NORTHWOODS COOKS: Recipes for a wholesome coronary heart – Park Rapids Enterprise

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The American Heart Association website also has a handy search box that makes finding recipes quick and easy. Here is a sample meal to show your heart some love this February.

Grilled chicken with vegetables

1 1/2 tsp. dried basil, crumbled

1 1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. grated lemon zest

1 tbsp. fresh lemon juice

2 tsp. olive oil (extra virgin preferred)

4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded

1 small zucchini, cut lengthwise into slices 1/4 inch wide

1 small red bell pepper, cut crosswise into 4 rings

1/4 small eggplant (about 4 ounces), cut crosswise into 1/2-inch slices

Cooking spray

In a small bowl, stir together the basil, garlic powder, salt, and pepper. Transfer 1 teaspoon of the mixture to a large shallow dish. Reserve the remaining mixture.

Stir the lemon zest, lemon juice, and oil into the basil mixture. Dip the chicken in the mixture, turning to coat. Transfer to a large plate. Cover and refrigerate for 10 minutes to 8 hours. Preheat the grill on medium high. Put the zucchini, bell pepper, and eggplant on a flat surface. Lightly spray both sides of the vegetables with cooking spray. Sprinkle both sides with the reserved basil mixture. Using your fingertips, gently press the mixture so it adheres to the vegetables.

Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. After grilling the chicken on one side, put the zucchini, bell pepper, and eggplant on the grill. Grill the vegetables for 2 to 3 minutes on each side, or until tender. Serve the chicken with the vegetables.

Olive oil mashed potatoes

1-1/2 lbs. small Yukon Gold potatoes, halved or cut into 2-inch pieces

6 medium garlic cloves

1/4 cup olive oil (extra virgin preferred)

1/2 tsp. black pepper (freshly ground)

1/4 tsp. salt

1 cup chopped green onion

Put the potatoes, garlic, and salt in a large saucepan. Pour in enough water to cover the potatoes. Bring to a boil over high heat. Boil for 15 to 20 minutes, or until the potatoes are soft. Transfer the potatoes and garlic to a colander. drain well. Return them to the pan.

Using the tines of a fork, mash the potatoes and garlic, being sure to crush each piece of potato and each garlic clove. Add the green onions, oil, and pepper, stirring until well combined.

Blackberry Cobbler

Cooking spray

4 cups of blackberries

1/4 cup sugar substitute and 1/2 cup sugar substitute, divided use

1/4 cup water

Juice from 1 medium lime

2 tsp. ground ginger

1-1/3 cups all purpose flour

2-1/2 tsp. baking powder

1/16 tsp. salt

1 1/4 cups fat-free milk

1/4 cup canola or corn oil

1/4 cup fat-free, plain Greek yogurt

1 tsp. vanilla extract

Preheat the oven to 350°F. Lightly spray a 13-by-9-inch baking pan with cooking spray.

In a medium bowl, gently stir together the berries, 1/4 cup sugar substitute, the water, lime juice, and ginger. Let the berry mixture stand for at least 15 minutes so the juices can accumulate.

In a small bowl, stir together the flour, baking powder, salt and the remaining 1/2 cup sugar substitute.

In a large bowl, whisk together the milk, oil, yogurt, and vanilla. Add the flour mixture to the milk mixture, stirring just until no flour is visible. Don’t overmix.

Pour the batter into the baking pan. Using a spatula, spread the batter in the pan. (The batter doesn’t have to touch the edge of the pan; it will spread while baking.) Top with the berry mixture. Bake for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.