Orzo, Kale, and Spinach Salad

Orzo Salad 1

This is a great summer salad that goes well with any backyard barbeque or potluck. It’s perfect to make ahead because the kale and spinach are hearty greens that hold up well with dressing. In fact, I think it tastes even better the next day.  I made it to go with my Mediterranean grilled meatballs…that recipe is on the way soon! It would also make a great weeknight dinner with a little grilled chicken on top.

There are a few things that make this dish stand out. The bold flavors of the sun dried tomatoes, olives, and feta really make this salad. I like to buy olives from my grocery store’s olive bar so I can get a couple of different types. It’s nice to be able to buy exactly as much as you need, too.  A really good feta also makes a difference.

I love Pastures of Eden which is sold at my local Trader Joe’s. It’s an imported sheep’s milk feta and it is mellow and delicious. Even my husband likes it and he is not a big fan of feta cheese.

This recipe really feeds a crowd. We served it to company and had leftovers for lunch…yum! You can cut it in half or just use less pasta if you don’t need as much. It keeps really well for a few days in the fridge. I promise you, if you serve this salad at your next summer gathering…your family and friends will think you are a culinary genius!

Orzo Salad 2

Orzo, Kale, and Spinach Salad

Serves 8 – 10

Orzo, Kale, and Spinach Salad Printable Recipe Link

Ingredients:

Salad:

  • 1 lb of orzo pasta
  • 2 tablespoons olive oil
  • one bunch of dinosaur kale (also called Lacinato or Tuscan kale), ribs removed and chopped
  • 12 ounces baby spinach, chopped
  • one red bell pepper, diced
  • 3/4 cup of assorted olives of your choice (I used a combo of green and kalamata), sliced
  • 1/2 cup chopped sun dried tomatoes (I like the kind in olive oil)
  • handful of fresh basil leaves, sliced thin
  • 6 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup of toasted pine nuts

Lemon Vinaigrette:

  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • fresh ground pepper
  • 1/4 cup good olive oil

Directions:

Make the lemon vinaigrette first by combining all of the ingredients and mixing well. Slowly whisking in the olive oil at the end makes for a nicely emulsified dressing that won’t separate. But…you can always throw everything in a small mason jar and shake it really well! Just remember to shake it again before dressing your salad.

Cook the orzo in a large pot of salted boiling water until it is just al dente. I like to cook it just a minute less than it needs so that it still has a little bite once it has absorbed the dressing. Drain the orzo, add it to a large salad bowl, and toss it with the 2 tablespoons of olive oil so that it does not stick together. Let it cool down to room temp. Add the rest of the ingredients and the dressing and mix well. I like to save a little cheese and some pine nuts to sprinkle over the top before I serve it.


My Best EVER Corn Chowder!

Summer Corn Chowder 1Oh YUM, this was good! I make corn chowder quite a bit, but this one was the BEST! There are a few things that made it extra delicious. The first is fresh corn. I make corn chowder in the winter as a cozy warm-you-up soup, but I use frozen corn because fresh is not in season.  Using really fresh summer corn makes a very different soup. It just tastes like summer. I know soup is not the usual go-to for a summer dinner, but the summer weather here in San Clemente isn’t too hot. We get this “marine layer” thing that keeps it nice and mild. Plus, I just love soup and can’t go a whole season without making it!

Another thing that set this soup apart is simmering the corn cobs in the stock to get a rich and sweet corn flavor that adds so much to the soup. Pureeing some of the cooked corn with some stock in the blender gives a great texture to the soup as well.

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Now, last but not least, the final thing that put this soup on a whole other level…drum roll please!!! GREEK YOGURT!

I know this is a simple addition, but it gave the soup a rich, creamy texture without adding the fat that heavy cream does. It also adds a fresh flavor that compliments the fresh corn so well. The trick to cooking with Greek yogurt is tempering it first so that it doesn’t separate in the soup. The high protein content of Greek yogurt can make it react funny in high heat. Whisking a little hot soup into the yogurt before adding it to the pot helps this problem. You also want to add it at the very end with the heat low or off.

Now I know some of you are rolling your eyes thinking, “simmering corn cobs” and “tempering yogurt”…ugh! Yes, these are extra steps to an otherwise simple recipe, but they make such a difference in the flavor. I don’t think I will ever make my corn chowder any other way again.

Summer Corn Chowder 2

Summer Corn Chowder

For a printable version of this recipe, click here

Serves 8

Ingredients:

  • 6 ears of corn
  • 2 quarts of chicken stock (8 cups)
  • 8 slices of bacon
  • 1 medium yellow onion, chopped
  • 3 celery stalks with leaves, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons of olive oil
  • 1 pound gold potatoes, peeled and diced small
  • salt and pepper
  • 12 ounces (1 1/2 cups) 2% or full fat greek yogurt (I like Fage)
  • Fresh chopped parsley for garnish
  • Grated Parmesan or sharp cheddar for garnish

Directions:

Preheat your oven to 400 degrees to cook the bacon. Remove the corn kernels from the cobs and set aside. Once the corn kernels are removed, put the cobs in a large stock pot and add all but one cup of the chicken stock (you will need this reserved stock to blend some of the corn later). Bring to a simmer and cook for about 20 minutes. Add 1 1/2 cups of the corn kernels to the pot and simmer for 10 more minutes.

While the corn cobs are simmering, cook the bacon on a cookie sheet lined with heavy duty aluminum foil until crisp (about 15-20 minutes). Drain the bacon on paper towels and set aside to crumble for topping the soup.  Reserve 1 tablespoon of the bacon fat.

In a large dutch oven (I used my 5.5 quart Le Creuset), heat the olive oil and the reserved tablespoon of bacon fat on medium heat. Add the onion and cook for 5 – 10 minutes or until golden. Add the celery, red pepper, and the remaining raw corn kernels and saute for 10 more minutes.

Remove the corn cobs from the stock and discard. Using a strainer, strain the stock into the pot with the onions, red pepper, celery and corn and add the cooked corn from the strainer to a blender. Add the potatoes to the pot with the stock and veggies, season with salt and pepper, and bring to a simmer. I used 3 teaspoons of salt with my low sodium stock, but the amount you will need depends on how salty your stock is. Start with 2 teaspoons and add as needed.

Simmer all of the veggies for about 20 minutes or until the potatoes are tender. While the veggies are simmering, add the remaining 1 cup of chicken stock to your blender with the cooked corn and blend until smooth. After the potatoes are tender, add the blended corn to the pot and mix well. In a small bowl, temper the Greek yogurt by whisking in some (about a cup) of the hot soup gradually until it is mixed in well. Turn off the heat and add the tempered yogurt to the soup and mix well.

Serve topped with crumbled bacon, grated cheese, and fresh chopped parsley on top. And of course…good crusty bread!

 

 

 


A Delicious Dinner for a HOT Day!

Yes…it’s true. This Juicy Bites post in front of you is for real. I am ACTUALLY posting a recipe! For those of you that have been eagerly awaiting more juicy bites, I apologize. No real excuses other than the fact that I am too darn lazy to take pictures of my food before it gets gobbled up! I won’t make any promises (I know myself too well), but I will try to keep posting more often than once a season!

Speaking of seasons…even though it is spring, it feels like summer here in Southern California! It is HOT this week. Like 97 degrees HOT! Not our normal spring weather, or summer weather for that matter. Yes…we are spoiled here. I really don’t like this weather and I really don’t like cooking in this weather! Perfect time to try a recipe from my new cookbook “Giada’s Feel Good Food” by Giada De Laurentiis. My sweet hubby and boys bought it for me for Mother’s day. It is filled with light and healthy recipes like this one.

Soba Noodle Salad

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This was the perfect dinner for a hot day. I love salads that are filling, hearty, and don’t leave you feeling like you didn’t get a real meal. This is one of those salads! My family loves just about anything with Asian flavors so this was a hit. Of course I had to make a couple of changes to the recipe (I seem to be incapable of following a recipe exactly). I added some grilled chicken for more protein and tinkered with the dressing a little. There is such a nice contrast of textures in this with the crunchy cabbage and the soba noodles that have just the right “chew” to them. I love soba noodles and the brand I buy from my chain grocery store is Hakubaku.

soba

Soba noodles are made with buckwheat flour which gives them a great texture. You can find gluten free soba noodles as well which is great if you have an gluten allergy or intolerance. They are made with all buckwheat flour and are a little darker in color but also delicious. If you can’t find soba noodles, you can substitute any noodle you like in this salad. Whole wheat spaghetti works really well!

For the chicken, I just had the hubs BBQ a couple of boneless, skinless chicken breasts. Left over chicken or rotisserie chicken would be great in this salad…the less cooking the better! All of the prep work (including cooking the noodles) can be done ahead of time so that you only need to assemble the ingredients when you are ready to eat.IMG_2672The creamy peanut dressing in this is soooo good! Oh yeah…that is another change I made. Giada uses almond butter and I went with peanut butter. I think both are great, but my kids prefer peanut butter. If peanut dressing is not your thing or there are peanut allergies in your family, any Asian dressing would be good. Heck, just a mix of soy sauce, rice vinegar, sesame oil and olive oil would be delish!

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Lucky for you all (and for me) there were left overs of this salad. That meant lunch for me today as well as a photo opportunity! I could hardly wait to get the pictures done so I could eat!

Soba Noodle Salad

Click here for a printable Version of my recipe

Adapted from Giada De Laurentiis

Ingredients:

Dressing
  • 1/4 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/4 cup fresh lime juice (juice of 2 limes)
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoons sesame oil
  • 1 ½ tablespoons honey
  • One 1 ½-inch piece fresh ginger, peeled and coarsely chopped


Salad

  • Kosher salt
  • 8 ounces dried soba noodles
  • 12 ounces of cooked chicken (shredded rotisserie chicken or grilled boneless, skinless chicken breasts sliced thinly)
  • One 1 ½-pound head napa or savoy cabbage, cored and thinly sliced
  • 4 green onions, thinly sliced
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 2 carrots cut into matchsticks
  • 1 hothouse cucumber, peeled, halved lengthwise and sliced into ¼-inch-thick half-moon shapes
  • 1/2 cup toasted sliced almonds
  • 2 tablespoons black sesame seeds
Instructions:
For the dressing:
In a blender, combine all of the ingredients and blend until smooth.
For the salad:
Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, about 4 minutes. Rinse the noodles in cold water, drain well and place in a serving bowl.
Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, carrots, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
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Banana Breakfast Bread with Chocolate Chips

A little sweet and very satisfying!IMG_2471

I had to get this banana bread recipe on to Juicy Bites so that I can share how yummy this healthier version is! Its been my go to recipe for a while now because it’s simple to make and my boys love it for breakfast. Who doesn’t love breakfast with a little chocolate in it! It makes our crazy mornings before school a little easier when I have this ready to go. I slather on some peanut butter and they gobble it up. I think the chocolate chips (only a half a cup!) disguise that it is made with such healthy ingredients.

I basically took my regular banana bread recipe and substituted  some better options for the white flour. There is still some flour (whole wheat), but I took more than half the flour out to add in things like oats, flax, and almond flour. I love the hearty consistency and texture that has. It is really filling and satisfying!

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Ingredient Notes…

If you have a well stocked grocery store, you can find all of the ingredients for this without going to a specialty or health food store. My grocery store has a great “Bob’s Red Mill” section where I can get almond flour and flax meal and good quality oats. I like to make my own “oat flour” in the food processor and it just takes an extra minute to do. If you can find oat flour, you can skip this step. I used to use buttermilk in this but now I prefer to use plain kefir, or drinkable yogurt. I never seemed to get through a container buttermilk, but we do use the kefir in smoothies. I also like that the kefir is mostly lactose free and it is easy for me to find organic brands. The sugar that I use in this recipe is coconut sugar. It measures the same as granulated sugar, so you can use that if you want. Coconut sugar looks and tastes similar to brown sugar. I like the way it works in this banana bread and I like that it has much less fructose than regular sugar so it is much easier for your body to metabolize it.

Banana Breakfast Bread with Chocolate Chips

Click here for a printable version of this recipe

Ingredients:
  • 2 eggs
  • 1/3 cup plain organic Kefir (drinkable yogurt) OR buttermilk
  • 1/2 cup coconut oil, melted
  • 3 small or 2 large very ripe bananas
  • 1 teaspoon vanilla
  • 3/4 cup coconut sugar
  • 1 cup whole wheat flour
  • 1/4 cup flax meal
  • 1/2 cup almond flour
  • 3/4 cup PLUS 1/2 cup of whole rolled oats OR 3/4 cup oat flour and 1/2 cup whole oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.
2. Add the eggs, the kefir or buttermilk, the coconut oil, the bananas (cut in thirds), and the vanilla to a blender. Blend on medium until smooth and mixed well
3. Put 3/4 cup of oats into a food processor and pulse several times until it resembles a course flour (if you are using oat flour, you can skip this step). In a large bowl, stir together the coconut sugar, whole wheat flour, flax meal, almond flour, oats from the food processor (or oat flour) and whole oats, baking soda and salt. Slowly add the mixture from the blender and stir until just combined. Gently mix in the mini chocolate chips.
4. Pour into prepared loaf pan (I spray mine with plenty of PAM for baking) and bake 1 hour and 20 minutes or until it is cooked through. Mine takes about 1 hour and 25 minutes in a glass baking dish.

Coconut and Chocolate Rice Crispy Treats!

IMG_2249I’m sure just about everyone out there has made rice crispy treats, or at least eaten them at some point in their lives, but these aren’t your average ordinary rice crispy treats! These are super delicious, all natural, vegan rice crispy treats with coconut and dark chocolate!! I am not a vegan. In fact I am pretty far from it. If it wasn’t weird to have a bacon and cheese shrine in your house, I might have one. That said, I get a little grossed out at the ingredients in your average marshmallow…gelatin kinda makes me cringe a little. Not to mention the artificial colors and flavors. So when I saw “natural” vegan marshmallows at my local health food market, I immediately thought about making rice crispy treats! Since I was at a health food market, organic brown rice cereal was easy to find. A little coconut oil instead of butter and you have vegan rice crispy treats!

rice krispy treat collageI amped up the yumminess in these by adding some shredded sweetened coconut and topping them off with some melted chocolate. Just make sure that if you want these to be vegan, look for vegan chocolate.  If you are not a fan of coconut (which would be weird… just sayin’) you could leave it out and add a couple generous tablespoons of peanut butter. Chocolate LOVES peanut butter! But chocolate may just love coconut more :).

IMG_2260I have to say, I have REALLY been looking forward to that time in the evening when I’m watching my fave DVR’d show with the Hubs and I get to indulge in one of these babies with a slightly larger than normal glass of wine. You could go with milk, but they do compliment a nice Zinfandel perfectly! I completely justify this indulgent treat with the fact that it is all natural, REAL food. That makes dessert perfectly acceptable, right?

IMG_2229Coconut and Chocolate Rice Crispy Treats

Click here for a printable version of this recipe.

Ingredients: 

  • 1 bag of vegan marshmallows – (10 ounces)
  • 1/4 cup of coconut oil plus 1 tablespoon for chocolate topping
  • 6 Cups of Brown Rice Cereal
  • 1 cup of shredded sweetened coconut, plus 1/4 cup for topping
  • 2.5 ounces (about 1/2 cup) of chopped dark chocolate
 
Preparation: 

In a heavy bottomed pot, heat the marshmallows and coconut oil over medium-low heat until completely melted and mixed well. Turn off the heat and add the rice cereal (one cup at a time) and 1 cup of the coconut and gently mix well. Spoon the mixture into a 8×8 pan or a 2 qt Pyrex baking dish that has been lightly greased with coconut oil. Gently press the mixture down flat with the back of a spatula. Cover with plastic wrap and refrigerate for 30 minutes. 

In a small heavy bottomed pot over medium low heat, melt the chocolate and 1 tablespoon coconut oil together until smooth. Make sure to stir frequently to avoid burning. Spread the chocolate evenly over the top of the rice crispy mix and sprinkle the 1/4 cup of coconut evenly over the top.  Return to the refrigerator. Once the chocolate has set (about 20 minutes), cut into squares. **Tip – It’s easier to cut these if you remove the the entire thing from the pyrex baking dish and cut with a sharp knife on a cutting board.
 

Store them in an air tight container at for 2-3 days. They stay best stored in the fridge, but let them get to room temp before eating so they are not so hard.


Asian Braised Short Ribs

A little sweet, a little spicy, and loaded with flavor!

IMG_2273Last week we had our first real fall weather. As soon as the weather changes I start day dreaming about all of the cozy warm dinners I can make. I love fall and winter comfort food. It’s my favorite to eat and my favorite to cook! Of course now that I am getting around to posting this, it is in the 80’s here!

These short ribs are pretty simple to prepare, but they do require plenty of time. There is something about cooking something slow, low, and long that I love. It’s as if I accomplished some great achievement because I turned a relatively cheap, tough cut of meat into something so tender and flavorful. I always have to pat myself on the back a little when I do this. Even though it’s not hard and really anyone can do it, somehow I think I’m some sort of culinary genius when I do it. I don’t eat much red meat, but I would always choose tender slow braised beef over a steak on the grill. Guess I’m a cheap date that way.

IMG_2268I have made short ribs many times, but usually I do them braised in red wine like in my Short Rib Stroganoff (SO YUMMY!). This flavor profile is totally different, but still so delicious. These babies are braised in mirin, beer, rice vinegar and soy sauce with garlic and ginger. I like serving them over Batsmati rice with some sesame green beans or snow peas.

IMG_2284The green beans are super easy. Just blanch some trimmed french green beans in boiling water for about 2 minutes, shock in some ice water for a few minutes, then drain. Pat them dry and saute them in a hot pan with a little sesame oil. Top with salt, pepper, and some sesame seeds. Even Mr. Picky likes these!IMG_2278I actually had my first “Asian-y” short ribs at my 40th birthday party and they were prepared by the AWESOME caterer that I had (Amy from Delish Dish for you Orange County peeps). They were just dreamy and I was trying to duplicate them. These got close, but I may need Amy back in my kitchen to make hers again soon. I adapted this recipe from one I found on the Food Network by Dave Lieberman. I made a couple changes, like adding the mushrooms. They add something that I really like, but I wouldn’t be heart broken if you wanted to leave them out and save yourself a step. While this recipe does take a LONG time to cook, the hands on time is relatively short and it is so worth it! In fact, I bet you could throw it all in the slow cooker after browning the meat and it would be great. I just never think quite that far ahead!

IMG_2290There are just a few important tips that you want to follow when you cook meat like this. Once you get them down, you can be creative with the flavors.

  1. You need a good Dutch Oven for braising. I love Le Creuset, it’s beautiful and functional! You need something that is heavy for even heat and heat retention and you need a tight fitting lid. It should also be able to go from the stove top directly to the oven. Enameled cast iron is really your best bet.
  2. Make sure you brown the meat first over medium high heat. This is an important part of getting the end result. Even if you use your slow cooker, brown your meat first. You will want to do this in batches so you don’t over crowd your pot or pan, and make sure your meat is well seasoned with salt and pepper before browning. You want that nice “crust” to form when you brown. Think of it as the flavor sealer!
  3. Make sure you have the right amount of liquid. Whether it is wine, beer, or stock, you need enough so that whatever you are cooking is getting a nice little bath. Not completely covered, but enough to keep it moist. With a stew you want more liquid, with a braise it’s less.
  4. TIME! You need a good 2-3 hours to properly braise a tough cut of meat. Keep the temp low and even, and keep the lid on. You can do it on your stove or in the oven, but just make sure it stays at a simmer and not a boil.

Asian Braised Short Ribs

Click here for a printable version of the recipe

Serves 4-6

Ingredients:

Makes about 4 to 6 servings

  • 2 1/2  pounds boneless beef short ribs, most of the fat trimmed off – *see note below
  • Salt and freshly ground pepper
  •  vegetable oil for sauteing
  • 6-8 garlic cloves smashed
  • 1-inch piece ginger, peeled and sliced into 1/4-inch slices
  • 1/4 cup mirin (sweet cooking Sake found in the Asian food section)
  • 12 ounces good ale (like Sierra Nevada)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons of low sodium soy sauce
  • 8 ounces of shitake mushrooms, sliced
  • 1/2 cup hoisin sauce
  • 1 tablespoon Saracha (or more to taste)
  • chopped scallions for garnish

*Note on short ribs: You can use short ribs with the bone in, just increase the amount to 3 or 3 1/2 pounds. Short ribs with the bone are even more tender and delicious when braised, but they have a lot more fat on them than the trimmed, boneless short ribs. You will also end up with a lot more fat in your braising liquid that you will use as a sauce, so make sure you skim some of that off.

Directions:

Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Deglaze the pan with the mirin. Add the beer, the vinegar, and the soy sauce. Stir and then cover and simmer on low for 2 1/2 hours. Check the meat every 20 min or so to make sure they are cooking at a simmer.

Once the short ribs are close to being done, saute the shitake mushrooms in a frying pan in a couple tablespoons of vegetable oil for about 5 minutes or until tender.


Preheat the oven to 300 degrees F.

Remove the ribs from the cooking liquid and strain the liquid through a fine mesh strainer. If there is a lot of fat rising to the top, skim some of it off and return it to the Dutch oven. Add the cooked mushrooms to the Dutch oven along with the short ribs. Combine the hoisin sauce and Saracha in a small bowl and pour over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.

Serve in a bowl over rice with some of the braising liquid and garnish with the chopped scallions.


Baked Oatmeal Cups with Coconut and Chocolate Chips

A perfectly portable breakfast or snack!

IMG_2218-001JUST when you were beginning to think…I wonder what happened to that juicy blogger girl? Here I am! Ok, so maybe I am flattering myself and no one was really thinking that because you all forgot I existed. I like the first scenario :).

I have a long list of yummy things that I need to get on Juicy Bites…and I am starting with these little guys. My Baked Oatmeal Breakfast Cups. I have seen a lot of different recipe ideas on the web with baked oatmeal. I love the idea for a few reasons – they can be made gluten free, you can throw just about anything in them, they are totally simple to make, AND they are tasty!

IMG_2219-001My version has lots of organic, gluten free oats, flax meal, chia seeds, and crunchy almonds. I added greek yogurt, bananas, and eggs too keep it all together.  They are the perfect package of whole grains, heart healthy omegas, and protein. These can be whipped up quickly (I use my blender!) and they are my go to breakfast all week. My 10 year old loves them in the morning with a smoothie.

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I use these gluten free chocolate chips from Enjoy Life. They don’t have any unnecessary ingredients and they are a good quality chocolate.

You can adjust this recipe to suit your taste/diet restrictions. Use 1 cup of almond or coconut milk instead of the greek yogurt if you want them to be dairy free. Also, leave out the nuts if there is an allergy. I love having the nuts for crunch and for some extra protein.

Now don’t get these confused with a yummy, cake-like muffin, because that they are not. There is no flour to speak of, so they are a little on the dense side. There is also no added sugar besides the coconut and chocolate chips, so they are not overly sweet. They get most of their flavor and sweetness from ripe bananas. You can definitely add a little agave, honey, or sweetener of your choice if you want these to taste a little sweeter. I think the chocolate chips and sweetened coconut give them what they need. My 7 year old (Mr. Picky) said he doesn’t care for them and that if I would make them without the oatmeal he would like them better. Well…sorry Mr. Picky, can’t please everyone.

IMG_2226-001I will be trying some different versions of these soon and I will post if they turn out as good as these. I think they would be great with shredded apple and raisins or with pumpkin. These last about 5 days in my fridge in a zip-lock bag. They also freeze well for longer storage. I throw them in the toaster oven for about 5 minutes to get them warmed up a bit before eating.

Baked Oatmeal Cups with Coconut and Chocolate Chips

Click here for a printable copy of the recipe

Makes 16 muffins

Ingredients:
  • 3 very ripe bananas
  • 1/2 cup low fat Greek yogurt
  • 1/2 cup milk of your choice (I used unsweetened vanilla almond milk)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups oats – not quick cooking (gluten free if desired)
  • 1/3 cup flax meal
  • 3 tablespoons chia seeds
  • 3/4 cup chopped nuts of choice (I used almonds)
  • 1/2 cup shredded coconut (I used sweetened)
  • 1/4 teaspoon of salt
  • 1 teaspoon baking powder
  • 1/2 – 3/4 cup mini chocolate chips, (gluten free if desired)

Preparation:

Preheat oven to 350 degrees.

Combine the bananas (cut them in half), yogurt, almond milk, vanilla, and eggs in a blender and blend until thoroughly mixed and creamy (about 30 seconds on high in my Vitamix).

In a large mixing bowl, combine the oats, flax meal, chia seeds, chopped nuts, coconut, salt, and baking powder and mix well. Add the wet ingredients from the blender and stir to combine. Add the mini chocolate chips and mix well.

Spoon the oatmeal mixture into muffin tins lined with muffin cups (fill them just below the top of the muffin cup). Bake for 25 to 30 minutes, or until tops are starting to brown a little and they are cooked all the way through.

Store in an air tight container in the fridge for up to 5 days.


Mexican Lasagna

Get bold Mexican flavors and good-for-you veggies all in one simple dinner!

IMG_2072I’m a sucker for a good casserole. There is just something about cooking a bunch of good ingredients in one dish that I really like. I like the simplicity of serving a casserole.  I like that I can sit with a glass of wine while it bakes in the oven rather than hustling around the kitchen right up until dinner is served. I like that I almost always have left overs. I really like that they almost always turn out great. A casserole is pretty hard to screw up!  I came across this recipe in one of my old-school binders filled with recipes that I have clipped from magazines.  That was long before Pinterest :).  This one was from  Every Food. I altered it a bit, but kept the same basic idea.

IMG_2068This dish fulfilled all of my casserole dreams. It’s not going to break any culinary records, but I’m sure it will become one of my go-to dinners when I need something simple and tasty to feed the family. We all love Mexican food, and I love a meatless dinner that is still hearty and satisfying. Our Mexican dinners tend to be light on veggies, but this one is filled with them.

IMG_2051Layers of black beans, spinach, zucchini, queso fresco, and salsa are nestled between corn tortillas. The prep is pretty easy on this, just a little chopping here and sauteing there. The salsa is store bought, so no sauce to make.  Just make sure you use a good salsa that you know you like. It is a big part of the flavor in this dish.  I used a combo of red and green salsa because I didn’t have enough of either one. Either would be great, just go with what you prefer. Then…the oven does it’s magic. All of the yummy flavors meld together and the cheese gets bubbly.

IMG_2094Of course you CAN’T forget the garnishes. You know how I love to garnish! Cool sour cream, olives, green onions, and the ever important avocado.  Save some of your green onions to throw on top too.  A little extra salsa on the side doesn’t hurt!

Mexican Lasagna

Click here for a printable version

Ingredients:

  • 2 bunches of cilantro
  • 4 green onions
  • 2 garlic cloves
  • 10 ounces of fresh baby spinach
  • 2 zucchinis –  shredded on a box grater
  • olive oil for sauteing
  • 1 dozen corn tortillas
  • 1 can of black beans – rinsed and drained
  • 3 cups of prepared salsa
  • 2 cups of queso fresco cheese – crumbled
  • 1 cup of shredded cheddar or jack cheese (or a combo of the 2)
  • Avocado, sour cream, and black olives to garnish


Directions:

Preheat oven to 375 degrees

Use a food processor to make quick work of your chopping – remove the tops of the cilantro (you want mostly leaves and minimal stems) and add them to the food processor (save a little to garnish if you like). Cut the green onions into 1 inch pieces and throw them in with the cilantro. Add the garlic cloves and pulse until chopped small. Add the spinach and pulse a few more times to roughly chop.

In a large frying pan, heat a couple tablespoons of olive oil over medium heat. Saute the grated zucchini for a few minutes until the liquid cooks off. Add the spinach, cilantro, green onion and garlic from the food processor and saute a few more minutes. You want most of the veggies’ liquid to cook off.

Spray the bottom of a large casserole dish (I used an oval 11″ x 9″ CorningWare dish) with non-stick spray (or coat with a little oil). Layer 4 of the corn tortillas on the bottom (Cut them in half if you need to in order to cover the dish). The tortillas will overlap. Add half of the black beans to the tortilla layer, then add half of the veggie mixture, next add one cup of salsa, then one cup of the crumbled queso fresco cheese. Add the next layer of 4 tortillas, then the rest of the beans, veggies, another cup of salsa, and the rest of the queso fresco. Finish with the last layer of 4 tortillas, the last cup of salsa then top with the shredded cheese. Cover with foil and bake for about 30 minutes. Take the foil off and bake another 5 to 10 minutes.

Let cool for about 10 minutes to set and serve topped with sour cream, olives, diced avocado, cilantro and green onions.

Serves 4-6


Great Grains Salad

Kamut, Wild Rice, and Quinoa with Pearled Couscous

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Hellooooo Summer! The Lauterbach family has had a very full social calendar lately (we are just so darn popular ;)). We have had lots of fun with family and friends and lots of eating and drinking. It’s a little exhausting to have this much fun!

When you are busy and constantly on the go, it’s kind of nice to have something healthy and hearty in the fridge to grab in a hurry. This grain salad fits the bill perfectly! It travels to work (or the beach!) very well. I originally posted this recipe about a year ago. I have made it a few times since then with a few little tweaks so I thought I would re-post it with my changes and some updated photos.

This is a really delicious combination of grains! This recipe is a bit time consuming because of all the grains that need to be cooked separately, but it is super simple and so good that it is totally worth it. This makes a great dish to bring to a summer pot luck, or a yummy light dinner served over a bed of greens. My husband loved it over baby kale lightly dressed with lemon and olive oil.

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Kamut is related to both durum wheat and spelt, and is pronounced kah-moot.  It has more protein, vitamins, and minerals than modern wheat and is about twice the size. I love the buttery, nutty flavor and the chewy texture of this grain. The best way to cook it is to soak it over night (or all day) first. I know that sounds like too much prep to put into such a simple grain salad, but once again…it’s worth it! You can find Kamut in most health food stores like Whole Food’s, or here on Amazon. If you can’t track it down, a good substitution would be farro, barley, spelt, or wheat berries.IMG_2031

You should be able to find wild rice, quinoa, and pearled couscous (sometimes called Israeli couscous) in any well stocked grocery store. Pearled couscous is just a larger version of regular couscous. It’s closely related to pasta (made with durum wheat) and has a slightly chewy texture. It is simple to prepare – just like cooking rice. I like this whole wheat variety from Bob’s Red Mill. whole-wheat-pearl-couscous

The wild rice adds a great earthy flavor and the quinoa is perfect for a little protein. I like the rainbow variety and it’s pretty easy to find.

grain collage1This salad has a tangy, tart, and slightly sweet dressing that is delicious! Celery and almonds give a nice crunch, and dried blueberries & cranberries add the perfect sweet bite!IMG_2035

Great Grain Salad

Printable Recipe

Ingredients:

  • 1 cup Kamut, presoaked
  • 1/2 cup wild rice
  • 1/2 cup quinoa
  • 1 cup whole wheat pearl couscous (also called Israeli couscous)
  • 2 stalks of celery, chopped small
  • 1 shallot, chopped small
  • 4 scallions, chopped
  • 1/2 cup chopped Italian parsley
  • 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 1 1/2 cups of toasted slivered almonds
  • Kosher salt and fresh ground pepper

Dressing:

Whisk together the following ingredients:

2 tablespoons of balsamic vinegar, 1/4 cup of red wine vinegar, 3 tablespoons of fresh lemon juice, 1 tablespoon of Dijon mustard,  1 minced garlic clove, 1  teaspoon of sugar, 1/2 teaspoon salt, and fresh ground pepper to taste. Once they are all well combined, slowly whisk in 3/4 cup of extra virgin olive oil.

To Make the Salad:

The first step in this dish is cooking all of the grains. Cook each one separately – according to the package directions. Make sure you add about a quarter to a half teaspoon of salt to each one while it cooks. You can cook your grains up to a day in advance, then refrigerate until you are ready to make the salad.

Once all of your grains have cooled a little, combine them together in a big bowl. Add the chopped celery, shallots, scallions, parsley, dried berries, and 3/4 of the dressing and mix well. Add more salt and pepper if necessary. To serve right away, add all the dressing and the nuts and mix well. The grains really soak up the dressing, so you will want to reserve a little to add later. If you are serving this later, don’t add the nuts yet, cover and refrigerate  until you are ready to eat. Let it get back to room temperature, add the rest of the dressing and the nuts just before serving.

 

 

 

 

 

 

 


Mostaccioli with Roasted Cauliflower, Cannellini Beans, and Bacon

IMG_1985This dinner came out of one of THOSE nights. You know, the kind where you haven’t planned ahead. All of a sudden it’s 6:00 PM and  you are scrounging in the fridge and pantry hoping to come up with something to feed the hungry mob that your is your family. Luckily, I found the ingredients to put this together and it was a big hit with the Hubs and the boys. AND it was on the table pretty darn quick.

IMG_1975If you haven’t roasted cauliflower yet, you must try it. It might even turn an a cauliflower hater into a cauliflower lover (or at least liker). A while back I was at a friends house for dinner and she offered my son some cauliflower. He asked, “Is it roasted? I only like my cauliflower roasted”. My sweet little food snob…I was a little embarrassed but also a little proud.

All you need for yummy roasted veggies is a cookie sheet, olive oil, salt and pepper, and a hot oven. I  like to line my cookie sheet with foil so I can just toss it and have one less thing to wash.

IMG_1986I always have several varieties of canned beans in the pantry. I add beans to pasta a lot for a dose of fiber and some protein. Plus they are delicious! The bacon adds a lot to this, and you don’t need to use that much for a big flavor boost. 

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Mostaccioli with Roasted Cauliflower, Cannellini Beans, and Bacon

Click here for a printable recipe

Makes 6 servings

Ingredients:
  • 1 large head of cauliflower – washed, cored, and cut into small florets
  • extra virgin olive oil
  • kosher salt and fresh ground pepper
  • 1 pound of mostaccioli pasta
  • 6 strips of bacon
  • 4-5 cloves of garlic – minced
  • 1 can of cannellini beans, rinsed and drained
  • a couple shakes of red pepper flakes
  • 1/3 cup of fresh chopped parsley
  • fresh grated parmesan or romano cheese for serving

Directions:

Pre heat oven to 425 degrees. Once your cauliflower florets are washed and dried, put them on a cookie sheet and drizzle them with olive oil (be generous – about 2-3 tablespoons). Toss them around to coat then sprinkle on some kosher salt and fresh ground pepper. Roast for about 15 minutes, giving them a stir once or twice, or until golden and tender. Line another cookie sheet with foil and cook your bacon slices at the same time as the cauliflower. Keep an eye on it, it should take about 10 – 15 minutes to cook. When the bacon is done to your liking, drain on paper towels and chop or crumble into small pieces.

While your cauliflower and bacon cook, bring a large pot of salted water to boil for your pasta and cook until al dente (about 10 minutes). Drain the pasta and reserve about a cup of the cooking water.

In a small pan, heat 3 tablespoons of olive oil over medium-low heat and saute your garlic for about 5 minutes while the pasta is cooking. Stir frequently so it doesn’t burn. Add your rinsed and drained beans, the red pepper flakes, season well with salt and pepper (it’s OK to over season this a bit, it’s going to flavor a whole pound of pasta), and cook for about 5 more minutes.  Add a splash of pasta water (about 1/2 cup) to the pan before turning off the heat. This will make a little “sauce” to help moisten the pasta.

In a large serving bowl, combine your cooked pasta, the sauteed garlic and beans, the roasted cauliflower, the chopped parsley and bacon. Add a little more of the reserved pasta water if it seems dry and toss well to combine. Add more salt and pepper if necessary and drizzle the top with a little more olive oil (use the good stuff at this point, if you have it). Serve topped with fresh grated cheese.

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