Sunday, June 29, 2014

Quick Single Serve Apple Crisp

As most people, I have a bit of a sweet tooth. I normally can control it (yes, normally), but after I eat dinner, I get struck (ie obsessed) with sweet foods. This recipe definitely satisfied my sweet tooth. And even better, it only takes minutes to make this.

1 apple, thinly sliced (keep skin on)
2 tablespoons uncooked oats
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

Combine all the ingredients together in a microwave-safe bowl. Heat for 1 minute. Stir and then heat for 1 more minute.

Tilapia and Brussels Sprouts with Champagne Vinaigrette

Since I'm attempting to save money, I'm going through my freezer. You know, the stuff that's been in there for a little bit, but always seem to not be in the mood for? Yup. For me, tonight, it was tilapia. I am not the biggest fan of fish. Basically, if it tastes like fish, count me out. Even tilapia tastes fishy. I'm trying to broaden my horizons. I figured if I cover it with lots of vinaigrette, it'll hide any fishy taste. And thankfully, I was right!!! I served it with a Brussels Sprouts Salad, mirroring some of the ingredients as the vinaigrette, so they compliment each other nicely.

Tilapia Vinaigrette
1 tablespoon dry white wine
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 tablespoon capers, drained
1/2 teaspoon oregano
1 teaspoon agave honey
Salt and pepper to taste

Preheat a toaster oven (a conventional oven may be used as well) to 375 degrees. In a small bowl, whisk the ingredients together. On a small baking dish (I used a toaster oven), place the tilapia. Top with some vinaigrette, reserving two tablespoons. Bake about 12-15 minutes. Remove and then top with more vinaigrette.

Brussels Sprouts Salad
4 tablespoons olive oil
4 tablespoons vegetable oil
1 teaspoon agave honey
1-2 tablespoon champagne vinegar
1/4 wedge lime juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
Brussels Sprouts, raw, leaves only

Mix all ingredients, except the sprouts and cheese, together in a small bowl. Plate the Brussels Sprouts. Then drizzle the Brussels Sprouts lightly with the dressing. Top with shaved pecorino.

Sunday, June 15, 2014

Turkey Burger

So, I was catching up with a friend of mine the other day (hi Alan!) and he guilted me just a bit about not having posted anything in way too long. He's right, it has been entirely too long. I've been getting into shape (hopefully a good shape...I'm going for octagon), so I've been working on eating healthy. I've been getting addicted to green smoothies (LOVE my magic bullet and yes it's in the background of the picture) and once I can figure out how to make it pretty in pictures, I will start posting them. In the meantime, a healthy turkey burger. You're welcome, Alan.

1/2 lb ground turkey
1/4 cup Italian style bread crumbs
1 garlic clove, minced
1/8 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 egg
parmesan cheese

In a small bowl, combine all ingredients. For the parmesan cheese, add in as much as you would like for taste. I like about two tablespoons. Add more egg or bread crumbs as to make the turkey mixture not too dry or wet.

Form into patties and cook over medium heat on a grill pan. Serve on a bun with all the fixings.