Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Fantastic Fish & Fennel, Perfect Potatoes September 20, 2009

Tilapia with Salsa, Baked Fennel, and Parsley Potatoes

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

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.

 

Dinner in the New Oven September 11, 2009

Chicken Strips with Baked Asparagus and Eggplant

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.

 

Open-faced Egg Sandwich

Open-faced Scrambled Egg Sandwich
Open-faced Scrambled Egg Sandwich

Kathryn says: Since I had a volunteer event at noon today, I needed an early lunch.  What better than an egg sandwich to bridge the gap between morning and afternoon? 

I sprayed a frying pan with Pam, cracked an egg into the pan, scrambled it on the stove on medium-high heat, and continued cooking it while adding chopped tomatoes and onions, red pepper pieces, a slice of meunster cheese ripped into little pieces, oregano, rosemary, and fresh basil leaves. 
Then, I piled it all on a nice, soft piece of Pepperidge Farm’s 12 Grain bread and ate it open-faced with a fork.  I added ketchup too.  It was delicious!
 

I’m addicted to this Chocolate Banana Milk Shake September 10, 2009

Chocolate Banana Milk Shake

Chocolate Banana Milk Shake

Cheerios with Chocolate Banana Milk Shake

Cheerios with Chocolate Banana Milk Shake

Jamie says:  I’m addicted to this chocolate banana milk shake.  I began making them this summer, and I just can’t seem to get enough of them.  They’re amazing, healthy, and easy.  What could be better!  I just add 2 ice cubes, 1 large banana, and about 1 tablespoon Hershey’s Special Dark Cocoa to my Bella Cucina Rocket Blender and fill the cup to the max line with skim milk.   It makes for the perfect breakfast, too.  Just add Cheerios- and you have a delicious breakfast!  You’ve got to try one…

Nutrition note:  One Tbsp of the Hershey’s Special Dark Cocoa has only 5 calories, no sugar, antioxidants, and 10% of the daily value of iron!

P.S.  Thanks for the early birthday present (my awesome Bella Cucina blender), Aunt Angi and Uncle Rick!

 

Guac – It’s Simple September 9, 2009

Guacamole with Terra Exotic Vegetable Chips

Guacamole with Terra Exotic Vegetable Chips

Kathryn says:  After a light dinner, I felt like whipping up a late-night snack – guac and chips.

I was inspired by a nearly-rotting avocado in the fridge and a classmate who said her favorite food is guacamole, but she doesn’t know how to make it.

I simply cut some avocado out of its skin, diced some tomatoes, and put them in a bowl.  Then, I added garlic salt and pepper, and mashed it all together with a fork.  Voilà!  It’s guacamole.

I had mine with crunchy Terra Exotic Vegetable Chips – the new Exotic Harvest Sweet Onion edition.

See, it’s simple and delicious.  Other modifications include adding olive oil or lemon juice.

 

Dinner for Sister September 8, 2009

Chicken Parmesan Sub
Chicken Parmesan Sub
Broccoli and Leeks
Broccoli and Leeks

Kathryn says:  Tonight, I cooked dinner for J, and it was a success. 

First, I washed the broccoli and leeks, chopped them up, and threw them in a Pyrex pan.  Then, I drizzled olive oil and sprinkled sea salt, black pepper, rosemary and thyme on top and tossed it all together.  I put it in the oven on 375 degrees for about 30 minutes.  If you’ve never had leeks, I highly recommend them.  They’re like onions in looks and flavor.  I used all of the leek from the white bottom to the green top, and each part was tasty.
While that was baking, I washed two chicken breasts, cut them into chunks, and threw them on a frying pan on the stove on high heat.  I poured a packet of Mrs. Dash seasoning on top and cooked the chicken until it browned.  Then, I added a can of tomato sauce, ripped fresh garlic cloves, and olive oil and let it simmer on medium-low heat.
I poured the chicken with sauce onto a french baguette and topped it with Parmesan shavings.
And that was dinner!