Tuesday, February 18, 2020

Seeing Clearly For Your Health



We've talked a lot about eating healthy here on Tonia's Kitchen, but the focus has been primarily on foods that improve your waistline and/or your cardiovascular health.  Let's shift our focus now to what could be one of our most important organs, the eyes.  We don't really discuss foods that maintain your eye health, but that's about to change!  Today, we're talking with Jennifer Thompson, who co-authored the new cookbook, Eat Right For Your Sight.  She says what's good for your eyes is good for your body.  The book offers a whole menu of selections based on foods that are high in Omega-3 fatty acids and low on salt and processed sugar.  Jennifer told Tonia she's got it all covered from breakfast to dessert.  Her recipes won't give you X-Ray eyes, but they might just keep them in crystal clear shape!  And those dishes don't have to be boring either, case in point, a Butternut Squash Humus with Pomegranate seeds. Find out more about Eat Right For Your Sight here 


Monday, February 17, 2020

This Frittata's Not Just Great, It's Super!



"Super" as in superfood.  And when discussing superfoods, the Frittata isn't the first thing that comes to mind...but this one has more superpowers than Superman himself!  Heather Connell who wrote the cookbook, Powerful Paleo Superfoods, stopped by Tonia's Kitchen to talk about her recipe for a Frittata with tomatoes, zucchini and basil.  She told Tonia they make for an especially hearty dish that can be made for any meal of the day.  Possibly the best thing about them (other than the taste, of course!) is how adaptable they are to whatever ingredients you have on hand.  Try them with spinach or kale sometime.

Frittata with tomatoes, zucchini, and basil              




Makes 6 to 8 servings


1 tablespoon (14 g) coconut oil (or bacon grease or ghee)
2 medium zucchini, cut into rounds and quartered
2 scallions, finely diced
1 tablespoon (1 g) fresh basil, chopped
1 cup (150 g) cherry tomatoes, halved
Sea salt and freshly ground black pepper
10 large eggs


Preheat the oven to 425°F (220°C, or gas mark 7).


In a 10-inch (25 cm) ovenproof skillet over medium heat, warm the oil. Add the zucchini; cook, covered, stirring often, until tender, about 3 to 5 minutes. Uncover and add the scallions, basil, and tomatoes and cook until all the liquid in the pan evaporates, about 2 to 3 minutes. Season with salt and pepper; remove the skillet from the heat.


In a medium bowl, whisk the eggs. Pour the eggs over the zucchini mixture, gently lifting the vegetables to allow the eggs to coat the bottom of the pan.



Return the skillet to medium-low heat, and cook until the sides are set yet still slightly runny on top, 15 to 20 minutes. Place in the oven, and cook until the center is cooked through when tested with a wooden toothpick, about 10 to 15 minutes. Remove from the oven; gently slide a heatproof spatula around the edges and underneath to loosen it from the skillet. Serve immediately.

Friday, February 14, 2020

This Raspberry is Nobody's Fool!


Or at least it won't be a fool for your health! Ellie Krieger, who always tries to keep things healthy, stopped by Tonia's Kitchen with a delicious, healthy raspberry fool dessert that's just about perfect for Valentine's Day. Ellie told Tonia that what makes this healthier than your average fool is the fact she combines whipped cream with thickened yogurt to create the same texture/taste with fewer calories and less fat. Ellie says "whipping" it up leads to a beautifully pink color that's right in line with this festive day of love!

1 1/2 cups vanilla nonfat yogurt

1 (10-ounce) package frozen raspberries, thawed

1/3 cup confectioners' sugar

1/4 cup well-chilled heavy cream

4 ladyfinger cookies

  1. Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
  2. Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
  3. In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
  4. Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

Thursday, February 13, 2020

The Easy-to-Make Cream Puff





And just in time for Valentine's Day too! These cream puffs are delicious, simple to whip up and beautiful, because after all they're swans! Gail Sokol, who wrote the cookbook About Professional Baking, came by Tonia's Kitchen to talk about her delicious recipe for these swans that isn't hard at all. Gail told Tonia it's a one-pan deal with some very simple ingredients that you bring to a boil. Play with the dough and make these swans as beautiful as you like!

Cream Puff Dough
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs
1. Preheat the oven to 425° F.
2. In a medium saucepan, bring water and butter to a boil.
3. Quickly add flour and stir with a wooden spoon. A ball of dough will form. Lower the heat and cook for about 1 minute while mixing constantly. Remove from the heat. Allow to cool for several minutes.
4. Add eggs, one at a time, mixing to incorporate with each addition. The dough should hold its shape.
5. Fill a pastry bag fitted with a large star tip with about 2/3’s of the dough. Pipe swan bodies spacing them evenly onto a parchment-lined sheet pan.
6. Using a small round tip and the remaining dough, pipe a neck and head for each swan body onto a different parchment paper lined sheet pan making extras in case of breakage. Bake necks in a 3
75° F. oven for 8-10 minutes or until lightly browned. Place cream puffs or swan bodies in a 425° F. oven for 15 minutes. Reduce the oven temperature to 350o F. and continue baking for 15 minutes or until the swan bodies are puffed, brown and crisp. Cool.
Stabilized Whipped Cream
3/4 teaspoon unflavored gelatin
1 1/2 tablespoons cold water
1 1/2 cups cold heavy cream
3/4 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons vanilla extract
1. In a small heatproof bowl, sprinkle gelatin over cold water. Stir and set aside.
2. Heat 1 inch of water to a simmer in a saucepan or skillet big enough for the bowl of gelatin to fit inside. Place bowl of gelatin into hot water bath just long enough to melt down the gelatin. Whisk in 1 tablespoon of the heavy cream just to cool down the gelatin.
3. In the bowl of an electric mixer using the whip attachment, beat the remaining heavy cream until soft peaks form. Gradually add the sugar, the melted gelatin, and the vanilla. Beat until stiff peaks form.
Assembly
1. On a cutting board, slice each swan body in half crosswise. Cut the top portion lengthwise to form two wings. Leave bottom part intact.
2. Fill pastry bag, fitted with a large star tip with cream, and fill each bottom with cream. Place one wing on each side and stick a head and neck on front of each swan. Dust with powdered sugar.

Wednesday, February 12, 2020

This One's For All You Lovers Out There



And how appropriate...a dessert for lovers on this Valentines Day. And you know, there's no question that chocolate is number one for Valentine's Day. But here at Tonia's Kitchen, we're all about expanding your horizons!  So let's take a break from chocolate, and find out more about a delicious, and surprisingly simple fruit based dessert....grilled pineapple!  Chef Billy told Tonia he takes a fresh pineapple, peeled, cut in half with the core removed.  He then adds a light drizzle of honey and roasts it in the oven at 350 degrees for 15 minutes.  This caramelizes the pineapple and brings out a delicious flavor! If chocolate is a must,  it also goes great with fondue!  Happy Valentines Day!