Healthy | Good Dinner Mrs Mellen

Category: Healthy
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette.(If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
- Spicy Lentil Chili
  
  Posted at 5:11 pm by Good Dinner Mrs Mellen
  
  Sep 16th
  Spicy Lentil Chili
  
  I love anything that is healthy and taste good. My Vegan Lentil Chili is a perfect example of a good for you tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day. Combining lentils with chick peas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!
  
  2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
  
  1 medium onion, chopped
  
  l large red bell pepper, chopped
  
  1 jalapeno, chopped
  
  1 cup sliced baby carrots
  
  5 cloves garlic, finely chopped
  
  4 teaspoons salt-free chili powder
  
  1 (16 oz) package brown or red lentils, Goya
  
  2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
  
  2 cans (15.5 oz) Chick Peas, I like Goya Premium
  
  1/4 cup chopped cilantro
  
  Bring one cup broth to simmer in a large pot over medium high heat. Add onion, pepper, carrots and garlic cooking about 8 minutes. Stir in chili powder cooking 1 minute, stirring constantly. Add rest of broth and remaining ingredients except cilantro. Bring to a boil, reduce heat to medium low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
  
  Enjoy!
  
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  Posted in Chili, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged Chili, easy, Full Circle broth, Goya, Healthy, lentil, light dinner
- ROASTED BEETS WITH ORANGES
  
  Posted at 8:57 am by Good Dinner Mrs Mellen
  
  Sep 9th
  ROASTED BEETS WITH ORANGES
  
  Gorgeous Roasted Beets and Oranges
  
  Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year round, don’t use canned. Beets roasted with citric juices enhances the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with a array of interesting salts.
  
  ROASTED BEETS WITH ORANGES
  
  12 Beets
  
  1 tablespoon olive oil
  
  1 1/2 tablespoon fresh thyme
  
  1 lemon, juiced
  
  3 oranges, 2 juice and one cut into half slices 1-inch thick.
  
  2 teaspoon Pink Himalayan fine salt
  
  Preheat oven 375F.
  
  Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  
  Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm.
  
  Enjoy!
  
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  Posted in cooking, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged baked veggies, beets, Healthy, oragnes, Ritz Carlton Amelia Island, vegan
- Roasted Swordfish with Olive Tapenade and Tomates
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Sep 6th
  Swordfish is a wonderfully densely firm white fish easy to prepare absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it’s so versatile. In this recipe I combined swordfish with another favorite – olive tapenade – then topped with petite tomatoes. Simply delicious!
  
  Roasted Swordfish with Olive Tapenade and Tomatoes for Two
  
  1 lb. swordfish
  
  1 lemon, juiced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  olive tapenade
  
  1 cup chopped petite tomatoes
  
  2 tablespoon fresh basil, chopped
  
  Preheat oven to 400 F. Place swordfish in over proof dish. Pour lemon juice on top and season with salt in pepper.
  
  Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle with fresh basil. Roast for 15 minutes. Serves 2.
  
  Olive Tapenade
  
  1 cups pitted Kalamata olives
  
  2 clove garlic, chopped
  
  1 teaspoon capers rinsed and dried
  
  1 teaspoon lemon juice
  
  2 teaspoons olive oil
  
  Combine all ingredients in a food processor or blender. Puree until the olives are a fine spread. I like my black olive tapenade like a fine spread but you can try different constituencies from chopped to pureed.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal | Tagged easy dinner, for two, olive tapenade, swordfish, \
- Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Aug 30th
  Summertime and I’m all about easy and quick delicious food to share with family and friends. I love to create an array of make ahead salads perfect accompaniments for cookouts and picnic; no fussing in the kitchen yet no skimping on taste either. My healthy slaw with Undon noddles fits all my requirements for a great summer salad, quick, easy and delicious.
  
  Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  1 package 10 oz. Mann’s Power Blend, Brussels Sprouts, Napa cabbage, Kohlrai, Broccoli, Carrots & Kale
  
  1 can 15.5 oz. Garbanzo Beans, drained & rinsed
  
  1 package 10 oz. Udon Noodles, cooked according to package directions*
  
  2 bunches scallions, thinly sliced, white only
  
  1/4 cup slice almonds
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  Honey Ginger Vinaigrette
  
  1/4 cup rice vinegar
  
  1 teaspoon honey
  
  1 tablespoon finely grated fresh ginger
  
  1 clove garlic, minced
  
  1/4 cup vegetable oil
  
  Kosher salt and freshly ground pepper
  
  In a small bowl, mix the rice vinegar with honey and grated ginger until dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
  
  In large glass bowl combine slaw mix with beans, noodles, almonds, salt and pepper. Pour vinaigrette over and toss until combined. Chill before serving.
  
  * I used Hakubaku Organic Udon Noodles
  
  Enjoy!
  
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  Posted in entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, summertime recipes, vegan, Vegetarian | Tagged easy, Hakubaku Organic Udon Noodles, Healthy Salad, Mann's Power Blend, quick, Slaw
- Vineyard life -Clamming
  
  Posted at 10:20 am by Good Dinner Mrs Mellen
  
  Aug 11th
  A summer vacation on the Vineyard wouldn’t be complete without a clamming excursion. I love watching my family sharing special moments clamming on Martha’s Vineyard; my summer childhood memories folded and tucked away hiding under years of summers seasons resurface with remembrances of slow cooked, brown as a berry days on the Jersey Shore. Up early beach bucket and shovel in hand I spent my morning digging for clams until my grandmother found me at lunch time. The best time of my day; just me and the seagulls jockeying for clams coexisting on the beach.
  
  Now living in Massachusetts I traded the Jersey Shore for the Vineyard and I wanted my family to experience the simple joy clamming on the beach. My husband Chris and I purchased clam rakes and a wire floating basket from Coops Bait and Tackle in Edgartown, obtained a family clamming permit(a must on the Vineyard), then with our family tested the clamming at the Lake Street landing of Lake Tashmoo.
  
  Chris, our three children, Chris Jr. Chad and Mandi, Son-in-law Dan, Daughter-in-law Jackie and our three grandchildren, Alexander, Charlotte and Madeline loved clamming as much I; we easily filled our basket as we took turns using the calm racks. Life isn’t much simpler or enjoyable than spending precious time with family while we caught our dinner.
  
  Back at our home after cleaning and soaking the clams I place the clams in a glass baking dish, added four whole garlic cloves, sea salt, a pinch of red crushed pepper then I poured a cup of dry white wine over the clams, covering the dish with aluminum foil. I heated the outside grill to 500 degrees placed the glass dish directly on the grill rack and cooked the clams for about 15 minutes or until most of the clams are open. Throw away any unopened clams. They were absolutely delicious with not one remaining at the end of our meal. The cherry on the top of a perfect day! Serve with crusty fresh bread and a caprese salad
  
  Enjoy!
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  Posted in clams, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, Martha's Vineyard, seafood | Tagged clamming, Coops Bait and Tackle, family vacation, grilled clams, Lake Tashmoo, Martha's Vineyard, Vineyard Haven
- Cold Soba Noodle Salad
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Jun 24th
  Asian Noodle salad, so easy and delicious, has always been a favorite of mine. I especially enjoy cold noodle salad for lunch or a light dinner. Soba noodles are so versatile in soups, stir fry, and salads. A little more substantial than glass noodles, which I adore in a Big Bowl Soup(more on that in another blog!). Use Soba noodles as a base for salads creating a variety different taste. In this salad I added a Middle Eastern flavor with the addition of garbanzo beans and tahini while retaining a little asian flair!
  
  Summertime is perfect for light salads that are filling – bursting with flavor. If you prefer more protein top with grilled shrimp or tofu if vegan is your preference. Experiment creating a salad just for you. Easting healthy doesn’t have to be boring or tasteless if you add wonderful complementing flavors enhancing veggies or noodles. The dressing that I created for this salad can be used to marinate veggies, chicken or fish before grilling. Just a few suggestions, let your imagination open to different combinations for tasty food. Food should be savored, an experience to enjoy, not to be eaten on the run or my least favorite walking down the street. If you are present, really tasting food, you will become naturally sated and not over eat. And another benefit of eating food rich in fiber content, you become full on less caloric intake. What could be more enjoyable than delicious food that is filling and healthy and helps you from overeating!
  
  Cold Soba Noodle Salad
  
  1/2 packagle , I used Simply Asia Soba Noodles
  
  1/4 cup fresh squeezed lemon juice
  
  1 tablespoon rice vinegar
  
  1 tablespoon tahini
  
  2 tablespoon olive oil
  
  1/2 cup shredded carrot
  
  1 can(15.5 oz) garbanzo beans, drained and rinsed I use Goya premium
  
  1 bunch scallions, thinly sliced white only
  
  1 tablespoon toasted sesame seeds
  
  pinch of Pink Himalayan salt
  
  thinly slice green of scallions
  
  Cook noodles according to package instructions. Drain and place in medium bowl. Combine lemon juice, vinegar, tahini and oil in a small bowl. Toss noodles, carrots, beans, scallions and seeds together. Add lemon, vinegar, tahini and oil to noodles, toss again. Top with a pinch of salt and slice scallion. Can be served at room temperature or chill for an hour.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, vegan, Vegetarian | Tagged beans, easy, Goya, Healthy, light lunch, Simply Asia, Soba Noodles, vegan
- Roasted Cauliflower with Balsamic Fig Vinegar
  
  Posted at 9:19 am by Good Dinner Mrs Mellen
  
  Feb 18th
  If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven’t tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.
  
  Roasted Cauliflower with Balsamic Fig Vinegar
  
  8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip
  
  2 tablespoons extra-virgin olive oil
  
  1 teaspoon dried french thyme
  
  ¼ teaspoon salt
  
  1/4 cup kalamata olives, chopped
  
  1/2 cup rainbow petite tomatoes, sliced
  
  Freshly ground pepper to taste
  
  2 tablespoons fig balsamic vinegar
  
  Preheat oven to 450°F.
  
  Toss cauliflower, oil, french thyme, salt and pepper in a large bowl. Spread on a
  
  large rimmed baking sheet and roast until starting to soften and brown on the
  
  bottom, 15 to 20 minutes. Toss the cauliflower with vinegar. Return to the oven
  
  and roast until any moisture has evaporated, 5 to 10 minutes more forming a
  
  glaze over cauliflower.
  
  Tip: To prepare florets from a whole head of cauliflower, remove outer leaves.
  
  Slice off the thick stem. With the head upside down and holding a knife at a 45°
  
  angle, slice into the smaller stems with a circular motion—removing a “plug” from
  
  the center of the head. Break or cut florets into the desired size.
  
  Enjoy!
  
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  Posted in cooking, Healthy, vegan, Vegetables, Vegetarian | Tagged balsamic fig vinegar, Cauliflower, easy, healty
- Winter is Coming Vegetable Stew
  
  Posted at 8:31 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Winter is Coming Vegetable Stew
  
  Like The Seven Kingdoms of Westerly, winter is coming to New England. To ward off the frigid snowy weather I love to create tasty, healthy, soups and stews that are filling but low in fat, salt and calories but not short on flavor. My vegetable stew fits that description perfectly. Totally healthy, vegan, flavorful with just the right kick from hot sauce. I make a big batch and free for future dinners when snow drifts are blanketing our homes.
  
  2 tablespoon olive oil
  4 cloves garlic crushed
  1 large shallot chopped
  8 oz baby portabella mushrooms, sliced
  1 can(14.5 oz) petite diced tomatoes, Hunt’s no salt added
  2 cups vegetable broth
  1 tablespoon chili powder
  1 cup chopped baby carrots
  1 cup farro, rinsed
  1 can (15 oz) Cannellini Beans, rinsed
  Griller Crumbles, Morning Star
  2 tablespoon Franks Hot sauce
  
  In large stock pot heat olive, add garlic and shallot cooking for 5 minutes until translucent. Don’t brown. Add mushrooms cooking another 5 minutes. Combine tomatoes, vegetable broth and chili power adding to vegetables mixture. Add carrots, farro, cover, simmer for 15 minutes. Finish stew by adding beans, Griller Crumbles and Franks Hot Sauce. Simmer for 10 more minutes.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Soups, vegan, Vegetarian | Tagged Heathy, vegan
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
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