Two Sisters, One Kitchen

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

Beer Bread January 25, 2015

Jamie says: I feel like this is a recipe most men will love.

Beer Bread

Beer Bread

 

It’s so simple and uses beer. Can’t go wrong, right?

So simple.

So simple.

It’s got stealth health written all over it, too. Sell it by the beer and taste, but know it also is 100% whole grain and has heart-healthy nuts, seeds, and fruit. Sounds like the perfect Men’s Health month recipe to me. (I just Googled it. It’s in June.)

Wow!

Wow!

I had beer bread for the first time this Christmas at my Uncle and Aunt’s house. It was so awesome. I asked for the recipe immediately.

Dense, moist, more, please

Dense, moist, more, please

Beer bread is dense, moist, and flavorful. Oh, and it’s filling, too.

Beer Bread

Ingredients:

  • 3 cups 100% whole wheat flour
  • 1 cup fruit and nut mix-ins of choice (e.g. sunflower seeds, chopped walnuts, pistachios, thinly sliced dried apricots)
  • 2 Tbsp dark brown sugar, packed
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 12 oz stout (Guinness Extra Stout- purchased in the single bottle section from Publix)

Directions:

  1. Preheat oven to 375°F. Grease a bread pan with cooking spray.
  2. Add all dry ingredients in a large bowl. Whisk together to mix well.
  3. Pour beer on top. Use a spatula to stir until combined. Transfer dough to bread pan. Use hands to evenly distribute dough in pan.
  4. Bake 1 hour. Remove from bread pan immediately. Slice. Enjoy!

Servings: 10

  • Nutrition note: Although beer bread sounds like bar food. It’s far from it. With 100% whole grain-content, heart-healthy nuts and seeds, and dried fruit, it’s practically a super food.
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Garlic Spinach Saute with Parm and Walnuts January 13, 2015

Jamie says: Quick and simply delicious. That was my mantra this week. I literally through this awesome side dish together in minutes before heading out the door. Like spinach? You’ll love Garlic Spinach Saute with Parm and Walnuts.

The perfect side. Enjoy hot or cold. At home or packed for a work or school lunch.

The perfect side. Enjoy hot or cold. At home or packed for a work or school lunch.

The gentle combination of flavors, textures, and colors made this side complete. (Completely perfect, that is.)

Not your average spinach... with crunchy walnuts, savory garlic, and salty cheese, it's worth writing home about

Not your average spinach… with crunchy walnuts, savory garlic, and salty cheese, it’s worth writing home about

Get your Mediterranean on!

Garlic Spinach Saute with Parm and Walnuts

Garlic Spinach Saute with Parm and Walnuts

Garlic Spinach Saute with Parm and Walnuts

Ingredients:

  • 3 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • 4 cups spinach
  • dash sea salt
  • 1 Tbsp Parmesan cheese
  • 4 walnut halves, crushed

Directions:

  1. Peel and slice garlic. Pour olive oil in a medium pot on medium-low heat followed by sliced garlic. Heat until lightly brown, stirring occasionally, about 1 minute.
  2. Add spinach. Stir constantly until just wilted, about 45 seconds. Remove from heat. Pour into a bowl.
  3. Top with salt, Parmesan cheese, and crushed walnuts. Enjoy!
  •  Nutrition note: Olive oil, spinach, and garlic are plant-based foods on the Mediterranean Diet which is associated with multiple health benefits, including happiness.
 

Slow Cooker Sweet Potato January 12, 2015

Jamie says: New goal- embrace the slow cooker (aka Crock Pot). It’s a genius concept that, I’ll be the first to admit, I under utilize. I love a good sweet potato and thought I’d give the good ol’ classic sweet potato a shot- in the Crock Pot- to make a delicious and tender Slow Cooker Sweet Potato. It was awesome and ready for me when I was. Score.

I was so excited when I found this potato scrub brush for part of a gift that I had to buy one for myself. So adorable!

Check out my new little potato scrub brush dude. Too cool. Too cool.

Check out my new little potato scrub brush dude. Too cool. Too cool.

In the slow cooker you go, sweet potato! And 6 hours later… Out you come, perfectly done!

Sweet potato in the slow cooker- ready to eat

Sweet potato in the slow cooker- ready to eat

The potato was perfectly cooked and absorbed all the water in the bottom of the slow cooker- making it perfectly tender.

Hot potato!

Hot potato!

Vibrant orange. Chock full of vitamin A!

Slow Cooker Sweet Potato

Slow Cooker Sweet Potato

I drizzled extra virgin olive oil and sprinkled Parmesan cheese on top for an Italian variation. Delish!

Drizzled with extra virgin olive oil, sprinkled with Parmesan cheese... oh so good!

Drizzled with extra virgin olive oil, sprinkled with Parmesan cheese… oh so good!

Slow Cooker Sweet Potato

Ingredients:

  • 1 large sweet potato (organic)
  • 1/4 cup water

Directions:

  1. Scrub sweet potato under running water.
  2. Place wet sweet potato with water in a slow cooker on low heat.
  3. Place lid on top and cook for about 6 hours or until soft when pierced with a fork. Enjoy!

Serving suggestion: Top with extra virgin olive oil and Parmesan cheese.

  • Nutrition note: Cooking in a slow cooker allows the potato to absorb the small amount of water in the pot. Unlike boiling, which causes some water soluble nutrients to be leached from the potato into the water, the slow cooker better preserves the nutrients. With no water left in the pot, the nutrients stay within the potato.
 

Roasted Okra December 23, 2014

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)

 

Parsnip Sampler November 15, 2014

Jamie says: “Variety is the spice of life,” so why not get a little adventurous and creative with the herbs- and spices- in your pantry? Let’s be real, unless you’re feeding a family, it can get a little boring to eat four servings of the same parsnips- so why not make a Parsnip Sampler and jazz each serving up with a burst of different seasonings.

Oh, and please be careful cutting them. I have flashbacks of my trip to urgent care from cutting parsnips in my college days. Just ask Kathryn and my sweet neighbor (at the time) Patty…

Parsnip Sampler

Parsnip Sampler

How do you jazz these root vegetables up? I’m talking chili and cumin; dill and lemon peel; thyme and rosemary; and curry. A different flavor for each day. (Or you can freeze them. You can freeze almost anything…)

Curry, and dill, and chili, and rosemary, oh my!

Curry, and dill, and chili, and rosemary, oh my!

Parsnip Sampler

Ingredients:

  • 1 bag of fresh parsnips
  • 1 1/2 Tbsp olive oil
  • 1/4 tsp chili
  • dash cumin
  • 1/8 tsp salt
  • 1/8 tsp dill
  • dash lemon peel
  • 1/8 tsp thyme
  • 1/8 tsp rosemary
  • 1/4 tsp curry

Directions:

  1. Preheat oven to 375°F. Wash parsnips. Cut off and discard ends. Cut parsnips into slices about 1/2 inch thick. Cut large slices (from the top part of the parsnip) in half to make half circles. Place cut pieces in a pile on a large baking sheet. Drizzle olive oil on top and mix in with clean hands. Put one-fourth of the parsnips in the corner of the baking pan and sprinkle with chili and cumin. Mix well.
  2. Add salt on top of the remaining three-fourths. Mix well. Divide salted parnsips into three separate piles in the remaining corners of the baking pan.
  3. To one pile, add dill and lemon peel; to the third, add thyme and rosemary; and to the fourth, add curry. Mix each pile separately with clean hands and spread out so pieces are not piled.
  4. Roast for 30 minutes or until soft when pierced with a fork and golden brown. Serve each variety separately. Enjoy!

Servings: 4

  • Nutrition note: Parsnips are a good source of vitamin C, folate, and fiber. They also provide carbohydrates for energy.
 

Cinnamon Spice Sweet Potato Strips November 11, 2014

Jamie says: I love fall. The weather, the celebrating (my birthday, Halloween, Thanksgiving), and let’s be real, the food- pumpkin and spice and everything nice! And so, I was inspired to make these Cinnamon Spice Sweet Potato Strips, and I hope you are, too…

Cinnamon Spice Sweet Potato Strips

Cinnamon Spice Sweet Potato Strips

Kid-friendly, dietitian-approved.

Not your average side of fries...

Not your average side of fries…

They’re sweet and salty and a little spicy/zesty from the blend of cinnamon, ginger, nutmeg, and cloves. Yum!

Sweet and salty with a taste of autumn

Sweet and salty with a taste of autumn

Cinnamon Spice Sweet Potato Strips

Ingredients:

  • 16 oz mixed sweet potatoes (Natural Beauty organic)
  • 2 Tbsp canola oil
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • dash ground cloves
  • dash ground nutmeg
  • dash salt, divided
  • 1 1/2 tsp sugar, divided

Directions:

  1. Preheat oven to 375ºF.
  2. Cut sweet potatoes into strip and place in a large glass baking dish (Pyrex).
  3. Drizzle with canola oil and sprinkle with cinnamon, ginger, cloves, nutmeg, salt, and sugar. Bake for 35 minutes until soft.
  4. Top with a dash of salt and sugar. Serve hot. Enjoy!

Servings: 2

Nutrition note: Sweet potatoes are an excellent source of vitamin A, which is great for night vision (tell the kids they will have superhero see-in-the-dark powers). Leave the skin on for extra fiber for fullness.

 

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.