Cheesy Scrambled Eggs, Kale Chips, Sauteed Mushrooms, Sprouted Grains Toast, and Orange Juice June 2, 2012

Jamie says: I sure got my arm workout for the week this Wednesday. It’s coming to me now why. I carried this massive watermelon from the farmers’ market and then went to Pilates where there’s this awesome instructor who makes sure you walk away from the class feeling like you got something out of it. Her focus this week? Triceps. And that’s why I’m still feeling it.

Some of the wonderful produce from my weekly trip to the farmers’ market

I love my new routine of going to the farmers’ market. There are so many awesome choices it’s hard to decide. This week I knew I wanted to buy, though. Freshly squeezed orange juice. I sampled it last week and couldn’t stop thinking about it for days. And I’m not even a juice drinker. It’s got to be one of the best tasting orange juices I’ve had in my whole life. And that’s why I paid $8 for a half of gallon of the stuff with no hesitation. I’m not the only one who thinks this stuff is awesome. Just ask the dietitians at the VA about “The Juice Man.” He samples his four juices each Wednesday at the Downtown Farmers’ Market. One sip and you’ll see why it’s the rave.

A huge watermelon, amazing freshly squeezed orange juice, multi-colored cherry tomatoes, and freshly-picked arugula

After sampling the orange juice, I knew I wanted it soon- like with dinner. So I was inspired to make breakfast for dinner using my newly purchased orange juice and kale.

Cheesy Scrambled Eggs, Kale Chips, Sauteed Mushrooms, Sprouted Grains Toast, and Orange Juice

The meal was delicious and nutritious, incorporating all 5 food groups- protein (eggs), dairy (cheese), grains (toast), vegetables (kale), and fruit (orange juice). Yay! And on that note, Happy 1st Birthday to MyPlate! (Don’t miss the nutrition note below.)

Enjoy separately or make a breakfast-for-dinner sandwich

Cheesy Scrambled Eggs, Kale Chips, Sauteed Mushrooms, Sprouted Grains Toast, and Orange Juice

Ingredients:

• 4 cups fresh kale (farmers’ market)
• 1 Tbsp extra virgin olive oil (Filippo Berio)
• a dash of sea salt
• a dash of freshly ground pepper, divided
• 1/2 cup whole baby portabella mushrooms (Publix)
• 1 Tbsp buttery spread (Smart Balance, Original), divided
• 1 inch cube 75% reduced fat sharp cheddar cheese (Cabot)
• 2 large omega 3 eggs (4 Grain)
• 2 slices sprouted grain bread (Food For Life, 7 Sprouted Grains- in freezer section)
• 1/2 cup freshly squeezed orange juice (The Orange Shop)

Directions:

1. Preheat oven to 350°. Rinse kale and pat dry. Tear leaves from stems (discarding stems). If needed, tear leaves into pieces about half the size of your palm. Spread on a baking sheet or in a baking dish with extra virgin olive oil, sea salt, freshly ground pepper, and mix. Bake for about 30 minutes or until lightly crispy.
2. Rinse mushrooms, pat dry, and slice into quarters. In a small/medium non-stick frying pan on medium heat, melt 2 tsp butter spread. Add quartered mushrooms. Cook for about 7 minutes, stirring occasionally.
3. Thinly slice cheese. Set aside. Place a pea-sized amount of butter spread in another small/medium non-stick frying pan on medium heat. Crack eggs in pan. Lightly beat, beating frequently until cooked. Add cheese and freshly ground pepper. Using a new cooking utensil, stir in cheese until melted.
4. Toast frozen bread. Spread with remaining 1 tsp buttery spread.
5. To serve, place cheesy scrambled eggs, kale chips, sauteed mushrooms, and toast on plate or make open-faced sandwiches. Pour orange juice into a small juice glass. Enjoy!

Servings: 1

• Nutrition note: Happy 1st Birthday, MyPlatey! MyPlate is the tool that has replaced MyPyramid which has replaced the Food Pyramid. Check out www.ChooseMyPlate.com, the government nutrition website, today to see what fun nutrition information you can learn.

Chicken Strips and Guac over Spinach with Sweet Plantains and Lime Basil Tomato Salad June 1, 2012

Jamie says: I didn’t realize how long of a day I had yesterday until I came home with my arms full of bags and then looked at the clock.  I set my yoga mat, lunch box, work bag, stack of books, running sneakers, and mail on my floor. I had been out for 12 hours. And what did I feel like doing after my long day? Cooking. Yes, I wanted to cook. So I made this:

Chicken Strips and Guac over Spinach with Sweet Plantains and Lime Basil Tomato Salad

I discovered this new and tasty way to make chicken. I’ve probably used it about 4 times in the last couple of months. I buy the antibiotic free and hormone free chicken breast from the Publix Greenwise section, slice it up, and cook it in a pan with canola oil on the stove top. I’s quick and easy. Perfect for days like this.

Used my new favorite easy recipe for making chicken

I really liked the array of colors this meal brought to the table… vibrant reds, oranges, yellows, and greens. I also enjoyed the flavors of each part of the meal separately and then together (i.e. I later added the tomato salad to the spinach and chicken). The tomato salad was refreshing; the plantains, sweet and salty; and the chicken and guacamole, taco-esque. Yum!

I love the (naturally) bright colors this meal has

Chicken Strips and Guac over Spinach with Sweet Plantains and Lime Basil Tomato Salad

Ingredients:

• 2 large plantains, mostly black
• 3 Tbsp extra virgin olive oil
• 1/8 tsp freshly ground pepper, divided
• a dash of garlic salt
• 1 lb boneless skinless chicken breast, 97% fat free fresh from Florida (Publix Greenwise, raised without antibiotics, no added hormones, vegetarian diet, no artificial ingredients or preservatives)
• 1 Tbsp canola oil
• a dash of salt
• 1 cup multi-colored cherry tomatoes (Gainesville farmers’ market)
• 3 oz 75% reduced fat sharp cheddar cheese (Cabot)
• 1 lime, whole
• 1/4 cup fresh basil leaves
• 6 cups spinach
• 3 two-ounce packages (6 oz total) guacamole (Wholly Guacamole 100 cal snack packs)

Directions:

1. Preheat oven to 360°F. Peel plantains. Slice on the diagonal into wedges approximately 1 inch thick. Place on a baking sheet. Drizzle with extra virgin olive oil, a dash of freshly ground pepper, and garlic salt. Roll plantains in oil on baking sheet to evenly coat. Bake for about 25 minutes or until soft and slightly brown on the bottom.
2. Slice chicken breasts into strips. Place in a frying pan with canola oil over medium heat. Add a dash of freshly ground pepper and salt. Cook for about 5 minutes. Flip. Cook an additional 5 minutes or until cooked throughout.
3. Rinse tomatoes and cut in half. Place in a bowl. Cut cheese into small slices and add to tomatoes. Zest a whole lime. Add zest, lime juice, and basil leaves to tomatoes. Gently stir.
4. To serve, divide spinach among 3 plates (or resealable containers for leftovers). Top spinach with guacamole and cooked chicken. Add plantains to plates. Serve tomato salad in 3 small bowls. Enjoy!

Servings: 3

• Nutrition note: Aim for an array of natural colors and food groups at your meals to get a variety of nutrients.

Cross-Shaped Italian Braided Bread May 28, 2012

Jamie says: I became Cecilia’s Godmother yesterday. It was a very special day. I went over to her house early to help dress her. (I’m told this is a family tradition, but I wonder if it’s also an Italian tradition.) We then went to the church for the baptism. She was so adorable. At church, she was so talkative (and by talkative I mean happy babbling). She didn’t even cry when the priest poured the water over her head. After church we celebrated at her parents’ house with an Italian lunch.

I made her a homemade Cross-Shaped Italian Braided Bread. It’s a family tradition to bake bread for very special occasions.  The recipe is one that was transcribed from my Grandfather. The Cross is made up of four loaves of bread. It looked beautiful with the pink napkin under it. I bet Grandpa was looking down smiling, knowing that his bread is still being made 11 years later.

Cross-Shaped Italian Braided Bread

Mediterranean Tuna Salad May 23, 2012

Jamie says: I enjoyed this salad as part of my lunch after returning from the blueberry festival this weekend. The funny thing about the blueberry festival was that we weren’t allowed to pick blueberries and the blueberries didn’t arrive until late. (And when they did, they were in the same cartons you get from Publix.) Regardless, I had a great time with my two dietitian friends and we purchased lots of produce from a booth there. Next year we’re going to do our own blueberry festival, though.

Mediterranean Tuna Salad

The salad was so simple yet so flavorful. The fresh mozzarella is a nice treat. It’s a lot moister than your typical slice of mozzarella.

So many delicious Mediterranean flavors…

I also reminisced about my cooking lesson day with Maureen Fant and K in Rome where we met “the tomato man” at the market… These little tomatoes came from my local farmers’ market (not quite like Italy but still wonderful).

Check out those little roasted tomatoes

Mediterranean Tuna Salad

Ingredients:

• 1/2 cup cherry tomatoes (farmers’ market)
• 1 Tbsp extra virgin olive oil (Filippo Berio)
• dash freshly ground pepper
• dash coarse sea salt (Alessi)
• 1 cup arugula (farmers’ market)
• 1 slice fresh mozzarella (Sorrent0)
• 4 quartered marinated artichoke hearts (Vigo)
• 12 black olives (Lindsay Naturals)
• 2 oz (1/2 can) chunk light tuna in water, drained (Starkist)

Directions:

1. Preheat oven to 375°F. Rinse tomatoes, pat dry, and place in a small baking pan. Drizzle extra virgin olive oil and sprinkle freshly ground pepper and sea salt on top. Bake in for 15 minutes. Drain liquid. Bake an additional 5 minutes or until soft. Drain liquid. Refrigerate.
2. Rinse arugula, pat dry, and place in a serving bowl. Cut fresh mozzarella into bite-sized pieces. Top arugula with mozzarella chunks, marinated artichoke hearts, black olives, and tuna. Enjoy!

Serves: 1

• Nutrition note:  Go for the chunk light tuna. It has less mercury than the albacore. Tuna is a healthy choice (a lean protein with it’s omega 3s) but should be eaten in moderation.

Baba Ghanoush May 21, 2012

Jamie says: Gotta love the name of this one- Baba Ghanoush. I made it for my local dietetic association’s potluck social. My inspiration for Baba Ghanoush came from a recipe on the yogurt lid of a tub of Oikos yogurt and the fact that I had two eggplants from the farmers’ market in my refrigerator that were just begging me to be used.

Baba Ghanoush

It was perfect for a potluck because I was able to prepare it ahead of time and just grab it out of the fridge and head on my way. It was tasty. I shared the leftovers with coworker who enjoyed it at the meeting and my roommate. They both said they craved it the next day. Interesting!

It’s a Greek meets Italian type of dip

Baba Ghanoush

Ingredients:

• 2 medium eggplants (farmers’ market)
• 3 Tbsp extra virgin olive oil
• dash coarse sea salt, divided
• dash freshly ground pepper, divided
• 1 whole lemon
• 1 cup organic 0% fat Greek yogurt (Oikos)
• 12 leaves fresh basil (Thai basil, farmers’ market)
• 1 Tbsp smoked, julienne cut sun dried tomatoes (California Sun Dry)

Directions:

1. Preheat oven to 350°F. Slice eggplant and cut slices into rectangles. Place in a baking dish and add extra virgin olive oil, sea salt, and freshly ground pepper. Bake for about 25 minutes or until soft. Let cool. Refrigerate.
2. Zest a lemon. Add zest to roasted eggplant along with juice from lemon. Stir in Greek yogurt.
3. Chop basil. Top with basil, sundried tomatoes, and sea salt and freshly ground pepper. Refrigerate until ready to serve. Enjoy!

Serves: 8

Serving suggestion: Serve with a healthy chip, such as Food Should Taste Good multigrain tortilla chips.

• Nutrition note: Unlike most dips, this healthy dip is high in protein (from the Greek yogurt), has fruit and veggies in it, and contains healthy fat. Did I mention it’s still tasty, too?

Sausage Lentil Soup May 17, 2012

Jamie says: There’s something about girls’ night, and there’s something about soup. They feed the soul. Put the two together and you are practically guaranteed to have a good time. At least we did.

But before dinner time, I took my (now) weekly stroll through the farmers’ market to get some awesome produce. The flat leaf kale went into the girls’ night soup…

My weekly purchases from the farmers’ market. The flat leaf kale (right) went into this soup.

My guests of honor- Mariel, Laura, Rachel, Lorielle, and Melissa- shared in my dinner creation- Sausage Lentil Soup.

Sausage Lentil Soup

It was the perfect balance between hearty and light. The sausage added a nice flavor, too.

Check it out!

Soup was a great dinner option because it was quick to prepare and I was able to leave it cooking while I went to a pilates class. A big pot of soup  is great when the exact number of guests is not known because it can also feed a lot of people.

Soup is perfect for a girls’ night dinner

Sausage Lentil Soup

Ingredients:

• 1 lb bag lentils
• 32 oz organic 100% natural vegetable broth (Swanson)
• 1 head flat leaf kale
• 1 lb baby carrots
• 4 stalks celery with leaves
• 4 cloves garlic
• 15 oz can tomato sauce (Contadina)
• 1 tsp rosemary
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp parsley
• 1 tsp basil
• 1.5 lbs mild Italian sausage

Directions:

1. Set slow-cooker (Crock Pot) on high heat. Add lentils and broth.
2. Wash kale. Cut leaves off kale. Cut leaves into large pieces. Cut baby carrots in half. Chop celery including leaves. Chop garlic. Add kale, carrots, celery, and garlic to slow-cooker, along with tomato sauce and herbs- rosemary, oregano, thyme, parsley, and basil. Stir. Place lid on top and cook for 2 hours and 15 minutes or until carrots are soft.
3. Remove sausage from casing. Place in a large saute’ pan on medium heat. Cook for about 8 minutes or until cooked throughout, stirring frequently.
4. To serve, top soup with ground sausage. Enjoy!

Serves: 8

Serving suggestion: Serve with a loaf of bread and Smart Balance spread.

• Nutrition note: Lentils are an excellent source of fiber and folate and a good source of iron and potassium. Just 1/2 cup of lentils meets 32% of your fiber needs, 45% of your folate needs, 18% of your iron needs, and 10% of your potassium needs, according to Fruits & Veggies More Matters. Go lentils!

Sesame Honey Garlic Tofu and Brussels Sprouts May 16, 2012

Jamie says: When I saw this stalk of Brussels sprouts at the farmers’ market, I just had to buy it. I mean, have you ever seen anything like this before?

Fresh from the farmers’ market

I’ve never seen anything quite like it. Brussels sprouts have always come in a Styrofoam tray with plastic wrap and price sticker on top, but not these…

Have you ever seen Brussels sprouts on a stalk before?!

I wasn’t too sure what I was going to do with them, but it all came together when it got close to dinner time. I made…

Sesame Honey Garlic Tofu and Brussels Sprouts

The flavors and textures complemented each other quite nicely- sweet and salty; crunchy and soft.

A sweet and salty delight!

It was simple and delicious. I looked back through some of our old blog posts and realized K and I actually made something very similar a couple of years ago. I’m sure I will make ‘em again, too.

Who would have thought Brussels sprouts could taste so good?

Sesame Honey Garlic Tofu and Brussels Sprouts

Ingredients:

• 1 stalk brussels sprouts
• 14 oz extra firm tofu (NaSoya TofuPlus)
• 2 Tbsp canola oil
• 2 Tbsp plus 2 tsp honey, divided
• 1/4 tsp fine sea salt
• 1 Tbsp sesame seeds

Directions:

1. Preheat oven to 375°F. Rinse Brussels sprouts under running water. Cut Brussels sprouts from stalk. Cut hard base off each Brussels sprout and slice in half. Rinse again and remove any bad leaves. Pat dry with a clean paper towel and place in a baking dish.
2. Place tofu on a cutting board with paper towels on top. Press to remove some moisture. Cut tofu into large bite-sized pieces.
3. Drizzle with canola oil and 2 Tbsp honey. Sprinkle with sea salt and sesame seeds. Bake for 45 minutes or until soft and tofu is golden brown. Drizzle with reserved honey and add sea salt to taste. Enjoy!

Serves: 2-3

• Nutrition note: Just four Brussels sprouts provides you with 120% of the Daily Value for vitamin C and 12% of the Daily Value for fiber, according to Fruits and Veggies More Matters. Wow, these little guys are powerful!

Two Sisters, One Kitchen Brick Goes Down in Gator History May 15, 2012

Jamie says: It’s not everyday that you get offered a free brick. And I’m not talking about just any brick- this is a brick that would forever be a part of the history of the University of Florida. After I graduated from the University of Florida last August, I received an invitation to become an annual or lifetime member of the University of Florida Alumni Association. One of the benefits of choosing the lifetime membership was a free brick at the University. You can guess which option I chose…

The next question was, what would I put on the limited space of my brick to represent my years at UF? (What would you put on yours?) I thought about it (and “swam over it”) and decided to use it as a time to celebrate my time in Gainesville with Kathryn. I chose:

Our brick- outside the University of Florida’s Emerson Alumni Hall

Our brick is outside of the University of Florida’s Emerson Alumni Hall. My Mom, sister, and I all have our own bricks, too. Have you seen it?

Found it!

Two Sisters, One Kitchen will be forever be a part of JK history.

Make your mark…

Today marks Two Sisters, One Kitchen’s 3rd year anniversary. Our first blog post was on May 15, 2009 for Mother’s Day. I feel the blog has come a long way and is a scrapbook of our food adventures and our lives. Happy anniversary, TSOK!

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese May 14, 2012

Jamie says: Lately, on Sunday nights my Italian roots shine. I crave pasta or something very Italian. It also feels like it’s a family night and a night to stay in. A few Sundays ago, I invited my friend Rachel over to catch up on life and share in my Italian cooking. The good thing about Italians is they usually cook a lot- so there were plenty of leftovers…

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese

I’ve never topped pasta with ground meat before, but then again, I guess it’s like a meat sauce or meatballs… regardless, I really enjoyed it and loved the leftovers.

It’s a mix between a lasagna and spaghetti with exploded meatballs

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese

Ingredients:

• 16 oz linguine (Mueller’s)
• 1 very large clove garlic
• 1 lb zucchini
• 2 Tbsp extra virgin olive oil
• 29 oz can (1 lb 13 oz) puree (Hunt’s 100% Natural)
• 14 1/2 oz can organic diced tomatoes, drained (Delmonte)
• 2 1/4 tsp parsley, divided
• 1 tsp basil
• 1/2 tsp oregano
• 2 lbs ground pork
• 1/2 cup Parmesan cheese
• dash fine sea salt
• dash freshly ground pepper
• dash red pepper flakes
• 2 cups part skim ricotta cheese

Directions

1. Bring water to a boil. Add linguine. Cook for 11 minutes. Remove from stove top. Drain.
2. Mince garlic. Slice zucchini into thick slices and quarter each slice. In a large pot on medium heat, add extra virgin olive oil and garlic. Brown for about 5 minutes. Add zucchini. Stir. Cook for about 5 minutes. Add puree, diced tomatoes, 2 tsp parsley, basil, and oregano. Stir. Reduce heat to medium-low until ready to serve.
3. In a large saute’ pan on medium heat, cook ground pork for about 5 minutes or until cooked throughout, stirring frequently.
4. Plate pasta. Top with zucchini red sauce, cooked ground pork, Parmesan cheese, sea salt, ground pepper, red pepper flakes, ricotta cheese, and 1/4 tsp parsley. Enjoy in good company!

Serves: 8

• Nutrition note: Pasta is a good source of thiamine, riboflavin, niacin, and folate. That’s because it’s enriched with these vitamins, which means, they are added to the pasta.

Roasted Corn Whole Wheat Pancakes with Fresh Mozzarella, Sun-Dried Tomatoes, Basil and Sauteed Spinach and Onions May 13, 2012

Jamie says: I’m totally into pancakes right now. Food kick number 105. Friday night it was Sweet and Savory Squash Pancakes and this afternoon it was… Roasted Corn Whole Wheat Pancakes with Fresh Mozzarella, Sun-Dried Tomatoes, Basil and Sauteed Spinach and Onions.

Roasted Corn Whole Wheat Pancakes with Fresh Mozzarella, Sun-Dried Tomatoes, Basil and Sauteed Spinach and Onions

I Skyped  my Mom this morning for Mother’s Day. She opened my gift and showed me her souvenirs from her trip. Part of my gift to her was a painting I made her that matches the one in my room.After we ended the call, she went to my Godparents house for a tasty lunch, I didn’t want to be left out of the good food, so I went straight to the kitchen…

It’s like an arepa

I’m not quite sure what my inspiration was, but these pancakes definitely tasted AWESOME! They were like arepas but healthier, colorful, and even more flavorful.

I love the fresh ingredients, varying textures, and vibrant colors

Roasted Corn Whole Wheat Pancakes with Fresh Mozzarella, Sun-Dried Tomatoes, Basil and Sauteed Spinach and Onions

Ingredients:

• 1/2 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
• 1/2 cup cold water
• 1 Tbsp, 2 tsp extra virgin olive oil, divided (Filippo Berio)
• dash coarse sea salt (Alessi)
• dash freshly ground pepper
• 2 thin slices large sweet onion (farmers’ market)
• 2 cups spinach
• 1 medium-small ear of corn
• two 1/4 inch slices fresh mozzarella cheese (Sorrento, 100% Natural)
• 2 Tbsp smoked sun dried tomatoes, julienne cut (California Sun Dry)
• 12 leaves fresh basil (Thai basil plant from farmer’s market)
• no stick cooking spray

Directions:

1. In a small bowl, use a fork to combine pancake mix and water.
2. Pre-heat a medium-sized saute’ pan on a burner on medium-high heat. Pour 2 tsp (reserving 1 Tbsp) extra virgin olive oil in pan. Add onion. Stir. Cook for about 10 minutes or until lightly browned. Stir in spinach. Cook for 30 seconds or until slightly wilted. Remove pan from heat.
3. Pre-heat a medium-sized saute’ pan on a burner on medium-high heat. Remove husks from corn. Stand ear of corn vertically on a large cutting board and use a knife to slice rows off until all of corn is off the cob. Pour 1 Tbsp extra virgin olive oil into pan. Add corn, sea salt, and freshly ground pepper. Cook for about 4 minutes or until golden brown, stirring frequently.
4. Pre-heat a large saute’ pan on medium-high heat. Spray with no stick cooking spray and pour 1/2 of pancake batter onto pan to make one pancake and immediately add 1/2 of roasted corn. Use the back of a spatula to lightly press corn into pancake. Cook until bubbles stop forming and bottom of pancake is golden brown, about 1 minute. Flip to cook other side and cook until golden brown, about 45 seconds. Remove from pan. Repeat to form a total of two pancakes.
5. Place slices of mozzarella cheese on the pre-heated saute’ pan used to make the pancakes. Quickly heat slices of cheese for 10 seconds on each side to slightly melt. Place one slice of cheese on top of each pancake. Divide sun dried tomatoes and fresh basil on top of cheese on pancakes.  Serve sauteed spinach and onions on the side. Enjoy!

Serves: 1

• Nutrition note: Did you know this recipe has three whole grain sources in it? In addition to the whole grains from the Kodiak pancake mix (100% whole grain wheat flour and 100% whole grain oat flour), corn is also a whole grain.