House Calls

SUM 2019

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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h o u s e c a l l s { summer 2019 } 45 specials board No-Churn Summer Berry Ice Cream (Serves 8) 1 ½ cups light cream or half-and-half 1 cup milk 1/2 cup granulated sugar 1/2 Tbsp. vanilla extract 1 cup fresh berries (strawberries, raspberries, blueberries, and/or blackberries), coarsely chopped 1 Whisk cream and milk with sugar until sugar is dissolved. Whisk in the vanilla then fold in berries. Transfer mixture to a shallow metal baking dish or bowl and place it in the freezer. Once the mixture begins to freeze near the edges (after roughly 30 minutes), remove and stir vigorously with a spatula or metal whisk (you could also use an immersion blender or hand-held mixer for less elbow grease). Return dish to the freezer, continuing to stir in same fashion every 30 minutes for 2 to 3 hours until ice cream is fully frozen. Scoop and serve. Nutrition facts (per 1/2-cup serving): 132 calories, 4g total fat, 4g saturated fat, 4mg cholesterol, 30mg sodium, 16g carbohydrates, 1g fiber, 15g sugar, 1g protein Grilled Shrimp & Okra Tacos with Zesty Remoulade (Serves 8) FOR REMOULADE: 1 cup light mayonnaise 1 scallion, finely chopped 2 Tbsp. chopped capers or dill pickles 1 Tbsp. lemon juice 1 tsp. paprika 1/4 tsp. hot sauce or cayenne pepper 1 pound medium shrimp, peeled and deveined (about 50 shrimp) 1 pound whole fresh okra (about 32 pods) 2 Tbsp. avocado oil, divided 1/2 Tbsp. chili powder or blackening seasoning Salt and pepper, to taste Bamboo skewers, soaked in water 1 Whisk remoulade ingredients together and refrigerate. (This sauce can be made up to 2 days in advance.) Preheat grill to high heat and lightly spray the grate with nonstick cooking spray. Toss shrimp with 1 tablespoon of oil then thread shrimp onto skewers with the head and tail cinched together. Season shrimp with salt and pepper. Toss okra with remaining tablespoon of oil. Season with chili powder and salt and pepper, to taste. Thread okra onto skewers in crosswise direction. 4 Grill all skewers over direct heat for 2 to 3 minutes per side, until okra is tender and lightly charred on all sides and shrimp is pink and opaque. Once cooked, remove okra and shrimp from skewers onto serving platter. 5 Serve as a DIY taco bar alongside remoulade, corn tortillas, and toppings such as store-bought pico de gallo, guacamole, and fresh cilantro leaves. Nutrition facts (per serving of filling): 161 calories, 9.5g total fat, 0g saturated fat, 56mg cholesterol, 376mg sodium, 8.5g carbohydrates, 2g fiber, 2.5g sugar, 4g protein CHEF'S NOTE: When it sticks to the pan and holds its shape when folded, it's ready!

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