Frosted in white
Delicious (and nutritious!) white foods
There’s no need to shy away from white foods. Not only are many white foods nutritional powerhouses but they are also widely available.
These five recipes are full of vital nutrients, versatile in their presentation, delicious, and easily accessible in wintertime. They will help you rediscover white foods in ways that are familiar and, hopefully, in ways you may not have considered before.
- 1 cup ricotta
- 1 tablespoon + 1 tsp honey divided
- 1 tablespoon chopped parsley
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¼ teaspoon dried red pepper flakes optional
- 2 tablespoons olive oil divided
- 4 ounces white button mushrooms cleaned and quartered
- 1 teaspoon low-sodium soy sauce
- 1 small leek (about 4 oz) cut into ¼ inch round slices
- 6 slices of sourdough baguette
In small bowl, combine ricotta, 1 Tbsp honey, parsley, lemon zest and juice, and red pepper flakes (if using). Whip ricotta by hand using whisk or with electric mixer for about 2 minutes, until ricotta is light and creamy. Set aside.
In skillet, heat 1 Tbsp olive oil on medium-high heat. Add mushrooms and cook until brown on all sides, stirring only very occasionally. Add soy sauce to deglaze pan; tip mushrooms onto plate and set aside.
In the same skillet, heat remaining 1 Tbsp olive oil on medium heat. Add leek slices and cook carefully for 1 to 2 minutes each side, turning with palette knife or cake spatula, until tender and browned. Remove from heat.
Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp honey and serve.
Each serving contains: 218 calories; 9 g protein; 9 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 1 g fiber); 294 mg sodium
- 2 large sweet potatoes about 2 lbs total
- 1 tablespoon + 8 teaspoons olive oil divided
- ¾ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 tablespoon fresh thyme leaves + 1 thyme sprig
- 2 teaspoons chopped fresh sage + 2 whole leaves
- 1 14-oz can no-added-salt cannellini beans
- 1 bay leaf
- ½ teaspoon smoked spicy Spanish paprika
- ¼ teaspoon garlic powder
- 8 corn tortillas
Preheat oven to 400°F.
Wash and trim sweet potatoes, leaving peel on. Cut each down the middle lengthwise and rub all over with 1 Tbsp olive oil. Place on baking sheet, cut side up, and sprinkle with 1/4 tsp salt, 1/4 tsp pepper, thyme leaves, and chopped sage. Bake in preheated oven for 50 minutes, turning them to face down halfway through cooking time.
Meanwhile, drain and rinse beans and set 1/2 cup aside to dry in single layer on kitchen towel-lined plate. In small saucepan, place remaining beans with bay leaf, thyme sprig, and sage leaves and add enough cold water to just cover. Heat on medium-low for about 10 to 15 minutes, until warmed through. Time the start so they are ready just as sweet potatoes are finishing in the oven, and keep warm in the hot water, adding 1/4 tsp salt. Pat reserved beans with kitchen towel and season with spicy paprika and garlic powder.
Remove sweet potatoes from oven, remove their skins, and place flesh in large bowl. Toss reserved beans on the same baking sheet, coating them in the remaining oil and herbs. Return baking sheet to oven and bake beans for 15 minutes, until crispy, stirring occasionally.
Brush each tortilla on both sides with 1 tsp olive oil and bake on baking sheets for 5 minutes, or until brown, turning halfway through.
While tortillas are warming, with fork, mash sweet potatoes and cover to keep warm. Drain simmering beans.
To assemble tostadas, divide mashed sweet potato among tortillas, add a few simmered beans, and top with spicy crispy beans. Season with 1/4 tsp salt and 1/4 tsp pepper.
Each serving contains: 373 calories; 12 g protein; 8 g total fat (1 g sat. fat); 66 g total carbohydrates (2 g sugars, 16 g fiber); 248 mg sodium
- 2 teaspoons gelatin
- 1 lemon grass stalk
- 2 inch piece of gingerroot cut into slices
- 1 13.5 oz can coconut cream
- ¼ cup honey or maple syrup
- Zest of 1 lime
- 1 teaspoon lime juice
- 1 tablespoon vanilla extract
- Pinch of salt
- ¼ cup finely shredded unsweetened coconut
Set aside 4 – 1/2 cup ramekins.
Into glass liquid measuring jug, measure 1/4 cup water. Add gelatin to water and set aside to allow it to bloom.
With rolling pin, bash lemon grass stalk to help release flavors, then add it to medium-sized saucepan with gingerroot, coconut cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Heat on medium-high and bring cream to a boil. To fortify flavors, steep for 15 minutes before straining. Reduce heat and allow to simmer for 1 minute and then remove from the heat.
Strain hot coconut cream liquid into bowl and discard aromatics. Now add small amount of liquid to the measuring jug containing the blooming gelatin and whisk rapidly until smooth. Pour in remaining coconut cream liquid and continue to whisk. Pour mixture from jug into 4 ramekins and refrigerate for 6 hours or overnight until firm.
To serve, release panna cotta from molds by placing ramekins in baking dish with hot water for 30 seconds and then inverting on each of 4 plates. Sprinkle shredded coconut over panna cotta, and zest with additional lime before serving.
Each serving contains: 335 calories; 3 g protein; 27 g total fat (25 g sat. fat); 24 g total carbohydrates (20 g sugars, 2 g fiber); 55 mg sodium
By Helena McMurdo
Article Courtesy of Alive Magazine
