Recipes

Mother’s Day Brunch Ideas

Friday, May 11th, 2012

Most of the moms I know would love nothing more than a day off from the household duties – cooking included. This Sunday, surprise the mom in your life with a simple brunch. Even something routine and easy-to-prepare will make her feel like royalty, especially if you remember to clean up afterward!

What should you make? Whatever your mom/wife likes best. A few ideas…

If she’s an oatmeal lady, dress up a bowl of it with fun toppings like berries, nuts, shredded coconut, etc. Check Kath’s Tribute to Oatmeal for this + about a million other delightful oatmeal ideas.

If she’s a yogurt-lover, set up a make-your-own-yogurt parfait bar, so everyone can layer in the ingredients they love.

If she’s a French toast aficionado, make her favorite variety (or if she appreciates a healthy take on a classic, try the French toast recipe pictured above).

If she would ideally eat dessert first, bake something sweet like this yogurt coffee cake, and serve alongside a platter of fresh fruit.

Whatever you make for your mom or wife, no doubt she will appreciate your thoughtfulness and effort. Happy Mother’s Day to all you moms, grandmas, aunties, and moms-to-be!

yogurt parfait image source

Quinoa and White Bean Hash

Monday, May 7th, 2012

Last night was like most nights. After putting Lucy to bed, I was hungry, tired, and had a ton of work left to do before bed. Tyler and I were tempted to order pizza for dinner, but for budget and health reasons we decided to rustle something up from the seemingly random ingredients in the fridge:

1 bunch asparagus

2 eggs

Parmesan cheese

Cooked quinoa

Cooked white beans

Half a red onion

Which became this:

Quinoa and white bean “hash” with a fried egg and shaved Parmesan cheese. It wasn’t very pretty, but it tasted delicious!

You could make this with any variety of vegetables. Simply saute the veggies in a little oil with a sprinkle of salt. After they’re soft, add the quinoa and beans and stir gently until heated through. Place this mixture in a bowl and using the same pan, fry an egg to place on top, then finish with some shaved or grated cheese of any kind. Fresh herbs would also be a great addition.

Easy enough for even the busiest weeknight, and yum!

What to Eat on Cinco de Mayo

Wednesday, May 2nd, 2012

Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day (which is celebrated September 16th). It’s actually a celebration commemorating Mexico’s victory over the French in the Battle of Puebla – and the holiday is not even observed in most of Mexico – only in the state of Puebla. Who knew?

Regardless, it’s a much anticipated holiday for Americans like me who love any excuse to eat Mexican food and indulge in a margarita. I almost always create a make-your-own-taco bar, or make this braised chicken with tomatillos and fruit. This year however, I’m looking to Pinterest for Cinco de Mayo menu inspiration. In an instant I’ve found so many delicious-looking ideas, such as…

Individual Seven-Layer Dips

Easy Fish Tacos

Barefoot Contessa’s Pink Grapefruit Margaritas

Fruit tacos with Chocolate Tortillas

Burro Pinata Cookies

(pictured at the top. Seriously. How incredible are these?!)

More coming soon……

Homemade Hummus

Monday, April 30th, 2012

Have you ever made a recipe that called for a tiny amount of fresh herbs, then wondered what to do with the extra?

This is the perfect time to make homemade hummus. You don’t even need a recipe – just a basic formula – which can be altered depending on what herbs, beans, and flavorings you have at home.

Homemade Hummus

1 can rinsed and drained beans (garbanzo, white, black, Cannelini, etc.)

1/4 cup tahini (sesame seed butter) or any other nut butter

1 clove garlic (if you don’t have garlic, you can use chopped shallots or green onions)

Juice of 1 lemon

Large handful of fresh herbs (basil, parsley, mint, cilantro, arugula, spinach

Drizzle of olive oil

Salt & pepper to taste

Optional additions: cumin, chili powder, paprika, sundried tomatoes – for flavor. Avocado, plain yogurt, feta or goat cheese – for creaminess. Salsa, vinegar, more citrus juice – for more tang/bite.

Just blend all ingredients in a food processor until smooth. That’s it!

Here’s how I made hummus the other day:

2 cups cooked fresh garbanzo beans (I happened to have these on hand)

1/4 cup cashew butter (didn’t have tahini)

2 Tbsp olive oil

1 green onion (didn’t have garlic)

Big handful of cilantro + a few mint leaves

Juice of 1 large lemon

Pinch each of chili powder & salt

After blending this up in the food processor and giving it a taste, it was too dry and a little bland, so I added:

1/2 an avocado

Dollop of plain yogurt

2 Tbsp chipotle salsa

Then it was creamy, smooth, and flavorful. And I wasn’t the only one who thought so!

Spinach and Cheese Puff Pastry

Saturday, April 21st, 2012

Puff pastry is certainly not a health food, but it’s a great item to keep on hand in the freezer in case you have unexpected company or need a quick yet impressive brunch dish.

You can buy frozen puff pastry dough at most grocery stores, and though it sounds fancy, it’s super easy to work with – and the possibilities are endless.

Roasted tomato & goat cheese pastries are usually my go-to, but the other day I decided to try a spinach and cheese pastry when I had some extra dough in the freezer.

Instead of cutting the dough into small pastry pieces, I left it whole and topped it with a bag of thawed & drained frozen spinach, shredded sheep’s milk cheese (this was a hard cheese, but you could use feta or goat or any cheese you like), and a generous pinch each of salt and dried thyme.

It was delicious and so easy!

Cheesy Polenta with Eggs and Greens

Monday, April 16th, 2012

On a night when you have almost no time for meal prep but want to eat something delicious at home, make this. Quick-cooking polenta is ready in just a few minutes – which is all the time you need to saute some pre-washed and pre-chopped greens and fry an egg. You’ll have a hot, satisfying dinner on the table in less than 15 minutes.

You can make many variations of this dish, but here’s how I did it tonight:

Boiled water for the polenta (the ratio is about 4:1 water to polenta). Meanwhile, saute some chopped greens (use any sort) in a skillet with some olive oil and salt.

Whisked the polenta into the boiling water until it thickened, then added a little milk and shredded cheddar cheese.

Poured the polenta into a bowl, topped with the greens, then quickly fried a couple eggs in the same skillet that the greens were in. Added the eggs to the dish and served.

Comforting end to a long day – and with minimal effort!

One Ingredient Soft Serve

Wednesday, April 11th, 2012

Yes, you read correctly: homemade soft serve made from only one ingredient.

What’s the catch? There isn’t one, unless you were expecting traditional frozen yogurt or ice cream made from dairy. This soft serve tastes just like ice cream, but it’s simply whipped frozen bananas. That’s it!

Might sound weird, but once you taste it you won’t care what it’s made of — you’ll just eat!

Homemade Banana Ice Cream

4 frozen ripe bananas, cut into chunks

1/2 a banana at room temperature

Place the frozen banana chunks in a food processor and pulse until a crumbly mixture forms. Add the piece of room temp banana, then let the food processor run until the mixture is smooth and whipped-looking. Scoop into bowls and serve as you would ice cream.

Note: If you want a taste that’s a little more tart or less banana-ish, stir some plain yogurt into the banana mixture after removing it from the food processor. That’s what I did for Lucy, who wasn’t a big fan of the banana on it’s own. Mixed with a little plain YoBaby she gobbled it down. The perfect dessert for a baby!

I got this idea from another food blogger, but I can’t remember who. Maybe it was this woman’s one ingredient ice cream?!

3 Great Salads For Meatless Monday

Monday, April 9th, 2012

The other day I told you that I now “assemble” meals instead of “cook” meals, and that salads are my go-to dish. I make salads with whatever fresh veggies and fruits I have on-hand, but always follow my 5 step formula for a delicious salad. Below are a few examples of what I’ve been making lately. Mostly they’re meatless, but you could add a little chicken, fish, boiled egg, or tofu if you’d like.

1. Arugula salad with quinoa and dried cherries.

You can substitute any cooked grain (rice, couscous, even small pasta) for the quinoa, and can use dried cranberries, raisins, or chopped dried apricots in place of the cherries.

2. Strawberry Salad with Goat Cheese & Almonds.

Add some steamed fresh asparagus spears or sliced snap peas to make this salad even more Springy.

3. Beet Salad with Feta and Fresh Dill.

For more color and visual appeal, use a combination of golden and red beets; and if you like more crunch – candied walnuts or pecans are a great addition to this salad.

Enjoy!

Note: If you don’t “feel full” after eating salad for a meal, eat more! Vegetables are low in calories so you have to eat a lot in order to feel satisfied. When we eat salad as a whole meal I make an enormous salad bowl for just my husband and I – you would think we were having company for dinner – but it ends up being just the right amount. Salad is one of those things you can’t overindulge on (if your salad is made from primarily greens and veggies, that is), and if you don’t eat enough you’re likely to snack on less healthy things later.

Pasta with Ricotta, Peas, and Mint

Sunday, March 25th, 2012

Pasta with ricotta, peas, and fresh mint (oh…and bacon) is the perfect quick meal for a busy weeknight. It’s reminiscent of Mac and cheese but a little more grown up and with more nutritional value. You can easily toss in whatever veggies (sauteed zucchini, mushrooms, any leafy greens, and/or asparagus would all be delicious) and whatever fresh herbs you like or have on hand. You can’t go wrong here; this creamy and flavorful dish is good in any form!

Pasta with Ricotta, Peas, Bacon, and Fresh Mint

8 oz whole wheat fusili or other noodle

4 slices turkey bacon, diced into small pieces

1 onion, chopped

1/2 bag frozen peas

16 oz container of whole milk ricotta cheese

1/2 cup grated Parmesan cheese

Juice of 1-2 lemons

1 large handful fresh mint leaves, rough chopped

A few handfuls of arugula

Cook pasta according to package directions, making sure to salt the water. Meanwhile, add 1 Tbsp olive oil to a large pot and saute the bacon until crispy; remove pieces to a paper towel to drain. Add chopped onion to the pot and saute until soft (5-7 minutes). Add the peas and saute one more minute, then drain pasta (reserve 1/2 cup of the pasta water) and add to the pot along with the ricotta, lemon juice, mint, Parmesan, and a drizzle of olive oil. Gently mix together with a spatula, adding a little of the reserved pasta water if the mixture seems dry. Serve over a bed of arugula with another sprinkle of Parmesan cheese and a lemon wedge. This dish is also great at room temperature or chilled as a pasta salad.

Yum!

Quinoa Black Bean Burgers

Thursday, March 22nd, 2012

If you saw my recent post about how to recover from recipe failure, you know my track record for making veggie burgers is less than perfect. Luckily, I’ve since received some great recipe recommendations from my readers (thank you!) and am finally having some positive homemade veggie burger-making experiences. These Quinoa and Black Bean Burgers were a recent success and incredibly easy to make, so I wanted to share them with you. One of my friends also swears by these veggie burgers, which I’m going to try next. Lucy and Tyler are in for a treat!

p.s. Sorry for my lack of posting this week. I hurt my hand (I think from too much time spent on my computer and phone, embarrassingly enough) and typing is proving to be very difficult. Hope I’ll be back to normal soon!

Green (REAL Green) Food For St. Patty’s Day

Saturday, March 17th, 2012

With so many delicious real green food options for your St. Patrick’s Day meal, why not skip the food coloring this year? There’s just no need for green velvet cupcakes or Shamrock shakes when you can put together a naturally green feast that will please everyone’s taste buds. Here are just a few of the mouth-watering St. Patrick’s day food ideas I found on Pinterest:

Potato & Brussels Sprout Pizza

Creamy Lime Squares (leave out the food coloring and add more lime zest!)

Shamrock Pizza

Fruity Shamrock Smoothie

Spinach and Feta Hummus with Pita

I don’t know about you, but my temptation to use green food coloring just went way down. Still considering it? Here are some reasons that may dissuade you. Of course, once in awhile this stuff won’t hurt you, but if you can avoid it, may as well.

5 Delicious Ideas for Peanut Butter Lovers

Thursday, March 15th, 2012

March is National Peanut Month! (Yes, this is real). Whether you’re into snacking on peanuts, classic PB & J’s, or adding peanut butter to savory dishes, it’s time to celebrate.

A few peanut facts:

Peanuts are the highest protein nut
Peanuts aren’t a tree nut, they’re a legume (like beans)
Peanut butter is a great source of heart-healthy fat, fiber, and protein

Delicious Ways to Use Peanut Butter

1. Peanut Butter and Jelly Rolls (pictured above). Check out this award-winning recipe!

2. Peanut Butter Pulled Chicken Sandwiches. A unique take on the classic BBQ pulled meat sandwich.

3. Asian-style Peanut Dressing. Not only is this a fabulous salad dressing, it’s also a great way to get the remaining peanut butter out of an almost-empty jar!

4. Grilled Chocolate Peanut Butter & Banana Sandwich. Need I say more? YUM.

5. Stir-fried Noodles with Peanut Butter Sauce. An easy, one-pan meal for your busiest weeknight.

Peanut Butter Tip:

I’m a big fan of natural peanut butter — the kind you have to stir. Here are some tips for easy stirring and storage.

image source: Thank you, Bran Appetit for the recipe and image!

Quick and Delicious Ways to Eat Citrus

Monday, March 5th, 2012

This time of year can be kind of uninspiring when it comes to produce. It’s not quite the season for asparagus, strawberries and rhubarb, but most of us have eaten all the squash, apples, and cabbage we can handle til next fall. Luckily, we have citrus.

Lemons, limes, oranges, grapefruits, satsumas, tangelos, blood oranges, kumquats – all such brightly colored and flavored fruits that offer just what we need for these last few weeks of wintry weather.

What does one do with citrus, besides just peel and eat? Here are a few quick and delicious ideas:

Citrus and Fresh Herb Salad

Pomegranate Citrus Salsa (don’t have pomegranate? Sub dried cherries or cranberries)

Homemade Orange Julius

Cranberry Lemon Scones

What are your own favorite ways to use winter’s best citrus? We’d love to hear!

Image source: Mattbites via Anthology Magazine

Baby Smoothie

Friday, March 2nd, 2012

I don’t normally drink my vegetables, since eating them tastes so good and fills me up more. But lately I’ve been making fruit & veggie smoothies for Lucy – partly because it’s so easy, and partly because she loves anything that requires using a straw. Today for lunch she had a spinach and avocado smoothie. Sounds kind of gross, but Lucy couldn’t get enough, and both Tyler and I agreed it tasted like a rich, creamy treat. Here’s how I made this baby smoothie.

Spinach and Avocado Baby Smoothie

1 cup baby spinach leaves

1/2 cup plain lowfat yogurt

1/2 small avocado

1/2 banana

1/4 cup vanilla soymilk (or any milk of choice)

1 cup frozen mango chunks

1/2 cup frozen peach slices

Combine the first 5 ingredients in a blender until smooth. Add the frozen fruit, then pulse until well-blended. Serve with a spoon or straw. Makes 2 servings, or about 4 baby-sized servings.

Aaaaand…forget the straw, let’s just get this smoothie down already!

6 Quick Healthy Meals For People On-The-Go

Sunday, February 26th, 2012

Here’s an issue people frequently present me with: I have “no time” to cook, but I want to eat healthy and stop spending so much money on eating out. What can I make at home?

The reality is that eating healthy at home will take some time. But it doesn’t require hours each day and you don’t have to be a gourmet cook to make and eat delicious meals. To help prove this, I asked two busy young entrepreneurs – Kara and Liz – to tell me how they make healthy eating a priority despite their crazy schedules. Here they kindly share with you some of their quick go-to recipes. You can whip these up in literally a few minutes and be out the door.

I’m Liz, founder of Runway Passport. I’ve noticed that eating healthy, even when I have no time, keeps me awake and energized for the crazy schedule and other demands that come with starting my own company.

Hi I’m Kara, founder of Signalfy and a recent entrepreneur-gone-healthy. While time and budget are important when it comes to food, eating well is my #1 priority for sustaining health and happiness.

Check out more of Liz and Kara’s favorite tips on food, beauty and more at Livewellpreneur.

Liz and Kara’s Go-To Meals

1. Juice “Meal” on the Go. When you’re running around, juices are quick, portable, and offer salad-in-a-cup nutritional value. Either invest in a juicer or grab an organic fresh squeezed juice from a local store or shop. If you need ideas to start you out – here are our favorite sweet and savory juice combinations.

Sweet: 1 apple, 1 carrot, 1 beet and 1 small piece ginger.

Slightly savory: 1 apple or pear, 1 stalk celery, 1 handful kale, 1 handful cabbage, 1 handful parsley. If you want it a little sweeter add a carrot or beet.

2. Broccoli and Protein Energizer. Steamed broccoli and meat of choice (or tofu) with olive oil and apple cider vinegar. You can put in an actual bamboo steamer, or a regular steamer using a pot filled with water. Steam until the broccoli is soft and meat is cooked through. Just drizzle generously with olive oil and apple cider vinegar plus a little salt and pepper.

3. Protein and Veggies Power Meal. You can use any meat, veggies, or oil/butter you have on hand, and change up seasonings or sauce depending on your mood.

Heat 1 spoonful coconut oil (or any organic butter/oil you like) in a skillet over medium heat. Add organic ground meat and let cook 3-4 minutes or until browning. Then add shredded carrots and chopped leafy greens and stir until meat is cooked through and veggies are semi-soft. Sprinkle with sea salt or add your favorite store-bought sauce, dressing, or vinaigrette.

4. Clean Green Kale Salad. A crunchy, flavorful, low-cal salad that gets better as it sits in the dressing — so make a batch now and save some for later!

De-stem a bunch of kale then chop it into bite-size pieces (use black or green/curly kale). Squeeze 1 lemon into a large bowl and whisk in olive oil, salt and pepper. Toss kale in the dressing. Top with crunchy bean sprouts, or if you want more heft, some chopped nuts and crumbled cheese.

5. Super Food Ceviche. Takes a little time to set but almost no time to prepare. Serves two people.

Squeeze 10 limes into a large bowl (may want to use a juicer!). Chop 15 pieces of raw, de-veined shelled shrimp (buy it fresh from a high quality fish department so you know you’re getting good product) and add to the lime juice. Finely dice 2 celery stalks, 1 scallion, 1 garlic clove and 1 jalapeno or other spicy pepper. Gently mix everything together in a bowl and add salt, pepper, and fresh cilantro. Cover and let sit in the fridge for at least half an hour (3 hours is optimal cooking time).

6. Wicked Healthy Smoothie. Smoothies are always a great on-the-go meal but this one offers unique nutritional value and great flavor. Add ice if you like it really thick.

In a blender, combine 1 Tbsp spirulina, 1 Tbsp hemp seeds, 1 banana, 1 cup blueberries (frozen or fresh) and 1 cup milk or soy milk. Blend until smooth then enjoy.

Thank you, Kara and Liz, for sharing your tips!

Best Foods for Your Oscar Party

Friday, February 24th, 2012

Since I haven’t seen a movie in a year and don’t own a TV, I need you to throw a little Oscar party and invite me over! Don’t worry, I’ve done all the food research for you, and compiled a list of delicious Oscar party foods to nibble on while we watch. Here are some fabulous ideas you won’t be able to resist. Look forward to it!

1. Popcorn, pictured above. Buy these popcorn containers at a crafts store and stuff them with your favorite kind of popcorn. In those little gold cups, place a few little candies that people can easily pick up and take. From Cupcakes and Cashmere.

2. Dress up store-bought cookies – or any other snack – in fancy looking gold dishes (find cheap ones at Michael’s or another craft store). From Hostess Blog.

3. Serve warm soft pretzels on a jewelry hanger or stand – with cheese dip, mustard sauces, or salsa. You can just pop them in the oven and use store-bought sauces if you’re short on time. From Everyday Celebrating.

4. Make a “popcorn cake” – a.k.a. a big, pretty, Oscar-style rice krispie treat. Just mix marshamallow creme with popcorn and press into a greased bundt pan. Add sprinkles or candies for color. From Cookies and Cups.

5. Set up a Candy Bar with movie candy type offerings. Use cool glass containers or bowls, tie licorice with ribbon or paper napkin holders, and make little bags of small candies. If you’re short on containers, use mason jars which are inexpensive and reusable. From Celebrations at Home.

If you’re short on time (or not that crafty), keep it simple with a Candy Bar like this from Somewhat Simple.

6. Can’t forget about the cocktails. Here’s a grown-up take on the bright blue Slushies you used to find at theaters. From Food Network.

7. For a quick and easy main dish, try this 5 minute Mac and Cheese (No, it’s not Kraft Easy Mac). From Picky Palate.

8. For dessert, Double Chocolate Snickers Cookies. If Snickers aren’t your candy of choice, pick from on of the many candy bar cookies on Picky Palate’s site. From Picky Palate.

Best Smoothie You’ll Ever Taste

Thursday, February 23rd, 2012

Smoothies are a perfect way to enjoy fruit during winter, because they’re best with frozen fruit (in my opinion) and offer variety even when not many fruits are in season.

Today, I had the best smoothie of my life. The combination was unplanned, but ended up being flavorful, sweet, and exotic-tasting. I don’t think I can make any other combo for the time being…I’m hooked on this one!

Date, Cherry, and Peach Smoothie

Serves 2

5 pitted dates

1 cup plain nonfat yogurt

1 cup 1% milk or soymilk

1 cup frozen pitted cherries

1 cup frozen sliced peaches

1 large frozen banana, cut into chunks

1/2 tsp vanilla extract

Pinch of cinnamon

Combine dates, yogurt, and milk in a blender until smooth. Add remaining ingredients and pulse until the mixture is well-combined. This smoothie will be thick and is best eaten with a spoon. If you like a thinner, drinkable smoothie, use a fresh banana and/or thawed fruit.

Enjoy!

Spicy Roasted Red Pepper and Tomato Soup

Saturday, January 21st, 2012

Tomatoes and bell peppers are summer veggies, but this soup offers a great way to enjoy them during winter — you only need canned tomatoes and jarred red peppers. Plus, the soup is simple and quick to prepare, so you’ll have a hot flavorful meal on the table in less than 30 minutes!

Roasted Red Pepper and Tomato Soup

1 medium onion, chopped

2 Chipotle peppers canned in adobo sauce, finely chopped

1/2 cup white or red wine

Two 12-oz jars roasted red peppers, drained well and chopped

1 28-oz can diced fire roasted tomatoes

1 14-oz can diced tomatoes of any kind

1-2 cups water

1/2 cup heavy cream (I never use cream, but it’s worth it here!)

Salt to taste

Instructions:

Heat a heavy bottomed pot (like a Dutch oven) over medium heat. Add a generous drizzle of olive oil (1-2 Tbsp) and the onions and saute for 5-7 minutes or until onions are soft and translucent. Sprinkle with a little salt (1/4 tsp) then stir in the wine and Chipotle peppers. Let the wine evaporate (2-3 minutes) then add the roasted red peppers, canned tomatoes, and water and let simmer for 15 minutes. Remove the pot from the heat and blend using an immersion blender (aka hand blender) until the soup is a smooth consistency. Stir in the cream and serve with a dollop of yogurt on top, if desired. FYI: this soup is spicy! If you prefer mild tastes, add only one Chipotle pepper.

Perfect with a warm piece of cornbread!

Peanut Butter Pancakes and Recipe Contest!

Tuesday, January 17th, 2012

Peanut Butter & Co. peanut butter and Stonyfield yogurt are two products that often appear on my breakfast table, so when these companies asked me to participate in their Nutty About Yogurt Recipe Contest, it only took me a second to say YES! Things got more challenging from there though, because what to make?! Peanut butter and yogurt go together so well – in smoothies, oatmeal, baked goods, bread pudding to name a few – that it took me awhile to finally settle on Peanut Butter Pancakes with Chocolate Yogurt Cream. I’m glad I did though, because these babies are so good!

Now, only you can help me win this contest!!!

Please vote for my pancakes here!

Simply by voting you’ll be entered to win one of 5 prize packs from Stonyfield and Peanut Butter Co, valued at $100 each! And, the first 20,000 voters will receive $1.00 off coupons from both companies!

You can view the entire pancake recipe here, but here’s a little more detail to whet your appetite…

The pancakes are fluffy, nutty, and protein packed thanks to the addition of both yogurt and peanut butter. So they don’t just taste good – they also fill you up with healthy energy that lasts throughout a busy morning.

And to top them off? A large dollop of creamy, smooth Chocolate Yogurt Cream (which by the way, makes a fabulous fruit dip if you are lucky enough to have any leftover).

Made with 2 of my favorite foods + a little heavy cream (a splurge, yes, but worth it this time!)

Thank you so much for supporting me in this contest! You are the best readers a blogger could ask for!

Roasted Brussels Sprouts

Monday, January 16th, 2012

Roasting vegetables is really magic. Just a light toss in oil and salt is all you need to turn any veggie into something you can’t get enough of.

Take Brussels sprouts, for instance. Hardly the world’s most popular vegetable, these little cabbage-like balls go from bitter to a delightfully crispy, flavorful side dish when you roast them. Eat them simply roasted, add them to a salad, or toss them with lemon juice, dried cranberries, and shelled pistachios after cooking for a slightly more interesting dish.

What exactly is roasting? Simply baking at a high temperature, maybe 400 degrees or above. I like to roast veggies at 425 or 450, on a foil-lined baking sheet, until they are slightly browned and crispy-looking (like these Brussels sprouts). They only thing to remember is not to overcrowd your baking sheet, because if the veggies aren’t somewhat spread out, they’ll steam each other and you won’t get the crispy roasted veggie flavor and texture.

Here are a few more roasting tips.

Thank you to my dear friend Christa for taking these lovely sprouts pictures! I highly suggest checking out her Pinterest page – she has the most wonderful taste and you’ll never see so many beautiful photos!

Arugula Salad with Quinoa and Dried Cherries

Saturday, January 14th, 2012

Traditional salads often taste terrible during winter. Yellow, powdery tomatoes + flavorless cucumbers + watery iceberg lettuce = blech! But that doesn’t mean you can’t make fabulous winter salads in a flash – you just need different ingredients.

My favorite winter salad lately is arugula (baby greens are hearty enough to make it through winter in many parts of the country) with quinoa, apples, green onions, dried cherries, goat cheese, and spicy almonds. Add any vinaigrette and you’ll have a delicious addition to any winter meal. Or, turn this winter salad into an entree by adding add cooked chicken, boiled egg, baked tofu, or garbanzo beans.

A few more terrific winter salad ideas:

Sarah’s Crunchy Fruity Winter Salad

Kale Salad with Avocado and Croutons

All sorts of winter salad ideas

In Desperate Need of Vegetables

Wednesday, December 28th, 2011

I’m coming off about 5 days of less-than-ideal eating. I followed my own advice for the most part (well, not #s 2, 3, or 5, I must admit), but never stocked my kitchen with healthy food to eat between holiday meals…so between holiday meals I ate Christmas cookies, nuts, crackers with cheese, and whatever else was convenient. Darn it!

So last night, I was seriously craving veggies. We had a few salad greens plus ground chicken, leftover wild rice, and cooked lentils, so I assembled this hearty green salad. The high-protein chicken and lentils filled us up so we were able to steer clear of our remaining holiday desserts…finally.

All I did for this salad was mix the ground chicken with fresh chopped herbs, salt, and pepper, then formed it into meatballs and browned them in a pan until they were cooked through.

The rest was easy. Just filled bowls with a huge heap of baby spinach, chopped tomatoes, shredded carrots, olives, avocado, then a sprinkling of rice, lentils, and a few chicken meatballs on top. It was more of a meal-in-a-bowl than a regular salad, and was so good.

Looking forward to many more salads in the coming weeks!

Cranberry Lemon Scones

Sunday, December 25th, 2011

If you’re into sweet rather than savory breakfasts on Christmas morning, make these scones. Just a few pulses in the food processor and a quick baking time will let you get back to enjoying the holiday in a flash. You can easily alter this recipe to include whatever ingredients you have. Some suggestions: dried cherries with orange zest, almonds with raisins, or chopped dried apricots with walnuts. Merry Christmas!

Cranberry Lemon Scones

Ingredients

2 1/2 cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 stick cold butter, cut into small pieces

1/2 cup sugar

Zest of 1 lemon

1 cup (not packed) dried cranberries

1/2 cup cold buttermilk

Turbinado (the coarse kind) sugar for sprinkling

Instructions

Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:

Empty the contents of the food processor onto a parchment-lined baking sheet and use your hands to form into a 1-inch thick disc, then cut into wedges:

(Don’t over-handle the dough, otherwise your hands will partially melt the cold butter and your scones won’t be flaky).

Rub the whole disc with a little buttermilk then sprinkle generously with turbinado sugar. Separate the wedges and place them a couple inches apart from each other on the sheet, then bake for 15-20 minutes, turning pan halfway through. Let cool a few minutes before digging in.

Optional: Mix some lemon juice with powdered sugar to make a lemon “glaze.” (Start with 1 Tbsp lemon juice and 1/4 cup powdered sugar. Add more or less of each ingredient until you have a mixture that looks “drizzle-able”). Drizzle this over the scones before serving.

Warning: a very hungry and enthusiastic crowd may be standing by while you make these!

Christmas Breakfast Strata

Thursday, December 22nd, 2011

There isn’t much talk of breakfast on Christmas morning; I guess most people focus on the dinner. But we have to eat something as we dive into stockings and unwrap presents…and preferably not just candy canes…or a regular old bowl of oatmeal.

For us, the solution is strata. Strata is essentially bread pudding, only with savory flavors — cheese, meat, herbs, veggies, etc — instead of sweet. This cheesy, hearty dish is special enough for a holiday, but fast and easy to make, so you won’t miss out on the festivities. There are a lot of variations of this dish, and you can add any sauteed veggies or some browned sausage if you like, but this is the simplest version:

Whisk 2 cups milk (whole or 2%), 5 eggs, 1/2 tsp salt, 1/2 tsp pepper, and the juice of half a lemon. Cut a baguette or Ciabatta bread into cubes (about 12 oz, or 6 cups) and place into a greased baking dish (I rub it with a buttered paper towel). Chop about 2 cups of arugula (or basil, parsley, spinach) and sprinkle over the bread. Pour the egg mixture on top of the bread and press down so the bread starts to soak up the egg. Let sit for at least 15 minutes then use your hands to gently stir the mixture again (the bread should be soaked — if there are dry pieces still and the liquid is all soaked up, add another beaten egg. If the mixture seems too wet, press in a few more bread cubes before baking). Then cover with grated Parmesan cheese (about 1/2 cup) and some shreds or slices of sharp cheddar cheese (about 1/2 cup)

and bake at 350 until the top is browned and the center is no longer liquidy, about 35-40 minutes. Let cool for 5-10 minutes then serve with a side of fresh fruit, sausage, or both.

Yum!

Korean BBQ Tofu with Mushrooms & Asparagus

Tuesday, December 20th, 2011

I never had much interest in tofu until I realized it can be roasted. Goodbye squishy, tasteless tofu. Hello firm, flavorful, crisp-outer-layer tofu! Whether you’re a vegan or the meat-and-potatoes type, you’ll love this hearty dish. Bonus: tofu is a great protein source to keep on hand for quick dinners without a recipe, because when unopened it lasts for 1-2 months in the fridge.

Roasting tofu is easy. Simply cut extra firm tofu into cubes and lay on paper towels to dry for a few minutes. Toss the cubes with a little oil, salt, and pepper, and roast on a foil-lined baking sheet for about 15 minutes at 425. The tofu won’t be done at this point, but this is when you add your veggies of choice – thinly sliced onion, snap peas, asparagus spears, halved mushrooms, and broccoli florets are some of my favorites. Toss everything with a little more oil then roast another 15 minutes. Remove from oven, drizzle your favorite jarred or homemade sauce over the baking sheet and toss to combine. Serve this mixture over rice, as you would stir-fry.

Not sure what sauce to use? Try my latest favorite jarred sauce: CJ Foods Korean BBQ Sauce in Hot & Spicy. Just a few spoonfuls of this flavor-packed sauce adds the perfect amount of tang, salt, and spice!

If you want to make your own sauce, try this easy peanut dressing.

Spice Up Your Oatmeal

Sunday, December 18th, 2011

Some people love oatmeal for breakfast. I am not one of them. Every once in awhile I’ll make oatmeal on a cold morning thinking I might really enjoy it…and then I don’t. But I’m determined to keep trying, since this hot, wholesome cereal is such a nutritious and filling way to start the day. So lately, I’ve been experimenting with different ways to make oatmeal more exciting. My favorite so far has been “Tropical Oatmeal,” made with the following…

Rolled Oats

Light Coconut Milk

Chopped Banana

Shredded Coconut

Chopped Honey Roasted Almonds

Golden Raisins

Cinnamon

To make, simply add 1 cup water boiling water to 1/2 cup rolled oats along with a pinch of cinnamon. Let it sit for about 5 minutes, then stir in some chopped banana, raisins, coconut, and top with a hefty drizzle of coconut milk and smaller drizzle of honey. Sprinkle with chopped nuts, and for even more tropical flavor – top off with chopped mango or pineapple chunks. Now this I can get used to!

How to Make Tasty Salads During Winter

Friday, December 16th, 2011

This time of year, I make salad for dinner whenever we are not at a holiday meal or party. It helps to balance out the heavy food, baked goods, candy, etc. that we inevitably eat when we’re not at home in our routine. And also, winter salads taste really good!

A few tricks for delicious salads during winter:

Use heartier greens like spinach, kale, cabbage, or lettuces in your market that look good
Add roasted vegetables – since not many traditional salad veggies are in season, roasted veggies add flavor and excitement. Try roasted cauliflower, broccoli, baby tomatoes, green beans, sweet potatoes, or halved Brussels sprouts.
Add winter fruits like apples, pears, orange or tangerine segments, and grapes.
Choose a creamy cheese like feta or goat – when tossed with everything these almost become part of the dressing and make the salad more flavorful
Sprinkle on some grains – wild rice, quinoa, couscous, or any other interesting grain will add texture and flavor plus make the salad a little heartier. Canned beans also work well, as these never go out of “season.”

Last night, I made the salad pictured above. Baby spinach, turkey, olives, goat cheese, roasted grape tomatoes, green onions, and sliced white mushrooms. To Tyler’s salad, I added homemade croutons…

(Note: It’s not that I didn’t want croutons…I just ate all my croutons before they ever made it onto my salad…good example of why cooking when you’re starving is not ideal! )

Normally, I make one of these easy homemade dressings, but last night I was too lazy so I just drizzled on some olive oil and champagne vinegar. I thought this would be boring but it was actually really good.

Another salad I’ve been really into lately is this one:

Arugula, apples, walnuts, green onions, dried cranberries, and roasted cauliflower. I never thought cooked cauliflower would go with fruit or any sweet taste, but it goes quite nicely.

Moral of the story: don’t be afraid to make salad in the winter. It just takes a few ingredients that are outside the lettuce-tomato-cucumber box to make it great!

Butternut Squash and Crimini Mushroom Pizza

Sunday, December 11th, 2011

Wait a second. Squash? On pizza? Yes! Not only is this combo delicious, it’s also the perfect way to use leftover butternut squash, pumpkin fondue, or even yams from your last holiday meal or party. (If you read yesterday’s post and are now reading this, you can tell I have lots of leftover pumpkin & squash).

You can make this pizza using really any ingredients you have. The squash/pumpkin functions as the “sauce” – and from there you just need cheese, veggies, and either fresh herbs or pesto for a little flavor kick. This time, I spread pesto all over a store-bought pizza dough (Trader Joe’s), then applied a thick layer of squash:

(the squash should be soft but not soupy otherwise the pizza will get soggy).

I had goat and Parmesan cheeses, after adding sliced mushrooms and onions, I sprinkled with both kinds of cheese

and baked at 475 for about 12 minutes.

After baking, I topped the pizza with chopped fresh basil and parsley– but if you don’t have fresh herbs on hand, you can substitute arugula, spinach, baby lettuces, or a pinch of dried oregano.

Along with a green salad, this is a complete quick & healthy meal!

Creamy Pumpkin Orzo

Friday, December 9th, 2011

Leftover pumpkin fondue is awesome, not just because you can pile it on bread and call it dinner (or breakfast or lunch), but also because you can easily turn it into a whole new satisfying winter meal. Most recently, I made orzo pasta with a creamy, cheesy, pumpkin sauce. Yes, it was pretty healthy – and it came together in a flash.

First, I scraped the remaining fondue and pumpkin “meat” out of the pumpkin skin.

I sauteed some chopped onion in a pot with some fresh sage, then added the pumpkin leftovers to the pot along with some vegetable broth to thin it out a bit.

While this mixture was warming, I cooked and drained some whole wheat orzo

then pureed the pumpkin mixture with a hand blender (aka immersion blender or the wand-looking thing) and folded in a few spoonfuls of yogurt to give it a creamy, silky feel plus a little tang.

Mixed the pumpkin “sauce” with the pasta, sprinkled with a little Parmesan cheese, and we were ready to eat.

This dish tasted rich, and it did have cheese plus a bit of residual cream from the fondue. But, our plates were filled with more than half sauce, which was primarily pumpkin (a vegetable!), so it was much healthier than a creamy pasta would be at a restaurant. Yum!

The Perfect Cookie

Wednesday, December 7th, 2011

Looking for a cookie that people can’t stop talking about? This is it. They’re traditional enough to be a crowd-pleaser, but also have a few unique twists that keep people interested. I’ve been making these cookies for over 10 years, and they’re a hit every time. Try them for a holiday cookie exchange, party, or to leave out for Santa on Christmas Eve (you’ll surely get an extra present or two!).

Amelia's Famous Cookies

Print This Recipe

Number of Servings: 30

Ingredients

2 Large Eggs
2 teaspoons Vanilla Extract
¼ cups Sugar
1 ¼ cups Dark Brown Sugar, packed
1 cup Unsalted Butter, at room temperature
1 teaspoon Cinnamon
¼ teaspoon Ground Nutmeg
1 ½ cups All Purpose Flour
1 teaspoon Baking Soda
1 ½ teaspoon Kosher salt
½ cup Golden Raisins
½ cup Walnuts, chopped (optional)
3 cups Rolled Oats
2 cups Chocolate Chips
1 cup Butterscotch chips

Directions

1 Cream butter and sugar.
Preheat oven to 325. Using a stand mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined, scraping down sides so everything gets mixed in.
2 Combine dry ingredients.
In a separate medium bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add this dry mixture to the butter mixture a little at a time with the mixer on low, until just combined.
3 Add oats and goodies.
With the mixer on low, add the oats a cup at a time until just incorporated (careful not to overmix). Remove mixing bowl from stand mixer and gently stir in chocolate & butterscotch chips, raisins, and nuts by hand with a spatula or wooden spoon.
4 Bake cookies.
Cover 2 baking sheets with parchment paper. Using a small ice cream scoop, scoop balls of the cookie dough onto the baking sheets a couple inches apart. Gently press down on the dough balls with your fingers to flatten slightly. Bake for 12-15 minutes or until cookies are golden brown on the edges but still soft in the middle. Cool for at least 5 minutes before digging in!

Print This Shopping List

Baking
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ¼ cups Dark Brown Sugar
- ¼ cups Sugar
- 2 teaspoons Vanilla Extract
Cereal
- 3 cups Rolled Oats
Dairy
- 2 Large Eggs
- 1 cup Unsalted Butter
Dried Fruit
- ½ cup Golden Raisins
Nuts
- ½ cup Walnuts
Pantry
- 1 ½ teaspoon Kosher salt
Spices
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Nutmeg
baking
- 1 cup Butterscotch chips
- 2 cups Chocolate Chips

Become A Member

You are not currently logged in.
Username:

Password:

Remember Me

» Register
» Lost your Password?
Sign up for our Email Newsletter
Follow
Lately, eating has become downright hard. So many questions about what to eat, when to eat, where to eat, how to cook, where to shop and what to buy. Eating Made Easy is your trusted resource for reliable, science-based nutrition information as well as practical tips to make healthy eating easier.

Subscriber Favorites

Cool Sites

Archives