Two Sisters, One Kitchen

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

Beet Orange Smoothie with Arugula March 30, 2012

Jamie says: I’m a rock star. Or at least I felt like one after drinking this with my breakfast…

Beet Orange Smoothie with Arugula

I wasn’t planning on making beet juice. But, after cooking some beets I witnessed the vibrant red color of the cooking water and just couldn’t throw it… so I saved it and decided to make a smoothie…

Beet red

Beets aren’t the only veggie in there. There’s also arugula from the farmer’s market. I read an article in the Publix Greenwise Magazine about using leafy greens in smoothies. I honestly thought it sounded kinda gross, but the seed must have been planted in my mind because I actually wanted to give it a try. And I rarely ever have vegetables with my breakfast…

Beets aren't the only veggies in here- there's arugula, too!

So, after drinking this juice, I felt awesome. It could be just up in my head, but who cares, right? So, to all the people who give me a hard time about not drinking coffee, I say you give one a try for your next energy boost.

Beet Orange Smoothie with Arugula

Ingredients:

  • 1/4 cup beet juice
  • 10 oz orange juice
  • 1/3 cup arugula
  • 2 ice cubes

Directions:

  1. Pour beet juice and orange juice in a mini blender. Remove stems from arugula; place leaves in blender along with ice cubes. Blend until smooth. Enjoy!

Serves: 1

Nutrition note: See the naturally bright color in the beet juice? It’s a sign that there’s anthocyanins in there- good for you, antioxidants.

 

Parsley Potatoes with Rosemary Ketchup March 25, 2012

Jamie says: Potatoes- great for breakfast, lunch or dinner.

Parsley Potatoes with Rosemary Ketchup

I really enjoyed the little (they’re bite-sized) potatoes for a change. They’re creamier than regular white potatoes, and by having more surface area, they can pick up more flavor, too. With just a few basic seasonings, they’re really delicious. You can enjoy them with breakfast foods like eggs, refrigerate leftovers and add them to a salad for lunch, or serve them as a side dish at dinner.

Little potatoes are fun

Parsley Potatoes with Rosemary Ketchup

Ingredients:

  • 24 oz honey gold potatoes (Potato Inspirations)
  • 1/4 cup extra virgin olive oil (Flippo Berio)
  • 1 Tbsp parsley
  • 1/8 tsp fine sea salt
  • 1/8 tsp freshly ground pepper
  • 1/4 cup ketchup (Hunt’s 100% natural tomato ketchup)
  • dash rosemary

Directions:

  1. Preheat oven to 300ºF. Rinse potatoes, pat dry with a paper towel, and place in a baking dish. Drizzle with extra virgin olive oil and sprinkle with parsley, sea salt, and pepper. Coat evenly. Bake for 1 hour 10 minutes or until soft when pierced with a fork.
  2. Pour ketchup in a serving dish. Sprinkle with rosemary. Serve potatoes with rosemary ketchup. Enjoy!
Serving suggestion: Refrigerate leftover potatoes and enjoy over a salad.

Serves: 4

  • Nutrition note: Potatoes are a good source of vitamin C. About 7 of these little potatoes have 25% of the Daily Value for vitamin C.
 

Glory Foods Dinner For March of Dimes March 22, 2012

Jamie says: Remember how I won the Glory Foods Soulful Lunches contest in October? I’d been saving my Glory Foods canned food prize basket for a special occasion. I couldn’t quite put my finger on what I wanted to do with the basket, but I knew I wanted to share the food…

The prizes in my basket from the Glory Foods Soulful Lunches Recipe Contest

I recently found out that a young dietitian I met last year during my dietetic internship passed away. Her name was Neha Patel, and she was a kind woman who worked for WIC (Women, Infants, and Children). I also learned that the Gainesville District Dietetic Association was raising money for the March of Dimes March for Babies in honor of Neha.

Then it came to me. I wanted to use the foods from my Glory Foods prize basket to host a benefit dinner for the March of Dimes in memory of Neha.

The thought became a reality. I hosted my first benefit dinner. It was on 6:30 PM on March 17th, St Patrick’s Day. I requested a donation of $15 per person. Twelve guests attended. The dinner party was a success. The food was delicious; the company was amazing; and money was raised for a great cause. So far, I’ve raised $255 for the March of Dimes March for Babies. Thank you to everyone who attended and/or donated. If you would like to donate, please visit my March of Dimes page. The walk will take place this Saturday, March 24th.

I wore my Glory Foods prize apron. What was on the menu? I made (from left to right in the picture): cabbage; string beans and string beans with potatoes; blackeye peas and blackeye peas with rice; cornbread and corn muffins; skillet corn, pulled pork; garlic kale chips; fried apples; and chicken wings.

Me and the meal- celebrating: the Glory Foods food contest prize, raising money for March of Dimes, and St. Patrick’s Day!

I used a cornbread mix box to collect the money.

Honey-Sweetened Green Tea, St. Patty’s Day decor, and the donation box for March of Dimes

I also decorated napkins for St. Patty’s Day.

Check out my art skills! I drew shamrocks on the napkins with a green permanent marker.

I made chicken wings and Slow-Cooker Pulled Pork and for the main dishes. (Everything I served used a Glory Foods product except the iced tea and pork).

Chicken Wings with Sweet Onion Hot Sauce

They had the perfect amount of heat (spicy factor, that is). They were mild which is just how I like ’em.

Chicken Wings with Hickory Smoked Hot Sauce

I added sauteed onions to the tops of the cornbread muffins. I also made plain corn muffins. I altered them on the plate for an artistic effect.

Cornbread Muffins with Sauteed Onions & Corn Muffins

I thought the muffins looked so pretty.

Check out those golden onions!

I dipped my cornbread in the fried apples. I later put honey “butter” (Smart Balance buttery spread + honey) on top of the one leftover corn muffin. Both toppings were fabulous options.

The parsley adds some green for St. Patty’s Day.

I made a slight variation to my winning kale chip recipe by using garlic instead of salt.

Garlic Kale Chips

Mom made an awesome recommendation- to use display the Glory Foods cans with parsley or tissue paper. I decided on cilantro and placed the cans next to the corresponding food items so my guests could identify those they liked in the grocery store. I also recommended my guests take a sprig to go along with the Slow-Cooker Pulled Pork.

The spread- cabbage; string beans and string beans with potatoes; blackeye peas and blackeye peas with rice; cornbread and corn muffins; skillet corn, pulled pork; garlic kale chips; fried apples; and chicken wings

It was an awesome feast!

My plate- a Glory Foods feast

Glory Foods Dinner For March of Dimes

Honey-Sweetened Green Tea

Ingredients:

  • 4 bags decaffeinated green tea (Lipton)
  • 6 cups water
  • 2 Tbsp honey
  • 15 ice cubes
Directions:
  1.  Pour 1 1/2 cups water in a large mug. Microwave for 3 minutes or until hot. Add tea bag. Allow to steep for 3 minutes. Remove tea bag and pour tea into a large pitcher. Repeat process. Stir honey in large pitcher. Add ice. Refrigerate. Serve chilled. Enjoy!
Serves: 6

Chicken Wings with Hot Sauce

Directions:
  1. Preheat oven to 350 F. Rinse chicken wings, pat dry, and divide among two baking dishes. Drizzle spicy vidalia hot sauce over chicken wings in one dish and hickory smoked hot sauce over chicken wings in second dish. Bake for 45 minutes or until done. Enjoy!
Serves: 10

Cornbread Muffins with Sauteed Onions & Corn Muffins

Ingredients:

  • 1/4 sweet onion
  • 2 tsp extra virgin olive oil
  • dash freshly ground pepper
  • 7.5 oz box moist rich cornbread mix (Glory Foods)
  • 1 large egg
  • 1 tsp canola oil
  • 1/2 cup fat free milk
  • no stick (PAM)
  • 1/8 tsp parsley
Directions:
  1. Preheat oven to 400°F.
  2. Chop onion. Add extra virgin olive oil to a medium-sized pan on medium heat. Add chopped onion and freshly ground pepper. Cook for about 6 minutes or until translucent and golden brown, stirring frequently.
  3. Spray no stick cooking spray in muffin tins (enough for 6; fill the rest with water).
  4. Combine cornbread mix, 1 egg, 1 tsp, and 1/2 milk in a medium-sized bowl with a fork. Stir until combined. (It’s okay if batter is a little lumpy.)
  5. Divide batter among muffin tins. Bake for 18 minutes or until golden brown. Sprinkle with parsley. Enjoy!
Serves: 6
Corn Muffins
Ingredients:
Directions:
  1. Preheat oven to 400°F.
  2. Spray no stick cooking spray in muffin tins (enough for 6; fill the rest with water).
  3. Combine corn muffin mix, 1 egg, 1 tsp, and 1/2 milk in a medium-sized bowl with a fork. Stir until combined. (It’s okay if batter is a little lumpy.)
  4. Divide batter among muffin tins. Bake for 18 minutes or until golden brown. Sprinkle with parsley. Top with buttery spread. Enjoy!
Serves: 6
Garlic Kale Chips
Ingredients:
Directions:
  1. Preheat oven to 400°F.
  2. Use a paper towel to dry kale greens. Divide kale among two baking dishes/sheets. Drizzle extra virgin olive oil on top. Mince garlic and add to kale along with freshly ground pepper. Mix well. Bake for about 30 minutes or until slightly crispy. Enjoy!
Serves: 6-12
Side Dishes
Ingredients:

Directions:

  1. Pour blackeye peas and blackeye peas and rice in a medium pot on medium heat. Warm for about 5 minutes. Reduce heat to low until ready to serve. Drain.
  2. Pour string beans with potatoes and lower sodium string beans in a medium pot on medium heat. Warm for about 5 minutes. Reduce heat to low until ready to serve. Drain.
  3.  Pour contents of each remaining can (country cabbage, cream style skillet corn, and fried apples) in separate microwave-safe bowls. Microwave each bowl, separately, for 3 minutes. Drain. Serve.

Serves: 12

  • Nutrition note: Enjoy good food with good company for a good cause.
 

Slow-Cooker Pulled Pork March 21, 2012

Jamie says: I’m not the biggest risk-taker. So I’m surprised to say that I made pulled pork (something I’ve never made before and didn’t follow a recipe to make) as the main dish for my large dinner party. Luck (or I’d like to say experience) was on my side because I served my guests delicious, tender, falling apart pulled pork and not a huge 4 lb hunk of raw meat.

Slow-Cooker Pulled Pork is ridiculously easy to make, too. Just throw it in a slow cooker- and wait.

Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork

  • 4.3 lbs boneless Boston butt roast
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 cups BBQ sauce (Bull’s Eye, Sweet & Tangy)

Directions:

  1. Place pork in a slow cooker (Crock Pot) on high heat. Sprinkle with salt and pepper. Place lid on top. Cook for 5 hours.
  2. Remove from slow cooker and place on a plate. Use a fork to shred pork. Serve with BBQ sauce. Enjoy!
Serves: 16
  • Nutrition note: Pork is an excellent source of the vitamin thiamin, which is important in metabolism.
 

Roasted Garlic March 15, 2012

Jamie says: Ever had roasted garlic before? It’s super easy and tastes quite amazing… nothing like raw or cooked garlic in any of its forms, e.g. sliced, minced, pressed, etc. (Although I do love garlic in every way it’s prepared.)

Here’s a step by step pictorial guide of how I made Roasted Garlic.

I sliced a thick piece off the top- see how it cut into the garlic? (It looks like a cell in there!)

After slicing the top off the garlic, pour on that extra virgin olive oil…

Here comes the good stuff- extra virgin olive oil!

I then wrapped it up…and tossed it (actually, gently placed it) in the oven.

Pull the corners together and pinch to make a little Hershey's Kiss-like shape.

I waited a bit (an hour) and carefully took it out of the oven. And there I had it- Roasted Garlic! It’s mild and smooth. Perfect for bread.

The final product

Roasted Garlic

Ingredients:

  • 1 head garlic
  • 1 tsp extra virgin olive oil

Directions:

  1. Preheat oven to 375°F. Cut about 1″ off top of garlic- slicing through the tops of the garlic cloves. Save the whole top piece.
  2. Place garlic cut side up on aluminum foil. Drizzle extra virgin olive oil in the cut piece. Place garlic top piece back on.
  3. Pull corners of aluminum foil to the center and pinch the aluminum together to create a Hershey’s Kiss-like shape.
  4. Place in oven and cook for about 1 hour or until garlic is soft. Allow to cool slightly. Squeeze garlic cloves out.
  5. Enjoy on bread, meat, or in a soup!

Serves: 2-4 (as a condiment)

 

Nacho Volcano March 14, 2012

Jamie says:  Happy RD (Registered Dietitian) Day! This is my 1st RD Day as a Registered Dietitian.

So let’s get to the food! I can see why food advertising works. When someone talks about an awesome recipe or I see a certain food item, it will sometimes pop up into my head later. In this case, I was at the pool and smelled chips from Moe’s… Later I wanted nachos (which I never crave.) Hmm…coincidence?

Nacho Volcano

I made a Nacho Volcano- with brown rice and brown rice chips, black beans, reduced fat cheese, Greek yogurt, and some veggies, it turned out to be a healthy, delicious, and satisfying dinner- and it satisfied that nachos craving.

Nacho explosion!

Nacho Volcano

Ingredients:

  • 1/2 cup water
  • 1/2 cup whole grain instant brown rice (Publix)
  • 1/2 cup black beans in seasoned sauce (Publix)
  • 15 whole grain brown rice chips (Riceworks Gourmet Brown Sea Salt Rice Crisps)
  • 1/4 cup shredded 2% sharp cheddar cheese (Publix)
  • 5 medium black olives (Lindsay Naturals)
  • 1/8 green bell pepper
  • 1/4 avocado
  • 2 slices vine-ripened tomato (Tasti-Lee)
  • dash freshly ground pepper
  • 3 oz plain non-fat Greek yogurt (Chobani)

Directions:

  1. In a small pot (which has a lid), bring water, uncovered, to a boil. Pour in rice. Reduce heat to low, cover with a lid, and cook for 5 minutes. Remove from heat. Stir.
  2. Microwave black beans for 1 1/2 minutes.
  3. Spread chips on a plate and sprinkle with shredded cheese. Cut olives in half and place on top of chips. Microwave for about 2 minutes or until cheese is melted.
  4. Chop bell pepper, avocado, and tomato. Sprinkle tomato with freshly ground pepper.
  5. In center of chips, add rice. Using a spoon, scoop a hole and add black beans and then Greek yogurt. Scatter chopped bell pepper, avocado, and tomato around center. Enjoy!

Serves: 1

  • Nutrition note: Riceworks Gourmet Brown Rice Crisps have 7 grams of whole grains and no trans fats. And for those with Celiac disease, a wheat allergy, or gluten intolerance, these chips are delicious and gluten free and wheat free.
 

Sweet & Salty Acorn Squash March 13, 2012

Jamie says: I realized I didn’t cook too much this past week, so when the weekend hit, I was more than ready to get back into the kitchen. Friday night, in my cooking frenzy, I cooked Sweet & Salty Acorn Squash (among many other things). Thank goodness for the refrigerator and the beauty of leftovers…

Sweet & Salty Acorn Squash

I couldn’t decide between sweet and salty. So why not make both?

I liked how the raisins plumped up in the sweet squash.

Sweet

I liked the savory and buttery taste of the acorn squash sprinkled with S & P (salt and pepper).

Salty

Sweet & Salty Acorn Squash

Ingredients:

  • 1 acorn squash
  • 2 Tbsp buttery spread (Smart Balance)
  • 2 Tbsp raisins
  • 1 tsp dark brown sugar
  • dash fine sea salt
  • dash pepper

Directions:

  1. Preheat oven to 375°F. Cut squash in half lengthwise. Remove seeds (you can save the seeds to bake if you’d like). Fill cavities with buttery spread. Fill one side with raisins and brown sugar and the other with salt and pepper. Bake for about 45 minutes or until soft. Enjoy!

Serves: 2-4

  • Nutrition note: A half cup of acorn squash provides about 18% of the daily value (DV, amount of recommended each day) of fiber in addition to 16% of the daily value of thiamin, 15% of the DV of vitamin B6, 15% of the DV of vitamin C, 19% of the DV of vitamin A, 14% of the DV of magnesium, and 10% of the DV of potassium. Don’t you wish your fruits and veggies came with a nutrition facts label so you could see how many vitamins and minerals they provide?