I like pretty foods – anything that’s a bright color or has multiple colors. And this dip definitely satisfies this requirement. It’s fresh, it’s easy and it’s really pretty. When you arrive to a party with this, everyone will look at it and say, “Oh wow! What a pretty color!” And it really is. And when they taste it, they’ll all want the recipe. Little do they know that it takes just a little prep and uses ingredients you probably already have on hand. It’s delicious!
Roasted Red Pepper Dip
Original Recipe: HERE
Revised Recipe: Me 🙂 Jackie
Yield: 1 1/12 Cups
- 1 bag of mini sweet peppers (Note: make sure you buy sweet and not spicy! They should be all different colors)
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 2 cloves chopped garlic
- 2 teaspoons canola oil
- 2 teaspoons balsamic vinegar
- 6 whole basil leaves or 1 tablespoon dried basil
- Preheat the oven to 400 degrees.
- Cut off the tops from all of the mini peppers. Lay them on a sheet pan and toss them in the 2 tablespoons of canola oil.
- Put them in the oven for 15 minutes. Remove the pan and move the peppers around, flipping them so the bottoms are now on the top. Put them back into the oven for 6-7 minutes. Remove them from the oven and allow them to cool.
- Once the peppers have cooled, put them into a food processor, along with the cream cheese, sour cream, garlic, balsamic vinegar and basil.
- Blend until smooth.
- Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or salt-free tortilla chips.
Between mid-2015 and 2016, I spent close to a year living in Toronto and absolutely loved it. I could talk endlessly about how great it was, how much calmer it was than New York, how nice everyone is (or seems to be), but for this particular post, I will focus on one of the dishes I ate when I was there. Next to my office in Toronto were two lunch spots – Salad Days (which I will post a recipe from at a later time) and Freshii. When I moved back to the States, I went through a period of withdrawal, craving those lunches that I loved so much, so I recreated my favorite lunch from Freshii. It was so easy and I learned about the joy of rice noodles (which taste just like pasta but cook much faster!). Plus, this is a recipe that doesn’t need to be refrigerated if you don’t add meat, so it’s portable and great for outdoor get-togethers.
As a side note, about 6 months after I got back from Toronto, I went on the Freshii website…and lo and behold, they’re here! They’re in New York! And their White Plains location is about 10 minutes from my office, so I drove over there as fast as I could. So now, I have the option of making this myself or getting the real thing…they’re both delicious and both bring back my happy memories of Toronto.
freshii.com – Go visit if there’s one near you!
rice noodles, broccoli, carrots, cabbage, crispy wontons, green onions, spicy peanut sauce (Side Note: I ask to replace this with a simple vinaigrette on the side or just use sriracha on the side)
- 1 8-ounce package of rice noodles
- 1 lb. of chicken breasts or pork tenderloin, cut into 1/2-inch cubes
- 1/2 cups no-sodium chicken broth
- 3 tablespoons vegetable oil
- 1 bunch scallions, sliced (white and green parts separated)
- 1 2-inch piece fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 3 cups vegetables – as Freshii does, I use broccoli, a few shredded carrots, and purple cabbage, but any veggie would be good in here!
- 1/3 cup chopped fresh cilantro
- Juice of 1 lime
- 5-6 corn tortillas, cut into strips
- Freshly ground pepper
- Preheat the oven to 325 degrees.
- Cook the rice noodles according to the package instructions. Note: You can either boil the noodles like pasta or stir fry them. They both work well.
- Toss corn tortilla strips lightly in a little oil and place on a baking sheet. Bake them until crisp with brown edges, about 8 minutes. Place them on the side.
- In a large skillet or wok, add 1 tablespoon of vegetable oil. Once the pan is hot, add the chicken or pork. Cook until no longer pink, about 5 minutes. Add the remaining 2 tablespoons vegetable oil to the pan, then add the scallions, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
- Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the chicken broth and ground pepper. Cook, stirring occasionally, until the broth evaporates and the vegetables are crisp-tender, about 3 minutes. Squeeze the lime on top and add the chopped cilantro.
- Stir all together and serve in a large bowl. Add the tortilla strips on top.
If you’d like to add more of a sauce on top, you can either make a simple lime vinaigrette (found HERE, just omit the salt) or pour a little sriracha on top to add a kick.
About a year ago, I went over my friend’s apartment for her annual anti-Valentine’s Day gathering, which basically entails about 15 girls determined to enjoy Valentine’s Day via friends, booze and snacks. It’s really just a reason to get together and drink. Of note: my friend who has hosted this bash in the past now has a boyfriend (yay!) so we’re going to have to plan around her this year.
One of the dishes that she made was Giada DiLaurentiis’ Pea Pesto Crostini. Knowing I’m on my diet, she showed me the list of ingredients before offering me one (I have great friends). Because of the parmesan and salt, I couldn’t eat it, but looking at the list of ingredients, it gave me some great ideas. I realized I could make my own version and infuse some new flavors. And so, I give you a slightly revised version of Giada’s Pea Pesto Crostini.
Original Recipe: Courtesy of Food Network and Giada found HERE
Revised Recipe: Courtesy of Me 🙂 Jackie
- 1 (10-ounce) package frozen peas, defrosted
- 1 garlic clove
- 1 lemon
- 1/4 cup (or a good handful) of fresh mint
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup olive oil or mix of olive and canola oil
Roughly chop the mint and place in a food processor, along with the peas, garlic, and ground pepper. Pulse together. With the machine running, slowly add the oil until well combined, about 1 to 2 minutes. Add the juice of the lemon and pulse a few more times. Season with additional pepper as necessary.
This can be put on a crostini (as the original recipe calls for) or can be added on top of meat or fish. Or as a simple dip with crudite. It’s delicious so however you choose to eat it, I hope you enjoy!
Note: Photo cred goes to Kim Sunee
(Picture Courtesy of showmetheyummy.com)
If there is one food that I eat more than anything else, it’s eggs. I absolutely love eggs and always have. Cooked, baked, hard boiled, soft boiled, fried…I love them all. Fortunately, eggs are fully acceptable as part of the CKD diet but because my cholesterol is a little on the high side (I’m a mess, I know), I try to stick with more eggs whites than yolks.
Around Passover (I’m Jewish), I was trying to find a breakfast dish that would be really fast in the morning and didn’t require any kind of bread, grain, or anything with that dreaded “Accepted for Passover” label (which basically meant that it had a lot of other stuff in it and wasn’t very tasty). So I started to look online to find ideas for how I could make eggs fast and portable and stumbled upon this recipe. Not only was it super easy, but I could add whatever ingredients I wanted to make it work for me and my diet. So I give you the easiest recipe in the world, egg muffin cups.
Healthy Egg Muffin Cups
Original Recipe Found HERE.
Revised Recipe Below: Me 🙂 Jackie
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
- 1 tablespoon vegetable or canola oil
- 1 cup red pepper measured after chopping
- 1 cup green pepper measured after chopping
- 1 cup yellow onion measured after chopping
- 1 cups steamed broccoli – roughly chopped measured/packed before chopping (Note: I buy this frozen but make sure there’s no added salt)
- 1 cup mushrooms measured before chopping
- 2 cloves garlic minced
- 4 whole eggs
- 4 egg whites (Note: If you’re like me, you can add more whites than this and take away from the whole eggs – the goal is just to have 8 total between whites and whole)
- Pinch of cayenne pepper optional
- Hot sauce optional for drizzling on top
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Saute 5-7 minutes, or until peppers are tender.
Add in broccoli and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies. If adding cayenne, add the pinch to the mixture and stir together.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
Leftovers can be stored in an airtight container in the fridge for about 4 days.
These may also be frozen.
To reheat, pop them in the microwave until warm.