Chicken Teriyaki

I know, it's been forever since I have posted.  I have been busy and when I am busy I don't have time to find new recipes and just stick to the same old basics.  Eventually we get bored and then I go and search, which is what I did this week.  In the chicken department we usually eat boneless skinless chicken-and by usually I mean almost exclusively.  I am always on the lookout for a way to make this cut of chicken juicy without adding a lot of  sugar or fat.  Which is why I was excited when I found this recipe for chicken teriyaki.    It was simple yet flavorful with minimal added sugar or fat.  I cut down the cooking time as my chicken was pounded very thin but adjust so that the chicken is fully cooked.  I also substituted the fresh garlic and ginger for the frozen cubes.  I didn't get a picture before it was all gone.

4 Boneless, skinless chicken breast halves
1/4 C. Teriyaki Sauce
1 Tbls. Vegetable Oil
4 Cloves Garlic, crushed
1 tsp. Ginger, minced or 1 frozen cube

Place the chicken in a pan.  Combine remaining ingredients and let the chicken marinate for an hour at least.  Preheat the over to 350.  Bake chicken uncovered for 10 minutes.  Turn chicken and bake for an additional 10 minutes or until chicken is no longer pink inside.  

Broccoli and Cauliflower Salad

In my recent attempt to find healthy salads I came across this recipe in the Spice and Spirit cookbook. The only change I made was to substitute the sugar with splenda. Since the vegetables are so crisp it was still good a few days later as leftovers. Note that the cookbook indicated that this serves 8-10 people. We had it at a meal with 12 people and other side dishes/salads and there was a lot left over(and no, not because it wasn't good).

1 large broccoli, cut into florets
1 medium cauliflower, cut into florets
3 carrots, peeled and diced
2 zucchini, diced
4 green onions, chopped

Dressing:
1/4 C. oil
1/3 C. Vinegar
1 tsp. Salt
1 Tbls. Splenda
2 Garlic Cloves, minced
1/3 tsp. pepper

Toss together all salad ingredients. In a seperate bowl combine or whisk the dressing ingredients. Pour dressing over salad and toss. Serve chilled.

Chickpea Salad with Tehina and Garlic Dressing

Sorry it's been a while since I have posted. I am working full time now and have very little time for anything else-including cooking.
Lately I have been searching for healthy salad recipes. I know it sounds dumb-isn't all salad healthy? Well when you dump gobs of mayonnaise, oils and sugar into the dressing and then onto the salad then no, it isn't. In attempt to bring some variety into my Rosh Hashanah menus I found some new salad recipes and I will be sharing several with you in the next few weeks.
This first one I found on this blog that I came across recently. I didn't get a chance to photograph my salad but it pretty much looked the same. I did use my progressive dicer to make this salad (thanks for the recommendation Talia) which made it simple to throw together.
The only change I made to the recipe was changing measurements to quantities as I prefer recipes that way so I assume you do too.

2 cans chick peas, drained
2 cucumbers, diced
2 stalks celery, diced
6 scallions, diced
12 cherry tomatoes, quartered
1 yellow pepper, diced
1 orange pepper, diced
2 medium carrots, diced
1/4 cup chopped fresh parsley

Dressing:
1/2 cup Tehina
4 Tbls lemon juice
2 Tbls water
4 cloves garlic, minced
salt and pepper to taste

Chop all vegetables and toss. Mix dressing and pour over salad before serving.

Caryn's Quinoa Pilaf

You may notice that I make a lot of quinoa. I love how versatile it is and it really is a super food. A few years back I had never had quinoa and I really wanted to try it. For some reason I was a little intimidate by it and the fact that it required rinsing made me even more hessitant. Enter Caryn's Quinoa Pilaf. My friend Caryn gave me this recipe that doesn't require rinsing so it was a good way to ease me into the world of Quinoa. This remains one of my staple recipes. Aside from the fact that it is delicious, I love how colorful it is and that it is so simple to make. Thanks Caryn!

(I didn't have a zucchini this time so the photo is a little less green than usual)


1 Tbls. Olive Oil
1 onion
1 red pepper
1 zuchinni
2 carrots
2 garlic
1 pepper(green, yellow or orange)
1 1/2 C. Quinoa
3 C. Boiling Water
1/2 tsp. Salt-or to taste
1 1/2 tsp. Mrs. Dash-or to taste

Shred all veggies in food processor. Heat oil in an pan and add the veggies and saute. Add quinoa. Then add water, salt and Mrs. Dash. Bring to boil. Stir. Cover and simmer 20-30 minutes on low.

Quinoa with Pesto and Toasted Almonds

I had some pesto leftover in my fridge so I figured I would try it with quinoa. I came across this recipe on Oprah's website and it was perfect.

1 tsp. Olive oil
2 cups quinoa
2 3/4 cups chicken broth
1/2 tsp. Salt
1/4 cup dairy free nut free pesto or whatever pesto you like
1/2 cup sliced almonds , toasted

In a medium saucepan, heat oil over medium heat. Stir in quinoa. Cook until golden, about 7 minutes, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking. Add chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, until quinoa is just tender, about 15 minutes. Remove from heat and fluff with a fork; stir in pesto. Transfer quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds.

If you don't know how to toast almonds all you do is preheat the oven to 350°. Spread almonds in a single layer on a baking sheet and bake until golden and fragrant about 6 to 8 minutes.

No Cook Cauliflower Salad

I came across this cauliflower salad on a blog I regulalrly read. I didn't have pimento olives so I used sliced manzillo. I only used a half red onion as I thought it was going to be too onion-y. I replaced the sugar with splenda. I also made the dressing seperatly as I made the salad ahead and just tossed the dressing on before serving. It was delicious and I am making it again this week.

Here is the salad undressed.

1 head cauliflower, cut into 1/2″ pieces
1 red bell pepper, diced small
1/2 red onion, diced small
1/2 C. sliced green olives
1 medium can corn, drained
1 can (10 ounces or larger 14.5 ounces) chick peas, rinsed and drained

Dressing:
4 Tbls. Olive oil
3 Tbls. Lemon Juice
2 Tbls. Red Wine Vinegar
1 tsp. salt
1/8 tsp. pepper (or more, to taste)
2 tsp. splenda

Combine all salad ingredients. Mix dressing and toss with salad.

Pesto Chicken

I made a really yummy pesto chicken last week. I took pictures and had planned on putting them up later in the week and then I dropped my laptop. Bye bye all unpublished pictures. Oh well. You'll have to use your imagination for this one.

1 recipe of Dairy Free Nut Free Pesto
Chicken for grilling(I used some pounded boneless skinless chicken breasts and some legs and thighs)

Madinade the chicken in the pesto for several hours or overnight. Perheat grill to medium high heat. Grill to your liking. I grilled the boneless skinless breasts for about 3 minutes per side. The chicken with a bone was about 20 minutes per side.
Really good served with rice.

Easy Roasted Red Pepper Hummus

As you know we are lovers of hummus. I like to try a new recipe every few weeks. When I came across this one I thought it was perfect as I had a few red peppers in the fridge that needed to be used soon.

2 cloves garlic, minced
1 (15 ounce) can Chickpeas, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers (If you need instructions take these)
1/4 teaspoon dried basil

In an food processor combine garlic, chickpeas, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Roasted Spicy Cauliflower

I love cauliflower and usually just roast it with some kosher salt, pepper and olive oil. Last week I decided to try a variation which I found on one of my favorite healthy cooking blogs. The results were a delicious, beautiful cauliflower with a kick.

1 large head cauliflower, cored and cut into florets
2 Tbls. Olive oil
1 tsp. crushed red pepper flakes
pinch salt
fresh ground black pepper to taste

Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on baking sheet. Roast until softened and golden brown for 25-30 minutes.

Basil Mayonnaise

When I told you about the pistachio crusted chicken breasts that my family really enjoyed I mentioned that it was good with a salad dressing or mayonnaise based sauce. One of our favorites is basil mayonnaise which I found on a wonderful website called Challah Crumbs. I know it is mayonnaise based however in moderation this is a great dip for chicken or vegetables. I can get my kids to eat a lot more vegetables with this dip next to them. I have made this with frozen basil however it is better with fresh basil.

1 cup Mayonnaise
¼ cup Fresh Basil
1 Tbls. Lemon Juice
1 clove Garlic, minced

Place all in the jar of a blender or food processor. Blend until the basil is well chopped and season to taste. Can be made a day before serving.

Spicy Grilled Chicken

Sorry I haven't posted in a while. I just began working full time out of the house and haven't had much time to cook or post. I made this grilled chicken recipe last week and we loved it. I didn't use the lime zest as we didn't have one. It had a slight kick to it but not overwhelming that the kids couldn't eat it.

1/3 C. vegetable oil
2 Tbls. lime juice
2 cloves crushed garlic
1 1/2 tsp. oregano
1/4 tsp. red pepper flakes
1 tsp. salt
1/4 tsp. ground black pepper
6 skinless, boneless chicken breast halves cut into cubes

Mix the oil, lime juice, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Crazy Chicken Marinade

I came across this chicken marinade and it sounded good so I figured I'd give it a try. It was really good. This one would go well in a pita with some homemade hummus. I found that there was not a lot of marinade left to boil so I skipped that step. Otherwise aside from cutting the chicken into cubes I stuck to the original recipe.

4 limes, juiced or 6 Tbls. lime juice
2 Tbls. Olive oil
2 Tbls. Chili powder
1 tsp. Sage, dried
1 tsp. Oregano, dried
1 tsp. Ground Cumin
4 skinless, boneless chicken breast halves, cut into chunks

Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Marinade the chicken, coating evenly and tossing every 30 minutes for a total of an hour and a half. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Grill the chicken on medium-high heat basting with the marinade remaining marinade until no longer pink in the center and the juices run clear, 8 to 10 minutes per side.

Honey Garlic Grilled Eggplant

I have mentioned before that I am not a huge eggplant fan. However my husband loves it-I'd even go as far as saying that prepared correctly it is his favorite food. I am happy to make it and will from time to time try it. On occasion I even like it. This was one of those times. I made honey garlic grilled eggplant with an eggplant I had sitting in the fridge. The only change I made was I didn't include the chili as I didn't have any.

1 eggplant (2 if using small Italian eggplants)
1 Tbls. Honey
2 Tbls. Olive oil
2 Garlic Cloves, mashed
2 tsp. Balsamic Vinegar
Salt and pepper

Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles. Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

Spicy Broccoli

I started getting fresh broccoli deleviered to my house on a regular basis and I was looking for creative new ways to make it that would appeal to my kids. I found this recipe for spicy broccoli and although I knew only 1 of my kids would try it I figured it sounded so simple to make and healthy that it was worth a shot. The 1 who tried it liked it as did all the grown ups who ate it. Since it was already simple and healthy I didn't make any changes to the recipe.

1 1/2 tsp. Olive Oil
3 C. Broccoli, chopped
3 Garlic Cloves, minced
1/4 tsp. Crushed Red Pepper Flakes
3/4 C. Canned Tomatoes, crushed

Heat oil in a saucepan over medium heat. Saute broccoli, garlic, and red pepper flakes for 1 minute. Add the tomatoes. Reduce heat to medium and simmer for 7-8 minutes. Enjoy!

Paula Wolfert’s Hummus

In browsing the web a few weeks ago I found this recipe for Hummus. As you can tell from amount of hummus recipes I have shared we are big fans of hummus. I was intrigued by this particular recipe however as it called for dried chickpeas rather than canned. I had never used dried chickpeas and decided I wanted to try this one. I found that while there are a couple more steps they are not labor intense. The only key with this recipe is that since you need to soak the chickpeas overnight you do have to plan ahead to make it. We did think it was quite delicious!

1 1/2 cups dried chickpeas, soaked overnight
1 tsp. kosher salt, divided
3 garlic cloves, peeled
3/4 cup sesame seed paste(tahini)
1/2 cup fresh lemon juice, and more to taste
Cayenne, hot Hungarian paprika or za’atar
2 tablespoons chopped parsley
2 teaspoons olive oil

Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water). Crush the garlic and one-half teaspoon salt together until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week. Serve, sprinkled with paprika or za’atar and parsley and drizzled with oil.

Pistachio Crusted Chicken Breasts

I found this recipe in the Passover By Design cookbook. I never got around to making it on Passover but did try it after. The recipe is for chicken tenders on skewers but I was too lazy to make it that way so I kept it simple. The original recipe also has a raspberry sauce to serve it with but I wasn't interested in serving it with a sweet sauce and knew nobody in my family would enjoy that. I served it with a mayonnaise based sauce but any sauce/dressing will do. It was a big hit and I will be making it again both during the year and on Passover.

4 Bonesless skinless chicken breasts
Salt
Pepper
1 C. White Wine
1 C. Shelled Pistachio, coarsely chopped

Flatten chicken. Season chicken with salt and pepper. Place them in a bowl and add wine. Marinate for 1 hour. Preheat oven to 350. Roll piece of chicken in nuts, pressing them so the nuts adhere to the chicken. Bake 13-15 minutes, turning once.

Herb Roasted Chicken Legs

Sometimes the simplest recipes are the best. When I first saw that this recipe included cilantro I was excited as it is one of my favorite herbs and I have a nice amount growing in my yard(If you live nearby and want to make this please come by and take some). Then when I saw how simple it was I was even more excited to try it. It comes from weelicious.com which is one of my favorite cooking websites. Speaking of which, I am compiling a list of my favorite food sites so if you have one(healthy or not) that you think I would enjoy please email me and I will take a look.
Back to topic-I made this one as it says with both boneless skinless chicken breast and with legs. If you use the boneless skinless chicken breast I would recommend pounding them and cooking for about half the time. If you don't pound the chicken(which I did) it will take the full 40 minutes to cook through. We all enjoyed this one, especially my daughter who couldn't get enough.

1/4 Cup Fresh Cilantro, chopped
1 1/2 Tbls. Lemon Juice
1 tsp. Kosher Salt
2 Tbls. Olive Oil
2 lbs Chicken Legs

Preheat oven to 375°F. Place tall except chicken into a ziploc bag and mix well. Add the chicken legs, coat with the mixture, close and marinate for 30 minutes in the fridge. Place chicken legs in a greased baking dish, pour the marinade over and roast for 40 minutes.

Roasted Carrots with Garlic

This recipe is from the Uncommonly Kosher cookbook. I have cut down the oil but otherwise left the recipe as is. We have been enjoying this one for quite a while. I often double this one as many get gobbled up before serving and we like the leftovers too.

10 large Carrots, sliced
8 large Garlic Cloves, minced
2 Tbls. Olive Oil
2 Tbls. Parsley, chopped
salt
pepper

Preheat oven to 425. Place carrots in a bowl. Mix garlic, olive oil, parsley, salt and pepper to taste. Toss garlic mixture with carrots. Arrange on a single layer on a cookie sheet(I use parchment paper for easy cleanup) and bake for 40 minutes. Turn carrots while roasting.

Tiny Taco Meatballs

I had some ground turkey in my freezer and was trying to decide between tacos and meatballs when it came to me-how about taco flavored meatballs? Well a quick google search showed that I wasn't the only one who had this idea. I found this recipe and we were not disappointed. The only change I made was I used ground turkey rather than ground beef. They would probably be good half beef and half turkey as well-it was just what I had in the freezer. I served them over brown rice and some of my more adventurous family members enjoyed them with a little taco sauce poured on top.

2 eggs
1 medium onion, finely chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground turkey
Taco sauce, optional

Combine the first five ingredients. Add the turkey and mix well. Shape into 1 inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 14-18 minutes. Serve with taco sauce if desired.

Thai Quinoa

I had planned on posting a different recipe today however I made this recipe for Thai Quinoa and it was so good that I needed to share. I never got a chance to take a picture because it was gobbled up so fast-I hardly got a spoonful of it myself as it was such a hit with my guests but the spoonful I got was delicious. The combination of the jalapeno, basil and cilantro were wonderful. I did make one change. I didn't have any mango so I threw in a handful of craisins instead. I served it at room temperature. Next time I am doubling this one.


1 Cup dry quinoa
3 cups water
1 jalapeno pepper, seeded and minced
6 leaves fresh basil, finely chopped
3 sprigs fresh cilantro, leaves gently torn (discard stems)
1⁄3 cup minced red onion (about 1/2 small red onion)
1 handful Craisins
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
fine sea salt
1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. In the meantime combine the minced jalapeño, basil, cilantro, red onion, and craisins in a medium bowl. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.
Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.
Yield: 6-8 servings

Sun-Dried Tomato and Garlic Chicken

Are you looking for a use for all the sun dried tomatoes you have? I know I was. I came across this one for Sun-Dried Tomato and Garlic Chicken.

4 boneless, skinless chicken breasts
15-18 Garlic Cloves
1 Onion, sliced
1 Green Pepper, sliced
1/2 cup Sun-Dried Tomatoes (not packed in oil), chopped
1/4 cup White Wine
1/2 cup Chicken Broth
1 tsp. Dried Oregano
1/4 tsp.Ground Black Pepper

Rinse and cut all visible fat off of chicken breasts. Coat a pan with Pam and preheat oven to medium heat. Mince 2 of the garlic cloves, and place them in the pan with the chicken breast. Surround the chicken with the remaining garlic cloves. Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned. Remove the chicken from the pan. Lay the onions, green peppers, and tomatoes over garlic cloves in a 9X13 baking pan. Arrange the chicken over the tomatoes, onions, green peppers, and garlic. Pour wine and broth over chicken, and sprinkle with oregano and pepper. Cover and bake at 350 for 25-30 minutes. Serve chicken breasts with the vegetables and pan juices.

Basic Pancakes

One of the meals that all my kids like is pancakes. I have tried various types of pancakes that are healthier however I never revamped the basic pancake recipe that I had always made for them. I decided to give it a try the other night and the results were great. The original recipe used white flour, sugar and frying the pancakes in oil. I added wheat flour, switched the sugar to splenda and added flax seed. I also "fry" them in Pam. Just as tasty but better for you. Enjoy!

2 Eggs
2 C. Skim Milk
2 1/2 Tbls. Canola Oil
1 C. White Flour
1 C. Whole Wheat Flour
1 tsp. Flax Seed
4 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Splenda

Beat eggs lightly then add milk and oil. Mix. Add dry ingredients and mix until slightly lumpy. Spray a skillet with Pam and heat. Drop by 1/4 C. full and cook until bubbles form. Flip and cook for another minute.

Sun Dried Tomatoes

In attempt to use and preserve all the tomatoes I bought on sale I decided to "sun dry" some. I really had no desire to leave the tomatoes outside and let the cats that roam eat them so I found a way to dry them in the oven.

Cut Roma tomatoes into quarters. You can also try this with cherry tomatoes cut in halves. Place cut tomatoes on a baking sheet. Sprinkle lightly with coarse salt. Place in oven at 175F degrees for 8 hours. Larger pieces may require more time. Store in a glass jar filled with olive oil to cover tomatoes, or in a plastic container in the refrigerator for non-oily tomatoes. You can also store these in the freezer.

Roasted Tomato Soup

Today tomatoes were on sale for .49 agrout per kilo which is a few pennies per pound so I bought the 3 kilo I was limited to. I decided to make some tomato soup. I believe this recipe originated in a South Beach Cookbook. I doubled the recipe since it doesn't make a lot and I had a lot of tomatoes. I still have a bunch so if you have any good tomato recipes you'd like to share I am happy to receive them!

2 1/2 pounds plum tomatoes(about 10 tomatoes), cut in half lengthwise
1 medium onion, diced
4 garlic cloves, smashed and peeled
1 Tbls. dried basil
1 tsp. dried oregano
1/4 tsp. salt
black pepper
1 Tbls. olive oil
1 cup vegetable broth or chicken broth

Preheat oven to 425. Line a baking sheet with parchment paper. Arrange tomatoes, cut side up and scatter onion and garlic in a single layer around the tomatoes. Sprinkle with basil, oregano, salt and pepper; drizzle with oil. Bake on middle rack until tomatoes are golden on the bottoms and start to collapse, about 40 minutes. Remove from oven and put in pot, add 1/2 cup of broth and puree until smooth. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Season with salt and pepper, if desired. Serve warm.
Makes 4 (1 1/4 cup) servings.

Turkey Meatballs and Zucchini

A friend of ours has a food blog and he shared this recipe for Meatballs and Zucchini. I was hesitant as I had never made meatballs without some sort of tomato sauce but since the author is a wonderful cook I figured I would give it a try. The results were not the prettiest however they were delicious. The only change I made was using ground turkey rather than beef. Also, if you like food salty you may want to add some more. I thought it tasted perfect however there were eaters in my house that needed to add a little salt.

2 kilo(2.2 lbs) Zucchini, cubed (1/2 inch cubes)
2-3 Tbls. Oil
6 Cloves Garlic, halved
1 Large Onion, diced
1 kilo(2.2 lbs) Ground Turkey
3 Eggs
Parsley
1 tsp. Oregano
Pepper
Salt
1 C. Water

Salt the cubed zucchini in a colander and let sit for at 30 minutes. Wash the zucchini and let sit.
In a pot heat the oil and brown the garlic. Remove the garlic from the oil and add the onion. Saute until soft. Add the zucchini and cook covered for 15 minutes. Meanwhile, mix the remaining ingredients into the meatballs. Add the water to the zucchini. Drop in 1 inch meatballs and cook covered on low for 1/2 hour. Add in the browned garlic and let cook uncovered for another 30 minutes until the liquid is reduced somewhat.

Chicken and Rice Revisited

When I originally posted the recipe for Simple Chicken and Rice Bake it went up with a really bad picture of the tiny amount of leftovers. My sister and brother-in-law, who is one of my "followers"(if you want to be a follower just click on the follow button on the right of the screen) made the recipe and took a much better picture:

Much prettier than mine-thinking I may make it again soon!

Baba Ganosh Take Two

A while back I posted a Baba Ganosh recipe that we really liked. I had some eggplant sitting in my fridge and decided to try another Baba Ganosh and we found another winner. The only change I made to this recipe was I didn't char the eggplant prior to roasting. Otherwise it was delicious.

3 medium-sized Eggplants
1/2 cup (130g) Tahini (roasted sesame paste)
1 1/4 tsp. Kosher Salt
3 Tbls. Lemon Juice
3 Cloves Garlic, peeled and smashed
1/8 tsp. Chili Powder
1 Tbls. Olive Oil
a half bunch picked flat-leaf parsley

Preheat the oven to 375F (190C). Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.

Spicy Carrot Sticks

I found this recipe in the Kosher By Design Teens and 20-Somethings cookbook. The only change I made was using splenda rather than sugar. These were so good that most of them were gone before they finished cooling. From now on I will need to make a double batch of these.

6 large carrots, peeled and trimmed
1 egg white from a large egg
3 Tbls. Olive Oil
1 Tbls. Water
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Splenda
1/2 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. coarse sea salt or kosher salt

Preheat oven to 450˚F. Cover a cookie sheet with parchment paper. Set aside. Cut each carrot in half to make 2 (3–4 inch) pieces. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper. Place the carrot sticks into the beaten egg; toss the egg white. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt. Roast, uncovered, for 20 minutes.

Crustless Quiche

I found this recipe on the Weight Watchers website many years ago. You can use any vegetables you'd like or have on hand. Most recently I made it with just onion and red pepper. I also doubled the recipe to make it in a 9X13 pan. If you do so you need to add about 15-20 minutes to the cooking time so the center finished cooking.

1/4 green pepper, diced
1/4 yellow pepper, diced
4 oz mushrooms, chopped
1 crown broccoli, chopped
1/4 Onion, diced
6 Egg Whites or 3 Eggs
3/4 C. Cottage Cheese
Salt
Pepper

Saute the vegetables in pam. Beat eggs and add cottage cheese mixing well. Add a
little bit of salt and pepper for flavor. Spray a 8X8 pan with Pam. Combine the vegetables with the cottage cheese mixture and pour into prepared pan. Cook at 350 for approx. 20 minutes or until lightly brown and set.

Stir Fried Tofu with Peppers and Onions

With Passover approaching the dinner options in my house are minimal. I had a package of tofu in the fridge that I decided to make last night with no real recipe. I took a chance and was pleasantly surprised that both my husband and 2 year old really liked this one.

1 Package Firm Tofu, drained, squeezed and cubed
2 Cloves Garlic, Minced
2 Tbls. Soy Sauce, divided
1 large Onion, diced
1 Red Pepper, diced
1 Tbls. Olive Oil

Combine 1 Tbls. soy sauce with garlic and toss together with tofu. Let sit 1/2 hour. Heat oil in frying pan. Saute onions and peppers. Add tofu with sauce. saute until browned. Add remaining soy sauce at the end to taste.

This would be great over rice.

Black Bean Hummus

I recently posted a recipe for White Bean Pesto Hummus which my family loved. We are big fans of hummus so I figured I would see what else I could do with hummus. I googled and found that the hummus options are endless. So be prepared for many more hummus posts. This recipe is really just a compilation of many different recipes. I took a picture of this one but it wasn't pretty so use your imagination.

1 15 Oz Can Black Beans, rinsed and drained
3 Tbls. Olive Oil
2 Tbls. Water
2 Tbls. Lemon Juice
1 Garlic Clove
1 tsp. Cumin
1/4 tsp. Salt
1/4 Cup Parsley, chopped

Place all ingredients in a food processor and puree for a few minutes until smooth.

Turkey and Rice in One Pot Dinner

I made this a week ago but forgot to take a picture at the time so I was waiting to take a picture of the leftovers-which got eaten before I got to them with my camera. So if you make this and take a picture I will add it! I really made this one up based on random ingredients I had in my pantry. This one is simple and tasty.

1 lb. Ground Turkey
1 Tbls. Olive Oil
1 C. brown rice(I used brown basmati)
1 C. tomato sauce(I used the Yachin Bolognaise)
2 1/2 Tbls Onion Soup mix
2 C. Water

Brown turkey in oil. Add remaining ingredients and simmer for half hour or until water is absorbed and rice is cooked.

White Bean Pesto Hummus

I made this White Bean Basil Hummus or as we renamed it White Bean Pesto Hummus tonight. I didn't have fresh basil on hand so I used 2 cubes of the frozen basil. I am not 100% sure what the measurment is for the cubes as they are not fresh however 2 cubes added a lot of basil flavor so I wouldn't use more. Rather than use fresh lemon juice I used the equivilant of lemon juice from the bottle. Everyone loved this and ate fresh veggies with it. The picture isn't so pretty but trust me, this is a keeper. I don't see why you can't make this exact recipe with chickpeas...perhaps I will do that next time.

1 Can Cannelini or Northern White Beans, rinsed and drained
2 cubes Frozen Basil
1 Small Garlic Clove
1 1/2 Tbls. Lemon Juice
2 Tbls. Tahini
1/2 tsp. Salt
1/4 C. Olive Oil

Place all ingredients in a food processor and puree until smooth letting it go for a few minutes. Enjoy!

Oatmeal Blueberry Muffins

Well I finally found a good cereal alternative that everyone in my house likes. The question is can I keep up with demand? I made Oatmeal Blueberry Muffins based on this recipe. I changed the flour so it uses mostly whole wheat flour. I also switched the brown sugar to silan and used a little less oil although in retrospect I am not sure why I didn't just use applesauce. I guess I was having a bad day as I also forgot to throw in a teaspoon or 2 of ground flax seed, both of which I would do next time.

1 C. Whole Wheat Flour
1/2 C. Flour
3/4 C. Oatmeal
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Egg, beaten
3/4 C. Skim Milk
1/2 C. Silan
1/8 C. Oil
1/2 tsp. Vanilla
3/4 C. Blueberries, fresh or frozen

Combine flours, oatmeal, baking powder, baking soda and salt. In a separate bowl combine egg, milk, silan, oil and vanilla. Make a well in the dry ingredients and add wet ingredients mixing until just combined and lumpy. Fold in berries. Line a muffin pan with paper liners or spray with pam. Fill cups 3/4 the way full. Bake at 375 for 15-20 minutes testing if they are done with a toothpick.

Another Baked Fries Recipe

I had a few potatoes left over and was thinking I should find something to do with them and I was at my computer reading the Chicago Tribune when I saw this recipe.

I decided to give it a shot. The results were good however mine were a bit well done. Next time I would watch them closer or cook them less or at a lower temperature. Consider yourself forewarned.

2 pounds potatoes
2 Tbls. Olive Oil
1 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Pepper
Red Pepper Flakes, to taste

Heat oven to 350 degrees. Cut each potato into eight long wedges. Place potatoes in a large saucepan with salted water to cover. Heat over high heat to a simmer. Reduce heat to low; cook 5 minutes. Drain. Place the wedges on a baking sheet. Mix the oil and spices in a small bowl. Brush the oil mixture over the potatoes to evenly coat. Bake 10 minutes, turn wedges. Bake 10 minutes. Turn broiler on and broil until potatoes are crisp on top about 5 minutes but keep your eye on it as it goes fast. Turn potatoes and broil second side about 5 minutes.

Cauliflower Popcorn

This recipe was adapted from a recipe by the same name from the Kosher By Design Entertains cookbook. I have only made 3 changes in this recipe. First is I use frozen cauliflower, not because it is better but because I can't always get fresh and when I can I am too lazy to clean and cut it. But if you have fresh cauliflower and aren't lazy like me then I encourage you to use it as it is better. Secondly, I have cut the oil from 6-8 Tablespoons(yikes!) to 2 Tablespoons and it still seems excessive. Lastly I substituted splenda for the sugar. I often double or triple this recipe as we munch on it from the minute it comes out of the oven and my kids like it.

2 Heads cauliflower, cut into medium sized florets OR 1 bag frozen cauliflower(can be frozen or defrosted)
1 tsp. Salt
2 tsp. Splenda
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/2 tsp. Paprika
1/4-1/2 tsp. Turmeric
2 Tbls. Olive Oil

Combine all spices and oil in a large bowl or in a ziploc bag. Add in the cauliflower and toss to coat evenly. Place in a single layer on a cookie sheet lined with parchment paper. Roast at 450 for 35-45 minutes until cooked and slightly browned. If the cauliflower is getting too brown for your liking you can mix it in the middle of cooking.

Quinoa Edamame Salad With A Twist

I got this recipe for Quinoa Edamame Salad from my sister. I believe it originated as a rice recipe which she converted to quinoa, which you can do with most rice recipes. I have made it many time with edamame and love it however my husband isn't an edamame fan so I substituted chickpeas and now he eats it too. Either way you can't go wrong.

1 C. Quinoa, rinsed
2 C. Chicken Broth
2 Carrots, shredded
1 Can Chickpeas, drained OR cooked edamame
1/8 C. Soy Sauce
1/2 Tbls. Sesame Oil

Place quinoa and broth in a pot. Bring to boil. Simmer 15 minutes. Allow to cool. Mix in carrots, chickpeas or edamame, soy sauce and sesame oil. Serve cold or at room temperature.

Curried Chickpea Salad

Isn't it pretty??? Well it is tasty too! This recipe for Curried Chickpea Salad is simple and easy.

2 cans Chickpeas, rinsed well and drained
4 tsp. Olive Oil
1-2 small onions, finely chopped
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2-4 Tbls. Cilantro, chopped
1-2 T Lemon Juice
Sea Salt to taste

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears and let chickpeas drain while you cook the onions.

Heat the olive oil in a pan, add the onion, turn heat to medium-high and saute onions until they are lightly browned and starting to get crisp, about 6-8 minutes. Stir frequently while the onions cook, and don't let them get too browned. When onions are lightly browned, stir in the turmeric, cumin, coriander, and cayenne pepper and cook 2-3 minutes more, until the spices are fragrant and slightly toasted.

Add the drained chickpeas and cook 2-3 minutes more, stirring so the spices and onions are well-distributed in the chickpeas. Then stir in chopped cilantro and lemon juice and cook 3-4 minutes more. Turn off heat and season to taste with sea salt.

Let the mixture cool, then transfer to a plastic container with a snap-on lid and let salad chill in the refrigerator at least 30 minutes before serving. Serve cold or at room temperature, tasting and adjusting the flavor with more lemon juice and sea salt before serving if desired.

Cabbage Salad With Red Pepper, Cilantro, Peanuts and Dijon-Ginger Dressing

I found this recipe for Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing on one of my favorite websites- Kalyn's Kitchen.
Right off the bat I used regular cabbage rather than Napa. Otherwise I pretty much stuck with the recipe and it was wonderful.

5-6 C. Chopped Cabbage
1 Red Pepper, very thinly sliced into same-length slices
1/4 C. Green Onions, thinly sliced
1/2 C. Cilantro, chopped
1/3 C Dry Roasted Peanuts, chopped

Dressing:
2 Tbls. Rice Vinegar (use unseasoned vinegar without added sugar)
1 frozen ginger cube OR 2 tsp. grated ginger puree
2 tsp. Dijon Mustard
1 tsp. Sesame Oil
1 Tbls. Splenda
salt and black pepper to taste
3 Tbls. Canola Oil

Stir together all dressing ingredients. Let the dressing sit to develop flavor while you chop the salad ingredients.

Toss together the chopped cabbage, red bell pepper strips, sliced green onions, and chopped cilantro in a medium-sized salad bowl. Add desired amount dressing and toss to coat the salad. (You may not need all the dressing if you like your salads on the dry side.) Put salad in individual serving dishes and top each serving with chopped peanuts or toss peanuts into salad before serving.

Granola

I got this recipe from a friend who adapted it from a recipe she got from a friend. It probably doesn't resemble the original recipe at all but isn't that how it goes? If you like your granola a little sweeter I would add more silan. I used 1 Tbls. of cinnamon as my kids aren't huge cinnamon fans. I didn't add any fruit as I thought my kids wouldn't be likely to try it but if you like fruit in your granola then by all mean, add it. The only other thing that I am on the fence about is the whole almonds. I find them kind of clunky and am not sure but perhaps next time I would replace the whole almonds with more sliced almonds. So if that is something you would find bothersome then I recommend switching the whole almonds with more sliced.

This is really good and I have to keep myself from gobbling it all up.

6-7 C oats
1 C. Sunflowers Seeds
1 C. Whole Almonds (or more slivered almonds)
1/2 C. Plain Coconut
2 Tbls. Sesame Seeds
1/2 C. Slivered Almonds
4 Egg Whites
1/4-1/3 C. Silan
1-2 Tbls. Cinnamon
1 tsp. Vanilla
Craisins, Raisins or dried fruit, optional



Combine oats, seeds, nuts and coconut in a large bowl. Whisk together eggs, silan, cinnamon and vanilla. Pour egg mixture over oat mixture and mix until all ingredients are wet. Line a baking sheet with parchment paper (it took me 2 sheets to make a single layer of oats). Bake at 350 for 1/2 hour. Rotate the pan and continue baking until cooked through and crunchy- about 5-10 minutes. After it is done baking you can add craisins, raisins or whatever dried fruit you like.

Grilled Crispy Mustard Brussels Sprouts

I know that not everyone loves Brussels sprouts. I for one am a big fan and am always looking for new ways to prepare them(as I learned early on that boiling them is not a good way). I was really happy to find this recipe for Grilled Crispy Mustard Brussels Sprouts which uses mustard and cooks them on the grill rather than roasting them in the oven.

I used frozen sprouts which eliminated the first step. I also used a gas grill so that made things easier as well.

1 bag frozen Brussels sprouts, defrosted and sliced in half
1/4 C. Olive Oil
2 Tbls. Dijon Mustard
1/2 tsp. Kosher Salt
Freshly ground black pepper to taste

Whisk together olive oil, mustard, salt, and pepper in a small bowl. Pour mustard sauce over sprouts and toss to thoroughly coat. Place Brussels sprouts on preheated grill, keeping the bowl nearby with the sauce reserved. Grill until browned and slightly charred on both sides, flipping half way through cooking, 4 to 5 minutes per side. Remove Brussels sprouts to the bowl with reserved mustard sauce. Toss gently to coat and serve immediately.

Baked Chicken Cutlets with Lemon and Mustard

I found this recipe for Baked Chicken Cutlets with Lemon and Mustard in the Amit Women Efrat cookbook.

The recipe called for 12 medium chicken breasts however I used 6 breasts and 6 boneless, skinless chicken thighs.

12 pieces of boneless, skinless chicken
1 Onion, quartered
3/4 C. Lemon Juice
2 Cloves Garlic
2 Tbls. Dry Mustard
1 1/2 tsp. Salt
1/4 tsp. White Pepper
1/4 C. Olive Oil

Combine all except chicken in food processor and blend until smooth. Pour sauce over chicken and marinade in the refrigerator for 8 hours or overnight turning once. Preheat over to 400. Place chicken and marinade in pan and bake for 10 minutes uncovered. Turn chicken and baste. Bake an additional 10 minutes or until chicken is cooked. Do not overcook.

If using the thighs I would recommend cooking the chicken a little longer. I cooked the dark meat for 30 minutes total and the white meat for 20 minutes total. We really liked this one and I think it would also taste good on the grill.

Hot Cocoa

The minute it starts to rain and get cold I know my kids will come home from school requesting hot cocoa. When my kids request cocoa I usually give it to them as they don't request it often and I am usually having a similar desire for a hot cup of tea or coffee. That said I hate making the instant packets of cocoa. Even the sugar free or fat free ones, which I think taste bad. So I found several recipes for cocoa online and consolidated them to make this:

1 C. Skim Milk
1 Tbls. Cocoa Powder
2 tsp. Splenda

Warm the milk on the stove and once it hits a simmer mix in the cocoa and splenda.

This one was loved by kids and grown ups alike!

Persian Chicken-Jujeh

I came across this recipe in Chefs' Confidential cookbook. The recipe called for boneless, skinless chicken thighs however we prefer the leaner breast so I substituted it. This recipe was also supposed to be made on skewers however I am not a huge fan of chicken on a stick so I decided to keep them off the stick. If you are putting them on and using wooden skewers please remember to soak the skewers for 30 minutes in water to prevent burning.

1 Large Onion, Quartered
4 Garlic Cloves
1 Tbls. Paprika
1 tsp. Turmeric
2 Tbls. Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. Fresh Lemon Juice
1 C. Olive Oil
2 Pounds Boneless, Skinless Chicken Breast, cubed

Combine onion, garlic, paprika, turmeric, oregano, salt, pepper and lemon juice in a food processor. Process until well combined. Add oil through feed tube. Toss chicken with marinade and coat well. Cover and refrigerate at least 6 hours or overnight. Preheat grill or broiler. Grill or broil 5-7 minutes on each side or until meat is opaque throughout.

Pesto Lemon Rice

A little over a week ago I shared a wonderful recipe for Dairy Free, Nut Free Pesto. I got a few comments and email asking what I used the pesto for. So without further ado I give you Pesto Lemon Rice. This was so good that I had to make more the following day.

1 Tbls. Olive Oil
1 C. Rice(I used brown)-not instant
1/2 tsp. Salt
2 Tbls. Lemon Juice
2 1/4 cup Chicken Stock (I used water with chicken soup powder)
2-3 Tbls. Pesto

Heat oil in a pot with a tight-fitting lid; then add the rice and saute until rice is light browned, about 2-3 minutes, stirring several times. Add the salt and lemon juice and stir again. The lemon juice will bubble up in the pan. Add the chicken stock and bring to a boil. As soon as it is boiling, turn down the heat to medium-low, cover the pot, and let it cook without lifting the lid for 20 minutes or 30 if using brown rice. After 20 or 30 minutes, remove the lid and fluff the rice with a fork. Stir in the pesto, put the lid back on and let the rice sit for 5 minutes. Serve hot.

Simple Chicken and Rice Bake

Sometimes the best meals are the simple ones. I am always a fan of meals that only use one pot or pan so this one is a double win. I used Basmati rice because I was out of brown rice and that was all they had at the store. Apparently basmati rice is lower on the glycemic index so that is a good thing.

I based this loosely around a recipe I found in the Amit Women Efrat Chapter Cookbook

8 pcs. of Chicken(I used 3 legs, 3 thighs and 2 boneless skinless chicken breasts)
Onion Soup Mix
1 C. Rice
2 C. Water

Spray a pyrex with pam. Season the chicken with onion soup mix. Place the rice in the pan. Put the chicken on top of the rice(I didn't put the boneless skinless pieces in yet). Add water. Bake at 350 for 1 hour 15 minutes or until water is absorbed and chicken is browned. At 45 minutes into cooking I added the boneless skinless breasts and they came out perfect.

Everyone was so hungry and ate so much that I didn't get a chance to take a picture until after dinner when there was 1 sad leg left and a tiny spoonful of rice left. Here is what the leftovers look like:

Baba Ganoush

I do not like eggplant. My husband loves it but I don't. I have tried it prepared many different ways: fried, battered, in tomato sauce, lasagna, parmagean, roasted, grilled-you name it I have tried it but I just can't get on board. This doesn't mean I don't cook it-I just don't eat it. However there is one way I like eggplant. That is in the form of Baba Ganoush. Something about this salad makes the eggplant delicious to me. So when I saw this recipe for Baba Ganoush I had to try it. I had never thought about making Baba Ganoush before and when I saw how simple it was I couldn't believe it. The only change I made to the recipe was I didn't use paprika as all I had was sweet paprika and I didn't think it was an appropriate substitute for smoky.

1 Eggplant
2 Tbls. Tahina
1 Clove Garlic, minced
lemon juice, to taste
Pinch Smoked Paprika, optional
salt, pepper
Pinch Cumin

Roast eggplant at 425 degrees until black, softened and oozing juice, about 45 minutes. Mash eggplant pulp (remove skin) with rest of ingredients.

Mexican Quinoa Salad

I found this recipe for Mexican Quinoa Salad on The Girl Who Ate Everything site. It was guest blogged from My Green Diet. Does that make this a 3rd generation recipe? Please look at their picture as it is much better than mine.

I began making this recipe on Thursday evening. I cooked the quinoa and made the dressing. On Friday I completed the prep but completely forgot that I had made the dressing. As I was adding the lime juice I thought to myself that I had made a salad dressing the night before that had similar ingredients. It wasn't until all the ingredients were in the bowl that I realized that I had already made this dressing. So I went ahead and made another cup of quinoa so that I could double the recipe and use all the dressing. I posted about my error on facebook which prompted a lot of requests for the recipe. I commented that after we tasted it and determined if it was good would I share it. The results are in-we really liked it and our guests did too.

The only change I made was I didn't use red quinoa as I didn't have any. I do think it looks pretty in their picture and may have to get my hands on some. I used bottled lime juice and I counted the tomatoes as I hate when recipes give you a measurement for something that you'd rather count. Also, take note that the original recipe says it serves 2-4. I am guessing they mean as a main dish because as a side dish it serves more than that- probably 6-8.

(Also, if anyone knows why blogger keeps rotating my photos or can give me a solutions it would be greatly appreciated)

1 C. Quinoa, washed and drained
2 C. Water
1/4 C. Olive Oil
3 Tbls. Lime Juice
3/4 tsp. Cumin
Pinch Red Pepper Flakes, (optional)
1 Can Black Beans, rinsed and drained
12 Cherry Tomatoes, cut in quarters
5 Green Onions, finely chopped
1/4 C. Chopped Cilantro
1 Avocado, chopped
salt and pepper to taste

Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer - cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
Toss dressing with quinoa mixture. Season with salt and pepper.
This salad can be made in advance and stored in the refrigerator.

Roasted Cauliflower and Red Pepper Soup

Remember a while back I told you about Cauliflower Carrot Soup? Well I have another cauliflower soup recipe for you. Today's recipe is similar to the Cauliflower Carrot Soup but kicked up a notch. I have actually been making this recipe for quite a while and it is good! I based it on this recipe from Closet Cooking but mine is a little simpler, healthier and a lot less fancy. That said it is really good.

1 head fresh Cauliflower, cut into florets OR 1 large bag frozen Cauliflower(which is what I use)
1 Tbls. Olive Oil
Salt
Pepper
Pam
1 Onion, Chopped
2 cloves garlic, Chopped
2 Roasted Red Peppers (I roast them using this technique from Closet Cooking)
1/4 teaspoon cayenne (optional)
4 C. Water

Put cauliflower on cookie sheet and sprinkle with olive oil and salt and pepper to taste. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Spray soup pot with Pam and saute onions until tender about 5 minutes. Add garlic for 30 seconds. Add the cauliflower, roasted red peppers, cayenne and water. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes. Puree with a hand blender.

This one isn't such a kid friendly recipe as it is quite spicy however it is so good.

Stay tuned for a mash up(no pun intended) of the 2 cauliflower soups....

Oat Apple Sauce Muffins

In my quest for healthy breakfast options I found this recipe for Oat Apple Sauce Muffins. They weren't too sweet and had a subtle flavor but my husband and I enjoyed them. The kids were not as excited about them as we were but they did try them, which is a step in the right direction.

Here's my edited recipe:

1 C. Buttermilk (or Buttermilk Substitute which is what I used)
1 C. Rolled Oats
1 C. Whole Wheat Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 C. Brown Sugar
1 Tbls. Ground Flax Seed
1/2 C. Applesauce
1 Egg

Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature. Preheat over to 375. In a large bowl, stir together whole wheat flour, baking powder, baking soda, brown sugar and flax seed. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into lined or greased muffin cups. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Baked Omelet

I came across this recipe for Egg Vegetable Casserole on a blog I recently started reading. I used to make something similar several years back but it also had cottage cheese in it (I can't find that recipe so if you know what I am talking about please pass it along). It sounded simple, good and kid friendly.

(Sorry the picture is so bad-my camera is sort of broken)

We renamed it Baked Omelet:

1 Tbls. Olive Oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1 C Fresh Spinach, chopped
3 Roma tomatoes, diced
18 eggs
2 Tbls. Skim Milk
Salt and pepper to taste
1 tsp. Italian Seasoning
1 tsp. Seasoned Salt
1 C. Mozzarella Cheese, shredded
Parmesan cheese, shredded (optional)

In a large skillet, saute the peppers and onion in the olive oil. Add in the spinach for a minute or two. Allow to cool. In a large bowl, whisk together the eggs, milk and seasonings. Pour the eggs in a greased 9 by 13 pan. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly. Bake at 350 degrees for about 35-40 minutes or until the eggs are set and golden. Sprinkle the casserole with Parmesan cheese if desired.

The recipe says that the Parmesan is optional however I thought it added a lot of flavor. My husband toasted some whole wheat bread with the Parmesan cheese and added the eggs to make a sandwich which sounded like a good school lunch to me. Also-just like any omelet, you can change the vegetables and spices. I think the key is the cheese and making sure the egg is set when you cook it. A hit in our house. I may even attempt these in muffin form next time for a good portable breakfast.

Simple Split Pea Soup

I found this recipe on the Weight Watchers website years ago. It originated as a crock pot recipe- just toss all in the crock pot and cook on low for 6 hours or high for 2 hours.

Simple Split Pea Soup:

12 Oz. Bag of dry Split Peas*
1 Clove Garlic(I use the frozen)
2 Carrots, cut into chunks
1 Onion, Diced
8 C. Chicken Broth*

Put all ingredients in large pot and simmer on low for 2-3 hours until smooth. You may need to add water when you reheat as the peas absorb the water.

This is always a hit and I often double or triple the recipe.

*I use either 500 grams of split peas with 10 C. broth OR I double and use 1 Kilo split peas and 20 C. broth and double everything else.

Steak Chicken

I found this recipe for chicken marinade a while back. It quickly became a staple and one of our favorite chicken recipes. We thought that the Worcestershire sauce gave the chicken a steak like taste so we have dubbed this recipe Steak Chicken. When making this recipe I use boneless skinless chicken breast that come already pounded from the butcher. I have made a few changes-when don't I? I have used canola in place of the olive oil on occasion. When making this recipe I use red wine vinegar as it was all I had the first time I went to make it. I have also made it both with and without the thyme and it is delicious either way.

I give you Steak Chicken:

1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
3 Tbls. Full Fat Mayonnaise
1 Tbls. Worcestershire sauce
1 Tbls. Lemon Juice
1 tsp. Salt
1 tsp. Fresh Ground Black Pepper
1 Tbls. Poultry Seasoning
1 Tbls. Garlic Powder
1 Tbls. Sweet Paprika
1/2 Tbls. Onion Powder
1 tsp. Thyme (optional)

Put all ingredients in container with tight-fitting lid and shake well until all ingredients are combined not worrying if there are some beads of mayo that don't combine; they will dissolve when you're marinating.

Put the chicken in a container with a tight-fitting lid. Pour over just enough marinade to cover the chicken, then let it marinate in the fridge for 6-8 hours or longer.

Grill over medium to high heat making sure the chicken is fully cooked. When using the pounded chicken breasts it takes just a couple minutes on each side.

Enjoy!!!

Dairy Free, Nut Free Pesto

I got this recipe for Dairy Free, Nut Free Pesto from my sister. It was simple to make and VERY tasty!

1/2 cup olive oil
11 tsp. basil or 11 frozen cubes of basil(the package says 1 cube=1 tsp)
4 cloves fresh garlic
1 tsp kosher salt
1/2 tsp pepper

Blend all together and enjoy!

Cauliflower Carrot Soup

A friend of mine gave me this recipe for Cauliflower Carrot Soup. I am not sure where it originated but we loved it.

1 head of cauliflower or 1 bag frozen cauliflower
1 Tbls. Olive Oil
3-4 cloves garlic
4-5 Carrots, peeled and cut into chunks
1 Parsnip
1 Onion, diced
2 Celery ribs, sliced
8 C. Chicken Broth
Salt
Pepper

Roast cauliflower with olive oil, salt and pepper at 350 for 30-45 minutes or until soft. Saute carrots, celery, parsnip and garlic. Add cauliflower. Add 8 cups chicken broth and bring to a boil. Simmer for 45 minutes. Puree with immersion blender. Add salt and pepper to taste.

I would like to add that while this is the recipe I didn't have a parsnip so I didn't put it in and I went out special to buy the celery and forgot to add it, so don't worry if you forget it.

Fruit Roll Ups

I would like to welcome all my new readers. Feel free to "Follow" the blog or sign up for RSS feeds. Of course as always all comments and suggestions are welcome.

I found this recipe for Fruit Leather and thought it would be a good snack since my kids love Fruit Roll Ups, Gushers and all the dried fruit sugary snacks. It was very simple to make and very tasty. That said we found it hard to peel the fruit off the paper which could be the brand of parchment paper I use. I know the recipe already says this but I am going to reiterate- take notice of how even the fruit is on the cookie sheet before you bake it as this will make a big difference in the outcome.

Strawberry Fruit Leather:
3 Cups Strawberries or 1 box
1 Tbsp Honey

Preheat oven to 250 degrees. Remove the stems from the strawberries and rinse.

Place the strawberries and honey in a blender and puree until smooth. Pour the mixture on to a parchment paper lined baking sheet and spread with the back of a spoon or spatula in a large rectangle making sure that the mixture is completely even.

Bake for 2-3 hours (or until it’s dry and not sticky to the touch). Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit. *Every oven is different, so the cooking time maybe less then 2 hours if your oven tends to be hot. Allow to sit and cool at room temperature. It takes several hours for the fruit to soften up (when you first take the leather out of the oven the edges will be a bit dry and crispy, but if you allow it to sit overnight it softens up nicely). Cut with a knife or pizza cutter into strips or use scissors, keeping the paper on, and then roll the leather into “roll ups”.