Monday, December 28, 2015

Goat Cheese and Proscuitto Bites

I probably should have posted this before the holidays, but at least New Years' Eve still hasn't happened yet! This food combination is what turned me on to goat cheese in the first place. This is gluten free (if you use the correct balsamic glaze since some hide gluten in them) and a party favorite since it's "grab and go."

Goat Cheese and Prosciutto Bites

2 cucumbers, peeled and sliced 1/4 inch thick (I got about 30 pieces)
4oz goat cheese (the log is easier for this)
Fig Jam
1/4lb very thinly sliced prosciutto, cut in half the long way (you need 1 piece for each cucumber)
Balsamic glaze for drizzling (ours was Wegman's brand which is GF)

Star by spreading a bit of goat cheese on each piece of cucumber. On top of that, add about 1/2 tsp of fig jam. Fold your prosciutto and place on top (my pieces were about 4 inches long by 1 inch wide and paper thin). Skewer each cucumber bite with a toothpick and arrange on a serving platter. Drizzle the balsamic glaze in your desired pattern and finish off with a dash of salt and pepper.

Easy, delicious, and healthy!

Enjoy :)

Tuesday, October 6, 2015

Taco Soup

Tis the season...for soup!

How badly do you wish you could eat tacos for every meal, every day? For me, very very badly. But tacos can be messy to eat at the office, and sometimes you feel kind of gross after.

Solution? Taco soup! This soup is versatile, easy, and most important of all, delicious.

Taco Soup

Ingredients (serves 4-6):
1 lb of ground meat** (turkey, chicken, beef, chorizo, or lamb...I used 93% lean turkey)
1 small white onion, diced
3 cloves of garlic, diced
1-2 jalapeno peppers, seeded and diced (I used the seeds of 1 for heat since mine were mild)
1 4oz can of diced green chilies
1 14.5oz can of diced tomatoes and green chilies
4 cups of stock (vegetable, chicken, or beef....I used vegetable)
2-3 cups of a chopped leafy green (kale, spinach, escarole, or collards...I used kale, stems removed)
1 package of taco seasoning
1 Tbl cumin (optional)
1 Tbl oil (canola or any type of olive...I used canola)

Sprinkle of cheese (I used sharp cheddar)
Dollop of sour cream
Fresh Cilantro
Diced Scallions
Extra hot sauce (I recommend Cholula)

Heat your oil in a soup pot on medium high. Add onions and jalapenos and cook until they soften, about 6 minutes. Add the ground meat, garlic, and diced green chilis. Break the meat apart into crumbles and cook until it is no longer pink, about 8 minutes. Add the taco seasoning and cumin if you want the extra flavor, mix well, and cook on medium for about 2-3 more minutes. Add the leafy green and stir continuously until it has wilted down. Turn the pot to medium low and add the can of tomatoes and the stock. Cover and cook for anywhere from 30 minutes to an hour to incorporate all of the flavors.

Serve yourself a bowl and top with your favorite taco flavors! You can also dip bread in for that added taco feel.

Enjoy :)

**If you do not eat meat, you can easily make this soup with 1-2 cups of cooked rice, lentils, or quinoa!

Tuesday, May 19, 2015

Blueberry Muffin Oatmeal

The other day I walked through the cafeteria at work and was greeted with the wonderful smell of freshly baked blueberry muffins. I'm not really a muffin person, except for the occasional mini muffin, but in that moment I really wanted one. Instead of caving in, I thought "how can I make my every oatmeal taste like a blueberry muffin?" Hence, blueberry muffin oatmeal.

Blueberry Muffin Oatmeal

Ingredients for 1 serving of Oatmeal:
1/2 cup of quick cooking oats
1 Tbl brown sugar
1 Tbl blueberry jelly(recipe below)

Ingredients for Blueberry Jelly:
1 pint of fresh blueberries
1 Tbl water
1/8 cup granulated sugar
1/4 tsp cinnamon (optional)
1 tsp vanilla extract
1 Tbl corn starch mixed with 1 Tbl water

Directions for oatmeal:
Mix oats and sugar with hot water until desired consistency is achieved. Once it cools so it won't scald your mouth, add the blueberry jelly.

Directions for jelly:
Add 1 Tbl water and a pint of blueberries to a small pot. Once the blueberries start to "melt," add sugar, cinnamon, and vanilla. Bring to boil, and mash lightly with a potato masher (you can also use a blender if you want it extra smooth). Reduce the blueberry sauce to a simmer and add your slurry of cornstarch and water. Let it sit on low heat for about 15 minutes. 

Place the blueberry jelly in a glass container in the fridge. Let it sit overnight before eating so it emulsifies. 

You can definitely add this jelly to English muffins, scones, biscuits, your right hand, pretty much anything!

Enjoy :)

Monday, March 2, 2015

Mushroom Thyme Soup with Spinach and Quinoa

I'm going to blame my lack of blog posts on the fact that Boston is buried under a disgusting amount of snow. I've been relatively uninspired when it comes to making new dishes, but I made a new soup yesterday and it tastes delicious! And it's not spicy (for once in my life)!

Mushroom Thyme Soup with Spinach and Quinoa

1 8oz container of white button mushrooms, stems removed and sliced
1 8oz container of baby portabello mushrooms, stems removed and slices
1/2 of a red onion, cut into thin slices
2 carrots, peeled and diced (or 8 baby carrots, diced)
2 cloves of garlic, minced
3 good handfuls of fresh spinach (can add more/less depending on your preference)
1/2 cup quinoa
6 cups of chicken stock
2 Tbl fresh thyme
1 Tbl olive oil
1 Tbl butter
1 Tbl garlic powder

Heat olive oil in a big pot on medium high heat. Add mushrooms, onion, carrots, thyme and minced garlic. Cover and cook for 10 minutes. Add spinach, butter, garlic powder, salt, and pepper. Stir and cover for another 10 minutes. Add quinoa and chicken stock, turn heat to medium, and cover for 15 minutes. When quinoa is fully cooked, your soup is ready!

Enjoy :)