Holiday Dishes You can Share

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food

By Jodi Brown, the Ultimate Kitchen Commando

Holiday Dishes You Can Share with Others

The combination of cooler weather

and the holidays can be the kiss of death for many who are trying to stay on track with their health and weight. The desire for warmer comfort type foods to fight the cold weather can quickly translate into some unwanted pounds. Couple that with the holidays and what feels like a never ending foodapalooza, and it can translate to trouble for many.

I work hard at maintaining my health by making better food choices most of the year and quite honestly, during the holidays I give myself permission to step outside of my self-imposed restricted area and live a little on the edge. For me that means a few more sweet treats, some lovely bread, maybe a nice cheese or a super indulgent chocolate goodie.

So if you want to feed your soul a bit, go for it. If someone asks you to bring a dish to a holiday event, try one of these fabulous choices.

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November/December 2012

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Arugula Bruschetta 3/4 pint of sweet cherry tomatoes (mine were yellow) 2 tbsp basil (chiffonade) 2 cups finely chopped arugula 2 scallions finely chopped ¼ sweet bell pepper (red or yellow) Ciabatta bread/rolls cut in half and drizzled with EVOO Toss bread in a 350 oven for about 10-12 minutes until heated through and crisp on the outside.

Combine the vegetables and about 3 tablespoons of the lemon dressing. Toss well, taste. Add more dressing as needed. Serve on top of hot bread

Lemon Dressing • 2 tbsp lemon juice • 1/2 tsp lemon zest • 1/8 tsp crushed red pepper (crushed finely) • 1/4 cup + 2 tbsp EVOO • 1/2 tsp raw honey • Sea salt and pepper to taste Combine all ingredients in a covered jar. Shake well. I’d recommend making a double batch of this dressing. You are going to want to use it liberally in the roasted Brussels sprout recipe.

Beet This!

Wash and cut 6 medium sized beets so that they are all the same size. Cover with water and boil until tender.

(I cook my yellow and red separately to keep the colors from bleeding) While the beets are cooking: • Divide and roll into small balls, a 4 ounce log of goat cheese (makes about 24 balls).

• Chop 1/3 cup of unsalted pistachios until they are about 1/4 of their original size.

• Turn the pistachios onto a plate and roll the goat cheese balls in it until they are completely covered.

Cut beets into bite sized pieces and toss with the above “Backyard Quickie” dressing.

Layer beets on a plate of lightly dressed greens.

Decorate with goat cheese balls.

Roasted Brussels Sprouts 5 cups Brussels sprouts, halved 3 tbsp Lemon Dressing (see arugula bruschetta recipe) 1 tsp dried thyme 3/4 tsp lemon zest Sea salt/pepper Wash the Brussels sprouts and when dry, cut them in half, lengthwise. Toss with the dressing and coat well.

Then toss again with the thyme, lemon zest, salt and pepper. Put them on a cookie sheet in pre-heated 350degree oven. Check after 20 minutes. Toss if necessary and check again in 10 minutes. Remove when desired doneness is achieved.

Personally, I like these hot or cold. Either way you serve this dish, toss them with just a little more of that lemon dressing before serving. Dee-lish!

Backyard Quickie Many people I know have both pecan and Satsuma trees in their backyard. Hence the name of this easy and delicious dressing.

1 cup fresh Satsuma juice 1/2 cup of raw pecans Pinch of salt Add all ingredients to a blender and run until smooth. This is great to dress greens, beets and can even be used as a sauce on top of grilled fish. Very versatile and tasty.

About the Author: Jodi Brown is the Ultimate Kitchen Commando and loves to turn people on to delicious and healthy foods. She assists people with food transitions and teaches healthy cooking classes. She shares her time between New Orleans and Pensacola. To learn more, visit www.ultimatekitchencommando.com.

November/December 2012

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