June 15, 2009

This past week, we had a big fresh fruit salad every morning. If you've been reading, you'll remember that I talked about SirHoney's doctor wanting him to go on the Dash Diet Eating Plan to try to lower his blood pressure. So, I've been buying a ton more fruit and making a variety of fruit salads every day.

I decided since we've been good all week, it wouldn't hurt to have a little treat for Sunday morning breakfast. So, I started with a traditional Potato Pancake recipe and tweaked it a little. This is what I came up with.

Potato Ho Frosty Gay's Breakfast Potato Pancake
(adapted from Williams Sonoma Everyday Roasting)

3-4 tablespoons olive oil
5 large russet potatoes
12 slices bacon, cooked and crumbled
1 c. grated cheese (I used a light 3 cheese blend from Trader Joe's)
coarse salt to taste
ground pepper to taste
small bunch chives, cleaned and snipped
sour cream, optional

Preheat oven to 425 degrees. Oil a ceramic quiche dish with a teaspoon of the olive oil. Grate potatoes into a bowl, working as quickly as possible to prevent them from turning brown. (You can put the grated potatoes in a bowl of cold water while grating the rest, but be sure to dry really well.) Transfer half of the shredded potatoes to the prepared dish. Sprinkle with some of the coarse salt, a few grindings of pepper, a few drizzles of olive oil, half the bacon and half of the cheese. Put the remaining potatoes in dish and repeat the salt, pepper, olive oil, bacon and cheese.

Roast until potatoes are dark brown and crisp on top yet soft inside, 50-55 minutes. If the potatoes begin to brown too quickly, as mine did, reduce oven to 350 degrees.

Remove from oven and let rest for 5-10 minutes, sprinkle with chives, then cut into wedges. Serve immediately. I couldn't resist adding a big dollop of sour cream to the top!

I'm submitting this recipe to this month's Potato Ho Down.

You can check out the full roundup of this month's Potato Ho Down hosted by Krysta at Evil Chef Mom on Wednesday, June 17th.

~LilSis

June 11, 2009

BigSis, I haven't had Joe T's Salsa Picante in so long; I think I forgot how much I used to like it. For quite some time now, my favorite has been the Trader Joe's Double Roasted Salsa.

Sometimes when I really, really love something so much that I know I won't be able to resist it, I don't let myself buy it.

Well, this salsa is one of those things, like Crunchy Cheetos. (I absolutely cannot have those in my house.) I usually only buy this when we have guests. I got it out yesterday after school for HayHay and some of his friends. There won't be any left for me, so I had myself ‘one perfect chip'.

Doesn't get much better than this!

Not that the salsa itself has any fat or is bad for you at all! It isn't! It's actually quite healthy! Here are the ingredients:

Tomatoes, water, double roasted anaheim peppers, onions, cilantro, cider vinegar, jalapenos, lime juice, sea salt, garlic, cumin, black pepper.

The green chilis are roasted peeled and roasted again. The double roasting process give this salsa such a smoky flavor.

For two teaspoons, there are only 10 calories, no fat, and 140 mg. of sodium.  It's so hard for me to describe the flavor of this salsa. It's very unique! I think it is the smoky flavor that I like so much. I can't even taste the cumin or the cilantro, which makes me happy because sometimes those can be overpowering.

I love the texture because there are no large chunks. And yes, I still buy Pace Picante Mild Extra Chunky for SirHoney! Ick!  I prefer a smoother consistency, so this is just perfect. This salsa would be so good on eggs or veggies.

So, why do I not buy it more often?

Because I have no willpower, that's why! When I have this salsa, I must eat it with these! The best darn tortilla chips ever! We said adios to Tostitos when we discovered these.

What a Perfect Pair!

Unfortunately, there are no Trader Joe's in Texas, as most Texans probably already know. Sorry, BigSis! I've heard that there are some Texans that load up their cars and trucks with coolers and drive on over to Arizona for their favorite Trader Joe's products. I've come to believe that's probably true.

That could be your next outing with SisMama, BDot and Aunt C!  Here's a cool map showing all of the current Trader Joe's locations and locations coming soon!

So, BigSis, I guess when you're in my ‘neck of the woods', I'll share some of the TJ's Salsa with you and when I come to ‘Big D', you can have some Joe T's ready for me.

Or maybe on my next trip, I'll bring a jar with me and we'll have a real live Salsa Showdown!

~LilSis

June 5, 2009

Summertime Fruit Salad

How can anyone resist the beautiful fresh fruit at the market these days? We are so fortunate to have a Trader Joe's nearby. We always have a great selection of fruit and the icing on the cake is that it's reasonably priced. We don't pay an arm and a leg for a small container of raspberries or blueberries.

I buy my berries at Trader Joe's every week, but most of the time no one helps me eat them, so I'm careful not to buy more than I can eat by myself. Since I'm trying to help SirHoney eat more fruit, I bought more on my last shopping trip so I could make a nice fruit salad.

When I got home, I decided to browse through Cooking Light's website for some ideas for a light fruit salad recipe. I was inspired by this Summertime Fruit Salad recipe, but I omitted so many things, it's really not even the same recipe anymore. If I were to make this fruit salad for a dessert, I would have included the simple syrup and the whipped cream topping which both include Chambord.

On this particular day, I was just making a nice fruit salad for breakfast, so I didn't want the sugar, cream or Chambord.  (It's basically just a big bowl of fruit, so I almost feel bad calling it a recipe.) Here's what I came up with.

Summertime Fruit Salad

1 c. blueberries
1 c. sliced strawberries
1 c. red, purple & green grapes
1 c. diced pineapple
1 c. raspberries
1/4 c. chopped walnuts

Combine first four ingredients in a medium size bowl, then gently toss in the raspberries. Serve in individual bowls and top with the walnuts.

I really wanted to include blackberries in this fruit salad, but for some reason, the guys don't like them, so I left them out.  I did add blackberries to my serving and then poured it all on top of a bowl of nonfat vanilla yogurt and sprinkled with a few chopped walnuts. If serving immediately, I would also add some sliced banana.

I loved this fruit salad, and guess what, so did the guys! What an easy way to get them both to eat more fruit!

~LilSis

May 14, 2009

We had so much fun doing our Pink Potatotini for the April Potato Ho Down! It's not every day that we make pink potatoes!

I prefer either red, yellow, or purple potatoes over the russet potatoes, as was called for in this original recipe. I usually buy the 2 lb. Potato Medley from Trader Joe's that has just the right amount of each variety. Normally, I just cut them into quarters and roast with gobs of olive oil, garlic, and rosemary.  I decided to try something different this time.

And, yes, you guessed it! This recipe is my entry for the May Potato Ho Down, which is being hosted by the one and only, Noble Pig, who is one of the creators of this fun event.

To see the complete roundup of recipes from all the Potato Hos, be sure to visit Noble Pig on Wednesday, May 20th!

I should have changed the name of this recipe to Roasted Potato Slices with a Garlicky, Garlic-Rosemary Crust, because I think I tripled the amount of garlic that the original recipe called for. I found this recipe in a Williams-Sonoma Potato Cookbook. (This edition was published by Simon & Schuster.)

These potatoes were yummy! HayHay was thrilled to come home from school to a house smelling of roasted potatoes, garlic and rosemary.  They were planned as a side for dinner, but ended up being his after school snack instead! Yes, all of them! (okay…I had a couple.)

Roasted Potato Slices with a Rosemary-Garlic Crust
(adapted from Williams-Sonoma “Potato”)

Kosher salt and fresh ground pepper
2 lbs. of mixed red, yellow, and purple potatoes
2-3 T. Olive Oil
1 T. minced fresh rosemary, plus sprigs for garnish
3 large garlic cloves, minced (original recipe called for 1 T. minced)
1 T. Dijon mustard
1 1/2 c. fresh sourdough bread crumbs
1/2 c. firmly packed Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 20 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices 1/2 inch thick. Use the center slices from each potato. (Reserve remaining slices for another use.)

Preheat the oven to 400 degrees. Spread a T. of olive oil on a baking sheet, or use nonstick vegetable oil cooking spray, if preferred.

In a heavy frying pan, heat 2 T. of olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about a minute or two. Stir in the mustard, 1/2 t. kosher salt, and 1/2 t. pepper and remove from the heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread approximately 1 T. of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with the egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 – 10 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 – 6 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Here's a glance at a serving without the purple potatoes, just in case you're not a fan of purple potatoes. But I LOVE purple potatoes. I'm not sure if it's true that they are better for you, but at least I feel less guilty eating them.

Again, these potatoes were really good, but a little messy trying to get the crust to stick properly to each side of the potato slice.  The crust was absolutely excellent! Better than I expected. I never would have thought to add dijon mustard, but it added so much flavor, combined with the garlic, cheese, and rosemary. What's not to love?

I'm already thinking of different ways to use this crust. I'm sure it would be great on top of some crispy potato skins! That way, you wouldn't have to worry about flipping the taters! Enjoy!

~LilSis

March 27, 2009

Hey BigSis! I bet you wish you had some of BigT's homemade Pita Chips to go along with that hummus! I normally buy my pita chips from Trader Joe's but these were really good! I'll definitely be making this recipe myself!

BigT just started the P90X Workout Regime a couple of weeks ago so he's being very disciplined with his meal planning. (If all goes according to plan, maybe we'll have him do a guest post in the near future about his progress.)

The last couple of mornings that I've been up at 5:30, the same fitness expert, Tony Horton, that does the P90X videos has a new program called The 10 Minute Trainer. I've actually gotten sucked into that infomercial! The guy is good! I'm actually considering getting the videos.

Healthy snacks are a part of the daily plan, so BigT decided to make a big batch of these pita chips to take to work. I'm not sure where the original recipe came from but he got it from his stepmom, C.

Pita Chips

1 T. Kosher Salt
1 T. Dried Basil
1 t. Garlic Powder
1 t. Onion Powder
1 t. Dried Oregano
1/2 t. Black Pepper
1/4 t. Celery Salt
1/2 c. Olive Oil
8 Pitas (he used Western Bakery Alternative Pita Bread)

Mix all spices and oil in a large bowl. Cut the pita bread into eighths. Toss the pita pieces into the spice & oil mixture, then place on a single layer onto two cookie sheets. Cook in a preheated 350 degree oven for 20 minutes.

When these were done, I was wishing that I had some of your Healthy Hummus to dip them in!

~LilSis

March 3, 2009

Hot off the Skillet!

I absolutely love breakfast!  During the week, we all have pretty quick breakfasts, but on the weekend, I like to make something a little more special. A great omelet is probably one of my favorite breakfasts.

On Sunday, I decided to make a Frittata, an Italian omelet, for a change. I really wanted to make one with asparagus, but I had spinach on hand, so I used that instead. I started with a basic Frittata recipe from Bon Appetit, but I changed it up a little to suit my taste. I really liked the addition of the Rotel diced tomatoes. And, next time, I'll add mushrooms and maybe some crispy bacon! Overall, I was pretty happy with the way this Frittata turned out.

HayHay couldn't wait for it to cool a little, so this is what it looked like after I cut a slice for him.  Ahhhh! Have I mentioned that I LOVE cheese?

And here's a perfect little slice.  I managed to get a teeny tiny piece while it was warm. I actually wanted a second little piece, but when I returned to the kitchen, the entire thing had disappeared. So, it was definitely a hit with the guys!

Spinach & Ham Frittata

3 T Olive Oil
1 garlic clove, minced
10 oz. package frozen spinach
4-5 oz. ham, diced
7 eggs
3 or 4 teaspoons Rotel diced tomatoes and green chilis, drained
ground pepper to taste
5 or 6 oz grated cheese (I used Trader Joe's Shredded Three Cheese combo of Cheddar, Monterey Jack and Mozzarella)

Heat oil in heavy medium nonstick skillet over low heat. Add minced garlic and saute about a minute or two. Mix in spinach and diced ham. Add the Rotel tomatoes and chilis on top of the spinach mixture. Whisk eggs, add ground pepper, and pour over spinach mixture. Cover skillet and cook until eggs are almost set, around 8 minutes. Preheat broiler. Sprinkle frittata with the cheese and place under broiler until cheese melts and bubbles, just about a minute or two.  Serve warm.

~LilSis

October 19, 2008

I'm so excited every time I open my mailbox to find my new issue of  whole living body+soul, I'm always pleasantly surprised to find so many articles that actually interest me. I am never disappointed! This Martha Stewart Publication is my favorite magazine right now.

I found this recipe for Shiitake Fried Rice in the October, 2008 issue of whole living body+soul and I knew right away that I wanted to try it.  This is also a vegetarian dish so I know that BigSis will enjoy it. I've always loved shiitakes, but never knew of their amazing health benefits. I never knew that they were packed full of antioxidants, potassium, zinc, and lentinan, that stimulates the immune system.  An excellent addition to your meal if you're starting to feel run down or trying to stave off a cold.

So, here we go with the recipe. I have to admit that I made this recipe while my family was lurking over me so I did not get as many photos as I would have liked.  HayHay was more interested in getting the rice in his belly than in watching me take photographs. To start with, here are the ingredients.

Pretty basic ingredients

I cooked the rice first, sliced the mushrooms, and cooked the edamame. I started with the edamame in the pods just because I think they turn out better if you cook them in the pods and then shell them. The bag of edamame in pods makes exactly one cup of shelled edamame!

Perfectly cooked brown rice.

Cleaned and sliced shitakes.

Cooked and shelled edamame

It was so easy from this stage.  I missed getting a photo of the shiitakes sauteing in the oil, garlic, ginger, and red pepper flakes.  I never measure exactly; (which is why I can't bake) so I ended up adding two teaspoons of butter to the mushrooms because they seemed a little dry. I probably did not start with enough oil when starting out with the garlic and ginger. Oh, and I used olive oil instead of vegetable oil.

From this point, I added the rice, the edamame, the cooked and sliced egg, the lime juice and soy sauce.  I did leave out the scallions, (because I don't like them and I'm the cook); and I was going to use chives, but I forgot to go cut some from my herb pot. I just tossed everything gently and it was done!

Finished Shitake Fried Rice

I don't cook with a lot of ginger, but the combination of ginger, garlic, lime, and red pepper flakes in this rice turned out just amazing!

Now, for myself or for BigSis, this would be a complete meal. But, no! Not for the meat-eating men that live in our house!  Since I learned that a long time ago, I had already planned to make pork tenderloin to go along with the Shiitake Fried Rice.  They went really  well together!  All I do with my pork tenderloin is cover it in a paste of olive oil, garlic, and a lot of fresh ground pepper. I grill on high for five minutes on each side, then turn to medium and another five minutes on each side. Cover and let rest. Turns out perfect every time!

Grilled pork tenderloin

Here's the final plate, missing the side salad and some fresh Kalamata Olive Bread from Trader Joe's. Did you think we could have a meal without bread? Silly!

Shitake Fried Rice and Grilled Pork Tenderloin

I was really happy with the way this Sunday Supper turned out.  I hope you give it a try!

~LilSis