These are so addicting! A co-worker brings them in for parties, so I searched the recipe and made them for my cousin's baby shower. They were a big hit, and so easy to make!
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug chocolates
M&M's candy
1. Preheat the oven to 170degrees F.
2. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
3. Bake for 4-6minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
4. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
5. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10minutes.
I made a large bag of kisses and a small bag of hugs, it took 4 full cookie sheets. I put them outside to cool (it was just above freezing out). I recommend not transferring them from the cookie sheet until they are cooled. Also, the lowest setting on my oven is 200degrees F, which worked just fine. I was still even on the longer end of the 4-6minutes for the kisses (hugs were definitely quicker!). Don't be discouraged if they're too melty when you place the M&M on, once cooled they came off the trays no problem and were just as tasty! (I used my Martha Stewart Silpat mats instead of parchment paper.)
Tuesday, January 29, 2013
Wednesday, January 23, 2013
Spicy Spaghetti Squash with Black Beans
A nice variation on spaghetti squash, sent to me by my college roommate. The recipe comes from the Whole Foods website.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
Monday, January 21, 2013
Black Bean and Sweet Potato Enchiladas
Seriously heavenly. I will be making these again and again! A great Pinterest find from Real Simple Magazine.
1 28oz can whole peeled tomatoes
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
Wednesday, January 16, 2013
Penne Rosa with Shrimp
A fun pasta recipe from Back to Her Roots. The red pepper flakes really give this dish a kick, watch you don't use too much more than a pinch!
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Thursday, January 10, 2013
Tortellini with Edamame and Smoked Sausage
An adaption of this recipe, I used kielbasa sausage. It was superb!
1 lb frozen cheese tortellini
1 c shelled edamame
1 large red pepper, diced
1 onion, diced
1 lb smoked sausage, cut into 1/4 inch thick rounds
1/2 c Italian dressing
1. Set 6 quarts of salted water to boil in a large pot.
2. Stir-fry red pepper, onion and sausage together until heated through (about 5minutes).
3. Add tortellini to boiling water and cook for 5minutes.
4. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
5. Toss everything together with the Italian dressing and heat through one final time.
Tuesday, January 8, 2013
Butternut Squash Lasagna Rolls
Another great Pinterest find, this one is modified from Beantown Baker.
Filling
10 c (1/2-inch) cubed butternut squash (about 4 lbs)
1/4 c shallots, chopped
2 T fresh sage, chopped
Cooking spray
1 T butter, melted
1/2 c plain Greek yogurt
1/4 c milk
salt and pepper, to taste
Sauce
3 slices applewood smoked bacon, chopped
1/2 lb shallots, peeled and halved
6 garlic cloves, crushed
1/2 c dry white wine
1 14oz can vegetable broth
salt and pepper, to taste
Other
16 cooked lasagna noodles
3/4 c crumbled goat cheese
1/4 c chopped toasted hazelnuts
1. Preheat oven to 400 degrees F.
To prepare filling (this can be done a day in advance),
2. Combine first butternut squash, shallots and sage on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher.
6. Stir in greek yogurt, milk, salt and pepper.
Prepare the sauce,
7. Cook bacon in a Dutch oven over medium-high heat until crisp.
8. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
9. Add shallots and garlic to drippings in pan; sauté 5 minutes or until browned.
10. Under medium-high heat, add wine, scraping pan to loosen browned bits, then add broth; bring to a boil.
11. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal,
12. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
13. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400degrees F for 25 minutes or until cheese is golden.
14. Sprinkle with bacon and hazelnuts, serve hot.
I know it looks like a lot of steps, but reading through them ahead of time and multi-tasking will make it seem like much less. I halved this recipe since my butternut squash wasn't large enough (probably because someone used a butternut squash in a previous recipe when it called for sweet potato instead- oops). I omitted the sage, since I didn't have any; but I kept it in the recipe since I feel it would have been good with it. I also removed a step regarding the sauce, because it was time consuming and not necessary for the dish. And I can't say I stuck with just 3 slices of bacon (okay, I made and used the whole package). My husband loves me more for it. ;)
Also, this recipe can be made vegetarian but omitting the bacon. The original calls for chicken broth too, but I used vegetable since I used much more bacon.
Monday, January 7, 2013
Vegan Quinoa & Sweet Potato Chili
This recipe is a Pinterest find. The original recipe is from Mike Free Mom.
2 15oz cans black beans, rinsed and drained
1 6oz can tomato paste
32oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 T chili powder
1 T cumin
1 t oregano
1 T olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 c dry quinoa
salt and pepper, to taste
avocado and cilantro, for garnish (optional)
1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10minutes).
2. Add the garlic, and cook for about 2minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2minutes, stirring constantly.
3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5minutes, then add the quinoa.
4. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
5. Serve with avocado and chopped cilantro.
I have to admit, I intended this make this recipe as a way to use up some sweet potatoes we had, and had purchased a butternut squash at the store for another recipe. Well, when I was making this, I completely misread the directions and used a butternut squash peeled and cut into bite sized chunks instead of the sweet potato. Oops? It was very good, but the cooking time was longer and I did have to add water on top of the vegetable broth. Next time I was cook as per the directions; everything else about this was quite tasty!
Tuesday, January 1, 2013
Happy New Year 2013!
I never viewed 13 as a particularly lucky or unlucky number, but for whatever reason it's just not my favorite. That being said, I have SO much planned for this year, I cannot imagine 2013 being anything but awesome. Not that 2012 wasn't great, it was. Most of the year was spent planning my August wedding; then my sister's October wedding. The holidays were just as eventful, but somewhat overwhelming. I ate a little too much and took a little too much time off running and the gym and am a now few pounds heavier to show for it. Now, it's time to get back on track.
Sunday, May 5th, I will run my first marathon. I am also already signed up for two half-marathons (March & November) and two Spartan obstacle races (July & September). Alex and I are again participating in the American Lung Association's Providence Stair Climb in February as well. So it appears, if nothing else, 2013 will be an active year.
And with action needs to come good nutrition. My and my sister's weddings in 2012 took up a great deal of my time, and all the great research I'd begun into nutrition and the food industry in 2011 were put on the back burner for the most part. The move into our current apartment October 2011 also made for a poor growing season 2012 since our balcony is enclosed. Thankfully our CSA membership took care of most of the produce we would have grown anyway. This year we are more prepared for the types of food we'll get from the farm and can better plan meals around them.
I expect 2013 to be an active, healthy year. For that I have a few goals:
1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.
My goals are completed in two sections, the first part of the year is dedicated to marathon training and keeping up healthy cooking and eating habits (goals 1, 2 & 5). The second part of the year is when the CSA becomes active and meal planning paramount. This is also when I will have the time to start focusing on adding more responsibilities to my schedule, whether it be a class or study on my own (goals 3 & 4).
That said, time to get moving! Wishing everyone else a happy, healthy 2013!!
Sunday, May 5th, I will run my first marathon. I am also already signed up for two half-marathons (March & November) and two Spartan obstacle races (July & September). Alex and I are again participating in the American Lung Association's Providence Stair Climb in February as well. So it appears, if nothing else, 2013 will be an active year.
And with action needs to come good nutrition. My and my sister's weddings in 2012 took up a great deal of my time, and all the great research I'd begun into nutrition and the food industry in 2011 were put on the back burner for the most part. The move into our current apartment October 2011 also made for a poor growing season 2012 since our balcony is enclosed. Thankfully our CSA membership took care of most of the produce we would have grown anyway. This year we are more prepared for the types of food we'll get from the farm and can better plan meals around them.
I expect 2013 to be an active, healthy year. For that I have a few goals:
1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.
My goals are completed in two sections, the first part of the year is dedicated to marathon training and keeping up healthy cooking and eating habits (goals 1, 2 & 5). The second part of the year is when the CSA becomes active and meal planning paramount. This is also when I will have the time to start focusing on adding more responsibilities to my schedule, whether it be a class or study on my own (goals 3 & 4).
That said, time to get moving! Wishing everyone else a happy, healthy 2013!!
Subscribe to:
Posts (Atom)