When I was pregnant with Austin I craved grapefruit. When I was at Whole Foods one day I came across this recipe and decided to make it and am so glad I did. Last night I wanted a light summer side dish to go with Lilly's birthday dinner of grilled cheese and remembered this recipe. Enjoy!
http://www.wholefoodsmarket.com/recipes/2656
Friday, June 24, 2011
Homemade Sweet Potato Fries
Lilly, Tony and I LOVE to have sweet potato fries about once a week. I wanted to create something as a side dish that was healthy, but made you feel as if you are eating something bad for you:)
1 large sweet potato (this feeds Tony, Lilly and I)
1 Tablespoon of olive oil
sprinkling of McCormicks steak seasoning
Preheat oven to 400 degrees. Peel the sweet potato and cut it into little matchsticks. Spread in a single layer onto a baking sheet and spread the olive oil over the potatoes making sure to coat them evenly. Then, sprinkle the steak seasoning over them and toss to coat evenly. Bake for about 20 minutes, making sure to check them so they don't burn as they can burn pretty easily. These go great with steak, hamburgers, or grilled cheese sandwhiches.
1 large sweet potato (this feeds Tony, Lilly and I)
1 Tablespoon of olive oil
sprinkling of McCormicks steak seasoning
Preheat oven to 400 degrees. Peel the sweet potato and cut it into little matchsticks. Spread in a single layer onto a baking sheet and spread the olive oil over the potatoes making sure to coat them evenly. Then, sprinkle the steak seasoning over them and toss to coat evenly. Bake for about 20 minutes, making sure to check them so they don't burn as they can burn pretty easily. These go great with steak, hamburgers, or grilled cheese sandwhiches.
Wednesday, June 22, 2011
Asian Skirt Steak with Firecracker Noodles
I became motivated to cook some Asian food yesterday when my mom, who loves to cook like me,asked me if I wanted to go to the Asian Market with her. I love learning about different cultures and their cooking so I gladly packed my daughter Lilly and my cousin Lauren with me in the car and we headed down to the market. As soon as we entered the market I immediately became enthralled with the sights, smells, and all of the new products I was about to experience. I had picked out a pretty basic recipe beforehand so I had my list of ingredients ready to purchase. While pushing Lilly in the cart we ran across all sorts of new spices, noodles, produce, and children's snacks. My wheels immediately started turning and I began to envision a dinner that I was going to prepare. I left the market with a sense of accomplishment and as if I had visited a whole other country. I decided to pair this evening's meal with a glass of champange as I have heard that with Asian food a lighter, sweeter pairing would go great with it. Tony decided to have a Samuel Adams Coastal Wheat Ale which as I tasted a sip of it I realized that that too also pairs well.
Appetizer: I prepared a Pork and Leek Dumpling (from the freezer section) I didn't have an Asian steamer like the directions recommended so my mom told me to use the largest stockpot that I had and add about half of cup of water to the bottom of it. I then took a bowl and turned it upside down into the water and placed a small plate on top of that that was sprayed with Pam and placed the frozen dumplings on top of that. I covered the stock pot and turned the heat on high and steamed the dumplings for 10 minutes.
Marinade for Skirt Steak:
1 tablespoon chili oil
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 tablespoon minced lemongrass ( my new favorite ingredient)
2 tablespoons chopped green onions, plus more for garnish
1/4 cup soy sauce
1 skirt steaks
In a large zip-top bag, combine all ingredients. Squeeze out the excess air and seal. Refrigerate for 24 hours.
Preheat grill.
Remove the steak from the marinade. Grill on both sides for 4 minutes
Firecracker Noodles
8 oz. rice noodles
2 tbsp of low sodium soy sauce
2 tbsp of olive oil
2 tbsp of rice vinegar
1/3 cup of shredded carrot ( I used carrot and brocolli slaw because that's what I had)
2 tbsp of cilantro
Recipe from John Mitzewich
So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 10 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.
Add 2 tsp of soy sauce.. We're going to add 2 tbsp of olive oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot ( or slaw). Mix it up and refrigerate until needed. It definetly tastes better cold.
Once I had the noodles prepared I placed them on the plate and added the cooked skirt steak to the top. As a vegetable we had Edamame (Lilly's favorite) and had the dumplings as the appetizer. Again, pair with a glass of champagne, reisling, or the Ale that I recommended. I also added Chile Sauce as a side to make it spicy as I didn't want Lilly to not like the dish as the sauce can be spicy. I hope that you enjoy! Tony and I feel motivated to watch The Last Samurai to accompany this amazing Summer Asian dish!
Appetizer: I prepared a Pork and Leek Dumpling (from the freezer section) I didn't have an Asian steamer like the directions recommended so my mom told me to use the largest stockpot that I had and add about half of cup of water to the bottom of it. I then took a bowl and turned it upside down into the water and placed a small plate on top of that that was sprayed with Pam and placed the frozen dumplings on top of that. I covered the stock pot and turned the heat on high and steamed the dumplings for 10 minutes.
Marinade for Skirt Steak:
(recipe from Emeril Lagasse)
Preheat grill.
Remove the steak from the marinade. Grill on both sides for 4 minutes
Firecracker Noodles
8 oz. rice noodles
2 tbsp of low sodium soy sauce
2 tbsp of olive oil
2 tbsp of rice vinegar
1/3 cup of shredded carrot ( I used carrot and brocolli slaw because that's what I had)
2 tbsp of cilantro
Recipe from John Mitzewich
So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 10 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.
Add 2 tsp of soy sauce.. We're going to add 2 tbsp of olive oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot ( or slaw). Mix it up and refrigerate until needed. It definetly tastes better cold.
Once I had the noodles prepared I placed them on the plate and added the cooked skirt steak to the top. As a vegetable we had Edamame (Lilly's favorite) and had the dumplings as the appetizer. Again, pair with a glass of champagne, reisling, or the Ale that I recommended. I also added Chile Sauce as a side to make it spicy as I didn't want Lilly to not like the dish as the sauce can be spicy. I hope that you enjoy! Tony and I feel motivated to watch The Last Samurai to accompany this amazing Summer Asian dish!
Tuesday, June 21, 2011
Oysters Rockefeller
Hi everyone! I haven't posted anything in awhile but life has been very busy lately:) I had my cousin's daughter Lauren come and stay with us for a few days and we have LOVED having her! We have been busy taking her out to restaurants that show off all the wonderful Dallas cusine:) I made Oysters Rockefeller the other night for Tony and I because this is one of those recipes that brings back good memories. Whenever I think of Oysters Rockefeller it reminds me of the times that I have spent with my grandparents up in Anacortes,Washington. My grandparents are the ones who I blame with turning me into a "food and wine snob." They only took me to the best restaurants and this recipe helps replicate those wonderful memories:) I paired with a Savignon Blanc wine which I read is a good pairing along with a glass of champagne:) I prefer to get my oysters from Central Market because they are already shucked for me, but any of the fine grocery stores with shuck them for you I'm sure. Enjoy!
http://sidedish.dmagazine.com/2011/01/11/chef-chad-martins-oysters-rockefeller-recipe/
http://sidedish.dmagazine.com/2011/01/11/chef-chad-martins-oysters-rockefeller-recipe/
Wednesday, June 15, 2011
Banana Chocolate Chip Protein Pancakes
This morning I was trying to figure out a healthy and simple pancake recipe that I could make for Lilly that had some nutrition in it. Here is what I came up with.
Ingredients:
1/2 cup steel cut oat flour ( I make my own by placing 1/2 cup oats in a blender and process until finely ground)
4 egg whites
1/4 cup applesauce
1/4 tsp salt
1/4 tsp baking soda
dash of cinnamon
2 tablespoons dark chocolate chips (great antioxidant)
banana cut up
Mix oat flour, salt, baking soda and cinnamon together. In a separate bowl beat eggs and applesauce together and slowly start to add it to the dry mixture. Once everything is mixed together add two tablespoons of dark chocolate chips into the batter. Spray a grill pan with nonstick cooking spray and take 1/4 cup of the mixture and place it on the griddle just like you do with regular pancakes. You will have to judge when you think yours are ready. I can usually tell when there are little bubbles forming on the top. Once the pancakes are finished cut up a banana and place some pieces on top of the pancakes, along with a few chocolate chips. You can always choose to add butter and syrup, or to add some more protein you can place some almond butter on top. I can't wait to make these when I go back to work in August because I will be able to make them ahead and place them in the fridge and heat one up and Lilly can eat it on her way to school. I hope you enjoy!
Ingredients:
1/2 cup steel cut oat flour ( I make my own by placing 1/2 cup oats in a blender and process until finely ground)
4 egg whites
1/4 cup applesauce
1/4 tsp salt
1/4 tsp baking soda
dash of cinnamon
2 tablespoons dark chocolate chips (great antioxidant)
banana cut up
Mix oat flour, salt, baking soda and cinnamon together. In a separate bowl beat eggs and applesauce together and slowly start to add it to the dry mixture. Once everything is mixed together add two tablespoons of dark chocolate chips into the batter. Spray a grill pan with nonstick cooking spray and take 1/4 cup of the mixture and place it on the griddle just like you do with regular pancakes. You will have to judge when you think yours are ready. I can usually tell when there are little bubbles forming on the top. Once the pancakes are finished cut up a banana and place some pieces on top of the pancakes, along with a few chocolate chips. You can always choose to add butter and syrup, or to add some more protein you can place some almond butter on top. I can't wait to make these when I go back to work in August because I will be able to make them ahead and place them in the fridge and heat one up and Lilly can eat it on her way to school. I hope you enjoy!
Thursday, June 9, 2011
Homemade Pizza
Ingredients:(Toppings can be altered to your preference)
One ball of fresh or frozen pizza dough from Whole Foods
Dusting of flour
One can of Muir Glen Organic Pizza Sauce
One ball of FRESH mozzarella cheese (I can't stress the importance of fresh, it is the best)
One package of proscuitto
Fresh spinach
Fresh basil
Pizza Pan
Directions:
Preheat oven to 425 degrees
Remove pizza dough from the refrigerator. If you buy it fresh from them they always put flour on it, but if yours does not then dust the ball of dough with flour to make it not sticky. Roll the dough out and place it on a pizza pan sprayed with non-stick spray.
Then, open the can of pizza sauce and spread maybe half of the can on the dough. I don't like to use too much sauce or the dough becomes soggy.
Then, cut the fresh mozzarella and lay it all over the pizza. Use as much or as little as you want.
Next, tear apart the proscuitto and scatter it around the pizza as well. Continue to add whatever ingredients you would like. I usually only put the vegetables on my quarter of the pizza that Lilly and I eat:)
Save the fresh basil until after the pizza is cooked. Place pizza in the oven and cook for about 20 minutes, or until cheese and edges of the crust are lightly golden. After pizza is cooked allow to cool and then sprinkle with fresh basil.
I love this pizza as it is all natural, organic, and hormone free. I love seeing Lilly eat things that are freshly made and so good for her. I hope that you enjoy!
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