Two Sisters, One Kitchen

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

Portabello Kale Grilled Cheese February 16, 2013

Jamie says: Who knew that grilled cheese could be oh-so good?!

Ubber cheesy, ubber delicious!

Ubber cheesy, ubber delicious!

Looking for a meatless meal for Lent? Look no further…

Meatless meal for Lent

Meatless meal for Lent

Grilled cheese has moved beyond the two slices of cheese between two slices of white bread…

Grown-up grilled cheese

Grown-up grilled cheese

Meet your new love- Portabello Kale Grilled Cheese- made with succulent sauteed mushrooms and onions and beautiful green kale. Served on your not-so-average oatmeal bread.

Portabello Kale Grilled Cheese

Portabello Kale Grilled Cheese

Portabello Kale Grilled Cheese

Ingredients:

  • 1/2 yellow onion
  • 2 Tbsp extra virgin olive oil (Filippo Berio)
  • 4 oz sliced baby bella mushrooms (Publix)
  • dash freshly ground pepper
  • pinch fine sea salt
  • 4 cups kale, prewashed (Glory Foods)
  • 4 oz 2% reduced fat shredded cheese (Publix)
  • 4 slices oatmeal bread (Publix Greenwise Market Organic Honey Oatmeal Bread)
  • 1 tsp trans fat free buttery spread (Smart Balance)

Directions:

  1. Preheat sandwich press/panini maker. Preheat a large non-stick saute pan on medium heat.
  2. Slice onion. Quarter slices. Add extra virgin olive oil in saute pan followed by onion pieces. Stir with a wooden spoon occasionally until lightly browned, about 6 minutes.
  3. Spread buttery spread on bread and place bread in sandwich press/panini maker. Heat until light brown grill marks appear, about 4 minutes. Place on a plate.
  4. To the onions, add sliced baby bella mushrooms, freshly ground pepper, and sea salt. Stir and cook for about 2 minutes until slightly softened. Add kale. Stir and heat another 2 minutes, stirring occasionally. Stir in cheese for 30 seconds. Remove from heat.
  5. Top one piece of bread with cheesy sauteed portabellos, kale, and onions. Place the other slice of bread on top. Enjoy!

Servings: 2

  • Nutrition note: Jazz up the flavor and nutrition of your grilled cheese by adding vegetables (kale, mushrooms, and onions), using a bread with whole grains (such as oats), and selecting a reduced fat cheese.
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Colorful Lettuce-less Salad February 11, 2013

Jamie says: Who says a salad has to have lettuce? My Colorful Lettuce-less Salad certainly doesn’t. I’m not gonna lie, I did run out of lettuce, but sometimes when you don’t have you’re go-to pantry items on hand, you get a little extra creative. Here’s a new spin on salad:

Colorful Lettuce-less Salad

Colorful Lettuce-less Salad

Have no fear, if the lettuce isn’t here!

Shredded carrots, squash, and cucumber make a good lettuce substitute

Shredded carrots, squash, and cucumber make a good lettuce substitute

Prep the night before for a grab-and-go workday lunch.

Perfect for a workday (or school day) lunch

Perfect for a workday (or school day) lunch

Doesn’t the “red stuff” look like bacon? The pieces are actually sun dried tomatoes, and, might I add, equally flavorful.

When packing your lunch box next time, think outside the box

When packing your lunch box next time, think outside the box

Colorful Lettuce-less Salad

Ingredients:

  • 1/4 cucumber
  • 1 small squash
  • 8 baby carrots
  • 1/3 cup chickpeas
  • 1/4 cup smoked sun dried tomatoes, julienne cut (California Sun Dry)
  • 1 oz sharp light Natural Vermont Cheddar Cheese, 50% reduced fat (Cabot)
  • 8 black olives (Lindsay Naturals)
  • 6 crackers
  • 2 Tbsp salad dressing (Annie’s Naturals- Organic Goddess)

Directions:

  1. Peel cucumber. Chop ends off of squash. Use a food processor to shred cucumber, squash, and baby carrots. Place into a sandwich-sized reclosable container.
  2. Add chickpeas and sun dried tomatoes. Shave cheese; slice olives; and add to “salad.” Refrigerate.
  3. Pack crackers and a side of salad dressing. When ready to eat, crush crackers and drizzle salad dressing on top. Enjoy!

Servings: 1

  • Nutrition note: Greens are great, but when you don’t have them on hand,  substituting them for shredded vegetables gives you another way to get some veggies in.
 

Cinnamon Raisin Oatmeal with Maple Toasted Walnuts February 10, 2013

Jamie says:  Two things I’ve really been enjoying this week are… drum roll, please… breakfast and the beach. The only thing better would have been if the two were together. On the beach front, I’ve thoroughly enjoyed Clearwater Beach and St Pete Beach. On the breakfast front, I’ve made two hits- cinnamon spice pumpkin pancakes and this Cinnamon Raisin Oatmeal with Maple Toasted Walnuts.

Cinnamon Raisin Oatmeal with Maple Toasted Walnuts

Cinnamon Raisin Oatmeal with Maple Toasted Walnuts

Use a ladle to make a perfect scoop of deliciousness.

A ball of joy - and healthy foods

A ball of joy – and healthy foods

If you have the time, cook the oats on the stove top. (I can taste a difference.) Also, when you cook the raisins in the oatmeal (as opposed to adding them on top later), they plump up nicely. Toasting walnuts brings out their nutty flavor, too.

Plump raisins, nutty walnuts, good times

Plump raisins, nutty walnuts, good times

Cinnamon Raisin Oatmeal with Maple Toasted Walnuts

Ingredients:

  • 3 oz (3/4 cup) walnut halves (Publix)
  • 1 1/2 cups old fashioned oats (Quaker)
  • 1 3/4 cup water
  • 2 tsp cinnamon (McCormick)
  • 1/4 cup raisins (Publix)
  • 1 cup fat free (skim) milk (Publix)
  • 3 Tbsp real maple syrup (Highland Sugarworks- Pure New England Maple Syrup)

Directions:

  1. Preheat oven to 350°F. Roast walnuts on a baking sheet for 12 minutes. Remove from baking sheet.
  2. In a medium pot, bring water to a boil. Stir in oats, reduce heat to medium, and add cinnamon and raisins. Cook for 5 minutes, stirring occasionally. Remove from heat.
  3. Scoop cinnamon raisin oatmeal into bowls. Pour milk in the bowl. Top oatmeal with toasted walnuts and drizzle with maple syrup. Enjoy!

Servings: 3

Serving suggestion: Cooking for one? Refrigerate the leftover oatmeal (with the walnuts in a jar in the pantry) and enjoy the oats cold (or hot) for the next couple of days- or just make one serving.

  • Nutrition note: Start your day with a balanced breakfast like Cinnamon Raisin Oatmeal with Maple Toasted Walnuts. With this breakfast, you’ll be hitting 4 of the 5 food groups and including good-for-you nutrients like fiber, calcium, omega 3s, and antioxidants.
 

Garlic Rosemary Fries with Pink Dipping Sauce February 8, 2013

Jamie says: Pink is perfect for February- And so is this pink dipping sauce that pairs oh-so-nicely with these heart-healthy rosemary garlic fries. February is American Heart Month, and then there’s Valentine’s Day, of course. So do something good for your heart- like substituting trans fat laden fries for homemade fries baked with extra virgin olive oil.

Garlic Rosemary Fries with Pink Dipping Sauce

Garlic Rosemary Fries with Pink Dipping Sauce

Who would ever guess that this pink dipping sauce is actually good for you?!

Go pink!

Go pink!

Everything is prettier in pink.

Hello, tender yet crispy fries!

Hello, tender yet crispy fries!

Tender, crispy designer fries that look like a flower when you put the dressing in the middle.

Kinda looks like a flower, if ya ask me

Kinda looks like a flower, if ya ask me

Garlic Rosemary Fries with Pink Dipping Sauce

Ingredients:

Directions:

  1. Preheat oven to 375°F. Slice potato into 1/2″ thick circles. Slice circles into strips. Place potato strips on a baking sheet or in a baking dish. Drizzle with extra virgin olive oil. Mince garlic and add to potatoes along with rosemary, sea salt, and freshly ground pepper. Mix well and spread flat on sheet/dish. Bake for about 40 minutes or until potatoes are soft and slightly crispy.
  2. In a small bowl, stir ketchup into Greek yogurt to make a pink dipping sauce. Refrigerate sauce until fries are done.
  3. Serve fries hot with cold dipping sauce. Enjoy!

Serves: 2

  • Nutrition note: These fries are healthier than your average ones because they are baked with extra virgin olive oil instead of deep fried in an oil with trans fats. Additionally, rosemary adds some antioxidants, and the pink dip actually contains protein, vitamin D, calcium, and lycopene.
 

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions February 6, 2013

Jamie says: I had an amazing day today. I started out my morning with leftover pumpkin pecan spice pancakes (afterall, it is National Pancake Day). I then loaded my car and hopped on the road to go road biking with my friend on the Upper Tampa Bay Trail. The weather was perfect… So perfect that the beach sounded very appealing. Spur the moment, I decided to go to Clearwater Beach after my ride. I enjoyed a delicious seafood salad at Frenchy’s Rockaway Grill on the beach, strolled the shore, napped, and drove home with the windows down. I made a salted caramel chocolate  shake, took care of some things around the house, and cooked a nice Italian (and gluten free) supper- Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions.  You can make this, too!

Start by sauteing onions and garlic in extra virgin olive oil.

Stirred with love with my Italian Grandmother's wooden spoon

Stirred with love with my Italian Grandmother’s wooden spoon

Set the onions and garlic aside and keep that pan hot because more is to come of it…

Sauteed onions and garlic made with extra virgin olive oil

Sauteed onions and garlic made with extra virgin olive oil

Form little meatballs with shredded greens and fine cheese.

These meatballs have quality cheese and good-for-you greens

These meatballs have quality cheese and good-for-you greens

Cook ’em in that same pan you cooked the onions in.

Flip a few at a time with a spatula

Flip a few at a time with a spatula

When they get nice and brown on the bottom, flip the meatballs with a spatula.

Tasty, mini golden-brown meatballs

Tasty, mini golden-brown meatballs

Meanwhile, cook that pasta (this one is GF- that stands for gluten free).

Gluten free pasta

Gluten free pasta

Once the meatballs are almost all the way cooked, pour in the can of crushed tomatoes, and add those onions and garlic back to the pan.

The sauce- with meatballs, crushed tomatoes, and onions

The sauce- with meatballs, crushed tomatoes, and onions

Top each bowl of pasta with the  sauce and meatballs or stir the pasta into the sauce.

A little messy but that's real life

A little messy but that’s real life

Sprinkle some garlic salt and Parmesan cheese on top if you’d like. And there you have it- dinner!

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Ingredients:

  • 1 medium yellow onion
  • 3 Tbsp extra virgin olive oil (Filippo Berio)
  • 4 cloves garlic
  • 10 cups water
  • 1 1/2 cups brown rice pasta, elbows (Tinkyada)
  • 1 cup baby greens mix- baby red chard, baby tat soi, baby spinach, baby green swiss chard, baby arugula (Organic Girl Super Greens)
  • 1 oz hard reserve cheese (Sartori BellaVitano Gold)
  • 3/4 lb ground pork (Publix)
  • 28 oz can crushed tomatoes (Hunts)
  • dash garlic salt (McCormick)
  • 1/4 cup grated Parmesan cheese (Publix)

Directions:

  1. Peel skin off onion. Cut onion into 16ths by cutting onion in half and cutting each piece in half, repeating twice more. 
  2. In a large non-stick saute pan on medium heat, add extra virgin olive oil followed by cut onions. Stir with a wooden spoon. Peel garlic. Using a garlic press, crush garlic on top of onions. (Add pieces from inside garlic press, too.) Stir. Cook for about 20 minutes or  until golden brown, stirring occasionally, and reducing heat to medium low if needed. Remove onions from pan and set aside, reserving oil in pan.
  3. Bring water to a boil in a large pot on high heat. Add pasta and cook 15 minutes. Drain immediately in a colander and run under cool water. Drain all water.
  4. Shave reserve cheese. Thinly slice baby greens. Mix cheese and baby greens into ground pork. Form mini meatballs, about the size of a tablespoon.
  5. Add mini meatballs to the saute pan the onions were in and place a lid on top. Cook meatballs for about 4 minutes or until golden brown on the bottom, flip meatballs, return lid to pan, and cook an additional 3 minutes or until golden brown and almost cooked throughout. Pour crushed tomatoes on top, stir in cooked onions, and cover with lid. Increase heat to medium-high and heat an additional 4 minutes, stirring occasionally, or until sauce is hot and meatballs are cooked throughout.
  6. Gently stir pasta into sauce with meatballs; and divide among three bowls. Add garlic salt and grated Parmesan cheese to taste. Enjoy!

Servings: 3

  • Nutrition note: Add some greens to your meatballs for a nutrient boost. Just 1/3 cup of the Organic Girl Super Greens (that’s the 1 cup in the recipe divided among 3 servings), adds 52% of the Daily Value (DV) of vitamin K and 13% of the DV of vitamin A.
  • Gluten-free note: Ensure all ingredients are gluten free and are prepared without any cross-contamination.