spicy killer mac.

The first year we were married I made Killer Mac every week. And I did it the easy way - Velveeta Shells and Cheese and a can of Hormel turkey chili with beans. There is something so wrong and yet so right about that :) Since then I have expanded the recipe quite a bit.

1 recipe for Kennedy's mac and cheese

1/4 cup onion, chopped

1/4 cup bell pepper, chopped

2 to 3 T jalapeno, chopped (if you like a kick)

1 can stewed tomatoes, liquid drained

1 lb. spicy sausage or 1/2 recipe for southwest chicken

2 T fresh cilantro, chopped (optional)

While the macaroni is cooking for Kennedy's mac and cheese, cook sausage in 1- 2 T olive oil in a skillet over med high heat.  When sausage is browned, move to a paper towel covered plate. Into the same skillet, add 1 t. olive oil and chopped onion and bell pepper.  Cook for 4 to 5 minutes, reduce heat to med low and add chopped jalapenos and one can drained stewed tomatoes.  When Kennedy's mac and cheese is complete, add spicy sausage and warm veggies to the mix.  Stir to combine and top with fresh chopped cilantro, if desired.  

xx.

val

lori's deviled eggs.

My mom makes a mean deviled egg.  I have to resist eating all of them...in one sitting.  But I make sure to get my fair share before my brother polishes them off :)

12 eggs, hard boiled

1/2 c. mayo

4 t. apple cider vinegar

1 t. mustard

1 T horseradish

1/4 t. salt

1/4 t. pepper

paprika, for garnish

How to hard boil eggs: Place 12 eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  

Once eggs are cool, remove the shells from eggs.  Halve lengthwise.  Carefully remove the yolks.  Place yolks, mayo, vinegar, mustard, horseradish, salt and pepper in the food processor.  Blend well.  Spoon mixture back into hard boiled egg whites.  Sprinkle with paprika. 

If you need them to look fancy, spoon mixture into a plastic bag.  Snip a corner and squeeze the filling back into the eggs.  Sprinkle with paprika. 

xx.

val

cheddar and chile egg casserole.

So I'm not always a RR fan, but this breakfast casserole has become a quick and easy staple in my kitchen when I need to make breakfast for a small crowd.

From: Everyday with Rachel Ray

Ingredients:

• 3 tablespoons butter, melted
• 5 large eggs, beaten
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• One 4-ounce can diced green chilies
• 1/4 cup flour
• 1/2 teaspoon baking powder
• Salt

Directions:

1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.

2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

Some side notes from Emily:
For a crowd bigger than 4, double the recipe and make in a 9x13 pan. One addition I like is to add some cooked sausage or turkey sausage.


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

meatloaf.

Happy Father's Day!  My mom's yummy meatloaf would make a great dinner to celebrate Dad! 

1 1/4 lb. ground beef or turkey (or meatloaf mix: ground chuck, veal and pork), defrosted

1 can fire roasted tomatoes

1 stalk celery, chopped

1/2 small onion, chopped

1 egg

2 T fresh parsley, chopped

1 T fresh thyme, chopped

1/4 t. salt

1/4 t. pepper

1/4 t. garlic powder

1/2 c. Italian style bread crumbs* (homemade or store bought- suggested: Progresso)

1/4 c. BBQ sauce** (homemade or store bought)

1/4 c. to a 1/2 c. BBQ sauce, reserve for top

1 bag frozen crinkle cut carrots

1 bag pearl onions

Preheat oven to 350 degrees.  Mix together all ingredients, except for the BBQ sauce reserved for the top.  Spray a 13 by 9 dish or roasting pan.  Shape meatloaf anyway you wish, but make sure you leave the top flat for BBQ sauce and room for the veggies around the edge.  Pour 1/4 cup water around the edge of the meatloaf.  Toss carrots and pearl onions into the reserved edge space.  Pour BBQ sauce over the top of the meatloaf.  Bake for 35 to 40 minutes.  Let rest five minutes before serving.  

*To make homemade bread crumbs, using dried out bread work well.  Bake a few pieces of dried out bread in the oven for 10 minutes.  Flip the bread after 5 minutes.  Let cool.  Use a food processor to make bread crumbs by pulsing a few times.  To make them Italian style, add 1/8 t. each garlic powder, dried thyme, dried oregano, and dried parsley.

**To make homemade BBQ sauce, combine 1 can tomato sauce, 1 clove garlic (minced), 1 T vinegar, 1 T Worcestershire, 1 T Dijon mustard, 1 T fresh lemon juice, and 1/4 c. brown sugar in a saucepan over med low heat.  Stir occasionally for 15 minutes.

xx.

val

blue cheese dressing.

4 oz blue cheese, crumbled

1/2 c. sour cream

1/2 c. mayo

1/2 clove garlic, minced

1/2 t. pepper

1/2 t. apple cider vinegar

1/8 t. Worcestershire

half and half

Chunky blue cheese: Stir together all ingredients. Add half and half to thin out, if desired.

Smooth blue cheese: Put all ingredients into the food processor or magic bullet. Blend until smooth. Add half and half to thin out, if desired.

xx.

val

asian slaw.

1/2 head red cabbage, chopped in 2" strips

1/2 c. carrots, shredded

1/4 c. craisins

1/4 c. candied walnuts or almonds*

2 scallions, chopped

2 T fresh mint, chopped

2 T fresh cilantro, chopped

Chop or shred ingredients as indicated.  Combine all ingredients in a bowl or serving platter. Toss with dressing to coat.  Store in refrigerator.

*To make the walnuts (or almonds), 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.

Dressing:

1/2 c. extra virgin olive oil

2 T red wine vinegar

2 T apple cider vinegar

2 T Dijon mustard

2 T honey

1 lime, juiced

1/2 t. salt

1/4 t. pepper

In a blender, combine all ingredients except olive oil. With the blender on low, slowly add extra virgin olive oil. Blend until fully combined.

xx.

val

daddy's frozen mojito.

This recipe serves 2 big drinks and you will want to try it with a friend as soon as possible. Yes, it is that good!

4 to 6 sprigs of mint
1 1/2 to 2 c. crushed ice
1 lime, juiced
1 lime, zested
1/2 c. frozen limeaid concentrate
1/2 c. (4 oz) rum
1 c. sprite
extra lime and mint optional for garnish

Place all ingredients into the blender or magic bullet. Blend well. Garnish with mint sprigs or lime slices.

xx.
val

cajun chicken and broccoli fettucine alfredo.

So this isn't the picture of healthy eating, but it sure is delicious!

1 lb. (16 oz) whole wheat fettucine

1 lb. (2 cups) broccoli, washed and cut into bite sized pieces

4 boneless, skinless chicken breasts, defrosted or fresh

4 T extra virgin olive oil

parmesan cheese shavings, for garnish

Cajun spice rub:

2 T salt

1 T pepper

2 T cayenne pepper

1 T chili powder

1 T paprika

1 T onion powder

1 T garlic powder

Alfredo sauce:

1/2 c. butter

4 T cream cheese

2 cloves garlic, minced

1 pint (2 cups) heavy cream 

1 1/2 c. parmesan cheese, grated

salt and pepper to taste

Cook whole wheat fettucine according to package directions.  In the last five minutes, add broccoli in a steamer basket to the top of the cooking pasta.  If you don't have a steamer basket, use a colander.  Drain broccoli and pasta.  Move to a serving bowl.

Combine all cajun spices in a shallow dish.  Roll defrosted or fresh chicken through the spice rub.  Heat 4 T olive oil over med high heat.  Cook chicken until internal temperature reaches 170 degrees and juices run clear.  Let rest five minutes.  Slice cajun chicken on a diagonal.

In a saucepan, over med low heat combine butter, cream cheese, minced garlic, heavy cream, and parmesan cheese.  Add salt and pepper to taste.  Pour over broccoli and pasta.  Toss with tongs to mix.  Top with cajun chicken.  Garnish with parmesan shavings if desired.   

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

whole wheat bread.

This is a little time-consuming, but tastes great and it's really satisfying to bake your own bread! This recipe comes from the "Stirring Performances" cookbook from the Junior League of Winston Salem (one of my favorite cookbooks!).

Recipe:
4 cups whole wheat flour
1/2 cup light brown sugar, packed
2 (1-oz) packages yeast
3 tbsp. white sugar
1 tbsp. salt
1 1/2 cups water
3/4 cup milk
1/4 cups shortening
2 to 2 1/2 cups flour, unsifted

-Mix first five ingredients in the bowl of an electric mixer.
-In a small saucepan, heat water, milk, and shortening until warm and shortening is melted.
-Add liquid to dry ingredients and mix on low speed until moistened.
-Beat on medium speed for 2 minutes.
-Stir in 1 1/2 cups white flour, knead 10 minutes adding remaining 1 cup of flour as needed. (Use dough hook on mixer or knead white flour in my hand.)
-Place dough in greased bowl, turn to coat, and cover with a damp towel. Place bowl in warm oven with a pan of hot water. Let rise in oven for 1-1 1/2 hours.
-Beat dough down, divide in half, and place in 2 greased loaf pans. Dough should touch the ends of pans. Let rise for 40 minutes in warm oven.
-Bake at 350 for 35-40 minutes until bread tests done.


emily.

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

southwest caesar salad.

Paradise Bakery (like a Panera for you east coast girls) makes this yummy southwest chicken caesar salad.  I was craving it today so I made my own version of it.  Serves 2. 

3- 4 c. romaine lettuce, washed and chopped

1/2 recipe for southwest chicken

1/2 c. cheddar, cotija or monterey jack

1/2 c. tomato, diced

1/2 c. tortilla strips*

To assemble your salads each salad gets: 1 1/2 to 2 cups lettuce, 1 piece of chicken- sliced on the diagonal, 1/4 c. cheese of your choice, tomato and tortilla strips.  Drizzle with southwest caesar dressing.  

*I took the easy way out and used tortilla chip crumbles.  To make tortilla strips, preheat your oven to 400 degrees.  Brush olive oil over a whole wheat tortilla.  Sprinkle with salt and pepper.  Cut into strips- 1/4 inch by 2 inches.  Bake for 10 minutes.  

southwest caesar dressing:

1/3 c. caesar dressing

1 t. paprika

1/2 t. cumin

1/2 t. chili powder

Stir together to combine.  The paprika gives the dressing a lovely orange color.  

xx.

val

olive tapenade.

  
1 c. pitted olives (suggested Kalamata), rinsed

1/2 t. anchovy paste or 2 anchovy fillets, rinsed

2 T capers

1 clove of garlic, minced

1 T fresh lemon juice

2- 3 T extra virgin olive oil

1 T Dijon, optional 

1/4 c. sun dried tomatoes, optional

Finely chop the olives, anchovy fillets (if using), capers and sun dried tomatoes (if using).  You can use a food processor to chop ingredients if you wish.  Pulse a few times until you reach your desired consistency.  I like a chunky tapenade made with small pieces, but some like their tapenade smooth, like a paste.  Mince 1 clove garlic, add to other ingredients.  Add anchovy paste (if using), lemon juice, olive oil and dijon (if using).  Stir to combine.  

Serve with whole wheat pita chips, crackers or veggies.  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.  

xx.

val

grilled chicken sandwich with olive tapenade spread.

A little greek inspired sandwich.  The spread is made from leftover olive tapenade appetizer. Serves 4. 

4 boneless, skinless chicken breasts

1 t. oregano

1 t. basil

1 t. marjoram

1 clove garlic, minced

olive oil

feta 

8 whole wheat hamburger buns or 4 whole wheat pitas

lettuce, tomato, red onion, all optional

1 recipe for olive tapenade

Combine spices and minced garlic in a shallow pan.   Brush each piece of chicken with olive oil.  Roll through the spice mixture.  

To cook your 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.  You can also cook on the stove top.  Add a little olive oil to your pan and cook over med or med high heat.  

To make the olive tapenade a spread, put a few tablespoons of tapenade into a food processor (or magic bullet) and process until smooth.  Spread on a toasted bun or pita.  Add chicken, feta and optional toppings. 

xx.

val

emily's scrambled eggs.

Serves 2:
-4 eggs
-1/4 cup chopped bell pepper
-1/4 cup chopped onion
-olive oil
-2 tbsp. milk
-1/4 tsp. dried basil
-1/4 cup+ mozzarella cheese
-salt
-pepper

Saute peppers and onions in a splash of olive oil 5 to 10 minutes. When veggies are cooked to your liking, turn burner to low.
Meanwhile, beat eggs with milk, add basil and dash each of salt and pepper. Add egg mixture to pan. While constantly scraping pan, cook eggs low to medium low (for creamier "slow-cooked" eggs cook lower temp, for firmer eggs cook on higher temp). When eggs start to firm up, add mozzarella cheese and cook into eggs.


emily.

guacamole burger.

ground turkey (1 1/2 lbs)

1/2 c. salsa

1/2 bell pepper, chopped in small pieces

1 T cumin

1 t. chili powder

1 lime, juiced

1- 2 T fresh chopped cilantro

1 recipe for guacamole

cheese- suggested: cheddar, montery jack or pepper jack

whole wheat hamburger buns

lettuce, tomato, onion, all optional

Combine salsa, cumin, chili powder, lime juice and cilantro. Add ground turkey to salsa mixture. When salsa mixture is totally incorporated into the ground turkey, score the meat into fourths or sixths (depending on your burger size preference). Shape your burgers with your hands into round patties- about 1/2" to 3/4" thick.

If you are going to grill your burgers, clean your grill grate and then spray it with cooking spray before lighting. Or use a paper towel lightly soaked with oil to grease the grill grate. Turn your grill on and let it heat up to high heat. Place the burgers on the grill over direct heat. Cook 5 to 6 minutes per side. Flip only once. Do not press down on the burgers with a spatula while cooking- this will just dry your burgers out. Use an instant read thermometer to unsure burgers are done- 160 degrees. Top burgers with cheese of your choice and cook another minute to melt the cheese. You can also cook burgers in a skillet or under the broiler.

Build your burger- toast whole wheat buns if desired and top with burger and cheese. Add a generous amount of guacamole to your burger. Top with lettuce, tomato and onion if desired.

xx.

val

kennedy's mac-n-cheese.

Kennedy likes his food simple.  So the baked creamy goodness macaroni and cheese that is my favorite, well it is of course not his favorite.  But I make this mac-n-cheese for him every week and he loves it.  I even sneak in some creamy goodness, but shhh he doesn't know!

8 oz whole wheat elbow macaroni

1 c. cheddar, shredded

1/4 c. cottage cheese

1/4 c. plain yogurt

salt and pepper

Cook macaroni according to package directions.  Drain.  Put drained macaroni back in the sauce pan.  Add cheddar cheese, cottage cheese and yogurt.  Stir to combine until cheese melts.  Add salt and pepper to taste.  

xx.

val

papaya 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 c. (8 oz) R.W. Knudsen papaya concentrate 

fresh mint for garnish

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.  Add 1 cup papaya concentrate.  Variation- other flavors include blueberry, black cherry, pomegranate and cranberry.  Add ice or refrigerate to chill.  Garnish with fresh mint and lemon slices.  

xx.

val

coleslaw.

Makes 6 cups slaw. Enough to feed a crowd!

1 head white cabbage

1/4 head red cabbage

2 carrots

1/2 red onion

Dressing:

1 c. mayo

1/2 c. olive oil

1/2 c. white vinegar

1/2 c. brown sugar

1 t. salt

1 t. pepper

1 t. celery salt

1 T fresh lemon juice

Cut cabbages into chunks. Peel carrots and onion. In a food processor, shred cabbages, carrots and onion. Whisk to combine dressing ingredients. Pour dressing over shredded veggies. Toss to combine.

xx.

val

pulled pork bbq with carolina bbq sauce.

5 lb. boneless pork shoulder (suggested: Boston butt)

1/4 to 1/2 c. coffee or water

whole wheat buns

Spice Rub:

1/4 c. brown sugar

2 t. cumin

2 t. chili powder

1 t. garlic powder

1 t. paprika

1 t. salt

1 t. pepper

Pour 1/4 to 1/2 cup coffee or water in the bottom of a crock pot. Combine spices to create a rub for your pork. Cut the 5 lb. boneless pork shoulder into 3 or 4 sections. Rub each pork section in the spice rub. Place in the crock pot for 6 to 8 hours on low heat. Drain liquid off the pork. Shred the pork with two forks. Put shredded meat back into the crock pot on low heat. Add 1 cup to 1 1/2 cups carolina bbq sauce over the meat. Stir to combine and heat on low for 1 more hour. Serve on whole wheat buns with carolina bbq sauce on the side.

Carolina bbq sauce is vinegar and mustard based. Kansas city bbq sauce is tomato and molasses based. You can use either type of bbq sauce over pulled pork. If you don't enjoy carolina bbq, stay tuned to the blog - I'm going to be making some kansas city bbq sauce soon!

Carolina BBQ Sauce:

1 c. white vinegar

1 c. Dijon mustard

1/4 to 1/2 c. brown sugar (depends on how sweet you want it)

2 t. cumin

2 t. chili powder

1 t. garlic powder

1 t. paprika

1 t. salt

1 t. pepper

Combine all ingredients in a saucepan. Heat over med- low heat for 15 to 20 minutes. Taste test for sweetness, add 1/4 cup at first and if you like it sweeter add another 1/4 cup. Let sauce cool before pouring into a glass container for storage.

xx.

val

tomato and feta quiche.

1 cup chopped tomatoes
1 pie shell from dairy case
3/4 cup crumbled feta cheese
1 tsp. flour
5 eggs
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil or 2 tbsp. roughly chopped fresh basil
1 cup half and half (can use lowfat half and half)

Bake pie shell for about 5 minutes or less.
Combine tomatoes and feta, dust with flour and set aside.
In a separate bowl, beat eggs. Add half and half, salt, pepper and basil. Stir in tomatoes and cheese.
Pour into pie shell, bake at 400 degrees for 35-45 minutes.


emily.

turkey burgers with blue cheese.

Mix together with your hands:
-1 package lean ground turkey (1.25 lbs)
-1 egg
-1 tbsp. Worcestershire sauce
-1 tbsp. extra virgin olive oil
-1/4 tsp. garlic powder

-if cooking in a skillet, cook in about a tbsp.+ of olive oil
-if grilling, paint grill top with paper towel soaked in canola oil.. turkey will stick to grill otherwise because it produces less grease than ground beef.

-when meat is cooked to your satisfaction, put blue cheese or Gorgonzola crumbles (or your favorite cheese) on top and let the cheese get a little melty.


emily.

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.

creamy baked macaroni and cheese.

3 c. whole wheat macaroni, cooked according to the package, drained

1 1/2 c. cheddar cheese, shredded

1/2 c. cottage cheese

1/2 c. sour cream (or plain yogurt)

4 oz cream cheese

1 t. salt

1/2 to 1 t. pepper

1/2 t. paprika

1/2 c. bread crumbs* (homemade or store bought)

2 to 3 T melted butter

Cook whole wheat macaroni of your choice in salted, boiling water.  Follow directions on package for amount of water, salt and cooking time.  Drain.  In a bowl, mix together cheddar, cottage cheese, sour cream, cream cheese, salt, pepper and paprika.  Add drained macaroni to cheese mixture and stir to combine.  Spray bottom of an oven safe dish with cooking spray.  Add macaroni and cheese to the dish.  In another bowl, combine bread crumbs and melted butter.  Sprinkle over top the macaroni and cheese.  Bake at 350 for 30 minutes.

*To make homemade bread crumbs, using dried out bread works well.  Bake a few pieces of dried out bread in the oven for 10 minutes.  Flip the bread after 5 minutes.  Let cool.  Use a food processor (or magic bullet) to make bread crumbs by pulsing a few times.  

xx.

val

breakfast casserole.

This is Lori's breakfast casserole recipe. It would be great for a Mother's Day brunch. And does the job nicely for brunch for a house full of guests, too. Serves 6 to 8.

1 T olive oil or butter
12 oz sausage, regular, sage or spicy
1 c. onion, finely chopped
4 c. grated potatoes or frozen shredded hashbrowns
3 c. shredded cheddar cheese
5 eggs
1 c. milk
1 t. salt
1/2 t. pepper
garnish: sliced scallions or fresh chopped parsley

In a large skillet, cook sausage and onions in olive oil or butter. When sausage is brown and onions are translucent, drain off the grease by moving sausage/ onion mixture to a paper towel. You can use any size dish as long as it can hold everything- 13 by 9, 8 by 8, 9 by 9, round or oval shape. Spray the bottom of your pan with cooking spray. Place the grated potatoes in the bottom of the dish evenly. Cover with 1 1/2 cups cheddar cheese. Add sausage and onion mixture. Top with remaining 1 1/2 cups cheddar cheese. In a bowl, beat together eggs, milk and salt and pepper. Pour over your casserole. Bake at 350. 40 mins for a 13 by 9, 50 mins for a 8 by 8. Let stand 10 minutes after cooking before eating.  Garnish with scallions or chopped fresh parsley, if desired. 

xx.
val

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