Two Sisters, One Kitchen

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

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.
 

Sweet Potato Banana Mash November 14, 2011

Jamie says: I am excited to announce that I am going to be the Godmother of Cecilia Kozlowski, my cousin’s soon-to-be baby. We can’t wait for her arrival, which should be pretty soon (fingers crossed).

I enjoyed a quick dinner before I rushed off to Godmother training the other week. (Yes, there is such a thing.) As I side dish to my meal, I made Sweet Potato Banana Mash.

This is not your everyday mashed potato recipe, but it's just as easy

It was so good, and I just couldn’t get enough. I took some to-go and enjoyed it in the car. (Don’t tell my Mom I took her silverware and nice bowl with me out the door.)

Orange and blue- go Gators!

Enjoy it like mashed potatoes. It tastes like a sweet potato casserole!

Sweet Potato Banana Mash

Sweet Potato Banana Mash

Ingredients:

  • 2 whole medium sweet potatoes, with skins
  • 1 cup walnut halves
  • 2 ripe bananas
  • ¼ tps salt
  • 1/8 tsp sea salt
  • 1/8 tsp cinnamon

Directions:

  1. Preheat oven to 350⁰F.
  2. Place whole sweet potatoes in a microwavable dish and add enough water to cover at least half of each sweet potato. Microwave 10 minutes. Rotate potatoes 180⁰ and microwave an additional 10 minutes. Rotate again and microwave 5 minutes or until soft when pierced with a fork.
  3. Pour walnut halves on a baking sheet. Bake for 10 minutes. Immediately remove from pan. Crush into smaller pieces.
  4. In a large bowl, mash sweet potatoes with a potato masher. Mash in bananas, salt, and sea salt. Mash in walnuts until incorporated. Sprinkle with cinnamon on top. Serve immediately. Enjoy!

Serves: 4

  • Nutrition note: This recipe has lots going for it. It’s sweet without adding any sugar. (The sweetness comes from the natural sugars of the banana and sweet potato.) Plus there’s healthy fats from the walnuts and no added butter. As an added bonus, there’s lots of fiber from the sweet potatoes, bananas, and walnuts! Oh, and did I mention there’s lots of vitamin A, too! I could go on and on…
 

Roasted Fennel October 25, 2011

Jamie says: We ventured to our first farmer’s market in South Florida this Saturday. It was the Plantation Farmers’ Market (open Saturdays from 8 AM to 2 PM at Volunteer Park, 12050 W Sunrise Blvd). It was pretty small compared to the farmers’ markets in Italy and Gainesville, but it was still nice to go and purchase “local” produce (which at this location meant, from the US).

This fennel in this recipe wasn’t from the farmers’ market (I stopped at Publix afterwards), but we did get a nice picking of produce- bananas, shallots, a funky shaped red bell pepper, Japanese eggplant, tomatoes, huge leeks and grapefruit, and tiny cucumbers.

Speaking of farmers’ markets, I entered a family photo in a contest for a gift card to a great farmers’ market in Davie called Flamingo Road Nursery and Farmers Market. If you don’t mind, please take a second to “like” my family photo on Facebook. I would really appreciate it. To return the favor, I promise to blog some good recipes, too!

Back to the fennel… it was so tender and absolutely delicious without adding anything else besides oil and salt. Ah, nature at it’s finest.

Roasted Fennel

Roasting fennel makes it so tender...

The roasted fennel was an awesome topping on my turkey burger, too.

Roasted Fennel

Ingredients:

  • 1 large bulb fennel
  • extra virgin olive oil
  • sea salt

Directions:

  1. Preheat oven to 350 °F.
  2. Slice end and leaves off fennel. Cut fennel into 2″ pieces.
  3. Drizzle olive oil and sprinkle sea salt on top. Toss to coat.
  4. Bake for about 40 minutes or until tender. Enjoy!

Serves: 4