easy Archives - Page 32 of 34

Apple Cinnamon Oven Pancake

November 3, 2011 ·

I can still remember the first time I made this pancake. It was many years ago, after I moved into my very first apartment. I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me. I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve. You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind.

Over the years, I have made a few tweaks to the recipe. It is very easy to make and yields an impressive looking result. The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary.

Apple Cinnamon Oven Pancake
2 tablespoons butter (I use light)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1 medium apple, thinly sliced (any variety, I used granny smith)
2 eggs
1/2 cup flour
1/2 cup low fat buttermilk

Preheat oven to 400 degrees.
Put butter in a 9-inch pie plate and put in the oven to melt.
Mix sugar and cinnamon and set aside.
Meanwhile, in a medium bowl whisk eggs. Add buttermilk, and whisk until blended.
Using a rubber spatula, gently fold in flour until blended. Batter will be lumpy, be careful not to over mix.
Sprinkle cinnamon-sugar mixture over melted butter. Top with apple slices. Pour batter over apple slices.
Bake for 30-35 minutes, or until pancake has puffed up and is golden brown. Invert on to a serving platter and cut into wedges.

Adapted from Betty Crocker

Filed Under: breakfast, healthy, Recipes Tagged With: apple, brunch, cinnamon, easy, pancakes, quick

Apple Cheddar Frittata

November 1, 2011 ·

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple. I enjoy an apple for lunch nearly every day and love using them in new recipes. This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance. The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend. He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

Preheat oven to 450 degrees with oven rack set to the top third.
In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes). Put the onions in a separate bowl and set aside.
In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper. Stir in onions.
In the same pan used for the onions, heat butter over medium. Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge. Sprinkle with remaining.
Transfer skillet to oven. Bake until frittata is set in the center, about 20 minutes. Using a rubber spatula, release frittata from pan and transfer to a cutting board. Let sit for 5 minutes. Cut into wedges and serve.

Adapted from Martha Stewart

Filed Under: gluten free, Recipes, vegetarian Tagged With: apple, cheddar, cheese, easy, eggs, fall, frittata, onion

Pumpkin Banana Bread

October 24, 2011 ·

An overabundance of overripe bananas is never a bad thing. We all know those little black bananas mean that in the near future, some sort of banana treat will be made. Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well. What better way to combine the two than to make Pumpkin Banana Bread.

This Pumpkin Banana Bread is very easy to make. Made with part whole wheat flour and less sugar, it becomes a healthier option. The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread. It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.

Pumpkin Banana Bread
Yields 3 small loaves

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 canola oil
2 eggs
1 teaspoon vanilla

1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)

Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray. Set aside.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
If using, combine sugar and cinnamon for topping.
Pour batter into prepared loaf pans. Sprinkle with cinnamon sugar, if desired. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.

Adapted from Low Fat Cooking @ About.com

Filed Under: bread, breakfast, healthy, Recipes Tagged With: banana, brunch, easy, pumpkin, snack

Sweet Onion and Cheddar Cornbread

October 12, 2011 ·

Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you this amazing Sweet Onion and Cheddar Cornbread that with our chili. Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for…until now.

The first step in creating this recipe was to select a base, and for that I went to a very trusty source – the back of the cornmeal canister. Their Easy Corn Bread was a perfect place to begin. The rest was a little bit of guess work and crossed fingers.

Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. The poppy seeds sprinkled on top add a little visual appeal. Mike has already requested I make this again. There is no doubt this Sweet Onion and Cheddar Cornbread will be making a regular appearance at our dinner table this chili season.

Sweet Onion and Cheddar Cornbread

Author: Alida Fischbach

Yields: 16 servings

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
¾ cup cornmeal
1¼ cup all-purpose flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
pinch of salt (optional)
¼ teaspoon ground black pepper
1 cup buttermilk
1 egg, lightly beaten
¼ cup canola oil
1 cup cheddar cheese, shredded (reserve 1 tablespoon for topping)
¼ teaspoon poppy seeds

Instructions

Preheat oven to 400 degrees. Spray 9 inch baking pan with cooking spray.
Heat olive oil in a medium skillet. Add onion and saute until softened (about 5-7 minutes). Reserve 1 tablespoon for topping. Set aside.
In a large bowl, combine cornmeal, flour, sugar and baking powder.
In a small bowl, whisk milk, oil and egg until combined.
Add milk mixture to dry ingredients, mixing just until dry ingredients are moistened. Fold in onion and and cheese (do not over mix).
Pour batter into prepared pan. Sprinkle reserved onion and cheese and poppy seeds on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from back of Quaker corn meal canister

Filed Under: bread, Recipes Tagged With: buttermilk, cheddar, cheese, corn bread, cornbread, easy, onion, quick

Black Bean Chili with Roasted Butternut Squash

October 10, 2011 ·

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil. Spray a large, rimmed baking sheet with cooking spray. Transfer butternut squash to prepared baking sheet and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown (about 30 minutes).
Heat oil in large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes). Add garlic, stirring 1 minute.
Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano. Simmer, covered 10 minutes. Uncover and cook 10 more minutes.
Stir squash into bean mixture and cook 5 minutes. Add salt and/or pepper, to taste. Serve warm.

Adapted from Health, December 2006

Filed Under: healthy, Recipes, soup, vegetarian Tagged With: black beans, butternut squash, chili, chipotle, easy, Mexican, olive oil, onion, roasted, spicy, vegan, vegetable

Spicy Beef and Zucchini Pasta

October 3, 2011 ·

When I was flipping through a recent magazine for the second time, I was a little surprised to see that I flagged something called ‘Stovetop Chili Mac.’ It’s not something that I would typically make, based on title alone. After a quick glance, I could definitely see the potential in this dish – increase the veggies, give it some kick,…and we find ourselves with the delicious Spicy Beef and Zucchini Pasta.

The beef and zucchini sauce was a spicy and flavorful topping on top of pasta, which is a nice change from your every day bolognese. The preparation of this sauce reminds me of my go-to taco recipe though. This recipe makes plenty, so enjoy pasta for dinner and then tacos for lunch the next day. That’s what we did!

Spicy Beef and Zucchini Pasta
Yields 4 servings

3/4 pound (12 oz) short pasta, such as rotini or rigatoni
1 teaspoon extra-virgin olive oil
5 garlic cloves, minced or grated
1 medium yellow onion, chopped
2 green and/or red bell peppers, chopped
1 pound extra lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 medium zucchini, diced
2 cans (14.5 ounces each) diced tomatoes with chiles, including juices
2 ounces shredded cheddar cheese, for topping

In a large pot of boiling water, cook pasta according to package instructions. Drain and return to pot.
Meanwhile, in a large skillet, heat oil over medium. Add onion, peppers and garlic and cook until onion is translucent and peppers are soft (about 5 minutes).
Increase heat to medium high, add beef and break it up with a wooden spoon. Cook until no longer pink. Add chili powder and cumin, and cook until fragrant (about 1 minute). Season with salt and pepper.
Add zucchini and cook until tender. Add tomatoes, bring to a simmer and cook until mixture is thickened and heated through.
Divide pasta among 4 bowls, top with meat sauce, and sprinkle with cheese.

Adapted from Everyday Food

Filed Under: healthy, main dishes, Recipes Tagged With: beef, dinner, easy, Mexican, onion, pasta, peppers, spicy, tomato, zucchini

Tortellini Soup with Chunky Tomatoes and Spinach

September 20, 2011 ·

(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter. And guess what? It can be made in under 30 minutes! Had I realized that, this soup would have been made long ago.

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well. I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Tortellini Soup with Chunky Tomatoes and Spinach

Yields: 3 to 4 servings

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 to 6 cups low sodium vegetable broth (or chicken broth)
1 can (14.5 ounces) low sodium diced tomatoes, including juices
9-10 ounces tortellini (fresh or frozen), any variety
1½ teaspoons Italian herb seasoning
¼ teaspoon crushed red pepper (optional)
10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
Salt and Pepper, to taste
¼ cup freshly shredded Parmesan cheese

Instructions

In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
Add tortellini and cook according to package instructions.
Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
Serve immediately, garnishing each bowl with Parmesan cheese.

Adapted from Food Network

Filed Under: Featured, healthy, Recipes, soup, vegetarian Tagged With: cheese, easy, pasta, quick, spinach, tomato

Vegetable Quichetata with Roasted Garlic Hummus and Goat Cheese

August 31, 2011 ·

As part of the Foodbuzz Tastemaker program with Sabra, I was invited to create an original recipe suitable for a cocktail party using Sabra hummus. My head has been swirling with several tasty ideas ever since, and I am very excited to share with you my creation!

We all know the basic difference between a crustless quiche and a frittata. A crustless quiche is made with milk (or cream or half & half) and mixed with your veggies/meats. A frittata is made with no milk and with whatever mix-ins you want to use.

Well, when you use hummus, but no milk, is the hummus a substitute for the milk, or is it considered a mix-in? The answer wasn’t quite clear, so I married the two, and the ‘Quichetata’ was born!

In this variation of a Quichetata, I used Sabra’s Roasted Garlic hummus, spinach, roasted red pepper and goat cheese. It is amazing how well you can really taste the hummus, which is good and garlicky, and balances nicely with flavors of the goat cheese and vegetables. The result is fabulous. Made in a mini-muffin pan, these Quichetatas are the perfect hot h’ors d’oeuvres for your next cocktail party, holiday party, open house or brunch.

Hummus Quichetata
Yields 24 mini-muffin-size quichetatas

8 large eggs
6 tablespoons Sabra Roasted Garlic Hummus
1/4 cup crumbled goat cheese, plus additional for topping
1 cup chopped fresh spinach
1/4 cup chopped roasted red pepper
Salt and pepper, to taste
Cooking spray

Preheat oven to 375 degrees. Spray 2 12-cup mini muffin pans with cooking spray. Set aside.
In a large bowl, whisk eggs and hummus together until combined. Add roasted red pepper, spinach and goat cheese, whisking until incorporated. Season with salt and pepper, as desired.
Distribute egg mixture evenly among mini muffin cups (cups will be full). Sprinkle additional goat cheese over each cup.
Bake for 10-12 minutes, or until eggs are set. Serve immediately.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was given Sabra’s hummus for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: appetizers, Recipes, vegetarian Tagged With: easy, eggs, frittata, goat cheese, hummus, quiche, spinach, tastemaker

Portobello and Zucchini Tacos

August 25, 2011 ·

As Mike was sprinkling cheese on his Portobello and Zucchini Tacos, he could see it in my eyes and knew what I was about to do. I couldn’t help myself – I had to do it! I stole his dinner so I could plate it for pictures. Who knew he was such a food stylist! In all fairness, as I ran away with his dinner, I told him to take mine. Off I went to snap away and he got to enjoy a warm dinner.

So is the life as a husband of a food blogger. He sometimes gets cold dinner. He sometimes loses his dinner to pictures. But there are some perks, with the most obvious being…actually getting to have dinner (or lunch, or muffins, you get the idea). Mike is definitely a good sport…even if sometimes he has to give up his tacos for the craft.

Now about the tacos. These tacos are fun, tasty and super easy! First you prepare your veggies, toss them in olive oil and seasoning, then throw it all in the oven to roast. In the meantime, heat up the tortillas and get the toppings ready. Serve. See? Simple, easy and so good!

Portobello and Zucchini Tacos

Yields: 4 servings (3 tacos per serving)

Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
3 teaspoons dried oregano
4 garlic cloves, minced
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced ¼-inch thick
12 (6-inch) corn tortillas
6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving
½ cup fresh salsa, for serving

Instructions

Preheat oven to 425 degrees.
In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1½ teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste.
Place both dishes in oven. Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes).
Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.
To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.

Notes

You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.

Adapted from Everyday Food

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: dinner, easy, portobello, tacos, vegetable, zucchini

Zucchini Bread

August 24, 2011 ·

Childhood summers, playing in the vegetable garden, my 3rd birthday “cake”, that’s what this zucchini bread tastes like.

Throughout my childhood, my parents had a vegetable garden. I remember they grew cucumbers, green beans, various other vegetables, and of course zucchini. Zucchini plants are the gift that keeps on giving. Even better, lots of zucchini meant lots of delicious zucchini bread!

My mom said she got this recipe from an old relative of my dad’s. Isn’t that the way it is…the greatest recipes are the old tried and trues? Classic zucchini bread…one of the best simple pleasures.

Zucchini Bread
Yields 4 small loaves

3 eggs, lightly beaten
1 cup canola oil
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups grated zucchini (with peel)
3 cups flour (I used 1 1/2 cups all-purpose and 1 1/2 cups whole wheat pastry flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
Cooking spray

Preheat oven to 325 degrees. Spray 4 small loaf pans with cooking spray (or grease/flour). Set aside.
In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and cinnamon. Sift dry ingredients.
In a large bowl, beat eggs, oil, sugar and vanilla until creamy. Add zucchini and stir until combined.
Fold the dry ingredients in with the wet ingredients until combined (do not over mix).
Evenly distribute batter among 4 small loaf pans and bake for 60-70 minutes. Let cool in pans for 5 minutes and then transfer to wire rack to cool completely.