Two Sisters, One Kitchen

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

Fancy grilled cheese with peppers and red sauce June 7, 2014

Kathryn says: J came to visit me for a sister weekend. Of course, we ended up in the kitchen together, dreaming up a tasty, healthy dinner.

We came up with gourmet grilled cheese.

I cut the ball of mozzarella on the cutting board Granny gave me with a built in cutting wire – so easy and effective.

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We heated up some frozen onions and red and yellow peppers on the stovetop with some olive oil, fresh spinach and crushed garlic.

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Then, we pressed them in the George Foreman grill of our college days together.

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We served it with a generous bowl of red sauce for dipping, like a calzone or Stromboli.

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While I chose a French baguette for mine, J went with sliced kalamata bread.

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Both were delicious, but we liked my thicker bread for holding the heaping sandwich together and absorbing more sauce.

We enjoyed our sister time together and agreed that it felt like a sweet, leisurely summer night.

 

Garden Mango Smoothie June 13, 2012

Filed under: Beverages,Kathryn,Snacks — J & K @ 5:53 pm
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Kathryn says: My uncle has a mango tree, and, lucky for me, he’s a very good sharer. I’ve been enjoying the fruit by itself, but today I came home wanting something cold to soothe my sore throat (I’m getting over the flu).

I whipped up this smoothie pretty quickly with the help of our flourishing herb garden in the backyard (Thanks, Mom).

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Garden Mango Smoothie

Don’t let the yellow-green color scare you away. Just think, mojitos have green in them too, and they sure are good, right?

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View from the top: Garden Mango Smoothie

The two herbs that made this green each have their own perks. The mint is refreshing, and the basil cuts the sweetness down just the slightest bit, both leaving a subtle, earthy taste on your tongue.

 

Garden Mango Smoothie

Ingredients:

  • 1 ripe mango, peeled
  • a sprig of fresh mint, rinsed (maybe 5-7 medium leaves)
  • a sprig of fresh basil, rinsed (maybe 3-5 medium leaves)
  • -1/2 cup ice (I used crushed ice)

Directions:

  1. Cut meat off mango and place into blender.
  2. Add ice and herbs.
  3. Blend until smooth.
 

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!

 

J’s 25th Birthday Cake – Hershey’s Deep Dark Chocolate Cake October 21, 2011

Kathryn says: Mom and I teamed up to make J a decadent chocolate cake for her 25th birthday. J picked out this Hershey’s Deep Dark Chocolate Cake and One-Bowl Buttercream Frosting recipe from her Hershey’s Best-Loved Recipes cookbook. We used Smart Balance whipped buttery spread instead of butter. Telling of how much J loves cooking, she offered to help make it, but we decided she could let us do the work for her special day.

She opened gifts first, and she was surprised and excited to find the TSOK T-shirt I made her, which has our dot com domain name on it.

Mom and I iced the cake just minutes before J cut into it so that it would be fresh. We topped it with rainbow sprinkles.

Cake before the candles. Made with love

Cake before the candles

We added festive candles, and gathered together to sing and eat.

J's 25th birthday cake

J's cake

J & K celebrate J's 25th birthday and TSOK going dot com

We enjoyed the moist, spongy dark cake and the rich, oh-so-sweet-and-creamy milk chocolate icing on top.

J's slice of birthday cake

Bite of cake

J and I washed the delicious dessert down with non-fat milk in martini glasses.

Keepin' it classy

Cheers to J’s 25th and TSOK going dot com!

  • J’s nutrition note: Fat free milk in a martini glass- a healthy beverage choice to go with the decadent cake
 

Chocolate Pumpkin Coconut Parfait October 15, 2011

Kathryn says: I remember the olden days when J and I would get TCBY parfaits with our parents. Oh, the delicious layers of frozen yogurt and candy toppings…Well, the TCBY nearby closed, but I can make my own parfaits, and I bet they’re a bit healthier.

This Chocolate Pumpkin Coconut Parfait has become a new favorite dessert snack for me because it’s quick, easy, pretty, and oh-so-sweet.

Chocolate Pumpkin Coconut Parfait

Chocolate Pumpkin Coconut Parfait

Ingredients

Directions
  1. Use a spoon to scoop ingredients one at a time into a clear glass cup, making layers.
  2. Enjoy with a spoon.
  • J’s Nutrition note:  By using pudding, pumpkin, and yogurt instead of ice cream with toppings for layers of a parfait, you are getting more calcium and vitamin A.
 

Pumpkin Butter, Banana and Coconut Shake September 23, 2011

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Ingredients for PB&C Shake

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Blending the PB&C Shake

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PB&C Shake

Kathryn says: Happy Fall! J came home with a Starbucks Pumpkin Spice Frappuccino yesterday, and it made me want to cook with pumpkin. I woke up this morning and put this tasty shake together with what we had around the house. I like to call it a PB&C Shake.

Pumpkin Butter, Banana and Coconut Shake

Ingredients:

  • 2-3 ice cubes
  • 1/2 banana
  • 3 oz (1/2 of a small container) of coconut yogurt (I used Publix CocoRico yogurt)
  • 1 tsp pumpkin butter (I used Lyman Orchards Pumpkin Butter that my Dad brought home from a trip to Connecticut, but you can make it with canned pumpkin, sugar and spices such as ground cinnamon, nutmeg and cloves)
  • 1 tsp milk (I used non-fat Lactaid)
Directions:
  1. Put all ingredients in blender.
  2. Blend until ice is fully blended.
  3. Pour into cup and enjoy as a breakfast drink, snack or dessert.
  • J’s nutrition note: Using yogurt as a base for shakes adds calcium, which helps maintain strong bones.
 

Rootbeer Tofu September 4, 2011

Filed under: Dinner,Kathryn,Side Dishes — J & K @ 1:43 pm
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Rootbeer Tofu

Kathryn says: J made tofu with Coca Cola for me once, and I thought it was awesome, so I figured why not try it with Rootbeer? Delicious. Perhaps I’ll try Cherry Coke next…

Rootbeer Tofu

Ingredients:
-1 package soft tofu
-1/2 can Rootbeer

Directions:
1. Cut tofu into bite-size squares.
2. Place tofu in a frying pan on the stovetop on medium-high heat.
3. Pour Rootbeer into pan.
4. Cook until tofu begins to brown.
5. Turn up heat to high for a few minutes, and then reduce heat to medium-low and let simmer until soda has been reduced.