Mushroom and Spinach Side Salad
4 Servings
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp quality extra-virgin olive oil
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems.
In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Nutritional Information:
Per serving:
110 calories
7 g total fat (1 g sat)
0 mg cholesterol
10 g carbohydrate
3 g protein
2 g fiber
18 mg sodium
- Recipe reprinted with permission of DrWeil.com
April 16, 2009
April 15, 2009
Wednesday Recipe 2
The Best Turkey Gravy
Makes: 4 cups
Created by The MDM Team, Saturday, October 27, 2007
Take a ride on the gravy train. Polish off the perfect turkey dinner with this great-tasting turkey gravy that's downright delicious.
Ingredients
Turkey giblets, and neck bone
2 cups chicken broth
2 medium carrots, finely chopped
1 celery rib, chopped
2 large shallots, finely chopped
1/2 cup cornstarch
3 cups cold water
1/4 cup turkey drippings
2 tsp. chicken bouillon granules
Methods/steps
Place the giblets, neck bone, broth, carrots, celery & shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.
Makes: 4 cups
Created by The MDM Team, Saturday, October 27, 2007
Take a ride on the gravy train. Polish off the perfect turkey dinner with this great-tasting turkey gravy that's downright delicious.
Ingredients
Turkey giblets, and neck bone
2 cups chicken broth
2 medium carrots, finely chopped
1 celery rib, chopped
2 large shallots, finely chopped
1/2 cup cornstarch
3 cups cold water
1/4 cup turkey drippings
2 tsp. chicken bouillon granules
Methods/steps
Place the giblets, neck bone, broth, carrots, celery & shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.
Wednesday Recipe 1
Potato Gnocchi
4 Servings
Gnocchi (pronounced "nyo-kee" and derived from the German word for "knuckle") are tasty little dumplings, one of Italy's oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semolina, ricotta cheese, spinach and even bread crumbs. My favorite base for gnocchi is the Idaho potato. Potatoes are packed with complex carbohydrates, plenty of potassium, vitamins C and B-6, and lots of great minerals. Potatoes convert to glucose in your body fairly quickly, triggering the release of insulin, which leads to increased levels of relaxing seratonin in your brain. When making gnocchi (a relaxing activity in itself), pinch each one to create an indentation, which holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable.
Ingredients:
1 pound baking potatoes
1 3/4 cups unbleached white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley
Instructions:
1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. Drain and mash. You should have about 2 cups.
2. In a large mixing bowl, stir together the flour, salt, a few dashes of paprika and nutmeg, and the chopped parsley.
3. Add the warm potatoes and turn out onto a floured surface. Knead just until dough is well mixed and not sticky. Let rest for 15 minutes.
4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick.
5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, lower the heat and simmer for 10 minutes, uncovered.
6. Drain well and cover with your favorite pasta sauce.
Nutritional Information:
Per serving:
289 calories
1 g total fat (0 g sat)
0 mg cholesterol
62 g carbohydrate
8 g protein
3 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
4 Servings
Gnocchi (pronounced "nyo-kee" and derived from the German word for "knuckle") are tasty little dumplings, one of Italy's oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semolina, ricotta cheese, spinach and even bread crumbs. My favorite base for gnocchi is the Idaho potato. Potatoes are packed with complex carbohydrates, plenty of potassium, vitamins C and B-6, and lots of great minerals. Potatoes convert to glucose in your body fairly quickly, triggering the release of insulin, which leads to increased levels of relaxing seratonin in your brain. When making gnocchi (a relaxing activity in itself), pinch each one to create an indentation, which holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable.
Ingredients:
1 pound baking potatoes
1 3/4 cups unbleached white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley
Instructions:
1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. Drain and mash. You should have about 2 cups.
2. In a large mixing bowl, stir together the flour, salt, a few dashes of paprika and nutmeg, and the chopped parsley.
3. Add the warm potatoes and turn out onto a floured surface. Knead just until dough is well mixed and not sticky. Let rest for 15 minutes.
4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick.
5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, lower the heat and simmer for 10 minutes, uncovered.
6. Drain well and cover with your favorite pasta sauce.
Nutritional Information:
Per serving:
289 calories
1 g total fat (0 g sat)
0 mg cholesterol
62 g carbohydrate
8 g protein
3 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com
Wednesday Quote of the Day
April 15, 2009
Quote of the Day
"Had there been no difficulties and no thorns in the way, then man would have been in his primitive state and no progress made in civilization and mental culture."
– Anandibai Joshee
Quote of the Day
"Had there been no difficulties and no thorns in the way, then man would have been in his primitive state and no progress made in civilization and mental culture."
– Anandibai Joshee
April 14, 2009
Tuesday Recipe 2
Spaetzle
Makes: 6 to 8 servings
Created by The MDM Team, Thursday, December 13, 2007
Most people are under the impression that to-die-for dumplings are difficult to prepare, but that's not the case. Simply make the dough and drop them into the boiling water.
Ingredients
2 cups flour
3 eggs
Salt
Enough water to make a paste
Methods/steps
Mix flour, eggs, and a little salt. Add water until you have a paste consistency. Do not beat, just blend. Drop bit by bit into boiling salted water. Remove from water, keep warm and finish process with remaining dough.
Makes: 6 to 8 servings
Created by The MDM Team, Thursday, December 13, 2007
Most people are under the impression that to-die-for dumplings are difficult to prepare, but that's not the case. Simply make the dough and drop them into the boiling water.
Ingredients
2 cups flour
3 eggs
Salt
Enough water to make a paste
Methods/steps
Mix flour, eggs, and a little salt. Add water until you have a paste consistency. Do not beat, just blend. Drop bit by bit into boiling salted water. Remove from water, keep warm and finish process with remaining dough.
Tuesday Quote of the Day
April 14, 2009
Quote of the Day
"There are two ways of exerting one's strength: one is pushing down, the other is pulling up."
– Booker T. Washington
Quote of the Day
"There are two ways of exerting one's strength: one is pushing down, the other is pulling up."
– Booker T. Washington
Tuesday Recipe 1
Cottage Cheese Pancakes
1 Serving
These are high-protein pancakes and quite a treat!
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients:
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Instructions:
1. In a small bowl, beat the egg with a whisk until creamy.
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
5. Serve with applesauce, apple butter or your favorite whole fruit jam.
Nutritional Information:
Per serving:
272 calories
11 g total fat (3 g sat)
217 mg cholesterol
20 g carbohydrate
23 g protein
3 g fiber
523 mg sodium
- Recipe reprinted with permission of DrWeil.com
1 Serving
These are high-protein pancakes and quite a treat!
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients:
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Instructions:
1. In a small bowl, beat the egg with a whisk until creamy.
2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
3. Add the oil and flour. Mix well.
4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned.
5. Serve with applesauce, apple butter or your favorite whole fruit jam.
Nutritional Information:
Per serving:
272 calories
11 g total fat (3 g sat)
217 mg cholesterol
20 g carbohydrate
23 g protein
3 g fiber
523 mg sodium
- Recipe reprinted with permission of DrWeil.com
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