Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Greek Ceviche June 14, 2014

Jamie says: Ah, summer is here. I know it “technically” starts on June 21st, but I’m feeling it already. I’m especially loving the season this year. First off, I greatly appreciate the absence of traffic on my way to the gym/work. Then there’s pool time with books and magazines. Oh, and you can’t forget about summer food. K and I did up the watermelon, berries, and corn last week. Tonight, it was a chilled Greek Ceviche night. My inspiration? A glass cup of ceviche I thoroughly enjoyed from the San Miguel Market in Madrid, Spain. Oh, and cold food is perfect for summer.

Refreshing and full of flavor- perfect for summer

Refreshing and full of flavor- perfect for summer

Oh, and check out the pitcher in the picture above (haha, say that five times fast). It’s from my trip to Spain.

Greek Ceviche

Greek Ceviche

Dinner was so amazing. I couldn’t think of anything I would have wanted more. It was that good. I love summer even more with this recipe.

Mediterranean freshness!

Mediterranean freshness!

Greek Ceviche

Ingredients:

  • 1/2 lb (4 legs) snow crab clusters (Publix Seafood)
  • 1/4 lb (4 large) cooked shrimp (Publix Seafood)
  • 2 green onions
  • 6 cherry tomatoes (organic)
  • 1/2 Haas avocado
  • 2 Tbsp reduced fat feta cheese (Publix)
  • 8 kalamata olives
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh basil
  • 1 Tbsp fresh parsley
  • dried oregano
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Crack crab legs and put crab meat in a bowl. Remove tails from shrimp and add to bowl.
  2. Use kitchen shears to cut the white and light green parts of the green onions. Use a serrated knife to quarter cherry tomatoes. Chop flesh of the avocado half into bite-sized pieces. Add all veggies to seafood.
  3. Add feta cheese, kalamata olives, and extra virgin olive oil. Use kitchen shears to chop basil and parsley over seafood. Add oregano, salt, and pepper. Toss to coat and evenly distribute ingredients. Serve cold. Enjoy!

Servings: 1

  • Nutrition note: The Mediterranean diet (or dietary pattern) has many health benefits, including reducing the risk for heart disease. This recipe incorporates many ingredients that are reflective of a Mediterranean diet, such as: olive oil, avocado, and olives with their unsaturated fats; seafood; herbs and spices; and vegetables.
 

Fancy grilled cheese with peppers and red sauce June 7, 2014

Kathryn says: J came to visit me for a sister weekend. Of course, we ended up in the kitchen together, dreaming up a tasty, healthy dinner.

We came up with gourmet grilled cheese.

I cut the ball of mozzarella on the cutting board Granny gave me with a built in cutting wire – so easy and effective.

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We heated up some frozen onions and red and yellow peppers on the stovetop with some olive oil, fresh spinach and crushed garlic.

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Then, we pressed them in the George Foreman grill of our college days together.

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We served it with a generous bowl of red sauce for dipping, like a calzone or Stromboli.

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While I chose a French baguette for mine, J went with sliced kalamata bread.

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Both were delicious, but we liked my thicker bread for holding the heaping sandwich together and absorbing more sauce.

We enjoyed our sister time together and agreed that it felt like a sweet, leisurely summer night.

 

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas May 19, 2014

Jamie says: On my Superwoman Saturday, I made this Signature Salad with Roasted White Sweet Potato and Spicy Wasbi Peas. I’m calling it a Superwoman Saturday because I like the alliteration and I really jam-packed a ton into my one-day weekend. Plus, Superwoman needs to eat super tasty super foods, like those in this salad, to rock her day…

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

The key to a healthful diet is to make it beautiful and absolutely delicious.

I love the bright colors, crunch and zing of those wasbi peas, and those SWEET sweet potatoes

I love the bright colors, crunch and zing of those wasbi peas, and those SWEET sweet potatoes

Signature Salad with Roasted White Sweet Potato and Spicy Wasabi Peas

Ingredients:

Directions:

  1. Chop tomato and add salt and pepper. Slice peppers, reserving seeds. Chop celery and cucumber. Use kitchen shears to cut scallions. Chop egg.
  2. Add salad greens to a bowl. Top with tomatoes, peppers with seeds, celery, cucumber, scallions, and egg. Add sweet potatoes, feta cheese, and sun-dried tomatoes. Drizzle oil from sun dried tomatoes evenly on top of greens. Top with wasabi peas. Enjoy!

Serves: 1

*These ingredients require advanced preparation and should be kept refrigerated until use

  • Nutrition note: Cool cooked potatoes are a source of resistant starch which: may help protect against colon cancer, assist in weight loss, and function as a prebiotic. (Think of prebiotics as food for the probiotics, aka good bacteria, in your digestive tract.) Now that’s pretty cool. Learn more at Today’s Dietitian.
 

Peanutty Coconut Lime Quinoa May 14, 2014

Jamie says: Developing a recipe is an interesting journey. The creation in the end can be enjoyed without ever knowing the recipe’s story, but to me, the story and the playtime in the kitchen is half the fun. Many of my recipes are inspired by a combination of recipes from magazines and food blogs. Some of them are fueled by the competition in a recipe contest. Others are created for a holiday or special occasion. And some, let’s be real, are totally random.

How about this one? I’ll place this one in the totally random category. My inspiration came after rediscovering a box of red quinoa in my pantry earlier in the week when I was cleaning out the pantry and after thoroughly discussing peanuts/peanut butter for the last few days (think Thai food, peanut allergies, choosing a peanut butter, peanut M&Ms, powdered peanut butter- have you seen PB2?, gelato that looks like it’s peanut butter flavored, etc). And so, Peanutty Coconut Lime Quinoa was created while listening to Today’s Country Radio on Pandora.

Peanutty Coconut Lime Quinoa

Peanutty Coconut Lime Quinoa

A spin off Pad Thai?

Quinoa with a Thai twist

Quinoa with a Thai twist

I couldn’t wait for lunchtime…

Try it on a salad with mango, chickpeas, cucumber, cherry tomatoes, and whatever your heart desires

Try it on a salad with mango, chickpeas, cucumber, cherry tomatoes, and whatever your heart desires

Peanutty Coconut Lime Quinoa

Ingredients:

  • 4 mini sweet red peppers (Pero Family Farms, organic)
  • 1/4 small yellow onion
  • 1 cup red quinoa, pre-washed (Ancient Harvest)
  • 2 cups water
  • 1 whole lime (zest and juice)
  • 1/4 cup all natural peanut butter (Publix creamy)
  • 1/4 cup (1/2 jar) sun-dried tomatoes, julienne cut with herbs, in oil (California Sun Dry)
  • 1 tsp oil from jar of sun-dried tomatoes (California Sun Dry)
  • 1/4 cup shredded unsweetened coconut flakes (Bob’s Red Mill)
  • 12 fresh basil leaves

Directions:

  1. Slice peppers, saving seeds if desired, and mince onion.
  2. Pour quinoa and water in a small pot. Add sliced peppers with seeds and minced onion. Bring to a boil, reduce heat to simmer, place a lid on top to cover, and cook for 15 minutes. Stir.
  3. Meanwhile, zest and juice a lime. Set aside.
  4. Stir peanut butter into quinoa. Stir in lime zest and juice, sun-dried tomatoes, oil from the tomatoes, and coconut flakes until combined (avoid over-stirring).
  5. Scoop onto bowls or chill and serve on a salad. Top with fresh basil leaves. Enjoy!

Serving suggestion: serve on a salad with mango (frozen, defrosted), scallions, cherry tomatoes, cucumbers, chickpeas, and a few peanuts

Servings: 5

  • Nutrition note: Choose a whole grain at lunchtime for the fiber, antioxidants, vitamins, minerals. Whole grains may also be associated with a reduced risk of diabetes, heart disease, stroke, and cancer. Quinoa is a whole grain. Learn more at Whole Grains 101.
 

Mission Accomplished Shrimp Tacos May 5, 2014

Jamie says: Happy cinco de mayo! I was inspired by memories of a past trip to San Francisco, California to make “taco truck tacos” tonight. San Francisco was the first time I heard about the food truck concept. I thought it was the coolest thing. It became my mission to find a taco food truck- and guess where we found them? The Mission district. So mission accomplished then and mission accomplished tonight! These are some killer tacos that might even make a food truck taco jealous.

Mission Accomplished Shrimp Tacos

Mission Accomplished Shrimp Tacos

Bring taco truck tacos to your kitchen table.

Just like the awesome tacos on food trucks

Just like the awesome tacos on food trucks

Celebrate your cinco de mayo with your own tacos.

Happy Cinco de Mayo!

Happy Cinco de Mayo!

Mission Accomplished Shrimp Tacos

Ingredients:

  • 1/3 cup cooked brown rice
  • 1/2 red bell pepper
  • 1/2 medium yellow onion
  • 1 Tbsp olive oil
  • 4 oz baby bella sliced mushrooms
  • 1/2 lb shrimp (wild, USA)
  • 1 Tbsp canola oil
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • dash ground red chipotle
  • 1 whole lime
  • 1/2 cup canned, low sodium organic black beans (Publix GreenWise)
  • 1/4 cup fresh cilantro
  • 1/4 cup mild salsa (Publix Deli)
  • 10 black olives (Lindsay Naturals)
  • 8 sweet plantains (El Sembrador, frozen ethnic section)
  • 4-6 white corn tortillas (La Tortilla Factory)
  • 1/4 cup shredded part skim mozzarella cheese
  • 2 oz (one 100 calorie cup) guacamole (Yucatan, refrigerated produce section)
  • 1/4 cup plain fat free Greek yogurt

Directions:

  1. Cook brown rice according to directions on package. (Or defrost leftover frozen brown rice and reheat in the microwave like I did.)
  2. Slice bell pepper and onion. Pour olive oil in a medium saute pan on medium heat. Add pepper and onion. Stir. Place a lid on top and cook for about 10 minutes. Stir, return to heat and cook until lightly brown. Add mushrooms, reduce heat to medium-low, place a lid on top, and cook an additional 5 minutes.
  3. Peel and devein shrimp. Pour canola oil in a small pan on medium-low heat. Add shrimp and cumin, chili, turmeric, and chipotle. Cook for about 6 minutes or until shrimp are white and cooked throughout.
  4. Grate a lime. Cut into quarters.
  5. Rinse and drain black beans. Heat for about 1 minute in the microwave.
  6. Tear cilantro to bite-sized pieces. Strain salsa. Cut olives in half.
  7. Heat frozen plantains in the microwave on a microwave-safe plate for about 2 1/2 minutes or until hot.
  8. Assemble tacos- lay tortillas on plates. Top with: rice; beans; sauteed pepper, onions, and mushrooms; shredded cheese; seasoned shrimp, olives, salsa, guacamole, Greek yogurt, grated lime peel, fresh cilantro. Serve with a wedge of lime (squeeze the juice on top) and warm plantains. Enjoy!

Servings: about 2

  • Nutrition note: Amp up the flavor with fresh herbs, citrus juice, and spices. No salt needed here.
 

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes, Boiled Baby Carrots, and Honey Sesame Rolls April 27, 2014

Jamie says: I did it. I raced the inaugural St. Anthony’s Sprint Triathlon in St. Petersburg- and met my 3 race goals.

  • Goal 1: be injury free
  • Goal 2: have fun
  • Goal 3: rock it

It was a fun race, and I was blessed to have the company of friends to race with and to cheer me on. I was also pumped to learn I won 3rd place in my age group of 25 racers.

What did I eat for my pre-race and post-race dinner you ask? Check it out below. Knowing I was getting up at 4:30 AM for race day, you bet I made enough for leftovers the next day, too!

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes and Boiled Baby Carrots

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes and Boiled Baby Carrots

Winning meal.

Pre-race coookin'

Pre-race coookin’

I enjoyed the Honey Sesame Rolls (pictured in their travel form) so much that I packed some for race day, just in case… but I ended up eating them with dinner instead. Ready for the recipes? Read on.

Honey Sesame Rolls- ready to go!

Honey Sesame Rolls- ready to go!

Honey Sesame Salmon Sandwich with Wasabi Peas, Sauteed Spinach, and Sun-Dried Tomatoes

Ingredients:

  • 2 artisan whole grain roll with flaxseeds (Alexia)
  • 2/3 lb fresh salmon (Publix Seafood)
  • 2 tsp sesame seeds
  • 1 bag fresh spinach (Publix)
  • 1 Tbsp extra virgin olive oil
  • 1/2 small yellow onion
  • 3 Tbsp julienne cut sun-dried tomatoes (California Sun Dry)
  • 2 tsp mayo (Hellman’s)
  • 1 Tbsp, 1 tsp clover honey (Publix)
  • 1/4 cup wasabi peas (Woodstock)

Directions:

  1. Preheat oven to 400ºF. Place rolls on a baking sheet and cook for 11 minutes. Slice one roll open. (Save the other roll for leftover day.)
  2. Preheat a small non-stick pan on medium heat. Place salmon on pan with a lid on top. Cook for about 5 minutes. Flip and top with sesame seeds. Cook another 5 minutes or until flaky and cooked throughout.
  3. Preheat a medium saute pan on medium-low heat. Pour extra virgin olive oil in pan. Add spinach. Cook 6 minutes or just until wilted. Stir in sun-dried tomatoes.
  4. Thinly slice the onion. Chop slices in half.
  5. Make open-faced sandwiches by adding the following to the cut part of both the top and bottom pieces of the roll- mayo, followed by onion, spinach with sun-dried tomatoes, drizzled honey, wasabi peas, and salmon. Enjoy!

Boiled Baby Carrots

Ingredients:

  • 1 bag organic baby carrots (Publix GreenWise)

Directions:

  1. Place baby carrots in a veggie steamer basket in a pot with water in it. Place a lid on top and bring water to a boil. Cook for about 15 minutes or until soft when pierced with a fork. Enjoy!

Honey Sesame Rolls

Ingredients:

  • 2 artisan whole grain roll with flaxseeds (Alexia)
  • 1 Tbsp clover honey (Publix)
  • 1 tsp sesame seeds

Directions:

  1. Preheat oven to 400ºF. Place rolls on a baking sheet and cook for 11 minutes. Slice open.
  2. Drizzle with honey and sprinkle with sesame seeds. (For travel, honey and sesame seeds can also be poured and dipped in a small reclosable container.)

Servings: 2 (pre-race and post-race)

Nutrition notes:

  • Salmon is rich in omega 3s which are anti-inflammatory. Reducing inflammation is important for athletes. (I swear my shoulders felt less sore after eating the salmon, too.)
  • On the night before your race, make enough dinner for leftovers. That way when you’re tired on race day, dinner is already made.
 

Palm Sunday Dinner April 18, 2014

Jamie says: Palm Sunday- a holiday I associate with Grandma, family, and lots of good ol’ Italian food. This year, I decided early on that I wanted to host a Palm Sunday Dinner at my apartment and cook just like my Grandma. And so I did. I had 9 guests join me. It was a special and splendid feast. Oh, and I bet you’re wondering, “what did they eat?” Here’s the menu (and you can make it, too):

  • Italian Bread and Dipping Oil
  • Cranberry Salad
  • Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs
  • Pork Meatball and Sausage Baked Ziti
Pork Meatball and Sausage Ziti

Pork Meatball and Sausage Baked Ziti

Here’s what the baked ziti looked like before baking… lots of layers- like onions…

Layers, layers, layers

Layers, layers, layers

Pork Meatball and Sausage Baked Ziti

Ingredients:

  • 1 yellow onion
  • 1 lb Italian style pork meatballs (Publix)
  • 2 1/2 lbs mild Italian fresh sausage links (Publix)
  • two 13.25-oz boxes 100% whole grain penne (Publix)
  • three 26-oz  jars basil & tomato pasta sauce (Publix Premium)
  • 32 oz part skim ricotta cheese (Sorrento)
  • 8 oz (2 cups) low moisture part skim mozzarella fancy shredded cheese (Publix)
  • Parmesan cheese (Publix)

Directions:

  1. Preheat oven to 350ºF. Slice onion.
  2. In two large saute pans on medium heat, brown pork meatballs and sausage links for about 5 minutes. Add sliced onions to saute pan and cook an additional 5 minutes, rotating sausage and meatballs. Set sauteed onions aside. In a large baking dish (Pyrex pan), cook sausage and meatballs until they are cooked throughout, about 7 minutes. Slice into 1/2 inch pieces.
  3. Bring a large pot of water to a boil. Add penne pasta to pot and cook according to directions on box, about 12 minutes. Stir sauce and onions into pasta.
  4. In a large baking dish, fill the bottom of the dish with a layer of pasta with sauce. Next, add dollops of ricotta cheese and shredded mozzarella cheese. Follow with a layer of sliced meatballs and sausage. Repeat layering- pasta, cheeses, and finally meatballs and sausage. Lastly, sprinkle with with Parmesan cheese. Bake for about 30 minutes or until hot.

Serves: 20

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Sesame Whole Wheat Flatbread with Roasted Zucchini and Squash, Fresh Mozzarella and Garden Herbs

Ingredients:

  • 1 lb fresh yellow squash
  • 1 1/3 lb fresh zucchini squash
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb 100% whole wheat pizza dough made with organic ingredients (Publix GreenWise), take out of refrigerator 1 hour prior to use
  • 1 Tbsp sesame seeds
  • 1/2 lb fresh mozzarella
  • 1o leaves fresh basil
  • 1 sprig fresh oregano
  • no-stick cooking spray

Directions:

  1. Preheat oven to 375ºF. Slice yellow squash into circles. Cut zucchini in half, width-wise, and cut into strips. Place on a large baking sheet and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes or until light golden brown.
  2. Spray no-stick cooking spray on a large baking sheet. Use a mini rolling pin to spread pizza dough on pan. Bake for about 10 minutes.
  3. Slice fresh mozzarella into circles, and cut each in half.
  4. Sprinkle dough with sesame seeds. Top with cooked squash and zucchini and fresh mozzarella. Bake for an additional 15 minutes or until cheese is melted and dough is lightly crispy.
  5. Rinse and dry fresh herbs. Use kitchen shears to chop herbs over flatbread. Use a pizza cutter to serve.

Serves: 10

Cranberry Salad

Cranberry Salad

Cranberry Salad

Ingredients:

  • 1 yellow onion
  • 2 organic tomato
  • 1 can organic low sodium chickpeas (Publix GreenWise)
  • 2 heads Romaine lettuce (Publix)
  • 1 package dried organic cranberries (Newman’s Own)
  • Cranberry ginger dressing (Stonewall Kitchen)

Directions:

  1. Slice onion. Chop tomato. Rinse and drain chick peas.
  2. Rinse lettuce. Use a salad spinner to dry. Tear lettuce and place in a large bowl. Toss in onion, tomato, chickpeas, and dried cranberries. Serve cranberry ginger dressing on the side.

Serves: 12

Italian Bread and Dipping Oil

Italian Bread and Dipping Oil

Italian Bread and Dipping Oil

Ingredients:

  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp dried oregano
  • 1/4 cup extra virgin olive oil (California Olive Ranch)
  • 1 lb loaf Italian five grain bread (Publix)

Directions:

  1. Divide salt, freshly ground pepper, and dried oregano among 3 small plates. Pour extra virgin olive oil on top.
  2. Divide bread among 3 separate, medium-sized plates.
  3. Serve bread with dipping oil.

Serves: 12

  • Nutrition note: Lighten up a favorite recipe by making healthier substitutions: 100% whole wheat ziti instead of regular ziti and part skim ricotta instead of ricotta made with whole milk. P.S. My guests couldn’t even tell the ziti was 100% whole wheat.
 

 
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