Two Sisters, One Kitchen

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

2012 review of Two Sisters, One Kitchen by WordPress December 31, 2012

Filed under: Milestones — J & K @ 11:09 pm

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 21,000 views in 2012. If each view were a film, this blog would power 5 Film Festivals

Click here to see the complete report.

 

Bourbon Salmon Tacos with Cheesy Skillet Corn and Great Greens December 30, 2012

Jamie says: Although I moved to a new city, I still get to see quite a few of my Gainesville friends. Many of these friends visit because they have family or boyfriends that live in my new town. In the last week, I was so happy to see three of my close Gainesville pals. With Emma I went biking; Shannon and I caught up at a cool restaurant/bar/lounge with her boyfriend; and Clarissa came over for dinner. What a fun week it has been! Here’s the dinner my dear friend Clarissa and I made together…

The table is set- waiting patiently for the hot skillet corn and bourbon salmon

The table is set- waiting patiently for the hot skillet corn and bourbon salmon

We made a delicious meal- Bourbon Salmon Tacos with Cheesy Skillet Corn and Great Greens. Here’s my version (I added the olives to the second taco)…

Bourbon Salmon Tacos with Cheesy Skillet Corn and Great Greens

Bourbon Salmon Tacos with Cheesy Skillet Corn and Great Greens

And here’s Clarissa’s take on it…

Same ingredients, another style

Same ingredients, another style

It was so great seeing my amazing friend over an amazing meal. Until next time…

Now that's a wrap!

Now that’s a wrap!

Bourbon Salmon Tacos with Cheesy Skillet Corn and Great Greens

Ingredients:

  • 2 tsp extra virgin olive oil (Filippo Berio)
  • 2 ears yellow corn
  • 1/3 cup shredded carrots (Publix)
  • dash sea salt
  • dash freshly ground pepper
  • 2 Tbsp reduced fat (2%) shredded cheddar cheese (Kraft)
  • 2/3 lb salmon (Publix Seafood)
  • 2 Tbsp bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)
  • 2 cups fresh greens (kale, cilantro, chives, red leaf lettuce, parsley)
  • 2 slices yellow onion
  • 16 medium black olives (Lindsay Naturals)
  • 1/4 cup salsa (Garden Fresh Gourmet, Thick & Chunky, all natural, medium)
  • 4 oz plain non-fat 0% Greek yogurt (Chobani)
  • 4 low carb-low sodium wraps (Toufayan Bakeries)

Directions:

  1. Cut corn off the cob by holding the cob vertically on a cutting board and using a sharp knife to cut the rows of kernels off in a downward stroke.
  2. To a medium-sized saute pan on medium heat, Add extra virgin olive oil, corn kernels, shredded carrots along with sea salt and freshly ground pepper. Cook for 9 minutes, stirring occasionally. Reduce heat to medium-low. Add shredded cheese and stir. Heat for an additional minute. Scoop into a serving bowl.
  3. In a separate medium-sized pan on medium heat. Place salmon in pan. Pour bourbon on top. Cook for about 6 minutes. Flip and cook an additional 2 minutes until fish flakes and is cooked throughout. Set aside on a serving dish.
  4. Meanwhile, cut greens with kitchen shears (or chop); slice onion and olives; drain salsa; and bring in separate bowls/containers to the table along with Greek yogurt and wraps.
  5. Prepare each wrap with salmon, cheesy skillet corn, greens, onion, olives, salsa, and Greek yogurt. Enjoy!

Yield: 4 wraps

  • Nutrition note: How do you pick a wrap? In addition to calories, look for whole wheat flour as a first ingredient and any added bonuses like fiber, protein, calcium, omega 3s, etc. Each Toufayan Bakeries low carb low sodium wrap has 100 calories, 7 grams fiber, 8 grams protein, 30% calcium and is made with whole wheat flour as a first ingredient.
 

Balsamic Arugula Salad with Salmon, Pears, Walnuts, Raisins, and Shaved Coconut December 25, 2012

Jamie says: Merry Christmas, everyone! It’s so nice to be home and to be spending quality time with my family. The Christmas family marathon began Saturday with a cousins’ dinner at my Godparents’ home, followed by a Sunday brunch at Grandma’s, then a Christmas Eve feast at our home, and soon to be concluded with Christmas dinner at my aunt and uncle’s house. I love the traditions and the memories that come along with them.

This year had an interesting surprise- our refrigerator broke down right before our big party! Despite this little hurdle, it all worked out… our family came to the rescue with brigades of coolers, we managed to feed the masses, load the coolers, and to “keep calm and carry on,” as my Mom said. Today’s Christmas breakfast and lunch were a little out of the ordinary, but hey, you just got to laugh at these things and remember it’s not always about the food- it’s about the people. (Hence, this recipe was from another day this Christmas season.) I’m so thankful for all the blessings that I have. And Santa was wonderful to us as always…

Balsamic Arugula Salad with Salmon, Pears, Walnuts, Raisins, and Shaved Coconut

Balsamic Arugula Salad with Salmon, Pears, Walnuts, Raisins, and Shaved Coconut

This simple salad only took minutes to make but tastes quite exquisite.

Simply elegant

Simply elegant

Red (background) and green(s) for the holiday. Have a happy, healthy, and Merry Christmas, everybody!

Merry Christmas!

Merry Christmas!

Balsamic Arugula Salad with Salmon, Pears, Walnuts, Raisins, and Shaved Coconut

Ingredients:

  • 2 cups arugula
  •  3 oz (6 oz) pink wild Alaskan canned salmon (Bear & Wolf)salmon
  • 1/2 pear (Barlett)
  • 2 Tbsp raisins
  • 10 walnut halves
  • 1 Tbsp balsamic glaze
  • 2 tsp coconut flakes

Directions:

  1. Place arugula in a bowl. Drain salmon, chop pear, and add both to salad.
  2. Top with raisins, walnuts, balsamic glaze and coconut flakes. Enjoy!
  • Nutrition note: Enjoy holiday food in moderation and include some greens and veggies, too.
 

Berry Basil Kale Peanut Butter Kefir Smoothie December 23, 2012

Jamie says: The dietitian in me thought it was extremely necessary to go to the grocery store at night just to pick up a bottle of kefir. Most people probably go to the grocery store because they ran out of a staple like milk, or needed an ingredient for a recipe, but nope- I went for a bottle of the probiotic-rich, drinkable yogurt.

Berry Basil Kale Peanut Butter Kefir Smoothie

Berry Basil Kale Peanut Butter Kefir Smoothie

Give greens a try! They actually add a hint of a nice natural flavor.

Greens are great in smoothies!

Greens are great in smoothies!

Drink in class, by pouring your smoothie in a wine glass. (hehe…I should be a poet…)

Cheers!

Cheers!

Berry Basil Kale Peanut Butter Kefir Smoothie

Ingredients:

  • 1 cup low fat raspberry kefir (Lifeway)
  • 1 cup baby kale salad mix- baby kale, tango, baby spinach, baby green chard, baby green romaine, baby green oakleaf lettuce (Organic Girl- I ❤ Baby Kale!)
  • 10 fresh basil leaves
  • 8 frozen pitted cherries (Publix)
  • 1 Tbsp natural chunky peanut butter (Smuckers)
  • 2 ice cubes

Directions:

  1. Pour kefir in a small blender followed by baby kale, basil leaves, cherries, and ice cubes. Blend until smooth. Serve in a wine glass with a kale leaf on top if desired. Enjoy!

Servings: 1

  • Nutrition note: Kefir contains probiotics, which are the good bacteria for your digestive system.
 

Crunchy BBQ Chicken Tenders on Baby Kale Salad December 11, 2012

Jamie says: This salad reminded me that cooking is a stress reliever for me. Maybe not for everyone, but for me, cooking is one of those activities that you zone out in and forget about everything else. Oh, and did I mention? In the end you have a beautiful piece of edible art. Sweet! Well, this one is also crunchy and colorful and tender… (I crack myself up sometimes).

Crunchy BBQ Chicken Tenders on Baby Kale Salad

Crunchy BBQ Chicken Tenders on Baby Kale Salad

These chicken tenders are healthy because they use whole wheat breadcrumbs and are served on a bed of superfood greens with veggies on top.

A healthy way to eat chicken tenders? Yeah!

A healthy way to eat chicken tenders? Yeah!

Check out those vibrant, natural colors!

Stoplight colors for eye appeal

Stoplight colors for eye appeal

Make your own masterpiece for lunch, stress-relief, or just for fun!

It's simple. Give it a try.

It’s simple. Give it a try.

Crunchy BBQ Chicken Tenders on Baby Kale Salad

Ingredients:

  • 3/4 lbs boneless skinless chicken tenderloins (Publix Greenwise)
  • 1 egg
  • 1/4 cup plus 1 Tbsp BBQ sauce, divided (Bull’s-Eye- Brown Sugar & Hickory)
  • 1/2 cup whole wheat panko breadcrumbs (Ian’s)
  • 1/8 tsp chili powder
  • 1/8 tsp ground chipotle, red
  • 1/8 tsp ground cumin
  • 1/2 bell pepper, yellow
  • 1 tomato (Tasti-Lee)
  • 6 cups baby kale salad mix- baby kale, tango, baby spinach, baby green chard, baby green romaine, baby green oakleaf lettuce (Organic Girl- I ❤ Baby Kale!)
  • no stick cooking spray

Directions:

  1. Preheat oven to 350°F. Lightly coat a pan using no stick cooking spray. Crack egg in a bowl. Beat in 1 Tbsp BBQ sauce. In a separate bowl, mix together breadcrumbs, chili powder, chipotle, and cumin. Dip chicken tenders in egg mixture followed by breadcrumb mixture and place on pan. Bake for 12 minutes or until cooked throughout.
  2. Chop bell pepper and tomato. Divide kale among two serving bowls and top with chopped bell pepper and tomato.
  3. Top salad with cooked chicken tenders and drizzle each salad with 2 Tbsp BBQ sauce. Enjoy!

Serves: 2

  • Nutrition note: Go for the greens! These greens are a vitamin-powerhouse with 150% Daily Value (DV) of vitamin A, 70% DV of vitamin C, and 400% DV of vitamin K in just 3 cups according to the Nutrition Facts label on the Organic Girl package.
 

Dark Chocolate Dipped Candy Cane Meringues December 9, 2012

Jamie says: I hosted a “House Warming Cookie Exchange Christmas Party” at my new place last night- I figured I’d cover all my bases in one epic event. It brought back memories of former cookie exchanges… like the one K and I hosted in our apartment in Gainesville and the many Junior Women’s Club mother daughter cookie exchanges that we would go to back in the day. There’s just something fun about a cookie exchange. And you can host one, too.

Here are the “rules” to share with your guests:

• Bring a dozen cookies on a serving plate to eat at the party plus the number of cookies you want to trade in a separate container (so if you want to take 2 dozen cookies home with you, you would bake 3 dozen cookies- 2 dozen which would be in a container and 1 dozen which would be on a plate)
• Bring an extra container or large bag to put your new cookies in
• Print some copies of the recipe

This year I made…

Dark Chocolate Dipped Candy Cane Meringues

Dark Chocolate Dipped Candy Cane Meringues

They were heavenly because they’re so light and fluffy but full of flavor. Think of little peppermint pillows kissed with chocolate…

Chocolate minty puffiness

Chocolate minty puffiness

I learned something, too…that you can’t have any fat in a meringue or it will ruin it. This means no added oil or no stick cooking spray or even the tiniest bit of egg yolk. That’s why I used egg whites. I chose powdered egg whites because they’re shelf stable, so if I need them in a recipe again, I’ll have them on hand. Plus, the egg whites I used were pasteurized, which meant I got to lick the spoon at the end.

A sweet surprise!

A sweet surprise!

Dark Chocolate Dipped Candy Cane Meringues

Ingredients:

  • 2 Tbsp, 2 tsp 100% dried egg whites (Deb El- Just Whites)
  • 1/2 cup water, warm
  • 15 small candy canes
  • 1 cup sugar
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/2 bag bittersweet 60% cacao premium baking chocolate chips (Ghiradelli)

Directions:

  1. Preheat oven to 275°F. Line three baking sheets with parchment paper (oil can ruin a meringue).
  2. Remove wrappers from candy canes and place in a freezer resealable bag and a hammer or rolling pin to crush to small pieces/a powder (or use a food processor).
  3. Add dried egg whites and warm water to a large bowl and use an electric mixer to begin to whisk. Gradually add in sugar, salt, vanilla extract, and white vinegar. Whisk until firm white peaks form. Fold in crushed candy cane.
  4. Use a tablespoon to drop heaping tablespoons of meringue onto baking sheets, spacing 2 inches apart. Bake for 1 hour. Allow to cool on cooling racks. Place used parchment paper in a large reclosable container for a later step.)
  5. During last 5 minutes of baking, begin to melt chocolate by placing a medium pot of water on medium-low heat with a larger stainless steel bowl on top, add chocolate and stir constantly until smooth.
  6. Dip each meringue top or bottom into chocolate and place chocolate side up in the reclosable container in the refrigerator to allow chocolate to firm for about 30 minutes. Serve at room temperature. Enjoy!

Yield: 3 1/2 dozen cookies

  • Nutrition note: Meringues in and of themselves (without the added chocolate) are essentially fat free. That’s because any oil or fat would ruin the meringue. This and the fact that they’re whipped with air helps keep the calories at bay without sacrificing flavor.
 

Pomegranate Seed Sprinkled Toasted Oats Cereal with Milk December 8, 2012

Jamie says: I swear the pomegranate seeds this year are the best ever. Or maybe my taste buds have grown fond of their bittersweet pop, nutty texture, and potent color. Regardless, I can’t get enough of them. Here’s one simple way to enjoy the season’s beautiful fruit.

Pomegranate Seed Sprinkled Toasted Oats Cereal with Milk

Pomegranate Seed Sprinkled Toasted Oats Cereal with Milk

Heading out soon to restock my pomegranate supply.

These bittersweet red seeds are popping with flavor

These bittersweet red seeds are popping with flavor

So how do you get to those beautiful seeds in that awkward looking fruit? There are a few different ways…Read the recipe at the bottom of this post.

One bite, and you'll know what I'm talking about

One bite, and you’ll know what I’m talking about

I hope you’ll give them a try this year. They’re too awesome to miss! After all, ’tis the season…

'Tis the season for good health and good flavor

‘Tis the season for good health and good flavor

Pomegranate Seed Sprinkled Toasted Oats Cereal with Milk

Ingredients:

  • 1/2 pomegranate (POM) (or you can buy the seeds on their own)
  • 1 cup toasted oats cereal (Cheerios)
  • 1/2 cup fat free (skim) milk (Publix)

Directions:

  1. Cut the pomegranate in quarters.
  2. Use clean hands to remove each seed (called aril) and to remove fleshy white part (or place quarters in a large bowl of water while doing this step and the fleshy white part will rise to the top).
  3. Pour cereal in bowl followed by milk and pomegranate seeds. Enjoy!
  • Nutrition note: One-half cup pomegranate seeds, is a good source of fiber, vitamin K, and vitamin C, according to the USDA’s Food-A-Pedia. These nutrients, respectively, can help keep you full, aid in blood clotting, and help with colds and cuts. They’ve also got something special that a Nutrition Facts label wouldn’t capture- polyphenols, which are antioxidants.