Mattoon, Ill - Kristina Adams Smith, registered dietitian and director weight management and wellness programs at Sarah Bush Lincoln shares tips to encourage a heart healthy lifestyle.
Cooking demonstrations offered monthly at Center for healthy living at Sarah Bush Lincoln Health Center. Visit their website here to learn more.
Make subtle recipe changes from the ingredients to cooking methods to enhance nutritional value of foods.
Simple lifestyle changes to make meal planning and preparation easy and fast for todays on the go family.
Kristina shares a bruschetta recipe in the ciKitchen.
Mushroom & Goat Cheese Bruschetta with Kale Pesto
Yields: 2 cups
1 cup loosely packed fresh basil leaves
1 cup chopped kale; spine removed
1 cup grated Parmesan cheese
2/3 cup olive oil
¼ cup walnuts
2 garlic cloves
3tbsp. cold water
1tbsp. lemon juice
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
Set aside to assemble bruschetta.
¼ cup olive oil
1 small shallot, minced
1 clove garlic, minced
10oz. fresh mushrooms, trimmed, chopped
2tbsp. fresh parsley, chopped
2tbsp. lemon juice
16 slices whole grain baguette cut ½ inch thick
6oz. goat cheese crumbles
2tsp. balsamic glaze
(TIP: Balsamic glaze is balsamic vinegar that is cooked until it is very thick. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium high heat until syrupy and reduced to about ¼ cup, 10 to 14 minutes.
1. Preheat oven to 375°F. Warm 2tbsp. oil in skillet over medium heat. Sauté shallot until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add mushrooms, season with black pepper and increase heat to high. Cook, stirring occasionally, until mushrooms are tender and most of liquid has evaporated, about 7 minutes. Remove from heat; stir in parsley and lemon juice.
2. Brush bread on both sides with remaining 2tbsp. oil; place in a single layer on baking sheet. Bake until golden and crisp, 6 to 8 minutes, turning once. Spread goat cheese on bread slices and top each with a heaping tablespoon kale pesto and then tablespoon full of mushroom mixture.
3. Add balsamic glaze drizzle for a finishing touch!