Sugared Walnuts

I was so incredibly excited when Penzeys spices opened up a store in Buffalo.  A few years ago, I had gotten a gift card from a friend that lives in the mid-west, so prior to the store opening up I had ordered from their website several times.  The other great thing is that is really close to my work – so I can hop over there on my lunch break and use their awesome coupons and stock up my spice cabinet.  What this has to do with this recipe is that directly across the street is Globe market, a really great local eatery.  I sometimes also pick up a quick lunch while I’m there.  I recently ordered their simple house salad – and it was the kind of salad that kept lingering in my memory. I needed to have it again, stat!.  I looked on their site and realized how incredibly easy it was to make – mesclun mixed greens, dried apricots, crasins, chevre cheese and sugared walnuts with a balsamic vinaigrette.  I realized that the only thing I really had to make to re-create this recipe is the walnuts.  And it turns out these are really easy to make at home – so I may have a problem now I still can’t stop thinking about making this salad again because of these walnuts!  I made it even easier on myself by using a bottle of Newman’s Own balsamic vinaigrette that I already had – but you can easily make your own too.  Enjoy!  

Ingredients

• 1/2 cup confectioner’s sugar
• 1/2 tsp. kosher salt
• 2 cups walnut halves

Directions

1. Preheat oven to 350 degrees F.

2.  Combine sugar and salt in a large bowl.

3. Bring a small saucepan of water to a boil. Add walnuts, and blanch for 2 minutes. Drain, and immediately toss with sugar-salt mixture and coat thoroughly.

4. Transfer walnuts to a rimmed baking sheet, and bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

Source: Martha Stewart

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Peanut butter Banana Chocolate chip Bread

Peanut butter, bananas and chocolate – go together so perfectly.  So its no surprise that a quick bread with these is going to be delicious.  The best part of this bread is that is is a complete meal to go.  Once slice of this and you are completely satisfied.  I usually eat breakfast once I get to work in the morning – but when I made this I found myself eating it while I was driving there in my car.  I just couldn’t wait. 

This is a great bread to make in advance and bring with you on a road trip or for a breakfast snack to enjoy all week long. 

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup plain or vanilla fat free yogurt
• 1/3 cup creamy all-natural peanut butter
• 3 Tbsp. unsalted butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup ground flaxseed meal
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 tsp. vanilla extract
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

2. In a large bowl, whisk together flours, flaxseed meal, baking soda, salt and cinnamon.

3. In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter.  Mix in eggs and sugars and vanilla.  Blend mixture until no sugar lumps remain.

4. Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chocolate chips. 

5. Pour the batter into the prepared baking pan and cake for 60 to 75 minutes, or until a skewer inserted into the center of the loaf comes out clean.

6. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan and cool completely on a wire rack.

Source: adapted from Joy the Baker

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Chicken lo mein

Chicken lo mein is one of my Chinese take-out staples.  But we really don’t order Chinese too often, so I really wanted to try to make this at home.   My grocery store only sells wide lo mein noodles – and I would have liked to find the thinner ones like in the take-our version.  But once I started eating this – the thickness of the noodle didn’t matter – it was so good.   And not to forget that it is likely much healthier than the take-out version – who knows exactly how much oil and what else they put in that!   I packed in enough veggies in this you can easily leave out the chicken and still be satisfied.  Enjoy!

Ingredients

• 4 oz. lo mein noodles
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1/4 cup chicken broth
• pinch of red pepper flakes
• 1/2 Tbsp. canola oil
• 1 medium sized chicken breast, cut into thin strips
• 1/2 small onion, sliced or diced
• 1 large carrot, cut into matchsticks
• 1 large celery stalk, sliced
• 1/2 red bell pepper, sliced into matchsticks
• 2-3 white mushrooms
• 3 garlic cloves, minced
• 1 cup snow peas

Directions

1. Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions, drain and rinse under cold water.

2. In a small bowl, combine the oyster sauce, soy sauce, chicken broth and red pepper flakes. Set aside.

3. Heat the canola oil large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken and cook until done, using a slotted spoon, set aside chicken.

4. Add the vegetables and garlic and stir fry until tender-crisp. 

5. Add the sauce, noodles and return chicken to the pan. Mix everything together well and continue to cook until the vegetables are completely cooked and the sauce is evenly distributed. 

Source: Elly says Opa

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Pomegranate Sherbet

When I saw this recipe featured on the Kitchn – I immediately knew I wanted to make it.  I already had all of the ingredients on hand – and honestly, plain pomegranate juice is not that exciting on its own.  I knew it was meant to be – when I realized I had 1/2 cup of heavy cream left in my fridge – exactly what is called for in this recipe.  I love love love Orange sherbet – so I am definitely a sherbet fan, but once I churned this in my machine I didn’t have the same must.eat.now feeling like I get when I make a traditional ice cream recipe. 

So regretfully, I waited about two days after I churned this before I actually tried the final result.  And I’m trying to be emphatic when I say this – it is utterly amazing!  So smooth, yet tart and so refreshing.  I can’t wait to eat this on a hot summer day. The best part too is that it is very easy to make.  I’ll have to make a double batch next time – because this was gone too quick and I still have more pomegranate juice in my fridge.

Ingredients

• 2 Tbsp. water
• 1/2 tsp. gelatin
• 1 1/2 cups pomegranate juice
• 1/2 cup plus 2 Tbsp. sugar
• pinch salt
• 1/2 cup heavy cream

Directions

1. Put the water in a small saucepan and sprinkle the gelatin over the top. Let it sit for a few minutes, then turn the heat on low.

2. Heat, stirring occasionally, until the gelatin dissolves.  Pour in the pomegranate juice.  Add the sugar and salt.  Stir gently until the sugar is fully dissolved.

3. Transfer the juice mixture to a bowl and refrigerate until completely chilled. Stir in the cream.

4. Freeze in an ice cream maker according to your manufactures instructions. Then put it in the freezer to firm completely.

Source: The Kitchen, who adapted from The New York Times

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Chicken and cheese Lasagna

I haven’t made a real lasagna in a while – so I knew it was about time.  When I found this recipe – I knew it was perfect – since it was healthy and pretty easy to make.  My sister only eats turkey or chicken, so this was great recipe to try when she was visiting since it contains ground chicken.  I wanted to use whole wheat lasagna noodles – but my store didn’t carry any.  I actually did find some, but it wasn’t until after I made this – figures! 

I made this to serve with the rolls I made with my niece.  She was also watching me take the photos of this piece of lasagna – and again I turned my back and she grabbed the basil off the top and ate it!  Too funny – I said to her “you stole the basil” and she was so happy and ate it right up!  I think she’s a budding foodie in the works!

Ingredients

• 2 cups nonfat ricotta cheese
• 3 cups shredded, part-skim mozzarella cheese
• 1/2 grated parmesan cheese
• 1 cup chopped fresh basil
• 1 egg, lightly beaten
• salt and pepper
• 2 tsp. olive oil
• 1 onion, minced
• 6 garlic cloves, minced
• 1/4 tsp. dried oregano
• 1/8 tsp. crushed red pepper flakes
• 1 lb. ground chicken
• 1 (28 oz.) can crushed tomatoes
• 1 (28 oz.) can diced tomatoes
• 12-15 whole wheat, no-boil lasagna noodles
• vegetable oil spray

Directions
1. Mix together the ricotta, 2 cups mozzarella, parmesan, 1/2 cup basil, egg, 1/2 tsp. salt and 1/2 tsp. pepper in a bowl until well combined; set aside.
2. In a dutch oven or stockpot, heat oil over medium heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in garlic, oregano and red pepper flakes until fragrant, about 30 seconds.
3. Add the ground chicken and cook until no longer pink, breaking up with a wooden spoon. 
4. Stir in the tomatoes with their juices and bring to a simmer.  Cook, stirring occasionally, until the sauce has thickened, about 15 minutes. 
5. Off heat, stir in the remaining 1/2 cup basil and season to taste with salt and pepper.
6. Adjust the oven rack to middle position, and preheat to 375 degrees F.  Coat a 13 x 9 inch pan with vegetable oil spray.
7. Spread 1 1/2 cups of the sauce over the bottom of the dish.  Layer 3-4 lasagna noodles over sauce.  Spread 1/4 cup ricotta over each noodle then spread another 1 1/2 cup of sauce over the ricotta.  Repeat layering two more times.  On the final layer, top with remaining 2 cups sauce and 1 cup mozzarella cheese.  Spray a large sheet of foil with vegetable spray and cover the lasagna.
8. Bake until the sauce is bubbling, about 40 to 45 minutes.  Remove foil and continue to bake for about 20 minutes, until cheese is melted and starting to brown.   Let rest 10-15 minutes before serving.
Source: America’s Test Kitchen Healthy Family Cookbook
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