I love breakfast foods, and one of my favorite things to make is veggie cream cheese with a bagel. This recipe is so quick, and so delicious! You can store it in your fridge for a couple of weeks too! Its also really good in sandwiches and wraps. Try it out for your next breakfast or brunch!
Ingredients
- 8 oz reduced fat cream cheese
- 1 tbsp chopped cilantro
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 2 tbsp finely diced carrot
- 2 tbsp finely diced red pepper
- 1 tbsp jalapeno
- pinch of salt and pepper
Directions
- bring cream cheese to room temperature, and mix herbs and chopped veggies and salt and pepper. Mix until well incorporated.
- spread generously on a toasted bagel!
Sunday, December 30, 2012
Sunday, December 23, 2012
Sangria Mocktail
Earlier this year, my husband and I celebrated our four year wedding anniversary. Now this wouldn't be a big deal except we have a tradition that requires a lot of thought at times. Our gifts to each other has to incorporate the traditional wedding gift in our presents. For the fourth year of marriage, the traditional wedding anniversary gift is either fruit or flower. After thinking long and hard, I wanted to do something original while keeping the cost low as I didn't want to spend an arm and a leg on fruit. It just so happened that I was watching a cooking show and the host made some mock sangria. The recipe turned out so good I just had to share it with y'all!
Ingredients:
1 apple, peeled & thinly sliced
1 lemon, juiced
1 orange, juiced
1 orange, sectioned
3/4 cup cranberry-grape juice concentrate, thawed (I just bought the 2 concentrates separately and mixed them)
Tiny pinch of ground cinnamon
3 cups seltzer water
Directions:
1. In a pitcher, add apple slices, lemon juice and stir.
2. Add in the orange juice, orange sections, cranberry-grape concentrate, & cinnamon.
3. Let the mixture set for an hour (up to 12 hours) to let the flavors blend.
4. Add seltzer water right before serving.
5. Serve in glasses filled with ice.
6. Enjoy!
Ingredients:
1 apple, peeled & thinly sliced
1 lemon, juiced
1 orange, juiced
1 orange, sectioned
3/4 cup cranberry-grape juice concentrate, thawed (I just bought the 2 concentrates separately and mixed them)
Tiny pinch of ground cinnamon
3 cups seltzer water
Directions:
1. In a pitcher, add apple slices, lemon juice and stir.
2. Add in the orange juice, orange sections, cranberry-grape concentrate, & cinnamon.
3. Let the mixture set for an hour (up to 12 hours) to let the flavors blend.
4. Add seltzer water right before serving.
5. Serve in glasses filled with ice.
6. Enjoy!
Sunday, December 16, 2012
Eggplant Parmesan
I hate eggplant. The only exception is this dish. The first time I had eggplant was a couple years ago at a friends house. I was in love! It doesn't taste super eggplant-y, which I love and it's really hearty so it's great when you have a big crowd. I only make this twice a year, just because it takes a little time and patience, but soo worth it! I've tried alot of different variations, I have fried the eggplant, which is messy, really time consuming and obviously really unhealthy. Then I thought why don't I bake the eggplant instead of frying it, and it worked perfectly! I usually serve it with a side of spaghetti or some kind of pasta, and it's fantastic!
Ingredients
- 2 large eggplants, peeled and cut into 1/4 in slices.
- 4 cups of your favorite pasta sauce
- 4 cup Italian blend cheese
- 2 cup plain bread crumbs
- 1 cup chickpea flour mixed with 1 cup water
- 1 TSP dried oregano
- 1 TSP crushed red pepper
- 1 TSP salt plus salt for sprinkling.
- 3 TBSP fresh basil chopped
- 2 TBSP fresh Italian parsley chopped
- non stick spray
Directions
- Place eggplant slices on baking tray, making sure that they're not overlapping. Lightly sprinkle salt over eggplant slices, flip slices over and lightly sprinkle salt on that side also. Wait 20-30 minutes. (After 30 minutes you'll notice that the salt draws some of the bitter liquid from the eggplant)
- Rinse Eggplant slices thoroughly and drain in a colander.
- Preheat oven to 375
- Mix chickpea flour and water thoroughly, making sure there are no lumps. Pour through a sieve if necessary. Batter should have a buttermilk/thick milk consistency. Pour in a bowl and set aside.
- Mix breadcrumbs, TSP salt, oregano, crushed red pepper and set in a bowl.
- Dip eggplant slice in chickpea flour mixture then directly into the breadcrumb mixture. Make sure eggplant slice is thoroughly covered with breadcrumbs, set on baking tray that has been sprayed with non stick. Repeat with remaining eggplant slices.
- Place breaded eggplant slices in oven for about 25-30 minutes. After 15 minutes of baking, flip slices so they brown evenly.
- Cool the cooked slices for a few minutes.
- Pour one cup pasta sauce on the bottom of a casserole/lasagna dish.Then layer the eggplant slices, top with another cup of sauce and top with a cup of cheese and one TBSP fresh basil. Repeat layers (Top layer should have 2 cup cheese). You should have about 3 layers. Sprinkle fresh chopped parsely ontop.
- Bake in the oven at 350 for about 20-30 minutes or until the cheese is hot and bubbly ontop and corners are browning slightly. Cool about 5 minutes before serving.
Ingredients
- 2 large eggplants, peeled and cut into 1/4 in slices.
- 4 cups of your favorite pasta sauce
- 4 cup Italian blend cheese
- 2 cup plain bread crumbs
- 1 cup chickpea flour mixed with 1 cup water
- 1 TSP dried oregano
- 1 TSP crushed red pepper
- 1 TSP salt plus salt for sprinkling.
- 3 TBSP fresh basil chopped
- 2 TBSP fresh Italian parsley chopped
- non stick spray
Directions
- Place eggplant slices on baking tray, making sure that they're not overlapping. Lightly sprinkle salt over eggplant slices, flip slices over and lightly sprinkle salt on that side also. Wait 20-30 minutes. (After 30 minutes you'll notice that the salt draws some of the bitter liquid from the eggplant)
- Rinse Eggplant slices thoroughly and drain in a colander.
- Preheat oven to 375
- Mix chickpea flour and water thoroughly, making sure there are no lumps. Pour through a sieve if necessary. Batter should have a buttermilk/thick milk consistency. Pour in a bowl and set aside.
- Mix breadcrumbs, TSP salt, oregano, crushed red pepper and set in a bowl.
- Dip eggplant slice in chickpea flour mixture then directly into the breadcrumb mixture. Make sure eggplant slice is thoroughly covered with breadcrumbs, set on baking tray that has been sprayed with non stick. Repeat with remaining eggplant slices.
- Place breaded eggplant slices in oven for about 25-30 minutes. After 15 minutes of baking, flip slices so they brown evenly.
- Cool the cooked slices for a few minutes.
- Pour one cup pasta sauce on the bottom of a casserole/lasagna dish.Then layer the eggplant slices, top with another cup of sauce and top with a cup of cheese and one TBSP fresh basil. Repeat layers (Top layer should have 2 cup cheese). You should have about 3 layers. Sprinkle fresh chopped parsely ontop.
- Bake in the oven at 350 for about 20-30 minutes or until the cheese is hot and bubbly ontop and corners are browning slightly. Cool about 5 minutes before serving.
Sunday, December 9, 2012
Deep Dish Pizza
Earlier this week, I asked my husband what he wanted for dinner (as I always do) and his response came as a complete surprise to me. He responded with a, "deep dish pizza" as if I were some sort of a magician that can just whip it up by snapping my fingers. But, I definitely wanted to make it for him because he never really asks for much (and because I would like to think I'm a good wife). With that in mind, my mission this week was a find a quick and easy way to make deep dish pizza. Here's my quick and easy recipe for a homemade deep dish pizza.
Ingredients:
1 box of Auntie Annie's at home baking kit (I found this at Sam's Club)
1 tsp Italian seasoning
1 tsp crushed red pepper
2-3 TBSP flax seed meal
Pizza sauce
Your favorite toppings (I used green & black olives, red bell peppers, & mushrooms)
Directions:
1. Follow the directions in the kit to make the pizza dough. But add 1 tsp crushed red pepper, 1 tsp Italian seasoning, 2-3 TBSP flax seed meal to the dry ingredients before mixing it with the wet ingredients.
2. Spray a 9 inch pizza pan with Pam or another non stick cooking spray.
3. Take 1/2 of the risen dough, roll it into a ball, & place it in the middle of the cake pan.
4. Start spreading and stretching the dough so that it covers the entire pan and continue to stretch it so that it goes up the sides of it.
5. Spread a little pizza sauce on top of the dough. Also brush it along the sides of it as well.
6. Place your toppings on top of the sauce, top with some cheese, add more toppings, and finish off with some additional cheese.
7. In a preheated oven, bake at 400 degrees for 25 minutes or until the bottom is brown and the cheese is bubbling.
Enjoy!!!
Ingredients:
1 box of Auntie Annie's at home baking kit (I found this at Sam's Club)
1 tsp Italian seasoning
1 tsp crushed red pepper
2-3 TBSP flax seed meal
Pizza sauce
Your favorite toppings (I used green & black olives, red bell peppers, & mushrooms)
Directions:
1. Follow the directions in the kit to make the pizza dough. But add 1 tsp crushed red pepper, 1 tsp Italian seasoning, 2-3 TBSP flax seed meal to the dry ingredients before mixing it with the wet ingredients.
2. Spray a 9 inch pizza pan with Pam or another non stick cooking spray.
3. Take 1/2 of the risen dough, roll it into a ball, & place it in the middle of the cake pan.
4. Start spreading and stretching the dough so that it covers the entire pan and continue to stretch it so that it goes up the sides of it.
5. Spread a little pizza sauce on top of the dough. Also brush it along the sides of it as well.
6. Place your toppings on top of the sauce, top with some cheese, add more toppings, and finish off with some additional cheese.
7. In a preheated oven, bake at 400 degrees for 25 minutes or until the bottom is brown and the cheese is bubbling.
Enjoy!!!
Sunday, December 2, 2012
Gingerbread Men!
Tis' the season to be jolly! The holidays are here and so much fun, and I wanted to share one of my favorite holiday cookie recipes with y'all! These are fun to make, decorate and eat! They're great if you have children coming over, get them to decorate these treats, they'll stay out of trouble and you'll have once less recipe step to complete! I love the combination of cinnamon and ginger, with a touch of white chocolate.. SO good!
Ingredients
- 1 stick of unsalted butter at room temperature
- 1/2 cup firmly packed light brown sugar
- 1/2 cup golden syrup
- 2 TBSP ener-g egg replacer + 1/4 cup water mixed thoroughly
- 2-1/4 cups plain flour
- Extra flour for rolling out
- 1 TSP ground cinnamon
- 1 TSP ground ginger
- 1 TSP baking soda
- 4 oz White chocolate
- sprinkles/chocolate chips/icing pens
Directions
- Preheat oven to 350. Line two baking sheets with parchment paper that have been lightly sprayed with cooking spray.
- Using a mixer or handheld mixer, beat butter and sugar in a bowl until pale and creamy, then add the golden syrup and egg replacer mixture and beat until combined.
- Slowly stir in the flour, ginger, cinnamon and baking soda.
- Turn onto a lightly floured surface and knead softly until smooth. Press dough into a disc and cover with plastic wrap and place in the fridge for 30 minutes-1 hour to rest.
- Turn dough out on a clean, dry surface that has been floured, then roll out until about 1/4 inch thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 1 inch apart. Keep repeating with any excess dough
- Bake in oven for about 10-12 minutes or until cookies start to brown. Remove from oven. Transfer to a rack to cool.
- Melt white chocolate in a microwave safe bowl for 30 seconds. Transfer to a ziploc bag and cut a small corner of the bag. Pipe eyes, mouth and buttons onto the gingerbread men, and decorate however you want!
Tips
- if dough is too sticky add flour TBSP at a time until dough is soft but doesn't stick to hands or surface.
- when rolling out the dough, flour rolling pin and cookie cutter to prevent sticking.
- if you don't have gingerbread cookie cutters, then use any cutter you want or use the mouth of a drinking glass (dip the mouth in flour to prevent sticking)
- if you don't use all the dough, you can refrigerate for up to a week in an airtight container, or freeze for a month.
- You can find golden syrup in most grocery stores, usually in the British aisle. I use Lyles golden syrup. If you can not find it, a substitute for this can be found on this website : http://www.foodsubs.com/Syrups.html
Serving size
- makes about 3 dozen gingerbread men.
Ingredients
- 1 stick of unsalted butter at room temperature
- 1/2 cup firmly packed light brown sugar
- 1/2 cup golden syrup
- 2 TBSP ener-g egg replacer + 1/4 cup water mixed thoroughly
- 2-1/4 cups plain flour
- Extra flour for rolling out
- 1 TSP ground cinnamon
- 1 TSP ground ginger
- 1 TSP baking soda
- 4 oz White chocolate
- sprinkles/chocolate chips/icing pens
Directions
- Preheat oven to 350. Line two baking sheets with parchment paper that have been lightly sprayed with cooking spray.
- Using a mixer or handheld mixer, beat butter and sugar in a bowl until pale and creamy, then add the golden syrup and egg replacer mixture and beat until combined.
- Slowly stir in the flour, ginger, cinnamon and baking soda.
- Turn onto a lightly floured surface and knead softly until smooth. Press dough into a disc and cover with plastic wrap and place in the fridge for 30 minutes-1 hour to rest.
- Turn dough out on a clean, dry surface that has been floured, then roll out until about 1/4 inch thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 1 inch apart. Keep repeating with any excess dough
- Bake in oven for about 10-12 minutes or until cookies start to brown. Remove from oven. Transfer to a rack to cool.
- Melt white chocolate in a microwave safe bowl for 30 seconds. Transfer to a ziploc bag and cut a small corner of the bag. Pipe eyes, mouth and buttons onto the gingerbread men, and decorate however you want!
Tips
- if dough is too sticky add flour TBSP at a time until dough is soft but doesn't stick to hands or surface.
- when rolling out the dough, flour rolling pin and cookie cutter to prevent sticking.
- if you don't have gingerbread cookie cutters, then use any cutter you want or use the mouth of a drinking glass (dip the mouth in flour to prevent sticking)
- if you don't use all the dough, you can refrigerate for up to a week in an airtight container, or freeze for a month.
- You can find golden syrup in most grocery stores, usually in the British aisle. I use Lyles golden syrup. If you can not find it, a substitute for this can be found on this website : http://www.foodsubs.com/Syrups.html
Serving size
- makes about 3 dozen gingerbread men.
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