November 23, 2024

Spiced Pumpkin Smoothie

November 17, 2014 by

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‘Tis the season for all things PUMPKIN!  Pumpkin pie, pumpkin chili, pumpkin muffins, beef stew IN a pumpkin, pumpkin in your oatmeal, pumpkin ice cream…what are some of your favorites?  Over the weekend, Robert and I took a roadtrip down to celebrate my brother’s birthday and treated ourselves to some nice large coffees to go along.  Mine was a pumpkin spice latte…deeeeee-licious!  And it got me thinking about other pumpkin-y&spicy beverages. Why not pumpkin&spicy smoothies!  So when we got back home that is exactly what I made!  The quantities below made up two big mugs-full…and about 8 ounces for me tomorrow morning  😉   (I think I am going to make these again as a healthy, hearty breakfast prior to Thanksgiving Dinner.)

This is SO in line with our healthy but oh-so-yummy POV!  Here’s a link to some of the healthy benefits and nutrition facts about pumpkin.  This smoothie is loaded with protein, fiber, low in fat, and full of flavor.  Of course, you can substitute any milk or milk alternative and your choice of yogurt.

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Also, I added a couple of smashed up graham crackers into the blender, too (and tossed a few crumbs onto the top of Robert’s smoothie.)  Hope you enjoy it, too!

Pumpkin Pie Smoothie

ingredients:
1 cup canned pumpkin puree, FROZEN
1 cup vanilla Greek yogurt
2 cups almond milk
1 cup ice
1 really ripe banana (frozen, too)
2-3 tablespoons pure maple syrup (or honey or agave)
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated is superb!)
1/2 teaspoon ginger
1/4 teaspoon ground cloves (optional)
1 graham cracker (smashed up in a baggie) optional!

directions:

  • place all ingredients into your blender container
  • blend on high ‘til ice is thoroughly pulverized (this will depend on the strength of your blender)
  • pour into big mugs, add straw (or not!)

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Baked Ziti…Greek Style

November 3, 2014 by

This recipe came about because I needed to use up some ground lamb. In our efforts to eat more healthy, quality foods, we have been trying to use better quality meats…especially ground meat.  But sometimes these items come along with a price tag that is steep!  (Y’know?)  Last week, I came across some organic, grass-fed ground lamb at a really good price…oh, happy me!  But even happier hubby—he just loves lamb!  And, maybe because it was cold and rainy, I thought it would be good basis for a real comfort food meal!  Thus…Baked Ziti, Greek Style!

Now, this dish is a little decadent as it has a bechamel (or white) sauce and uses a couple of cups of ricotta. However, the other cheeses included only add up to four (4) ounces. Just be sure to use really flavorful cheese, and grating it yourself will give you a nice melting product. So this dish fit well into our ‘healthy but oh-so-yummy’ POV since it has lots of veggies (onions, mushrooms, carrots, tomatoes, spinach) and uses a meat that is of a really good quality.

Let me tell you, this recipe fills a huge casserole! I used a 4quart casserole which holds more than a 9X13 baking dish. And we got 8 generous servings (maybe 6 if you are feeding manly men!) out of it.  Enjoy!

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Baked Ziti…Greek Style

ingredients:
2 tablespoons extra-virgin olive oil
1 pound ground lamb
a couple sprigs rosemary (or 1+1/2 teaspoons dried chopped rosemary)
1 teaspoon dried marjoram (or oregano)
sea salt and freshly ground black pepper (I always use a lemon-pepper-salt combo)
1 large onion, finely chopped
6-8 ounces Baby Bella mushroom, chopped small
1 carrot, peeled and finely grated
3 (or more!) tablespoons chopped garlic (I use jarred)
1/2 cup tomato paste
2 cups chicken stock
1 cup dry red win

1 pound macaroni (I used GF rotini)
16 ounce bag of frozen chopped spinach, defrosted
bechamel sauce
2 tablespoons butter
2 rounded tablespoons all-purpose flour (I used GF all-purpose)
1 cup milk (I used coconut milk)
1 cup chicken broth
Freshly ground black pepper
Freshly grated nutmeg (just a bit!)

2 cups ricotta cheese
dried oregano
4 ounces freshly shredded cheese (I used smoked gouda and a really sharp white cheddar)
directions

for the meat sauce:

  • heat 1 tablespoon olive oil in a Dutch oven over medium-high heat
  • when hot, crumble the ground lamb into the pot, and saute ‘til lightly browned
  • strip the leaves from the rosemary stems (if using fresh herbs) and finely chop
  • season with rosemary, orgegano, s&p
  • once the meat has browned, remove from pan, draining away juices
  • add 1 tablespoon olive oil along with the onion and carrot; saute for 6-7 minutes
  • add the chopped garlic and cook, stirring constantly, for an additional minute or so
  • stir in tomato paste, and cook for another minute or ‘til fragrant
  • stir in broth and wine, bring up to a boil; reduce heat to low and gently simmer ‘til pasta is ready

pasta:

  • prepare pasta according to package directions but UNDERcook by 2 minutes (then it won’t be overcooked after baking)
  • add the defrosted spinach into the pasta water for the last couple of minutes
  • drain the pasta/spinach and add back to the pasta pot
  • toss the pasta with the meat sauce
  • pour the pasta into a large (4 quart) casserole

bechamel/white sauce:

  • melt the butter in a medium saucepan, adding the diced onion
  • cook ‘til the onion is soft and translucent, approximately 5 minutes
  • sprinkle the flour over the cooked onion and, using a whisk, stir constantly for 1 minute; adjust the heat to VERY low and continue to cook for 2-3 minutes to get the starchy taste out of the mixture. do not let the mixture brown
  • increase the heat back to medium and immediately start slowly pouring in 1/4 cup or so of milk while whisking briskly; (just keep whisking!)   as this is absorbed, continue to slowly and steadily add the balance of the milk followed by the broth whisking constantly as the liquid becomes absorbed…this will take about 3 minutes
  • adjust the heat lower again and let this mixture simmer gently for another 5 minutes, stirring occasionally.  season with salt, pepper, and nutmeg, to taste

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to finish:

  • combine the ricotta and dried oregano
  • spoon the ricotta evenly around the top of the casserole, spreading to cover the pasta/meat mixture
  • pour the bechamel sauce in an even layer over top the ricotta; top with shredded cheese
  • place casserole into a preheated 425 degree oven; bake for about 20 minutes or ‘til middle is hot and edges are bubbly

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Broccoli Cheese Soup

October 27, 2014 by

 

Here in New York, we have had quite the cool fall season so far!  (How about where you live?) Here in our home that means it’s soup season!  I’ve already made and frozen a batch of veggie broth and also chicken broth. Having those containers stacked up in the freezer means that basically any day I can throw together a pot of soup. All of the ingredients for today’s recipe are things that are generally on hand in my ‘fridge and pantry…well, maybe not the ham steak. 🙂

There are plenty of bright green broccoli florets floating around in this hearty soup, but it’s broccoli stems that make up the base of the soup. This is a ‘healthified’ version of many Broccoli-Cheese soup recipes available. Rather than making a roux—a soup base consisting of onions, butter, and flour—we prefer to thicken this creamy soup by pureeing the potatoes and broccoli stems. Also, I use a larger proportion of broth, and less of milk and cream. And, I have found that using just 4 ounces or so of shredded cheese is quite enough. Each of these changes makes this soup ‘healthy but oh-so-yummy!’ Enjoy!

Broccoli Potato Cheese Soup

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ingredients:
2 large heads broccoli (approximately 2 pounds)
1/2 large onion
5 medium Yukon Gold potatoes (approximately 1+1/2 pounds)
1/2 pound ham steak, cut into small cubes (optional)
1 tablespoon butter
1 tablespoon olive oil + 1 teaspoon
2 heaping teaspoons chopped garlic
4 cups chicken (or vegetable) broth
2 cups milk (I used coconut milk)
1/2 cup half & half
4 ounces shredded cheese (use something very flavorful
sea salt and freshly ground pepper (I used a lemon-pepper-salt combo)
directions:

  • preheat oven to 375
  • separate florets from stems of broccoli
  • take 1 cup of tiny florets, toss with 1 teaspoon olive oil; season w/salt&pepper
  • place on baking sheet and roast for 10 minutes…just ‘til beginning to brown;
  • remove from oven when done and set aside for garnishing
  • when you set aside the roasted broccoli, use the same pan to heat the ham cubes for about 6-7 minutes; remove from oven and set aside ‘til plating
  • rough chop stems of broccoli into 1-1+1/2″ pieces
  • peel and cube potatoes into 1″ pieces
  • chop onion into small dice
  • heat butter and 1 tablespoon olive oil in a 4 quart (or larger) stockpot
  • add cut veggies and stir to coat; saute for 5-6 minutes; do not allow to brown
  • stir in broth; raise heat to bring to a boil
  • cover pot; reduce heat and simmer for 15-20 minutes or so…’til broccoli stems are tender
  • remove pot from heat and, using immersion blender, puree ‘til smooth
  • place back on stove and add broccoli florets and the milk; stir
  • cover and simmer for 10 minutes or ‘til florets are still bright green but cooked through
  • remove pot from heat and, again using immersion blender, puree for just a minute or so, breaking up the broccoli
  • place pot back on stove; and over low heat add half & half, and shredded cheese; stir ‘til combined and cheese is melted
  • carefully taste for seasoning, adding more s&p as needed
  • scoop into bowls adding the ham and roasted broccoli florets

NOTE: if not using an immersion blender, you can puree the soup like this (from Food Network.com):

“When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.”

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Spaghetti Squash with Garlicky Shrimp and Tomatoes

October 13, 2014 by

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Healthy but oh-so-yummy…that’s this dish! I think that, even if you were ‘piggish’ and loaded your plate up with a bigger than usual portion of this dish, you would still be around 300 calories!  Enjoy!

Here’s how I figure that…
– spaghetti squash has 31 calories and less than half a gram of fat per cup
– 4 ounce serving of shrimp is going to set you back 100 calories with less than 1 gram of fat
– the tomatoes contain approximately 25 calories in one cup
– red onion and garlic add maybe 50 or so calories
– of course, the 1 tablespoon of olive oil adds 120 calories; the butter 100 calories; and the grated asiago (like most cheeses) brings 100 more calories
– and there is a good amount of protein in this dish, too!
NOTE: each pound of spaghetti squash will yield approximately 2 cups cooked squash

ingredients:
1 (1+1/2 – 2 pound) spaghetti squash
1 tablespoon olive oil or salted butter
1 medium red onion, finely diced
8 ounces grape tomatoes, halved
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or chicken broth)
1/2# raw shrimp, tails pulled off
sea salt & freshly ground pepper (I use a lemon pepper blend grinder)
1 tablespoon salted butter
3 tablespoons fresh parsley (or 1 tablespoon dried)
1-2 ounces of finely grated asiago (or other strong flavored hard cheese)
lemon slices for finish & garnish

directions:

spaghetti squash (there are a number of other methods, see link for some suggestions):

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    I simply cut one in half; pull out the seeds (only the seeds); rub the cut edges with a tiny bit of olive oil; season with sea salt and freshly ground pepper; place flat sides down on a piece of parchment paper or foil laid on a baking sheet.
  2. bake in a preheated 425 oven for 30 minutes; remove from oven, carefully flip over and allow to cool while you prepare the rest of the dish.
  3. when ready, take a serving spoon and run it along the edge between the skin of the squash and the cooked ‘meat’ of the squash. remove from skin and, using a fork, separate into strands.

shrimp and tomatoes:

  • heat olive oil in a large saute pan over medium-high heat
  • add the minced onion and cook ‘til it begins to soften and slightly brown around the edges, 2-3 minutes
  • add the diced tomatoes (flat side down) and a pinch of salt and a few grinds of pepper. lower heat to medium and allow to cook undisturbed for 6-7 minutes
  • the tomatoes will ‘give up’ some liquid and begin to create a sauce
    scatter the chopped garlic over the tomatoes, and stir constantly for an additional minute ‘til you begin to smell the garlic
  • pour in the wine (or broth), increase heat to medium and simmer ‘til the liquid has reduced by about half as much, maybe 5-6 minutes
  • add in the shrimp, and reduce heat to low; cook ‘til shrimp turn pink on the bottom side; flip over and cook ‘til shrimp are just pink all the way through; do not overcook
  • then when the shrimp have nearly cooked through, add the butter.  stir the butter so that it gets all around the contents of the pan and begins to slightly thicken the sauce
  • when the butter has fully incorporated, add the parsley and the spaghetti squash
  • gently fold everything together, allowing the spaghetti squash to reheat in the sauce for a minute or two so everything becomes the same temperature
  • sprinkle the shredded cheese across top
  • serve immediately with lemon to squeeze over the top; season to taste

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Granola and Grilled Peaches

September 29, 2014 by

This recipe came about backwards…first I was looking for something to do with a few gorgeous, huge, fragrant peaches. Then I saw a picture of a grilled peach topped with homemade vanilla ice cream with a big scoop of granola over top. Oh, yeah!

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Grilled Peaches with Ice Cream and Granola

I don’t know if you remember but just a few weeks ago, Dana shared her recipe for “No-Ice-Cream-Machine-Needed” Ice Cream (here’s a link).  THAT would be a great option for the ice cream portion.   To put this yummy simple dessert together, slice a big peach around the middle (the ‘equator’), pull the pit out, and put on a hot grill for 3-4 minutes. (Other options: either place face down on a hot stovetop grill pan or simply broil for a few minutes.)  When the peach halves get a little caramelized, place one (or two!) into a bowl. Top with a couple of tablespoons of granola, a scoop (or two!) of vanilla ice cream, and some additional granola scattered on top.  Get your spoon ready…the ice cream will begin to melt quickly! Enjoy!

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Your granola will keep well in the pantry in a glass jar with a lid.  I put a small scoop right into or attached to the jar for easy access to a scoop on the fly for my husband. Oh, and he really likes this best when I add a bag of mini chocolate chips (I just mix it in when the granola is cool enough to place in the jar). Just sayin’.

Granola

ingredients:
5 cup rolled oats*
3 cups nuts and seeds (almonds, walnuts, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, etc.)** – give a quick chop to whole nuts
2 teaspoons spice (cinnamon, or cardamon, or pumpkin pie spice, etc.)
1+1/2 teaspoons sea salt
3/4 cup liquid sweetener (maple syrup, honey, agave nectar)
1/3 cup oil (coconut or canola)
1 teaspoon extract (almond or vanilla)
1+1/2 cups mixed dried fruit (apricots, golden raisins, banana chips, pineapple, papaya, etc.)

directions:

  • preheat the oven to 325
  • place parchment paper in a baking or sheet pan (with sides); use enough parchment paper to slightly extend to use as ‘handles’
  • warm the liquid ingredients for 20-30 seconds in the microwave
  • mix dry ingredients, spice, and salt together in a large bowl; stir well
  • pour the warm liquid ingredients over top and stir it all up ‘til all the oats are well coated
  • place the mixture onto the parchment lined pan; with slightly wet hands, press down gently into an even layer. this will help to make some ‘chunks’
  • bake for 15 minutes or so; remove pan from oven and add the dried fruit. stir to incorporate the fruit and so that everything is cooking evenly. try to pull the mixture from the outside edges to the middle, and the middle ‘stuff’ out to the edges of the pan.
  • return to oven and bake for another 15 minutes or so
  • remove pan, add any roasted nuts you were holding out and stir gently again; place back in oven for 15 minutes…or so
  • at this point, your granola quite possibly is done. the goal is not wet, slightly crunchy, and just beginning to turn golden brown. (y’know, like granola!) if done, let cool before popping a handful in your mouth. if not, 10-15 additional minutes should do it
  • let thoroughly cool before placing in glass storage jar (optional: toss in a bag of mini chocolate chips)

Makes 9-10 cups

*    be sure to use ‘old-fashioned, rolled’ oats not ‘quick-cooking oats! the latter will break down as the granola bakes. 🙁
**  IF you are using any nuts/seeds that are already roasted (like the sunflower seeds I used), DO NOT add them ‘til the last 10-15 minutes. Since they are already ‘roasted’ they will burn if added for the entire baking time

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Mediterranean Fish Soup

September 15, 2014 by

It has been quite ch-ch-chilly here in the NorthEast over the past few days.  And I have been just waiting to bake!  But yesterday my husband asked, ‘So, is it time to make soup again?’  I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup!  And homemade soup has not been on our menu over the summer months, for sure!  Being it is just the onset of soup season, I had not made a vat of stock since the Spring so I thought long and hard about a really flavorful soup that wouldn’t need to rely on homemade stock.  This Mediterranean Fish Soup is the result.  He thoroughly enjoyed it…with the only thing missing being a loaf of homemade bread.  (“Maybe tomorrow!”, I said.)

This soup is fairly forgiving.  Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys.  And the choices of vegetables can be switched up, too.  If I had had a head of cauliflower, it definitely would have joined the pot!  I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition!  (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?)  Enjoy!

Mediterranean Fish Soup

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ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped medium
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp
½ lemon

directions:
in a large stockpot, heat olive oil over medium-high heat
add onions, mushrooms, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
stir in the chopped garlic and stir constantly for 1 minute
add in the wine, stock and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
remove lid, add in the butternut and seasonings; stir well. simmer for additional 5 minutes
slide in the salmon and tilapia; continue to simmer for 8-9 minutes
add in the shrimp and simmer for 5 more minutes
reduce heat to very low and carefully taste for additional seasoning; add if needed
serve with rice or small pasta  (a little squeeze of fresh lemon is perfect!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Oven Baked Encrusted Tilapia

September 8, 2014 by

Last week, Crystal shared her heart and encouraged us to find ways to prepare A Simple Healthy Meal at Home for our families.  She posted a wonderful recipe for Oven-Baked Chicken in that blog.  (Click the link to see her recipe.)  And she inspired me with an idea for something similar—Oven Baked Encrusted Tilapia.

Now while we all might enjoy a fried piece of fish or chicken…it isn’t very good for us!  Browsing through a few recipes online, I found that baking the fish or chicken versus frying it on the stovetop (or in the deep fryer!) will save, on average, 9-11 grams of fat per serving.  So, the choice is pretty simple, I’m thinking!  And this fits in perfectly with our healthy but oh-so-yummy POV!  You also could substitute a different white fish…cod, orange roughy, or even flounder.  Just remember the thinner the fillet, the shorter the baking time!  The fillets I prepared were actually called ‘loins’ and were about 1+1/2 – 2 inches thick; they took the whole 30 minutes.

This recipe would work out just fine with traditional wheat flour but since we have made the choice to eat gluten-free, I prepared it with almond flour. (You also could use a lesser amount of coconut flour.)  Coating the fish with these non-grain flours also ups the protein, too!  Also both Crystal and I used cooking spray…I have been using this coconut oil spray for quite some time now. I love how well it works!

Oven Baked Encrusted Tilapia

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ingredients:
1# tilapia fillets
1/2 cup almond flour
1/4 cup cornmeal
1/4 cup finely shredded cheese (Parmesan, Asiago)
1 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 egg
1 tablespoon water
1 tablespoon dijon mustard
coconut oil cooking spray

directions:

  • preheat oven to 375
  • line a baking sheet w/parchment (not waxed) paper
  • in a medium-sized bowl, beat egg and water together, then stir in the mustard
  • on a large plate, mix together flour, cornmeal and seasonings
  • run each fillet individually through the egg wash and then lightly coat w/seasoned coating mixture; give a little shake and place on parchment paper-lined baking sheet
  • give each fillet a 2-3 second spray with cooking spray
  • bake for 15-30 minutes total (depending on the thickness of the fillets), flipping over halfway through and giving another quick mist with the cooking spray
  • bake ‘til lightly browned and easily flakes with a fork
  • sprinkle with a pinch of sea salt and a couple of turns of freshly ground pepper
  • serve with a lemon wedge

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♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Arugula, Peach, Quinoa Salad

August 18, 2014 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased at her favorite grocery store from the fresh salad bar. Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

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ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl, ; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Pesto Pasta with Grilled Chicken

August 11, 2014 by

Look what someone who loves me gave me today?  Oh happy me!

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My daughter, Kassia, lovingly gifted me with a jar of her healthy but-oh-so-yummy pesto (and luscious balsamic reduction)!  This is precious stuff…what to make, what to make?  Eventually, I just decided to keep it simple: I took a couple of tablespoons to marinate chicken tenderloins, which we then grilled; and then topped off sauteed zucchini and onions with another couple of tablespoons and combined it all together with some gluten-free penne pasta. So yummy!

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Kassia graciously is sharing her pesto recipe with us today…. This recipe is vegan and dairy-free (along with being intrinsically gluten free, soy free). Her secret ingredient? “Nutritional yeast.” Yup! Don’t knock it ‘til you try it! (Oh, speaking of trying it…dust your freshly popped popcorn with it!) Here’s a fun link loaded with lots of good info about nutritional yeast, or noosh, and some ideas where to purchase it. Enjoy!

Pesto

ingredients:
1/4 cup walnuts2014-08-10 17.47.41
1/2-1 tablespoon finely minced garlic (she uses jarred garlic, like her momma!)
2 cups fresh baby spinach
1 cup fresh basil (leaves only!)
1 tablespoon nutritional yeast flakes
1 tablespoon lemon juice
1/4 cup+/- extra virgin olive oil
sea salt, freshly ground black pepper (to taste)

directions:

  • in a food processor, process the walnuts and garlic until minced
  • add the spinach, basil, nutritional yeast and lemon juice; process by pulsing until spinach is finely ground
  • with food processor running, s-l-o-w-l-y pour the oil down the food chute ‘til all is well incorporated
  • season with salt and pepper, to taste
  • this will make approximately 3/4 cup (about 12 tablespoons) of pesto. I only used 5 tablespoons in the entire dish pictured above which made 4 generous servings!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

 

 

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Fruit Parfaits (to go!)

August 4, 2014 by

Here in our little village, we have a community park which fronts on the river which runs through the village.  Twice each week during the summer season, free concerts are held in the bandshell!  This week the Schenectady Pipe Band was scheduled to play!  Oh, I just love bagpipe&drums!!!  (How about you?)  So Robert asked if I would like to go…ummm, let me think…YES!

I thought that he would love it if I made some kind of sweet treat to bring along and enjoy out under the stars listening to stirring bagpipes!  Originally I was planning on making some cookies (his favs!) but we had an abundance of gorgeous berries this week. So then I got ready to make a berry crisp…all yummy warm berry sweetness with a healthy topping of cinnamon-y crunchiness!  But THEN I was talking with my daughter, kassia, about the trendiness of mason jars filled with salads, and suppers…and desserts! My mind was made up—Fruit and Cake Parfaits!

2014-07-31 18.51.46

These were super simple to put together.  I prepared all the components earlier in the day: an easy-peasy yellow sheet cake (gluten free, of course), a berry compote, and homemade whipped cream.  After supper, all that was needed was to layer it all up into mason jars, cap ‘em off, and put them into my picnic basket!  I hope you give these a try!  They would be a great dessert to bring along to a bbq, or picnic…or how about taking them to the drive-in?  Enjoy!

Fruit and Cake Parfaits…to go!

components:
mason (or Ball) canning jars2014-08-03 21.13.26
yellow cake or angel food cake
fresh fruit
whipped cream

note: quantities are at your discretion! For our parfaits, I used a ‘manly’ quart-size jar and a pint-size jar for me. I would suggest “wide mouth” jars, too (much easier to spoon out the yumminess!).

cake component:

  • I simply baked up a plain yellow cake (use a mix…go right ahead!)
  • when thoroughly cooled, cut up into small cubes

fruit component:2014-07-31 14.55.43

  • we had strawberries, blueberries, raspberries, blackberries, and cut up peaches
  • sprinkle sugar (I used coconut sugar) over the fruit and gently combine
  • proportions: 1 tablespoon sugar to 1 cup fruit (I used 3 cups of fruit)
  • set aside for a minimum of 30 minutes (or up to 2-3 hours) to allow the sugar to draw out the moisture from the fruit creating a syrup

whipped cream component:

  • please indulge and make your own whipped cream
  • I used a half-pint container of heavy cream, 1/2 teaspoon of almond extract, and 2 teaspoons of confectioners (10X) sugar

to assemble:
in this order—cake cubes, macerated fruit, whipped cream—fill up your jars; done!  oh…if taking along with you…don’t forget the spoons!!!  Enjoy!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

 

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , ,
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