Two Sisters, One Kitchen

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

Apple and Mozzarella Grilled Cheese with Honey Mustard October 10, 2014

Jamie says: Eight days until the big 2-8! Woot, woot. I’m ready for it, and for some reason, I’ve already adapted to the new number. I had a great 27 and am looking forward to the adventures of 28! Let the birthday countdown begin and the celebration continue. After all, you’re supposed to celebrate for the whole month, right?

Apple and Mozzarella Grilled Cheese with Honey Mustard

Apple and Mozzarella Grilled Cheese with Honey Mustard

Today’s lunch- Apple and Mozzarella Grilled Cheese with Honey Mustard. It was delicious…

What's inside? Let's have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out... yum!

What’s inside? Let’s have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out… yum!

The bistro-style grilled cheese was simple to make and oh-so-great. I think the lines in the bread add character.

This bread's got definition.

This bread’s got definition.

Paired with a warm bowl of tomato soup, it’s the perfect lunch. As always, enjoy!

Pairs perfectly with a bowl of tomato soup. Chow time.

Pairs perfectly with a bowl of tomato soup. Chow time.

Apple and Mozzarella Grilled Cheese with Honey Mustard

Ingredients:

  • 1 large slice 100% whole wheat mountain bread (Publix Bakery)
  • 1/2 apple (organic gala)
  • 2 tsp honey mustard (Boar’s Head)
  • 1/2 cup fresh baby kale (Organic Girl)
  • 1 slice fresh mozzarella (Publix)
  • no-stick canola cooking spray (PAM)

Directions:

  1. Preheat a panini maker or indoor electric plate grill (aka George Foreman grill).
  2. Slice bread in half. Slice apple half into disks (cut out core of inner pieces).
  3. Spread honey mustard on one side of bread. Top with baby kale, followed by fresh mozzarella and apple slices. Top with remaining 1/2 slice of bread.
  4. Spray no-stick cooking oil on cooking surfaces. Heat sandwich in grill for about 5 minutes or until cheese is melted, kale is slightly wilted, and apples are softened. Remove from heat. Enjoy!

Servings: 1

Serving suggestion: Serve with a bowl of warm tomato soup. (I had the Tabatchnick’s tomato with basil frozen soup.)

  • Nutrition note: Adding fresh apple to a sandwich not only gives it a nice crunch, but adds vitamin C and fiber.
 

Toasted Squash Seeds October 6, 2014

Jamie says: Who said pumpkin seeds were the only seeds you could roast? After making my first pressure-cooker spaghetti squash, I wasn’t ready to toss the seeds, so I roasted and toasted ’em…

 

Toasted Squash Seeds

Toasted Squash Seeds

Just like with pumpkin seeds, the key to a tasty golden brown seed is patience- letting the seeds dry out overnight (or maybe a couple of nights).

Golden brown goodness

Golden brown goodness

They were delicious on top of Greek yogurt with balsamic peaches. The small batch went way too quickly.

Perfect on top of yogurt or salad or just to snack on

Perfect on top of yogurt or salad or just to snack on

Toasted Squash Seeds

Ingredients:

  • Seeds from a winter squash (such as spaghetti squash)
  • spray extra virgin olive oil
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Rinse and drain squash seeds. Place on a paper towel to dry overnight or for two nights.
  2. Preheat oven to 350ºF. Place seeds on a a small baking sheet or cake pan.
  3. Mist with an extra virgin olive oil spray. Sprinkle with salt and pepper. Bake for 15 minutes or until a light golden brown.

Servings: varies, about 1-2

Serving suggestion: Sprinkle on top of Greek yogurt with roasted balsamic peaches

  • Nutrition note: Seeds, such as squash seed, contain unsaturated fats which are heart-protective and vitamin E which is an antioxidant vitamin.
 

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta October 4, 2014

Jamie says: Yay! I did it. I used my pressure cooker again- and this time had great success. After enjoying a delicious spaghetti squash dish at Ciccio’s Cali during a lunch with my sister, I was inspired to make my own. So I bought the last spaghetti squash at Publix, prepared it four different ways, and enjoyed them all. I’d like to introduce you to my Italian version…

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Although pasta is awesome, spaghetti squash definitely deserves a chance… it’s filling and fun. Give it a try and you just may agree.

Watch out spaghetti!

Watch out spaghetti!

Olive oil and ricotta make this an Italian classic. The spaghetti squash is the wild twist.

Classic Italian- with a twist

Classic Italian- with a twist

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Ingredients:

  • 4 lbs spaghetti squash
  • 3 Tbsp extra virgin olive oil
  • 5 oz package super greens (Organic Girl)
  • dash salt
  • dash freshly ground pepper
  • 1/2 cup ricotta cheese, part skim

Directions:

  1. Slice spaghetti squash in half length-wise. Remove seeds (if desired, save for toasting).
  2. Follow directions for cooking squash in a pressure cooker. (Fill the bottom of the pressure cooker with water. Place the two open halves on top of each other in a cross formation. Secure lid on top of the pressure cooker and adjust knob to allow cooking. Place on high heat until a strong steam forms. Reduce heat to maintain a gentle, even steam. Cook for 15 minutes. Remove from heat and place under cool running water until pressure is released. Open pot and remove squash halves.)
  3. Allow to cool slightly. Use a fork to scrape spaghetti-like strips from squash. Place in a bowl.
  4. In a large saute pan on medium heat, add oil, spaghetti squash, and greens. Mix with a wooden spoon.
  5. Serve in 4 bowls. Sprinkle with salt and freshly ground pepper. Serve each with a 2-Tbsp scoop of ricotta cheese. Enjoy!

Serves: about 4

  • Nutrition note: Spaghetti squash is much lower in carbs and calories than pasta. 1 cup of spaghetti squash only has 35 calories and 7 grams of carbs, compared to 1 cup of pasta which contains about 200 calories and 45 grams of carbs. Source: University of Illinois Extension.