Day 158: Jamie Oliver's Steak and Chips

I tend to watch a lot of cooking shows while I'm traveling. I'm not sure exactly why. Maybe because I don't get the Food network at home, nor do I have time to watch it! But I've stumbled across some of my favorite recipes from celebrity chefs while channel surfing in hotel rooms.

I've never tried a Jamie Oliver recipe (though I've gotten many of his cookbooks as gifts for friends.) Like most of his recipes, it's meant to be simple, economical and for the most part, healthy.  I have also never made steak before and it was super easy on a cast iron skillet.  It came out super yummy for the first time I'd ever made steak!  

Ingredients:

800 g baking potatoes
olive oil
optional:  2 sprigs of fresh rosemary
1 small onion
100 g button mushrooms, or whatever you can find
50 ml cream
1/2 teaspoon Dijon mustard
400 g frozen French beans
4 cloves of garlic
500 g flank steak

1.  Preheat the oven to 400 degrees F (200 Celsius). Halve the potatoes and slice them into wedges. Put in boiling salted water for 4 minutes, then drain and tip into roasting tray. Drizzle oil over it, adding salt and pepper per taste. Toss with rosemary leaves (if using) and roast for 40 minutes or until golden and crispy, turning over occasionally.

2.  Peel and slice the onion along with the mushroom. Put the vegetables into a medium pan on medium heat with salt and pepper to taste and a drizzle of oil. Cook for 10 minutes or until lightly golden, then add cream, mustard and a splash of water. Lower the heat and simmer, adding water if needed.  

3.  Put the frozen beans into a large frying pan on medium heat with some oil. Stir to help them defrost. Peel and slice the garlic, adding to the beans once all the liquid has evaporated. Lower the heat and cook for 5 minutes until crispy and golden.

4.  Season the steak with salt and pepper, rubbing with a little oil. Pound with a mallet to flatten and tenderize. The steak should be flat now, about 1/2" - 1" in thickness. Sear in a cast iron skillet (or hot frying pan) to a high heat. Turn every minute for 5-6 minutes for medium-rare, or until cooked to your liking. Add thyme or rosemary for last 2 minutes. Remove to a board, letting it rest for 2 minutes.  Add any resting juices to the mushroom sauce and season.  Spoon the mushroom sauce over the steak and serve with potato wedges on the side.

Source:  https://www.lifestylefood.com.au/recipes/23043/secret-steak-and-chips-with-garlicky-green-beans

Day 22: Good and easy chocolate buttercream frosting

I had resigned myself to the fact that my homemade buttercream frosting was meant to be chalky.  No matter what I did - cream the butter more, add vanilla, add cream cheese - it still had that consistency where you could taste where the confectioner's sugar met the butter instead of being melded together in buttercream perfection.

Yesterday I happened across this recipe to frost cupcakes, and I was skeptical at first.  I was supposed to melt the butter?  It seemed like more work, and I was hesitant since I had guests coming over and these cupcakes were my plan for dessert.  However, this recipe is one I'll repeat again since it came out so wonderfully!  I made a few changes to the original recipe, lowering the amount of vanilla and confectioner's sugar.  

Ingredients

1/2 cup butter

1/4 cup unsweetened cocoa powder

1 1/2 teaspoon vanilla

2 1/2 cups confectioner's sugar

1-2 tablespoons milk 

1.  Melt the butter in a small saucepan over low to medium heat.

2.  Add the cocoa powder and vanilla, and stir.

3.  Put the confectioner's sugar in a mixing bowl.  Add the chocolate mixture and stir on a stand mixer or with hand mixer.  The mixture will be crumbly and dry.

4.  Add milk one tablespoon at a time to desired consistency.

Even after I put the chocolate mixture into the sugar, I was worried.  It was looking dry and crumbly - not at all frosting-like.  I was about to have my husband run the grocery store to pick up a tub of store made frosting.  But after I added the milk, like magic it became this silky milk chocolate frosting which turned out to be the highlight of dessert!  I added the first tablespoon just to have it mixed in and ready.  When my cupcakes had cooled sufficiently and were ready for frosting, I added the other tablespoon.  It spread easily, and after about 20 minutes the frosting had become more firm atop the cupcakes.  

Day 331: It's all about the pumpkin silk pie

If you've been on pinterest lately, you've probably seen a post about a pumpkin silk pie.  Since I normally put myself in charge of pumpkin pie, I decided to make two of these pies, but found a few changes to the recipe what it taste more like pumpkin, and less like Cool Whip.  

Ingredients:

8 oz package cream cheese, softened

2 tsp vanilla

1/2 tsp pumpkin pie spice

1 cup powdered sugar

1 1/4 cup pumpkin puree

8 oz Cool Whip tub

1 graham cracker crust, store bought

whipped cream (optional)

Instructions:

1.  In a mixing bowl, beat the softened cream cheese until it is light and fluffy.

2.  Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice.  Beat until smooth.

3.  Fold in the container of whipped topping, mixing in completely.

4.  Pour mixture into pie crust, spreading evenly.  

5.  Place in the fridge for at least four hours.  Alternatively, you can put in the freezer and remove one hour before serving to let it thaw.

6.  Add whipped cream if desired.

I have to say, this was a crowd pleaser.  It was almost like a cheesecake, but much lighter.  It was super easy to make, and if you are doing it for a party you can make it days beforehand.  Just remove it from the freezer one hour before serving.  Enjoy!

Day 312: French Toast

According to my book, Sunday mornings are made for French Toast.  When I first got married, my husband bought me a griddle.  He knew my love of breakfast foods ran deep.  Since then, pancakes and French toast have been a staple at our house, especially when we have houseguests.  Though sometimes we'll try variations with different techniques or ingredients, a basic recipe with 100% pure maple syrup is still the best way to go.  And this is my go to recipe.

I've tried a variety of breads: baguette, challah, brioche (my favorite) and naan (that one didn't turn out so great).  I've also toasted it, and used day old dry bread (didn't make that much of a difference).  For the sake of simplicity, I usually make it with the regular pre-sliced bread.  And since I'm on a detox with no white bread, I used a whole wheat bread.  My next idea is to try cinnamon raisin bread, but that's for after my detox!  

Ingredients:

6 eggs

1/4 cup low fat milk

1/2 teaspoon cinnamon

1 tsp vanilla extract

8 pieces of whole wheat bread

Directions:

1.  Preheat the griddle to 350 degrees F.  

2.  Lightly beat the eggs and add the milk, cinnamon, and vanilla.  

3.  Take each piece of bread individually and soak it on both sides with the batter, and lay it on the griddle.  After about 3-4 minutes, flip.  Fry until each side until lightly brown.

You can serve this with a simple assortment of fruit like bananas, or berries.  Or you can make an apple cinnamon compote, recipe found here.  Whatever you do, don't forget the maple syrup!  

Day 309: Discovering the Power of Kodiak cakes

I'm not sure that I mentioned this, but I am about two weeks into a 30 day detox.  This means no caffeine, no processed foods, no refined sugar, and no white bread.  That is partly why there have been so many food posts lately!  When your eating options are limited, you tend to get creative in the kitchen.

A few weeks ago, my husband came home from Costco with a huge box of Kodiak Power cakes mix.  I laughed at him.  But it looks like I'm the one who's laughing last.  These pancakes are the best pancakes EVER.  And I can eat them while on my detox.  They are so good, you don't need to bother putting anything in them - no chocolate chips, no blueberries, no butter.  Just enjoy them with 100% pure maple syrup, and you'll be good to go.

I also made these muffins with the mix.  They came out really good.  It's just a basic "pancake" muffin recipe from Aunt Jemima, but it can easily be made into blueberry or apple muffins, or whatever your fancy might be with some easy additions.

Kodiak cakes Power muffins

Ingredients:

2 cups Kodiak cakes Power Cakes whole grain mix

1/2 tsp ground cinnamon

2/3 cup milk

1/3 cup honey

1 egg, slightly beaten

1/4 cup vegetable oil

1 tsp vanilla extract

Directions:

1.  Preheat oven to 425 degrees F.

2.  Spray a muffin tray with a non stick cooking spray, or line with baking cups.

3.  Combine mix and cinnamon in medium bowl.

4.  Combine milk, honey, egg, oil, and vanilla in a small bowl until well mixed.  Add to dry mixture, and combine.

5.  Fill muffin cups 3/4 full.  Bake 15-18 minutes, or until toothpick insterted into center comes out clean.  

6.  Cool in pan for 2 minutes, and then remove to cooling rack.

Day 308: Homemade Apple Cinnamon Raisin Granola

I loved boxed granola.  I thought it was the greatest thing since sliced bread, and since I'd sworn off all bread, it was a wonderful alternative.  I would layer it with blueberries and a banana, sometimes having two bowls.  That is until I say how much calories and sugar it had in it.  I had added granola to my list of no-no's until I found this recipe by Bethenny Frankel, celebrity chef and Real Housewife.  

I made this for the second time yesterday, and it makes the whole house smell wonderful, like fresh baked oatmeal cookies.  The recipe is actually pretty simple.  You can find the full recipe here, though I used raisins and apples.  The apples I prepped myself.  I took one apple and cut it into small pieces, about half a centimeter long.  I let them air dry over night.  They made a great addition to the cereal!

Ingredients:

4 cups rolled oats

2 cups slivered almonds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup warm water
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup raisins (optional)
1/4 cup dried apples (optional)

Directions:

1. Preheat the oven to 300 degrees F, and oil one large sheet pan. In a large bowl, stir together oats, almonds, and spices. In a small bowl, stir together the warm water, maple syrup and vanilla.

2.  Pour the wet mixture over the dry mixture and stir to combine well.  Spread the mixture onto the sheet pan and bake for 30-45 minutes, making sure it doesn't burn.  

3.  Remove from the heat and immediately stir in dried fruit.  Cool and store refrigerated in an airtight container up to one month.    

Enjoy!

Day 244: Low Fat Chocolate Chip "Muffins"

Though these are technically muffins, trust me, they taste more like cupcakes.  They are super decadent and rich.  They will not last long!

Find the recipe here.  A few notes on what I did:  I made the applesauce myself, which is easy with a baby food processor that steams and then purees the apples.  And I used regular chocolate chips.  Also, if you go with the recipe as is (no real chocolate chips) it is gluten free and dairy free.

Enjoy with a mug of milk, or other beverage of your choice!

Day 231: 15 minute pasta sauce...that doesn't come in a jar

Last night I was struggling to find something to make for dinner.  I had a pack of whole wheat rotini, and a can of whole tomatoes.  Together, with a few other staple ingredients I was able to make something quick and easy for my whole family to enjoy.  Yes, it was just pasta and sauce, but I made the sauce myself instead of breaking into my emergency stash of jarred pasta sauce.  The real thing has more depth of flavor, and tastes amazingly good!

Ingredients:

1/4 cup olive oil

3-4 cloves garlic

1 green onion

15 oz can of whole tomatoes

basil

oregano

red pepper flakes (optional)

salt and pepper to taste

8 oz package of pasta 

parmesan cheese (to sprinkle afterwards)

1.  Start boiling water, with a dash of salt.  When water comes to a boil, put in pasta until it is no longer al dente (about 10-15 minutes).

2.  Slice up the green onion, and mince or crush the garlic.  Heat the oil on low to medium in a pan, sauting the green onion and garlic.  Add tomatoes and stir.  

3.  Reduce to a simmer.  Add the basil, oregano, salt and pepper to taste.  Drain the pasta, and add to the pan with the sauce.  Stir under low heat.  Serve immediately, with parmesan to sprinkle on top.

You can use whole tomatoes if you like.  Just put them under hot water for about 10 minutes, until the skin is soft and can be easily removed.  I used a green onion, because I happened to have it on hand, but if I didn't I would have used about 1/4 cup of sliced yellow or red onions.  I'm a fan of using what you have!  For the spices, I used a few dashes of the basil and oregano.  Hard to quantify, but if you are unsure just add a little at a time tasting in between.  I also added a dash of red pepper flakes for some spice, but you can leave that out.

As with any pasta sauce, adding veggies or ground meat can be added.  I have found on many occasions this pasta sauce really doesn't need much.  The tomatoes give it a nice hearty taste, without being too heavy.

Enjoy!

Day 151: Mango and Banana Smoothie

I'm officially in love with my blender.  As the summer heats up, cool off with this easy and healthy drink!

Ingredients:

2 mangoes
1 banana
2/3 cup milk
2 ice cubes

1.  Peel and cube 2 ripe mangoes.  Slice up banana.
2.  Put in fruit along with the rest of the ingredients into a blender.  Blend and enjoy!

Ps.  The recipe I found also called for vanilla extract and honey, but mine was already so sweet and flavorful that I skipped those.  Based on how ripe your banana and mangoes are, you may want to add one or both to sweeten the smoothie.

Day 149: Make your own mocha frappuccino at home

Summertime is when we coffee drinkers swap out our hot beverages for cool ones, and instead of running to Starbucks every time you want to cool down, try this easy recipe instead.  Not only is it more than half the calories, but you won't have to leave home to get it!

8 ounces coffee or espresso
1/4 cup low fat milk
1/2 tablespoon unsweetened cocoa
1 tablespoon sugar in the raw
1 cup ice cubes (roughly 4 ice cubes)

1.  Mix the coffee, milk, cocoa and sugar together.
2.  Put the ice in a blender.  Pour coffee mixture over ice.
3.  Blend on ice pulse until everything is blended.  Enjoy!

Makes 2 servings.  56 calories/serving.

Day 32: Quick chicken salad

I'm always looking for new ideas for lunch.  One can only subsist on peanut butter and jelly for so long!  I'd pinned a number of chicken salad recipes and figured I'd give one of them a try.  But when perusing my pantry, I found that I had some ingredients from one recipe, and some from another, so I decided to combine two recipes and give it some flair of my own.

I, for one am a fan of the sweet and sour, the tart and tangy, not to mention the soft and crunchy.  Meaning I like to incorporate whatever fruits and nuts I have available to take this chicken salad to the next level.  One recipe used avocado instead of mayo.  I didn't have an avocado in hand, so we'll have to save it for next time!

Ingredients:

1 lb chicken - diced (I used a rotisserie chicken from the grocery store)

1/2 cup low fat mayo (can substitute with Greek yogurt, or the avocado if you're feeling adventurous!)

1/2 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt

1 small red onion, diced

1 small apple, diced

1/4 cup silvered almonds

1/4 cup raisins

1.  Put the mayo in a large mixing bowl, add onion powder, salt and pepper.  Taste and adjust to your liking.

2.  Add chicken, onions, apples to the chicken and mix.  Add raisins and almonds last.  Enjoy on its own or with bread or crackers.

If I had grapes, I would have split those and added them as well.  The next day, I used the rest of the chicken and used a pear as my fruit, and pistachios instead of almonds, and I have to say it was some of my best work yet! It has become a fast favorite for my husband and kids!  Going to be lunch time staple in my house from now on!  Now to try to find a good egg salad and tuna salad recipe...

Day 24: Gluten free pancakes

We have a close friend who has a severe gluten allergy.  Since she comes over quite a bit, I've been dabbling in gluten free cooking and baking.  A lot of this involves coconut flour.  Over the past weekend, we had a brunch and I experimented with these.  Though more "eggy" than traditional pancakes, they do hit the spot when it comes to breakfast time.  I prefer mine with ample amounts of maple syrup and nutella, though fruit doesn't hurt them either!  Mine are a little browner than the blog post where I found the recipe, though I had the griddle on low heat.  In any case, they still tasted good, just more omelet like, as I mentioned before.  

You can find the recipe here.  Enjoy!

Day 20: Chocolate chip banana cookies

I have a weakness for chocolate chip cookies and I'm always in the lookout for new recipes.  Lately, in an effort to make myself feel better about, I've been substituting flour and butter for more healthier options.  Namely coconut oil, whole wheat flour, and by using dark chocolate chips.  

After coming home after a five day trip to find an overripe banana on my kitchen counter, I decided to make these.  It's an adaptation of a Martha Stewart recipe found here.  The cookies came out moist and cake like.  The banana flavor is subtle, and not too over powering.  I felt there was a bit too much salt, but that could be because my 2 year old may have used the salt shaker while I had him mix the dry ingredients!  

Enjoy!

Ingredients:

1 1/4 cup whole wheat flour 

1/2 teaspoon baking soda

1/4 teaspoon salt 

1/3 cup coconut oil, melted

6 tablespoons granulated sugar

6 tablespoons brown sugar

1 egg

1/2 teaspoon vanilla 

1 ripe banana

1/2 cup dark chocolate chips

1.  Preheat oven to 375 degrees Fahrenheit.  Line or coat baking sheet with butter or olive oil.

2.  Mix flour, baking soda and salt in bowl.

3.  In large mixing bowl, mix oil, sugars, egg, and vanilla.  Add flour mixture.

4.  Add banana until mixed in.  Add chocolate chips.

5.  Spoon dough onto baking sheet.  Bake for 10-12 minutes, or until slightly browned.  Makes 12-16 cookies depending on size.