Two Sisters, One Kitchen

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

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas May 19, 2014

Jamie says: On my Superwoman Saturday, I made this Signature Salad with Roasted White Sweet Potato and Spicy Wasbi Peas. I’m calling it a Superwoman Saturday because I like the alliteration and I really jam-packed a ton into my one-day weekend. Plus, Superwoman needs to eat super tasty super foods, like those in this salad, to rock her day…

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

The key to a healthful diet is to make it beautiful and absolutely delicious.

I love the bright colors, crunch and zing of those wasbi peas, and those SWEET sweet potatoes

I love the bright colors, crunch and zing of those wasbi peas, and those SWEET sweet potatoes

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

Ingredients:

Directions:

  1. Chop tomato and add salt and pepper. Slice peppers, reserving seeds. Chop celery and cucumber. Use kitchen shears to cut scallions. Chop egg.
  2. Add salad greens to a bowl. Top with tomatoes, peppers with seeds, celery, cucumber, scallions, and egg. Add sweet potatoes, feta cheese, and sun-dried tomatoes. Drizzle oil from sun dried tomatoes evenly on top of greens. Top with wasabi peas. Enjoy!

Serves: 1

*These ingredients require advanced preparation and should be kept refrigerated until use

  • Nutrition note: Cool cooked potatoes are a source of resistant starch which: may help protect against colon cancer, assist in weight loss, and function as a prebiotic. (Think of prebiotics as food for the probiotics, aka good bacteria, in your digestive tract.) Now that’s pretty cool. Learn more at Today’s Dietitian.
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Peanutty Coconut Lime Quinoa May 14, 2014

Jamie says: Developing a recipe is an interesting journey. The creation in the end can be enjoyed without ever knowing the recipe’s story, but to me, the story and the playtime in the kitchen is half the fun. Many of my recipes are inspired by a combination of recipes from magazines and food blogs. Some of them are fueled by the competition in a recipe contest. Others are created for a holiday or special occasion. And some, let’s be real, are totally random.

How about this one? I’ll place this one in the totally random category. My inspiration came after rediscovering a box of red quinoa in my pantry earlier in the week when I was cleaning out the pantry and after thoroughly discussing peanuts/peanut butter for the last few days (think Thai food, peanut allergies, choosing a peanut butter, peanut M&Ms, powdered peanut butter- have you seen PB2?, gelato that looks like it’s peanut butter flavored, etc). And so, Peanutty Coconut Lime Quinoa was created while listening to Today’s Country Radio on Pandora.

Peanutty Coconut Lime Quinoa

Peanutty Coconut Lime Quinoa

A spin off Pad Thai?

Quinoa with a Thai twist

Quinoa with a Thai twist

I couldn’t wait for lunchtime…

Try it on a salad with mango, chickpeas, cucumber, cherry tomatoes, and whatever your heart desires

Try it on a salad with mango, chickpeas, cucumber, cherry tomatoes, and whatever your heart desires

Peanutty Coconut Lime Quinoa

Ingredients:

  • 4 mini sweet red peppers (Pero Family Farms, organic)
  • 1/4 small yellow onion
  • 1 cup red quinoa, pre-washed (Ancient Harvest)
  • 2 cups water
  • 1 whole lime (zest and juice)
  • 1/4 cup all natural peanut butter (Publix creamy)
  • 1/4 cup (1/2 jar) sun-dried tomatoes, julienne cut with herbs, in oil (California Sun Dry)
  • 1 tsp oil from jar of sun-dried tomatoes (California Sun Dry)
  • 1/4 cup shredded unsweetened coconut flakes (Bob’s Red Mill)
  • 12 fresh basil leaves

Directions:

  1. Slice peppers, saving seeds if desired, and mince onion.
  2. Pour quinoa and water in a small pot. Add sliced peppers with seeds and minced onion. Bring to a boil, reduce heat to simmer, place a lid on top to cover, and cook for 15 minutes. Stir.
  3. Meanwhile, zest and juice a lime. Set aside.
  4. Stir peanut butter into quinoa. Stir in lime zest and juice, sun-dried tomatoes, oil from the tomatoes, and coconut flakes until combined (avoid over-stirring).
  5. Scoop onto bowls or chill and serve on a salad. Top with fresh basil leaves. Enjoy!

Serving suggestion: serve on a salad with mango (frozen, defrosted), scallions, cherry tomatoes, cucumbers, chickpeas, and a few peanuts

Servings: 5

  • Nutrition note: Choose a whole grain at lunchtime for the fiber, antioxidants, vitamins, minerals. Whole grains may also be associated with a reduced risk of diabetes, heart disease, stroke, and cancer. Quinoa is a whole grain. Learn more at Whole Grains 101.
 

Mission Accomplished Shrimp Tacos May 5, 2014

Jamie says: Happy cinco de mayo! I was inspired by memories of a past trip to San Francisco, California to make “taco truck tacos” tonight. San Francisco was the first time I heard about the food truck concept. I thought it was the coolest thing. It became my mission to find a taco food truck- and guess where we found them? The Mission district. So mission accomplished then and mission accomplished tonight! These are some killer tacos that might even make a food truck taco jealous.

Mission Accomplished Shrimp Tacos

Mission Accomplished Shrimp Tacos

Bring taco truck tacos to your kitchen table.

Just like the awesome tacos on food trucks

Just like the awesome tacos on food trucks

Celebrate your cinco de mayo with your own tacos.

Happy Cinco de Mayo!

Happy Cinco de Mayo!

Mission Accomplished Shrimp Tacos

Ingredients:

  • 1/3 cup cooked brown rice
  • 1/2 red bell pepper
  • 1/2 medium yellow onion
  • 1 Tbsp olive oil
  • 4 oz baby bella sliced mushrooms
  • 1/2 lb shrimp (wild, USA)
  • 1 Tbsp canola oil
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • dash ground red chipotle
  • 1 whole lime
  • 1/2 cup canned, low sodium organic black beans (Publix GreenWise)
  • 1/4 cup fresh cilantro
  • 1/4 cup mild salsa (Publix Deli)
  • 10 black olives (Lindsay Naturals)
  • 8 sweet plantains (El Sembrador, frozen ethnic section)
  • 4-6 white corn tortillas (La Tortilla Factory)
  • 1/4 cup shredded part skim mozzarella cheese
  • 2 oz (one 100 calorie cup) guacamole (Yucatan, refrigerated produce section)
  • 1/4 cup plain fat free Greek yogurt

Directions:

  1. Cook brown rice according to directions on package. (Or defrost leftover frozen brown rice and reheat in the microwave like I did.)
  2. Slice bell pepper and onion. Pour olive oil in a medium saute pan on medium heat. Add pepper and onion. Stir. Place a lid on top and cook for about 10 minutes. Stir, return to heat and cook until lightly brown. Add mushrooms, reduce heat to medium-low, place a lid on top, and cook an additional 5 minutes.
  3. Peel and devein shrimp. Pour canola oil in a small pan on medium-low heat. Add shrimp and cumin, chili, turmeric, and chipotle. Cook for about 6 minutes or until shrimp are white and cooked throughout.
  4. Grate a lime. Cut into quarters.
  5. Rinse and drain black beans. Heat for about 1 minute in the microwave.
  6. Tear cilantro to bite-sized pieces. Strain salsa. Cut olives in half.
  7. Heat frozen plantains in the microwave on a microwave-safe plate for about 2 1/2 minutes or until hot.
  8. Assemble tacos- lay tortillas on plates. Top with: rice; beans; sauteed pepper, onions, and mushrooms; shredded cheese; seasoned shrimp, olives, salsa, guacamole, Greek yogurt, grated lime peel, fresh cilantro. Serve with a wedge of lime (squeeze the juice on top) and warm plantains. Enjoy!

Servings: about 2

  • Nutrition note: Amp up the flavor with fresh herbs, citrus juice, and spices. No salt needed here.