Thursday, May 27, 2010

Chickpea burgers and Tahini Dressing

This recipe came from a health website, I made some critical changes to give the "burgers" some flavor. This is a great healthy vegetarian dish, it will remind you of a light falafel and is really delicious! Serve with onions, lettuce, sprouts, banana peppers, hot sauce, tomatoes, corn, whatever you like in your pita.

1 19-ounce can chickpeas, rinsed (1 and 1/3 of a can - Make hummus out of the leftovers and serve with the pittas)
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Cayenne Pepper
3 cloves garlic
Freshly ground pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup low-fat plain yogurt
2 tablespoons tahini, (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt
To prepare burgers: Place chickpeas, scallions, egg, flour, cayenne, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.


Thursday, May 20, 2010

My Sister's Hummus

One of my favorite people in the world, my sister, recently posted her recipe for hummus on her blog. We made it during our sleepover this week and it was so. good. So good.

I've been snacking on it with snap peas and naan as much as my little, dieting heart desires. :)

Here ya go!

our sun dried tomato hummus.
Hummus Recipe:

1 can chickpeas/garbanzo beans -- drained
freshly squeezed juice from 1 lemon (approx. 1/3c of lemon juice...or to taste)
1/3 c of tahini
1/3c olive oil (may need more if it's too dry/thick after blending)
3-4 crushed cloves of garlic -- or more, shortly warmed on the stove (w/ olive oil) for extra potency this is the beginning point.

using a food processor, blend all ingredients & then, if lemon & garlic don't do it for you,
get creative with the flavors!

i always add:1tsp cayenne pepper -- give or take a little...usually give :)
lots of pepper
a little mrs. dash
some oregano
1/2 can sun dried tomatoes or roasted red peppers (which adds a little moisture = less olive oil)sometimes a little more lemon juice
& maybe a little sugar (like...a TINY bit)

blend together to desired consistency --i like it a little gritty, but some do not.i usually let it cool in the refrigerator & eat it on warm naan, on triscuits, with baby carrots, or spread onto a veggie sandwich!


Wednesday, May 19, 2010

Classic Tomato Spaghetti

Here is a Classic Tomato Spaghetti Recipe from Jamie Oliver (taken from the GOOP website). I've made this 3 times and it has taken me all 3 to make it edible. No joke. This recipe needed HELP.

Here we go...

Serves 4-6
3-4 cloves of garlic - I love garlic!
2-3 fresh red chile (sweet red peppers) depending on the size
A small bunch of fresh basil
Sea salt and freshly ground pepper
1 pound dried spaghetti
Olive oil
2 x 14-ounce cans of diced tomatoes
Parmesan cheese

1) Peel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.

2) Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions.

3) Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Top with parmesan.

It's quite tasty, I promise. And easy!

Bon Appétit


Sunday, May 16, 2010

Strawberry Rhubarb Pie

This is an old classic of mine.. As soon as I see those Rhubarb at the market, I want to make this pie. It is actually my own recipe that I have perfected over the year and I am now at the stage that I feel comfortable sharing it.

You need:
Two egg yolks (dont throw away the whites)
2 cups flour
10 tbsp Butter (softened)
0.65 cup sugar (sorry, this is just the perfect amount)
1 tsp Baking powder
1 tbsp milk


4 stalks of Rhubarb
half a standard size pack of strawberries
1/4 cup sugar

Mix all the crust ingredients except milk by hand, you will have to press into the dough to get it all mixed. When you feel like it is mixed good, add the milk little by little to create a coherent and just sticky dough. Roll into a ball and refrigerate for 1 hour.

While you are waiting for the dough, cut the rhubarb into 1 inch pieces and quarter the strawberries. Stick the rhubarb and a couple of strawberries in a pot with the sugar and start to simmer, if you need a little help getting the "jam" going add a tsp of water. Stir, add strawberries little by little you are looking for a consistency that is thick the strawberries will start to turn to mush. If you like it chunky grab some of the strawberries and rhubarb pieces out of the mix while you leave the rest to simmer. Leave to cool.

Pre-heat oven to 400. Roll out dough save 1/3 for the top and place in pie dish, whip the egg whites until you get peaks and spread over the dough. Place in the oven for 7 minutes. When you get it out the egg whites will be light brownish in places. Add the filling and your latticed top.

Bake for further 20 minutes. Leave to cool slightly and serve with Vanilla ice cream, sour cream or whipped cream.


Saturday, May 15, 2010

Basic French Toast

I know what you're thinking.....why is she putting up a French Toast recipe when everyone in America knows how to make French Toast. Can I be honest here? Before this morning, I did not know how to make good french toast. Any idiot can brown bread in egg batter (even me!), but I learned today, the flavor of the batter is key! It has been like 20 years, and yes I'm old enough to where that number could be accurate, since I have made traditional french toast. I do make a great flaky toast, which I'll post the recipe for on here eventually because it's a must-share! When I was a kid, I really had no idea what I was doing, and apparently neither did anyone in my family, because nobody told me the good way to make the batter.

We're breakfast people around here. I should say, my husband and I are breakfast people. Only at home though, we don't go out for breakfast since discovering it's so much better made in our own kitchen, rather then spending $30 on overdone eggs and bacon that is so crispy it crumbles at first bite. My kids don't eat much for breakfast. They stick to yogurt and the occasional scrambled egg. But they won't go near pancakes, french toast, or waffles. Whose kids are these? Their loss! So, my super sweet husband tells me the other day how much he loves french toast. And me being the person I am, I nearly got in the car right then to go get the stuff to make it for him for breakfast. I'm a husband pleaser, sue me. So, the next day, I got the proper bread at the market, specifically, French Toast Bread that is thick, soft, and truly divine if I might add. My regular grocery store doesn't sell thick bread of any sort (?), which explains why I've never made it before in the 7 years I've been with my husband. I had to go to another store nearby for thick bread, but it was worth it. This morning, I got out the bread and on the back of the bag? A recipe for, yes you guessed it, Basic French Toast. Made it according to the recipe, and it was absolutely heavenly. In love!

Here we go:

Basic French Toast for Dummies (yes I added in that last part):

This recipe makes 2 slices of thick toast, so double/triple/quadruple accordingly

1 egg
2 Tablespoons milk
1/4 tsp. vanilla extract

In a shallow bowl, combine the egg, milk and vanilla. Coat the bread. In a large skillet, melt the butter, brown the bread to golden brown. Serve topped with syrup, powdered sugar and fruit if desired.

Photographic evidence of this deliciousness:

I'll be making this again tomorrow. :)

Bon Appétit


Wednesday, May 12, 2010

Mozzarella & Tomato Salad Wrap

Mozzarella & Tomato Salad Wrap

  • Flat Out
  • Romaine Lettuce
  • Tomato
  • Mozzarella
  • Balsamic Vinegar

*You can buy them at Costco in a 3 pack.

Fill the Flat Out with Romaine Lettuce, chopped tomato, and cut up Mozzarella. Drizzle Balsamic Vinegar over the top and simply make it into a wrap! They are great for lunches!



Product Review

A month or so ago, I ordered this herb chopper from William's Sonoma:

Maybe it's just me, but I have a really hard time chopping herbs even with my nice, just sharpened, Wusthof kitchen knife. The thing cuts everything else with ease, but I struggle with herbs. So, I bought this herb chopper. It's fantastic. It's super easy to use, is dishwasher safe, and chops/minces fresh basil and thyme with total ease. I'm so glad I bought it. It's a kitchen must-have, unless you've somehow mastered the art of herb chopping with a regular kitchen knife. Found at William's Sonoma, $19.95.

Bon Appétit


Monday, May 10, 2010

Easy Bread Pudding.

Easy bread pudding recipes don’t get much easier than this. You can make this tasty treat in considerably less than an hour, and the ingredients are cheap and easy to find. None of the shopping at three place to get one thing! I topped it with slices of red apples, walnuts and drizzled some honey on top. It was A.J's first dessert. Safe to say he LOVED it!

12 slices whole-wheat bread, cut into 1/2-inch cubes
2 cups fat-free milk
4 egg whites
3 tbsp sugar
2 tbsp margarine, melted
1 tbsp vanilla
2 tbsp ground cinnamon
1/2 cup raisins
1/4 cup of chopped apple

Preheat oven to 350 degrees. Prepare a 2-quart casserole dish and set aside. Mix the milk, egg whites, sugar, margarine, vanilla and cinnamon in large bowl. Add bread and raisins. Pour the mixture into the casserole dish. Bake 35 minutes or until well browned. Cool the pudding on wire rack. Add the walnuts about 5 minutes before taking the pudding out of the oven.

Sunday, May 9, 2010

Perfect Hot Chocolate

Because it is cold here on mama's day and this is what I felt like to warm me up..

You need:

1 cup milk
2 tbsp Hershey's Cocoa Powder
1 tbsp Agave Nectar
dash of Kosher salt
dash of vanilla sugar or vanilla essence

Heat the milk in a little pot, do NOT let it reach boiling. Just enough that is starts feeling hot when you hold your hand over the pot. Add ingredients, add nectar to taste. Really depends on how sweet you want it.

Poor and ENJOY!



Tuesday, May 4, 2010

Lazy Chicken Tenderloins

Eazy, but TASTY


Dried Stuffing Mix- Crushed
Chicken Tenderloins
Seasoning of choice

This is one of those recipes where there arn't exact measurements.

-Preheat oven to 350
-Line a baking dish with foil.
-Rinse/pat tenderloins and line up on baking dish.
-Melt enough margarine and add enough (crushed) stuffing mix to coat chicken. Add seasonings of your preference (I normally add Mrs. Dash)
-Coat top of chicken breasts with mixture
-Bake for about 40 minutes.

Enjoy, Sarah.

Sunday, May 2, 2010

Banana Muffins

Banana Muffins

1/2 c. Shortening
1 c. Sugar
1 Egg
2 Bananas (mashed well)
1 c. Milk
2 c. Flour
1 tsp. Baking Soda
1/4 tsp. Salt

Bake 15 min @ 375*

*The mini muffins are great for the little ones!

If you are not big on Bananas, try the Brown Sugar Muffins.

Brown Sugar Muffins

1/2 c. Shortening
1 c. Brown Sugar
1 Egg
1 c. Milk
1 tsp. Vanilla
2 c. Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Nuts (optional)

Bake 15 minutes @ 375*