Recent Recipes
Mango Gazpacho
August 3, 2012
Originating from the Andalusia region of Spain, traditional gazpacho is made from tomatoes and fresh garden vegetables of peppers, onions, cucumber, garlic and vinegar. The Americanized version changes the flavor to southwest with the addition of cilantro and lime. This recipe is a twist on the original using fresh mangos and a prepared mango puree found in the juice section of most grocery stores or natural food stores. This chilled soup is loaded with vitamin C and colorful anti-oxidants. Serve in chilled martini glasses.
Organic Carrot Gazpacho
August 3, 2012
Go organic!! It couldn’t be any better! This chilled soup is perfect for spring or summer. The soup is in-the-raw and uses only fresh organic vegetables. Of any dish that has been prepared in the kitchen of The Cooking Cardiologist, this has the most anti-oxidants, vibrant colors and fabulous crunch of fresh vegetables. Usual gazpacho soup is made from a tomato base, but this chilled vegetable medley is richer in carotenoids, flavor and vitamins C and A. You may just be able to throw away your spectacles after only one serving! Hey, what’s up Doc?
Firehouse Green Chile
July 20, 2012
This is a tasty, spicy — and hot — dish your family will love. If you like it less spicy, just cut all the spices in half. You’ll still get great flavor with much less bite.
Banana Split Burrito
July 6, 2012
Here is a fun dessert with a Tex-Mex style—truly a great finish to a delectable southwest meal. You would not believe that this unusual combination of flavors could taste so good. Crank up the taste with the addition of jalapeños. Wow… hang on to your sombrero!
"Pom" Smoothie
June 29, 2012
Pomegranates have the most powerful antioxidants in comparison to other fruits, even better than red wine, according to an international study on the polyphenol content of the antioxidants. This smoothie is loaded with antioxidants from pomegranate juice, calcium from the yogurt, low sugars due to the sugar substitute, potassium from the banana and an extra boost of protein from the whey protein. This recipes tops off the total protein for a morning breakfast at 22 grams.
High-Protein, Reduced-Calorie Vanilla Shake
June 8, 2012
The high-protein craze is upon us.Protein seems to curb the appetite and lessen spikes in blood sugar levels. This protein shake is a great afternoon pick-me-up. You could also drink it when you are out of your normal eating pattern or recovering from a long illness. This shake provides almost 30 grams of protein. It is a great source of calcium and has low sugar and fat. Use a variety of fresh fruit, such as strawberries, blueberries or mangos,to vary the flavor. If you are lactoseintolerant, substitute soy ice cream, soy milk and soy protein powderfor the dairy ingredients. You can find the whey protein in a nutrition store.
Hiking and Grilling Trout: The Perfect Heart-Wise Summer Combo
June 1, 2012
It seems impossible, grilling with paper. En papillote {pah-pee-YOHT} is a French term for steaming foods in parchment. The process is usually done in an oven. Bringing this technique to the grill is a perfect idea as hot flames destroy elusive herbal flavors. Refer to the technique as noted below. Excessively hot coals or a very hot gas grill surface will blacken and dehydrate foods. High heat is very tough on softer proteins such as lighter white fish. This grilling process steams the herbs into the fish enhancing delicate flavors. You will note that the parchment bag is not wrapped in aluminum foil, but left exposed to the elements of the grill. The parchment absorbs the smoky flavors, yet protects the fish.
Havocado
May 25, 2012
Avocados were once on the list of foods to avoid because of the fat content, but now the green cream of the avocado is back on the list with an abundant of good fat.
The chips coating the avocados in this recipe have an abundant of whole grains, fiber plus plant sterols (400 mg in 14 chips). Because of the plant sterols, these chips help to lower cholesterol. Wow, a perfect appetizer!
Grilled Jalapenos Stuffed with Peanut Butter
May 18, 2012
These jalapeno stuffed appetizers will knock your socks off. Not for the heat, but the flavor. Roasting the jalapenos will reduce the heat intensity. The peanut butter with the sweetness of the peach preserves will heighten the flavor even more. The perfect jalapeno roaster is available at Williams Sonoma®. It is a stainless steel rack that will hold 18 jalapenos. If you do not have a rack, then try the second technique. Split the jalapeno lengthwise and remove seeds, leaving the stem. Stuff with peanut butter and top with the apricot preserves. For options, try fat free cream cheese with cilantro or prepared spicy guacamole. Hummus works well too. To reduce the time to fill the jalapenos, a pastry bag filled with the stuffing works well.
Sun Dried Tomato Pesto Polenta
May 4, 2012
Polenta is an Italian dish derived from cornmeal. It can be served soft as a mush or firm, grill roasted. Usually it is thickened with cheese, Parmesan or gorgonzola, and butter. The secret to smooth polenta is in the attention to stirring on the stovetop. Polenta is usually accompanied with a tomato topping. It can be served as a side dish, first course or even for breakfast like grits, a southern American corn dish.