Two Sisters, One Kitchen goes DOT COM October 18, 2011

Dear Readers,

We have an announcement!

There comes a time in a blog’s life when its writers realize – hey, this could be something!

What started as a fun summer project in 2009 has turned into a regular commitment of sharing our food with you. We’re watching our site views steadily climb, and we enjoy hearing from you.

Today, we’re excited to announce that Two Sisters, One Kitchen is going dot com.

We hope that this will make finding our site quicker and more convenient.

We have big goals and big dreams for this blog. We thank you for visiting our site, sharing our love of food, trying our recipes and believing in us.

Welcome to TwoSistersOneKitchen.com

Love,

J & K

J & K announce that Two Sisters, One Kitchen goes dot com

P.S. Here are some fun facts about TSOK (Two Sisters, One Kitchen):

• This is our 327th post.
• Our blog has been viewed 24,538 times.
• We’re a member of the Nutrition Blog Network.
• Our recipes have been shared by Pepperidge Farm, Simply Organic, Glory Foods, Lifeway Foods, Lightlife and more.
• We’ve posted our recipes on The Independent Florida Alligator’s Gator Bites blog.
• We’ve shared our blog cards with former American Idol winner Lee Dewyze and football star Tim Tebow. Wonder if they checked us out…
• “Crispy red potatoes” is the most searched food phrase on our blog.
• “Flourless Oatmeal Pancakes” is our most-viewed post.

Waffles with Chilled Pears and Almonds September 28, 2011

Waffles with Chilled Pears and Almonds

Jamie says:  It’s time to start getting back into my triathlon training.  My new running shoes were begging me to be used.  So, this week was my first week back.  It felt great to get into the pool (my favorite place) and start “running” again.  I’m really trying to balance it out- swim, bike, run, weights, yoga, and rest days.  Yoga has been a nice addition to the mix- it keeps me from getting too tight and enables me to do my next workout.  And you can’t forget the delicious, healthful food that goes along with the training…

Waffles with Chilled Pears and Almonds

Ingredients:

• 2 Kashi 7 Grain waffles
• 1 Bartlett pear, ripe, refrigerated
• 1 Tbsp Smart Balance Whipped Buttery Spread, organic
• 2 Tbsp POM Wonderful Mini Almonds, roasted & salted

Directions:

1. Heat waffles in a toaster.
2. Chop a pear.
3. Spread Smart Balance on waffles.  Top with chopped pear and almonds.

Serving suggestion:  Serve with a cup of cold, fat free milk.

Sweet and salty.  I like the contrast of the cold pear and warm waffle.

• Nutrition note:  A balanced breakfast is a great way to start your day!  This meal provides protein (from the almonds and some from the waffles) and lots of fiber (from the pears, waffles, and almonds) to keep you full and satisfied longer.

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce September 27, 2011

Cinnamon Raisin Polenta

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce

Jamie says:  Somehow, I must have had selective reading when I was looking over the polenta label.  I made sure it was gluten-free and thought I made sure to get the plain variety, but somehow, I must have glossed over the words “cinnamon” and “raisin.”  So, you can imagine how surprised I was when I saw black chunks (aka raisins) in my “plain” polenta- the plain polenta that I was going to top with tomatoes and shrimp.  But, it turned out to be a good mistake.  The cinnamon raisin polenta was something we never tried (and probably never would’ve).  Mom was hesitant at first but then made embraced the idea and even suggested the apple sauce…

Cinnamon Raisin Polenta with Sour Cream and Apple Sauce

Ingredients:

• 17 oz roll cinnamon and raisin polenta (Marjon)
• 1 1/2 Tbsp canola oil (Publix)
• 1/4 tsp ground cinnamon (McCormick)
• 2 tsp light brown sugar (Publix)
• 4 Tbsp sour cream (Breakstone’s)
• 1 cup natural applesauce (Mott’s)

Directions:

1. Pre-heat a large frying pan on the stove on medium-high heat.  Slice polenta into 1/2 inch thick circles.  Pour oil in the pan.  Carefully place slices in the pan.  Heat for about 6 minutes or until lightly browned.  Flip.  Cook for an additional 6 minutes or until lightly browned.
2. Sprinkle with cinnamon and brown sugar.
3. Top with sour cream and dip in apple sauce.  Enjoy!

Serves:  4

Tastes like a combination between sweet cinnamon raisin bread, latkes, and cinnamon rolls.  It was so good, we were looking for more.

• Nutrition note:  Consider making a healthy substitute in your cooking by replacing butter with healthy oils, like canola oil.  Over time, a lot of saturated fat in foods like butter can make your arteries less elastic and make blood flow more difficult.

Zucchini Curls September 25, 2011

Zucchini Curls

Italian man doing cooking utensil demonstration in Campo De Fiori market

Jamie says:  The little, old Italian man at the market in Campo De Fiori in Rome, Italy was so cute making exciting shapes out of veggies that I had to spend too much (15 Euros) on the plastic cooking tools he was selling.  But, hey, he gave me a “student discount,” and my gosh, the one thing could juice and the other tool could peel AND cut… might as well get all four pieces.  Mom and I had fun making these Zucchini Curls at home, but we soon realized the old man sure did a better job.

Zucchini Curls

Ingredients:

• 3 large zucchini
• 1 Tbsp canola oil (Publix)
• 1/2 tsp seasoning (William Sonoma Potlatch Seasoning, Salmon & Seafood Spice Rub- salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil)

Directions:

1. Preheat oven to 375 °F.
2. Use a cooking tool to cut curls of zucchini.  Place pieces in a large pan and drizzle with canola oil.  Sprinkle seasoning on top.  Mix well.
3. Pull curls apart and place other pieces of zucchini in between so zucchini cooks evenly and quickly.
4. Bake for about 20 minutes or until soft.  Enjoy!

Serves: 4

The seasoning made the zucchini very flavorful and had a nice spicy kick to it.  It was fun to eat curls of zucchini instead of the traditional circles.

• Nutrition note:  Make veggies fun to eat by cutting them into different shapes, like curls.

Pumpkin Spice Oatmeal September 23, 2011

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

Jamie says:  Happy fall!  Today’s the first day of the season and it’s also one of my favorite days of the year.  I have no idea why I have this strange connection to the number 23 and September 23rd, but for some reason, I love the date.  And I also love all of the pumpkin foods and beverages that become available.  I “pre-gamed” with two Starbucks Pumpkin Spice Frappuccinos this week… but to officially kick off the season, I made…

Pumpkin Spice Oatmeal

Ingredients:

• 1/2 cup old-fashioned oats (Quaker)
• 1 cup water
• 2 Tbsp raisins (Publix)
• 1/4 tsp pumpkin pie spice (Spice Island)
• 2 Tbsp pumpkin butter- pumpkin, sugar, spices (Lynman Orchards)
• 2 Tbsp fat free milk (Publix)

Directions:

1. In a microwave-safe bowl, add oatmeal, water, and raisins.  Microwave for 3 minutes.
2. Stir in pumpkin pie spice and pumpkin butter.  Top with milk.  Enjoy!

Serves: 1

Variation:  Try toasted walnuts on top.

Full of fall flavor and perfectly sweetened!  Tastes like pumpkin pie filling!

• Nutrition note:  Pumpkin is a great source of vitamin A (in the form of beta carotene).  Vitamin A is important for vision.

Classic Escarole Salad September 22, 2011

Classic Escarole Salad

Jamie says:  After returning from our wonderful vacation to Italy, my family all had different ways of adjusting.  Mom requested escarole (an Italian green, which we acutally did not have on our trip) from Publix and scrolled through all 1,000 or so pictures on her camera; Dad rolled out this huge map of the world in the family room and rented the movie Ben-Hur; Kathryn joked about moving to Italy and kept saying how none of the food is good here “except for the figs;” and I?  Well, I just slept and slept and slept and kept some happy “snapshots” of Italy in the back of my mind while I got back into the swing of things, and started cooking again…

Classic Escarole Salad

Ingredients:

• 1 head of fresh escarole
• 1 lemon
• 1 1/2 Tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt
• 3 cloves fresh garlic

Directions:

1. Wash escarole.  Place on a clean dish towel and pat dry.  Tear escarole into pieces about 2″ long and place in a serving bowl.
2. Juice lemon.  Add juice and pulp to escarole.  Toss.
3. Add olive oil and sea salt.  Toss.
4. Peel garlic.  Using a garlic press, press garlic into salad.  With a knife, cut remaining garlic in press and add to salad.  Toss.

Serves: 4.  Enjoy!

The raw garlic and escarole make this a tasty, bitter salad.  The sea salt enhances the flavor.  If I were in Italy, I’d say “molto buono,” meaning very good!

• Nutrition note:  Vitamin A (in the form of beta carotene) isn’t only found in orange fruits and vegetables.  Green leafy vegetables, like escarole, are a good source, too.

Polenta Cakes with Balsamic Shrimp and Mushrooms over Baked Kale September 6, 2011

Polenta Cakes with Balsamic Shrimp and Mushrooms over Baked Kale

Jamie says:  Buongiorno!  K and I are off to Italy today!  We will be going to Florence, Venice, and Rome.  In honor of our trip, I hope you enjoy this polenta recipe.  If we can get to a computer, we might post some of our good eatings in our Two Sisters Dine Out blog.

Polenta Cakes with Balsamic Shrimp and Mushrooms over Baked Kale

Ingredients:

Baked Kale

• 27 oz bag kale (Glory Foods)
• 3 Tbsp olive oil (Filippo Berio)
• 1/4 tsp coarse sea salt (Alessi)
• 1/8 freshly ground pepper

Balsamic Shrimp and Mushrooms

• 12 oz container white, prewashed sliced mushrooms (Publix)
• 3/4 lb peeled, deveined, shrimp (Publix Seafood)
• 1/4 cup  classic balsamic extra virgin olive oil vinaigrette (Bolthouse Farms)

Polenta Cakes

• 17 oz roll of original polenta (Marjon)
• 1 Tbsp olive oil (Filippo Berio)
• 1/3 cup shredded, reduced fat 2% milk, low moisture part-skim mozzarella cheese (Publix)

Directions:

1. Baked Kale: Preheat oven to 375°F.  Divide kale among two large metal baking dishes.  Drizzle olive oil on top.  Add sea salt and pepper.  Toss to mix.  Bake for about 32 minutes or until brown and crispy.
2. Balsamic Shrimp and Mushrooms: Meanwhile, rinse mushrooms and shrimp in a colander under running water.  Place in a pot with a lid and pour balsamic vinaigrette on top.  Place lid on top of pot and shake to mix.  Marinate in refrigerator.  When kale has cooked 22 minutes, place pot of shrimp on a burner set on medium heat.  Cook for 10 minutes or until shrimp are pink and mushrooms are soft, stirring occasionally.  Remove from heat.  Leave lid on pot to keep warm.
3. Polenta Cakes: Meanwhile, heat a large frying pan on a burner set to medium-high heat.  Slice polenta into 1/2 inch circles.  Pour 1/2 of olive oil into pan (reserving 1/2 for the next batch of polenta cakes).  Carefully place 1/2 of polenta circles on pan.  Cook for about 5 minutes on each side or until polenta absorbs oil and cakes are lightly browned, if desired.  Flip polenta cakes, cooking for and additional 5 minutes.  Remove from heat, place on a plate, and immediately top with 1/2 of mozzarella cheese.  Repeat process, adding reserved olive oil to pan.  Place the second batch of finished polenta cakes on top of the first polenta cakes and then sprinkle the remaining cheese on top.
4. Assemble meal: Divide kale among plates.  Top with polenta cakes.  Then add shrimp and mushrooms and a little of the cooked vinaigrette on top.

Serves: 3.  Enjoy!

The polenta cakes reminded me of arepas (which are amazing); the baked kale has earned its place as a favorite; and the shrimp and mushrooms had a nice balsamic/red pepper flavor from the vinaigrette.  And in the end, they all came together nicely to make a tasty dinner.

• Nutrition note:  The Polenta Cakes with Balsamic Shrimp and Mushrooms over Baked Kale is a gluten-free meal.  Always check the label though, just in case a product’s ingredients change.

Sardine Arugula Sandwiches September 5, 2011

Sardine Arugula Sandwiches

Jamie says:  These past four weeks have been busy.  In a month, I have… graduated; moved home; applied for jobs; traveled back to Gainesville/Jacksonville for a wedding; gone on a cruise with my girls from freshman year dorm life; studied for, taken, and passed the RD exam; and applied for state licensure.  Whew!

Sardine Arugula Sandwiches

Ingredients:

• 1/5 loaf harvest grain bread (Publix Bakery, artisan bread)
• 1/2 cup roquette arugula (Fresh Attitude)
• 1 slice sweet onion
• 4,375 oz box sardines in tomato sauce (Season Brand)

Directions:

1. Cut bread piece in thirds horizontally (instead of in half).
2. Divide arugula among bread slices.
3. Chop onion slice and place on top of arugula.
4. Top with sardines and sauce.  Use extra sauce for dipping.

Serves: 1.  Enjoy!

Flavorful!  The sardines in tomato sauce are one of my favorite ways to eat sardines.  The hunk of artisan bread is a great vehicle to serve the sardines on.

• Nutrition note: Sardines are loaded with heart-healthy omega-3s and calcium.  The Sardine Arugula Sandwiches have 2,800 mg omega-3s and 40% of the Daily Value of calcium.

Toasted Walnut & Jelly Banana Wrap September 3, 2011

Toasted Walnut & Jelly Banana Wrap

Jamie says:  It’s the Gator’s first football game of the season.  It’s different not being in the ‘ville to tailgate and watch the game at Ben Hill Griffin Stadium, but we’re still going to support our team; we’re venturing to a local sports bar tonight to cheer on our Gators!  It’s true- the Gator Nation is everywhere!  Go Gators!

Toasted Walnut & Jelly Banana Wrap

Ingredients:

• 1/3 cup walnuts (Kirkland Signature)
• 1 medium banana (Chiquita)
• 2 small whole wheat tortillas (La Tortilla Factory, Smart & Delicious, low carb, high fiber)
• 1/4 cup blueberry jelly (homemade by my friend, Lori Blanton)
• 1 tsp natural unsweetened cocoa (Hershey’s)
• 1/4 tsp ground cinnamon (McCormick)
• 1 oz box cranberries (Sun-Maid, Cape Cod)

Directions:

1. On a small plate, microwave walnuts for 2 minutes and 30 seconds.
2. Meanwhile, cut banana in half length-wise.  Center a half of banana on each wrap.
3. Spread jelly on one side of banana.  Sprinkle jelly with cocoa and cinnamon.
4. Place walnuts and cranberries on other side of banana.  Roll.

Serves: 1.  Serving recommendation: Serve with a tall glass of fat free milk.  Enjoy!

So flavorful!  I like the cinnamon/cocoa combination.  The cranberries and jelly add sweetness.  Toasting the walnuts brings out their flavor.

• Nutrition note:  Of all the nuts, walnuts have the most omega-3s.  Since walnuts are a plant source, the omega-3s are in the form of alpha-linolenic acid (ALA).

Prosciutto Fig Wraps September 2, 2011

Prosciutto Fig Wraps

Jamie says:  It’s official!  As of today, I am a Registered Dietitian!  I took the Registration Examination for Dietitians this morning and immediately found out I passed!  -Jamie Stolarz, MS, RD

Prosciutto Fig Wraps

Ingredients:

• 10 figs (Western Fresh Marketing, e.g. sierra figs)
• 1 Tbsp feta reduced fat crumbled cheese (Publix)
• 25 semi-sweet chocolate morsels (Publix)
• 1 tsp extra virgin olive oil (Filippo Berio)
• dash coarse sea salt (Alessi)
• dash freshly ground pepper
• 1 tsp orange blossom honey (Leighton’s)
• 0.10 lbs very thinly sliced prosciutto piccolo (Boar’s Head)

Directions:

1. Preheat oven to 400°F.  Wash and slice figs in half length-wise.
2. Press crumbles of feta and/or chocolate morsels into center of each fig half.  Place figs, stuffed side up, on a baking sheet.
3. Drizzle some figs with honey to make sweeter figs. Drizzle remaining figs with extra virgin olive oil and top with sea salt and ground pepper to make more savory figs.
4. Heat in the oven for 5 minutes or until warm and chocolate morsels are slightly melted.
5. Meanwhile, cut prosciutto slices into thirds length-wise.
6. Remove from oven and wrap with prosciutto pieces.  Serve warm.

Serves: 3.  Enjoy!

Absolutely delicious!  Sweet and savory.  My favorite combination was the Prosciutto Fig Wrap with chocolate chips with extra virgin olive oil, sea salt, and freshly ground pepper.  Looks fancy, but it’s so easy.  The perfect appetizer for a party or special event.

• Nutrition note:  Enjoy a little appetizer before your meal to curb off hunger so you don’t overeat.