Two Sisters, One Kitchen

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

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.
 

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.
 

 
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