Whole-Grain Anti-Oxidant Biscotti

1 Comment | Written on March 6, 2013 at 5:00 am , by Kristina Vanni

Power up your morning with this whole-grain, anti-oxidant filled biscotti!  It is packed with oats, flaxseed and wheat bran as well as dried cranberries and almonds.  This twice-baked breakfast treat is an updated version of the Italian classic.

Keep reading for the recipe…

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How to Make Homemade Breakfast Cereal

5 Comments | Written on January 9, 2013 at 12:00 am , by Kristina Vanni

If you resolved to eat better, cook more, and save money in the New Year, you have come to the right place.  It seems like every time I go to the grocery store, the price of breakfast cereal goes higher and higher.  It got me wondering, would it be possible to make my own cereal from scratch at home?

 Keep reading to learn how to make homemade breakfast cereal…

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How to Make a Kale Smoothie (without tasting the kale…)

30 Comments | Written on September 13, 2012 at 5:00 am , by Kristina Vanni

Green smoothies.  I can’t speak for your neck of the woods, but can tell you they are all the rage here in LA.  You can hardly walk down the street in Hollywood without someone carrying a plastic cup and sipping something green.

Now, I am all for “eating your greens” but I am totally unwilling to drink the equivalent of a blended salad.  If I am going to have a green smoothie, it has to taste good!  That’s why I couldn’t believe it the first time I tried this recipe.  Let me show you how to make a kale smoothie…without tasting the kale!

This green smoothie may look like health food, but it tastes like a milkshake – I promise!

Keep reading to learn how to make this healthy and delicious green smoothie!

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Start the Week with a Little GREEN! Blog Giveaway!

2 Comments | Written on August 15, 2011 at 5:00 am , by Kristina Vanni

Welcome to the first full week of the new Better Recipes and Mixing Bowl!  We are so glad to have you all here as part of this food community.

I wanted to kick off the week with some green…

Something to keep ya healthy, and a little something to make ya wealthy!

Let’s start with my favorite way to kick off the day – a green smoothie.  Granted, it isn’t the most appetizing color, I will give you that.  But trust me, you can’t even taste the spinach!  It is sweet, fruity and a great way to get some veggies in the morning.  Give it a try, you won’t regret it!

Green Breakfast Smoothie (click here to view and print recipe)

1/2 cup ice

1 cup Almond milk

1 1/2 cups spinach

1 banana

Blend all ingredients together and enjoy!

Love smoothies?  Check out our “Shakes and Smoothies” group!

Now let’s talk about the other green….the money, the loot, the cheese!  This week we are starting a weekly blog giveaway.  Every Monday we will announce a new and fantastic prize for the week!

Here is all you have to do…  Browse around the new Better Recipes site and explore all the great groups we now have from Mixing Bowl.  Then leave a comment here on the blog telling us your favorite group.  It’s that easy!  At the end of the week one lucky winner will be randomly selected from among the comments.  That person will win a $150 American Express Gift Card!  How cool is that?  Get busy!

Click here to view the Mixing Bowl Groups page.  Find one you like and tell us all about it!  Good luck everyone!

Official Rules

Light and Lively Blueberry Granola

1 Comment | Written on August 1, 2011 at 5:00 am , by Kristina Vanni

There are so many things I love about homemade granola.  I love the way it fills the kitchen with a warm and toasty aroma.  I love that you can enjoy it on it’s own, stirred into yogurt, or in a bowl with milk as your morning cereal.

I have been making the same granola for years (talked about it on a previous blog, here) and I am completely in love with it, but this time around I wanted to simplify the recipe and lighten it up a bit.

There are only 5 ingredients but they pack a flavor and health punch!  The oats provide 100% whole grain, the blueberries are filled with antioxidants and the walnuts have those wonderful omega-3 fatty acids we hear so much about.  I decided to use agave nectar as an alternative sweetener and used “I Can’t Believe It’s Not Butter” as a substitution to lower the calories and fat.  Give it a try this way or check out substitutions and optional additions below.

Let’s start with the grocery list…

1.  Rolled oats

2.  Dried blueberries

3.  Chopped walnuts

4.  I Can’t Believe It’s Not Butter

5.  Agave nectar

….and assemble all the tools you will need!

1.  Large roasting pan

2.  Microwave safe bowl

3.  1 cup and 1/4 cup measure

4.  1 tablespoon measure

5.  Spatula

That’s all you will need to make this easy and effortless homemade granola.  Time to rock this recipe!

LIGHT AND LIVELY BLUEBERRY GRANOLA

1 3/4 cups Rolled Oats

1 1/4 cups chopped walnuts

6 tablespoons light Agave Nectar

6 tablespoons I Can’t Believe It’s Not Butter spread, melted

3/4 cup dried blueberries

1.  Preheat oven to 325 degrees F.  Mix together rolled oats, walnuts, agave nectar, and melted spread and spread on a large roasting pan.

2.  Bake for 30 – 35 minutes, stirring every 10 minutes.  In the last 5 minutes of baking, stir in dried blueberries.  The granola is done when it is golden and crunchy.  Allow to cool before serving.

Substitutions:

Pecans, Almonds or your favorite nut instead of walnuts

Maple syrup instead of agave nectar

Butter or margarine instead of spread

Raisins, dried cranberries, banana chips or your favorite dried fruit.

Optional additions:

Sunflower or flax seeds

Cinnamon

Serving suggestions:  Stir in with your favorite yogurt and top with fresh fruit.

Enjoy homemade cereal with milk and a spoon!

This granola will keep in an airtight container for up to two weeks.  Store in a cool, dry place.

Butter! You Can Have It All…

1 Comment | Written on February 10, 2011 at 5:00 am , by Kristina Vanni

A few weeks I was one of several bloggers invited to an event in New York City sponsored by “I Can’t Believe It’s Not Butter.”  We arrived under a veil of mystery, they couldn’t tell us what we were going to do, or who we would see, all we knew was that it would involve good food and great people!  Check out the gallery of photos from the festivities!

Now, I will be the first to tell you that I am a butter purist.  I even keep my different varieties of butter organized in my fridge.  Salted, Unsalted, European, Pasture…there aren’t many people who could love butter more than me.  Well, maybe one…

You probably know Chef Alex Guarnaschelli from her various Food Network shows:  Chopped, The Cooking Loft, and Alex’s Day Off.  She also just happens to have a restaurant in New York City named, “Butter.”  On this day, the name was tweaked just a bit!

Chef Alex prepared an entire brunch for the event using only “I Can’t Believe It’s Not Butter.”  It sounds cliche, but I actually couldn’t believe it.  Alex herself said that she was thrilled with the flavor and texture of the biscuits using this spread.  Lucky for us, she was willing to share the recipes!

SAVORY HERB SPREAD

If you love compound butters, why not make it with I Can’t Believe It’s Not Butter?  Fantastic on toast or for flavoring chicken or fish.

UNBELIEVABLE BISCUITS

The title is appropriate!  Since it has less calories and saturated fat, I might just have to enjoy two!

BUTTERY GRILLED SHRIMP WITH TOMATOES

This is great for a lunch, a light dinner or with a nice glass of wine as a weekend treat.

CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS

This is an easy and flavorful recipe without the added fuss (and calories) of making a crust for the quiche.

I CAN’T BELIEVE IT’S NOT BUTTER COOKIES

I am a total cookie monster.  Actually, I think it might be genetic (thanks Dad!).  Since he isn’t supposed to eat too much butter anymore, I am going to make him this version.  I bet he will never know the difference!

At the end of the meal, we were finally introduced to the top secret new spokesperson…Kim Cattrall!  She was fresh off a flight from Argentina where they were shooting several new commercials for the product.  We had a small sneak preview and they look hilarious!  She encompasses their “You can have it all” attitude and I think she will be a big hit as the new face of the product.

A huge thanks to I Can’t Believe It’s Not Butter, Chef Alex, Kim and, of course, all the fantastic food bloggers!

Effortless Gluten Free Bread at Home

8 Comments | Written on January 6, 2011 at 5:00 am , by Kristina Vanni

This Convection Bread Machine from Cuisinart is an amazing appliance to create healthy breads at home.  It is very easy to use and even has special settings for low-carb and gluten-free recipes.  It is a great choice for those of you following special diets or anyone who enjoys fresh bread at home!

Last week I posted a picture of my new bread machine on our Facebook page as I attempted to make gluten-free bread for the first time.  I felt like a mad scientist assembling all the special flours, starches and even xanthan gum!  (Isn’t that one of those wild ingredients Richard Blais uses on Top Chef?!)  The readers were so excited to hear more about the recipe, so I wanted to share it with all of you today.

I found most of the ingredients at my local health food store to make the Gluten-Free Hazelnut Bread, one of the recipes included with the Bread Machine.

One of the most important parts of using a bread machine is to follow the directions exactly!  You need to “layer” the ingredients in the pan in the proper order for the bread to mix, rise and bake correctly.  The machine also allows you to select your preference for the crust – light, medium or dark.  When I first tested out the machine I selected “medium” but it still came out a bit dark for my taste.  For this gluten-free recipe I used the “light” setting.  Give it a try and see which setting you prefer!

I was thrilled with the end result!  The texture was very nice and the bread cut beautifully.  I can’t wait to try more recipes from the Cuisinart Recipe Booklet.  Traditional, low-carb, gluten-free – they all sound fantastic!

GLUTEN-FREE HAZELNUT BREAD

(Large 2-lb loaf)

1 1/2 cups low fat milk

4 tablespoons unsalted butter, 1/2 inch pieces at room temperature

4 tablespoons maple syrup

2 large eggs, at room temperature

1 teaspoon cider vinegar

2 teaspoons salt

1 3/4 cups brown rice flour

1 cup cornstarch

1 cup potato starch

1/2 cup tapioca flour

1/2 cup amaranth flour

1/2 cup chopped hazelnuts

2 1/4 teaspoons xanthan gum

1 1/4 teaspoons gelatin

2 1/4 teaspoons yeast, active dry, instant or bread machine

Add the milk, butter, maple syrup, eggs and cider vinegar to the bread pan fitted with the kneading paddle.  Stir the remaining ingredients together, except the yeast, in a separate mixing bowl to incorporate and then add to the bread pan.  Add yeast to the bread pan last.  Place the bread pan in the Cuisinart Convection Bread Maker.  Press Menu and select Gluten Free.  Select dough size (this recipe is for a 2 lb loaf).  Press Start to mix, knead, rise and bake.  While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.  When cycle is completed, remove bread from machine and transfer to a wire rack to cool.  Bread slices best when allowed to cool.

Nutritional Information per serving (1 ounce):

Calories 117 (24% from fat), carbohydrates 20 g, protein 2 g, fat 3 g, saturated fat 1 g, cholesterol 14 mg, sodium 158 mg, calcium 23 mg, fiber 1 g

(Also, if anyone is doing the new Points Plus on Weight Watchers, this is 3 Points Plus per serving.)

 

Slow Cooker Fruited Irish Oatmeal

3 Comments | Written on October 28, 2010 at 5:00 am , by Kristina Vanni

Top of the morning to you!  Have you ever tried steel-cut oats, also known as Irish oatmeal?  Unlike rolled oats or instant oatmeal, steel-cut oats take a long time to cook and therefore are a great fit for the crock-pot.  Irish oatmeal is chewier and nuttier in flavor than other types of oatmeal.  In addition, because Irish oatmeal is less processed than rolled oats or instant oatmeal, it is higher in fiber, B vitamins, calcium and protein.  There is even some evidence that Irish oatmeal can help lower cholesterol levels.  What more is there to say, give it a try for yourself!  This recipe is filled with dried fruits, maple syrup and a dash of cinnamon.  I like to add a bit of milk on top and sometimes even a handful of toasted walnuts.  Now that is a breakfast of champions!

SLOW COOKER FRUITED IRISH OATMEAL

5 cups water
2 cups steel-cut Irish oats (the granular type in tin containers)
1 cup apple juice
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup dried apricots or mango
1/4 cup maple syrup
1-1/4 teaspoons ground cinnamon
1/2 teaspoon salt

Brown sugar or maple syrup
Chopped toasted walnuts
Milk

1.  In a 3-1/2 or 4-quart slow cooker, combine water, oats, apple juice, cranberries, raisins, apricots or mango, maple syrup, cinnamon, and salt.
2.  Cover slow cooker and cook on low setting for 6 hours, or on high for 3 hours.
3.  Serve oatmeal with brown sugar or maple syrup, chopped nuts, and milk, if desired.  Serves 8-10.

Note:  This oatmeal reheats well in a microwave; or it can be frozen in individual containers.

Congratulations! Our First Weekly Winner!

No Comments | Written on August 16, 2010 at 5:00 am , by Kristina Vanni

The Better Recipes “Easy Weeknight Meals” contest is well under way and the entries keep pouring in.  The best part of hosting a weekly contest is that there is always a new chance to win!  Keep those creative juices flowing because there are still many spaces left in the winners circle.

Congratulations to Libby, our very first winner!  She is known as “slulibby” on Better Recipes.  Not only is she the first winner in our weekly “Easy Weeknight Meals” contest, but she has uploaded a bunch of mouth-watering recipes to our site.  From her Creamy Tuscan White Bean and Tomato Dip to the Fluffy Ginger Filled Pumpkin Cookies or even Turkey-Apple Meatloaf, I can’t wait to try them all!

Her winning entry is Fresh Tomato Frittata with Herb Cream.  Libby says, “I think frittatas are a great staple recipe for a family meal-all you need are eggs, veggies, and cheese! People might not think of eggs for dinner, but they are easy, healthy, and tasty for weeknights.  I love serving eggs-they are so delicious and are a quick way to get a meal on the table.  Also, this is a great way to use up any fresh produce I have on hand.  Finally, I grow my own herbs, and I love being able to incorporate them into my everyday recipes.”

A frittata is similar to an omelet, but requires no flipping–just cook on the stove top for a few minutes, then pop it under the broiler to brown.  If you have other vegetables, they can be used in the frittata filling as well. Different herbs can also be substituted for basil in the sour cream.  You can personalize it and make it your own.  Thanks for this great recipe, Libby!  Congrats!

FRESH TOMATO FRITTATA WITH HERB CREAM

1/2 cup finely chopped onion
1/2 cup chopped mushrooms
2 teaspoons olive oil
Salt and pepper to taste
6 eggs
1/2 cup shredded sharp cheddar cheese
3 roma tomatoes, sliced
1/2 teaspoon flat leaf parsley
Herb Cream:
3/4 cup sour cream
1/4 cup chopped fresh basil
1/2 teaspoon salt

In a 9 inch nonstick skillet, cook onion, mushrooms, salt and pepper with 2 teaspoons oil over medium heat, until vegetables are soft. In a mixing bowl, whisk together eggs and cheese. Add vegetables and stir to combine. Heat skillet again over medium heat then coat the pan generously with nonstick cooking spray and pour in egg mixture. While it begins to cook, arrange tomato slices decoratively on top, then sprinkle with parsley. Cover skillet and cook 6 minutes, or until frittata is set and bottom is nicely browned. Place frittata under the broiler, about 4 inches from heat, for 2 minutes to lightly brown top. Let cool in the skillet for 5 minutes. Slide frittata onto a serving plate. Meanwhile, make herb sour cream by mixing sour cream, basil and salt. Cut frittata into wedges and serve it warm, or at room temperature, with herb cream.

Homemade Granola

1 Comment | Written on August 9, 2010 at 4:00 am , by Kristina Vanni

I love the versatility of granola.  It is great sprinkled over yogurt, drowned in milk or grabbed by the handful!  My favorite part of this recipe is the smell in the kitchen when it is baking.  The whole house is filled with a warm, toasty aroma and my mouth waters waiting for a taste!  I think the secret ingredient in my version of homemade granola is the banana chips.  I always toss in an extra handful!

HOMEMADE GRANOLA

2-1/2 cups uncooked rolled oats (the old-fashioned, not quick-cooking)
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/3 cup toasted wheat germ
1/4 cup all-purpose flour
1/4 cup instant nonfat dry milk solids
2 Tablespoons packed brown sugar
3/4 teaspoon ground cinnamon

1/2 cup canola oil
1/2 cup honey
1/2 teaspoon salt

1/2 cup dark raisins
1-1/4 cups dried banana chips

1.  Heat oven to 350 degrees.
2.  Combine the first 10 ingredients (oats through cinnamon) in a very large bowl.
3.  Whisk together the next 3 ingredients (oil through salt).  Pour honey mixture into oat mixture and combine thoroughly.  Spread in a large pan (like a roasting pan or a 9-by-13-inch pan) and bake until toasted, about 30 minutes, stirring well every 10 minutes.
4.  Stir in raisins and banana chips and bake another 6-8 minutes.  Cool in pan, stirring frequently.  Store in airtight container.  Makes about 6 cups.