Cooking with Tammy Kelly: Season opener — strawberries
Strawberry picking time is finally here and nothing says summer like bright, delicious strawberries. What better way to get outside and enjoy the beautiful weather while reaping these sweet treats?
These delicious berries are an excellent source of vitamin C and a good source of foliate and potassium. Strawberries are also packed with antioxidants and don’t forget they are loaded with fiber; there are 3 grams of fiber per cup.
Seasonal Berry and Walnut Salad
3 tablespoons whole buttermilk
1 ounce goat cheese, softened
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
4 cups spring mix
1 cup quartered strawberries
1/2 cup fresh blueberries
2 tablespoons toasted chopped walnuts
Combine buttermilk, goat cheese, honey, salt, and pepper in a large bowl. Add spring mix, strawberries, blueberries, and walnuts; toss.
Serves 4, each serving contains: Calories 91, Fat 4g, Protein 4g, Carbohydrate 10g, Fiber 2g, Cholesterol 5mg, Sodium 229mg.
Strawberry Asparagus Pasta Salad
8 ounces uncooked penne or bow-tie pasta, whole grain
1 1/2 cups asparagus, cut into bite-sized pieces
2 cups strawberries, hulled and quartered lengthwise
1 1/2 cups baby spinach
1/2 cup crumbled goat or feta cheese
1 (5.3 ounce) container Nonfat Strawberry Greek Yogurt
2 tablespoons white balsamic vinegar
2 tablespoons finely chopped red onion
Cook pasta in a large pot according to the package directions, adding the asparagus the last 2 to 3 minutes of cooking or until crisp-tender. Drain pasta and asparagus; rinse with cold water and drain again. Transfer to a very large bowl. Add Strawberry-Yogurt Dressing (see below) and toss to combine.
Gently fold in the strawberries and spinach. Transfer to a serving bowl and sprinkle with goat cheese.
Strawberry-Yogurt Dressing: Stir together Greek Yogurt, balsamic vinegar, and red onion in a bowl. Serve immediately or chill up to 24 hours.
Serves 6, each serving contains: Calories 239, Fat 5g, Protein 11g, Carbohydrate 38g,
Fiber 3g, Cholesterol 10mg, Sodium 84mg.
Yummy Frozen Neapolitan Mousse
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 (16 ounce) container frozen light whipped dessert topping, thawed, divided
1 teaspoon vanilla
1½ cups fresh or thawed frozen strawberries
1 tablespoon granulated sugar
Line an 8x4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides.
Whisk together powdered sugar and cocoa powder in a large chilled bowl. Add 1 cup of the whipped topping, whisking until well mixed. Add another 1 cup of the whipped topping; fold together until no white streaks remain. Pour the chocolate mixture into the prepared pan, smoothing the surface. Freeze for about 15 minutes or just until the layer begins to set up.
Fold the vanilla into another 2 cups of the whipped topping in a clean bowl. Spread this mixture over the slightly frozen chocolate layer, smoothing the top. Freeze for 15 minutes more.
Combine strawberries and granulated sugar in a blender or food processor. Cover and blend or process until well mixed. Fold the strawberry mixture into the remaining whipped topping; spread over the vanilla layer. Loosely cover with the overhanging plastic wrap. Freeze for at least 4 hours or up to 24 hours or until firm.
To serve, use the edges of the plastic wrap to lift the mousse out of the pan; place on a cutting board. Remove the plastic wrap. Using a thin sharp knife that's been dipped in hot water, slice the mousse into 10 slices, each about ¾ inch thick. Wipe the knife dry after each cut.
Serves 10, each serving contains: Calories 128, Fat 5g, Protein 0g, Carbohydrate 22g,
Fiber 1g, Cholesterol 0mg, Sodium 1mg.
Shredded Chicken Tacos with Strawberry Salsa
(Adapted from @foodfaithfit)
1/2 pound Chicken Breast
Pinch of Salt and Pepper
For the Balsamic Sauce:
1/3 cup Balsamic Vinegar
3 tablespoons Honey
1 teaspoon Olive Oil
2 tablespoons Chicken Broth
For the Strawberry Salsa:
1 cup strawberries, finely chopped
1 tablespoon fresh basil, minced
3 tablespoons red onion, minced
Pinch of salt
2 Tortillas, whole wheat
2 tablespoons Pistachios, Chopped
1/4 cup Feta, Crumbled
Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set side.
In a large saucepan, bring the Balsamic Vinegar, honey, oil and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes until the sauce is bubbly and reduced by half. Pour over the chicken and bake for 25-30 minutes, until the chicken is no longer pink inside.
Once cooked, turn your broiler on to HIGH and adjust your oven rack to the 2nd tier from the top. Broil the chicken until the sauce begins to caramelize, about 3-4 mins. Remove the chicken from the oven and let it cool until you can handle it to shred.
While the chicken cools, combined the strawberries, basil and red onion a large bowl. Season to taste with salt and pepper.