Monday, February 29, 2016

Beans and Greens

 Known as poor man's food in Italy, this meal is fit to serve a king!

You’ll Need
  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch red pepper flakes
  • 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
  • 1 ½ pounds of chopped kale
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Directions
  • In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
  • Add the beans including the liquid.
  • Add the chopped kale and simmer until they're cooked but still firm.
  • Add salt and pepper to taste.
  • If you would like it to be a bit more like a soup you can add some additional water.
  • Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
  • Serve with a nice piece of bread. Enjoy!




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Friday, February 26, 2016

Open Faced Mushroom Brie Melt

Perfect for entertaining. This is an easy dish that is sure to wow your guests!

You’ll Need
  • 2 Tablespoons olive oil
  • 1 ½ cups assorted mushrooms of choice, finely chopped
  • 1 teaspoon minced garlic
  • ½ cup finely diced onion
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon water
  • Salt and pepper as needed
  • 2 Tablespoons finely chopped parsley
  • 4 slices country bread
  • 4 slices brie cheese
Directions
  • Heat the oil in a skillet and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
  • Cover and cook 3 minutes.
  • Remove the cover and cook until mushrooms are tender, another 5 minutes.
  • Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
  • Toast or grill the bread.
  • Preheat a broiler.
  • Place the bread on a baking sheet and top with mushrooms.
  • Lay a piece of cheese on top and place under the broiler until melted.
  • Serve immediately.

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Thursday, February 25, 2016

Sweet Potato Patties

And yet, another super food.... the sweet potato...Great for overall health, cholesterol control included.


You'll Need 
  • 1 can of sweet potatoes (15 oz.)
  • 1 cup Panko bread crumbs 
  • 1 Tablespoon olive oil
     
Directions


  • Put the bread crumbs onto a plate and set aside.  Next, place the sweet potatoes in a medium bowl and mash with a fork.  
  • Shape the sweet potatoes into small patties and roll each patty in the bread crumbs.
  • Heat the olive oil in a pan on medium heat. 
  • Brown each patty on both sides and serve warm.


Play With Your Food!

  • Add a pinch of cinnamon.
  • Add some dried or freshly diced onions.
  • Use freshly cooked sweet potatoes or yams
  • Use seasoned bread crumbs. 





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

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Wednesday, February 24, 2016

Olive Tapenade

Such a simple recipe and a perfect meal starter! And monounsaturated fat is a healthy fat for heart health and cholesterol control.

You'll Need
  • 1 ¼ cup kalamata olives (seeds removed)
  • 1 Tablespoon capers, drained
  • 2 garlic cloves
  • 1 teaspoon lemon juice (more if like)
  • 1/4 cup olive oil
  • 1 Tablespoon fresh parsley, stems removed
  • Pepper
  • Chopped tomato and green onion for garnish

Directions
  • Combine olives, capers, garlic and parsley in a food processor or blender and chop finely.
  • With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to a plate.
  • Season to taste with pepper.

  • Garnish with tomato and green onion.
  • Serve with crostini, carrots or celery sticks. Or use as a sandwich spread.




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

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Tuesday, February 23, 2016

Asparagi Parmigiana


Let's prevent cancer. Make veggies a building block of your diet. Give this easy and delicious asparagus recipe a try.


You'll Need
  • 18 stalks fresh asparagus, cleaned and trimmed
  • 2 Tablespoons butter
  • 2 Tablespoons grated parmesan cheese
  • Salt and Pepper
Directions
  • Preheat oven to 350 degrees
  • Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente.
  • Drain.
  • Melt butter in ovenproof pan that can also fit into the broiler.
  • Add asparagus and sauté for 5 minutes.
  • Sprinkle with cheese, add salt and pepper and bake for 2 minutes.
  • Transfer to broiler for 2 minutes, or until golden brown.



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Friday, February 19, 2016

Baked Squash



Submitted by Sue at HHM. Thank you Sue! What a fantastic way to enjoy a cholesterol lowering food.

You’ll Need
  • 1 winter squash (acorn or butternut)
  • Butter
  • Maple syrup or Honey
Directions
  • Cut in half lengthwise and scoop out the seeds.
  • Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.
  • Bake @ 350 degrees until tender, about 30-45 for acorn squash and about 1 hour for a large butternut squash.
  • Test for tenderness with a fork.
  • Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.
  • Bake for a  few more minutes and serve warm.


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Thursday, February 18, 2016

Audible Groaning Eggs a la Julia

 Give this delightful brunch recipe a try. 

For the sauce:
  • 2 cups (500ml) rich beef stock (or chicken stock, in a pinch)
  • 2 cups (500ml) red wine
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 small shallot, minced
  • 1 medium carrot, peeled and diced
  • pinch cayenne pepper
  • pinch black pepper
  • 4 tablespoons (60g) unsalted butter, at room temperature, divided
  • 2 tablespoons flour
For the garnish:
  • 4 ounces (120g) smoked bacon, cut into 1/2-inch pieces
  • 8 ounces (240g) small button mushrooms, halved
  • salt
For the eggs:
  • 8 eggs
  • 1 teaspoon vinegar
To serve:
  • 8 slices pain de campagne, or any hearty country-style bread
  • 1 large clove garlic, halved
  • fresh thyme, for garnish

For the sauce, combine the stock, wine, herbs, shallots, carrot and seasonings in a heavy-bottomed pot and bring to a boil over medium high heat. Boil rapidly until the liquid has reduced to two cups (500ml). Strain out the shallots and herbs. Blend 2 tablespoons of the butter with the flour, working them together into a smooth paste. Off the heat, whisk the butter-flour mixture into the wine. Return it to the heat and boil for about 30 seconds, until thickened. Cover and set aside.
While the wine mixture is boiling, heat a frying pan over medium-high heat and cook the bacon pieces until crisp. Remove to a paper towel with a slotted spoon. Add the mushrooms to the bacon fat in the pan and fry until golden-brown, about 5 minutes. Season lightly with salt and set aside.
To poach the eggs, bring a saucepan with water to a depth of 2 inches to a gentle simmer. Add the vinegar. Break the eggs one at a time into a small bowl or ramekin and gently tip them into the water. Poach each egg for 3-4 minutes, until the white is cooked but the yolk is still runny. Remove with a slotted spoon to a bowl of warm lightly-salted water (or, if you're going to be serving them immediately, just to a plate).
Just before serving, toast the slices of bread and rub each one with the cut side of a garlic clove. Rewarm the sauce and whisk in the remaining 2 tablespoons butter. Taste and correct the seasoning if needed.
To serve, place place two slices of bread on each plate. Top each one with a poached egg. Divide the sauce between the plates, and top with the fried mushrooms and bacon. Garnish with some fresh thyme and serve immediately.
Source: Adapted from Mastering the Art of French Cooking: Vol I, by Julia Child


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Wednesday, February 17, 2016

No Mess Roasted Veggies

Veggies are a great food for cholesterol control. Try this recipe as a way to incorporate them into your meals.

You'll Need
  • 3 cups (1" chunks) peeled butternut squash
  • 1 cup cauliflower florets
  • 2 bell peppers (cut into 2" chunks)
  • 2 parsnips (sliced 1/2" thick)
  • 1 onion (cut into 1/2" wedges)
Directions
  • Line a large rimmed baking pan with nonstick foil (this will make cleanup almost effortless).
  • Place vegetables in pan and drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon each salt and black pepper.
  • Toss evenly.
  • Roast in a 450°F oven 30 minutes, stirring once, until lightly browned and tender.
  • Sprinkle with snipped chives and serve immediately, or refrigerate up to 3 days and use to make the following easy dinners.

To use as Main-dish Pasta
Toss roasted vegetables with cooked pasta, chopped fresh tomato, chopped basil, olive oil, minced garlic, and grated Parmesan cheese.

To use as Main-dish Antipasto
Arrange roasted vegetables on a lettuce-lined platter with sliced cheeses, canned olive oil-packed tuna, olives, and crusty bread.

To use as Soft Tacos
  • Heat canned chili-style beans with diced roasted vegetables and chopped cilantro.
  • Spoon on flour tortillas, and top with salsa and shredded cheese.
  • Fold and eat.

Thursday, February 11, 2016

Garlic Soup

Let's slip in some exercise while dinner is cooking. While the soup is simmering do some stretches. Before you know it the soup will be done and your body will feel like it received an instant massage.

You'll Need
  • 1/2 Cup garlic, peeled and minced
  • 1 Tablespoon onion, chopped
  • 2 Tablespoons olive oil
  • 2/3 Cup tomatoes
  • 1 Quart stock
  • Pepper
  • Croutons
Directions
  • Combine garlic and; onion in a bowl.
  • Heat oil in a large pot.
  • Add garlic and; onion and; saute till soft. Do not brown.
  • Add chopped tomatoes and; stir in well.
  • After a few minutes, stir in stock and; pepper.
  • Simmer for 15 minutes.
  • Add salt as needed.
  • Serve topped with croutons.




For more information: Click here to visit Will Clower's website.
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Tuesday, February 9, 2016

Roasted Garlic

Garlic is a super food that works to keep sickness and chronic disease away. Make it a part of your regular diet.

You'll Need
  • Garlic bulbs (as many as you would like)
  • Olive oil (at least one Tablespoon per bulb)
  • Parsley to garnish
  • Bread or crackers to serve with garlic as a spread.
Directions
  • Preheat oven to 375 F
  • Take a whole garlic bulb and pull off the excess first outer layer and leave the garlic bulb in tact. 
  • Next, cut off approximately ¼ of an inch of the garlic stem portions (the pointy ends). You now should have a whole bulb of garlic still in tact with the top stem cut off enough to see the actual garlic cloves. 
  • Place the bulb in a baking dish and drizzle with olive oil. Let the olive oil seep into the garlic cloves and then repeat. Cover and bake for 45 minutes to 1 hour or until garlic cloves become soft.
  • Let cool. Garnish with parsley. Then peel open and spread garlic on bread or crackers.





For more information: Click here to visit Will Clower's website.
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Thursday, February 4, 2016

Spicy Collard Greens

Collards are a super food, and are a great source of vitamins A, and C, calcium and cholesterol. This recipe is easy to make and is super flavorful!

You’ll Need
  • 1 pound collard greens
  • 2 cups vegetable stock
  • ½ teaspoon dried basil
  • 2 teaspoons olive oil
  • ¾ cup onion, chopped
  • 1 Tablespoon ginger root, grated
  • 1 teaspoon jalapeno pepper, chopped
  • 1/4 teaspoon sesame oil
  • Pepper to taste
  • 1 teaspoon sesame seeds

Directions
  • Rinse greens well in tepid water and slice into thin strips.
  • Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.
  • Heat olive oil in a skillet and saute onion and garlic; stir in ginger root and jalapeno pepper.
  • Add to collard greens and stir until liquid is nearly evaporated.
  • Add sesame oil and pepper to taste; stir.
  • Sprinkle with sesame seeds.