tasteovers by jackie

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mexican brunch salad with pan-charred vegetables

Posted by on Nov 5, 2017 in tasteovers by jackie | 0 comments

mexican brunch salad with pan-charred vegetables

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it!

Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried eggs. All you need to do now is whip this up for your next Sunday brunch or Meatless Monday dinner. Enjoy it often!

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middle eastern eggplant roast

Posted by on Oct 26, 2017 in tasteovers by jackie | 0 comments

middle eastern eggplant roast

A roast doesn’t have to be made with meat! This roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow! Make it the edible centerpiece at your table and serve it to four as an appetizer. Or, for heartier appetites, enjoy as an entrée for two, pairing it with a protein rich side, like roasted chickpeas. Whichever way you plan to serve this veggie-centric dish, it’ll be a showstopper at your next Meatless Monday dinner, holiday gathering, or other special meal.

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brussels sprouts & butternut squash pizza with goat cheese

Posted by on Oct 13, 2017 in tasteovers by jackie | 1 comment

Brussels Sprouts & Butternut Squash Pizza with Goat Cheese

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception!

Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits. (As luck would have it, “good gut health” is this month’s Recipe Redux theme, too!) This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season!

Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus appetizer. Or simply indulge on two slices! Then slowly savor every bite!

Hint: October is #nationalpizzamonth!   

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asian sprouted tofu “stir-fry” sheet pan dinner

Posted by on Sep 21, 2017 in tasteovers by jackie | 2 comments

asian sprouted tofu “stir-fry” sheet pan dinne

Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze! Plus, it’s perfect timing since “Sheet Pan Meals” is the Recipe Redux theme this month. Plan to enjoy it on Meatless Monday (and beyond!).

Why it’s better for you? It’s 100% plant-based and contains no added sugars!

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cauliflower “hash brown” patties

Posted by on Sep 8, 2017 in tasteovers by jackie | 0 comments

cauliflower hash brown patties

I was recently asked by someone with diabetes if I had a lower-carb version of a hash brown patty. I didn’t at that time, but now I do! Here’s the delicious result—-with cauliflower swapped in place of potato.

These patties do get nicely browned and a slight bit crisp. (These are not deep fried in order to keep them calorie-friendly; so, don’t expect extra crispiness!) My personal trick: Make these in advance and keep chilled in the refrigerator. Then over the next several days, quickly heat the number of patties that you need. Reheat in a toaster oven … or even a regular toaster! (Hint: For those of you who don’t need to curb calories, these can be reheated and crisped up by pan-frying them!)

Serve them warm as hash brown patties alongside scrambled eggs or like potato pancakes topped with a dollop of organic sour cream or grass-fed Greek yogurt. Alternatively, enjoy warm or at room temperature with topping of choice, such as avocado, tapenade, or beet hummus, plus fresh microgreens. And there are still more possibilities! Savor as a swap for English muffins in Eggs Florentine. Top with veggie chili and chili fixin’s for a Meatless Monday or gameday pick. Or for those that celebrate Hanukkah, serve these as a healthier take on traditional potato latkes with a dollop of applesauce. Definitely a fun food!

Why it’s better for you? Unlike some frozen or fast food hash brown patties, these cauliflower patties contain no genetically modified oil, no added beef flavor, and no synthetic color-retaining chemicals, like sodium acid pyrophosphate or disodium dihydrogen pyrophosphate!

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lebanese breakfast scramble with pita chips

Posted by on Aug 21, 2017 in tasteovers by jackie | 4 comments

lebanese breakfast scramble with pita chips

I have always loved huevos rancheros! I have also always adored Middle Eastern food! So, I decided to give huevos rancheros a Lebanese makeover. I also gave it a Jackie-approved boost of veggies, plus a kick of fun. All the ingredients are scrambled up in pan. Pops of pita chips create the fun. It’s a perfect fit for this month’s Recipe Redux theme: “Rise and Shine with a Savory Breakfast.” Do enjoy it for breakfast or brunch … or whenever!

Calories saved: 144

Why it’s better for you? More veggie goodness!

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grilled fairytale eggplant with lemony-tahini dressing

Posted by on Aug 10, 2017 in tasteovers by jackie | 0 comments

grilled fairytale eggplant with lemony-tahini dressing

I spotted some of the cutest-ever eggplants at Union Square Greenmarket. They had an adorable name to match … fairytale eggplants! So, I brought a big bagful home and this is the first recipe I created! It’s a Middle Eastern-inspired warm grilled eggplant appetizer. (Though, I actually ate the entire platter at once as an entrée!) I hope you can find these itty-bitty eggplants so you can fix this dish. But if not, do try it with baby zucchini, baby pattypan squash, or just slices of regular or Italian eggplant. Serve it at a special meal for two—or anytime. And do enjoy on Meatless Monday. Hope you like it as much as I do!

Why it’s good for you? Eggplant peel contains a powerful antioxidant; specifically, it’s an anthocyanin called nasunin!

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sweet potato pappardelle with greens and goat cheese

Posted by on Jul 23, 2017 in tasteovers by jackie | 0 comments

sweet potato pappardelle with greens and goat cheese

On a recent trip to the Quad Cities, I visited Freight House Farmers’ Market in Davenport, Iowa and picked up some really cool pastas, including sweet potato pappardelle, dark chocolate linguine, lavender fettuccine, and Tunisian harissa fettuccine. I was so excited to see that it all made it back in my suitcase without breaking, too! This is what I made with the pappardelle. (Hint: If you’d like to prepare this recipe with the same pasta I used, order it here.)

I kept this recipe pretty simple so the sweet potato flavor still remains a highlight. But thanks to the flavorful noodles, caramelized onions, and a just-right amount of goat cheese for creaminess and tang, this pasta dish tastes downright decadent…even without butter, cream, or excess cheese. Plus, this pappardelle recipe is vegetarian, making it ideal for Meatless Monday. It can be made vegan simply by using soft nut-based cheese instead of goat cheese. Now all that’s left to do is enjoy this delicious entrée for one—or just double it if you’d like pasta for two!

Calories saved: 40

Why it’s better for you: A burst of beta carotene from the sweet potato pasta!

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