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!

J’s 25th Birthday Cake – Hershey’s Deep Dark Chocolate Cake October 21, 2011

Kathryn says: Mom and I teamed up to make J a decadent chocolate cake for her 25th birthday. J picked out this Hershey’s Deep Dark Chocolate Cake and One-Bowl Buttercream Frosting recipe from her Hershey’s Best-Loved Recipes cookbook. We used Smart Balance whipped buttery spread instead of butter. Telling of how much J loves cooking, she offered to help make it, but we decided she could let us do the work for her special day.

She opened gifts first, and she was surprised and excited to find the TSOK T-shirt I made her, which has our dot com domain name on it.

Mom and I iced the cake just minutes before J cut into it so that it would be fresh. We topped it with rainbow sprinkles.

Cake before the candles. Made with love

Cake before the candles

We added festive candles, and gathered together to sing and eat.

J's 25th birthday cake

J's cake

J & K celebrate J's 25th birthday and TSOK going dot com

We enjoyed the moist, spongy dark cake and the rich, oh-so-sweet-and-creamy milk chocolate icing on top.

J's slice of birthday cake

Bite of cake

J and I washed the delicious dessert down with non-fat milk in martini glasses.

Keepin' it classy

Cheers to J’s 25th and TSOK going dot com!

• J’s nutrition note: Fat free milk in a martini glass- a healthy beverage choice to go with the decadent cake

Chocolate Pumpkin Coconut Parfait October 15, 2011

Kathryn says: I remember the olden days when J and I would get TCBY parfaits with our parents. Oh, the delicious layers of frozen yogurt and candy toppings…Well, the TCBY nearby closed, but I can make my own parfaits, and I bet they’re a bit healthier.

This Chocolate Pumpkin Coconut Parfait has become a new favorite dessert snack for me because it’s quick, easy, pretty, and oh-so-sweet.

Chocolate Pumpkin Coconut Parfait

Chocolate Pumpkin Coconut Parfait

Ingredients

• 1/4 cup chocolate pudding (Kozy Shack)
• 1/4 cup canned pumpkin (Libby’s)
• 1/4 cup coconut yogurt (Publix‘s CocoRico)

Directions

1. Use a spoon to scoop ingredients one at a time into a clear glass cup, making layers.
2. Enjoy with a spoon.

• J’s Nutrition note:  By using pudding, pumpkin, and yogurt instead of ice cream with toppings for layers of a parfait, you are getting more calcium and vitamin A.

Pumpkin Butter, Banana and Coconut Shake September 23, 2011

Ingredients for PB&C Shake

Blending the PB&C Shake

PB&C Shake

Kathryn says: Happy Fall! J came home with a Starbucks Pumpkin Spice Frappuccino yesterday, and it made me want to cook with pumpkin. I woke up this morning and put this tasty shake together with what we had around the house. I like to call it a PB&C Shake.

Pumpkin Butter, Banana and Coconut Shake

Ingredients:

• 2-3 ice cubes
• 1/2 banana
• 3 oz (1/2 of a small container) of coconut yogurt (I used Publix CocoRico yogurt)
• 1 tsp pumpkin butter (I used Lyman Orchards Pumpkin Butter that my Dad brought home from a trip to Connecticut, but you can make it with canned pumpkin, sugar and spices such as ground cinnamon, nutmeg and cloves)
• 1 tsp milk (I used non-fat Lactaid)

Directions:

1. Put all ingredients in blender.
2. Blend until ice is fully blended.
3. Pour into cup and enjoy as a breakfast drink, snack or dessert.

• J’s nutrition note: Using yogurt as a base for shakes adds calcium, which helps maintain strong bones.

Rootbeer Tofu September 4, 2011

Rootbeer Tofu

Kathryn says: J made tofu with Coca Cola for me once, and I thought it was awesome, so I figured why not try it with Rootbeer? Delicious. Perhaps I’ll try Cherry Coke next…

Rootbeer Tofu

Ingredients:
-1 package soft tofu
-1/2 can Rootbeer

Directions:
1. Cut tofu into bite-size squares.
2. Place tofu in a frying pan on the stovetop on medium-high heat.
3. Pour Rootbeer into pan.
4. Cook until tofu begins to brown.
5. Turn up heat to high for a few minutes, and then reduce heat to medium-low and let simmer until soda has been reduced.

Honey-Fried Egg August 30, 2011

Honey-Fried Egg

Kathryn says: Sweet and salty tends to be a winning combination, so this morning, I thought why not try it with an egg? A touch of honey brings just the right amount of subtle sweetness to this classic breakfast fare.

Honey-Fried Egg

Serves: 1

Ingredients:
-cooking spray or olive oil
-1 egg
-1 tsp. honey
-salt and pepper to taste

Directions:
1. Lightly grease a frying pan with cooking spray or olive oil.
2. Crack egg and pour into pan on stovetop on medium-high heat.
3. After the egg begins to solidify, drizzle honey on top. Sprinkle salt.
4. Let the egg continue cooking until it looks halfway cooked, and then flip.
5. Add pepper. Cook to desired liking.

Balsamic, Raisin and Goat Cheese Salad August 16, 2011

Balsamic, Raisin and Goat Cheese Salad

Kathryn says: I was invited for dinner with a group of friends, and I wanted to bring a delicious salad to share. I threw some of my favorite ingredients together, and it was a hit.

Balsamic, Raisin and Goat Cheese Salad

Serves:4-5

Ingredients:

• 1 bag of pre-washed spinach
• 1 can of black olives, drained
• 1 can of chickpeas, drained
• 1 container of goat cheese
• 1/4 cup raisins
• 1/2 cucumber, sliced and then quartered
• 1 tomato, chopped into bite-sized pieces
• Italian balsamic dressing (I used Wishbone Light Balsamic Basil & Vinaigrette)

Directions:
1. Toss all ingredients together.
2. Top with desired amount of dressing.

Nutty Cheese and Prune Wraps August 9, 2011

 Kathryn says: While I was filling out a job application today, hunger crept up on me like an unexpected visitor. I was looking for something quick, tasty and filling so I could enjoy a snack and get back to the application. Here’s what I put together.

Nutty Cheese and Prune Wraps

Serves: 1

Ingredients:

• a handful of prunes
• 1 tablespoon of almond butter (or peanut butter)
• 1 slice of cheese (I used provolone)

Directions:

1. Cut or tear cheese into pieces.
2. Spread almond butter on prunes; wrap in cheese.

Provolone Scrambled Eggs and Grits August 8, 2011

Provolone Scrambled Eggs and Grits

Kathryn says: I just moved into my new apartment in Gainesville, and while I’m missing my sister, I thought she’d enjoy seeing that I’m still cooking and eating well here.

Provolone Scrambled Eggs with Grits

Serves: 1

Ingredients:
-one serving of grits
-one egg
-1/2 slice provolone cheese
-oregano
-sea salt
-pepper
-ketchup

Directions:
1. Cook grits (I follow the microwave directions on the box).
2. In a frying pan, scramble one egg on medium-high heat. Chop cheese and mix it in to the egg. Sprinkle oregano on top.
3. Put the egg over the grits. Top with ketchup.

Teriyaki Barbecue Chicken Wings July 27, 2011

Teriyaki Barbeque Chicken Wings

I haven’t been cooking much – between two news internships and teaching group fitness twice a week, I’ve been pretty busy. I’ve even been buying Lean Cuisines and eating out a lot (Shhh, don’t tell J.) So to all you readers out there, I do apologize if you happened to miss my posts, but J has been doing a stellar job of keeping up the blog.

Anyway, tonight, I found myself in the kitchen after an early day at my internship. I went with some good ol’ baked chicken wings with lots of spices, and J loved them! I hope you do to.

Teriyaki Barbecue Chicken Wings

Serves: 2

Ingredients:

• about 8 chicken wings
• 2 tbs. olive oil
• 2 tbs. barbecue seasoning / dry rub (I used Williams-Sonoma Smoke House Rub, which includes sea salt, brown sugar, garlic, onion, pepper, thyme, safflower oil, sage)
• 2 tbs. teriyaki sauce (I used Newman’s Own Teriyaki Marinade)

Directions:

1. Preheat oven to 350 degrees.
2. Place wings in pan.
3. Drizzle olive oil and teriyaki sauce on top.
4. Sprinkle seasoning on top.
5. Bake 35-40 minutes, until thoroughly cooked.