Almond Jam Cookies December 24, 2009

Jamie says:  I remember my Mother making a delicious pecan cookie with confectioner’s sugar and jam.  When I asked her about it, she told me those were two different cookies.  I guess I combined two good memories into one.  So, I asked my mom for the pecan cookie recipe and decided I would try adding jam to it.  The recipe, titled Pecan Puffs, actually came from my Mom’s neighbor in Brooklyn, New York.  I slightly modified the recipe.  I preheated the oven to 325 degrees Fahrenheit.  I then beat 1 stick of butter until it was creamy and then beat in 2 tbsp sugar and 1 tsp vanilla extract.  I measured 1 cup of pecans and then ground them in a blender.  Next, I measured 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt into a sifter.  I added the ground pecans to the butter mixture followed by the ingredients in the sifter.  I stirred the ingredients together until they were well-mixed.  I then spooned balls of the dough onto greased (using PAM Cooking Spray) baking sheets.  I made a thumb print in the middle and Kathryn filled them with strawberry jam (not recommended for future baking).  I baked them in the oven for about 40 minutes.  The recipe made about 1 1/2 dozen cookies.  (I guess I make big cookies because the recipe said it would make double that amount.)  When I took them out of the oven, the jam had exploded (spilled out onto the baking sheet).  I then put the cookies on a plate and sifted confectioners’ sugar on top.  I then added more jam (because there was virtually none left in the cookie) on top.  (Next time, I would bake the cookies with a thumb print in the middle without the jam, then add the confectioners’ sugar followed by the jam.)  Despite the mess, the cookies were so delicious.  They were moist, buttery, and sweet.  They look really festive, too.

Nutrition Note:  Try freezing cookies and sweets.  They last a lot longer (months) than storing them at room temperature.  They are also out of sight, which makes them easier to enjoy in moderation.  And you won’t feel like you have to eat them soon because they will spoil.

Everyone Loves Pizza Night November 24, 2009

Jamie says:  Sometimes, there’s nothing like a good slice of pizza- especially one that has your favorite toppings!  Kathryn and I baked this veggie pizza for dinner.  Side by side, we stood washing, slicing, and tossing the topping onto the dough.  We purchased the pizza dough from the Publix Bakery, and pressed it onto a baking sheet sprayed with PAM.  We then mixed tomato sauce, tomato paste, and Italian seasonings (basil and oregano) together and spread it on the dough.  We sprinkled low-fat mozzarella cheese on top and added sliced onion (another onion from Mom and Dad’s trip to Georgia), fresh minced garlic, fresh mushrooms, jarred roasted red peppers, and canned artichoke hearts, anchovies, and olives.  We baked the pizza for about 25 minutes, and topped it with a dash of garlic salt.  It was quite tasty. 

Nutrition note:  To add more veggies to your diet, try loading your pizza with veggies instead of meat.  Veggie are low in calories and fat-free.

Fish so good, it made me smile November 11, 2009

Breaded Tilapia with Anchovies, Artichoke Hearts, Black Olives, and Parmesan Cheese

Jamie says:  Sunday night is fish night.  After attending  a Zumba dance class, I was in need of  a quick meal so that I could get to studying for my Proteins and Amino Acids exam.  So I quickly whipped up this fish and added it to Kathryn’s fabulous zucchini, which she kindly left on the stove for me.  It was so quick and easy- and most importantly, so DELICIOUS.  To make this Heavenly fish, I put a piece of tilapia in a pan with Smart Balance Omega Buttery Spread (made with extra virgin olive oil).  I then added Ian’s Panko Breadcrumbs (Italian style).  After flipping the fish, I added 2 anchovies (King Oscar flat anchovies), lots of artichoke hearts (Vigo brand, canned and quartered), and some black olives (Publix small).  Lastly, I sprinkled Publix Parmesan shredded cheese on top.  The golden brown fish was tender, flakey, and moist.  The bread crumbs melded the buttery and salty flavors together.  This fish dish had the perfect medley of flavors.  The meal had me scraping plate for more, and I left the table with a smile…it was that good!

Nutrition Note:  Smart Balance Omega Buttery Spread is a good substitute for butter.  It has omega 3 fatty acids which are protective against cardiovascular disease.  The spread also has added vitamins including vitamin D, which is important for bone health and decreasing the risk of many chronic diseases.  (Just don’t overdo it, because it is still a source of fat.)

Taco Night- Always a Good Night October 2, 2009

Chicken Tacos

Jamie says: I’ve always enjoy taco night!  When we were younger, taco night was a night when we had Coca Cola with dinner.  I cooked the chicken in Publix taco seasoning mix, while K got all the toppings ready.  We added Publix salsa, shredded Publix 2% cheddar cheese, spinach, olives, artichokes (canned), and low fat sour cream to our whole wheat tortillas.  I was surprised to find that the tortillas also had calcium added to them.  Taco dinner was great, just like when we were younger.  And the leftover meat made for a nice sandwich, too.

Nutrition note: Look for tortillas that have added calcium.  Cheese also has calcium.  Calcium helps build strong bones.

Fantastic Fish & Fennel, Perfect Potatoes September 20, 2009

Tilapia with Salsa, Baked Fennel, and Parsley Potatoes

Kathryn says: J and I went to Publix today, which usually means we’re having fresh fish for dinner.

We brought home fresh tilapia and got creative with some impromptu cooking when dinner time hit.

I sprayed a frying pan with Pam and put the tilapia on the stove on medium-high heat.  Then, I poured about half a container of Publix mild salsa, some canned artichokes, and Publix canned black olives on top.  I also ground fresh black pepper and sprinkled ripped parsley (fresh from our plant) on top.  I cooked it until the bottom turned white and then flipped it to finish cooking.

Jamie chopped up a bag of Red Gold potatoes.  I threw them in a Pyrex pan and drizzled (okay, drenched) them in extra virgin olive oil and sprinkled them with sea salt, rosemary, thyme and fresh ground pepper.  I tossed them up and put the pan in the oven on about 375 degrees for about 40 minutes.

We got the fennel recipe from a chef who posted on our blog a few months ago.  Thanks for the suggestion!  Jamie washed the fennel and chopped it into pieces.  She put the pieces on a cookie sheet and I went to work covering them in extra virgin olive oil, sea salt, rosemary, thyme and fresh ground pepper.  We put those in the oven with the potatoes for about 30 minutes.

We ate by candlelight and a pretty pink hibiscus flower I picked on my walk home from the tennis courts today.  We were both impressed with the tender fish and its flavorful sauce, the refreshing licorice taste and soft texture of the fennel, and the soft, hot parsley potatoes.  J said the fish was “Carrabba’s quality.”  We certainly do cook best together!  It must be the synergy of the sisters.

Dinner in the New Oven September 11, 2009

Chicken Strips with Baked Asparagus and Eggplant

Jamie says:   A new oven was delivered to our apartment.  It’s new, white, clean, and small like the last one, but at least we can read the dials on this one (imagine trying to heat an oven to 325 degrees without numbers on the dial).  Our first dinner on the new stove was chicken breast cut into strips with Grey Poupon Country Dijon mustard, baked asparagus with extra virgin olive oil (EVOO), sea salt, crushed rosemary, red pepper flakes, and freshly ground pepper, and baked eggplant with EVOO, basil, oregano, and garlic salt.  The only problem we ran into- the large baking sheets were slightly too big for the oven oven.  Despite this little dilemma, the food cooked, and we ate happily at our table.  (We’ve since bought medium-sized baking sheets.)

Nutrition note: Asparagus is a source of folate.

Our First Dinner in the New place September 6, 2009

Dinner Cooking in Our Kitchen

Wild Salmon, Broccoli Rapini, and Yellow Squash

Jamie says:  Our inaugural dinner in the new apartment…drum roll, please… was wild salmon, broccoli rapini, and yellow squash.  We had a blast shopping in the new Publix, which had a very large variety of products- especially produce and organic products.  The bright colors and varying textures of our first dinner were especially appealing to the eyes.  We cooked the salmon the previous night and reheated it (I don’t recommend this).  The salmon was dry, but nothing a little ketchup couldn’t fix (this was my first time trying ketchup on salmon).  We cooked the squash in our new pot.  To the squash, I added Mrs. Dash Seasonings.  The broccoli rapini was made with extra virgin olive oil and minced garlic.  The salmon scent lingered for a bit…it reminded me of fish Sundays in the dorm.  We’re opening a window next week.

We have a new kitchen! September 5, 2009

Our Apartment's Kitchen- left side

Our Apartment's Kitchen- middle

Our Apartment's Kitchen- right side

Jamie says:  Kathryn and I have been busy moving into our new apartment- and our new kitchen- at school.  We love our new home.  Mom and Dad were a big help moving in.  For our kitchen, Mom suggested a basin to soak dishes in, and Dad made sure we had GFCI outlets installed for safety.  He also moved the refrigerator hinges so that the door opens away from the wall- genius!  The kitchen is small, but we like it (no dishwasher, though).   The black and white tile reminds us of our Aunt Angi and Uncle Rick’s place.  This summer, we decorated flower pots for fresh herbs and saved Rachel’s Yogurt containers for kitchen decorations.  We are looking forward to cooking many delicious meals in our new home, and we hope you will enjoy following our cooking adventures from our new kitchen.

Birthday Chocolate Souffles July 16, 2009

Warm Chocolate Souffle

Jamie says:  For Kathryn’s 20th birthday this year, I made a check list of fun things for us to do together- one of which was to make the chocolate souffles we have been talking about for years.  I found a healthier recipe (http://www.mayoclinic.com/health/healthy-recipes/NU00353), with only 183 calories per serving, in my Mayo Clinic Cookbook that we used.  We used dark chocolate cocoa powder for the great flavor and health benefits.  The souffles were beautiful and tasty.  Here’s to a happy and healthy year!

Father’s Day Breakfast June 24, 2009

Father’s Day French Toast Breakfast

French Toast Topped with Fruit

Kathryn says:  J and I made Dad his favorite breakfast for Father’s Day – French toast.  We used Dad’s favorite French toast bread – Nature’s Own White Wheat Bread.  For the batter, I beat two eggs in a bowl with Lactaid milk, vanilla extract and cinnamon.  Then, I sprayed the griddle with Pam, dipped the bread in the batter and put it on the griddle.  I threw some sliced almonds on the griddle to toast them.  I put the cooked French toast on a plate, cut out a paper heart and placed it on the bread.  Then, I sifted confectioner’s sugar over the bread.  I removed the paper heart and was left with a loving piece of french toast.  I repeated this for the other French toast.  Lastly, I sprinkled the toasted almonds on top. 

Jamie cut up some fresh fruit which Dad ended up putting on his French toast.  J also made Dad tea and put it in the “Dad” mug.

Mom microwaved some bacon for a side.

It was a family success, and Dad was proud of our cooking abilities.