It’s the new year. My resolution? To not get sick between now and November 2nd!
I believe the most important thing to do to prevent from getting sick is not only to wash your hands a lot, but it is so important to eat healthy foods! In order to stay healthy, you should start from the inside out. Which is why I always say that food is my medicine.
I definitely noticed my body reacting to all the holiday food these past couple weeks. I felt very lethargic and well, was irregular, if you know what I mean. Now, don’t get me wrong – I believe that the holidays are the time for this kind of food – it’s just how you handle everything after the holidays in the new year.
My fiance’s family always has a huge feast on New Years Day so I figured to have a healthy indulgence for dinner on New Years Eve. Menu? Lettuce soup and deviled eggs. Please, don’t leave!
I found this recipe for lettuce soup and it just seemed it was lacking something – meat. So, I decided to add two kinds, pancetta and prosciutto.
As for the plain old deviled eggs, I saw that Nadia G from Bitchin’ Kitchin’ had a truffle deviled egg recipe – she uses truffle salt and hot sauce – I used truffle oil and no hot sauce. Also, instead of regular paprika I topped it with smoked paprika.
The lettuce soup came out so much better than I thought; even Alex thought the same! It’s also great if you have lettuce that needs to be used but you just don’t want to eat it as a salad. It was creamy, light, the addition of topping it with goat cheese and crispy prosciutto gives a nice salty tang.
Lettuce soup w/goat cheese and prosciutto
1 -5 oz. bag pre-washed baby arugula blend
1 -5 oz. bag pre-washed butter lettuce
1 Tbsp. EVOO
1 medium shallot
1/3 C. pancetta, diced small
~5 (3/4 lb.) Yukon gold potatoes, peeled and diced
5 C. chicken stock
1/2 C. light cream
1/3 C. prosciutto, diced small, cooked in a saute pan until crispy, set aside for garnish
salt & pepper to taste
3 Tbsp. fresh chives, chopped small (optional)
- In a medium pot, heat the EVOO, add the shallots and pancetta, cook until lightly browned.
- Add potatoes, saute 3 minutes.
- Add stock and bring to a light boil. Turn heat down and continue to simmer until potatoes are fork tender, 15-20 minutes.
- Add arugula blend and butter lettuce and cook uncovered until greens are wilted and tender.
- Using a hand blender, puree the soup.
- Add the cream, salt & pepper, puree a bit more until everything is incorporated.
- Top with 1/2 oz. slice of fresh goat cheese, crispy prosciutto and fresh chopped chives.
How gorgeous – looks like Christmas!!
Truffle Deviled Eggs
12 large, cage-free eggs.
1/3 C. low-fat mayonnaise
1/4 tsp. black truffle EVOO
dash of garlic powder
dash of onion powder
smoked paprika, for garnish
1 Tbsp. fresh chives, chopped small
- Fill a large pot with 8 C. of salted water, add the eggs and bring to a simmer.
- Cover and simmer over medium heat for 13 minutes.
- Remove eggs and let soak in ice cold water for about 30 minutes.
- Peel the eggs.
- Cut the eggs lengthwise and put the yolk in a bowl.
- Add the mayonnaise, garlic powder, onion powder, salt, pepper and truffle oil.
- Mix until well combined.
- Spoon the mixture into each egg-white half.
- Sprinkle with smoked paprika and the chives.
I have always considered deviled eggs somewhat on the gourmet side. They’re so delicious. The addition of black truffle gives it a wonderful earthy flavor and the paprika adds the perfect amount of smokiness. Alex does not like hard boiled eggs and has never tried a deviled egg – this kid is so picky and he actually ate more eggs than me!
Well, I have to go buy some long underwear because I was invited to go skiing with Alex’s adviser and optics group tomorrow morning. I’ve never been skiing before so this should be really fun!
How do you add a gourmet spin to a healthy dish?
What is your favorite flavor to add to deviled eggs?