Steak with Peas and Pasta

It's dinner time, and you're hungry for something tasty, but don't have much time to stand over a hot stove. What to do? Here's a meal that only takes about 15 minutes to cook, and serves as an excellent  "ready made" lunch for the following day. This recipe calls for round cubed steak, which is simply a piece of round steak pounded with a meat mallet. My local grocery store sells this pre-pounded, which is a good thing, since I'm not so skilled with a hammer ;)

When it comes to taste, there is a unique mix of salty and sweet in this recipe, with the green peas providing a sweet contrast to the savory artichoke hearts and soy sauce. And, there's no shortage of nutrition -- it's packed with quality protein and fiber. Quick, tasty, and nutritious. What's not to like?

Prep time: 15 minutes
Cook Time: 10-15 minutes


Steak with Peas and Pasta


Ingredients

3/4 lb. beef round cubed steak
1 clove garlic, chopped
salt (to taste)
1 c. frozen peas
1/4 c. marinated artichoke hearts (from a jar)
4-5 oz. dry spaghetti (can use brown rice pasta or regular pasta)
1/8 tsp. soy sauce (more if desired)
2-3 tbsp. canola oil


Directions

Place the dry spaghetti into a simmering pot of water and cook until tender. While the spaghetti is cooking, cut up steak into bite size pieces. Finely chop one clove of garlic and cut up the artichoke hearts into small pieces. Place skillet on the stovetop on medium heat with 2-3 tbsp. canola oil and  salt. Add chopped garlic to the skillet and cook for 1 minute. Add steak pieces and cook for 5 minutes. Add soy sauce, artichoke hearts, and frozen peas. Mix well, and cook for another 5 minutes. When the spaghetti is cooked, drain and pour over the steak mixture. Remove from heat, and blend thoroughly. Serve immediately.

Serves 2-4.

Hungry for more? 

Add 1/2 c. chopped, cooked onions to give this dish more kick.

Happy Eating!

Banana Pumpkin Bread

Who hasn't made pumpkin bread or banana bread? These recipes are staples in the baking business, and have been for decades. For me, they are my go-to breads to bake for the holidays. But I have to admit, I'm always looking to invent a "new" or "modern" version that has great flavor, and will impress even my biggest critics (a.k.a, my 8 year old nephew). So then the light bulb went off: Why not combine pumpkin with bananas? They're both sweet with a smooth texture, and offer great nutritional value (potassium and vitamin A). After some experimenting, I came up with this recipe, which produced a rich and delicious bread that doesn't disappoint.


Prep Time: 20 minutes
Cook Time: 50-60 minutes
Preheat Oven to 350 degrees


Banana Pumpkin Bread


Ingredients


2 medium, ripe bananas
1/2 c. canned pumpkin
1 c. sugar
1/2 c. butter (softened)
2 c. unbleached, white flour
1/4 c. rice milk 
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg


Directions


Slice two bananas into small chunks and microwave for two minutes, to bring some of the liquid out of the bananas. Transfer the bananas into a sauce pan, with 1/2 c. canned pumpkin, a pinch of salt, and 1 tbsp. of butter.

Cook on medium heat for 3-4 minutes. Transfer the mixture into a bowl. Add eggs, milk, butter, and sugar. Mix well. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix well. Place in a 9x5 loaf pan, and cook for 50-60 minutes. Remove from oven and let cool for 15 minutes before serving.


Makes 10 servings.


Hungry for More?
Sprinkle a handful of chocolate chips over the top of the bread mixture before baking.


Happy Eating!

Sweet Potato Omelet Bites

I've made my fair share of omelets over the years. Like most of them, this particular recipe was pulled from memories of my childhood, watching my Mom cook omelets for my Dad (a native of Spain), as well as my own experiences trying to duplicate her ability to create perfection on a plate (still working on that). Since I had the basics down, I decided to move away from the traditional Spanish omelet, and try something different. Why not an appetizer? The spinach and sweet potatoes give this recipe its own unique flavor, but what really helped to transform this recipe into an appetizer was the size of the skillet. I found that a 10-inch skillet made the omelet thinner (about 1 inch in height as opposed to 2-3 inches). And, by cutting the omelet into small, bit-size pieces and inserting toothpicks on top, you have an instant appetizer.

Sweet Potato Omelet Bites


Prep Time: 20 minutes
Cook Time: 15 minutes (potatoes),  20-25 minutes (omelet)


Ingredients

5 large eggs
2 1/2 medium size sweet potatoes (peeled)
2-3 tbsp. canola oil
1 cup chopped, frozen spinach
1/4 tsp. dill weed
3/4 tsp. salt
1 tsp. crushed garlic

Directions

Wash and peel the sweet potatoes and cut into small pieces (about 1/2 inch all around). Place them in a pot of water on the stove (with about a 1/2 tsp. of salt). Cook on medium heat and bring to a boil. When the potatoes are tender to the touch, remove them from the stove and place in a strainer. Let cool. In a medium-size bowl, combine the eggs, 1/4 tsp. salt, dill weed, crushed garlic, and chopped (thawed) spinach. Mix well, and set aside. Using a 10-inch skillet, place 1-2 tbsp. of canola oil in the skillet on medium heat. When the oil is heated, pour the sweet potatoes into the skillet and cook for about 3-5 minutes.

(note the size of the sweet potato pieces)

Pour the egg mixture over the sweet potatoes, moving the mixture around to ensure that the potatoes are evenly coated. Cook the potato and egg mixture for approximately 12-14 minutes. Shake the skillet back and forth to make sure the mixture doesn't stick to the bottom, and to test for doneness. Be care full not to burn the bottom of the omelet.

(you can see here that the liquid hasn't completely evaporated yet)

When just about all the liquid has evaporated from the omelet, place a large plate over the top of the skillet (put oven mitts on first!), and flip the omelet over onto the plate. Put another tbsp. of canola oil in the skillet, then carefully slide the omelet back in. Cook for no more than 3-5 minutes. Place another plate on top of the omelet in the skillet, and flip it over onto the plate.

Let the omelet cool for 20 minutes on the counter or in the refrigerator. Cut the omelet into small, bit-size pieces (approximately 1 inch in diameter). Arrange on a plate, and place a toothpick in each piece. Serve cold, or at room temperature.

Makes about 45 omelet bites. Be sure to refrigerate the leftovers.

Hungry for More? 
You can add shredded cheese to this appetizer (mix in with the egg batter) for added richness.

Happy Eating!

Easy Homemade Ciabatta Bread

I'm not a veteran bread maker, so when I took on a self-imposed challenge to make ciabatta bread, I went into a bit of a panic, thinking that I would end up with an inedible, brick-like loaf. My fears were confirmed after reading that ciabatta bread is not the best choice for beginner bread makers (very small margin of error). So I put on my research cap, and came up with this simple recipe that even a bread-making novice like me couldn't possibly mess up. The end result was a fantastic, firm-crusted, soft-in-the-middle, chewy bread that is perfect for sandwiches, toast, dipping in soup, or just on its own. I will surely be adding this to my list of go-to recipes.


Ciabatta Bread


Prep Time: 15 minutes
Rising Time: 12 hours
Cook Time: 30 minutes
Preheat oven to 400 degrees


Ingredients


4 cups unbleached, white flour
2 cups warm water 
1/4 tsp. active, dry yeast
1 1/2 tsp. salt
1 tbsp. butter
1/8 tsp. dill weed


Directions


One secret to making good bread is to time the process well. Prepare the dough at night, then bake the dough the next morning (or mid afternoon, depending on what time you prepared the dough). When ready to make the dough, pour 2 cups of warm water into a large bowl. The water should be about 105-115 degrees. You can do a finger test for the water temperature if you don't have a thermometer handy. The water should be warm, but not so warm that you can't run your finger through it. Add 1/4 tsp. of active, dry yeast to the water, and mix well so that the yeast dissolves. Wait about 5 minutes, then add 4 cups of flour, and mix well. Then add 1 1/2 tsp. of salt. Mix the dough well with a wooden spoon. The salt needs to be added at the end (after the flour) because the salt can slow the yeast's fermentation (or reproductive) activities. In addition, if there is too much salt in dough, the bread could potentially have a reduced volume. 


Cover the bowl with plastic wrap, and seal with a large elastic band around the bowl. Let the dough rise overnight for 12 hours in a warm, dry place. The next day, remove the plastic wrap from the bowl, and transfer the dough to a wooden cutting board, sprinkled with flour. Kneed the dough slightly and shape into a loosely formed oval shape. Transfer the dough onto a greased cookie sheet and cover with a small towel for 30 minutes to rise. Remove the towel, and brush the top of the dough with melted butter and dill weed (optional herb). Place the dough in a preheated oven (400 degrees) for 30 minutes, or until golden brown. Keep an eye on the bread for the last 5 minutes of baking to prevent over baking (ovens can vary greatly when it comes to temperature). Remove the bread from the oven and let it sit for 10 minutes before cutting. Serve the bread warm or at room temperature. 


Hungry for more? 
Ciabatta bread, when a few days old, can be used to make French Toast or even croutons.


Happy eating!

13 Nutrient Dense Herbs and Spices

Have you ever walked past a row of herbs and spices at the grocery store and thought, 'Yeh, I've seen those before, but why do I need anything more than salt and pepper?' Well, there are plenty of good reasons why--enhanced flavor is one. In addition, many herbs and spices that people typically overlook are loaded with valuable nutrients that you might not expect. And really, which is easier: sprinkling a teaspoon of tumeric in a tuna salad sandwich, or cutting up small pieces of celery? (Ok, you should do both, but I won't lay the guilt on you if you don't.)

I've put together this handy list of herbs and spices, along with their nutritional content. So the next time you head to the grocery store, you can feel good about picking up a jar of nutrition to spice up your next meal.

1) Basil (Dried) Higher nutritional content if fresh
Rich in vitamin A, vitamin K, calcium, potassium.


2) Cinnamon (Ground)
Rich in vitamin K, manganese, iron, and calcium.


3) Cloves (Ground)
Rich in manganese, omega 3 fatty acids, vitamin K, calcium, and magnesium.


4) Cardamom (Ground)
Rich in vitamin C, calcium, magnesium, potassium, zinc, iron, and fiber.

5) Coriander (Ground)
Rich in niacin, vitamin B6, phosphorus, zinc, selenium, vitamin C, vitamin K, and manganese.


6) Dill (Dried)
Rich in thiamin, fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and magnesium


7) Garlic Powder
Rich in fiber, phosphorus, selenium, and vitamin B6. Strong anti-inflammatory properties as well.


8) Oregano (Dried)
Rich in vitamin B6, potassium, copper, fiber, vitamin A, vitamin K, and vitamin C.


9) Parsley (Dried) Higher nutritional content if fresh
Rich in vitamin K, vitamin E, vitamin C, vitamin A, fiber, and iron.

10) Rosemary (Dried)
Rich in vitamin A, thiamin, magnesium, fiber, vitamin C, iron, vitamin B6, folate, and calcium.

11) Sage (Ground)
Rich in vitamin C, vitamin E, thiamin, copper, fiber, vitamin A, vitamin K, vitamin B6, calcium and iron.


12) Thyme (Dried)
Rich in vitamin B6, folate, phosphorus, potassium, zinc, and vitamin A

13) Turmeric (Ground)
Rich in vitamin C, magnesium, iron, vitamin B6, potassium, and manganese. Strong anti-inflammatory properties as well.

Simply Savory Pinwheels

Whether you call them hors d'oeuvres or appetizers, these savory pinwheels are absolutely addictive. They are a breeze to make and are loaded with flavor to please any palette. Pack them for lunch, serve at a party, or keep some on hand for a late-night snack. Using pizza dough in this recipe instead of traditional puff pastry saves a ton on fat and calories, but doesn't sacrifice taste. There is also something special about combining cream cheese with sage. Together, they produce a flavor that borders on perfection.

Cream Cheese Mushroom Pinwheels

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Preheat oven to 350 degrees 

Ingredients

8 oz. cream cheese

1/2 tsp. ground sage

1/4 tsp. kosher salt

1 lb. pizza dough (pre-made)

1 lb. chopped portabella mushrooms

1 tbsp. dried parsley

2-3 tbsp. olive oil (for cooking mushrooms; use more for brushing pinwheels)

Directions

Cook the mushrooms in a fry pan with olive oil and salt (to taste) for about 15 minutes, or until fully cooked. Set aside and let cool. Lightly dust a cutting board with flour. Roll out the pizza dough into an large oval or rectangle shape (about 1/8 inch thick). Mix together cream cheese salt, and sage until fully blended. Spread the cream cheese mixture over the pizza dough so the dough is completely covered. Place the mushrooms in a food processor and pulse it until fully chopped. Spread the chopped mushrooms on top of the cream cheese mixture. Sprinkle the dried parsley over the mushrooms. Take one end of the roll and push it a little bit so that it holds its shape. Roll the pizza dough from end to end, and place it on a cookie sheet. Put the pinwheel roll in the freezer for 30 minutes. (Chilling makes it easier to cut.) Remove the pinwheel roll from the freezer, gently cut into 1-inch slices with a sharp, serrated knife. Arrange the pinwheels on a baking sheet that has been lightly sprayed with cooking spray. Brush the top of each pinwheel with olive oil and bake for 20-25 minutes or until golden brown. Let them cool a bit before serving.

Hungry for more? Try some of these ingredients for more pinwheel goodness.

Cheddar cheese, bacon, and scallions
Spinach, bacon, cheese, and onions
Prosciutto, basil, and gruyère cheese

Happy eating!

Can't Miss Quesadillas

Did someone say finger food? There is never a bad time to cook up some tasty quesadillas for friends and family, especially when the ingredients include bacon, cheese, and spinach. When you try the quesadilla recipe below, be prepared to make a few extras, because they will fly off the plate. 

What's most appealing about this recipe is the convenience factor. The quesadilla stuffing can be cooked and refrigerated several hours ahead of time if you are planning on serving these as a party appetizer. I use the Mission brand flour tortillas, but you can buy any brand in just about any grocery store. You can even substitute the white flour tortillas with corn or wheat flour tortillas.

Spinach-Mushroom-Bacon Quesadillas

Prep Time: 25 minutes 
Cook Time: 10 minutes

Preheat oven to 400 degrees

Ingredients

2 tbsp. canola oil (or more if needed)

1 medium Spanish onion, chopped

8 oz. button mushrooms, chopped

About 3-4 cups fresh spinach (or 10 oz. frozen), shredded/thawed and washed

2 strips of bacon, chopped

Salt to taste

Garlic powder to taste

About 1 tsp. garlic, chopped

4 flour tortillas (8-inch size)
2 cups shredded mozzarella cheese

(Note: double or triple the recipe if making these for a party)

Directions

In a large skillet over medium heat, warm 2 tbsp. of canola oil. Cook the onions, garlic (with salt and garlic powder) stirring occasionally, until lightly golden, about 5 to 10 minutes. Add the chopped bacon and cook a few more minutes. Add the chopped mushrooms, stirring occasionally, until tender, about 6 to 8 minutes. Add spinach, and cook until completely wilted (about 2 to 3 minutes). Season with more salt if needed. Set aside when done.

Brush ONE side of two tortillas with canola oil. Flip the two tortillas over (oiled sides down), onto a baking sheet. Layer each tortilla with cheese, the spinach mixture, and more cheese, dividing evenly. Top each with another tortilla, brushing oil on the top, and lightly press.

Bake the two quesadillas until cheese has melted and tortillas are golden brown, turning them after five minutes. Total cook time: 10 minutes. Cut quesadillas into quarters and serve immediately.

Serves 2-4

A note about garlic powder—it doesn’t just add flavor. Garlic powder is loaded with nutritional benefits, and has very strong anti-inflammatory properties. And, it’s sodium free.

Do-It-Yourself Granola

Are you forever looking for that go-to snack that you can throw into your purse or gym bag? Look no further than your own kitchen. Homemade granola is delicious and nutritious, and best of all, you control the ingredients and calories. If you’ve never attempted to make your own granola before, never fear. This recipe is practically impossible to mess up!

Nutty Chocolate Granola

Prep Time: 20 minutes
Cook Time: 45 minutes
Preheat oven to 300 degrees

Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1/2 cup EVOO (extra virgin olive oil)
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots (or other variety of dried fruits)
3/4 cup chocolate chips (milk chocolate or dark chocolate)

Directions

In a large bowl, combine oats, pistachios, pumpkin seeds, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl, and let cool. Add apricots (or other dried fruit) and chocolate chips, tossing to combine.  Place 1/2 cup to 1 cup of the granola mix into individual zip lock bags, and store in a cool, dry place.

Makes about 9 cups.

Enjoy!

Crispy Coriander Potatoes

How many times have you looked at a bag of potatoes at the grocery store and thought: What can I do with that? Let’s face it. Potatoes are not pretty. They have rough skin and dark spots, and some of them have root hairs sticking out in almost every direction.

 

 

Here’s the trick: Don’t think of potatoes in their pre-cooked state. Think of them in terms of the end product. Usually when I see potatoes, I really see french fries. Potatoes of any variety are the most versatile of all foods, and pack a nutritional punch (lots of potassium and vitamin C). They can be used as an ingredient for a main meal, a side dish, or an appetizer.

 

The potato recipe below makes an excellent side-dish for any occasion, and uses a collection of spices that not only add to the taste, but add nutritional value as well.

 

Crispy Coriander Potatoes

Ingredients

    * 1 1/2 pounds small red potatoes (leave skins on)

    * 2 tablespoons vegetable oil

    * 1 teaspoon ground coriander

    * 1/2 teaspoon turmeric

    * 1/2 teaspoon dried thyme

    * 1 teaspoon kosher salt

    * 2 tablespoons minced fresh cilantro

    * Squeeze fresh lime or lemon, optional

Directions

Place the potatoes (whole with skins on) in a large pot of water, and season with some salt. Set the stove on high and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance (about 15 to 20 minutes). Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.

In a large skillet, warm the vegetable oil until it's hot, but not smoking. In a small bowl, mix the coriander, tumeric, thyme, and kosher salt. Immediately add the potatoes to the spice mix, and blend together. Place the potatoes into the skillet. Stir-fry until the potatoes get crispy and golden brown on the outside. Top with fresh cilantro and lime or lemon juice and serve.