Foodie spot suggestions for our nation`s capital?

Dietitian-n-da-Kitchen is relocating to the Washington D.C./NoVA area!  Given that I love trying to cuisine, does anyone have any restaurant/cafe, farmers` market, winery/brewery, or local grocer recommendations? 

These would be greatly appreciated!  ....'Merica! 

*Sources: George W.

Homemade Nutella!

If I could add a food group to the guidelines...it would probably be...wait for it...NUTELLA.  I have a slight obsession with this food and I don`t care who knows it!!

Last year, in Italy, my Dad and I found just about any excuse to use Nutella as a condiment.  It was readily available at the hotel breakfast bar and I`m pretty sure I consumed copious amounts.  Having told on myself, it is never a good idea to consume copious amounts of any food.  So...do as I say and not as a always do! :)

Nutella is advertised as a mixture of hazelnuts, cocoa, and skim milk.  While this is all true, we tend to overlook that one ingredient that helps make this spread so yummy...SUGAR.

Just like any other combination (and processed) food product, this one has it`s ups and it`s downs.  It only contains a tad bit of calcium (4%) despite the promotion that it contains skim milk.  It also contains only 3 g protein per serving....which is less than half of what peanut butter contains in an equal amount. The verdict?  It`s not the nutritious big dog that the happy, family-centered commercials make it out to be.

But...as long as you know that, we can proceed!  A serving size of Nutella is 2 TABLESPOONS...NOT 2 giant-heaping-soup-spoonfuls.  In every food we can consume, we should practice moderation.  For different macronutrients, this can mean different amounts.  Same for when we break it down into food groups.  Nutella is both a fat and a carbohydrate...keep that in mind and only eat a serving of it!

I had trouble finding a good recipe for homemade Nutella online.  Many recipes used chocolate or sweetened condensed milk.  I wanted one that sounded more like the original product.  I had good success with the following!  Suggestions?  Try a different type of nut...such as walnuts or cashews!  (Avoid pecans due to their chalkiness.)

Homemade Nutella

1 c hazelnuts, peeled and toasted 

1/4 c cocoa powder (I used Hershey`s Dark...make sure whatever you use is unsweetened!)

1/2 c powdered sugar

1/4 tsp sea salt

1 tbsp canola oil

3 tbsp skim milk

Combine nuts and oil in a food processor.  Blend until it forms a smooth, butter-like product.  Add in cocoa and sugar.  Blend again.  Add salt and milk.  Blend until smooth.  Consistency should be less thick than peanut butter, but slightly thicker than molasses.  Keep in fridge for up to 2 weeks.

*Sources used: my Italian breakfast obsession

Curried Chicken Naan Sandwich

This is in honor of the awesome sandwich that I consumed at the Marriott Resort in St. Kitts....

Curried Chicken Naan Sandwiches

1/2 pound boneless, skinless chicken breasts (about 3 large)

1/2 c chopped green onions

1/2 c raisins (optional)

1 6-oz container of plain Greek yogurt (0% fat, please)

3/4 T curry powder

pinch of salt

4 large tomato slices

4 bibb lettuce leaves

1 sheets naan bread, halved (or 4 pita pockets)

Boil chicken breasts until cooked through.  Drain, cool, then shred each piece with a fork. In a large bowl, combine yogurt and curry powder.  Taste and add salt if desired.  Add chicken, onions, and raisins to the yogurt mixture and fold until well mixed.  Spread 1/4 of the chicken mixture on a 1/2 of naan bread.  Add lettuce and tomato and top with the other naan bread half.  Serve chilled.  

Why Greek yogurt, you ask?  It`s fat-free, full of protein, and has a thick consistency that holds mixtures like chicken salad, potato salad, and tuna salad together.  It`s the perfect healthy replacement for mayo or sour cream!

 

*Sources: my taste-buds and my noggin

Baked Oatmeal

I did not grow up eating oatmeal.  Yuck...I am just not a fan!  The appearance and the texture of it makes my stomach turn.  The only time I can remember ever purposefully asking for it was when I tried Weight Watchers in high school.  

Despite my misgivings about it, oatmeal is very nutritious.  It packs in lots of fiber which can help you feel fuller longer and also lower your cholesterol.  How does it do this? The soluble fiber that oats contain reduces the absorption of LDL cholesterol (the bad stuff) in your bloodstream.  For lack of a better explanation, it "soaks it up" and moves it out of your body.  

Apart from granola, this recipe for Baked Oatmeal is my favorite way to have eat oats!  It isn`t gross in appearance like regular oatmeal, yet it still packs in the same health benefits.  Give it a try and let me know what you think!

This is the base recipe I used from Taste of Home: Baked Oatmeal Recipe

However, I made a "dark chocolate-coconut" variation by adding the following prior to baking:

1/2 c sweetened shredded coconut

3/4 c semi-sweet chocolate chips

1/2 c chopped walnuts (or pecans)

additional 1/4 c skim milk

*I also recommend using skim milk because the additional fat is unecessary!

Other add-ins/variations to this recipe...

Cran-Orange Baked Oatmeal: Add 1/2 c orange juice, 3/4 c dried cranberries, 1/2 c chopped walnuts prior to baking.

Banana-Nut Baked Oatmeal: Add 1 c bananas (chopped/chunked), 1/2 c chopped walnuts or pecans, additional 1/4 c skim milk prior to baking.

Apple-Cinnamon-Raisin Baked Oatmeal: Add 1 c raisins, 1 c unsweetened apple sauce, and double the cinnamon prior to baking.

*Sources: Taste of Home

Kashi Fruit Crumble

Kashi cereal...some love it, others loathe it.  I happen to think it`s quite tasty, but for those of you who don`t....try baking with it!  Muffins, cookies, cobblers, etc. You can get the benefits of the fiber and protein it contains, without having it eat it straight from a cereal bowl (Borrring!)

Kashi Crumble

1 1/2 c Kashi Go Lean Crunch cereal
1/4 c brown sugar
light maple syrup
2 T butter
2 cups no sugar added canned peaches (or tropical fruit medley), drained

Preheat oven to 350 degrees.  Spread fruit in the bottom of an 8 x 8 inch square baking pan.  Crumble Kashi cereal evenly over the fruit.  Then do the same with the brown sugar.  Next, drizzle the syrup over the entire mixture (you don`t need much).  Finally, the the butter up into small chunks and drop on top of the crumble.  Bake for 30 minutes and serve warm.

*Sources: sparkpeople recipe

Cabernet-Poached Peaches with Creme Fraiche

I am a HUGE red wine fan and appreciate any food that incorporates it!  I typically add it in my tomato-based pasta sauces and drink a glass or three during the process... ;-)

I had always wanted to try poaching fruit in wine and found a recipe from the food network that I altered just a bit.  I omitted cloves because I don`t like the taste and also left out the peppercorns.  Instead of peaches, I used nectarines because the skin is a smooth texture and not hairy (ughhhh).  I assumed this would have a more pleasing effect on the palate.  Here is the link to Food Network`s recipe for peaches poached in red wine: Poached Peaches by Rachael Ray

My version...

Cabernet-Poached Nectarines

3 c Cabernet Sauvignon (any brand)

1 c sugar

Cinnamon to taste

Nutmeg to taste

1/4 c orange juice

2 large nectarines, halved and pitted

Combine wine, sugar, spices, and juice in a sauce pan and bring to a boil.  Lower heat to the point where liquid continues to bubble, but will not boil out of pan (medium heat).  Add nectarine halves (skin-on) to liquid with the flesh side facing down.  Allow to cook for 7-10 minutes, spooning liquid over the peaches often.  Serve warm with a dollop of sweetened creme fraiche (see recipe below).  Note: Creme fraiche has to be made at least a day in advance.  

Creme Fraiche

1 cup heavy whipping cream

1 tablespoon buttermilk

In a medium saucepant over low heat, heat the cream to 105 degrees F. Remove from heat and stir in buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm environment while loosely covered.  The desired end consistency is thick, but still able to be poured.  Stir and taste every 6 hours.  The thickening will take 1-2 days to occur, depending on how warm the room is. The creme fraiche is ready when the desired consistency is reached and there is a nutty, sour taste (kind of like plain yogurt).  Chill creme in the fridge for at least 2 hours before using. Creme fraiche may be made and stored in the fridge for up to 10 days. To serve with a dessert, add a 1/2-1 T of sugar and beat with a mixer on high until the creme doubles in size and becomes the consistency of whipped cream.  

*Sources: foodnetwork.com

Orange-Coconut Cake with Yogurt Glaze

This cake is scrumptious...simply because of the icing!  The yogurt adds a tangy flavor that sets it apart from butter-based glazes.  The cake itself is hearty because of the whole wheat flour, yet semi-tropical with the coconut and the orange flavors!  If you like, add some coconut flavoring into the glaze.  This is a great brunch option....



Orange-Coconut Cake with Yogurt Glaze

For the cake:

1 c whole wheat flour

1 c all-purpose flour

2 tsp baking powder

1/2 c sugar

1 egg, slightly beaten

1/3 c vegetable oil

1 c orange juice

1/2 c skim milk

2/3 c sweetened shredded coconut

the zest of one orange

Preheat oven to 375 degrees.  Combine first three ingredients.  Stir in sugar.  Make a well in the middle and add egg, oil, juice, and milk.  Stir into dry ingredients until just combined.  Fold in coconut and zest.  Pour into a greased 8 x 8 inch square pan (or greased bundt pan).  Bake in preheated oven for 30 minutes.  Let cool.

For the glaze:

6-oz nonfat Greek yogurt, vanilla flavor

1 c powdered sugar

lemon flavoring to taste

Combine all ingredients and drizzle over cake pieces individually as you serve them.  OR...If you bake it in a bundt pan, drizzle over entire cake after it has cooled.

*Keep glaze in fridge before you serve it.  Or if you pour it over the entire cake, keep the cake refridgerated. (Due to the yogurt in the glaze)



*Sources:  Nada!