Friday, September 25, 2015

Spicy Eggplant Salad

A wonderful way to prepare eggplant is as a side dish or a starter to a meal. It's also a wonderful food to care for your cholesterol.

You’ll Need
  • 3 medium eggplants
  • 2 ½ teaspoons coarse salt
  • ¼ cup olive oil
  • 1 ½ cups tomato sauce
  • ¼ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon crushed dried mint
Directions

  • Slice the eggplants crosswise into 1 1/2 inch thick pieces.
  • Sprinkle them with 2 teaspoons of the salt and let stand for 15 minutes.
  • Then rinse eggplants under cold water and dry well.
  • Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
  • Remove and put into a serving bowl.
  • Cool.
  • Put the tomato sauce, pepper, red pepper flakes, cinnamon, mint and remaining 1/2 teaspoon of salt, in a pan.
  • Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
  • Pour this over the eggplant; refrigerate until ready to use.
  • The salad can remain in the refrigerator for several days.
  • Serve cold or at room temperature.





For more information: Click here to visit Will Clower's website.


Will Clower Articles

Tuesday, September 22, 2015

Broccoli and Avocado Salad

Avocado is a great food for heart health and cholesterol control. Become an artist in the kitchen and enjoy your veggies in a variety of ways.


You’ll Need
  • 1 small bunch of broccoli
  • Salt to taste
  • 1 large avocado
  • ½ lemon
  • 1 teaspoon Dijon style mustard
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper to taste
  • 3 Tablespoons olive oil

Directions
  • Cut the broccoli into florets.
  • If the pieces are large, cut the stems in half.
  • Rinse and drain them.
  • Reserve the stems for another use.
  • Drop broccoli into boiling salted water to cover.
  • Bring to a boil and cook 2 minutes.
  • Drain and run the broccoli briefly under cold water to cool.
  • Drain again and chill.
  • Cut the avocado in half.
  • Peel each half and remove the pit.
  • Cut each half into 8 lengthwise strips.
  • Squeeze the lemon half over the strips to prevent discoloration.
  • Arrange the broccoli and the avocado alternately on a serving platter
  • Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk.
  • Pour over the broccoli and avocado.
  • Serve immediately.



For more information: Click here to visit Will Clower's website.

Will Clower Articles


Friday, September 18, 2015

Croutons

Having more salads is a great way to add veggies to the diet that aid our cholesterol control. Croutons are a delicious topping to many salads.


You’ll Need
  • 1 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups of stale bread cubes
  • Salt and pepper to taste
  • Examples of dried herbs and spices: garlic powder, onion powder, oregano, basil, paprika, crushed red pepper, rosemary etc.
Directions
  • Melt the butter in a skillet with the olive oil. 
  • Add the cubes of bread and sauté, turning frequently with a spatula, until bread cubes are golden brown. 
  • Season with salt and pepper to taste and stir well. Sprinkle with desired herbs/spices. 
  • Remove from heat spread out croutons and let cool. 
  • Store in an airtight container.






For more information: Click here to visit Will Clower's website.

Will Clower Articles

Friday, September 11, 2015

Beans and Greens

A delicious dish that benefits our cholesterol too!

You'll need
  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch of red pepper flakes
  • 1 can or  1 1/2 cups cooked cannellini beans (reserve 1/3 cup of the liquid)
  • 1 1/2 pounds chopped kale
  • Salt and Pepper to taste


Directions
  In a medium pot, saute the garlic and red pepper in the olive oil on low heat until fragrant.
Next, add the take and saute until the kale has completely wilted.
 
Add the beans and simmer until they are heated trough but still firm.  
Add salt and pepper to taste.


Play with Your Food!

Serve this dish topped with parmesan cheese and/or hot Italian sausage.
If you want to make this more like a soup, add water or more reserved juice from cooking the beans. 






For more information: Click here to visit Will Clower's website.
Will Clower Articles

Monday, September 7, 2015

Basil and Bean Soup

Make beans a regular part of your diet. They are super for heart health and cholesterol control.

You’ll Need
  • 1/2 pound dried white kidney beans or great northern beans
  • 1 pound lean stewing meat, cut in 1" cubes
  • 2 small zucchini (unpeeled), diced
  • 2 turnips, peeled and diced
  • 1 large potato, peeled and diced
  • 2 stalks celery, sliced
  • 2 medium onions, chopped
  • 28 ounce can whole tomatoes
  • 2 teaspoons leaf basil
  • 1/8 teaspoon crushed red pepper
  • 1 dash salt, or to taste
  • 2 tablespoons olive oil

In a crock potCompletely soften beans by combining all ingredients in crock pot.
Add water to cover and mix well.

Turn it onCover and cook on high setting for 3 hours.
Turn to low setting for 8 to 14 hours (or keep on high setting for 5 to 7 hours).

To servePerfect with a dip of crusty garlic bread.

Thursday, September 3, 2015

Quick Refried Beans

Beans are one of the healthiest foods on the planet and benefit cholesterol control too! They can be prepared in so many different ways so experiment with them by mixing in some cheese,
hot peppers or hot sauce.

 
You’ll Need
  • 2 cups cooked pinto beans, divided
  • 1/2 cup water
  • 2 cloves garlic, minced
  • ½ teaspoon to 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • 3/4 cup diced onion

Directions
  • In a small bowl mash 2/3 cup of beans to a smooth paste.
  • In a skillet saute onions in oil until soft.
  • In a medium saucepan over medium heat, combine the remaining beans with the water.
  • When heated through, stir in garlic, onion and oil that the onion was saluted in, chili powder, and salt.
  • Stir the bean paste into the whole beans and mix well.
  • Stir in the onion and cook for 10 minutes.
  • Mash the beans and onions up a bit more while cooking.