Puzzlebox Brain-Controlled Helicopter

Puzzlebox Brain-Controlled Helicopter

Yes, you read that correctly. The Puzzlebox Brain-Controlled Helicopter ($250) lets you control a floating orb using nothing but your brain power. The package includes a NeuroSky MindWave Mobile EEG headset, a Pryamid that serves as a home base and remote control, and the Orbit helicopter/orb itself. Simply select a flight path, slide on the headset, and focus — the software in the Pyramid will interpret your levels of concentration and relaxation and move the helicopter appropriately. A perfect gift for the sci-fi geek on your list.

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Projecteo

Projecteo

How to share your Instagram photos with friends without passing around your phone or tablet seems to be one of the hottest questions of the year. Projecteo ($25) thinks it has the answer — or more specifically, is the answer. This pint-sized projector uses an internal LED to project your photos, which have been printed onto 35mm film and cut into wheels, onto any wall you can find. To change wheels, simply pull out the current batch, slide in the next, and relish the quiet groans that haven’t been heard since the traditional family photo slideshow fell by the wayside.

Barbecue Portobello Quesadillas for Two

Barbecue Portobello Quesadillas for Two

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

RECIPE OVERVIEW
Serves 2 Prep Time 45 min. Total Time 45 min.

Nutrition Profile: Diabetes Appropriate Healthy Weight High Calcium High Fiber High Potassium Low Calorie Low Cholesterol

INGREDIENTS

1/4 cup prepared barbecue sauce

1 1/2 teaspoons tomato paste

1 1/2 teaspoons cider vinegar

1/2 chipotle chile in adobo sauce, (see Note), minced, or 1/8 teaspoon ground chipotle pepper

1 tablespoon canola oil, divided

1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed, diced

1/2 medium onion, finely diced

2 8- to 10-inch whole-wheat tortillas

6 tablespoon shredded Monterey Jack cheese

COOKING DIRECTIONS

Step 1
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

Step 2
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

Step 3
Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

Step 4
Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.

RECIPE TIPS

Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Baja-Battered Fish

Baja-Battered Fish

You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you’ve had one, you’ll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy’s Tacos in Baja California.

RECIPE OVERVIEW
Serves 8 Prep Time 40 min. Total Time 40 min.

Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

INGREDIENTS

3/4 cup beer, preferably lager or pilsner

1/2 cup all-purpose flour

1/4 cup whole-wheat pastry flour

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper

1-1 1 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips

3 tablespoon canola oil, divided

COOKING DIRECTIONS

Step 1
Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.

Step 2
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

MAKE AHEAD TIP

The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

Healthier Baked Ziti I

Healthier Baked Ziti I

Ingredients

Original recipe makes 10 servings Change Servings

1 pound ziti pasta

1 onion, chopped

1 pound lean ground turkey

2 (26 ounce) jars spaghetti sauce

1 carrot, chopped

6 ounces provolone cheese, sliced

1 1/2 cups reduced-fat sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions

1) Preheat oven to 350 degrees (175 degrees C). Lightly butter a 9×13-inch baking dish.

2) Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.

3) Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into prepared baking dish as follows: half the ziti, Provolone cheese, sour cream, half the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

4) Bake in preheated oven until cheeses are melted, about 30 minutes.