Spirit Summer 2011 National : Page 7
eliminating cholesterol with a sweet-hot pecan, jalapeno chile and olive oil dressing. “The coleslaw is very pretty and healthier [than a traditional mayon-naise-dressed version],” she says. FAMILY STYLE Miller’s clever and appealing recipes reflect her years of cooking for family and friends. She has honed her skills since childhood, encouraged by her parents. As one of three sisters with household chores, Miller chose cook-ing as her contribution. She loved trying new recipes, and especially new ways to create nutritious dishes. And her mom’s successful battle with high blood pressure was aided by Miller’s enthusiastic efforts. “I wanted to see how little salt I could use,” she says. “I love fresh garlic. I think fresh herbs make a big difference. I love rosemary, sage, basil and cilantro. They give a big punch to any dish I’m preparing. “When I’m preparing seafood, lemon and lemon zest help to brighten up a dish. I think the more I use of these ingredients, r e ed ie nt ts s, , the t h he e less salt I use,” says Miller, who says sh she doesn’t e d do oe esn’ ’ t hear any complaints from her family. PARTY TRICKS To incorporate Miller’s healthy cooking g t tr tricks ic c k ks s into in nt to a summer party menu, begin with artistic food t st ti t ic c f oo o o d arrangements. “It’s definitely the presentation. n at nt tio on. n My mom and I like to focus on this when we e n w plan a party,” Miller says. Along with the usual platters and b bowls, bo wl l s w s, , check your closets for unexpected serving g piec-pi p i ec e -es. For Miller this means layering field p peas, ea a s, s, grape tomatoes, chopped salad, cheese and a d an bacon into Mason jars for chopped garden r d en rd n salad. Guests can help themselves from one o n ne e large jar, or you can provide small jars. Make produce do double-duty in food o d arrangements. For instance, replace buns s with Bibb lettuce as wrappers for South--ern lobster rolls. And shrink portion sizes. Petite foods d ds are not only eye-catching but lower in cal calories c orie s and an d more economical as well. Miller miniaturizes rizes lobster lobster r rolls with great success, chopping lobster e into er into small l pieces so it goes further. • THE recipes SOUTHERN “LOBSTER” (SHRIMP) ( HR IM P) ROLL (S about ab b ou t 1 pound poun und d shrimp, hi peeled l d and deveined and de ve eined 1 teaspoon teaspoon lemon zest ½ t teaspoon easpoo on lemon juice 2 ta tablespoons blespoo ons green onion, chopped 2 ta tablespoons bles spo o ons mayo 1⁄8 teaspoon 1⁄ 8 teasp s oo on salt Pinch of black pepper P nch b Pi 8 petite rolls, split in half petite 1 cup mixed salad greens cup mi ixed (spinach, arugula, etc.) (spinac ch, In a m medium ed di ium sauté pan over medium-high heat, COAT heat, CO AT T bottom of pan with cook-ing spray and ADD shrimp. SAUTÉ for ing spr ray about 7 minutes or until cooked through. about Using a slotted spoon, remove shrimp Using into a bowl to COOL into bo owl L for 5 minutes. After shrimp has cooled, SPOON A shrimp shrim onto a cutting board and CHOP into small pieces. RETURN shrimp to bowl. bow ADD next 6 ingredients and stir until unti combined. To assemble rolls, PLACE some greens gree on bottom of each roll. TOP with ¼ c cup shrimp mixture. Makes 8 servings. Per serving: 110 M calories | 4 grams total fat | 7 grams calo protein | 3 grams carbohydrates | 63.5 prot milligrams cholesterol | 433.5 milli-milli grams sodium | 0.5 grams dietary fiber gra SW SWEET & SPICY COLESLAW ½ h head purple cabbage, stalk removed, halved, sliced thinly re ¼ r red onion, sliced thinly SW SWEET JALAPENO & PECAN VINAIGRETTE VIN 1 tablespoon ta finely chopped spicy sweet jalapeno peppers sw ¼ c cup pecan halves, toasted 2 tablespoons balsamic t bl b l i vinegar i 3 tablespoons apple cider vinegar ¾ teaspoon lemon juice 1⁄8 teaspoon celery seed 4 tablespoons granulated sugar 1⁄8 teaspoon salt 1⁄8 teaspoon black pepper 3 tablespoons extra virgin olive oil COMBINE cabbage and onion in a large bowl. COMBINE all the vinaigrette ingre-dients except olive oil into a blender. BLEND ingredients for 30 seconds. REMOVE cap from center of the blend-er’s lid. With blender on low, DRIZZLE in olive oil until combined. TOSS cabbage mixture with vinai-grette. CHILL coleslaw in refrigerator for at least 30 minutes and serve. Makes 8 servings. Per serving: 115 cal-ories | 7 .5 grams total fat | 1 gram protein | 12.5 grams carbohydrates | 53.5 mil-ligrams sodium | 1.5 grams dietary fiber SUM M E R 2 011 SP I R IT O F W O M E N PHOTOGRAPHED BY CHRISTINE PETKOV www. s p i r i t o fw o m e n . c o m 7
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