Sunday, September 1, 2013

Vegetable Lasagna


Happy Labor Day!  I love comfort foods and am forever looking for healthier options.  Here is a pasta free version of Vegetable Lasagna.  This recipe has been adopted and adapted by fellow foodies over the years, but not sure where it started originally.  

Cheers y’all,
Esra


Vegetable Lasagna

1 medium eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
¼ c chopped onion
½ c cheddar cheese
2 c of kale
1 c of chopped mushrooms
3 cloves of garlic chopped
½ c low calorie or low sodium marinara
sprinkle Parmesan cheese on the top
1 tablespoon oregano
1 tablespoon crushed red pepper
salt and pepper to taste

Preheat the oven to 350.

In a 9 x 13 baking dish, even layer the sliced eggplant, zucchini, yellow squash and onion.  Sprinkle the cheddar cheese over the vegetables.  Evenly spread the kale over the top of the cheese, add mushrooms, and spread the chopped garlic.  Evenly pour the marinara over the vegetable mixture, sprinkle Parmesan cheese, oregano and crushed red pepper.

Bake in the oven for 45 minutes to 1 hour until the vegetables are soft.

Salt and pepper to taste.


Monday, March 25, 2013

Smoked Turkey Sausage and Shrimp Jambalaya


Smoked Turkey Sausage and Shrimp Jambalaya
3 Gals and a Kitchen

Today we had a snowy spring day.  We all know that hearty cooking warms the soul.  Jambalaya is hearty, satisfying, and a delicious soul food.  Did I forget to mention that I love coming up with recipes for my crockpot?!?

Cheers y'all,
Esra

14.5 oz diced fire roasted tomatoes
½ lb turkey sausage chopped into slices
¼ c red wine
2 tsp paprika
2 tsp red pepper
2 tsp black pepper
2 tsp salt
2 tsp oregano
2 tsp parsley
1 onion diced
1 lb shrimp
1 package 90-second long grain rice

Place the tomatoes, turkey sausage, wine, spices, and onion into a crock-pot.  Set the temperature on low for 5 - 6 hours. 

30 minutes before it is finished cooking add the shrimp and the long grain rice.  I use the 90-second rice because I am at work all day and want to ensure it does not overcook.      


Thursday, March 14, 2013

Salmon with a Walnut Balsamic Glaze

Salmon with a Walnut Balsamic Glaze 
served over Red Potatoes, Green Beans and Rosemary Butter

I'm back!  After a year off I am ready to get back into the grind.  Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home.  It took me less than 15 minutes to whip up.  This was one satisfying and light meal that left me wanting more.  I'm glad I made enough to have leftovers.

Cheers y'all,
Esra

Salmon with a Walnut Balsamic Glaze
3 Gals and a Kitchen


2 6 – ounce salmon fillets
2 tablespoons EVOO
2 tablespoons balsamic vinaigrette
1 garlic clove chopped
¼ c chopped Black American Walnuts

In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken.  Once the glaze has started to thicken turn it down to low until the salmon is cooked.

Place the salmon in a baking dish; broil in the preheated over for 3 minutes.  Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes.  Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.

Monday, September 5, 2011

Easy Taco Bake

After our adventures with Hurricane Irene we have yet to restock our fridge. The best meals sometimes come when you think you have nothing in the fridge or the pantry. Putting together a little bit of this and a little bit of that can turn into a household favorite.

Enjoy my version of a little bit of this and a little bit of that.
Esra

Easy Taco Bake
3 Gals and a Kitchen

1 lb of your meat of choice (ground sausage, ground turkey or ground beef…whatever your
preference)
1 can of refrigerated Thin Pizza Crust
1 7 oz can of diced tomatoes w/ jalapenos
1 c of crushed Tostitos
4 slices of American cheese
Packet of taco seasoning
1 15 oz can of black beans
1 c of cooked fresh corn

Preheat the oven to 400. Grease a cookie sheet.

In a medium skillet on medium-high heat, brown the meat until cooked all the way through.

Meanwhile, on a cookie sheet roll out the refrigerated thin pizza crust, sprinkle crushed Tostitos lengthwise down the dough, and lay cheese evenly over the Tostitos. Drain all the liquid from the diced tomatoes and evenly distribute on top of the cheese.

Drain the meat, spread evenly on top of the diced tomatoes. Sprinkle ½ the packet of taco seasoning over the mixture.

Carefully fold dough over filling; pinch edges or press with fork to seal securely.

Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle taco seasoning all over the dough. Bake about 5-10 minutes or until golden brown.

Serve with black beans and fresh corn.

Wednesday, August 31, 2011

Mama's Chocolate Chip Cake


I love going "home" to visit my mama, and I feel especially lucky when I get one of her home cooked meals. I don't know what it is about moms, but somehow they always cook it better than we do! Anyway, despite the both of us trying to eat healthier, she made this scrumptious chocolate dessert. We couldn't walk away from it and had to give the rest away to my in-laws just to stop ourselves!

I hope you enjoy this as much as I did... and the bonus is that it's so super easy. I can't promise it'll be as good as my mama's, but I'm sure it'll come close ;)
-Allison Y.

Mama's Chocolate Chip Cake

Ingredients:
1 package yellow cake mix with pudding
1/2 cup sugar
1 package instant chocolate pudding (3 oz.)

3/4 cup water
3/4 cup oil
4 large eggs

1 carton sour cream (8 oz.)
1 cup chocolate chip morsels

vanilla ice cream (optional)

Directions:
Preheat oven at 350 degrees. Spray a 12 cup bundt pan with non-stick cooking spray. In a large bowl, mix with wire whisk: cake mix, sugar, and instant chocolate pudding. Add water, oil, and eggs. Stir. Next, stir in sour cream and chocolate chip morsels. Pour into the bundt pan and bake for one hour or until a tooth pick come out clean. Serve with vanilla ice cream.

Monday, August 29, 2011

Banana Muffins

I continually buy bananas and let them turn brown before I ever get a chance to eat them. Instead of throwing them away this morning, I used two medium-sized bananas to make these little muffins. Luckily, I had all the ingredients needed in my cupboard, which is a rarity! I can't wait to have one with my coffee tomorrow. Hey moms, this would be a good back to school breakfast treat next week! :)

Enjoy!

Allison Y.


Banana Coconut Muffins

Adapted from
Gourmet Magazine

Ingredients:
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed (about a cup)
1 stick butter, melted
1/2 cup sugar
1 teaspoon nutmeg
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

*This recipe calls for a muffin tin with 8 muffin cups. My tin holds 12 muffins, but I did not use them all. To prevent your muffin tin from warping, put a few tablespoons of water in each of the cups not in use.

Directions:
Preheat oven to 375. Grease the bottom and sides of your muffin (or cupcake) tin, or line muffin cups with paper liners.

Whisk together flour, baking soda, and salt in a bowl. Whisk together bananas, butter, sugar, nutmeg, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well. Then, fold in flour mixture until flour is just moistened.

Spoon batter into muffin cups and sprinkle with remaining coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a cooling rack until ready to serve.

*These are best served warm with a little with a smear of butter.

We Want Morzo Orzo!

This side-dish was recently served at a potluck cookout, and I didn't rest until I got the recipe (thanks Trish!). I ate more than my fair share and even took some home. The good news is that the orzo in this recipe goes a long way, so plenty was left for the other guests to enjoy!

We were hunkered down waiting for Hurricane Irene to storm through town.
I made this Friday night to last the whole weekend. Wes loved it, so it's husband approved... even without any meat!

Happy eating!
Allison Y.

Orzo, Pine Nut, and Feta Salad
Courtesy of Gourmet Magazine

Ingredients:
1 pound orzo - I found this pasta at Walmart.
3 tablespoons fresh lemon juice
1/2 cup olive oil
2/3 cup pine nuts, toasted - The bag I bought was already toasted, but you can toast your own in the oven at 350 for 5 to 10 minutes.
1 1/2 cups feta, crumbled
1 cup thinly sliced scallion greens

Directions:
Cook orzo according to package directions in salted water. Drain well in a colander.

Meanwhile, whisk together lemon juice, oil, and salt and pepper to taste in a large bowl. Then add hot orzo and toss. Cool orzo completely. I put mine in the fridge to speed up the process. Finally, toss the orzo with pine nuts, feta, and scallion greens. Season with salt and pepper. Serve cold.