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Posts Tagged ‘Dill’

spicy tuesday – sweet peppers stuffed with mediterranean salad – dill

The PINK group at The Thomas F Chapman Family Cancer Wellness Center is set to celebrate spring next Monday night! This appetizer is perfect for the “Spring Fling”, full of flavor and soooo good for us, too! We love these small peppers that are available in almost every grocery store. They are so easy to stuff, grill or slice and the taste is sweet and fresh.

Our herb of the week enhances the taste of the peppers and reminds us, its SPRING! Dill is bright and sweet, tangy and because its reminiscent of pickles and capers, its an irresistible addition to these gorgeous peppers.

In fact, for all of our cancer survivors that read this blog, dill’s volatile oils qualify acts as a “chemoprotective” food. It can help neutralize particular types of carcinogens, such as those that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators. It also shares the stage with garlic for its bacteria-regulating effects.

So stuff small sweet peppers with this delicious dill rich salad. And break out the deviled egg plates – we’ve found that a deviled egg plate makes a wonderful serving platter for the peppers!

No Cook Mediterranean Quinoa Salad

3/4 Cup Prepared Quinoa, as Directed on Box

1/2 Cup Pitted Kalamata Olives, Chopped

1/4 Cup Capers, Drained

1/2 Cup Chopped Sundried Tomatoes

2 Roasted Red Peppers, Chopped

1 Cup Chopped Artichoke Hearts

1 ½ Cup Coarsely Chopped Chickpeas, (1 (15 OZ) can drained and rinsed)

1 Jalepeno, ribs and seeds removed and minced

1/4 Cup Minced Red Onion

2 TB Chopped Chives

1/2 Cup Chopped Dill

1 Recipe Mediterranean Dressing*

In a large bowl, toss the ingredients together with the Dressing.

Mediterranean Dressing*

2 Anchovies, (oil packed, drain and pat dry)

1/4 Cup Extra Virgin Olive Oil

2 TB Red Wine Vinegar

2 TB Dill

2 Cloves Garlic

Sea Salt and Freshly Ground Black Pepper

Place the ingredients in a blender and puree until smooth.

***This recipe makes a lot of great salad. If you have leftovers, it can be tucked inside a whole-wheat pita for lunch tomorrow, or roll it in a lettuce leaf. The dressing rocks on a green salad, too.

SPICY TUESDAY – Easy Delicious and Fun Summery Cool Dip – Dill

IMG_5772

HOT! HOT! HOT! If the summer heat is “getting” you, like us, its time for light dinners without turning on the oven or stove. Add some Pita Chips and a big platter of chopped raw veggies to this yummy and easy dip, and dinner is done!

Dill adds a lemony fresh zip to this easy, cool and creamy dip. Dill also has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and manganese. And dill has a good amount of calcium to help with bone loss. A great tasting dip as well as good benefits for your body!

Mykonos Island Dip

16 Ounces Greek Yogurt

8 Oz Soft Light Cream cheese, Room Temp

8 Oz Crumbled Feta cheese

3 Cloves Garlic, Grated

Sea Salt and Freshly Cracked Black Pepper to taste

1 English Cucumber, Peeled and Diced

5 Plum Tomatoes, Seeded and Chopped

5 Green Onions, Chopped

1 Cup Kalamata Olives, Chopped

½ Cup Chopped Dill

Step One In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.

Step Two Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.

Step Three To serve, scatter cucumber, tomatoes, green onion, chopped olives and dill on top, and season with pepper as desired.

Spicy Tuesday – Lemon Dill Fish and Peppers – Dill

Fresh Fish with Dill and Lemon

               Fresh Fish with Dill and Lemon

Do the words “simple and full of flavor” make you as happy as they do us? Shayna and I are busy, busy, busy people at work and home. Shayna has three cute little boys and very nice husband. I am married to a wonderful man who keeps me hopping and a demanding business. Together we love helping others to eat and cook better. So simplicity is a value that we love in recipes.

Too often when you see a dish taunting its 5 or less ingredients or 30 minute prep time, the result is just boring. Plain and uninteresting. Or, its full of fat, sodium, sugar and preservatives. Our recipe this week falls into the category of bright flavors and tastes – and it’s a 30 minute meal from start to table. Don’t you love it? Serve it on a bed of fresh spinach pasta like we did in the picture – or a bowl of quinoa or rice and you have a gorgeous one-bowl-meal that you and your family will enjoy from the first bite to the the bowl is clean.

One reason this fish tastes so good is the fresh dill that you add. Dill has numerous plant chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties. It is also rich in folic acid, riboflavin, niacin, vitamin A, ß-carotene and Vitamin-C.

Lemon Dill Fish and Peppers

3 Bell Peppers, any color, sliced

1 Sweet Onion, Sliced

3 TB Extra Virgin Olive Oil, (EVOO) divided

Sea Salt and Fresh Cracked Black Pepper to taste

2 LBs Fish Filets, (Tilapia, Corvina, Haddock, Cod), cut in pieces

8 – 12 Grape Tomatoes

Fresh Dill Fronds

1 Lemon

Place the peppers and onion in the bottom of a casserole dish and toss with 1 TB of EVOO, sprinkle with salt and pepper. Layer the fish on top, then add the dill and the tomatoes. Drizzle the remaining oil over the top and sprinkle with salt and pepper. Slide into a 375F oven for about 20 minutes or until the fish flakes easily and the flesh is opaque. Squeeze the lemon over it all and serve with quinoa, farro or pasta.

 

 

 

 

 

 

 

 

Spicy Tuesday – Kale and Lemon Chicken Soup – Dill

Kale and Lemon Chicken Soup

Everyone needs a good chicken soup recipe as we slide into the cold weather months. This one not only has chicken and veggies, its also full of nutrition-packed herbs and our superfood friend, kale. The lemon adds a refreshing flavor to the soup, and allows us to use less salt to season it.

Parsley and Dill are herb partners in the warm and comforting soup. As you frequent readers of Spicy Tuesday know, Parsley is power packed with nutrition including apigenin, a potent cancer fighting compound. It also has Vitamin B 12, C, K, and A. And do not forget how parsley helps with kidney function because it can flush out excess fluid in your body. Dill not only tastes delicious with parsley it’s a nutritional superstar as well! Dill is a good source of calcium, fiber, iron and magnesium.

Kale and Lemon Chicken Soup

2 TB Unsalted Butter

1 TB Extra Virgin Olive Oil

2 Cups Chopped Yellow Onion

2 Cups Chopped Carrot

2 Cup Chopped Celery or Fennel

2 Grated Garlic Cloves

Juice and Zest from 2 Large Lemons

8 Cups of Veg Stock

2 Cups Shredded Cooked Chicken

1/2 Cup Chopped Parsley

1 Cup Chopped Dill

2 Cups Chopped Kale

Sea Salt and Freshly Cracked Black Pepper

Step One Melt the butter and oil together in a stock pot Sauté the onion, carrot and celery in the butter mixture until soft, but not browned. Add the garlic and cook and stir for a minute until fragrant.

Step Two Add in the zest, juice and veg stock. Bring to a boil and reduce to a simmer. Then add in the shredded chicken, and simmer for 10 minutes. Remove from the heat; add in the parsley, dill and kale. Season to taste with salt and pepper and serve.

 

Spicy Tuesday – Roasted Squash Soup – Dill

This is our favorite time of the year! In Atlanta, there is a farmers market open almost every day of the week, and July’s fruits and veggies are abundant here. One of the most versatile veggies and prolific? Of course it’s squash!

This recipe is versatile as well; you can use any type of summer squash – from zucchini to patty pan. If you’re lucky enough to have a garden overflowing with the brilliantly colored gems, you can follow the recipe through step one and roast extra squash to put in the freezer – make this squash soup in the dead of winter and remember your harvest.

One of the most important components of this soup is the dill. Bright, crisp and citrusy tasting, it also packs a powerful punch of nutrients, too! Dill has chemoprotective properties and also is a very good source of calcium to strengthen your bones. As a “chemoprotective” food  (much like parsley) it can help neutralize particular types of carcinogens. The volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth (like garlic).

Roasted Squash Soup

6 – 8 Squash, chopped

3 TB Olive Oil, divided

Sea Salt and Freshly Cracked Black Pepper

2 Cups Chopped Red Onions

1 Large Jalapeño, Ribs and Seeds Removed if desired

1 Red Pepper, Chopped

6 Cups Veggie Stock

2 TB Lemon Juice

1 Cup Nonfat Greek Yogurt

1 Cup Chopped Dill for Garnish

Step One Toss the squash with 2 TB olive oil, salt and pepper to taste and spread out on a parchment paper lined sheet tray. Roast in a 425F oven for about 20 – 30 minutes or until golden brown.

Step Two Sauté the onion, jalapeño, and pepper in the remaining TB of olive oil until softened. Add the roasted squash to the pot and the veggie stock. Bring to a boil, reduce the heat and simmer for about 20 minutes. Add in the lemon juice and Remove from the heat and let cool for 1 hour. (If you are serving the soup chilled, put it in the fridge to cool overnight.

Step Three To serve, place a Tsp of Greek yogurt in the bottom of a small bowl or cup. Pour the soup over it and garnish with dill.

Spicy Tuesday – Avocado Dill Deviled Eggs – Dill

Nothing says spring like eating outdoors. Picnics at the park, lunch at the lake or just a simple dinner on the porch. We love eating “al fresco”. Anything that is served up outside just tastes better! This week, we’re sharing a delicious way to whip up a favorite take along side or snack – deviled eggs. They are simple, luscious and fun to eat with our hands.

Often these indulgent goodies are full of mayo and other ingredients that ramp up the fat and calories, without any return in flavor. We’ve got an easy and quick way to make them taste great and better-for-you, too. See if you don’t agree!

Dill not only adds a pretty garnish to the top of these eggs, but provides a pop of flavor AND nutrition. In fact, did you know that dill has volatile oils that qualify it as a “chemo protective” food (much like parsley) that can help neutralize particular types of carcinogens. It also is a good source of calcium, iron, and magnesium.  Dill is a unique plant in that both its leaves and seeds are used as a seasoning; enjoy the great taste of dill in this recipe!

Avocado Dill Deviled Eggs

1 Ripe Avocado, Pitted and Peeled

12 Large Eggs, Boiled and Halved

1/3 Cup Nonfat Greek Yogurt

3 Heaping TB Dijon Mustard

3 Dashes of Chipotle Tabasco

Sea Salt to Taste

Fresh Dill

Scoop out the avocado and egg yolks into a bowl; add the yogurt, Dijon, Tabasco and taste for Salt. Scoop back into the egg whites and garnish with Dill. Done! Better for you, yummy deviled eggs.

Spicy Tuesday – Lemon Pepper Fish – Dill

Do the words “simple and full of flavor” make you as happy as they do us? Shayna and I are busy, busy, busy people at work and home. Shayna has two cute little boys and we are both married to wonderful men that keep us going all the time! Together our passion is to help others eat well and keep it simple.

Too often when you see a dish taunting its 5 or less ingredients or 30 minute prep time, the result is just boring. Plain and uninteresting. Or, even worse it’s full of fat, sodium, sugar and preservatives. Our recipe this week falls into the category of bright flavors and tastes – and it’s a 30 minute meal from start to table. Don’t you love it? Serve it on a bed of fresh spinach pasta like we did in the picture – or a bowl of quinoa or rice and you have a gorgeous one-bowl-meal that you and your family will enjoy from the first bite to the bowl is clean.

One reason this fish tastes so good is the fresh dill that you add. Dill has numerous plant chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties. It is also rich in folic acid, riboflavin, niacin, vitamin A, ß-carotene and Vitamin-C.

Lemon Dill Fish and Peppers

3 Bell Peppers, any color, sliced

1 Sweet Onion, Sliced

3 TB Extra Virgin Olive Oil, (EVOO) divided

Sea Salt and Fresh Cracked Black Pepper to taste

2 LBs Fish Filets, (Tilapia, Corvina, Haddock, Cod), cut in pieces

8  – 12 Grape Tomatoes

Fresh Dill Fronds

1 Lemon

Starting with the onions and peppers in the dish

Place the peppers and onion in the bottom of a casserole dish and toss with 1 TB of EVOO, sprinkle with salt and pepper.

Layering on the fish and tomatoes

Layer the fish on top, then add the dill and the tomatoes. Drizzle the remaining oil over the top and  sprinkle with salt and pepper. Slide into a 375F oven for about 20 minutes or until the fish flakes easily and the flesh is opaque. Squeeze the lemon over it all and serve with quinoa, farro or pasta.

Spicy Tuesday – Sweet Peppers Stuffed with Mediterranean Salad – Dill

Last Spicy Tuesday post of the year! We hope everyone has a wonderful holiday season. We will be with family and friends next week – so look for the first Spicy Tuesday of 2014 on January 7th!

This week we are sharing a perfect appetizer for the holidays. Bright and cheerful with its primary colors of red, yellow and green, it will make a great centerpiece for a table full of delicious goodness. We love these small peppers that are available in almost every grocery store. They are so easy to stuff, grill or slice and the taste is sweet and fresh.

Our herb of the week just enhances the taste of the peppers. Its DILL! Bright and sweet, tangy and of course, reminiscent of pickles and capers, its an irresistible addition to these gorgeous peppers.

In fact, for all of our cancer survivors that read this blog, dill’s volatile oils qualify acts as a “chemoprotective” food. It can help neutralize particular types of carcinogens, such as those that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators. It also shares the stage with garlic for its bacteria-regulating effects.

So stuff small sweet peppers with this delicious dill rich salad. We’ve found that a deviled egg plate makes a wonderful serving platter for the peppers!

No Cook Mediterranean Quinoa Salad

3/4 Cup Quinoa, Prepared as Directed on Box

1/2 Cup Pitted Kalamata Olives, Chopped

1/4 Cup Capers, Drained

1/2 Cup Chopped Sundried Tomatoes

2 Roasted Red Peppers, Chopped

1 Cup Chopped Artichoke Hearts

1 Cup Garbanzo Beans

1 Jalepeno, Minced

1/4 Cup Minced Red Onion

2 TB Chopped Chives

1/2 Cup Chopped Dill

1 Recipe Mediterranean Dressing*

In a large bowl, toss the ingredients together with the Dressing.

Mediterranean Dressing*

2 Anchovies

1/4 Cup EVOO

2 TB Red Wine Vinegar

2 TB Dill

2 Cloves Garlic

Sea Salt and Freshly Ground Black Pepper

Place the ingredients in a blender and puree until smooth.