Arugula Pesto Panini

Yesterday, my book club met at one of my favorite little cafe's in town.  I love this place because it quaint, cozy, intimate, and just a great place to meet friends, enjoy some coffee, and of course, discuss a good book - especially on a rainy day like yesterday.  Anyway, they serve this AHH-MAZING sandwich that I just had to make at home because it was too good to not share with y'all.  Here is my version this cafe inspired favorite!

Ingredients:

2 Slices of your favorite bread 

Cream Cheese (I used 1/3 less fat)

Avocado slices from 1/2 of an avocado 

Spinach

Arugula Pesto

Salt & pepper to taste

Cooking Spray (I use Pam with Olive Oil)

Directions:

1. For the arugula pesto, I made a pesto sauce using a basic pesto recipe (see Krishma's Pesto Recipe) and replaced 1/2 of the basil with organic arugula (so if your pesto recipe calls for 2 cups of basil, use 1 cup basil and 1 cup arugula) to give it a nice sharp taste.

2.  On a multi grain bread, spread cream cheese on one piece of bread and the pesto on the other piece of the bread.

3.  Place the two pieces of bread together and put them in a panini maker that you have sprayed with some cooking spray.

4.  Once your bread has toasted and you've got the nice grill marks on there, pull it out of the panini maker and let it cool for a few minutes.

5.  Open the sandwich and place more cream cheese and/or pesto on the inside if needed.

6.  Place sliced avocado and a little salt & pepper on one side of the sandwich.

7.  Finish off with some spinach, place your second piece of bread on top, & enjoy!

Note, typically a panini is made on Italian white bread but as you know, I like to make things as healthy as possible, so I switched it up and made it on a multi grain bread instead.

  

Oreo truffles

Mmmm truffles! I got this recipe from my cousin Rupel, she made these a couple of years ago, and it is seriously one of the best no-bake desserts I have ever come across! When I found out you only needed three ingredients to make this, I was sold! You can make different variations of these too! I've made mint truffles using the cool mint creme oreos, and also peanut butter-oreo truffles with the peanut butter oreos, and both are so good! These are awesome for any occasion, anytime of the year! Thanks Rupelben! :)

Ingredients

- 8oz Oreo Cookies

- 4oz Cream cheese at room temperature

- 8oz milk chocolate (baking) chocolate

Directions

- In a food processor, crush oreos until they resemble coarse crumbs.

- Using an electric mixer mix cream cheese and oreo crumbs until fully combined, mixture will have a thick paste consitency. (if the mixture is too thick and isn't mixing, add 1 TBSP of milk).

- Refrigerate mixture in an air tight container for at least 3 hours until mixture is firm. (I let it sit overnight, as it is easier to roll)

- Using a mini ice-cream scoop or teaspoon, scoop mixture and using your palms, roll into balls. Place on parchment paper. Refrigerate for at least an hour until firm.

- Melt chocolate according to instructions. (Be sure to use baking/cooking chocolate and not regular chocolate)

- Take the oreo balls and dip into the chocolate and place on parchment paper. Let the chocolate set. Refrigerate.

- (optional) Melt 1oz white chocolate. Put melted chocolate into a ziploc bag and cut the corner of bag. Drizzle over truffles.

Serving size

- Makes approximately 2 dozen truffles

Low fat version

- substitute regular oreos for reduced fat oreos.

- substitute regular cream cheese for 1/3 reduced fat cream cheese.

Chole (Garbanzo bean medley)

This week I'm visiting my parents, who live in Little Rock, Arkansas; I got the chance to visit and some nice QT with them so I decided to take advantage of it.  One of the things that typically takes place every time I go home is that my mom takes over all of the cooking duties and I get to help clean. But this weekend, I wanted her expertise in some good ole fashioned Indian meals so I convinced her to let me cook.  For today's recipe, I decided to make Chloe, which is chick peas cooked in a tomato based sauce.  Hope you enjoy it as much as I do!

Ingredients:

1 can chick peas (15 oz can)

1/2 can tomato sauce ( about 8 oz)

1 TBSP EVOO (extra virgin olive oil)

1 TBSP crushed jalapeno

1 tsp chole/ chana masala (found at the local Indian store)

1/2 tsp garam masala

1/2 tsp sugar

1 bay leaf

One roma tomato diced

Salt to taste
Cilantro to garnish

Directions:

Heat oil on a medium to medium to low heat.

Add crushed jalapeño, bay leaf, and tomato and saute for a minute or two.

Add tomato sauce and the remaining spices.  

Add chick peas and cook for about 15 minutes. 

Enjoy with naan, wheat tortillas, or rice.  

Cucumber and Feta rolls

Greetings from London! I'm here for my cousins wedding, and it's been a blast so far! My cousin Alpa  held a tea party a few days ago, and there was so much delicious food! Different pastries, scones, sandwiches and finger foods! My absolute favorite were the cucumber and feta rolls. You start with thin slices of cucumber and inside is a yummy filling of feta, cream cheese and red pepper. They are super simple and really quick and easy to make! Try these at your next party and they will be sure to impress!

Ingredients
- 1 large cucumber cut lengthways
- 1/4 cup feta cheese
- 1/3 cup cream cheese
- 1/4 cup small diced red pepper
- 1/2 TSp red crushed pepper
- 1 TSP chopped fresh oregano
- salt and pepper to taste

Directions
- Using a cheese slicer or mandolin ( I used a cheese slicer) slice long cuts of cucumber (the layers will be about 3mm-4mm thick), and lay on a few paper napkins to drain excess water.
- In a bowl mix cheeses and all other ingredients together. Once everything is mixed, taste for salt and pepper. (Depending on what kind of feta cheese you use the saltiness will vary)
- Take one layer of cucumber and starting at one end place about a tablespoon of feta mixture and roll tightly.
- After rolling insert a toothpick in the center of the cucumber to hold in place.
- Repeat until all cucumber layers are rolled up.

Serving size
- 1 large cucumber can give you anywhere from 14-18 cucumber rolls. (This also depends on the size of cucumber)

Quick Tip!
- Make these ahead of time and keep in the fridge, just take it out when it's ready to serve!

Happy Labor Day

Happy Labor Day everyone!!! I'm so excited to be home today enjoying an extended weekend; wouldn't it be nice to have a 3 day weekend every weekend?  My plans today consisted of waking up later than usual, enjoying yoga with a friend first thing this am, and now getting ready to work (boo!) but at least I'll be working from home. =) The hubby & I have a little date night tonight so I'm def. looking fwd to that.  What are your plans for today?

Southwestern Quinoa

Sometime last year I discovered quinoa and how yummy and versatile it is.  Quinoa is actually a grain like crop that is grown for its edible seeds; it is high in protein and low in fat.  The possibilities with quinoa are endless and once you learn how easy it is to cook, you won't want to stop experimenting.  Today's recipe is for a southwestern style quinoa that can be used in a grilled stuffed burrito or just by itself.

Ingredients:
1 cup quinoa (washed and drained)
2 cups water
1 TBSP + 1/2 tsp EVOO (extra virgin olive oil)
1 can of black beans (washed and drained)
1/2-3/4 of a roma tomato, diced
1/4 cup bell peppers, diced
1/4 cup mushrooms, sliced
1 TBSP plus a dash more of Cholula hot sauce
2 pinches or a little less than 1/4 tsp Mexican oregano
Salt & Pepper to taste
2 TBSP cilantro for garnish

Directions:
In a pan, bring water and quinoa to a boil.
Once it starts boiling, reduce the heat, cover the pan, and simmer until all of the water has evaporated.
In a separate pan, heat the olive oil and sautee mushrooms & tomatoes. Cook for about 2 minutes and add bell peppers.  Cook for another 2 minutes until the water released from the tomatoes has burned off.
Add salt, pepper, oregano, hot sauce, and black beans. Cook for about 4-5 minutes.
Stir in quinoa and cook for another 3-4 minutes.
Sprinkle cilantro on top & enjoy!!!
Serving size: 4-6