Hello everyone! I’ve been back in rehearsal for the past few weeks, so since I’m not doing as much cooking at home these days, I don’t have as many recipes to share. However, I did just make this one delicious dish yesterday for Karen (she doesn’t cook so while I’m in rehearsal I make her some kind of casserole to feed her for the week. Yeah, we do that.) This is super healthy, easy to pull together for a week night meal and she raved about it. Give it a whirl and let me know what you think!
DECONSTRUCTED STUFFED CABBAGE CASSEROLE
1 tbsp. olive oil
1 lb. ground turkey breast
1 medium yellow onion, diced
3 garlic cloves, diced
1 tsp. smoked spanish paprika
1 1/2 tsp. sharp paprika
1 medium head green cabbage, coarsely chopped
1 – 14.5 oz. can fire roasted diced tomatoes
1 – 14 oz. can tomato sauce
1/2 cup water
2 cups cooked brown rice
salt and pepper to taste
4 oz. shredded low fat mozzarella cheese
Preheat oven to 350 degrees and spray a large casserole dish with cooking spray.
Heat half of the olive oil in a large frying pan. Add ground turkey and cook until brown. Break up cooked turkey into small pieces. Remove turkey and reserve in a bowl.
In the same pan add the other half of the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and paprika and toss to coat, cook about 2 minutes more. Add the diced tomatoes, tomato sauce, water, ground beef and salt and pepper. Let mixture simmer over medium-low heat until warmed through and slightly thickened, about 10 minutes.
While the meat and tomato mixture simmers, add chopped cabbage to a large pot of boiling water. Cover and boil about 8 minutes until cabbage is wilted and half cooked. Drain cabbage well.
After the meat and tomato mixture has thickened a bit, mix in the cooked brown rice to the mixture and stir well to combine. Remove from heat.
In the casserole dish add half of the cabbage mixture to the bottom of the dish and season with salt and pepper. Top the cabbage with half of the meat and tomato mixture. Add another layer of the rest of the cabbage, season well. Top casserole dish with second half of the meat and tomato mixture. Cover tightly with tin foil and bake for 40 minutes.
Remove the foil and sprinkle the cheese on top. Return dish to oven and bake for an additional 10-15 minutes.
Hello all! Today I’m continuing my contributions to your healthy kitchen by sharing my Veggie Burger recipe. It’s made primarily with chick peas and packs a lot of veggies in each bite so give it a whirl for either your dinner or your little ones!
VEGGIE BURGERS *makes about 8 large burgers
1 15 oz. can chick peas, drained and rinsed
1 carrot, peeled and chopped
1 garlic clove, peeled
1 small onion, chopped
5 stems flat leaf parsley leaves
1 teaspoon salt
1/3 cup bread crumbs
vegetable or olive oil
In a food processor blend the chickpeas, carrot, garlic, onion, parsley and eggs until smooth.
Add chickpea mixture to large bowl and mix with bread crumbs and salt.
In a large pan over medium heat, heat oil.
Place a 1/4 cup of the mixture in your hands and roll into a ball. Place in pan and flatten slightly with your fingers of the back of a spoon.
Cook patties for about 5 minutes, then flip, reduce heat to low and cook for an additional 5 minutes. Remove patties from pan and serve.
These burgers are great served open faced on a whole wheat roll with some shredded lettuce, garlic aioli and mild cheese. Enjoy!
Happy Sunday, everyone! Today I’m sharing a recipe for Green Veggie Pancakes for the mini people in your lives. Full disclosure, this particular recipe did not meet with overwhelming approval from my little guy, but he’s a toddler so I’m not taking it personally or as anything wrong with the recipe, necessarily. I think they’re pretty delicious, and even River came around when I served them to him the third or forth time (with marinara sauce for dipping.) They’re super healthy and quick to pull together, let me know how it goes for you and your minis!
GREEN VEGGIE PANCAKES *makes about 6 pancakes
1 cup broccoli, very finely diced
1/2 cup zucchini, grated and finely diced
1/3 cup whole wheat flour
1 whole egg
1/2 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
2 tbsp water
vegetable or olive oil
salt and pepper to taste
1 tbsp grated Parmesan
In a large bowl mix broccoli, zucchini, flour, egg, garlic, basil, parsley, water and salt and pepper. Mix well.
Heat oil in a pan over medium heat. When oil is hot spoon 2 tablespoons of the batter per pancake into the pan, top each pancake with a pinch of the grated Parmesan.
Cook pancakes about 2 minutes, then flip and cook for an additional 2 minutes. Remove from pan and place onto a towel lined plate to drain oil.
Serve either plain or with a dipping sauce like yogurt sauce or marinara. Enjoy!
Hello, hello! Today I’m bringing you a recipe from my favorite bakery in NYC, or anywhere for that matter, Magnolia Bakery. If you aren’t familiar, it’s a very well known bakery here in NYC known mainly for their cupcakes. These cupcakes are so good that at 9 1/2 months pregnant I walked about 10 blocks to get some at 10.30pm (those of you who have been that pregnant know what kind of commitment that is.) I sat in my house and ate two (do not judge me) and at a little after midnight my water broke. So in my personal life, they are somewhat magical. I don’t eat them often, because since the aforementioned pregnancy/water breaking/baby birthing extravaganza I’ve been trying to slim down quite considerably and unfortunately they’re not exactly low cal. These delicious Cherry Squares come from the More From Magnolia: Recipes From the World Famous Bakery cookbook and are a way I can indulge in some Magnolia goodness from my very own kitchen and without many of the calories. I tweaked the recipe a touch, which you’ll see in the pictures, just cutting it down to make only 9 bars instead of the 24 that the full recipe yields, other than that I made no other changes and the recipe with all the original ingredient amounts is what is posted here. They’re made entirely from pantry staples, simple enough to whip together for a week night dessert, tasty enough to pull out if you have company and if you can believe it each 2 inch square is only 138 calories!
MAGNOLIA’S CHERRY SQUARES
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup canned cherry pie filling (it would be delicious with strawberry or blueberry filling also!)
Confectioners sugar, for sprinkling before serving
Butter flavored baking cooking spray
Preheat oven to 350 degrees.
Spray a 13×9 inch baking pan with baking cooking spray.
In a large bowl cream the butter and sugar with an electric mixer until smooth, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat. Add the flour and mix thoroughly.
Spread the dough evenly into the prepared baking pan. With a sharp knife or a toothpick score 24 2-inch squares. Place one teaspoon of the cherry pie filling in the center of each scored square.
Bake for 30-35 minutes until a toothpick comes out clean from the center.
Cool completely. Sprinkle generously with confectioners sugar just before serving.
Enjoy and if you are interested in checking out more recipes from Magnolia Bakery, pick up the cookbook here, I highly recommend it!
There are some things that my mother made as I grew up that I just cannot duplicate. No matter what I do or how hard I try, it just never tastes exactly the same. I think that’s probably a good thing, I’m not sure I’d want my mom’s Roasted Shrimp Pesto Pasta to taste quite as good at my house, it’s environmental. Her pot roast? If we’re not sitting around the table in the dining room on a Sunday it just wouldn’t be the same, even if it was. There is one dish, however, that I think I come pretty close to duplicating (and I say close because since I couldn’t do it exactly I have slightly tweaked her recipe, sorry Mom!) It’s super simple with huge, layered flavors, and best of all it’s nice and healthy. I love making this recipe because it always makes me think about my mom which is even sweeter now that I have a kid-o of my own.
My very patient and non-judgmental wife will tell you that shortly after I found out I was pregnant I went through my recipe box and pulled out the cards to my very favorite recipes, the ones that I think I do really well and make pretty often. The ones that must be absolutely perfect. The ones that no matter where he is or how old, I will always do best in his opinion. The ones that, FAR in the future, when made for him by a girl/boyfriend or wife/husband, he will eat all of, smile sweetly and rave about how delicious it is (because we raised him to be that kind of man) but secretly, in his mind, he’ll be thinking: “No one makes that as well as my mom. I should call her.” Then he will. He will not forget. I have these cards in the very front of my recipe box, ready to be made anytime. Or all the time.
This one is sort of like that for me. It’s pretty close to my mom’s, though not exactly the same. It always makes me think of her, and it always makes me want to call. Sometimes I do forget though.
MAMA’S MAPLE MUSTARD ROASTED SALMON
1 lb salmon
1/4 onion, very thinly sliced
1/4 cup Dijon mustard
2 tbsp whole grain mustard
1 tsp dry mustard
2 1/2 tbsp maple syrup
1 tsp lemon juice
Salt and pepper
Preheat oven to 400 degrees.
Place salmon, skin side down, in baking dish and season with salt and pepper. Top with onion slices.
In a small bowl mix Dijon mustard, whole grain mustard, dry mustard, syrup, lemon juice and salt and pepper.
4. Spoon maple mustard mixture over the salmon. 5. Spoon about 6 to 7 drops of water in the cooking pan around the salmon and cover dish tightly with tin foil. Roast about 10 minutes then remove the tin foil and roast an additional 2 minutes.
6. Remove from oven and serve immediately.
*Note: Cooking time on salmon should be adjusted based on thickness of your salmon. If you have a thin piece you will want to decrease cooking time. Be careful not to overcook, salmon is finished when easily flaked with a fork.
Happy Saturday! Last week I went on a marathon food making session for my increasingly picky little angel, which was much needed. To tell the truth, my success came in varying degrees from ice cold (Veggie Burgers) to luke warm (Green Veggie Pancakes) to hotsy-totsy-making-a-batch-every-week (these MIni Turkey Meatloaves.) I’ll share all these recipes here next week, but I thought today I’d give you what the goods were in this house, these delightful little meatloaves. They’re made in a muffin tin and packed full of lean protein and veggies so they’re perfect for your little one’s lunch or dinner. I served River’s with some red sauce, since lately he will eat basically anything as long as (and ONLY) if it’s totally doused in the stuff. Enjoy them!
MINI TURKEY MEATLOAF *makes 12 mini meatloaves
1 lb ground turkey breast
1/2 zucchini, shredded
1/2 large onion, finely diced
1 small carrot, peeled and finely diced
1 garlic clove, finely diced
1/2 cup flat leaf parsley, finely diced
1 tbsp worcestershire
1/2 tbsp oregano
1/2 cup bread crumbs
1/2 cup shredded cheddar
1 tsp salt
1/4 cup grated parmesan
Preheat oven to 375 degrees.
Spray muffin tin with cooking spray.
In a large bowl add all ingredients except for the parmesan. With your hands mix ingredients very well until thoroughly combined.
Fill each muffin cup about 3/4 of the way full with the meatloaf mixture, packing it down with a spoon or your fingers. Sprinkle some parmesan cheese on top of each muffin cup.
Bake on center rack for about 20 minutes or until cooked through to an internal temperature of 165 degrees.
Happy hump day! I’ve been feeling so stuck in a rut lately with poor River and his dinners. This morning I was feeling inspired to remedy this rut situation so I made a whole bunch of stuff that I can pop in the freezer and take out every day. These Sweet Potato Apple Pancakes I made first and while I was making everything else, I gave River one for his morning snack. It was a hit, so I thought I’d share this recipe with you first. Of course, as with pretty much everything I make for River, these are delicious for anyone, including adults and would be a lovely addition to a dinner or brunch as a side dish. Hope your little ones (and you) enjoy them as much as mine (and I) did!
SWEET POTATO APPLE PANCAKES
(makes about 9 patties)
1 large sweet potato, peeled and grated
1 apple, peeled, cored and grated
1/3 cup whole wheat flour
1/4 cup self rising flour
2 eggs, beaten
1/4 tsp garlic powder
1/2 tsp salt
vegetable or olive oil
In a large bowl add sweet potato, apple, flours, eggs, garlic powder and salt. Mix well to combine.
Add oil to a large pan and heat over medium heat.
Place about 3 tablespoons of batter per pancake in the pan and press flat with the back of spoon. Cook for about 5 minutes then flip and cook about 5 additional minutes on the other side.
Remove patties from heat and place on a paper towel lined plate to drain excess oil and cool.