Two Sisters, One Kitchen

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

Garlicky Pork Roast Sandwich with Cooked Onions, Roasted Eggplant and Tomatoes, Fresh Basil, and Ricotta August 31, 2012

Jamie says: Does this fabulous sandwich look somewhat familiar? I thought it would be fun to put together the recipes from the last three blog posts (Garlicky Pork Roast with Minced Onion and Fresh BasilRoasted Eggplant and Cherry Tomatoes, and Ricotta and Fresh Basil on Sliced Whole Wheat Loaf Bread) and create one great meal- an incredible sandwich that is anything but ordinary!

Garlicky Pork Roast Sandwich with Cooked Onions, Roasted Eggplant and Tomatoes, Fresh Basil, and Ricotta

The combination of juicy pork with it’s garlic and onion gravy combined with the roasted Italian-seasoned eggplant and tomatoes and the smooth creaminess of ricotta cheese on fresh bread was heavenly.

Taking sandwiches to a whole new level…

Sometimes it’s not easy being a food blogger, you’ve got to stare at this mouthwatering food as you take multiple pictures of it before you get to take a mouthful… but it’s always worth it in the end.

A nice, hearty sandwich just waiting ever so patiently to be eaten…

A thick and hearty sandwich for a filling dinner. It was worth the wait. Most things are.

Filled to capacity with flavor

Garlicky Pork Roast Sandwich with Cooked Onions, Roasted Eggplant and Tomatoes, Fresh Basil, and Ricotta

Ingredients:

  • 1 1/4 lb boneless pork roast (University of Florida Meat Processing Center)
  • 1/4 cup plus 1 Tbsp extra virgin olive oil, divided
  • 5 cloves garlic
  • 3 slices yellow onion
  • 1/4 cup fresh basil leaves, divided
  • 1/4 tsp coarse sea salt, divided
  • 1/4 tsp freshly ground pepper
  • 1 medium eggplant
  • 2 tsp Italian seasoning
  • 1 cup cherry tomatoes
  • 8 slices whole wheat loaf bread (Vine, Gainesville)
  • 1 cup part skim ricotta cheese (Polly-o)

Directions:

  1. Preheat oven to 350°F. Place pork roast in a small baking dish. Drizzle 1 Tbsp extra virgin olive oil on top. Use a garlic press to press garlic over pork. Chop onion and 1/8 cup basil and place on top along with 1/8 tsp sea salt and 1/8 tsp freshly ground pepper. Use clean hands to rub ingredients in and distribute evenly. Place some onions under the pork. Bake for about 40 minutes or until pork reaches an internal temperature of 145°F. Allow to sit for 3 minutes before slicing. Slice and scoop onions, garlic, and natural gravy on top.
  2. Slice eggplant into disks. Drizzle 1 Tbsp  extra virgin olive oil on the bottom of two baking dishes/baking sheets. Place sliced eggplant on top. Drizzle remaining extra virgin olive oil on top. Sprinkle with Italian seasoning, 1/8 tsp sea salt, and 1/8 tsp freshly ground pepper. Top with remaining basil leaves. Toss cherry tomatoes on top. Bake for about 40 minutes or until eggplant is golden brown and tomatoes are slightly shriveled.
  3. Toast bread slices in a toaster. Spread ricotta on 4 slices of bread. On bread slices with ricotta, place roasted eggplant and cherry tomatoes on top followed by pork with garlic and onions. Place remaining bread slices on top of each. Enjoy!

Servings: 4

  • Nutrition note: Remember your food safety skills when handling raw meat. Among other food safety steps, make sure to wash your hands after preparing the raw pork and clean the area with a cleaner before moving to the next step of the recipe. Also make sure to cook the pork all the way through to an internal temperature of 145°F (use a meat thermometer) and allow it to sit for 3 minutes before slicing (that’s part of the food safety process).
 

Roasted Eggplant and Cherry Tomatoes August 28, 2012

Jamie says: Attempt two on the eggplant. (I bought one a couple of weeks ago and it went bad before I could use it…boo!) This time, I was ready, though.

I sliced it up and drizzled extra virgin olive oil on the bottom of the pan and on top of the eggplan, added some Italian seasoning and a dash of sea salt and freshly ground pepper, and topped it with some chopped up fresh basil from my little plant outside. Then I tossed some cherry tomatoes on top, and it was ready for the oven.

Raw eggplant and tomatoes… ready to go in the oven

The eggplant is like a sponge, it soaks up the olive oil like crazy, so be careful not to pour too much. It will show in the end.

The eggplant really knows how to soak up that olive oil

And ta-da! Here’s the finished product. See how the eggplant shrunk down and the olive oil concentration is just right.

Roasted Eggplant and Cherry Tomatoes

You can eat it just like this or you can make an incredible sandwich with it. (Stay tuned for that blog post.)

Pretty and delicious

Roasted Eggplant and Cherry Tomatoes

Ingredients:

  • 1 medium eggplant
  • 1/4 cup extra virgin olive oil, divided
  • 2 tsp Italian seasoning
  • dash coarse sea salt
  • dash freshly ground pepper
  • 12 fresh basil leaves
  • 1 cup cherry tomatoes

Directions:

  1. Preheat oven to 350F. Slice eggplant into disks. Drizzle 1 Tbsp  extra virgin olive oil on the bottom of two baking dishes/baking sheets.
  2. Place sliced eggplant on top. Drizzle remaining extra virgin olive oil on top. Sprinkle with Italian seasoning, sea salt, and freshly ground pepper. Top with basil leaves. Toss cherry tomatoes on top.
  3. Bake for about 40 minutes or until eggplant is golden brown and tomatoes are slightly shriveled. Use a spatula to remove from baking sheet/dish and transfer to a plate. Enjoy!

Servings: 2-4

 

Garlicky Pork Roast with Minced Onion and Fresh Basil August 27, 2012

Jamie says: Did you know that the University of Florida sells meat? That’s right! UF has a meat processing center that is open to the public every Friday (except for holidays and UF days off) from 9:00 AM – 5:00 PM. They sell a variety of fresh beef and pork products at a discounted price (because it’s not-for-profit). It’s located on 2250 Shealy Drive in Gainesville, Florida (352-392-1921). You should totally go and check it out! You’ll be supporting the students’ education at the University and you’ll be getting quality fresh meat at a good price. (Just make sure to bring cash or check- no credit cards or EBT cards here.)

The University of Florida’s Meat Processing Center (retail store open Fridays from 9-5, excluding holidays and UF days off; located on 2250 Shealy Drive, Gainesville, FL; 352-392-1921)

I took the veterans in my Vet HEALTH: Healthy Eating And Lifestyle Tips for Heroes program on a tour of the center and it was so cool. They showed us the steps of the slaughtering process (no animals included on this one, thank goodness), the room where they age some of the meat, and they answered all of our many questions.

Sneak peak of the tour of the UF Meat Processing Center

There is also a small room that contains lots of pork and beef products for sale. One of the pork products I purchased was a boneless pork roast.

Boneless pork roast from UF’s Meat Processing Center

I seasoned it up with lots of flavorful ingredients…

Seasoned and ready to go in the oven…

And put it in the oven, and out came a delicious pork roast with a nice light gravy.

Garlicky Pork Roast with Minced Onion and Fresh Basil

It was oh-so-tender and lip-smackin’ good. Just make sure to have a mint or toothbrush around for afterwards…

Tender pork, lip-smackin’ gravy

Garlicky Pork Roast with Minced Onion and Fresh Basil

Ingredients:

  • 1 1/4 lb boneless pork roast (University of Florida Meat Processing Center)
  • 1 Tbsp extra virgin olive oil
  • 5 cloves garlic
  • 3 slices yellow onion
  • 15 leaves fresh basil
  • dash coarse sea salt
  • dash freshly ground pepper

Directions:

  1. Preheat oven to 350°F. Place pork roast in a small baking dish. Drizzle extra virgin olive oil on top.
  2. Use a garlic press to press garlic over pork. Chop onion and basil and place on top along with sea salt and pepper.
  3. Use clean hands to rub ingredients in and distribute evenly. Place some onions under the pork.
  4. Bake for about 40 minutes or until pork reaches an internal temperature of 145°F. Allow to sit for 3 minutes before slicing. Slice and scoop onions, garlic, and natural gravy on top. Enjoy!

Servings: 4

  • Nutrition note: Pork is an excellent source of the vitamin thiamin (aka vitamin B1). There’s 54% of the daily value of this vitamin in 3 oz of pork, according to pork be inspired . Thiamin helps your body turn carbohydrates into energy, which are especially important for your brain and nervous system, according to MedlinePlus.
 

Ricotta and Fresh Basil on Sliced Whole Wheat Loaf Bread August 25, 2012

Jamie says: I love ricotta cheese. (I’ll give credit to my Italian heritage for that one.) I like it on ziti with red sauce and pork meatballs, as a dessert with chocolate chips, and slathered on bread. Here’s my latest ricotta creation:

Ricotta and Fresh Basil on Sliced Whole Wheat Loaf Bread

Ricotta makes a perfect spread for bread (hehe, that rhymes) because it’s so creamy and smooth. It makes little mountains of goodness…

Ricotta makes a smooth and creamy (and calcium-rich) spread

It’s so simple yet so perfect. The beauty of real food.

Simply delicious

Ricotta and Fresh Basil on Sliced Whole Wheat Loaf Bread

Ingredients:

  • 2 slices whole wheat loaf bread (Vine, Gainesville)
  • 1/3 cup part skim ricotta cheese (Polly-o)
  • 1 tsp extra virgin olive oil
  • 20 small basil leaves
  • dash coarse sea salt

Directions:

  1. Toast bread slices in a toaster.
  2. Spread ricotta on bread. Drizzle extra virgin olive oil and place basil leaves on top. Sprinkle with sea salt. Enjoy!

Serves: 1-2

Nutrition note: By using part skim ricotta as a butter substitute for bread, your adding lots of calcium and protein and cutting back on the fat and saturated fat.

 

Coconut Curry Chicken Soup with Brown Rice August 18, 2012

Jamie says: I’m fighting off a cold. And there’s nothing better than lots of rest, 2000 mg of vitamin C, a positive attitude, and some hot chicken soup. (I have to thank my Dad for reminding me of the soup part of the equation.)

Coconut Curry Chicken Soup with Brown Rice

I added lots of spices for a tasty Indian flavor (and antioxidants).

Not your average chicken soup…

With the addition of mangoes, apples, coconut, and raisins this soup became a naturally sweet bowl of flavor.

There are mangoes, apples, coconut, and raisins in this soup for natural sweetness

Coconut Curry Chicken Soup with Brown Rice

Ingredients:

  • 32 oz chicken broth (Swanson 100% fat free, 33% reduced sodium)
  • 1 cup whole grain brown rice
  • 1/2 sweet onion
  • 5 cloves garlic
  • 1 tomato (vine-ripened)
  • 1 mango
  • 1 apple (gala)
  •  1/2 cup matchstick carrots
  • 4 oz baby bella sliced mushrooms
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp curry
  • 1 Tbsp cinnamon
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1 1/4 lb boneless chicken cutlets
  • 1 cup golden raisins
  • 1/4 cup shredded coconut
  • dash parsley

Directions:

  1. In a large pot, bring chicken broth to a boil. Add rice, reduce heat to medium, and place a lid on pot. Set a timer for 45 minutes.
  2. Chop onion and mince garlic. Add to pot.
  3. Chop tomato, mango, and apple. Add to pot along with carrots, mushrooms, and extra virgin olive oil.
  4. Add curry, cinnamon, coriander, and cumin.
  5. Chop chicken and add to pot.
  6. After the soup has cooked 45 minutes, stir in raisins and coconut. Serve with parsley on top. Enjoy!

Servings: 5

  • Nutrition note: Fighting off a cold? Enjoy this flavorful soup knowing there are antioxidants and vitamin C. Research also shows that up to 2,000 mg of supplemental vitamin C can help decrease the severity and duration of a cold.
 

Fried Eggs with Peach Mango Salsa and Whole Wheat Bread with Cumin and Parsley Hummus August 16, 2012

Jamie says: When I was at the Union Street Farmers’ Market (or the Downtown Farmers’ Market as I like to call it), I came across a new vendor with salsa. They were offering samples of two types of salsa- a peach mango salsa and a garlic salsa. I tried both. Wow! I’m glad I did because they were amazing! So flavorful, chunky, and fresh. Their salsas were among the best I’ve ever had! I had a hard time deciding which one to buy but happily decided on the peach mango. They’re a little on the pricey side ($6 a jar), but well worth it. And hey, if you pair them with something inexpensive like eggs (like I did), it’s really a reasonably-priced meal.

Bear Bottom Boyz Peach Mango Salsa from the Farmers’ Market in Downtown Gainesville

I’ve really been enjoying bakery bread lately, too. When I arrived at the farmers’ market at closing time, Vine was understandably all out of their delicious bread. I soon learned, though, that Vine distributes to the Citizens Co-op (435 South Main St, Gainesville, FL 32601; 352-505-6575), so I made a little trek over there and there were three loaves left, then two, and then one… whew! I made it just in time (and so had the two people after me)…

Vine Whole Wheat Loaf (from Citizens Co-op or Gainesville’s Downtown Farmers’ Market)

When I was browsing the store, I came across something new- a cumin and parsley organic hummus by Oh So Pure. It’s made with chia oil which has heart-healthy omega 3s. I added that to my arms (should have gotten a cart), too.

Oh So Pure Cumin and Parsley Organic Hummus (from Citizens Co-op)

After my farmers’ market and co-op adventures, I came home and it was playtime (aka it was time to make dinner with my new and fresh ingredients). I made Fried Eggs with Peach Mango Salsa and Whole Wheat Bread with Cumin and Parsley Hummus.

Fried Eggs with Peach Mango Salsa and Whole Wheat Bread with Cumin and Parsley Hummus

I found the naturally bright colors so beautiful and naturally delicious.

Naturally bright, naturally delicious!

Oh, and the eggs were the last of those from my co-worker Dave’s chickens. What a local meal!

Breakfast, lunch, dinner, or snack? It’s up to you!

Fried Eggs with Peach Mango Salsa and Whole Wheat Bread with Cumin and Parsley Hummus

Ingredients:

  • 2 eggs (from my coworker Dave’s chickens)
  • dash salt
  • dash freshly ground pepper
  • 1/2 cup peach mango salsa (Bear Bottom Boyz from the Union Street Farmers’ Market in Downtown Gainesville)
  • 1 slice whole wheat bread (Vine)
  • 3 Tbsp cumin and parsley organic hummus (Oh So Pure from Citizens Co-op)
  • no stick cooking spray

Directions:

  1. Preheat a frying pan on medium heat. Spray no stick cooking spray on pan. Crack eggs into pan. Cook for about 1 minute. Flip with a spatula. Press down to “pop” yolk in order to cook egg throughout. Cook for about 45 more seconds or until completely cooked. Sprinkle with salt and pepper. Place on a plate and spoon salsa on the side.
  2. Spread hummus on a slice of bread and place on plate. Enjoy!
  • Nutrition note: Try purchasing locally. It supports local farmers and vendors and is environmentally-friendly (less gas used to transport); and the food tastes fresh and may have more nutrients (less nutrients are lost over time because of the shorter transport).
 

Gluten-Free Black Bean Spaghetti with Roasted Tomatoes Over Spinach with Parmesan Cheese August 14, 2012

Jamie says: So I’m sure you couldn’t sleep at all last night wondering what I would do with those beautiful-looking Roasted Tomatoes and Garlic with Fresh Basil (insert winking smiley face here). Well, you can sleep in peace tonight. Check out my fabulous dinner!

Gluten-Free Black Bean Spaghetti with Roasted Tomatoes Over Spinach with Parmesan Cheese

Yes, that’s black “spaghetti.” It’s made from only black beans and water (no artificial coloring here). It’s a great substitute for those who have to (or want to) follow a gluten-free diet.

Black spaghetti? It’s made out of organic black beans and water- that’s it!

The spaghetti takes on the flavor of the ingredients you flavor it with. That’s why the delicious Roasted Tomatoes and Garlic with Fresh Basil was a great topping. And I always love the combination of spinach with extra virgin olive oil, sea salt, and pepper. And the Parmesan? That was the icing on the cake!

So colorful! Dig in!

It was so good that I made the same meal again for dinner tonight. The black spaghetti was so different and quite fun! I realized the one I bought was made in China. I’ll try to look for one made in America next time.

Check it out!

Gluten-Free Black Bean Spaghetti with Roasted Tomatoes Over Spinach with Parmesan Cheese

Ingredients:

  • 1/4 of 7 oz package gluten-free organic black bean spaghetti
  • 4 cups fresh spinach
  • 1/2 of Roasted Tomatoes and Garlic with Fresh Basil
  • 2 tsp extra virgin olive oil
  • dash coarse sea salt
  • dash freshly ground pepper
  • 1 Tbsp grated Parmesan cheese

Directions:

  1. Bring water (about 4 cups) to a boil in a medium-sized pot on high heat. Add spaghetti and continue to cook for 7 minutes. Drain in a colander and immediately rinse with cool running water. Allow to drain.
  2. Pour the spinach on a plate. Scoop spaghetti onto center. Drizzle extra virgin olive oil and sprinkle sea salt and freshly ground pepper on spinach and spaghetti.
  3. Add Roasted Tomatoes and Garlic with Fresh Basil on top of spaghetti. Sprinkle with Parmesan cheese. Enjoy!

Recipe variation: Add sliced cooked chicken sausage on top. (That’s what I did on night two.)

Servings: 1

  • Nutrition note: This is a gluten-free and vegetarian meal.