Foodbuzz

Spring

Quinoa and White Bean Hash

 

Monday, May 7th, 2012

easy dinner idea

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 recipe

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.

quinoa recipe

quinoa recipes

Easy enough for even the busiest weeknight, and yum!

Pasta with Ricotta, Peas, and Mint

 

Sunday, March 25th, 2012

pasta with ricotta

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

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.

pasta with ricotta

Yum!

pasta ricotta recipe

Korean BBQ Tofu with Mushrooms & Asparagus

 

Tuesday, December 20th, 2011

roasted tofu recipe

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.

roasted tofu recipe

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!

korean bbq sauce

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

Super Strawberry Smoothie

 

Monday, June 6th, 2011

 

smoothie healthy recipe

June is one of the best months for sweet, juicy strawberries.  They’re perfect for snacking on or using in salads, but I also love blending them into cool, creamy smoothies like this one.  The berries are so sweet you don’t need any sweetener in this, just the fruit.  To make your smoothie a full meal, add some chopped nuts or a scoop of granola on top.

Very Strawberry Smoothie

Print This Recipe

Number of Servings: 0

    Ingredients

  • 2 cups Organic Strawberries
  • 1 cup Vanilla Soymilk
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 cup Ice cubes
  • 1 whole Bananas, frozen
  • 1 cup Mango, frozen chunks

    Directions

  • 1 Blend all ingredients.

    Add all ingredients except ice cubes to a blender. Blend until smooth. Add a few ice cubes at a time until desired consistency is reached. Pour into a large cup and enjoy!

Print This Shopping List

  • No Department

    • 1 cup Ice cubes
    • 1 cup Mango

  • Dairy

    • 1 cup Plain Nonfat Greek Yogurt

  • Dairy Alternatives

    • 1 cup Vanilla Soymilk

  • Fruit

    • 2 cups Organic Strawberries

  • produce

    • 1 whole Bananas

Love smoothies?  Here are a bunch more easy, healthy recipes!

smoothie healthy recipe

Strawberry & Goat Cheese Salad with Marcona Almonds

 

Sunday, May 29th, 2011

Looking for a healthy side dish to complement your Memorial Day BBQ menu?  Try this salad.  It’s colorful and flavorful punch make it just about perfect.  Your guests won’t be eating this because it’s healthy, but because it’s good!

Strawberry & Goat Cheese Salad

8 cups greens

2 cups sliced strawberries

2 green onions, sliced

2 oz goat cheese

1/4 cup salted Marcona almonds (Spanish, unpeeled almonds)

Juice of 1 lemon

3 Tbsp olive oil

1 tsp Dijon mustard

2 Tbsp honey

Spread lettuce over a large platter.  Top with strawberries, green onions, and almonds, then crumble the goat cheese over the salad.  In a small bowl, whisk together the lemon juice, mustard, honey, and olive oil.  Sprinkle salad with a pinch of salt & pepper then drizzle on the dressing and toss.  Serve immediately.  Makes 6 servings.

Happy Memorial Day!

Beet & Arugula Salad with Feta and Fresh Dill

 

Tuesday, April 26th, 2011

arugula salad

I can’t get enough arugula right now.  It’s little leaves are spicy and flavorful yet still delicate, so it makes the perfect base for almost any springtime salad.  Here I enjoyed it with sweet beets, tangy feta cheese, fresh dill, and an easy lemon vinaigrette.  Never cooked beets before?  Just cut off the tops (clean and save the leaves to steam or saute for an easy veggie side dish), wrap them tightly in generous-size piece of foil, bake for 45 min to 1 hour at 400 degrees, then let cool until you can easily peel away the skins — then they’re ready to go.  Sound too hard?  Trader Joe’s has pre-cooked beets in the refrigerated section, so all you have to do is slice and eat.

Arugula Salad with Beets, Feta, and Dill

Print This Recipe

Number of Servings: 4

    Ingredients

  • ¼ cup Fresh Dill, frons (leaves) only
  • 6 cups Arugula
  • 3 whole Beets, cooked and peeled
  • 2 ounces Good Feta Cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • ¼ cup Fresh Lemon Juice, from 1 lemon

    Directions

  • 1 Arrange salad

    Spread arugula over a large platter or place in a large bowl. Cut beets into small wedges, then crumble feta evenly around the salad and sprinkle with the fresh dill.

  • 2 Make vinaigrette.

    In a small bowl, mix together the lemon juice, honey, and olive oil. Add a pinch each of salt & pepper, then drizzle over the salad. Toss salad before serving.

Print This Shopping List

  • Condiments

    • 1 tablespoon Honey

  • Dairy

    • 2 ounces Good Feta Cheese

  • Fresh Herbs

    • ¼ cup Fresh Dill

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • 3 tablespoons Extra Virgin Olive Oil

  • Vegetables

    • 6 cups Arugula
    • 3 whole Beets

Guest Post: Easy Rhubarb Applesauce

 

Thursday, April 14th, 2011

rhubarb recipe

HOT PINK CELERY??!!

Nope, it’s rhubarb!  Ever heard of it?  My guess is yes, but you may be unsure of what to do with it. In a minute I’ll show you a quick and delicious way to eat rhubarb.  But first, let’s do a quick introduction.  I’m Kari, a friend of Amelia’s and also a private chef here in Los Angeles.  I love fresh, seasonal produce and consider myself somewhat obsessed with going to the farmers’ market.  Even if you don’t have a farmers’ market near you, you can find this “hot pink celery” at your local grocery store.  Heck, you might have even picked it up and wondered what to do with it!  So now that we’ve gotten to know each other a bit, let’s talk about how easy it is tweak something simple and ordinary like applesauce and turn it into a spring treat.

Drumroll please….Introducing Apple Rhubarb Sauce!

rhubarb recipe

Making your own applesauce is seriously simple and takes as much time as it takes to cut an apple.  Adding rhubarb to that is just as easy, and the rhubarb adds a floral note to the finished product, not to mention colors it a lovely shade of pink that is sure to feel like a special afternoon treat, a lunchbox surprise, or a way to dress up plain old oatmeal.  My favorite way to enjoy it is to mix it with plain Greek yogurt for breakfast.  That is, if it lasts until breakfast…when I tested this recipe, I taste-tested so often that there wasn’t much left for the next morning.  Oops.  Guess I’ll be making this again.  Soon.

What you need to make this pretty pink treat:

★  8 apples (I used Pink Lady apples but your favorite tart apple will work just fine)

★  1 lb rhubarb (try to choose skinnier stalks if possible, the pinker the better!)

★  3 cups of apple juice (100% real apple juice, no junk added)

That’s it!  Just 3 ingredients.  The Rhubarb is sour but the apple juice naturally sweetens this sauce.  If you like a sweeter rhubarb sauce, you can always add sugar or honey to your liking.  Taste it before you sweeten though, because you may enjoy it’s not-to-sweet flavor more than you thought.

What you do:

★ Peel and core your apples and cut them up — don’t worry about size or shape.  Throw them into your favorite pasta pot.  Wash the rhubarb and cut into small pieces, again, disregarding the need for uniformity.  Pour the apple juice over, put the lid on, and cook over medium heat for about 30-40 minutes until your apples are falling apart and the rhubarb is soft.  Mash with a potato masher or wooden spoon to break into small pieces.

★ You can call it quits at this point if you like.  Chunks of apple and rhubarb mixed all together…this is what we call yummy and rustic.

★ If you want it to be thicker, continue to simmer for 10-15 more minutes but leave the top off of the pot.

★ And if you or others in your household are finicky about texture, you can whirl the mixture in your blender or food processor to make a smooth and creamy sauce.  Voila!  Delish.  Healthy.  Seasonal.  And it sounds gourmet even though you and I know it was a breeze to make.  I hope you love this rhubarb sauce as much as I do!

Thanks for inviting me to share this recipe, Amelia :)

Snacks for March Madness

 

Friday, March 18th, 2011

prosciutto sandwichThe first weekend of THE tournament is here, and if your house is anything like mine, college basketball will be on TV pretty much nonstop…which of course means that people will come over, they’ll be hungry, and some tasty snacks will be in order.  Here are a few easy, moderately healthy food ideas to help get you through the weekend of madness.

Fig and Prosciutto Sandwiches (pictured above).  Cut some small rustic rolls in half.  Paint one side with pesto of any kind (I used mint pesto, which goes great with salty meat and fruit) and the other side with fig preserves.  Add a slice or two of prosciutto and a few chunks of brie.  Sandwich can be served at room temperature or warm (use this method to warm them).  Optional: add some fresh arugula or baby greens.prosciutto sandwichFresh fruit platter. Pick 3 fruits of different colors, then cut and plate them up for people to snack on.  Sticking to just 3 fruits makes for a clean and appealing presentation.  These in-season fruits are a good place to start: oranges, grapefruit, pears, and strawberries.

party food ideas

Dried fruit, chocolate, and cookie platter.  This is an easy way to get out of making dessert.  Just throw together some of your favorite chocolate covered nuts, dried fruits, and one or two kinds of store-bought cookies, and you’ve got a platter of sweets that will please any palate.

One other no-prep snack. Pita chips with hummus, olive crackers with tapenade, veggies with aioli…whatever you’re in the mood for will work to fill in your menu.  Keep it simple, so you too can kick back and enjoy the game!

Green Foods for St. Patrick’s Day

 

Wednesday, March 16th, 2011

st patricks day recipes

In the past, you’ve probably eaten green cupcakes, guzzled green beer, or slurped down a Shamrock Shake to celebrate St. Patrick’s Day.  But with so many delicious naturally green foods in the world, why not make a festive meal featuring these instead?  After all we’ve learned lately about the potential dangers of food dyes, it makes a lot of sense to feature some good-for-you green foods on St. Patrick’s Day.  Here are some ideas:

st patricks day recipesCucumbers: Simply slice English or Hothouse cucumbers and soak them in a vinaigrette made of rice vinegar, sesame oil, sugar, salt, and pepper.  Sprinkle in sesame seeds or add chopped fresh mint if you want.  If you want a little more color, make these Greek Salad Cups.

st patricks day recipesArugula: This peppery green is perfect for a simple salad.  Toss it with lemon juice, olive oil, salt, pepper, then sprinkle on toasted Pepitas or any other nut.  Add some shavings of Parmesan or Pecorino cheese if desired.  Or, make this arugula salad with strawberries and edible flowers.

st patricks day recipesAsparagus: My favorite way to eat this spring veggie is simply roasted.  But if you want to turn it into a main dish, try it as a bed for fried eggs, or in this easy pizza with prosciutto and pine nuts.

st patricks day recipesBroccoli: I’m currently obsessed with making this pasta recipe, but broccoli is also a stellar side dish, especially when sauteed with a little garlic and lemon.  You can also use it for an easy green soup: just add florets to near-boiling broth with a couple of peeled and chopped potatoes. Cook a few minutes, then puree with an immersion blender.  Or make one of these green soups.

Small Bites for Your Oscar Party

 

Friday, February 25th, 2011

salmon sandwichThe Oscars take so long to watch that it’s crucial to have plenty of good eats for your guests to munch on during the show.  These easy-to-make finger foods are sophisticated enough for a red carpet affair but casual enough for all-night noshing.  Plus they can be served at room temperature, so you can kick up your feet and join the celebrity gossip the moment people arrive.  Happy Oscar Viewing!

1. Smoked Salmon Sandwiches

salmon sandwichSpread some light cream cheese on thinly sliced bread (try Pumpernickel or seedy multi-grain).  Sprinkle chopped green onions and fresh baby dill sprigs into the cream cheese, then top with thin cucumber slices, smoked salmon, and some leafy greens.  Cut sandwiches into small squares or triangles.

2. Roasted Veggies with Herb Aioli

goat cheese tartSimply mix together 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt, then add 1 finely chopped garlic clove and a big handful of chopped fresh herbs (try cilantro, parsley, basil, and/or chives).  Roast whatever veggies you like for dipping.  Here are some veggie ideas and roasting tips.

3. Goat Cheese & Tomato Tarts

goat cheese tartThese look fancy, but they’re seriously easy. Buy frozen puff pastry dough (I like Trader Joe’s or Whole Foods) and thaw in the fridge. Take out one sheet at a time (it needs to stay very cold) and cut into 9 squares with a pizza cutter.  Use a fork to poke holes in the middle of each square, leaving a border with no holes so that the edges puff up (see how the edges above are puffy but the middle is flat?).  Put a few blobs of goat cheese and 3-4 baby tomatoes (or a few chunks of canned diced tomatoes) where you poked the holes in each square.  Bake at 425 for ~15 minutes or until edges are puffy and brown and middle looks cooked.  Sprinkle with fresh thyme and/or oregano leaves.

Want more appetizer ideas?

5 No-Prep Appetizers

Roasted Chickpeas with Pistachios

Easy Snacks from the Pantry

Warm Olives with Almonds

Potato Chips with Creme Fraiche and Caviar

Spinach Artichoke Dip

5 Easy Strawberry Recipes

 

Thursday, August 19th, 2010

strawberries recipes easy

We’re nearing the end of strawberry season, so it’s time to squeeze the last bit of pleasure out of summer’s most popular fruit!  Here are some creative ways to enjoy your last few strawberries:

  1. Strawberries with Brown Sugar and Sour Cream. Rinse and hull your strawberries.  Place 1/4 cup light sour cream in a little bowl, and 2 Tbsp brown sugar in another little bowl.  Dip the tip of a strawberry into the sour cream, then into the brown sugar, then pop into your mouth.
  2. Crostini with Strawberries, Goat Cheese, and Mint. This is one of Eating Made Easy’s most popular appetizers.  It’s ready in minutes but is beautiful enough to serve to company. See how to make it here.
  3. Creamy Strawberry Popsicles. In a blender, combine about 15 strawberries with 2 cups low-fat vanilla yogurt (pick one of these brands) and 1 cup milk.  Pour into Popsicle molds, freeze for 4 hours, then serve.
  4. Nutella & Strawberry Sandwich. Spread Nutella (or chocolate peanut butter) onto 2 slices of white sandwich bread.  Place a thick layer of strawberries on one side of the bread then top with other slice to make a sandwich.
  5. Strawberry Pineapple Smoothie. Place 1 cup strawberries, 1 cup pineapple chunks, 1/2 cup vanilla soymilk, and 1/2 cup plain low-fat yogurt in a blender.  Blend with a few ice cubes (however many you need to make it your desired consistency) until smooth and creamy.  See other delicious smoothie recipes here.

Wondering if it’s worth splurging on organic strawberries?  Yes! Read why here.

Crostini with Goat Cheese, Strawberries and Mint

 

Sunday, June 13th, 2010

crostini with goat cheese

This is an impressive (yet quick & easy) appetizer or afternoon snack. Use the freshest, ripest strawberries you can find, and be sure to use organic if they’re available.

Crostini with Goat Cheese, Strawberries, and Fresh Mint

thinly sliced baguette

goat cheese, at room temp

fresh strawberries, sliced

fresh mint leaves

honey

Place baguette slices on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake at 350 for about 8 minutes.  Let cool, then spread a little goat cheese on each slice, top with a few strawberry slices and place on a platter.  Drizzle the whole thing with honey, then place a mint leaf on each crostini and serve.

strawberries with goat cheese

Roasted Summer Squash

 

Monday, May 24th, 2010

To make Roasted Summer Squash, simply cut the stems of the squash discs, cut them in half or thirds, toss them in extra virgin olive oil, salt & pepper, and roast for 25-30 minutes at 450 degrees (or 425 if your oven tends to burn things).  For tips on how to get the perfect roast veggies every time, check out Roasted Vegetables.

Need an entree to go with this side dish? How about these.

Asparagus: What Everyone Wants to Know

 

Monday, May 10th, 2010

Question: Why does my pee smell like asparagus even after only one bite of the stuff?  And why do some people claim theirs doesn‘t smell…are they lying?

Answer: What you’re smelling is sulfur.  Asparagus has some sulfur-containing compounds, which end up in your urine within about 30 minutes of eating it.  Gross.  Well, for some of us at least.   Not everyone notices the sulfur smell, because whether or not you smell it is determined (we think) by a genetic trait.  So start getting jealous of your liar-friends, as they are probably telling the truth.

Thanks for asking, because you know everyone else is wondering the same thing.

Craving some asparagus, even after reading this?  Try this Bon Appetit recipe for Grilled Pancetta-Wrapped Asparagus (pictured above).

Asparagus & Arugula with Fried Egg

 

Tuesday, April 20th, 2010

Asparagus has a very short season — about 3 weeks!  Of course, we now import asparagus from abroad and are able to grow asparagus out of season.  But the thin, tender, flavorful asparagus that we all know and love is really only grown in April (give or take a few weeks depending on where you live).  So take advantage while you can.

Need an easy recipe using asparagus?  Steam it for 4-5 minutes, toss with a mixture of lemon juice, olive oil, salt & pepper and some baby arugula.  Fry an egg in a little olive oil and serve over the veggies with some shavings of Pecorino or Parmesan cheese.  This works well for breakfast, lunch, or dinner.

Strawberry and Edible Flower Salad

 

Monday, April 12th, 2010

Spring is here, and so are baby greens, strawberries, and flowers you can actually eat.  Impress your guests (or yourself) by whipping up a simple yet striking salad with a few no-hassle ingredients.  This is just one idea: More…

Omelet for Dinner

 

Wednesday, January 27th, 2010

If you’ve been trying to eat healthier this 2010 but can’t bear the thought of another salad, how about an omelet for dinner?  This traditional brunch item can be just as healthy as a salad, but a nice change of pace when you’re craving something warm and hearty in the winter.

Simply heat 1 tsp olive oil in a small skillet.  Cut up whatever veggies you have around and saute with some salt & pepper.  Here I sliced 3 asparagus spears, a few mushrooms, green onions and let those cook a few minutes, then added 2 handfuls of baby spinach.

While that’s sizzling away, scramble one extra large egg (or 1 large egg + 1 egg white) with 2 Tbsp lowfat milk in a bowl.  Remove veggies to a plate, add another 1/2 tsp of olive oil to the skillet, then pour egg mixture in and roll around until the top starts to solidify (heat should be on med-low).  Sprinkle some low-fat cheese on top if you want:

Then just pile the veggies on the egg, and using a spatula (or two if you want to make it pretty), gently fold one half over the other.

Plate up with a piece of whole wheat toast (if you’re like me and must have some hearty carbs with every meal) and you’ve got yourself a balanced meal that feels like a relaxing Sunday brunch!