Friday’s Feasts | Chocolate Almond Smoothie

One of my favorite ways to make a smoothie. I live a busy lifestyle with never a dull moment and this is a go-to for me when a quick meal or snack is needed.

Kathrina’s go-to smoothie: Chocolate Almond Smoothie
In blender or Vitamix:
1 scoop chocolate protein powder of your choice
1 cup frozen berries of choice (optional)
1 large handful of spinach (or 2-3 handfuls – I love my spinach)
1 cup almond milk (or water)
1 splash of almond extract
1 pinch sea salt (optional – but adds great flavor)
1 tablespoon seeds of choice, such as sunflower (optional)

I can have this smoothie done in a few minutes, even with all the “optional” ingredients. Play with it and have fun! Whatever you do, be sure to try using almond extract in your smoothies. It adds great taste.

~Kathrina

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Friday’s Feasts | Pizza

On a summer morning, after a rehearsal, we go into the kitchen together to make pizza. pizza making 1 With fresh zucchini, summer squash, peppers, basil, and tomatoes coming in from the garden, Sarah and I are full of inspiration to top our pizzas. Sarah chooses to broil zucchini, and use fresh mozzarella and basil over a marinara sauce.pizza making 2Janna rolls out crusts from a local bakery, and bakes them.     pizza making 3 I caramelize onions with a bit of balsamic vinegar, spread my crust generously with homemade pesto, and pile on roasted chicken, fresh tomatoes, the caramelized onions, cheese, and a bit of fresh basil. pizza making 4We put our pizzas in the oven, and the rich smells tantalize us all as we early wait for lunch! The result – delicious and easy lunch, bursting with flavours of summer’s bounty!

Sarah’s Pizza:
Broiled zucchini & summer squash
Sliced Peppers
Fresh mozzarella cheese
Fresh basil
Purchased crust baked on stone, spread with marinara sauce, topped, baked again.

Kathrina’s Pizza:
Caramelized onions (Sauté olive oil, add a splash of balsamic vinegar at the end. Season with salt and pepper.)
Sliced tomatoes
Fresh mozzarella cheese, herbed fromage blanc cheese
Fresh basil
Purchase crust baked partway on stone, generously spread with homemade pesto, topped, baked again.

Happy pizza making! Tell me what YOUR favorite pizza toppings are!

~Kathrina

Friday’s Feasts | Amy’s Chewy Chocolate Chip Cookies

First of all, I apologize for the lack of food posts on here.  We really have been eating, just not taking pictures of it!  However, I trust this amazing cookie recipe will make up for it!

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For quite some time I’ve been searching for just the perfect Oatmeal Chocolate Chip cookie. I have a great recipe for a thinner, crisp and buttery type, but I wanted a kind like Bob’s Red Mill makes; thick and chewy – almost like a snack and yet with the perfect hint of sweetness.

When my friend Amy mentioned on Facebook that she was eating a chewing oatmeal cookie she had just made, I wondered if she had found the perfect recipe – and after trying it for myself, I must say she has!

1 cup (2 sticks butter)
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
3 cups flour (I used 1 cups of white and 2 cup of whole wheat)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 package (6 oz.) semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans, if desired

Cream butter and sugars, add eggs, and beat well. Stir in vanilla. Combine dry ingredients and mix into liquid. mixing thoroughly. Stir in chocolate chips and nuts.IMG_0098 (533x800)

The dough is stiff, so don’t be afraid to mix it with your hands!

With tablespoon, pack dough into 1/4 cup measuring cup. Space nine cookies evenly per pan; shape cookies with hands. Bake on greased cookie sheets at 350 degrees F. for 10-12 minutes, or until just done around the edges. Let cool on pans a few minutes before transferring to wire.

Variation: Replace chocolate chips with raisins, and add cinnamon and nutmeg to taste!

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Pour yourselves a glass of milk and enjoy!

Friday’s Feasts | Aunt Tami’s Chocolate Fudge

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As long as I can remember, my the family always talked about what a good candy Aunt Tami made, but since she moved to northern Washington when I was quite young, I hadn’t had a chance to learn…. until I went to visit! The weather was too warm for a lot of candy making, but Aunt Tami did show me how to make fudge! Let me just give this warning, you may have felt better about eating fudge before you knew just how much sugar goes into it, but when you bite into a creamy piece you’ll believe it is worth every calorie!

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In a heavy aluminium saucepan, mix 4 1/2 cups sugar, 1/2 cup butter and 1 can evaporated milk. Bring it to a boil, and boil for 9 minutes without stirring.

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Meanwhile measure out 10 oz. of marshmallows or marshmallow creme (I told you there was a lot of sugar!) and 12 oz. of chocolate chips.  Place them in a mixing bowl.

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Pour the boiled mixture over the chocolate and marshmallows and mix until completely smooth. Continue mixing until the mixture has a dull shine and is hard to stir.

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You will have to stir it for a long time! Then add 2 tsp. vanilla, and 2 cups toasted walnut pieces.

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Pour mixture into a greased pan and smooth. Allow to cool thoroughly, and the cut into bars.  Enjoy!

What recipes would you like to see featured here?  Is there something I’ve made you want the recipe for?  Or are you tired of all the breakfasts you make and need new ideas?  Let me know!

Friday’s Feast | Wilted Greens with Tomatoes and Basil

Early fall is one of my favorite times of year! The garden is overflowing with fresh vegetables and I love mixing the colors in the dishes I make.  This recipe is adapted from Kathrina’s new recipe book Weeknights with Giada, but I made a few changes to use what we had in the garden.

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Wilted Greens with Tomatoes and Spinach

5 tbs. olive oil
2 large or 4 small shallots, thinly sliced (or one small onion)
4 garlic cloves, chopped
4 cups chopped tomatoes (or 2 pints of cherry tomatoes, halved)
2 lbs. fresh garden greens (I use a mixture of collards, spinach, chard and beet tops)
1 tsp. salt
1 tsp. freshly ground black pepper
1/3 c. balsamic vinegar
1 c. chopped fresh basil leaves

In a large skillet, heat oil over medium high heat. Add the shallots and cook for 2-3 minutes, until soft. Add the garlic and cook for 30 seconds, until aromatic. If using tougher greens, such as collards, add them now along with the chopped stems of the chard. Add the tomatoes and cook 2 minutes. Add the remaining greens in batches, and cook for about 5 minutes or until wilted. Season with salt and pepper.  Stir in the balsamic vinegar and basil. Simmer for 1 minute and serve.  I served it for breakfast with scrambled eggs, but it would be equally delicious with chicken or fish for dinner!

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– the 2nd Rose

Friday’s Feasts | Lemon Lime Spritzer

My aunt first made this spritzer for me when I visited her in July.  Quick and easy and just barely sweet, you can make just one for yourself, several for your family or a big punch bowl for a party or wedding reception!

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Knudson’s Jamacan Lemonade Spritzer (grape juice sweetened)
Sparkling Water
Lemons
Limes
Ice
Lemon sorbet or ice cream (optional)

Fill glasses or punch bowl halfway with ice. Thinly slice lemons and limes, and on top of the ice. (I use about 3 slices of each in a glass). Add 1 part lemonade, and 1 part sparking water. Scoop some lemon sorbet or ice cream on top if you like!

~ the Second Rose

Friday’s Feast | Zucchini Tomato Frittata

With our garden overflowing with zucchini and tomatoes, a frittata makes quick and satisfying lunch!

Ingredients:

2 Tbs. butter
2 zucchini
1/2 onion
2 tomatoes
1/2 cup fresh basil leaves
fresh oregano
fresh thymne
6-8 eggs
salt and pepper
1/2 cup Swiss cheese
1/4 cup Parmesan cheese

Slice zucchini and onion, chop tomatoes. Saute zucchini and onion in butter.

Put zucchini and onions in a 9×13 pan, and arrange tomatoes and basil and herbs over the top.

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Beat eggs with salt an pepper. Pour over vegetables and top with cheeses.  Bake at 400 for 20-25 minutes.  Serve with fresh rolls!

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(Apparently we ate the finished frittata before I could take a photo….so here it is ready to go into the oven!)

Friday’s Feast | BBQ Tuna and Pesto Pasta

The delicious scent of  BBQ wafted towards us as we walked the docks in Newport Bay looking for fresh tuna to purchase for canning. A weather beaten  fisherman leaned over the side of his boat calling “Fresh barbecued tuna! Come and try some!”

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At that age I usually didn’t care much for fish, but at the first bite of that smoky tuna I  was captivated! Ever since, our family has bought several extra tuna fillets to barbecue each summer.  It is absolutely delicious pared with our favorite pesto pasta and a green salad!Image

BBQ Tuna

Marinate a fillet of tuna in about 1/2 cup of soy sauce for 6-24 hours (the longer you marinate it, the saltier it will get). One fillet usually feeds about six people, but make extra for having tuna sandwiches the next day!

Place the tuna on foil and poke holes in the bottom of the foil with a fork so the smoke can come through.  Barbecue the tune, for about 20 minutes, or until if flakes easily with a fork, turning once and basting it with soy sauce.

Rotini with Pesto Sauce

1 cup freshly grated Parmesan or Romano Cheese
2 cups fresh basil leaves
1/2 cup melted butter
5-10 large fresh garlic cloves, peeled
1 tablespoon pinenuts, optional
3/4 cup olive oil
1 lb. rotini pasta, or your favorite kind

In a blender or food processor, combine cheese and basil; add melted butter. Process until finely chopped. Add garlic, pinenuts, and olive oil separately, blending well after each addition. Let stand at least one hour. Meanwhile, cook pasta in boiling salted water until al dente. Drain well. Mix half of the pesto with hot pasta. Additional pesto sauce will keep in the refrigerator for 1 month, or can be frozen in ice cube or muffin trays, and then stored in plastic bags.

Serve the tuna and pasta, passing additional pesto sauce for everyone to pour over their pasta as desired!