Two Sisters, One Kitchen

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

Touchdown Taters February 2, 2014

Jamie says: It’s Super Bowl Sunday 2014.

A no-contest game and sub-par commercials (except for two: the T-Mobile one with Tim Tebow and the Anheuser-Busch commercial with the Florida soldier). I was originally cheering for the commercials, followed by the Broncos (you have to admit, the colors orange and blue- Gator colors- and their mascot are pretty awesome and Tim Tebow did play for them), but after seeing UF alum Percy Harvin run, I may have changed my mind. At least the food, company, and half-time show with Bruno Mars were rocking, as were these Touchdown Taters.

Touchdown Taters

Touchdown Taters

Here’s what you’ll need to make your own Touchdown Taters.

Le ingredients

Le ingredients

Team color = nutrient touchdown.

Looks like team purple is winning this one

Looks like team purple is winning this one

My Mom used to serve ground meat, taco toppings, and shells in this cool El Paso container for taco night dinners. Can I call this vintage, yet?

This tray from my childhood is too cool

This tray from my childhood is too cool

Three colors of potatoes topped with three seasonings.

The line-up

The line-up

Garlic in the end zone.

There's always a victory when garlic is involved

There’s always a victory when garlic is involved

Touchdown Taters

Ingredients:

  • 28 oz small, colorful potatoes ( Potato Inspirations, Celebration Blend)
  • 3 Tbsp + 1 tsp extra virgin olive oil, divided (California Olive Ranch)
  • dash sea salt, coarse (Alessi)
  • 1/4 tsp dried dill (Penzeys Spices)
  • 1/4 tsp dried paprika (Penzeys Spices)
  • 1/4 tsp + a dash dried crushed rosemary, divided (Spice Island)
  • 1 bulb garlic, organic (Spice World)
  • 6 oz container 0% fat Greek yogurt (Fage)
  • 3 Tbsp ketchup, organic (Publix GreenWise Market)
  • 3 Tbsp BBQ sauce

Directions:

  1. Preheat oven to 360°F.
  2. Wash and separate potatoes by color. Cut potatoes in half, lay flat and cut each half into quarters to make wedges. Place in a baking dish with like colors together. Drizzle each section with 1 Tbsp olive oil and sea salt. Add dill to the red-skin potatoes, paprika to the golden yellow potatoes, and rosemary to the purple potatoes. Toss each group separately to coat. Spread evenly to cover dish.
  3. Cook for 25 minutes. Increase heat to 375°F and cook an additional 20 minutes, or until soft when pierced with a fork and slightly golden.
  4. Meanwhile, mince garlic. In a small pan, add reserved oil and garlic and place on a burner on medium heat.
  5. Prepare a variety of dips. Mix Greek yogurt with ketchup divide into three separate serving dishes (or portion into sections of a football field tray if you have one). Top two of the yogurt/ketchup dips with toasted garlic (leaving the third plain). Top one of the dips with garlic with reserved rosemary. Pour BBQ sauce into a fourth serving dish.
  6. Serve potatoes with dipping sauce. Enjoy!
  • Nutrition note: Using fat free (0% fat) Greek yogurt makes for a creamy fat free, higher protein dip.
 

Smokey Parmesan Cilantro Corn on the Cob January 26, 2014

Jamie says: Sometimes you want something quick to eat. Sometimes you’re looking for more of a fancy meal. And sometimes, you can have both…

Smokey Parmesan Cilantro Corn on the Cob

Smokey Parmesan Cilantro Corn on the Cob

Smokey flavor, fresh herbs, and a fancy husk. Can’t get much better than this.

Smokey goodness

Smokey goodness

Oh wait. It can get better- It’s ready in less than 5 minutes. Really.

Yes, something so fancy can take less than 5 minutes to prepare

Yes, something so fancy can take less than 5 minutes to prepare

Smokey Parmesan Cilantro Corn on the Cob

Ingredients:

  • 1 medium ear of corn on the cob, with husk
  • 1/3 cup fresh cilantro
  • 1 Tbsp buttery spread (Earth Balance)
  • 1/4 tsp smokey salt and herb rub (Williams-Sonoma Smokehouse Rub)
  • 1 Tbsp grated parmesan cheese (Publix)

Directions:

  1. Briefly run corn on the cob (with husk on) under running water and place in microwave (leaving husk on). Cook for 2 minutes or until kernels are softened and corn is hot.
  2. Use kitchen shears to cut cilantro into small pieces. Place on a serving plate.
  3. Pull husks back from corn. On a separate plate, spread buttery spread on corn using a knife and rolling corn in buttery spread if needed. Sprinkle rub on top and roll corn in rub. Repeat sprinkling and rolling process with grated parmesan cheese.
  4. Place seasoned corn on the cob on the serving plate with cilantro. Take a few sprigs of cilantro and place on top of corn. Serve warm. Enjoy!

Yield: 1 cob of corn

Servings: 1

  • Nutrition note: Corn is a good source of fiber (which helps keep you full), vitamin B6 (for metabolism and the nervous system), niacin (for metabolism), and phosphorus (for bone health and energy production).
 

Pecan Pumpkin Pancakes January 17, 2014

Jamie says: My Dad and I love to make pumpkin pancakes. And we also love to share with each other when we do. I’ll call or text him about my pumpkin pancake story or he’ll call and say, “guess what I had for my second breakfast?” Even though we are in different cities and we make them totally differently, we always talk about our pumpkin pancake days. This time, it was with a picture text of the beautiful golden pancakes shown below. It’s an interesting sort of bonding thing…

Pecan Pumpkin Pancakes

Pecan Pumpkin Pancakes

In this version, I added pecans. I forgot how unique of a taste the pecan has…an almost sweet, buttery nut with a softer crunch.

I can, you can, pecan

I can, you can, pecan

I like to make extra…

These guys are ready to join the stack of hot pancakes

These guys are ready to join the stack of hot pancakes

I spread them out on a plate to cool. Then place them in sandwich size plastic containers, with sheets of wax paper in between each pancake, and freeze them. Then when I discover them in the freezer in the weeks to come, I happily pop them in the toaster on high- and I relive my wonderful pumpkin pancakes another time, and another time, and another time…

What a golden glow!

What a golden glow!

Pecan Pumpkin Pancakes

Ingredients:

  • 1 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
  • 3/4 cup cold water
  • 1/2 can 100% pure pumpkin (organic)
  • 1/3 cup old fashioned oats (Quaker)
  • 1/2 teaspoon ground cinnamon
  • 2 packets (6.5 g each) golden milled flax seeds (Hodgson Mill Travel Flax, organic)
  • 1/4 cup pecan halves (Publix)
  • no-stick cooking spray

Directions:

  1. In a medium bowl, use a fork to combine pancake mix, water, pumpkin, oats, cinnamon, and flaxseeds.
  2. Heat a large pan on medium heat. Spray with no-stick cooking spray, and pour batter into circles (or desired shape) on pan. Place pecan pieces on top of pancakes on pan. After about 1 1/2 minutes, check pancakes for doneness by using a heat-resistant rubber spatula to lift the edge of the pancake. When pancakes are golden brown, flip, and cook an additional 1 1/2 minutes or until golden brown when checked with the spatula. Repeat making, spraying pan with no-stick cooking spray before each round of pancakes until batter is finished.

Yield: about 6 large pancakes

Serving size: 1-2 pancakes

Serving suggestion: Serve warm with buttery spread (Smart Balance) and/or real maple syrup on top. Serve with a glass of fat free milk- maybe even fat free milk with omega 3s!

  • Nutrition note: Pecans provide a healthy fat that helps you absorb vitamin A (and also vitamins D, E, and K).
 

Citrus Ginger Slaw with Yogurt Dressing January 11, 2014

Jamie says: My Godfather/uncle made some of the most delicious coleslaw this Christmas season at my Godparent’s 2nd annual nieces and nephews dinner. Yes, only us “kids,” who are now all young adults, are invited to this scrumptious dinner; it’s quite special. I enjoyed my uncle’s non-traditional ginger coleslaw so much that I was inspired to make my own- Citrus Ginger Slaw with Yogurt Dressing.

Citrus Ginger Slaw with Yogurt Dressing

Citrus Ginger Slaw with Yogurt Dressing

Red, orange, yellow, green, white, brown, no blue or purple, but quite colorful none-the-less!

A potpourri of colorful veggies

A potpourri of colorful veggies

Creaminess from fat free Greek yogurt makes this coleslaw lower in saturated fat. With all the flavorful additions, taste is never compromised.

Creaminess from fat free yogurt

Creaminess from fat free yogurt

Citrus Ginger Slaw with Yogurt Dressing

Slaw ingredients:

  • 2 stalks celery (organic)
  • 6 mini sweet peppers (Pero Family Farms organic)
  • 1/4 large cucumber
  • dash salt
  • 1 slice yellow onion
  • 1 cup shredded carrots (Publix GreenWise)
  • 2 cups coleslaw- green cabbage, carrots, and red cabbage (Publix)
  • 1/4 cup golden raisins (SunMaid)
  • 1/4 cup roasted sesame seeds (Advanced Fresh Concepts Franchise Corporation)
  • 1/4 cup sliced almonds, original oven roasted (Wonderful Almond Accents)

Dressing ingredients:

  • 1″ piece fresh ginger
  • 1 lime (rind only)
  • 6 oz plain 0% fat Greek yogurt (Fage)
  • 1/2 cup 100% orange juice
  • 1 Tbsp shredded, unsweetened coconut (Bob’s Red Mill)
  • 2 Tbsp honey, pure clover (Publix)
  • 12 leaves fresh basil
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Prepare slaw- Use a paring knife to very thinly slice celery and bell peppers. Peel skin off cucumber, cut into slices, and cut slices into quarters. Sprinkle salt on cucumber. Chop onion. Add cut vegetables to a large bowl along with shredded carrots and coleslaw. Use tongs to mix.
  2. Prepare dressing- peel ginger using a vegetable peeler and discard skin. Use peeler to cut thin slices of ginger. Use a zester to grate rind off 1 lime. Place peeled ginger and grated lime rind in a blender along with plain Greek yogurt, orange juice, shredded coconut, honey, fresh basil leaves, salt, and freshly ground pepper. Blend until combined.
  3. Pour dressing over coleslaw. Mix well. Chill in refrigerator for about 30 minutes if desired. Before serving, toss in golden raisins, sesame seeds, and sliced almonds. Enjoy!

Servings: ~4

  • Nutrition note: Coleslaw is quite the nutritious mix of two low calorie, high nutrient vegetables- cabbage, a cruciferous (anti-cancer) vegetable high in vitamins C and K, and carrots high in vitamin A. Restaurant/packaged coleslaw creaminess usually comes from mayonnaise, which in large quantities can yield a higher-calorie, higher-saturated fat side dish. Using a 0% fat free Greek yogurt makes this a lighter version; while fresh ginger, herbs, and citrus, and a little honey and coconut amp up the flavor to a whole new level.
 

Cinnamon-Sugar Tangerine Parfait January 7, 2014

Jamie says: I was on a roll cooking this weekend. I made about five recipes, including this delicious and oh-so-easy Cinnamon-Sugar Tangerine Parfait.

Cinnamon-Sugar Tangerine Parfait

Cinnamon-Sugar Tangerine Parfait

All I’m seeing right now is orange and blue, orange and blue. I am forever a University of Florida Gator.

Alternating layers of textured creaminess and citrus sweetness

Alternating layers of textured creaminess and citrus sweetness

Four ingredients. Ready in no time.

Parfaits aren't only for yogurt...

Parfaits aren’t only for yogurt…

Cinnamon-Sugar Tangerine Parfait

Ingredients:

Directions:

  1. Peel skin off tangerine and discard. Peel tangerine in half (along the lines of the segments). Laying each half flat on a cutting board, use a knife to cut strips in the opposite direction as the segment lines, creating bite-size pieces. Place pieces in a small bowl. Top with cinnamon and sugar. Stir to mix well.
  2. In a serving bowl, layer tangerine segments and cottage cheese by alternating spoonfuls from the cottage cheese tub and the tangerine bowl to create a parfait (e.g. tangerines, cottage cheese, tangerines, cottage cheese, tangerines). Serve cold. Enjoy!

Servings: 1

  • Nutrition note: Cottage cheese and fruit make a great snack option. The protein in cottage cheese provides fullness and the carbohydrates in fruit give you energy. To reduce the saturated fat (which is the type of fat that when consumed in excess is not good for your cholesterol or heart), you can reduce fat content by choosing fat free or 1% (or 2% if you’re currently considering full fat varieties).
 

Skillet Cornbread January 5, 2014

Jamie says: Happy 2014, Two Sisters, One Kitchen readers!

I hope your New Year’s resolutions are off to a great start. After reading an article, I was inspired to make a few New Year’s themes (a lighter version of a resolution) for myself- one of which involved cooking and blogging. More specifically, I want to learn how to use different pieces of cooking equipment. So today, I’m blogging about one of my new Christmas presents- a cast iron skillet (and, of course, the delicious cornbread I baked in it).

Hot out of the oven…

Skillet Cornbread- baked to perfection

Skillet Cornbread- baked to perfection

Thanks for the cookbook holder, sis. And thanks for letting me (extended) borrow the Moosewood Cookbook, Mom.

It's quite a magical kitchen

It’s quite a magical kitchen

Get your Gameboy out, it’s time for some Pac-man. (Do they still make Gameboys?)

Looks like Pac-man, right?

Looks like Pac-man, right?

Pour that bowl of chili, it’s time for dinner!

Moist, hardy cornbread that warms the soul- when served with Bourbon Pork Chili

Moist, hardy cornbread that warms the soul- when served with Bourbon Pork Chili

Skillet Cornbread

~Recipe modified from the Moosewood Cookbook’s Delicious Corn Bread recipe and Food.Com’s Substitute for Buttermilk

Ingredients:

Directions:

  1. Preheat oven to 425°F. In a large bowl, add milk and white vinegar. Allow to rest 5 minutes. Add egg and honey. Beat with electric beaters until blended.
  2. In a separate bowl, combine corn meal, whole wheat flour, baking powder, baking soda, and salt. Mix well.
  3. In a microwave safe-bowl, microwave 3 Tbsp buttery spread for about 20 seconds or until melted. Use remaining buttery spread to grease a 10 1/4″ cast iron skillet.
  4. Add dry ingredients and melted buttery spread to wet ingredients. Beat with electric beaters until blended. Pour ingredients into skillet and bake for 20 minutes or until lightly browned. Remove from heat with pot-holders. Slice and enjoy!

Servings: about 10 large slices

Serving suggestion: Serve with Bourbon Pork Chili.

  • Nutrition Note: Whole grains make this cornbread a great side dish- and so does the use of a fat free milk with omegas, a higher nutrient egg, and an oil-based buttery spread.
  • How To Clean A Cast Iron Skillet: To clean a cast iron skillet, for the first use, I first poured water in it and brought the water to a boil on the stovetop. After letting the water and skillet cool. I emptied the water dried the skillet and poured about 2 tsp of canola oil in it and rubbed it in using a paper towel. I discarded the paper towel. Now my skillet was clean. Before using it the first time, I again greased the skillet with buttery spread. Now it was ready for the ingredients. After baking, I allowed the pan to cool, soaked with water and gently scrubbed any food off using a paper towel (no soap). I dried the skillet and repeated the oil step (add oil, rub in, discard paper towel). This time I placed plastic wrap over the skillet and stored to prevent dust from collecting.
 

Mocha Black Bean Brownies November 19, 2013

Jamie says: It’s been a busy (a fun busy, that is) last couple of months. It started out with the triathlon (last post), and continued with birthday celebrating, Gator football games, and more. I’ve realized I haven’t cooked or baked nearly as much as I used to. I decided this past weekend I was going to change that. So in about 24 hours, I made bourbon chili (there’s a post for that one), pumpkin pancakes (that’s another recipe on the blog), a Mediterranean chicken skillet recipe from the Aprons cooking demo I attended, and finally, the beloved dessert, a chocolate dessert, Mocha Black Bean Brownies (recipe inspired by and adapted from the Bush’s Black Bean Brownies recipe). Scared of the black beans? You’ll never know they’re in there. Read on, brave foodie.

Mocha Black Bean Brownies

Mocha Black Bean Brownies

You have to admit, these do look so tasty you would never know there was a vegetable inside, right?

Chocolate cake-like brownies with a hint of coffee. You would never know there are black beans in them...

Chocolate cake-like brownies with a hint of coffee. You would never know there are black beans in them…

You would never know there were beans in the recipe. They’re undetectable by taste, smell, or sight once they are pureed.

The brownie recipe could also make a nice sheet cake

The brownie recipe could also make a nice sheet cake

The brownies are nice and cake-like. You could also serve it whole and call it a cake.

I packaged up some to spread a little joy... 'tis the season

I packaged up some to spread a little joy… ’tis the season

I brought some to work to share with my coworkers. They all loved them and were so surprised to learn of the secret ingredient.

Who said beans were only for dinner...

Who said beans were only for dinner…

Mocha Black Bean BrowniesIngredients:

  • 15 oz can low sodium black beans (Publix GreenWise Market)
  • 1/4 cup water
  • 5 oz semisweet chocolate chunks, divided
  • 2 large eggs (Eggland’s Best Organic)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup canola oil
  • 1/4 cup 100% whole wheat flour (King Arthur Flour)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 packets/tubes (0.07 oz each) instant 100% coffee (NesCafe’)
  • non-stick cooking spray (PAM)

Directions:

  1. Preheat oven to 350°F. (340°F if your oven runs hot.) Spray non-stick cooking spray on a 13×9″ baking dish.
  2. Rinse and drain black beans. Add beans and water to a food processor. Puree.
  3. Melt 2.5 oz semisweet chocolate (reserving the other 2.5 oz for later) by placing in a small microwave-safe bowl and microwaving for 30 seconds. Stir. Allow to cool.
  4. In a medium-sized bowl, beat eggs with electric beaters. Add sugar, vanilla extract, black beans, melted chocolate, and canola oil. Beat again.
  5. In a second bowl, sift together (or pour in bowl and use a fork to aerate and stir together) flour, salt, baking powder, and instant coffee.
  6. Pour flour mixture into chocolate mixture. Beat with electric beaters.
  7. Pour mixture into baking dish. Sprinkle chocolate chunks on top.
  8. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool. Cut into rectangles. Enjoy!

Yield: 12-16 brownies

  • Nutrition note: Healthful substitutions add up. Black beans add fiber. Using an unsaturated fat source (thus low in saturated fat and trans fat free) is a heart-healthy choice. Substituting some of the flour for whole wheat flour adds some fiber and micronutrients, too.
 

 
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