Mac & Cheese with Style December 20, 2009

Jamie says:  I was in the mood for some mac & cheese, so I got out the large pot and boiled some whole grain ziti.  In the top of the pot, there’s a steaming basket, so I chopped up some fresh broccoli, threw it in, and put the lid on top of the pot.  I used the last of the onions from the 5 lb bag Mom and Dad brought us from their trip to Georgia.  I sliced the onion and sautéed the slices in a frying pan with extra virgin olive oil, salt, and pepper until it caramelized.  I combined all the ingredients and poured in some Publix shaved parmesan cheese.  Kathryn came home just as I finished.  Perfect timing.  We both really enjoyed dinner.  And my mac & cheese craving was mostly satisfied. 

Nutrition note: Broccoli is a cruciferous vegetable.  Cruciferous vegetables can help protect the body from cancer.

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.

Playing with Parsnips November 22, 2009

Jamie says:  I was set on making chicken with black beans and rice, but sometimes things do not go exactly as planned.  When I looked at the directions on the container of rice, I realized I didn’t have an hour to wait for the rice to cook- and good thing because that’s when I decided to spice up the black beans and throw in some parsnips. 

To make this Latin-inspired meal, I first washed and chopped up a bag of parsnips.  Parsnips are new to me, but I really enjoy them.  They have a texture and shape like a carrot and taste somewhat like a potato.  I coated the parsnips with extra virgin olive oil, seasoned sea salt, and ground pepper.  To make the chicken, I poured some of my Uncle Rick’s herb seasonings on top and baked it.  I then sautéed slices of onion in extra virgin olive oil.  After they turned a nice caramel color, I added black beans and some dried cilantro.  I topped the beans with chunks of fresh tomato.

I was very pleased with dinner.  It was delicious and the presentation was beautiful with a nice array of colors.  Kathryn couldn’t stop raving over the meal, which is like music to a chef’s ears.

Nutrition note: 1/2 cup of black beans contains about 25% of the daily value of fiber.

Rachel Ray would be proud of me this week November 14, 2009

Pork Burger Salad with Corn on the Cob

1. Jamie says:  I didn’t think I could top Sunday’s fish dinner, but this bun-less pork burger with corn sure came close!  To make this dinner, I first pan-fried onions with extra virgin olive oil, salt, and ground pepper until browned.  (We’re still working on that bag of onions from Mom and Dad’s trip to Georgia.)  After setting the onions aside, I cooked the corn in the same pan rolling it with some Smart Balance Omega Buttery Spread until it was lightly brown on all “sides.”  I then mixed ground pork with Gourmet Warehouse of Hilton Head Honey Garlic Marinade.  I cooked the pork in a second pan until it was brown.  I then drained the juices and added Publix sharp cheddar fancy shredded cheese on top.  While the food was cooking I chopped lettuce.  I used the lettuce as the base of my bun-less pork burger salad.  I added the pork burger and then the cooked onions on top.  I drew a circle around the pork burger with Publix Greenwise Organic Tomato Ketchup and some lines with Publix Spicy Brown Mustard.  I felt like an artist.  Next, I added Italian seasoned sea salt to the corn.  I enjoyed eating the pork burger as a salad- it wasn’t nearly as messy.  The honey garlic taste was incredibly flavorful and gave the pork burger a tasty kick.  For “dessert,” I had a slice of toasted Pepperidge Farm Oatmeal bread with Smucker’s Natural Chunky Peanut Butter and apple slices on top.  Rachel Ray would be proud of me this week!

Nutrition note:  Aim for a balanced meal by incorporating multiple food groups into your meal.  The food groups are: Grains, Milk, Fruit, Vegetables, and Meat & Beans.

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.)

Italian Dinner for 3 November 8, 2009

Italian Dinner for 3Whole Grain Pasta with Onion and Sausage Red Sauce and Broccoli

Whole Grain Pasta with Onion and Sausage Red Sauce and Broccoli

Jamie says: Kathryn has been sick this week, so I told her I would cook her a nice pasta dinner last night.  I invited Eric to join us, too.  After swim practice, I began to cook.  Although it was a Friday evening, it felt like Sunday because the house smelled like red sauce…reminding me of Sunday evenings at my Grandma’s house.  I cooked the red sauce in my Grandma’s Grandmother’s skillet!  As I was cooking, Kathryn was playing recordings of her singing.  It was very pleasant.  Dinner was whole grain pasta with onion and sausage red sauce with oven toasted broccoli.  To make the dinner, I first chopped fresh broccoli and added olive oil, Italian seasoned sea salt, and pepper and baked in the oven for about 45 minutes at 350 degrees.  I then boiled a box of Barilla whole grain rotini until it was soft.  To make my sauce, I first sauteed chopped onions (from Mom and Dad’s trip to Georgia) with extra virgin olive oil in my special skillet.  I then added chopped sausage- cooking until the meat was done.  Finally I added, a large can of Hunt’s Whole tomatoes (I cut these into smaller pieces) and 1 can of Contadina Organic tomatoe sauce (thank you Mom for sending us that whole case).  I added dried basil and parsley to the sauce, too.  To serve, I topped the pasta with the sauce and then the broccoli.  We had a little fresh basil and parsley growing, so I added that on top.  Kathryn was raving over it and Eric liked it, too.  (I think Grandma’s skillet deserves some of the credit, too.)  It was a nice and relaxing Friday night. 

     Nutrition note: The whole grain pasta is an excellent source of fiber.  Fiber helps keep you full.

Chicken Soup October 12, 2009

Chicken and Rice Soup with Greens and Beans with Homemade Croutons

Jamie says:  I made chicken soup tonight.  I called my Mom for a little advice on how to make the soup and found out that she was also making chicken soup for dinner.  Like mother, like daughter.  My chicken soup reminded me of something that my Grandmother makes because she cooks with “whatever falls out of the fridge.”  And I do have to give credit to my Mom for sharing her outstanding crouton recipe with me.  My Mom’s famous crouton recipe calls for cubes of loaf bread, olive oil, sea salt, and pepper.  To make the soup, I put the following in a big pot: chicken stock, brown rice, kidney beans, frozen spinach, frozen chicken breast, garlic, celery leaves and stalks, and frozen sauteed mushrooms and onions that I made another day.  To season the soup, I added thyme, oregano, basil, and sea salt.  I topped the soup with a handful of homemade croutons.  Kathryn and I really enjoyed dinner.  It was a tasty, healthy, and hearty meal.

Nutrition note:  Kidney beans are an excellent source of folic acid.

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.

Sunday Sauce September 14, 2009

Whole Wheat Penne with Shrimp, Red Sauce, and Parmesan Cheese

Jamie says:  Grandma gave me a frying pan this summer.  It wasn’t just any frying pan, though.  It was her Italian Grandmother’s!  I keep thinking about what this pan has “seen” and been through.  Last night, I used it to make  a nice Sunday meal for Kathryn and me- shrimp with red sauce (canned tomato sauce, canned diced tomatoes, fresh garlic, and fresh basil from our little window-sill herb pot) served over whole wheat penne pasta and topped with shredded parmesan cheese.  My Grandma used to make pasta with red sauce every Sunday for her family (hence the name Sunday Sauce).  Kathryn and I really enjoyed our rendition of the meal.  It was a nice Sunday and the perfect end to the fun weekend.