Two Sisters, One Kitchen

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

Curry Tofu April 29, 2010

Curry Tofu

Heat extra virgin olive oil in a pan (medium heat).  Drain NASOYA Extra Firm Tofu and cut into cubes. Add to the pan along with a generous amount of curry and cinnamon and a little salt.  Add vegetables (I added canned chick peas, canned green beans, fresh corn, and fresh tomato.)  Cook for about 15 minutes.  Top with peanuts, serve hot, and enjoy.

This was definitely the best tofu I’ve ever made.  Kathryn really liked it too (according to her status on Facebook).

Nutrition note:  Tofu is low in calories and fat and makes a good meat substitute for those meat-less meals.

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Cheers to a Peachy Summer! April 26, 2010

Chiquita Peach Mango Smoothie

Kathryn says: It’s beginning to look a lot like summer – the sizzling temperatures, the flash thunderstorms…and the refreshing, cool beverages.  J and I decided to clink glasses to kick off our first summer in our apartment together on a particularly hot and stormy day.  We took the Chiquita Peach Mango Smoothie mix out of the freezer and blended it with two cups of ice cubes.  I felt like being fancy and insisted on pouring the mix into glasses.  We topped our drinks with maraschino cherries and a bit of the juice from the jar.  Cheers, J!  (P.S. I know maraschinos are not the healthiest choice, but the smoothie mix is 100 percent pure, fresh fruit, so I didn’t feel too bad about the preservative-laden topping.)

 

Chicken and Pasta Dinner April 25, 2010

Breaded Garlic-and-Herb Chicken and Rottini with Olive Oil

Kathryn says: A good friend of mine was getting ready to move away, and I realized I had yet to make him dinner.  He said he liked pasta, so I cooked up some rottini and added olive oil, sun-dried tomatoes, cooked onions and red peppers.  I topped it with breaded, baked garlic-and-herb chicken. I liked the crunch of the breaded chicken against the soft spiral noodles.  He must have enjoyed the meal too because he cleaned his plate. 🙂

 

Beet Greens Salad April 22, 2010

Beet Greens Salad

Jamie says:  Here’s a way to make your food dollars last: find a use for the vegetable parts that you would normally just toss.  In Kathryn’s blog post, Sweet and Crunchy Broccoli Slaw, she used the broccoli stalks to make broccoli slaw.  In this case,  I saved the greens from the tops of beets to make a Beet Greens Salad.

To make this salad: Wash and tear refrigerated beet greens. Squeeze fresh lemon juice on top and toss in some lemon segments.  Pour Dole Orange Peach Mango 100% Fruit Juice on top.  Serve.

It was light and very refreshing.

Nutrition note:  Beet greens are a good source of potassium.  Potassium can help lower your blood pressure.

 

Carmelized Banana Bread April 18, 2010

Carmelized Banana Bread

Jamie says:  It is nice to have Mom and Dad here for the weekend. Dad loves banana bread, so I surprised him yesterday morning by making a loaf for breakfast. I woke up early and made Caramelized Banana Loaf Cake from the Everyday with Rachel Ray magazine (please see link for recipe). Surprisingly, we had all the ingredients- despite not having been grocery shopping in over 2 weeks!  

I pretty much followed the recipe, except I used Smart Balance Omega 3 Buttery Spread instead of butter. I also did not have baking powder, but I remembered Food Science class from undergrad. So I mixed baking soda (base) and white distilled vinegar (acid) to replace the baking powder. As a side note, be careful not to burn the sugar during the caramelization process… all I am going to say on that is “third times a charm.” 

The banana bread was delicious!  I really liked the sweet caramelized bananas on the bottom, the touch of cinnamon, and tenderness of the bread. Dad said it was the best thing I ever cooked for him!  

P.S.  Kathryn and I BOTH went to Publix together last night with Mom.  We now have a fully-stocked fridge, freezer, and pantry. I say we both earned a point in our competition (even though that would cancel out). 

Nutrition note:  Go grocery shopping with a list and a happy (not empty) stomach to save money and make more healthful food selections.

 

Basil Lime Black Bean Burgers April 14, 2010

Black Bean Burger with Basil Lime Mayo on Challah Bread

Jamie says: So Kathryn and I are in this competition right now over who can hold out the longest before giving in to go to Publix.  I just looked at my debit book… it’s been since March 30th since I’ve walked through those lovely sliding doors. Do you want to know what the prize is? A lip gloss (that I honestly don’t really want). In a wierd way, I have really been enjoying this though. It’s the perfect situation for me to think outside the box when it comes to my cooking. I’ve strayed away from my “regular” foods and have eaten some new creations and leftover frozen meals.  Tonight’s dinner was a black bean burger with basil lime mayo on challah bread. Here’s the recipe:

In a pan, sautee chopped garlic in extra virgin olive oil until lightly browned and then set aside. Meanwhile, drain and rinse a can of black beans. Pour beans in a bowl and mash with a fork. Add the garlic (but leave the olive oil in the pan), one egg, chopped fresh basil, sea salt, and freshly ground pepper and mix well. Add Ian’s Panko Italian Style Breadcrumbs to the pan to soak up the olive oil, and then pour the breadcrumbs into the bean mixture. Mix and form into 3 bean patties. Pour a little more olive oil in the pan and cook the bean patties on both sides for a total of about 15 minutes. Then, carefully transfer the patties to a baking sheet sprayed with PAM and cook in the oven for about 7 minutes. Add slices of low fat mozzarella cheese during the last 3 minutes. Toast slices of challah bread. To make the mayo, add 1 packet of True Lime Crystallized Lime (or fresh lime juice) and chopped fresh basil to the mayonnaise. Mix and spread mayo on the challah. Carefully place bean burger on bread and top with garlic salt, Publix Spicy Brown Mustard, and Publix Greenwise Organic Ketchup.

Dinner was quite fabulous. I even have leftovers for another meal. Oh, and I’ve already told Kathryn I’m not giving in.

Nutrition note: Black beans are high in fiber and low in fat. 

Black Bean Burger Variation

 Round 2- Here’s are my variations:

– added fresh parsley to the mayo

– added some Truvia to the mayo

– cold bean burger

They made something great even better!

 

Sweet ‘n’ Crunchy Chicken Salad

Sweet 'n' Crunchy Chicken Salad

Kathryn says: Sweet and salty find true love in this tasty salad.  I tossed some mixed greens from a pre-washed bag (romaine, iceberg) with arugula.  Then, I added leftover grilled chicken. I drizzled Boathouse Farms creamy dijon honey mustard yogurt dressing on top and added broken pretzel sticks, canned mandarin oranges and sliced cucumbers. Crunch crunch crunch.  You’re welcome, taste buds.