Two Sisters, One Kitchen

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

Chicken Sausage Veggie Pizza March 25, 2010

Chicken Sausage Veggie Pizza

Jamie says:  Recipes teach you something that you can add to your cooking toolbox to use at a later time. For example, after cooking from tonight’s recipe, I now know I like chicken sausage, feta cheese, broccoli, and fresh cilantro and parsley on pizza. So, I was looking through my cookbook (of personally selected recipes from magazines, newspapers, neighbors, etc.) for a recipe to try this week, and came across two pizza recipes.  I couldn’t decide, so I combined them- and then changed them drastically.

Here’s my killer recipe:
Preheat oven to 375 degrees Farenheit. Chop broccoli, place in a baking dish, and add  extra virgin olive oil, sea salt, and freshly ground pepper. Cook for about 25 minutes and set aside. Meanwhile, heat 2 al fresco Sundried Tomato with Basil Chicken Sausages on medium heat for about 7 minutes, turning occasionally. Spread pizza dough (from Publix bakery section) on a baking sheet greased with spray PAM. Mix tomato sauce and tomato paste and spread on pizza. Add lots of dried oregano. Cut anchovies into small pieces and add to pizza. Generously sprinkle Sargento Shredded Reduced Fat 4 Cheese Italian on top. Press olive halves around the crust. Slice sausages, red bell pepper, and onion and add to pizza. Add Publix Feta Reduced Fat Crumbled Cheese. Add fresh cilantro and fresh parsley. Bake for about 25 minutes. Add cooked broccoli to top of pizza. Serve and savor.
I think this was the best pizza I’ve ever made!  (Oh, and K helped out, too.) We enjoyed  the pizza by candlelight and listened to the pitter-patter of the rain. It was nice to be inside.
Nutrition note: Reduce the fat- the saturated fat (and trans fats). Saturated fat raises your LDL (bad) cholesterol. Chicken sausage has a lot less fat than pork sausage, and so do reduced fat and low fat cheeses. 

White-Chocolate-Chip Macaroons (Happy St. Patty’s Day!) March 21, 2010

White-Chocolate-Chip Macaroons

Kathryn says:  I love turning food green on St. Patty’s Day!  It’s so festive and fun.

I altered this delicious macaroon recipe from the Food Network by adding white chocolate chips and green dye. 
I gave them to my friends throughout the day, and they loved them!  They are super sweet and really simple to make.  Anything made with condensed milk is pretty much guaranteed to be delicious.
(I also added green dye to my eggs and milk that day.)

Cuban Feast

Cuban Pork, Jicama and Black Beans, Brown Rice, and Plantains

Jamie says:  I was on a mission…for jicama!  I tasted this root vegetable for the first time a couple of weeks ago in a delicious salad my Uncle Rick made.  Now, I had a recipe for Cuban Grilled Pork (from Good Housekeeping Magazine) that called for this mysterious root vegetable.  The thing was nowhere to be found!  After trying 3 Publix Supermarkets and Mother Earth Market, I finally got a hold of one at Ward’s Supermarket.  My efforts paid off- at dinner time. 

To make this Cuban Feast, I first cooked Texmati Brown Rice according to the package (rice, water, salt, and butter- I used Smart Balance Omega Buttery Spread).  I then sliced plantains, poured extra virgin olive oil, freshly ground pepper, and salt on top (on one half I used garlic salt, on the other I added sea salt).  (We just couldn’t decide…they’re both really good.)  I then prepared the pork marinade with lime zest, lime juice, extra virgin olive oil, cumin, and crushed garlic.  For the beans, I drained them (but didn’t rinse them like the recipe said…I skipped adding salt to make up for it).  I then ripped the leaves off of fresh cilantro and added freshly ground pepper and lime juice to the black beans.  K worked on the jicama- peeling and chopping it- and then added it to the beans.   

And that was dinner.  It was fabulous. 

Nutrition note:  Jicama is a good source of inulin.  Inulin is a prebiotic that selectively promotes the growth of good bacteria in your intestine.  (Got that from my nutrition notes today while I was studying for my Nutrition and Immunity test tomorrow.)


Pasta Rapini March 9, 2010

Pasta Rapini

 Jamie says:  I had two requirements for this meal:  1) to use the broccoli rapini up and 2) to make a dinner out of it.  I succeeded in both.   

Here’s the recipe: Cook pasta according to directions (or a little longer like I do).  (I used whole wheat penne and shells because that’s what I had in the pantry.)  Cut off the top of a bulb of garlic (about 1 inch deep) and place the bulb on a small sheet of aluminum foil.  Drizzle extra virgin olive oil on the bulb- covering the cloves.  Place the top back on the bulb of garlic, fold up the aluminum foil (like a pocket) around the garlic bulb, and bake in the oven at about 375 degrees Farenheit for about 25 minutes.  Meanwhile, wash and cut broccoli rapini.  Saute’ rapini with extra virgin olive oil in a large pan on medium heat.  Additionally, slice fresh tomato into small pieces.  When everything is done cooking, drain pasta, push out cloves of garlic into pasta, and add rapini and tomato.  Drizzle with extra virgin olive oil, sea salt, and freshly ground pepper.  I didn’t have cheese, but if I did, I would try Parmesan. 

The meal was fabulous.  I love extra virgin olive oil with salt on pasta.  The broccoli rapini has a nice bitter taste.  And the soft whole garlic cloves really make the dish remarkable.  (I’d like to credit a friend who taught me to cook garlic this way a few years ago.)   

Nutrition note:  Be adventurous!  Try a fruit or vegetable that you haven’t tried before (i.e. broccoli rapini).


Almond Oatmeal French Toast March 2, 2010

Almond Oatmeal French Toast

Jamie says:  I was looking to add a little pizzaz to my French toast this afternoon.  So to make my French toast more exciting I used almond extract and oatmeal bread.

To make Almond Oatmeal French Toast, mix 2 eggs, cinnamon, almond extract, and skim milk in a bowl.  Dip both sides of 4 slices of oatmeal bread (I used Arnold Whole Grain Oatnut bread) in the mixture.  Cook both sides in a pan on medium heat.  If desired, top with Smart Balance Omega Buttery Spread.

It was delicious!  The almond extract adds a really nice sweet touch, and I like the oatmeal bread for the texture.  I made 2 extra slices and put them in the freezer for another morning’s breakfast.

Nutrition note:  Cinnamon has anti-inflammatory properties.