Hold the Butter, Not the Flavor July 29, 2009

Oatmeal Raisin Chocolate Chip Cookies

Kathryn says: Before settling into my spot on the couch to watch The Office with my family, I embraced my sudden urge to bake cookies for the office at which I was volunteering the next day.

I modified the tried and true Quaker Oats’ Vanishing Oatmeal Raisin Cookies recipe (http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474) in the following ways:

For one, I added a cup of Publix semi-sweet chocolate chip morsels.  After all, a cookie without chocolate is like a pond without water! 

The other adjustment I made was to substitute vegetable oil in place of the butter.  I asked J, my nutritionist sis, for a healthy substitute.  She said for every cup of butter, substitute 3/4 cup of canola oil, but we only had vegetable oil in, which she said would be fine.

The cookies came out puffier with the oil than the times I had made them with butter.  They were crunchy and sweet.  They were a tasty dessert to compliment a hilarious show and an appreciative office the next day.  Dad and J wouldn’t stop raving about them!

Tempting Tofu July 28, 2009

Curried Tofu

Jamie says:  I bought a block of tofu last week.  And it had been sitting in the fridge- until tonight.  I had a hard time finding tofu recipes.  I have to say, I haven’t had any luck cooking tofu (it had always tasted a lot better in the restaurants) until tonight.  I made Curried Tofu, and it was quite tasty.  We ate it over spaghetti (that’s my Italian side).  I liked the fingerling potatoes, the spice of the curry and cumin, and even how the tofu tasted and looked a little like scrambled eggs.  After this success, I am excited about my next tofu adventure!

http://www.countryliving.com/recipefinder/curried-tofu-3399

A Slow Cooker Soup July 28, 2009

Lentil-Veggie Soup

Jamie says:  I experimented cooking with our Crock-Pot (The Original Slow Cooker) because sometimes it’s more convenient to cook dinners earlier in the day.  In my Better Homes and Gardens Biggest Book of Slow Cooker Recipes Cookbook, I found a recipe for Lentil-Veggie Soup.  It was interesting making dinner at 11:00 am.  I doubled the recipe, because leftovers make good lunches.  I also had a learning experience- I learned that the heat should be on high and not on low (Mom helped me on that one).  The recipe was pretty good the first night, but nothing like the lentil soup made by my Mom, Grandma, or Carrabba’s Italian Grill.  To increase the flavor, I added my Mom’s homemade croutons (which were outstanding).  I have 4 jars of leftover soup now.  To the leftovers, I added mushrooms, spinach, scallions, Parmesan cheese, and crackers- and the soup became much more flavorful.  I think I’ll stick with my Mom’s lentil soup recipe…but I am not done experimenting with the Crock-Pot.

Sweet & Salty July 26, 2009

Sweet and Salty Cottage Cheese

Jamie says:  Sometimes, there’s nothing as satisifying as the combination of sweet and salty foods (i.e. Peanut M&M’s, trail mix, etc.).  I was in a time crunch yesterday and needed a quick bite to eat before going out to play tennis- and that’s how I came up with my Sweet and Salty Cottage Cheese.  Here’s the breakdown: Breakstone’s LiveActive Cottage Cheese, cubes of apples, grapes, mixed nuts, and crunched-up pretzels (like the ones you find at the bottom of the bag).  It was so good.  I am already thinking of other combinations to try…

Afternoon Tea July 24, 2009

Sweet Apple Chamomile and Decaf Green Tea with Milk and Almond Milk

Our Prom Dress Tea Party

Jamie says:  We brought out our prom dresses yesterday and had a tea party.  It was lovely.  My cousin who does not even like tea, actually liked my tea creation.  I mixed two tea bags (I learned this from my Dad).  I used Celestial Seasonings Sweet Apple Chamomile and Celestial Seasonings Decaf Green Tea.  To our cups of tea I added skim milk and Almond Breeze Original Almond Milk.  The almond milk added a nice hint of sweetness.  We served also peaches and sweets- Back to Nature Peanut Butter Cookies, Back to Nature Chocolate Chip Cookies, Dove Dark Chocolate Promises, and Publix Marshmellows.

Cooking with Cruciferous Veggies July 24, 2009

Sichuan Broccoli and Cauliflower

Jamie says:  I am on a roll with cooking from my Mayo Clinic Cookbook this summer.  The next recipe I tried from it was Sichuan Broccoli and Cauliflower (http://www.mayoclinic.com/health/healthy-recipes/NU00343).  I cooked using my Grandmother’s style (without measuring the ingredients).  I enjoyed the contrasts- the salty flavor of the oyster sauce with the sweet ginger and the soft texture of the broccoli and cauliflower with the crunchier carrots.  Nutrition note: cauliflower and broccoli are both cruciferous vegetables; cruciferous vegetables may lower the risk of cancer.

The Fishes (without the loaves) July 22, 2009

Italian Tuna Salad

Jamie says:  I can remember the first time I tried tuna salad and actually liked it.  When I was younger, I was at my Grandmother’s house and we were all getting hungry for lunch.  She had only one can of tuna for meat.  From that can of tuna, she fed everyone.  It was the first time I enjoyed tuna fish.  Her secret was to add shredded lettuce and “whatever fell out of the fridge.”  So, when I was at her house this afternoon, I made tuna salad.  In addition to the shredded lettuce, I added extra virgin olive oil, vinegar, tomato, olives, fontina cheese, hard boiled egg, onions, dried minced garlic, oregano, salt, and pepper.  It had a nice Italian taste.  I especially loved the company and the fond memories.

It was a sweet side July 20, 2009

Classic Sweet Potatoes

3 C's Sweet Potatoes

Jamie says:  Tonight, I decided to experiment with my classic sweet potato recipe.  I made the classic sweet potato recipe- but I added chopped fresh basil at the end for a variation of the dish.  For my experimental recipe, I cut the sweet potatoes in cubes and added chopped garlic, sea salt, freshly ground pepper, cumin, curry, and a sprinkle of cinnamon.  I baked them in the oven at about 350 degrees for about 35 minutes.  I thought nothing could come close to the classic sweet potatoes, but these sure did.

Now That’s an Italian Salad! July 19, 2009

Italian Ham and Mozzarella Salad

Kathryn says: I made this salad with fresh basil from Mom’s herb garden, Publix spinach, Publix chipped ham, slices of Sorrento mozzarella cheese, black olives, chopped tomatoes, chopped onions, black pepper and jarred roasted red peppers.  For the dressing, I drizzled extra virgin olive oil and balsamic vinegar on top. 

The flavor was wonderful, and the red, white and green ingredients looked very Italian!

Not Your Typical Coleslaw July 18, 2009

Raspberry-Almond Coleslaw with Goat Cheese

Kathryn says:  I don’t particularly enjoy your typical, watery coleslaw, but I tried making my own using some of my favorite ingredients and it was good enough for seconds!

I piled some Publix shredded cabbage in a bowl.  Then I sprinkled about a teaspoon of finely chopped almonds (leftover from the chocolate souffle recipe below), a handful of raisins, and some crumbled goat cheese on top.  For the dressing, I drizzled Boathouse Farms’ raspberry vinaigrette on top.

Try it!  It’s not your typical coleslaw, that’s for sure.