Two Sisters, One Kitchen

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

Waffles with Chilled Pears and Almonds September 28, 2011

Waffles with Chilled Pears and Almonds

Jamie says:  It’s time to start getting back into my triathlon training.  My new running shoes were begging me to be used.  So, this week was my first week back.  It felt great to get into the pool (my favorite place) and start “running” again.  I’m really trying to balance it out- swim, bike, run, weights, yoga, and rest days.  Yoga has been a nice addition to the mix- it keeps me from getting too tight and enables me to do my next workout.  And you can’t forget the delicious, healthful food that goes along with the training…

Waffles with Chilled Pears and Almonds

Ingredients:

  • 2 Kashi 7 Grain waffles
  • 1 Bartlett pear, ripe, refrigerated
  • 1 Tbsp Smart Balance Whipped Buttery Spread, organic
  • 2 Tbsp POM Wonderful Mini Almonds, roasted & salted
Directions:
  1. Heat waffles in a toaster.
  2. Chop a pear.
  3. Spread Smart Balance on waffles.  Top with chopped pear and almonds.
Serving suggestion:  Serve with a cup of cold, fat free milk.
Sweet and salty.  I like the contrast of the cold pear and warm waffle.
  • Nutrition note:  A balanced breakfast is a great way to start your day!  This meal provides protein (from the almonds and some from the waffles) and lots of fiber (from the pears, waffles, and almonds) to keep you full and satisfied longer.
 

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce September 27, 2011

Cinnamon Raisin Polenta

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce

Jamie says:  Somehow, I must have had selective reading when I was looking over the polenta label.  I made sure it was gluten-free and thought I made sure to get the plain variety, but somehow, I must have glossed over the words “cinnamon” and “raisin.”  So, you can imagine how surprised I was when I saw black chunks (aka raisins) in my “plain” polenta- the plain polenta that I was going to top with tomatoes and shrimp.  But, it turned out to be a good mistake.  The cinnamon raisin polenta was something we never tried (and probably never would’ve).  Mom was hesitant at first but then made embraced the idea and even suggested the apple sauce…

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce

Ingredients:

  • 17 oz roll cinnamon and raisin polenta (Marjon)
  • 1 1/2 Tbsp canola oil (Publix)
  • 1/4 tsp ground cinnamon (McCormick)
  • 2 tsp light brown sugar (Publix)
  • 4 Tbsp sour cream (Breakstone’s)
  • 1 cup natural applesauce (Mott’s)

Directions:

  1. Pre-heat a large frying pan on the stove on medium-high heat.  Slice polenta into 1/2 inch thick circles.  Pour oil in the pan.  Carefully place slices in the pan.  Heat for about 6 minutes or until lightly browned.  Flip.  Cook for an additional 6 minutes or until lightly browned.
  2. Sprinkle with cinnamon and brown sugar.
  3. Top with sour cream and dip in apple sauce.  Enjoy!

Serves:  4

Tastes like a combination between sweet cinnamon raisin bread, latkes, and cinnamon rolls.  It was so good, we were looking for more.

  • Nutrition note:  Consider making a healthy substitute in your cooking by replacing butter with healthy oils, like canola oil.  Over time, a lot of saturated fat in foods like butter can make your arteries less elastic and make blood flow more difficult.
 

Zucchini Curls September 25, 2011

Zucchini Curls

Italian man doing cooking utensil demonstration in Campo De Fiori market

Jamie says:  The little, old Italian man at the market in Campo De Fiori in Rome, Italy was so cute making exciting shapes out of veggies that I had to spend too much (15 Euros) on the plastic cooking tools he was selling.  But, hey, he gave me a “student discount,” and my gosh, the one thing could juice and the other tool could peel AND cut… might as well get all four pieces.  Mom and I had fun making these Zucchini Curls at home, but we soon realized the old man sure did a better job.

Zucchini Curls

Ingredients:

  • 3 large zucchini
  • 1 Tbsp canola oil (Publix)
  • 1/2 tsp seasoning (William Sonoma Potlatch Seasoning, Salmon & Seafood Spice Rub- salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil)

Directions:

  1. Preheat oven to 375 °F.
  2. Use a cooking tool to cut curls of zucchini.  Place pieces in a large pan and drizzle with canola oil.  Sprinkle seasoning on top.  Mix well.
  3. Pull curls apart and place other pieces of zucchini in between so zucchini cooks evenly and quickly.
  4. Bake for about 20 minutes or until soft.  Enjoy!

Serves: 4

The seasoning made the zucchini very flavorful and had a nice spicy kick to it.  It was fun to eat curls of zucchini instead of the traditional circles.

  • Nutrition note:  Make veggies fun to eat by cutting them into different shapes, like curls.
 

Pumpkin Butter, Banana and Coconut Shake September 23, 2011

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Ingredients for PB&C Shake

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Blending the PB&C Shake

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PB&C Shake

Kathryn says: Happy Fall! J came home with a Starbucks Pumpkin Spice Frappuccino yesterday, and it made me want to cook with pumpkin. I woke up this morning and put this tasty shake together with what we had around the house. I like to call it a PB&C Shake.

Pumpkin Butter, Banana and Coconut Shake

Ingredients:

  • 2-3 ice cubes
  • 1/2 banana
  • 3 oz (1/2 of a small container) of coconut yogurt (I used Publix CocoRico yogurt)
  • 1 tsp pumpkin butter (I used Lyman Orchards Pumpkin Butter that my Dad brought home from a trip to Connecticut, but you can make it with canned pumpkin, sugar and spices such as ground cinnamon, nutmeg and cloves)
  • 1 tsp milk (I used non-fat Lactaid)
Directions:
  1. Put all ingredients in blender.
  2. Blend until ice is fully blended.
  3. Pour into cup and enjoy as a breakfast drink, snack or dessert.
  • J’s nutrition note: Using yogurt as a base for shakes adds calcium, which helps maintain strong bones.
 

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

Jamie says:  Happy fall!  Today’s the first day of the season and it’s also one of my favorite days of the year.  I have no idea why I have this strange connection to the number 23 and September 23rd, but for some reason, I love the date.  And I also love all of the pumpkin foods and beverages that become available.  I “pre-gamed” with two Starbucks Pumpkin Spice Frappuccinos this week… but to officially kick off the season, I made…

Pumpkin Spice Oatmeal

Ingredients:

  • 1/2 cup old-fashioned oats (Quaker)
  • 1 cup water
  • 2 Tbsp raisins (Publix)
  • 1/4 tsp pumpkin pie spice (Spice Island)
  • 2 Tbsp pumpkin butter- pumpkin, sugar, spices (Lynman Orchards)
  • 2 Tbsp fat free milk (Publix)
Directions:
  1. In a microwave-safe bowl, add oatmeal, water, and raisins.  Microwave for 3 minutes.
  2. Stir in pumpkin pie spice and pumpkin butter.  Top with milk.  Enjoy!
Serves: 1
Variation:  Try toasted walnuts on top.
Full of fall flavor and perfectly sweetened!  Tastes like pumpkin pie filling!
  • Nutrition note:  Pumpkin is a great source of vitamin A (in the form of beta carotene).  Vitamin A is important for vision.
 

Salmon and Olive Sandwich September 22, 2011

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Salmon and Olive Sandwich

Kathryn says: Having just returned from a two-week vacation in Italy, I certainly miss the food. Thankfully, I can incorporate some of those delicious Italian flavors into my cooking…like olives.

Salmon and Olive Sandwich

Ingredients:

  • 2 oz. cottage cheese (I used Breakstone’s Live Active Lowfat Cottage Cheese)
  • a handful of olives, pitted (I used Kalamata olives)
  • 1/2 cup cooked spinach
  • medium-sized piece of salmon
  • 2 slices of bread (I used Publix Five Grain bread)
  • (optional) ketchup
Directions:
  1. Cook salmon to your liking. (I used leftover salmon from J’s Jerk Rub Salmon recipe. For a simpler salmon, just put your slab of fish on an ungreased frying pan and cook it on the stovetop on medium heat until golden brown and crispy.)
  2. Wash spinach and microwave it for about 45 seconds.
  3. Place salmon and spinach on bread. Top with cottage cheese and olives.
  4. Add ketchup if you’d like.

J’s nutrition note: Olives contain mono-unsaturated fats and salmon contains omega-3 fatty acids, both of which are heart healthy.

 

Classic Escarole Salad

Classic Escarole Salad

Jamie says:  After returning from our wonderful vacation to Italy, my family all had different ways of adjusting.  Mom requested escarole (an Italian green, which we acutally did not have on our trip) from Publix and scrolled through all 1,000 or so pictures on her camera; Dad rolled out this huge map of the world in the family room and rented the movie Ben-Hur; Kathryn joked about moving to Italy and kept saying how none of the food is good here “except for the figs;” and I?  Well, I just slept and slept and slept and kept some happy “snapshots” of Italy in the back of my mind while I got back into the swing of things, and started cooking again…

Classic Escarole Salad

Ingredients:

  • 1 head of fresh escarole
  • 1 lemon
  • 1 1/2 Tbsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
  • 3 cloves fresh garlic

Directions:

  1. Wash escarole.  Place on a clean dish towel and pat dry.  Tear escarole into pieces about 2″ long and place in a serving bowl.
  2. Juice lemon.  Add juice and pulp to escarole.  Toss.
  3. Add olive oil and sea salt.  Toss.
  4. Peel garlic.  Using a garlic press, press garlic into salad.  With a knife, cut remaining garlic in press and add to salad.  Toss.

Serves: 4.  Enjoy!

The raw garlic and escarole make this a tasty, bitter salad.  The sea salt enhances the flavor.  If I were in Italy, I’d say “molto buono,” meaning very good!

  • Nutrition note:  Vitamin A (in the form of beta carotene) isn’t only found in orange fruits and vegetables.  Green leafy vegetables, like escarole, are a good source, too.