tag:blogger.com,1999:blog-31824076286447168652024-03-07T23:46:08.610-08:00Vita e PaneLife and BreadLaurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-3182407628644716865.post-27804105757632802742016-12-30T10:47:00.003-08:002016-12-30T10:47:24.329-08:00Feast of the Seven FishesThis Christmas Eve, I celebrated the holiday with the Feast of the Seven Fishes with my amazing fiancé. The Feast is an Italian American tradition (with roots from southern Italy), where you serve seven different fish dishes. Typically you have a lot of people and extended family participate and there is always plenty of food to go around. This year it was just the two of us, so we started eating early! It was perfect! There are some of the recipes that I used that were from a previous <a href="http://vitaepane.blogspot.com/2011/12/feast-of-seven-fishes.html" target="_blank">Feast post here</a>.<br />
<br />
Drumroll please....<br />
Crab Dip<br />
Calamari (in the previous post)<br />
Seafood Stew<br />
Salmon Croquettes (<a href="http://vitaepane.blogspot.com/2011/06/salmon-croquettes.html" target="_blank">found here</a>) <br />
Stuffed Clams<br />
Butterfly Shrimp (previous post)<br />
Lobster Mac and Cheese<br />
<br />
Crab Dip<br />
<br />
8 oz chive and onion cream cheese<br />
8 oz mascarpone<br />
1/4 cup sour cream<br />
2 cups shredded cheddar cheese<br />
8 oz lump crab meat, drained<br />
2 teaspoons garlic powder<br />
Salt and pepper to taste<br />
<br />
Just mix all the ingredients together and spoon into a greased baking dish. Bake for about 15-20 minutes at 350 degrees until bubbling. Serve with crusty Italian or French bread.<br />
<br />
Seafood Stew (aka Cioppino)<br />
<br />
Broth<br />
2 tablespoons olive oil<br />
1 medium onion, minced<br />
4 garlic cloves, minced<br />
1 teaspoon basil<br />
1 teaspoon oregano<br />
1/2 teaspoon crushed red pepper flakes<br />
1 cup dry white wine<br />
1 28-oz can whole peeled tomatoes <br />
2 8-oz bottles clam juice<br />
1 teaspoon parsley<br />
2 bay leaves<br />
8 cups water<br />
Salt and pepper to taste<br />
<br />
Heat the oil in a large pot over medium heat. Add the onion and cook until softened. Add garlic, basil, oregano, and red pepper flakes for about 3 minutes. Add wine and raise heat to boil. Reduce the wine by half, and then add the tomatoes. Crush them by hand as you add them. Stir occasionally until thickened (about 20 minutes). Add the clam juice, parsley, bay leaves, water, and salt and pepper. Reduce heat to a simmer. Remove bay leaves before serving. <br />
<br />
Soup<br />
2 tablespoons olive oil<br />
1 medium shallot, minced<br />
2 garlic cloves, sliced thin<br />
2 lbs of mussels and clams<br />
1/4 cup dry white wine<br />
1 lb skinless white fish (I used sea bass)<br />
1 lb large shrimp, peeled, deveined, tails removed<br />
1/4 cup unsalted butter<br />
Salt and pepper to taste<br />
<br />
Heat olive oil in a large pot over medium heat. Add shallot, stirring often until softened, about 3 minutes. Add garlic and cook for about 1 minute. Remove from heat; add mussels and wine. Set over medium to high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes. Add the broth and bring to a simmer. Add fish and shrimp. Cover and cook for about 5 minutes. Stir in butter and season with salt and pepper. Serve while hot.<br />
<br />
Lobster Mac & Cheese<br />
<br />
1.5 lb lobster tail<br />
1 lb cavatappi or other macaroni<br />
1 quart whole milk<br />
8 tablespoons unsalted butter, divided<br />
3/4 cup flour<br />
4 cups grated Gruyere cheese<br />
2 cups grated sharp cheddar cheese<br />
1/4 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/2 cup ground nutmeg<br />
1.5 cups Italian bread crumbs<br />
<br />
In a large pot of boiling water, cook the lobster tail about 15 minutes. Once cooked, removed from the water and allow to cool. Remove the meat and dice into cubes. Place into large bowl.<br />
<br />
Preheat the oven to 375 degrees. Grease a baking pan. Cook the pasta in a large pot of salted boil water until al dente.<br />
<br />
In a large pot, heat the milk and 6 tablespoons butter. Do not allow to boil. Add the flour and whisk. Cook for 1-2 minutes after the milk gets hot. Turn off the heat and add the cheeses, salt and pepper, and nutmeg. Add to the lobster and pasta. Pour into the prepared pan. In a small bowl, combine the butter and bread crumbs. Top the pasta and bake for 30 minutes, or until bubbly and browned. <br />
<br />
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Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-9882736313877216152016-10-29T08:27:00.002-07:002016-10-29T08:27:50.852-07:00Greek Meatballs with Lemon and Spinach OrzoOrzo is a staple in my home! I have had many "meals" composed of only orzo. Today, I decided to try to make a full meal out of it and actually have other components...like the main dish. These meatballs are quick and simple to make. <br />
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<br />
For the meatballs:<br />
1.5 lbs ground beef (or lamp)<br />
Salt and Pepper<br />
1/4 cup chopped fresh mint<br />
2 tablespoons red onion, minced<br />
1 tablespoon oregano<br />
1/2 teaspoon cinnamon<br />
3 cloves garlic, minced<br />
1 egg<br />
Zest and juice of 1 lemon<br />
1 cup panko/bread crumbs<br />
<br />
In a large bowl, using your hands, combine the above ingredients. Form the meatballs, making between 20-24 small meatballs and place them in a glass baking dish. Bake at 450 degrees for 15 minutes. Then raise to a broil and cook for an additional 2 minutes. <br />
<br />
For the tzatziki:<br />
1 cup greek yogurt<br />
1 small cucumber, deseeded, drained, and chopped<br />
1 garlic clove<br />
Zest and juice of 1 lemon<br />
Salt <br />
<br />
In a small bowl, combine the above ingredients. Salt to taste. Allow for the flavors to meld for 30-60 minutes prior to serving. Great for topping the meatballs!<br />
<br />
For the orzo:<br />
2 cups orzo<br />
4 cups broth (I like using vegetable broth)<br />
2 cups spinach<br />
Juice from two lemons<br />
<br />
Bring the broth to a boil and add the orzo. Cook until almost all the liquid has been absorbed. Add the spinach to the pot and turn off the heat. Add the lemon juice and mix well. Serve immediately. <br />
Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-42011763973043868952016-10-09T18:20:00.004-07:002016-10-09T18:20:28.113-07:00Turkey Stuffed Sweet Potatoes<br />
When I was in Sprouts the other day, I came across purple sweet potatoes. Of course I had to buy a couple. They looked just too good. I have gotten addicted to purple cauliflower, so I figured this had to be good. I'm attempting to keep things healthy and am wanting to increase my fiber and protein in my diet. This was surprisingly tasty! <br />
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1 lb ground turkey<br />
1 can (8 ounces) black beans, drained and rinsed<br />
1 teaspoon chili powder (more if you like spice)<br />
1 cup frozen yellow corn<br />
1 yellow onion, diced<br />
2 tablespoons taco seasoning<br />
4 large purple sweet potatoes (or regular)<br />
1/2 cup cheddar cheese<br />
<br />
Preheat the oven to 450 degrees. <br />
<br />
Poke the potatoes with a fork and cook through in the microwave. Cut long ways in half and scoop out the inside and discard. Brown the turkey in a medium sauté pan. Remove from heat and add to large bowl when done. <br />
<br />
Meanwhile, heat the beans and three tablespoons of the minced onion, with the chili powder. Remove from heat and mash. Add and mix to the turkey. Add the corn, onion and taco season and mix well. Add the turkey mixture to the centers of the potatoes, top with the cheese and bake in a glass dish for about 15 minutes. Remove and add any additional toppings such as avocado, yogurt (or sour cream), and hot sauce. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-76981249251610696582016-10-09T18:20:00.003-07:002016-10-09T18:20:17.568-07:00Rainbow Trout with Garlic, Lemon, and Herb SauceMy fiancé has encouraged me to post on this blog again. I have neglected it for way too long. Besides, I think he just likes me cooking new things for him (not a bad thing at all!). It is well known among my loved ones that I do not like fish. I have discovered that I do like certain ones (like three of them). Rainbow trout is one of those. I served it with sautéed green beans and purple cauliflower with a goat cheese sauce.<br />
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<br />
2 filets of rainbow trout (skin on)<br />
2 tablespoons olive oil<br />
1/2 teaspoon each of thyme, oregano, parsley<br />
3 large garlic cloves, diced<br />
3 tablespoons fresh lemon juice<br />
2 tablespoons white wine<br />
3 tablespoons softened butter<br />
<br />
Heat a grill pan over medium-high heat. In a small bowl, combine the olive oil, herbs, garlic, lemon juice, and white wine. Place each filet onto a large piece of aluminum foil. Top each with a generous amount of the olive oil mixture. Add one tablespoon of butter on top of each filet and folder the foil, sealing all edges. Cook the filets for about 5-7 minutes on each side. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-3481179725555925812015-12-06T07:17:00.001-08:002015-12-06T07:17:21.651-08:00Sweet Potato and Chick Pea FrittersThis past week has been nothing short of plain stressful. It was the last week of classes, finals are coming up and I have a small mountain of papers that take about 30 minutes each to grade. Oh, and I caught one of the colds going around. Yes, stressful. Needless to say, grocery shopping wasn't high on my priority list. Thankfully, this recipe (adopted from Cooking Light) fit the bill! I actually had (almost) everything in my pantry. I ran out of tomatoes a few days ago, but I included them here since I think it would be delicious in the avocado salsa. <br />
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Fritters<br />
Olive oil<br />
2 garlic cloves, minced<br />
1/2 chopped yellow onion<br />
2 cups grated sweet potato (I used golden yams)<br />
1 can garbanzo beans, rinsed<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
2 eggs<br />
1/2 cup breadcrumbs or panko<br />
juice from one lime<br />
<br />
In a medium sauté pan, heat the olive oil (about 1 tablespoon), garlic, and onion. Cook until onion is tender. Do not let the garlic burn. <br />
<br />
Preheat oven to 400 degrees. <br />
<br />
In a food processor, combine the sweet potato, chick peas, salt, pepper, egg, and garlic/onion mixture. Process until mixed well. I have a small processor and had to do this in a couple of batches. <br />
<br />
Then heat a medium sauté pan over medium-low heat. Add about one tablespoon olive oil. Using your hands, form patties about the size of your palm and add to the pan. Cook for about 3-4 minutes on each side. <br />
<br />
Line a baking sheet with aluminum foil (easy clean up!) and place fritters on pan. Cook for five minutes further. (No need to flip the fritters.)<br />
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Salsa<br />
1/2 small avocado, diced<br />
1/2 cup red onion, chopped<br />
1 medium tomato, chopped<br />
juice from 1/2 lime<br />
<br />
Combine the ingredients in a small bowl. Serve on top of fritters. <br />
Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-70252120265137637022015-11-22T12:40:00.002-08:002015-11-22T12:40:28.094-08:00Vegan Chocolate Chip Cookies (and Healthy Too!)Tuesday is another class party day (I have different classes, so it's easier to spread out the celebrations). I am shooting for more healthy this time. That and something that is easy to transport. These cookies are made with both regular flour and whole wheat flour and rather than sugar, made with honey. These aren't super sweet so hopefully I won't have a bad sugar crash later!<br />
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<br />
6 tablespoons coconut oil, melted<br />
1/4 cup honey<br />
1/4 cup water<br />
1 teaspoon vanilla extract<br />
1 cup all-purpose flour<br />
1 cup whole wheat flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup carob chips (or chocolate chips if you don't mind it not being vegan)<br />
<br />
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.<br />
<br />
In a large bowl, combine the coconut oil, honey, water, and vanilla extract. Mix well. Then add the flours, baking soda, and salt until well combined. Add the carob chips and mix on medium to high to combine. <br />
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Using a cookie scooper, scoop the dough onto the prepared sheet. These do not spread at all, so don't worry about putting them too far apart. Bake for 9-10 minutes. Be careful not to let them burn. <br />
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Makes about 21 cookies. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-43225441772104320392015-11-15T18:26:00.002-08:002015-11-15T18:26:35.872-08:00Chocolate Cake in a MugIf you're like me, you probably get a sweet tooth <strike>daily</strike> every once in a while. Mug cakes are fantastic for being able to control portions while satisfying that sweet tooth. This is my go-to for chocolate cake. <br />
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<br />
1/4 cup flour<br />
2 tablespoons unsweetened cocoa powder<br />
1/4 teaspoon baking powder<br />
2 tablespoons granulated sugar<br />
1/8 teaspoon salt<br />
14 cup milk<br />
2 tablespoons applesauce<br />
<br />
Combine all the ingredients above in a mug and mix well. Microwave for 1 minute 30 seconds. You may also top with berries and yogurt. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-58115079122996845902015-11-15T16:37:00.002-08:002015-11-15T16:37:58.807-08:00Tea Sandwiches - Cucumber; Chicken SaladToday, I have a homecoming event at church. That is, here in Phoenix, we tend to get a lot of "Snowbirds", those who live here in the winter. Let's face it, our winters beat a lot of other places! So, each year, we have a homecoming potluck to welcome everyone back. Plus, we are big eaters, so any excuse for large quantities of food is a good one! There are always lots of salads, 7 layer dips, chips, and desserts. I decided to make something a little unusual for potlucks: tea sandwiches. I have always loved tea (coffee doesn't appeal to me), and I thought why not! There are lots of vegetarians there, so I made one that is a classic cucumber sandwich, and a chicken salad sandwich. Since cucumber sandwiches have a bad rap for being bland, I added in a garlic lemon spread. <br />
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<br />
Chicken Salad Sandwiches<br />
<br />
1.5 cups cooked chicken (or canned chicken)<br />
1/2 cup celery, minced<br />
1/2 cup black grapes, chopped<br />
3 tablespoons red onion, minced<br />
1/2 teaspoon salt<br />
1 teaspoon Worcestershire sauce<br />
1/2 cup mayo (I used a vegan version, "Just Mayo", actually tastes amazing)<br />
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Combine all the ingredients in a bowl. You may make this the day before and allow for the flavors to meld (do not assemble until the day of so the bread does not get soggy).<br />
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Cucumber Sandwiches<br />
<br />
1 stick butter, room temperature<br />
2 garlic cloves, minced<br />
1 large cucumber, peeled and sliced thin<br />
Salt and pepper to taste<br />
1 tablespoon extra virgin olive oil<br />
1 tablespoon lemon juice<br />
<br />
Lightly salt the cucumbers and allow to drain for 1-2 hours in a colander.<br />
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In a small bowl, combine the butter and garlic. Apply to each side of the bread. <br />
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In another small bowl, combine the lemon juice, olive oil, and pepper. Dip the cucumber slices, and arrange them on the bread. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-39086747931195859902015-11-11T16:44:00.000-08:002015-11-11T16:44:02.238-08:00Oatmeal Cookies<br />
I originally made these cookies as part of a fundraiser for March of Dimes at work. This time, I'm making them for one of my classes. Once a semester, I like to have a class party. Helps with morale, especially with the last few weeks. Plus they can't hate me too much as I give them exams when I make them cookies! <br />
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1 stick butter at room temperature<br />
1/2 cup shortening<br />
1 1/2 cups brown sugar<br />
1 egg<br />
1/2 cup buttermilk<br />
1 3/4 cups all purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon ground ginger<br />
1 teaspoon nutmeg<br />
1 teaspoon cinnamon<br />
1/2 teaspoon allspice<br />
2 1/2 cups oatmeal<br />
<br />
Preheat the oven to 350 degrees and line cookie sheets with parchment paper. <br />
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In a large bowl, combine the butter, shortening, and sugar until fluffy. Add the egg and beat well. Then add the buttermilk.<br />
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In a medium bowl, add the flour, baking soda, and spices together. Add to the butter mixture in batches, beating after each addition. The on a slow speed, beat in the oatmeal until just combined. <br />
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Drop about one heaping teaspoons of dough two inches apart. Bake for 11-13 minutes until just before the edges begin to brown. Leave on the cookie tray for about 2-3 minutes after removing from the oven before cooling the rest of the way on cooling racks. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-5055859336916388942015-11-09T20:17:00.000-08:002015-11-09T20:17:06.093-08:00Quinoa with Asparagus and Dijon Garlic Dressing<br />
<br />
1/2 cup quinoa<br />
1 cup water<br />
Salt to taste<br />
10 stalks asparagus<br />
Olive oil<br />
<br />
Dressing:<br />
Splash of water<br />
2 tablespoons olive oil<br />
2 tablespoons Dijon mustard<br />
1 large clove garlic, minced<br />
1/2 teaspoon pepper<br />
Juice of 1/2 lime<br />
<br />
In a small pot, combine the quinoa, water, and salt. Bring to a boil and them lower the heat, cooking for 15 minutes. <br />
<br />
Meanwhile, break apart the asparagus into 1-2" pieces, drizzle with olive oil, and roast at 350 degrees for about 10-15 minutes. <br />
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In a small bowl, combine the dressing ingredients. Allowing to sit for 20 minutes to allow for the flavors to meld. <br />
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Combine, the quinoa, dressing, chopped tomatoes, feta, and asparagus in a bowl. Serve while hot. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-12297645606397968022015-11-09T20:08:00.003-08:002015-11-09T20:08:59.834-08:00In the mood for a change!Hello everyone out there! You may have noticed a bit of a makeover for the blog. I realized that I've been using the same colors and graphics for several years now. It's time for a change!Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-70025382604293114152015-11-09T17:45:00.002-08:002015-11-09T17:45:26.219-08:00Creamy Orzo with MushroomsTemperatures are starting to drop. Kind of. This is Phoenix after all. For Phoenicians, once it drops below 80, we start reaching for sweaters and jackets. It's even getting into the 60s at night! Brrrr! When it starts getting colder, I start wanting warmer food. I baked three loaves of bread this weekend and tonight, made a creamy orzo. <br />
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<br />
2 1/4 cups vegetable broth<br />
1 cup orzo<br />
Salt and pepper<br />
1/2 teaspoon nutmeg<br />
1 tablespoon butter or olive oil<br />
1 small onion, chopped<br />
2 cloves garlic, minced<br />
1 package Portobello mushrooms, sliced<br />
Parmesan cheese, optional<br />
<br />
In a medium pot, bring broth and orzo to a boil. Add a pinch of salt and pepper, along with nutmeg. Continue to cook about ten minutes, stirring occasionally, making sure to scrape the bottom of the pot.<br />
<br />
Meanwhile, in a large pan, melt the butter over medium heat. Add the onions, garlic, and mushrooms. Cook until onions become translucent and mushrooms have released their juices.<br />
<br />Add the orzo to the mushroom pan and cook for a few minutes, until some of the broth is evaporated (do not allow to dry out). <br />
<br />Remove from heat and add parmesan cheese. Serve while hot. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-67005433339199398962015-11-01T14:17:00.001-08:002015-11-01T14:17:29.285-08:00Slow Cooker Beef with Cucumber Mint SauceYesterday, I feel like I was incredibly not productive. I had grandiose plans of going to the gym, cleaning house, getting work done...none of that happened. I did; however, go to the grocery store. I spent way too much money (shocker). When I got home, I did lots of meal prep to get me through the week. This is a great freezer meal. If you do decide to freeze this, combine the ingredients in a freezer safe bag PRIOR to cooking. Then when you want to cook it, allow to defrost for several hours in the fridge. Then add the whole bag to the slow cooker. <br />
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<br />
2 pounds beef roast<br />
3 cloves garlic, chopped<br />
1 tablespoon cumin<br />
1/2 teaspoon cayenne pepper (1 tsp if you like spicy!)<br />
1/2 teaspoon allspice<br />
1 small onion, chopped<br />
1 small jalapeno, seeds removed, diced<br />
15 ounces petite diced tomatoes (canned)<br />
<br />
Place the beef in the slow cooker first, followed by the rest of the ingredients. Cook on low heat for about 4 hours (less/more depending on your slow cooker's cooking speed). <br />
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When ready to serve, slice the meat. Serve with flatbread or pita bread. Top with sauce (recipe to follow). <br />
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Sauce:<br />
1/2 cup Plain yogurt<br />
1 cucumber, peeled, diced<br />
6-8 fresh mint leaves, chopped <br />
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Combine all ingredients in a small bowl. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-70328916264130899932015-08-15T14:15:00.000-07:002015-08-15T14:15:45.081-07:00Avocado Pasta with Chicken<br />
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<br />
1 chicken breast<br />
several tablespoons ponzu<br />
1 small avocado<br />
1/4 cup greek yogurt<br />
1 garlic clove<br />
1/2 cup fresh basil.<br />
1/2 lemon juice<br />
salt and pepper to taste<br />
Whole wheat pasta<br />
<br />
Cook the chicken breast in ponzu. Cut into cubes. Set aside.<br />
<br />
Cook the pasta as directed until al dente. <br />
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Combine the avocado, yogurt, garlic, basil, lemon juice, salt, and pepper in a food processor. Process until smooth.<br />
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Toss the cooked pasta in the avocado sauce. Place on a plate, topped with the chicken.<br />
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<br />Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-21840448338262998942015-08-14T16:13:00.000-07:002015-08-14T16:13:12.001-07:00Yogurt Blueberry CakeLast week, I had a couple of friends come over for dinner. I went all Italian on them for dinner. Calamari and chicken picatta. For dessert; however, I decided to make something a bit lighter (and healthier). <br />
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<br />
Ingredients<br />
<br />
1 cup plain yogurt<br />
3 eggs<br />
1/2 cup canola oil<br />
1 cup sugar<br />
1 1/2 cups flour<br />
1 tablespoon baking powder<br />
1 8-ounce container blueberries<br />
<br />
Heat oven to 350 degrees. Spray an 8-inch cake pan with non-stick cooking spray.<br />
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In a medium bowl, beat eggs, oil, sugar, and yogurt together until smooth. Add flour and baking powder. Mix for about another minute. Switching to a spatula, add the blueberries and fold into the batter.<br />
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Pour the batter into the prepared pan and bake for about 35 minutes. <br />
Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-53651823561443831862015-07-07T18:32:00.001-07:002015-07-07T18:32:18.015-07:00Nutella and Banana CrepesSecond post within a week! I feel quite accomplished. So, tonight I was craving something sweet after dinner. Since I've been making my way through my nutella jar at a rapid rate. That stuff is addicting! Here's a dessert that incorporates nutella and bananas and is super easy and quick to make. Delicious! <br />
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<br />
3/4 cup white flour<br />
2 tablespoons sugar<br />
1/2 teaspoon salt<br />
2 eggs<br />
1 cup whole milk<br />
1 tablespoon melted butter<br />
<br />Filling suggestions:<br />
Nutella<br />
Sliced fruit (bananas and strawberries are fantastic)<br />
Jam<br />
Honey<br />
Whipped cream<br />
<br />
Whisk all ingredients together in a small bowl until smooth. Heat a small non-stick sauté pan over medium heat. Pour about 1/4 cup batter. Swirl the batter around in the pan. Once set (about two minutes), flip and cook about a minute. Remove from heat. Place filling in the middle of the crepe and roll. Serve while hot. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-90033176823931879792015-07-05T11:00:00.001-07:002015-07-05T11:00:31.162-07:00Spinach and Mushroom QuicheYesterday, I celebrated the 4th of July as most Americans do...at a BBQ. It was mentioned that I haven't posted to this blog in quite some time (about a year). So, I thought I would try to become more consistent with posting and get back in the kitchen creating new dishes. I have been recycling some favorites (such as the Crepe Cake for the BBQ). This morning, I made a spinach and mushroom quiche. Note, this recipe is for a 6-inch baking dish. If you have a regular pie dish, double the amounts. <br />
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<br />
<br />
Crust:<br />
1/2 cup flour<br />
1/4 cup olive oil<br />
1/4 cup cold water<br />
2 pinches of salt<br />
<br />
Combine the above ingredients and roll out. Place in your baking dish (no need for baking spray). Bake at 400 degrees for 15 minutes.<br />
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Filling:<br />
1 teaspoon olive oil<br />
1 cup fresh spinach<br />
2 tablespoons chopped onion<br />
1/4 cup chopped mushrooms<br />
3 medium eggs<br />
1/2 cup milk<br />
1/4 cup cheddar cheese<br />
1/4 cup muenster cheese<br />
<br />
In a small sauté pan, heat the olive oil over medium heat. Add the spinach, onion, and mushroom. Sauté until the onion is soft. Meanwhile, in a medium bowl, whisk the eggs and milk together. Add the cheeses and spinach mixture. Pour into the baking dish. Cook at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and continue to cook until almost firm, about 10 more minutes. <br />
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Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-21870820439582247122014-07-01T08:31:00.002-07:002014-07-01T08:31:23.511-07:00Spicy Chicken Soft TacosI found a recipe on Ripped Recipes. This is an adaptation of that recipe (beats having to run out to the store again). And yes, Ripped Recipes. It has lots of great recipes that are healthy and protein packed. Perfect after a hard workout! They're filling and with the heat from the chili, it'll keep your metabolism going. Oh, and best part, plenty of leftovers for today!<br />
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<br />
1 large chicken breast<br />
1 tablespoon olive oil<br />
1/2 teaspoon chili powder (or to taste)<br />
1 can northern beans, drained and rinsed<br />
1/2 teaspoon oregano<br />
1 large clove garlic, minced<br />
2 sprigs green onions, chopped<br />
16 ounces red salsa, medium heat<br />
<br />
In a medium sauce pot, place the chicken, olive oil, chili powder, beans, salt, oregano, garlic, and green onions together. Then add the salsa and mix well. Cover and cook over medium heat for about 10 minutes. Then remove the chicken and shred using a fork, returning the chicken to the pot to cook for 1-2 minutes more. Add more salsa if needed.<br />
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For the cilantro dressing:<br />
In a food processor or Magic Bullet, puree 1/3 cup cilantro, 1 garlic clove, 1/4 of lime, juiced, and a pinch of salt. <br />
<br />
Warm corn tortillas, add the chicken to the tortillas, topping with cheese, and cilantro dressing.Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com1tag:blogger.com,1999:blog-3182407628644716865.post-43467232104773419492014-07-01T08:23:00.002-07:002014-07-01T08:23:33.614-07:00Tomato GazpachoSince it already hit about 113 degrees outside, I decided to try to make something that wouldn't heat up my kitchen. And since I've been obsessed with my Magic Bullet (LOVE my green smoothies), this was perfect. <br />
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<br />
2 medium tomatoes<br />
1/2 cucumber<br />
1/4 cup green or red bell pepper<br />
1 clove garlic<br />
1/2 small onion<br />
Salt and pepper to taste<br />
<br />
Combine all in a Magic Bullet or blender. Puree. Then refrigerate for at least 4 hours (I did overnight). Enjoy cold. Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-77065736187124890942014-06-29T17:56:00.003-07:002014-06-29T17:56:56.730-07:00Quick Single Serve Apple CrispAs 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.<br />
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<br />
1 apple, thinly sliced (keep skin on)<br />
2 tablespoons uncooked oats<br />
1/2 teaspoon cinnamon<br />
1 tablespoon brown sugar <br />
1 tablespoon flour<br />
1/2 tablespoon butter<br />
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Combine all the ingredients together in a microwave-safe bowl. Heat for 1 minute. Stir and then heat for 1 more minute. <br />
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Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-13993978579586756972014-06-29T17:12:00.003-07:002014-06-29T17:12:37.607-07:00Tilapia and Brussels Sprouts with Champagne VinaigretteSince 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. <br />
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<br />
Tilapia Vinaigrette<br />
1 tablespoon dry white wine<br />
1 tablespoon white vinegar<br />
1 teaspoon Dijon mustard<br />
1 tablespoon capers, drained<br />
1/2 teaspoon oregano<br />
1 teaspoon agave honey<br />
Salt and pepper to taste<br />
<br />
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.<br />
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Brussels Sprouts Salad<br />
4 tablespoons olive oil<br />
4 tablespoons vegetable oil<br />
1 teaspoon agave honey<br />
1-2 tablespoon champagne vinegar<br />
1/4 wedge lime juice<br />
1 teaspoon Dijon mustard<br />
1 garlic clove, minced<br />
Salt and pepper, to taste<br />
Brussels Sprouts, raw, leaves only<br />
<br />
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.Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-64961134128653438892014-06-15T19:53:00.001-07:002014-06-15T19:53:27.127-07:00Turkey BurgerSo, 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. <br />
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<span id="goog_1971613087"></span><span id="goog_1971613088"></span><br />
1/2 lb ground turkey<br />
1/4 cup Italian style bread crumbs<br />
1 garlic clove, minced<br />
1/8 teaspoon ground black pepper<br />
2 tablespoons Worcestershire sauce <br />
1/2 egg<br />
parmesan cheese<br />
<br />
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. <br />
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Form into patties and cook over medium heat on a grill pan. Serve on a bun with all the fixings.Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-71243816924339842872014-04-05T21:11:00.001-07:002014-04-05T21:11:47.901-07:00Dark Chocolate Fudge with Sea SaltAfter much insistence from a co-worker, I made fudge. I decided that I will need to benefit from this as well, so I decided to make fudge that I like best. Dark chocolate with sea salt. It's just a wonderful flavor combination. <br />
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<br />
12 ounces dark chocolate<br />
14 ounces sweetened condensed milk<br />
1 teaspoon almond extract<br />
Sea salt<br />
<br />
In a small saucepan over low heat, combine the dark chocolate and condensed milk. Stir continuously, be careful not to burn the chocolate. When fully melted and combined, remove from heat and stir in the almond extract. Spread into a lined 8x8 baking dish. Sprinkle with sea salt. Chill in refrigerator until set. Remove from the refrigerator and cut into pieces. Store in an air tight container in the refrigerator.Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com1tag:blogger.com,1999:blog-3182407628644716865.post-86217991409782981132014-03-29T07:29:00.000-07:002014-03-29T07:29:30.480-07:00Baked BananaI've had such a sweet tooth lately. This is my attempt to not completely destroy my healthy streak I've got going (okay, attempt at a healthy streak).<br />
<br />
1 medium banana, sliced in half<br />
1/4 teaspoon cinnamon<br />
1 teaspoon mesquite honey<br />
<br />
Preheat the oven to 400 degrees. Place the banana on a sheet of aluminum foil. Drizzle with the honey and sprinkle with cinnamon. Seal the foil and bake for 10-15 minutes. Serve with ice cream.Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0tag:blogger.com,1999:blog-3182407628644716865.post-71617937713812064562014-03-23T16:13:00.002-07:002014-03-23T16:13:26.757-07:00Beef and Lamp Burger<br />
A couple of weeks ago, I was able to get to the farmers market and spent, well, way too much. It was fantastic! There's a great organic, grass-fed rancher that comes to my market. Haha, yes, my market. <br />
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<br />
<br />
1/4 lb ground beef<br />
1/4 lb ground lamp<br />
Salt and pepper to taste<br />
1 teaspoon oregano<br />
<br />
1 Russet potato, sliced about 1/4" sliced<br />
Salt and pepper<br />
<br />
<br />
For the burger:<br />
<br />
In a small bowl, combine the ingredients and form into a patty. Cook on a grill pan over medium heat, flipping halfway through. Cook to your preferred temperature. Add cheese if you would like and then place on a toasted hamburger bun. Add toppings that you would like including avocado, tomato, onion, spinach...<br />
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For the potatoes:<br />
<br />
In a medium bowl, fill 3/4 full with water and add several tablespoons salt. Add the potatoes and allow to soak for an hour. Drain the water and sprinkle with salt and pepper. Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray. Then layer potatoes in a single layer. Spray the potatoes with cooking spray. Cook for about 15 minutes and then flip. Then continue to cook until lightly browned.<br />
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<br />Laurenhttp://www.blogger.com/profile/13147007594507489970noreply@blogger.com0