tasteovers by jackie

 Click here for our RSS Feed.

bottomless mediterranean-style quiche

Posted by on Mar 31, 2014 in tasteovers by jackie | 0 comments

bottomless mediterranean-style quiche

(For larger photo, click on photo, then click again.)

Makes 8 servings: 1 wedge each

When I hear the word “quiche” my mouth literally starts to water. Unfortunately, quiche can be so rich that I don’t sit down to enjoy it as often as I’d like. So voila; here’s a version that you (and I!) can savor anytime. To add a personal touch, my intern, Sheila Mulhern, and I decided to break from the traditional meaty option and go vegetarian as well as go Mediterranean. Our quiche filling contains freshly seasoned eggplant, cherry tomatoes, and goat cheese—perfect in our clever bottomless crust. It’ll be a delightful highlight of a special brunch. Make it for Mother’s day. Moms are worth the effort!

Calories saved: 120

Read the rest of this entry »

berry, basil, and baby romaine salad

Posted by on Mar 27, 2014 in tasteovers by jackie | 0 comments

berry, basil, and baby romaine salad

(For larger photo, click on photo, then click again.)

Makes 4 servings: 2 cups each

If you didn’t already know, I have a new cookbook, The With or Without Meat Cookbook! To give you a little taste, here’s a freebie recipe from it. Please let me know what you think of the book. In the meantime, I hope you enjoy this salad!

When berries are in season in spring and summer, this stunning berry-bursting salad will be sure to strike your fancy. Luckily, you can make it all year long using frozen berries, too. Adorned with fresh basil, dressed in a perky lemon-berry vinaigrette dressing, and accented with natural almonds and more berries, it’ll actually seem a bit fancy, too. The bonus: it’s more than a bit nutritious.

Calories saved: 40

Read the rest of this entry »

creole vegan jambalaya

Posted by on Feb 28, 2014 in tasteovers by jackie | 0 comments

creole vegan jambalaya

(For larger photo, click on photo, then click again.)

Makes 4 servings: 1 1/2 cups each

In honor of Mardi Gras, I’ve got a festive made-over dish for you! There’s no chicken, shrimp, or andouille sausage to be found here. But you will find plenty of vegetables and beans, absolutely zesty flavors, and hearty satisfaction fit for a meatless feast. In fact, the serving size more than doubles from the original version! Enjoy it as an entrée on Fat Tuesday—or any day.

Calories saved: 120

Read the rest of this entry »

spicy buffalo cauliflower wings

Posted by on Feb 1, 2014 in tasteovers by jackie | 0 comments

Spicy Buffalo Cauliflower Wings

(For larger photo, click on photo, then click again.)

Makes 6 servings: 5 wings each

I don’t think I’ve ever been to a Super Bowl gathering where chicken wings were not part of the feast. Though I skip them since I prefer to spend my calories elsewhere. Now here’s a way for us all to partake in their party popping goodness in a veggie friendly way. These  wings are made with cauliflower. They’re boneless too, of course. I heard about some folks doing this, but I needed to try it out for myself in my own culinary style.  They won’t taste like chicken (since there’s no chicken in them), but they are every bit a spicy hot bite. Definitely worth a try!

Calories saved: 720

Read the rest of this entry »

vegan chocolate-mint brownie sundaes

Posted by on Jan 26, 2014 in tasteovers by jackie | 0 comments

Vegan Chocolate-Mint Brownie Sundaes

(For larger photo, click on photo, then click again.)

Makes 20 servings: 1 sundae each

Chocolate-mint is my favorite flavor duo on the planet. If you feel the same, you’re definitely gonna wanna whip up this dessert soon. It can be a sweet treat for a party or a perfectly-portioned dessert just for you for the next 20 days!

These sundaes are like two treats in one. They’re made with fudgy vegan brownies and topped with dairy-free mint chip frozen dessert, providing a decadent bite that you can actually feel good about indulging in. The fresh mint accent makes these pretty personal-size sundaes extra special.

Party Tip: If you plan to serve these mini sundaes for a gathering, make the brownies in advance and chill overnight. When ready to serve, cut the brownies while still cool and arrange on a platter. Then just before serving, top each with the frozen dessert and drizzle with chocolate sauce. If you’d like to serve the brownies warm, place the chilled brownies on a microwave-safe platter and heat in the microwave until just warm, about 20 seconds or so, then top with the frozen dessert and chocolate sauce. Serve right away!

Calories saved: 80

Read the rest of this entry »

smashed red potato soup with truffle salt

Posted by on Jan 5, 2014 in tasteovers by jackie | 2 comments

smashed red potato soup with truffle salt

(For larger photo, click on photo, then click again.)

Makes 8 servings: 1 bowl (about 1 1/2 cups) each

It’s the perfect time of year for a comforting bowl of soup. Luckily, instead of being overloaded with greasy bacon and saturated with heavy cream, this Disneyland-inspired potato soup is full of wholesome flavor and intriguing ingredients, including fennel and truffle salt. Plus, it’s vegan—so you can enjoy all of its rich-tasting, rustic goodness while knowing that you’re being good to your body. Hope you enjoy a bowl of it soon!

Calories saved: 890

Read the rest of this entry »

jackie’s green smoothie

Posted by on Dec 29, 2013 in tasteovers by jackie | 2 comments

jackie's green smoothie

(For larger photo, click on photo, then click again.)

Makes 1 large drink

Have a New Year’s resolution to eat right? After your champagne toast at midnight, here’s the perfect beverage with which to celebrate healthful living any day thereafter. It’s tastier than any green juice drink that I’ve ever tried. Enjoy it as a post-workout snack, delightful dessert, or refreshing entrée. It’s my personal favorite “energy” drink—and a simple way to get fruits and vegetables. Cheers!

Calories saved: 30

Read the rest of this entry »

gluten free chocolate lava cake

Posted by on Dec 9, 2013 in tasteovers by jackie | 0 comments

Gluten Free Chocolate Lave Cake

(For larger photo, click on photo, then click again.)

Makes 2 servings

GUEST BLOGGER!

This impressive dessert recipe was developed, styled, and photographed from a guest blogger. Thank you, Dalia http://foodstylingandphotos.com!

Chocolate lava cake, fallen chocolate cake, molten center chocolate cake, chocolate fondant … these are just some of the names by which this intense, rich dark chocolate cake with a warm, gooey center is known. Chef Jean-Georges Vongerinchten is credited with inventing it in 1987, when he accidentally undercooked a chocolate cake.

A restaurant staple, this decadent dessert represents the epitome of indulgence for chocolate lovers. It’s traditionally made with dark chocolate, butter, white flour, sugar, and sometimes heavy cream. So the chocolate lover’s dream is not so dreamy for those trying to eat healthfully and calorie-consciously, even though dark chocolate does have health benefits. What’s more, the cake is often paired with a scoop or two of ice cream, dusted with powdered sugar, and drizzled with chocolate sauce, adding yet more calories, such as in Chili’s Molten Chocolate Cake which has a whopping 1,270 calories!

So how can you make this cake healthier without compromising taste? Check out the “Tasteover Tips” below. The result here is a better-for-you, gluten-free, dairy-free cake with a brownie-like crust and gooey chocolate molten center—plus a surprise ingredient. Each luxurious serving is only 250 calories!

Calories saved: 1020

Read the rest of this entry »

creamy roasted squash soup

Posted by on Nov 26, 2013 in tasteovers by jackie | 0 comments

creamy roasted squash soup

(For larger photo, click on photo, then click again.)

Makes 6 servings: 1 1/3 cups each

Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays!

Calories saved: 90

Read the rest of this entry »

baby bella bacon bits

Posted by on Nov 19, 2013 in tasteovers by jackie | 2 comments

baby bella bacon bits

(For larger photo, click on photo, then click again.)

Makes 6 servings

In my recent blog post for The Mushroom Channel, I developed a recipe for Roasted Brussels Sprouts with Baby Bella Bacon Bits. Please check it out here. It’ll be a delicious addition to your holiday table. I also wanted to be sure that you had the bacon bits recipe as is, too. So I adopted it as a my newest tasteover. The bacon bits are truly better than bacon as they’re actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. You’ll be able to find many other uses for these tasty tempters, including providing a crunchy topping for salads, creating intrigue in sandwiches, or adding interest on top of other veggie dishes. Or perhaps you’ll just want to munch on them as a crisp vegan snack?

Disclosure note: Mushroom Council is one of my clients.

Read the rest of this entry »

natural red velvet cheesecake

Posted by on Oct 23, 2013 in tasteovers by jackie | 2 comments

natural red velvet cheesecake

(For larger photo, click on photo, then click again.)

Makes 8 servings: 1 slice each

I actually wanted to title this pink velvet cheesecake, but I thought the guys might be scared off! So I stuck to a name that this cheesecake is truly inspired by … red velvet cake. I love the concept of the cake, but I never eat it since it’s usually made with totally fake red food coloring. Artificial food coloring doesn’t belong in our food—let alone our bodies! So I used beets for a real color. Hence, the rich natural fuchsia tone rather than a neon red color in this luxurious recipe. It’s a creamy cheesecake, not a cake. That makes this almost like indulging in the best of two dessert worlds in one. Savor every sweet bite!

Calories Saved: 280

Read the rest of this entry »

broccoli cheese soup with pumpkin puree

Posted by on Oct 5, 2013 in tasteovers by jackie | 3 comments

broccoli cheese soup with pumpkin puree

(For larger photo, click on photo, then click again.)

Makes 4 servings: 1 1/2 cups each

My sister is a huge fan of Panera Bread and their super creamy broccoli Cheddar soup. After trying a few bites of her soup one day, I totally understood why. But I also realized that it wasn’t quite the calorie friendly variety. So, of course, I leaped into action in my kitchen to recreate a better-for-you version that was equally tasty—if not tastier. This is the winner!

My inspired version has a lovely autumn yellow-orange hue from pumpkin puree and turmeric. The pumpkin also creates extra lusciousness without excess dairy decadence. You can actually use 100% pure pumpkin from a can; you don’t need to go hunting in a pumpkin patch for the perfect pumpkin … unless you want to. I’m in love with this soup. Hope you fall for it, too!

Calories Saved: 380

Read the rest of this entry »