Two Sisters, One Kitchen

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

J & K Cook a Birthday Celebration Dinner July 30, 2013

J & K say: The two sisters made dinner together! Kathryn visited Jamie for the weekend to continue K’s birthday festivities. (Remember, you can celebrate the WHOLE month of your birthday.) Happy 24th birthday to K! 24K!

We rocked dinner with 3 amazing recipes: Almond Citrus Sockeye Salmon, Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes, and Cilantro Citrus Quinoa with Fresh Cherries. We could not believe how absolutely amazing the meal was! Let us take you on a spin around the plate!

Almond Citrus Sockeye Salmon, Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes, and Cilantro Citrus Quinoa with Fresh Cherries

Almond Citrus Sockeye Salmon, Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes, and Cilantro Citrus Quinoa with Fresh Cherries

First stop, the salmon.

Almond Citrus Sockeye Salmon

Almond Citrus Sockeye Salmon

Let’s go back even further on this one… to the time when it was raw!

The salmon even looked beautiful raw!

The salmon even looked beautiful raw!

And it only became more beautiful (and appetizing) with some TLC and oven-time….

What a beautiful (huge) piece of salmon!

What a beautiful (huge) piece of salmon!

Next stop, one of the best side dishes we’ve ever created- Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes.

Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes

Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes

These flavors made for a delightful marriage of sweet and savory, rich and healthy, flavorful and fabulous.

A must-make-again-ASAP recipe!

A must-make-again-ASAP recipe!

Can we give it a blue ribbon now? Please? Yes, vegetables can be oh-so-good…

Best side dish award (at least in our book that weekend)

Top side dish award (at least in our book)

We’re at our final stop. Meet the finale- Cilantro Citrus Quinoa with Fresh Cherries.

Cilantro Citrus Quinoa with Fresh Cherries

Cilantro Citrus Quinoa with Fresh Cherries

Although quinioa is an “ancient grain,” she can still party like the kids…

This ancient grain can still party hard!

This ancient grain can still party hard!

The fruity quinoa dish was so fresh and so refreshing!

Confetti of color and flavor

Confetti of color and flavor

Guess what the two sisters would eat at work the next day? (Hint: The quinioa looked pretty in the Mason jar, but we loved having leftovers of everything!)

Gotta love leftovers!

Gotta love leftovers!

We hope you enjoyed the tour. Now, if you’ll excuse us, it’s time to get eatin’!

K's birthday dinner is served

K’s birthday dinner is served

Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes

Ingredients:

  • 4 small-medium sweet potatoes (organic)
  • 6 cloves fresh garlic (organic)
  • 6 cups kale (Nature’s Greens organic)
  • 2 Tbsp extra virgin olive oil (Filippo Berio)
  • 16 pitted kalamta olives (Peloponnese)
  • 1 cup sweet roasted red peppers (Mancini)
  • 3 Tbsp balsamic vinegar (Bertolli, of Modena)
  • 1/3 cup shaved Parmesan cheese (Publix)

Directions:

  1. Preheat oven to 375ºF. Chop sweet potatoes into slightly larger than bite-size pieces. Spread in pan and toss in extra virgin olive oil. Bake for 25 minutes.
  2. Prepare the remaining ingredients: thinly slice the garlic and kalamata olives, and chop the roasted red peppers.
  3. Evenly sprinkle the garlic, olives and peppers over the sweet potatoes; add kale and toss. Bake another 10 minutes to 20 minutes, until kale is crispy.
  4. Remove from oven. Sprinkle Parmesan cheese and drizzle balsamic vinegar on top. Add salt and pepper to taste. Enjoy!

Servings: 6

Cilantro Citrus Quinoa with Fresh Cherries

Ingredients:

  • 1 fresh orange (just for the zest)
  • 30 fresh cherries
  • 1 cup fresh cilantro
  • 15 oz can low sodium chickpeas (Publix Greenwise)
  • 1 Tbsp extra virgin olive oil
  • 1/8 tsp salt
  • dash freshly ground pepper
  • 1 cup quinoa, pre-washed (Ancient Harvest)
  • 2 cups water

Directions:

  1. In a medium pot, combine quinoa and water. Stir. Bring to a boil. Reduce heat to a simmer and place a lid on a slant over pot and cook for 15 minutes or until water is absorbed. Remove from heat. Pour extra virgin olive oil on top followed by salt and pepper. Place in a medium-sized bowl and refrigerate.
  2. Zest orange with a microplane. Pit cherries using a pitter and then use a knife to quarter cherries. Use kitchen shears to chop cilantro. Rinse and drain chickpeas. Add ingredients to the bowl with quinoa. Gently toss. Refrigerate until chilled. Enjoy!

Servings: 6

Almond Citrus Sockeye Salmon

Ingredients:

  • 1 lb wild sockeye salmon, skinless (Publix Seafood)
  • 1 fresh orange
  • 1/4 cup fresh parsley
  • 1/4 cup sliced almonds, original oven roasted (Wonderful)
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper

Directions:

  1. Preheat oven to 375°F. In a large baking dish, place salmon. Cut an orange in half and squeeze juices and pulp on top of fish. Use kitchen shears to chop parsley over fish. Sprinkle almonds on top followed by salt and freshly ground pepper. Bake for 18 minutes or until fish is cooked throughout and flakes. Enjoy!

Servings: 4

Credit: The salmon and quinoa recipes were inspired by and modified from the Healthy Apple’s recipe for Almond Crusted Salmon with Cilantro Cherry Quinoa. The sweet potato recipe was inspired by and modified from Real Simple’s Kale with Roasted Peppers and Olives.

  • Nutrition note: This meal gets super-hero status for flavor and nutrition. With power foods like salmon (omega 3s and vitamin D), sweet potatoes (vitamin A), kale (vitamin K and vitamin A) , almonds (vitamin E), quinoa (fiber, riboflavin), oranges and cherries (vitamin C), parmesan cheese (calcium), chickpeas (fiber), extra virgin olive oil and olives (unsaturated fats)… I could keep going on, but I think you get the picture. 🙂
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Black Bean Burgers with Creamy Garlic Yogurt Sauce, Kale Chips ‘n’ Roasted Potatoes April 8, 2013

Jamie says: I loved loved loved having my sister in town this weekend!

We had so much fun together. We went to the Tea Room for tea and lunch, lounged by the pool, went shopping at the mall, dined at Sumatra Bistro for dinner, went to the Jeremy Rosado concert, went on a coffee walk, partook in Catholic mass at the Italian Club in Ybor, enjoyed grape stomping and delicious food (can you say amazing pizza and gelato reminiscent of Italy?) at the Italian Festival, went to Publix for groceries like old times, took a Body Flow class at the gym, and cooked dinner together… Whew! We ate well and had fun. Things haven’t changed…We know how to pack in a fun weekend!

Black Bean Burger with Creamy Garlic Yogurt Sauce, Kale Chips 'n' Roasted Potatoes

Black Bean Burger with Creamy Garlic Yogurt Sauce, Kale Chips ‘n’ Roasted Potatoes

We cooked a Sunday meal together like when we lived in Gainesville.

Beautiful, vibrant colors- naturally

Beautiful, vibrant colors- naturally

We had fun coming up with the recipe. It was beautifully tasty.

Meet your meatless burger

Meet your meatless burger

The burger was tender and moist. The creamy garlic yogurt sauce, kale chips, and flatbread added the flavor.

Big flavor

Big flavor

Black Bean Burger with Creamy Garlic Yogurt Sauce, Kale Chips ‘n’ Roasted Potatoes

Ingredients:

  • 1/2 lb black beans, dry (Publix)
  • 7 cups water, divided
  • 6 cloves fresh garlic
  • 1/4 cup plus 1 tsp extra virgin olive oil, divided
  • 6 broiler onions, divided
  • 3 Tbsp fresh herbs- basil, oregano, parsley
  • 8 cups chopped kale (Glory Foods), divided
  • 1/3 cup sun dried tomatoes, julienne cut (California Sun Dry)
  • 10 black olives (Lindsay Naturals)
  • dash sea salt
  • dash freshly ground pepper
  • 20 small multi colored potatoes
  • 1 tsp dried parsley
  • 6 oz container non fat (0%) plain Greek yogurt (Chobani)
  • 2 Tbsp ketchup, 100% natural (Hunts)
  • 1 large yellow tomato (from my Aunt Angi and Uncle Rick’s garden)
  • 5 pieces Artisan flatbread, 5 grain flax (Flatout Foldit)

Directions:

  1. In a large pot with a lid on top, soak beans in 4 cups water for 8 hours. Drain and discard water. Add 3 cups fresh water and bring to a boil on high heat. Reduce heat to medium-low; add lid and tilt it; and simmer for 55 minutes. Drain and discard water.
  2. Mince garlic. Place 1 tsp extra virgin olive oil in a large pan on medium heat to brown (about 4 minutes).
  3. Slice onions. Set the slices from 2 of the 6 onions aside to use as a topping for the burgers.
  4. Place beans in a food processor along with 1/2 of the browned minced garlic, slices from 4 of the onions, fresh herbs, 2 cups chopped raw kale, sun dried tomatoes, black olives, sea salt, and freshly ground pepper.
  5. Make Parsley Potatoes- Preheat oven to 350°F. Cut potatoes into fourths. Place on a baking sheet and drizzle with 1 1/2 Tbsp extra virgin olive oil. Sprinkle with parsley, sea salt, and freshly ground pepper. Toss to coat. Spread evenly on baking sheet. Bake 35 minutes.
  6. Make Kale Chips- In a baking dish, mix remaining kale with 1 1/2 Tbsp extra virgin olive oil, sea salt, and freshly ground pepper. Bake 30 minutes at 350°F.
  7. Make Creamy Garlic Sauce- Pour Greek yogurt, ketchup, and remaining minced garlic in a small bowl and stir to combine.
  8. Pour 1 Tbsp extra virgin olive oil in the garlic pan. Place on medium heat. Form ground black bean puree into 5 patties and place in extra virgin olive oil on pan. Lightly brown for about 2 minutes. Flip. Place lid on top and heat an additional 2 minutes or until warm.
  9. Slice tomatoes.
  10. Assemble meal- Place flatbread on plate. Top flatbread with kale chips, black bean burger, garlic yogurt sauce, remaining sliced onion, and tomato. Serve parsley potatoes on the side. Enjoy!

Servings: 5

  • Nutrition note: This meal is loaded with fiber from the black beans and the Flatout Foldit wrap. By boiling your own beans, you can use less sodium than canned beans.
 

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan January 15, 2013

Jamie says: I visited Kathryn in her new place for the first time this past weekend. We’re growing up so much… each in our own apartments, working our second jobs. Somehow, despite the two and a half year age difference, we tend to make these life changes together. It was a fun and special weekend spent together. We cooked together like old times… it brought me back to the days of 1710 (and I’m not talking the year).

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

At first we were thinking of restaurants to try, but then the idea to cook in seemed very appealing for the night.

We made our plates...

We made our plates…

I loved K’s make-shift table. Not bad for her first week in the new place, eh?

...and ate dinner on the floor (check out K's innovative make-shift table)

…and ate dinner on the floor (check out K’s innovative make-shift table)

The Parmesan cheese was the perfect touch to this oil-based pasta with both raw and cooked veggies. It was so tasty, you wouldn’t think twice that you were eating a “healthy pasta.”

We brought the cheese to the table and added it on as we went

We brought the cheese to the table and added it on as we went

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

Ingredients:

  • 1 filet frozen mahi mahi (Publix)
  • 2 slices lemon
  • dash pepper
  • 1/4 box whole grain pasta (Rozoni Healthy Harvest)
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic
  • 2 slices onion
  • 2 pieces roasted red pepper
  • 1 tomato
  • dash salt
  • 1/3 cup fresh parsley
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 400°F. Place frozen mahi mahi in a baking dish. Slice lemon and place on top of fish along with pepper. Bake for about 15 minutes or until fish is cooked throughout and flakes with a fork.
  2. In a medium pot on high heat, bring water to a boil. Add spaghetti and cook for 10 minutes. Drain water. Drizzle 1 Tbsp extra virgin olive oil on top and toss to coat.
  3. Chop onions and garlic. Pour 1 Tbsp extra virgin olive oil in a saute pan. Cook on medium-low heat for about 10 minutes or until soft and lightly brown.
  4. Chop roasted red pepper, tomato, and parsley. Sprinkle salt on tomato.
  5. Divide pasta among two bowls. Top with sauteed garlic and onion, roasted red pepper, tomatoes, fresh parsley, and Parmesan cheese. Enjoy!

Servings: 2

  • Nutrition note: According to the USDA, you should aim to make half your grains whole. Try a whole grain pasta for a change to help you meet this daily goal.
 

Two Sisters, One Kitchen Brick Goes Down in Gator History May 15, 2012

Jamie says: It’s not everyday that you get offered a free brick. And I’m not talking about just any brick- this is a brick that would forever be a part of the history of the University of Florida. After I graduated from the University of Florida last August, I received an invitation to become an annual or lifetime member of the University of Florida Alumni Association. One of the benefits of choosing the lifetime membership was a free brick at the University. You can guess which option I chose…

The next question was, what would I put on the limited space of my brick to represent my years at UF? (What would you put on yours?) I thought about it (and “swam over it”) and decided to use it as a time to celebrate my time in Gainesville with Kathryn. I chose:

Our brick- outside the University of Florida’s Emerson Alumni Hall

Our brick is outside of the University of Florida’s Emerson Alumni Hall. My Mom, sister, and I all have our own bricks, too. Have you seen it?

Found it!

Two Sisters, One Kitchen will be forever be a part of JK history.

Make your mark…

Today marks Two Sisters, One Kitchen’s 3rd year anniversary. Our first blog post was on May 15, 2009 for Mother’s Day. I feel the blog has come a long way and is a scrapbook of our food adventures and our lives. Happy anniversary, TSOK!

 

Ginger Garlic Tempeh Sticks with Dill Dipping Sauce October 5, 2011

Ginger Garlic Tempeh Sticks with Dill Dipping Sauce

Jamie says:  K and I put our creative minds together to come up with this one which turned out to be… amazing!  Even my Mom who was skeptical of tempeh loved it.

The tempeh tasted nutty and the dipping sauce was moist and creamy.  The crunch of the toasty ginger and garlic added a punch of flavor.  It was fun to eat, too- just like a chicken tender!  We’ll be making this one again for sure!

Ginger Garlic Tempeh Sticks with Dill Dipping Sauce

Dill Dipping Sauce

Ingredients:

  • 2/3 cup sour cream
  • 1/4 dill
  • 1/8 basil
  • 1/8 thyme
  • 1/8 garlic salt

Directions:

  1. In a small bowl, stir all ingredients together until mixed.

Ginger Garlic Tempeh Sticks

Ingredients:

  • 2 inch piece fresh ginger
  • 4 cloves garlic
  • 8 oz block tempeh (Lightlife organic three grain)
  • 1 1/2 Tbsp extra virgin olive oil
  • 1/8 tsp sea salt

Directions:

  1. Peel ginger and mince.  Peel garlic.
  2. Cut tempeh into strips (sticks).
  3. In a saute pan on medium heat, add extra virgin olive oil and tempeh sticks.  Roll tempeh sticks in oil to coat.  Add minced ginger to pan.  Using a garlic press, add garlic to pan.  Cook for about 15 minutes, rotating tempeh and stirring frequently so that tempeh evenly browns and ginger and garlic don’t burn.
  4. Serve with Dill Dipping Sauce and crispy ginger and garlic pieces from pan.  Enjoy!

Serves: 2

  • Nutrition note:  For a meatless main dish that is still high in protein, try tempeh.  One serving (4 oz) of tempeh provides 20 grams of protein (about 40% of the daily value).
 

Cooking Lesson in Rome October 4, 2011

Kathryn says: Just a few blocks away from the historic Colosseum, there lives a woman who loves food – dare I say as much as we do. Maureen Fant has written a handful of books on Italian cuisine, including the William-Sonoma Rome cookbook. Although she’s American by birth, she’s Italian by choice and proud of it. She’s lived in Rome for 32 years and knows its food markets like the back of her hand.

J and I were fortunate enough to land a cooking lesson with this renowned foodie, thanks to our parents’ generous funding. Since Mom and Dad know how much we love Italian food and cooking, they knew that a lesson in Italy would be the gift of a lifetime. And it was. Since Maureen is a writer and a cook, we knew she was a great match for J and I.

We met at the Testaccio market at 10 a.m. to forage for lunch ingredients. Maureen led us through the shaded outdoor market as the produce’s fresh smells and vibrant colors delighted our senses.

Testaccio Market (Rome, Italy)

The raw fish, on the other hand, wasn’t as appetizing to catch a whiff of in the morning, but we did enjoy watching the fish man work his sales pitch with Maureen. They conversed for a few minutes in Italian, and he package up some fresh anchovies for us, throwing in a few mackerel for free for his regular customer. Menu item No.1. We had no plan but to explore and buy what looked good, dreaming up a lunch menu as we went.

The fish man at the Testaccio Market

We came across some prickly pears and pointed green grapes, and she didn’t hesitate to add them to the menu. She said we’d eat them for dessert since she wasn’t into baking or eating confections like we were. She said her husband, Franco, loves prickly pears, and we’d never seen them before, so it seemed like a must-try.

I told her that I liked peppers, so we picked up a few big, shiny red and yellow ones. We threw in some zucchini too.

Zucchini with flowers at Testaccio Market

Then, we got a lesson on broccoli romanesco as we marveled over the pretty-looking bouquets of light-green broccoli adorned with fancy leaves. That went into our grocery bags as well.

Broccoli romanesco at Testaccio Market

Next, we were watching her ask for the tomato man’s expert advice on the best tomatoes to buy for the short pasta twists we’d be cooking with from her kitchen at home. We told her that we liked sweet flavors, so she got a heap of little popping tomatoes.

The tomato man and Maureen at the Testaccio Market

Tomatoes at Testaccio Market

And soon enough, we were heading to meet the cheese man across the street for our final stop at E. Volpetti (Via Marmorata N. 47 Roma). We walked in and were greeted by the aroma of distinct, aged parmesan, which we got to sample soon after our arrival. A short, friendly man with the wide smile of a caricature enthusiastically explained the origin and quality of the cheese he was sampling, and proudly showed us his photo in Maureen’s cookbook. He posed for us to take his photo too. Maureen purchased a block of the hard, white cheese for our pasta and some ricotta since J said ricotta was one of her favorites.

The cheese man, whose photo is featured in Maureen Fant’s “Williams-Sonoma Rome” cookbook

We had enough ingredients; Now, it was time to cook.

We took a taxi to Maureen’s apartment, just across the street from the Colosseum, and we quickly set up shop in her small but functional kitchen.

Maureen’s cooking philosophy was this: “Keep everything focused on the principal flavors on the principle ingredients.” So we used few ingredients, but quality ingredients.

Maureen Fant cooks the pasta

Jamie chopping fresh parsley in Maureen Fant’s kitchen

J preparing the anchovies

To stave off our hunger, we snacked on hard, crusty Italian bread topped with fresh, creamy ricotta and salt and pepper. Maureen taught us how to make bruschetta too, which made for a delicious appetizer. I filmed her and made a 1-minute video, “How to Make Bruschetta.”

Popping tomatoes

Toast with fresh ricotta

Bruschetta

Then she brought out some fried green olives from her freezer for more snacking. They were stuffed with pork and breaded and fried. We re-heated them on the stovetop. I’d never tried a fried olive before; the contrasting textures of the smooth olive and sandy bread crumbs made for a unique experience. Of course, salt and olive oil make everything tasty. It was like sushi – you pop the whole thing in your mouth in and then enjoy the various flavors wrapped up in the one bite.

Breaded, fried olives stuffed with meat (from Maureen’s freezer)

Mom arrived to join us for lunch, and we brought out the zucchini frittata to sample. It was light and healthy-tasting. I liked it with salt on top.

Zucchini frittata

Finally, the labors of love were over, and we sat down to appreciate them. Time to eat! We toasted with a sweet white wine and then dug in.

Lunch time at Maureen Fant’s apartment

Side table with appetizers and some of our side dishes

Surprisingly, the simplest dish was my favorite – broccoli romanesco. We boiled it and lightly tossed it in olive oil and lemon juice. The veggie was hot and tender, so soft that I barely needed to chew it, and it tasted creamy and delicious.

Cooked broccoli romanesco

The pasta was thick and chewy, and the sweet little tomatoes mixed in were the best part. We enjoyed it with some freshly grated cheese.

Pasta with roasted tomatoes and fresh basil

Freshly grated cheese

The roasted peppers stood on their own – simple, slimy and holding a bold, grilled taste.

Roasted red and yellow peppers

The anchovies and mackerel were delicate in texture and mild in taste. The crunchy bread crumbs worked well on the soft, white fish.

Breaded fresh anchovies and mackerel

By the time Maureen brought out the “dessert,” we were full, but we had to try the Italian fruits she was raving about. The pointed grapes were bursting with sweet juiciness, but I’m not a fan of seeds in grapes. The prickly pears were a bit of work to get into. You have to cut off the skin and then there are some seeds in the middle to avoid. The prickles aren’t just the big brown knobs on the skin; there are tiny, clear splintery hairs that we were pulling out of our fingers for hours to come. I called them “no-see-ums.” The pears were the bright orange color of a mango and similar in texture and taste, although a bit firmer and more mild.

Pointy grapes

Prickly pears

A prickly pear cut open

After lingering over lunch, we climbed up to Maureen’s rooftop for a peak of her incredible view of the Colosseum. It was almost 3:30 p.m., so we said arrivederci and grazie (goodbye and thank you).

We left feeling satisfied with our quality, Italian meal, having made a new friend in the kitchen and having learned some cooking tips along the way.

Kathryn, Maureen and Jamie on Maureen’s rooftop. See the Colosseum behind us?!

 ***

The following recipes were created in collaboration with Maureen Fant and written up by Jamie:

***

Bruschetta (View the video here.)

Ingredients:

  • Bread (hard and crusty)
  • Garlic clove
  • Ricotta
  • Tomatoes
  • Salt
  • Pepper
  • Fresh basil
  • Extra virgin olive oil

Directions:

  1. Toast bread.  Peel garlic clove, cut it in half,  and rub the inside of it on the toasty bread.
  2. Slice tomato.  Chop basil. Top bread with sliced tomato, salt, pepper, and chopped basil.  Drizzle olive oil on top.
***

Zucchini Frittata

Ingredients:

  • Zucchini
  • Bulb of green onion
  • Extra virgin olive oil
  • Eggs
  • Salt
  • Pepper

Directions:

  1. Rinse zucchini and green onion.  Chop ends off of zucchini and discard.  Slice zucchini into thin disks using a food processor.
  2. Thinly slice bulb of green onion.
  3. Placed a pan with sloped sides on a burner on medium heat.  Add olive oil to pan.  Add sliced zucchini and green onion.  Stir.
  4. Place lid on pan and cook.  Stir occasionally.  Cook until lightly browned, about 20 minutes.
  5. Crack eggs into a small bowl. Use a wire whisk to beat.  Add eggs to pan with zucchini and onions.  Cook for about 4 minutes.  To cook other side, flip frittata onto a plate, and then return frittata to pan to cook other side.  Cook for about 4 more minutes or until egg is cooked.
***

Pasta with Roasted Tomatoes and Fresh Basil

Ingredients:

  • Small cherry tomatoes
  • Water
  • Salt
  • Pasta (a quality pasta- made of 100% durum wheat flour and water)
  • Basil
  • Italian white cheese (Parmesan or pecorino)
  • Olive oil

Directions:

  1. Preheat oven to 350⁰F.  Wash tomatoes.  Cut in half.  Place on a tray and bake for about 30 minutes or until soft and slightly shriveled.
  2. Add water and salt to a large pot.  Bring to a boil.  Add pasta.
  3. Meanwhile, wash and chop basil; grate cheese.
  4. Using a sieved spoon, scoop pasta into a serving bowl.  Add grated cheese, basil, and olive oil.
***

Breaded Fresh Anchovies and Mackerel

Ingredients:

  • Extra virgin olive oil
  • Anchovie filets, fresh
  • Mackerel filets, fresh
  • Homemade bread crumbs
  • Parsley

Directions:

  1. Preheat oven to 350⁰F.  Rinse filets and remove fin (leaving tail on).  Place on a paper towel to dry.
  2. Place parchment paper on a pan.  Rub a little olive oil on it.  Place filets, skin side down, on parchment paper on pan.
  3. Top filets with bread crumbs, parsley, and olive oil.
  4. Bake for about 5 minutes or until flakey.
***

Roasted Bell Peppers

Ingredients:

  • Red and yellow bell peppers
  • Extra virgin olive oil

Directions:

  1. Rinse bell peppers.  Place peppers (stem on the side, not standing up) on a baking sheet in a toaster oven (or oven).  Broil for 5 minutes, use tongs to rotate 90⁰, and continue broiling- each side for 5 minutes to broil all four sides for a total of 20 minutes.  Note:  peppers are supposed to become blackened in areas.
  2. Remove peppers from heat and place in a pot with a lid
  3. When peppers are cool enough to touch, pull top off and discard.  Peel outer layer of peppers off and discard.  Tear pepper and remove seeds.
  4. Slice pepper into strips.  Pour extra virgin olive oil on top.
***

Broccoli Romanesco

Ingredients:

  • Water
  • Salt
  • Broccoli Roma
  • Extra virgin olive oil
  • Lemon

Directions:

  1. Add water and salt to a pot.  Bring water to a boil.
  2. Chop florets off of broccolini.  Discard stems.  Add florets to boiling water.  Cook until slightly tender.
  3. Top with olive oil and lemon juice.

We also enjoyed wine, stuffed olives, prickly pears, and grapes.

 

Salmon and Olive Sandwich September 22, 2011

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Salmon and Olive Sandwich

Kathryn says: Having just returned from a two-week vacation in Italy, I certainly miss the food. Thankfully, I can incorporate some of those delicious Italian flavors into my cooking…like olives.

Salmon and Olive Sandwich

Ingredients:

  • 2 oz. cottage cheese (I used Breakstone’s Live Active Lowfat Cottage Cheese)
  • a handful of olives, pitted (I used Kalamata olives)
  • 1/2 cup cooked spinach
  • medium-sized piece of salmon
  • 2 slices of bread (I used Publix Five Grain bread)
  • (optional) ketchup
Directions:
  1. Cook salmon to your liking. (I used leftover salmon from J’s Jerk Rub Salmon recipe. For a simpler salmon, just put your slab of fish on an ungreased frying pan and cook it on the stovetop on medium heat until golden brown and crispy.)
  2. Wash spinach and microwave it for about 45 seconds.
  3. Place salmon and spinach on bread. Top with cottage cheese and olives.
  4. Add ketchup if you’d like.

J’s nutrition note: Olives contain mono-unsaturated fats and salmon contains omega-3 fatty acids, both of which are heart healthy.