Sandusky Radio Content

BAKED HALIBUT WITH SPICY YOGURT SAUCE

admin — Mon, 10 May 2010 08:00:56 +0000

Baked Halibut with Spicy Yogurt Sauce

Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at thehealthyapple.com

1-1/2 pounds halibut filets
1/2 cup Greek Gods Greek Yogurt
2 tablespoons butter, melted
1/2 teaspoon ground cumin
Pinch of cayenne
Pinch of salt
2 tablespoons thinly sliced green onions, green part only

Meal Preparation:

Preheat oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray. Rinse filets, pat dry with paper towels, and place in a single layer in baking dish. Mix together yogurt, butter, cumin, cayenne, and salt until thoroughly combined. Pour sauce evenly over filets. Bake for 15-18 minutes, or until fish is opaque and flakes with a fork. Place on individual serving plates, sprinkle with green onions, and serve.

Makes 4 servings.

Sweet Potato, Chickpea and Parsnip Soup

admin — Mon, 03 May 2010 08:00:34 +0000

Sweet Potato, Chickpea and Parsnip Soup

Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at thehealthyapple.com

1 large onion, chopped
4 large sweet potatoes, cut into large chunks
2 large parsnips, peeled and cut into large chunks
5 cloves garlic, minced
1 tsp. fresh ginger
1/4 tsp. fennel seed
2 Tbsp. olive oil
1 medium tomato, finely chopped
1/2 tsp. cinnamon
1 (15 oz.) can chickpeas, drained and rinsed
2 cups vegetable broth
1/2 tsp. sea salt
1/4 tsp. freshly ground white pepper
4 oz. Greek God’s Plain Yogurt
2 Tbsp. lime juice
2 Tbsp. fresh mint, chopped

Meal Preparation:

In a large skillet over a medium flame, heat olive oil until hot; add onion, fennel seeds, sweet potato, parsnips, garlic and ginger. Gently stir.

Reduce heat to a low flame; cover and let sit for 15 minutes.

Add cinnamon, chickpeas, tomatoes and vegetable broth.

Bring to a boil and reduce to a simmer for 35-45 minutes or until the sweet potatoes and parsnips are tender and chickpeas are soft.

Season with sea salt and white pepper, to taste.

Place the mixture into a blender; add Greek Gods yogurt and lime juice; blend well leaving some chunky parts of the vegetables.

Serve soup warm; top with fresh mint.

Enjoy!

Spinach Cheese Bake

admin — Mon, 26 Apr 2010 08:00:18 +0000

Spinach Cheese Bake

by Greek Gods Yogurt

3 large eggs
100g Greek Gods Traditional Plain or Nonfat Plain Greek yogurt
1/4 cup whole wheat flour
1/2 tsp. nutmeg
600g. spinach
100g feta cheese
2 tomatoes sliced
3/4 cup parmesan cheese

Meal Preparation:

In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until smooth. Drain spinach well, squeezing out any surplus moisture. Microwave spinach for two minutes if using fresh spinach, add to egg mixture with feta cheese and mix well. Pour into a 9 inch pie plate; arrange sliced tomatoes on top, sprinkle with parmesan cheese. Bake at 350F for at least 50- minutes or until a knife inserted in the middle of the pie comes out clean. Cut in wedges and serve with toast for breakfast or as a side dish to a main meal. Serves six to ten. Can be microwaved easily to re-heat.

Greek Yogurt Chicken

admin — Mon, 19 Apr 2010 08:00:52 +0000

Greek Yogurt Chicken

by Greek Gods Yogurt

1 cup Greek Gods Greek yogurt-Plain
2 tablespoons lemon zest, finely grated peel of a lemon
1 1/2 tablespoons lemon juice (preferably fresh squeeze)
2 tablespoons oregano, finely chopped, fresh
2 tablespoons freshly chopped parsley
2 wholes clove garlic, peel and dice
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground or to taste
4 whole chicken breasts without skins

Meal Preparation:

Combine our Greek Gods Greek Yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

Put the chicken into a dish and spread about 1/4 cup of our Greek Gods Greek Yogurt over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining Greek Gods Greek Yogurt.

Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.

Spoon the Greek Gods Greek Yogurt over the chicken and serve.

Ready to eat!
Serves 4.

Raspberry Yogurt Zaya

admin — Mon, 12 Apr 2010 20:44:45 +0000

Raspberry Yogurt Zaya

by Greek Gods Yogurt

(CRUST)

1-1/2 cups all purpose flour
1/2 cup sugar
1-1/2 tsp baking powder
1/3 cup butter
2 egg whites
1 tsp vanilla
3 cups raspberries, fresh or frozen (not thawed)

(TOPPING)

2 Tbsp flour
2 cups low-fat Greek Gods yogurt
1 egg, lightly beaten
2/3 cup sugar
2 tsp grated lemon rind
1 tsp vanilla
350 F 70 minutes

Meal Preparation:

Preheat over to 350 F.

Mix flour, sugar, baking powder, butter, egg whites and vanilla in a bowl with a mixer or a food processor if you have one. This will make the crust for the dish. You will then put this crust in the bottom of a lightly greased 10 inch square pan. Then put the raspberries over the crust. set this aside and prepare the yogurt topping. mix the yogurt, flour, egg, sugar, vanilla and grated lemon into a bowl and pour evenly over the raspberries.

Bake for 70 minutes or until the top is lightly golden and enjoy!

Smoothies

admin — Mon, 05 Apr 2010 08:00:44 +0000

Smoothies

by VivAgave

Breakfast Replacement Smoothie

1/2 cup Grape Nuts cereal
1/2 cup greek yogurt
1 cup ice
1 banana
2 cups juice (orange, apple or pineapple)
2 teaspoons Vivagave Inulin

Stress Reliever Strawberry Smoothie

2 1/2 cups strawberries
1/2 cup strawberry nectar
1 pitted peach
1 cup Greek yogurt
2 cups ice
2 teaspoons Vanilla Vivagave Inulin

Protein Smoothie

1 banana cut up
2-3 strawberries, hulled and cut in half
1 scoop protein powder
2 tablespoons pure Agave
1 cup nonfat milk
2 teaspoons Cocoa Vivagave Inulin
3/4 – 1 1/2 cup ice

Preparation:

Place banana, strawberries, protein powder, and pure Agave in a blender.
Blend until smooth.
Add ice and blend until ice is incorporated and mixture is thick.

Tomato Cocktail Sauce with Grilled Shrimp

admin — Mon, 29 Mar 2010 17:50:14 +0000

Tomato Cocktail Sauce with Grilled Shrimp

by VivAgave

For some zing, and if Tequila is your thing . . . add some!

Makes approximately 2 cups

6 plum tomatoes, halved, scoop seeds out
3 tablespoons tomato paste or chili sauce (if using chili sauce go easy on the chili powder…or not)
2 cloves garlic, smashed
3 tablespoons VIVAGAVE
1 teaspoon agave nectar
2 teaspoons chili powder or, for a smoky flavor, use chipotle chili powder
1/4 teaspoon cumin
3 heaping teaspoons prepared horseradish*
Dash worcestershire sauce**
Juice of 1 lime
1 tablespoon chopped cilantro leaves
1/2 teaspoon olive oil
1/2 teaspoon sea salt
Freshly ground black pepper
1 avocado, cubed
Grilled large shrimp or bay shrimp

Meal Preparation:

Place all ingredients (except avocado and shrimp) in food processor and ‘pulse’ a few times. Taste and adjust seasonings.
Process until slightly smooth.

In a small mixing bowl add avocado to cocktail sauce.

Option 1 – Large grilled shrimp
Spoon sauce into cocktail glass 3/4 full. Hang grilled large shrimp around glass. Garnish with lime wedge and sprig of cilantro.

Option 2 – Grilled large shrimp
Add avocado to cocktail sauce. Serve as side on platter of grilled large shrimp.

Option 3 – Bay shrimp
Add bay shrimp and avocado to cocktail sauce reserving some bay shrimp for topping. Spoon into cocktail glass 3/4 full. Top with bay shrimp. Garnish with lime wedge and sprig of cilantro.

*For a gluten-free prepared horseradish look in the refrigerated section of store.
** Gluten free worcestershire is available.

Vivagave Pumpkin Bars

admin — Tue, 23 Mar 2010 20:53:39 +0000

Vivagave Pumpkin Bars

by VivAgave

For a denser/chewier bar adjust the amount of each flour as long as 4 cups total flour is used. For example, use 1 cup Millet flour, 2 cups Brown rice flour & 1 cup Quinoa flour. For a lighter bar use more Millet Flour than Quinoa flour.

2 cups Millet flour
1 cup Brown rice flour
1 cup Quinoa flour
3 tsps baking powder
1 tsp guar gum
2 tsp cinnamon or pumpkin pie spice
1/2 tsp sea salt
3/4 cup egg whites
1/4 cup Vanilla Vivagave (If you use the regular Vivagave add 1/2 teaspoon Vanilla extract)
3/4 cup agave nectar or less depending on the flour used. Quinoa is a sweet flour.
2 cups pumpkin puree
3/4 cup Greek Gods Whole Plain Yogurt
3/4 cup raisins
Makes approx. 2 dozen depending on size of cut.

Meal Preparation:

Pre-heat oven to 350 degrees.
Lightly oil or use cooking spray on a 15×10 x1″ baking pan.

In a large mixing bowl combine the dry ingredients, except the Vivagave. Set aside.

In a standing mixer beat egg whites, Vivagave, agave nectar, yogurt and pumpkin puree together until smooth and light.
Add dry ingredients 1 cup at a time.

Stir in raisins.

Spread batter evenly in baking pan.
Bake 30 to 35 minutes. Test for doneness with a toothpick.

Cool slightly then spread glaze on top. Recipe for glaze follows.
Cut into bars.

Vanilla Cinnamon Glaze (optional):

2 tablespoons water

1 tablespoon Vanilla Vivagave

1/4 cup agave nectar

1/4 teaspoon cinnamon

In a small non-stick saucepan combine all ingredients. Over medium to med-hi heat bring to a boil until glaze thickens a little (about 4 minutes).

Spread or drizzle over bars before cutting..

Vivagave Sesame Broccoli

admin — Mon, 01 Mar 2010 09:03:20 +0000

Vivagave Sesame Broccoli

by VivAgave

Sesame seed oil is a potent antioxidant, broccoli packs the most nutritional punch of any vegetable and VIVAGAVE is a gluten-free fiber find!
Oh and, the fragrance of warm toasted sesame seeds!

2 large bunches of broccoli cut into florets
1/4 cup sake
1 1/2 tblsp tamari
2 tsp sesame oil
1 tsp agave nectar
2 tblsp VIVAGAVE
1/2 cup Sesame seeds, toasted

Meal Preparation:

Toast the sesame seeds on med-low heat in a non-stick saute pan, keeping an eye on, stirring occasionally, while I prepare the broccoli and sauce.

Steam broccoli until crisp tender. Let cool to room temperature or if you prefer a hot dish make sauce first.

Sauce: Combine next 5 ingredients in a bowl and mix well or if serving hot, place mixed ingredients in a small saucepan and heat through.

Place Broccoli in a large bowl and toss with sauce and toasted sesame seeds.

*To make a salad dressing out of the sauce substitute rice wine vinegar for the sake, 2 tblsp rather than 2 tsp sesame oil and about 1/3 a cup of a lighter oil like safflower or canola.

Whisk by hand or use blender.
Taste and adjust seasonings.
Salt and pepper to taste.

Langston Hughes

admin — Sun, 28 Feb 2010 08:00:26 +0000

Download MP3

James Mercer Langston Hughes, born February 1, 1902 in Joplin, Missouri was one of the first writers to portray the urban black experience realistically through his poems that typically expressed the tribulations and sometimes the joys of ghetto life in plain, spirited language. Educated at Lincoln University in Pennsylvania he published his first poem, “The Negro Speaks of Rivers,” in Crisis magazine in 1921 and studied at Columbia University from 1921 to 1922. He then lived for a time in Paris and after his return to the United States worked as a busboy in Washington, D.C. where in 1925, his literary skills were discovered after he left three of his poems beside the plate of American poet Vachel Lindsay, who helped Hughes publish his first volume of verse, Weary Blues (1926). In the time between his first book in 1926 and his death in 1967, Hughes wrote sixteen books of poems, two novels, three collections of short stories, four volumes of “editorial” and “documentary” fiction, twenty plays, children’s poetry, musicals and operas, three autobiographies, a dozen radio and television scripts, dozens of magazine articles and edited seven anthologies. In 1969 the former Bikor Holim Synagogue at 17th and Yesler in Seattle was named for Langston Hughes and the annual Illuminating Langston gala celebrates his life and birthday. Langston Hughes died May 22, 1967 at his home in Harlem.

This moment celebrating the Spirit and Life of Black History is brought to you by City University.