Artichokes: Canned and Reloaded...

I know I stress the importance of fresh vegetables but we don't always have the time to prepare them. Nothing beats a fresh steamed, stuffed, or baked artichoke (see previous blogs for two great recipes) but if you want something quick, here's a great idea.

I picked up a few cans of artichokes hearts at the grocery store the other day. I am not talking about the ones in the cute little jars! Those are packed in oil and although they are so delicious, they are loaded with fat and calories. Reserve those for special occassions when you are serving an antipasto salad or cheese and crackers and other hors d'oeuvres for guests. I am talking about plain artichoke hearts, packed in water!

So what can you do with a can of artichokes hearts? The easiest thing in the world is to get out the can opener, drain the artichokes and toss them into a fresh garden salad with balsamic vinegar and oil. You can also add them to pasta with garlic, olive oil and a little parmesan cheese. Add some sun-dried tomatoes, too, for a little color. Don't buy the sundried tomatoes packed in oil (again...in the cute little jars!) You can find
sun-dried tomatoes in the produce section of your local market. They are simply dried and packed in plastic containers. Do you want to make a really impressive meal? Add cooked shrimp with the pasta, artichokes and sun-dried tomatoes. If you don't like sun-dried tomatoes, you can always use tiny cherry tomatoes!

I just love plain artichoke hearts as they are, right out of the can! They are luscious, healthy, and only about 60 calories a serving! Be sure to keep several cans in your pantry all the time......

And this is my Daily Cyn........

Grapes could reduce diabetes and heart disease - Telegraph

Grapes could reduce diabetes and heart disease - Telegraph

If the Shoe Fits.......

Not your "Sunday Best" kind of shoe but still guaranteed to make you feel sexy any day of the week...........
Remember...shoes ALWAYS fit........



And this is my Daily Cyn.......

Artichokes with Quinoa

Here is another delicious vegetarian recipe to celebrate the vegetable of the month...the Artichoke.. This dish is compliments of Chris DeBarr, chef at the fresh eclectic eatery, Green Goddess, in New Orleans (my favorite town!)


Celebrate New Orleans Jazz Fest (starts next week) with these artichokes stuffed with lots of goodies and quinoa. Quinoa is an amazing grain found in the rice aisle of your grocery store or at your local whole foods market. Quinoa is a complete protein so you will not need to serve meat with this meal! Just serve a nice vegetarian tomato soup or toss together a large garden salad and enjoy!

Artichokes with Quinoa (serves 2)

2 artichokes
3 cloves garlic, sliced
1 parsnip, sliced
1/2 head fennel, cored and sliced
1/2 onion, thinly sliced
1/4 lemon, sliced
3 sprigs thyme
1 cup white wine
1/4 cup plus 1/2 teaspoon olive oil, divided
1 oz dried shitake mushrooms, cut into small pieces
1/3 cup red quinoa
1/8 cup raw, unsalted pumpkin seeds
1 tsp smoked paprika
3/4 tsp ground cumin
1/3 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper

Heat over to 400 degrees. Cut off stems and top 1/2 inch of artichokes, then, with scissors, trim 1/2 inch off leaf tips. Separate leaves with thumbs, then pluck soft leaves to expose fuzzy choke. Scoop out choke with a spoon until you see the heart. (discard choke).

Place artichokes in a pot, cover with water and boil 30 minutes: strain. In a large pot, place garlic, parsnip, fennel, onion, lemon, thyme, wine, 1/4 cup of the olive oil, and 1/2 cup water; add artichokes. Simmer covered, until bottoms are tender, about 20 minutes. remove artichokes, strain vegetables, discard lemon, reserve liquid.

Boil 3/4 of a cup of reserved liquid (add water if needed) and add mushrooms and quinoa. Cover, reduce heat, and simmer until quinoa absorbs water; 20 minutes.

Mix pumpkin seeds, paprika, cumin, garlic powder, salt, pepper, and remaining 1/2 tsp of olive oil. Toast in a pan in oven until brown, 7 minutes. Mix seeds with quinoa.

Spoon 2 tablespoons of quinoa mixture into each artichoke. Place remaining quinoa mixture in a baking dish; top with the reserved, strained veggies. Nestle stuffed artichokes in quinoa. Roast, uncovered 10 minutes. Divide and serve.

The dish: 384 calories, 8.6grams of fat (1.3g unsaturated), 67 carbs, 24 g fiber, 16 grams protein!

And this is my Daily Cyn......

Baking for Good: A little sugar goes a long way. | About

Baking for Good: A little sugar goes a long way. | About

Fast food salads worse for you than KFC’s meaty Double Down | Grist

Fast food salads worse for you than KFC’s meaty Double Down | Grist

Eat Chocolate, Prevent Stroke!!

Do you love chocolate? Well....here's a pretty good reason to indulge. Three studies that were reviewed for the American Academy of Neurology lead researchers to believe that eating chocolate may have a protective effect against strokes. One serving a week could be all it takes-but for all you chocolate lovers out there-maybe several servings can protect you even more!

I am not a big fan of chocolate myself, but if I must have it, it's Godiva all the way!

And this is my Daily Cyn.....