foodie – Page 4

Tuscan Kale Soup

Published on December 4, 2014November 30, 2014 by T.W.O.2 Comments

Tuscan Kale Soup

Ingredients:
– 1 Tablespoon olive oil
– 1 medium sweet yellow onion, diced
– 4 large garlic cloves, chopped
– 1 (32 oz) box low-sodium chicken broth or homemade broth*
– 4-5 cups kale, chopped and packed
– 2 (14.5 oz) cans fire roasted canned tomatoes
– 1 (14.5 oz) cannellini beans, drained and rinsed
– 1 – 1 1/2 cups carrots, peeled and sliced

Directions:
1. In a large pot, heat oil over medium heat. Add onion and sauté for 4 minutes. Add garlic and cook for another 4 minutes.
2. Add broth, kale, tomatoes and carrots and cover. Cook about 10 minutes.
3. Add beans and cook on low for 30 minutes.
4. Serve hot.

* Homemade broth – we hard boiled a chicken carcass for 45 minutes with bay leaves, celery, sweet onions, garlic cloves, salt pepper and 8 cups of water. Reduce heat to low and cook for up to 3 hours.

A San Francisco Treat

Published on November 20, 2014November 19, 2014 by T.W.O.1 Comment

T.W.O. spent a weekend in San Francisco with family this past weekend to celebrate the arrival of BP3. We arrived on Friday and enjoyed a lovely meal at our favorite French restaurant, Gamine, located on Union Street in the Marina. We were greeted by the owner, Stefan and sat at our favorite table. The bistro style restaurant is the perfect cozy atmosphere for a cold SF Fall night. The chicken and lamb stew are amazing dishes and make sure to start with the French Onion Soup. Warning – do not ask for ketchup…you will offend Stefan!

Saturday was a beautiful day spent outside running around the city. It wasn;t a complete day without a bridge run and a trip to Le Marais Bakery on Chestnut. Later that evening we enjoyed a wonderful dinner later that night with family and ended the weekend with a baby shower in Tiberon. It was one weekend that goes in the books – simply the best!

Happy Travels Ahead,

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Published on November 11, 2014November 10, 2014 by T.W.O.2 Comments

Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?! Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Ingredients:
– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced

For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)

Directions:
1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth. Add more or less water depending n desired consistency. Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.

Happy cooking!

Crunchy Pumpkin Cranberry Granola

Published on October 28, 2014October 27, 2014 by T.W.O.Leave a comment

Greek yogurt and fruit is a very common breakfast for T.W.O. But lately, this dish has been missing something- crunch! So since it is Fall (even though the weather doesn’t feel like it in California!), we decided to add some Fall flavor to granola! This recipe is so simple and yet so flavorful! The best part about it too is that it is healthy, gluten free and full of nutrients to help start your morning off right. Hope you enjoy it as much as we do!

Crunchy Pumpkin Cranberry Granola

Ingredients:
– 3 cups rolled oats
– 2 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp ground nutmeg
– ½ tsp ground ginger
– ½ cup pure maple syrup (or agave/honey)
– ½ cup pure pumpkin puree (not pumpkin pie mix)
– ½ cup applesauce, unsweetened
– 2 Tbsp brown sugar
– 1 Tbsp vanilla extract
– 1 cup dried cranberries
– ½ cup pumpkin seeds (optional)

Directions:
1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine the first 5 ingredients (oats through ginger) and set aside.
3. In another bowl, combine the next 5 ingredients (maple syrup through vanilla) with a whisk.
4. Add the wet ingredients to the dry. With a spatula, combine thoroughly before folding in the dried cranberries and pumpkin seeds.
5. Spread evenly on the baking sheet and bake for about 30 minutes, stirring frequently.
6. Cool completely before storing.

Arugula Salad with Sliced Green Apples

Published on October 2, 2014September 28, 2014 by T.W.O.1 Comment

T.W.O. created this Arugula Salad to complement their surf and turf dinner. It’s a simple recipe that includes green apples and shaved parmesan reggiano cheese with a homemade lemon dijon vinaigrette.

Arugula Salad with Sliced Green Apples

Ingredients:

– 6 cups arugula
– ¼ cup lemon juice
– ¼ cup white vinegar
– 4 Tablespoons olive oil
– 1 Tablespoon Dijon mustard
– 2 green apples, diced
– 1 cup shaved parmesan reggiano cheese
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1.Add the arugula to a bowl. Thinly slice the green apple and add to the lettuce. Top with shaved parmesan.
2.For the dressing: mix the olive oil, lemon juice, Dijon mustard, garlic powder, salt and pepper. Make sure all the ingredients are mixed well.
3.Once the dressing is done, add to the salad mixture. Toss and serve!

Cioppino

Published on September 16, 2014September 16, 2014 by twinswithoriginality1 Comment

If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!

Cioppino

Ingredients:

-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)

Directions:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
Add the garlic and pepper flakes and saute 2 minutes.
Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.

Quinoa Circus Bowl

Published on September 11, 2014September 9, 2014 by T.W.O.Leave a comment

One Sunday afternoon we decided to spice up our quinoa bowl with some fresh veggies and chicken. It wasn’t complete without the sriracha garnish. Check out how to make this healthy and flavorful dish for your next Sunday Night Dinner.

Quinoa Circus Bowl

Ingredients:
– 2 cups quinoa
– 4 cups water
– 2 teaspoons garlic powder
– 2 teaspoons cayenne pepper
– 1 cup carrots, chopped
– 1 cup hearts of palm, sliced
– 2 cups Brussel sprouts
– 2 cups broccoli
– 4 Tablespoons olive oil
– 1/4 cup lemon juice
– 2 chicken breast*
– Krazy Salt
– Pepper
– Sriracha

* Marinate your chicken breast with Lawrys Season Salt.

Directions:
1. Preheat the bbq. Chop the brussel spouts and broccoli. Dress with 2 Tablespoons olive oil and Krazy Salt. Add the chicken to the bbq along with the brussel sprouts. (Brussel sprouts should go on a grilling pan or foil.
2. In a sauce pan, bring the water to a boil. Once the water is ready, add the quinoa, garlic powder and cayenne pepper. Mix and simmer for 20 minutes.
3. Mix in the remaining 2 Tablespoons olive oil and lemon juice.
4. Remove the chicken and brussel sprouts once done.
5. Plate the quinoa, top with the vegetables and sliced chicken. Top with sriracha.

Cheers ,

Chickpea Salad

Published on September 4, 2014September 3, 2014 by T.W.O.3 Comments

Summer is coming to an end, but that doesn’t mean you have to start eating Fall food. T.W.O. loves making this Chickpea Salad for a side-dish, an entrée, a topping to a salad or even an appetizer. (Great idea for a modified version of a bruschetta.) How ever you want to serve it – this recipe will sure be a hit!

Chickpea Salad

Ingredients:

– 2 cans Garbanzo beans, rinsed & drained
– 1 ½ cups red tomatoes, chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 4 green onions, chopped
– 1 garlic clove, diced
– 2 Tablespoon olive oil
– ¾ cup balsamic vinegar
– 1/3 cup lemon juice
– Garlic Powder
– Salt & Pepper

Directions:
1. Place the beans and vegetables into a large bowl and toss.
2. Mix in the olive oil, balsamic, lemon juice.
3. Season with garlic powder, salt and pepper.

Bon Appetit!!

Classic Chocolate Chip Ice Cream

Published on August 25, 2014August 24, 2014 by T.W.O.Leave a comment

Ice Cream. The perfect sweet tooth craving for after dinner. It’s light, refreshing and soothes the palette without making you feel too full. Ice Cream has always been one of our favorite desserts and this past summer we have been obsessed with our new ice cream maker! Why buy ice cream when you can make it? Check out this simple recipe for Classic Chocolate Chip Ice Cream. Enjoy!

Ingredients:
– 2 cups 2% milk
– 1 Tablespoon + 1 teaspoon cornstarch
– 3 Tablespoons cream cheese, softened
– 1 1/4 cups heavy cream
– 2/3 cup granulated sugar
– 2 Tablespoons vanilla
– 2-3 cups chocolate chips

Directions:
1.Combine 2 tbsp. of the milk with the cornstarch in a small bowl and whisk until smooth. In a medium bowl, stir together the softened cream cheese until smooth. Combine the remaining milk, cream, and sugar in a medium saucepan. Add the vanilla.
2.Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat, bring back to a boil, and stir with a spatula until slightly thickened, about 1 minute.
3.Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning.
4. Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions. With about 5 minutes left, add the chocolate chips. Cover and freeze until firm, at least 4 hours.

Roasted Corn Salad with Grilled Shrimp

Published on August 13, 2014August 13, 2014 by T.W.O.1 Comment

In need of a healthy, fresh and scrumptious dinner? Sick of your salads? Well T.W.O. has a receipt for you. It is a corn salad that bursts of flavor – lemon, cilantro, avocado and peaches. The baja fresh of California!?! We guarantee that if you like shrimp, you will definitely like this recipe!

Roasted Corn Salad with Grilled Shrimp

Ingredients:
– Shrimp
– 2 cups Trader Joe’s Island Soyaki Marinade
– 3 ears of corn
– 1 avocado
– 2 cups heirloom cherry tomatoes, halved
– 4 Persian cucumbers
– 2 yellow peaches
– 1 1/2 cups hearts of palm, sliced
– 2 Tablespoons olive oil
– ¼ cup lemon juice
– 5 Tablespoons fresh cilantro, chopped
– Salt
– Pepper

Directions:
1. Marinate the shrimp in the Trader Joe’s Island Soyaki Marinade for at least two hours in the refrigerator.
2. About 20 minutes prior to cooking, remove the shrimp from the refrigerator to bring to room temp. Place shrimp on kebab sticks.
3. Preheat the bbq or cast iron skillet*
4. While the oven or bbq is getting hot, prep the corn. Rub 1 Tablespoon of olive oil on the corn. Season with salt and pepper and wrap with foil.
4. Chop the avocado, peaches, tomatoes, cucumbers, hearts of palm and cilantro.
5. Once the grill is ready, add the corn. Cook for about 20 minutes and then add your shrimp kebabs. The shrimp should only take about 6-8 minutes depending on your heat.
6. While the shrimp and corn are cooking, drizzle the lemon juice and remaining olive oil over the vegetables.
7. Remove the corn from the grill and let cool for 5 minutes. Slice the kernels off the core. Add to the vegetables and mix.
8. Plate the corn salad and top with the grilled shrimp.

*T.W.O. ran out of propaine while they were cooking this meal so we went to Plan B….cast iron skillet. Same great taste as the bbq!