Stuffed Shells just the way everyone likes them…filled with Italian Sausage, Spinach, Ricotta, topped with a homemade Tomato Sauce, Parmesan, and melting Mozzarella…but here, they are heart healthy and vegan! Please don’t stop reading if vegan is not your cup-of-tea, simply make this exact recipe and use the authentic ingredients instead of the substitutes that I am suggesting. Either way, this is one satisfying dish.
The star of the meal at our Elegant Heart Healthy Picnic by the Sea
was the cold poached Canadian King Salmon. Here’s the recipe!
Elegant Heart Healthy Picnic by the Sea
Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Road Trip.”
Challenge Prompt: For this challenge, you’re tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up a entree, side, drink, and dessert to enjoy after hitting the road. Be sure that your meal fits inside the Project Food Blog Road Trip Cooler. (from foodbuzz here)
Shall we go for a drive?
I want to show you where my secret favorite picnic table is located!
Often times, eating on the road can be less than healthful. On Taste With The Eyes I am always excited to share delicious foods that are also good for the heart. Heart healthy eating has two components. First, it is to eliminate foods that are high in cholesterol and detrimental to the heart, such as trans fat. Second, it is about adding food to the diet that is good for the heart, like those high in fiber and rich in omega-3s. The delectable meal I prepared for our Road Trip is heart healthy and travels quite well. So – the weather is perfect! High 60’s with a slight breeze. And with those clouds, there is the promise of a breathtaking sunset. Let’s go down to the beach!
For my upcoming heart-healthy picnic by the sea I was looking for a dessert that was very tasty, would travel well, and be cholesterol free and good for the heart. Mario Batali has a divine olive oil and orange cake, but alas, it is made with whole eggs. Here, I tweak his recipe and substitute three tablespoons egg white plus one tablespoon olive oil for each whole egg. I add ground flaxseed, fresh rosemary for its antioxidant and anti-inflammatory benefits, and toasted slivered almonds which are full of vitamin E, plant sterols, fiber, and heart-healthy fats.
Heart Healthy Chanterelle Scramble with White Truffle Oil
Cantharellus formosus, the Pacific golden chanterelle, from Oregon
gorgeous golden-orange color
a distinctly fruity aroma
a mild peppery flavor
funnel shaped with ridges instead of gills
- Sauté finely chopped onion in olive oil.
- Add cleaned sliced chanterelles, sea salt & fresh ground pepper, and sauté until lightly cooked all the way through.
- Add minced garlic, cook for about a minute more.
- Add a splash of dry white wine.
- After the wine has completely evaporated, add egg beaters or beaten fresh egg whites.
- When the eggs are barely cooked through, transfer scramble to a plate.
- Lightly drizzle with White Truffle Oil and a bit more sea salt and fresh ground pepper to taste.
When we were fourteen years old, my girlfriends and I formed a little song & dance group. We called ourselves The Chanterelles. After school and all summer long we would just practice in Wendy’s basement, for no particular performance.
We were so into Motown.
Knew every word to every Supremes song, my baby love! Went crazy seeing The Temptations in concert at the (long gone) Mill Run Theater-in-the-Round in Niles, Illinois. I was in love with Melvin Franklin, the bass singer with the Temptations. His signature line “and the band played on…” delivered in his deep deep sexy voice sent my fourteen-year-old self into fits.
Our Favorite Double Album: Diana Ross & The Supremes Greatest Hits
Our Favorite Song to Sing Along: Ball of Confusion by The Temptations
Our Favorite Dance Routine to: I Want You Back by The Jackson 5
It wasn’t until almost a decade later that I found out that we had named our group after a fungus.