No way - these recipes look too yummy to be healthy

I got my new issue of Eating Well magazine today and I was shocked at the number of recipes I couldn`t wait to try. Wow, how times have changed. Before I was diagnosed with breast cancer, I tended to associate health food magazines with boring articles and brown rice. And kombu, fermented bean pastes and, of course, tofu. And weird goddess drawings. Now, I look at them and am shocked by the plethora of beautiful pictures and interesting recipes...when did they change? Funny what the fear of death does to one's perception. :-)

After half an hour or so of bookmarking recipes, I thought I should share. The common element is simply this - I would try this recipe even if I wasn't eating like my life depended on it. Now, I will warn you, there are many references to brown rice...but if you want to substitute white rice now and then, I won't tell. (But honestly, if you didn't know it was better for you - and if it didn't take so much longer to cook - wouldn't you choose it over white some of the time?)

I'm going to pour myself a glass of wine and try a couple of these out! I might even make some brown rice.

1. Balsamic and parmesan roasted cauliflower
2. Leek, potato and spinach stew (OK this isn't an exciting recipe for everyone, but I have always loved leeks and potatoes together - and this one gets great reviews)
3. Brothy Chinese noodles
4. Elise's sesame noodles
5. Grilled salmon with tomatoes and basil
6. Shrimp saganaki
7. Chicken sausage with potatoes and sauerkraut
8. Thai chicken mango stir-fry
9. Seared steaks with caramelized onions and gorgonzola 
10. Oven sweet potato fries or spicier chile-garlic roasted sweet potatoes
11. Layered mashed potato and mushroom casserole
12. Swirled cheesecake brownies

Chris Kimball's Greek-Style Skillet Shrimp with Feta

This morning on the Today Show, Cook's Illustrated Chris Kimball cooked an easy dish that is easily adaptable to a breast cancer or other plant-based diet. Here's a link complete with video of Chris preparing the dish (and two other skillet dishes: lasagna and apple crisp) - Today Show.

To adapt it for a slightly healthier profile, I would serve with brown rice or whole wheat pasta. You could also add additional vegetables like carrots and chopped kale or spinach. If you are adding greens, just do it once the other vegetables have started to soften since they won't take as long to cook. You could also substitute water or stock for the wine! See how helpful I am!

 

Recipe: Greek-style shrimp with tomatoes and feta

Chris Kimball, Cook's Illustrated (Sept. 1, 2010)

Ingredients:

• 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons ouzo (see note)
• 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
• 1 teaspoon grated zest from 1 lemon
• Table salt and ground black pepper
• 1 small onion, diced medium (about 3/4 cup)
• 1/2 medium red bell pepper, stemmed, seeded, and diced medium
• 1/2 medium green bell pepper, stemmed, seeded, and diced medium
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
• 1/4 cup dry white wine
• 2 tablespoons coarsely chopped fresh parsley leaves
• 6 ounces feta cheese , crumbled
• 2 tablespoons chopped fresh dill leaves

Instructions:

This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. Serve the shrimp with crusty bread or steamed white rice (but see my notes above - you really should try it with brown rice! Just give yourself the 45 minutes it takes to cook instead of the 15 for white).

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

Serving Size

Serves 4 to 6