Healthy Cooking Challenge: Winning Appetizer and Dessert Recipes

Janisa Freysinet from North Shore University Hospital, Patricia Sobol from Northern Westchester Hospital and Russell Ficke from Syosset Hospital teamed up to win the Northwell 2015 Ultimate Healthy Cooking Challenge. Here are the recipes for the winning appetizer and dessert. 

Winning Appetizer: Gobi Dumplings

Created by Chef Janisa Freysinet of North Shore University Hospital
with Jessica Palumbo, RD, and Lindsey Cohen, RD

Serving size: 3 wontons 
Servings: 4
Preparation time: 25 minutes
Cooking time: 3 minutes
Secret ingredients: Ginger root, espresso powder, rosemary

Ingredients: Filling
1 head of cauliflower
1 sweet potato
1 white potato
1 lime, zest
1 bunch of rosemary sprigs
4 cabbage leaves
1 cup water
2 whole white mushrooms 
3 tbsp. espresso powder 
1 tbsp. cilantro
1 tbsp. rosemary
1 tbsp. garlic
1 tbsp. tumeric
1 tbsp. ginger
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. chives
1 tbsp. curry powder
1 tbsp. balsamic vinegar
¼ tsp. salt
 
Ingredients: Sauce
12 wonton wrappers
1 red pepper
1 pineapple
1 mango
2 tbsp. cilantro
1 tbsp. basil
1 tbsp. garlic
1 shallot, small

Cooking Directions: Dumplings

  1. Chop all ingredients into small, bite-size pieces.
  2. Place all ingredients in large pot.
  3. Sauté with 1 spray of cooking spray.
  4. Add 1 cup of water.
  5. Add zest of 1 lime.
  6. Once soft, mash all ingredients together until slightly lumpy.

Cooking Directions: Sauce

  1. Cut up pineapple, red pepper, shallots and mango.
  2. Add garlic.
  3. Sauté all in pan.
  4. Once sautéed, add to blender and blend.
  5. Pour ½ mixture into bowl.
  6. Add rosemary and espresso powder, blend again.

Preparation Directions

  1. Lay wonton wrappers flat.
  2. Add 1 large tbsp. of mixture to each wrapper.
  3. Gather sides and pinch together with water.
  4. In large sauté pan, add 2 cups of water.
  5. Line pan with cabbage leaves and rosemary sprigs.
  6. Steam dumplings on top, covered for 3 minutes.
  7. Once steamed, plate and add sauce to taste and pour over dumplings.

Nutritional Information
280 calories 
249 mg. sodium
0 g fat

Winning Dessert: Pineapple, Peaches and Meringue

Created by Chef Russell Ficke of Syosset Hospital
with Jessica Palumbo, RD, and Lindsey Cohen, RD

Serving Size: 10 oz. (8 oz. fruit/2 oz. meringue)
Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients
2 1/2 cup sugar
½ orange, juiced, zest
½ peach
½ cup pineapple
3/4 cup water
½ ounce egg whites
½ dash cardamom
1/2 tsp cinnamon
1/3 cup watermelon
1 dash mint

Cooking Directions: Poached Peaches

  1. Add ½ cup sugar and 1 cup water in pan over high heat.
  2. Squeeze the juice of 2 oranges into pan and mix.
  3. Add cinnamon and 1/8 tsp. of cardamom in pan.
  4. Slice 2 peaches, keeping skin on and add to pan.
  5. Cut up pineapple taking outer layer off, remove core and cut into chunks.
  6. Place 2 cups of pineapple into pan.
  7. Mix occasionally to test texture of peaches.
  8. Once peaches soften, take off heat and allow to cool in pan for about 5 minutes.
  9. Transfer peaches to bowl to cool to room temperature.

Cooking Directions: Italian Meringue

  1. Place 2 cups of sugar and 1 cup of water in a pot.
  2. Heat items in pot at 300 degrees.
  3. Heat to heat until mixture reaches 240 degrees.
  4. While mixture is heating, get 4 eggs and separate egg yolks and whites and place in separate bowls.
  5. Zest 2 oranges and mince finely.
  6. Place egg whites into a big mixing bowl and whisk until soft beaks form.
  7. Once water and sugar mixture reaches 240 degrees, slowly add to egg white and whisk.

Cooking Directions: Watermelon Cleanser

  1. Cut inside watermelon and place in blender with ½ cup of water and ¼ cup mint.
  2. Blend until smooth

Nutritional Information
269 Calories
23 mg Sodium
0 fat

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