Category: Weight Loss

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Baked Rice with White Beans, Leeks and Lemon…

Posted on by Lenny Variano

Time: 1hour      Servings: 4

 

 

 

 

Ingredients:

  • 4 leeks (about 2lbs.), trimmed and cut into ¼ pieces
  • 1 lemon
  • ¼ cup raw almonds
  • ½ teaspoon red pepper flakes
  • 5 teaspoons olive oil
  • Salt and pepper to taste
  • 1½ cups uncooked Basmati rice
  • 1 (15oz. can) of white beans
  • 2½ cups boiling water
  • ½ cup grated Parmesan
  • ¼ cup of each finely chopped- basil, mint, chives
  • Feel free to add other vegetables

 

Directions:

  • 1) Preheat oven to 400 degrees
  • Cut strips of lemon zest ¼ thick with a peeler and cut into small pieces
  • Reserve lemon for later
  • 2) In a 9” by 12” pan combine leeks, lemon zest, almonds, red pepper flakes and olive oil
  • Arrange in a layer and roast for 20 minutes until leeks caramelize
  • 3) stir mixture, arrange an even layer in pan and add layer of uncooked rice and then layer of beans-cover with tin foil and bake for 22 minutes.
  • 4) Remove from the oven, let sit for 5 minutes, fluff with fork, squeeze half of lemon over mixture and mix in Parmesan cheese and herbs, salt and pepper

 

            Taken from the New York Times

What about the Numbers on Restaurants Menus?

Posted on by Lenny Variano

In an attempt to help the consumer, starting in 2018, restaurants with more than 20 locations were required by law to post certain nutritional information. This is a plus for those who are trying to be more aware of caloric intake. When Consumer Reports set out to investigate this, they found that most of these restaurants were actually very close in calorie count to what they had posted. The difference they did find was an increased number in the milligrams of salt to what was actually used. If you do decide to use the calorie count as a guide for weight maintenance try to be aware of this when ordering any entrée. It may help to do some of your own research before you decide to eat in a restaurant. Check out their website and also look at reviews. This may help you decide on a healthy option.

Arugula Salad with Peaches, Goat Cheese and Basil

Posted on by Lenny Variano

 

 

 

 

 

Ingredients: 

¼ cup pine nuts

¼ cup extra virgin olive oil

2 tbs. champagne or white vinegar

½ tsp. kosher salt

¼ tsp. black pepper

4-5 ounces baby arugula

2 ripe peaches, pitted and cut into ¼ inch slices

½ cup julienned fresh basil leaves

2 ounces creamy goat cheese, crumpled (about ½ cup)

 

Directions:

  1. In a small saute’ pan, toast pine nuts until golden brown (about 3 minutes)
  2. In a small cup, whisk olive oil, vinegar, salt and pepper
  3. Place the arugula in a large salad bowl, poor dressing to moisten and coat greens, add peaches, basil, goat cheese and pine nuts, toss again

 

Compliments of NYT Cooking at nytcooking.com

Roasted Garlic and White Bean Dip with Rosemary…

Posted on by Lenny Variano

Ingredients:

1 head garlic

1 teaspoon, plus 5 tablespoons olive oil

2 (15 ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed

3 tablespoons lemon juice (from 1 lemon)

1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig

¼ teaspoon black pepper

1 pinch of cayenne, plus more for garnish (optional)

1 tablespoon hot water

1 ¼ teaspoons kosher salt

 

Directions: 

  1. Roast the garlic. Keep the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about ¼” off the top of the garlic to expose the clove. Place the garlic on a large piece of aluminum foil, then drizzle one teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
  2. Squeeze the rousted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne, hot water and salt. Puree until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
  3. Heat remaining teaspoon of olive oil in a small heavy skillet over medium high heat. When hot, add the remaining rosemary sprig, it should sizzle. Cook until brown and crisp, add 1 minute per side. Transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infuse with rosemary, over the top of the dip. Sprinkle with cayenne.

 

Time: One Hour

Yield: 8-10 servings (2 ½) cups