lime and cilantro guacamole.

So those of you who know me...know that I love guacamole! Honestly, what is not to love about a lime and cilantro guacamole? Avocado mashed together with lime juice (another thing I love), cilantro (yet another thing that I love), onion and seasoned with salt and pepper. Ummm, I'm going to go make more right now! Just love it! I could eat it every day. I would eat it every day...but girls only with ripe avocados, of course!

Due to my obsession for this flavor packed, healthy snack, I make it QUITE often. You would never have guessed that, right? And when I make something often, I experiment. This lime and cilantro guacamole is an appetizing result of some experimenting that took place one day in my kitchen. Different than my original guacamole, this guac has a lot more lime juice, a lot more fresh, chopped cilantro and a little more onion. But overall there are lot less ingredients...a simpler guacamole, but not to worry it still is packed with flavor.

4 ripe avocados, firm to the touch

1/2 cup diced onion, white or red

4 tablespoons fresh lime juice

4 tablespoons fresh chopped cilantro

1 teaspoons salt

1/2 teaspoon pepper

Read details on how to properly select avocados for guacamole, how to remove the pit and obtain the flesh at my original guacamole post. Mash avocado flesh with a fork. Add diced onions, fresh squeezed lime juice, fresh chopped cilantro. salt and pepper. Stir to combine. Serve immediately or refrigerate until serving.

xx.

val

pico de gallo.

Now for some salsas...Stephie's pico is a real tasty time.

3 large tomatoes, chopped

1/2 medium red onion, chopped

1/2 jalapeno pepper*, chopped

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

salt and pepper, to taste

Small dice three tomatoes, half a red onion and half of a jalapeno. When dealing with the jalapeno, be careful not to touch your hands to your eyes after touching the pepper. Wear gloves or wash your hands well after use! Stir in fresh squeezed lime juice and fresh chopped cilantro. Add salt and pepper to taste. Serve right away or refrigerate until use.

*Use less or more jalapeno to your liking.

xx.

val

cucumber slices in vinegar.

This is a favorite summertime snack of mine. Very few summer days went by in the Boyle home without these on the dinner table.

Combine in a bowl:

3 parts apple cider vinegar

1 part water

cucumber, washed and sliced thin

fresh ground pepper

Let cucumber set in vinegar for at least 20 minutes before serving.

Optional: Add slices of tomato and onion to the mix, if desired.

xx.

val

roasted asparagus and eggplant.

What a wonderful side dish - italian seasoned, roasted asparagus and eggplant with melty parmesan. Zucchini and squash are great additions (or substitutions) to this recipe.

1 stalk asparagus, washed and chopped into 1 inch pieces

1 eggplant, washed and sliced thin

1/2 cup olive oil

1/2 cup parmesan cheese, shredded

1 clove garlic, finely chopped

1/4 teaspoon each basil, oregano, thyme and rosemary

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to broil. Line a cookie sheet with aluminium foil. In a ziploc bag, combine asparagus, eggplant, olive oil, shredded parmesan cheese, chopped garlic and seasonings. Toss to coat asparagus and eggplant evenly with other ingredients. Pour out onto cookie sheet. Do not overcrowd the veggies. Broil for 4 to 5 minutes. Turn veggies over and broil another 4 to 5 minutes.

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.

double chocolate pizookie.

A pizookie is a pizza cookie- literally a warm, gooey, giant cookie with ice cream on top.  I made this yummy goodness healthier by using whole wheat flour and natural sucranat (natural, raw sugar cane) as opposed to processed white flour and sugar.  You can buy natural sucranat at whole foods stores or some farmers' markets.  It is more expensive, but also much better for you then refined sugars. 

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

1 1/2 c. natural sucranat

1 t. vanilla

2 eggs, at room temperature

2/3 c. cocoa powder

3 T milk

2 c. chocolate chips

vanilla ice cream (suggested: Breyers)

Preheat oven to 375 degrees.  Spray a 9" pie plate with cooking spray.  In a medium sized bowl, sift together dry ingredients.  In another bowl, combine 1 cup butter, 1 1/2 c. natural sucranat, 1 t. vanilla, 2 eggs and 2/3 cup cocoa powder.  Blend together thoroughly.  Mix in dry ingredients in shifts to the wet ingredients.  I found that I needed to add 3 T milk to finish blending dry ingredients.  When the mix is completely blended, stir in 2 cups chocolate chips.  Pour batter into pie plate.  Bake for 15 minutes.  Serve warm topped with vanilla ice cream :)      

xx.

val

raspberry vinaigrette dressing over strawberry and feta salad with candied walnuts.

Serves 2 big salads or 4 side salads.  

4 c. salad greens, washed and chopped (Suggested: Romaine, baby spinach, or arugula)

1/2 c. fresh strawberries, washed and diced

1/2 c. feta

1/2 c. candied walnuts or pecans*

2 pieces of chicken, optional

3 T olive oil

1 t. salt

1/2 t. pepper

 

In a bowl, combine washed lettuce, strawberries, feta and cooled candied walnuts.  Drizzle with raspberry vinaigrette dressing and toss to combine.  Divide onto plates.  Top with chicken, if desired.

Salt and pepper two pieces of defrosted or fresh chicken.  Cook in olive oil on the stove top over med high heat.  Chicken will be done when internal temperature reaches 170 degrees and juices run clear.  Let rest for 5 minutes.  Slice. 

*To make the walnuts (or pecans), preheat your oven to 350.  Spray a cookie sheet with cooking spray or lay down a piece of parchment paper.  Spread one layer of nuts out evenly over the cookie sheet.  Don't overcrowd the nuts or stack the nuts.  Bake for 5 minutes in the oven.  While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat.  When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture.  Stir to coat.  Turn the nuts out onto parchment paper to cool.   

Raspberry Vinaigrette Dressing

1 c. extra virgin olive oil

1/2 c. fresh raspberries, washed

2 t. red wine vinegar

2 t. balsamic vinegar

1/2 t. salt

1/4 t. pepper

Place all ingredients except the olive oil in the food processor or blender.  Combine until smooth.  Add olive oil in a slow, steady stream while food processor or blender is still on.

xx.

val

cucumber citrus water.

After a day at the pool, I can't get enough of this refreshing, tasty water.

8 cups water

2-3 slices cucumber

2- 3 slices citrus of your choice- suggested: lemon, orange or grapefruit

Let cucumber and citrus of your choice sit in water for 2 to 3 hours before drinking.  Store in the fridge to chill or pour over ice.

xx.

val

white bean dip.

White bean dip makes a tasty, healthy appetizer.  It is similar to hummus.  You can serve it with veggies, pita chips, or crackers.  Kashi's whole grain crackers would be delish with it.  White bean dip also makes a yummy little sandwich on toasted whole wheat pitas.  

1 (15 oz) cannellini beans

1/4 c. olive oil

2 cloves garlic

1/2 lemon, juiced

1/2 lemon, zested

1/2 t. rosemary, optional

1/2 t. dill, optional

1 T fresh mint, optional

salt and pepper to taste

All ingredients go into the food processor (or magic bullet).  Process until smooth.  Add salt and pepper to taste.

whole wheat pita chips- Cut pita bread into 8 sections.  Brush with olive oil.  Sprinkle with salt, pepper and dried rosemary.  Bake 6 to 8 minutes at 400 degrees.  

pita sandwich-   Brush pita with olive oil.  Sprinkle with salt, pepper and dried rosemary.  Place under broiler for 1 to 2 minutes.  

xx.

val

colorful couscous.

1 c. whole wheat couscous (I used instant, not traditional)

1 1/2 c. frozen peas and carrots

2 T fresh chopped mint

2- 3 T olive oil or butter

Kennedy and I like to refer to couscous as mini rice, but actually it is a pasta not a grain.  After being added to boiling salted water, 1 cup dried instant couscous makes about 2 1/2 cups. 

Make the whole wheat couscous according to package directions.  While your couscous is sitting, cook frozen peas and carrots according to package directions.  Drain.  Move couscous to a serving bowl.  Add peas and carrots.  Chop fresh mint and add to the mix.  I like to drizzle olive oil over everything and then stir to combine.  Melted butter will work, too.  

xx.

val

grilled orange soy salmon.

4 fresh, wild salmon fillets

lemon or lime slices for garnish

Marinade:

1/3 c. olive oil

1/3 c. soy sauce

juice of two oranges or 1/3 c. orange juice

2 garlic cloves, minced

salt and pepper

Glaze (optional)- 

3 T soy sauce

3 T juice of an orange, or orange juice

Combine marinade ingredients.  Pour into a shallow pan- 13 by 9 works great.  Place fillets skin side up, flesh side down in the marinade.  Cover with plastic wrap and refrigerate for 15 to 30 minutes.  

If you are going to grill your salmon, clean your grill grate and spray with cooking spray before lighting.  Or use paper towels soaked with some vegetable oil on the grill grates.   This will help keep your salmon from sticking.  You could also wrap your fillets in foil.  Turn your grill on and let it heat up to medium high heat.  Heat fillets for 4 to 5 minutes on each side.  Move to a platter.  Remove skin.  Pour glaze over cooked fillets, if desired.  Garnish with lemon or lime slices.   

To cook your salmon fillets indoors (incase it is snowing outside or 120 degrees) preheat your broiler.  Arrange an oven rack to the highest possible option.  Spray your broiling pan with cooking spray.  When your broiler is preheated, place your fillets on the broiling pan skin side down, flesh side up.  Broil for 4 to 5 minutes.  Flip your fillets and the skin should easily peel off.  Broil for another 3 to 4 minutes.  Move to a platter.  Pour glaze over cooked fillets, if desired.  Garnish with lemon or lime slices.

xx.

val

whole wheat blueberry pancakes.

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 beaten eggs
1 3/4 cup milk
1 tbsp. canola oil
3/4 cup fresh blueberries

Combine dry ingredients, add wet ingredients, whisk until moistened. Add more milk if needed. Stir in blueberries. Cook on preheated surface. Flip when bubbles form and edges of pancake are firm.
Makes 10-12 pancakes.


emily.

learn to make sushi girls' night.

I had a learn to make sushi girls' night.  My friend Ishani came and shared her sushi making tips with us.  The girls - Bonnie, Francie, Abby, Katie, Missy, Kailee, Ellyn, Lindsay and Jacqueline did a great job making these tasty california rolls.  

You will need:

a makisu (sushi rolling mat, made of bamboo.  You can buy one at walmart for $2)

Japanese or sushi rice, cooked

nori or seaweed (buy roasted)

1 recipe for Crab Salad (or just chopped imitation crab and mayo will do) 

avocado, cut lengthwise

cucumber, peel and remove seeds, slice lengthwise

sesame seeds (buy toasted)

soy sauce

wasabi

pickled ginger

Cover your sushi rolling mat with plastic wrap.  Place it on a cutting board with the bamboo running horizontal.  Organize your ingredients in an assembly line.  The nori sheets are often too big for a sushi roll.  Cut 1/4 of the nori sheet off with clean kitchen scissors.  Lay nori sheet shiny side down.  Spread 3/4 c. to 1 c. of rice over the nori sheet.  Dip your hands in a bowl of water before starting.  Pat the rice out over the nori sheet evenly.  Flip the nori sheet so that the rice side is down.  Sushi rice is really sticky, so you should have no problem flipping it over without making a huge mess.  Line the edge of your nori sheet with the bottom of your sushi rolling mat.  Spoon crab salad down the middle of your

nori sheet.  Add avocado and cucumber on either side.  Begin rolling by bringing the bottom of your mat (covered in plastic wrap still) up and over the ingredients.  You will need to apply firm but gentle pressure to shape the roll.  But don't squeeze to hard or the ingredients will pop out the sides.  Continue rolling.  Pull back on your sushi mat to keep it from getting rolled up with the food.  Check out u- tube- how to make a california roll-  if you want a video demonstration before trying it yourself.  Once the sushi is all rolled up, roll it through toasted sesame seeds.  Cut your sushi with a sharp knife dipped in water.  Be gentle when cutting to protect the shape of your rolls.  The sticky rice will stick to your knife.  Use a wet paper towel to clean off your knife in between cuts.  Arrange your rolls on a platter and serve at room temperature.  Serve with soy sauce, wasabi and pickled ginger.   

Wasabi- In my grocery store, there are two different types of wasabi you can purchase.  The one of the left (in both pictures)  is a powder you add water to.  It creates a paste that you can shape and mold.  It is very similar to what you would get at a sushi restaurant.  The wasabi on the right (in both pictures) is an already prepared wasabi that comes in a tube.  You can't shape and mold  it, but either wasabi will work to add a kick to your soy sauce. 

Pickled Ginger- I made the pickled ginger in the picture on the right.  Peel the ginger root.  Once the ginger root is peeled, continue to peel the ginger into a shallow container.  Salt the the ginger for 30 minutes to 1 hour.  Boil water and blanch the ginger for 1 minute.  Drain.  Place the ginger back into the shallow container.  Add 2 parts rice vinegar to 1 part sugar.  Use just enough rice vinegar to cover all the ginger.  Marinate the ginger in rice vinegar and sugar mixture for 4 days.  Drain.  Eat the pickled ginger in between dishes as a palate cleanser.

You also might want to get some chopsticks, but it isn't against etiquette to use your fingers for sushi.  Just make sure you eat the whole piece of sushi in one bite because it is bad etiquette to try to take smaller bites of one piece of sushi.  

xx.

val

whole wheat banana bread.

Making breakfast healthy again, but keeping it tasty!  This recipe makes a mini loaf (1/2 a regular loaf).  Double it for regular loaf size.

1/2 c. maple syrup

1/2 c. butter, at room temperature

1 egg, at room temperature

1/2 t. vanilla extract

2 bananas, mashed

1 c. whole wheat flour

1/2 t. baking soda

1/4 t. salt

Cream together maple syrup and room temperature butter.  Beat in egg and vanilla.  Mash two bananas.  Beat in bananas.  In another bowl, sift together whole wheat flour, baking soda and salt.  Fluff the flour before measuring it out.  Slowly add the dry ingredients to the wet ingredients while mixing.  Pour batter into greased loaf pan.  Bake mini loaf for 30 to 35 minutes at 350.  Bake full loaf for 50 to 60 minutes at 350.

xx

val

open faced tomato and peanut butter sandwich on whole wheat bread.

I know this sandwich sounds strange, but you just have to try it.

1 medium tomato, thinly sliced

1 - 2 T peanut butter- creamy or crunchy

salt and pepper

2 slices whole wheat bread

Spread peanut butter of your choice on whole wheat bread. Top with tomato slices. Sprinkle with salt and pepper.

xx

val

smoothie.

So this is a smoothie I've made up from trial and error, the hubby and I often make this a healthy dessert alternative.

Combine ingredients in a blender. This is the one I usually make, but obviously you can substitute ingredients for different flavors. The one above is strawberry/blueberry.

Per person, blend:
-1 cup frozen strawberries
-1 cup nonfat yogurt, strawberry or strawberry/banana
-1/2+ cup skim milk (or orange juice, if you want a tangy flavor)
-can add 1/2 banana
-can add frozen or fresh blueberries or other berries

makes a tall glass of smoothie goodness!


emily.

tuna salad on whole wheat bread.

2 cans tuna, liquid drained* 

1/2 c. chopped celery

1/4 c. chopped onions

1/4 c. chopped carrots

1 T fresh lemon juice

4 T mayo

1 t. dried parsley**

1 t. dried dill 

pepper to taste

6 pieces whole wheat bread, toasted

lettuce, tomato, and cheese (optional)

*What kind of tuna is best to buy?  Everyone has a different theory about what tuna is the healthiest for you.  There are basically two different kinds of canned tuna- canned chunk white Albacore and canned chunk light.  Canned chunk white Albacore is what it says it is - Albacore fish; canned chunk light is mostly Skipjack fish.  Albacore does contain more mercury than Slipjack, but albacore also has higher omega 3 levels than skipjack.  I don't eat tuna that often so I go for the Albacore to get the higher omega 3's.  If you do eat tuna often, you will need to be careful with the mercury levels.  For canned chunk white Albacore, 1 year olds to 6 year olds should only have it once a month.  6 to 12 year olds can have it twice a month.  Adults are fine to eat it once a week.  The exception is pregnant or nursing women.  High levels of mercury effect brain development in children - including babies inside the womb.  For that reason, ask your doctor before eating tuna if pregnant or nursing.  For canned chunk light, 1 year olds to 6 year olds should have it no more than 3 times a month.  Kids age 6 to adults are fine to have chunk light once a week.  Packed in oil or packed in water?  If you are concerned with buying tuna that is healthy for you, buy it packed in water.  Oil mixes with tuna's natural fat, so when you drain the oil packed tuna you also drain off some of the omega 3's.        

  

** Fresh herbs are wonderful to use.  Just triple the amount- 1 T parsley and 1 T dill, both finely chopped.

Mix ingredients together.  Chill if desired.  Serve on whole wheat bread with your choice of toppings.     

 

xx

val

black bean soup.

2 cans black beans

1 can rotel (tomatoes and green chilis)

1 T cumin

1/2 c. to 1 c. milk, if needed

Garnish - cheese, sour cream, green onion, cilantro, tortilla strips etc.

In a food processor (or the magic bullet), process 2 cans black beans with their liquid, 1 can rotel and 1 T cumin.  If it is too thick to process, add 1/2 c. of milk at a time.  Blend until very smooth.  Pour into a saucepan.  Heat the soup on med low heat until completely warmed through.  If you didn't add milk before or the soup is too thick for your liking, you may want to whisk in milk at this time - 1/2 c. milk at a time until you reach your desired consistency.   

When the soup is warmed through, pour into bowls to serve.  Garnish to your liking.  My soup has a sour cream and green onion garnish.  I whisked together 1 T milk and 2 T sour cream.  This thinned out the sour cream enough so I could pour it over the surface.  Little touch of elegance to your black bean soup.  

xx.

val

"best ever" whole wheat muffins.

I got the recipe called "Best Ever Muffins" from Doodle long ago. So I adapted this recipe to be whole wheat:

1 1/2 cups whole wheat flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 well beaten egg
3/4 cup milk
1/3 cup oil
1 cup blueberries OR chocolate chips (pictured above)

-Mix dry ingredients in large bowl, mix wet ingredients in another bowl. Add wet ingredients to dry, mix until moistened, then add blueberries or chocolate chips.

Bake at 400 degrees for 20-25 min.


emily.

uppercase living party.

I recently threw a party to help out my friend Sarah with her new business. Miss Anita and I were in charge of the food, so we decided to use skewers to make dinner seem more like fun appetizers. We skewered strips of marinated chicken after soaking the skewers for 20 minutes. Then grilled the chicken on the grill just like normal. I was in charge of the fruit and veggies. Here are some fun ways to serve normal party food.

Veggie Platter with Bell Pepper Dip Bowl-

For this veggie platter I used carrots, celery, red bell pepper, green bell pepper, tomatoes, cucumbers, and broccoli. I alternated my orange and red colored veggies with the green veggies on this platter. Squash and yellow or orange bell pepper would also be beautiful, colorful additions.

Bell Pepper Dip bowl- Any color bell pepper will work for this dip bowl. Cut the pepper in half widthwise or lengthwise. If you are serving two dips with your veggie tray, try to make the cut as even as possible to allow use of both pieces of pepper as dip bowls. Carefully remove the seeds. Rinse your pepper inside and out with water. Fill your dip bowl with dip of your choice.

I also kept the top of my bell pepper as a holder for toothpicks to help pick up the tomatoes.

Festive Fruit Skewers-

For these fruit skewers, I decided to use strawberries, grapes, pineapple, and cantaloupe. Rinse strawberries and grapes. Cut the top off the strawberries and cut any large strawberries in half. Cut the pineapple and cantaloupe into bite size pieces. Skewer your fruit. I used a small, circle watermelon for this party of 10 girls. For a party of more people a larger, oval watermelon would probably be the best choice. Cut the watermelon in half- lengthwise or widthwise depending on the shape you are wanting for your arrangement. Place flesh side down on platter of your choice. Cut the other half of your watermelon into bite sized pieces and use in your fruit skewers. Place the skewers into the watermelon. Start in the middle and work your way down and out.

xx.

val