Recipes Archives - Page 42 of 45

Kodak Photo Book: A carb-free, calorie-free post!

August 11, 2011 ·

Hey everyone, as you may have guessed, today’s post is not about food. But it is pretty exciting, and there is something in it for you at the end. I promise you a tasty recipe tomorrow. In the meantime, enjoy this carb-free, calorie-free, [insert here whatever you want]-free post!

Mike and I were married nearly 3 years ago and went on our honeymoon shortly thereafter. It was an absolute dream vacation exploring Maui, Kauai and the Big Island. We were busy! We hiked many miles up volanoes, through jungles and canyons; we saw dolphins jumping and whales breeching; we went kayaking and snorkeling; we wined and we dined. Like I said, we were busy!

We were so busy that by the time we got home, I realized we took over one thousand pictures. *gulp* It was overwhelming to think about the time it would take to narrow down the pictures and then figure out how to preserve the memories in an album. So we went without an album…until now!

As part of the Foodbuzz Tastemaker program, I was given the opportunity to create a Quickstart Photo Book using fun, new photo book creation features. It was time to tackle the beast of the honeymoon photos. I couldn’t wait to create an album to preserve and relive those fun memories!

So I started to play. I uploaded pictures, created pages, and then showed Mike. His response was “Wow! That’s awesome!’ He was right. It was awesome!

With KODAK’s album creation software, I was able to choose the number of pictures per page in a variety of formats, had the option to use a caption, and had a variety of covers, colors and backgrounds from which to choose. The website was also very easy to use, which definitely enhanced the experience.

What might have otherwise been a daunting task became something really exciting and fun! The photos throughout this post are of various pages of the finished album. Mike and I couldn’t be more pleased with the quality of the final product!

So my friends, now you can have some fun too! The generous folks at KODAK Gallery have given me an exclusive offer to extend to you. Now through 8/31/11 go to www.kodakgallery.com/creativity and receive 40% off a medium hardcover or a large photo book.

Aloha!

Disclaimer: As part of the Foodbuzz Tastemaker program, I was given the opportunity to create a medium-sized, hardcover KODAK Gallery photo book for free (including free shipping). The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: Recipes, Uncategorized Tagged With: Uncategorized

Pasta with Grape Tomatoes and Mozzarella

August 10, 2011 ·

The first time I made this pasta, I was a little underwhelmed. It was good, but not great. While I love pasta, tomatoes, mozzarella and chickpeas, there was something that just wasn’t doing it for me. However, I was not willing to give up on this recipe so easily. It had all the potential to be something fantastic, just clearly needed a little tweaking.

First, I decided to marinate the tomatoes and mozzarella in the vinaigrette while I cooked the pasta. I also added some garlic for good measure. It then became obvious. While thyme may offer a unique flavor, it was just not right in this dish. What goes best with tomatoes and mozzarella is…basil! Nothing beats classic caprese-inspired flavors.

As I hoped, with just a few changes, this dish became something extraordinary. It was simple, delicious and very easy to make. We enjoyed this pasta warm as an entree, but it would also be excellent served as a pasta salad. This quick and easy pasta has definitely landed a spot in our weeknight dinner rotation!

Pasta with Grape Tomatoes and Mozzarella
Yields 4 to 6 servings

1 tablespoons olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, plus more for garnish

1 pint grape or cherry tomatoes, halved

8 ounces fresh mozzarella, cubed

12 ounces pasta (any shape short pasta, any flavor; I used whole wheat & flax rotini)
1 can (15 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

In a large bowl, whisk together oil, vinegar, garlic and basil. Add tomatoes and mozzarella and toss until combined. Set aside.
Cook pasta in a large pot of boiling water until al dente, according to package instructions. Add chickpeas to pot for the last 2 minutes of cooking. Reserve 1/2 cup pasta water. Drain pasta mixture and return to pot.
Add tomato mixture to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water).
Season with salt and pepper, as desired and toss to combined. Serve, garnished with basil leaves, if desired.

Adapted from Everyday Food

Filed Under: Recipes, vegetarian Tagged With: beans, cheese, chickpeas, easy, pasta, quick, tomato

Strawberry Vanilla Pancakes

August 8, 2011 ·

My Adam is a pancake-eating machine. Though he is pretty set on eating his favorite Cottage Cheese Pancakes every morning, I like to encourage a little variety. So when I had some extra strawberries, I decided to give strawberry pancakes a whirl. I figure Adam loves strawberries. Adam loves pancakes. It just might work. I scoured the internet, found some inspiration, and crafted this recipe with fingers crossed it would be a success.

I had Mike test the first pancake. After one bite, he asked for another. 🙂

I gave a pancake to Adam…instead of pushing away the new pancake, he ate the whole thing. Success!

Strawberry Vanilla Pancakes are packed with an abundance of juicy strawberries and simply delicious. I used whole wheat pastry flour, but you can definitely substitute all-purpose flour if that’s what you have. I diced the strawberries (in eighths), though sliced strawberries would work just fine and yield a beautiful result. Using orange zest is optional. You could substitute any other citrus zest or simply omit the zest if that’s your preference.

There is no question that Cottage Cheese Pancakes are Adam’s favorite, but these Strawberry Vanilla Pancakes may someday rival that top spot. Mike and I definitely love them, so here are tasty fruit-filled pancakes that will please everyone at the table, big and small.

Strawberry Vanilla Pancakes
Yields 32 small pancakes

1 1/4 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup buttermilk
1 egg
1 tablespoon canola oil
2 tablespoons vanilla extract
2 cups strawberries, diced or sliced
1-2 teaspoons granulated sugar
zest of 1 orange (optional)
powdered sugar or maple syrup, for serving (optional)

In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries).
In a large bowl, whisk together flour, brown sugar and baking powder. Set aside.
In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
Add wet ingredients to dry ingredients, mixing until combined. Fold in strawberries and orange zest, if using.

Heat griddle to medium heat (add oil and/or use cooking spray as needed). Pour about 1 tablespoon of batter onto griddle for each pancake.

Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).

Adapted from All Recipes

Filed Under: breakfast, healthy, Recipes Tagged With: baby/toddler, pancakes, strawberries

Chocolate Banana Peanut Butter Muffins

August 5, 2011 ·

My maternal grandmother was incredible in the kitchen and notorious for her baking. She always had a vast array of ‘Grandma Goodies’ on hand, which certainly pleased her lucky grandchildren! She knew everyone’s favorite goodie (granted it was near impossible to choose just one) and loved to make sure those favorites were always available. One of my favorite goodies was a peanut butter rice krispie treat she made. Much to my delight, she once told me it was okay to have one for breakfast. “It has cereal after all!” is what she told me. Who was I to argue with such reason! I tried using that rationale to convince my parents, but it didn’t quite go over the way I hoped. I found myself faced with yet another bowl of cereal for breakfast.

My grandma was a wise woman and definitely on to something, if you ask me. I think she would support me wholeheartedly today, because I am going to tell you IT’S OKAY TO HAVE CHOCOLATE FOR BREAKFAST!

Chocolate in the form of Chocolate Banana Peanut Butter Muffins, that is! After all they are made with banana, peanut butter and whole wheat! I think individually each would be reason enough to forego your everyday cereal in favor of these muffins. Together, there is no excuse really.

These muffins are phenomenal. Chocolate and clove are a genius combination. The spices, along with the banana, take this muffin from a chocolaty dessert to a chocolate spice muffin. Combined with the peanut butter, it becomes the perfect breakfast muffin. My grandma would have definitely approved of this!

Chocolate Banana Peanut Butter Muffins

Yields: 12 muffins

Ingredients

½ cup all-purpose flour
¾ cup white whole wheat flour
⅓ cup unsweetened cocoa powder
1¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
½ teaspoon cinnamon
¼ teaspoon ground clove
⅛ teaspoon ground nutmeg
1 cup mashed ripe banana (approximately 2 large bananas)
⅓ cup nonfat Greek yogurt
1 large egg
½ cup packed brown sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
8 tablespoons natural peanut butter (smooth or chunky)

Instructions

Preheat oven to 350 degrees. Prepare standard 12-cup muffin pan with liners or by spraying with cooking spray; set aside.
In a medium bowl, sift together flours, cocoa, baking powder, baking soda, salt (if using), cinnamon, clove and nutmeg.
In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended. Add the flour mixture and fold gently until just combined. Fold in chocolate chips.
Fill each muffin cup about two-thirds full with the batter. Spoon about 2 teaspoons of peanut butte into the center of each cup. Evenly divide remaining batter to cover the peanut butter.
Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan before transferring to wire rack to cool completely.

Adapted from Christina Marsigliese and Amy’s Cooking Adventures

Filed Under: bread, breakfast, Recipes Tagged With: brunch, chocolate, muffins, peanut butter

Chipotle Black Bean Tacos

August 1, 2011 ·

Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}

Chipotle Black Bean Tacos | alidaskitchen.com

Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos

Author: Alida Fischbach

Yields: 6 servings

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1-2 teaspoons chipotle chili in adobo sauce, minced
⅓ cup vegetable broth
2 15 ounce cans of black beans, drained and rinsed
½ cup salsa
6 10-inch whole wheat tortillas
Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa

Instructions

Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
Serve ⅓ cup filling for each tortilla along with desired toppings.

Notes

Adapted from Pink Parsley, originally from Cooking Light

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: beans, black beans, dinner, easy, Mexican, quick, vegan, vegetable

Grilled Chicken Caprese

July 29, 2011 ·

Happy Friday everyone! I hate to the be the bearer of bad news, but can you believe the end of July is upon us? Summer is whizzing by in the blink of an eye. We are trying to take advantage of all that summer has to offer, though a few activities still remain on our ‘to do’ list. On the other hand, we certainly are taking every opportunity to grill (something we did not do once last summer, back when I was still working, and we were stuck in our pizza/pasta/p’eggs routine).

In any case, we are having a great summer here at Alida’s Kitchen, and I hope you are too!

After making Herbed-Grilled Tomatoes, I developed an appreciation for the delicious flavor of grilled tomatoes. So when I saw a Caprese Chicken recipe that grilled the chicken AND the tomatoes, it went on my ‘must make’ list immediately!

Grilled Chicken Caprese is a simple weeknight (or quick weekend meal) that takes little effort and yields an impressive result. First you make the marinade. Then marinate slices of the fresh mozzarella (yum!). While the cheese is marinating, you grill the tomato slices and chicken cutlets, which takes about 5 minutes. Last, simply put everything together, let it sit a little bit if you can, and then eat!

The result is a delicious Caprese-inspired grilled chicken dish that is quick and easy to make. The original recipe states it takes 30 minutes, which sounds about right…but that includes eating time! 🙂 Enjoy!

Have a great weekend!

Grilled Chicken Caprese
Yields 4 servings

2 tablespoons chopped fresh basil
2 tablespoons red wine or balsamic vingar
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper
4 slices of fresh mozzarella cheese, cut into 1/4-inch slices, halved and patted
4 chicken breast cutlets (or butterflied chicken breast halves)
2 teaspoons extra virgin olive oil
8 tomato slices (2-3 tomatoes), cored and cut into 1/2-inch slices

Make marinade/dressing: whisk together basil, vinegar, garlic and olive oil. Season with salt and pepper to your taste preference.
Take 2 tablespoons of the marinade and pour over mozzarella slices, turning the slices to make sure cheese is coated. Set aside.
Pat chicken dry and then drizzle about a 1/2 teaspoon of olive oil on each side of chicken cutlet and season with pepper.
Preheat grill to medium-high heat and spray grates with cooking spray or rub with oil.
Grill chicken and tomatoes until chicken is thoroughly cooked and browned and tomatoes are slighly charred (about 2 minutes per side).
Transfer chicken to platter and top each cutlet with 2 tomato slices. Drizzle with remaining vinaigrette and top with mozzarella. Cover with an inverted plate or tented foil and let sit for 5 minutes (up to 10 minutes, if you can wait that long). Serve.

Adapted from Cook’s Country, August/September, 2011

Filed Under: gluten free, healthy, Recipes Tagged With: chicken, easy, grilled, quick

Rosemary Roasted Potatoes

July 27, 2011 ·

As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary. I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment. For some reason it was just screaming potatoes to me.

This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier. It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).

The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag. Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.

Rosemary Roasted Potatoes
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.

Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper. Toss making sure potatoes are well-coated.
Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
Roast in oven for at least an hour, or until browned and crisp. Flip twice during cooking to ensure evenly browning.

Slightly adapted from Ina Garten

Filed Under: gluten free, healthy, Recipes, sides, vegetarian Tagged With: potatoes, rosemary, vegan, vegetable

Garden Pizza Puffs

July 25, 2011 ·

We eat a lot of muffins in this house. We also eat a lot of pizza. So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good. I thought it would be even better with made vegetables and herbs. The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like. I have also used whole wheat and all-purpose flours, and either one works great. The beauty of this recipe is the ability to customize everything to suit your preferences.

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party. Mike and I had 10 puffs each and called it dinner. These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe. In the meantime, we will just have to continue to test several variations of pizza puffs. Oh the sacrifices we make! 🙂

Garden Pizza Puffs

Yields: Yields 24 puffs (see note)

Ingredients

¾ cup all-purpose flour or whole wheat pastry flour
¾ teaspoon baking powder
¾ cup skim milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
2-3 garlic cloves, minced
½ cup red onion, chopped
½ cup roasted red pepper, chopped
1½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper (optional)
pizza sauce, for serving

Instructions

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.

Notes

Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: baby/toddler, cheese, dinner, easy, pizza, quick, vegetable, whole wheat

Herbed Balsamic Grilled Chicken

July 22, 2011 ·

I love cooking marinated chicken on the grill. It is such a quick and easy way to make a delicious dinner. Mix the marinade, pour it in a Ziploc bag, put chicken in the bag and let is sit. Easy.

So when I saw this recipe for Herbed Balsamic Grilled Chicken, it was calling my name. I made a few changes to the recipe, which are reflected in the recipe written below. I reduced the oil, added garlic and substituted Italian herbs seasoning for the herbes de Provence. Combined with the balsamic vinegar, I dare say the combination resulted in the best grilled chicken ever!

Herbed Balsamic Grilled Chicken is a light, healthy and versatile dish that can easily go with any vegetable, starch or salad.

Herbed Balsamic Grilled Chicken
Yields 4 servings

1 pound chicken breast or breast tenders
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Italian herb seasoning
2 cloves garlic, minced
Freshly ground pepper, to taste
Pinch of kosher flake salt

In a small bowl, whisk the vinegar, olive oil, garlic, herbs, salt and pepper until combined.
Put chicken in a Ziploc bag. Pour vinegar mixture in bag with chicken, making sure chicken gets coated. Refrigerate for at least two hours, turning the bag occasionally.
Grill chicken over medium-high heat until cooked thoroughly (approximately 4-5 minutes per side).

Adapted from Cooking with Chrissy, originally from Bon Apétit, June 2009

Filed Under: healthy, main dishes, Recipes Tagged With: chicken, dinner, easy, grilling

Whole Wheat Peanut Butter Muffins

July 20, 2011 ·

Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.

When I boldly declared Whole Wheat Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least. Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins. I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

I decided to swap canola oil for butter and add chopped peanuts on top. I also used mini chocolate chips. I like that with small chips, it seems as though you get more chocolate per bite. As with most quick breads made with whole wheat flour, these muffins are dense and hearty. I find they are best enjoyed with a big glass of milk.

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins

Yields: 12 muffins

Ingredients

2¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt (optional)
¼ cup canola oil
½ cup brown sugar
¾ cup peanut butter
2 teaspoon vanilla extract
2 large eggs
¾ cup buttermilk
1 cup semi-sweet mini chocolate chips (optional)
⅓ cup chopped peanuts, for topping (optional)

Instructions

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden