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seasonal tomato shakshuka

by Jackie Newgent | July 12, 2015 | 0 Comments

I love this word: “shakshuka”! That’s almost enough to sell me on the dish. But it’s truly the taste that keeps me intrigued. And if you haven’t had it before, you’re in for a real palate pleaser. Shakshuka is a Middle-Eastern-style spiced-up dish of eggs poached in a saucy mixture of tomatoes, peppers, and onions. It’s often made with canned tomatoes; but I enjoy hitting the farmers’ market and picking up juicy ripe local tomatoes to make it a seasonal delight. Here I’ve kept the spices light to make everyone’s tastebuds happy. But you can always add extra spice if you’re into more intensity or prefer one spice, like paprika or cinnamon, to stand out! This shakshuka is a lovely...

frozen chocolate cream pie martini

by Jackie Newgent | June 22, 2015 | 4 Comments

I prefer savory rather than sweet food. Though every once in a while, I do like to indulge in a creamy chocolaty dessert. When the weather is sizzling hot, I usually don’t want to add to the heat of the day by baking a pie. So here’s a summertime experiment of mine inspired by chocolate cream pie … perfect for this month’s Recipe Redux “pie love” theme. It’s actually a cross between a pie, milkshake, and martini. Yes, there’s vodka here! Multiply the recipe as needed. Cheers! Calories saved: 280 Why it’s better for you? It no longer has over a day’s worth of “bad” fats!

roasted vegan carrot hot dogs

by Jackie Newgent | June 8, 2015 | 24 Comments

I have yet to find an awesome plant-based hot dog. How about you? And some of the vegan options on the market are downright scary when you take a look at the ingredient lists and find “stuff” like this: chemical additives (i.e. disodium guanylate and disodium inosinate), added sweeteners (i.e. corn syrup solids), highly processed proteins (i.e. hydrolyzed soy protein and hydrolyzed corn protein), and artificial food coloring (i.e. red 40 and blue 1). Yikes! Who would actually want to put this “stuff” into their body?

zero-waste fresh seasonal fruit vinaigrette

by Jackie Newgent | May 22, 2015 | 12 Comments

I became a salad fanatic as a teenager. But back then, I smothered my leafy greens with gobs of creamy ranch salad dressing. It wasn’t until I began learning about nutrition in college that I started paying attention to the ingredients in my bottled dressing. I soon realized my pick was definitely science experiment worthy. Luckily, I quickly changed my bad habits and began making my own vinaigrettes and other salad dressings. One of my favorites throughout the years has been fruit vinaigrette. It still provides creaminess, but it’s from real produce not a chemistry lab! I’m so glad the Recipe Redux theme this month is “DIY kitchen essentials.” It gives me the opportunity to share my very personal recipe...

beet “pesto” cauliflower pizza with greens

by Jackie Newgent | May 4, 2015 | 2 Comments

It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe. I first discovered the delectable flavor combination of pear and cheese a few years ago in the form of a Quattro Formaggio Pear Pizza at a cute Italian restaurant in Old City, Philadelphia. That afternoon, I had dragged my patient boyfriend all over the neighborhood as I sought to satisfy my voracious craving for Italian food. We finally decided on this spot, and the pizza was...

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