Roasted Carrots with Crushed Pistachios

Whole Roasted carrots

Carrots are yummy, but nothing is better than a roasted carrot.   I found some cool long thin whole carrots with leafy green tops at one of our local grocery stores and decided to roast them whole.   I trimmed the greens off leaving a tiny stub of green (for decoration) and then washed the carrots carefully.  I left the carrots in a drainer and allowed them to dry thoroughly. 

Whole Roasted carrots

I took the clean carrots and rubbed them down with some olive oil and placed them flat on a cookie sheet.  Whole Roasted carrots rubbed with olive oil

 

Whole Roasted carrots rubbed with olive oil

Whole Roasted carrots rubbed with olive oil

These went into the oven for 45 minutes 375 degrees.  I took them out

of the oven midway and rolled them around a little bit and spritzed with some more olive oil because they were beginning to dry out a little bit.

When they were fork tender (not smushy) I removed them from the oven.  I served them on a platter and sprinkled a handful (about 1/4 cup) of crushed pistachios over the top.

Roasted carrots are a little firmer than other traditional cooking methods, and because the heat from the oven releases some of the moisture form the carrot, the sugar and flavor is more concentrated.

Whole Roasted Carrots with Crushed Pistachios

These made a pretty presentation and I plan to utilize this simple method of preparing carrots again soon – that is, IF I can find them in the stores again.

What’s up Doc?.…………..DebraJ

I have not received any compensation or free gifts for this post.  The ideas and opinions are my own.

Brummel & Brown (made with Nonfat Yogurt) — is it good?

Dear Hubby and I are always on the look out for products that will offer great taste while at the same time be a more healthful choice.  The issue of butter is always a challenging effort because there is precious little that equals the sweet creamy flavor of, well…butter.

After recently reading about Brummel & Brown in one of the “Eat This, Not That” books, we decided to give it a try.

It was listed at $3.49 at our local Midwestern grocery store.  It has a similar appearance to some of the other “tubbed” margarine products and the fragrance was pleasant.  We smeared some on whole wheat toast and found the taste to be good, but it didn’t melt very well.  We also put some on a hot roasted vegetables and it did melt a little better and tasted quite fine this way.

One tablespoon of this spread has 45 calories (of which the number of fat calories is, yes – 45).  There are 102 calories in a tablespoon of butter, so this is a nice way to budget if you are on a calorie controlled diet.    It lists 35% vegetable oil blend, one of which is the controversial Palm oil and Palm Kernel Oil – both are highly saturated fats.

It seems that this product would be like everything else — use in moderation.

BB_Brummel & Brown

Spreading it on……….DebraJ

NOTE:  I have not received any compensation or gifts for reviewing this product.  The thoughts and opinions are my own.

Juice of the Day – Fruit & Veggie Blend

Fruit & Veggies ready for juicer
These delicious fruits and vegetables are ready for our juicer!

Today’s juice was a random combination of the fruit and veggies and turned out to be yummy.

Here is what I used:

1/2 fresh pineapple

1/2 cantaloupe

1 large stalk of Kale, stem removed

A giant hand full of spinach

1 beet

3 oranges

a small bunch of parsley

Served 2

Juice of the Day - pineapple, cantaloupe, kale, orange, spinach, parlsey, beet
Saturday juice blend.

 

This one was very delicious, and we have decided that we like almost any juice that has cantaloupe included.  Cantaloupe has an overpowering essence, but not in a bad way.  Highly recommend this combination.!

Another juicy Saturday…..DebraJ

NOTE:  I did not receive any compensation or free products to create this post.  The ideas and opinions are my own.

Stuffed Peppers — a healthier version!

 Stuffed Peppers – a healthier version

 A healthier version of a classic entree

We enjoy stuffed peppers but we wanted to find a way to make them a little more diet friendly.  I searched a variety of different recipes and added a little of this and removed a little of that and finally came up with one that really works for us.This version uses ground turkey instead of the standard ground beef and white rice has been replaced with the more healthful brown rice.

You can easily make this in large batch quantity and freeze some for later because the ground turkey is cooked prior to stuffing into the peppers so the possibility of spoilage from raw meat has been reduced.

Cook once / eat twice!

BB_ingredients for healthy stuffed peppers_2

Ingredients

  1. 1 cup uncooked brown rice
  2. 3 cups water
  3. 4 bell peppers, any color
  4. 16-20 oz lean ground turkey
  5. 1 tablespoon Worcestershire
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon onion powder
  8. salt & pepper to taste
  9. 1/2 teaspoon Italian seasoning
  10. 2 (8oz) cans tomato sauce
  11. 1 tablespoon brown sugar

Directions

  1. Prepare the rice according to the package directions.
  2. Brown the ground turkey until even browned.
  3. Drain, if necessary.BB_healthified stuffed peppers
  4. Cut each bell pepper in half.BB_Healthified stuffed peppers.2
  5. Remove all the insides so each half pepper is hollowed out to hold the meat mixture.

BB_Healthified stuffed peppers.3

           6. In a bowl, mix the cooked turkey, brown rice, one can of the tomato sauce, the Worcestershire, and all the spices.

   7.    Mix thoroughly then spoon the mixture into each pepper half distributing evenly.

BB_Healthified stuffed peppers.4          8.   Blend one can of the tomato sauce with the brown sugar in a small bowl.

          9.     Spoon the blended sauce over each pepper, evenly dividing, until it is gone.

BB_Healthified stuffed peppers.5

10. Bake 1 hour at 350 degrees.

Healthified stuffed peppers
Yummy, yummy!

Number of servings (yield): 8

Calories: 180

Fat: 5.6

Protein: 16.2

★★★★★ 1 review(s)

FREEZE ME – Place the desired quantity of peppers into a freezer container, label and enjoy later.  This one freezes and reheats very well.

ECONOMY – You will find this one is already an economical value, but you can hold down the cost by using high quality store labels – and watch for sales!

HEALTHY – I have already geared this toward the health conscious, but you could skip the brown sugar in the sauce topping.  Or as an alternative you could use Splenda Brown Sugar or drizzle with pure honey.

Recipe by www.acupofwhimsy.com

Very pepperly yours…...DebraJ

NOTE:  I have not received any compensation or free gifts to create this post.  The ideas and opinions are my own.

Vegetable & Mixed Rice Pilaf

You can hardly imagine my shock when Dear Hubby brought a recipe to me and said “I would like to make this”.  He loves to eat and can cook the basics, but he has rarely plotted a culinary experience of his own (intentionally).

I encouraged him to go for it and after a quick trip to the grocery store to pick up a few missing ingredients, he was ready to load the crockpot.

Vegetable  Mixed-Rice Pilaf in the Crockpot

He cleaned and chopped the vegetables and placed them into the crockpot and added the olive oil.

BB_Veg mixed rice pilaf.2
Chopped veggies

 

BB_Veg mixed rice pilaf.3
Add the olive oil.

 

Add Olive oil to the vegetable mixture.

BB_veg mixed rice pilaf.4

Then he gave the vegetables a stir to coat them evenly with the olive oil.  Looks good!

 Now it is time to add the vegetable broth and the brown and wild rice.

BB_Veg mixed rice pilaf.6  BB_Veg mixed rice pilaf
All of the delicious spices for this recipe get added next.
BB_Veg mixed rice pilaf.7

After the spices have been added, give the entire mixture a good stir and you are ready to let the crockpot do it’s magic.

BB_Veg mixed rice pilaf.8
 This cooked for about 3-1/2 hours.  See recipe below.
 Vegetable & Mixed-Rice Pilaf

 

A healthy side dish in the crockpot
  1. 1 cup button mushrooms, sliced
  2. 1 cup fresh asparagus spears trimmed into 2 inches pieces
  3. 2 medium carrots, sliced
  4. 1/2 medium onion, chopped
  5. 1 teaspoon olive oil
  6. 1/2 cup uncooked brown rice
  7. 1/2 cup uncooked wild rice, rinsed & drained
  8. 1-3/4 cups fat-free, low-sodium vegetable broth
  9. 1 cup water
  10. 2 medium garlic cloves, minced
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried thyme, crumbled
  13. 1/2 teaspoon salt-free all-purpose seasoning blend (Mrs. Dash)
  14. 1/4 teaspoon salt
  15. 1 tablespoon snipped fresh Italian parsley
  16. 2 teaspoons fresh lemon juice
  1. In the slow cooker stir together the vegetables. Add the oil, stirring to coat. Stir in the brown and wild rice. Stir in the broth, water, and seasoning.
  2. Cook, covered, on low for 5-6 hours or on high for 3-4 hours.
  3. Just before serving, sprinkle with pilaf with the parsley. Drizzle with the lemon juice. Using a fork, stir to combine the ingredients and fluff the rice.

We did add salt to this on our plate, so I guess that defeated the low-sodium properties of the dish.

Preparation time: 20 minute(s)

Cooking time: 4 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Calories: 105

Fat: 1

Protein: 4

  ★★☆☆☆ 1 review(s)

Recipe by Answers at Walgreens — tested by www.acupofwhimsy.com

 Huh….I wonder what other magazines I should leave around for Dear Hubby to stumble upon?……..DebraJ

NOTE:  I did not receive any compensation or free products to create this post.  The ideas and opinions were my own.