Taste

12 Days of Soup: Day Five - White Bean and Spinach

2012-02-10T17:54:00.000-08:00

Wow, it is taking me just about foreeeevvvveeerrrr to get through this 12 Days of Soup series I created, umm, last October.

I guess I haven't been eating as much soup as I intended to eat this winter.....

Anyways, here is my latest creation - it is healthy, hearty, and super tasty. Top it with a little fresh parmesan and - YUM!

White Bean and Spinach Soup {makes about 5 servings}
-1 can of cannellini beans {aka white kidney beans}
-1 bag of baby spinach leaves
-1 medium onion, diced
-3 cloves of garlic, minced
-3 pieces of pancetta or bacon, diced
-4 cups of chicken or vegetable broth
-olive oil, salt and pepper

1. In a large pot, saute the pancetta or bacon in a tiny bit of olive oil. As it gets crispy, add the onion and continue to saute until soft. Last add the garlic and the spinach. The spinach will seem like a lot at first, but it will quickly cook down.

2. Once spinach has cooked down, add the broth and bring the soup to a boil. Reduce heat, mix in the beans, and simmer for about 7 minutes.

That's it - Enjoy!

Valentine's Day Treats

2012-02-02T12:03:00.000-08:00

Happy February everyone! I have two delicious and simple Valentine's Day treat recipes. Either one would be perfect for your favorite Valentine....or yourself.

First up is Chocolate Dipped Strawberry Cookies. I am a {new} regular contributor to the Cook Book section over at {just.lovely.things} blog.

I will be contributing about two recipes a month - be sure to stop by and check it out!

The second recipe is a super simple {no cooking required} make your own box of chocolates diy. I guest posted this recipe over at Julie Ann's Blog. They are so good...but also addicting. Don't say I didn't warn you ;).

♥ Enjoy! ♥

Love Food: Lose Weight e-Book

2012-01-03T13:30:00.000-08:00

If you are like me, right about now you are in a food and drink induced coma that is the result of "the holidays."

I love to go a little crazy with food over Christmas {or really any holiday...} and then start fresh in the new year.

Last April, I created a healthy eating plan for myself and my husband. My initial hope is that we would lose a few extra pounds and have more energy.

We ended up losing a lot more than a few pounds {nearly 40 pounds between the two of us} and we felt amazing.

The best thing about the plan I created is that we have been able to maintain the weight loss without killing ourselves over some crazy "diet."

Several friends and family members {ok, ok, just my mom...you guys keep me so honest} asked me to write down the specifics of the plan. I ended up putting everything together in an organized e-book.

I have been discussing writing this e-book for a while and am so happy it is finally finished. And I am releasing it at the perfect time...it seems that everyone wants a little weight loss advice/motivation in January.

I know I am going to re-follow this plan when I return home from Ireland :).

Love Food: Lose Weight is my first e-book. The process was a lot of work, but also a lot of fun. It was so much fun and I learned so much from the writing process that I am planning a few more e-books for 2012.

The book is a 43 page detailed guide of my Level 1-10 Eating Plan - how it works, what to eat {and avoid}, a month of daily eating plans, and simple healthy recipes.

My weight loss plan is not a diet - it is a change in the way you eat. And the best thing is - it is maintainable for your every day life.

If you are interested in getting fit and dropping a few extra holiday pounds - check out more about this e-book here.

Once you have purchased the e-book, I will email it to you within 24 hours. And, I will be available via email with any questions you may have.

I wish you all the happiest New Year ever.

xxxx Gina

Easy Chocolate Peppermint Cookies

2011-12-22T08:45:00.000-08:00

Like many of you out there, I have become a Pinterest addict. A few weeks ago, I spent hours pinning holiday cookie recipes. One that kept popping up on my radar was a chocolate cookie made with devil's food cake mix. It looked super easy - so I made up my own variation.

Enjoy!

Easy Chocolate Peppermint Cookies {makes about 4 dozen cookies}
-1 box of devil's food cake mix
-2 tablespoons of melted butter
-2 eggs
-1/4 cup water
-crushed up candy canes...or you could use mint chocolate baking chips
-sprinkles {optional}

1. Put everything {but the candy canes} in a bowl and mix with a wooden spoon. The dough becomes very stiff, so be prepared to get an arm workout in.
2. Once all is combined, fold in the candy cane pieces.
3. Spread parchment paper out on baking sheets and spray with a little non-stick cooking spray.
4. This dough is stiff, but also very sticky. To avoid making a mess of everything, I used two small spoons to spoon the dough out onto the baking sheets. I filled one spoon up with dough and used the other to push it onto the baking sheet. These cookies will spread, so only use about a quarter sized amount for each cookie.
5. Sprinkle with red and white sprinkles {optional} and bake for about 12 minutes in a 350 degree oven.
6. Remove pans from oven and allow to cool on baking sheets for a few minutes before removing.

12 Days of Soup: Day Four - Roasted Tomato and Red Pepper

2011-12-21T18:07:00.000-08:00

This soup is low maintenance, full of flavor, and low fat. You can't go wrong!

Roasted Tomato and Red Pepper {makes 4 small servings}
-1 pound of tomatoes {I used a pack of Trader Joe's heirloom tomatoes}
-1 large red bell pepper
-1 large onion
-1/2 teaspoon garlic powder
-1 teaspoon dry oregano {fresh or dry}
-1 teaspoon basil {fresh or dry.....if you use fresh, use a small handful}
-a little olive oil
-salt and pepper
-1/4 cup low fat evaporated milk
-about 2 cups vegetable or chicken broth

1. Cut the tomatoes, red pepper, and onion into large pieces and spread out on a baking pan that is lined with foil. Drizzle about a tablespoon of olive oil over the veggies and sprinkle a little salt, pepper, and the garlic powder on top. Toss the veggies so all are well coated and bake in a 375 degree oven for about 30 minutes {until everything is tender}.
2. Remove pan from oven and set aside so that it can cool for about 20 minutes.
3. Spoon the roasted veggies into a blender and add about a cup of broth - just enough to get the blender going. Blend until smooth {be careful if the vegetables are still hot}.
4. Pour the blended mixture into a large pot and add the evaporated milk and another cup of broth {or however much you need to achieve you desired thickness}. Also stir in the oregano, basil, and some salt and pepper. Bring the pot to a simmer, taste, and adjust seasonings if necessary.

I ate mine with a mozzarella and goat cheese grilled cheese on a thin bagel - yum!

12 Days of Soup: Day Three - Low Fat Broccoli and Cheese

2011-12-15T08:07:00.000-08:00

I figured this 12 days of soups thing would take me...oh, about 12 days. I guess I was being a little too ambitious :).

My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

In a large pot, heat one tablespoon of olive oil over medium heat. Saute the onions, celery, potato, and broccoli for about 5 minutes. Add in the garlic and cook for another minute.
Add the chicken broth and bring to a boil. Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
Remove soup from the heat and stir in the fat free evaporated milk. Allow to cool for about 20 minutes and blend {in batches} until smooth.
Return the smooth soup to the pot and re-heat. Stir in the cheese and taste. Add a little salt and some pepper.

Snickerdoodle Pear Mini Pies

2011-12-10T09:07:00.000-08:00

This pie was a total accident. Luckily, it was a delicious accident.

My husband loves snickerdoodles and always asks me to make them. I usually just ignore the request, but since it was Thanksgiving weekend, I decided to indulge him.

The night before Thanksgiving, I whipped up a batch of snickerdoodle dough and baked off half of it. I stored the rest in the fridge thinking I would finish baking it later that weekend.

The next day {Thanksgiving}, I decided to make two different pies - banana cream and mini pear pies. I am not a huge pie crust fan, so I used the left over snickerdoodle dough for the mini pear pies.

I wasn't too sure how they would turn out...but they ended up being a-maz-ing. So good and so easy. Pie crust can be a bit fussy, but this snickerdoodle crust was the opposite of fussy. If you can make cookies - you can make this crust!

Snickerdoodle Pear Mini Pies {makes 8 pies}

For the filling:
-4 pears, diced {you can also use apples or four cups of fresh berries}
-1 1/2 teaspoon vanilla extract
-2 tablespoons brown sugar

For the Snickerdoodle Crust:
-2 3/4 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup shortening
-1/2 cup unsalted butter at room temperature
-1 1/2 cup white sugar
-1 teaspoon vanilla extract
-2 large eggs
-cinnamon + a little sugar for dusting

**Note - you will have snickerdoodle dough left over, feel free to bake it into cookies, freeze it for later, or do what I do - eat it! I love cookie dough :).

1. In a medium saucepan, cook the pears, brown sugar, and vanilla extract over low heat for about 10 minutes - until they are nice and syrupy. Remove from heat and set aside to cool.
2. Using an electric mixer, cream together the butter, shortening, and sugar {for the dough}. Add in the eggs - one at a time - and the vanilla extract. Mix until all is completely incorporated.
3. In a large bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients to the mixer and blend until just incorporated.
4. Put the dough into the refrigerator for a few hours so it is nice and firm when you use it for the pies.

5. Line the bottom of small ramekins with a small amount of dough. Since this dough is much sweeter than traditional pie crust - don't make the lining too thick. Sprinkle a little cinnamon on top of each pie base and fill the ramekin with the cooked pears.
6. Take another small piece of dough and flatten it into a disc the size of the ramekin. Cover the top of each dish with one of these discs and sprinkle with a little cinnamon and sugar. Cut an X into the top of each mini pie and place them all onto a baking sheet lined with foil {mine bubbled over a little}.
7. Bake at 350 degrees for about 20 minutes - until the top is golden brown.
8. Allow the pies to cool a little before serving.

Enjoy these amazing little pies!

Low Fat Spinach and Artichoke Dip

2011-12-02T16:57:00.000-08:00

I love spinach and artichoke dip. It is one of my favorite snacks/appetizers to make for a holiday or party. This version that I made last week on Thanksgiving is the easiest version I have ever created. It is also super low in fat and high in healthiness {lots of spinach and artichokes}.

I added a chopped tomato sauce to the top and it was the perfect boost of flavor and freshness.

Low Fat Spinach and Artichoke Dip
-1 1/2 cups of frozen chopped spinach {allow to defrost in the refrigerator or microwave for a few minutes}
-1 1/2 cups of artichoke hearts {make sure they are NOT packed in oil}
-1/2 cup of non-fat greek yogurt
-1/2 cup of low fat sour cream
-1/4 cup of low fat mayonnaise
-1/3 cup low fat shredded cheddar cheese
-1 cup of chopped tomatoes {about one large}
-a pinch of garlic powder
-a small handful of fresh or dried basil
-about a teaspoon of balsamic vinegar
-salt and pepper

1. In a small bowl, mix together the tomatoes, garlic powder, basil, vinegar, salt, and pepper. Set aside.
2. In a larger bowl, mix together the yogurt, sour cream, mayonnaise, and spinach and artichokes.
3. Spray a square baking dish with non-stick cooking spray and fill the dish with the spinach/artichoke mixture. Sprinkle the shredded cheese on top and bake in a 350 degrees oven for about 25 minutes or until bubbling.
4. Remove from oven and top with the fresh tomato sauce. Serve with crackers and/or vegetables for dipping. Enjoy!

12 Days of Soup: Day Two - Chicken and Orzo

2011-11-20T08:24:00.000-08:00

I made this soup last week and it was a hit. Healthy, so simple, and full of flavor.

I used one large chicken breast and one chicken thigh. The addition of the thigh added a touch of fat and a lot of flavor. You could just use two chicken breasts, but I really don't think it would taste as good.

Chicken and Orzo {makes about 6 servings}
-1 {boneless/skinless} chicken thigh {diced}
-1 {boneless/skinless} chicken breast {diced}
-2 celery stalk, diced
-1 medium onion, diced
-2 large carrots, peeled and diced
-4 cups of chicken stock
-1/2 cup of orzo {measured dry}
-1 teaspoon + 1/2 teaspoon dry oregano
-1/2 teaspoon dry thyme + 1/2 teaspoon dry thyme
-salt, pepper, olive oil
-a handful of fresh parsley, chopped

1. Drizzle a little bit of olive oil over the chicken and season it with salt, pepper, 1/2 teaspoon oregano, and 1/2 teaspoon thyme.
2. In a large soup pot, brown the chicken pieces until they are fully cooked. Remove the chicken from the pan and set aside.
3. In the fat left from the chicken, saute the celery, onion, and carrots for about 7 minutes. Add in the stock and bring to a boil.
4. Once stock comes to a boil, reduce heat to a simmer and stir in the chicken and dry orzo. Allow to simmer for about 15 minutes.
5. Season the soup with the remaining oregano and thyme. Taste, and add salt and pepper as needed.
6. Remove from heat and stir in the parsley. I ate my soup with a little fresh parmesan shredded over the top - enjoy!

If you missed Day 1 of my 12 Days of Soups - you can view that recipe here.

Apple Stuffed Pork Tenderloin with Roasted Vegetables

2011-11-08T11:40:00.000-08:00

Last weekend was cold and rainy and I was in the mood for a holiday sort of meal. This stuffed tenderloin with roasted leeks and carrots was perfect.

You can do any vegetable you like with this recipe, I just chose carrots and leeks because I like them and leeks taste extra amazing when they have been roasted.

Apple Stuffed Pork with Roasted Veg {serves 6}
-one pork tenderloin {about 1 3/4 pounds}
-1 medium apple - diced
-1 medium onion - diced
-1 stalk of celery - diced
-1/2 teaspoon cinnamon
-1/2 teaspoon dried thyme
-1/4 cup of bread crumbs
-1/4 cup of chicken broth
-1 small handful of fresh flat leaf parsley - chopped
-3 large leeks - cleaned and diced into large pieces
-4 large carrots - peeled and diced into bite sizes
-olive oil, salt, pepper

1. Saute the onions, apples, and celery in a non-stick skillet coated with 1/2 tablespoon of olive oil for about 7 minutes. Season with salt and pepper.
2. In a large bowl, combine the sautéed apples, onions, and celery with the bread crumbs, broth, parsley, cinnamon, and thyme. Allow to cool while you prepare the pork.
3. Slice the pork loin long ways about half way through and peel the sides apart so that you have a flat piece of pork. Put the stuffing in the middle of the piece of pork and roll it up {like a jelly roll}.
4. Place seam side down on a oven safe roasting pan or bass dish that has been drizzled with a little olive oil. Tie the pork with kitchen twine and bake in a 375 degree oven for about an hour.
5. Remove the pork from the oven and check the internal temperature with a meat thermometer. You want it to be about 155 degrees.
6. While the pork is roasting, prepare the vegetables..toss them in a small amount of olive oil and season with salt and pepper. Roast for about 45 minutes in the 375 degree oven.
7. I served mine with roasted potatoes, but mashed would be delicious too. Enjoy!

Cakes in a Jar

2011-11-03T10:34:00.000-07:00

I am done with the cupcake trend and moving on to something new - Cake in a Jar!

Check out my recipes and guest post over at The Paper Mama. They are cute and delicious - perfect holiday gifts or party favors :).

12 Days of Soup: Grownup Spaghettios

2011-10-31T13:48:00.000-07:00

When I was about ten years old, I made my mom a soup cookbook for Christmas. For months prior to the holiday, I scoured magazines and the "living" section of our newspaper, clipping out any soup recipe I could find.

I compiled all the recipes in a binder and proudly presented it to her on Christmas day. My mom had mentioned once that she would love an all soup recipe cookbook, so I, with my crazy memory, stored that away and delivered with her Christmas gift. Seriously, I thought it was the best idea ever, that was until she actually started to make some of the soups.

I was the pickiest child alive and obviously had little foresight. In my attempt to fill the book full of recipes, I wasn't able to edit out all the "uneatable" recipes.

Fast forward 20 years and my tastes have delevoped immensely. I am still picky, but not the pickiest. And, I now love many different soups. As an ode to autumn and cooler temps, I am going to do 12 days of soup recipes the next few weeks.

Join me? If you have a great soup recipe on your blog - link to it in the commnets. I will compile all I find in a post at the end of the twelve days.

First up is my version of grownup spaghettios. Spaghettios were a staple in my picky childhood diet. Just about every night I would beg and plead with my parents to just allow me to eat spaghettios rather than suffer through whatever my mom had made {I bet they loved me back then :)}.

I haven't had a bite of spaghettios in years and I have no desire to eat sugary sweet tomato sauce, slimy "O" shaped noodles, and processed meatballs. This little soup I whipped up is so much better. And healthier. And easy to make.

Day 1: Grownup Spaghettios {makes about 5-6 servings}
-2 cups of low sodium chicken broth
-3 cups of low sodium tomato juice
-1 cup of frozen spinach - thawed
-1 large carrot, peeled and diced
-1 medium onion, diced
-1 red bell pepper, diced
-2 celery stalks, diced
-3 cloves of garlic, minced
-1/2 pound lean ground beef or ground turkey
-1 egg white
-1/4 cup shredded parmesan cheese
-1/4 cup of bread crumbs
-1/2 tablespoon dry oregano
-1 cup {measured dry} macaroni or other short pasta
-salt, pepper, and olive oil

1. Combine the ground beef, egg white, bread crumbs, parmesan cheese, oregano, and a dash of salt and pepper in a large bowl and set aside.
2. In a large soup pot, saute the onion, carrot, red pepper, and celery in a tablespoon of olive oil. Season with salt and pepper and allow to cook over medium heat for about 8 minutes. Add the garlic and continue to cook for another minute.
3. Stir in the chicken broth and tomato juice and bring to a low boil. Stir in the spinach and bring back to a low boil....turn down to a simmer.
4. Shape the meat mixture into quarter sized meatballs and drop them in the simmering soup.
5. Once all meatballs are in the soup, turn the heat to low and cover.
6. In a separate pot, cook the pasta. Once it reaches al dente, drain the water and add the pasta to the soup. Stir all to combine and season with a little salt and pepper {if you like things spicy, add some hot sauce}. Serve with warm toasted bread and a little fresh parmesan on top.

Enjoy!

Apple-Spice Muffins

2011-10-20T06:59:00.000-07:00

These muffins are the perfect Fall breakfast. They are hearty, slightly sweet, and full of warm cinnamon-ey flavor.

Get the recipe from my how-to post over at Scoutie Girl.

{Healthy} Pumpkin Chocolate Chip Cookies

2011-10-12T07:00:00.000-07:00

When I bake I either follow a recipe, modify a recipe, or just make something up. Depending on the recipe source, when I follow it the result is positive but when I modify or make something up the results vary.

Sometimes they're delicious, sometimes just edible, and sometimes they become dog treats. The other day I winged it with a pumpkin chocolate chip cookie recipe and it was a success. They are very low in fat and contain healthy pumpkin and flax meal. If you leave out the chocolate chips, they would be a nice "breakfast on the go" option.

They're definitely not pretty cookies. But what they lack in looks, they make up for in taste.

{Healthy} Pumpkin Chocolate Chip Cookies {make approximately 4 dozen cookies}

-1 1/2 cup white flour

-1/2 cup whole wheat flour

-1 teaspoon baking powder

-1/2 teaspoon salt

-3 tablespoons flax meal

-1 cup of pumpkin puree

-3 tablespoons butter {at room temperature}

-2 eggs

-1/2 cup sugar

-1/2 cup chocolate chips

1. Pre-heat the oven to 350.

2. Cream together the butter and sugar with an electric mixer until well combined. Add in the eggs and continue to blend. Once eggs have been mixed in, mix in the pumpkin and flax meal.

3. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

4. Coat a baking sheet with non-stick cooking spray. Drop heaping tablespoons of the dough onto the baking sheet and bake for about 13 minutes. Enjoy!

Low Fat Creamy Pasta with Bacon and Peas

2011-10-10T08:06:00.000-07:00

I whipped this pasta up the other night with a few basic ingredients I almost always have in my fridge.

It is fairly low fat for a creamy pasta and full of healthy spinach and peas. I used two large center cut pieces of bacon. If you buy regular bacon, use four pieces. This dish serves four people, so everyone will just get eat a half serving of bacon. This seems like a small amount {and it is} but each bite is full of smoky, bacon-ey, deliciousness.

Low Fat Creamy Pasta with Bacon and Peas {serves four - pair it with a side salad}
-2 pieces of larger center cut bacon {or 4 of regular cut bacon} chopped up into small pieces
-1 medium onion, diced
-2 cloves of garlic, minced
-1 cup of peas {I use frozen}
-1 cup of frozen chopped spinach {if you use fresh, make this two cups}
-3/4 cup low sodium chicken broth
-2 heaping tablespoons of low fat sour cream
-1 heaping tablespoon of dijon mustard
-1/4 cup grated parmesan
-1 cup {measure dry} of whole wheat pasta

1. In a large non-stick skillet, saute the bacon for about three minutes. Add in the chopped onion and turn the heat down to medium-low. Allow the onion to cook for about 7 minutes until it is soft. Add in the minced garlic and cook for another minute.
2. While the onions are cooking, put the peas and spinach in a bowl and steam in the microwave for three minutes. If you are using fresh, just steam the peas for two minutes. At this point you should also start the boiling water for the pasta.
3. Add the steamed peas and spinach to the bacon-onion mixture and stir all together. Add in the chicken broth and turn the heat to low. Allow to cook for about 5-7 minutes.
4. Remove the pan from the heat and stir in the sour cream, dijon mustard, and parmesan.
5. Stir in the cooked whole wheat pasta. Enjoy!

Low Fat Pumpkin Spiced Latte Creamer

2011-10-02T09:52:00.000-07:00

It seems that everyone loves the season Pumpkin Spiced Lattes at Starbucks. The past few weeks my Twitter and Facebook feed have been overloaded with people proclaiming their love for these lattes. And rightly so, they are good.

I decided to whip up a little homemade pumpkin spiced creamer that you can put in your coffee every morning. It is not as rich as the real deal, but it is low fat and doesn't have a bunch of crazy additives.

Pumpkin Spiced Latte Creamer
-1/4 cup canned pumpkin
-1 cup fat free milk
-1/2 cup fat free half and half
-1/4 cup fat free sweetened condensed milk
-2 tablespoons of caramel sauce
-1 teaspoon of ground cinnamon
-1/2 teaspoon of ground nutmeg
-1/4 teaspoon of ground ginger
-1/4 teaspoon of ground all spice

1. In a small sauce pan, whisk together the milk, half and half, and pumpkin. Set over low-medium heat just in order to warm the milk. You do not need to bring it to a boil.
2. When it is warm to the touch, whisk is the spices, sweetened condensed milk, and caramel sauce until well combined.
3. Remove from heat and allow to cool for about 10 minutes.
4. Pour the mixture into a blender and blend on low speed for about a minute. This will give the creamer a nice frothiness.
5. Pour into a strong cup of coffee and enjoy. Store the leftovers in an airtight container in the refrigerator for up to a week. Pumpkin Spiced Lattes every morning!

If you want to indulge, top the coffee with a bit of whipped cream and a drizzle of caramel sauce - yum.

Turkey + Apple Burger

2011-09-25T16:59:00.000-07:00

I am in an apple mood and have been putting them in everything lately. They are the perfect fall fruit and add a small touch of sweetness to savory dishes.

Last week I made easy and healthy turkey+apple burgers for dinner. These are a perfect week night meal because they're quick and healthy.

My husband actually said this was the best turkey burger he had ever eaten. The fact that he arrived home at 8:30pm after a 2 hour plane ride and no food since lunch had nothing to do with his assessment. Nothing. They were the best turkey burgers ever.

Turkey + Apple Burger {serves 4}
-one package of ground turkey {these usually contain just over a pound of turkey so each burger will be about 5 ounces. I buy the 93% lean turkey but if you want a super low fat meal, buy the all breast package}
-1/2 an apple, peeled and diced into teeny tiny pieces
-a heaping tablespoon of dijon mustard
-a generous splash of worcestershire sauce

1. Mix everything together and form into four flat patties.
2. Cook on the grill or an indoor grill pan. I actually prefer these burgers on an indoor grill pan because they are fairly moist and the grill is a little too tough on them. Grill for about 7 minutes each side or until completely cooked through {no rare burgers when I am using poultry!}

3. Enjoy with your favorite condiments. For me this is cheese, pickles, a little raw onion, and ketchup. Perfection.

Healthy {and oh so delicious} Pumpkin Chocolate Chip Muffins

2011-09-14T16:09:00.000-07:00

I love cooking with pumpkin. It is super healthy and gives muffins and cakes a nice moist texture without adding a lot of fat. Plus, it is the quintessential fall food and from what I hear, it is starting to feel like fall in most areas of the country.

I created this recipe using whole wheat flour, a small amount of sugar, and a few chocolate chips. The end result is a moist, flavorful, and slightly sweet/chocolaty muffin.

Healthy {and oh so delicious} Pumpkin Chocolate Chip Muffins {makes 12}
-1 cup all purpose flour
-1 cup whole wheat flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 cup white sugar
-2 eggs
-1 tablespoon canola oil
-1 tablespoon white vinegar
-3/4 cup non-fat milk
-1/2 can or about 3/4 cup of pureed pumpkin {no sugar added}

Put all the dry ingredients {flour through cinnamon} in a bowl and whisk together. In a separate bowl, whisk together the sugar and all the wet ingredients {sugar through pumpkin}. Add the wet to the dry and stir with a wooden spoon until just combined. Be sure to not over mix.

Pour equal amounts of the batter into a 12 serving muffin pan and bake at 350 degrees for about 20 minutes.

Remove muffins from pan and allow to cool.

Enjoy!

Pumpkin + Sausage Soup

2011-09-14T15:59:00.000-07:00

I have seen a lot of pumpkin soups lately and decided to try one with sausage in it. I chose a lean chicken apple sausage and thickened the soup with non-fat greek style yogurt.

The result is a healthy, yet sweet and tangy soup, that tastes like Christmas.

Pumpkin + Sausage Soup {serves about four-five}
-1/2 can of pumpkin puree {about 2/3 of a cup}
-4 cups of chicken or vegetable stock
-3 sausages - preferably chicken apple
-one large onion, diced
-3 cloves of garlic, minced
-1/2 cup non-fat greek yogurt
-salt, pepper, and olive oil

Slice three links of the sausage in half, then slice the halves into smaller, bite-sized pieces.

Saute the sausage in a little olive oil over medium-high heat. After about 6 minutes, remove the sausage from the pan and set aside.

Add a little bit more olive oil to the hot pan and reduce the heat to medium-low. Saute the onions for about 10 minutes until soft. Add in the garlic and cook for another minute. Add in the pumpkin and the chicken stock and bring to a boil. Reduce heat and allow soup to simmer for about 15 minutes.

Let soup cool for about 30 minutes and then transfer to a blender. Add 1/2 cup of non-fat greek yogurt to the blender and blend until smooth.

Pour the mixture back in the pot and add the sausage. Allow soup to heat through.

The result is a velvety, tangy soup with a touch of sweetness from the sausage.

Enjoy!

150 Calorie Ice Cream Sandwiches

2011-09-01T11:14:00.000-07:00

Making a 150-ish calorie ice cream sandwich has been on my to-do list all summer.

I guess I tend to procrastinate...anyways, check out my recipe over at Scoutie Girl.

P.S. These are best eaten right away, but if you make a bunch and store them in the freezer, let them soften for a few minutes prior to eating.

Barbeque Pork Kabobs

2011-08-23T17:24:00.000-07:00

I made a dish really similar to this with chicken earlier this summer. This week I decided to use pork tenderloin in lieu of the chicken and it was amazing.

My best idea of the week...thus far.

Barbeque Pork Kabobs {Serves Four}
-1 pound of pork tenderloin, cut into large bit sized pieces
-one medium onion
-1 zucchini
-1 yellow squash
-a few grape tomatoes
-one bell pepper
-barbeque sauce
-olive oil
-balsamic vinegar
-worcestershire sauce
-salt and pepper
-the juice from one lemon

1. In a shallow dish, whisk together about 1/3 cup of barbecue sauce, a tablespoon worcestershire, and a few tablespoons of balsamic vinegar. Place the pork pieces in the sauce and toss to combine. Cover and refrigerate for a few hours.
2. Just before grilling, cut all the veggies into large bite-sized pieces and sprinkle with the lemon juice, a little olive oil, and salt and pepper.
3. Prepare four skewers with an assortment of vegetables and four with equal servings of pork. I like to cook the meat and veggies on different skewers because they cook for different lengths of time.
4. Grill the veggies for about 15 minutes over medium heat and the pork for about 10.

Enjoy!

White Beans and Sun-Dried Tomatoes

2011-08-17T14:02:00.000-07:00

Last week I was on vacation with my family in Hilton Head, South Carolina. One night we ate at a restaurant called Roast Fish and Cornbread.

The food was SO good. If you are ever in that part of the country, make a point to stop in for a meal.

Overall, the menu was very southern with an emphasis on seafood. The major difference between this restaurant and other southern food-centric places is that there was a huge vegetarian section on the menu. In addition to several vegetarian and vegan meals, there were also many veg sides and appetizers.

One side that all of us tried was the lima beans and sun-dried tomatoes. These beans were bursting with flavor. The other day, I decided to recreate the dish, but used cannellini beans instead of lima beans.

The next time I make this, I am going to use lima beans. Although cannellini beans are my favorite bean, they became a little mushy in this dish. Despite the mushy beans, the flavor was still delicious.

Feel free to try this simple recipe with any beans you prefer.

White Beans and Sun-Dried Tomatoes
-2 cups of cannellini or lima beans {I used canned and drained and rinsed them}
-1/4 cup of sun-dried tomatoes, packed in oil
-1 cup of cherry or grape tomatoes, sliced in half
-1/2 cup vegetable broth
-garlic salt and pepper

1. Mix all ingredients together in a small saucepan and heat over low heat for about 10 minutes. Season with garlic salt and pepper.

I think if I would have added the beans right at the end, they would have remained intact and not gotten so mushy.

Italian Savory Bread Pudding

2011-08-08T06:00:00.000-07:00

Bread pudding is one of the easiest things you can make. And it is a blank canvas. You can add anything you want - make a savory dish or a sweet one...whatever your little heart desires.

Another plus for me is that it is a super budget friendly meal...and can be really healthy if you are careful with your ingredients {meaning you don't have a heavy hand with the cheese}.

On Sunday, I made this Italian style bread pudding by incorporating ingredients I always have on hand. This recipe feeds four and each serving is just 200 calories, yet tastes like 1 million more - perfection. If you have more people to feed, just double the ingredients.

Italian Savory Bread Pudding {serves four}
-1 serving of ciabbata bread {I use the ciabbata rolls from Trader Joe's - each is about 150 calories}
-2 eggs and 2 egg whites
-1/3 cup of fat free milk
-one small red bell pepper, diced
-1 medium tomato, diced
-1/3 cup frozen chopped spinach
-4 heaping tablespoons of Trader Joe's bruschetta sauce {This little condiment has SO much flavor. If you don't have a TJ's near by, try another brand, or try a flavorful marinara sauce.}

-1 serving of hard genoa salami - diced
-1/4 cup grated part skim mozzarella cheese

1. Heat the oven to 325 degrees and spray a baking dish with non-stick spray.
2. Rip the bread into small pieces, and put in the baking dish.
3. Put the salami, grated cheese, spinach, tomatoes, and red peppers in the dish with the bread. Toss all together.

4. In a separate bowl, whisk together the eggs, egg whites, milk, and bruschetta sauce. Pour this over the bread and toss all to make sure everything is well coated.
5. Bake for about 45 minutes, until the egg is set, but still somewhat moist, and the top is golden brown.

6. Serve warm or at room temperature - enjoy!

Leftover Meat Pie

2011-08-01T08:39:00.000-07:00

This dish might look a little unappetizing, but don't be fooled.

It is full of flavor and is a great way to use up leftovers. Plus, each serving only has one ounce of lean beef, one-fourth of a potato and lots of carrots and peas. So, that means a healthy meal, but it feels like a fattening comfort food. Another bonus is that it is a great budget friendly meal. If you have more than four people to feed, just double the recipe.

For the meat in this dish, I used leftover flank steak but you can use lean ground beef or turkey or really whatever you want.

Leftover Meat Pie {serves 4}
-four ounces of lean beef
-1 large russet potato, cut into thin slices
-three large carrots, peeled and cut into thin slices
-one cup of peas {frozen are fine}
-one medium onion, diced
-about 1 cup of vegetable or beef stock
-1 tablespoon dijon mustard
-1/4 cup low fat sour cream
-olive oil, salt, and pepper
-1/4 cup shredded cheese {I used part skim mozzarella, but use whatever you have}

1. In a large non-stick skillet, heat one tablespoon of olive oil and saute the onion and carrots for about seven minutes
2. Add the dijon mustard and stock to the pan and stir all to combine. Turn the heat to low and add in the peas and sliced steak. Season with salt and pepper. If you are using ground beef or turkey, brown this in a separate pan before adding it to the pan with the onions and carrots.

3. Spray a square baking dish with non-stick spray and line it with the potato slices. Pour half of the meat/carrot/onion/pea mixture on top of the potatoes. Add another layer of potatoes and finish with the shredded cheese.

4. Bake at 325 degrees for about 50 minutes - serve warm and enjoy!

Italian Sausage with Onions and Peppers

2011-07-26T07:00:00.000-07:00

This meal is so simple and quick to make. You can easily make this for one or more. I made it for two and had a little bit left over.

You can serve this over whole wheat pasta or bread - I chose a 110 calorie whole wheat sandwich bun. I also topped mine with a little goat cheese because, obviously.

Italian Sausage with Onions and Peppers
-2 mild chicken italian sausages, sliced
-1/2 of a red pepper, diced
-1/2 of a small onion, diced
-1 small zucchini - sliced
-1/2 cup crushed tomatoes
-a little olive oil and salt and pepper

1. Saute the onions, peppers, zucchini, and sausages slices in a small saute pan that has been coated with a little olive oil. Allow to cook over low-medium heat for about 5 minutes. Add the crushed tomatoes, turn the heat down to low, cover and cook for another 7 minutes.
2. Serve over a little whole wheat pasta, bread, or alone. Enjoy!

Simple and Healthy Chicken Tacos

2011-07-19T17:37:00.000-07:00

I make some version of these tacos several times per week. Yep, I like to eat the same things over and over again. Honestly, it takes a lot for me to get bored with certain foods.

About once a week, I make two grilled chicken breasts for dinner. My husband and I will split one of the chicken breasts {just four ounces of meat per person - eating plan approved!} and the second will be used for lunch the next day or two.

One of these lunches is a salad and the other is chicken tacos.

This is what I do:

I heat two small corn tortillas in a skillet.

I chop up some cabbage and half a chicken breast.

Once the tortillas are heated, I throw in the diced chicken and heat it for a minute {no oil in the pan}.

I put the warm chicken, sliced cabbage, and a little salsa in each tortilla. Back in the day, I would have also added cheese and sour cream, but on my new eating plan I just pick one and my first choice is always low fat sour cream - yum!

Easy, simple, and healthy lunch. You could easily substitute grilled fish, leftover lean steak, or beans for the chicken.

Enjoy!

Seared Ahi Tuna and Asian Cabbage

2011-07-13T15:39:00.000-07:00

This is a first for Taste - a fish recipe!

I probably eat fish about twice a month. I am aware of how healthy it can be and how I should be eating more of it, but I am not a huge fan.

One fish I can stomach is ahi tuna. I like mine cooked rare so that it is still pink in the middle. I made ahi tuna a few weeks ago and served it with an Asian inspired cole slaw.

Seared Ahi Tuna and Asian Cabbage
-2 small ahi tuna steaks
-2 cups of shredded cabbage
-1/2 cup of shredded carrots
-1/3 cup soy sauce
-fresh ginger - about 2 teaspoons
-honey - 2 tablespoons
-two peaches, diced
-apple cider vinegar - about 2 tablespoons

1. Place shredded cabbage and carrots in a large bowl and set aside.
2. In a small saucepan, cook the diced cabbage, apple cider, and honey for 10-15 minutes over low heat. The peaches will cook down and form a chunky syrup like mixture. Remove from heat and stir in 2 teaspoons of fresh ginger and 1/3 cup of soy sauce. Pour this mixture over the cabbage and carrots and toss all together.

3. Heat a non-stick skillet over medium-high heat and pour in a little olive or grape seed oil.
4. Sprinkle the tuna steaks with a little salt and pepper and place them in the skillet. I cooked mine for about 2 minutes each side. If you want the fish cooked through, leave them on for another few minutes.
5. Serve the tuna on a bed of the Asian slaw - enjoy!

Summer Berry Cobbler

2011-07-09T09:12:00.000-07:00

Cobblers are one of my favorite summer recipes. They are so easy and versatile.

Today I am over at just.lovely.things sharing my Summer Berry Cobbler recipe - stop by and check it out!

Almost Perfect Low Fat Homemade Ice Cream

2011-07-05T08:09:00.000-07:00

I got an ice cream maker about 5 years ago and have been trying on and off for the past five years to create a perfect homemade ice cream.

I usually get really excited about ice cream making in the summer and then the excitement drops off for about eight months and then I try again.

My main goal with ice cream making has been to make a simple low fat, low sugar "base." Something in which I can mix in any flavors {strawberry, chocolate, mint, etc}.

When non fat milk is used in ice cream making, there is a high water content, which often ends in an icy dessert that isn't very creamy.

The difference in this recipe is the addition of fat free sweetened condensed milk - it really added to the creaminess factor without adding fat.

I still need to adjust this recipe a little, but for now, it is almost perfect. I added in sliced strawberries and chocolate chips, but use whatever you prefer....or just leave it as plain vanilla.

Almost Perfect Low Fat Homemade Ice Cream
-2 cups non fat milk
-1/4 cup fat free sweetened condensed milk
-1 egg yolk
-1 tablespoon corn starch
-2 teaspoons vanilla extract
-1/2 cup sliced strawberries
-1/4 cup dark chocolate chips

1. In a saucepan, whisk together the egg yolk, condensed milk, and corn starch until completely combined.
2. Stir in the fat free milk and continue to whisk until all combined.
3. Put the pan over medium heat and slowly bring to a boil - stirring frequently with a wooden spoon. When you stir, be sure to scrape the sides and bottom of the pan.
4. Once the mixture has reached a soft boil, stir constantly for about 1-2 minutes. The mixture will thicken slightly.
5. Remove from heat and pour into a large bowl. Stir in the vanilla extract and set aside for about 15 minutes to cool. Once the mixture has cooled to the touch, cover it with plastic wrap and refrigerate for a few hours - until completely cold.
6. Pour the mixture into an ice cream maker and churn per the ice cream maker's instructions.
7. Once the ice cream is complete, stir in the strawberries and chocolate chips.

Homemade Vanilla Coffee Creamer

2011-06-25T09:31:00.000-07:00

I have a confession to make - I am addicted to fat-free french vanilla coffee creamer. I don't know when this addiction started...I assume it was a few months ago when I bought my first bottle.

Now I cannot drink coffee without that sickeningly sweet, artificial vanilla flavor. I have decided that the only way I can feel better about this is to make my own.

Now, I understand that making my own doesn't necessarily mean I am making a "healthy food," but I will feel a lot better drinking my concoction than drinking whatever is put in store bought vanilla creamer.

I used an actual vanilla bean - they are a little costly, but the aroma and flavor is like nothing else. I also used a little fat free sweetened condensed milk and some regular old skim milk and a dash of cinnamon.

The result is a flavorful, not too sweet, not chemical laden vanilla creamer that I can feel good about ingesting!

Homemade Vanilla Coffee Creamer
1 vanilla bean
1 cup fat free milk
1/4 cup fat free sweetened condensed milk
1/2 teaspoon of cinnamon

1. Slice the vanilla bean with a small knife and scrape out the insides. This will take some patience, but the flavor is SO worth it!

2. Add 1 cup of fat free milk to a liquid measuring cup and put the vanilla bean contents into the milk.

3. Add 1/4 cup sweetened condensed milk to the measuring cup and pour all into a blender. Blend for about a minute.

4. Store in an air tight container for up to two weeks in the refrigerator. Shake before using as the sweetened condensed milk will settle a little.

Enjoy!

Chicken Shish Kabobs

2011-06-21T08:30:00.000-07:00

It has been almost a month since I posted a recipe - I cannot believe how fast this past month has gone!

My husband and I have been sticking to the eating plan I devised, yet we are a little more relaxed on the weekends than we were the first few weeks.

Since we started this plan about two months ago, I have lost {and more importantly - kept off} 15 pounds.

The plan has really worked for me because it has allowed me to still eat the foods I love.

I am working on a downloadable e-book with recipes, eating plans, and tips. If you are interested, check back in a month or so and it should be ready.

This shish kabob recipe is an easy and healthy dinner option. This recipe is heavy on vegetables, so you can take two chicken breasts and easily spread them over four servings.

I served my kabobs with a side of Harvest Grains Blend from Trader Joe's. It is a mix of Israeli style couscous, orzo, baby garbanzos beans, and red quinoa. If you don't have a Trader Joe's near you, look for a similar mix at your store - it is SO good and has so much more flavor than plain brown rice.

Chicken Shish Kabobs {serves 4}
-2 chicken breasts {about 8 ounces each}
-1 small zucchini
-1 small yellow Italian squash {they look like yellow zucchinis}
-1 cup of sweet grape tomatoes
-1 large onion, cut into large chunks
-1 bell pepper {any color}
-1/4 cup balsamic vinegar
-1 teaspoon of dry oregano
-2 tablespoons of honey
-a few teaspoons of grill seasoning
-2 tablespoons of dijon mustard
-2 tablespoons of olive oil

1. Cut the chicken and veg {I left the tomatoes whole} into bite sized pieces. Put the chicken in one bowl and the veggies in another bowl.
2. In a small measuring cup, mix together the marinade ingredients {balsamic vinegar through olive oil}.
3. Pour a little marinade over the veggies and the rest over the chicken. Toss so that all items are covered in the marinade and cover bowls with plastic wrap. Allow them to sit in the refrigerator for about an hour before grilling.
4. Remove chicken and veggies from the refrigerator and put onto skewers. I used two skewers per serving.
5. Grill for about 8 minutes per side over medium heat. Serve with rice or tasty whole grain blend.

Enjoy!

Low Fat Banana Split Frozen Yogurt

2011-05-24T20:23:00.000-07:00

This low fat dessert is delicious. It tastes like one of my favorite, full fat treats - a banana split. A cup serving of this frozen yogurt is around 80 calories of frozen goodness.

If you feel extra indulgent, sprinkle your cup with dark chocolate chips - yum!

Banana Split Frozen Yogurt {makes about 6 servings}
-2 large bananas - frozen {I stake them out of the peel first, slice them and freeze them for a few hours}
-1 cup frozen strawberries
-1/2 cup frozen pineapple
-1 cup unsweetened vanilla almond milk
-1 cup fat free vanilla yogurt

1. Put the frozen banana, strawberries, pineapple, and almond milk in the blender and blend until smooth. You might need to add a little water to get your blender going.
2. Mix in the vanilla yogurt and enjoy! Store in an air tight container in the freezer.

Healthy Dinner: Asian Style Lettuce Wraps

2011-05-19T13:06:00.000-07:00

I modeled this recipe after the lettuce wraps they serve at P.F. Chang's.

I haven't eaten at a P.F. Chang's in about five years, but the lettuce wraps were on the menu the last time I ate there. Are they still on the menu?

Anyways, I made this last week and it was so good! The perfect meal for my new eating plan: lean protein, lots of veggies, and low carb.

Enjoy!

Asian Style Lettuce Wraps {serves two}

-several large pieces of iceberg lettuce to use at the wraps {I ate about 5 or 6 of them}

-four ounces of ultra lean ground beef {substitute ground chicken breast or turkey breast}
-1 cup shelled edamame beans, steamed

-3 tablespoons of soy sauce

-1/2 tablespoon canola oil

-1/2 tablespoon oyster flavored sauce {you can find this in the Asian section of most grocery stores. If you aren't an oyster fan, don't worry it doesn't taste like oysters.

-1 small green pepper, diced

-1/2 tablespoon sesame seeds

-1/2 a cucumber, diced

-1/4 cup chopped green onion

-a small handful of cilantro, chopped
-the juice from one lime

1. In a non-stick saute pan, heat the canola oil and add in the green peppers and ground beef. Saute for a few minutes until beef is cooked.
2. Add the steamed edamame beans, sesame seeds, soy sauce and oyster flavored sauce to the pan. Stir all together and heat for another few minutes over medium-low heat.
3. Remove beef from heat and put in a serving bowl. Add in the chopped cucumbers, green onion, cilantro, and lime juice. Toss all together and serve with the lettuce pieces.

Level 1-10 eating plan

2011-05-18T09:52:00.000-07:00

In general, my eating habits are pretty healthy. I cook and eat a lot of veggies, fruit, lean meats, and whole grains. But, I have a problem with portion control...especially when it comes to sweets. And pizza. And french fries.

I love to bake and although many of the recipes you see on this blog are for healthy muffins, cookies, and cakes the healthiness factor goes out the window when I consume the entire batch in two days!

A month ago I proposed a new eating plan to my husband and he agreed. Some might call it a diet, but the word diet is a bit scary, so I will stick with calling it a "plan."

This plan is based on a strictness level of 1-10 with 10 being super-duper healthy and 1 being a few steps away from a heart attack.

My husband and I are in week four of this plan and I have lost nine pounds. In addition to the weight loss I have a ton of energy and Neil {the husband in this story} claims to be more focused than ever {if you know him this doesn't say much since he is...ummm, to put it nicely kind of all over the place all.the.time}.

The basic rules

All day long: water, water, and more water. {I still drink a few cups of coffee in the morning but that is a necessity.}
Eat small meals or snack every two hours.
Focus on a lot of fruit and veg and lean protein and a minimal amount of carbs.
Avoid: Soda, juices, alcohol, added sugar
Tiny amounts of: oil, salt, and dairy

Week One - Level 10 {Super Strict}

Week Tow - Level 9 {add in a little bit of cheese or salt}

Week Three - Level 7 {add in a little bit more of your favorites}

Week Four - Level 6

Now that I am in week four, I am having a few treats throughout the day but am still eating small meals or snacks every two hours. Also, the main foods I eat are still fruits, vegetables, lean protein, and whole grains.

Week 1, Level 10, Eating Plan Example {feel free to change these foods based on what you like}

First Meal: 150 calorie fruit and veggie smoothie {see recipe here}.
2 hours later: 1/4 cup {,measure while dry} of oatmeal - old fashioned or steel cut oats. Add 1/4 of a chopped apple or a small handful of berries and a tiny splash of unsweetened vanilla almond milk.
Lunch: I usually eat a salad with 3 ounces of protein {this can be lean beef, chicken breast, turkey breast, tofu, or fish} and lemon juice as the dressing. And a cup of fruit for dessert.
2 hours later: Small snack {12 raw almonds, another 150 calorie fruit and veg smoothie, etc}
2 hours later: another small 100-150 calories snack
Dinner: Similar to lunch, but you can add 1/4 cup of brown rice, 1 small boiled or baked potato or sweet potato. Fruit for dessert.

Each subsequent week, the strictness level decreases, add in a few treats. For example, I added in a little cheese on my salad and a larger snack in the afternoon.

Once you have a week or two at level 9-10, level 6 will feel amazing and it will feel doable for the long term.

Extra Tips

Weekends are for cheating, but not going crazy. It is ok to have a some pizza or a few alcoholic drinks. Just refrain from drinking several bottles of wine and eating an entire large pizza.
I have added in super dark chocolate as a dessert. It is rich enough that I feel satisfied and it has a lot of redeeming nutritional value. Just be careful of your portion. You can buy individually wrapped squares. These are great for keeping your portion in check.
Buy an inexpensive food scale and weigh out your food. Portion control is one of the main keys to this plan.
You will feel hungry the first few days but that is just your stomach/appetite adjusting to a smaller amount of food. This will go away and you will find that the portions you were eating were ridiculous in size!

Good luck! Let me know if you have any questions....

And, check back often as I will be posting more of my healthy dinner recipes.

Low Calorie Fruit and Veggie Smoothie

2011-05-17T20:12:00.000-07:00

I mentioned last week that my husband and I are on a new "eating plan" {I am refraining from calling it a diet because the word diet can be so intimidating}.

The basic idea of this plan is that we eat small meals or snacks every two hours.

The first meal of every day is a fruit and veggie smoothie. This recipe comes in at around 150 calories and is full of goodness.

I use unsweetened vanilla almond milk as the main liquid and it gives it a fantastic creamy vanilla taste without adding sugar or a lot of calories. If you haven't tried unsweetened almond milk, get it today! It is has been a savior as I have navigated through the past four weeks of my new eating plan.

Low Calorie Fruit and Veggie Smoothie {serves 2 people}
-1 cup unsweetened vanilla almond milk
-40 calories of protein powder {The amount will vary depending on the brand you buy. The brand I buy is a naturally sweetened vanilla protein powder and one scoop equals 40 calories.}
-1 small banana or 1/2 a large banana
-1/2 cup frozen or fresh berries
-1/3 cup frozen or fresh pineapple
-1/2 cup frozen spinach or kale
-a splash of orange juice {about 1/4 cup}
-water {I add about 1/2 cup - just enough to help the blender}

1. Put everything in the blender and process until smooth. Enjoy!

Simple Refrigerator Pickles

2011-05-17T09:04:00.000-07:00

I love pickles. They are one of my favorite things to snack on and I add them to just about every sandwich I make.

Last week I posted a simple refrigerator pickle recipe in my How-To column on Scoutie Girl.

Click here to view the post!

Healthy Mexican Salad

2011-05-05T08:36:00.000-07:00

In honor of Cinco de Mayo, I made this super easy and healthy Mexican salad. It can also be used as a salsa or as a topping for grilled chicken, but I have just been eating it over greens.

My husband and I started a diet last week - lots of lean protein, not a lot of carbs {mainly oatmeal, brown rice, barley, and the occasional whole wheat tortilla}, endless fruits and vegetables, very little dairy, lots of water, and very little sugar {unless it is from fruit}.

I have also drastically cut down the amount of oil and salt I use when cooking.

I feel great. We have both lost some weight and plan to continue eating this way.

Happy Cinco de Mayo! I wish I could celebrate with a few margaritas but alcohol is also banned on this diet - ugh!

Healthy Mexican Salad
-1 container fresh salsa {I buy mine at Trader Joe's and most grocery stores will have this in the fresh section. If you can't find it, buy a jar of salsa that doesn't have added sugar.}

-1 can of black beans, rinsed and drained
-1 cup of corn kernels {I just use the frozen kind and let them thaw in the refrigerator for an hour or so before adding to the salad}
-1/2 cup of pineapple pieces
-1/2 cup of chopped kale {I am not a huge fan of this super healthy green, so I chop it really small and then I cannot taste it}
-1 sweet bell pepper - I used two small orange ones
-a handful of chopped cilantro
-a little garlic powder {however much you prefer}
-black pepper
-lime juice form two limes {you might need more or less depending on how much flavor the container of pico de gallo adds...}
-a little salt

1. Mix everything together in a large bowl, refrigerate for an hour, taste test and adjust seasonings if necessary and serve! This is great over salad greens or wrapped in a whole wheat tortilla.

Honey Mustard Cole Slaw

2011-04-27T13:05:00.000-07:00

I have a new found obsession with cabbage and am eating it ALL the time. I have always been a cole slaw fan, but lately I cannot get enough cooked cabbage.

I have a feeling I would have always liked cooked cabbage, but I assumed I would hate it...so I never tried it.

I will admit I was wrong. It is SO good. And healthy and inexpensive - the perfect side dish!

As it gets warmer out, I love to make picnic type foods. This cole slaw recipe was inspired by my desire for a lower fat version of the traditional recipe. Using mustard in addition to low fat mayonnaise really cuts down the fat and adds great flavor.

Honey Mustard Cole Slaw
-4 cups of chopped cabbage {I used a mix of red/purple and green}
-1/2 cup chopped green onions {about half a bunch}
-1/3 cup low fat mayo
-2 tablespoons dijon mustard
-2 tablespoons yellow mustard
-2 tablespoons honey
-2 tablespoons apple cider vinegar
-1 tablespoon poppy seeds
-1/2 tablespoon garlic powder

1. Chop the cabbage and green onions and set aside in a large bowl {or large plastic container}

2. In a separate bowl, whisk together everything else and pour over the cabbage. Toss all to combine.

3. Allow the cole slaw to sit in the refrigerator for about an hour or two before serving.

{I ate mine with a barbecued pork sandwich - yum.}

German Potato Salad

2011-04-21T08:29:00.000-07:00

I have shared this fantastic recipe before and it is one of my all time favorites.

Pop on over to Scoutie Girl's blog for my weekly column and step by step instructions on how to make this perfect-for-spring potato salad!

Hawaiian Barbeque Chicken Pizza

2011-03-24T17:35:00.000-07:00

The reason I am labeling this pizza "Hawaiian" is because it has pineapple on it. I wish I had a better reason, but I don't and it doesn't matter because this pizza is so good you.will.die.

Hawaiian Barbeque Chicken Pizza
-pizza crust {use any type you prefer - store bought, homemade, etc}
-one large chicken breast
-barbeque seasoning
-shredded mozzarella and shredded cheddar cheese {about 1/3 cup of each}
-1 small red pepper, diced
-1/2 of a small red onion, diced
-1/4 cup black beans
-1/4 cup corn kernels
-1/2 cup pineapple chunks
-2/3 cup crushed tomatoes
-barbeque sauce, about 1/2 cup

1. Sprinkle the chicken breast with barbeque seasoning on each side and grill until fully cooked. Let cool and shred.
2. Heat oven according to your pizza crust's directions.
3. Top pizza crust with crushed tomatoes, red peppers, onions, cheese, black beans, corn, chicken, and pineapple. Drizzle barbeque sauce all over the top {you can use less or more sauce, depending on your preference.}
4. Bake, slice, and devour!

Shrove Tuesday Crepes

2011-03-14T12:57:00.000-07:00

Until yesterday, I had never heard of Shrove Tuesday or Pancake Tuesday. Now, I have heard of Fat Tuesday {obviously} and that is what I call the day before Ash Wednesday. I figured most people called this day Fat Tuesday.

Well, the Irish call this day Shrove Tuesday. I have known my Irish husband for 8 years and this is the first I have heard of Shrove Tuesday and the tradition of pancakes for dinner.

During dinner on Fat Tuesday, he told me about the pancakes and I said "I should make you some for dessert!" And he said "No, you don't have to do that..." Seven seconds of silence later "Well, a few pancakes and a cup of tea would be nice."

So, I whipped up my basic crepe recipe {crepes are far better than pancakes} and topped them with powdered sugar.

They were the perfect, indulgent treat for the last day before Lent.

Shrove Tuesday Crepes {makes about 6 crepes}
-1 cup all purpose flour
-1/4 teaspoon salt
-2 tablespoons sugar
-2 eggs
-1 cup milk
-2 tablespoons melted butter that has been cooled slightly
-powdered sugar for dusting

1. Put all ingredients in a bowl and whisk until well combined. The batter will be runny and slightly lumpy, which is ok.
2. Heat a small non-stick skillet over medium-high heat and spray with non-stick spray. Once heated, pour 1/3 cup of batter into the pan and swirl around until the whole pan is coated.
3. Cook the crepe for about 45 seconds, then loosen the edges with a thin spatula and flip. It also helps to use your fingers in this process as the crepes are thin and can be hard to flip.
4. Cook for about 10 seconds on the opposite side and slide onto a plate. Roll up and dust with powdered sugar. I put chocolate in the middle of mine - it melted and was so delish!

To Die For Healthy Chocolate Cake

2011-03-07T19:16:00.000-08:00

I am a big fan of Bethenny Frankel and have heard her sing the praises of her no butter, no egg, low fat chocolate cake but to be honest, I figured it would taste like cardboard.

Out of curiosity, I decided to try it. I made 2 small changes - I used all purpose flour instead of oat flour and topped my cake with a little powdered sugar instead of peanut butter glaze.

In summary, I was wrong. So wrong. This cake is to die for. Ridiculously easy to make and so rich and delicious. I made it in less than 10 minutes, baked it for 35 minutes and ate in within a few days. So good!

To Die For Healthy Chocolate Cake (adapted from Bethenny Frankel's The Skinnygirl Dish)
-1 1/4 cups all purpose flour
-1/2 teaspoon salt
-1 cup sugar
-1 teaspoon baking soda
-1 cup warm water
-1/3 cup unsweetened cocoa powder
-1 teaspoon vanilla extract
-2 tablespoons vegetable oil
-1 teaspoon apple cider vinegar
-powder sugar (for dusting)

1. Pre-heat oven to 350 degrees.
2. Put all ingredients in a bowl and mix until just combined.
3. Coat a loaf pan or 9" round cake pan well with non-stick cooking spray and pour in the batter.
4. Bake for 35-40 minutes or until a toothpick comes out clean.
5. Dust with powder sugar before serving.

Pancakes - Berry and Banana

2011-02-28T15:41:00.000-08:00

I have been on a pancake kick lately. They are just so good and there are so many ways to mix them up.

A few weeks ago, I made whole wheat banana pancakes and yesterday I made berry pancakes.

Both were simply delicious and simple to make.

Whole Wheat Banana Pancakes
3/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup low fat milk
1 banana - mashed

1. Mix all dry ingredients together in a large bowl with a whisk.
2. Add in the egg and milk and whisk all until just combined.
3. Mix in the banana and set batter aside.
4. Heat a non-stick skillet over medium heat and melt a tablespoon of butter.
5. Drop 1/4 cup of batter into the pan and cook for a few minutes on each side.

Berry and Yogurt Pancakes
-1 cup all purpose flour
-1/2 teaspoon salt
-1 teaspoon baking powder
-1 egg
-1/2 cup non-fat yogurt
-1 cup low fat milk
-1 cup mixed berries - I used a cup of defrosted frozen blueberries, raspberries, and blackberries - use whatever kind you prefer

1. Mix all dry ingredients together in a large bowl with a whisk.
2. Add in the egg, milk, and yogurt and whisk all until just combined.
3. Mix in the berries and set batter aside.
4. Heat a non-stick skillet over medium heat and melt a tablespoon of butter.
5. Drop 1/4 cup of batter into the pan and cook for a few minutes on each side.

.

Homemade Chocolates - Peanut Butter, Caramel, and Strawberry

2011-02-16T09:13:00.000-08:00

Last week, I saw this peanut butter cup recipe posted on Design*Sponge post and knew I had to try it.

As I reviewed the recipe, I decided to use the technique and create different fillings. I chose to do the peanut butter filling that is in the recipe, a caramel filling, and a strawberry filling. I made my own strawberry jam, but you can easily use a store bought one.

These chocolates were so simple and delicious. They took a bit of time, but they are beyond worth it.

Step One

Melt 2 cups of chocolate {I used dark chocolate, but milk chocolate would work fine}. If you are using a bar of chocolate, break it up first.

I melt chocolate in the microwave, stopping every 30 second to stir. If you prefer to melt it over a double boiler, that is fine too.

Step Two

Line a mini muffin pan with mini muffin pan liners {you can find these at a craft store or some grocery stores stock them}. If you don't have a mini muffin pan, just spread the liners out on a large tray {one that will fit in your refrigerator}.

Using a pastry brush, paint the inside of the muffin liners with chocolate - be generous as this chocolate will become the cup that holds the filling.

2 cups of melted chocolate is enough for 45-50 mini muffin liners. Feel free to cut the amount in half or double it. Depending on how long this process takes, you might have to re-heat the chocolate in order to complete the "painting."

Step Three

Put the filled liners in the refrigerator and let them set for about 20 minutes while you make the fillings.

Peanut butter filling:
-3/4 cups all natural, unsweetened smooth peanut butter
-1/3 cup powdered sugar
-1/4 cup graham cracker crumbs

Mix all three items together and set aside.

Caramel filling:
-12 pieces of caramel candy
-1 tablespoon of heavy cream
-1 1/2 tablespoon butter

Unwrap the caramels and heat them in a saucepan with the butter and cream - stir constantly so that nothing sticks. Pour the filling into a bowl and set aside.

Fresh Strawberry Jam:
-2 cups fresh strawberries, chopped
-1/4 cup sugar
-1 tablespoon lemon juice

In a small saucepan, combine strawberries and sugar. Bring mixture to a boil, stirring occasionally. Reduce heat and allow strawberries to simmer for an hour - continuing to stir occasionally. Remove strawberries from heat and stir in lemon juice. Put in a bowl and set aside.

Step Four

Take the set chocolate cups from the refrigerator and fill with your fillings. The three I chose are delicious, but it would be fun to experiment with all types of fillings.

Put about a teaspoon in each cup. {Make sure all fillings have cooled so they don't re-melt the chocolate cups!}

Step Five

Melt another 2 cups of chocolate and cover each filled cup with a layer of chocolate. Use a spoon to even out the tops.

Set back in the refrigerator until ready to eat {at least 20 minutes}.

Enjoy! {And try not to eat all in 3 days like my husband and I did.....}

Easy Banana Cream Pie

2011-02-10T13:46:00.000-08:00

My husband's birthday was Monday so I made him a birthday pie. And it was so delicious. This recipe is so easy and about a million times better than using a box of instant pudding.

Easy Banana Cream Pie
-6 graham crackers {the whole long piece}
-2 tablespoons melted butter
-2 cups low fat milk
-2 tablespoons corn starch
-4 tablespoons white sugar
-2 egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1 large banana
-whipped cream

1. For the crust, break up the graham crackers and put them in a food processor. Slowly pour in the 2 tablespoons of melted butter and process until the graham crackers start to come together.
2. Grease a pie dish with non-stick spray and press the graham cracker-butter mixture into the bottom and side of the pie dish. {This crust will cover the bottom of the pie dish, but not necessarily go all the way up the sides. I am not a huge fan of a lot of crust.}
3. Bake the crust at 325 for about 12 minutes.
4. Allow the crust to cool completely and coat the entire bottom with sliced banana pieces.
5. For the filling, whisk together the two egg yolks, sugar, cornstarch, and milk. Put in a saucepan and heat over medium heat - stirring almost the entire time. Bring just to a boil and continue to stir - be sure to scrape the bottom of the pan as you stir.
6. Once the pudding in the saucepan has thickened, to a standard pudding like thickness, remove it from the heat and stir in the remaining two tablespoons of butter and vanilla extract.
7. Pour the pudding over the sliced bananas in the pie pan.
8. Let he pie sit in the refrigerator for about 3 hours before serving. Line the rim of the pan with a little whipped cream just before serving.

Almost Meatless Chili

2011-02-07T15:58:00.000-08:00

A while ago I made this Almost Meatless Sloppy Joe’s recipe from Cooking Light and loved it. It had a great meaty flavor but the small amount of beef made it budget friendly and healthy.

Since I loved the Sloppy Joe recipe so much I decided to do the same thing with chili. I paired the chili with cornbread, but I cheated a little and used the cornbread mix from Trader Joe's {which is amazing}.

Almost Meatless Chili
-4 ounces of lean ground beef
-2 cups of red kidney beans (1 1/4 cup should be slightly mashed in a food processor)
-1 can (14 oz) of diced tomatoes
-1 red pepper, diced
-1 medium onion, diced
-3 cloves of garlic, minced
-2 tablespoons chili powder
-salt, pepper, and olive oil

1. Heat a little olive oil in large pot set over medium-high heat and saute the onions and peppers.
2. Add the ground beef and brown. Next add the garlic and continue to cook for a minute. Pour in the can of tomatoes, stir and reduce heat to medium-low.
3. Put 1 1/4 cup of the beans in a food processor and pulse until mashed but not pureed. Add them into the pot and stir until well combined.
4. Add in the chili powder and a little salt and pepper. Cover and turn the heat to low. Allow to cook for about 10 minutes.
5. After 10 minutes, add in the remaining 3/4 cup of beans. Taste and adjust seasonings if necessary.
6. Serve with cornbread, my preference is Trader Joe's mix.

Irresistible Italian Baked Chicken

2011-01-26T07:00:00.000-08:00

A few weeks ago, I threw together this dish from items I had in my refrigerator. My husband became obsessed with it. He actually picked up his plate and drank the leftover juices. Seriously.

Since then, I have made this two other times. Like I said, he is obsessed. He claims it is the best meal has ever had. I will agree that it is really good - and so easy.

I used boneless, skinless chicken thighs. Feel free to use chicken breasts, but the thighs have so much more flavor. Plus, I prefer to buy organic, free range chicken and the thighs are a lot cheaper.

Irresistible Italian Baked Chicken {makes four servings}
-8 boneless skinless chicken thighs
-1 red pepper, chopped
-1 medium onion, chopped
-4 cloves of garlic, minced
-1/2 package fresh spinach leaves or fresh arugula
-1/4 cup sundried tomatoes {the kind packed in oil}
-a 14 oz can of diced tomatoes
-1 tablespoon dried oregano
-salt, pepper, and olive oil
-pasta - any kind

1. Heat the oven to 325 degrees.
2. In a large non-stick skillet, heat a tiny bot of olive oil. Salt and pepper the chicken thighs and cook them in the skillet - about 3 minutes a side. Transfer the thighs to a dutch over or casserole dish and set aside.

3. Saute the onion, red pepper, and garlic for about two minutes and put in the dutch oven with the chicken.

4. Mix together the sundried tomatoes, canned tomatoes, oregano, and some salt and pepper and pour this over the chicken and vegetables.

5. Cover and bake for about an hour.
6. Just before the hour is up, cook your choice of pasta.
7. Pull the chicken out of the over and plate - pasta and 2 pieces of chicken per person. Stir the spinach or arugula into the sauce until wilted {should take less than a minute} and pour an equal amount of sauce over each dish. Top with parmesan cheese - enjoy!

Spinach and Goat Cheese Homemade Ravioli

2011-01-24T09:00:00.000-08:00

A few days ago, I saw a repeat of Everyday Italian, which is one of my fave Food Network shows.

On this particular episode, Giada made homemade ravioli stuffed with ricotta, mascarpone, and chicken. I had none of the above in my refrigerator, but I really wanted to try her simple ravioli dough, so I made up my own filling.

I combined goat cheese, fresh mozzarella, and spinach. {Three things I pretty much always have on hand.}

The filling inside the fresh ravioli dough was TDF {to.die.for}. I tossed the pasta in a simple and fresh Italian parsley and tomato sauce. It was a perfect meal.

Spinach and Goat Cheese Homemade Ravioli
-2 1/2 cups all purpose flour
-1 cup very hot water
-2 ounces of goat cheese
-4 ounces of fresh mozzarella, cut into small pieces
-1/2 bag of fresh spinach leaves
-3 cloves of garlic, crushed
-1/2 tablespoon of olive oil
-salt and pepper

Simple Raw Tomato Sauce
-2 cups cherry tomatoes
-a handful of fresh parsley
-1/2 tablespoon of dried oregano
-salt, pepper, and olive oil

1. Measure the flour and put it in a large bowl. Pour in the hot water and mix with a wooden spoon to combine. The dough should be a little sticky. If you feel that it is too dry, add a little more water. Let sit for 10 minutes.
2. While the dough is resting, make the filling. Heat the olive oil in a saute pan and saute the spinach and garlic for about 4 minutes. Put the warm spinach in a bowl and add in the mozzarella, goat cheese, and a little salt and pepper. Mix all together. The warm spinach and garlic will soften the cheeses and make them easy to mix.
3. Take about 1/4 of the dough and roll it out on a heavily floured surface. You want to roll the dough into a rectangle type shape. Place small spoonfuls of the filling along the bottom part of the rectangle (be careful not to put too much filling or the raviolis will break open) and the fold the top part of the dough over.

4. Press down around each spoonful of filling to seal and then cut into small squares.

5. Place the completed ravioli on a baking sheet lined with parchment paper or wax paper and lightly dusted with flour. Continue this until all the dough is used....should make about 24 raviolis.

6. Cook the ravioli in boiling and salted water for about 5 minutes (you might have to do this in batches, depending on the size of your pot). You know the ravioli are finished when they float to the top.
7. While the ravioli are cooking, make a simple sauce by chopping 2 cups of cherry tomatoes and combining them in a large bowl with a handful of fresh parsley, the dried oregano, salt, pepper, and a drizzle of olive oil.
8. Toss the hot ravioli in the tomato sauce and serve.

M&M Cookies

2011-01-20T17:22:00.000-08:00

I made these cookies before Christmas {yes, I am just a tad behind on my posts}. I used this chocolate chip cookie recipe and substituted mint M&M's for the chocolate chips. They turned out just perfect.

If you haven't made this chocolate chip cookie recipe yet, do it now. I found the recipe in Cooking Light and it is my favorite lower fat/calories cookie recipe. It doesn't taste "light" at all.

I am going to make these again for Valentine's Day using the red, pink, and white M&M's to make the cookies a little seasonally appropriate.

Enjoy!

Oatmeal Chocolate Chip Cookies

2011-01-10T06:00:00.000-08:00

My husband and I went to Ireland for Christmas to visit his family. Every year, I make Christmas cookies for my family. Since I was gone this Christmas, I made a bunch and sent them to my parents for Christmas.

I meant to post these cookie recipes before Christmas, but ran out of time....
The first batch I made was a family favorite, Oatmeal Chocolate Chip. I have posted different Oatmeal Chocolate Chip recipes before, but this time I just used the one that is on the Quaker Oats container. The recipe calls for raisins. I substituted chocolate chips - so much better.

Oatmeal Chocolate Chip Cookies (from the Quaker Oats container)
-1 1/2 cups all purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon cinnamon

-3 cups quick cooking oats

-3/4 cup brown sugar

-1/2 cup white granulated sugar

-1/2 cup + 6 tablespoons of butter (at room temperature or softened in the microwave for 15 seconds)

-2 eggs

-1 teaspoon vanilla extract

- 1 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees.
2. Put all dry ingredients (flour, baking soda, cinnamon, salt, and oats) in a large bowl and whisk together. Set aside.
3. Using an electric mixer, cream together the sugars and butter. Next, add the eggs one at a time, mixing thoroughly after each one. Finally add the vanilla.
4. Slowly mix in the dry ingredients until just combined - be careful not to over mix!
5. Stir in the chocolate chips and drop spoonfuls of the dough onto cookie sheets that have been sprayed with a small amount of non-stick spray.
6. Bake for 10 minutes, remove from the oven and let them sit on the cookie sheets for a minute before moving them to a plate or wire wracks to cool. This recipe should make about 5 dozen cookies.

Simple and Healthy Asian Coleslaw

2011-01-07T12:25:00.000-08:00

This dish is so easy, healthy, and full of flavor. I topped my salad with a few potstickers from Trader Joe's for a complete meal - yum!

If you don't have a Trader Joe's nearby, then top yours with grilled chicken.

Asian Coleslaw (makes 2 large servings or 4 side dish size servings)

-2 cups green cabbage, sliced thin

-1 carrot, sliced thin

-1/2 a cucumber, sliced thin

-1/2 a green pepper, sliced thin

-3 tablespoons honey (microwave it so that it is easier to stir)

-1 tablespoon sesame oil

-1/3 cup soy sauce

-3 tablespoons rice wine vinegar
-1/2 tablespoon sesame seeds

1. Mix the dressing (honey through sesame seeds) in a large bowl and toss in all the cut veggies. Toss all to combine ad refrigerate for an hour before serving. So easy!

Vegetable + Meatball Soup

2011-01-06T10:00:00.000-08:00

I had a bunch of veggies hanging out in my fridge that needed to be eaten or else they would see the trashcan in a few days. So, I decided to make an everything vegetable soup. Since my husband doesn't consider a meal a meal without meat, I added some little turkey meatballs.

This soup is perfect - it is easy to make, low fat, and full of good-for-you vegetables. Plus, it contains meatballs and who doesn't like meatballs?

I used the veggies I had on hand, so feel free to mix it up and put it whatever you like and or have in your fridge.

Vegetable + Meatball Soup
-1 cup of chopped carrot
-1 cup of chopped celery
-1 bag of baby spinach
-1 red pepper, diced
-1 large onion, diced
-3 cloves of garlic, minced
-1 can of diced tomatoes
-1 pound of ground turkey
-1/2 cup of bread crumbs
-1/2 cup of freshly parmesan, grated
-1 egg
-a big handful of fresh parsley, chopped
-1 tablespoon dried oregano
-5 cups of chicken broth
-salt, pepper, and olive oil

1. Heat a little olive oil in a large soup pot and saute the onion, celery, carrots, and red pepper for about 6 minutes. Add the garlic and spinach and continue to cook for another minute or two.

2. Add the can of tomatoes (don't drain) and stir together.

3. Add the chicken broth, bring to a boil, then reduce the heat to a simmer.

4. While soup in heating, mix the turkey, egg, parmesan, fresh parsley, bread crumbs, oregano, and some salt and pepper in a large bowl. Shape the meat into 1" meatballs and drop them into the simmering soup.

5. Allow meatballs to cook in the soup for about 7 minutes. Serve with fresh bread and fresh parmesan on top.

Tiramisu Cheesecake

2010-12-14T19:50:00.000-08:00

My husband’s favorite dessert is tiramisu. I usually make my amazing tiramisu for him on holidays and his birthday. This Thanksgiving I wanted to do something different, so I tried a tiramisu cheesecake recipe that I saw in Food Network Magazine. I changed it a tiny bit - I forgot to buy lady fingers for the crust. So I just used graham crackers, which I prefer. And, I lessened the sugar by a bit.
I am not a huge cheesecake fan, but this one was perfect. The mascarpone mixed with the cream cheese created a light taste that was simply delicious. I think I might use part mascarpone cheese in all cheesecakes from now on - enjoy!

Tiramisu Cheesecake
-7 ounces of graham crackers
-6 tablespoons unsalted butter, melted
-1 tablespoon instant espresso powder
-1 1/2 pounds cream cheese, at room temperature
-3/4 cup sugar
-1 cup mascarpone cheese, at room temperature
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-3 large eggs
-1 cup mini chocolate chips

1. Preheat the oven to 350 degrees F.
2. Wrap a 9 inch springform pan with aluminum foil and spray the inside with non-stick spray.
3. Put the graham crackers in a food processor and grind until they are in fine crumbs. Add the espresso and slowly add the melted butter while pulsing the food processor. Once combined, press the graham crackers into the bottom and up the sides of the pan.
4. Bake the crust for 8-10 minutes. Remove from oven and allow to cool.
5. Using an electric mixer, beat the cream cheese on high until fluffy, about 2 minutes. Next, slowly mix in the sugar until smooth.
6. Add the mascarpone, vanilla, and salt to the cream cheese mixture and mix until combined. Add the eggs one at a time, beating well after each one. Once all is mixed together, stir in the chocolate chips.
7. Put the springform pan in a roasting pan and pour the cheese mixture into the baked crust.
8. Place the roasting pan in the oven and pour enough boiling water in the pan to reach half way up the springform pan.
9. Bake for about an hour, until set yet a little jiggly. Let cake cool in the water for about 15 minutes.
10. Refrigerate for at least 6 hours before serving.

Jamie Oliver's Pear Pancakes

2010-12-12T20:12:00.000-08:00

I found this pancake recipe on Jamie Oliver's website and made them for breakfast.

They were just as he described - so easy, fluffy, and delicious. I accidentally almost ate the entire batch. Jamie suggests serving these pancakes with natural yogurt and honey. Call me old-fashioned, but I just like to eat mine with a little buttery spread and some Aunt Jamima. Yum.

Jamie Oliver's Pear Pancakes
-1 cup of self-raising flour
-1 cup of milk
-1 egg, preferably free-range or organic
-a pinch of sea salt
-1 pear
-a few knobs of butter
-natural yoghurt, to serve
-runny honey, to serve

1. Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.

2. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom then flipping over and cooking for a few minutes more until they’re done.
3. When they are golden and fluffy serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top

Super Simple Pots de Crème

2010-12-07T10:38:00.000-08:00

I am a chocolate lover - especially dark chocolate. When I saw this simple recipe for Pots de Crème {I cannot remember where I got the recipe, but I think it was Food Network Magazine} I knew I had to try it. It really couldn’t be any easier and anyone that eats it will think you’re a gourmet level chef. So simple, yet so, so good!

Super Simple Pots de Crème
-1 cup heavy whipping cream
-1 1/2 cups whole milk (you could use low fat milk for a slightly less fattening dessert)
-6 egg yolks
-5 tablespoons white granulated sugar
-9 ounces high quality dark chocolate
-¼ teaspoon salt

1. Crush the chocolate and put the pieces in a blender.
2. In a heavy bottom saucepan, whisk together the egg yolks, heavy cream, milk, salt, and sugar. Place over medium heat and cook, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 5-6 minutes. While you are stirring, be sure to scrape the bottom of the pan. You want to prevent the egg from sticking to the pan and cooking too much.
3. Immediately pour the hot mixture over the chocolate in the blender. Use caution and blend until really smooth - about two minutes. When blending with hot liquid, be sure to leave part of the lid open to release steam and cover with a clean kitchen towel.
4. Pour equal amounts in 6 small ramekins or teacups and refrigerate for at least two hours and up to three days. If you wish, top with whipped cream before serving.

Banana Oatmeal Chocolate Chip Cookies

2010-12-06T09:15:00.000-08:00

I love baking with bananas for a few reasons. For one they add a natural sweetness and moisture to baked goods, so you can always cut out a bit of the fat and sugar. In addition to this health plus, I always tend to have a few over-ripe bananas lying around and don't like to waste them.

My go to banana recipe would be bread or muffins, but I wanted to do something different this time. I found a recipe for Banana Oatmeal Chocolate Chip Cookies on Cooking Light's website that looked perfect.

They were super easy and the result is a soft, slightly chewy cookie with great banana-chocolate flavor. And, they are lower in fat and calories than your average cookie so you don't have to feel bad about eating 10 of them the day you make them....or about eating a lot of the dough, which I always do!

Banana Oatmeal Chocolate Chip Cookies (via Cooking Light)
1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks

Low Fat Cream of Broccoli and Cheese Soup

2010-11-19T10:00:00.000-08:00

I had such a craving for this soup the other day, so I decided to try making it rather than opening a can. {Yes, I do that sometimes!}

I didn't follow any recipe, just threw in what I had. I used a few small yellow potatoes to make the soup creamy without adding any fat. I also used non-fat milk and light sour cream. Both added to nicely to the creaminess factor. I used a small amount of shredded cheddar cheese which gave the soup just a hint of cheesy flavor. Overall, the soup was tasty and fairly healthy - just what I was going for!

Low Fat Cream of Broccoli and Cheese Soup
-4 cups of broccoli florets, roughly chopped
-4 stalks of celery, diced
-1/2 of a medium onion, diced
-3 small yellow potatoes, roughly chopped
-2 cloves of garlic, minced
-1/3 cup light sour cream
-1/2 cup non-fat milk
-4 cups chicken or vegetable broth
-olive oil, salt, and pepper

1. In a large soup pot, heat 2 tablespoons olive oil. Saute onions, celery, broccoli, and potatoes for about 7 minutes.
2. Add in the broth and bring to a boil. Reduce heat and allow the soup to simmer for 15 minutes.
3. Remove soup from heat and stir in the milk and the sour cream.
4. Carefully blend the soup in a blender to desired consistency. I typically blend 3/4 of a cream soup, which allows a few whole pieces of vegetable to remain in the soup.
5. Bring the pureed soup back to a simmer and stir in the shredded cheese. Taste and season with salt and pepper as necessary.

Butternut Squash, Sausage, and Roasted Garlic Pasta

2010-11-15T09:16:00.000-08:00

I dreamt up this recipe last week and it is one of my best ever. No lie. If you love butternut squash you need to make this tonight. If you just kind of like butternut squash {or if you claim to hate it like my husband}, you still need to make this recipe. It is rich, but still healthy, and full of flavor.

Butternut Squash, Sausage, and Roasted Garlic Pasta (serves 4)
-1 1/2 cup pureed butternut squash (you can use canned or just steam a small squash and use that)
-6 cloves of roasted garlic (see instructions below)
-3 sweet Italian turkey sausage links (remove from casings)
-1 small onion, diced
-about 2 cups of vegetable or chicken broth
-whole wheat pasta - 4 servings
-2-3 tablespoons of fresh rosemary, chopped
-olive oil, salt, and pepper
-parmesan cheese

1. If you are using a fresh squash, cut it in half, scoop out the seeds and bake it in the oven until soft (about 35 minutes at 375 degrees) or steam it in the microwave for 7-10 minutes.
2. In order to roast your garlic - take a full bulb and slice off the top. Place the bulb on a piece of foil (fold up the sides so it forms a pocket around the garlic) and drizzle olive oil on top of it. Sprinkle with salt and pepper and close the foil completely around the garlic bulb. Place on a baking sheet and roast at 375 degrees for about 30 minutes. When it is done, you will be able to squeeze the cloves right out of the garlic peel. they will be soft and can be added right to the dish.

{Before going into the oven}

{After roasting for about 30 minutes}

3. After the squash and garlic are finished cooking, saute the onion and sausage in a large pan that has been coated with a little bit of olive oil. Break the sausage up with a wooden spoon as it cooks.

4. Once sausage is about half way done, add in the squash and the garlic. Smash the garlic up with the wooden spoon so it distributes throughout the pan. Stir in the broth and turn the heat to low. Season with salt and pepper and allow the sauce to simmer until the pasta is done.
5. Meanwhile, cook the pasta. Once finished add to the pan with the squash/sausage. Toss to combine. Add in a large spoonful of the pasta water if the sauce seems a little dry.
6. Stir in the rosemary and serve each portion with freshly grated parmesan cheese and a little extra rosemary. Enjoy!

Simple Fall Chicken Stew

2010-11-11T07:00:00.000-08:00

This stew is just so easy. It can be done in a crock pot (8 hours) or in the oven for 2.5 hours. Either way, the prep time is minimal and the flavor is big and comforting and very fall-esque.

Simple Fall Chicken Stew (serves 4)

-3 1/2 cups squash, peeled and cubed

-1 pound (about 5 medium) red skin potatoes, cut in fourths

-4 large boneless skinless chicken thighs
-1 medium red onion, cut into large chunks
-1 tablespoon garlic powder
-3 tablespoons dried herbs de provence
-2 cups low sodium chicken broth
-salt and pepper

1. Heat oven to 300 degrees.

2. Toss all chopped vegetables into a dutch oven. Top the veg with the chicken thighs, herbs, garlic powder, salt and pepper. Last, pour the two cups of chicken stock over everything else. Pop the lid on the dutch oven and cook for about 2 hours... until chicken is cooked through and vegetables are tender.

Sundried Tomato Spaghetti and Meatballs

2010-11-09T08:11:00.000-08:00

Meatballs are something I make a lot. Typically, I do a basic turkey meatball recipe and it is delicious. Last week, I had a small amount of beef on hand and decided to go in a different direction. I had a jar of sun dried tomatoes, so I added about 1/4 cup of them chopped, to the meatball mixture and the results were fantastic.

These tomatoes were packed in oil, so they added a lot of moisture to the meatballs. Plus, the sweet and robust flavor of the tomatoes nicely complimented the beef. I made a simple sauce of crushed tomatoes, arugula, and pine nuts to go with these meatballs and served the whole thing over whole what spaghetti. A perfect hearty and comforting meal!

Sun Dried Tomato Spaghetti and Meatballs-2/3 pound of lean ground beef
-1/4 cup of chopped sun dried tomatoes (the kind packed in oil)
-3 cloves of garlic, minced
-1 medium onion, diced
-1 egg
-1/3 cup of bread crumbs
-1 tablespoon oregano
-1/2 bag of arugula
-1 1/2 cup crushed tomatoes
-3 tablespoons pine nuts
-whole wheat spaghetti
-salt, pepper, and olive oil

1. In a large bowl, combine the beef, 1/3 of the onion, 1 clove of garlic, the oregano, the bread crumbs, the egg, the sun dried tomatoes, and a little salt and pepper. Form into small quarter sized balls and set aside.
2. In a large skillet, heat one tablespoon of olive oil. Saute the rest of the onion for about 3 minutes, then add the garlic and cook for another minute. Next, add in the arugula and pine nuts and saute until the arugula cooks down (about 2 minutes).

3. Pour the crushed tomatoes into the pan and season with salt and pepper. Turn the heat down to medium-low and place the meatballs in the pan. Cover and cook for about 10 minutes until meatballs are cooked through.

4. While the meatballs are cooking, cook the whole wheat past. Once meat is fully cooked, place cooked pasta into the pan and toss to combine.

Chocolate Peanut Butter Cups from The Kind Diet

2010-11-01T10:58:00.000-07:00

Last season, I saw Alicia Silverstone on Oprah promoting her vegan cookbook, The Kind Diet.

Oprah had several recipes to sample and most looked really good. One that I really wanted to try was the peanut butter cups. I finally tried them this week and as expected, they were amazing. Chocolate and Peanut Butter are a natural combination, so the yumminess didn't surprise me.

I made a few changes to the recipe - one, I used regular (not vegan) chocolate. I actually used a mix of super dark and semi-sweet chocolate. Also, I used creamy peanut butter and didn't add in any chopped nuts. I absolutely hate nuts in sweets. I don't mind them in general, but in baked goods or candies, I cannot handle them!

Here is the recipe, with my changes in red. Enjoy!

Chocolate Peanut Butter Cups
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted) (I used creamy, unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips (I used half dark chocolate and half semi-sweet chocolate chips...neither were vegan)
1/4 cup soy, rice, or nut milk (I used chocolate soy milk)
1/4 cup chopped pecans, almonds, or peanuts (I omitted this)

1. Line a 12-cup muffin tin (I used a mini muffin pan) with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup (about one tablespoon per mini muffin cup), among the muffin cups.

5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts. (I skipped this step.)
8. Place in the refrigerator to set for at least 2 hours before serving

Strawberry Banana Bread

2010-10-27T17:40:00.000-07:00

I had a few over ripe bananas and a bunch of strawberries, so this bread was a natural choice. So easy, pretty healthy, and delish.

Enjoy!

Strawberry Banana Bread
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup quick cooking oats
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana
3/4 cup strawberries
2 large eggs, lightly beaten

1. Put all dry ingredients (flour through sugar) in a large bowl and whisk together. Put all wet ingredients (except strawberries in the bowl) and stir until just combined. Fold in the strawberries.
2. Coat a loaf pan with non-stick cooking spray and pour batter into the pan. Cook at 350 degrees for about 45 minutes.

Chewy Caramel Apple Bars

2010-10-25T20:00:00.000-07:00

Months ago, I saw a recipe in Cooking Light Magazine for Caramel Apple Oatmeal Cookies. This recipe used chopped up caramels and dried apple bits. I love oatmeal cookies and caramel, so I was dying to try this recipe.

I finally tried the recipe last week and was thoroughly disappointed. I might have messed up the recipe, but I doubt it. They were dry and crumbly. Not at all what I anticipated - which was a soft and chewy cookie.

So, I modified the recipe and made a soft and chewy Caramel Apple Bar. I used fresh apple bits, which added to the softness and jarred caramel sauce. I was not disappointed with the result of these cookie bars. They are cake like with a slight chewiness- similar to a brownie.

They are the perfect fall treat and would probably be amazing with a handful of dark chocolate chips thrown in. Yum.

Chewy Caramel Apple Bars
-1 1/2 cup quick cooking oats (or whole oats that have been lightly blitzed in the food processor...don't go crazy and turn them into a powder, just give them a quick whirl to that they are a little broken up)
-1 cup all purpose flour
-1/2 cup whole wheat flour
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-1/2 cup white sugar
-1/2 cup brown sugar
-6 tablespoons butter
-2 eggs
-1/3 cup caramel sauce (you can usually find this near the ice cream or ice cream cones in your grocery store, I used this brand)
-1 cup fresh apple, peeled and small diced

1. Preheat the oven to 375 degrees and grease a square baking dish.
2. In a medium bowl, whisk together all the dry ingredients (oats through baking powder).
3. Use an electric mixer to cream together the butter and sugars. Once thoroughly combined, add in the eggs one at a time.
4. Once all liquid ingredients are combines, mix in the dry until just combined.
5. Line the bottom of your baking dish with half the batter. drizzle the caramel sauce over the batter in the dish and then spread the apple bits around. Top with the rest of the batter.
6. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
7. Wait for them to cool for 10-15 minutes before slicing.

Julia Child's Beef Bourguignon

2010-10-24T16:35:00.000-07:00

A few weeks ago I made Julie Child's beef bourguignon and am finally getting around to post about it!

I found the exact recipe here and changed it a bit. My changes were ones of convenience...or perhaps laziness. Julia Child's recipes are amazing and thoroughly tested, but I am a lazy cook and her recipes are often very involved.

I found the end result to be super rich and delicious. Not something you would want all the time, but a great Sunday meal.

Julia Child's Beef Bourguignon (my changes in red)

One 6-ounce piece of chunk bacon (I used 6 pieces of bacon, diced)

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small (I forgot to buy pearl onion, so I used one large onion, diced into large chunks)
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) (I didn't use cheesecloth)
1 pound mushrooms, fresh and quartered

1. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. (I skipped this step.)

2. Preheat oven to 450 degrees.
3. Sauté lardons (or diced bacon) in 1 tablespoon of the olive oil in a flameproof casserole (if you don't have a flameproof casserole, do this in a large saute pan and transfer to a casserole for roasting) over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
4. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons (or diced bacon).
5. In the same fat, brown the sliced vegetables. Pour out the excess fat.
6. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
8. Remove casserole and turn oven down to 325 degrees.
9. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
10. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. (I skipped the simmering step.)
11. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
12. While the beef is cooking, prepare the onions and mushrooms.
13. To prepare the onions and heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
14. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. (If you use regular diced onions like I did, then saute for less than 10 minutes...until soft, which should take about 7 minutes.)
15. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. (Since I didn't use the cheesecloth, I just tossed the herbs into the pan.)
16. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. (I only simmered for about 15 minutes, just until the liquid had thickened.)
17. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
18. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
19. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
20. out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
21. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
22. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
23. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. (I didn't simmer again, I just served it like this.)
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. (I just served with potatoes and I added the potatoes for the last 30 minutes of cooking so that they were tender and soaked up some of the juices from the meat.)

Butternut Squash and White Bean Stew

2010-10-10T08:00:00.000-07:00

I saw this recipe in the Fall issue of Sweet Paul Magazine and knew I had to try it. It looked simple, budget friendly, healthy, and contained many of my favorite ingredients.

My farm box provided a huge butternut squash and I used it to make this the other night. I pretty much followed the recipe from the magazine, just using a bit less bacon and fig preserves instead of the peach (I didn't have peach) and canned beans instead of dry (I didn't have dry).

The end result was simply perfect. Slightly sweet, yet salty and smoky flavors from the bacon. The stew feels indulgent, but it is fairly healthy and so good.

Butternut Squash and White Bean Stew (adapted from Sweet Paul Magazine)

-1 medium butternut squash, peeled and cubed

-3 leaks, chopped
-3 cloves of garlic, minced

-1 cup of diced tomatoes (canned or fresh)

-4 cups of chicken broth

-3 pieces of good bacon, diced

-1 heaping tablespoon of fig jam

-1 can (14 oz) of white beans, rinsed and drained

-1 tablespoon dried thyme (or a few tablespoons of fresh thyme)

-salt and pepper

1. In a large pot,fry the bacon pieces until much of the fat has been rendered and add the leaks. Continue to saute the leaks for 3 minutes until they are soft.

2. Add the squash and garlic and saute for a few minutes just to get a little brown color on the pieces.

3. Add the chicken broth, tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes (or until squash is soft).

4. Stir in the beans and fig jam and allow to heat through for a minute or two. Taste and season with salt and pepper as needed.
5. Serve with fresh bread...yum!

Grilled Cheese with Apples and Caramelized Onions

2010-10-06T20:29:00.000-07:00

Last week, I bought the most amazing farm box. Rather than just the standard veggies and fruits, this box also contained two loaves of homemade bread, eggs, homemade potato salad, fresh squeezed valencia orange juice, and an assortment of fruit, veg, and herbs.

Seriously. And it was all just $30.

I had to practice a lot of self control in order to not down the entire container of juice and potato salad as soon as I got home!

I used some of the fresh country levain bread and one of the apples to make a tasty grilled cheese.

First, I caramelized 1/4 cup of diced onion by cooking it over medium heat for about 7 minutes (careful not to burn). Then I added a tablespoon of balsamic vinegar to the onions and allowed it to cook down for about 3 minutes.

I layered thin slices of Kerrygold Dubliner cheese and plain cheddar cheese onto the bread. (You can use any type you want, but in my opinion a sharp flavored cheese is best.)

I topped the cheese with the caramelized onions and thin apple slices and finished with one more layer of cheese and the second piece of bread.

Last, I grilled my sandwich in a tablespoon of butter until the bread was crisp and the cheese melted.

So simple and so good.

Sweet Potato and Bean Chili

2010-10-04T18:23:00.000-07:00

A few weeks ago I considered making a vegetarian chili with sweet potatoes as the base. I second guessed myself and decided against it. Then, last week, sweet potato chili popped in my head again and I decided to go for it. What's not to like - sweet potatoes...yum, beans...yum, tomatoes...yum, spices...yum.

I am happy I went for it - this is.so.good. And healthy and hearty - perfect for vegetarians and carnivores.

Sweet Potato and Bean Chili
-4 medium sweet potatoes, peeled and cut into bite size pieces
-1 cup of red kidney beans (or black beans)
-1 large onion, diced
-1 green pepper, diced
-3 cloves of garlic, minced
-1 cup crushed tomatoes
-1 can of fire roasted tomatoes
-1 tablespoon each of chili powder, cumin, and coriander
-a handful of fresh cilantro
-the juice from three limes
-olive oil and salt and pepper

1. Heat olive oil in a large pot over medium-high heat. Saute sweet potato for about 5 minutes, then add the onion and green pepper. Continue to cool for another 7 minutes, add the garlic and reduce the heat. Cook for another minute.
2. Season the veggies with the spices and salt and pepper and add the tomatoes. Stir all together, cover and allow to simmer for about 20 minutes.
3. Add the beans and cook for another few minutes.
4. Taste and adjust seasoning if necessary.
5. Finish off the chili with the fresh lime juice and cilantro. Serve warm with a spoonful of sour cream or diced avocados (or both) on top. Enjoy!

Pumpkin Lasagna

2010-09-26T19:49:00.000-07:00

I saw a recipe for pumpkin lasagna in Food Network Magazine about a year ago and finally got around to making it last week. The recipe in the magazine used Italian sausage, but I used ground turkey. Also, I added some goat cheese to the mix and decreased the overall amount of cheese used to up the healthiness factor.

The pumpkin flavor in this dish is subtle, but adds a nice little something extra. Plus, it is pumpkin season, so it is the perfect time to make this super tasty meal. Enjoy!

Pumpkin Lasagna
-12-15 lasagna noodles
-1 cup of crushed fire roasted tomatoes (canned)
-2 cups of chopped tomatoes (canned or fresh)
-1 cup of zucchini, thinly sliced
-1/2 cup goat cheese
-2 cups low fat ricotta
-1/2 cup grated parmesan
-1/2 cup shredded mozzarella
-1 1/2 pounds ground turkey
-2 tablespoons dried oregano
-3 cloves of garlic, minced
-1 large onion, diced
-1 egg
-1/2 teaspoon nutmeg
-2 tablespoons chopped fresh parsley
-1 cup pureed pumpkin (I use canned, but fresh is even better. If using a can, be careful not to use the pumpkin pie filling type.)
-olive oil, salt, and pepper

1. Heat the oven to 350 degrees.
2. Fill a large bowl or shallow pan with hot tap water and put the lasagna noodles in it. This will allow them to soften without you having to cook them.
3. In a large skillet, brown the ground turkey for about 7 minutes. Remove it from the pan and put set it aside.
4. Heat one tablespoon of olive oil in the pan and saute the onion for about five minutes, until translucent. Add in the garlic and cook for another minute and then add in the crushed and diced tomatoes and re-add the turkey. Season the sauce with salt and pepper and the dried oregano and stir all to combine.
5. Reduce the heat and cover. Allow the sauce to cook for about 10 minutes.
6. While the sauce is cooking, combine the pumpkin, nutmeg, and egg in one bowl. In a separate bowl, combine the ricotta, goat cheese, half the mozzarella, half the parmesan, and the chopped parsley.
7. Once sauce is cooked, spray a 9 x 13" baking pan or glass dish with non-stick spray. Spread some sauce in the bottom of the pan. Top the sauce with lasagna noodles, all of the pumpkin, half the cheese, more noodles, sauce, the rest of the cheese, more noodles, sauce, the zucchini slices, then finish with the rest of the mozzarella and parmesan.
8. Bake for 40 minutes and allow to cool for at least 15 minutes before slicing.

Caramelized Onion and Spinach Focaccia

2010-09-23T13:27:00.000-07:00

A few weeks ago, I made the master recipe of Healthy Bread in Five Minutes a Day. I used a portion of this master recipe to make individual sized pizza crusts that were delicious. The master recipe makes quite a large amount of dough and I contemplated freezing individual portions for future use. I was advised that the dough didn’t freeze too well, so I just decided to eat a lot of pizza over the following two weeks!
One night I made focaccia with the master recipe. The technique is pretty much the same as pizza, except you use a steam method. The steam method is done by placing a metal pan (I used a jelly roll pan) on the bottom rack of the oven and the pizza stone on the rack above it. Once I had my focaccia rolled and rested, I placed the cookie sheet it was on directly on the hot stone and poured a cup of warm tap water into the jelly roll pan. The water immediately begins to steam and the focaccia cooks to a nice and tender flat bread.

I topped my bread with olive oil, salt, pepper, caramelized onions, spinach, pine nuts, and fresh mozzarella before baking. By the time it was done I had a fragrant, tender, and delicious dinner.

I actually preferred the focaccia to the pizza crust. Even if you use a store bought crust or bread – make this, it is so good and so flavorful!

Caramelized Onion and Spinach Focaccia (As a snack this will serve several. If it is a meal, it will serve two.)
-a grapefruit size ball of master dough recipe (see recipe here)
-fresh mozzarella (one 4 ounce ball)
-one small onion, thinly sliced
-3 cloves of garlic, minced
-1 cup of fresh spinach, chopped
-1/2 tablespoon dried oregano
-2 tablespoons pine nuts
-olive oil, salt, and pepper

1. Pre-heat the oven to 425 degrees. Put a jelly roll pan or a metal roasting pan, on the bottom rack of the oven and the pizza stone on the rack above it. (If you don’t have a pizza stone, don’t worry. I don’t think it’s that necessary…but some might disagree with me!)
2. Using floured hands, stretch the dough ball into a rectangular shape (or use a rolling pin). Use the tip of your finger to create dimples in the dough. Let the dough rest for 20 minutes.

3. While the dough is resting, heat a skillet over medium heat and coat with a small amount of olive oil. Cook the onions for about 10 minutes – until they are soft and caramelized, but not burnt.

4. Add in the spinach and continue to cook until it wilts and decreases in volume (should take a minute or two).

5. Add the garlic and cook for another minute. Season with salt and pepper and remove from heat.

6. Once dough has rested for 20 minutes, drizzle with a tiny amount of olive oil and sprinkle the oregano on the crust. Top with the onion/spinach mixture and then slices of the fresh mozzarella cheese.

{Just before going in the oven}

7. Place the cookie sheet directly on top on the pizza stone and pour one cup of tap water into the metal pan that is sitting on the lower oven rack. Do all of this quickly so that the steam stays trapped in the oven and properly cooks the bread.
8. Bake for 30 minutes, slice and serve warm. Enjoy!

Asian Inspired Broccoli and Spinach Noodle Soup

2010-09-20T05:00:00.000-07:00

I love a big bowl of noodle soup. There is something so comforting about the carb load mixed with the warmth form the soup. The other day, I bought fresh soba noodles at the grocery store and decided to do a healthy noodle soup by adding tons of chopped spinach and broccoli.

The noodles I bought looked like ramen noodles, but they were fresh. You might be able to find these by the Asian or Organic foods in your grocery store. If not, just use a serving of soba noodles or a package of ramen noodles (but don't use the seasoning packet).

Asian Inspired Broccoli and Spinach Noodle Soup (serves 1)
-1 1/2 cups of broccoli florets (about one crown) steamed until al dente
-1 huge handful of spinach, chopped
-a few tablespoons of fresh cilantro, chopped
-a few tablespoons of green onions, chopped
-1 clove of garlic, minced
-3 tablespoons soy sauce
-1 cup vegetable broth
-1 tablespoon of sesame oil

1. In a deep skillet, saute broccoli and spinach in a tablespoon of sesame oil until spinach begins to wilt.
2. Add the garlic and cook for another minute, then add the soy sauce\, vegetable broth, and pasta. Allow all to heat trough (unless you are using dry pasta, allow it to cook to your liking) and remove from heat.
3. Top with the chopped cilantro and eat warm.

Black Bean and Roasted Corn Chili

2010-09-18T21:43:00.000-07:00

Now that the temps are getting a bit cooler and more fall like, I am making a lot of fall-esque foods. One of my favs is chili. Chili is so simple, budget friendly, and is easy to make healthy. For this version, I used a can of black beans and a cup of roasted corn kernels (you can buy roasted corn frozen at Trader Joe's or just roast plain corn) along side just 3/4 pound of beef. The small amount of lean ground beef gave the chili a nice meaty flavor without being too overbearing.

Black Bean and Roasted Corn Chili
-3/4 lb of lean ground beef
-1 cup roasted corn kernels (if you don't have a Trader Joe's nearby, defrost 1 cup of frozen kernels and spread them out on a cookie sheet. Drizzle with olive oil and salt and pepper and roast at 400 degrees for 15 minutes)
-1 can (14 ounce) of black beans, rinsed and drained
-1 can (14 oz) of fire roasted tomatoes
-1 cup of crushed tomatoes
-1 medium onion, diced
-1 red pepper, diced
-3 cloves of garlic, minced
-1 bunch of spinach, chopped
-1 tablespoon cumin
-1 tablespoon coriander
-1 tablespoon of chili powder-1 cup of macaroni (measure dry)
-olive oil
-salt and pepper

1. Heat a tablespoon of olive oil in large pot over medium-high heat. Add the ground beef and brown for a few minutes, then add the onion and red pepper. Cook for another few minutes, until veggies begin to get tender, and add the fire roasted tomatoes, crushed tomatoes, spinach, corn, seasonings, and salt and pepper. Stir all together, reduce heat and allow to simmer for 15 minutes.
2. Increase heat and add the macaroni. Allow to cook for 109 minutes, until pasta is tender and add the black beans. Stir all together and taste - add more chili powder or salt and pepper if necessary. I like to eat mine with a spoonful of sour cream and guacamole on top. Yum! So easy and delicious...enjoy!

Healthy Tomato and Vegetable Soup

2010-09-13T11:04:00.000-07:00

I much prefer a tomato based broth to a vegetable based broth when making vegetable soup. In order to get the taste I prefer, I use part low sodium tomato juice and part vegetable broth. This broth provides a rich base to a simple and healthy vegetable soup.

I ate half the recipe for lunch last week and froze the other half. This will stay good in the freezer for at least a month.

Healthy Tomato and Vegetable Soup
-2 zucchinis, chopped into bite size pieces
-2 yellow Italian squashes, chopped into bite size pieces
-4 medium carrots, peeled and diced
-3 celery stalks, diced
-1 large onion, diced
-1 cup of chopped fresh green beans
-1 can of garbanzo beans (rinsed and drained)
-3 cups of low sodium tomato juice
-3 cups of vegetable broth
-olive oil, salt, and pepper

1. In a large soup pot, heat two tablespoons of olive oil over medium heat. Add the onions, carrots, and celery ad saute for about 7 minutes.

2. Toss in the garlic, green beans, zucchini, and squash and continue to saute for a few minutes. Sprinkle the vegetables with salt and pepper and pour in the broth and tomato juice.

3. Bring soup to a boil, then reduce heat to low and cover the pot with a lid. Allow to simmer for 20 minutes.

4. Add in the garbanzo beans and cook for another 10 minutes. Remove from heat and taste, add salt and pepper if necessary. Serve warm or allow to cool and store in refrigerator for a week or freezer for a month.

Healthy Bread in Five Minutes a Day Pizza Crust

2010-09-12T11:04:00.000-07:00

Have you heard of the book Healthy Bread in Five Minutes a Day? I have read a lot about it and was curious to try the seemingly simple technique. This weekend, I checked the book out of the library and made the "master recipe" (which can be adapted into a number of things). On Saturday night I used some of the dough (the recipe makes quite a bit of dough) to make pizza.

The results were delicious, the crust was healthy...and the technique outlined in the book is far simpler than any other bread making technique I have seen. I changed some of the methods because I do not own a pizza peel. Per the book's instructions, you would roll out your pizza dough on a pizza peel and then slide it onto a pizza stone, which has been warming in the oven for 30 minutes.

I tried to use a cookie sheet as my "pizza peel," but the pizza wouldn't budge from the cookie sheet to the stone. I need to figure out how to get the pizza to the hot pizza stone because the crust wasn't as crispy as I know it could have been. I will keep experimenting. For now, the cookie sheet method works great and anyone can do it...no special equipment needed!

Finn, hoping I screw up and that he gets to eat the mistake

Healthy Bread in Five Minutes a Day Master Recipe
-5 1/2 cups whole wheat flour
-2 cups all purpose flour
-1 1/2 tablespoons granulated yeast (two packets)
-1 tablespoon kosher salt
-1/4 cup vital wheat gluten (This can be found at Whole Foods or a similar specialty market...possibly even at a standard grocery store. I bought Arrowhead Mills brand and I think this brand is sold at most grocery stores.)
-4 cups lukewarm water (about 100 degrees)

1. Whisk together all the dry ingredients until well combined. If you are using a Kitchenaid mixer, the whisking can be done directly in the large metal mixing bowl. Next, fit the mixer with the paddle attachment and add the water. Mix on a low speed for about a minute, until all the dry ingredients are incorporated.
2. If you don't have a stand mixer, you can use a large food processor (dough attachment) or mix by hand with a wooden spoon.
3. Loosely cover the bowl of dough with plastic wrap and allow to rest at room temperature for about 2 hours. Dough will rise and fall back down a bit. The book then recommends refrigerating overnight before use, or at least for three hours. I refrigerated mine for three hours before using.
4. After three hours, pre-heat your oven to 450 degrees and prepare all your pizza toppings.

All my toppings ready to go...

5. The book recommends using a 1 pound (grapefruit size) ball of dough for one pizza. When I did this, I had trouble stretching the dough into a decent size pizza, so instead I tried a half pound (small handful) and made two individual pizzas.
6. Once you grab your dough from the bowl, sprinkle it with flour and shape into a ball. This should take about 15 seconds. This dough does not require any punching or kneading (which is why the manual part only takes "Five Minutes").
7. This is where I differ form the book....I lightly floured a cooking sheet and pulled and rolled the dough out on that and topped with various ingredients. I figured I could transfer it to my hot pizza stone, but it wouldn't budge and I didn't want to destroy the pizza, so I just baked it on the cookie sheet for 25 minutes.
8. As mentioned, I think it would have been crispier done on the pizza stone, so I need to make that happen, but the cookie sheet pizza was still fantastic. Enjoy!

Before going into the oven...I obviously cannot make a circle!

My pizza - goat cheese, pineapple, green pepper, and onions....yum

My husband's pizza - green peppers, onions, pine nuts, and salami

Gordita and Finn - annoyed that we actually ate the pizza and they didn't get any

Homemade Pasta and Turkey Florentine Meatballs

2010-09-09T17:00:00.000-07:00

I love fresh pasta, so I decided to make my own. I don’t have the pasta maker attachment on my Kitchenaid, but I figured “My great grandma didn’t have a Kitchenaid pasta maker attachment, so I don’t need one either!”
That was a little presumptuous of me, because it would have been a lot easier and the results would have been a lot better with the proper equipment. I tried and the result was decent. I used all purpose flour because it is what I had. I should have gotten the proper flour because I think it would have resulted in a lighter pasta. I will do this next time.

I will post the pasta recipe below, but if you are interested in trying it yourself, I would suggest a different type of flour. Per my research, semolina flour or cake flour would be the best.

Have you ever made your own pasta? If so, what flour do you use? Please leave any tips in the comments; I want to make pasta making a regular thing. It was fun, simple, and I know the results can be amazingly delicious.

Homemade Pasta (makes 4-5 servings)
-1 ¾ cup flour
-2 eggs
-a pinch of salt
-a dash of warm water

1. Put all ingredients in the bowl of a mixer and using the dough hook attachment, mix for about 5 minutes. Form dough into a ball and let rest for 10 minutes.
2. Lightly flour the counter and roll dough out into a thin sheet. (This is where I feel like the pasta making attachment would help get you a nice flat sheet of pasta. Mine turned out too thick.)
3. Cut pasta into long strips and roll so that you have tubes. Slice tubes into 1” pieces and press down with your thumb. (This was my attempt at orecchiette…I give myself an A for effort!)

4. Drop pasta into lightly salted boiling water and cook for about 4 minutes. Remove from water and toss with the sauce and meatball recipe below.

Turkey Florentine Meatballs in a Light Tomato Sauce
-1 pound ground turkey breast
-1/2 cup spinach (I used frozen and strained all the water from it)
-1 egg
-1/2 cup grated parmesan cheese
-1 of a medium onion, diced
-3 cloves of garlic, crushed
-2 cups of canned diced tomatoes
-1 tablespoon dried oregano
-1/4 cup fresh flat leaf parsley, chopped
-salt and pepper and olive oil

1. Mix together the turkey, spinach, egg, cheese, half the onion, garlic, and salt and pepper and form into golf ball size meatballs. Line a baking sheet with aluminum foil and drizzle with olive oil. Place the meatballs (this will make about 16 meatballs) onto the baking sheet and bake for 15 minutes at 350 degrees.
2. While meatballs are cooking, sauté the other half of the onion in olive oil until soft. Add the can of tomatoes and oregano and season with salt and pepper. Turn sauce to low and add the meatballs. Cover and allow to simmer for about 10 minutes.
3. Once sauce and meatballs are done, toss with the fresh pasta and top with the parsley. Serve warm and enjoy!

Grilled Vegetable Skewers with a Yogurt Dipping Sauce

2010-09-08T19:33:00.000-07:00

These skewers are a great grilling alternative for vegetarians. I was a vegetarian for years and although I eat meat now, I like to eat several veg meals every week.

I made these skewers as a side at the BBQ my husband and I had a few weeks ago, but they could easily be a light meal.

A few nights later I actually made them for myself for dinner and paired them with a yogurt dipping sauce and hummus and crackers for a complete meal. The best thing about these skewers is the pineapple. So unexpected and delicious...and as you may know, I loooooove grilled pineapple. Enjoy!

Grilled Vegetable Skewers (serves 2)

-1 red pepper, cut into large pieces

-1 green pepper, cut into large pieces

-1 small onion, cut into large pieces

-1 yellow zucchini, cut into large pieces

-1 green zucchini, cut into large pieces

-8 large pieces of pineapple (2 per skewer)
-olive oil, salt and pepper

-skewers

1. If you are using bamboo skewers, soak them in water for about 10 minutes prior to use. This will help them to not burn.

2. Put an equal amount of each veg on each skewer. Drizzle them with olive oil and sprinkle with salt and pepper. Grill on medium heat for about 10 minutes, rotating frequently.

Yogurt Dipping Sauce

-1 cup non-fat Greek style yogurt
-1/4 cup low fat mayonnaise

-1/3 cup cucumber, diced small

-2 tablespoons dried dill

-the juice from one lemon

-2 teaspoons garlic powder

-3 tablespoon freshly chopped chives

-salt and pepper

1. Mix all together, taste, add salt and pepper if necessary. You will have leftovers of this and it will last about a week in the fridge. It is great as a veggie dip or inside a wrap with hummus and veggies...or over grilled chicken. Yum!

Barbecued Chicken Fingers with Mexican Inspired Rice and Beans

2010-09-01T20:24:00.000-07:00

It’s no secret that I love Mexican food and eat it several times a week. My lovely husband is the opposite. He hates Mexican and will eat it maybe a few times a year….which doesn’t work too well in San Diego!

The other night I was in the mood for Mexican and not in the mood for making two dinners, so I made this hybrid dish. It had some elements that were Mexican-esque, but not too many. It is also healthy, super easy, and can be done in about 45 minutes.

Barbecued Chicken Fingers with Mexican Inspired Rice and Beans (serves 4)
-1 pound of chicken tenders
-3/4 cup of your favorite barbeque sauce
-1 tablespoon of cumin, plus ½ tablespoon
-1 tablespoon of coriander, plus ½ tablespoon
-1/2 tablespoon of dried oregano
-1/3 cup brown rice (measured dry)
-1/2 cup black beans (I used canned and I rinse and drain them)
-1/2 cup red kidney beans (canned - rinsed and drained)
-one red bell pepper, diced
-1 small onion, diced
-1/2 bunch of green onions, diced
-a small handful of cilantro, chopped
-olive oil, salt, and pepper

1. Mix together the barbeque sauce, ½ tablespoon of cum, ½ tablespoon of coriander, and oregano. Use this to marinate the chicken for at least 30 minutes.
2. In the meantime, make the brown rice according to package instructions.
3. In a large saucepan, sauté the red pepper and onion in a small amount of olive oil for a few minutes. Add the rice and beans until heated through. Add in the remaining 1 tablespoon of cumin, 1 tablespoon of coriander, green onions, and cilantro. Add a little salt and pepper and toss all together.
4. After 30 minutes of marinating, heat a grill or grill pan over high heat and cook the chicken tenders until completely cooked through (these will cook fast). Enjoy!

Slow Cooked Vegetarian Barbeque Baked Beans

2010-08-26T08:41:00.000-07:00

Another simple side dish from my BBQ. I have made these before using bacon, but we had a vegetarian on hand, so I left the bacon out. They still tastes amazing, but I prefer the bacon version....everything tastes better with bacon!

Slow Cooked Vegetarian Barbeque Baked Beans
-3 cans of beans (black, red kidney. and cannelini....or whatever you have on hand)
-1/2 cup crushed tomatoes
-1/2 cup barbeque sauce (I used Trader Joe's brand - it's tangy and has a bit of a kick)
-1 medium onion, diced
-3 tablespoons worcestershire sauce
-1 tablespoon balsamic vinegar
-3 cloves of garlic, minced
-3 slices of bacon, diced (optional)

1. Put all ingredients in a slow cooker and cook on low for 6-8 hours. Done! So easy and so delicious. If you want spicy beans, add a bit of cayenne pepper. If you want them to be sweet, use a sweet barbeque sauce such as Sweet Baby Ray's.

Easy Tortellini Pasta Salad

2010-08-25T06:00:00.000-07:00

The first recipe I am going to share from my BBQ is a simple tortellini pasta salad. This is so easy, anyone can make it and the flavors are amazing. I just used two packs of tortellini (one cheese and one pesto), a jar of thinly sliced sundried tomatoes, and a jar of marinated artichoke hearts. That's it! Very little chopping involved.

This can be eaten warm, but I prefer it cold. Enjoy!

Easy Tortellini Pasta Salad
-2 pack (6-8 servings) of fresh tortellini (use any flavor you like)
-12 ounces of sundried tomatoes (the kind packed in oil), drain most of their oil from them or else you will have a greasy salad
-6 ounce jar of marinated artichokes
-1/3 cup good balsamic vinegar
-a huge handful of basil
-a little salt and pepper

1. Cook the tortellini and put in a large bowl. Toss in the drained sundried tomatoes, the entire contents of the jar of artichokes, and the balsamic vinegar. Toss all together and refrigerate for at least two hours for a cold salad.
2. Taste before serving and add salt and pepper if necessary. Toss in the basil once the pasta has cooled.

Summer BBQ

2010-08-24T07:28:00.000-07:00

We recently moved and bought a grill (which I put together...luckily it didn't blow up when we turned it on).

So, due to the new house and new grill, we decided to have a little BBQ last weekend. I made some old favorites along with hot dogs and brats.

Super Moist Turkey Burgers

Vegetarian Barbeque Baked Beans

Grilled Veggie Skewers with a Yogurt Dipping Sauce

Super Simple Tortellini Pasta Salad

Strawberry Muffins (I added Mascarpone frosting to make them a little more indulgent.)

Check back later this week for the pasta salad, veggie skewers, and baked beans recipes.

Cool and Creamy Cucumber and Dill Soup

2010-08-18T20:01:00.000-07:00

Any of you that keep up with my recipes know that I am a big soup fan. I make soups several times a month and since I live in the very temperate San Diego, it rarely gets too ridiculously hot. However, many of you are in other, hotter areas of the country so this soup is for you!

It’s a creamy cucumber soup that is meant to be served cold. Like vichyssoie or gazpacho. It’s perfect for a hot day and perfect for right now since cukes are crazy cheap and abundant this time of year.
Cool and Creamy Cucumber and Dill Soup
-2 large cucumbers, peeled and diced
-1 small onion, diced
-1 cup of chopped potato (if you use yukon gold, you don't have to peel them)
-3 cloves of garlic, minced
-8 ounces if soft tofu, cut into small cubes
-4 cups of vegetable broth
-2 tablespoons dried dill
-salt and pepper
-olive oil

1. Heat 2 tablespoons of olive oil over medium-high heat. Sauté onions and potatoes for about five minutes. Add the cucumber and garlic and continue to sauté for another few minutes, then add the veg broth. Bring pot to a boil, reduce heat to a simmer and cook for 15 minutes.
2. Remove soup from heat, add the tofu, and allow to cool. Once soup is cool, puree in a blender then push through a fine sieve. Stir in the dill and any needed salt and pepper.
3. Store in refrigerator until ready to serve and garnish with a few green onions.