May 21

[The Recipe Redux ] Mini Quiche With Asparagus and Goat Cheese

Quiche

This certainly is the time of year for celebrations, and the Recipe Redux theme this month is . . May brings showers . . . and to celebrate showers are brunches. Celebration or not, how can you not enjoy a brunch? You can have breakfast and lunch at the same time! My brunch favorites are usually the breakfast foods; especially the eggs, hash browns and of course the sausage and bacon aren’t so bad either though I try to stay away from them. The recipe I am sharing this month was inspired from a spinach quiche recipe that has been in my family for years. Rather than the traditional crust, I opted to use shredded potatoes, and skim milk instead of cream. Asparagus is in season, so I chose fresh local asparagus; but you can substitute with any kind of vegetables that you like. These mini quiches are perfect to make on a Sunday morning and enjoy the left over’s during the week for a quick grab and go breakfast (or lunch). The eggs, veggies and potatoes all in one bite is like having a little bit of brunch all week!

[The Recipe Redux ] Mini Quiche With Asparagus and Goat Cheese

INGREDIENTS

1 Tablespoon Olive Oil + more to oil muffin pan

3 medium sized potatoes (partially baked)

3 Eggs

¾ Cup Skim Milk

2 Tablespoons onion Chopped

Asparagus

4 to 5 medium to large white mushrooms

Pinch of nutmeg

¼ Cup of goat cheese

INSTRUCTIONS

  1. Scrub the potatoes and pierce them with a fork ; place in oven pre heated at 400 for about 30 minutes until they are almost done -- with a little firmness to them
  2. Remove potatoes and cool about ½ hour to an hour
  3. Heat olive oil in a pan and add the onions and cook for about 5 minutes until they are soft, stir in the asparagus and mushrooms and cook until they become soft about 5 more minutes
  4. In a separate bowl add the eggs and milk and whisk until well combined; add the nutmeg
  5. Once potatoes are cool enough to handle, peel them and shred them using a grater or food processor
  6. Generously coat the muffin pan with olive oil so that the potatoes don’t stick
  7. Press about ¼ cup of potato into each cup
  8. Place back in oven and bake for about 10 minutes until ends begin to brown, and remove
  9. Pour the egg mixture over the potatoes in each cup and top with goat cheese
  10. Bake for 20 minutes or until edges begin to turn brown and eggs are done
  11. Let cool and remove from muffin pan
http://simpleandsavory.com/the-recipe-redux-mini-quiche-with-asparagus-and-goat-cheese/



Don't forget to check out some of the yummy brunch dishes below!

May 15

Dairy Free Chocolate Chip Cookies

Choc chips

These cookies were inspired by the Toll House Cookie recipe on the package for Nestle Chocolate Chips. The recipe has been changed considerably; they are made without eggs or butter and less sweeteners were used and they are natural. When you have a bite of these moist cookies you will not be able to tell that they are missing the dairy products. The eggs were substituted with a mixture of ground flaxseeds and water, the butter substituted for safflower oil and peanut butter which doesn’t overwhelm the taste of the cookie. Enjoy! We all need a taste of sweentess every now and then!

Dairy Free Chocolate Chip Cookies

INGREDIENTS

Preheat Oven to 375

Line Cookie Sheet with Parchment Paper

1 ½ Cups Whole Wheat Flour

¾ Cups White Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

½ Cup Cain Juice

½ Cup Agave Nectar or Honey

½ Cup Organic Peanut Butter

¼ Cup Safflower Oil

3 Tablespoons of ground flaxseed meal mixed with ½ cup water

½ Cup 60 % or more dark chocolate chips

INSTRUCTIONS

  1. In medium bowl combine flours, baking soda and salt
  2. In separate bowl combine Cain juice, agave nectar, peanut butter and oil beat on medium speed until combined
  3. Add the flaxseed mixture and mix in
  4. Gradually combine the flour mixture into the “wet” mixture and combine well
  5. Stir in the chocolate chips
  6. Roll into ½ balls and place on parchment lined sheet
  7. Bake for 10 to 12 minutes
http://simpleandsavory.com/dairy-free-chocolate-chip-cookies/

May 08

Arugula and Goat Cheese Quesadillas with Strawberry Mango Salsa

Quesadilla3
Cinco De Mayo was almost a week ago, but I think Mexican style food is good any day of the year! I had some arugula and was inspired (possibly by Cinco De Mayo?) to make some quesadillas for lunch. The strawberry and mango salsa added just the right amount of sweetness to offset the slightly bitterness of arugula, another satisfying and did I mention fresh and healthy lunch.

Arugula and Goat Cheese Quesadillas with Strawberry Mango Salsa

INGREDIENTS

For Quesadilla

1 1/2 Tablespoons of Olive Oil (divided)

2 - 3 Cups Arugula

1/2 Red Onion Chopped

1 Clove of Garlic - diced

3 to 4 Ounces of Goat Cheese

2 Tortillas

For Salsa

1/4 Cup Chopped Strawberries

1/4 Cup Chopped Mango

1 Tablespoon Chopped Onion

1 Small Jalapeno Pepper Seeded

1/2 Clove of Garlic

1/2 Tablespoon of Lime Juice

1/2 Tablespoon Olive Oil

2 Tablespoons of Chopped fresh Cilantro

INSTRUCTIONS

  1. For Salsa
  2. Chop the fruit, onion, pepper and jalapeno and mix together
  3. Mix in the lime juice, olive oil, and cilantro, set aside
  4. (this can also be made in a food processor by adding the fruit,onion, pepper and jalapeno and process and add the oil and juice and quicly process)
  5. For Quesadilla
  6. Slice onion and garlic and add to frying pan with 1/2 Tablespoon of olive oil and cook until they soften (about 5 minutes)
  7. Stir in the Arugula and cook until it begins to wilt (5 to 8 minutes)
  8. Remove from pan and wipe clean with paper towel
  9. Add remaining olive oil to pan and swirl it around until the pan is covered with oil
  10. Place one tortilla in pan; once it begins to brown place 1/2 of the arugula mixture on 1/2 of the Tortilla and top with 1/2 of the cheese
  11. Fold tortilla over and cook a few mintues more to melt the cheese
  12. Remove from pan; slice into wedges and serve with salsa
http://simpleandsavory.com/arugula-and-goat-cheese-quesadillas-with-strawberry-mango-salsa/

Apr 29

Joyful Almond Bites

Almond bites
As I continue to attempt to eliminate as many processed foods from my diet as I can; I am discovering the amazing tastes of many natural foods. One of them is Medjool dates – they are naturally sweet, moist and are loaded with fiber. They are especially good stuffed with almond or peanut butter when a craving for sweetness attacks. Recently, I had some coconut flakes left over, and I wondered if I could make a healthy imitation of an Almond Joy Bar. I had coconut and almonds but wasn’t sure what to use for a sweet taste that would also add some substance. The Medjool dates in my fridge — bingo! They would be just the right consistency to hold the coconut together and most likely perfectly sweet – and that they were.

Joyful Almond Bites

INGREDIENTS

¾ Cup of Pitted Dates (approximately 12)

1 ½ Cups Shredded Coconut

1 Tablespoon of Water

6 to 8 Ounces of Melted Dark Chocolate (70%or 80% Cacao)

18 to 20 toasted almonds

INSTRUCTIONS

  1. Place dates into food processor and pulse a few times, and the process until they form a thick paste
  2. Add to coconut and process
  3. Add water -- consistency should be somewhat thick so that they can be rolled
  4. Roll the mixture into oblong pieces -- about one inch
  5. Press an almond on top of each piece
  6. Melt the chocolate in the microwave or on the stove with a double boiler
  7. Dip the date pieces into the chocolate and place on parchment or waxed paper until chocolate sets
http://simpleandsavory.com/joyful-almond-bites/

Apr 16

Veggie Stir Fry

Stirfry

Who says healthy food isn’t pretty? I think this stir fry is very colorful! For a quick and healthy dinner, try chopping up some veggies that are in your fridge, stir fry them and add some tofu or tempeh and you have a complete healthy dinner. Here is what I used in this dish – but feel free to use whatever vegetables you have in your fridge. This is definitely a make your own creation!

Be sure to make extra — it tastes better the next day!

Veggie Stir Fry

INGREDIENTS

1/2 tablespoon of olive oil

1/4 of a head of purple cabbage, shredded

2 carrots, peeled and julienne sliced

1 cup of broccoli flowerettes

4 or 5 sliced white mushrooms

1/2 medium onion sliced

2 cloves of garlic

1 to 2 tablespoons of low sodium tamari sauce (to taste)

1/2 to 1 teaspoon of sesame oil

1 tablespoon of sesame seeds (optional)

1/2 teaspoon of fresh ginger diced

1 package of tempeh or firm tofu -- cut into cubes

INSTRUCTIONS

  1. Heat oil in frying pan and add the cabbage and carrots -- cook until they begin to soften but still have some crunch to them (about 7 minutes) -- remove from pan
  2. Add broccoli and cook for about 7 minutes and remove from pan
  3. Add mushrooms, onion, garlic and ginger and cook until mushrooms and onions start to turn brown -- remove from pan
  4. Add the tempeh (if you need more olive oil add enough to keep the tempeh from sticking) and cook until it begins to lightly brown
  5. Add the vegetables back to pan once tempeh is browned, mix well
  6. Stir in the tamari sauce, oil and sesame seeds
  7. Serve over brown rice or quinoa
http://simpleandsavory.com/veggie-stir-fry/

Mar 27

Corn Bread

Corn bread1

Well it certainly does not seem like spring in the Northeast, but the calendar says it is. Since the weather has been so cold here, I’ve still been making chili, which I don’t normally do in the warm months. The last time I made it, I made some corn bread to go along with it. Here is an easy to make and delicious recipe; it is adapted from Bob’s Redmill Cornmeal package. I made a few changes to make it more moist. Enjoy!

Corn Bread

INGREDIENTS

4 Tablespoons of oil (grapeseed or olive)

¾ Cup milk

½ Cup Greek yogurt

2 eggs

1 Cup Whole Wheat Flour

1 Cornmeal

1/8 Cup sugar

¾ Tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

INSTRUCTIONS

  1. Pre heat Oven to 400
  2. Using one tablespoon of oil -- generously oil the cast iron pan
  3. Combine the remaining three tablespoons of oil with the remaining ingredients in a mixing bowl
  4. Mix well
  5. Turn into oiled pan and bake for 35 minutes
http://simpleandsavory.com/corn-bread/

Mar 21

{Recipe Redux} Chips with Lemon Dill Pesto Yogurt Dip

Chips

Spring is my favorite season of the year — warm weather, crocus and daffodils sprouting out of the ground; a sign of new beginnings for sure! This month in honor of spring; the Recipe Redux theme is “Green with Herb Envy.” I was excited about this theme since I always have some type of herb growing either in my kitchen during the cold months or outside in the summer. Fresh herbs bring so much flavor to any type dish; and I love experimenting with them. We were tasked to use a fresh herb in a non-traditional way. Hmmm – I had to think about that one; I wasn’t sure what I could do that wasn’t a traditional way since I use them a lot. After thinking some more, I decided to remake a traditional unhealthy snack (Chips and Dip) healthy by using fresh ingredients. I chose a mixture of russet potatoes and yams with a Lemon Dill Pesto yogurt dip. The sweetness of the yams mixed with the tangy dip was by far my favorite combination. When slicing the potatoes, a mandolin slicer works best. If you don’t have one, a sharp knife that will work just fine too.

{Recipe Redux} Chips with Lemon Dill Pesto Yogurt Dip

INGREDIENTS

For the Pesto:

¼ Cup Fresh Dill

1 Tablespoon Olive Oil

1 Clove of Garlic

Juice of ½ of of a Lemon

¼ Teaspoon of Lemon Zest

1/2 Cup Greek Yogurt

For The Chips:

1 Tablespoon Olive Oil

2 Medium Sized Yams

2 Medium Sized Potatoes

INSTRUCTIONS

  1. Preheat oven to 425
  2. To make the pesto:
  3. Combine the dill, olive oil, lemon juice, and garlic in a food processor and process; add the zest and blitz quickly set aside
  4. Using a mandolin slicer, slice the potatoes thin and place in a bowl; stir in olive oil and combine well
  5. Line two cookie sheets with parchment paper and spread the potatoes on the parchment paper
  6. Bake at 425 for 15 minutes, turn the potatoes over and bake for approximately another 15 mintues
  7. Once edges begin to brown remove chips from the oven.
  8. Let the chips sit for about 5 minutes; until crisp.
  9. Mix the pesto and yogurt together and serve with the chips
http://simpleandsavory.com/recipe-redux-chips-with-lemon-dill-pesto-yogurt-dip/

Be Sure To Check out some of these other great Non-traditional Herb recipes too!



Feb 21

Recipe Redux – Oscars in the Kitchen Southern Style Deviled Eggs

de4

Since it’s almost time for the Oscars, this month the recipe Redux has challenged us to create healthy recipe inspired by a food scene in a movie. I have to admit this one had me a bit stumped at first. I kept thinking about recent movies that I had seen and couldn’t recall any food scenes. About a week ago, I noticed that the movie The Help was playing on a cable channel and since I read the book, I really wanted to see the movie but hadn’t gotten around to it. I’m glad that I had the time to watch it this time because I found the food scenes that I was looking for! If you haven’t seen the movie; there are several scenes displaying mouth watering southern foods: fried chicken, collard greens, black eyed peas, tea sandwiches, deviled eggs, peach cobbler, and of course Minnie’s chocolate pie. Even though the thought of creating a healthy (and clean) version of the chocolate pie was tempting, I decided to remake Southern Style deviled eggs which were Hilly’s favorite at the bridge luncheons. Deviled eggs have been a popular finger food at social gatherings over the years; but the mayonnaise doesn’t make them the healthiest choice on the table. I hadn’t realized until recently that there was a Southern version of deviled eggs. The “Southern Style” eggs have sweet pickle relish added to them which give them just a hint of sweetness making the flavor much more interesting than just the plain version. In the recipe below; I substituted the mayonnaise with Greek Yogurt. The sweetness from the relish was a nice contrast to the tartness of the yogurt. Now you can guiltlessly enjoy one or two of these at your next bridge party, family gathering, or maybe even your Oscar party!

Recipe Redux – Oscars in the Kitchen Southern Style Deviled Eggs

INGREDIENTS

6 eggs hard boiled, cooled and peeled

3 Tbsp Greek Yogurt

1 Tbsp Dijon mustard

2 tsp sweet pickle relish

1 tsp juice from the relish

Small dash of tabasco sauce (optional)

Paprika

INSTRUCTIONS

  1. Slice eggs lengthwise and scoop yolk out of whites; and mash in a bowl
  2. Add yogurt, mustard relish, juice and hot sauce and mix well
  3. Fill the egg whites with yolk mixture
  4. Sprinkle with paprika
http://simpleandsavory.com/recipe-redux-oscars-in-the-kitchen-southern-style-deviled-eggs/

 



Jan 18

“P” Is for Pomegranate

Pomegranate1

There is no specific recipe today, just some ideas on how to enjoy Pomegranates which are in season now (from November to February). One of the oldest of fruits, the pomegranate has been noted in ancient writings as a symbol of abundance, health and fertility, and rightfully so. Pomegranates are not only delicious and sweet, but they are packed with powerful antioxidents and have numerous health benefits. The seeds are sweet and juicy kernels that can make a huge mess when trying to de-seed them, which you will understand if you have ever tried to do so.

The most common way to de-seed a pomegranate, is to cut it in half:

Pom1

and hold under water in a bowl breaking the membrane away from the seeds or kernels, letting them fall to the bottom of the bowl. Once the seeds are removed from flesh, let the water settle for a minute or two

Pomwater2

Next, skim the membrane off the top of the water, and drain the water from the seeds. You will end up with a wonderful bowl of sweet and healthy pomegranate seeds that can be stored in the fridge for several days.

Pom done

A few of my favorite ways to enjoy pomegranates is to mix them in with Greek yogurt like this:

Pom yogurt

sprinkle them over a salad of field greens:

Pom salad

or dipped in melted dark chocolate for a delicious sweet treat!

Choc pomegran

Jan 09

Spinach Salad with Wheatberries and Fresh Cranberry Sauce

Cranberry salad

When I work from home and it’s time for lunch, I normally rely on something that’s been left over in my refrigerator. It only takes a few minutes to throw a few things in a bowl to make a tasty and nutritious lunch. The other day I had two ingredients in mind and thought I would build on them depending on what I could find to make a salad. I took out the left over wheat berries (which are a whole grain similar to barley) and roasted butternut squash. I heated the wheat berries and squash in the microwave just to warm them up , and began to scour the fridge to see what other ingredients would do. I took some baby spinach, a little bit of goat cheese and the last of the cranberry sauce, and a handful of walnuts. Before I knew it I had a delicious and somewhat hearty salad! Below is my recipe, feel free to experiment with whatever you have in the fridge.

Spinach Salad with Wheatberries and Fresh Cranberry Sauce

INGREDIENTS

½ cup wheat berries (barley, faro or brown rice will work too)

¼ to ½ cup of roasted butternut squash *

8 ounces of baby spinach

4 ounces of goat cheese

¼ Cup chopped walnuts

1/8 cup or more to taste of fresh cranberry sauce

INSTRUCTIONS

  1. Place the wheat berries in a bowl with the roasted squash and reheat
  2. Add the spinach (it will start to wilt a bit), goat cheese and walnuts
  3. Gently toss and add the cranberry sauce and toss quickly one more time
  4. *To roast the squash – peel squash and remove seeds. Cut up the pulp into ½ cubes. Add about a ½ tablespoon of olive oil to squash a bowl and combine. Place squash on a parchment lined pan – sprinkle with cinnamon and roast at 350 for about 30 to 45 minutes.
http://simpleandsavory.com/spinach-salad-with-wheatberries-and-fresh-cranberry-sauce/

Jan 04

Home Made Cranberry Sauce

Cranberry3
Happy New Year! I thought it would be appropriate to end the holidays with the very same meal that started the holidays; turkey. I just happened to have one in my freezer from a Thanksgiving sale — perfect for New Year’s Day Dinner. Cranberry sauce is a must for every roasted turkey dinner, and I’m not a big fan of the canned cranberry sauce, so I made my own. I found that most recipes seem to have a lot of sugar in them. This time I tried my own mixture which would also help to use up some of the some fresh oranges from florida. I think it was a hit too – it’s been used on toast as a jelly, on sandwiches and in salads.

Home Made Cranberry Sauce

INGREDIENTS

1 bag of fresh cranberries

The juice from two fresh oranges

1 Tbsp honey

INSTRUCTIONS

  1. Mix all ingredients together in a sauce pan and cook on low heat for about 20 minutes to ½ hour stirring frequently until berries start popping and mixture starts to thicken. Serve warm or cold alongside turkey (or anything else that may seem appropriate )
http://simpleandsavory.com/home-made-cranberry-sauce/

Dec 22

Recipe Redux – Chocloate Covered Peanut Butter Bites

PB2

 

In the spirit  of the season, along with the recipe redux theme which is to use a gadget to prepare a recipe,  I’m going to share a recipe  from my mother’s holiday candy collection.  There are several that she made year after year, and this is one of the favorites, and one that I’ve recently made some changes to — Buck Eye Balls.     Each year before the holidays mom had us busy helping her  make cookies, candies, cakes and all kinds of treats for Christmas.  We had to be well stocked  since there was always someone stopping by during the holidays; and in our home you had to feed your guests invited or not!   If you aren’t familiar with Buck Eye Balls, they  are a peanut butter/powdered sugar mixture dipped into melted chocolate; and taste very similar to Reese’s peanut Butter cups.   The recipe for buck eye balls, in my opinion has more ingredients that it needs to have.  Powdered sugar, creamy peanut butter, butter,  then dipped into melted chocolate mixed with crisco.   There is also a version where  Rice krispies are added to the peanut butter mixture.  I knew there was a easier way to make these, especially with my most used gadget; my  food processor. . .

Recipe Redux – Chocloate Covered Peanut Butter Bites

INGREDIENTS

1 Cup unsalted roasted peanuts

1 Tbsp honey or agave nectar

1 Cup 60 or 70% cacao chocolate chips

¾ Cup puffed rice cereal (optional)

INSTRUCTIONS

  1. Line a cookie sheet with parchment paper and set aside
  2. Place peanuts into a food processor and process until they begin to form a paste
  3. Add the Honey and process until they are the consistency of dry peanut butter
  4. If you use the puffed rice, you can add it to the processor at this time and process quickly just to break the rice up then continue with next step
  5. Roll the “peanut butter” into one inch round balls
  6. Place on parchment paper until chocolate hardens
http://simpleandsavory.com/recipe-redux-chocloate-covered-peanut-butter-bites/

 

 

As you can see, I included the Rice Kristpy version using puffed rice — I recommend trying both as they  were delicious too.   Enjoy and Happy Holidays!

 

 

 

Enjoy some other goodies below from other reduxers:

Dec 19

Dark Chocolate Toffee Nut Crunch

This year in my Holiday baking, I would try to lighten up my recipes as much as I can; starting with my Christmas tradition,  toffee crunch. This candy has been  in my family for many years.  It is  loaded with butter, sugar, chocolate and nuts, and is  delicious!   Last year, I tried to cut down  a little bit on the butter and this year I tried even more. If found a recipe in Cooking Light Magazine for Chocolate-Almond Toffee  which inspired me to lighten up this family favorite even more.  I changed their version up a bit, and in my opinion, it came out pretty good!   It didn’t taste overly sweet.   If you would like to see how my version was made last year, you can click here.

Dark Chocolate Toffee Nut Crunch

INGREDIENTS

4 Tbsp unsalted butter

1/2 cup cane sugar

1/2 cup brown rice syrup

1/2 tsp vanilla extract

2 ounces of 60 or 70% cacao chocolate

1/2 cup toasted chopped walnuts (or any nut of your choice)

INSTRUCTIONS

  1. melt the butter in a saucepan over medium to high heat
  2. once melted, add the sugar and stir until dissolved, then add the brown rice syrup
  3. continue to cool over medium to high heat stirring often until temperature reaches 325 on a candy thermometer
  4. quickly remove from heat and pour mixture onto a cookie sheet covered with parchment paper spreading out to desired thickness (I prefer a thin layer)
  5. let cool and hardened
  6. melt chocolate and spread over the top of the hardened candy
  7. top with nuts
  8. let cool then break into pieces
  9. enjoy!
http://simpleandsavory.com/dark-chocolate-toffee-nut-crunch/
.

 

 

Dec 14

Collard Greens with Pasta

I recently  joined a food co-op and have been enjoying the fresh fruits and vegetables that I receive from it twice a month.  If you aren’t familiar with  this concept; a food co-op (or at least the one I joined) is similar to a CSA (community supported agriculture) in that you pay for a share, and you  receive fresh and/or organic vegetables twice a month.  However with a co-op you will receive vegetables all year  rather  than only in the warmer months which is what a CSA is (at least in the Northeast).   The produce from the Co-op is local when it’s available, and when it’s not,  it is sourced from farms that grow their crops sustainably. There are also opportunities to purchase “special” items, such as sustainalby raised meats, cheeses, and organic spices among a few other items depening on the season.  When I receive my share, there are the standard staples such as carrots, celery, onions,  peppers. In addition, there are seasonal fruites and vegetables; and  most times than not, there is a surprise for me as well — a vegetable or fruit that I don’t normally prepare. Below is what a typical share looks like.

Last month I received a bunch of collard greens.  I’ve enjoyed them before, and know they are loaded with nutrients, but just don’t think to buy them and prepare them.  I searched or some recipes online  and most were recipes that included h bacon or ham.  While I’m sure that adding the salty and fatty meat, probably tastes delicious,  It didn’t make sense to me to add that to something  as healthy as collard greens.  So I decided to try my own experiment – collard greens with turkey sausage, whole wheat pasta and white beans.   I used one link of turkey sausage, just to give it  some  flavor — this made for a very satisfying meal.

Collard Greens with Pasta

INGREDIENTS

8 ounces whole wheat pasta (dry)

2 cups white beans

One bunch of Collard Greens

One link of Italian Style turkey sausage (hot or sweet)

3 cloves of garlic (minced)

¼ cup of white wine or broth

INSTRUCTIONS

  1. Boil 2 cups of water in medium saucepan
  2. Strip the leaves of greens off of stems, roll them and slice so they come out into ribbons
  3. Once water boils add greens and bring back to a boil and remove from heat
  4. Rinse in COLD water to stop cooking, and set aside
  5. Add more water to pot and bring to a boil for pasta
  6. With a sharp knife slice the casing on the sausage and take the meat out and add to a pan and cook until it begins to brown
  7. Remove from pan
  8. If needed add 1 Tbsp of olive oil to pan and add garlic cook until it begins to brown, add the sausage back to pan and stir in the greens and beans
  9. Cover loosely and simmer for about 5 minutes
  10. Serve with whole wheat pasta of your choice
http://simpleandsavory.com/collard-greens-with-pasta/

 

 

 

Nov 21

Recipe Redux Vintage Side Dishes a favorite family side dish — Green Bean Casserole

Happy Thanksgiving!

This month the theme for recipe redux is to prepare a vintage side dish; either a family favorite or one from an older cookbook or recipe collection. With Thanksgiving and the winter holidays upon us, I thought I would re-do one of my favorite comfort side dishes; the old stand by, green bean casserole. You know, the one with canned mushroom soup (were there any mushrooms in there?), the fake fried onions on the top, and the star attraction — canned green beans. Even though the ingredients were not the best for us, you have to admit it was pretty tasty!

My re-do of the casserole is simple to make, and in my opinion tastes much better than the canned version. It also freezes well so it can be made ahead of time, another bonus for serving a crowd. To start, I purchased some fresh green beans:

Then I bought some fresh mushrooms:

Mixed up a sauce. . . and came up with this:

>

Here’s how I did it:

Classic Green Bean Casserole -- Redone

INGREDIENTS

2 lbs Green beans, trimmed and cut into one inch pieces

1 Tbsp Olive oil

2 Tbsp White wine

1 package of Baby Bella Mushrooms

½ cup coarsely chopped onion

2 tbsp whole wheat flour

1 Cup skim milk

½ tsp tamari sauce

INSTRUCTIONS

  1. Place water into a 2 quart pot and bring to a boil, add the green beans – when water begins to boil again, remove beans from heat and drain using cold water, and set aside
  2. Heat Olive Oil in a pan and add the mushrooms and onions and cook until the begin to turn light brown.
  3. Add the white wine and stir well until most of the wine has evaporated, remove from heat and set aside
  4. Place the milk in a sauce pan add the flour, place over low heat and using a whisk mix the flour well stirring often until mixture thickens
  5. Add mushrooms to the milk/flour mixture, and then the beans and stir gently.
  6. Pour into a lightly oiled casserole dish and top with panko bread crumbs
  7. Bake for 35 to 40 minutes at 350
http://simpleandsavory.com/recipe-redux-vintage-side-dishes-a-favorite-family-side-dish-green-bean-casserole/

 

The Finished Product:

 

Check out the links below for some more yummy classic remakes:

 



Nov 14

Sheppard’s Pie

It’s officially fall and the produce is rapidly moving  toward fall and winter vegetables; squash, yams, turnips and other root vegetables.  This is also the time of year when we turn to more comforting foods, and there is nothing more comforting than a Sheppard’s pie on a chilly evening.  I can remember eating Sheppard’s pie when I was younger; my mother would use up her left over roast beef or pot roast dinner.  Each time it was different depending on what type of vegetables we had with our roast, but it was all good.  In my attempt to try to cut back on meat, I found this is a vegetarian version that I in the Whole Foods Market Cookbook; it uses tempeh rather than meat.  If you aren’t familiar with tempeh, it is a soy based meat substitute that resembles the texture of ground meat when it is crumbled.   It is a combination of soy beans, nuts, grains and seeds and comes in a variety of flavors.  Tempe can be grilled, sauted,broiled, or used in stir fries;  It has more of a meaty texture than tofu does.

Back to the sheppard’s pie — one of the things I love about  it is that it can be made in a variety of ways using whatever you have left in your fridge.   I think next time I will try  ground turkey or chicken  with traditional mashed potatoes, even some leftover Thanksgiving turkey with sweet potatoes and vegetables – so many possibilities – Yum!

Sheppard’s Pie

INGREDIENTS

1lb tempeh

1/8 cup olive oil

1 cup chopped onions

1 cup chopped carrots

1 ½ tsp fresh thyme leaves

1 lb new potatoes, peeled and diced

3 cups vegetable stock

3 tbsp tamari or soy sauce

½ cup frozen or fresh peas

½ cup frozen corn

½ tsp salt

¼ tsp freshly ground pepper

1 tbsp corn starch

¼ cup water or stock

1 ½ teaspoons of chopped fresh sage or ½ dried

4 cups orange mashed yams

½ cup sliced almonds

INSTRUCTIONS

  1. Preheat oven to 350
  2. Crumble tempeh into pieces to resemble cooked ground beef
  3. Heat the olive oil over medium to high heat in a large sauté pan
  4. Add tempeh, onions and carrots and cook until the onions are translucent (3 to 5 minutes)
  5. Add the thyme, potatoes, vegetable stock, and tamari
  6. Simmer this mixture until potatoes are cooked, but still firm (15 to 20 minutes)
  7. Stir in the peas , corn, salt and pepper
  8. Bring to a simmer
  9. Combine corn starch in a small bowl with the water until smooth
  10. Add the cornstarch mixture to the simmering vegetables, stirring constantly
  11. Stir in the sage
  12. Place filling in a 9 inch pie plate or oven proof casserole dish
  13. Top with mashed yams and sprinkle with sliced almonds
  14. Bake 25 to 30 minutes.
http://simpleandsavory.com/sheppards-pie/

 

 

 

 

Nov 08

Onion Rye Dinner Rolls


Rye bread is one of my favorite breads, and I’ve been wanting to try making it at home for for a while. Since I had plenty of time to bake during and after hurricaine Sandy, and we were lucky to have power throughout — I thought I would make some rye bread. Then I noticed this recipe for Rye Dinner Rolls on the package of Hodgson Mills Rye Flour. I made them instead, and glad I did, they were delicious!

Onion Rye Dinner Rolls

INGREDIENTS

1 cup milk

2 tbsp honey

3 tbsp butter

2 pkg of active dry yeast

½ cup lukewarm water (110 F)

3 Whole wheat flour

2 tbsp caraway seeds

6 tbsp minced onion

¼ cup flax seed meal

1 ¼ cups rye flour

1 egg

2 tsp water

INSTRUCTIONS

  1. Scald milk and combine in mixing bowl with honey, salt and butter.
  2. Stir well; cool to lukewarm.
  3. Dissolve yeast in lukewarm water and combine with milk mixture.
  4. Add whole wheat flour and beat well for one minute or until batter is very smooth.
  5. Add caraway seeds, onion, flax seed meal and enough rye flour so dough is firm enough to knead.
  6. Turn dough onto a floured surface and knead for 8 minutes.
  7. Place in a bowl coated with olive oil turning once to coat evenly.
  8. Cover and let rise in warm place until doubled about one hour.
  9. Punch down dough and roll by hand into a long rope about 1 ½ inches thick. Cut into 1 ½ inch pieces and shape into buns.
  10. Place 2 inches apart on an oiled baking sheet, cover with towel and let rise until doubled
  11. Preheat oven to 400 beat the egg with water and brush the tops of the buns. Bake for 12 to 15 minutes or until nicely browned.
http://simpleandsavory.com/onion-rye-dinner-rolls/

 

 

Nov 01

Foodie Pen Pal Reveal Day — October, 2012

First, I have to apologize for posting this so late in the day on reveal day, but I have been still trying to get back to normal from the aftermath of hurricane Sandy. I am in Central New Jersey and am one of the lucky ones that is only dealing with limited phone and Internet service. So all is good. This month in for the foodie pen pal project I received a package from Katie in Georgia. Katie sent me a package of goodies that she picked up at a local market. I just love the local farmer’s markets here in New Jersey, and I assume they are similar in Georgia, and probably run longer throughout the year. We are at the end of the season here in the North for the out door markets.

 

The first item I tried in my package of goodies,was a trail mix with crystallized ginger, which was great for a quick snack. I loved the sweetness of the ginger mixed with the nuts, needless to say this didn’t last too long. There was also a packet of raw almond butter which was really good spread on an apple slice or a slice of toast.  There was also a packet of endangered species chocolate,  chocolate is always a hit with me, and it was!.  There was also a container of local honey,  sea snacks,  hand made fudge and a beer barbecue rub. The last two on the list were my favorites. The fudge was the melt in your mouth kind nice and sweet, but not too sweet, just a little bit of heaven on the taste buds. The barbecue mix I used as a dry rub on some grilled pork chops, loved the flavor.  I plan to use some of the recipes that came with the seasoning real soon.  I enjoyed all of my local treats, and will finish them once life settles down again in New Jersey, and  thank you Katie so much for your package of goodies, my family and I enjoyed them.

And now it’s time for some details about Foodie Penpals.

In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions. -You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! -The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination! -You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!) -Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. -Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.

If you’re interested in participating for October, please CLICK HERE to fill out the participation form and read the terms and conditions.

 

 

Oct 24

Slow Cooked Oatmeal

Slow Cooked Steel Cut Oats

Now that it’s getting colder, I’m craving the fall and winter foods that not too long ago were far from my mind. Long gone are the fresh tomatoes, cucumbers, zucchini, and green beans (actually a lot of them are in my freezer). I recently read somewhere that you can make steel cut oats in a slow cooker, and that sounded pretty good to me. It’ can’t get much better than waking up to fresh and steamy oatmeal. If you aren’t familiar with steel cut oats, I highly recommend givng them a try. Steel cut oats are the inner portion of the oat kernel that is cut into pieces, and are less processed than the traditional rolled oats. They have more of grainy texture and a nuttier flavor than rolled oats.

I really liked the idea of making breakfast the night before in a slow cooker, especialy since I haven’t had a lot of luck preparing steel cut oats on the stove top. You have to use an extra large pot to cook steel cut oats stove top, or they will boil all over the stove. So using the slow cooker to prepare the oatmeal sounded like a stellar idea! My slow cooker has a timer and will stop cooking after the specified amount of time and warm the food, a perfect feature to have while cooking something while you are sleeping!

Slow Cooked Oats

INGREDIENTS

1 Cup Steel Cut Oats

4 Cups Water

2 Medium Apples sliced

1/4 cup raisons (or more if you like)

1 T cinnamon (or to taste)

1 tsp maple syrup or honey (or to taste)

Walnuts

INSTRUCTIONS

  1. Add all ingredients to slow cooker, cover and cook for 6 to 7 hours on low
  2. Wake up to a hearty breakfast
  3. Spoon into bowl and top with walnuts and or fresh fuit
  4. Left over oatmeal can be stored in the fridge for three to four days
http://simpleandsavory.com/slow-cooked-oats/

Oct 21

{Recipe Redux} “Orange You Glad It’s Fall?” ~ Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

 

 

This month the recipe redux theme is about celebrating some of  the wonderful flavors of fall harvest — orange vegetables. One of my favorites in this category  is the sweet potato or yams.  Up until a few years ago, I only prepared them around Thanksgiving until I realized how nutritions they were for you, especially without the added sugar and marshmallows.  I never could understand the logic in adding sugar  to a vegetable that already tastes sweet! The sweet flavor of them by themselves is enough for me.  For the Redux challenge, I decided to “twice bake”  them using some stronger flavors to add some contrast to the sweetness. Here is my version of Twice Baked Sweet Potaotes or Yams.

Recipe Redux “Orange You Glad It’s Fall?” ~ Recipe Redux

INGREDIENTS

4 Sweet Potatoes

4 to 5 cloves of garlic

¼ cup Greek Yogurt

3 ounces of goat cheese

Cinnamon

Olive oil

INSTRUCTIONS

  1. Preheat oven to 400
  2. Scrub and pierce sweet potatoes and place in oven, and bake for one hour
  3. Lightly brush garlic with olive oil and place in small covered ceramic baking dish or wrap in foil and bake for 30 minutes
  4. Remove potatoes and garlic from oven and let cool for about 10 to 15 minutes, and reduce oven heat to 375
  5. Once cool enough to handle slice the potatoes in half, scoop out pulp being careful not to damage skins
  6. Place pulp in a bowl and and set skins aside,
  7. Squeeze the garlic cloves to release the garlic from the skins and add to potatoes
  8. Add the yogurt to potatoes and garlic and mash with hand masher or hand mixer
  9. Stir in the goat cheese
  10. Fill the skins with the potato mixture and sprinkle lightly with cinnamon
http://simpleandsavory.com/recipe-redux-orange-you-glad-its-fall-recipe-redux/

Check out some more Orange recipes here . . .

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Oct 17

Recipe Redux — How to . . . Tofu Recipe Challenge ~ Apple Walnut Muffins

This week the Recipe Redux  is hosting a recipe challenge which is sponsored by the soy foods council, and it’s called “How to. . . Tofu.”   Soy foods have been part of the Asian diet for many years and are an excellent source of protein and provide numerous health benefits.  I often prepare dinners  using  tofu as a meat substitute.  The thing that I like the best about  tofu  is that it takes on the flavors of what it is cooked with, and you can make a delicious dinner fairly quickly with it.  When I first  read about the challenge, I thought it would be easy to come up with an appetizing dinner using tofu.  As  I read the instructions, I realized that they were looking for creative ways to use tofu, such as; sauces, dressings, appetizers, kid friendly snacks  and . . .  baking.  Now that’s  something I never thought about, baking with tofu?   Since I don’t bake much,  I thought I would really take a challenge, and make something using tofu leaving out the dairy products completely.    Since it’s  apple season, I chose to make some apple and walnut muffins, the non- traditional way.  Though I had my doubts when I was putting the ingredients together, the muffins were a success!    They were lighter in taste, texture, and were very, very moist.    I’ve tried them out on  some unsuspecting non-tofu eaters and they were amazed at how good they tasted!

Apple Walnut Muffins

INGREDIENTS

3/4 cups silken tofu

1/2 cup spelt or white flour

1/2 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

pinch of salt

1/8 tsp nutmeg

2 tsp cinnamon

1/4 cup of evaporated cane Juice

1/4 cup of brown sugar

1 tsp vanilla extract

1/2 cup applesauce -- I used home made

3/4 cup of chopped walnuts

INSTRUCTIONS

  1. Pre heat oven to 375
  2. Line muffin tins with liners or use cooking spray to prevent sticking
  3. Combine the Flours, baking powder, baking soda, salt, nutmeg and cinnamon together and set aside
  4. In a separate bowl, mix the tofu, sugars, vanilla and applesauce together
  5. Add the dry ingredients to the tofu mixture and stir well -- it should have similar consistency to cake batter
  6. Stir in walnuts
  7. Pour batter into muffin tin and bake for aprox 20 minutes
http://simpleandsavory.com/recipe-redux-how-to-tofu-recipe-challenge/

 

 

 

By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

View some other delicious How to Tofu Recipes here . . .



Oct 10

Baked Ziti with Kale and Sausage

 

This recipe is an interesting twist on the traditional baked ziti, and is perfect for a family dinner, to serve guests, or to bring to a pot luck dinner.  I found this recipe in Clean Eating Magazine. If you haven’t seen this magazine, I suggest you pick up a copy, it has some really good information on healthy eating and delicious recipes.  You can find the link to the recipe here for the Baked Ziti with Creamy Kale and Sausage or see below.  I’ve made extra of this before, and it  freezes well and tastes great heated up for a quick and healty meal on a busy week night. The few things that I changed in the recipe  are noted next to the original ingredient. This is also good with spinach, but the heartiness of kale definitely holds up better than the spinach. Enjoy!

Baked Ziti with Kale and Sausage

INGREDIENTS

Olive oil cooking spray -- I used a little bit of (1 tsp)Olive Oil rather than spray

4 lean spicy Italian turkey sausages (about 15 oz), casings removed

2 12-oz bunches Lacinato kale, ribs removed and leaves chopped

1 lb whole-wheat ziti, rigatoni or penne pasta

2 tbsp organic unsalted butter

2 large cloves garlic, finely chopped

1/3 cup white whole-wheat flour

4 cups 1% milk --( I used skim milk rather than 1%)

4 oz part-skim, low-moisture mozzarella cheese, grated

1/2 packed cup sliced sun-dried tomatoes (not packed in liquid)

1/4 tsp sea salt

Fresh ground black pepper, to taste

2 oz Parmigiano-Reggiano cheese, grated

INSTRUCTIONS

  1. Fill a large saucepan with water and bring to a boil.
  2. Meanwhile, line a large plate with paper towel. Heat a large skillet on medium-high and mist with cooking spray. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 7 to 9 minutes. With a slotted spatula, transfer sausage to plate and cover with 2 more layers of paper towel, pressing lightly to absorb excess fat; set aside.
  3. Preheat oven to 350°F. To boiling water, add kale and cook until just tender, 1 to 2 minutes. With a slotted spoon, transfer kale to a colander and set aside to drain. Return saucepan to a boil, add pasta and cook until just barely al dente (undercooked by about 1 minute). Meanwhile, line a large bowl with paper towel and transfer kale to bowl to absorb any remaining liquid. Drain pasta and set aside.
  4. In a separate large saucepan, melt butter on medium-low. Add garlic and cook, stirring frequently, for 1 minute, until fragrant. Gradually whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in 1 cup milk. Increase heat to medium-high and simmer, whisking frequently, until slightly thickened, 2 to 3 minutes. Slowly whisk in remaining 3 cups milk. Bring to a simmer and cook, whisking frequently, for 5 minutes. Reduce heat to low, add mozzarella and whisk until melted and mixture thickens, 1 to 2 minutes. Turn off heat.
  5. To milk mixture, add tomatoes, salt, pepper, sausage, pasta and kale and stir to combine. Transfer to a 9 x 13-inch baking dish and top with Parmigiano-Reggiano. Bake until cheese melts and sauce bubbles, 15 to 18 minutes. Let rest for 10 minutes before serving. (MAKE AHEAD: Prepare up to 24 hours ahead, but don't bake. Cool to room temperature, then cover and refrigerate. To serve, bake covered for 20 minutes, then uncover and bake for 15 to 20 minutes, until sauce is bubbly. You can bake this dish at home then reheat, covered, at your host's place in a 350°F oven just until warmed through.)
http://simpleandsavory.com/baked-ziti-with-kale-and-sausage/
.

Oct 04

Turkey – Vegetable Chili

Chili is one of my favorites, especially this time of year.  There are so many different ways to make it, and to me it’s all good.  Here is a version that I put together using ground turkey and vegetables. Since we are enjoying what’s left of the vegetable garden that  fed us all summer, many of the ingredients are super fresh.  I didn’t even use canned tomatoes,  I cut up some fresh ones, and what a difference  that made in the flavor!  We were happy to have leftovers :)

Turkey – Vegetable Chili in the slow cooker

INGREDIENTS

1 1/2 lbs ground turkey breast

1/2 onion, chopped

3 cloves garlic, chopped

1 red bell pepper

1 green bell pepper

1/2 cup chili powder

1 1/2 tsp cumin

1 tsp corriander

1 medium zucchini chopped into bite sized pieces

2 carrots, diced

4 to 5 medium to large tomatotes chopped

1 cayene and 1 jalapeno pepper chopped (Optional)

1 cup kidney beans

2 cups black beans

INSTRUCTIONS

  1. Saute onion, bell peppers and garlic in pan until just turning soft
  2. Transfer to slow cooker
  3. Brown turkey in pan for about 7 to 10 minutes, once it starts browing add chili powder, cumin and corriander -- mix well and transfer to slow cooker
  4. Next - add zucchini, carrots, tomaotes and hot peppers to crock pot and mix well
  5. Cook on low heat in slow cooker for about 4 hours and add beans cook for at least another hour
  6. Serve with avocados and a touch of pepper jack cheese
http://simpleandsavory.com/turkey-vegetable-chili/

 

 

 

 

 

 

 

 

 

Oct 01

Foodie Pen Pal September

It’s hard to believe it’s the first of October already, and fall is officially here. Today is also reveal day for Foodie Pen Pal, and this is my first month participating. If you aren’t familiar with the foodie pen pal, it’s a fun foodie thing (for lack of better words) that was started by Lindsey at the Lean Green Bean. Each month that you want to participate, you sign up on the Lean Green Bean, and shortly after you are assigned a person to send a package of goodies to.  In turn you will receive a package from another foodie pen pal. I received a box from Danielle in Baltimore, Maryland. Since I didn’t have any specific requests, Danielle surprised me with a box of healthy snacks. There is a wide variety of these types of snacks, but Danielle seemed to know what I like because just about every item was something I will definitely try again. On September 14th I received a nicely wrapped package of goodies on my front steps, and spent the next several days trying them out.

In the box were the following items:

Dr. Cracker Seeded Spelt Crisp Breads – I’ve had this brand before but not these crackers. Danielle suggested that they would be good with guacamole or hummus, but they were also quite good plain. Of course, adding some hummus only made them better. These just might end up being a regular in my pantry.
Packet of Artisana Raw Cacao Bliss – there was a little note attached to this one that said “Interesting little packet of goodness, huh?” I have nothing else to add to that, except for it surely was! This little packet contained a spread of raw chocolate coconut butter that was consistency of peanut butter, but it was dark chocolate – really rich in chocolate flavor, yum!

 Endangered Species Dark Chocolate with Mint – This fair trade Chocolate bar  has a true chocolate taste with a little hint of mint – one or two squares of this at a time does the trick for a chocolate craving for a few days!

Greek Yogurt Bar Toasted Coconut Bar – I’ve never heard these before, but I eat Greek Yogurt a lot so of course, I had no problem devouring this one.
Lara Bar —  I’ve never had a Lara bar before, Danielle said this was her favorite flavor which was chocolate mint  – and I can see why. Biting into this reminded me of sipping hot coco with a candy cane dipped in it.

Teras Whey  Fair Trade Dark Chocolate made with organic whey protein. This was one of the best protein powders  I’ve had. I don’t usually care for protein powders because some taste too sweet and/or artificial to me. This was pleasantly sweetened with Stevia, just enough to calm the bite of the dark chocolate. I will be looking to purchase this in the near future!
Oatmeal (Better oats Organic Raw Pure and Simple multi grain hot cereal) – Danielle’s note on the oatmeal said “Who doesn’t like oatmeal for breakfast” and she was right! The oatmeal is actually a mix of oatmeal, flax seeds, barley and quinoa. I liked it because It can be made in the microwave and you can even measure the water in the pouch that the oatmeal comes in. Perfect for brining to work for a quick breakfast!

Pro Bar – this I didn’t have a chance to try, my daughter took it to school for a snack, and she loved it and was very filling.
And Last — not a food item. . .

Burt’s Bees lip balm and hand salve – once the weather really starts to get cold, my hands get really dry  – so I am saving the hand salve to soothe my dry hands this winter!

 

I enjoyed each and every goodie in the package, except for the pro bar, and that’s only because my daughter took it before I could try it! Thank you Danielle for sending the box of goodies, I really enjoyed them!!

 

And now it’s time for some details about Foodie Penpals.

In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions. -You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! -The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination! -You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!) -Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. -Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.

If you’re interested in participating for October, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by October 4th as pairings will be emailed on October 5th!
*If you’re from somewhere besides the US, Canada or Europe and want to participate, send me an email and I’ll see if we get enough interest this month!

 

Sep 25

Homemade Apple Sauce

 

 

I never realized that apple sauce was so easy to make. When my mother made it, it seemed to be much more of a process. I saw a recipe on the Whole Foods Website for homemade applesauce, and I decided to give it a try.  Much easier than mom’s version, but just as yummy!

Homemade Apple Sauce

INGREDIENTS

3 pounds of apples (any type of apples works, you can even mix and match)

1/2 Cup Water

1 T Cinnamon

1 T Agave Nector or sugar

INSTRUCTIONS

  1. Peel, core and slice apples
  2. Place in a pan, and add the water and cinnamon and sweetner
  3. Cover and cook over low to medium heat for about 20 to 30 minutes, until they are very soft
  4. Mash with potato masher until desired consistency
http://simpleandsavory.com/homemade-apple-sauce/
,

 

 

 

Sep 21

Recipe Redux Pickled Cayenne and Jalapeno Peppers

It’s September, and summer is all but gone, however, I am still gathering some veggies from my garden;
especially hot peppers.  For some reason, they have become a bumper crop this year.    When I read the theme for the recipe redux this month, I was happy to see that was  fermentation – now I can stop procrastinating about pickling those hot peppers.  In the past years, I’ve just washed the peppers and threw them in the freezer to use during the winter.  Since I have so many of them this year, I thought I would try pickling some of them, and the Recipe Redux provided me with the perfect reason to do this!

This is one of many bowls of peppers. Mixture of Cayenne and Jalapeno

 

Pickling always sounded like a complicated process, and I was surprised at how simple it was. In searching for ways to prepare the brine, I  found that there are so many ways to spice it (or not).  I decided just a plain brine would work best,  thinking that the heat from the peppers will provide enough spice without adding sweetness or other flavors.   You can preserve the pickles whole or slice them up, which I opted to do.  If you want to preserve them whole you will need to pierce them with a fork before pouring the brine over them. If you are sensitive to hot foods, you can control the heat when slicing the peppers by removing the Capsaicin and seeds.   In most jars I mixed jalapenos with cayenne peppers to create a pepper mix.

 

Sliced peppers ready for the brine

Here is the recipe. My only advice is when handling the peppers, wear gloves to protect your hands from the heat of the peppers, and try not to your hands near your eyes. If you feel your hands burning, washing them in lemon juice or vinegar will take the burn away.

Pickled Peppers

INGREDIENTS

Makes 4 -- 8 ounce jars

4 8 ounce mason or ball jars with lids and seals

Approximately15 jalapeno peppers sliced

Approximately 8 Cayenne peppers sliced

2 Cups white vinegar

1 Cup water

1 tsp pickling or Kosher salt

4 Cloves of garlic

INSTRUCTIONS

  1. Sterlize jars and lids by placing them carefully in a pot of boiling water for at least 15 minutes
  2. Use tongs to remove jars and lids and place on a clean towel to dry
  3. Prepare peppers by slicing them or piercing them
  4. Make the brine by combining the vinegar, water and salt to a boil, reduce heat and simmer for 10 minutes
  5. Meanwhile place the peppers in each of the 4 jars filling them up and place one clove of garlic in each
  6. Pour brine over peppers in each jar (should be about 1/2 cup per jar)
  7. Secure lids tightly on each jar
  8. Bring water to boil in sterilizing pot again and submerge the 4 jars in pot -- covering jars about 1/2 way
  9. Let boil for about 30 minutes
  10. Carefully remove jars from water with tongs and set to cool
  11. As jars cool, listen for the lids to snap indicating a secure seal -- if jar doesn't seal, store in refrigerator
  12. Wait a least a week before opening properly sealed jar and refrigerate after opening
http://simpleandsavory.com/recipe-redux-pickled-cayenne-and-jalapeno-peppers/

The Finished Product — Pickled Peppers

 

 

 

 

 

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Aug 10

Not So Ordinary Grilled Cheese Sandwich

 

 

Sometimes a simple grilled cheese sandwich is all that’s needed  for a quick lunch (or dinner), and it’s easy to make. When you add some fresh tomato and a side salad, and you have a basic and healthy meal; except when you go crazy with the gooey cheese  that makes the sandwich taste so delicious.  I’ve recently discoverd that avacodos make a satisfying substitute for cheese without the extra bad fat, not to mention the  nutritional benefits of an avocado outweigh cheese by far.   Though I’ve never tried substituting or adding it to an avocado melted cheese, I thought it might work.  I used a small amount of cheese, just enough to hold the sandwich together.  I  piled on the avocado over the cheese, and adeded some tomato slices, chopped jalapenos and fresh cilantro for a little extra flavor, the result; Yum.

California Grilled Cheese

California Grilled Cheese

INGREDIENTS

For One Sandwich:

1 1/2 tsp olive oil

2 slices of whole grain, whole wheat or Rye bread

2 to 3 ounces of light pepper jack cheese (such as Cabot)jack cheese -just enough to thinly cover one slice of bread

2 slices of Avocado

2 slices of Tomato

chopped jalapeno -- to taste if desired

few sprigs of cilantro chopped

INSTRUCTIONS

  1. layer the cheese (leaving one small peice) on the bottom slice of bread
  2. add tomato, then avocado, and jalapeno and top with one small peice of cheese then place bread slice on top
  3. Add Olive Oil to pan and heat on medium - high for about three minutes
  4. Once pan is hot, reduce heat to medium and add sandwich to pan
  5. cook for abut 3 to 5 minutes (checking to be sure bread doesn't burn) unti cheese appears to melt
  6. flip sandwich over and cook for another 3 to 5 minutes
http://simpleandsavory.com/not-so-ordinary-grilled-cheese-sandwich/

Aug 04

Another Zucchini Recipe

 

With my garden in full swing,  and at least one new zucchini on the vine every day, I’ve been trying to  think of different ways to cook zucchini so we won’t get sick of it.  I’ve been shredding or chopping it and using in  scrambled eggs, adding to ground meat dishes and  grilling it.   I found this recipe in Eating Well Magazine  for Zucchini Bread with Chocolate Chips.   I noticed in their comments they suggest shredding the fresh zucchini and freezing it for later use in zucchini bread.  What a great idea!  Shredded zucchini works well as a filler in a lot of foods, it will be nice in the cold months to break out the fresh frozen zucchini.     I made the bread  exaclty as is, the next time I will use walnuts or raisins rather than chocolate chips, as you can see in the photo, I didn’t use that many of them!

Zucchini Bread with Chocolate Chips

Zucchini Bread with Chocolate Chips

INGREDIENTS

From Eating Well Magazine

3/4 cup low-fat milk

2 large eggs

3/4 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

2 cups shredded zucchini (about 2 small zucchini)

2 cups white whole-wheat flour (see Note)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl. Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing
http://simpleandsavory.com/zucchini-bread/

 

 

 

Jul 31

Zucchini and Onion Quiche

 

The only problem  with having a vegetable garden is that once the vegetables appear, there is an abundance of them!  I’ve only planted two zucchini and two cucumber plants, and I have been eating zucchini and cucumbers just about every day.   Here is a recipe for a zucchini quiche that I made the other night, it was the perfect way to use up one of the larger zucchinis that I had.

 

Two large zucchini from my garden

The recipe is from Cooking Light Magazine, August 2012 in the  “The Food Lovers Guide to  Super Simple Cooking.”  I didn’t want to use a traditional pie crust, so I swapped that out for  a bread crumb crust.  I took 1/2 cup  of Panko and mixed in  1 1/2 tablespoons of olive oil and pressed it into the pie plate.   The recipe uses Cooking Light’s  basic caramelized onions, that need to be cooked for about 60  minutes.  Since I was cutting it close for getting dinner on the table in time, I  cut the amount of onions and cooking time  in  about half, and they came out great.  I plan to try the Cooking Light way when I have some extra time and  store extra caramelized onions to use later  in refrigerator for other dishes.  My recipe is below, and Cooking Light’s version is here  Zucchini and Caramelized Onion Quiche

Zucchini and Onion Quiche

Zucchini and Onion Quiche

INGREDIENTS

1/2 Cup Panko Crumbs

1 1/2 tbsp olive oil

1 small yellow onion

1 tbsp olive oil

1 tbsp olive oil

4 cups thinly sliced zucchini

3 garlic cloves minced

carmelized onions - from above

1 C skim milk

1 1/2 tbsp whole wheat flour

1/2 tsp freshly ground black pepper

3 large eggs

2 ounces parmesan cheese

INSTRUCTIONS

  1. For the Crust:
  2. Preheat oven to 375
  3. Mix together panko crumbs and olive oil, and press firmly into a 9 inch pie plate - bake in oven for about 10 minutes
  4. For the Onions:
  5. Slice onions very thin
  6. Add oil to pan over medium heat
  7. When hot, stir in onions cook for about 10 minutes until they are soft
  8. Lower heat and sprinkle with sugar stir occasionally for about 10 more minutes - slightly cool
  9. For the Quiche
  10. Preheat oven to 375
  11. Heat 1 tablespoon oil in skillet and add zucchini and garlic, saute 5 minutes until crisp tender, cool slightly
  12. Combine the eggs, milk and whisk together, whisk in flour, pepper and cheese - set aside
  13. Layer the carmelized onions in pie plate over crumbs, then zucchini
  14. Pour egg mixture over with egg mixture and bake at 375 for 35 minutes or until set
  15. Let stand for 10 minutes and serve
http://simpleandsavory.com/zucchini-and-onion-quiche/

 

 

 

 

 

 

 

Jul 27

The Best Oatmeal Cookies Ever

 

These have to be the best oatmeal cookies I’ve ever had.  I found the recipe on the FAGEusa.com website.  I use Greek yogurt a lot when I’m cooking to substitute for sour cream, cream and cheese, but I never would have thought to use it in baking. When I saw this recipe, I wasn’t sure how the finished product would turn out.  To my surprise, the answer to that question is they that were amazing!  Here is a link to the recipe on the Fage website for  Really Good But Even Better Low Fat Oatmeal Raisin Cookies,  a very fitting name for these cookies.   I’ll just say they are the best oatmeal cookies ever!   I can’t wait to try using yogurt in some other baked goods.

The Best Oatmeal Cookies -- ever

The Best Oatmeal Cookies -- ever

INGREDIENTS

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 cup packed light brown sugar

1/4 cup FAGE Total 0%

2 tablespoons coconut oil - I didn't have coconut oil & substituted with grapeseed oil

1 large egg

1 teaspoon pure vanilla extract

1 1/3 cups uncooked old-fashioned rolled oats

1 cup raisins

1/2 cup unsweetened shredded coconut

INSTRUCTIONS

  1. Preheat oven to 350. Line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In a large bowl, mix together the brown sugar, FAGE, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.
  4. Stir in the oats, raisins, and shredded coconut.
  5. Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets.
  6. Bake for 9.5-10 minutes until very lightly browned – don’t overbake – they’ll still be soft and not totally set in the centers, but take them out anyway.
  7. Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely.
http://simpleandsavory.com/the-best-oatmeal-cookies-ever/
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