Two Sisters, One Kitchen

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

Ricotta with M&M’s and Pomegranate Seeds December 27, 2014

Jamie says: Ricotta makes a tasty base for a quick dessert. I learned this from my Italian Grandma. She makes an incredibly delicious ladyfinger cake that will rock your world. For a fun and festive dessert-like snack, I made Ricotta with M&M’s and Pomegranate Seeds.

Ricotta with M&M's and Pomegranate Seeds

Ricotta with M&M’s and Pomegranate Seeds

The M&M’s and pomegranate seeds add little bursts of sweetness to the creamy ricotta base.

Red and green bursts for the Christmas season

Red and green bursts for the Christmas season

Amazing. I had it two days in a row.

A simple Christmas treat

A simple Christmas treat

Ricotta with M&M’s and Pomegranate Seeds

Ingredients:

  • 1/4 cup ricotta
  • 12 M&Ms (Christmas)
  • 1 Tbsp pomegranate seeds

Directions:

  1. Scoop ricotta into a small bowl. Top with M&M’s and pomegranate seeds. Enjoy!

Servings: 1

  • Nutrition note: Add fruit to a snack, dessert, or meal to add volume and nutrients such as fiber and vitamins.
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Citrus Berry Sunrise Smoothie December 26, 2014

Jamie says: I went for a Christmas run yesterday morning. Not a creature (or human) was stirring in our house or on the ridge (except for one couple). I called it my Dasher 4 miler. Sounds festive and legit, right? It was beautiful. The weather rocked and the terrain of the ridge was refreshing as I pranced over the soft grass. For my quick post-run pick-me-up, I went to town with a variety of juices and fruit to make the perfect smoothie: Citrus Berry Sunrise Smoothie.

Citrus Berry Sunrise Smoothie

Citrus Berry Sunrise Smoothie

It just might be my best fruit juice smoothie yet!

Berry wonderful!

Berry wonderful!

Cheers to a great Christmas! Yum, yum, yum.

Post-run flavor fun

Post-run flavor fun

Citrus Berry Sunrise Smoothie

Ingredients:

  • 1/3 cup orange juice
  • 1/3 cup grapefruit juice
  • 1/3 cup pineapple juice
  • 1 cube watermelon
  • 2 strawberries, tops removed
  • 4 blackberries
  • 1/4 small banana, peeled
  • 4 small ice cubes

Directions:

  1.  Pour juices into a smoothie blender cup. Add watermelon, strawberries, blackberries, banana, and ice cubes. Blend until smooth. Enjoy!

Servings: 1

  • Nutrition note: Look for 100% fruit juice (instead of 100% vitamin C) to eliminate added sugar.
 

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds December 25, 2014

Jamie says: Merry Christmas! I love pomegranate seeds. And they’re only in season for a short window, which includes the Christmas holiday. They look so festive. Like little light bulbs.

It’s one of the only fruits I can think of where you eat the seeds and discard the flesh. They do make a mess, though. Thank goodness for red aprons, right?

I usually quarter the pomegranate, seed it by hand (pulling the seeds away from the membrane), and scoop the seeds into a jar to have them ready for my next culinary masterpiece. Which in this case was a Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds. The title says it all. Really.

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds

Ingredients:

  • 1 whole grain waffle (Kashi 7 Grain)
  • 4 oz 2% cottage cheese with live and active cultures (Breakstone’s)
  • 4 chunks cantaloupe (Publix cut fruit)
  • 2 Tbsp pomegranate seeds

Directions:

  1. Toast waffle in a toaster.
  2. Scoop and spread cottage cheese on top.
  3. Cut cantaloupe chunks into bite-sized pieces, and place on top of cottage cheese.
  4. Sprinkle waffle with pomegranate seeds. Enjoy!

Serves: 1

  • Nutrition note: Cottage cheese makes a great substitute for butter. It adds protein which will help keep you satisfied, calcium for strong bones, and probiotics for a healthy digestive system.
 

Parchment Sesame Tuna December 23, 2014

Jamie says: Parchment fish. It’s trendy- and for good reason. I tried it once and let’s just say, it wasn’t worth writing about. When I went home for Thanksgiving, my Mom cooked an outstanding parchment fish meal. I’m talking amazing and inspiring. My next mission should be to recreate her recipe. So despite the first hiccup I had a few months ago in parchment paper cooking, I’m back at it. Here’s my first blog-worthy one: Parchment Sesame Tuna.

 

Parchment Sesame Tuna

Parchment Sesame Tuna

I love the taste of sesame oil. In addition to fish, it tastes great on brown rice.

Simply sesame

Simply sesame

Parchment Sesame Tuna

Ingredients:

  • 4 oz tuna steak (wild)
  • 2 tsp toasted sesame oil
  • 1/2 cup shredded carrots (organic)
  • dash salt

Directions:

  1. Preheat oven to 425°F. Fold a large sheet of parchment paper in half and cut to form a heart. (Think back to making Valentines in elementary school.) Open paper.
  2. Place tuna in the center of half of a heart. Drizzle with sesame oil. Top with carrots.
  3. Fold the other half of the heart over so the edges line up (just like when you first cut the heart). Fold two inch pieces upwards and repeat (half way around) to form a pouch which seals in the fish. Bake for 15 minutes or until cooked throughout. Open carefully. Enjoy!

Serves: 1

  • Nutrition note: Sesame oil contains mostly polyunsaturated and monounsaturated fats, which are the heart healthy fats we should have more often than the saturated or trans fats.
 

Chocolaty Chocolate Chip Cookies with Sunflower Seeds

Jamie says: Cookie exchange time! It’s that time of the year. We had a department cookie exchange at work, and I was looking for a new recipe. The only rule- bring enough for everyone in the department to have one. My only requirement- it must have chocolate (and bonus points if it resembled a brownie this time). I just so happended to be taking to my Aunt/Godmother/expert baker on the phone and she mentioned her Dunkable Brownie recipe. Sold. She emailed it over. I invited a friend over and we went to work in the kitchen. I did a little cookie makeover (see nutrition note) and came up with: Chocolaty Chocolate Chip Cookies with Sunflower Seeds!

Chocolaty Chocolate Chip Cookies with Sunflower Seeds

Chocolaty Chocolate Chip Cookies with Sunflower Seeds

Sunflower seeds add a nice crunch and nutty flavor to this chocolate upon chocolate cookie.

A brownie-like cookie with a nutty crunch

A brownie-like cookie with a nutty crunch

I had a little leftover dough and put it in single-serving silicone baking cupcake cups. Fun, right?

Cupcake-style cookies!

Cupcake-style cookies!

Ingredients:

  • 1 cup + 2 Tbsp unsweetened cocoa (Hershey’s)
  • 1 1/2 cup + 3 Tbsp sugar
  • 1 cup canola oil
  • 1/4 c + 2 Tbsp margarine (Smart Balance with omega 3s)
  • 3 eggs (Eggland’s Best, organic)
  • 2 tsp vanilla extract (Spice Island)
  • 3/4 cup 100% whole wheat flour
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 60% cacao baking chips (Ghiradelli)
  • 1/3 cup roasted sunflower seeds (Publix)

Directions:

  1. Preheat oven to 350°F. Place parchment paper on cookie sheets.
  2. In a large bowl, stir together cocoa and sugar. Add vegetable oil and margarine. Beat with electric beaters.
  3. Beat eggs. Add eggs and vanilla to cocoa mixture.
  4. In a separate bowl, whisk together whole wheat flour, all purpose flour, baking powder, and salt. Gradually beat in dry ingredients to wet ingredients.
  5. Using a spatula, fold in chocolate chips. Using a tablespoon, scoop heaping tablespoons onto cookie sheet. (You can also use batter in a cupcake tin.) Sprinkle with sunflower seeds. Bake 18 minutes. Enjoy!

Yield: 26 cookies

  • Nutrition note: Cookie makeover- instead of baking chocolate, I used a cocoa powder/vegetable oil/ sugar substitution (1 oz semi sweet Baker’s chocolate = 1 Tbsp cocoa powder + 2 tsp canola oil + 3.5 tsp sugar; 1 oz unsweetened Baker’s chocolate = 3 Tbsp cocoa powder + 1 Tbsp canola oil); instead of butter, I used margarine with omega 3s; to replace most of the all-purpose flour, I used whole wheat; I chose omega 3 eggs with a higher vitamin/mineral content; and I added nutrient-rich seeds.
 

Roasted Okra

Jamie says: Okra. It’s one of those foods that’s a challenge. I remember in my World Herbs and Vegetables class back in undergrad, we had to pick a canned veggie and cook with it. I chose the okra for the challenge. I can’t remember how it came out. Probably good enough for a canned vegetable. Since then, I tried making it again, and it was alright. (Okra can be a bit slimy.) But, now I can finally say, “mission accomplished.” I roasted it. Roasting is a miracle worker. I can’t believe I didn’t think to roast it sooner… I roast everything.

Roasted Okra

Roasted Okra

It was tasty and so simple! I ate them like fries (healthy fries, that is).

So good, you can eat them like fries

So good, you can eat them like fries

Roasted to perfection. Enjoy! I’m ready to make some more!

Cooked to perfection

Cooked to perfection

Roasted Okra

Ingredients:

  • 3/4 lb fresh okra
  • 1 Tbsp olive oil (extra virgin)
  • dash salt or sea salt
  • dash freshly ground pepper

Directions:

  1. Preheat oven to 425°F. Wash okra and slice stems off to remove.
  2. Place okra in a pile on a baking sheet. Drizzle with olive oil. Use clean hands to toss okra with oil.
  3. Spread okra on baking sheet. Sprinkle with salt and pepper. Bake 20 minutes or until light golden brown. Enjoy!

Serves: 2

Nutrition note: Oranges aren’t the only excellent source of vitamin C. So is okra. Seven pods (3″ in length) provide almost 1/3 of the recommended amount of vitamin C. (Source: Fruits & Veggies More Matters)