Cucumber and Cream Cheese Lavash Wraps

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Sometimes you just need something really light to tide you over until you have a full meal.

Today's post is all about a simple snack or lunch you can make in a pinch!  MGG is Persian so we always have Lavash around the house.  Lavash is an unleavened flatbread that is thin and soft.  It's a staple in the Persian diet and has become a staple of mine as well.  We are using Lavash today to make quick Cucumber and Cream Cheese Lavash Wraps.

You can find Lavash in most grocery stores but if you can't,  then substitute with a tortilla or something like Flatout wraps,  but note the texture will be slightly different.

We tend to make wraps with Lavash as it is a good vessel because it is a large rectangular shaped bread that is thin and light.  Low in carbs,  they come in white or wheat varieties. 

These Cucumber and Cream Cheese Lavash Wraps morphed out of two favorite dishes.  An English cucumber sandwich, and a Middle Eastern snack of Lavash, tomato, cucumber, and feta.  Combined we have our light and tasty wraps!

This delicious little wrap is so easy to make it really isn't a recipe.  More like a preparation guide.  To make them stand out in flavor be sure to use quality ingredients. 3 ingredients (Lavash, cream cheese, and cucumbers) to heaven on a plate!  Get a good cream cheese.  If you like a flavored one pick one that will enhance the cucumbers such as chive and onion, or garden vegetable.  For the cucumbers make sure to get either Persian or English (hot house) cucumbers.  They are both crispy and taste fresh and light in this dish.   Then on to making the wraps.  All you have to do is a little slicing with the cucumbers and serve and eat!  Can't be more simple but is oh so satisfying.  Hope you try this soon!

Enjoy!




Cucumber and Cream Cheese Lavash Wraps

makes 1 wrap

1 piece of Lavash bread
cream cheese, spreadable consistency
1 large English cucumber, or 2-3 small Persian cucumbers, sliced thin

Place the Lavash on a work surface.  Spread with cream cheese almost to the edges.  Leave just a little room untouched.  Place cucumber slices side by side on the cream cheese.  Roll up the Lavash starting with the longest side.  Secure with a tooth pick if needed.  Cut into fourths, serve and eat!

Tropical Sunset Smoothie

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Last year for our anniversary we took a wonderful trip to Hawaii.  I'm a beach lover at heart and love all the wonderful things that Hawaii has to offer such as tropical weather, hiking, flowers, beaches, and food.

More specifically I love all the tropical flavors you can get there but one of my all time favorite fruits is the pineapple.

Since it's a hot, hot summer and I'm missing Hawaii I thought I would make a Tropical Sunset Smoothie to bring me back.  We had a smoothie bar in our resort and we loved to stop by there and grab a smoothie made with fresh fruit and sipping on it while watching the waves crash on the lava rocks.  

This is my ode to Hawaii, made with juicy sweet pineapple, and plump strawberries which give it that sunset feel.  This Tropical Sunset Smoothie completely reminds me of Hawaii.  I can feel the trade winds blowing and total relaxation is not far away!

Smoothies are simple to make.  All you need is a blender, (I use this one) fresh fruit, yogurt, and some ice.  Poof!  Take yourself virtually to the tropics with my Tropical Sunset Smoothie.  It's a perfectly refreshing drink made for hot summers.

Enjoy!

Tropical Sunset Smoothie

serves 2


1/2 frozen banana
1/2 cup pineapple chunks
6 whole strawberries
6 oz light vanilla yogurt
1/3 cup pineapple juice
1 cup ice cubes

Place all ingredients in a blender and blend on high until smooth.  Pour into glasses and serve with a straw.

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Nectarine-Blueberry Parfaits

 

It's summer time and the feeling is easy...

Sitting outside on these mild summer nights we've been having is just Heaven! Taking time out to relax with family after a meal helps to wind down the day and slow down the pace. 

We just love long summer evenings. To top of a scrumptious dinner I like to serve a light dessert with some kind of fresh summer fruit. Perfect for summer, and lighter and healthier than our standard ice cream cone! MGG is a fanatic for having a little something sweet, which is usually ice cream. Can't blame him, I'm right there with him too! 

These parfaits are the perfect solution to a light dessert. The creamy yogurt, crunchy granola, and flavors of nectarine and blueberries go so well together. It's a definite winner in my book! These would be wonderful for breakfast, or served at brunch. Kids love them too. You can also vary the fruit used. Peaches would be excellent and are so juicy right now.

What combinations would you choose?

Enjoy!

Nectarine-Blueberry Parfaits

serves: 2

2 6 oz cartons lite vanilla yogurt
1 cup granola
1 ripe nectarine, pitted and sliced
1/2 cup fresh blueberries

Place 1/2 carton of yogurt into each of two dessert glasses or bowls; top with half of the granola Top with half of the nectarines, half of the blueberries. Repeat layers with the remaining yogurt, granola, nectarines, and blueberries.

How to Build a Balanced Breakfast

I know I've posted a lot of yummy breakfast dishes over the past several years.   Sinful ones, and healthier ones.  But those sinful breakfasts are usually saved for special occasions or a nice weekend meal.  

So what do you eat every day?  Me?  I'm always on the run getting ready for work and usually end up taking breakfast to work.  A grab and go breakfast is perfect for me, and I bet a lot of you too!

So I was browsing recipes on the internet and came across this wonderful formula for making a balanced breakfast.  Easy to put together and even easier to take along with you.  How perfect is that?

I thought this was a perfect post for today since I'm running out the door and don't have time for much of a breakfast myself.  So my breakfast of today consists of:

Whole grain toast
2 T low sugar blackberry jam
Smoothie (recipe coming soon!)

When compiling your first meal of the day, remember this simple formula:

Whole grain + dairy/protein + fruit = healthy breakfast

     

Include whole grains for the starch portion of your meal. This will be your main carbohydrate source. The dairy/protein digests more slowly than carbohydrate, helping you feel satisfied. And fruit is rich in essential vitamins, minerals, and fiber -- plus it's a healthy carbohydrate source.

Here are 6 healthy breakfast ideas.  All low in calories, carbs, and a good source of fiber, protein, and vitamins.

 

Healthy Breakfast #1: Sausage and Cheese English Muffin

Whole Grain:
--Whole wheat English muffin
--1 teaspoon light vegetable oil spread
Dairy/Protein:
--Morningstar Farms Original vegetable sausage patty
--3/4 ounce reduced-fat cheese
Fruit:
--3/4 cup blueberries

    

Healthy Breakfast #2: Cereal and Milk

Whole Grain:
--1 cup Kashi GoLean cereal
Dairy/Protein:
--3/4 cup fat-free milk
Fruit:
--1/2 cup strawberries, sliced

   

Healthy Breakfast #3: Blueberry Muffin

Whole Grain:
--Fiber One frozen blueberry muffin, thawed
Dairy/Protein:
--Hard-cooked egg
Fruit:
--1 cup cantaloupe cubes

  

Healthy Breakfast #4: Apple and Cheese

Whole Grain:
--Amy's Apple Toaster Pop, toasted
Dairy/Protein:
--Light string-cheese stick
Fruit:
--Small apple

   

Healthy Breakfast #5: Bagel with Peanut Butter

Whole Grain:
--Thomas' 100% Whole Wheat Mini Bagel
Dairy/Protein:
--1 tablespoon Smucker's Natural Creamy Peanut Butter
Fruit:
--1 large orange

  

Healthy Breakfast #6: Cinnamon Swirl Bread and Spread

Whole Grain:
--2 slices Pepperidge Farm 100% Whole Wheat Cinnamon with Raisins Swirl Bread, toasted
Dairy/Protein:
--2 tablespoons reduced-fat cream cheese
--1 teaspoon honey
Fruit:
--1 kiwifruit

 

Here's to a healthier breakfast, and one's that grab 'n go!!!

Enjoy!

Pictures and recipes courtesy of DiabeticLivingOnline.com

Tomato Cucumber and Onion Salad with Feta Vinaigrette

We're gonna wrap up our Greek Memorial Day menu with a wonderful fresh salad.

One thing I learned in my recent cooking class about Greek food, (or inspired) is that they use food that is very fresh, and they eat it fresh.  That is, with minimal cooking.  This salad is a perfect example of that.  Nothing fancy schmancy here.  Just good quality ingredients put together simply. 

To make the flavors pop you need to buy the best ingredients that you can get that are reasonably priced.   (Don't go crazy)  Since tomato season hasn't started yet check out the market for heirloom tomatoes.  If they are not too overpriced pick up a couple of different colors to try.  They will give you great flavor for this dish, and remember each color of tomato has a different flavor.  I chose two that I love, a nice orangey red one with a more earthy flavor and a bright orange one which tastes a little more citrusy.  They both have great flavors that brought depth to the dish.  

English cucumbers are great in this dish as they are crisp, but if you don't have one or can't find one it's no problem.  Just peel the regular kind to remove the waxy skin and slice them up.  A mandolin is perfect for this job, making nice long slices like I did.  Again, if you don't have one...no problem!  Cut them however you want.  No fuss!

The other power flavor to this dish is the dressing.  Greeks use a lot of Feta cheese.  And rightly so....it's fantastic!  I usually buy the kind that come's from Sheep's milk (made in France) that's sitting in the water,  since it is a little less tangy and lighter.  Valbreso is a great brand to try.  Or if you happen to have an ethnic market in your area and you can get your hands on a brand called Piknik you'll be in heaven as well!  Along with the other ingredients such as garlic and oregano this dressing is a winner.  So don't skip this part as it's key with this salad!

To recap our Memorial Day Menu

Chicken Souvlaki
Kopanisti - Greek Feta Spread
Tzatiziki - Yogurt Dip with Garlic and Mint
Pita Bread
Tomato Cucumber and Onion Salad with Feta Vinaigrette (recipe below)

Have a wonderful, safe holiday!

Tomato Cucumber and Onion Salad with Feta Vinaigrette

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998)

For the salad:

4 beefsteak or assorted heirloom tomatoes, thinly sliced

2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced

1/2 large red onion, sliced paper-thin

Salt and freshly ground pepper, to taste

For the feta vinaigrette:

1 cup olive oil

2 Tbs. dried oregano

1 Tbs. finely minced garlic

1/2 cup crumbled feta cheese

1/4 cup red wine vinegar, or as needed

Freshly ground pepper, to taste

Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.

Tzatziki - Yogurt Dip with Garlic, Mint, and Dill

To go along with our Greek Memorial Day Menu we have to have an all time favorite.

Tzatziki

If you've had Greek food them I'm sure you tried Tzatziki.  It's a tangy yogurt based dip made with cool cucumbers, garlic, mint and dill.  Just perfect for with wedges of pita bread.

Don't stop there though!  Use this wonderful dip as a spread as well.  On top of the Chicken Souvlaki...yum, yum!  Use it inside a pita pocket with a salad or chicken, or lamb tucked inside. Here's MGG's favorite way to eat it.  You take a piece of pita bread and put some rice on it.  Then add some Chicken Souvlaki and top it with the Tzatziki, fold it up and take a big bite! 

Use it as a dressing on a nice Greek salad.  The uses are endless!

I love this dip...straight up or combined with other foods!  Of all the dips I think this is the best during the summer.  The coolness from the cucumbers pleases your hot palate.  

Tomorrow I'll show how to make a fresh, straight from the garden salad with a wonderful feta dressing!

Enjoy!




Yogurt Dip with Garlic, Mint, and Dill (Tzatziki)
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998)

2 cups plain strained yogurt (such as Fage)
About 1/2 English cucumber, peeled, halved and seeded
Salt, to taste
4 garlic cloves, minced
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh dill
1 Tbs. extra-virgin olive oil 2 to 3 tsp. fresh lemon juice

Using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve.  

 

Omelettes 101: Mushroom Chive Omelette

Today's post is a tutorial:

How to Make the Perfect Omelette

Recently, I took an omelette class at one of my favorite stores, Williams-Sonoma.  I learned so much about this simple, yet elegant dish that I had to share it with you today.

An omelette takes beaten eggs that are cooked in a shallow pan and may be filled with a variety of flavorful ingredients.  Typically served for breakfast, and omelette can also make a wonderful light lunch or dinner.  

Following are a few steps to make the perfect omelette.

NOTE:  Have all your fillings prepared, and cooked if necessary, before you start.  This is important as making the omelette goes quickly.

1.  Whisk the eggs.  In a large bowl combine 2 eggs, 2 Tablespoons of water, and a pinch of salt and pepper.  Use a whisk to beat the mixture just until well blended.  A flat or french whisk is best for this step as you don't want to beat in too much air.

2.  Melt the butter.  Place a medium or 8" nonstick fry pan over medium-high heat and add 1/2 Tablespoon of butter.  When the butter has melted and the foam begins to subside, tilt the pan to distribute the butter evenly.

3.  Add the egg mixture.  Pour the egg mixture into the pan.

4.  Distribute the eggs evenly.  Let the eggs cook for 30 seconds, then using a silicone spatula push the cooked eggs from the edges to the center.  Tilt the pan so that the uncooked eggs will flow towards the edges and the omelette will cook evenly keeping that even layer.

5.  Add the omelette fillings.  When the eggs have set and are no longer moving when you tilt the pan scatter the filling ingredients over the middle of the omelette.  Note, the omelette should look wet in the middle.  You don't want a dry omelette or it will become tough.

6.  Fold the omelette.  Using the spatula fold the out third of the omelette over the filling.  List the skillet and tilt the pan so the unfolded side slides onto the plate.  As it does this turn the pan and flip the omelette so that it folds over the last third that is already on the plate.  This is a tri fold.  Serve immediately.

 Tender, moist, heavenly....breakfast, lunch, or dinner!

That's it!  They come together so quickly, and when you make them tender there is nothing quite like it.  Now, what to put in it?  Anything goes.  We experimented with herbs such as thyme, tarragon, and chives.  We also used a variety of cheese, cooked pancetta, sauteed mushrooms, and sauteed bell pepper.  

Why not build your own omelette bar?  This would be a great idea for Sunday brunch, or even a dinner party.  

So the next day after class I made my own omelette.  My recipe is below.

Mushroom Chive Omelette

serves 1

1/2 T butter
2 oz. mushrooms, sliced
3 T cream sherry
2 eggs, slightly beaten
2 T water
salt & pepper
2 t chives, chopped
1/2 T butter
2 T Parmesan cheese, shredded

In a medium skilled over medium-high heat add the 1/2 tablespoon of butter and allow to melt.  Add the mushrooms and saute stirring occasionally.  Cook 3-4 minutes and add the sherry.  Cook another 1-2 minutes until liquid is almost absorbed.  Remove from skillet and set aside.

Wipe skillet clean and return to heat.  Add butter and allow to melt.  Add eggs to bowl along with water and salt & pepper to taste.  Whisk slightly to combine.  Add chives to the eggs and whisk to combine.  Add eggs to the skillet.  Cook pulling cooked eggs from the edges to the center and tilting skillet to allow uncooked eggs to run to the edges keeping a single layer of eggs.  Continue this process.  As soon as there is no more liquid running place mushrooms and cheese down the center.  Using a spatula lift one side and fold it over the center.  List the skillet off the heat, tilting to slide omelette onto a plate, then flip and fold omelette over the final third that is on the plate.  For a treat put a dollop of creme fresh on top!  Serve.