Tag Archives: Low Calorie

Mini Angel Food Cupcakes

Standard

Hi! Remember me!? I know…it has been a much longer hiatus than I anticipated! I apologize for just up and disappearing like that! In case you have been drooling over the mini angel food cupcakes, I thought that it was time that I FINALLY shared the recipe. What a cliff hanger, eh? Over a 2 month wait! On the bright side, school has been going fantastic! I am officially half way done my didactic year (thank goodness!). I hope you all have been enjoying the signs of spring:) I know I enjoyed the sunshine on my walk to the library this afternoon. Today I’ll share my recipe for the mini angel food cupcakes and hopefully get the one for the amazing, homemade strawberry buttercream frosting to you in the near future. I am looking forward to cooking with fresh ingredients over the next few months, so I promise to start sharing more again soon. I would love to hear from you! Any suggestions on receipes you’d like to see on kitchen anatomy in the near future? 
IMG_2375

IMG_2404

The Ingredients:
  • 4 large egg whites
  • ½ tsp cream of tarter
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup sifted powdered sugar
  • ⅓ cup sifted flour
  • Pinch of salt

Read the rest of this entry

Advertisements

Herbed Ricotta, Pistachio, & Lavender Bruschetta

Standard

Happy New Year all! I hope that everyone was able to celebrate 2012 and welcome the beginning of a new year. Matt and I are looking forward to all that 2013 brings and welcome any new adventures that may arise. We are grateful for a wonderful family and for our quite amazing group of friends. We also look forward to celebrating our second wedding anniversary early next week! I can’t believe that two years have already passed! Time flies when you’re married to your best friend! I look forward to the new opportunities and challenges that will arise this year. I hope that everyone had a wonderful NYE and has a prosperous, healthy year ahead!

Anyhow, onto one of my favorite appetizers! We frequent a wine bar in Philadelphia called Tria that not only has fantastic wine, but delicious small plates. We are obsessed with their herbed ricotta and pistachio bruschetta. It is fantastic! We honestly order 3 small plates of the amazingness every time go in. Since our obsession seems to be insatiable, I thought that it was important that I figured out how to make an as delectable version at home. I think the true secret is the addition of the pistachios and since I’m a honey addict, it also makes the plate for me too. It’s so easy to make and is sure to please your family or any guests!

IMG_2161

It may not look like a lot, but boy is it amazing!

This recipe is very variable, you can either prepare a little or a lot depending on what you are planning on serving it for. I often make a small batch and eat it in place of a sandwich for lunch. So there are no specific measurements but require you to go more on taste and the amount you want to prepare.

The Ingredients:

  • 1 loaf of french bread, sliced on the bias into half inch thick slices 
  • 1 jar of fresh or store prepared ricotta
  • Pistachios, shelled and roughly chopped
  • Fresh basil, chiffonade (aka small strips; it’s easiest to roll on bunch of leaves and then cut them into small strips)
  • Dried lavender
  • Honey
  • Salt & fresh cracked black pepper

Read the rest of this entry

Lettuce Wraps…with a Mexican twist!

Standard

Phew! Finals are over and I have a few weeks off before resuming classes. I am looking forward to getting back into the kitchen over break and trying all the recipes I’ve been stockpiling during my study breaks (aka periods of pure procrastination!) It is finally feeling a little bit more like the Holiday season now that I’ve caught up on sleep and feel like a real member of society again. I am in the preliminary stages of my Holiday shopping and have already brainstormed a few really great gift ideas. One of my gift ideas is actually a little bit of an at home project, so I look forward to sharing that after the Holidays! It seems like a great project and I can’t wait to get it started tomorrow morning. I’ll be sure to share after the Holidays when all of my gifts have been dispersed! I love giving personalized gifts because I feel that it really shows people just how much you care. I am also excited about creating all my favorite Holiday recipes! A particular favorite of mine is my candied almonds! I’m planning on making them this week and will be sure to share the recipe. They are to die for!

IMG_2230

On to today’s recipe:)  On a quick trip to Whole Foods I saw that Bibb lettuce was on sale for $1.99, avocados were on sale for $1.00, and ground chicken was also ridiculously on sale. I couldn’t resist any of these items and because of my underlying love of lettuce cups I knew I had all the makings of a very quick and healthy meal. If you know me at all, you know that I love all things spicy food. So naturally, I knew these ingredients would lend themselves very well to creating a twist on the traditional Asian inspired lettuce cup. It was undoubtedly a success and I’m not certain I’ll ever transition back to using taco shells after coming up with this recipe redo. One can’t beat tasty and healthy! Plus cutting the calories from the taco shells allows me to feel a little less guilty about having a small scoop of my homemade vanilla ice cream in the freezer (recipe to follow soon!).

I made a very simple guacamole to add on top. I used one avocado, a 1/4 cup of sweet onion which I rinsed under water to get rid of the pungent onion taste/smell, and a small handful of pickled jalapeños which I minced. I added a squeeze of lemon juice and salt and pepper and mashed it all together with a fork. I let it hang out in the fridge while I prepared to the rest of the meal.

The Ingredients: 

  • 1 head Bibb Lettuce, pre-washed and leaves separated
  • 1 pound ground chicken, turkey, or beef
  • 1 small onion, diced
  • 2 cloves garlic, minced

To a small bowl, add:

  • 1 tsp Chili powder
  • 1/2 tsp ground Cumin
  • A liberal pinch of Cayenne pepper
  • 1 tsp Worcestershire
  • 1/2-1 tsp Sriracha or hot sauce
  • Fresh cracked black pepper 

Read the rest of this entry

Homemade Cocoa Roasted Almonds

Standard
Homemade Cocoa Roasted Almonds

I made these a few weeks ago, and I guess I forgot to post it! Matt and I are huge Big Brother fans and after a few times of watching Big Brother Afterdark, I quickly realized the cast was obsessed with cocoa almonds. I’d never had them before and I was definitely interested. Seriously, Brittany, Frank, & Ashely ate them alllll the time.  After checking them out at the grocery store, (and finding out how expensive they were for a small container!) I figured I could easily make my own version at home. I bought a huge bag of almonds at Sam’s Club a few months ago for something like $9 bucks, so it was definitely worth taking the 15 minutes to make my own as opposed to wasting money.

The Ingredients:

  • 1 cup raw almonds
  • 1-1 1/2 tbs cocoa powder
  • 1/2  tsp salt
  • Small sprinkle of Cinnamon
  • 1/2 tsp honey–this made them a little sticky, next time I may omit the honey and add the same amount of sugar instead 
  • 1 tsp water

Read the rest of this entry

Peach & Pineapple Salsa

Standard
Peach & Pineapple Salsa

I love love love homemade salsa. It encompasses all the deliciousness of summer in a single bite. I try to eat as many fresh fruits and veggies as possible during the summer because not only is it good for your body but it’s when everything taste the best. Nothing compares to fresh picked produce in my book. I can’t wait to eventually have my own garden instead of growing herbs on my urban windowsill.

Anyhow, I make many variations of salsa (try my traditional Vine Ripened Tomato Salsa or Avocado Mango Salsa) but this is one of my favorites! I think salsa is a great, inexpensive way to entertain. I like to make a few variations and allow guest to sample each kind–it makes a get together a lot less boring having variation. This particular recipe is one of my favorites because it is a great balance between sweet and spicy. The fresh peaches and pineapple provide a sweet and tangy quality to the salsa that balances the heat from the jalapeños peppers. Trust me–you’ll love it.

The Ingredients: 

Equipment needed: Food Processor 

  • 3-4 vine ripened tomatoes
  • 1-2 large ripe Peaches, peeled and diced
  • 1/2-3/4 cup of chopped pineapple
  • 1 small red or sweet onion
  • 2-3 large cloves of fresh garlic
  • 1/4-1/2 cup of pickled Jalapeños--depending on your heat preference; I actually use a lot more than I usually do in regular salsa because the heat is balanced nicely by the fresh, sweet fruit
  • Juice of 1/2 lemon or lime
  • Small pinch of Oregano
  • Salt & fresh cracked black pepper
How to:
  • Roughly chop the red onion into large pieces–rinse under cold water to get rid of the pungent onion smell/taste
  • Add to food processor and lightly pulse to break it down a bit
  • Roughly chop tomatoes and pineapple and add to food processor
  • Slowly pulse to break down mixture
  • Grate 2-3 large cloves with micro-planer directly into food processor
  • Add desired amount of jalapeños based on your heat preference–I added a little less than a 1/2 cup of pickled jalapeños (considerable less spicy than fresh jalapeños)
  • Pulse to desired consistency
  • Stir in diced peaches and add juice of 1/2 lemon or lime–the citrus juice really helps keep the flavors clean
  • Add salt, pepper, and oregano to taste and serve chilled

Chicken Fajita Soup & A Vegetarian Version

Standard
Chicken Fajita Soup & A Vegetarian Version

We love all foods that are Mexican in our house. Tacos. Fajitas. Enchiladas. All of it. Sometimes it gets a little monotonous eating the same foods though–and that’s why I like to come up with what I refer to as recipe redos. If you are tired of making the go to dishes, like tacos and burritos, you’ll love giving this dish a try. I not only love Mexican food but am obsessed with soup. I literally could eat soup every day and not get tired of it. Matt on the other hand, refuses to eat soup in scorching weather, so it has been awhile since I’ve made any. Now that the weather is cooling down a bit, it was my free pass to make one of our favorites. This recipe for Chicken Fajita soup is definitely one of my favorite recipe redos. This recipe is also very vegetarian friendly–omit the chicken and add another can of black beans, and you have yourself a high protein meal with a lot of veggies. I like to serve my soup over crushed tortilla chips and cheese as opposed to sprinkling them on top. I like that the chips get soft and they actually help to thicken the soup. I hope you enjoy it as much as we do–it’s the best on cold Fall evenings–plus it can definitely feed a crowd and it’s a one pot meal. Bonus.


The Ingredients:

  • 1 box (32 oz) of chicken or vegetable stock
  • 2 red peppers–sliced to uniform thickness
  • 1 large red or sweet onion–sliced to uniform thickness
  • 1 can fire roasted tomatoes
  • 1 can condensed chicken soup
  • 1 can black beans-rinsed and drained
  • 2-3 cloves of cloves of chopped garlic
  • 1 can enchilada sauce–mine was the medium heat level
  • 1 lb of chicken breast–precooked, I cooked mine in the slow cooker earlier in the day
  • 1/4-1/2 cup pickled jalapeños chopped–or less if they are fresh/based on your heat preference
  • 1/2-3/4 cup of frozen corn (optional)
  • Cheese, sour cream, tortilla chips, & avocado for garnish
  • A squeeze of lime juice over each bowl served (optional)

Read the rest of this entry

Spicy Thai Chicken and Basil

Standard
Spicy Thai Chicken and Basil

Thai food is one of our favorite types of cuisines. I have been recently experimenting in the kitchen to try to figure out how to recreate our favorite dishes at home. While out shopping recently, I found a Thai spice mix that I have been wanting to use. I’m not certain of all the spices in the Thai mix but I do know that there is cumin, sesame seeds, dried chiles, and I think some sort of garlic powder. I used the mix to season the chicken in the dish but if you don’t have a Thai spice mix you can easily substitute. I am really happy with the way to dish turned out. I liked the addition of the carrots and the corn because it adds a small amount of sweetness to a spicy dish. The fresh basil imparts a fantastic flavor that I don’t think would be the same with dried basil (so I highly recommend using fresh basil). I served the chicken over frozen whole grain brown & wild rice that only required a few minutes in the microwave. All in all I think the meal was a success and I look forward to making it again in the future.

The Ingredients:

  • 1lb of skinless, boneless chicken breast
  • 2-3 tsp of Thai spice blend or use salt & pepper to season chicken
  • 1/2 pepper–I used green because that’s what I had on hand
  • 1/2 fresh snow peas
  • 1/2 medium onion, chopped
  • 2 medium carrots, sliced on a bias
  • 1-4-1/2 cup frozen corn
  • 15-18 fresh basil leaves
  • 2-3 large garlic cloves, minced
  • 1-2 tsp fish oil
  • 1-2 tsp soy sauce
  • 2-3 tbs of Sriracha–based on your desired level of spiciness
  • Brown rice

Read the rest of this entry

Chicken Roulade Stuffed with Sweet Basil, Mozzarella, & Bell Pepper Wrapped in Prosciutto

Standard
Chicken Roulade Stuffed with Sweet Basil, Mozzarella, & Bell Pepper Wrapped in Prosciutto

One of our favorite meals is chicken roulade or what we call them in our house are chicken roll ups. They are super easy to make and are really versatile based on ingredients you have on hand. For the chicken roulades I made today I stuffed them with green bell pepper, sweet basil, and mozzarella cheese. This meal is particularly great for entertaining too. Everyone I have ever made them for have loved them and have been really impressed. I make many variations–sometimes using feta cheese, roasted red peppers, and spinach or sun dried tomatoes, spinach, and mozzarella. It is really a limitless recipe based on your favorite ingredients. I like to wrap the chicken in either center cut bacon or prosciutto (a dried cured Italian ham) because they get really crispy and delicious. 

The Ingredients:

Necessary equipment: toothpicks