Two Sisters, One Kitchen

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

Liver ‘n’ Onions & Buffalo July 31, 2011

Liver 'n' Onions & Buffalo

Jamie says:  Are you an adventurous eater?  I sure was the other night!  I mean, if you took a poll of how many people ate buffalo and liver for dinner, you could probably count the number of people on your hands.  My friend Richard and I cooked up some Liver ‘n’ onions & Buffalo using my friend Sam’s recipe as a starting point.  If you ever get the opportunity to eat buffalo and/or liver, give it a try.  You might surprise yourself and really enjoy it like I did.

Liver ‘n’ Onions & Buffalo

Ingredients:

  • 1 medium sweet onion
  • 2 Tbsp canola oil
  • 1/2 lb buffalo liver
  • 1 1/2 lbs grass-fed buffalo
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 organic gala apple

Directions:

  1. Thinly slice onion.  Add canola oil to a large non-stick saute pan over medium heat.  Cook onions for about 20 minutes or until soft.
  2. Meanwhile, chop liver and buffalo.  Add to the saute pan with the onions after the onions have cooked for 20 minutes and continue to cook for about 15 minutes, or until meat is cooked throughout, stirring occasionally.  Drain liquid.
  3. Meanwhile, core and chop an apple into small pieces.  Add apple to the dish during the last 3 minutes of cooking.  Serves: 2 hungry people.  Enjoy!

I can’t believe I’m saying this, but it was really good!  I thought I’d only have a bite of liver, but we ended up finishing the whole dish.  Liver is dry and slightly crumbles in the mouth. I liked the sweetness the apple added to the dish.

  • Nutrition note: Looking to get a whopping dose of nutrients?  Eat some liver.  Liver is one of the most nutrient-rich foods available.  It’s loaded with vitamins and minerals, such as the fat soluble vitamins (vitamins A, D,E, and K).
 

Sliced Apple with Almond Butter and Toasted Coconut July 29, 2011

Sliced Apple with Almond Butter and Toasted Coconut

Jamie says:  Whew!  I reached a milestone today.  I submitted my HUGE portfolios (yes, plural) for my Master of Science – Dietetic Internship program and my five classmates and I hosted the nutrition education conference we’ve been planning for the past 7 months.  Only one week until graduation!   Look out world, here I come!

Sliced Apple with Almond Butter and Toasted Coconut

Ingredients:

  • 1 organic gala apple
  • 1 Tbsp sweetened coconut (Baker’s)
  • 2 Tbsp almond butter

Directions:

  1. Core and slice apple with an apple slicer on a cutting board.  Spread sweetened coconut flakes on a small plate.  Microwave coconut for 45 seconds.  Spread almond butter on apple slices.  Press apple slices into the toasted coconut.  Serves: 1.  Enjoy!

The hearty nut taste of the almond butter nicely complements the crunchy sweet apple and toasted sweetened flakes.  Yum!

  • Nutrition note:  Trying to decide which foods to buy organic (and spend the extra money on)?  Check out the EWG’s dirty dozen list.  Apples were number one on the list!
 

Teriyaki Barbecue Chicken Wings July 27, 2011

Teriyaki Barbeque Chicken Wings

I haven’t been cooking much – between two news internships and teaching group fitness twice a week, I’ve been pretty busy. I’ve even been buying Lean Cuisines and eating out a lot (Shhh, don’t tell J.) So to all you readers out there, I do apologize if you happened to miss my posts, but J has been doing a stellar job of keeping up the blog.

Anyway, tonight, I found myself in the kitchen after an early day at my internship. I went with some good ol’ baked chicken wings with lots of spices, and J loved them! I hope you do to.

Teriyaki Barbecue Chicken Wings

Serves: 2

Ingredients:

  • about 8 chicken wings
  • 2 tbs. olive oil
  • 2 tbs. barbecue seasoning / dry rub (I used Williams-Sonoma Smoke House Rub, which includes sea salt, brown sugar, garlic, onion, pepper, thyme, safflower oil, sage)
  • 2 tbs. teriyaki sauce (I used Newman’s Own Teriyaki Marinade)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place wings in pan.
  3. Drizzle olive oil and teriyaki sauce on top.
  4. Sprinkle seasoning on top.
  5. Bake 35-40 minutes, until thoroughly cooked.
 

Maple Kefir July 26, 2011

Maple Kefir

Jamie says:  Ever tried kefir before?  I hadn’t until this week.  A dietitian at the VA Medical Center recommended it to me as a good source of probiotics.  I figured I’d give it a try and bought my first bottle of kefir.  (It’s sold next to the milk at Publix but it’s texture is more like a drinkable yogurt.)  I tried it plain at first, but then thought it could use a little more flavor.  Adding some maple syrup did the trick.

Maple Kefir

Ingredients:

  • 1 cup kefir (Lifeway organic lowfat kefir cultured milk, probiotic, plain, unsweetened)
  • 1 Tbsp maple syrup

Directions:

1.  Pour Kefir in a glass cup.  Pour in half of maple syrup.  Swirl with a spoon.  Pour remaining maple syrup on top.  Serves: 1.  Enjoy!

The maple syrup adds a nice touch of sweetness to this drinkable yogurt.  I like it!

  • Nutrition note: Kefir is a good source of probiotics.  Lifeway organic kefir has 12 strains of probiotics which help support digestive health and immunity.
 

Crispy Polenta with Fresh Mozzarella July 25, 2011

Crispy Polenta with Fresh Mozzarella

Jamie says:  The count-down continues!  Less than 2 weeks until graduation.  Classes and internship have been over for over a week now.  What has life been like lately?  Busy, actually.  I traveled to the Florida Dietetic Association Symposium in Weston last week for an awesome nutrition conference, and  I’ve been preparing for a conference we are hosting for my program, completing my professional portfolio, submitting assignments, applying for jobs, and packing up my apartment to move out. It’s been busy, but great!

Crispy Polenta with Fresh Mozzarella

Ingredients:

  • one 18 oz package pre-cooked, ready to heat polenta (San Gennaro, Traditional Italian)
  • 2 Tbsp extra virgin olive oil (Filippo Berio)
  • one-third 8 oz package fresh mozzarealla cheese (Publix Deli)
  • 1/4 tsp dried basil leaves (McCormick)
  • 1/4 tsp coarse sea salt (Alessi)

Directions:

  1. Pre-heat a large, nonstick pan on high heat.  Meanwhile, slice polenta into1/2 inch circles.  Add extra virgin olive oil to pan followed by polenta slices.  Heat for about 10  minutes or until lightly browned and crispy.  Meanwhile, slice mozzarella cheese into 1/8 inch pieces.
  2. Flip polenta and heat other side for about 10 minutes or until lightly browned and crispy; during the last 3 minutes of cooking the second side, add mozzarella cheese slices.  Sprinkle basil and sea salt on top.  Serve hot.  Serves: 2.  Enjoy!

The polenta is hot and crispy and pairs nicely with the soft, melted cheese.  The basil adds a nice touch and the sea salt amplifies all the flavors.  Reminds me of arepas.

  • Nutrition note:  Have you seen the words “gluten-free” on more food packages lately?  Some Publix Supermarkets now even label the shelf tag with GF (gluten-free). It’s definitely one of the latest trends.  Those with celiac disease have to follow a strict gluten-free diet and those with a gluten intolerance have to watch their gluten intake, too.  Gluten is a protein found in wheat, rye, and barely.  The Crispy Polenta with Fresh Mozzarella makes a great gluten-free side dish.
 

Cheesy Baked Parmesan Chips July 14, 2011

Cheesy Baked Parmesan Chips

Jamie says:  Happy 22nd Birthday to my wonderful sister, Kathryn!  I love you!

Cheesy Baked Parmesan Chips

Ingredients:

  • 2 medium white potatoes
  • 1 1/2 Tbsp canola oil
  • 1/8 tsp black pepper
  • 1/4 tsp garlic salt
  • 1/4 cup parmesan grated cheese
  • organic ketchup (optional)

Directions:

  1. Preheat oven to 375°F.  Thinly slice potatoes.  Lay slices flat on one to two baking sheets.  Drizzle canola oil and sprinkle pepper and garlic salt on top.  Mix well.  Lay slices flat.  Bake for about 45 minutes or until desired crunchiness and color (i.e. crispy and lightly brown).
  2. Sprinkle parmesan cheese on top.  Bake for an additional minute to melt cheese.  Serving recommendation: Serve as a side dish with dinner and dip in ketchup. Serves: 2.  Enjoy!

Fabulous!  These chips reminded me of some I had in a fancy restaurant once.  I love how the parmesan cheese bakes onto the chip.  I got K’s golden seal of approval on them, too.

  • Nutrition note:  These chips use canola oil which is better for you than the sunflower or safflower oils found in most chips.  Canola oil contains heart-healthy omega-3s.
 

Strawberries & Cream Bagels July 13, 2011

Strawberries & Cream Bagels

Jamie says:  I can’t believe it, but yesterday was the last day of my dietetic internship!  My friend Stephanie was really right when she told me the time would fly by.  I absolutely loved my experience.  I had eight rotations at four different sites.  I feel so prepared.  Only 24 more days until graduation!

Strawberries & Cream Bagels

Ingredients:

Directions:

  1. Slice bagels in half.  Toast in toaster until lightly browned.  Slice strawberries.
  2. Spread cream cheese on bagels.  Put about a tsp of brown sugar on each bagel half.  Sprinkle cinnamon on top.  Use a knife to spread cinnamon/sugar into cream cheese.  Place strawberry slices on top.  Serving suggestion: serve with a cup of skim milk.  Serves: 1.  Enjoy!

You won’t even think twice that you’re eating a whole wheat bagel with the rich and creamy cinnamon sugar spread and juicy strawberries.

  • Nutrition note:  Pre-portioned products (such as cream cheese) can help you control portion sizes of the foods you love but shouldn’t eat a lot of.  It also keeps the food fresher longer.