Category Archives: Recipes

Sweet Potato Bean Burritos

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This is a wonderful, grown-up version of the classic bean burrito. Instead of refried beans, this burrito is filled with black beans and sweet potato blended with flavorful Mexican spices. Add some spicy salsa, shredded cheese and cilantro and oh-baby! The spicy-sweet combination is really delicious, and even my husband (who isn’t a huge sweet potato fan) loved these burritos. This recipe will make enough for 3-4 burritos.

Ingredients
1 medium sweet potato
1 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, pressed
1 can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
Salt and pepper to taste
3-4 large wheat tortillas
Salsa (spicy is best)
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Fresh cilantro

Wash the sweet potato under cold water, and poke it several times with a fork. Put the sweet potato in the microwave and cook until soft. Let cool.

Heat the oil in a skillet over medium-high heat and cook the onion until soft. Remove the skin from the sweet potato and add it to the skillet, using a spatula to break it up into small pieces. Add the garlic, black beans, cumin, chili powder, oregano, salt and pepper. Cook, stirring frequently with a spatula, until combined and heated through. Remove from heat.

Heat another skillet over medium heat and coat with a small amount of oil.

Add a tablespoon or two of salsa to the bottom of a tortilla. Spoon some of the bean mixture on top (don’t spread it all the way to the edge), then sprinkle with cheese and a few cilantro leaves. Fold the sides of the tortilla in, and then snugly roll into a burrito shape.

Lay the burrito, seam-side down, into the pre-heated skillet. Cook until golden brown and crisp, then flip and cook the other side.

Repeat for the remaining burritos.

Serve with a green salad for a wonderful meat-free dinner!

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Fresh Blackberry Pie with Walnut-Oat Meringue Crust

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Wild blackberry bushes grew in abundance along the American River in Northern California, where I grew up. In early summer, I would spend hours plucking sweet berries from those thorny bushes, until my lips and fingers were stained purple. I’ll always remember the taste of sweet blackberries, right off the bush.

This blackberry pie brings back memories of those days spent gorging myself on blackberries. There isn’t any sugar added to the filling – just big, beautiful, sweet blackberries. The walnut-oat meringue crust is from Shirley O. Corriher’s CookWise cookbook, and is amazing! It’s light, hearty, mildly sweet, and it pairs beautifully with the unsweetened blackberries. It’s really easy to put together, and tastes so much better than an ordinary pie crust.

One word of caution: since the blackberries aren’t cooked, they won’t last more than a day or two. This pie is definitely best when eaten the same day it is made. So, invite some friends over to share in your blackberry bliss!

Ingredients
1/2 cup chopped walnuts
3 large eggs whites
1/4 teaspoon cream of tartar
1 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup oats
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3 big baskets of fresh blackberries (try your local Farmer’s Market)
2 tablespoons cornstarch
Vanilla ice cream (optional)

Preheat the oven to 325 degrees. Lay the walnuts out flat on a baking sheet, and roast for 10 to 15 minutes. Set aside.

Add the egg whites and cream of tartar to a large bowl, and beat until soft peaks form when the beater is lifted. (Note: I think I could have beaten my egg whites a bit longer, so I would say beat until “medium peaks” form.) Beat in the sugar and baking powder. Gently fold in the walnuts, salt, oats, and vanilla with a rubber spatula.

Spray a 10-inch pie plate with cooking spray and dust lightly with flour. Spoon the meringue into the pie plate. Spread thinly over the bottom and pile higher on the sides. (Note: my meringue was a bit too thin, so it all just settled in one layer. If this happens to you, don’t fret, because it will still turn out great.) Bake at 325 degrees until set and lightly browned about 25 to 30 minutes. Cool completely on a cooling rack.

Place a fine mesh strainer over a glass measuring cup. Press about 1/2 cup of the fresh blackberries through the strainer using the back of a spoon, collecting the juice in the measuring cup. Discard the blackberry pulp. Add enough water to the blackberry juice to make 1/2 cup.

Add the cornstarch to a medium saucepan over medium heat. Whisk in a small amount of the juice/water mixture, until the cornstarch is smooth, then pour in the remaining juice/water and heat over medium heat, stirring constantly, until thickened (this will probably only take about a minute). Remove from heat and let cool for a few minutes, then gently fold in the blackberries.

Spoon the blackberries onto the cooled meringue crust, and refrigerate to cool thoroughly. Serve with a big scoop of vanilla ice cream.

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Coconut Macaroons

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I’m a sucker for those big, beautiful, perfectly mounded coconut macaroons that you find in fancy bakeries (extra points if they’re dipped in chocolate!). I’ve tried making coconut macaroons before, but I ended up with flat, sticky things that tasted pretty good, but did not live up to my vision of a perfect macaroon.

I think I discovered the secret: ditch the sweetened condensed milk. This recipe, from Baker’s, uses egg whites instead and it produces macaroons that are similar to those bakery beauties that I covet. Click here to see the original recipe.

Like most things, coconut becomes glorious when it’s toasted, so I pop the macaroons under the broiler for a few minutes after they are finished baking, to give them a tasty, toasted exterior.

Ingredients
1 14-ounce package flaked coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
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1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat the oven to 325 degrees and line baking sheets with parchment paper (or you can grease and flour them instead).

Combine the coconut, sugar, flour and salt in large bowl. Stir in egg whites, vanilla extract and almond extract until well blended.

Drop coconut mixture into mounds, 2 inches apart, on prepared baking sheets. I like my macaroons big and tall, so before I put them in the oven, I’ll reshape them using my fingers (it helps if you wet your fingers first) to make sure they hold their shape.

Bake for 20 minutes or until the bottom edges are golden brown. Turn on the broiler and crack open the oven door. Broil for a minute or two, or until the macaroons are light brown on top. Watch carefully because they will burn easily.

Remove from the oven, move to a wire rack and let cool completely. Store in tightly covered container at room temperature up to 1 week.

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Parmesan Basil Orzo with Shrimp

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This looks like something you would eat at a fancy restaurant, but it is simple to make and it tastes amazing. The mild orzo, flavored with parmesan and fresh basil, is a wonderful a compliment to the marinated shrimp which is bursting with flavor.

Ingredients
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
1/4 teaspoon cayenne pepper (or more, if you like it spicy)
3 cloves garlic, pressed
1 tablespoon ketchup
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1-2 pounds large shrimp, peeled and deveined
2 tablespoons butter
1 cup uncooked orzo pasta
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1/3 cup grated parmesan cheese
2 tablespoon chopped fresh basil
1/2 cup chopped fresh spinach
Salt and pepper, to taste

In a medium bowl, whisk together the olive oil, parsley, lemon juice, cayenne pepper, garlic, ketchup, oregano, salt and black pepper. Add the shrimp and stir until they are well coated. Refrigerate for about 1 hour (I’ve heard that too much lemon juice can give shrimp a weird texture, so don’t let them sit in the marinade for too long).

About 25 minutes before you cook the shrimp, melt the butter in a skillet over medium-high heat. When the butter is melted, stir in the orzo and sauté until golden brown, stirring frequently.

Stir in the chicken stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the orzo is tender. Watch the skillet carefully, and add additional chicken broth if needed.

Mix in the parmesan cheese, basil, spinach, salt, and pepper. Stir until the spinach is wilted.

Heat another large skillet over medium-high heat. When the skillet is hot, add the shrimp to the skillet, along with about 1/2 cup of the marinade. Cook the shrimp, stirring frequently until pink and cooked through.

To serve, place a large spoonful of the orzo onto a plate, top with several shrimp, and drizzle some of the sauce from the skillet over the top.

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Blueberry Banana Coconut Smoothie

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The weather is warming up and it’s finally berry season! I love making healthy smoothies with ripe berries for a refreshing snack or a quick breakfast. I’ve been trying to cut back on sugar, so I don’t usually add any sweetener (the fruit is usually sweet enough). You may want to add a bit of honey if you like your smoothies a bit sweeter. I also add some fresh spinach to all of my smoothies now – you won’t even know it’s there!

Ingredients
1 cup of crushed ice
2/3 cup fresh blueberries
1/2 banana, sliced
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Small handful of baby spinach
1-2 tablespoons milk

Put all of the ingredients into a blender and blend until smooth. You can also use a stick blender to blend your smoothie together (I got one for Christmas and it makes my smoothie prep a breeze!).

Pour your smoothie into a tall glass, add a straw and enjoy the refreshing goodness.

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Homemade Microwave Popcorn

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Friday night is movie night at our house and it wouldn’t be movie night without a heaping bowl of popcorn. Ditch the commercial microwave popcorn and make your own instead! It’s cheaper and it tastes better too. All you need is popcorn kernels, a paper lunch bag, and your favorite toppings. This recipe will make enough for 2-4 people.

Ingredients
2/3 cup popcorn kernels (divided)
1 paper lunch bag
Melted butter
Salt
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Place 1/3 cup of the popcorn kernels into the paper bag (adding too much popcorn will result in unpopped kernels or burnt popcorn – dividing the popcorn into two batches will prevent this).  Fold the top of the bag down two or three times (It’s okay if it doesn’t stay folded) and place the bag upright in the microwave. Microwave for about 2 minutes, or until there is a 2-3 second delay between the kernels popping (the amount of time will depend on your microwave).

Dump the popped popcorn into a large bowl. Inspect the paper bag for holes created during popping. If you don’t see any holes then you can reuse the bag for the next batch, otherwise use a new bag. Repeat the above process for the remaining 1/3 cup of popcorn kernels, but this time only microwave the popcorn for 1 minute and 50 seconds(for some reason the second batch cooks more quickly than the first). Again, be sure to adjust the cooking time for your microwave.

Dump the popcorn into the bowl, drizzle with melted butter and sprinkle with salt (or your favorite popcorn toppings).

Serve with your favorite movie (and invite your family to join you, if you feel like sharing).

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Pita Pizzas

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These little pizzas are a breeze to put together and much healthier than a traditional pizza pie. Since they come in individual sizes, it’s easy to please the entire family, which is often a challenge in my house since my daughter won’t eat pizza with tomato sauce, my husband likes a meaty pizza, and I prefer vegetarian. Have fun experimenting with different sauces and toppings. Below are the recipes for a vegetarian pizza with pesto sauce and a Mexican pizza with salsa sauce.

Vegetarian Pesto Pita Pizza

Ingredients
6 whole wheat pita breads
1 jar of prepared pesto
Shredded cheese
2 tomatoes, chopped
1 bunch of spinach, rinsed and roughly chopped
1/2 cup crumbled feta cheese
Parmesan cheese (optional)
Black pepper (optional)

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven, and carefully spread the pesto on top of each pita (as much as you like). Top with a small amount of shredded cheese, a few tomatoes, a handful of spinach (really pile it on because it will shrink in the oven), then a bit of feta cheese. If desired, sprinkle a bit of parmesan cheese and some black pepper on top.

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Mexican Pita Pizza

Ingredients
Whole wheat pita breads
Jar of your favorite salsa
Shredded cheese
Leftover taco meat, cooked
Tomatoes, chopped
Roasted green chilies, diced
Green onions, chopped

Preheat the oven to 350 degrees.

Place the pita breads in a single layer on a large baking sheet. Bake the pitas in the preheated oven for about 5 minutes (this will help keep the “crust” crispy).

Remove the pitas from the oven and carefully spread each pita with a spoonful of salsa. Top with a handful of shredded cheese, taco meat, tomatoes, green chilies, and green onions.

Bake for about 10-12 minutes, or until the crust is crunchy and the cheese is melted. Cut into quarters and serve hot.

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Grilled Lemon Chicken

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I love all things made with lemon. Something about lemon is so refreshing on a hot day. This lemon chicken is not only light and tangy, but it also has the smoky goodness that you can only get from the grill. It’s a great alternative to grilling with barbeque sauce.

Ingredients
6 to 10 pieces of bone-in chicken (I used legs and thighs)
1 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon apple cider vinegar
2 cloves garlic, pressed
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Salt and pepper to taste

Preheat the grill.

If desired, remove the skin from the chicken (it’s good either way). When the grill is hot, place the chicken pieces on the grill and begin to cook.

Meanwhile, whisk together the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Reserve about a third of the sauce in a small bowl and set aside for later. Take the remaining sauce to the grill and use it to liberally baste the chicken. Fully cook the chicken, basting frequently with the lemon sauce.

Place the cooked chicken on a platter. Whisk together the reserved lemon sauce and pour it over the cooked chicken. Serve hot with your favorite side dishes.

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Tasty Collard Greens

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Growing up on the West Coast, I never had collard greens until I moved to North Carolina. I grew to love these healthy greens and this is my favorite way to prepare them. For more authentic southern collard greens, begin the preparation with chopped bacon instead of olive oil.

Ingredients
1 bunch collard greens
2 tablespoons olive oil
1 medium onion, chopped
3-4 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
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Although edible, the stem of the collard green is tough, and requires more time to cook than the leaves. I find it easiest to discard the stem prior to cooking, so I can be sure to get evenly cooked greens. To remove the stem, flip a collard green leaf upside down on a cutting board. Use a sharp knife to cut the leaf away from the stem (I usually keep the top third of the leaf intact, and cut the bottom two-thirds of the stem out in a V shape). Repeat for the remaining leaves. Stack the de-stemmed leaves on top of each other and cut them into 2-inch pieces.

Place the cut collard green pieces in a colander and rinse very thoroughly, and then leave the colander in the sink to drain.

Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and cook for about 3 minutes, or until the onions begin to soften.

Add the collard greens to the pot and sauté until they begin to wilt, about 1 minute. Add enough chicken broth to completely cover the greens. Then add the brown sugar (this helps remove the bitterness from the greens), salt, pepper, and crushed red pepper (optional).

Bring the pot to a boil, then cover, reduce heat, and simmer for about 45 minutes. The greens should be very tender, but not mushy. Take a little bite and then add additional salt and pepper, if needed.

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Tabouli Salad

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This refreshing salad is full of flavor and a perfect side dish (or light meal) to enjoy on a warm day. Look for bulgur wheat in the bulk bin department of your grocery store. Be sure to make this in advance, so the flavors in the salad can blend into yummy goodness.

Ingredients
1 cup bulgur wheat
1 1/2 teaspoons kosher salt
1 1/2 cups boiling water
1/4 cup olive oil
2 lemons
1 lime
1-2 cloves of garlic, pressed
1 tablespoon finely chopped fresh mint leaves
1 cup diced tomatoes
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1/4 cup chopped green onions
Kosher salt to taste
Black pepper to taste

Mix the bulgur wheat and 1 1/2 teaspoons of salt together in a medium bowl. Pour the boiling water into the bowl (no stirring necessary). Cover the bowl with plastic wrap and let it sit on the counter for 30 minutes.

Meanwhile, add the olive oil to a medium bowl. Cut the lemons and lime in half and squeeze their juice into the bowl with the olive oil. The easiest way to do this is to stick a fork into the cut side of the lemon or lime, and then squeeze the lemon (or lime) around the fork, while simultaneously moving the fork in a circular motion around the inside of the lemon (or lime). (Note: use a fine mesh strainer over the bowl to catch the seeds.) Stir in the garlic and the mint.

When the bulgur wheat is ready, stir the dressing into the bulgur, cover and let sit in the refrigerator for at least 3 hours.

Before serving, stir in the tomatoes, cucumber, and green onions. Take a bite . . . or two . . . or three. Add salt and pepper, to taste, and enjoy!

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