Wednesday, August 28, 2013

Peeling tomatoes

We have LOTS of fresh tomatoes in our garden this year.  Way more than we can possibly eat.  So, I'm freezing some and using some to make homemade sauces. Peeling tomatoes is super easy.  All you need is a pot of boiling water and a bowl of ice water!

1.  Bring a large pot of water to a boil.  Make an 'x' just through the skin on the bottom of each tomato.

2.  Very carefully drop the tomatoes in the boiling water.  Allow to boil for 5-10 seconds, remove and place in an ice bath.
3.  Once tomatoes have cooled, remove from the water and peel at the 'x'.  Voila!

Tuesday, August 27, 2013

Fruit Cobbler

This is a super easy, lighter cobbler recipe.  You could use whatever fruit, or mixture of fruit, you're in the mood for.  The first time I made this, I used fresh blackberries.  Today, I used some really ripe organic Red Haven peaches.  It's so delicious!

Fruit Cobbler
Serves 6

Ingredients:
1/4 cup butter, at room temperature
1/2 cup + 1/4 cup granulated sugar
1/2 cup + 1 cup skim milk
3-4 cups peaches, peeled and chopped
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon*

Directions:
1.  Preheat oven to 375 and spray a 2 qt baking dish with cooking spray.  Cream together butter and 1/2 cup sugar until light and fluffy.  Sift together flour, salt and baking powder.Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk.  Beat until smooth.  Pour into prepared pan.

2.  Spoon peaches over batter, sprinkle them 1/4 cup sugar and cinnamon and pour 1 cup milk over the top.  Bake 45 to 60 minutes, until a toothpick comes out clean.  Serve warm out of the oven or at room temperature.  Enjoy!

*Depending on the fruit you use, you may want to omit the cinnamon.

Saturday, August 24, 2013

Eggplant Parmesan

Eggplant Parmesan could quite possibly be my favorite meal.  Crispy eggplant, melted cheese, pasta, what's not to love!?  After many attempts, I have finally figured out how to get a crunchy, crisp exterior without frying.  When I make this for myself, I make Chicken Parmesan for Jason.  

Eggplant Parmesan
Serves 2-4
 
Ingredients:
1 medium eggplant
1 cup Italian Panko
1/3 cup freshly grated Parmesan
1-2 eggs, beaten
1/2 cup marinara sauce
4 oz fresh mozzarella
Kosher salt

Directions:
1.  Cut the eggplant into 1/2 inch slices.  Place the slices on a wire rack and sprinkle each slice with kosher salt.  Allow to sit for at least 30 minutes, flipping halfway and wiping excess moisture off.
 

2.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the eggplant slices in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30 minutes, flipping halfway through. 


3.  Once eggplant is crispy and tender, remove from oven.  Place 1 tbsp marinara and mozzarella on each slice of eggplant.  Place under the broiler for 2-4 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!


Chicken Parmesan

This is one of Jason's favorites. Before I learned how to make Beef Wellington, this was the meal he would always request for special occasions.  Then, when I was pregnant with Ashlyn, I craved Eggplant Parmesan all the time.  Luckily for him, when I make Eggplant Parm for myself, I make Chicken Parm for him.

Chicken Parmesan
4 servings


Ingredients:
4 boneless, skinless chicken breasts
1 cup Italian Panko
1/3 cup freshly grated Parmesan
1-2 eggs, beaten
1/2 cup marinara sauce
4 oz fresh mozzarella
 
Directions:
1.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the chicken breast in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30-40 minutes, flipping chicken halfway through. 

2.  Once chicken is cooked through, remove from oven.  Place 1/4 cup marinara and 1 oz mozzarella on each chicken breast.  Place under the broiler for about 5 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

Friday, August 23, 2013

Perfect Bacon

My sister taught me this cool trick.  She's been baking her bacon for as long as I can remember.  You can get perfect bacon every time, without splattering grease all over your stove or yourself.  She bakes hers on a stoneware cookie sheet.  I like to bake mine on a wire rack on top of a cookie sheet to minimize the amount of grease the bacon cooks in.  You could even bake it on a disposable pan for super easy clean up!

Perfect Bacon

Ingredients:
Bacon (yep, that's it!) 

Directions:
1.  Preheat oven to 375.  Place bacon in a single layer on a cookie sheet or wire rack over a cookie sheet.

2.  Bake for 30-45 minutes, depending on your preference, turning once or twice.  Place bacon on paper towels and gently pat off any excess grease.  Enjoy!

Wednesday, August 21, 2013

Rigatoni & Ricotta Pie

This dish wasn't nearly as time consuming as it looks.  In fact, it was really simple.  I used homemade marinara and sliced fresh mozzarella - you could easily use jarred sauce and pre-shredded mozzarella to save even more time!

Rigatoni & Ricotta Pie 
Serves 6
 

Ingredients:
1lb rigatoni pasta
16 oz marinara
15 oz part skim ricotta cheese
8 oz fresh mozzarella
Extra marinara for serving

Directions:
1.  Preheat oven to 350. Cook rigatoni just shy of al dente.  Drain and rinse with cold water. While pasta is cooking, mix pasta sauce and ricotta cheese until ricotta is incorporated.

2.  In an 8 inch springform pan, arrange the cooked and cooled rigatoni standing upright.  Top with sauce smoothing it as you go to be sure the rigatoni is filled with sauce.

3.  Top pasta with fresh mozzarella and bake for 30-40 minutes.  Remove from oven and allow to cool for 10-15 minutes.  Remove from pan, slice and top with additional pasta sauce.  Enjoy!

Friday, August 16, 2013

Parmesan Spinach Quinoa

I've been trying to incorporate more quinoa into our diet lately - trying to make it at least once a week.  I always have fresh Parmesan in my fridge (and you should too!) and I had some fresh baby spinach that desperately needed to be eaten.  So, along with a little onion and vegetable broth, this side dish was made!

Parmesan Spinach Quinoa
Serves 4

Ingredients:
1 small onion, finely diced
2 tsp olive oil
1 cup quinoa, uncooked
2 cups reduced sodium vegetable broth
2 cups baby spinach
1 1/2 oz freshly grated Parmesan

Directions:
1.  Rinse the quinoa well and allow to drain. Heat the olive oil in a medium saucepan and sauté the onion over medium heat until just beginning to soften.  Add in the quinoa and cook until the quinoa just begins to toast; about five minutes.  Add in the vegetable broth and bring to a boil.  Cover and reduce heat to a simmer.  Allow to cook until almost all of the liquid is absorbed; about 15 minutes.  
                   

2.  Remove the lid and add in the spinach.  Replace the lid and allow the spinach to wilt; about 2 minutes.  Turn off the heat and stir in the Parmesan.  Serve and enjoy! 
                    
 
Nutrition Info Per Serving:  Cal: 228, Protein: 10g, Fiber: 4g, Sodium: 184mg, Carbs: 31g, Fat: 7g


Wednesday, August 14, 2013

No Bake Chocolate Peanut Butter Bars

A little twist on the classic No Bake Cookies.  These use heart-healthy coconut oil and include a nice sweetness from dried fruit.  The first time I made these I used dried cherries, this time I used raisins.  The raisins are good, but I really liked the cherries.  Would be great with dried cranberries too!  I think the best part about these is that you only dirty one pan!  Be sure to store any leftovers in the fridge.

No Bake Chocolate Peanut Butter Bars
Makes approximately 24 bars

Ingredients:
1/2 cup coconut oil
1 1/4 cup peanut butter (I prefer all natural)
2/3 cup honey
3 cups rolled oats (not instant)
1 cup chocolate chips
1 cup raisins

Directions:
1.  In a medium saucepan, melt together the coconut oil, honey and peanut butter.

2.  Stir in the oats and coat with the peanut butter mixture.  Remove the pan from the heat and stir in the raisins and chocolate chips.

3.  Once the chocolate has melted, transfer the mixture to an 8x11 or 9x13 baking dish.  Cover and refrigerate until set.  Cut into bars and enjoy!