicken – it needs nothing more than garlic powder, salt and pepper to have a great flavor. But then you take some honey roasted tomatoes and add them to the top for extra flair – – and you end up with a dish that is bright and fresh.

4 servings
238 calories per serving

1 pint grape tomatoes
1 T honey
1 1/2 t oil
½ t garlic powder
Salt and pepper to taste
6 oz. boneless skinless chicken tenders (or very thin cutlets)
1/2 t pepper
Pam
2 t white balsamic vinegar

Preheat oven to 450. Mix tomatoes, honey and oil and then spread on a baking sheet and bake 12 minutes. When done, set aside. Mean while, sprinkle chicken with garlic powder, salt and pepper and sauté in a heated pan spray with Pam. Cool 4-5 minutes each side or until done. Remove from pan and brush with vinegar. Place on a platter and cover with tomatoes. Serve immediately.

Lunch, Mediterranean, Salads, Sandwiches, Vegetables

Veggie Pitas

September 29, 2011 admin Leave a comment

It’s a salad in a pita ! And a mighty good one at that !

4 servings
260 calories per serving

2 T oil
1 T vinegar
1 t grated lemon zest
1 t oregano flakes
¼ t garlic powder
¼ t onion powder
Salt to taste
1/8 t cayenne pepper
¾ c chopped romaine lettuce
½ c finely chopped tomato
½ c finely chopped English cucumber
¼ c chopped black olives
¼ c crumbled low fat feta cheese
4 6 inch pita pockets, sliced

Mix oil, vinegar, zest, oregano, garlic and cayenne. Add in all the rest of the ingredients and mix well then spoon mix into pita breads.

Appetizers

Pickled Eggs

September 16, 2011 admin Leave a comment

This is a more old fashioned dish – but still a fan favorite and these eggs are great cut up in salad, served as a snack, or placed on an appetizer platter.

6 servings
88 calories per serving

Liquid from 1 15 oz can beets
1 c cider vinegar
1/2 c sugar
2 t Kosher salt
2 bay leaves
4 whole cloves
1 medium onion, sliced into rings
6 large eggs

Drain beets and reserve for another use. Pour liquid in a saucepan and add vinegar, sugar, salt, bay and cloves and bring to a boil Stir to dissolve sugar. Remove from heat, add onion rings and let sit 1 hour.

Place eggs in a pan and cover with cold water. Bring to a boil over medium heat and let boil 2 minutes. Shut off heat, cover and let sit 11 minutes. Then rinse in cold water. (By the way – this is the recipe for a PERFECT hard boiled egg!!) Peel eggs and place in a deep jar and pour over the liquid and top with the onion rings. Refrigerate for 24 hours then remove onions (you can use these on burgers). I remove the eggs from the liquid at this point – you can keep them in the liquid if you wish. These will store well for 3 days.

Asian, Dinner, Fruit, Pork

Pork and Plums

August 28, 2011 admin Leave a comment

Use tart plums if you don’t want this dish to be too sweet. Fruity yet savory and plums just go so well in fruited dishes !

4 servings
287 calories per serving

1 T oil
1 lb. pork tenderloin cut into thin, short strips
1 T plus 1 ½ t cornstarch
1 carrot thinly sliced on the diagonal
3 scallions, thinly sliced
2 cloves garlic, minced
1 lb. plums cut into ½ inch slices
1 c chicken broth
2 T plum jam
1 T cider vinegar
1 T soy sauce
½ t ground ginger

Heat oil in a large skillet on medium high heat. Mix pork with 1 T cornstarch and rub it in. A good way to do this is place both in a Ziploc bag, seal and then mush it around repeatedly. Cook the meat 5 minutes and then transfer to a plate. Reduce heat to medium and cook the carrot, scallions and garlic for 1 minute and then add the plums and cook for another 5 minutes or until they start to get soft.

Whisk broth, jam, vinegar, soy, ginger and the rest of the cornstarch and pour into the pan and bring to a boil and cook 1 minute then lower the heat and place the pork back in the pan and cool 3 minutes or until all is heated.

Dinner, Salads, Sides, Vegetables

White Bean and Tomato Salad

August 24, 2011 admin Leave a comment

The addition of beans makes this salad filling and add extra fiber to your meal. This is a great summer side that hits the spot.

4 servings
167 calories per serving

1 T white vinegar
1 T lemon juice
1 t Dijon mustard
1 drop Tabasco sauce
2 t oil
16 oz. can white beans, drained and rinsed
2 T chopped basil
1 T chopped parsley
1 scallion, chopped
1 clove garlic, minced
6 cherry tomatoes, halved
½ large red bell pepper, finely diced
Salt and pepper to taste

Combine vinegar, lemon juice, mustard and Tabasco and whisk while adding the oil. Combine beans, tomatoes, bell pepper, basil, parsley, scallions and garlic. Add the dressing and toss well to coat the cover and refrigerate ½ hour. Just before serving add salt and pepper to taste.