Category Archives: Cook

by | November 5, 2012 · 2:04 pm

Healthy Carrot Cake Muffins

It is no secret that I love to bake muffins. Who doesn’t love a fresh warm muffin with their morning coffee? Adding veggies to muffins is a great way to get those required veggies into your diet (or your toddler).

I decided to mix it up this time and make it an inside out piece of carrot cake. It is a lightened up recipe, using a mixture of whole wheat and all-purpose flour, golden raisins, oats, carrots, yogurt and applesauce. Using substitutes like applesauce and yogurt creates gives the muffins a nice, sweetened taste and moist texture. However, the consistency of these muffins will be a little chewier than a fluffy oil, flour and butter muffin.

These muffins would be just fine without the frosting middle, but for a little extra fun and a tiny bit of effort (and calories) it is well worth it!

Carrot Cake Muffins
1 C shredded carrot (about 2-3 medium-sized carrots)
1/2 C rolled oats
1/2 golden raisins, chopped
1/2 C whole wheat flour
3/4 C all-purpose flour
1/2 C brown sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1/2 C applesauce
1/2 C plain yogurt (regular or Greek-style)
1 tsp vanilla
1 tsp lemon zest
1 8 oz package 1/3 less fat cream cheese, softened
2/3 C powdered sugar

Preheat oven to 350 degrees.

Mix flour, brown sugar, baking powder, salt, baking soda and cinnamon in a large mixing bowl. Add oats and raisins until combined. Set aside.

With an electric mixer, whisk eggs, applesauce, yogurt and vanilla. By hand, add carrots and lemon zest. Mix until combined.

Fold wet mixture into dry mixture until just combined.

With an electric mixer, beat cream cheese and powdered sugar until fluffy.

In a greased muffin pan, add one tablespoon of batter to each cup. Top with about one teaspoon of cream cheese frosting. Top with another tablespoon of batter. You will likely have a little bit of frosting left over.

Bake in oven for 30 minutes, turning pan half way through. Remove from oven and cool slightly on cooling rack.

Go ahead and sneak one right out of the oven, they are delicious warm!

Enjoy some more sweet and savory carrot recipes from these fabulous bloggers as part of Food Network’s Fall Fest!

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate’s Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

 

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by | October 30, 2012 · 1:26 pm

Green Smoothie

I often find myself eating breakfast on the run which usually results in me downing a granola bar, a handful of cereal or some kind of cookie.  Great way to start the day, huh?  I needed a better option so I started to experiment with smoothies after my inlaws so generously gave us a vitamix.  This thing is amazing and makes some of the best smoothies because it literally pulverizes anything you put inside.  We have tried a ton of different combinations, but this green smoothie is, by far, my favorite.  The best part is that the spinach and carrots are almost undetectable and you would never know by the taste that they are even in there.  My husband and my daughter drink this without hesitation.  I love it because I can start my day off with a good dose of fruits and veggies and it is incredibly filling.


Green Smoothie

Serves 2 adults 

2 bananas, peeled
1/4 pineapple, chopped
1 fresh peach or 8 slices of bagged frozen peaches
1-2 cups of spinach
2 whole carrots, peeled and chopped
3 TBSP Chia Seeds
1/4 – 1/4 cup coconut water or regular water

Place the ingredients in your blender and blend until combined.  Add ice if you like your smoothies chilled.  We pour ours into to-go cups with straws so they are the perfect breakfast on the go!

I had mentioned before that we used a vitamix for this smoothie.  It is an incredibly powerful blender that pulverizes anything you put inside.  That is why the carrots are undetectable.  If you are using a blender that is not as powerful, you might want to leave the carrots out.

I also feel the need to mention that this post was not paid for by vitamix.  I just really love my blender!

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by | October 22, 2012 · 8:00 am

Creamy Pumpkin Penne with Italian Sausage

We are bursting with fall ingredients in my house right now. I believe I had some form of squash at every meal for five meals straight. I really can’t get enough of these flavors. Pumpkin and other types of squash make a great creamy base that works as a super healthy substitute to some of the fattening cream sauces we love so much.

Thickening up the parmesan sauce with greek yogurt and pumpkin makes this creamy pumpkin penne pretty guilt free. You can also substitute chicken sausage for italian sausage if you are looking to lighten it up even more. The greek yogurt may make the sauce a little less smooth than a big cup full of heavy cream, but it tastes delicious and is great for you!

Creamy Pumpkin Penne with Italian Sausage
8 oz whole wheat penne pasta, cooked al dente
1 TBSP butter
1 TBSP minced garlic
1/2 C pureed pumpkin
1 C plain greek yogurt
1/4 C fresh grated parmesan cheese
1 whole roasted red pepper, chopped
3-4 italian sausage links
red pepper flakes (optional)
shredded parmesan cheese

Bring a large pot of water to a boil. Add sausages and boil for 15-20 minutes. Remove to a plate.

Meanwhile, heat a large skillet. Reduce to medium high heat. Add butter and garlic. Move garlic continuously for one minute. Add pumpkin and stir until heated through. Add greek yogurt and whisk until smooth. Add parmesan cheese and continue whisking until combined and smooth. Reduce heat. Add whole wheat pasta and combine with sauce.

Heat a skillet. Add some non-stick cooking spray and place the sausages in the skillet, browning on all sides. About five minutes. Remove to cutting board and cut into chunks (if desired). Add to pasta dish. Remove dish from heat. Sprinkle with parmesan cheese and red pepper flakes, if desired, for a little extra kick.


Our friends at Food Network are crazy about pumpkin too! Check out these sweet and savory pumpkin savvy dishes from these fabulous foodies.

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin

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by | October 17, 2012 · 10:25 pm

Butternut Squash, Sweet Potato & Fennel Soup

I have a serious thing for butternut squash. I would call it a problem if it weren’t for the fact that it’s a healthy obsession to have.  Last weekend I made this butternut squash soup that tastes so rich and satisfying that it sets a new standard for “health food”.

As a bonus, my one year old also gobbled it up and, besides the tedious vegetable chopping, the rest of the process is pretty hands-off – perfect for a weekend afternoon.

Butternut Squash, Sweet Potato & Fennel Soup
2 medium buttnernut squash, peeled, seeded and cubed
2 small or 1 large sweet potato, peeled and cubed
1 bulb fennel, chopped
3 cloves garlic
1/2 onion, chopped
2-3 Tbsp olive oil
4 C low sodium vegetable stock
2 Tbsp sherry
1/2 C half & half (optional)
2 sprigs thyme
kosher salt, to taste
cracked black pepper

Optional toppings:
dried cherries
pepitas
pancetta

Trim and chop squash, sweet potato, fennel and onion. Place vegetables, plus peeled garlic and thyme sprigs, on cookie sheets and toss with olive, salt and pepper until lightly and evenly coated. Roast vegetables at 400 for 40 minutes, removing part way through to flip for even browning.

Transfer half of roasted vegetables to a food processor or blender.  Begin pulsing the food processor and slowly incorporate two cups of vegetable stock, processing until mixture is smooth. Scrape into a Dutch oven or stock pot. Move the other half of vegetables into the food processor and repeat process of incorporating stock.  Add in sherry and puree until smooth.  Transfer second batch to the Dutch oven.

Heat puree over medium-low heat.  Season with salt to taste and stir in half and half if desired. Let soup simmer for at least 30 minutes.

Serve with pepitas, dried cherries and pancetta if desired.


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by | October 15, 2012 · 8:00 am

Roasted Butternut Squash Salad with Warm Bacon Dressing

Saying hello to fall does not mean saying goodbye to the fresh, filling salads of summer. I created this salad to incorporate some of my favorite fall flavors: squash, maple, apple cider, crunchy pumpkin seeds and of course, bacon. This salad is perfect for a crisp fall night, served as a main course or as a hearty side dish.

Roasted Butternut Squash Salad with Warm Bacon Dressing

Roasted Butternut Squash Salad
Mixed Greens
1 whole butternut squash
1 large red onion, cut into chunks
2 TBSP olive oil
1 TBSP maple syrup
salt and pepper to taste
2 oz goat cheese
1/4 cup dried cranberries
1/4 cup pepitas

Preheat oven to 400 degrees. Cut, peel and dice butternut squash. The best way to do this is cut off the top and bottom. Scoop out extra seeds at bottom. Using a vegetable peeler, peel off the thick skin, making sure any green is peeled off. Cut into slices and dice into cubes.

Place squash and red onion on rimmed baking sheet. Drizzle olive oil and maple syrup over squash and onion, coating completely. Sprinkle generously with salt and pepper. Roast in oven for 25-30 minutes.

Plate mixed greens (I used a mixture of spinach, red Romaine and green Romaine). Place squash over top of salad. Add cranberries and goat cheese. Drizzle with bacon dressing and serve immediately.

Warm Bacon Dressing
5-6 slices of bacon, chopped
2/3 C apple cider vinegar
2 TBSP Dijon mustard
1 TBSP maple syrup
1 tsp sugar
salt and pepper to taste

Heat a medium sauce pan. Add bacon. Cook until crispy, about 8-10 minutes.

In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt and pepper to a small mixing bowl. Whisk until emulsified.

Drain bacon grease. Add bacon back to pot. Add vinegar mixture. Heat through, stirring occasionally, about 5 minutes. Drizzle over salad, adding bacon bits across the salad.

Enjoy!

Bloggers from across the country are dishing up mixed greens this fall. Check out these awesome recipes as a part of Food Network’s Fall Fest!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books: “Chopped” Salads
Dishin & Dishes: Beet Salad With Garlic Vinaigrette
Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It Too: Rainbow Salad
Made By Michelle: Bacon, Lettuce and Tomato Sandwiches
Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV Gardens: Garden-to-Table: Mixed Lettuce
Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette
Devour: Lettuce (Hold the Salad)
Daily*Dishin: Almond Chutney Chicken Lettuce Wraps
Delicious Lean: Chiffonade of Mixed Greens
FN Dish: Top 12 Lettuce Wraps

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by | October 11, 2012 · 8:00 am

Pumpkin Pancakes with Creamy Cinnamon Maple Syrup

I found over the years that there are many dishes, be they breakfast, dinner or dessert, where pumpkin can be snuck in to give it a little fall kick. One of my favorites are these easy pumpkin pancakes. With a little extra doctoring on a boxed pancake mix (or make your own pancake mix if you are feeling up to it), you can create a savory and sweet, warm fall breakfast. You can use a boxed mix that just adds water or one where you add milk and eggs. Whatever you have on hand will work just great.

Regular syrup tastes just fine on these fall flapjacks, but this extra trick with maple syrup takes them up a notch. The syrup was inspired by a creamy maple syrup I had at the most delicious Pancake Pantry in Nashville this past spring. I tried it once and had to have it again!

Pumpkin Pancakes with Creamy Cinnamon Maple Syrup
1 C boxed pancake mix
Mix-ins for pancake mix (see box for instructions, they all vary)
3-4 TBSP extra liquid (water or milk)
1/2 C pureed pumpkin (not pumpkin pie filling)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Cinnamon and powdered sugar for dusting.

Preheat griddle to high heat.

In a spouted mixing bowl, mix pancake mix and other mix-ins according to box directions. Add pumpkin and spices, whisk until smooth. Most likely, your batter may look a little too thick. Add 3-4 TBSP of liquid (water or milk, depending on what you started with).

Spray griddle with cooking spray. Pour batter onto griddle, varying in size depending on the size you desire. When the pancakes start to crisp at the edge and little bubbles form over the top, flip over. When heated through, remove from heat.

Creamy Cinnamon Maple Syrup
1/2 C maple syrup
2 TBSP heavy cream
dash of cinnamon

In a small saucepan, heat syrup over medium high heat. Once heated through (not boiling), add cream and whisk. Heat, stirring occasionally, until heated through about 4-5 minutes. Add a dash of cinnamon and whisk. Serve warm over pancakes.

With a little extra dash of cinnamon, if desired, and a dash of powdered sugar, there is no better way to wake up on a crisp and cool fall morning.

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by | October 3, 2012 · 8:35 am

Honey Sesame Chicken

Lately it has been a battle to get my 4 year old to eat dinner.  She used to eat anything but suddenly she has become stubborn and turns up her nose at everything except boxed Macaroni and Cheese.  It is almost impossible to get her to eat any form of meat, unless I make it sweet.  All I need to do is tell her this is “Honey Chicken” with lots of honey in it and she eats it no problem.

If the dinner table struggles about food are any indication of what the teenage years will be like, then I’m in trouble!



Honey Sesame Chicken

5 chicken breasts
¾ C. honey
¼ C. light soy sauce
¼ C. ketchup
2 t  olive oil

4 teaspoons cornstarch
6 Tablespoons  water
3 Tablespoons toasted sesame seeds

Grease the bottom and sides of your slow cooker.  Add the chicken and cover with a mixture of the honey, soy sauce, ketchup and olive oil.

Cover and cook on low for about 5 hours or until the chicken is cooked and falls apart easily.  Be careful not to over cook.

Remove the chicken and shred, leaving the juices in the pan.  Mix the cornstarch and water and add the mixture to the juices left in the slow cooker.  Place shredded chicken back into the slow cooker, cover and cook for an additional 15-30 minutes.

Sprinkle with sesame seeds and serve over rice.

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by | September 18, 2012 · 2:23 pm

Chicken Fingers

As one of the writers of HAP, I love to cook and cook often. However, as the mother of a preschooler and a newborn, my life can become somewhat hectic and I find myself turning to to convenicne foods. That’s right, chicken fingers, tatertots and sweet potato fries right out of the freezer. I know these foods aren’t bad occasionally, but lately I have been reaching into my freezer more often that I would like in order to get dinner on the table fast.

In an effort to break this habit, I wanted to make my own chicken fingers that would be quick to make and taste great, but would also be something I felt good about serving to my family. I coated chicken fingers with panco breadcrumbs and seasoning, then individually froze them before putting them in ziploc bags. With minimal effort, I have created chicken fingers that I can grab in a hurry that are homemade and still taste great.

Chicken Fingers for your freezer

3lbs chicken tenders
3 eggs, lightly beaten
4 cups panco bread crumbs
1 Tablespoons ground cumin
2 Tablespoons garlic powder
1 Tablespoon Salt

Ziplock Bags

In a large bowl, mix together the panco bread crumbs with the cumin, garlic and salt. Dip each chicken tender into the beaten eggs, then into the bread crumb mixture. Place on a large cookie sheet. Continue until you have used up all of your chicken tenders.

Place the cookie sheet into your freezer for about 45 minutes or until the tenders are mostly frozen. Then place into freezer safe ziplock bags. This will ensure that the chicken fingers will not stick together when you go to grab a certain number.

I like to try and slightly thaw the chicken before I bake it by putting it in the fridge in the morning if I am going to have it for dinner that night. If you are cooking from thawed, bake at 350 degrees for about 25-30 minutes or until cooked through. If you are cooking from frozen, you will want to add 10-20 minutes to your cooking time.

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by | September 13, 2012 · 8:00 am

Creamy Roasted Red Pepper & Basil Soup

With the first crisp breath of fall air I take, comes the first batch of soup. This soup is easy to make with staples that can be found any time of the year. The fresh basil adds the perfect balance to the sweet pepper taste. If you want to kick this up a notch, add some crushed red pepper.

Creamy Roasted Red Pepper & Basil Soup
1 TBSP olive oil
2 large russet potatoes, peeled and chopped
1 12 oz jar roasted red peppers, drained and chopped
4 sun dried tomatoes, drained and chopped
4 C chicken or vegetable stock
1/2 sherry wine
1 C fresh spinach
1/2 nonfat, plain Greek yogurt
1 handful fresh basil, chopped
cracked black pepper
salt

In a medium saucepan, heat olive oil over high heat. Add potatoes, stir occasionally for 3-5 minutes. Add peppers and tomatoes. Pour stock into pot and bring to a boil. Boil for 15-20 minutes. Add fresh spinach, boil until softened. Remove from heat. Add yogurt and stir. Using an immersion blender, blend until smooth (or transfer to a blender or food processor). Add basil and stir. Add salt and pepper to taste.

Perfect for a cool fall day!

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by | September 10, 2012 · 7:48 am

Grilled Fish with Toasted Coconut Couscous and Spicy Melon Salsa

Last week the hubs came home from a fishing trip to Florida with a stack of fresh saltwater fish including grouper, snapper and mackeral. Living in the Midwest, these fish don’t make it to my table very often and I was too excited about the dish I created to wait to post it.

Back in May, we had taken a trip to Florida together and eaten plenty of fresh catch with bold tropical flavors. Taking a cue from the trip, I made a slightly sweet coconut couscous and a spicy cucumber melon salsa to serve with our lightly seasoned grilled fish. Big and bold yet light and fresh while still playing up the fish…made me wish I had saltwater fish to eat every day!

Grilled Saltwater Fish
1 lb grouper, mingo snapper, mahi mahi or similar saltwater white fish
1-2 Tbsp olive oil
garlic powder
ginger powder
Old Bay seasoning
kosher salt

Form a “plate” with aluminum foil and place fish on foil “plate”. Rub with olive oil so that fish is lightly coated. Season very lightly with garlic, ginger, Old Bay and salt. No need to measure specific amounts here – just lightly dust each piece with the spices. Grill fish for 5-7 minutes. Fish should be flaky and opaque.

Toasted Coconut Rice
1 1/4 C Israeli couscous
1 can lite coconut milk
1/2 C water
1/4 C coconut flakes
1/4 tsp kosher salt

In a large sauce pan, combine couscous, water and coconut milk. Bring to a boil, then reduce heat to low and cover. Cook for 10-15 minutes until liquid is fully absorbed. Meanwhile, in a small saute pan, toast coconut over medium heat until golden brown, taking care not to burn – approximately 6-8 minutes. Add toasted coconut to couscous and season with salt. Fluff couscous with a fork and keep covered until other components are ready.

Spicy Melon Salsa
2/3 C diced cantaloupe
2/3 C diced pineapple
1/2 cucumber, diced
1 Tbsp mint, finely chopped
2 Tbsp olive oil
1 tsp honey
1/2 Tbsp lime juice
red pepper flakes, to taste
pinch kosher salt

In a small bowl, combine cantaloupe, pineapple and cucumber. Mix in mint. In a separate small bowl, combine oil, honey and lime juice, whisking until combined. Toss gently over fruit. Dust with salt and red pepper flakes to taste and mix to combine. Salsa should be the right mix of spicy, sweet and tangy for your taste.

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