You are currently browsing the category archive for the ‘Uncategorized’ category.
I had a request for a super easy, minimal ingredient dinner. This is for you Pat!
Aside from salt, pepper, olive oil and vinegar…these are staples most people have in their kitchen…this is super easy and yummy…AND only 5 ingredients to buy at the store.
1. Whole wheat penne pasta
2. Cherry tomatoes
4. Fresh mozzarella
5. Grated parmesan cheese
Cook whole wheat penne pasta in a pot of salted boiling water. Drain. When pasta is still warm toss with halved cherry tomatoes, torn basil, bite size pieces of fresh mozzarella, olive oil, salt, pepper and vinegar (red wine or balsamic), top with grated parmesan cheese. Enjoy!
Nothing adds warmth to a snow day like a big pot of chili. I found a way to make it even better today! Add a 1/4 teaspoon each of ground cinnamon and allspice…plus a heaping tablespoon of granulated brown sugar. It adds a warmth and spice that compliments the spicy heat of the chili…try it next time! Delish!
My apologies for the lack of postings! I moved during the holidays and things got crazy!
It’s a new year…so that means lots of new recipes!
Send me a message…let me know what kinds of recipes you are looking for! Need a weeknight meal? A way to spice up chicken? Having a get-together and need some menu ideas? Let me know!
My new favorite app is from epicurious. Wonderful tool if you need a recipe on the fly or are stuck on what to make for dinner. I will post some of the recipes (with my flare added of course). Stay tuned!!
We a great time with some great friends in Philly this weekend! They always take us to such great restaurants and last night was no exception. If you are in the Philadelphia area this restaurant is definitely worth a stop. Plus the Chef is a finalist on the Next Iron Chef on the Food Network. Check out Distrito – We did the Diego Rivera tasting menu, it was delicious. Ceviche was unreal, Sangria was yummy and the atmosphere was fun and laid back. He is also the Chef at Amada, another place we have visited when in Philly. This place is great as well – we also did the tasting menu there when we went. It was great!
I happen to be a huge fan of Greek Yogurt, I think it’s so versatile and delicious. Here are some of my favorite ways to use Greek Yogurt!
- Mix with cinnamon, honey and a splash of vanilla. Use instead of ice cream to top a baked apple, fruit crisp, grilled peach or eat alone as a sweet treat after dinner! (This one is my favorite)
- Use it to replace mayo…mix with chopped shrimp and celery for an easy shrimp salad or use in cold spinach dip. By using Greek Yogurt instead of mayo you can save a lot of saturated fat and calories.
- Mix in a mini chopper with roasted eggplant, salt, pepper, cumin, ground coriander, olive oil, parsley and lemon for an easy dip. Serve with pita chips or veggies.
- Add a dollop to mashed or baked potatoes instead of sour cream.
Do you have ways that you like to use Greek Yogurt? Post a comment and let us know!
This past weekend we did the “pick-your-own” at a farm in NJ. Not only was it so much fun to pick apples, red & yellow raspberries, blackberries, peppers, tomatos (of all varieties) and eggplant…but it’s even more fun to come home and eat them! Check out some pictures of what we picked…it was just delicious!
So we went to the farm over the weekend and did the pick-your-own fruits and veggies thing. So much fun! And I’m glad stuffed peppers won because we picked a lot of yummy peppers. Here’s out to make them. Thanks again to everyone who voted!
1 lb lean ground beef (80% / 20%)
3 inches of day old baguette (crumbled) – you could also use 2 slices of white bread or a handful of breadcrumbs
3 tablespoons of chopped red onion
1 handful of parsley
1/2 cup of grated pecorino cheese
1 egg lightly beaten
dash of red pepper flakes (optional)
splash of milk (whatever you have on hand is fine)
salt, pepper, drizzle of olive oil
Mix all of the above ingredients in a bowl — use your hands, it’s fun! Cut 2 green peppers in half. Remove the seed and ribs. Place cut side up in a baking dish with sides, season with salt and pepper. Divide the meat mixture into 4 equal portions. Stuff the mixture inside each pepper — it’s okay if it mounds up on top a little bit. Pour left over tomato basil sauce over the top — pick up the recipe from my Pizza Topped with Arugula and Prosciutto post. Sauce should come about 1/4 way up the pepper. Place in a preheated 375 degree oven for about 45 minutes, or until the meat is no longer pink. Cover for the first 30 minutes with a piece of tin foil. Serve over brown or white rice and top with grated pecorino cheese. Enjoy!
This makes a great crock pot meal too. The prep is exactly the same, just make sure you put sauce down first, so the peppers don’t directly touch the bottom of the crock pot. Set on low for 8 hours and dinner is ready when you come home from work.
Yum! I will post the recipe tomorrow. Thanks to all who voted 🙂
Friday Breakfast….A Sigma tradition.
At my office, each Friday someone brings in breakfast for the entire office. We rotate, so you only have to supply breakfast about once a year. This year I took it as a challenge to spend as little money as possible (recession special) but still put together a really nice breakfast for everyone to enjoy!
On the menu:
- Egg casserole with turkey sausage, peppers, onions and potatoes
- Egg casserole with spinach, feta and tomato
- Egg casserole with cheddar cheese
- French Toast (made with Balthazar Bread…of course!)
- Apple & Cinnamon Compote to go on top of the French Toast
- Strawberries / Blueberries
- Greek Yogurt and Granola
- Orange Juice
It’s hard to believe, but by “shopping the sale rack” at the grocery store, I was able to feed 50 hungry employees for only $85! Eggs on sale for 99 cents / dozen…Cantaloupe 2/$3…Apples for 99 cents / lb. – the list goes on! I formulated my menu around what was on sale – and it worked!