Okay, okay, so you've probably had this a million times, but for those who don't have a recipe for this salad, here is my version of it (I always add a little of this and a little of that), but you'll get the jist of it here. I can't get enough of this salad. I added grated unsweetened coconut when I made it last week and it was the perfect addition. Feel free to add your favorite things, like dried cranberries, toasted pecans or even chopped dried mangos. That's the beauty of this recipe: versatility. And it doesn't hurt that it takes less than five minutes to make. P.S. My kids like it too (another plus).
3 apples, diced small
1 cup vanilla yogurt
2 teaspoons cinnamon
2 stalks celery, diced small
1/2 cup chopped walnuts
1/3 cup grated, unsweetened coconut
1/2 cup chopped dates
Combine all ingredients in medium bowl and put in refridgerator until thoroughly chilled.
Wednesday, June 24, 2009
Saturday, June 20, 2009
Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches
Travis found this recipe and made me this soup one year for Valentine's Day (right after the birth of Lucy). It was awesome. I was totally blown away. I love fontina cheese and mushrooms, so this hit the spot. If you're in a pinch, you can just use canned tomato soup too.
Tomato Soup
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Grilled Fontina-Mushroom Sandwich
2 tablespoons olive oil
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 tablespoon chopped fresh sage
8 slices country-style bread
8 tablespoons unsalted butter, softened
1/2 pound fontina, grated
Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Tomato Soup
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Grilled Fontina-Mushroom Sandwich
2 tablespoons olive oil
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 tablespoon chopped fresh sage
8 slices country-style bread
8 tablespoons unsalted butter, softened
1/2 pound fontina, grated
Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Tuesday, June 2, 2009
Black Bean and Tomato Quinoa
yield: Makes 4 (side dish) servings
active time: 20 minutes
total time: 45 minutes
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
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ingredients
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
preparation
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Monday, June 1, 2009
Strawberry Power Smoothie
1/2 blender full of milk (soy, rice, almond, cow)
pour in frozen strawberries until it reaches the top.
a couple scoops of powdered superfood. ( I put in the supreme meal by peaceful planet) Main ingredients: spriulina, rice, sprouts, quinoa, millet, amaranth, broccoli.
A couple scoops of juice concentrate (whichever kind you like)
tsp vanilla.
You can obviously add different fruits.
We had this for dinner tonight since Jeff was coming home late and I didn't want to cook. The kids love it.
pour in frozen strawberries until it reaches the top.
a couple scoops of powdered superfood. ( I put in the supreme meal by peaceful planet) Main ingredients: spriulina, rice, sprouts, quinoa, millet, amaranth, broccoli.
A couple scoops of juice concentrate (whichever kind you like)
tsp vanilla.
You can obviously add different fruits.
We had this for dinner tonight since Jeff was coming home late and I didn't want to cook. The kids love it.
Thursday, May 28, 2009
Spanish Rice
Back in my office-working days, I got an authentic Mexican rice recipe (okay, it was more of "add a little of this, and a little of that" kind of thing) from one of the girls at work. It never turned out quite like the standard rice you get at most Mexican restaurants. So, I found this one online last weekend and tried it and it is really good. The best Spanish rice I've ever made. (You know it's a keeper when your 3-year-old asks to eat it for lunch 2 days in a row afterwards). Normally I make brown rice, but since it was my first time making it, I used the white rice it specified. Next time, I'm going to use brown rice and cook it longer.
Note: I tried it with brown rice and just cooked it longer (until the rice was done) and it was really good.
(recipe via menuplanning101)
2 cups white rice
vegetable oil
1/2 bell pepper, diced
1/2 onion, diced4 cloves garlic, minced
4 cubes chicken bouillon
1 heaping tbsp. tomato paste
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
4 c. water
Pour rice in a large pot. Add enough oil to cover every grain. Toast rice over med. heat, stirring constantly, being careful not to burn rice. (Takes about 15 minutes) Once rice is browned, add in peppers, onion, garlic, and bouillon. Cook until onions are tender and garlic is fragrant, about 5 minutes. Add spices, tomato paste, and water. Stir until just blended. Cover pan and heat to boiling. Once boiling, turn heat to low and let rice simmer until all liquid has evaporated (about 30 minutes). DO NOT REMOVE LID. Once all liquid has been absorbed, remove from heat, and fluff with fork.
Note: I tried it with brown rice and just cooked it longer (until the rice was done) and it was really good.
(recipe via menuplanning101)
2 cups white rice
vegetable oil
1/2 bell pepper, diced
1/2 onion, diced4 cloves garlic, minced
4 cubes chicken bouillon
1 heaping tbsp. tomato paste
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
4 c. water
Pour rice in a large pot. Add enough oil to cover every grain. Toast rice over med. heat, stirring constantly, being careful not to burn rice. (Takes about 15 minutes) Once rice is browned, add in peppers, onion, garlic, and bouillon. Cook until onions are tender and garlic is fragrant, about 5 minutes. Add spices, tomato paste, and water. Stir until just blended. Cover pan and heat to boiling. Once boiling, turn heat to low and let rice simmer until all liquid has evaporated (about 30 minutes). DO NOT REMOVE LID. Once all liquid has been absorbed, remove from heat, and fluff with fork.
Pumpkin Bread with Flaxseed
I love pumpkin bread and this one, from The New American Plate Cookbook, did not disappoint. It is surprisingly moist and I added chocolate chips instead of cranberries, so it was even more of a treat.
Canola oil spray
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 cup ground flaxseed
2/3 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/4 cup apple juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup dried cranberries (I used chocolate chips)
Preheat the oven to 350 degrees F. Lightly coat an 8x4-inch loaf pan with canola oil spray and set it aside.
In a large bowl, combine the whole wheat pastry flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger and nutmeg. Stir in the dried cranberries. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Canola oil spray
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 cup ground flaxseed
2/3 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/4 cup apple juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup dried cranberries (I used chocolate chips)
Preheat the oven to 350 degrees F. Lightly coat an 8x4-inch loaf pan with canola oil spray and set it aside.
In a large bowl, combine the whole wheat pastry flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger and nutmeg. Stir in the dried cranberries. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Thursday, May 21, 2009
No High-Fructose Corn Syrup Granola Bars
We go through lots of granola bars around here, and some of them have lots of corn syrup (okay, I would say all of them), so I decided to try some homemade versions. This was the first one I tried and I liked how they turned out. Being a chocolate lover, I might try putting melted chocolate on top of these (now how's that for adding some health benefits?)
Recipe via joyfulabode.com
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt
approximately 8 oz. dried fruit
Preheat the oven to 400 degrees Fahrenheit. To crush your peanuts, put them in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan.Then, mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. (I forgot to take a picture of this step, but it looks so pretty!)
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit. Oh, and turn off your oven, because you’re finished with it now.Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.Spread out the mixture with a wooden spoon or spatula.
Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.Wait 2-3 hours or until the granola has totally cooled.
Then, open the waxed paper …And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.I wrapped ours individually in plastic wrap, so that we could just throw one into our bag or lunch box in the morning. If you’d like to save on packaging though, you can store yours in an airtight container, between sheets of waxed paper (so they don’t stick together).
Recipe via joyfulabode.com
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt
approximately 8 oz. dried fruit
Preheat the oven to 400 degrees Fahrenheit. To crush your peanuts, put them in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan.Then, mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. (I forgot to take a picture of this step, but it looks so pretty!)
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit. Oh, and turn off your oven, because you’re finished with it now.Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.Spread out the mixture with a wooden spoon or spatula.
Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.Wait 2-3 hours or until the granola has totally cooled.
Then, open the waxed paper …And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.I wrapped ours individually in plastic wrap, so that we could just throw one into our bag or lunch box in the morning. If you’d like to save on packaging though, you can store yours in an airtight container, between sheets of waxed paper (so they don’t stick together).
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