Two Sisters, One Kitchen

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

Pesto Tortellini Salad on Greens with Toasted Walnuts August 25, 2013

Jamie says: I envisioned this salad up while I was on a swim a few weeks ago. Swimming really is quite wonderful- in addition to creative inspiration, the meditative sport also helps me remember random things I need to do (e.g. add something to the grocery list) and coming up with solutions  to problems I wasn’t even planning on answering at that moment. Ready to see what I came up with? Here it is!

Pesto Tortellini Salad on Greens with Toasted Walnuts

Pesto Tortellini Salad on Greens with Toasted Walnuts

Looks like a salad you’d get at a classy bistro to me, right?

Bistro-style salads on the new bistro table

Bistro-style salads on the new bistro table

I like using pasta as a salad topping.

Pasta makes the perfect topping

Pasta makes the perfect topping

Aren’t the (natural) colors delightful?

Naturally colorful, naturally delightful

Naturally colorful, naturally delightful

Salads should never be boring.

Make your salad extraordinary

Make your salad extraordinary

Time to dig in. I shared this meal with my friend Cameron from UF who recently moved into town! It was so nice seeing her again.

Say cheese (it's inside)

Say cheese (it’s inside)

Pesto Tortellini Salad on Greens with Toasted Walnuts

Ingredients:

Directions:

  1. Preheat oven to 350°F. Spread walnuts on a baking sheet and roast for 9 minutes or until lightly browned and fragrant. Remove from hot pan and set aside.
  2. In a medium pot, bring 2 quarts of water to a boil. Add tortelloni to boiling water, stir, reduce heat to a gentle boil, and cook 9 minutes. Drain. Stir in pesto.
  3. Divide spring mix among two bowls.
  4. Thinly slice zucchini and sweet peppers. Chop raw broccoli florets into small pieces, discarding long stems. Divide among bowls followed by tomatoes, drained black olives, and rinsed and drained garbanzo beans. Drizzle vinaigrette over salads. Top with pesto tortelloni. Enjoy!

Servings: 2

  • Nutrition note: Make pasta share the spotlight- choose veggies as the focus of the meal and then add add pasta on top.
 

Curry Chickpeas ‘n’ Tofu Pitas August 22, 2013

Jamie says: Ever crave something different for lunch? A meal beyond the salad or sandwich? On my day off, I was feeling like something unique- something I wouldn’t pack in a lunch box. (Although I’m sure this would be good cold, as well). I brought back an old recipe with a new twist; the Curry Peanut Tofu with Green Onions and Sun Dried Tomatoes evolved into Curry Chickpeas ‘n’ Tofu Pitas.

Curry Chickpeas 'n' Tofu Pitas

Curry Chickpeas ‘n’ Tofu Pitas

Ever had tofu? How about chickpeas? Give them both a try with this new take on lunch.

Say hello to a new spin on lunch

Say hello to a new spin on lunch

Meet a lunch with no meat. (I love puns, what can I say.)

Meet no meat

Meet no meat

Mediterranean and Indian flavors meld for a perfect blend!

Bright with natural color, bold with flavor

Bright with natural color, bold with flavor

Curry Chickpeas ‘n’ Tofu Pitas

Ingredients:

Directions:

  1. Drain liquid from tofu. Wrap in paper towels and firmly press to further drain. On a cutting board, use a knife to cut tofu into pieces slightly larger than dice. In a nonstick skillet on medium heat, add olive oil followed by cubed tofu, curry powder, and turmeric. Use a spatula to fold in seasonings. Fold in garbanzo beans and sun dried tomatoes. Cook until hot, about 5 minutes.
  2. Cut pitas in half and pull halves open. Spread pesto on the bottom halves followed by peanuts. Stuff with greens. Use a spoon to scoop hot chickpeas and tofu pita into halves. Enjoy!

Servings: 2

  • Nutrition note: Go vegetarian- for a day or a meal or two. There’s lots of protein in the tofu (soy) and garbanzo beans.
 

Gluten Free Chicken Tenders with Coconut Mango Dipping Sauce August 18, 2013

Jamie says: Looking for a quick and easy gluten free chicken tender recipe with a delicious dipping sauce? Look no further!

Thanks to my Mom, I learned that crushed Corn Chex make an awesome gluten free breadcrumb substitute.

Gluten Free Chicken Tenders with Coconut Mango Dipping Sauce

Gluten Free Chicken Tenders with Coconut Mango Dipping Sauce

And thanks to my Dad, I had a ton of mangoes to experiment with!

Fruit sauce!

Fruit sauce!

Check out this chicken tender- looks like a dinosaur to me. Do you think kids will think so? (Requires a little bit of imagination.) Substitute these for the conventional, packaged dinosaur chicken tenders…

Looks like a chicken tender creature to me (like those dinosaur chicken tenders)

Looks like a chicken tender creature to me (like those dinosaur chicken tenders)

A naturally sweet sauce for some crunchy chicken.

Gluten free doesn't mean flavor free

Gluten free doesn’t mean flavor free

Gluten Free Chicken Tenders with Coconut Mango Dipping Sauce

Ingredients:

  • 2/3 lb boneless skinless chicken tenderloins (Publix Greenwise)
  • 1/3 cup corn cereal (Chex)
  • 1/2 cup mango, fresh or frozen and thawed
  • 2 tsp coconut flakes
  • 1 Tbsp maple syrup

Directions:

  1. Preheat oven to 350°F. Coat a baking sheet with no-stick cooking spray. Crush cereal in a bag or on a large plate and coat chicken strips by rolling each strip in the crushed cereal. Place on baking sheet and bake for 12 minutes or until cooked throughout.
  2. In a food processor, blend mango, maple syrup, and coconut flakes. Place in a serving bowl and refrigerate to chill.
  3. Place chicken tenders on a plate and sprinkle with parsley if desired. Serve with coconut mango dipping sauce. Enjoy!

Servings: 2

  • Nutrition note: If you need to eat gluten free, make sure to double check that the ingredients and labels on the products you’re using are gluten free and to use ingredients that have not been cross-contaminated.
 

Mandarin Orange and Beet Salad with Goat Cheese August 13, 2013

Jamie says: There’s nothing like a great salad. I’m not talking about your average lettuce, onion, and tomato on Romaine side salad (although those can be good). I’m talking about those salads with unique toppings, bursts of flavor, interesting textures, and popping colors. The ones that make you say “wow.” I think it’s time you met the Mandarin Orange and Beet Salad with Goat Cheese.

Mandarin Orange and Beet Salad with Goat Cheese

Mandarin Orange and Beet Salad with Goat Cheese

I made this salad for K when she came to visit for her birthday weekend, part 2.

Birthday celebration lunch

Birthday celebration lunch

We dined on my new bistro table (proudly assembled by me, minutes before her arrival).

Bistro-style!

Bistro-style!

The juicy bursts of orange paired perfectly with the creamy goat cheese, slightly bitter greens, sweet and tart beets, and crunchy pumpkin seeds and broccoli stalk. It was so good we forgot to add the dressing on the table.

Naked salad- no dressing needed this time!

Naked salad- no dressing needed this time!

Mandarin Orange and Beet Salad with Goat Cheese

Ingredients:

Directions:

  1. Place arugula in a salad bowl.
  2. Use a knife to shave skin off broccoli stalk. Discard skin. Chop stem into bite-sized pieces. Quarter beets. Drain mandarin oranges. Use a fork to crumble goat cheese.
  3. Add broccoli stem and beets to arugula, followed by mandarin oranges, goat cheese, and pumpkin seeds. Enjoy!

Servings: 1

  • Nutrition note: Making salads for lunch is a great way to increase your vegetable (and fruit, lean protein, and dairy) intake.
 

Pistachio Salmon, Shaved Curry Brussels Sprouts, and Barley with Greek Yogurt ‘n’ Salsa August 11, 2013

Jamie says: I made this dinner after returning from the Florida Academy of Nutrition and Dietetics (FAND) Annual Symposium in Orlando. What a nutrition re-charge! How could I not come home and cook up a delicious and very nutritious meal?!

What did the dietitian make, you ask? Pistachio Salmon, Shaved Curry Brussels Sprouts, and Barley with Greek Yogurt ‘n’ Salsa!

Pistachio Salmon, Shaved Curry Brussels Sprouts, and Barley with Greek Yogurt 'n' Salsa

Pistachio Salmon, Shaved Curry Brussels Sprouts, and Barley with Greek Yogurt ‘n’ Salsa

I think super foods should be made into super heroes. Shall we take a spin around the plate?

Super foods, nutrient super heroes

Super foods, nutrient super heroes

Let’s start with the Shaved Curry Brussels Sprouts, a cancer-fighting cruciferous vegetable rolled in heart-healthy olive oil and topped with antioxidant powerhouse turmeric and it’s side kick curry.

Bring on the Brussels sprouts

Bring on the Brussels sprouts

Pistachio Salmon time. Salmon- where else can you get so much vitamin D and omega 3 love? Pistachios- go nuts over the vitamins and minerals (B6, copper, manganese, phosphorous, thiamin, magnesium), fiber, and good-for-you unsaturated fats.

Go wild about wild salmon

Go wild about wild salmon

Bring on the Barley with Greek Yogurt ‘n’ Salsa. The fiber in the barley will be sure to fill you up! Top it with some calcium and protein-rich Greek yogurt, light salsa and olives with good fats and you’ve got yourself a great meal!

You'll barely notice it's barley

You’ll barely notice it’s barley

Now only if I could fly after ate it… almost.

Nutrient and flavor packed

Nutrient and flavor packed

Pistachio Salmon

Ingredients:

  • 1/3 lb wild sockeye salmon, skinless (Publix Seafood)
  • 1 tsp delicatessen style mustard with white wine (Boar’s Head)
  • 1 tsp horseradish (Gold’s)
  • 12 leaves fresh basil
  • 1/4 cup pistachios, roasted, salted, shelled (Publix GreenWise)

Directions:

  1. Preheat oven to 350°F. Place salmon in a baking dish. Spread mustard and horseradish evenly on both sides. Bake until salmon is cooked throughout and flakes with a fork, about 18 minutes.
  2. Plate and top with fresh basil leaves and pistachios. Enjoy!

Servings: 1

Shaved Curry Brussels Sprouts

Ingredients:

  • 1 1/2 cups Brussels sprouts
  • 1 Tbsp extra virgin olive oil
  • 1 tsp curry
  • 1/2 tsp turmeric

Directions:

  1. Cut bottoms off of Brussels sprouts and discard. Use a knife to shave Brussels sprouts by thinly cutting into thin strips.
  2. Place in a large skillet pan on medium heat with extra virgin olive oil, curry, and turmeric. Use a soft spatula to mix. Cook until softened and lightly crispy, about 15 minutes. Place on a plate. Enjoy!

Servings: 1

Barley with Greek Yogurt ‘n’ Salsa

Ingredients:

Directions:

  1. In a small pot, bring water to a boil. Add barley, reduce hit to a simmer, place a lid on the pot, and cook for about 10 minutes or until water is absorbed.
  2. Use a ladle to scoop onto a plate. Top with Greek yogurt, salsa, and black olives. Enjoy!

Servings: 1

  • Nutrition note: Check out the fun nutrition facts in between all the pictures.
 

Veggie Mountain Pizza August 9, 2013

Jamie says: Pizza. Such a classic.

There’s the simply delicious classic cheese, the tasty traditional veggie, and then- there’s those killer unique pies that you only get at those specialty pizza shops- or your own kitchen… Meet my Veggie Mountain Pizza:

Veggie Mountain Pizza

Veggie Mountain Pizza

Made with extra veggie love.

Pizza night!

Pizza night!

Great food should be shared with great people. My awesome dietitian friend Adrienne helped me enjoy this one.

It's a perfect pizza pie!

It’s a perfect pizza pie!

Check out those toppings- including the anchovies! Yum!

A little slice of Heaven!

A little slice of Heaven!

I wonder how much a pizza with all these toppings would cost at a restaurant? We’re probably looking at a $30 pie?!

Veggies everywhere (and anchovies)

Veggies everywhere (and anchovies)

The dough balls were buy one, get one free at Publix. Which means… I made another pizza the next day! Check out that veggie mountain! Here’s the “before” photo…

The before picture...

The before picture…

The leafy greens are a multi-purpose addition- nutrition, taste, and holding all those toppings in!

I used the leafy greens as a border to hold all the toppings in

I used the leafy greens as a border to hold all the toppings in

Ready for the “after” shot? You know what’s coming- it looks quite similar to the first pie… (just different greens)

The beautiful "after" picture

The beautiful “after” picture

Red, orange, yellow, green, (no blue this time) purple, white… a rainbow of nutrients from a rainbow of colors. Pizza number two is ready to be served!

Pizza number two

Pizza number two

Balsamic glaze on pizza? Why not!

Balsamic glaze- the icing on the cake (or should I say pie?)

Balsamic glaze- the icing on the cake (or should I say pie?)

Beautiful appearance, scrumptious taste. How much would this slice go for? (The balsamic glaze ups the ante, right?)

Red, orange, yellow, green, purple- colors galore!

Red, orange, yellow, green, purple- colors galore!

Time to dine! You can make your own pie, too!

It's chow time!

It’s chow time!

Veggie Mountain Pizza

Ingredients:

  • 1 lb Italian pizza dough (Publix Bakery)
  • original no-stick cooking spray (PAM)
  • 1 Tbsp roasted sesame seeds (Advanced Fresh Concepts)
  • 1 packet (6.5 g) golden milled flax seeds (Hodgson Mill Travel Flax, organic)
  • 3/4 cup strained tomatoes (Pomi)
  • 4 oz fresh mozzarella cheese (Publix Deli)
  • 4 oz baby bella sllced mushrooms (Publix)
  • 1/2 cup raw broccoli (organic)
  • 2 slices yellow onion
  • 1/4 green bell pepper (Pero Family Farms, organic)
  • 1 mini sweet yellow pepper (Pero Family Farms, organic)
  • 1 mini sweet red pepper (Pero Family Farms, organic)
  • 16 pitted gourmet kalamata olives (Peloponnese)
  • 1 cup kale greens (Nature’s Greens Organic) or super greens (Organic Girl)
  • 8 flat fillets of anchovies in olive oil (Vigo)
  • 1/4 tsp garlic sea salt (McCormick)
  • 2 Tbsp balsamic glaze (Gia Russa, optional)

Directions:

  1. Preheat oven to 385ºF. Stretch pizza dough out to form a pie using hands. Spray a pizza pan or baking sheet with no-stick cooking spray. Sprinkle sesame seeds in a circle where pizza dough is to be placed. Place dough on pan and use a rolling pin to form a flattened circle. Sprinkle milled flax seeds over top of dough.
  2. Pour sauce in the center of the dough and spread out, remembering to leave the crust area without sauce.
  3. Chop mozzarella into small pieces and scatter throughout sauce followed by sliced mushrooms.
  4. Chop broccoli, onion, bell pepper, and mini peppers and pile onto pizza followed by kalamata olives.
  5. Where the toppings meet the “crust” of the pizza, tuck kale leaves under the veggies. Top pizza (or 1/2 the pizza) with anchovies.
  6. Sprinkle garlic sea salt around the “crust.” Bake for about 28 minutes or until crust is to liking and toppings are lightly roasted. Use a pizza wheel to cut. Drizzle balsamic glaze on top if desired. Enjoy!

Yield: 1 pie; 4 large slices

Servings: 4

  • Nutrition note: Sprinkle milled flax seeds on the dough of a pizza before adding sauce to add a nutrition boost of omega 3s. (Your dinnertime company will never even know they’re there!) Make sure they’re milled flax seeds (as opposed to whole flax seeds) so your body can optimally absorb the nutrients they offer.
  • Tip: Got leftovers? Slice, wrap in aluminum foil, and freeze for another night. Reheat in the oven for a delicious meal another day.