greek pasta salad.

8 oz whole wheat pasta (I used Farfalle)

1/2 c. sun dried tomatoes, chopped

1/2 c. olives, chopped (suggested: Kalmatta)

1/2 c. artichokes hearts, chopped

1/4 c. capers

3 to 4 oz feta

1/4 c. olive oil

1 clove garlic, minced

2 T red wine vinegar

1/2 t. oregano

1/2 t. basil

salt and pepper, to taste

fresh chopped parsley, optional garnish

Cook pasta according to package directions.  Drain.  Chop sun dried tomatoes, olives and artichoke hearts.  To the drained pasta, add chopped veggies, capers and feta. 

In a bowl, combine olive oil, minced garlic, red wine vinegar, oregano and basil.  Toss pasta, veggies and feta in olive oil/ vinegar mix.  Add salt and pepper to taste.  Top with fresh chopped parsley, if desired.  Refrigerate pasta for a few hours to let flavors meld together.

xx.

val

caesar salad with homemade croutons.

Serves 4 large salads or 8 side salads.

8 c. Romaine lettuce, washed and chopped

1/2 c. Parmesan cheese, shaved or grated

1 c. homemade croutons*

1/2 c. sun dried tomatoes, optional

anchovy fillets, optional

1/2 Recipe for Caesar Dressing

fresh ground black pepper

Wash and chop Romaine lettuce to the size of your liking.  Shave Parmesan cheese with a peeler or grate with a box grater.  A magic bullet can turn a small piece from a block of Parmesan into fine crumbs in ten seconds.  Chop sun dried tomatoes and/or anchovy fillets.  

*To make homemade croutons, preheat oven to 350 degrees.  Cut the crust off of bread of your choice.  French bread works well, but I have also made them with regular sandwich bread and they are still yummy.  Cut bread into small cubes.  For these recipe you will need one cup of cubed bread.  In a baggie (Ziploc), combine 1/4 c. olive oil, 1 t. oregano, 1/2 t. rosemary, 1/2 t. salt and 1/4 t. pepper.  Place the one cup cubed bread in the baggie with the oil and spice mixture.  Shake bag to cover all pieces of bread with olive oil and spices.  Pour out onto cookie sheet.  Bake croutons for 8 to 10 minutes.  

Assemble salads- lettuce, cheese, croutons, sun dried tomatoes and anchovy fillets.  Sprinkle with fresh ground black pepper.  Drizzle with caesar dressing.

xx.

val

caesar dressing.

1 c. mayo

1/2 c. Parmesan cheese

3 to 6 T milk

1 clove garlic, minced (more or less based on your taste)

1 T Dijon mustard

1 T vinegar

1 T lemon juice

salt and pepper to taste

Whisk together ingredients, except for milk. When ingredients are blended, add 3 T milk. If you want it more thinned out, then continue to add milk 1 tablespoon at a time until you reach your desired consistency. Add salt and pepper to taste.

xx.

val

butterscotch and chocolate chip cookie bars.

As some of you know, I'm a big fan of the cookie bar.  Basically due to laziness :)  The cookie bar cooks once- easy and delicious!  To have cookies, it would take three rounds of in and out of the oven.  Occasionally the little extra work is worth it though.  Certainly if you prefer cookies to cookie bars, go for it!  This recipe is similar to my whole wheat chocolate chip cookie bar recipe, but I wanted to share my success using stevia powder in these yummy things!

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

3/4 t. stevia powder plus 3/4 c. plain yogurt (or 3/4 c. sugar)

3/4 c. brown sugar

1 t. vanilla extract

2 eggs, at room temperature

1 c. butterscotch chips

1 c. chocolate chips

Preheat oven to 375 degrees.  Grease 13 by 9 pan.  In a bowl, combine whole wheat flour, baking soda and salt.  Set aside.  In another bowl, combine butter, stevia powder, plain yogurt and brown sugar.  Add vanilla and eggs one at a time.  Slowly add dry ingredients to the wet ingredients.  Blend well.  Stir in butterscotch and chocolate chips.   Pour into the greased 13 by 9 pan.  Bake for 17 minutes.  For cookies, use a cookie sheet and bake 7 to 9 minutes.  

xx.

val

balsamic chicken.

This recipe is adapted from Giada's Roasted Chicken with Balsamic Vinaigrette recipe.  It is very simple and easy.  Yet every time I make it for friends, I get complements.  While the chicken bakes, it gives off a wonderful aroma that has your mouth watering before you even pull up to the table.

4 boneless, skinless chicken breasts

1/4 c. olive oil

1/4 c. balsamic vinegar

2 T Dijon mustard

2 T fresh lemon juice

2 cloves garlic, minced

1 t. salt

1/2 t. pepper

In a large plastic bag (Ziploc), place four chicken breasts.  Combine rest of ingredients to make a marinade.  Pour over chicken.  Place Ziploc in refrigerator for 30 minutes to 1 day.  

Bake at 350 degrees for 35 to 45 minutes, or until internal temperature reaches 170 degrees and juices run clear.  

You can also cook your balsamic chicken on the grill.  Clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate so the chicken does not stick.  Cook chicken for about 8 to 12 minutes.  Turn only once.  Chicken is done with internal temperature reaches 170 degrees.  Juices should run clear when you cut into it.  

If there are any leftovers, chop it up and add to pasta salad.  

xx.

val

tomato basil orzo.

I love tomatoes fresh from the garden and putting together new, tasty ways to serve them.  Serves 4.

 

1 c. orzo, cooked according to package directions

2 tomatoes, chopped (Suggested: fresh from your garden OR on the vine)

2 T fresh basil, chopped

2 oz goat cheese (Suggested: Chevre)

2 T extra virgin olive oil

salt and pepper, to taste

Orzo is a barely pasta that looks a lot like rice.  It cooks a lot faster than rice though!  Bring 2 1/2 quarts of water to boil over high heat.  Add 1 cup orzo.  Cook according to package directions.  Drain orzo when finished cooking.  

Chop two tomatoes and two tablespoons fresh basil.  Add to cooked orzo.  Crumble 2 oz goat cheese over top.  Drizzle 2 tablespoons extra virgin olive oil over your pasta.  Toss to coat.  Add salt and pepper to taste, if desired.  

xx.

val  

strawberry iced tea.

8 cups (2 quarts) brewed tea of your choice

1 c. honey or 1 t. stevia powder (use less if you like it less sweet)

1 pint strawberries (2 to 3 cups pureed strawberries)

1/2 c. water

extra strawberries or lemon slices for garnish

Make 8 cups iced tea: pour 4 cups boiling water over 4 or 5 tea bags of your choice.  (Do not use a glass container; the hot water will cause it to break.)  Let stand for 5 minutes.  Discard tea bags.  Add 4 more cups water.  Stir in honey or stevia powder to sweeten.  Puree 1 pint of strawberries in your blender or magic bullet with 1/2 cup water.  Add pureed strawberries to the tea.  Serve over ice or refrigerate to chill.  Garnish with whole strawberries or lemon slices.

Variation: raspberries, blackberries

xx.

val  

creamy blue cheese stuffed burgers.

1-2 lbs. ground beef
1 tbsp. Worcestershire sauce per lb of meat
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz. cream cheese (1/3 less fat)
1 tsp.+ milk
2 tbsp. crumbled blue cheese
2 hopped pieces cooked chopped bacon
1 tsp. dried minced onion
1 tbsp. brown mustard

-Combine first 5 ingredients in large bowl. Shape into thin patties, (as thin as possible, as 2 patties will make one burger) about 4 inches diameter.
-Combine cream cheese and milk, microwave 20 seconds and stir until combined. Add blue cheese, bacon, dried onion and mustard, mix well.
-Put spoonful of cheese filling on half of burgers, leaving about an inch ring on outside so filling doesn't spill out. Top cheesed burgers with rest of patties. Press edges together to seal. Cook in skillet or grill.


emily.

chocolate zucchini cupcakes.

A great way to eat your veggies...in a yummy cupcake!

2 c. whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1 c. butter, at room temperature

2 t. stevia powder (or liquid) plus 2 c. unsweetened applesauce (OR 2 c. sugar)

3 eggs, at room temperature

2/3 c. cocoa powder

1 t. vanilla extract

juice of 1 lemon

zest of 1 lemon

milk, as needed

3 small zucchini or 2 large zucchini, grated

Preheat oven to 350 degrees.  In a bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Set aside.  In another bowl, combine butter, stevia powder and applesauce.  Add eggs and cocoa powder; beat well.  Add vanilla extract, lemon juice and lemon zest.  Slowly add dry ingredients to wet ingredients; beat well.  If needed, add up to 1/2 c. milk.  Beat until smooth.  Stir in grated zucchini (2 to 3 cups).  Spray your cupcake tin with cooking spray or line the tin with cupcake liners.  Scoop batter into cupcake tin, about 2/3 of the way full.  Bake for 17- 18 minutes.  

Dust with confectioners' sugar or frost, if desired.

Frosting:

1 c. cool whip

1 c. plain yogurt

juice of 1 lemon

zest of 1 lemon

1/2 t. to 1 t. stevia powder 

1 t. vanilla extract

Mix ingredients together and blend well.  Start with 1/2 t. stevia.  If you wish frosting to be sweeter, add another 1/2 t. stevia.  

xx.

val

creamy vegetable pasta.

This is a lighter take on creamy pasta. A great use for your summer zucchini!

1 cup red or green pepper strips
1 cup zucchini slices
2 tbsp. butter
1 8-oz. package light cream cheese
1/2 cup milk
2 tbsp. grated Parmesan
1/2 tsp. dried oregano leaves
1/2 tsp. salt
8 oz. spaghetti or bowtie pasta, cooked and drained. I use whole wheat.
1-2 cups cooked cubed chicken (optional). If using chicken, add a little extra cream cheese, parm and milk.

-Saute vegetables in butter until crisp-tender. Add cream cheese, milk, Parmesan cheese, and seasings; stir over low heat until melted. Add to cooked pasta (and chicken), toss lightly. Serve with additional Parmesan cheese.


emily.

grilled corn on the cob with spicy cilantro lime butter.

Grilling the corn in the husks gives a great texture to the corn.  Spread on some spicy cilantro lime butter and enjoy this summer staple with a little kick.

Clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate.   Heat your grill to high heat.  Pull back your husks without removing them.  Remove the silks.  Replace your husks around the corn.  Place on the grill.  Cook 20 minutes, turning occasionally.  Let cool a few minutes before removing husks.  

spicy cilantro lime butter:

4 T butter, at room temperature

2 T fresh cilantro, chopped

1 t. fresh lime juice

1 t. cumin

1/2 t. chili powder

1/2 t. cayenne red pepper

Make sure your butter is soft.  Add cilantro, lime juice, cumin, chili powder and cayenne pepper to the softened butter.  Stir to combine.  Place in butter mixture close to the end of a piece of plastic wrap or parchment paper.  Roll the butter up in the wrap or paper.  Mold butter back into a stick or a pat.  Cover with aluminum foil or throw in a baggie to store in the refrigerator until use.  

 

xx.

val

angel food cake with berries.

Finish of your 4th of July celebration with this tasty treat.  Warm angel food cake with berries baked right into it.  

angel food cake:

6 egg whites

3/4 t. cream of tarter

3/4 c. organic sugar (suggested: Wholesome Sweetners)

3/4 t. vanilla extract

1/2 t. almond extract

1/2 c. whole wheat flour, sifted

1/8 t. salt

fresh berries- strawberries, blueberries, raspberries

whipped topping

strawberry sauce

Separate egg - white and yolks.  Discard yolks or store for another use.  Beat egg whites and cream of tarter on high speed until foamy.  Still on high speed, add sugar cane 1/4 c. at a time (3/4 c. total) until sugar is dissolved and egg whites stand in soft peaks.  Beat in vanilla and almond extracts.  Sift your flour before measuring.  Sift together flour and salt.  Gently fold in flour and salt.

This recipe makes just the right amount to fit nicely in a loaf pan.  If you want to make a traditional angel food cake- double the ingredients and use an angel food cake pan.  For berries on the top (picture above), place berries in the bottom of your pan and then pour angel food cake batter over top.  For berries baked into the cake (picture below), pour cake batter into the pan and then drop berries into cake batter.  Either way works well and tastes wonderful.  Bake at 350 for 25 minutes in a loaf pan.  30 to 35 minutes for an angel food cake pan.

When cake is cooled slightly, remove from pan onto a serving platter.  Serve warm with whipped topping and strawberry sauce.  

Strawberry sauce:

1 part pureed strawberries and 1 part water; shake well.  For example, I took 1 c. of strawberries and pureed them in the magic bullet.  Once pureed 1 c. strawberries makes about 1/2 cup.  Add 1/2 cup water to the 1/2 cup pureed strawberries; shake well.  Drizzle over your warm angel food cake and whipped topping.

xx.

val

mango pineapple salsa.

This refreshing recipe would be perfect for your summer cookout!

Recipe:
2 fresh mangoes, peeled
1 fresh pineapple, skinned and cored
1 medium red bell pepper
1 small red onion
1 to 2 jalapeno peppers (depending on how much kick you want), seeded and minced
1 lime, juiced
about 1/2 cup chopped cilantro
2 tsp. kosher salt
freshly ground black pepper
1-2 tbsp. olive oil

-Chop first 4 ingredients. Combine everything in a big bowl. Let ingredients get to know each other in fridge overnight before serving. Great with torilla chips, or over grilled chicken or salmon.


emily.