Tasting Menu
Recipes
Recipes to Try
at Home
Tasting Menu Recipes
Sunshine Dip
Ingredients:
2 cups
2 tablespoons
Plain nonfat or low-fat yogurt (regular or Greek style)
Orange juice Concentrate
Preparation:
1. Mix yogurt and the concentrate juice together.
2. You can experiment with concentrate of other juices, too! Try grapefruit, tangerine,
lemonade, or limeade.
3. Use as a dip for pieces of raw fruit such as peaches, strawberries, kiwi, bananas and so
on.
Recipe from “Meals Without Squeals “ by Christine Berman, MPH. RD, and Jackie Fromer
Fruity Water
Ingredients:
Water and Ice
Sliced Fruit: Oranges, Lemons, Limes, Berries, Melons, Pineapple, Peaches
Preparation:
1. Add water and ice to a clear pitcher or a large glass to about 3/4 full.
2. Add any or all of the fruit choices from the ingredient list shown above.
3. Chill for at least 30 minutes to allow fruit flavors to blend with the
water.
Recipe from MaryGrace Webb, MA, RD, CDN, CDE,
Nutritionist, NYQH
Tasting Menu Recipes
Mixed Bag
Ingredients:
Plain Popcorn
Small Pretzels, unsalted
Raisins
Cereal squares (such as Chex, Life or Quaker Oat Squares)
(Optional: Peanuts or other nuts)
Preparation:
1. Mix plain popcorn, pretzels, raisins, cereal squares (and nuts,
if desired).
2. Portion in small plastic bags.
Recipe from Nilda Tirado, St. Michael’s Church
Queso Blanco/ Guava Spread
Ingredients:
Goya Azul Queso Blanco (to taste)
Goya Sugar-Free Guava Paste (to taste)
Whole Wheat Bread or Whole Grain Crackers
Preparation:
1. Blend Goya Azul Queso Blanco with Goya Sugar-Free Guava Paste.
2. Spread on whole wheat bread or whole grain crackers.
Note: The amount of Queso Blanco and Guava paste is subject to individual
taste.You can add more or less depending on your preference.
Recipe from Mr. Pavlos Mavrides, NYHQ Board of Trustees Member
Recipes to Try at Home
Morros y Cristianos (Cuban Rice and Beans)
Makes 6 servings
Ingredients:
3 cups
Brown Rice
1 can
Low sodium Goya black beans
2 cloves
Crushed Garlic
½ jar (3 oz) Goya Fancy Pimientos
½ cup
Sofrito Goya
1 piece
Bay leaf
1 ½ cups
Water
3 shakes
Adobe Goya
Preparation:
1.
2.
3.
4.
Bring water to a boil in a large saucepan, stir in rice and other ingredients.
Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.
Stir occasionally to ensure ingredients mix well.
Remove bay leaf before serving.
Recipe from Mr. Pavlos Mavrides, NYHQ Board of Trustees Member
Spicy Watermelon
Makes 4 servings
Ingredients:
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1
4 cups
Preparation:
Ground cumin
Ground coriander
Ground Chili Powder
Salt
Cayenne pepper
Lime, juiced
Watermelon, cubed and seeded
1. Mix cumin, coriander, chili powder, salt, and cayenne pepper together in
bowl.
2. Place watermelon into serving bowls; sprinkle with spice mixture.
3. Squeeze lime juice over spiced watermelon.
Recipe from allrecipes.com
Recipes to Try at Home
Peanut Butter Ping Pong Balls
Ingredients:
½ cup
Peanut butter
¼ cup
Honey
½ teaspoon Vanilla
2-3 cupsRice Krispies (or another crispy brown rice cereal)
Preparation:
1.
2.
3.
4.
Stir together peanut butter, honey and vanilla.
Stir in cereal.
Wet hands and form the mixture into balls.
Place on waxed paper and chill. Store in covered container in refrigerator.
Variation:Substitute molasses for the honey; add ½ teaspoon cinnamon.
Recipe from “Meals Without Squeals “ by Christine Berman, MPH. RD, and Jackie Fromer
Fruit Espuma (Latin American Gelatin Foam)
Makes 5 servings
Ingredients:
1 ½ cups
Water
1 package
Raspberry or Strawberry flavored
gelatin mix (regular or sugar-free)
1 can
Low-fat evaporated milk, very cold
1 cup
Fresh Berries (raspberries or
strawberries)
Preparation:
1. Bring water to a boil in a small saucepan. Stir in gelatin until completely
dissolved, then place into refrigerator until cool.
2. Pour low-fat evaporated milk into a large bowl, and whip with a hand mixer
until fluffy and doubles in volume. Continue to beat, and slowly pour in cooled
gelatin.
3. When the gelatin is blended, pour mixture into a mold or bowl and chill until
set, about 3 hours. Once set, serve garnished with fruit.
Recipe from allrecipes.com
Recipes to Try at Home
Tasty Tofu Nuggets
Makes 3 servings
Ingredients:
14- or 16-ounce package
Extra-firm tofu, drained
3 tablespoons
Teriyaki Sauce, low-sodium
1 tablespoon
Soy Sauce, low-sodium
1 tablespoon
Brown Sugar
1 tablespoon
Sesame Oil
½ teaspoon
Garlic Powder
¼ teaspoon
Ground Ginger
½ cup
Dried Bread Crumbs
(Optional)
(Sweet-and-Sour Sauce)
Preparation:
1. Arrange several layers of paper towel on a cutting board. Place the
tofu on the towels and cut into bite-sized cubes. Blot well with
additional paper towels to absorb extra liquid.
2. Whisk together the teriyaki sauce, soy sauce, brown sugar, sesame oil,
garlic powder, and ginger in a large, shallow bowl or dish. Add the
tofu, toss to coat, and marinate for 5 minutes.
3. Preheat the oven to 425 degrees F.
4. While the oven is heating, arrange the bread crumbs on a plate. Roll
the tofu gently in the bread crumbs and coat evenly. Place the
nuggets on a large baking sheetand cook until lightly browned, about
15 minutes. Serve with sweet-and-sour sauce if desired.
Recipe from “The Mom’s Guide to Meal Makeovers” by Janice Newell Bissex, MS, RD and
Liz Weiss, MS, RD
Recipes to Try at Home
Cucumber-Carrot Salad
Makes 4 servings
Ingredients:
½ cup
Seasoned Rice Vinegar
2 teaspoons
White Sugar
1 teaspoon
Vegetable Oil (Sesame Oil is nice with this recipe)
½ teaspoon
Fresh Ginger, peeled and grated
½ teaspoon
Salt
2 cups
Carrots, sliced
¼ cup
Green Onions (Scallions), sliced
¼ cup
Red Bell Pepper, minced
1
Cucumber, halved lengthwise, seeded, and sliced
Preparation:
1. Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl
until sugar and salt are dissolved into a smooth dressing.
2. Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly
coat.
3. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Recipe from allrecipes.com