Crab & Cream Cheese Stuffed Mushrooms

How about some fungi with your dinner tonight!
One cup of crimini mushrooms provides a good, very good, or excellent source of 18 different vitamins, minerals, and antioxidant phytonutrients. To maximize their flavor and the retention of their nutrients it is important to not to overcook them. That's why (WHFoods) recommends healthy sauteing crimini mushrooms for just 7 minutes to bring out their best flavor while maximizing their nutrient retention.
Health benefits: immune system support, anti-inflammatory properties, antioxidants, aid in cardiovascular health and the list goes on.
I recommend getting at least one serving of fungi in each week. They are easy to throw in salads, eggs, or on top of a burger. I love these tasty and easy appetizers.


Crab & Cream Cheese Stuffed Mushrooms
from the kitchen of Mike Brown, brother-in-law & Crossfit Des Moines owner
Ingedients:
mushrooms
8 oz low fat or fat free cream cheese (I used half of each as I like the creaminess of low fat)
1 package of crab meat
1/4 C parmesean cheese
black pepper
olive oil
1 tsp minced garlic
Instructions:
Take the stems out of the mushrooms and chop up. Saute stems with olive oil and a teaspoon of minced garlic. On the side mix up crab meat, 8oz of cream cheese, 1/4 cup parm cheese, black pepper.
Once the sauteed mushrooms have cooled,add to mixture. Take mixture and fill the mushroom caps and cook 350 for 20 mins.

I wonder how these would fair at a tailgate :) GO CYCLONES!!!

Until next time...
look good, feel good, do good
www.sarabconsulting.com

Roasted Red Pepper Dip

Looking for a great app for your next dinner invite or party!? Look no further! This dip ROCKS and is so fresh with seasonal summer squash as dippers.

Roasted Red Pepper Dip

with Veggie Crudites

Ingredients:

1 C olive oil mayo

1 8 ounce 1/3 fat cream cheese (I used half fat free, half reduced fat), at room temp

1/2 C roasted red pepper in oil, drained and chopped

2 cloves garlic, pressed

1/4 tsp cayenne pepper

1 tsp black pepper

1/2 to 1 tsp sea salt

3 green onions with tops, thinly sliced

1/4 C chopped basil (optional)

Instructions:

In a food processor, pulse the mayo, cream cheese, red peppers, garlic, cayenne, pepper, and salt until blended. Add onions and if desired, basil and process briefly. Serve at room temperature with veggies or toasted baguettes.

Option: this can be made in to a Sun-Dried tomato dip by simply replacing the red peppers.

Holiday Celebrations and Cuisine

For Christmas Eve I prepared this salad and dressing. It brought cheer to everyone's taste buds.
Spinach and Red Pear Salad
with Pomegranate Vinaigrette
Salad:
Organic baby spinach
1/4 sliced red onion
sprinkle 0f blueberries (optional)
1 red pear, sliced into pieces
toasted walnuts
blue cheese
Dressing:
1/2 C pomegranate juice
3 T sugar, could try honey
3 T balsamic vinegar
1 T canola oil
1 tsp grated orange rind
Combine all ingredients in a small bowl or jar and whisk/shake together until blended.
calories for 3 T serving of dressing: 96grams

Quinoa, Couscous and Cranberries (recipe another day)

Mom made these feta, tomato, and cucumber kabobs for NYE. So light and delish!

Just soak the tomatoes and cucumber in a little olive oil and balsamic vinaigrette and viola...a super easy appetizer!

Dad splurged and surprised Mom with an edible arrangement....I loved the chocolate covered granny smith apples!

Christmas at the Schwertfeger's

the kids sharing the Christmas story before presents, so we can all remember what it is truly about

Anna sporting her Hawkeye jersey, complete with shoulder pads
Christmas at the Boisen's

Emmerson, Peyton, and their cousin Isla (far left)

Peyton passing out the presents

Emmerson scored on the ISU gear!

and Ironman/triathlon swag!

Peyton shows off her gifts....

and other people's gifts

Some attire from myself and Baby S.

Two things that I hold dear to my heart....veggies and the Cyclones!

NYE at the Schwertfeger's

with the Boisens and the Browns

fun games, good food, great company

Until next time...

look good, feel good, do good

http://www.sarabconsulting.com/

Homemade Hummus

I enjoy making homemade hummus for dipping veggies in or a tasty sandwich spread.
Here are a few simple recipes that show the different varieties of hummus.

Homemade Hummus
from allrecipes.com
Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini

1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Instructions:
1.Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2.Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.




Black Bean Hummus
allrecipes.com
Ingredients:
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Instructions:
1.Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Roasted Red Pepper Hummus
allrecipes.com
Ingredients:
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
Instructions:
1.In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/