Two Sisters, One Kitchen

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

Mini Thanksgiving in July July 26, 2010

Turkey Tenderloin, Smashed Potatoes, Jellied Strawberries with Citrus Peel

Jamie says:  I felt like having a mini Thanksgiving in July. This is significant for a couple or reasons: 1)  I don’t think I’ve EVER made turkey before (unless you count preparing turkey deli meat in a sandwich);  2) For some reason, we didn’t eat much turkey at home, and when we did, it wasn’t a favorite;  3)  Buying and cooking the turkey was an adventure;  4) I am not a fan of mashed potatoes unless they are Grandma’s.  I made two variations because Kathryn voted for the typical mashed potatoes with “butter” and I thought it would be interesting to try them with olive oil. Here’s my first attempt at a mini Thanksgiving (July is good practice): 

Turkey Tenderloin  

Ingredients:
  • 3/4 lb Publix boneless turkey tenderloins, premium
  • 1 Tbsp olive oil
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp Northwoods Seasoning

Directions: 

  1. Butterfly cut turkey tenderloin. Add olive oil, salt, peppers, and Northwoods Seasoning to both sides.
  2. Cook on baking sheet in pre-heated oven according to directions on package ~ 350 degrees Farenheit for 30 minutes.
  3. Reserve the drippings for gravy for the smashed potatoes. Serves: 2. Enjoy!

Smashed Potatoes with Olive Oil 

Ingredients: 

  • 3/4 lb Ruby Gold potatoes (small red potatoes)
  • 2 Tbsp olive oil
  • 1 Tbsp parsley
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp freshly ground pepper

Directions: 

  1. Wash potatoes and put in a veggie steamer over boiling water until slightly soft (~20 minutes).  Drop into boiling water for final cooking (~2 minutes).
  2. Drain potatoes. With a fork, mash potatoes and add in olive oil, parsley, salt, and pepper.  Serves: 2.  Enjoy!

 Smashed Potatoes with “Butter” 

Ingredients: 

  • 3/4  lbs Ruby Gold potatoes (small red potatoes)
  • 2 Tbsp Smart Balance
  • 2 Tbsp skim milk
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/8 tsp black pepper

Directions: 

  1. Wash potatoes and put in a veggie steamer over boiling water until slightly soft (~20 minutes).  Drop into boiling water for final cooking (~2 minutes).
  2. Drain potatoes. With a fork, mash potatoes and add in Smart Balance, milk, salt, and pepper.  Top with turkey gravy. Serves: 2.  Enjoy!

Strawberries with Citrus Peel 

Ingredients: 

  • 1 bag Publix frozen strawberries
  • 3/4 cup sugar
  • 3/4 cup water
  • Citrus peel (grapefruit or orange), washed

Directions: 

  1. Cook strawberries, sugar, water, and citrus peel  in a pot on high, stirring, until thickened.  Serves: 10.  Enjoy!

The turkey was surprisingly good and moist.  Both of the smashed potatoes were a hit, but I do have to say, Kathryn’s recommendation (with the Smart Balance) was better because the gravy went well with them. 

  • Nutrition note:  Turkey is a good source of lean protein.
 

Salmon, Broccoli and Leek Sandwich July 24, 2010

J's Salmon, Broccoli and Leek Sandwich on Honey Wheat Bread

K’s Salmon, Broccoli, and Leek Sandwich on a Potato Bun

Kathryn says: J and I were craving salmon sandwiches.  We came up with a new combination that ended up being one of the best sandwiches I’ve ever had. I loved the taste of the fresh hot fish, cool, creamy sour cream, and salty, oily green veggies on a tender sweet potato bun. Give it a try for something delectably different. If you’re not familiar with leeks, when you bake them with olive oil they taste similar to cooked onions, but with a less slimey texture.

Ingredients (for 2 sandwiches):
-1/2 pound Fresh Alaskan wild salmon
-1/2 head of broccoli
-1/2 large bundle of leeks
-2 tbs. sour cream
-3 tbs. olive oil
-sea salt
-pepper
-2 slices tomato (K’s addition)
-2 tbs. ketchup (K’s addition)
Directions:
1. Wash and cut the broccoli and leeks.
2. Toss them in olive oil, salt and pepper in a Pyrex pan.
3. Bake for 30 to 45 minutes, until soft.
4. Bake salmon at 350 degrees for 15-18 minutes.
5. Assemble sandwich, piling on the salmon and veggies and topping with remaining ingredients.
Nutrition note: Salmon is one of the richest food sources of Vitamin D.
 

Tomato, Basil, and Mozzarella Salad July 21, 2010

Tomato, Basil, and Mozzarella Salad

Jamie says:  Kathryn and I enjoyed a leisurely lunch together the other day.  We both made our own lunches with a couple of different things.  We couldn’t stop raving over how delicious our own lunches were (or maybe we were just a little extra hungry).  This salad was one part of my tasty lunch.   

Tomato, Basil, and Mozzarella 

 Salad  Ingredients: 

  • 1 cup Publix Spring Mix
  • 1 vine-ripe tomato (very ripe, room temperature)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 3 fresh basil leaves
  • 1 oz Publix Part-Skim Mozzarella Cheese
  • 2 tsp Filippo Berio Extra Virgin Olive Oil
  • 1 Tbsp Alma’s Balsamic Vinegar of Modena

Directions: 

  1. Pour pre-washed salad on a plate.
  2. Wash tomato and basil. Slice tomato and then cut slices in half. Place  on top of salad. Top tomatoes with salt, pepper, then basil, followed by cheese.
  3. Drizzle olive oil and vinegar on top of salad. Enjoy!
The vine-ripe tomatoes with the basil were quite refreshing.  This salad was so good for a hot summer afternoon side dish. 
  • Nutrition note: Tomatoes are high in vitamin C and vitamin A (beta carotene). One medium tomato provides 20% of your vit A and 40% of your vit C.   
 

Lemonade July 19, 2010

Lemonade

Jamie says:  Lemonade makes me think of two things: children selling lemonade in the intense heat of the summer and the the expression “when life gives you lemons, make lemonade.”  

When I was on a run back at home a couple of weeks ago, I saw two kids selling lemonade on a street corner near my house.  They had signs posted on almost every stop sign in the neighborhood.  I smiled at them, said “hi,” and ran on.  I felt bad I had no money with me because it reminded me of the couple of times I sold lemonade as a kid…all that work for a dollar or two. 

As for the expression “when life gives you lemons make lemonade,” I’m past the little lemon/lemonade phase I had (car accident, broken car window, etc.).  Thank goodness.  

Lemonade 

Ingredients: 

  • 1 lemon
  • 3 Truvia packets
  • 10 ice cubes
  • 2 cups of cool water

Directions: 

  1. Wash lemon, cut in half, and squeeze juice into a pitcher.
  2. Add Truvia packets, ice cubes, and water to pitcher. 
  3. Stir well.  Enjoy!

This beverage was so refreshing!  I was never a big lemonade fan, but now I am sold on it.

  • Nutrition note:  This lemonade is a very low-calorie beverage.  A tablespoon of lemon juice only has 4 calories (and it has vitamin C).  Truvia, which comes from the leaves of the stevia plant (from the rebiana),is natural and has zero calories.