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Wednesday, August 27, 2014

Red Hot Relish


Hot Relish
Serves: makes about 12 portions, 1/4 cup each

A good relish takes a meal and can make it memorable. This is the perfect combination of heat, sweet and sour. Perfect on burgers, hot dog/brats, tacos or as a side dish to pork, or chicken.

2 tablespoon olive oil
15 red jalapeno peppers, partially seeded and sliced (Green will also work.)
1 large Vidalia onion, sliced thinly and then quartered
2 cups diced fresh pineapple or a 15 ounce can of diced pineapple
1 1/2 cups white vinegar
1 cup Splenda (or table sugar)

  1. Preheat large non-stick pan over medium heat. Add oil.
  2. Add onions and peppers, sautee, tossing occasionally, until the onions start to turn brown (10-15 minutes.)
  3. Stir in pineapple, vinegar and sugar. 
  4. Increase heat to medium-high.
  5. Simmer for 10-15 minutes, or until the vegetables are soft.
  6. Salt and pepper as needed (optional)
  7. Cool to room temp, cover and refrigerate.
Nutritional data:
Calories:        60
Fat:              2.5g
Sat fat:         0.4g
Chol:            0mg
Sodium:     1.3mg
Carbs:          9.6g
Fiber:           1.3g
Protein:        0.9g

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My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen!


Tuesday, August 26, 2014

Roasted Cod on Shingled Potatoes


Roasted Cod, on Shingled Potatoes
Serves 4

I've had people ask me how to eat the foods they love and still be able to maintain their weight or continue to lose weight. It is a common theme on MakeYourSomedayToday, my motivational podcast. This recipe has a healthy, low fat, high protein fish and potatoes (but not deep-fried) for an excellent main course. Served with a nice salad (mixed greens or a delicious Panzanella salad) and you have a perfect meal!

1 large baking potato, approx 1 pound
24 ounces cod, skinless
2 tablespoons olive oil
Spices/herbs of your choice
Lemon slices

Preheat oven to 425F
Wash potato. Slice thinly. You need about 40 slices.
Place potatoes in a bowl. Toss with olive oil and spices. I used Penzey's Sunny Paris.
Shingle the potatoes into four sections.

Roast for 20-25 minutes, or until they begin to brown. (Mine are about 5 minutes too long.)
Remove from oven. Lay fresh herbs on the potatoes. (I used oregano and basil from my garden.)

Place 6 ounces of skinless cod on the herbs.
Brush with a bit of olive oil. Top with lemon slices.
Roast for another 12-15 minutes.
Remove and serve.

Nutritional data:
Calories:        241
Fat:                 8g
Sat fat:          1.2g
Chol:        62.3mg
Sodium:      98mg
Carbs:         13.6g
Fiber:            1.8g
Protein:       27.5g

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Monday, August 25, 2014

Scotch BBQ


Scotch BBQ
Serves 1

Sometimes you need to try something new for an occasional cocktail. The successful life is all about making good choices, a topic that is common in my podcast, Make Your Someday Today.

2 ounce blended Scotch (do not use a high-end single malt for this)
1/2 ounce real maple syrup
1 teaspoon white balsamic vinegar
1/4 teaspoon liquid smoke
  1. Add to mixing cup with ice. Shake until cold. Serve in a rocks glass over fresh ice. 
  2. Optional: add 1-2 drops Sriracha or Tabasco sauce.
A strong cocktail, but different than most. Despite the maple syrup, it is not sweet, nor is it tart from the vinegar. They balance, with the syrup lending a soft, almost velvet texture. The liquid smoke adds a little bite. It is quite like drinking the aroma of a good BBQ.

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Sunday, August 24, 2014

Nutella Ice Cream


Nutella Ice Cream
Serve 16 (1/2 cup portions)

Watch me prepare this on Fox11 Good Day Wisconsin.

1 pint (500ml) heavy whipping cream
2 teaspoon vanilla extract
3/4 cup (250g) Nutella, room temp
Ground hazelnuts for garnish
  1. Place mixing bowl in the freezer for several hours.
  2. Pour cream and vanilla in bowl. 
  3. Begin mixing, until the cream starts to foam.
  4. Begin adding Nutella, one spoonful at a time, mixing thoroughly after each addition.
  5. When all Nutella is mixed in, return to freezer. Two hours for soft serve, 4 or more hours for hard ice cream
  6. Top with crushed hazelnuts, toasted coconut, shaved chocolate, or instant coffee.
Nutritional data:
Calories:      330
Fat:            28.2g
Sat fat:       16.6g
Chol:          80mg
Sodium:   31.2mg
Carbs:        16.5g
Fiber:           0.8g
Protein:        2.2g

Variations in place of Nutella (I haven't tried any of these yet):
Peanut butter
Lemon curd
Banana sauteed in butter and flamed with rum
Cream of cocunut with flaked coconum

After watching me cook, you can listen to me twice a week on my show Make Your Someday Today. You can also find me in iTunes and Stitcher.

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Saturday, August 23, 2014

Grilled Jalapeno Poppers


Grilled Jalapeno Poppers
Makes 4 servings (4 halves each)

8 jalapenos, halved and seeded
4 tablespoons goat cheese (or low fat cream cheese)
4 tablespoons plain Greek yogurt
4 tablespoons shredded cheddar cheese
4 tablespoons minced green onion

1.  Prepare jalapenos. If your hands are sensitive, wear gloves.
2.  Fill each half with approximately 1 tablespoon of the filling.
3.  Preheat the grill.
4.  Place peppers on grill, over direct heat, skin-side down. 
5.  Remove peppers when the skin begins to char.
6.  Serve warm or cold.

Nutritional Data
Calories:           64
Fat:                 3.0g
Sat fat:            1.7g
Chol:             10mg
Sodium:       120mg
Carbs:             5.2g
Fiber:              0.9g

Protein:           4.5g 

Rustic Meal: Sausages, Veggies and Polenta


Rustic Meal

I'm not going to tell you how to make this entire meal, nor the nutritional data for everything. The sausage nutrition will change with every choice, and your choices will change from region to region, from city to city.

Choice is a common topic on my podcast Make Your Someday Today. We are all confronted with challenges, and most are in the form of choices. Planning in advance makes choosing easier.

Your grilled veggies can be altered to your preference. I used baby zucchini, white button mushrooms, an onion, and two red bell peppers. I cut them into similar sizes, tossed them with olive oil, balsamic vinegar and herbs, then grilled them over high direct heat until caramelized.

But the polenta requires a recipe and instructions. I've made mistakes with polenta; there is a secret.

Jalapeno-Cheddar Polenta
Serves 10+

4 cups liquid (I used 2 bottles beer--24 ounces, or three cups + 1 cup water)
1/4 teaspoon salt
1 cup regular polenta (not quick cooking)
1/2 cup diced onion
1 (or more) diced jalapeno
1/4 cup shredded cheddar cheese.

  1. Bring liquid to a rolling boil. 
  2. Add onion and jalapeno. Let simmer for 5 minutes.
  3. Turn the heat up and bring back to a rolling boil.
  4. SLOWLY and STEADILY add the polenta, stirring constantly. (This is where I made earlier mistakes. I just dumped it in. Don't do that!) When you are finished adding the polenta, reduce heat to medium.
  5. Let boil for 3-5 minutes, stirring once a minute, or until desire consistency.
  6. Lay out a 3 foot sheet of waxed paper. Spray with cooking spray.
  7. Pour polenta over wax paper. Spread to approximately 1/2 inch thickness. Let cool 30-60 minutes.
  8. Using a round biscuit cutter or other device, cut into circles. (Or cut into squares.)
  9. At this point, they are ready to fry for immediate service, or refrigerate for later use.
  10. If you are going to immediately serve them, preheat a non-stick skillet over med-high heat.
  11. Spray with cooking spray. Lay cut polenta cakes into the skillet (or griddle) and cook until beginning to brown, 1-3 minutes. 
  12. Flip and cook the other side.
  13. Serve immediately with butter, brown sugar, maple syrup, applesauce or sour cream.
Nutritional data:
Calories:         99
Fat:               1.9g
Sat fat:          1.2g
Chol:          5.9mg
Sodium:    96.3mg
Carbs:         12.5g
Fiber:            0.5g
Protein:         2.6g

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Friday, August 22, 2014

Classic Borsh (you might call it Borsht)

Borsh
Serves Many! (Approximately 24 portions, 1 cup each)

Some people and cookbooks call this "borscht". My Ukrainian-born friend who gave me this recipe says that it is supposed to be "borsh." She was a Captain in the Israeli Defense Forces, and is a fierce woman. Who am I to question her?

Well, actually, I question her quite a bit, when I interviewed her for my podcast, Make Your Someday Today (abbreviated as MYST). You can hear the complete interview at MakeYourSomedayToday.com/JulieSheranosher


Ingredients:
2 pounds (1kg) top loin steak or round steak. Use a lean cut, and trim excess fat. Cut this into squares 1" (2.5cm) on a side
2 cans/bottles of beer (Do not use a very hoppy beer. A simple pilsner would be best.)
2-4 cloves garlic, or more to preference
6-8 black peppercorns
1 big or 2 small onions, diced
2 large beets, peeled and grated
2 large carrots, peeled and grated
3 large potatoes, peeled and cut into 1" cubes
3 tablespoons tomato paste
1 small cabbage, thinly shredded (or use a 12 ounce bag of pre shredded cabbage)
2 red bell peppers, diced
fresh parsely, 2 large handfuls 
1 tablespoon white sugar
sour cream and fresh chives for garnish.
  1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water.
  2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
  3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
  4. Bring to a boil, lower the heat and cook for another 30 minutes
  5. Add the tomato paste, cabbage and peppers. Stir to combine.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
  8. Cook on a medium flame for another 20 minutes.
  9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
  10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.
Nutritional data (not including sour cream or bread):
Calories:    161
Fat:            8.1g
Sat fat:       3.1g
Chol:        33mg
Sodium:   48mg
Carbs:      10.6g
Fiber:         2.3g

Protein:    11.3g

Do me a big favor? Please leave a comment here for Julie and her recipe and tell us when you have or will make it!

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.