On "The Early Show Saturday Edition," Food & Wine magazine Special Projects Manager Gail Simmons accepted our "Chef on a Shoestring" challenge of making a super-healthy, three-course, Mediterranean-syle meal on a meager budget of $35.
Simmons utilized ingredients and flavors found in that region.
Her menu is full of longevity-aiding, heart-healthy olive oils, protein-packed grains and cholesterol-reducing seafood. It includes: Quinoa and Shaved Vegetable Salad, Shrimp Skewers with a Feta-Dill Sauce, and Honey-Drizzled Panna Cotta Yogurt.
And, as our "Chef on a Shoestring," Gail was automatically entered in our "How Low Can You Go?" competition. The "Shoestring" chefs with the lowest ingredients totals will be invited back to prep our big, year-end holiday bashes.
QUINOA: Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids.Quinoa is also higher in unsaturated fats and lower in carbohydrates that most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous Quinoa is lighter than but can be used in any way suitable for rice. (Source: "Food Lover's Companion")
FETA CHEESE: Traditionally made feta contains only 264 calories in 3.5 ounces, lower than all other whole-milk cheeses except ricotta and mozzarella. The lower calorie count stems from the lower fat content, at 21 grams per 3.5 ounces. Adding protein rich feta to salads and wraps will boost your protein intake while adding a rich, tangy flavor without adding many calories. (Source: LiveStrong.com)
SHRIMP: Shrimp are anything but small in their nutrient density. Our food ranking system qualified shrimp as an excellent source of selenium and unusually low-fat, low-calorie protein - a four-ounce serving of shrimp supplies 23.7 grams of protein (that's 47.4 percent of the daily value for protein) for a mere 112 calories and less than a gram of fat. Shrimp also emerged as a very good source of vitamin D and vitamin B12. (Source: WHFoods.com)
GREEK YOGURT: Yogurt promotes intestinal and vaginal health, improves lactose intolerance, builds stronger bones, enhances immunity, lowers blood pressure, and may even have anticancer and weight-loss effects. In a recent study in the International Journal of Obesity, researchers found that obese adults who ate three servings of fat-free yogurt a day as part of a reduced-calorie diet lost 22% more weight and 61% more body fat than those who just cut calories. A plus for Greek yogurt, in particular, is that it doesn't give you the sugar overload of what you usually find in U.S. grocery stores. To save on fat and calories, reach for a low-fat version. (Source: Health.com's Healthy Eating section
Quinoa Salad with Shaved Vegetables
Quinoa is a delicious, hearty grain and can be cooked and eaten hot, or prepared cold in a salad, which we're going to do today. It's originally from South America jam-packed with protein, vitamins and nutrients (which is why it is sometimes called a SUPERFOOD), and can be combined with many different ingredients. Here is a recipe that is a great way to kick off a meal full of delicious flavors.
8 large red radishes or 1 large watermelon radish
1 medium carrot, peeled
1 medium fennel bulb, cored
1 cup quinoa, preferably red, rinsed
2 1/2 cups water
Finely grated zest of 2 lemons
Juice of 1 lemon
2 tablespoons vegetable oil
Salt and freshly ground pepper
Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a large bowl of ice water and refrigerate for about 1 hour, until crisp.
Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper. Serve the quinoa in bowls, topped with the vegetables.
For more recipes, go to Page 2.