Two Sisters, One Kitchen

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

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes, Boiled Baby Carrots, and Honey Sesame Rolls April 27, 2014

Jamie says: I did it. I raced the inaugural St. Anthony’s Sprint Triathlon in St. Petersburg- and met my 3 race goals.

  • Goal 1: be injury free
  • Goal 2: have fun
  • Goal 3: rock it

It was a fun race, and I was blessed to have the company of friends to race with and to cheer me on. I was also pumped to learn I won 3rd place in my age group of 25 racers.

What did I eat for my pre-race and post-race dinner you ask? Check it out below. Knowing I was getting up at 4:30 AM for race day, you bet I made enough for leftovers the next day, too!

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes and Boiled Baby Carrots

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes and Boiled Baby Carrots

Winning meal.

Pre-race coookin'

Pre-race coookin’

I enjoyed the Honey Sesame Rolls (pictured in their travel form) so much that I packed some for race day, just in case… but I ended up eating them with dinner instead. Ready for the recipes? Read on.

Honey Sesame Rolls- ready to go!

Honey Sesame Rolls- ready to go!

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes

Ingredients:

  • 2 artisan whole grain roll with flaxseeds (Alexia)
  • 2/3 lb fresh salmon (Publix Seafood)
  • 2 tsp sesame seeds
  • 1 bag fresh spinach (Publix)
  • 1 Tbsp extra virgin olive oil
  • 1/2 small yellow onion
  • 3 Tbsp julienne cut sun-dried tomatoes (California Sun Dry)
  • 2 tsp mayo (Hellman’s)
  • 1 Tbsp, 1 tsp clover honey (Publix)
  • 1/4 cup wasabi peas (Woodstock)

Directions:

  1. Preheat oven to 400ºF. Place rolls on a baking sheet and cook for 11 minutes. Slice one roll open. (Save the other roll for leftover day.)
  2. Preheat a small non-stick pan on medium heat. Place salmon on pan with a lid on top. Cook for about 5 minutes. Flip and top with sesame seeds. Cook another 5 minutes or until flaky and cooked throughout.
  3. Preheat a medium saute pan on medium-low heat. Pour extra virgin olive oil in pan. Add spinach. Cook 6 minutes or just until wilted. Stir in sun-dried tomatoes.
  4. Thinly slice the onion. Chop slices in half.
  5. Make open-faced sandwiches by adding the following to the cut part of both the top and bottom pieces of the roll- mayo, followed by onion, spinach with sun-dried tomatoes, drizzled honey, wasabi peas, and salmon. Enjoy!

Boiled Baby Carrots

Ingredients:

  • 1 bag organic baby carrots (Publix GreenWise)

Directions:

  1. Place baby carrots in a veggie steamer basket in a pot with water in it. Place a lid on top and bring water to a boil. Cook for about 15 minutes or until soft when pierced with a fork. Enjoy!

Honey Sesame Rolls

Ingredients:

  • 2 artisan whole grain roll with flaxseeds (Alexia)
  • 1 Tbsp clover honey (Publix)
  • 1 tsp sesame seeds

Directions:

  1. Preheat oven to 400ºF. Place rolls on a baking sheet and cook for 11 minutes. Slice open.
  2. Drizzle with honey and sprinkle with sesame seeds. (For travel, honey and sesame seeds can also be poured and dipped in a small reclosable container.)

Servings: 2 (pre-race and post-race)

Nutrition notes:

  • Salmon is rich in omega 3s which are anti-inflammatory. Reducing inflammation is important for athletes. (I swear my shoulders felt less sore after eating the salmon, too.)
  • On the night before your race, make enough dinner for leftovers. That way when you’re tired on race day, dinner is already made.
 

Palm Sunday Dinner April 18, 2014

Jamie says: Palm Sunday- a holiday I associate with Grandma, family, and lots of good ol’ Italian food. This year, I decided early on that I wanted to host a Palm Sunday Dinner at my apartment and cook just like my Grandma. And so I did. I had 9 guests join me. It was a special and splendid feast. Oh, and I bet you’re wondering, “what did they eat?” Here’s the menu (and you can make it, too):

  • Italian Bread and Dipping Oil
  • Cranberry Salad
  • Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs
  • Pork Meatball and Sausage Baked Ziti
Pork Meatball and Sausage Ziti

Pork Meatball and Sausage Baked Ziti

Here’s what the baked ziti looked like before baking… lots of layers- like onions…

Layers, layers, layers

Layers, layers, layers

Pork Meatball and Sausage Baked Ziti

Ingredients:

  • 1 yellow onion
  • 1 lb Italian style pork meatballs (Publix)
  • 2 1/2 lbs mild Italian fresh sausage links (Publix)
  • two 13.25-oz boxes 100% whole grain penne (Publix)
  • three 26-oz  jars basil & tomato pasta sauce (Publix Premium)
  • 32 oz part skim ricotta cheese (Sorrento)
  • 8 oz (2 cups) low moisture part skim mozzarella fancy shredded cheese (Publix)
  • Parmesan cheese (Publix)

Directions:

  1. Preheat oven to 350ºF. Slice onion.
  2. In two large saute pans on medium heat, brown pork meatballs and sausage links for about 5 minutes. Add sliced onions to saute pan and cook an additional 5 minutes, rotating sausage and meatballs. Set sauteed onions aside. In a large baking dish (Pyrex pan), cook sausage and meatballs until they are cooked throughout, about 7 minutes. Slice into 1/2 inch pieces.
  3. Bring a large pot of water to a boil. Add penne pasta to pot and cook according to directions on box, about 12 minutes. Stir sauce and onions into pasta.
  4. In a large baking dish, fill the bottom of the dish with a layer of pasta with sauce. Next, add dollops of ricotta cheese and shredded mozzarella cheese. Follow with a layer of sliced meatballs and sausage. Repeat layering- pasta, cheeses, and finally meatballs and sausage. Lastly, sprinkle with with Parmesan cheese. Bake for about 30 minutes or until hot.

Serves: 20

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Ingredients:

  • 1 lb fresh yellow squash
  • 1 1/3 lb fresh zucchini squash
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb 100% whole wheat pizza dough made with organic ingredients (Publix GreenWise), take out of refrigerator 1 hour prior to use
  • 1 Tbsp sesame seeds
  • 1/2 lb fresh mozzarella
  • 1o leaves fresh basil
  • 1 sprig fresh oregano
  • no-stick cooking spray

Directions:

  1. Preheat oven to 375ºF. Slice yellow squash into circles. Cut zucchini in half, width-wise, and cut into strips. Place on a large baking sheet and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes or until light golden brown.
  2. Spray no-stick cooking spray on a large baking sheet. Use a mini rolling pin to spread pizza dough on pan. Bake for about 10 minutes.
  3. Slice fresh mozzarella into circles, and cut each in half.
  4. Sprinkle dough with sesame seeds. Top with cooked squash and zucchini and fresh mozzarella. Bake for an additional 15 minutes or until cheese is melted and dough is lightly crispy.
  5. Rinse and dry fresh herbs. Use kitchen shears to chop herbs over flatbread. Use a pizza cutter to serve.

Serves: 10

Cranberry Salad

Cranberry Salad

Cranberry Salad

Ingredients:

  • 1 yellow onion
  • 2 organic tomato
  • 1 can organic low sodium chickpeas (Publix GreenWise)
  • 2 heads Romaine lettuce (Publix)
  • 1 package dried organic cranberries (Newman’s Own)
  • Cranberry ginger dressing (Stonewall Kitchen)

Directions:

  1. Slice onion. Chop tomato. Rinse and drain chick peas.
  2. Rinse lettuce. Use a salad spinner to dry. Tear lettuce and place in a large bowl. Toss in onion, tomato, chickpeas, and dried cranberries. Serve cranberry ginger dressing on the side.

Serves: 12

Italian Bread and Dipping Oil

Italian Bread and Dipping Oil

Italian Bread and Dipping Oil

Ingredients:

  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp dried oregano
  • 1/4 cup extra virgin olive oil (California Olive Ranch)
  • 1 lb loaf Italian five grain bread (Publix)

Directions:

  1. Divide salt, freshly ground pepper, and dried oregano among 3 small plates. Pour extra virgin olive oil on top.
  2. Divide bread among 3 separate, medium-sized plates.
  3. Serve bread with dipping oil.

Serves: 12

  • Nutrition note: Lighten up a favorite recipe by making healthier substitutions: 100% whole wheat ziti instead of regular ziti and part skim ricotta instead of ricotta made with whole milk. P.S. My guests couldn’t even tell the ziti was 100% whole wheat.