Feeds:
Posts
Comments

Apple Streusel Bars

Tuesday, November 1, 2011 by Jenni

Mike and I went apple picking with my family a few weeks ago and we went home with a 10+ pound bag of apples. I ate as many as I could (I think I averaged 2 a day). My new favorite snack? Apples with vanilla yogurt and a sprinkle of cinnamon. YUM. There is such thing as too much of a good thing, though. I decided to bake something before I started to hate apples.

My only criteria was that it had to be something I’ve never made before. So, caramel apples, apple pie, baked apples, applesauce,  and apple cupcakes were all out. I finally stumbled across a recipe for apple streusel bars over at Our Best Bites. They looked pretty darn tasty and the recipe was simple, too. Simple is a must because I find myself with so little time to cook and bake now with the internship…

These bars are perfect for breakfast, dessert or even a snack. Mike likes them warmed up a bit in the microwave before he eats them. No microwave? A toaster oven or even a hair dryer might work ;)

Apple Streusel Bars

For the pastry:
2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 egg, beaten

For the filling:
1/2 cup white sugar
1/4 cup flour
1 teaspoon cinnamon
4 cups sliced, peeled baking apples

For the glaze:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon almond extract

  1. Preheat oven to 350°F.
  2. For the crust: combine flour, sugar, salt and baking powder in a medium bowl. Cut in butter until pea-sized crumbs form. Gently mix in beaten egg. Spray a 9×13 baking dish with cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish.
  3. For the filling: combine flour, sugar, and cinnamon. Toss with apples. Spread apples on to prepared crust. Sprinkle reserved crust mixture over apples evenly. Bake in preheated oven for 40 minutes. When cooked, allow to cool completely.
  4. For the glaze: whisk together powdered sugar, almond extract and milk. Place glaze into a zip-top bag and cut off a small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden. Cut into bars and serve.

Posted in Food | Tagged , | 3 Comments »

Black Bean Salsa

Tuesday, October 11, 2011 by Jenni

I first had this salsa at a friend’s wedding brunch. And I had it again when we went to visit these friends in Minnesota. It swept me off my feet the first time I had it and the feeling didn’t change. Obviously, I had to get the recipe! So, thank you Kirsten, for passing Georgette’s Black Bean Salsa recipe to me! Can you spot it in this yum-licious pile of nachos??

I made a huge batch a few days ago and the flavor just gets better and better every day. Yum. I think I need to always keep ingredients for this on hand.

Georgette’s Black Bean Salsa

1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/2 cup sugar
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white corn, drained
3 large tomatoes, diced (about 2 cups)
1 green pepper, diced
1 red onion, diced

  1. Combine oil, apple cider vinegar, and sugar in a small pot over medium heat. Warm until sugar is dissolved. Set aside to cool.
  2. Combine remaining ingredients in large bowl. Pour dressing over vegetables and stir to combine.

Posted in Food | Tagged , , , , , | Leave a Comment »

French Dip Sandwiches

Thursday, October 6, 2011 by Jenni

When life gives you a humongous roast, you might as well use it took cook up something delicious!

Slow cooker meals are my saving grace right now. The dietetic internship has been keeping me busy busy busy. I rarely have the energy to cook after a long day of school/work and then a workout. But slow cookers? I can prep the stuff the night before and shove it into the fridge and then have Mike start cooking it at around noon. I’m really digging this system, and it’s so convenient!

I skipped the soy sauce in the recipe below (didn’t have any… no idea how that happened!) and just tossed in about 4 sliced mushrooms instead for the umami that soy sauce lends. It turned out great and the sodium levels were cut even more!

French Dip Sandwiches
makes 7 sandwiches 

1 medium yellow onion
3/4 cup low sodium beef broth
1/4 cup low sodium soy sauce
1/2 cup water
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 1/4 pound chuck roast, trimmed
salt and pepper to taste
7 sandwich rolls
7 slices provolone or Swiss cheese

  1. Slice onions into 1/4″ rings and place in the bottom of the slow cooker. Add broth, soy sauce, water, Worcestershire sauce and garlic.
  2. Salt and pepper all sides of the roast and place on top of the onions. Cook on low for 6 – 7 hours or until beef is fall-apart tender.
  3. Transfer roast to a cutting board and shred with two forksReturn roast to crock pot.
  4. Toast bread in oven until just browned. Remove tops of bread and set aside. Scoop beef onto sandwich bottoms and top with a slice of cheese. Heat in oven until cheese is just melted. Top with sandwich tops and serve with small bowls of jus.
recipe from stick a fork in it

Posted in Food | Tagged , , , | 2 Comments »

Souvlaki

Wednesday, September 21, 2011 by Jenni

I love meals that Mike and I can work on together. Translation – he can grill. I also love meals that are fairly easy to prep. Souvlaki was just that!

I served this with homemade pita bread and some Greek salad for the perfect meal. So, quick, give this meal a try before it gets too cold to grill! I swear we’re only a couple of weeks away from our first snow.

Souvlaki
serves 6

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, minced
2 – 3 pounds pork tenderloin, cut into 1 inch pieces
2 medium onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

  1. In a large non-reactive bowl,  whisk together lemon juice, olive oil, soy sauce, oregano, and garlic.
  2. Add pork, onions, and green pepper to the marinade and stir to coat. Cover and refrigerate for 6 hours or overnight.
  3. Preheat grill to medium-high heat.
  4. Thread pork, onion, and green peppers onto skewers.
  5. Lightly oil grate. Cook pork for 10 – 15 minutes, turning once.

Posted in Food | Tagged , , , , | 1 Comment »

General Tso’s Chicken

Wednesday, September 14, 2011 by Jenni

Problem: Mike loves “Chinese” takeout. My stomach can;t handle the grease.

Solution: make it at home.

I made it this time with a lightly battered fried chicken, but I think next time I’ll skip the frying all together. It will 1) save time and 2) be just a tad bit healthier. Using low sodium chicken broth is absolutely essential. The sauce will be horribly salty if you don’t!!

So, give it a go. Who knows? Maybe you’ll end up opening your own Chinese restaurant…

General Tso’s Chicken
serves 4

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce, divided
1/4 cup plus 3 tablespoons cornstarch, divided
1 pound skinless boneless chicken breast, cut into 1 1/2 inch pieces
1 cup low sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Rice, for serving

  1. In a medium bowl, combine sesame oil, egg white, 1 tablespoon soy sauce, and 1/4 cup plus 2 tablespoons corn starch. Add chicken, stirring to coat. Let stand at room temperature for 20 minutes.
  2. Meanwhile, in a small bowl, combine chicken broth with chile-garlic sauce, sugar, and 1/4 cup soy sauce and 1 tablespoon cornstarch.
  3. In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time and fry over high heat, turning once or twice, until brown and crisp, about 4 minutes.
  4. Remove cooked chicken to paper towels to drain and immediately add to the sauce with the scallions. Cook until just coated, about 30 seconds.
  5. Serve immediately with rice.
adapted from foodandwine.com

Posted in Food | Tagged , , | 3 Comments »

Greek Salad

Thursday, September 8, 2011 by Jenni

A quick, delicious way to use up your summer vegetables! Our garden is finally starting to produce some awesome tomatoes (heirloom, cherry, and grape) and I couldn’t be more excited.

Greek Salad

3 large tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1 tablespoon olive oil
3 teaspoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons dried oregano
salt and freshly ground pepper, to taste
1 cup feta cheese, crumbled

  1. Combine all ingredients in a medium size bowl. Mix to distribute ingredients evenly. Refrigerate for 1 hour before serving.

Posted in Food | Tagged , , , , , | 1 Comment »

Boston Cream Pie Cupcakes

Tuesday, September 6, 2011 by Jenni

Well folks, I start my first dietetic internship rotation today. Since I’ll be spending my day talking about nutrition, I figured there was no better way to kick it off with something not-so-healthy.

These are time-consuming to make, but the results are so worth it. Delicious white cake topped with ganache and filled with a to-die-for custard? Don’t mind if I do!

Boston Cream Pie Cupcakes
 makes 12 cupcakes

For the custard:
3 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract

For the cupcakes:
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup sugar
12 tablespoons unsalted butter, divided
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract

For the ganache:
1 cup semisweet chocolate chips
1/2 cup whipping cream

To make the custard

  1. In a small bowl, lightly beat egg yolks and set aside.
  2. In a medium saucepan over medium heat, combine sugar and cornstarch. Whisk in milk. Cook, stirring frequently, until thick and bubbly. Cook and stir for 2 more minutes.
  3. Remove from heat. Stir in butter until melted and then stir in vanilla. Cover pan with plastic wrap and chill for 2 – 24 hours.
To make the cupcakes:
  1. Preheat oven to 350°F. Line a muffin pan with paper cups and set aside.
  2. In the bowl of a stand mixer, combine the flour, baking powder, salt and sugar on low. Add butter, 1 tablespoon at a time and mix until the mixture resembles coarse crumbs.
  3. Add eggs 1 at a time, mixing until well combined. Add milk and vanilla and increase the speed to medium. Mix until batter is light and fluffy.
  4. Fill muffin cups 3/4 full. Bake until a toothpick inserted into the center comes out clean about 20 minutes. Cool for 5 minutes in the pan and then transfer to wire rack to cool completely.
To make the ganache:
  1. For the ganache: melt chocolate chips and whipping cream in microwave-safe bowl. Stir until smooth.
To assemble:
  1. Insert a small paring knife at a 45° angle about 1/8 inch from the edge of a cupcake and cut all the around to remove a cone. Cut the tip of the cone off, leaving about 1/4 inch of the top, creating a small disk. Repeat with remaining cupcakes.
  2. Fill a plastic bag with custard and cut off the corner of the bag. Fill the cupcakes with custard and top with the cake disk.
  3. Spoon chocolate ganache on top of the cupcakes and refrigerate until set, about 10 minutes.
Recipe adapted from Cook’s Illustrated

Posted in Food | Tagged , , | 1 Comment »

Pita Bread

Thursday, September 1, 2011 by Jenni

I can’t believe it took me this long to make pita bread! Never again will I pay $3+ for a tiny bag of pita. I can no make it at home for just mere pennies. That’s my kinda food!!

In fact, the money you save can buy you a neat little thermometer. It will come in handy… for example, you can use it to make sure your water is the right temperature in this recipe! Or any recipe with yeast, actually.

Don’t like pita? Make this any way. It’s fun watching the dough rise in the oven from completely flat to a mini-balloon.

Pita Bread

1 1/8 cups warm water (110°F)
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil

  1. In a small bowl, combine water, yeast and sugar. Let sit until foamy, about 5 minutes. Add in oil.
  2. Combine flour and salt in the bowl of a stand mixer. With a dough hook, lightly mix to combine.
  3. Pour yeast mixture into flour and mix on low (#2 on a KitchenAid) until moistened, about 30 seconds. Increase speed to medium (#4) and knead for 10 minutes, until dough is smooth.
  4. Place dough into a large, lightly oiled bowl. Cover with plastic wrap and allow to rise until double in size.
  5. Turn dough onto lightly floured surface. Stretch dough into a 12 inch rope. Cut into 8 even pieces and roll each piece into a 6 – 7 inch circle. Set aside on a lightly floured surface and cover with a towel. Let rise for 30 minutes.
  6. Meanwhile, reheat oven to 500°F and place baking stone on oven rack. Allow to heat for 20 minutes.
  7. Place dough onto baking stone (I was able to make 3 at a time) and lightly spritz with water. Bake for 3 minutes, or until pitas are puffy and tops are not yet brown.
  8. Remove from baking stone and let cool on a clean towel.

Posted in Food | Tagged , | 2 Comments »

Penne with Tomato Sauce and Baked Ricotta

Thursday, September 1, 2011 by Jenni

After making spanakopita, I was left with a mostly full container of ricotta. I had bookmarked this recipe a while ago and decided to give it a try. After all, I needed to use the rest of the ricotta up! I loved the way this dish turned out. It’s a sweet tomato sauce and the creaminess of the baked ricotta goes perfectly with it. Give it a try – it won’t disappoint!

Penne with Tomato Sauce and Baked Ricotta

1 15-ounce container part-skim ricotta, drained
2 tablespoons olive oil, divided
salt and pepper, to taste
1 teaspoon dried oregano
1 pound whole wheat penne
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
3 tablespoons balsamic vinegar
fresh basil, torn
1/2 cup freshly grated Parmesan

  1. Preheat oven to 400°F. Place ricotta in 9″ cake pan and press down to a 1-inch thick disk. Rub with 1 tablespoon olive oil and sprinkle with oregano, salt and pepper. Bake for 15 minutes and then set aside to cool.
  2. Cook pasta according to package directions.
  3. Meanwhile, heat remaining tablespoon of olive oil in a large saucepan. Add onion and garlic and cook until onion is translucent, about 3 – 5 minutes.
  4. Add tomatoes to onion and garlic and let simmer for 15 minutes. . Season with salt, pepper and balsamic vinegar.
  5. Top cooked pasta with sauce, ricotta, basil and Parmesan cheese.

adapted from Cate’s World Kitchen

Posted in Food | Tagged , , , , , , | Leave a Comment »

Caramelized Onion and Goat Cheese Pizza

Monday, August 29, 2011 by Jenni

Explosion of flavor. Seriously. I had no idea that so much awesomeness could exist on a pizza.

This pie was definitely a labor of love. I spent all day making the pizza sauce and the crust and then carefully topping everything so that it was just right. And even though it took a while to make, I am definitely going to be making it again! Perhaps I’ll skip the canned tomatoes and use tomatoes from the garden (if they ever decide to ripen)…

I seriously don’t even know how to explain the sweetness of the pizza sauce paired with the tangy goat cheese and sweet, caramelized onions… so, just try it for yourself!

Short on time? No problem – feel free to use some pizza dough mix to speed up the process. I would definitely recommend making the sauce, though; it’s super quick and easy.

Here are some tips:

Make sure to pierce the dough all over with a fork. Alllll over. And then bake for 5 minutes to prevent it from getting all soggy later.

Make the sauce from scratch! It’s super easy and it tastes so much better than the store-bought stuff.

Caramelized Onion and Goat Cheese Pizza

Pizza dough (see recipe below)
1 1/2 cups pizza sauce (see recipe below)
4 ounces goat cheese
1 large bulb roasted garlic, mashed with a fork
1 cup thinly sliced red onion
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Basil chiffonade, optional

  1. Preheat oven to 375°F.
  2. Heat olive oil in a skillet over medium-high heat. Cook for 10 – 15 minutes, or until onions are caramelized. Deglaze pan with balsamic vinegar. Set onions aside.
  3. Roll out pizza dough into a rectangle approximately 12″x17″. Brush crust lightly with olive oil and bake for 5 minutes to slightly crisp up.
  4. Spread pizza sauce on the crust. Sprinkle with roasted garlic and caramelized onions. Top with crumbled goat cheese.
  5. Bake until crust is golden brown and crispy. Remove from oven and top with a basil chiffonade.
Pizza Dough
makes 1 large pizza
3 cups all purpose flour
1 .25 ounce package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)
  1. Preheat oven to 375°F.
  2. Fit stand mixer with dough hook. Combine flour, salt, sugar, and yeast in mixing bowl. Pour in oil and water.
  3. Beat on low (speed 2) until dough pulls away from side of bowl and gathers around hook. Mix until smooth and elastic.
  4. Roll dough out to fit large pizza pan and pierce with a fork. Brush with olive oil and bake for 5 minutes before topping with desired ingredients.
  5. Bake at 375°F for about 20 minutes, or until crust is golden brown and crispy.
Pizza Sauce
makes 1 1/2 cups sauce
1 6 ounce can tomato paste
6 fluid ounces water
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon anchovy paste
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt, to taste
  1. Combine all ingredients in a small bowl. Mix together, breaking up any clumps of cheese.
  2. Refrigerate for 1 hour or overnight before using.
adapted from allrecipes.com

Posted in Food | Tagged , , , , , , | 1 Comment »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 34 other followers