Two Sisters, One Kitchen

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

Cross-Shaped Italian Braided Bread May 28, 2012

Jamie says: I became Cecilia’s Godmother yesterday. It was a very special day. I went over to her house early to help dress her. (I’m told this is a family tradition, but I wonder if it’s also an Italian tradition.) We then went to the church for the baptism. She was so adorable. At church, she was so talkative (and by talkative I mean happy babbling). She didn’t even cry when the priest poured the water over her head. After church we celebrated at her parents’ house with an Italian lunch.

I made her a homemade Cross-Shaped Italian Braided Bread. It’s a family tradition to bake bread for very special occasions.  The recipe is one that was transcribed from my Grandfather. The Cross is made up of four loaves of bread. It looked beautiful with the pink napkin under it. I bet Grandpa was looking down smiling, knowing that his bread is still being made 11 years later.

Cross-Shaped Italian Braided Bread

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Mediterranean Tuna Salad May 23, 2012

Jamie says: I enjoyed this salad as part of my lunch after returning from the blueberry festival this weekend. The funny thing about the blueberry festival was that we weren’t allowed to pick blueberries and the blueberries didn’t arrive until late. (And when they did, they were in the same cartons you get from Publix.) Regardless, I had a great time with my two dietitian friends and we purchased lots of produce from a booth there. Next year we’re going to do our own blueberry festival, though.

Mediterranean Tuna Salad

The salad was so simple yet so flavorful. The fresh mozzarella is a nice treat. It’s a lot moister than your typical slice of mozzarella.

So many delicious Mediterranean flavors…

I also reminisced about my cooking lesson day with Maureen Fant and K in Rome where we met “the tomato man” at the market… These little tomatoes came from my local farmers’ market (not quite like Italy but still wonderful).

Check out those little roasted tomatoes

Mediterranean Tuna Salad

Ingredients:

  • 1/2 cup cherry tomatoes (farmers’ market)
  • 1 Tbsp extra virgin olive oil (Filippo Berio)
  • dash freshly ground pepper
  • dash coarse sea salt (Alessi)
  • 1 cup arugula (farmers’ market)
  • 1 slice fresh mozzarella (Sorrent0)
  • 4 quartered marinated artichoke hearts (Vigo)
  • 12 black olives (Lindsay Naturals)
  • 2 oz (1/2 can) chunk light tuna in water, drained (Starkist)

Directions:

  1. Preheat oven to 375°F. Rinse tomatoes, pat dry, and place in a small baking pan. Drizzle extra virgin olive oil and sprinkle freshly ground pepper and sea salt on top. Bake in for 15 minutes. Drain liquid. Bake an additional 5 minutes or until soft. Drain liquid. Refrigerate.
  2. Rinse arugula, pat dry, and place in a serving bowl. Cut fresh mozzarella into bite-sized pieces. Top arugula with mozzarella chunks, marinated artichoke hearts, black olives, and tuna. Enjoy!

Serves: 1

 

Baba Ghanoush May 21, 2012

Jamie says: Gotta love the name of this one- Baba Ghanoush. I made it for my local dietetic association’s potluck social. My inspiration for Baba Ghanoush came from a recipe on the yogurt lid of a tub of Oikos yogurt and the fact that I had two eggplants from the farmers’ market in my refrigerator that were just begging me to be used.

Baba Ghanoush

It was perfect for a potluck because I was able to prepare it ahead of time and just grab it out of the fridge and head on my way. It was tasty. I shared the leftovers with coworker who enjoyed it at the meeting and my roommate. They both said they craved it the next day. Interesting!

It’s a Greek meets Italian type of dip

Baba Ghanoush

Ingredients:

  • 2 medium eggplants (farmers’ market)
  • 3 Tbsp extra virgin olive oil
  • dash coarse sea salt, divided
  • dash freshly ground pepper, divided
  • 1 whole lemon
  • 1 cup organic 0% fat Greek yogurt (Oikos)
  • 12 leaves fresh basil (Thai basil, farmers’ market)
  • 1 Tbsp smoked, julienne cut sun dried tomatoes (California Sun Dry)

Directions:

  1. Preheat oven to 350°F. Slice eggplant and cut slices into rectangles. Place in a baking dish and add extra virgin olive oil, sea salt, and freshly ground pepper. Bake for about 25 minutes or until soft. Let cool. Refrigerate.
  2. Zest a lemon. Add zest to roasted eggplant along with juice from lemon. Stir in Greek yogurt.
  3. Chop basil. Top with basil, sundried tomatoes, and sea salt and freshly ground pepper. Refrigerate until ready to serve. Enjoy!

Serves: 8

Serving suggestion: Serve with a healthy chip, such as Food Should Taste Good multigrain tortilla chips.

  • Nutrition note: Unlike most dips, this healthy dip is high in protein (from the Greek yogurt), has fruit and veggies in it, and contains healthy fat. Did I mention it’s still tasty, too?
 

Sausage Lentil Soup May 17, 2012

Jamie says: There’s something about girls’ night, and there’s something about soup. They feed the soul. Put the two together and you are practically guaranteed to have a good time. At least we did.

But before dinner time, I took my (now) weekly stroll through the farmers’ market to get some awesome produce. The flat leaf kale went into the girls’ night soup…

My weekly purchases from the farmers’ market. The flat leaf kale (right) went into this soup.

My guests of honor- Mariel, Laura, Rachel, Lorielle, and Melissa- shared in my dinner creation- Sausage Lentil Soup.

Sausage Lentil Soup

It was the perfect balance between hearty and light. The sausage added a nice flavor, too.

Check it out!

Soup was a great dinner option because it was quick to prepare and I was able to leave it cooking while I went to a pilates class. A big pot of soup  is great when the exact number of guests is not known because it can also feed a lot of people.

Soup is perfect for a girls’ night dinner

Sausage Lentil Soup

Ingredients:

  • 1 lb bag lentils
  • 32 oz organic 100% natural vegetable broth (Swanson)
  • 1 head flat leaf kale
  • 1 lb baby carrots
  • 4 stalks celery with leaves
  • 4 cloves garlic
  • 15 oz can tomato sauce (Contadina)
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp basil
  • 1.5 lbs mild Italian sausage

Directions:

  1. Set slow-cooker (Crock Pot) on high heat. Add lentils and broth.
  2. Wash kale. Cut leaves off kale. Cut leaves into large pieces. Cut baby carrots in half. Chop celery including leaves. Chop garlic. Add kale, carrots, celery, and garlic to slow-cooker, along with tomato sauce and herbs- rosemary, oregano, thyme, parsley, and basil. Stir. Place lid on top and cook for 2 hours and 15 minutes or until carrots are soft.
  3. Remove sausage from casing. Place in a large saute’ pan on medium heat. Cook for about 8 minutes or until cooked throughout, stirring frequently.
  4. To serve, top soup with ground sausage. Enjoy!

Serves: 8

Serving suggestion: Serve with a loaf of bread and Smart Balance spread.

  • Nutrition note: Lentils are an excellent source of fiber and folate and a good source of iron and potassium. Just 1/2 cup of lentils meets 32% of your fiber needs, 45% of your folate needs, 18% of your iron needs, and 10% of your potassium needs, according to Fruits & Veggies More Matters. Go lentils!
 

Sesame Honey Garlic Tofu and Brussels Sprouts May 16, 2012

Jamie says: When I saw this stalk of Brussels sprouts at the farmers’ market, I just had to buy it. I mean, have you ever seen anything like this before?

Fresh from the farmers’ market

I’ve never seen anything quite like it. Brussels sprouts have always come in a Styrofoam tray with plastic wrap and price sticker on top, but not these…

Have you ever seen Brussels sprouts on a stalk before?!

I wasn’t too sure what I was going to do with them, but it all came together when it got close to dinner time. I made…

Sesame Honey Garlic Tofu and Brussels Sprouts

The flavors and textures complemented each other quite nicely- sweet and salty; crunchy and soft.

A sweet and salty delight!

It was simple and delicious. I looked back through some of our old blog posts and realized K and I actually made something very similar a couple of years ago. I’m sure I will make ’em again, too.

Who would have thought Brussels sprouts could taste so good?

Sesame Honey Garlic Tofu and Brussels Sprouts

Ingredients:

  • 1 stalk brussels sprouts
  • 14 oz extra firm tofu (NaSoya TofuPlus)
  • 2 Tbsp canola oil
  • 2 Tbsp plus 2 tsp honey, divided
  • 1/4 tsp fine sea salt
  • 1 Tbsp sesame seeds
Directions:
  1. Preheat oven to 375°F. Rinse Brussels sprouts under running water. Cut Brussels sprouts from stalk. Cut hard base off each Brussels sprout and slice in half. Rinse again and remove any bad leaves. Pat dry with a clean paper towel and place in a baking dish.
  2. Place tofu on a cutting board with paper towels on top. Press to remove some moisture. Cut tofu into large bite-sized pieces.
  3. Drizzle with canola oil and 2 Tbsp honey. Sprinkle with sea salt and sesame seeds. Bake for 45 minutes or until soft and tofu is golden brown. Drizzle with reserved honey and add sea salt to taste. Enjoy!

Serves: 2-3

  • Nutrition note: Just four Brussels sprouts provides you with 120% of the Daily Value for vitamin C and 12% of the Daily Value for fiber, according to Fruits and Veggies More Matters. Wow, these little guys are powerful!
 

Two Sisters, One Kitchen Brick Goes Down in Gator History May 15, 2012

Jamie says: It’s not everyday that you get offered a free brick. And I’m not talking about just any brick- this is a brick that would forever be a part of the history of the University of Florida. After I graduated from the University of Florida last August, I received an invitation to become an annual or lifetime member of the University of Florida Alumni Association. One of the benefits of choosing the lifetime membership was a free brick at the University. You can guess which option I chose…

The next question was, what would I put on the limited space of my brick to represent my years at UF? (What would you put on yours?) I thought about it (and “swam over it”) and decided to use it as a time to celebrate my time in Gainesville with Kathryn. I chose:

Our brick- outside the University of Florida’s Emerson Alumni Hall

Our brick is outside of the University of Florida’s Emerson Alumni Hall. My Mom, sister, and I all have our own bricks, too. Have you seen it?

Found it!

Two Sisters, One Kitchen will be forever be a part of JK history.

Make your mark…

Today marks Two Sisters, One Kitchen’s 3rd year anniversary. Our first blog post was on May 15, 2009 for Mother’s Day. I feel the blog has come a long way and is a scrapbook of our food adventures and our lives. Happy anniversary, TSOK!

 

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese May 14, 2012

Jamie says: Lately, on Sunday nights my Italian roots shine. I crave pasta or something very Italian. It also feels like it’s a family night and a night to stay in. A few Sundays ago, I invited my friend Rachel over to catch up on life and share in my Italian cooking. The good thing about Italians is they usually cook a lot- so there were plenty of leftovers…

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese

I’ve never topped pasta with ground meat before, but then again, I guess it’s like a meat sauce or meatballs… regardless, I really enjoyed it and loved the leftovers.

It’s a mix between a lasagna and spaghetti with exploded meatballs

Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese

Ingredients:

  • 16 oz linguine (Mueller’s)
  • 1 very large clove garlic
  • 1 lb zucchini
  • 2 Tbsp extra virgin olive oil
  • 29 oz can (1 lb 13 oz) puree (Hunt’s 100% Natural)
  • 14 1/2 oz can organic diced tomatoes, drained (Delmonte)
  • 2 1/4 tsp parsley, divided
  • 1 tsp basil
  • 1/2 tsp oregano
  • 2 lbs ground pork
  • 1/2 cup Parmesan cheese
  • dash fine sea salt
  • dash freshly ground pepper
  • dash red pepper flakes
  • 2 cups part skim ricotta cheese

Directions

  1. Bring water to a boil. Add linguine. Cook for 11 minutes. Remove from stove top. Drain.
  2. Mince garlic. Slice zucchini into thick slices and quarter each slice. In a large pot on medium heat, add extra virgin olive oil and garlic. Brown for about 5 minutes. Add zucchini. Stir. Cook for about 5 minutes. Add puree, diced tomatoes, 2 tsp parsley, basil, and oregano. Stir. Reduce heat to medium-low until ready to serve.
  3. In a large saute’ pan on medium heat, cook ground pork for about 5 minutes or until cooked throughout, stirring frequently.
  4. Plate pasta. Top with zucchini red sauce, cooked ground pork, Parmesan cheese, sea salt, ground pepper, red pepper flakes, ricotta cheese, and 1/4 tsp parsley. Enjoy in good company!

Serves: 8

  • Nutrition note: Pasta is a good source of thiamine, riboflavin, niacin, and folate. That’s because it’s enriched with these vitamins, which means, they are added to the pasta.