Melanie's, Kira's and Joseph's blog.
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Baked Grapefruit and “Fried” Fish

  • February 28, 2012 7:35 pm

I stumbled upon two really delicious meals this week. 

In my quest to eat more natural and more healthy, I’ve been trying to expand my selection of fruits that I enjoy eating.  I have tried multiple times in the past to enjoy grapefruit, but I just could never develop a taste for it.  After a LOT of searching over the Internet, I stumbled across Baked Grapefruit.  There are many iterations of this out there, but the basic concept is the same:  take 1/2 red or pink grapefruit, run a knife around the edge to separate the peel a bit, sprinkle with a teaspoon of sweetener (I use brown sugar, but Splenda and honey are also common), bake in a 375 degree oven for about 10-15 minutes.  And then…









This is my new snack and/or meal of choice.

On to the fish…

Do you love the flavor and crunch of a good piece of fried fish?  Do you not want to eat all the fat and calories from that good piece of fried fish?  Here’s a tip:  wrap individual servings of fish (I used red snapper) in 2-3 sheets of phyllo.  I cut the phyllo in half, so it wasn’t 2-3 full sheets; it was just enough to wrap up the piece of fish like a little present.  I swiped the fish with a thin layer of garlic oil, then sprinkled salt, pepper, and dill.  Wrapped up the fish and baked at 350 for about 15 minutes, or until golden brown.  It was SO delicious.  It had all the crunch and flavor of that good piece of fried fish, but a fraction of the fat and calories. 

Sadly, no picture of the “Fried” Fish, as the inspiration to blog about it didn’t come until we’d already eaten it.  However, take my word for it, absolutely delicious!


Recipe: Blueberry-Vanilla Ice Cream

  • February 7, 2012 7:30 pm

I bought a fantastic new ice cream maker.  My plans are to figure out ways to make healthier ice creams, sorbets, frozen yogurts, etc., ones that don’t have any chemicals or processed junk in them, and that hopefully are a bit lower in fat and calories as well.  The first two batches were sinfully bad for us, but ever so delicious.  Today I decided to try one with fruit, so I made a Blueberry-Vanilla Ice Cream.  It turned out really good, and can even be made lower in fat/calories by substituting the heavy cream for fat-free half & half, which I’ll do next time.

Blueberry-Vanilla Ice Cream

2 cups fresh blueberries

1 vanilla bean

1 cup water

1 cup white sugar

1 cup heavy cream

1 tbsp fresh lemon juice

1.  In a medium saucepan, put blueberries, water, and sugar.  Split the vanilla bean and scrape the seeds out; add seeds and the vanilla bean to the saucepan.  Bring to a boil, then reduce heat and simmer for a minute.  It will get all frothy and delicious-smelling.







2.  Remove from heat, stir once, then let steep for 30 minutes.







3.  Remove vanilla bean.  Pour into food processor and blend until smooth.  Strain into a bowl.









4.  Place bowl in refrigerator until chilled.

5.  When chilled, stir a few times, then mix in the cream and lemon juice.













6.  Add to ice cream maker, following the instructions from the manufacturer for your model.  Churn until desired consistency.  Mine took about 20 minutes.







7.  Remove from ice cream maker and put in a bowl.  Cover and freeze for an hour or more, just to get desired level of chill.







Serve and enjoy!

Nutritional information (based on a serving size of 1/8 the total amount):  Calories:  170  Fat:  6g  Carbohydrate:  19g  Sugar:  16g (4g natural) Fiber:  1g  Protein:  1g