A Dash of Sass » Low Glycemic

Italian and Southwestern Zucchini Boats

kate — Tue, 22 Jun 2010 21:39:19 +0000

Ever try something that is so perfectly ready for adaptation that you instantly begin dreaming of ways to make it better? A chocolate chip cookie leads you to a dark chocolate cherry cookie. Or a piece of pumpkin pie leads you to spiced sweet potato pie. Well, that was my experience with zucchini boats. So versatile. So healthy. So easy. So many possibilities!

Zucchini makes a perfect vessel for a variety of fillings. The insides of the zucchini are easy to scoop out, leaving a sturdy shell that is just asking to be heaped full of delicious goodness. Choose from an Italian filling with tomato sauce, peppers and topped with mozzarella cheese or a Southwestern filling with black beans, green chilies and topped with cheddar cheese (and sour cream!). With all these flavor combos, you will never again be screaming “What can I do with all this zucchini?!?!”

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Mashed Rosemary White Beans

kate — Tue, 08 Jun 2010 23:28:11 +0000

Meet my new favorite side dish. In case I haven’t mentioned it lately, I’ve been a little short on time these days. An elaborate side dish that requires lots of dicing and chopping and stewing is beyond my realm of thinking at the moment. Give me something fast, deliciously creamy and oh, can it please be relatively healthy too? Awesome.

A simple side dish that is packed with protein, fiber and happens to be incredibly flavorful, this will quickly become a staple in your recipe arsenal. The sauteed garlic and rosemary paired with the smooth, creamy white beans create a dish that will rival plain ol’ mashed potatoes any day. I hate to say it, but this may be the mistress that breaks up the eternal marriage of Steak and Potatoes! Gasp! Oh, the horror!

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Raspberry Swirl Cheesecake

kate — Mon, 01 Mar 2010 01:45:26 +0000

I know that my calendar says that it’s going to be March tomorrow, but that can’t be right … can it? What happened to February? I distinctly remember having a conversation with a co-worker near the end of January commenting on how I predicted that my February was shaping up to be nothing but a giant blur. Looking back on the past four weeks, I remember (1) work, (2) snow, (3) eating things that can be made in 30 minutes and (4) more work. Everything else is a blurry haze.

Blurry haze aside, I do remember making this Raspberry Swirl Cheesecake in my favorite mini-springform pan and, given it’s low-guilt factor, wishing that I had made two more! A crust made from low-glycemic whole wheat crackers is filled with a luscious (sugar-free!) cheesecake filling swirled with raspberry preserves. Even in the midst of a month that was a complete blur, this cheesecake is utterly memorable.

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Clementine Cakes with Dark Chocolate Glaze

kate — Sun, 17 Jan 2010 21:28:14 +0000

Consider these clementine cakes my apology for throwing that heaping pile of indulgent deliciousness in your direction last week. When I tell you that these mini cakes are guilt-free, I mean they are completely guilt free. They also happen to be gluten-free, refined sugar-free and flour-free (ok, flourless but I was on a roll there!). Did I forget to mention that they are also packed with protein and fiber? I know, it’s too good to be true.

These mini beauties are adapted from a recipe made famous by the Domestic Goddess herself, Nigella. As strange as it sounds, you puree whole clementines (after boiling the heck out of them!), mix that with ground almonds, a couple other baking staples and you have the most incredibly moist, flavorful mini cakes around. Dip them in dark chocolate (packed with antioxidants!) and you have all the indulgence without the waistline impact. Like I said: Guilt. Free.

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Lentil Soup with Spinach and Sausage

kate — Tue, 05 Jan 2010 17:27:31 +0000

Let’s face it, lentils are not sexy. If all the cool foods like Dulce de Leche and Creme Fraiche got together for a party, Lentils would not be invited. They are boring looking and even the name lentils sounds like the weird girl in the corner that no one wants to be seen talking to. Lentils are the nerdy, socially awkward, bowling ball-shaped runts of the food world.

To make up for their lack of social prowess, lentils are forced to bring many health benefits to the table in order to get noticed. They are high in fiber, low in calories (and on the glycemic index!), extremely filling and will soak up the flavors of whatever liquid you decide to cook them in. Paired with fresh spinach, smoky kielbasa and a mix of fresh mushrooms this lentil soup will quickly become your best friend while helping you stick to your new, healthful resolutions without having to sacrifice flavor!

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Spinach Artichoke Dip

kate — Sun, 29 Nov 2009 00:23:23 +0000

I don’t think I can remember a time when some form of spinach artichoke dip didn’t appear on every restaurant menu. It seems to have become a standard American pre-meal munchie, a quintessential appetizer. Not that I mind. Who doesn’t love the thought of eating something healthy (spinach and artichokes) wrapped in mounds of cheese, butter and heavy cream?

This recipe is a healthier version of the restaurant stand-by that you can feel good about serving to friends and family. Instead of pounds of butter and heavy cream, this recipe uses reduced-fat sour cream and ricotta, plus it ads in some cannellini beans (my current favorite) which ups the fiber content. Truly a perfect party dish, this guilt-free dip lets you save some calories for where it counts … dessert!

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Italian Sausage & White Bean Stew

kate — Sat, 10 Oct 2009 17:07:25 +0000

People, I have to apologize in advance about this dish. I have been making this bowl of deliciousness every week for the past month and it’s taken me this long to share it with you. I’ve been a recipe hog. If we were in kindergarten I’d be given a time-out for not sharing. Don’t worry, my guilt over keeping this truly perfect weeknight fall/winter dinner recipe to myself is punishment enough.

I hope that after diving into a bowl of this warm, comforting Italian stew you will find it in your heart to forgive my selfishness. If that isn’t enough, hopefully after you discover that it takes literally 30 minutes to make this entire, one-pot meal (30 minutes including the time it takes to chop the onions and the peppers!!) you will begin to understand why I’ve been making it every week. If even that isn’t enough, I suspect that after your family begins to ask for this stew every week without fail, you will come back and thank me.

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Summer Chicken Salad with Green Apple Vinaigrette

kate — Fri, 10 Jul 2009 19:59:00 +0000

Is the summer really almost halfway over? I’ve been so busy studying for this little exam that I’ve hardly had time to notice, let alone enjoy, the weather. Though I did enjoy the pleasure of a particularly vicious mosquito attack … but that’s another story. Ah, the joys of summer in the city!

When it’s hot outside and life is hectic inside, the last thing you want to do is spend hours in the kitchen. Forget about hours, even 20 minutes seems like an eternity when it’s sticky and soupy outside. Summer calls for nothing more than a few minutes of actual standing-in-front-of-the-stove kinda cooking. Summer is the era of simple salads and simple slaws. This chicken salad fits the bill perfectly. No goopy mayo, this light, tart salad with crisp green apples is the perfect summer meal.

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Spinach & Flank Steak Salad

kate — Fri, 12 Jun 2009 01:11:41 +0000

I subscribe to a ton of food blogs and, as a result, I generally get a handful of recipes personally delivered to my email inbox each day. The gems get filed away under the bulging To Make List. Some get a quizzical, “Really? You think that tastes/looks/smells like a good idea?” and are promptly filed in the mysterious Gmail “archive,” never to be heard from again. Very rarely do I receive a recipe that produces a Run-Don’t-Walk level of urgency. This salad was of the Run-Don’t-Walk variety.

The recipe showed up on a Monday. Had it not been for the fact that I am currently studying for a rather large, life-altering exam (ahem, The Bar) that will determine the validity of my last three years of oh-so expensive schooling, the salad would have been made that very evening. Rest assured that despite my current level of chaos, this salad was still made before the end of the week. You would think that this story would end with the expected disappointment that usually results when one has such heightened expectations. But, you would be wrong.

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Chocolate Raspberry Brownie Cake

kate — Sun, 10 May 2009 20:46:50 +0000

You will never guess the secret ingredient in this moist, fudgy, not-quite sinful chocolate brownie cake. Never. Besides, when I tell you what the secret ingredient is you probably wont believe me. At least my lovely family that got to eat this cake didn’t believe me. It wasn’t until after a few “Really?” “No way!” “Seriously?”s that it began to sink in.

Except, of course, for the birthday girl. When you have an extraordinary cousin who is probably one of the coolest people around and you are lucky enough to call her family, you relish the opportunity to bake her a birthday cake and help her eat it on her birthday. Now, what of the fact that she is a recycling vegetarian, sustainable-living, slow-food loving, farm friendly girl who knows her way around all corners of the food growing world? Clearly, bacon cupcakes were out of the question. Did I mention that she was the only one who could guess the secret ingredient after just one bite? Yep. I told you, she’s awesome.

Lest this challenge seem easy, let’s not forget that her birthday also happened to fall on Passover this year thus removing the possibility of using leavening, flour or any variety of other baking staples. An extraordinary challenge for an extraordinary girl … to that I say: Bring it!

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