While our first recipe in this week of New Year’s healthiness was the perfect snack to get you through your January indulgence withdrawals, this recipe for Lamb, Harissa & White Bean Soup with Turmeric Yogurt is the perfect healthy meal.
Inspired by a vegetarian recipe I recently saw in Food & Wine Magazine that takes over 8 hours to make, I’ve reduced this recipe to under 2 hours (including prep!) without sacrificing one iota of flavor. I also glammed it up by adding some ground, grass-fed Australian lamb. Not baaaaaad, if you ask me. Apologies for the lamb humor.
And while you could omit the lamb, I must say the succulent meat melds deliciously well with the flavors of the spicy harissa, creamy white beans and sweet Hungarian paprika. While I originally intended to freeze some of the soup for later consumption, the Hubs had other plans. It was so delicious it disappeared from my kitchen in record time!
In addition to its fabulous flavor, this dish also contains some super trendy, healthy ingredients including (1) turmeric, (2) savory yogurt and (3) harissa.
Native to southern Asia, turmeric has been used in both culinary and medicinal applications for thousands of years. With its earthy flavor and bright orange-yellow hue, it is a key ingredient in Indian, Iranian and Pakistani cuisine and also gives curries their hallmark golden hue. The health benefits of turmeric stem from an active compound called curcumin which is known to have powerful anti-inflammatory properties. It is especially beneficial for cardiovascular health, join pain and diabetes.
Savory yogurt has also enjoyed a recent surge of popularity. This unsweetened yogurt offers the same nutritional benefits (i.e. calcium and protein) without the additional calories and sugars of fruit yogurts. Savory yogurts are also perfect for healthy add-ons such as chopped tomatoes, cucumbers and Kalamata olives or drizzled with extra virgin olive oil and topped with flaky sea salt. Unsweetened yogurt can also be used in place of sour cream…imagine the possibilities! As with many dairy products lately, whole fat varieties are being recommended over slimmed down versions (i.e. non-fat, reduced fat) which don’t have as much staying power.
Move over sriracha, harissa is the new spicy condiment in town! This North African hot chili pepper paste is essentially a blend of chili pepper, olive oil and garlic commonly used in Tunisian and Moroccan cuisine. It can also include coriander, cumin, mint and a variety of other ingredients. Use any harissa you have left over from this recipe to flavor dishes ranging from fried eggs to roasted chicken for a delightful kick of heat. It’s metabolic boosting properties have even been touted by Dr. Oz! Also, for those of you doing the Paleo thang, harissa is “Paleo-approved” so feel free to get your spice on.
Since Old World wines are especially waistline friendly and on our agenda for January, we enjoyed a delightful cru Beaujolais from Maison Louis Jadot with the Lamb, Harissa and White Bean Soup. The 2011 Chateau des Jacques Moulin-a-Vent, made from the Gamay grape, had lovely notes of blackberry, plum, minerals and cassis with supple tannins and a delightful finish.
Since this dish is somewhat spicy, a light, fruity wine with friendly tannins is the best pairing. Bold tannins and hot, spicy foods tend to clash on the palate, creating a very unpleasant flavor situation. Another lighter red like Pinot Noir would also be a wonderful choice.
I hope you enjoy this healthy and delicious recipe for Lamb, Harissa and White Bean Soup with Turmeric Yogurt as much as we do! I’d love to hear your thoughts in the Comments section below. Stay tuned for more healthy, delicious goodness coming this week.
Bon appétit,
The post New Year, Healthier You Recipe #2: Lamb, Harissa & White Bean Soup with Turmeric Yogurt appeared first on The Glamorous Gourmet.
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Following the decadence of the holidayseason, January is generally a month of self-imposed restriction and deprivation. While I used to eagerly vault up onto that band wagon, eschewing wine (except for the occasional waistline-friendly glass) and delicious food for the entire month, I've come to believe this approach only set me up for failure.Let's face it, it's virtually impossible to go from a 5candy cane and 2 Pumpkin Spice Latte a day habit to surviving on a bowl of fresh blueberries sprinkled with sawdust and a shitty diet shake each day. Am I right? Instead of embracing restriction and deprivation, why not focus on enjoying reasonably sized portions of nourishing food that feeds our bodies and souls?As I've said before, healthy and delicious foods need not be mutually exclusive, and this week I'll be featuring recipes that demonstrate this fact - buh-bye, restriction and deprivation! The first such recipe is for Bone Broth. This relatively simple "soup" became an uber-hot culinary trend in 2016 and for good, healthy reasons we'll get to in a minute. And while I wouldn't consider this a meal, it actually fills a much more important role.I don't know about you, but my dietary kryptonite isn't necessarily meals...it's snacking. When those in-between-meal cravings start beckoning, encouraging you to reach for those savory salt and vinegar potatochips or vanilla bean ice cream, I've found that simply heating up a cup of this flavorful broth quashes those craving in their tracks. It is rich, hearty and supremely satisfying and essentially healthy comfort food. The fact you can flavor it with your favorite ingredients makes it even more appealing. I find it tastes even better sipped from a beautiful cup such as this lovely pink Wedgwood "Williamsburg Husk" cup. We eat with our eyes first, right?As if its deliciousness wasn't enough, bone broth is also chock full of healthy goodness like anti-inflammatory agents, minerals, healthy fats and soothing, gut-healing proteins. During the lengthy cooking process, the collagen in the bone marrow is broken down into gelatin which promotes healthy tendons, bones and joints as well as thick, luxurious hair and strong nails. Bone broth also benefits those with generalized joint pain and conditions like rheumatoid and osteo-arthritis. Additionally, the glycine and glutamine found in this magical broth also mitigate problems with digestion, particularly IBS and leaky gut.While this recipe calls for beef bones, you can also make bone broth from the bones of virtually any animal. Fish, chicken and beef are the most popular. For this recipe, select beef bones with the most marrow, the brownish, spongy looking material located within the actual bones is where all the nutrient-rich goodness lies. Knuckles, shanks and short ribs are great choices. Once you've selected your bones, have fun experimenting with different ingredients to flavor the broth. While I like adding tomato paste and smashed garlic cloves to beef bonebroth, you might enjoy onion, thyme and black peppercorns in your chicken bone broth. There's no right or wrong here, just cater to your own palate!Another important note for those of you have dogs like we do, please resist the urge to give your dog the bones. Both cooked AND raw bones can splinter and seriously hurt, injure or even kill your dog if they become lodged in the mouth, esophagus or digestive tract. For more information, please click here or consult your own veterinarian.I hope you enjoy this recipe for Beef Bone Broth as much as we do and you'll join us on the bone broth bandwagon! If you have any recipes that are also healthy and supremely satisfying, please share in the Comments section below. Thanks for reading and stay tuned for more healthy deliciousness!Bon appétit,
"Beef Bone Broth"
Recipe Type
:
Healthy
Cuisine:
Soup
Author:
Stephanie Miskew | The Glamorous Gourmet
Serves:
approximately 2 quarts
Ingredients
5 quarts water
2 pounds beef bones (preferably knuckles, shanks or short ribs) with some meat still attached
2 Tablespoons good olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons tomato paste
5 large garlic cloves (or to taste), smashed, skins removed
Kosher salt & freshly ground black pepper to taste
Instructions
Heat olive oil in a large stock pot over med-high heat. Add beef bones to the pot and brown on all sides, approximately 5 minutes. Do not overcook!
Add remaining ingredients to the pot, cover and bring to a boil. Reduce heat to a very low simmer and cook for 6-8 hours, stirring occasionally with lid slightly ajar. Season to taste with Kosher salt and freshly ground black pepper.
Remove pot from heat and allow broth to cool. Strain through a fine mesh strainer and transfer to preferred storage container(s).
Broth will keep in the refrigerator for a few days or can be frozen for later use. The broth can be drank on its own or used as a base for soups and stews or in any recipe that calls for beef stock.
3.5.3226
Following the decadence of the holiday season, January is generally a month of self-imposed restriction and deprivation. While I used to eagerly vault up onto that band wagon, eschewing wine (except for the occasional waistline-friendly glass) and delicious food for the entire month, I’ve come to believe this approach only set me up for failure.
Let’s face it, it’s virtually impossible to go from a 5 candy cane and 2 Pumpkin Spice Latte a day habit to surviving on a bowl of fresh blueberries sprinkled with sawdust and a shitty diet shake each day. Am I right? Instead of embracing restriction and deprivation, why not focus on enjoying reasonably sized portions of nourishing food that feeds our bodies and souls?
As I’ve said before, healthy and delicious foods need not be mutually exclusive, and this week I’ll be featuring recipes that demonstrate this fact – buh-bye, restriction and deprivation! The first such recipe is for Bone Broth. This relatively simple “soup” became an uber-hot culinary trend in 2016 and for good, healthy reasons we’ll get to in a minute. And while I wouldn’t consider this a meal, it actually fills a much more important role.
I don’t know about you, but my dietary kryptonite isn’t necessarily meals…it’s snacking. When those in-between-meal cravings start beckoning, encouraging you to reach for those savory salt and vinegar potato chips or vanilla bean ice cream, I’ve found that simply heating up a cup of this flavorful broth quashes those craving in their tracks. It is rich, hearty and supremely satisfying and essentially healthy comfort food. The fact you can flavor it with your favorite ingredients makes it even more appealing. I find it tastes even better sipped from a beautiful cup such as this lovely pink Wedgwood “Williamsburg Husk” cup. We eat with our eyes first, right?
As if its deliciousness wasn’t enough, bone broth is also chock full of healthy goodness like anti-inflammatory agents, minerals, healthy fats and soothing, gut-healing proteins. During the lengthy cooking process, the collagen in the bone marrow is broken down into gelatin which promotes healthy tendons, bones and joints as well as thick, luxurious hair and strong nails. Bone broth also benefits those with generalized joint pain and conditions like rheumatoid and osteo-arthritis. Additionally, the glycine and glutamine found in this magical broth also mitigate problems with digestion, particularly IBS and leaky gut.
While this recipe calls for beef bones, you can also make bone broth from the bones of virtually any animal. Fish, chicken and beef are the most popular. For this recipe, select beef bones with the most marrow, the brownish, spongy looking material located within the actual bones is where all the nutrient-rich goodness lies. Knuckles, shanks and short ribs are great choices. Once you’ve selected your bones, have fun experimenting with different ingredients to flavor the broth. While I like adding tomato paste and smashed garlic cloves to beef bone broth, you might enjoy onion, thyme and black peppercorns in your chicken bone broth. There’s no right or wrong here, just cater to your own palate!
Another important note for those of you have dogs like we do, please resist the urge to give your dog the bones. Both cooked AND raw bones can splinter and seriously hurt, injure or even kill your dog if they become lodged in the mouth, esophagus or digestive tract. For more information, please click here or consult your own veterinarian.
I hope you enjoy this recipe for Beef Bone Broth as much as we do and you’ll join us on the bone broth bandwagon! If you have any recipes that are also healthy and supremely satisfying, please share in the Comments section below. Thanks for reading and stay tuned for more healthy deliciousness!
Bon appétit,
The post New Year, Healthier You Recipe #1: Bone Broth! appeared first on The Glamorous Gourmet.
Egg nog. Christmas cookies. Peppermint-stick ice cream. If you’re like me, you indulged in everything you could get your well-manicured hands on this holiday season. And while that is part of the enjoyment after all, this decadent tradition unfortunately usually relegates January to a month of restraint and, let’s face it,…self-imposed misery.
That sure doesn’t exactly sound like a Happy New Year, does it?
But what if you didn’t have to forego a glass of vino every night? What if there were waistline-friendly wines out there that didn’t sabotage your New Year’s-inspired weight loss plans?
Ahhhh, Christmas indulgences…do you miss them as much as I do?
Fellow winelovers, I’m happy to tell you these wines DO exist and, in moderation, you can still indulge your vinous cravings without consuming oodles of pesky calories. But since a glass of wine can range between 100-300 calories, how do you know which ones have the least amount of calories? Here are 3 tips to think of when making your selections:
1.) Go for low alcohol: While that juicy glass of Australian Shiraz might hit your palatal sweet spot, it probably clocks in at around 16% alcohol. Since alcohol has almost twice the calories as sugar (yes, you heard right!), you’ve got a double whammy in that glass just waiting to haunt your midsection through bathing suit season this Summer. For optimal results, pick wines that are 14% ABV or less which, by law, must be clearly listed on the wine’s label.
2.) Opt for dry over sweet: Say buh-bye to wines with high levels of residual sugar (“RS” in wine lingo) left in the finished wine, including Port, Sauternes and late-harvest wines. The low-calorie wines you want to choose now are bone-dry, crisp and refreshing. In general, if a wine you’re drinking tastes overly fruity or sweet (even a supposed “dry” wine like White Zinfandel), banish it from your fridge until you’ve reached your desired goal!
3.) Seek out Cool Climate wines: Since the sugars in grapes feeds yeast during fermentation to produce alcohol, wines made from super ripe grapes will therefore be higher in alcohol and thus, higher in calories. Generally speaking, the wine regions of Europe (aka the Old World) have much cooler climates than the rest of the world (aka New World) and, as a result, their wines are deliciously earthy and lower in alcohol. So if one of your New Year’s Resolutions is to explore different wine regions, this is the perfect time to do it!
Your Waistline-friendly Wines Guide
Sparkling Wines: Whether Champagne, Cava or Prosecco these wines range from 100-125 calories per 5 ounce glass and should be your FIRST choice since they only clock in at about 12.5% ABV and contain the least amount of calories. Look for the terms “Brut,” “Brut Nature” or “Brut Zero” on the label to ensure there isn’t excessive sugar added. If you have any sparklers left over from the holidays – lucky you!
White Wines: These wines should be your second choice when selecting a waistline-friendly bottle and lighter versions generally contain about 115-145 calories per 5 ounce glass. Ideally, the wine should taste crisp, refreshing and bone-dry to ensure minimal calories so opt for wines such as Pinot Grigio, Sauvignon Blanc, dry Riesling or Albariño which are generally made in this style. Beware of big, full-bodied white wines such as Chardonnay and Viognier which call all contain higher alcohol and sugars and therefore, more calories.
Red Wines: If you’re a bona fide red wine lover, no worries! While red wines generally contain the most calories due to riper fruit and higher alcohol levels, there are lighter versions to be found that contain around 130-170 calories per glass. Opt for wines made from Pinot Noir, Barbera and Tempranillo grapes from cooler climate regions in France, Italy and Spain respectively. In order to keep calories at a minimum, steer clear of riper, fuller-bodied wines such as Cabernet Sauvignon, Merlot, Malbec or Shiraz from warmer climates until you’ve reached your desired goals.
I was fortunate to have the opportunity to speak with the fabulous John Favole of WPTV Channel 5, the NBC affiliate here in sunny South Florida, about these wonderful waistline-friendly wines so for some specific recommendations, please have a look:
I hope you enjoy our advice on waistline-friendly wines and best of luck with your New Year’s resolutions. If you’ve made any food and/or wine-related resolutions, I’d LOVE to hear about them. Please let me know in the Comments section below!
Cheers,
The post Waistline-friendly Wines for the New Year! appeared first on The Glamorous Gourmet.
The travel plans are made, the gifts are bought and, if you’re hosting your family’s holiday dinner, your menu is probably all set. But what about…the wine? If you haven’t given your holiday wines a thought yet, never fear! Whether money is no object or you’re hosting on a budget, The Glamorous Gourmet’s got you covered with fabulous holiday wine selections at EVERY price point.
Sparkling Wine
Benvolio Prosecco DOC, Friuli, Italy, NV ($15): We were dazzled by this fabulous bubbly made from 100% estate grown Glera. Since the wine’s secondary fermentation takes place in steel tanks via the Charmat method (for more deets, please click here), this delightful sparkler has an extremely reasonable price tag! This wine is vibrant, fruity and fresh with notes of citrus, apple, peach and white flowers with enough backbone to stand up to hors d’oeuvres AND the holiday meal itself!
Schramsberg Mirabelle Brut Rosé, North Coast, CA, NV ($25): This wine hails from the Davies family, California’s first family of sparkling wine! Their Mirabelle sparkler is a multi-vintage, brut sparkling wine made in the same method as Champagne, aka methode champenoise or methode traditionelle. A blend of 61% Pinot Noir and 39% Chardonnay, we love this wine for its sheer value as well as its crisp, food-friendly acidity and depth of flavor, featuring enticing notes of toasted brioche slathered with strawberry butter – yes, it’s THAT good!
Charles Heidsieck Brut Réserve, Reims, France, NV ($65): This classic Champagne is truly the wine insider’s favorite! A blend of equal parts Chardonnay, Pinot Noir and Pinot Meunier this delightful sparkler contains 40% reserve wine, a much higher proportion than most Champagne houses, which imparts a sexy voluptuousness to the wine. The result is a Champagne with a deep, golden hue and enticing aromas of freshly baked brioche, citrus and peach. On the palate, flavors of pastry, citrus, red cherries, vanilla and a hint of praline delight all the way through its long, lingering finish.
White Wines
Charles Smith’s Kung Fu Girl Riesling, Columbia Valley, Washington, 2014 ($12): While this delightful Riesling from rock-band-manager-cum-winemaker Charles Smith is inspired by his love of the 2003 film, Kill Bill, it is still perfect for your holiday feast! Crafted from 100% Riesling, the grapes for this wine hail from the Evergreen vineyard in the Ancient Lakes AVA in Washington’s Columbia Valley. The wine has lovely aromas of crushed minerals, white peach, lime leaves and Linden tree that echo on the palate as well as through the long, fresh finish.
Patient Cottat Sancerre Anciennes Vignes, Loire, France, 2015 ($20): The Fournier family has been making wine in the Loire Valley’s Sancerre region for many generations. This classic incarnation of Sancerre, which is always 100% Sauvignon Blanc, is crafted from 35 year old vines planted on the region’s legendary limestone soils. It’s fermented entirely in stainless steel, with no malolactic fermentation or oak, resulting in a wine with delightful aromas and flavors of citrus, white flowers, minerals, passion fruit and a vibrant acidity and that is sure to keep your palate refreshed during any marathon holiday meal!
Cuvaison Kite Tail Chardonnay, Carneros, CA, 2014 ($45): Established in 1969, Cuvaison winery is dedicated to the production of vineyard-driven wines that showcase their cool-climate estate in California’s Napa Valley. Crafted by winemaker Steve Rogstad, this special, single-vineyard Chardonnay is both graceful and powerful exhibiting aromas of orange blossom, citrus and spice followed by an opulent mouthfeel and flavors of honeyed citrus, spiced pear, vanilla and juicy persimmon. If you enjoy a rich, full-bodied Chardonnay with some oak treatment – this is the white wine for you!
Red Wines
King Estate Acrobat Pinot Noir, Willamette Valley, Oregon, 2014 ($18): Founded in 1991, King Estate remains a family owned and operated winery with a focus on organic winemaking. Grown responsibly in the hills and valleys of Western Oregon, the winery focuses on versatile Pinot Gris and Pinot Noirs that pair wonderfully with a variety of foods. Pinot Noir is one of the most versatile red wines on the planet with its fruity, cherry perfume, medium body and supple tannins that make it imminently likeable. This wine exhibits aromas of bright red cherries and Oregon earth while on the palate, a food friendly acidity and balanced tannins accompany lush red fruit.
Cerulli Spinozzi Torre Migliori Montepulciano d’Abruzzo, Abruzzo, Italy, 2014 ($22): The Cerulli Spinozzi family in Italy’s Abruzzi region, specializes in working with the region’s native red grape, Montepulciano. Cultivated predominantly in central and southern Italy, this grape is known for producing deeply colored, food-friendly red wines with ripe tannins. This delightful selection is 100% Montepulciano with a beautifully intense, ruby red color with violet hues. Fragrant aromas of ripe cherry, blackberry, and violet accompany flavors of juicy black fruit and spice with supple tannins and a delicious acidity.
Round Pond Estate Kith & Kin Cabernet Sauvignon, Napa Valley, CA, 2013 ($35): Established by Bob and Jan MacDonnell in the 1980’s, this family-owned and run winery consists of over 400 acres in Napa’s acclaimed Rutherford region. While the family are farmers first and sell off most of their grapes to well-known Napa wineries, in 2002 they decided to make their own wines, starting with their “Kith and Kin” line, named after the Old English expression for “Friends and Family.” The 2014 Kith & Kin Cabernet is a blend of Cabernet Sauvignon (82%), Petit Verdot (13%), Petite Sirah (3%) and Malbec (2%) with delicious notes of candied cherries, cassis, strawberries, toasted nuts and tobacco followed by a harmonious mingling of smooth tannins and a lingering finish.
Cheers,
The post Fabulous Holiday Wine Picks at EVERY Price Point appeared first on The Glamorous Gourmet.
Looking for the perfect hors d'oeuvres for guests to nibble while they await your fabulous holiday feast? Try these delicious Rosemary Cashews from one of my favorite cookbooks of all time, Barefoot in Paris by Ina Garten (aka The Barefoot Contessa).Inspired by the bar nuts served at Union Square Cafe in New York City, these delicious, savory cashews are perfect for holiday entertaining. They are insanely tasty, take under ten minutes to prepare and can be made the day ahead and kept in an airtight container. They will prime your guests' palates without filling them up and, coincidentally, pair beautifully with a festive glass of Champagne.
While Ina recommends serving the Rosemary Cashews warm, I actually like to make them at least a few hours ahead or the day before. This allows the rosemary mixture to cool and adhere to the cashews better. Go ahead and try it both ways and you be the judge! I must caution you though, they are extremely addictive so only make them when you have a houseful of people coming over so you don't eat them all yourself. Trust me, I speak from experience!Also, if you're looking for a special, homemade culinary gift to give your foodie friends and neighbors for the holidays, these Rosemary Cashews are an excellent choice. Simply package them in a classic Mason jar finished with colorful, festive fabric or paper and tied with a raffia bow and you're good to go.
I hope you and your guests enjoy these ever-so tasty Rosemary Cashews and I'd like to wish you all a very Happy & Delicious Holidays!Cheers,
"Rosemary Cashews"
Author:
Cashews can be made up to a day ahead of time and are delightful paired with a glass of Champagne!
Ingredients
Looking for the perfect hors d’oeuvres for guests to nibble while they await your fabulous holiday feast? Try these delicious Rosemary Cashews from one of my favorite cookbooks of all time, Barefoot in Paris by Ina Garten (aka The Barefoot Contessa).
Inspired by the bar nuts served at Union Square Cafe in New York City, these delicious, savory cashews are perfect for holiday entertaining. They are insanely tasty, take under ten minutes to prepare and can be made the day ahead and kept in an airtight container. They will prime your guests’ palates without filling them up and, coincidentally, pair beautifully with a festive glass of Champagne.
While Ina recommends serving the Rosemary Cashews warm, I actually like to make them at least a few hours ahead or the day before. This allows the rosemary mixture to cool and adhere to the cashews better. Go ahead and try it both ways and you be the judge! I must caution you though, they are extremely addictive so only make them when you have a houseful of people coming over so you don’t eat them all yourself. Trust me, I speak from experience!
Also, if you’re looking for a special, homemade culinary gift to give your foodie friends and neighbors for the holidays, these Rosemary Cashews are an excellent choice. Simply package them in a classic Mason jar finished with colorful, festive fabric or paper and tied with a raffia bow and you’re good to go.
I hope you and your guests enjoy these ever-so tasty Rosemary Cashews and I’d like to wish you all a very Happy & Delicious Holidays!
Cheers,
The post From the Christmas Kitchen: Rosemary Cashews appeared first on The Glamorous Gourmet.
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