new healthy meal recipes

BROCCOLI LEEK SOUP

Servings: Serves 4

Ingredients

• 1 large bunch broccoli (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium leeks , white and light green parts only, thinly sliced
• 1 medium baking potato , peeled and cut into 1-inch pieces
• 1 clove garlic , thinly sliced
• 3 cups low-sodium chicken or vegetable broth
• 3/4 teaspoon salt
• Pinch freshly ground pepper
• 1/4 cup half-and-half (optional)
• 1/4 cup snipped chives

Directions

Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly.

Nutritional Information

Per serving: 135 calories (35% from fat); 6 g fat (2 g saturated, 3 g monounsaturated, 1 g polyunsaturated); 10 g protein; 14 g carbohydrates; 4.5 g fiber; 8 mg cholesterol; 1.8 mg iron; 85 mg calciuM

Read more: http://www.oprah.com/food/Broccoli-Leek-Soup#ixzz1tppnMYvY

Strawberry frosting

In the past month I was asked for this recipe 3 times. A friend even called me while I was in NYC to find the recipe. Thus, I think this deserves to be on the blog.

I made white chocolate cupcakes with strawberry buttercream frosting for my friend Renee. Everyone LOVED  the frosting. The recipe comes from the very famous Sprinkles bakery in LA, and now also in NYC. 

SPRINKLES STRAWBERRY FROSTING recipe

from marthastewart.com

INGREDIENTS

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

* Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

INSTRUCTIONS

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Makes enough to frost 24 cupcakes.