EatingWell Wednesday - Melon & Apple Granita

Last week proved to be a scorcher here with 103F last Tuesday so I went to work making my first granita. What is a Granita you ask? It is a semi-frozen dessert made from sugar, water and various flavorings however, the recipe I am making does not include added sugar.



The recipe for this Melon & Apple Granita used Apple Juice as a sweetener and it is exactly what we needed. Yes, making a granita requires a bit more effort that scooping out some sorbet but with the assistance of a timer, I had no issues staying on track.

Basil Vinaigrette

You may recall the basil pesto that I made recently but I had not shared with you what else I did with that pesto. Yes, you can freeze some and use some as a spread but you can also use it in a vinaigrette.

I grabbed a few teaspoons, placed then into a mini-processor, added a few tablespoons of red wine vinegar and pulsed it until it was well emulsified. Smart eh? You can then add more vinegar, oil and mustard until it is the consistency and flavor you desire.

What else could you use pesto to make?

Chopped Pasta Salad

If you recall, I hosted Rhode Island's Food Blogger Bake Sale back in April at The Pizza Place Restaurant. Not only are the people at the restaurant top notch but their Chopped Pasta Salad is a Legend in these parts.

In fact, the simple addition of Ditalini makes it a salad that my son is crazy about and he does not voluntarily eat mushroom and tomatoes. Now the recipe usually calls for Gorgonzola cheese but I use Feta. Scrumptious!

The photo was shot before I added the turkey bacon.

Organic Romaine Lettuce

Red Onion, sliced thinly

Tomato, chopped

Baby Bella Mushrooms, chopped

Feta, chopped

Chicken, cooked and diced

Bacon, crispy and chopped

Ditalini pasta, cooked

Prepare all ingredients, toss well with balsamic dressing of your choice.

EatingWell Wednesday - Spring Chicken & Barley Soup

Do you often find yourself with some leftover chicken and with one of the following scenarios:
1. Not enough for everyone?
2. You do not want the chicken as is?

Well, here is a great way to use up that leftover chicken (or non-leftover) called Spring Chicken & Barley Soup from EatingWell magazine. I honestly think the best thing about this recipe is the garnishes. The orange and basil make this soup stand out. I strongly recommend you add a good amount of it to the entire pot at the end. Feel free to put some fresh when you serve it.

Creamy Greek Yogurt Dip

Most of us love dips right? Whether it is for Vegetables or a Protein, we Americans love dips and kids are no exception. My son loves dipping his carrots in hummus but I thought I would see if I could persuade him to try something else. I knew I had a little Greek yogurt left and from there I experimented. This would also be yummy with sour cream.

Feel free to experiment with different herbs and citrus juices to find your favorite combo. What are some of your favorite foods to dip?

Ingredients:
1/3 cup plain low fat Greek yogurt
1/2 small clove of Garlic, minced
1/3 scallion, minced
A few leaves of Cilantro, minced
Ground Pepper

Directions:
Mix all ingredients and enjoy.

EatingWell Wednesday - Sugar Snap Pea and Shrimp Curry

I love when you have a dish that is so wonderful that you can mix it with Brown Rice and get away with it. That is the case with EatingWell's Sugar Snap Pea and Shrimp Curry recipe.



The only changes I made were:
1. I used plain curry and then added some Hot Madras Curry Powder onto my husband's serving.

2. Used less than 1/4 cup lemon juice

3. I also tossed some chopped parsley on when I served it.

Can you tell my son (who swears he does not like shrimp) liked it?
Photo left: Just put some in his mouth
Photo right: This was his reaction when I wanted to have my bowl back.

Baked Tortilla Chips: Salt, Chili-Lime & Garlic-Cayenne

A few weeks ago, I had bought 2 packs of Whole Wheat tortillas because they were on sale as a Buy 1 Get 1. After having quesadillas one night, I had a choice to make: freeze the other package or use them in a recipe. I decided that it would be fun to make our own baked tortilla chips and have some fun with the kids while experimenting with flavors.



We made three flavors: Salt only, lime-chili and a cayenne-garlic. We started by cutting the tortillas into 8 wedges, spraying them with Pam Olive Oil Spray and then baking them until crispy. The kids loved being able to shake all the seasonings on the chips (minus the cayenne) and then pick their favorite flavor.

I was a bit concerned that we would regret using the Whole Wheat tortillas and wishing we had saved this experiment for Corn Tortillas but we truly enjoyed the flavor and texture.



Ingredients (Salt):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt

Ingredients (Chili-Lime):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt
True Lime - 1 packet
Chili Powder

Ingredients (Garlic-Cayenne):
Whole Wheat Tortillas
Pam Olive Oil
Coarse or Sea Salt
Garlic Powder
Ground Cayenne

Instructions:
1. Preheat the oven to 350 degrees F

2. Cut each tortilla into 8 wedges and place them in a single layer on a cookie sheet.

3. Combine the seasonings (I did not measure them out so have fun with it) in a small bowl and set aside.

4. Spray the wedges with Olive Oil spray and dust with the seasoning mixture. Flip the wedges over and repeat.

5. Bake for 7 minutes, flip the wedges over and bake another 7 minutes. You can probably skip flipping them over and simply rotate the pan if you prefer.

Cleaning your Produce and Saving Money with the Oxo Salad Spinner & Giveaway

When you come home from the super market, do you place all of your lettuce, fruits, vegetables and herbs right in the refrigerator? You can greatly lengthen the time the items are fresh and in turn, save yourself money by cleaning them first. I do this for many of the items using a Salad Spinner.

Let me start off by telling you that not only do I show you how to use the salad spinner in the video below but I also want to tell you why I have this items in my OpenSky Shop: because it is a great value. This is a product that I have used for 10 years and it has proven itself invaluable. See how.

Not only do I want to save you money on produce, but I also want to save you $27 by giving one Salad Spinner away! That's right, simply click here to be entered to win! When you do so, you will also receive a 10% off coupon as well!

In case you are wondering why I opened a shop with Opensky, it's because it is my Shop. They asked me to choose items that I am passionate about and told me how they are a passionate company: passionate about their shop keepers, product quality and customer service.

I also wonder what else you would use the salad spinner for?

‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?

Although the frequency of leftover pizza may be close to null in your house, I created a fun snack on the fly while cleaning out the fridge a few weeks ago. We had some lovely mesclun mix, pizza and a little bit of balsamic reduction/syrup. I know you will not believe me but the kids loved it (except when my son was irritated by a falling piece of lettuce).

So, you tell me: ‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?



Ingredients:
Quality frozen pizza, cut into thin slices (I used Newman's Own Margherita Thin & Crispy Pizza)
Organic Mesclun Mix (or any lettuce)
Balsamic Reduction Sauce/Syrup (or dressing but you may wish to toss salad in it first to avoid drips)

Directions:
Remove the refrigerator, slice it, top with salad and syrup. Yum!

FYI: The best way to slice pizza is by using a pizza wheel. You avoid the tearing and uneven slicing that results from using a knife. I also use my pizza wheel when making chicken strips and cutting up brownies

Balsamic Chicken Kabobs

One reader recently asked via Twitter, 'How can I make chicken more interesting for a picky family?' Well, in my opinion, one way is to change up the presentation and make it more fun. Even in the dead of winter, I will make a more 'summer-like' meals and presentation using an indoor grill.

Oh, and forget to vote for your favorite foodie (hint) for the Hot Bloggers Calendar.

Ingredients:
6 wooden skewers
1 lb. boneless, skinless chicken breasts cut into chunks
1 red pepper, chopped into large pieces
1 20oz. can of Pineapples slices, drained and cut into large chunks
¼ & ¼ cup Newman’s Own Balsamic Vinaigrette Dressing
2 teaspoons fresh parsley, chopped

Yields: 6 servings (1 kabob per person)



Instructions:
1. Immerse skewers into water and set aside for 30 minutes. Chop the chicken breasts into large chunks and marinate in the first ¼ cup of dressing for 30 minutes.

2. Meanwhile, chop the peppers and pineapple.

3. Heat the outdoor or indoor grill to medium.

4. Alternate placing the chicken, peppers and pineapple on the skewers.

4. Pour the remaining ¼ cup dressing onto the skewers and place them on the grill for approximately 3 minutes, flip and cook another 3 minutes. You may need to cook them longer, depending on the size of the chicken pieces.

5. Place the skewers on a bed of rice or couscous and garnish with the parsley.

Here is a fantastic indoor grill that you would find useful year round.

Bison 'Chop Suey' or 'American Goulash' : An updated 70's Classic

Ground Bison, Whole Grain Pasta & Sauce = simple, quick, affordable and nutritious!



If you are wondering what the thing on the pan is, it is a splatter screen. I love my splatter screen. I use it when I saute, brown etc. and really love it when I am warming or making marinara sauce. You ever turn up the heat and walkaway to find that suace is all over the stovetop and wall? You can find it in my Shop.

Also, the 15% off for the Curious Chef measure and prep gift set expires tomorrow -> take advantage of this offer using code CURIOUS15.

Oh the recipe is simple: While the pasta is boiling, simply brown the meat and then add in some marinara sauce, toss the pasta in after draining and mix well.

Crock Pot (Slow Cooker) Pulled Pork

My husband and kids love pulled pork sandwiches so I tossed this together yesterday at 9 am and it was done at 5 pm. I also have plenty left to freeze or per husbands request, make a pulled pork chili. Hum....

Ingredients for Dry Rub:
1 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon ground cumin

1/4 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3.5-pound boneless pork Boston butt
1 cup light beer or low sodium chicken broth

Sauce for 4 servings
· 1/2 cup apple cider vinegar
· 3 teaspoons agave nectar or honey
· 1 teaspoon Worcestershire Sauce
· 1.5 teaspoons Dijon mustard
· ¼ cup Ketchup
· 1 teaspoon chili powder

Directions:

1. Mix all the dry ingredients from brown sugar to pepper in a small bowl. Trim excess fat from the pork.

2. Place the crock pot on low for 8 hours. Rub the pork with the dry rub and place into the crock pot, add the beer/broth and cover.

3. You may wish to 'baste' with the beer/broth every few hours but it is not necessary.

4. Once the pork is ready, remove it from the crock pot and allow to cool while you make the sauce.

5. To prepare the sauce: mix all ingredients in a pot and boil gently, while mixing, for about 4-5 minutes and set aside. Pull enough pork apart for 4, mix with the sauce and serve on the rolls.

Broccoli and Squash Macaroni & Cheese: 30 Days 30 Ways

Happy Monday Everyone,

I am taking part in the 30 days, 30 ways with Macaroni & Cheese. You can find my contribution of Broccoli and Squash Macaroni & Cheese today. Enjoy and indulge.

Baby Arugula, Spinach & Brown Rice Salad

I came up with this recipe spontaneously as I was thinking about way to incorporate more brown rice into your diet. Give it and try. I promise that you will not notice the chewiness that would normally bother you. It adds some fiber and texture to the salad.


I promise to make this picture prettier once I am home with the right software

Ingredients:
A cup of Baby Arugula & Baby Spinach mix
1/2 cup brown rice
A few slices of Red Onion
1/2 English Cucumber, chunked
1/3 cup grape tomatoes
a handful of Cilantro, chopped
your favorite light Vinaigrette

Mix well and enjoy.

Butternut Squash Polenta

Two weeks ago, I went to dinner with my friend Kim (my comrade in the Martha Stewart adventures) and we both loved the sweet potato polenta side dish. From then on, I was determined to try making some myself. While I was at the store, I saw a 'tube' of prepared polenta and came home all excited to give it a try.


Yes, I have some corn meal so I could try to make it myself but one step at a time. My plan was to make sweet potato puree however, I found myself devoid of any so grabbed some squash puree from the freezer. You can find it boxed and labelled as either 'Winter Squash' or Butternut Squash' in the freezer section.




This was quite easy to make and I look forward to trying to make it all from scratch as well as adding different spices and combinations. My husband thought it needed more flavor so I added the paprika and cheese. I was shocked that my picky son was so eager to eat some and yes, it is all gone.


Ingredients
Box frozen butternut or winter squash

1 'roll' of prepared Polenta, cut into chunks

A few ounces of Parmesan cheese

A few shakes of paprika

Instructions:

1. Place the frozen squash into a pot over a medium heat. Continue to stir and when about half melted, add the polenta and mix well.

2. I then used a potato masher to blend them together and add the paprika and Parmesan cheese. Mix well, season to taste and enjoy.

Toasted Isreali Couscous Salad

Have you tried Isreali Couscous yet? It is also known as Pearl Couscous. I enjoy toasting it as it brings out a bit more of a nutty flavor with little effort. This makes a lovely side dish or lunch on it's own.

Naturally, you do not need to use the exact amount of ingredients I use-find what suits your taste.

Ingredients:

4 teaspoons Olive Oil
1 1/3 cups Isreali Couscous

1 3/4 cups low sodium Chicken Broth or Water

2.5 ounces Reduced Fat Feta, crumbled
1/2 Red Pepper, chopped
1/3 cup sliced Almonds

3 tablespoons Scallions, minced
Orange Rind
2 teaspoons Red Wine Vinegar
2 teaspoons Orange Juice
2 teaspoons Olive Oil

Instructions:

1. Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add couscous and cook, stirring frequently, for about 6 minutes.

2. Stir in broth and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed about 11 to 12 minutes.

3. Place the couscous in a bowl to cool while you prepare the feta, pepper, almonds, scallions, and orange rind. Combine all ingredients and toss with vinegar, orange juice and olive oil.

Super Thyme Savor: Steamed Haricot Verts, Wax Beans & Baby Carrots with Olive Oil and Chives (& Tip #4)

Having a stocked freezer full of frozen vegetables is a great way to be able to make a multitude of side dishes quickly. It also helps alleviate the boredom of the same old veggies as you can mix them and change up the toppings.

This is a perfect example: I mixed some favorite sides with a bit of olive oil and chives. So go ahead and steam your favorite medley and top with your favorite herbs.

Ingredients:
1/2 cup frozen haricot verts (green beans)
1/2 cup yellow wax beans
1/2 cup baby carrots
Olive Oil
Chives, minced

Directions:
1. Steam the vegetables until tender but not mushy
2. Add olive oil, chives and mix well.

Quinoa Salad with Cranberries, Scallions & Orange Rind

Craving something sweet and good for you? This quinoa salad is the answer. I also made this in a pinch with some quinoa I had made the night before so the quantities are rough.

1/2 cup cooked quinoa

Handful of sweetened dried cranberries

1 scallion, chopped

1 tablespoon orange rind

1 tablespoon red wine vinegar

1teaspoon extra virgin olive oil

Directions:

1. Cook quinoa

2. Place 1/2 cup into a bowl
3. Add remaining ingredients and mix

Roasted Cauliflower, Red Pepper & Garlic Soup

Saturday was a windy, wet and dreary day thanks to Storm Ida so we were all craving soup. I was thinking of a roasted red pepper soup but when I saw the head of cauliflower an idea struck. In addition, the oven was already hot baking a chicken pot pie so in went the cauliflower and garlic.

Now, I must state that I roasted the peppers myself but it does take some work so if you want to save some time, use the jarred. Also, if you do not like the flavor of any of these foods roasted, than do not bother with the soup.

Ingredients:
1 head organic cauliflower (cut into florets)
3 large cloves of garlic
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large roasted red peppers
4 cups organic vegetable stock
1 teaspoon fresh thyme, chopped
½ cup 1% milk


Directions:
1. Preheat the oven to 425 degrees

2. In a large bowl, toss the cauliflower florets and garlic with the olive oil, salt and pepper and place in a single layer on the baking sheet.

3. Roast until golden brown, approx. 20 minutes, place in a bowl and allow to cool while you prepare the peppers.

4. Set oven to broil and place the peppers on a baking sheet and broil until they begin to char/blacken

5. Place the peppers into a paper bag, close and set aside.

6. Now chop the garlic and cauliflower up into smaller pieces and place into a pot with the stock, add the thyme and turn burner onto medium.

7. Remove the peppers from the bag and peel off the skin. Chop and mix with the cauliflower & garlic.

8. Bring to a boil, then cover with a lid, turn the burner down to low and allow to simmer for 15 minutes.

9. Place half the contents and ¼ milk into a blender (lid vented for steam) and puree. Pour into a bowl and repeat with the remaining and ¼ milk

I also wanted to share that Maria of Two Peas and Their Pod had just posted their Slow-Roasted Tomato and Roasted Red Pepper soup.

Organic Grass Fed NY Strip Steak & Organic Chicken Breast Salad featuring POM Juice

I feel it is a great opportunity when you are making your meal, recipe, snack, baked good, etc. to try to up the nutritional value. With that said, we love drinking POM in its’ raw state right out the bottle (try to grab it away from my son) so when POM wrote me asking if I would try using it in some recipes, I thought, ‘man, why haven’t I thought of that?’

Also, while attending Blogher, I was approached by a blogger who asked me if I have ever tried Greensbury Market Organic Steaks & Chicken. I had not and was willing to accept some product to give them a try. I was not asked to do anything but enjoy them and enjoy them we did.

So, time to put on my kitchen thinking cap and get to work. For the chicken, I made a Pomegrante dressing and the salad below.

Pomegranate Dressing:
1/3 cup POM pomegranate juice
1/3 cup red wine vinegar
¼ cup extra virgin olive oil

¾ teaspoon Dijon mustard
Salt and pepper to taste

Organic Grilled Chicken over Baby Spinach Salad
Organic Baby Spinach
Toasted Pine Nuts
Dried Sweetened Cranberries
Red Onion, slivers

Organic Chicken Breasts-marinated in dressing , grilled and sliced
Pomegranate dressing

I grilled the chicken when grilling the steak, prepared the salad (first 4 ingredients) and then topped with the chicken and dressing

Organic Grass Fed NY Strip Steak
1/3 cup red wine vinegar
½ shallot, chopped
2 tablespoons extra virgin olive oil
½ teaspoon fresh thyme, chopped
3/4 teaspoon dry mustard
½ teaspoon sea salt
¼ teaspoon black pepper

Mix the ingredients well and toss with steak.


pre-grilling

I marinated the steaks for about 30 minutes and then grilled them to medium. I let them rest about 10 minutes and then we devoured them. Now, we do not eat NY strip often so I can not say whether these we much better than conventional steaks, but I will say, these melted in our mouths and tasted clean. Does that make sense to you? Granted, we can not afford to eat organic grass fed meat or chicken at every meal however, the food we consume is very important to use and quality over quantity reigns when possible.


post-grilling

Check out my Whrrl story featuring POM and, foodies will recognize the dreaded photo in slide#9