{"id":203,"date":"2014-01-14T05:35:57","date_gmt":"2014-01-14T13:35:57","guid":{"rendered":"http:\/\/66.147.244.209\/~canadiu3\/?p=203"},"modified":"2014-01-15T06:30:32","modified_gmt":"2014-01-15T14:30:32","slug":"recipes-for-thai-pizza-flank-steak-and-smores-layer-cake-get-healthy-twist","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/01\/14\/recipes-for-thai-pizza-flank-steak-and-smores-layer-cake-get-healthy-twist\/","title":{"rendered":"Recipes for Thai pizza, flank steak and s’mores layer cake get healthy twist"},"content":{"rendered":"

\"2051034jr0err4es27qmam\"<\/a><\/p>\n

In her new book, \u201cThe Best of Rose Reisman: 20 Years of Healthy Recipes,\u201d nutrition consultant Rose Reisman offers twists on using foods that are healthy and trendy.<\/p>\n

Here are recipes for an appetizer, entree and dessert from the book.<\/p>\n

Thai Pizza With Shrimp, Asian Vegetables and Peanut Dressing<\/h6>\n

Thai cuisine has grown very popular in North America. Part of the reason is the influence of immigration from Asia. Reisman uses a store-bought whole-wheat crust, then tops it with an easy-to-make peanut sauce, shrimp and veggies.<\/p>\n

Preparation time: 20 minutes
\nBaking time: 12 minutes<\/p>\n

Dressing
\n45 ml (3 tbsp) light coconut milk
\n45 ml (3 tbsp) peanut butter
\n20 ml (4 tsp) hoisin sauce
\n10 ml (2 tsp) low-sodium soy sauce
\n10 ml (2 tsp) rice vinegar
\n10 ml (2 tsp) sesame oil
\n5 ml (1 tsp) honey
\n5 ml (1 tsp) crushed garlic
\n5 ml (1 tsp) crushed ginger
\n7 ml (1 1\/2 tsp) minced jalapeno peppers<\/p>\n

Pizza
\n30-cm (12-inch) prebaked thin pizza crust (preferably whole wheat)
\n250 ml (1 cup) grated part-skim mozzarella cheese (90 g\/3 oz)
\n250 ml (1 cup) sliced sugar snap peas
\n250 ml (1 cup) sliced red peppers
\n175 ml (3\/4 cup) diced raw shrimp or cooked chicken
\n45 ml (3 tbsp) chopped cashews<\/p>\n

Garnish
\n75 ml (1\/3 cup) diced green onions
\n50 ml (1\/4 cup) cilantro<\/p>\n

Dressing: In a small food processor, puree coconut milk, peanut butter, hoisin and soy sauces, vinegar, sesame oil, honey, garlic, ginger and jalapenos.
\nTo assemble pizza: Drizzle three-quarters of the dressing over pizza crust. Set aside rest for garnish. Sprinkle mozzarella, snap peas, red peppers, shrimp and cashews overtop.
\nBake in a 200 C (400 F) oven for 12 minutes or until crust is crisp.
\nPour remaining dressing over top. Garnish with green onions and cilantro.
\nMakes 8 servings.<\/p>\n

Make ahead: Prepare the pizza up to a day before. Bake just before serving.
\nRose\u2019s tip: Try different nut butters, such as almond or cashew. Soy butter is great for those with nut allergies.
\nHealth tip: A small thin pizza crust alone has half the calories of a small deep-dish or thick pizza crust.
\nNutrition information per serving: 156 calories; 9.2 g carbohydrates; 2 g fibre; 9.4 g protein; 8.9 g total fat (3.3 g saturated fat); 37 mg cholesterol; 325 mg sodium.<\/p>\n

Flank Steak With Shiitake Mushrooms and Mirin Hoisin Sauce<\/h6>\n

Reisman includes several recipes in the book for flank steak, which is one of the leanest beef cuts. The key is to marinate it to make it more tender.<\/p>\n

You can find mirin (sweet rice wine) in a good grocery store or in a Chinese market; Chinese five-spice powder is in the dried herb section. Use another mushroom, if desired, being sure to cook it until all the moisture evaporates.<\/p>\n

Preparation time: 10 minutes
\nCooking time: 20 minutes<\/p>\n

75 ml (1\/3 cup) mirin
\n7 ml (1 1\/2 tsp) Chinese five-spice powder
\n75 ml (1\/3 cup) hoisin sauce
\n30 ml (2 tbsp) toasted sesame seeds
\n45 ml (3 tbsp) rice vinegar
\n30 ml (2 tbsp) low-sodium soy sauce
\n30 ml (2 tbsp) sesame oil
\n500 g (1 lb) whole shiitake mushrooms, cleaned with stems removed
\n750 g (1 1\/2 lb) flank steak
\n2 green onions, sliced, for garnish<\/p>\n

In a bowl, combine mirin, five-spice powder, hoisin, sesame seeds, vinegar, soy sauce and sesame oil. Remove 50 ml (1\/4 cup) and pour over flank steak. Marinate for at least 1 hour, preferably overnight.
\nIn a large skillet sprayed with the vegetable oil, saute mushrooms for 12 minutes or until tender. Add another 50 ml (1\/4 cup) sauce and cook for 1 minute.
\nIn a grill pan or barbecue sprayed with vegetable oil, grill steak on medium-high heat for about 8 minutes per side or until done to your preference. Let sit for 10 minutes.
\nSlice steak against grain into thin slices, scatter mushrooms over top, garnish with green onions and serve with remaining sauce.
\nMakes 4 servings.<\/p>\n

Make ahead: Marinate beef up to a day in advance and cook mushrooms early in the day. Cook the steak just before serving. This dish is delicious at room temperature.
\nRose\u2019s tip: Chinese five-spice powder is a combination of star anise, fennel seeds, ground cloves, cinnamon and salt and pepper.
\nHealth tip: The Chinese have used the shiitake mushroom for medicinal purposes for more than 6,000 years. It\u2019s a rich source of selenium, iron, fibre, protein and vitamin C.
\nNutrition information per serving: 429 calories; 21.4 g carbohydrates; 4.7 g fibre; 41 g protein; 18 g total fat (6.6 g saturated fat); 111 mg cholesterol; 680 mg sodium.<\/p>\n

S\u2019mores Chocolate Layer Cake<\/h6>\n

\u201cThe dessert section is probably my favourite,\u201d says Reisman. \u201cI have a weakness for desserts for sure.\u201d
\nOf this recipe, Reisman says: \u201cThat\u2019s an idea of a devil\u2019s chocolate cake but without all the fat. I have some fun.<\/p>\n

I buy marshmallow fluff, a little bit of chocolate ganache which I don\u2019t make with cream. I use 2 per cent evaporated milk. It\u2019s absolutely delicious.\u201d<\/p>\n

Preparation time: 20 minutes
\nBaking time: 18 minutes<\/p>\n

Cake
\n75 ml (1\/3 cup) semisweet chocolate chips
\n50 ml (1\/4 cup) hot water
\n250 ml (1 cup) granulated sugar
\n50 ml (1\/4 cup) vegetable oil
\n2 large eggs
\n5 ml (1 tsp) vanilla extract
\n125 ml (1\/2 cup) cocoa powder
\n175 ml (3\/4 cup) reduced-fat sour cream
\n75 ml (1\/3 cup) reduced-fat mayonnaise
\n250 ml (1 cup) all-purpose flour
\n7 ml (1 1\/2 tsp) baking powder
\n2 ml (1\/2 tsp) baking soda<\/p>\n

Topping
\n250 ml (1 cup) semisweet chocolate chips
\n75 ml (1\/3 cup) canned evaporated 2 per cent milk
\n250 ml (1 cup) marshmallow fluff
\n30 ml (2 tbsp) semisweet chocolate chips
\n7 graham cookie wafers, broken into small pieces<\/p>\n

Cake: Heat oven to 180 C (350 F). Lightly coat two 20-cm (8-inch) round baking pans with cooking spray.
\nIn a small bowl, combine chocolate chips and hot water. Microwave on high for 30 seconds. Mix until smooth.
\nIn a large mixing bowl, combine sugar, oil, eggs and vanilla with a whisk until smooth. Add cocoa powder, sour cream, mayonnaise and melted chocolate. Mix until combined. Add flour, baking powder and baking soda. Mix just until combined.
\nPour into pans and bake for 18 minutes or until a tester comes out dry. Let cool. Remove from pans.
\nTopping: In a microwave-safe bowl, melt 250 ml (1 cup) chocolate and milk in the microwave for 20 seconds, just enough to mix the chocolate and milk until smooth. Let cool for 5 minutes to thicken.
\nHeat marshmallow fluff for 10 seconds in microwave to soften.
\nPlace one cake layer on a plate, spread half the chocolate sauce over the top and sides of the cake, then half the marshmallow, and sprinkle with 15 ml (1 tbsp) of the chocolate chips and half the broken graham cookie crumbs.
\nPlace other cake layer on top, pour remaining chocolate sauce on top and spread around sides, then add remaining marshmallow, chocolate chips and cookie crumbs.
\nMakes 16 servings.<\/p>\n

Make ahead: Assemble the cake up to a day in advance and keep covered and refrigerated.
\nRose\u2019s tip: You will find marshmallow fluff in the baking aisle of your supermarket. It\u2019s best to slightly heat the fluff in a microwave oven for 10 seconds to make it more spreadable.
\nHealth tip: The saying \u201cto have your cake and eat it too\u201d goes well for this dessert. A regular piece of chocolate cake would have at least double the calories and fat.
\nNutrition information per serving: 280 calories; 36.3 g carbohydrates; 1.9 g fibre; 3.3 g protein; 13.4 g total fat (4 g saturated fat); cholesterol 23 mg.<\/p>\n

Source: \u201cThe Best of Rose Reisman: 20 Years of Healthy Recipes\u201d by Rose Reisman (Whitecap Books).<\/p>\n","protected":false},"excerpt":{"rendered":"

In her new book, \u201cThe Best of Rose Reisman: 20 Years of Healthy Recipes,\u201d nutrition consultant Rose Reisman offers twists …<\/p>\n","protected":false},"author":44,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-203","post","type-post","status-publish","format-standard","category-food","mauthors-the-canadian-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/203\/revisions"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}