Italian Chicken

Posted by Jennifer (the student) on March 6, 2013

This very simple recipe is so good, it never last for long in my house.

Ingredients:

• 6 chicken breast, boneless and skinless
• 1 cup grated Parmesan
• 1 ½ TBSP dried parsley
• 1 TBSP oregano
• 1 ½ tsp paprika
• 1 tsp pepper
• ½ cup butter, melted

Instructions:

1. -Preheat oven to 350 degrees.
2. -Line a baking dish with foil, otherwise clean up is a nightmare.
3. -In a shallow bowl, combine cheese and seasonings.
4. -In another shallow bowl, pour in melted butter.
5. -Dip each piece of chicken into the butter and then into the seasoned cheese and cot well.
6. -Arrange on foil lined baking dish. Bake for 30 to 45 minutes.
7. -Enjoy!

*I usually use Trader Joe’s Pecorine and Romano Parmesan Blend Grated Cheese but any type of Parmesan (fresh or pre-grated) will work.

♥ ♥

 Penzey’s Pumpkin Pecan Pie

Posted by Jennifer (the RD) on February 27, 2013

This is a a recipe  that was featured in the Penzey’s spice catalog.  It’s my favorite pumpkin pie recipe!

INGREDIENTS:

One 9 inch unbaked pie shell

One 15 oz. can solid pack pumpkin

1/3 cup brown sugar

1/3 cup granulated sugar

3/4 tsp. china cinnamon

3/4 tsp. powdered ginger

1/8 tsp. salt

1 tsp. pure vanilla extract

2 eggs, well beaten

1/2 cup milk

TOPPING:

1/4 cup butter

1/2 cup brown sugar

3/4 cup coarsely chopped pecans

 

Preheat oven to 350 degrees.  In a mixing bowl, combine the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, salt, vanilla, eggs, and milk.  Mix until well blended.  Pour into the unbaked pie shell.  Bake at 350 degrees for 40 minutes.  Meanwhile mix the last 3 ingredients until crumbly.  Sprinkle the toping on the pie and bake an additional 25 minutes.  Cool and refrigerate at least a few hours for easiest slicing.

 ♥ ♥

Pea and Pancetta Pasta

Posted by Jennifer (the student) on February 21, 2013

This recipe is so tasty and rich, I do not make it very often because of that. But each time I make it wonder why I don’t make it more often.

Ingredients:

• 16 oz package of pasta (any type you like, I used Fusilli Bacati)
• 2 TBSP olive oil
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 4 oz package of pancetta (I found mine at Trader Joe’s)
• 6 egg yolks
• ½ cup Parmesan cheese, freshly grated
• 10 oz package peas (fresh or frozen)
• Tabasco (a dash or more, to your taste)
• sea salt –to taste
• fresh ground pepper – to taste

Instructions:

1. Cook pasta according package directions.
2. Meanwhile in a large sauté pan over medium heat, add olive oil, onion and garlic, sauté for 5 minutes and then add the pancetta. Cook for an additional 5 minutes. Take off the heat and add the peas and combine. Set aside.
3. A few minutes before the pasta is done cooking, whisk together the egg yolks, Parmesan cheese and one ladle of pasta cooking water.
4. Once the pasta is done cooking, strain all water and return the pasta to the stockpot.
5. Add onion mixture, Tabasco, salt and pepper to the stockpot with the pasta and combine. Then add the egg and cheese mixture and thoroughly combine. Then let it sit for 2 minutes.
6. Then serve and enjoy.

• I like this topped with a little fresh grated Parmesan Cheese.
• My pasta took a long time to cook but if you are using thinner pasta that cooks quickly, it might work out better if the onions were sautéed before starting the pasta.

♥ ♥

 Ritz Carlton Vegetable Soup

Posted by Jennifer (the RD) on February 13, 2013

This is a recipe my mom found in Bon Appetit Magazine back in 1996.  We have been enjoying it ever since.  I hope you do too!

Ritz Carlton Spicy Vegetable Soup

¼ cup bulgur

2 ½ cup boiling water

¼ cup olive oil

2 small onions, chopped

½ cup chopped celery

½ cup chopped carrots

1 ½ T. minced garlic

2 T. tomato paste

2 T. chili powder

1 ½ T. ground cumin

¼ tsp. cayenne pepper

¾ C dry white wine

2 red bell peppers, seeded and chopped

2 small zucchini, chopped

½ cup canned chopped tomatoes

½ cup well-drained canned garbanzo beans

½ cup well drained canned kidney, pinto, or black beans

2 T. chopped fresh basil

2 T. chopped fresh oregano

Place bulgur in medium bowl.  Pour ½ cup boiling water over the bulgur.  Cover and let stand until softened (about 15 minutes).  Heat oil in a heavy, large saucepan over medium high heat.  Add onions, celery, carrots, and garlic and sauté until tender, about six minutes.  Add tomato paste, chili powder, cumin, and cayenne pepper and stir until spices are fragrant, about 1 minute.  Add wine and 2 cups of water.  Bring to a boil.  Add bell peppers, zucchini, and tomatoes to saucepan.  Reduce heat to medium and simmer until all vegetables are tender, stirring occasionally, about 15 minutes.

Add bulgur, beans, basil, and oregano to chili.  Simmer until chili is thick, stirring frequently, about 20 minutes.  Season to taste with salt and pepper.  (Can be prepared one day ahead.  Cover and refrigerate.  Bring to a simmer before serving, thinning if chili is too dry).

 ♥ ♥

 

Deconstructed Cabbage Roll Casserole

Posted by Jennifer (the student) on February 6, 2013

This dish is not the prettiest but it is sure tasty. This is the kind of dish that is better the day after you make, all the flavors blend together in a wonderful way.

Ingredients:

• 1 small head green cabbage, sliced
• 2 TBSP olive oil
• 1 lb lean ground beef
• ½ lb ground pork
• 1 small onion, minced
• ½ tsp granulated garlic
• 1 TBSP paprika, regular
• 2 tsp paprika, smoked
• ¼ tsp cinnamon
• salt and pepper, to taste
• 28 oz can crushed tomatoes
• 2 TBSP sugar
• 1 tsp paprika, smoked
• 1 tsp granulated garlic

Instructions:

1. Preheat oven to 350 degrees.
2. In a large baking sheet, place sliced cabbage and sprinkle with olive oil.
3. Bake in oven for 20 minutes, halfway through toss cabbage once. Remove from oven and set aside.
4. Meanwhile in a large sauté pan, brown the beef, pork and onion for about 5-7 minutes. Then combine granulated garlic, paprika, cinnamon, salt and pepper with meat mixture. Continue to cook until meat is completely cooked. Remove from heat and set aside.
5. In a mixing bowl, combine crushed tomatoes, sugar, paprika and granulated garlic.
6. In a large casserole dish with high sides, assemble casserole by layering half the baked cabbage on the bottom, topped with a layer of half the meat and then a layer of half the tomato sauce. Repeat layering one more time.
7. Place in oven and cook for 1 to 1 ½ hours, depending on the depth of your dish. Sides should be bubbly and the top layer will be a little crusty.
8. After removing from the oven, let the casserole rest for 30 minutes before serving.
9. Serve and enjoy!

♥ ♥

 

 Viva La Chicken

Posted by Jennifer (the student) on February 1, 2013

This is a dish my mom used to make and I almost forgot about until I found the recipe a few years as I was looking through her recipe box. Every time I make it my husband loves it and it is so simple. I have tried to make it a little healthier by using Pacific Organic Condensed Soups. Usually I divide this into to baking dishes and I freeze one and used the other for dinner that night.

Ingredients:

• 8 skinless, boneless chicken breast, cooked and shredded
• 1 dozen corn tortillas, cut into stripes
• 1-12oz box Pacific cream of chicken soup
• 1-12oz box Pacific cream of mushroom soup
• 1 cup milk (any kind you like)
• 1 onion, diced
• 7 oz salsa verde
• 1 pound cheddar cheese, grated

Instructions:

1. In a large mixing bowl, combine soups, milk, salsa and onion and blend.
2. In a baking dish, layer tortillas, chicken, liquid mixture and cheese and repeat layering one more time.
3. Let stand in the refrigerator for the 24 hrs or freeze.
4. Bake at 300 degrees for 1 ½ to 2 hours.
5. Let set for 10 minutes before serving.
6. Serve and enjoy!

* We usually serve it with a few avocado slices.

♥ ♥

 Vegetarian Lasagna

Posted by Judy (a friend of the blog) on February 1, 2013

 

 Ingredients:

• 2 eggplant, 1/4 inch slices
• 4 zucchini, 1/4 inch slices lengthwise
• 1 medium onion, medium mince
• 4 carrots, small mince
• 2 bell pepper, medium mince
• 1 large bag of kale, steamed
• 1/2 head of garlic, roasted
• Fresh basil, sliced thinly
• 2 tsp. dried oregano
• 2 tsp. dried basil
• Salt
• Pepper
• Nutmeg to grate on zucchini
• 1 jar of spaghetti sauce, your choice, or homemade
• 1 box no cook lasagna noodles
• 2 T butter
• 2 T flour
• 1 cup milk
• 1 1/2 cups shredded Parmesan
• 8 oz grated smoked cheddar cheese

Instructions:

Place eggplant slices on paper towel and salt. Let set, turn over, salt again and then pat dry. Season eggplant and zucchini with salt, pepper and nutmeg. Bake on cookie sheets in single layer for 10 minutes a side. Set aside. Sauté carrot, onion, bell pepper and 1 tsp. oregano and basil on medium heat in 2 T of olive oil until tender and translucent. Melt butter in small saucepan, add flour, and cook about 3 minutes. Add milk and smashed garlic and whisk until smooth and creamy. Add 1/2 cup Parmesan and all of the cheddar cheese and stir until melted. Put a layer of spaghetti sauce in bottom of 9 x 13 cake pan lined with aluminum foil and oiled. Layer noodles, sautéed vegetables, noodles, fresh basil, spaghetti sauce, remaining Parmesan cheese, remaining vegetables. Pour cheese sauce over entire top. Bake at 350 degrees for 35 minutes covered with foil, then remove for last 10 minutes, raise temperature to 400 degrees to brown top. Remove from oven and let set 15 minutes before slicing.

♥ ♥

 

 Edamame Hummus

Posted by Jennifer (the RD) on February 1, 2013

I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.

Ingredients:

• 1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
• 1 TB olive oil
• 2 TB Thai sweet chile sauce
• 1 tsp. finely minced garlic

Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter.  If  you feel it needs to be less stiff, you can a littlge water.   Spread on crackers and enjoy!

♥ ♥

 Pizza Bake

Posted by Judy (a friend of the blog) on February 1, 2013

Ingredients:

• 1 package of NoYolk noodles
• 2 jars of pizza sauce (8 oz)
• 1 pound ground beef (80/20)
• 1 8 oz. mozzarella cheese, grated
• 1 8 oz. cheddar cheese, grated
• 1 onion, minced
• 1 bell pepper, minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• Salt and pepper, to taste

Instructions:

Boil noodles until tender. Cook meat, onion, green pepper and seasonings until brown. Drain fat from meat and pour in pizza sauce. Simmer for 10 minutes. Put noodles in oiled 9 x 13 inch pan. Sprinkle 1/2 of each cheese on noodles, and then cover with meat sauce. Put remaining cheese on top and bake in oven at 350 for 30 minutes. Broil 3 minutes to brown top.

Wait 15 minutes to slice.

♥ ♥

 Lemony Spinach and Chickpeas with Polenta

Posted by Jennifer (the student) on January 30, 2013

This is one of my all time favorite recipes. Something about it is so comforting.

Ingredients for the Polenta:

• 1 cups water
• 2 cups low-sodium vegetable broth
• 1 cup polenta
• 1 clove garlic, minced
• 1 tsp dried basil
• sea salt, to taste

 Ingredients for the Chickpeas:

• 1 TBSP olive oil
• ½ onion
• 2 cloves garlic, minced
• 15 oz can chickpeas, rinsed and drained
• ½ cup low-sodium vegetable broth
• ½ tsp dried basil
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp cornstarch
• ¼ cup water
• fresh ground pepper, to taste

Ingredients for Spinach:

• 1 TBSP olive oil
• 2- 6 oz bags of spinach
• 1 tsp lemon zest
• 1 tsp lemon juice
• 4 tsp pine nuts, lightly toasted
• sea salt, to taste

Instructions:

1. In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
2. Season polenta with sea salt and keep warm until serving.
3. In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
4. Add garlic and chickpeas and cook for a few minutes.
5. Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
6. Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
7. In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
8. Add lemon zest, lemon juice, sea salt and pine nuts and combine.
9. Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
10. Enjoy!

♥ ♥

 Sweet Potato Chili

Posted by Denise (Jennifer the RD’s sister) on January 30, 2013

Ingredients:

• 2 cloves garlic, minced
• 1 small onion, diced
• 2 small sweet potatoes, peeled and chopped
• 2 medium carrots, sliced
• 1/2 red bell pepper, chopped
• 2 TB olive oil
• 1 fifteen oz can black beans or kidney beans
• 1 fifteen oz can diced tomatoes or tomato sauce
• 1/2 cup vegetable broth
• 1 TB chili powder
• 1 tsp cumin
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Saute onions and garlic in olive oil for a minute or two, then add sweet potaotes, carrots, and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally for 20-25 minutes, until flavors have mingled and vegetables are cooked

 ♥ ♥

 Broccoli and Sun Dried Tomato Soup

Posted by Jennifer (the RD) on January 30, 2013

 

INGREDIENTS

• 1 cup coarsely chopped steamed broccoli
• 1  14.5 oz. can vegetable broth
• 2 cups fat free half and half
• 2 TB sun dried tomatoes in olive oil
• 1 tsp. finely chopped garlic
• 2 tsp. salt (optional)
• 1/2 tsp. ground pepper
• 2 TB finely chopped cilantro
• shaved parmesan cheese for topping (optional)

Combine broth, fat free half and half, tomatoes, garlic, salt, pepper, and cilantro, and heat on medium heat until boiling.  Bring the heat down to a simmer and add the chopped broccoli, heating until the broccoli is warmed through.  Spoon out into bowls and top with parmesan cheese, if you wish.

 ♥ ♥

 

 Grilled Vegetarian Kabobs

 

Posted by Kumkum, RD (friend of the blog) on January 30, 2013

INGREDIENTS

• 12 oz package of extra firm tofu, drained
• 1 cup quick cooking oats
• 1 egg
• ½ cup finely chopped onion
• ½ cup finely chopped green onion
• 1 tsp minced ginger
• 1 TB minced garlic
• 1 TB finely chopped green chili
• ¼ cup finely chopped cilantro
• 1 TB lemon juice
• 1 tsp salt
• 2 TB olive oil
• 8 skewers

Drain additional liquid from the tofu by squeezing out the liquid, using cheese cloth.  Mash tofu well and add oatmeal and all other ingredients except oil.

Form the mixture around 8 skewers.

Heat the griddle and place the kabobs carefully on the heating surface.  Carefully turn to brown.

Serve with raw cut vegetables such as cucumber, onions, tomatoes, lemon wedges, etc.

 Yield:  8 servings

 ♥ ♥

 

Black Bean Salad with Mango and Bell Pepper

Posted  by Jennifer (the student) on January 30, 2013

Ingredients:

• 1-2 ripe mangos, peeled, pitted and diced
• 2 15 oz cans of black beans, rinsed and drained
• 1 shallot, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• ½ cup low-fat Italian dressing
• salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine all ingredients.
2. Refrigerate.
3. Served cool.
4. Enjoy!

* This recipe is nice to make for lunches or snacks for the whole week.

♥ ♥

Citrus Salad

Posted by Jennifer (the student) on January 29. 2013

A few years ago, I attended a boot camp and this recipe is from a friend I met at boot camp. I like this salad because it is very simple to make and is very tasty and satisfying. My favorite way to prepared this salad is with shredded chicken.

Makes 2 servings

Ingredients:

• 4 oz Paul Newman’s Light Raspberry Vinaigrette
• 3 oz Mandarin orange sections
• 2 oz pecan or almond pieces
• 1-2 apples, diced in ¼” pieces
• 1 bag of spinach
• 1 avocado, diced into ¼” pieces
• ¼ cup dried cranberries
• ¼ cup green onions. Sliced ¼”
• 1 ½ oz feta or blue cheese, crumbled
• 1-2 hard boiled eggs, sliced or chopped

Instructions:

1. Toss ingredients together.
2. Serve chilled.

Optional: Add additional chopped veggies and baked salmon, tuna or chicken.

♥ ♥

 Better Bean and Vegetable Soup

Posted by Jennifer (the student) on January 29, 2013

This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.

Ingredients:

• 3-4 Vidalia onions, chopped
• 2 tsp Olive Oil
• 8 cups fat free chicken or vegetable stock
• 8-16 cups water1/2 cup barley
• ¾ cup lentils
• 4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
• 16 oz can red kidney beans
• 6 oz tomato paste
• 26-28 oz cans Italian Tomatoes, pureed style
• 26-28 oz can chopped tomatoes
• 3 carrots, chopped
• 2 stalks of celery, chopped
• 3-4 zucchini, chopped
• 1 green bell pepper, chopped
• ½ of a head of white cabbage
• 3 ears of fresh corn, cut off the cobs
• 16 oz bag of frozen peas
• 16 oz frozen spinach
• ½ whole-wheat pasta (small size like alphabet or orzo)
• ½ cup fresh parsley, chopped
• ½ cup cilantro, chopped
• 2 TBSP cumin
• 1 TBSP oregano (or another spice you like)
• salt and pepper, to taste

 Instructions:

1. In large stockpot, sautéed onions in olive oil until translucent.
2. Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
3. Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
4. Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
5. Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.
6. Serve and enjoy.

♥ ♥

 

Sausage Roll Ups with Buttermilk Syrup

Posted by Jennifer (the student) on January 24, 2013

When I stumbled upon Plain Chicken’s recipe for Sausage Rolls, I was immediately reminded of Pigs in a Blanket from my childhood. I printed the recipe and put it away for my winter break, thinking it would be a treat for us.  We enjoyed the Sausage Roll Ups but fell in love with the Buttermilk Syrup, which I think has endless uses and would be a great replacement for maple syrup, if you are out of it and needed pancakes. 

Recipe from Plain Chicken

Ingredients for Sausage Roll Ups:

• 1 can refrigerated crescent rolls
• 8 breakfast sausage links

Instructions for Sausage Roll Ups:

1. Preheat oven to 375 degrees.
2. Cook sausage in skillet until lightly brown, approximately 5 minutes and drain. The sausages will not be cooked all the way though.
3. Unroll crescent roll dough into 8 triangles. Place one cooked sausage onto the end of the dough triangle and roll dough around the sausage.
4. Place on baking sheet and bake for about 15 minutes or until they are golden brown.
5. Pour buttermilk syrup over the rolls and serve.
6. Enjoy!

Ingredients for Buttermilk Syrup:

• 1 ½ cups buttermilk
• 1 cup sugar
• 1 cup brown sugar
• ½ cup butter
• 1 tsp baking powder
• 1 tsp vanilla

Instructions for Buttermilk Syrup:

1. In a large saucepan, melt butter. Add buttermilk and sugars and bring to a boil over medium heat.
2. Remove from heat and whisk in baking soda and vanilla. It will bubble up and double in size.
3. The bubbles will go away as it cools. Store in the refrigerator.
4. The syrup will keep for about a month.

♥ ♥

 

Melon, Tomato and Onion Salad with Goat Cheese

Posted by Jennifer (the student) on January 19, 2013

This easy salad is sweet and so tasty.

Adapted from Eating Well

Makes 2 servings

Ingredients:

• ¼ cup sweet onion, thinly sliced
• ¼ small ripe melon, sliced into wedges with skin removed
• ½ large tomato, sliced
• 1 avocado, sliced with skin removed
• ¼ cup goat cheese, crumbled
• 2 TBSP balsamic vinegar
• 2 TBSP olive oil
• fresh ground pepper, to taste
• sea salt, to taste

Instructions:

1. In a medium bowl, fill with ice water and add sliced onion. Cover with a handful of ice and set aside for 20 minutes. Drain and pat dry.
2. Meanwhile, slice melon into wedges with seeds and skin removed and set aside.
3. Slice tomatoes and avocado, set aside.
4. On two salad plates, arrange melon and tomatoes on the bottom of the plate.
5. Top with onion, avocado and goat cheese.
6. Drizzle both plates with balsamic vinegar and olive oil.
7. Sprinkle with salt and pepper.

♥ ♥

Cheesy Garlic Cauliflower Bread

Posted by Jennifer (the student) on January 19, 2013

We love this recipe at my house. With a traditional Italian meal, they are usually full of simple carbs from white bread and pasta. My goals were to add more vegetables and still have great taste. This recipe would also be great as a pizza with toppings.

Adapted from Mom, What’s for Dinner?

This makes about 6 slices

Ingredients for Bread:

• 1 cup cooked cauliflower, riced or mashed
• ½ cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, shaved
• 1 egg, beaten
• 1 tsp dried oregano
• ½ tsp crushed fresh garlic
• ½ tsp garlic salt
• olive oil

Ingredients for topping:

• 1 TBSP butter
• 1 garlic clove, finely minced
• ¼ cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shaved

Instructions:

1. Preheat oven to 450 degrees.
2. Prepare baking sheet by spreading a few drops of olive oil and topping with parchment paper or use a nonstick baking mat with a little olive oil on top.
3. Steam cauliflower florets on stovetop for about 15 minutes.
4. Place in ricer or in a mixing bowl and mash with masher.
5. Add cauliflower to a mixing bowl and combine with egg, Parmesan and Mozzarella.
6. Add oregano, crushed garlic and garlic salt, incorporated with cauliflower mixture.
7. Transfer this mixture to your baking sheet, using your hands to pat into a large rectangle.
8. Place in oven for 15 minutes.
9. In the meantime, melt butter with garlic in a saucepan.
10. 10. Remove cauliflower bread from oven and spread butter with garlic on top of bread and top with Parmesan and Mozzarella cheeses.
11. 11. Return to oven and remove once cheese has melted.
12. 12. Slice and serve.
13. 13. Enjoy!

Tips:

*I found that the cauliflower was full of moisture if used right after steaming. I think it was easier to work with when the cauliflower was steamed the day before.

*1 head of cauliflower will make about 3 cups. If you want to use the cauliflower all at once just triple the recipe or you can make it several times over the week.

*A ricer makes a finer consistency but mashing works just as well.

♥ ♥

Old-Fashioned Meat Marinara

Posted by Jennifer (the student) on January 19, 2013

This recipe is one my mom collected long ago and it is a family favorite.

This makes 6 to 8 servings

Ingredients:

• 2 TBSP olive oil
• 3-5 cloves of garlic, finely minced
• 1 lb. ground beef
• 6 oz tomato paste
• 24 oz tomato puree
• 2 TBSP sugar
• ¼ tsp dried oregano
• ¼ tsp garlic powder
• ½ tsp dried onion
• 5 leaves of fresh basil, chopped
• salt and pepper, to taste
• ¾ cup water

Instructions:

1. In a large stockpot, add olive oil and garlic. Sauté for about 2 minutes.
2. Add meat to stockpot and cook until meat is thoroughly cooked, about 7 to 10 minutes. Season with salt and pepper.
3. To meat mixture, add tomato paste, tomato puree, sugar, oregano, garlic powder, dried onion and basil. Combine and add water.
4. Let simmer for at least 2 hours, stirring occasionally.
5. Serve hot over your favorite pasta.
6. Enjoy!

Tips:

*This tastes better if you make it a day in advanced, which makes it easy for a movie date.

*I used whole-wheat pasta to add more fiber to the meal and I like the flavor just as much.

*I freeze half of this sauce for another meal.

 ♥ ♥

 

Italian Hazelnut Cookies

Posted by Jennifer (the student) on January 19, 2013

These cookies can be made a day or two ahead, which makes them perfect for a movie date. They are crispy and light and taste great with the Nutella Hot Chocolate.

Recipe from Eating Well

Makes about 2 ½ dozen

Ingredients:

• 2 cups hazelnuts, toasted and skinned
• 1 ¼ cups sugar
• 4 egg whites
• ½ tsp salt
• 1 tsp vanilla extracts

Instructions:

1. Preheat oven to 350 degrees.
2. Pour hazelnuts on a baking sheet and toast for 9-10 minutes.
3. Remove nuts from the oven and let cool for a few minutes. Then with a clean dishtowel rub hazelnuts to remove the papery skins.
4. Preheat oven to 325 degrees and position the racks as close to the center as possible. Line 2 baking sheets with parchment paper or nonstick baking mats.
5. In a food processor, pulse hazelnuts and sugar until finely ground. Scrape into a large bowl.
6. In another large bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form.
7. Using a rubber spatula, gently fold egg whites into nut mixture. Add vanilla and gently combined.
8. On the prepared baking sheets, measured batter into tablespoonfuls and drop on baking sheets 2 inches apart.
9. Bake for 25 to 30 minutes, until golden brown. Let cool on baking sheet for 5 minutes. Then gently transfer cookies to a wire to completely cool.

Tips:

* These cookies will keep up to a week, if stored in an airtight container.

Nutella Hot Chocolate

Posted by Jennifer (the student) on January 19, 2013

This hot chocolate is great with the hazelnut cookies recipe above and is perfect to snuggle up with someone special and watching a movie.

Ingredients for Hot Chocolate:

• 2 cups of milk (your favorite)
• 2 to 4 TBSP Nutella
• 1 to 2 TBSP Cocoa or Hot Chocolate Mix
• A pinch of salt

Ingredients for Whipped Cream:

• 1 cup heavy whipped cream
• 1 TBSP sugar
• ½ tsp vanilla

Instructions for Hot Chocolate:

1. In a medium saucepan, whisk all hot chocolate ingredients until blended and hot.
2. Pour into a mug and top with homemade whipped cream.

Instructions for Whipped Cream:

1. In a medium mixing bowl, pour all ingredients and start to beat with an electric mixer on a low speed.
2. Gradually work up to high speed and beat until it is the consistency of whipped cream.

Tips:

* Place mixing bowl and beats in the freezer for 10 to 20 minutes before making the whipped cream. This will shorten the time it takes to make the whipped cream.

* Adjust the amount of Nutella and cocoa to your liking. I made it stronger and lighter and my favorite was the lighter version but it is up to you.

♥ ♥

 Honey Ginger Lemon Tea

Posted by Jennifer (the student) on January 18, 2013

Having had a cold for almost two weeks now, I have been looking for something different than just plain tea or water. This drink is an Arnold Palmer highbred. It has been so soothing on my throat and actually has enough flavors that I can taste it. This is my new favorite drink and would be good year round and not just when you are sick.

 Ingredients:

• 10 cups of water (5 cups boiled)
• 1 inch of ginger (peeled and sliced)
• ¼ cup honey
• 3 decaf tea bags (I have used Trader Joe’s Bedtime Tea)
• 10oz can of frozen concentrate lemonade (I used Cascadian Farm)

Instructions:

1. Boiled 5 cups of water with ginger in a large pot.
2. Remove from the heat and stir in the honey.
3. Drop in tea bags and let steep for 2-3 minutes.
4. Remove tea bags and stir in frozen concentrate lemonade.
5. Once lemonade has dissolved, add the last 5 cups of cold water and combine.
6. Transfer to a pitcher and should be stored in the refrigerator.
7. Can be served hot or cold.
8. Enjoy!

• I use Cascadian Farm frozen concentrate lemonade because it is sweetened with organic white grape juice. Most juice concentrates are sweetened with high fructose corn syrup, which we try to avoid.
• I used decaf tea, so I could drink it day or night. But any tea of your liking could be used.

♥ ♥

My Chicken Soup

Posted by Jennifer (The RD) on January 16, 2012

This is the soup I made for Jennifer when she was sick.  

Ingredients

3 quarts water

1/4 cup Better than Bouillon chicken soup base

1/2 of a Rotisserie chicken, cooked and shredded, but leave the drumstick intact

2 tsp. grated ginger

1 TB fresh rosemary, removed from stem and washed

1 cup cilantro (remove the large part of the stem with no leaves), chop loosely after measuring

1/2 orange bell pepper, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

3/4 cup carrots, cut into coin sized pieces

8 baby red rose potatoes, washed and quartered

1/4 tsp freshly ground pepper

 

Pour water into a soup pot and add the soup base, ginger, rosemary, shredded chicken, and drumstick.  Simmer, uncovered for 30-45 minutes or until it looks like the chicken is ready to fall off of the drumstick.

Remove the meat from the drumstick and add it back to the soup.  Discard the bone.

Add the rest of the vegetables and ground pepper and simmer for another 30 minutes, or until the vegetables are done.

 ♥ ♥

Hasselback Potatoes

Posted by Jennifer (the student) on January 14, 2013

I have seen lots of pictures on Pinterset of the Hasselback potatoes and finally I decided to try them for myself. I am so glad I tried these potatoes they are so tasty, soft inside and crispy on the outside. I will be making theses often.

Inspired by Foodie Wife

Ingredients:

• 2 medium Yukon Gold potatoes
• 1 TBSP olive oil
• 1 TBSP unsalted butter
• 1 garlic clove, thinly sliced
• ½ tsp dried thyme
• salt and pepper, to taste (I used Herbamare)

Instructions:

1. Preheat oven to 400 degrees.
2. Line baking sheet with foil or  parchment paper.
3. Place a potato in a bowl of a large wooden spoon; the spoon will act as a guide when slicing the potato. Cut across at about 1/8 intervals, without cutting through the potato.
4. In a small saucepan, melt the butter and whisk in the olive oil.
5. Lightly brush prepared baking sheet with butter/olive oil.
6. Drizzle the remaining butter/ olive oil.
7. Season with rosemary, salt and pepper.
8. Bake for 1 hour and 10 to 20 minutes.
9. The flesh should be tender and the outside should be crispy.
10. 10. Remove from the oven and serve.
11. 11. Enjoy!

• I have also seen versions of these potatoes with cheese that will be my next attempt.
• These can also be made with Russet, New Potatoes or just regular baking potatoes.

♥ ♥

 

Broccoli Soup

Posted by Jennifer (the student) on January 9, 2013

I found this recipe at my mom’s house at Thanksgiving. We love this simple recipe so much, I make almost once a week. It is a great way to get more vegetables in your diet.

Adapted from Melissa McCarthy’s recipe

Ingredients:

• 2 bags of frozen broccoli
• 1 bag frozen soycotash (Trader Joe’s edemame succotash)
• 2 quarts chicken broth
• few sprinkles garlic powder
• salt and pepper to taste

Instructions:

1.  In large stockpot , over medium high heat, add broccoli, soycotash and chicken broth.
2.  Season with garlic powder, salt and pepper.
3. Bring to a boil, then reduce heat and simmer for about 15 minutes with pot partially covered.
4. Puree with an immersion blender until slightly chunky.
5.  Serve and enjoy.

* Regular frozen succotash or frozen green beans will also work, instead of the soycotash.

♥ ♥

Herbie Olive Oil for Roasted Vegetables

Posted by Jennifer (the RD) on January 2, 2013

I put this concoction onto my winter veggies before I put them in the oven last night:

MIX THE FOLLOWING INGREDIENTS TOGETHER:

1/2 cup olive oil

2 tsp very finely chopped fresh cilantro

2 cloves finely chopped fresh garlic

1 TB coarsely choped fresh rosemary

1/4 tsp dried red pepper flakes

You can still add salt to your veggies if you want to before you roast them, but if you want your veggies to be unsalted, then just don’t add any before they go into the oven.

 ♥ ♥

 

Marshmallow Fluff

Posted by Jennifer (the student) on December 26,2012

Marshmallow has always been a favorite off mine. I like it with hot chocolate and chocolate ice cream. Back in high school, I remember many trip to the market with my sister looking for marshmallow fluff and ice cream. I wish I knew back then how simple it is to make and that homemade tastes so much better. This is an old recipe I found in my mom’s recipe box. Since I found it, I have been making it about once a month and now my husband shares in my love of marshmallow fluff.

Ingredients:

• 2 egg whites, at room temperature
• 1-cup light corn syrup
• 1-cup powdered sugar
• 2 tsp vanilla

Instructions:

1. In a large mixing bowl, add egg whites and corn syrup.
2. Blend with electric mixer on a high speed until it doubles in volume and forms soft peaks. (About 5 to 10 minutes depending on your mixer)
3. Reduce mixers speed to low and slowly add powdered sugar.
4. Then add in vanilla and mix until incorporated.
5. Enjoy!

* Marshmallow Fluff will keep for 2 weeks if stored in an airtight container in the refrigerator. If it lasts that long. 🙂

♥ ♥

Ishler Cookies

Posted by Jennifer (the RD) on December 19, 2012

This is a special cookie recipe that my mom has started using about 20 years ago.  She cut out from a womens’ magazine, but I’m not sure which one.  It is a very unusual cookie, and not very easy to make because it is so fragile, but it is so good!  The trick is to chop the walnuts super fine!  🙂

INGREDIENTS:

• 1 ½ cups sifted flour
• 1/3 cup sugar
• 2 ½ cups finely chopped walnuts
• ¾ cup cold sweet butter
• 6 oz. semisweet chocolate pieces

Mix flour, sugar, and walnuts together.  Knead in butter until smooth and firm.  Work quickly to prevent butter from softening.  Chill dough 1 hour.  Roll out on a floured surface to 1/8 inch thickness.  Cut into 2 inch rounds.  Place on an ungreased cookie sheet and bake at 350 degrees  for 10-15 minutes or until cookies are lightly browned.  Cool on cookie sheets.  Melt the chocolate in a pan over hot boiling water (double boiler).  Spread a thin layer of chocolate over the cookies.

 ♥ ♥

 Taco Pie

Posted by Jennifer (the student) on December 12, 2012

I found this recipe a couple of weeks ago and I think I have make it at least three times already. It is so easy and it tastes great on a cold night. We love the original version of this recipe but I am always looking for ways to add more vegetables. I like it with avocado but I think it would be good with a dollop of plain Greek yogurt too.

Adapted from Dishing With Leslie

4 to 6 Servings

Ingredients:

• 1 ½ pounds ground beef
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp crushed red pepper
• 1 tsp cumin
• 1 – 6 oz can tomato paste
• 1 ½ cup grated cheddar cheese
• 1 – 8.5 oz box corn bread mix
• 1 egg
• 1/3-cup milk
• 2 oz diced green chile (½ 4 oz cans)

Instructions:

1. Preheat oven to 400 degrees.
2. Over medium heat in a large cast iron skillet, brown ground beef, onion and bell pepper.
3. Cook until onion and bell pepper soften.
4. Remove from heat and drain off fat.
5. Return to heat and add garlic powder, black pepper, crushed red pepper, cumin, and tomato paste.
6. Combine well and top with grated cheese. Then remove from the heat and set aside.
7. In a small mixing bowl, combine cornbread mix, egg, milk and green chilies.
8. Pour this mixture on top of the cheese.
9. Bake for 15 minute.
10. Remove from heat and serve.
11. Enjoy.

♥ ♥

Super Easy Chicken Pasta

Posted by Jennifer (the RD) on December 5th, 2012

I made this dish for myself when I came back from Vegas and was very tired last week.  It was all ingredients that I had in my refrigerator and could easily whip up!

INGREDIENTS:

2 1/2 cups cooked spaghetti

1 TB canola oil

1 TB “better than bouillon” chicken soup base

1 clove chopped garlic

2 portions of frozen, chopped cilantro (found at Trader Joe’s or Fresh and Easy)  or 1/2 cup finely chopped fresh cilantro

3/4 cup  sliced carrots

3/4 cup  choped celery

3/4 cup boiled and shelled edamame

1 cup shredded, cooked chicken

 

Saute carrots, celery, garlic, cilantro  and edamame in canola oil in a large skillet on medium heat until  veggies are barely tender, for approximately 3-5 minutes.

Add soup base and combine until well blended.

Add in  spaghetti noodles and chicken and mix together until all ingredients are warmed through and thoroughly combined, for an additional 3-5 minutes.

♥ ♥

 Cranberry-Apple Turkey Wrap

Posted by Jennifer (the student) on November 28, 2012

This is how I used up the last of my Thanksgiving turkey and I wish I had thought of this combination before. We liked this so much that I think I will need to cook some more turkey.  🙂

Ingredients for 2 servings:

• 4 – 7” whole-wheat tortilla
• 1-cup turkey, shredded
• 4 slices of provolone cheese (or any type you have)
• ½ cup cranberry sauce (I used canned)
• 1 granny smith apple, cored and thinly sliced

Instructions:

1. Spray a non-stick skillet with cooking spray.
2. Over medium heat, place a tortilla in the skillet and put 1 slice of cheese and ¼ cup of turkey on one half of the tortilla.
3. Once cheese has melted, remove from heat.
4. Place apple slices (about 4 slices) and ¼ of the cranberry sauce on top of the turkey.
5. Fold in half and serve.
6. Enjoy!

♥ ♥

Easy Tropical Smoothie

Posted by Jennifer (the RD) on November 21, 2012

I often make this for myself when I don’t want to eat breakfast…which is quite often.  I’ve always struggled with eating breakfast for some reason.  I love pineapple and I always seem to have frozen pineapple chunks in my freezer.  Here’s my 2 minute recipe:

INGREDIENTS:

• 1/2 -3/4 cup frozen pineapple chunks
• 1 cup almond milk (plain or sweetened if you like your smoothies on the sweet side)
• 1/2 cup tropical juice (I used orange-peach-mango)
• 1/4 tsp. coconut extract

Blend all of the above ingredients together and enjoy.  I use a Magic Bullet.  🙂

♥ ♥

 Pumpkin Smoothie

Posted by Jennifer (the student) on November 14, 2012

 

 

Ingredients:

• 1 cup coconut milk (unsweetened)
• 3 TBSP canned pumpkin
• 1 frozen banana
• 1 TBSP peanut butter (or any nut butter will do)
• 1 scoop vanilla protein powder
• 2 TBSP ground flax seeds
• ½ tsp cinnamon
• a sprinkle of nutmeg
• a sprinkle of all spice
• a few ice cubes (depends on how thick you like it)

Instructions:

1. Add all ingredients to electric mixer.
2. Blend for about 2 minutes.
3. Enjoy!

* This is not a very sweet smoothie; I think many pumpkin drinks are too sweet for me. If you would like yours sweeter, add maple syrup or agave nectar.

♥ ♥

Persimmon Drop Cookies

Posted by Jennifer (the RD) on October 7, 2012

This is really the best persimmon cookie recipe I’ve tasted so far.  Trust me, I’ve tried a lot because my parents have a persimmon tree.  My mom ended up finding this recipe at a fruit stand she stumbled upon on the way to San Diego.

INGREDIENTS:

1 tsp. baking soda

1 cup persimmon puree

2 ¼ cups flour

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

¼ lb. butter or margarine

1 cup sugar

1 egg

1 cup chopped nuts

1 cup raisins or semisweet chocolate pieces

Stir baking soda into persimmon puree and let stand for 5 minutes.  In a bowl, combine flour, cinnamon, nutmeg, and salt.  In a large bowl or an electric mixer, cream butter and sugar.  Beat in egg, then stir in persimmon mixture.  Stir in flour mixture to form a soft dough, then stir in nuts and raisins.

Drop batter by rounded tablespoons onto ungreased baking sheets, spacing cookies 2 inches apart.  Bake in a preheated 350 degree oven until edges are lightly browned and centers spring back when lightly touched (12-15 minutes).  Transfer to racks and let cool. Makes about 4 dozen cookies.

 ♥ ♥

Savory Pumpkin Pinwheels

Posted by Jennifer (the student) on October 31, 2012

Ingredients:

• 6 lasagna noodles
• 1 cup ricotta cheese
• 15 oz can of unsweetened pumpkin
• 1 tsp curry
• ¼ tsp sea salt
• ¼ tsp chili powder
• ¼ tsp cumin
• 15 oz can coconut milk
• 2 TBSP butter
• 2 TBSP flour
• ¼ tsp fresh ground nutmeg
• ¼ cup pecorino Romano cheese, grated (any hard cheese that has a salty taste should work)

Instructions:

1. Preheat oven to 350 degrees and grease a baking pan (8” square will work).
2. Cook lasagna noodles according directions on package.
3. Set noodles aside to cool, keep separate because they will stick together.
4. In a mixing bowl, combine pumpkin, curry, salt, chili powder and cumin and set aside.
5. In a saucepan, melt butter. Once butter is melted, add flour and combine and cook for a few minutes. Then whisk in coconut milk and bring to a simmer. Cook for 7-8 minutes until thickened. Add nutmeg, combine and set aside.
6. Assemble pinwheels by laying noodles on a cutting board. First spread a layer of the pumpkin mixture and stop 1 inch from the end of the noodle. In the middle of pumpkin, spoon a line of ricotta cheese. Gently roll the noodle away from you and place seam side down in the baking pan. Repeat with remaining ingredients.
7. Pour coconut milk sauce over prepared noodles and sprinkle with grated cheese.
8. Cover with foil and bake for 25 minutes.
9. Enjoy!

♥ ♥

 Sweet and Sour Chicken

Posted by Jennifer (the RD) on October 24, 2012

This is a recipe that comes from the davita.com website, www.davita.com .  It is kidney and diabetes friendly, but is also good for the general public since it is low fat and low salt. We are having a hawaiian celebration for out patients tomorrow and are serving this dish.  It smells heavenly when you are preparing it!

Serving size:  1 cup plus ½ cup rice

Ingredients:

One 8 ounce can juice packed pineapple chunks

1 pound boneless, skinless chicken breasts

1 cup reduced sodium chicken broth

¼ cup apple cider vinegar

¼ cup brown sugar

2 teaspoons reduced sodium soy sauce

½ teaspoon garlic, chopped

1 cup celery, sliced

1 small onion, diced

1 green pepper, sliced

3 tablespoons cornstarch

¼ cup water

2 ½ cups cooked rice

Preparation:

•   Drain pineapple, reserving the juice
•   Cut chicken into bite size pieces and place in a saucepan
•   Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic.
•   Cover and simmer over low heat for 15 minutes
•   Add vegetables and pineapple.  Cook 10 minutes, stirring occasionally
•  Combine cornstarch and water.  Gradually stir into hot mixture.  Continue to cook until thickened, stirring constantly
•  Serve over white rice (can be served with brown rice if you do not have kidney disease)

* This recipe counts as 3 meat, 2 starch, ½ vegetable – low potassium, ½ fruit – low potassium

♥ ♥

 Recipe Swap Blog Party – Sour Cream Coffee Cake

Posted by Jennifer (the student) on October 20, 2012

 Source: lovintheoven.com via Jennifers on Pinterest

My mom saved recipe from the Los Angeles Time in the 1970’s and I think this is another recipe that originally came from the Los Angeles School District in the 1950’s. No matter where it came from it has been a family staple ever since.

Ingredients for Cake:

• 1 ½ cup cake flour
• ½ cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ cup butter
• 1 cup sugar
• 1 egg, lightly beaten
• 1 tsp vanilla
• 1 cup sour cream

Ingredients for Topping:

• ¼ cup flour
• ¾ cup light brown sugar, packed
• ¼ tsp salt
• 1 cup walnuts, chopped
• ¼ cup butter, cold

Instructions:

Pre-heat oven to 350 degrees.

All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder.

In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread half of the batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes. Makes 8 servings.

Enjoy!

 ♥ ♥

 Recipe Swap Blog Party – Apple Coffee Cake

Posted by Jennifer (the Student) on October 20,2012

Source: 101cookbooks.com via Jennifers on Pinterest

This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.

Ingredients:

• 1 ½ cup flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• 1 cup brown sugar
• 6 TBSP butter, melted and cooled
• ¾ cup buttermilk
• 2 eggs
• 1 tsp vanilla
• 1 to 2 apples, cored, peeled and cut into about 8 slices per apple
• 1 TBSP sugar (topping on the cake)
• ½ tsp cinnamon (topping on the cake)

Instructions:

1. Pre-heat oven to 400 degrees.
2. Butter and flour a 9-inch spring foam pan.
3. In a mixing bowl, combine flour, baking soda, salt, and cinnamon and set aside.
4. In a mixing bowl, mix brown sugar, butter, buttermilk, eggs and vanilla.
5. Slowly incorporate flour mixture until completely mixed.
6. Pour mixture into spring foam pan.
7. Add apple slices to mixture and top with sugar and cinnamon.
8. Bake for 30 to 35 minutes, cake should be golden on top. Use a toothpick in the middle and it should come out clean.
9. After removing from oven, let sit for 10 minutes before removing from pan. Transfer to a plate to serve.
10. 10. Enjoy!

♥ ♥

 Recipe Swap Blog Party – Pumpkin Raisin Muffins

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Back to Autumn

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.

I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.

As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.

If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.

Hope everyone has a relaxing rest of the weekend 

Thank you Antonia @ Health Inspirations
for your generous contributions!
Enjoy!
♥ ♥

 Recipe Swap Blog Party – Ranger Cookies

Posted by Jennifer (the student) on October 20, 2012

I think this is a 1940’s or 1950’s recipe from the Los Angeles Unified School District. I know I grew-up eat these at home and I like these year- round.

Ingredients:

• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs, well beaten
• 2 cups flour, sifted
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 1 tsp vanilla extract
• 2 cups rolled oats
• 2 cups cornflakes
• ½ cup shredded coconut
• ½ cup chocolate chips
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350 degrees.
2. In mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
3. Beat in eggs, one at a time.
4. Sift flour with baking powder, salt and baking soda.
5. Add flour mixture into butter mixture.
6. Add in vanilla, oats, cornflakes, coconut, chocolate chips and walnuts and stir until blended.
7. On an ungreased cookie sheet, drop tablespoon-sized balls on to cookie sheet.
8. Bake 10 to 12 minute. Cookies should be slightly soft when removed from oven.
9. Let cool briefly on cookie sheet, then transfer to rack to cool completely.

* Make approx. 2-dozen cookies.

♥ ♥

 Recipe Swap Blog Party – Susan’s Sweet and Spicy Pecans

Posted by Jennifer (the student) on October 20, 2012

  

 

Source: americanfamily.com via Jennifers on Pinterest

Ingredients:

• 2 cups pecan halves
• 2 Tbsp butter
• 1/4 tsp cayenne or other hot pepper
• artificial sweetener (or Splenda Brown sugar blend)  equal to about 3 T sugar
• 1/4 tsp garlic powder
• 4 tsp cinnamon
• 1/2 tsp salt

Preparation:

Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.

Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.

Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)

. Carbohydrate Information:1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.

♥ ♥

 Recipe Swap Blog Party – Melissa’s Chocolate Chip Banana Bread

Posted by Jennifer (the student) on October 20, 2012

Source: notwithoutsalt.com via Jennifers on Pinterest

This is a recipe my sister created using a old family recipe as a starting point.

Ingredients:

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup chocolate chips
• 3/4 cup walnuts, toasted and chopped
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup mashed bananas
• 2 tsp lemon juice
• 1 1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. Butter and flour 9x5x21/2 loaf pan.

Mix dry ingredients. Add 1 Tbsp flour to chips and nuts. Cream butter

and sugar. Add eggs, bananas, lemon juice, and vanilla. Beat in dry

ingredients. Pour 1/3 batter in pan, top with 1/2 nut mix. Repeat, ending

with batter. Drag knife thru in zigzag pattern. Bake 60-65 min until

toothpick comes out clean.

♥ ♥

  Recipe Swap Blog Party – Chocolate Nut Cake

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Chocolate Nut Cake

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

Since the recipe for my mom’s birthday was requested in an earlier post and I sort of forgot to post it I wanted to share the recipe today…better late than never. This isn’t exactly a light summer cake but it’s one of our family favorites and it can never be too hot for chocolate and nuts.

We usually bake it using a baking sheet and then cut the cake into squares, but you can adapt the recipe to make it fit into a cake pan. My sister for instance used this {very simplified} recipe the last time she was here to bake my aunt’s birthday cake.

The most important ingredient, without a doubt is the chocolate. We like mixing dark chocolate in with milk chocolate but if you prefer just one or the other the result will be the same. Also, here in Austria we can’t buy chocolate chunks, just chips, and those will be too small and tend to melt. With bigger chunks you’ll actually have chocolate bits left in the finished product.

 

Chocolate Nut Cake

Ingredients:

• 300g butter, at room temperature
• 250g powdered sugar
• 50g caster sugar
• 1 tbsp. vanilla sugar
• 9 egg whites
• 9 egg yolks
• 2 tbsp. ground cinnamon
• 300g ground hazelnuts (can be substituted with walnuts or almond if preferred)
• 180g all-purpose flour
• 2 tbsp. baking powder
• 300g chocolate, cut into chunks (the most delicious results are achieved if you use 150g milk chocolate and 150g dark chocolate)
• if needed: 3-4 tbsp. of milk

Directions:

1. Preheat the oven to 180°C (350°F).
2. Using an electric mixer beat the egg whites until soft peaks form. Gradually add 50g sugar, 1 tbsp. at a time. Continue to beat the egg whites until they are stiff.
3. In a separate bowl using your mixer, mix the powdered sugar and butter on high speed until the consistency is creamy. Add the egg yolks on at a time, beating well after each addition.
4. Add the cinnamon, baking powder and 1 tbsp. of vanilla sugar.
5. When everything is light and creamy add the nuts, mix well. Then add the chocolate chunks and again mix for 20 seconds or until they are well incorporated.
6. Then using a spatula add the flour and fold it in with the batter.
7. Only at the very end when the batter is fully prepared fold in the egg whites. Be careful not to mix it too heavily otherwise the cake will not end up being light and fluffy. If necessary you can add a few tbsp. of milk before folding in the egg whites. This will make it easier to incorporate the eggs.
8. When you are all set transfer the batter onto a baking pan (40cm x 35 cm) lined with parchment paper.
9. Bake for about 1 hour or until a skewer comes out clean. Let the cake cool completely and then either sprinkle with powdered sugar or glaze with chocolate.

Thank you Antonia @ Health Inspirations
for your generous contributions!

Enjoy!

♥ ♥

Recipe Swap Blog Party – Judy’s Apple Slices

Posted by Jennifer (the student) on October 20, 2012

 Source: secretstoves.net via Jennifers on Pinterest

This recipe is from my classmate Judy. She is going to school to become a DTR. Judy’s mom always makes this at the beginning of fall and at Christmas every year. Judy says, “this dish always makes her feel warm and happy!” 🙂

Ingredients:

• 2 1/2 cups sifted flour
• 1 T. sugar
• 1 egg (separated)
• 2/3 cup crushed corn flakes
• 5 cups sliced, peeled, apples
• 1 1/2 cup sugar
• 1 t. cinnamon
• 1 t. salt
• 1 cup Crisco
• ½ cup + 1 ½ TBSP milk

Instructions for Glaze:

Glaze: 1 cup confectioner sugar, add lemon juice to make a thin glaze.

Instructions for Apples:

Sift together: sugar, flour, salt. Cut Crisco in with pastry blender. Put egg yolk into measuring cup, and add milk to make 2/3 cup.

Add: milk and egg yolk to lard mixture; mix just enough so dough shapes into a ball. Roll out half of dough to 15 x 11 rectangle, transfer to baking sheet. Cover with corn flakes, then with apple slices, which have been sprinkled with sugar and cinnamon. Roll out other half of dough for top crust; place over apples; pinch edges together.

Beat egg white until stiff and spread on top crust. Bake in hot oven 400 degrees for 40 minutes.

While hot, drizzle glaze over top.

♥ ♥

 Recipe Swap Blog Party – Susan’s Pecan Pie

Posted by Jennifer (the student) on October 20, 2012

 Source: southernplate.com via Jennifers on Pinterest

Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. This recipe was Susan’s mother recipe and it is the standard they judge all other pecan pies by and none has ever measured up.

Ingredients:

• ½ sugar
• ½ cup brown sugar
• 1 cup light corn syrup
• ¼ tsp salt
• 3 eggs, well beaten
• 2 tsp vanilla
• 1 cup pecan halves
• 1 unbaked pie shell

Instructions:

1. Pre-heat oven to 325 degrees.
2. In a mixing bowl, combine all ingredients in the order given.
3. Pour into pie shell.
4. Bake for 1 hour.
5. Remove from oven.
6. Best served with whipped cream.
7.  Enjoy!

♥ ♥

 Recipe Swap Blog Party – Mickey’s Pumpkin Bread

Posted by Jennifer (the student) on October 20, 2012

 Source: adventurescooking.blogspot.com via Jennifers on Pinterest

This recipe is from my dear friend Mickey. We have been friends for many years and we originally met in aerobics class and have been friends ever since. Mickey makes this bread every fall and it is something we look forward to. She even makes a mini loaf for Tanner,our dog, and he loves it.

Pumpkin Bread

3 1/2 cups flour                        3 cups sugar

2 tsp soda                                    1 tsp cinnamon

1 tsp nutmeg                                    1 tsp salt

————————–

2 cups pumpkin                        4 eggs

1 cup Crisco oil                        2/3 cup water

1 cup nuts (optional)                        1 tsp vanilla

 

Mix together top 6 ingredients in a large bowl.  Make a well and add the pumpkin, oil, eggs, water and vanilla.  Mix until smooth and then add the nuts.  Pour into 3 greased and floured loaf pans.  Bake 1 hour at 350 or until done.  Bread is done when an inserted toothpick comes out clean.  Remove from oven and set on a cooling rack.  When loaves are cool, remove from the pans.  Let bread cool completely before wrapping.

♥ ♥

 Recipe Swap Blog Party – My Mom’s Fuyu Persimmon Bundt Cake

Posted by Jennifer (the RD) on October 20, 2012 

 

This recipe is from Jennifer’s (the RD) mother. Jennifer’s mom loves persimmon so much she even has a tree in her backyard. This recipe originally came from Sunset Magazine many years ago and is now a family favorite.

 My Mom’s Fuyu persimmon bundt cake

Grease and flour a bundt cake pan.  pre-heat oven to 350.

Blend 2 tsp. baking soda into 3 cups of Fuyu persimmons, chopped. Set aside

In a large bowl, beat ½ cup soft butter with 1 2/3 cups sugar.  Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.  Stir in persimmons.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp ground cloves, 1 tsp. cinnamon, and ½ tsp. nutmeg.  Stir flour into the persimmon mixture until blended.  Add 1 cup of chopped walnuts and ¾ cup raisins.

Pour into prepared bundt pan.  Bake at 350 degrees for 55-60 minutes or until toothpick tests clean.  Cool  in pan for 15 minutes.  Turn onto rack.

♥ ♥

 Recipe Swap Blog Party – My Mom’s Oatmeal Muffins

Posted by Jennifer (the student) on October 20, 2012

My Mom’s Oatmeal Muffins

This recipe is from my Mother and this is the first recipe she learned to make. I think this recipe goes back to my great grandmother and my family has been making it ever since then.  I grew up eating them and I love them fresh from the oven with butter and jam. What I really like about this recipe is that they are not overly sweet.

Ingredients:

• 1-cup oatmeal
• 1-cup milk
• 1-cup flour
• 3 TBSP butter
• 1 egg (beaten)
• ½ tsp salt
• 3 TBSP sugar
• 1½ tsp baking powder
• ½ tsp baking soda

Instructions:

1. Preheat oven to 400 degrees.
2. In a saucepan, scald milk and butter.
3. In a mixing bowl, add oatmeal and scalded milk. Combine and let sit until cools off.
4. Then combine flour, egg, salt, sugar, baking powder and baking soda.
5. In a muffin pan, pour dough into pre-buttered muffin cups.
6. Bake for 23 to 27 minutes.
7. Remove from oven.
8. Enjoy!

* Makes 8 large muffins or 12 small muffins.

♥ ♥

 Recipe Swap Blog Party – Apple Hazelnut Croquant Cookies

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Apple-Hazelnut Croquant Cookies

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

It’s officially fall which means two things. 1. I can wear my super-comfy and extremely warm Ugg boots without being stared at like I’m a crazy person. 2. It’s time to eat pumpkins, butternut squash, nuts and lots and lots of apples and incorporate them in as many meals as possible. I personally love the simplicity of slicing up an apple and eating it with some peanut butter as an afternoon snack, but what I love even more is when I can consume an apple in form of a cookie.

I made these cookies for my fellow interns at work. I had a short presentation last week and thought it might be nice to bring along a “thank you for listening treat”. My go-to recipe would normally be a cake or cupcakes but both of those options seemed like too much work. Cookies are easily made, perfectly delicious and will always be a crowd pleaser…especially when they include crunchy hazelnut croquant.

I’m no cookie expert, but judging from the mmmmhs I heard in the office I think it’s safe to say that they tasted good! In case you are interested in more cookie recipes check out my pinterest cookie jar!

Apple-Hazelnut Croquant Cookies

Print this recipe

makes 25 – 30 medium sized cookies

Ingredients:

• 240g butter, at room temperature
• 375g brown sugar
• 1 whole egg
• 2 tsp. vanilla extract
• 500g all-purpose flour
• 2-3 tbsp. cinnamon {the more, the better}
• 1 tsp. baking powder
• 2 medium-sized apples
• 115g hazelnut croquant {hazelnut brittle}

Instructions:

1. Preheat the oven to 175°C.
2. Grate two apples and transfer to several paper towels stacked over one another. Squeeze out as much juice as possible. Set aside.
3. Using a mixer or hand mixer, cream the butter and brown sugar until light and fluffy. Add the whole egg and vanilla and continue to stir until everything is combined.
4. Sift in the flour, baking powder and cinnamon to the butter-sugar mixture.
5. Next, add the grated apple and hazelnut croquant. Stir until the apples are well incorporated then form small balls and lay them onto a lined baking sheet. Be sure to leave enough space between the cookies.
6. Bake for 15-17 minutes and enjoy!

Have a lovely Saturday!

 Thank you Antonia @ Health Inspirations

for your generous contributions!

Enjoy!

♥ ♥

 Recipe Swap Blog Party – Jennifer’s Arare Cookies

Posted by Jennifer (the RD) On October 20,2012

 Ingredients:

• 1 ½ C. butter
• 1 C. brown sugar
• 2 tsp. vanilla
• 1 T shoyu
• 1 C mini choc. Chips
• 3 C. sifted flour
• 1 ½ tsp. baking soda
• 1 ¾ C. rice krispies
• 1 ½ C. crushed kaki mochi (mini yakko requires no crushing.  Do not use kaki mochi w/sesame seeds or seaweed.

Preheat oven to 350 degrees.  Cream together butter and brown sugar.  Add vanilla and shoyu.  Blend.  Add chocolate chips and mix well.  Mix in flour and baking soda, then add rice krispies and kaki mochi.  Roll into 1 inch balls and place on cookie sheets.  Flatten balls slightly and bake until brown, about 15 mnutes.  Remove from cookie sheet and cool.  Store in air tight container.  Makes approximately 6 dozen cookies.

What is arare?

♥ ♥

Recipe Swap Blog Party – Melissa’s Gorilla Bread

Posted by Jennifer (the student) on October 20, 2012

 Source: polkadotsonparade.blogspot.com via Jennifers on Pinterest

This recipe is from Jennifer’s (the student) sister Melissa.My sister makes this recipe for the holidays and it disappears pretty fast. This is a Paula Deen recipe.

Ingredients:

• ½-cup sugar
• 3 tsp cinnamon
• ½-cup butter
• 1-cup brown sugar
• 8 oz cream cheese package, cut into cubes
• 2- 12 oz cans of biscuits
• 1 ½-cup walnuts

Instructions:

1. Pre-heat oven to 350 degrees.
2. Spray Bundt pan and set aside.
3. In a small mixing bowl, combine sugar and cinnamon.
4. In a saucepan over medium heat, melt butter and brown sugar.
5. Divide biscuits and fill with cubes of cream cheese in the center of each biscuit and seal.
6. Sprinkle ½ cup of walnuts in the bottom of the Bundt pan.
7. Place half of the prepared biscuits in the Bundt pan.
8. Sprinkle with half of the sugar mixture and half of the butter mixture and a ½ a cup of walnuts.
9. Layer remaining biscuits on top and sprinkle with sugar mixture, butter mixture and ½ cup of walnuts.
10. Bake for 30 minutes.
11. Remove from oven and cool for 5 minutes.
12. Place plate on top and invert.
13. Enjoy!

♥ ♥

 

Recipe Swap Blog Party – Denise’s Pumpkin Spice Latte

Posted by Jennifer (the RD) on October 20, 2012

This recipe is from Jennifer’s (the RD) sister Denise and it her own creation. She was tired of having to run to Starbucks all the time, now she can have one anytime she likes. Denise often whips up these lattes for the family.

Pumpkin Spice Latte

 Ingredients

• 1 cup nonfat organic milk
• ¼ cup canned pumpkin
• ½ t. pumpkin pie spice (my personal blend is below)
• 1 T. agave
• 1 shot of espresso (additional shot optional)
• Optional shot of whipped cream

 Instructions

1. Mix pumpkin, pumpkin pie spice and agave in a very large mug or 2 cup measuring glass.

2. Mix in milk, and microwave for 90 seconds.

3. Add one shot of espresso and whisk. Top with whipped cream (optional).

My Pumpkin Pie Spice Recipe

Combine:

• About 1 T. + 1 t. cinnamon
• 1 t. ground ginger
• 1 t. freshly grated nutmeg
• ½ t. ground allspice
• ½ t. ground cloves

♥ ♥

 Recipe Swap Blog Party – Austrain Apple Strudel

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

My Favorite Things…

 

 Recipe Swap Blog Party – Apple Cake

Posted by Jennifer (the student) on October 20, 2012

 

 Source: bakerella.com via Jennifers on Pinterest

This is a recipe that reminds me of fall. My mom would make this every year sometime before Halloween and sometimes again before Thanksgiving. This cake is so moist and it make a great dessert but is also good for breakfast.

Ingredients:

• 2 ¼ cup sugar
• ½ cup margarine (melted)
• 2 eggs
• 2 1/3 cups plus 1 TBSP flour
• 2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 ½ pound apples (peeled and chopped)
• 1 cup walnuts (chopped)

Instructions:

1. Pre-heat oven to 325 degrees.
2. Butter and flour a 12 x 7 baking pan and set aside.
3. In a mixing bowl, combine sugar, margarine and eggs.
4. In another mixing bowl, sift together flour, baking soda, salt, cinnamon & nutmeg.
5. Slowly mix flour mixture into egg mixture.
6. Once combines fold in apples and walnuts.
7. Pour into baking pan.
8. Bake for 45 minutes. Remove from oven.
9.  Enjoy!

♥ ♥

 Steamed Cabbage with Meaty Marinara

Posted by Jennifer (the student) on October 17,2012

I love pasta but sometimes I feel like I am eating to many starchy foods. I have seen many time consuming recipes for making vegetables into noodle but I don’t have time for that. So I thought I would give steamed cabbage a try and I really liked it. I did not cook the cabbage too long so it had a little crunch left. Hope you like my low carb take on traditional spaghetti.

Ingredients:

• 1 pound lean ground beef
• 3 sweet Italian turkey sausages, remove casting
• ½ onion, chopped
• 2 bell peppers, chopped (I used one red and one green)
• 25 oz jar of marinara sauce
• 2 TBSP tomato paste
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp tarragon shallot citrus seasoning (could use lemon pepper)
• fresh ground pepper to taste
• sea salt to taste
• 1 cabbage, thinly sliced

Instructions:

1. In large stockpot over medium heat, combine beef, sausage, onion and bell peppers.
2. Cook until meats are browned, then add marinara sauce, tomato paste, oregano, rosemary, citrus seasoning, salt and pepper.
3. Bring to a simmer and cook for 10 to 15 minutes.
4. In a pot with a steam basket, add water and bring to a boil.
5. Add cabbage and steam 5 to 10 minutes with lid on pot. (I steamed for 5 minutes)
6. Serve as you would serve traditional pasta dish.
7. Enjoy!

* I topped mine with freshly grated Pecorino Romano cheese but Parmesan would work. 

* I use ½ a cabbage for 2 large servings with enough marinara sauce for at least 2 more servings leftover.

♥ ♥

 

 My Easy Turkey Wrap

Posted by Jennifer (The RD) on October 10th, 2012

This is a really easy turkey wrap.  Because I am always short on time, I  use the roasted peppers and sandwich spread for several days for sandwiches at lunch…I just change the bread or protein item.  🙂

INGREDIENTS:

• ½ sheet of  lavash (can by them pre-cut at some places)
• 1 TB of garlic mayo spread (blend together in a Cuisinart or blender, ½ cup of mayonnaise, 1 finely minced clove of garlic and 1 TB of green goddess herbs or your other salt free herb mix…you can use this for sandwiches all week)
• 1 cup baby spinach
• 3 TB roasted red peppers (I roasted mine myself but you could use the ones from the jar)
• 2 -3 oz. sliced turkey

 

Spread the garlic mayo onto the bread. Layer the spinach, red peppers, and turkey on top of each other.  Wrap like a burrito and enjoy

 ♥ ♥

 Cheesy Caramelized Onion Egg Bake

Posted by Jennifer (the student) on September 4, 2012

 

Ingredient for caramelized onions:

• ½ large sweet onion, roughly chopped
• 1 tsp butter
• 1 TBSP olive oil
• salt and pepper (to taste)
• ¼ tsp sugar

Instructions for caramelized onions:

1. In skillet (cast iron works best), add butter and olive oil over medium heat.
2. Once butter has melted add the onion.  Salt and pepper to your taste.
3. Cook 5 to 7 minutes until onions begin to soften.
4. Stir in sugar and cook until onions are golden about 20 minutes.
5. Set a side.

Ingredients for egg bake:

• 5 eggs
• ¼ cup flour
• ½ tsp baking powder
• 1-cup cottage cheese
• 1 ½ cup shredded cheese (I like a combination of Swiss and gruyere but I think it would be good with most cheeses)
• 3 TBSP butter, cubed
• caramelized onions
• salt and pepper (to taste)
• olive oil spray

Instructions:

1. Preheat oven to 400 degrees.
2. Spray a loaf pan with olive oil and set a side.
3. In a mixing bowl, whisk eggs together.
4. In mixing bowl, stir in flour, baking powder, cottage cheese, cheese, butter, salt and pepper.
5. Lastly, add caramelized onions and combined.
6. Pour into greased loaf pan.
7. Bake for 10 minutes at 400 degrees and reduce heat to 350 degrees and cook for an additional 25 to 30 minutes.
8. Test with toothpick, if it comes out clean it is done and remove from heat.
9. Let sit for 5 minutes before serving.
10. Enjoy!

* I like this dish with avocado and salsa. It is also good the next day for breakfast with some bacon or sausage.

♥ ♥

Vegan Carrot Brownies

Posted by Jennifer (the RD) on September 26, 2012

This is a recipe I used as a food sample in my vegetarian class.  I re-vamped a zucchini brownie recipe, and I think this version is tastier.  This is an unfrosted version, but you can frost it.  I do like to frost it, but thought you should see what it looks like unfrosted.

Ingredients:

½ cup vegetable oil (I used canola oil)

1 ½ cups white sugar

2 tsp. vanilla extract

2 cups all purpose flour

½ cup unsweetened cocoa powder

1 ½ tsp. baking soda

1 tsp. salt

2 cups finely shredded carrots

 

Preheat oven to 350 degrees.  Grease and flour a 9X13 inch baking pan.

In a large bowl, combine carrots, oil, sugar, and vanilla extract.  Let rest for approximately 15 minutes at room temperature so that the carrots become very soft.   Combine flour, cocoa powder, baking soda and salt.  Add to the carrot mixture.  The mixture will be quite dense, so make sure that all of the ingredients are incorporated.  Press into the baking pan and bake 25-30 minutes.  Set aside to cool and frost with a vegan frosting

 ♥ ♥

How to Make Iced Tea

Posted by Jennifer (the RD) on September 21, 2012

Have you ever tried to make iced tea at home that ended up tasting too bitter?  It may be because you steeped the tea too long.  If you steep for too long, high levels of tannin and caffeine end up in your final product, resulting in bitterness.  So, here are some guidelines for making a gallon of iced tea:

• Bring 2 quarts of water to a boil.
• Add 8 tea bags or ½ cup loose tea leaves to the 2 quarts of water
• Steep 2- 4 minutes, NO LONGER
• When the tea is cool, add 2 quarts of cold water and/or ice and enjoy

♥ ♥

 

 Homemade Sweetened Condensed Milk

Posted by Jennifer (the student) on September 20, 2012

It’s that time of year when I start thinking about baking for the fall and the upcoming holidays. I think this is a healthier option over canned sweetened condensed milk because you can control all the ingredients and I think it tastes better too. I like to use organic ingredients. This can be used to replace canned sweetened condensed milk in baking or it can just be added to coffee (YUM). This makes about 1 cup to 1¼ cups depending on how much you reduce the liquid.

Ingredients:

• 1 ½ cup whole milk
• ½ cup organic cane sugar
• 2 TBSP butter
• 1 ½ tsp vanilla

Directions:

1. Over medium-low heat, in a heavy saucepan, add milk and sugar.
2. Simmer until sugar has dissolved.
3. After sugar has dissolved reduce heat to lowest setting and let simmer for about 2 hour. Until liquid reduces to about ½ of its original quantity.
4. Once liquid has reduced, remove from the stove and whisk in the butter and vanilla.
5. Let cool and place in an airtight container. It can be stored in the refrigerator for up to a week.

Plantation Iced Tea

Posted by Jennifer (the RD) on September 12, 2012

Here is the recipe for Plantation Iced Tea that was printed in the Honolulu Star Advertiser.  It is the recipe used at the Diamond Head market and Grill on Oahu.

INGREDIENTS:

1 gallon freshly prepared tea (I used Tazo brand black tea)

½ cup pineapple juice

½ cup sugar

½ tsp. cinnamon

1 stalk crushed lemongrass

Pineapple wedges and mint leaves for garnish (optional)

 

Combine ingredients while tea is still warm.  Chill, remove lemongrass, and pour over ice.

 

 

 

 

 ♥ ♥

 

 Cheesy Chicken Mexican Bake

Posted by Jennifer (the student) on September 6, 2012

At my house, we love Mexican food but I always feel like I eat to many carbohydrates whenever we have Mexican. Between the chips, tortillas and rice it is sometimes too much. This recipe is a result of my love of the Mexican flavors and trying to reduce the amount of carbs. This dish is so simple and I think it is very tasty and satisfying.

INGREDIENTS

• 1 TBSP olive oil
• 2 red or green bell peppers, chopped
• ½ onion, diced (I like the sweet onions)
• 3 cups cooked shredded chicken (I often used a rotisserie chicken from the market)
• 4 oz can diced green chiles
• ½ cup salsa verde
• 3 cups of shredded cheese (sharp cheddar or Monterey jack or a combination)
• salt and pepper
• spray olive oil

DIRECTIONS

1. Pre-heat oven to 375 degrees. Lightly spray an 11 x 7 baking pan with spray olive oil and set aside.
2. In a large sauté pan, over medium heat add olive oil, bell peppers and onion. Sauté for about 10 minutes.
3. In a mixing bowl, combine peppers, onion, chicken, chiles, salsa, and 2 cups of cheese. Add salt and pepper to taste. (Usually I don’t add much if any salt because I think the salsa has enough.)
4. Pour mixture into baking pan and top with the remaining cup of cheese.
5. Bake for 15 to 20 minutes, until cheese is melted and the dish is heated.
6. Remove from oven and let sit for 5 minutes before serving.
7. Enjoy

• I usually serve with a large dollop of fat-free Greek yogurt (instead of sour cream).

♥ ♥

 

 Chicken Tequila

Posted by Jennifer (the RD) on August 29, 2023

When I was working at a local hospital, their cafeteria was known for their chicken tequila recipe.  It  was delicious!  I don’t have the recipe, and can’t quite remember the ingredients either.  However, I tried to re-invent a healthier version than the one I remembered.

2 skinless chicken breasts, chopped into bite size pieces

1 TB plus 1 tsp. olive oil

¼ cup diced onions

¼ cup diced celery

1 clove garlic, minced

2 cups diced roma tomatoes

½ cup tequila

1 tsp. chicken or vegetable “Better than Bouillon” soup base

½ tsp. salt

2 tsp. dried oregano

Shaved or grated parmesan cheese

 

Heat a large saucepan and add 1 TB olive oil.  Sprinkle with ¼ tsp. salt and heat until the chicken is lightly browned.  Remove it from the pan.

Add 1 tsp. olive oil and add in the onions, celery, and garlic clove.  Sprinkle with ¼ tsp. salt. Cook until the onions are translucent.

Add diced tomatoes, tequila, soup base, oregano, and your browned chicken.  Heat for approximately 5 minutes, or a little longer to make sure the tomatoes are broken up.

Lower to heat to simmer, and cover for 20 minutes, stirring occasionally.

Serve over your favorite pasta.

 ♥ ♥

 

Chocolate Chip Cream Pie

Posted by Jennifer (the student) on August 28, 2012

Ingredients

Crust

• Cooking spray
• 5 TBSP unsalted butter, melted
• 1 package of chocolate wafers (Nabisco or similar)

Filling

•  4-cups of mini marshmallows
• ½ cup whole milk
• 1-cup heavy cream
• 1-cup semi sweet chocolate chips (roughly chopped)

Directions

Crust

1. Pre-heat oven to 350 degrees
2. In Ziploc bag, place chocolate wafers, crush cookies until they are a powder consistency. I used a meat tenderizer on the flat side.
3. In a bowl, combine wafer powder and melted butter.
4. Spray pie tin with cooking spray and pour wafer mixture into pie tin. Press mixture into the sides and bottom of tin to form the crust.
5. Bake crust for 10 minutes.
6. Remove from oven and let cool.

 Filling

1. In a double boiler over medium heat, add marshmallows and milk. Melt marshmallows and combine with milk.
2. Remove from heat and let cool completely.
3. With a mixer, whip cream until it forms peaks.
4. Gently fold in cooled marshmallow mixture into the whipped cream.
5. Gently fold in chocolate.
6. Pour mixture into cooled piecrust.
7. Refrigerate for 3 or more hours.
8. Serve and enjoy.

♥ ♥

 

 Chicken Chili Verde

Posted by Jennifer (the RD) on August 15, 2012

This is a recipe that my mom used to make us when she was strapped for time. It is both quick, low fat, and super easy! She said she got from the back of a Las Palmas can years ago when my sister and I were kids.

INGREDIENTS:

3 cups cubed cooked chicken

1 28 oz. can Las Palmas Green Chile Enchilada sauce

1 15 oz. can black beans, drained and rinsed

1 ¼ cups frozen corn (I like the roasted corn from Trader Joe’s)

1 cup chopped onion

2 garlic cloves, minced

Combine all ingredients in a dutch oven or a large saucepan, bring to a boil.  Reduce heat, and simmer, uncovered 30-40 minutes.

Makes 10 one cup servings.   I think this can be served with rice or tortillas.

 ♥ ♥

 

 Creamy Baked Mushroom Pasta

Posted by Jennifer (the student) on August 8, 2012

I have not had pasta in a long time and I wanted some that was creamy. So for a week I have been playing around with different versions of this dish and I think this was the best. I hope you enjoy it, it really satisfied my need for some creamy pasta. 🙂

Ingredients:

• Olive oil (for pan)
• 3 cups pasta (penne or what ever you have)
• ½ pound Italian sausage, casings removed (I used vegan sausage)
• ½ cup onion, chopped
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• 24 oz jar of marinara pasta sauce
• 8 oz cream cheese (vegan cream cheese will work)
• 1 TBSP Italian seasoning
• ½ tsp sea salt
• ½ tsp fresh ground pepper
• 1 cup mozzarella cheese, grated (Daiya cheese will work)

Instructions:

1. Preheat oven to 350 degrees. Lightly grease a 9″ x 13″ baking pan with olive oil.
2. Cook pasta according to the directions on package. Drain and place cooked pasta in a bowl and set aside.
3. In a large non-stick skillet, over medium heat, brown sausage, onion and mushroom. If there is any oil or liquid left after browning, drain off.
4. To skillet add garlic, marinara sauce, cream cheese, Italian seasoning, salt and pepper.
5. Cook a few minutes until cream cheese is melted and all ingredients are incorporated.
6. Stir in pasta and pour into greased baking pan.
7. Top with grated mozzarella.
8. Bake in oven for 20 to 25 minutes, until cheese is melted and slightly browned.
9. Remove from oven. Wait 5 minutes before serving.
10. 10. Enjoy.

♥ ♥

 Non Dairy Ice Cream

Posted by Jennifer (the RD) on July 31, 2012

This was a really fun treat that I made for our dialysis patients that are unable to consume any dairy products due to their dietary restrictions.  It is also a great recipe for those that are lactose intolerant.  Mocha mix used to make a non dairy ice cream but the product was discontinued.  It was great to see our patients enjoy something they thought they could never have again.  If you have an ice cream maker, you can make this at home.   I borrowed Jennifer’s…thanks Jen!!!!!

Ingredients

1 cup low cholesterol egg product

½ cup sugar

2 cups non dairy creamer (I used Mocha Mix)

1 tablespoon vanilla extract

Rock salt and ice (for ice cream maker)

Preparation

• Using a 1 quart, microwaveable bowl, beat egg product and sugar until well blended.
• Stir in non-dairy creamer and microwave for 1 minute, or until mixture thickens.
• Remove from heat.  When cool, stir in vanilla
• Pour mixture into the center container of the ice cream maker
• Layer ice and rock salt around container alternating layers until bucket is full.
• Process according to manufacturer’s instructions for your particular maker

 ♥ ♥

Coffee Marinated Tri Tip

Posted by Jennifer (the student) on July 25, 2012

 

This is a recipe we have been making for years. And we have friends and family that request this dish.

Ingredients:

• 2 to 3 pound tri tip
• 1 cup brewed coffee (good quality)
• 1 TBSP olive oil
• 2 to 3 bay leaves
• 3 TBSP bbq sauce (any type you like)

Instructions:

1. Combine coffee, olive oil, bay leaves and bbq sauce in large Ziploc bag.
2. Place tri tip in the bag and place in refrigerator. Marinate at least 6 hours.
3. Remove tri tip from refrigerator 1 hour before grilling.
4. Grill on the non-fat side for 10 to 15 minutes.*
5. Grill the fat side for 10 minutes or until tri tip reaches your desired level of doneness (or at least close, it will continue to cook once removed from grill). *
6. Remove from grill a let sit for 20 minutes for slicing.
7. Serve and enjoy.

* Note:

• On a charcoal grill move charcoals to the side, on a gas grill turn up the heat on the side burners to 600-700 degrees and the middle grills off.
• No need to trim the fat unless there is an excessive amount of fat.
• Using the palm of your hand: if the roast feels like the center of your palm, is rare if it feels like the bottom of your thumb is medium.

♥ ♥

Flaxseed Chocolate Chip Cookies

Posted by Jennifer (the RD) on July 18, 2012

This is a modification of the classic Nestle Tollhouse recipe.  🙂

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

¼ cup ground flax seeds

½ cup earth balance margarine

¾ cup granulated sugar

¾ cup brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups chocolate chips

• Preheat oven to 375 degrees.
• Combine first three ingredients. In a separate bowl, blend together the margarine, flaxseeds, vanilla, and sugars.  Add eggs, one at a time, until blended.  Add the flour mixture until blended.  Stir in the chocolate chips.
• Spoon a tablespoon full of batter for each cookie, 2 inches apart onto a cookie sheet.  Bake 9-11 minutes

 ♥ ♥

 

 

 

 Chickpea & Seitan White Enchiladas

Posted by Jennifer (the student) on July 11, 2012

 

It was overcast and a little rainy today and I was feeling like some comfort food would be good. I found this recipe a few months ago and I thought it sounded so good but a little too rich for me. So today I took advantage of the cooler weather and decided to re-make this recipe into a lower fat, vegetarian version. This recipe is so quick and easy to make and pretty tasty if I do say so.

Inspired by: White Chicken Enchiladas by Joyful Momma’s Kitchen

Ingredients: 

• 10 soft corn tortillas (taco size)
• 8 oz seitan strips (I used West Soy)
• 15 oz can chickpeas (drained)
• 2 cups shredded Monterey Jack cheese
• 3 TBSP earth balance
• 3 TBSP flour
• 2 cups vegetable broth
• 1 cup Greek yogurt (I used Fage 0%)
• 7 oz can diced green chilies
• Olive Oil  (for pan)

Instructions:

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan with olive oil.
2. Mix seitan strips, chickpeas and 1 cup of cheese. Roll this filling in tortillas, place in pan seam side down.
3. In a saucepan, melt earth balance over medium heat. Then whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Cook until thick and bubbly.
4. Add yogurt and chilies to mixture. Do not bring to boil, to prevent curling the yogurt.
5. Pour hot mixture over enchiladas and top with the remaining cheese.
6. Bake for 22 minutes and then turn on broiler to high for about 3 minutes to brown the cheese.
7. Enjoy.

♥ ♥

 

 

Hemp Seed Applesauce Bread

Posted by Jennifer (the RD) on July 4, 2012

I re-vamped an applesauce bread recipe and added hemp seeds and tested it out on my co-workers.  It was a hit!  They seemed to like the hemp seeds better than flax seeds.

INGREDIENTS:

3 cups all purpose flour

2 eggs

2 cups sugar

1 cup vegetable oil (I used canola)

2 cups unsweetened applesauce

1 cup chocolate chips (semi sweet or dark)

¾ cup hulled hemp seeds

2 tsp. ground cinnamon

½ tsp. ground nutmeg

1 tsp. baking soda

¼ tsp. baking powder

½ cup sour cream

 

Preheat oven to 350 degrees.  Grease and flour two 9 x 5 inch loaf pans.

Beat together eggs, sugar, and canola oil.  Mix in the applesauce and sour cream.

Mix in dry ingredients – flour, baking soda, baking powder, cinnamon, and nutmeg.  Stir in chocolate chips and hemp seeds.  Pour batter in equal amounts in each pan.

Bake for 1 hr., 20 minutes.  Invert onto wire racks to cool.

♥ ♥

 

 Ahi Tuna Salad

Posted By Jennifer (the student) on June 27, 2012

 

 

 

Ingredients:

• 1 good size Ahi tuna (preferably sashimi grade) steak for 2 persons
• 1/3 cup of low sodium citrus soy sauce
• 2 cups of kale with stems removed and cut into bite size pieces
• ½ cup of white onion (more or less depending on your like of onions) cut into bite size pieces
• 2 handfuls (approximately 24) of French greens beans (trim ends off) cut to bite size pieces
• ¼ cup of crushed Macadamia nuts
• I avocado, sliced into bite size pieces
• ¼ cup of diced roasted peppers for garnish
• 2-3 radishes sliced for garnish
• 4 Tbsp olive oil (half for tuna and half for veggies)
• 1 Tbsp finely chopped ginger

Instructions:

1. In a small pan marinate tuna with citrus soy sauce for about 5 to 10 minutes.
2. Remove tuna from soy sauce and save the remaining soy sauce.
3. Add 2 Tbsp of olive oil to a sauté pan and heat in med-high heat.
4. When the oil is hot, add onions, ginger and green beans cook for about 3 minutes.
5. Add kale, cook for another 5 minutes.
6. Add the soy sauce and simmer at low heat.
7. Add 2 Tbsp of olive oil to a sauté pan and heat in high heat.
8. Roll the tuna in crushed Macadamia nuts and sear tuna in hot olive oil, turning after you see a hint of white on the tuna steak (less than a minute on front, back and sides).
9. Remove the tuna and slice (see photo above).
10. Drain soy sauce from the kale, green beans etc. into sauté pan you seared the tuna.
11. Add the kale and veggies in the center of plate arrange tuna around veggies, slice radish and arrange radish around plate, add avocados in the same manner and finally add some of the soy sauce in searing pan on top of tuna.
12. Enjoy.

♥ ♥

 

Oatmeal Banana Smoothie

Posted by Jennifer (the student) on June 27, 2012

♥ ♥

Cilantro Rice

Posted by Jennifer (the RD) on June 20, 2012

This is a recipe my mom gave me years ago.  It is really easy to prepare and is a great departure from plain old rice.  🙂

3 1/2 C. loosely packed cilantro leaves

3 medium garlic cloves

1 medium jalapeno, seeded and halved

3 1/3 C. low sodium chicken broth

1 T. vegetable oil

1/2 C. minced yellow onion

2 C. whole grain white rice

1 T. kosher salt

Combine cilantro, garlic, pepper, and 2 cups of broth in a blender and process until smooth.

Heat oil in a large frying pan over medium high heat.  When it shimmers, add onion and cook until softened, about 2 minutes.  Add rice and salt; stir to coat in oil and cook until rice becomes opaque, about 2 minutes.  Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine.  Bring mixture to a boil, then reduce heat to low so rice is at a simmer.  Cover and cook until rice is tender, about 15 minutes.  Turn off heat and let rice rest, covered for 5 minutes.  Fluff with fork and serve.

Serves 6-8

 Macadamia, Kale and Tofu Burger

Posted by Jennifer (the student) on June 13, 2012

 

INGREDIENTS

• ½ cup panko breadcrumbs
• 2 TBSP Dijon mustard
• 2 TBSP A1 sauce
• 2 TBSP Worcestershire sauce
• 1 cup finely sliced kale (with stems removed)
• ¼ cup finely chopped onion (we like a sweet onion)
• ¼ cup diced macadamia nuts (I used Trader Joe’s dry roasted & unsalted diced)
• 12 oz firm tofu (drained)
• olive oil (for cooking)
• 4 buns/rolls of your choice
• 1 avocado
• 1 TBSP mayonnaise (I used veganaise)

INSTRUCTIONS

1. In medium sized mixing bowl, combine all ingredients. Knead together with hands until blended.
2. Shape into patties. Makes 4 to 5 large sliders or 3 to 4 large regular patties.
3. Lightly oil a non-stick pan with olive oil and bring to medium heat on stovetop.
4. Add patties to pan and brown on both sides. Approximately 4 to 5 minutes per side.
5. While patties are cooking toast buns in a non-stick pan on medium heat.
6. In a small bowl, combine avocado and mayonnaise and set aside.
7. Assemble burgers and top with avocado mixture and roasted peppers and/or tomatoes.
8. Enjoy!

*Garnish with: tomatoes and/or roasted red bell peppers

♥ ♥

The Best Minestrone Soup I Have Ever Had!

Posted by Jennifer (the RD) on June 6, 2012

Kuleto’s minestrone

This is truly the BEST minestrone soup that I have ever had.  For those of you that are not familiar with the culinary SOS section of the Food section of the LA Times, it is a great food column that is written in response to readers’ requests for dishes that they have tried at restaurants and wish to replicate at home.  This is a recipe from Kuleto’s In San Francisco.  It really is delicious.  I know my recipes are usually simplistic and made up from things I have in pantry/refrigerator, but this time, I went all out and am actually posting a recipe that I followed to the “T” and was absolutely delicious!  TIP:  In my opinion, this recipe should be doubled or tripled because it is so delicious.   You’ll want to take it for work the next day. 🙂

Ingredients:

3 TB olive oil, divided

2 oz. diced pancetta

½ cup diced onion

½ cup finely diced carrot

2 TB finely diced fennel bulb

½ cup finely diced celery

¼ tsp. minced garlic, from about 1 clove

1 ½ tsp. chopped thyme

2 ½ tsp. chopped basil

¾ tsp. chopped rosemary

1 (14.5 oz.) can diced tomatoes

2 cups chicken broth

Salt and white pepper

½ cup sliced mushrooms

¼ cup diced zucchini

½ cup diced broccoli rabe

¾ cup orzo pasta (from about ¼ cup uncooked)

½ cup cooked white beans

2 ½ tsp. chopped parsley

2-3 TB basil pesto, divided

 

• In a large heavy bottomed saucepan, heat 1 TB oil over medium high heat until hot.  Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the veggies are lightly softened and the mixture is aromatic, about 5 minutes.
• Stir in the diced tomatoes and broth, and bring to a boil over medium high heat.  Reduce the hat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the veggies are soft, about 45 minutes.  You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart).  Taste and season with ½ tsp.  salt and ¼ tsp. pepper, or as desired.
• When the soup base is almost done, prepare the mushrooms and the rest of the veggies:  in a medium, heavy bottomed pot, heat the remaining 2 TB oil over medium high heat until hot.  Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6-8 minutes.
• Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot.  Taste once more and adjust the salt and pepper if desired.  This makes about 1 ½ quarts of soup.  Ladle the soup into bowls and garnish each with ½ TB of pesto.

♥ ♥

Eggplant and Mushroom Sauce

Posted by Jennifer (the student) on May 31, 2012

 

 

This dish is the result of wanting to make eggplant without breading or frying it. I usually serve it with pasta, quinoa or polenta and it is a dish we really enjoy.

Ingredients

• 2 large eggplants, sliced to ½” to ¼” thick
• 2 cups of mushrooms, sliced (any type you like)
• ¼ onion, finely chopped
• 3 Tbsp olive oil
• 3 Tbsp tomato paste
• 3 Tbsp sour cream (I use vegan sour cream or fat-free will work)
• fresh ground pepper (to taste)
• salt

Directions

1. Spread eggplant on cookie sheets and salt. Let stand for 10 to 15 minutes then wipe water and excess salt from eggplant.
2. In a large stockpot on medium heat, add 1 Tbsp of olive oil and onion. Sauté until onions are translucent.
3. Next add 1 Tbsp of olive oil and eggplant. Sauté for about 20 minutes until eggplant in almost cooked.
4. Then add the last Tbsp of olive oil and the mushrooms. Sauté for about 10 minutes until mushrooms are cooked.
5. Finally, add sour cream, tomato paste and pepper and combine.
6. Serve and enjoy.

*This dish actually tastes better the next day.

 ♥ ♥

Blueberry and Banana Smoothie

Posted By Jennifer (the student) on May 30, 2012

 

 

Ingredients

• 1 frozen banana
• ½ cup fresh or frozen blueberries
• 1 cup unsweetened coconut milk (any milk)
• 1 heaping tablespoon almond butter (any nut butter)
• 1 generous sprinkle of cinnamon

Directions

1. In a blender, blend banana and milk until blended.
2. Add blueberries, almond butter and cinnamon and blend until smooth about 1 minute.

*Options: Add 1 heaping teaspoon of spirulina. And/or add ½ cup frozen peaches or mango.

♥ ♥

Weeknight Potato Tacos

This is something that I throw together when I am strapped for time…which seems to be all of the time lately.  It’s nothing fancy, but it is pretty tasty,  inexpensive, and easy to make.

Posted by Jennifer (the RD) on May 23, 2012

1 package of reynaldo’s brand soyrizo

4 ½ cups frozen potato shreds, thawed

Diced tomatoes

Shredded lettuce

Lite sour cream (can use full fat if you want to splurge or fat free if you want to save fat calories)

Soft taco size tortillas

 

In a large skillet, cook soyrizo on medium heat for about 5 minutes, stirring constantly.  Mix in potatoes and cook for an additional 10 minutes on low to medium heat.  Warm tortillas over an open flame and fill with potato mixture, lettuce, tomatoes, and sour cream.

 ♥ ♥

Cheesy Tofu Pasta Bake

Posted by Jennifer (the student) on May 17, 2012

 

A few times a year I clean out my freezer, this recipe is the result of what I found hiding in my freezer. This dish would be great using fresh vegetables and I think almost any combination of vegetables would work.

INGREDIENTS

• 1 TBSP olive oil
• 6 oz frozen asparagus spears (break the spears in half)
• 4 oz frozen tri-colored bell peppers (sliced)
• ¼ fresh onion (chopped)
• 4 oz Rotelle Pasta (I used quinoa pasta but any type could be used)
• 1 block of soft tofu (drained)
• ½ cup tomatillo salsa
• 4 oz Daiya jalapeno garlic havarti (crumbled) *

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In large baking pan, add olive oil, asparagus, bell peppers and onion. Half way thought baking remove and toss veggies then return to oven. Bake for about 30 minutes until the onion is translucent. Remove from oven and set aside.
3. Meanwhile, prepare pasta according to instructions. Drain pasta and set aside.
4. In a non-stick skillet, on med-low heat, add tofu, salsa and baked vegetables. Combine until tofu is smooth. Remove from heat.
5. In an 8×8 baking dish, added cooked pasta to bottom of pan, add tofu mixture and top with cheese.
6. Bake for 15 to 20 minutes until the cheese is melted.
7. Serve and enjoy.

•  Most any cheese would be good in this dish. I was using what I had on hand.
• About 4 servings. This recipe could easily be doubled.

♥ ♥

Fred’s Lemon & Ginger Kale with Sesame Tofu Steak

Posted by Jennifer (the student) on May 12, 2012

Welcome to the Virtual Vegan Potluck! Thank you to Annie at An Unrefined Vegan for organizing this event! 🙂

A refreshing, quick and easy meal. Serves four:

Sesame Tofu Steak Ingredients:

• 1 medium firm block of tofu (Drained)
• 1 Tbsp. of sesame seeds
• 1Tbsp. sesame oil for earthy taste (canola or olive oil may be substituted)
• ¼ cup of Mitsukan – Ajipon (Citrus Seasoned Soy Sauce or low-sodium with some citrus juice may be substituted)

Lemon/Ginger Kale Ingredients:

• 2 large bunches of fresh kale (stems removed and chopped into bite size pieces)
• 1 fresh lemon
• 1 Tbsp. of fresh ginger (finely chopped)
• 1 small clove of garlic (diced)
• 1 Tbsp. olive oil
• 1 medium size white onion (chopped into bite size pieces)
• salt and pepper to taste

Preparation and Cooking Instructions:

Sesame Tofu Steak:

• slice the tofu block length wise into 4 slices
• marinate with citrus seasoned soy sauce for 30 t0 60 minutes before cooking (save the soy sauce for later)
• heat sesame oil in large pan on medium heat and add tofu slices and brown on both sides while cooking the lemon/ginger kale, (see cooking instructions below)

Lemon/Ginger Kale

• in a wok or large sauté pan, heat olive oil on medium heat and then add garlic and ginger.
• sauté for few minutes and add onion, followed by the kale: add the juice of the lemon and toss as you sauté the ingredients until the kale and the onion are soft; salt and pepper to taste.
• place the lemon/ginger kale on a plate; place a tofu steak on top, sprinkle with sesame seeds
• deglaze the sesame tofu pan with the saved soy sauce and pour over the top of tofu steaks.

Enjoy!

 

Explore other blogs in the Virtual Vegan Potluck.

  ♥ ♥  

My Recipe for a Great Salad

Posted by Jennifer (the RD) on May 9, 2012

When I make salads for the family, I like to make a salad bar type of scenario so everyone can be happy.  Here’s what I prepared for an early Mother’s Day celebration:

Mixed greens and spinach

Chopped boiled eggs

Sautéed vegetables (I used zucchini, red, yellow, and green bell peppers, green onions, and sliced mushrooms)

Edamame

Chopped tomatoes

Green peas

Corn

Chopped carrots

Tortilla strips

Chicken breast strips

Tofu (recipe from the tofu sandwiches a couple of weeks ago)

2 types of salad dressings (I used one homemade salad dressing and one balsamic vinegar spray dressing from the store)

 

Directions:  prepare the ingredients above and let everyone serve themselves! 🙂

 ♥ ♥

Creamed Potatoes & Peas

 Posted by Jennifer (the student) on May 3, 2012

This is a dish my mom used to make but she used cream and butter. I used to love it but have not had it in years. I tried to make it healthier and just as tasty as the old version. I hope you enjoy it!

INGREDIENTS

• 1 ½ pounds new potatoes (I quartered mine because they were fairly large)
• 10 oz peas (I used Trader Joe’s English Peas)
• 1 cup almond milk (or any milk you like)
• 1 TBSP all purpose flour
• 1 tsp cornstarch
• ½ tsp herbes de provence
• lemon pepper (just a sprinkle)
• sea salt and fresh ground pepper (to taste)

DIRECTIONS

1. In large stockpot, steam potatoes until fork tender.
2. In small saucepan, add peas and about a ¼ cup of water and cook over medium heat for a few minutes. Drain excess water and set aside.
3. In large saucepan, combine milk, flour and cornstarch. Bring to a boil and reduce heat to a simmer until sauce thickens.
4. To sauce add herbes de provence, lemon pepper, sea salt and fresh ground pepper.
5. Add potatoes and peas into cream sauce. Combine ingredients. Serve.

♥  ♥

Pan Fried Tofu Sandwich

Posted by Jennifer (the RD) on April 25, 2012

I came up with this sandwich because I was getting really tired of stir frying my tofu all of the time.  I wanted something different so I did some experimenting.

1 block extra firm tofu

Olive oil for drizzling

Miracle chicken blend from Princess House  (or your favorite herb salt seasoning blend)

Lettuce leaves

Tomato slices

Your favorite bread (I used whole wheat bolillos)

Your favorite sandwich spread (I made a quick one – used 50% mayo and 50% red pepper hummus)

 

Drain tofu and cut ½ inch thick slices along the width of the block.  Drizzle generously  (on both sides) with seasoning and dab with olive oil. Pan fry for 7-10 minutes on each side on medium heat or until the tofu has a nice slightly brown crust.

 

Slice your bread, spread with your sandwich spread, and add veggies and tofu and enjoy.  This dish is best served when the tofu is hot off of the pan.

 ♥ ♥

Tofu Vegetable Stir-Fry

 Posted by Jennifer (the student) on April 19, 2012

Adapted From Eat To Live By Joel Fuhrman M.D.

This is the recipe I used for my dinner in yesterdays WIAW post. This is the second time I have made this dish in two weeks, I guess we must like it. 🙂

Ingredients for Tofu

• 14 oz extra firm tofu, cubed
• 1 Tbsp Bragg liquid aminos
• 1Tbsp Asian black vinegar (I buy from the Asian market)
• ½ tsp crushed red pepper flakes
• 1 Tbsp lemon pepper
• ¼ cup unhulled sesame seeds

Ingredients for Quinoa

• 2 cups of vegetable broth
• 1-cup quinoa

Ingredients for Sauce

• 1/3 cup 100% apricot spread
• ¼ cup unsalted natural peanut butter
• 2 Tbsp chopped fresh ginger
• 1 clove garlic, minced
• 1/3-cup water
• ¼ cup Asian vinegar
• 1 tsp cornstarch
• ¼ tsp crushed red pepper flakes

Ingredients of Vegetable Portion of the Stir-Fry

• 2 Tbsp water
• ½ sweet onion, chopped
• 4 cups small broccoli florets
• 2 carrots, peeled and cut diagonally into 1/3-inch pieces
• 1 medium red bell pepper, seeded and cut into 1-inch squares
• 1 medium green bell pepper, seeded and cut into 1-inch squares
• 1-cup snow peas, strings removed
• 1-cup bok choy, cut into bite-size pieces
• 3 cups fresh mushrooms, stems removed, sliced
• 1-pound fresh spinach
• 1-cup raw cashews

Marinate tofu for 30 minutes in liquid aminos, Asian black vinegar, red pepper flakes and lemon pepper. While the tofu marinates, cook the quinoa. Mix vegetable broth and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until the broth is absorbed. Set aside.

Preheat oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking dish for 30 to 40 minutes, until golden.

To make the sauce, place all the ingredients in a food processor and blend until smooth. Transfer to a small dish and set aside.

In large wok heat water, add onion, broccoli, carrots, bell peppers and peas sauté for 5 minutes. Add more water if necessary to prevent scorching. Add bok choy and mushrooms, cover and simmer until vegetables are just tender. Remove the cover and cook off most of the water. Add spinach and toss until wilted.

Add the sauce and stir until all the vegetables are glazed and the sauce is hot and bubbly, about 1 minute. Add in the cashews and baked tofu. Serve over a bed of quinoa. Enjoy!

This recipe said it was 4 servings but we got 6 to 8 servings out of it.

♥ ♥

Recipe Contest Winner #2 – Raspberry Glazed Rosemary Chicken & Pan Seared Asparagus

Posted by Jennifer (the RD) on April 11, 2012

Our second recipe contest winner comes from Freddy, one of our patient care dialysis technicians.  This dish was very impressive!  It won us over on both taste and aesthetics.  It is also easy to prepare.  Freddy is actually newly married and has wonderful plans to start a new and healthy lifestyle with his beautiful bride Sandra, who also has some healthy tricks up her sleeve.  Congratulations to the both of you!

Here’s the recipe:

Ingredients:

1 tablespoon crushed rosemary

1 teaspoon rubbed sage

1/2 teaspoon dried oregano

8 skinless and boneless chicken breast halves

1/4 cup fat-free chicken broth

1 cup raspberry preserves

1/2 teaspoon honey mustard

1 teaspoon chopped fresh rosemary leaves

FOR ASPARAGUS:

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

 

Directions to Prepare Chicken:

Preheat oven to 350 degrees for 10 minutes

In a small bowl, stir together crushed rosemary, sage and oregano.

Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.   Bake in preheated oven for 20 minutes.

Place raspberry preserves in a microwave safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.

Spread about 1 tablespoon of the preserve mixture over each breast. Bake 10 minutes more.

 

Preparation for Asparagus:  Pre-heat pan for 3-4 minutes in high.

Lightly coat the asparagus spears with olive oil and season them with salt and pepper.

Sauté high heat for 2 to 3 minutes or until they are as tender as you desire.

 ♥ ♥

Chocolate Nachos

Posted by Jennifer (the student) on April 4, 2012

Last Sunday, I went to party at my friend Mickey’s house to celebrate the new season of “The Killing”.  It was a fun night; we ate comfort food and watched the 2-hour season première. I know we usually focus on healthy eating here but there is always room for treats. This is the dessert I made and it was quite popular.

INGREDIENTS

• 2-5.5 oz bags of “Food Should Taste Good” chocolate tortilla chips
• 1-jar sea salt caramel sauce (I used Trader Joe’s)
• 1-jar chocolate sauce (I used Trader Joe’s)
• 1-cup milk chocolate chips
• 1-bag of marshmallows
• 1-cup chocolates or candy (I used truffles From Trader Joe’s)

DIRECTIONS

1. Preheat oven to 275.
2. Spread chips on a cookie sheet on heat for a few minutes.
3. In two small saucepans, heat the caramel and chocolate sauces.
4. Place chips on oven-safe serving dish and spread marshmallows, milk chocolate chips and chocolates on top of the chips. Return to oven, watch carefully, and don’t melt chocolates. Just soften a little or you will end up with a soupy mess.
5. Remove from oven and top with chocolate and caramel sauces.
6. Enjoy immediately.

• Of course, this can be made smaller or large. Also, I think you could mix-up the ingredients and make it your own. In fact, we talked about using peanut butter.
• Also, all sauces could be homemade but with school I was happy just to get this all together.

Was anyone else disappointed that we still did not find out who killed Rosie Larson?

♥ ♥

 Recipe Contest Winner – Italian Stew

Posted by Jennifer (the RD) on March 28, 2012

A few weeks ago, I posted an entry about National Nutrition Month.  I really wanted to encourage my co-workers to start thinking about good nutrition.  So, I had them turn in their favorite healthy recipe to be judged by our volunteers, one of which is my very own co-blogger Jennifer.  Our volunteers tried out all of the recipes and judged them on how healthy they were, taste, appearance, etc.  The day that the winning recipes were announced was really fun.  Along with receiving a recipe book of all of the contributed recipes, each person got an award…heartiest meal, best use of vegetarian items, etc.  However, we had 2 grand prize winners!  The first of the winners was Sheila, one of our nurses, who won for her scrumptious Italian Stew recipe.  On top of submitting this great and healthy recipe, Sheila has also adopted an adorable new dog that her family plans to take many walks with so that eveyone can become more active.  Way to go Sheila!!!!  Here is Sheila’s recipe:

7 tsp. olive oil, divided

1 ½ cups chopped onion

½ cup chopped carrot

1 TB minced garlic

¼ cup all purpose flour

2 lbs. boneless chuck roast, trimmed of fat and cut into cubes

¾ tsp. salt, divided

½ tsp. black pepper

1 cup dry red wine

3 ¾ cups chopped, seeded, and peeled plum tomatoes (about 2 lbs.)

1 ½ cups fat free, low sodium beef broth

½ cup water

2 tsp. chopped fresh oregano

2 tsp. chopped fresh thyme

1 bay leaf

1 eight oz. package cremini mushrooms, quartered

¾ cup (1/2 inch thick sliced carrots)

2 TB chopped fresh basil

1 TB chopped parsley

 

Heat dutch oven over med/high heat.  Add 1 tsp. oil.  Add onion and chopped carrots and sauté 8 minutes, stirring occasionally.  Add garlic and sauté 45 seconds, stirring constantly.  Remove from the pan.

Add 1 TB oil to pan.  Place ¼ cup flour in a shallow dish.  Sprinkle beef with ½ tsp. salt and pepper.  Dredge beef in flour.  Add half of beef to pan.  Saute 6 minutes, browning all sides.  Remove from pan.  Repeat procedure.

Add wine to pan and bring to a boil, scraping the bottom of the pan.  Cook about 5 minutes (until reduced to 1/3 cup).  Return meat and onion mixture to pan.  Add tomato and next 6 ingredients and bring to a boil.  Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.  Discard bay leaf.  Stir in remaining ¼ tsp. salt, basil, and parsley.

 ♥ ♥

Soy Chorizo Chili

 Posted by Jennifer (the student) on March 21, 2012

If you are extra busy with work or school but still want to eat healthy, I am with you.  I have a few dishes I make often to help me get through the busy times and this is one of those dishes. Hope you enjoy it as much as we do.

INGREDIENTS

•  6 oz soy chorizo (half of the sausage)
• 1 small sweet onion
• 1 jalapeno (optional)
• 1 red bell pepper
• 1 yellow or green bell pepper
• 4 – 15 oz cans of beans (I used great northern & black but any type will work)
• 26 oz chopped tomatoes (I use a box of Pomi)
• 3 oz tomato paste (half of 6 oz can)
• sprinkle of epazote (optional- a seasoning found in the Mexican aisle of the market)
• sea salt & fresh ground pepper (to taste)

DIRECTIONS

1. Remove casing from soy chorizo and add to large stockpot over low-medium heat.
2. While soy chorizo is sautéing, chopped onion, jalapeno, and bell peppers and add to stockpot.
3. Turn up heat to medium. Cook until onions are translucent.
4. Drain and rinse beans and add to stockpot. Mix well.
5. Add chopped tomatoes, tomato paste and seasonings.
6. Mix well and turn down heat and simmer for 30 minutes.

• I usually top with a wedge of lime, avocado and a spoonful of Greek yogurt.
• This keeps well for up to 4 or 5 days.
• Good on top of rice, quinoa or roasted potatoes.

 ♥ ♥

Mini Chocolate Mint Trifle

Posted by Jennifer (the student) on March 17, 2012

Happy St. Patrick’s to all!

I have a very quick recipe for you that requires mostly just assembling.  I think this sweet treat is lighter than most trifles and it is quite tasty. Enjoy!

Ingredients

Bottom Layer

• chocolate brownies or cookies (I used Laura’s Wholesome Junk Food Mint Double Fudge Bitelettes)

Pudding Layer

• 1 package of firm silken tofu
• 2 TBSP agave nectar
• 1/2 to 1 tsp mint extracts
• 2-3 drops of green food coloring

Cream Topping

•   1 can coconut milk
•  2 TBSP agave nectar

Candy Topping

• several mints or chocolates (I used Newman’s Own Dark Chocolate peppermint cups)

Instructions

1. Rough chop or crumble brownie/cookie to cover bottom of container.
2. Combine tofu, agave nectar, mint extracts and food coloring. (I used a immersion blender)
3. Top brownie/cookie layer with pudding.
4. Blend coconut milk and agave nectar with hand mixer until it thicken a bit.
5. Top pudding layer with cream topping.
6. Rough chopped candy and sprinkle on top.
7. Keep refrigerated until served.

* I used small trifle glasses but this could be made as a traditional trifle too.

♥ ♥

Tofu and Snow Pea Stir Fry

Posted by Jennifer (the RD) on March 13, 2012

1 block extra firm tofu, drained of liquid and cut into 1 inch cubes

1 tsp. sesame oil

½ tsp. salt

1 TB canola oil

2 cups snow peas, trimmed and washed

1 TB Thai sweet chile sauce

Combine tofu cubes, sesame oil, and salt until well blended.  Heat  Canola oil in a wok or medium size pan and brown tofu cubes until they are browned on all sides.  Add the snow peas and chile sauce and and heat for about 2 minutes, until snow peas are only slightly tender.  Serve over rice.

♥ ♥

 

Midterm Yogurt Parfait

Posted by Jennifer (the student)  on March 7, 2012

It’s MIDTERM time in the school year! This can be stressful and eating right is important for success. Eating well-balanced meals before study sessions or exams is a challenge for most of us because there is a shortage of time. Here a quick and easy meal that can be prepare in advance that will provide plenty of protein and fruit that will give you the energy you need to prepare and take the exams.

INGREDIENTS

• 2/3 cup yogurt (small yogurts sold individually are about this size)
• 1/2 cup fresh fruit (any type you like, I used blueberries)
• 1/4 cup granola
• 1/8 cup slivered almonds

DIRECTIONS

1. Use a jar or any container that can be sealed (I used canning jars).
2. Add half the yogurt as the first layer.
3. Add half of the fruit as the second layer.
4. Add the granola.
5. Add the almonds.
6. Add the last of the yogurt.
7. Add the last of the fruit.
8. Seal, refrigerate and enjoy anytime.

– These can be prepared and kept for several days. Usually, I make 2 or 3 at a time, just double or triple the recipe according to the quantity you want to make.
– Any type of yogurt can be used. I used plain yogurt.

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Ginger Asian Pear Tea

Posted by Jennifer (the student) on March 2, 2012

This week, I have been making quite a few mugs of my favorite home remedy for a cough. This tea always helps me and it is so simple.INGREDIENTS

• 1 asian pear
• 1 small piece of fresh ginger
• 2 cups of water
• honey (to taste)

DIRECTIONS

1. Slice pear and roughly cut ginger.
2. Transfer pear and ginger to sauce pan and cover with water.
3. Over high heat bring to a boil. Reduce heat and simmer for several minutes.
4. Pour liquid into a mug and add honey to taste.
5. Enjoy.

Do you have any home remedies to share?

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Mozzarella Garlic Bread

Posted by Jennifer (the RD) on February 29, 2012

When I was in high school, I took a cooking class from my high school teacher, Ms. Nesalhous.  She taught us the basics of cooking, and I remember trying out different recipes from cookbooks my mom had at home.  One of these cookbooks was a Sunset Magazine cookbook.  Although I don’t remember the exact recipe for this garlic bread, this is my adaptation.  It’s super easy and tasty.

1 package of fresh mozzarella, drained if in a container with liquid1-2 large tomatoes, sliced thin1 large garlic clove2 TB dried oreganoFrench bread loafSlice and toast a loaf of French bread.Rub the entire garlic glove over the toasted open face portion of the loafSprinkle with salt if desiredTop with sliced tomatoes, followed by slices of fresh mozzarellaSprinkle with dried oreganoPlace on a baking sheet and bake at 375 degrees for 8-10 minutes.

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Chile Relleno

Posted by Jennifer (the student) on February 23,2012

Chile Relleno is a popular Mexican dish, translated it means “stuffed chile.” Traditionally, chile relleno is a dish that is stuffed with cheese, battered and then deep-fried. I thought with a few changes, I could make this dish healthier and just as tasty.

INGREDIENTS:

• 4 poblano chilies (can substitute ancho or anaheim chilies)
• 1-2 Tbsp olive oil
• 1 onion (diced)
• 2 yellow crookneck squash (diced)
• 2 ears of corn (cut corn of the cob)
• 2 zucchini (diced)
• ½ cup shredded monterey jack cheese (or any cheese you like)
• salt and pepper

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Cook chilies on a gas-stove top or on a grill pan. Turn peppers frequently, blacken evenly without burning thought or overcooking. Once peppers are blackened and blistered, place in a sealed glass bowl (use a lid or plastic wrap) and let sit for 20 to 30 minutes.
3. Meanwhile, in a large skillet over medium heat add olive oil and diced onion. Cook for several minutes.
4. Add squash, corn and zucchini to skillet and sauté for 5-7 minutes. Stir frequently.
5. Peel the blackened skin off the peppers. Then cut a slit down the side of the pepper starting close to the stem down to the tip. Carefully, remove the seeds and veins as to not tear the pepper.
6. Carefully, stuff each pepper with ¼ of sautéed vegetables per pepper.
7. Place stuffed peppers in a baking dish and top with cheese.
8. Bake 10 to 15 minutes to melt the cheese.
9. Remove from oven and serve immediately.

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 Okara Veggie Burgers (Vegan)

 Posted by Jennifer (the RD) on February 15, 2012

 

This is an extermely inexpensive way to eat a veggie burger.   You can make these burgers for a fraction of the cost of regular veggie burgers.  I came up with this recipe because students in my vegetarian course were complaining about the cost of vegetarian convenience items.  I used okara, which is the pulpy fiber that remains after making soy milk.  I usually buy it at Marukai in Gardena, but I heard it is also at Meiji Tofu, also in Gardena.  Recently, I bought a small bag at Tozai foods in Rosemead. Sometimes I use 25% dried Okara (bought in the package) amd 75% fresh okara because the addition of dried okara  seems to help the burger bind a little better.

• Ingerdients
• 2 cups okara (soybean pulp  I buy it at Marukai in Gardena)
• ½ cup steel cut oats
• ½ cup diced veggies (I used mixed colored bell peppers)
• 2 TB imitation bacon bits (optional)
• ¼ Cup plus 2 TB Teriyaki sauce (I used Soy Vay)
• ¼ cup water

Combine all ingredients and press firmly into patties;  place on a lightly greased baking pan and bake at 350 degrees – approximately 15 minutes on each side.  Since these burgers contain no egg, they are somewhat fragile, so be careful when turning them.

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White Bean & Mushroom Soup

Posted by Jennifer (the student) on February 8, 2012

 

We so rarely have rain here. Whenever it rains I start planning all the soups and stews I want to make. Yesterday was the perfect day for soup but unfortunately I did not have time. Of course, today is a sunny and warm day. Despite the warm weather, I still want my soup fix.This soup is simple to make and is full of vegetables and fiber. Enjoy!

 

INGREDIENTS:

* 2 Tbsp olive oil

* 1 sweet onion, diced

* 1 pound mushrooms, trimmed & sliced

* 1 pound new potatoes, chopped

* 4 celery stalks, diced

* 2-15 oz cans white beans (cannellini), drained & rinsed

* 1 garlic clove, diced

* 2 bay leaves

* 16oz low-sodium vegetable broth

* 1 lemon, juiced

* 1 ½ cup almond milk (any milk you like)

* salt and pepper

 

 DIRECTIONS:

1. In a large stockpot, heat olive oil over medium heat and add in onions. Sauté for 5 minutes.
2. Then add mushrooms, potatoes and celery. Mix to combine and cook for 7-10 minutes more with a lid.
3. Add beans, garlic and bay leaves. Combine and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil. Cover, reduce heat and simmer for 25 minutes.
5. Add milk and simmer for another 5 minutes. Season with salt and pepper and mix in lemon juice. Serve.

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Soyrizo Bean Dip

Posted by Jennifer (the RD) on February 1, 2012

When I was growing up, casserole type dishes were extremely popular.  My mom came across this bean dip recipe that everyone seemed to love.    It was super tasty but it was also LOADED with fat.  I didn’t catch on to this until I became an adult.  The original recipe called for a layer of refried beans, followed by a layer of cooked ground beef, onions, and chorizo, followed by green chiles, cheddar cheese, and  taco sauce.  I can still see the puddles of orange colored oil that used to settle on the edges of the casserole dish.  Yikes!  I revamped the recipe for my Vegetarian class and made a vegan version, but this version is the lacto-ovo vegetarian version.  I hope you enjoy it!

INGREDIENTS:

• 1 large can or nonfat refried beans
• ¼ cup chopped onions
• 1 package soyrizo (I only use the Reynaldo’s brand)
• 1 small can of diced green chiles
• 1 ½ cup shredded sharp cheddar cheese (optional or you can use a low fat or vegan variety)
• 1 small can of sliced olives, drained

Preheat oven to 350 degrees.  Cook chopped onions and soyrizo in a skillet on medium heat until the onions are translucent.  Spread the beans in a 9 inch casserole dish.  Layer  the soyrizo/onion mixture on top of the beans.  Spread the green chiles evenly over the soyrizo/onion mixture.  Top with a layer of  cheese.  Finally, top the dish with a layer of sliced olives.  Put in the oven, uncovered for approximately 30 minutes, uncovered.  Serve with your favorite tortilla chips.

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 Banana Scramble

Posted by Jennifer (the student) on January 26, 2012

This recipe is simple to make. It is filling and healthy. Every time I make this dish I feel like I am having a treat. Usually I make a Banana Scramble once or twice a week. It can be topped with nuts, berries or even chocolate chips.

INGREDIENTS:

• 2 Bananas
• 6 Tbsp Rolled Oats (I buy bulk oatmeal)
• 4 Tbsp Almond Milk (or any other non-dairy milk)
• 2 Tbsp Peanut Butter (I use creamy)
• 2 tsp Coconut (finely shredded & unsweetened)
• 2 tsp Honey or Agave or Maple Syrup
• ½ tsp cinnamon
• Pinch of nutmeg
• Pinch of salt
• Vegan Butter (Earth Balance)

DIRECTIONS:

Mix all ingredients together and mash in bananas with a fork. Preheat pan to medium to medium-high, coat with a small amount of vegan butter. Cook 3 minutes and then gently fold over and cook another 3 minutes, should be lightly browned.

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Almond Tofu Pudding

Posted by Jennifer (the RD) on January 18, 2012

This recipe is a spin off of the chocolate tofu pudding I have been making for my friends and also in my vegetarian lifestyle course. I wanted to try something different. I had a craving for the almond jello (you may have tried it at a Chinese restaurant) that my mom usually makes since it was absent from our Christmas menu this year for some reason. So, I decided to try to do an almond tofu pudding!

• 1 block silken tofu, drained
• 3 TB regular, almond, or soy milk
• ½ cup sugar
• 2 ½ tsp. almond extract
• Chopped almonds as garnish, optional

Blend first 4 ingredients together until smooth. Garnish with almonds and enjoy.

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Overnight Chia

Posted by Jennifer (the student) on January 11, 2012

I am posting this recipe because my friend Mickey asked me last weekend about Chia. I prepare this is recipe several times a week; I like it for breakfast because it is filling and provides me with lots of energy. In addition, it tastes good and is easy to prepare.

INGREIDENTS:

• 2 Tbsp Chia*
• 2 Tbsp Slivered Almonds
• 1 tsp  Shredded Coconut
• ½ cup Almond Milk (or any other type of milk)
• ½ tsp Honey or Agave Nectar

Use a small container with a lid. Combine all ingredients and let sit for about 10 minutes. Stir again and place in refrigerator over night.

Before eating, stir again and top with milk (I like hazelnut milk).

It’s also good with blueberries or sliced bananas

*Chia is available in package or bulk at Health Markets

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Roasted Cauliflower

Posted by Jennifer (the RD) on January 4, 2012

As you can see, I still have not put my Christmas tablecloth away…yikes!  Anyway, I thought I’d start out by contributing the easiest recipe ever.  My mom makes really good roasted cauliflower but of course I could not remember how she did it.  Here is my version.  Roasting cauliflower always creates a wonderful, slightly crispy texture on the outside and is so easy to make!  Just remember that when you are serving cauliflower, you need to serve it with something since it can look drab on its own.

• 1 head, cauliflower, washed and cut into bite sized pieces
• Approximately 2 TB olive oil
• Salt and pepper or herb seasoning (I used a seasoning blend with sea salt, garlic, onion, pepper, and oregano) to taste

Preheat oven to 375 degrees.  Line a jelly roll pan with non stick aluminum foil or lightly grease before placing your cauliflower on the pan.  Place your cauliflower onto the pan, making sure that the pieces are not touching.  Drizzle with olive oil, and add salt and pepper or herb seasoning.  Bake for 10 minutes.  Rotate your cauliflower pieces so the browned side is now facing up.  Bake for another 10 minutes.  Serve and enjoy.

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Good Luck Salad

Posted by Jennifer (the student)on January 1, 2012

On New Years Day, eating black-eyed peas is thought to bring good luck and financial good fortune. This is a southern tradition in the United States. Having grown up on the West Coast, this is not a tradition I grew up with. A few years ago, my husband and I decided to adopt this as one of our traditions. We wanted our recipe to be healthy and good tasting; most recipes typically call for ham hocks. After several experiments this is the recipe we like most. I think the “Good Luck” in this salad comes from all the healthy fiber in this dish.

Ingredients:

• 2- 10 oz cans Black-Eyed Peas (rinsed & drained)
• 1 ½ cup Brown Rice *
• 1-4 oz can Fire Roasted Diced Green Chiles
• 1-Shallot, finely diced
• 2- Celery Stalks, diced
• 2 Tbsp Fresh Cilantro, finely chopped
• ¼ cup Lime Juice
• 2 Tbsp Olive Oil
• ¼ tsp Sea Salt
• 1 Clove of Garlic, crushed
• Fresh Ground Pepper (to taste)

Combine blacked peas, rice, green chilies, shallot, and celery and mix well. In a separate bowl, blend together cilantro, lime juice, olive oil, sea salt, and garlic. Pour over salad and season with fresh-grounded pepper to taste. Gently toss. Chill at least 1 hour before serving.

* I cook the rice the day before I plan on using it. Then it is already chilled.

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