Saint Agnes Medical Center

SPR 2018

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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15 15 w w w . s a m c . c o m S P R I N G 2 0 1 8 H E A LT H Y S P I R I T Paella-Style Empanadas Filling: Nonstick cooking spray 1 large shallot, chopped 1 small garlic clove, minced 1 large red bell pepper, cored, seeded, chopped ½ pound boneless, skinless chicken breast, trimmed of fat, cut into bite-size pieces ¼ pound raw turkey Italian sausage, shaped into bite-size pieces ¼ pound raw medium shrimp, peeled, deveined, cut into bite-size pieces 1 cup reduced-sodium chicken broth ¼ teaspoon saffron threads, crushed ½ cup long-grain parboiled rice ¼ teaspoon each salt and pepper 1 cup fresh green peas Crust: 1-½ cups white whole-wheat flour 1-½ cups refined flour plus extra for rolling out dough ½ teaspoon salt 8 tablespoons unsalted butter, chilled, cut in small pieces 8 tablespoons unsalted margarine, chilled, cut in small pieces ½ to 1 cup ice cold water Spray large deep skillet with cooking spray. Add shallot, garlic and bell pepper. Saute over medium-high heat 5 minutes. Add chicken, turkey sausage and shrimp. Cook over medium heat 5 to 7 minutes to lightly brown chicken. Bring broth and saffron to a simmer in a small pot. Pour into skillet and scrape up browned bits. Stir in rice, salt, pepper and peas. Cover, reduce heat to low and cook 20 minutes or until rice is tender, chicken is cooked and liquid is absorbed. Set aside to cool while making crust. In large bowl, stir together both flours and salt. Cut in butter and margarine until mixture is crumbly. Stir in ½ cup water and toss gently with a fork, adding more ice water by the tablespoon until mixture comes together. Gather into a ball. Lightly dust work surface with flour. Divide dough into 10 equal-size balls. Roll one at a time to 6- to 7-inch circle, about 1 / 8-inch thick. Place about 1 / 3 cup filling on one side of circle. Fold over; crimp edges and trim off excess dough. Place on parchment paper- lined baking sheet. Repeat with remaining dough and filling. Bake empanadas in preheated 350-degree oven 30 minutes or until crusts are golden. Remove from oven. Serve hot. Makes 10 empanadas Per serving: 390 calories / 20 grams total fat / 14. 5 grams protein / 22 grams carbohydrates / 61 milligrams cholesterol / 329 milligrams sodium / 4 grams dietary fiber The more tempting the pie, the bigger the slice you'll want. But you can get around this by creating individual-serving desserts such as tartlets, turnovers or empanadas. Try these strawberry and ricotta tartlets with all the appeal of a strawberry cheesecake in one-bite morsels, or tasty empanadas that make a satisfying handheld paella. Recipes Strawberry and Ricotta Tartlets Crust: 4 sheets graham crackers, ground into crumbs (about 2 / 3 cup) 2 tablespoons ground almonds 5 teaspoons unsalted butter, melted Filling: 3 tablespoons reduced-fat cream cheese 3 tablespoons part-skim ricotta cheese 1-½ tablespoons sugar 1 large egg, beaten ¼ teaspoon vanilla extract ¼ cup chopped fresh strawberries Thinly sliced strawberries for garnish In a bowl, stir together cracker crumbs, almonds and butter until mixture holds together. Line a mini-muffin tin with 12 paper liners. Divide cracker mixture among liners, about 1 tablespoon per liner, pressing crumbs on bottom and up sides. Bake in preheated 350-degree oven 8 minutes. Remove and cool. Reduce oven temperature to 325 degrees. In food processor fitted with steel blade, combine cream cheese, ricotta cheese, sugar, egg and vanilla. Process until mixture is well-blended. Add chopped strawberries and process until berries are pureed. Evenly divide filling among tartlets. Bake 20 minutes, or until filling puffs up and is set. Remove from oven. Cool, then refrigerate. Just before serving, top each tartlet with strawberry slice. Makes 12 servings Per serving: 100 calories / 3.6 grams total fat / 2 grams protein / 7.2 grams carbohydrates / 8.6 milligrams cholesterol / 55 milligrams sodium / 0.5 grams dietary fiber

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