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Archive for the ‘Sides (For The Low Cal Left Brain)’ Category

Spicy Cheddar Muffins

Posted in Sides (For The Low Cal Left Brain), tagged , , on February 27, 2011 | 1 Comment »

First, I would like to thank Theraflu for this post, because without thee, I would still be hacking up a storm and be even more cranky than I am in general (Yes, that is possible).

I’ve spent the past week unabashedly eating Girl Scout cookies by the sleeve (Have you tried the Lemonades? Holy Jesus!).  So in penance, I decided to rid my pantry of all things that are not fruits or veggies.  I had a ton of leftover cheddar cheese from making my Shepherd’s Pie and I needed to do something with it quick.  Shredded cheddar and peanut butter are on the list of things I am not allowed to have in the house because I will attack them with a spoon or my face.  Or both.  Multiple times.  I did some research on making savory muffins and I combined a bunch of recipes together here.  I made a few major changes in relation to the recipes I’ve read, including decreasing the size, using a 12 muffin tin and using almond milk.  I wanted to use almond milk, not only because I had it in the house, but because it is 1/3rd the calories of milk and has vitamin E (for my luscious locks).  This is a very clean palate recipe–you can switch up the cheddar with any cheese, add some dried herbs instead of cayenne, or even switch up your choice of hot pepper.  Please enjoy.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • pinch of salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 egg
  • 1-1/4 cups unsweetened almond milk  (You can use regular milk. However, unsweetened almond milk is only 40 calories per cup, compared to regular whole milk at 150 calories.)
  • 2 tablespoons vegetable oil
  • 1 cup (4 ounces) shredded extra sharp cheddar cheese

In a bowl, whisk the egg, milk and oil.

Add the flour, sugar, baking powder, cayenne, salt and pepper.  Stir in cheese.

Fill muffins cups lined with paper liners or coated with cooking spray two-thirds full.

Bake at 375° for 25 minutes or until a toothpick comes out clean. Makes 1 dozen muffins.

Each muffin is around 150 calories.

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Roasted Butternut Squash Soup

Posted in Sides (For The Low Cal Left Brain), tagged , on January 20, 2011 | Leave a Comment »

My posting skills have been awful lately.  I keep trying to write stuff and I realize I’m just not funny.  I think my physical ability to be funny has run away from me lately and I’m willing to pay top dollar to find it.  I can only imagine that this is how Guy Fieri feels on a daily basis, constantly struggling to be recognized as a human being with self worth–wondering why I think it’s cool to have a fridge signed by myself in my own kitchen–well, maybe that part is just him.  But as I continue my search, I offer you this low calorie soup recipe.  Make it and still try to love me somewhere in there.

Ingredients:

  • 3 1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
  • 3 1/2 cups very low sodium chicken stock (Mine comes in a box and is 24 calories a cup.)
  • 1-2 tablespoons Splenda brown sugar, or to taste
  • 1 to 1 1/2 teaspoons cinnamon, or to taste
  • 1 teaspoon kosher salt
  • 1/4 teaspoon nutmeg

Preheat oven to 400 degrees.  Spray two baking sheets with Pam.  Arrange squash chunks in single layer on baking sheets.

Bake squash for 30 to 40 minutes or until tender when pierced with a knife and edges of chunks begin to brown.

Transfer squash to large bowl and add remaining ingredients.

With immersion blender, blend until smooth–or slightly chunky if you prefer.  If the soup is too thick for you, add more chicken stock and blend a bit more.  Taste and correct seasonings.

If you don’t have an immersion blender, you can puree soup in a blender or food processor.

Heat soup and serve.  Makes about 6 1/2 cups.

Note:  Soup is very thick, satisfying, low calorie and healthy.  Be sure to taste soup as preparing and season to your taste.  Add more stock if you like a thinner soup.

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Aunt Sindy’s Sassy Spears

Posted in Sides (For The Low Cal Left Brain), tagged , , on December 12, 2010 | 2 Comments »

For the past few family gatherings, my Aunt Sindy has added something extra to the table.  She introduced us to her sassy spears–a lower sodium, low-calorie pickle that she makes at home.  After being berated at work for “making them all fat”, I decided it was time to cook something up that’s a happier and healthier option.  I have NEVER seen anything go as fast as these.  I think most of them were gone within an hour of putting them out and I made a double recipe!  Enjoy and sass away!

Sassy Sindy and me at my first birthday party.

Slightly adapted from Real Simple

Ingredients:

  • 4 Kirby cucumbers (about 1 pound), quartered lengthwise
  • 3/4 cup white wine vinegar
  • 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced or chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons sugar
  • 1 teaspoon dill seed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 2 teaspoons kosher salt (Aunt Sindy only uses 1/2 teaspoon to lower the salt content.)
  • Hot water

Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving.

The pickles will last up to 1 week.

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Roasted Eggplant with Herbs

Posted in Sides (For The Low Cal Left Brain), tagged on November 23, 2010 | Leave a Comment »

It is not very often that I am stopped dead in my tracks due to food pictures. Bloggers like Tartelette have fantastic pictures, but those pictures are so beautiful I often think I have no chance at being able to replicate the dish, let alone have my Steinbeckesque Lennie-ridden hands make something so pretty. When I saw this recipe in Cooking Light, it seemed so simple I had to try it.  It’s easy, delicious, filling and ridiculously low calorie.  It will also be a great option in working off those Thanksgiving hips…

Adapted from Cooking Light.

Ingredients:

  • Eggplant, well washed.  Mine was around 400 grams.
  • Olive oil Pam
  • Dried or fresh herbs to taste (such as rosemary, thyme)
  • Kosher salt
  • Black pepper

Preheat oven to 450 degrees. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Spray Pam over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Spray with Pam again, and sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp. Sprinkle with herbs. A 400 gram eggplant makes 2, 50 calorie, servings.

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Do It Yourself Healthy Microwave Popcorn

Posted in Sides (For The Low Cal Left Brain), tagged on November 19, 2010 | Leave a Comment »

Before I get into this recipe, I want to put in a disclaimer.  I, too, was initially a non-believer.  When my mom first told me about this, I wasn’t that, well, excited.  So what?  It’s popcorn.  I make popcorn in my 100 calorie snack packs all the time, or buy the Half Naked brand which is low calorie without extra stuff added–and I’m happy.  She, like most good Jewish mothers, continued to nag me about trying it, mentioning how much protein and fiber are in popcorn, and that making it this way has no additives or chemicals, plus it was in the Food Network Magazine so it has to be good!  Well, I’m back home for a couple of days taking a vacation and she offered to make me some.  I’ve been converted.  About a pound of popcorn kernels costs around 2 dollars, which leads to about 16, 100 calorie, servings.  It can be made without the oil if you’re lazy and it still tastes delicious.  You get much more popcorn than in those stupid over-priced packages and it’s so easy!  So, next time you get around to spending your extra change on brown bags and popcorn, try this out.  You will become a believer as well.

Adapted from the Food Network Magazine

Ingredients:

  • 3 tablespoons popcorn kernels
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt, optional  (I didn’t use any.)
  • Paper lunch bag

The ingredients!  Salt is optional.

In small bowl, combine popcorn kernels, oil and salt, if using.

Put mixture in lunch bag and fold top over several times to close.  Place in microwave on its side  (folded over side down) and microwave on high for about 2 minutes or until popping almost stops.

Makes 4 cups of popcorn totaling 80 calories.   Don’t crunch on the “old maids” like I did.  They”ll ruin your teeth.

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Easy Sherry Mushrooms

Posted in Sides (For The Low Cal Left Brain), tagged , , on November 11, 2010 | Leave a Comment »

One thing that I love about my apartment is my proximity to Spanish Harlem. There are a ton of Hispanic grocers with malt-o-meal cereal (yay Coco Roos!) and cheap produce.  During a super sale on canned anchovies (ew, ew, ew) and baby portabellas, I stocked up.  Now, I’m not gonna try to enchant you and tell you that mushrooms can replace beef and their texture will remove the need for meat (again, ew) but I really like them on top of salads instead of chicken or another meat.  Here is my favorite way to quick cook up some baby ports. Feel free to use whatever wine you have on hand, I was using the grocery store sherry, because I’m classy.  Real $1.99 sherry–classy.

Ingredients:

  • Handful of sliced baby bellas
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon minced garlic or a pinch of powder
  • 1/2 tablespoon of sherry
  • 3 dashes of worcestershire sauce
  • Pinch of kosher salt

Heat up a pan with some olive oil Pam.  Throw in the mushrooms and the minced garlic.  Let this cook down for a minute, then add the onion powder and garlic powder (if necessary). Let cook for another minute, then add the worcestershire and salt.  Stir every so often for 30 seconds, then add the sherry.

Let cook, tossing every so often, until the mushrooms cook down and are tender (about another 2 minutes or so).  Serve on top of a delicious salad (with blue cheese, yum) or as a side dish.  Enjoy!

Oh, and this is super low cal.  It depends on how many mushrooms you use but my dish couldn’t have been more than 30 calories for 4 mushrooms.

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Almond Butter – Raw

Posted in Main Dishes (For The Low Cal Left Brain), Sides (For The Low Cal Left Brain), tagged , on October 17, 2010 | Leave a Comment »

The raw diet was definitely a success.  It’s amazing how much better I felt on the diet and I really only found myself craving anything non-raw near the end, mostly because I don’t understand life without grilled chicken.  It changed my views on processed food and showed me how much food is truly processed. It’s pretty scary that when you check the ingredients of your 100% whole wheat bread and realize it has soy in it.  Why does bread need soy?  Don’t get me wrong, I’m back to eating my meat and my occasional bagged bread, but I’ve learned the more natural and vegan-related foods I eat, the better I feel and the thinner I am.  If you don’t think you have the energy to try going fully raw, try out going non-processed and prepare to be amazed.  Here’s my last raw recipe and something I subsisted on.  I love almond butter and the raw almonds give it a completely different flavor.  You can find raw agave at your local organic store, like Mrs. Greens.  Even if you’re not raw, I suggest making your own butters with roasted nuts–the amount of preservatives in JIF is frightening. Plus, nothing is better than freshly ground almonds or walnuts…

Ingredients:

  • Raw almonds, at least 10 ounces or so
  • Salt to taste
  • Raw Agave nectar to taste

Put your almonds in a food processor.

Puree away until super creamy.  It will take some time, so pause every so often to let the food processor cool down.

and keep going…

and keep going…

and keep going…

and the balling means we’re closer…

And we are here.  Now add salt and agave to taste, preferably stirring by hand.

Enjoy!

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Raw Hummus

Posted in Sides (For The Low Cal Left Brain), tagged , , , on October 8, 2010 | Leave a Comment »

Yes you heard me ladies and gents, raw hummus.  Most humans who eat hummus don’t even realize that it isn’t raw because the chickpeas are boiled in the process.  I read about replacing chickpeas with tons of things such as cashews or walnuts; however, calculating the calories in my head made my hips grow on the spot.  Instead, I followed many bloggers’ advice and used zucchini and it turned out great.  My zucchini were smaller, NYC-sized ones (about 8 ounces each), so if yours are larger, adjust the amount of  tahini.  Yet, I would try to keep the amount of tahini down–it’s obscenely high in calories.  I didn’t take pictures because well, the process ain’t so interesting. But hey, try it.

Ingredients:

  • 2 zucchini, peeled and chopped, about 1 pound all together
  • 1/2 cup raw tahini (If you don’t care about it being raw, substitute regular.)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • Juice of one lemon
  • Kosher salt to taste
  • Cumin to taste

Blend all ingredients together in the food processor until creamy and enjoy! About 65 to 70 calories an ounce.

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Spicy Cauliflower Salad — Raw

Posted in Sides (For The Low Cal Left Brain), tagged , on September 29, 2010 | Leave a Comment »

The nicest thing about eating raw food is the ease of preparation.  Everything is basically prepared and you are so limited on what you can eat, that it’s even easier to choose.  Luckily, lemon juice can tenderize most vegetables and turn raw cauliflower–comparable to eating dry sand–into something delicious.  I suggest altering salt, pepper, and spice to taste, and don’t touch your eyes after you take a pinch of red pepper flakes.  Not like I know anyone who would do that…

Ingredients:

  • Head of cauliflower, washed and chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1  teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 1/2 tablespoon olive oil

Toss all the ingredients and cover for at least 4 hours to let the cauliflower soften.  Enjoy!  The whole entire salad is around 200 to 300 calories, depending upon how large your cauliflower is.

I suggest not eating it all at once.  Raw cauliflower isn’t always fun to digest.

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Lightening and Loving “The Minimalist”– Braised Artichokes

Posted in Sides (For The Low Cal Left Brain), tagged , on September 7, 2010 | 1 Comment »

Dear Mark Bittman,

Marry me?  Okay, I’m sorry.  Maybe I should take this a little slower.  I love you–wait, maybe slower.  Alright, so I read your column every week while eating my lunch, and drool over your creations.  Your ability to make something that looks so delicious from so little astounds me.  I love your little videos full of good tips and how you make every step look worth it. You drive me to farmer’s markets, even craving to cook fish in my apartment and suffocate my roommate and poor neighbors for the week with that the scent remains.  I love how your jokes are as bad as mine and that you obviously find yourself as funny as I do.  The most recent recipe that you have created that made my heart pitter patter was your braised artichokes.  Due to the nature of my blog, I had to lower the calories slightly, but I hope you know you have changed my life and I can never look at a steamed artichoke the same.

So, Mark, if I may call you Mark, if you come across my tiny little blog one day, scoff at my blurry pictures and giggle at my dry, self righteous humor and just know how I really feel. Oh, and that I’m a fantastic cuddler.

Love,

The Two Faced Chef

Braised Artichokes, Lightened Up

Recipe adapted from Mark Bittman’s NYTimes Article and Video

Ingredients:

  • 1 tablespoon light butter (around 45 calories)
  • 2 artichokes (I used one because, well, I wasn’t that hungry.)
  • 1 to 1.5 cups chicken stock (I used light and low sodium.)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Chop an artichoke in two, avoiding the giant spurs of death.

Chop off the sharp heads (Mark doesn’t do this, but I’m afraid of the points) and remove the tougher outer leaves.

Remove the choke–refer to Marky-Poos video for a good example on how.

Heat up some butter in a high-sided pan or dutch oven.  Brown the cut sides of artichoke for about 5 minutes.

Pour in chicken stock, it should go halfway up the chokes.  Let come to a boil, then cover.

Remove from the pot when you can insert a knife cleanly and easily into the base of the stem, for small chokes 10 minutes, for large ones, 2o.

Remove artichokes from pan; set aside.  Add the lemon juice, salt and pepper to the pan.  Cook down and serve with chokes as a dipping sauce or poured on top.

Each tender, flavorful choke is around 70-100 calories, at most.

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