Jammy's Soup

I have an older brother, John, who has two children and older sister, Erin, who has three children.  These grandchildren all call my mother "Jammy".  I am pretty sure the nickname came from my first niece, Katie's, attempts to say "Grammy".  Anyhow, one of Jammy's specialties is this soup which is perfect for a winter night when it seems to get dark way too early...  

1 small onion, diced

1 small zucchini, chopped into really small cubes

2 cloves of garlic, crushed

4 handfuls of spinach, chopped into thin strips

1/2 can of tomato paste

1 small can of fire roasted petite diced tomatoes

1 can of small white beans, drained and rinsed well

beef bullion cubes

2 handfuls of couscous

olive oil

water

Saute onions and zucchini until soft.  Add tomatoes and garlic and cook for 5 more minutes. Add 4 cups of water, tomato paste, beans, and bullion cubes. Bring to a boil and then simmer for 5 minutes. Add couscous and cook for 15 more minutes. Add spinach, cook for 5 more minutes and serve. Enjoy! Thanks Jammy :)

Fish en Papillote

This is a super easy and really delicious meal that I have made a few times now.   (En papillote is French for "wrapped/cooked in paper".) Along with being really tasty it is actually rather healthy too as you essentially control the amount of fat in the dish.

Ingredients

a variety of fresh vegetables

a fillet of fish (I prefer a white fish, like cod, for this dish)

kalamata olives, pitted (optional)

lemon

white one

olive oil

salt and pepper

spices

and parchment paper

First, thinly slice the vegetables. You can pretty much use whatever is fresh. I usually add halved cherry tomatoes, asparagus, yellow squash, zucchini, thinly sliced garlic and some olives for a little added flavor.

Second, arrange the vegetables on a large sheet of parchment paper (maybe 16" by 16"?). Salt and pepper them and add any other spices you would like.

Third, splash some white wine on top. I only use a bit- maybe a couple of tablespoons and do the same for olive oil, if you so desire.

Fourth, rinse off your fish and lay it on top of the vegetables. Layer sliced lemons on top of the fish and some more pepper.

Fifth, snugly fold up the parchment paper starting with the center and then the sides. I like to pop a rubber band on there and put it in the fridge for a bit to let some of the flavors mix together. (You can probably begin preheating your oven after the fish has been in the fridge for about 10 minutes.)

After 15-20 of fridge time, put the packets on a cookie sheet and pop them in a 400 degree oven for just about 20 minutes.

Put some Israeli couscous or brown rice on the side and you have yourself a tasty and healthy dinner!!

Spaghetti Squash Puttanesca

I love pasta, but try to limit how often we eat it.  A fantastic, healthier alternative to regular spaghetti is yummy spaghetti squash.  (Not to mention, its preparation is way more fun than sliding some sticks out of a box.)

Ingredients

1 spaghetti squash

olive oil

2 cloves garlic, crushed

1/4 cup pitted chopped kalamata olives

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1/2 medium onion, chopped

1 container cherry tomatoes

1 1/2 cups frozen chopped spinach

1 cup of chicken stock

1/4 cup grated Parmesan

Directions

Preheat the oven to 375 degrees.  Using a sharp knife, cut the squash in half (lengthwise). Using a spoon or fork, remove the seeds and discard. Salt and pepper the inside and sprinkle olive oil. Put cut side down in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and bake for about 45 minutes, until the squash is easily pierced with a paring knife. Remove from the oven and allow to cool slightly. Once cool, use a fork to gently pull the strands of squash away from the peel. Put squash aside.

Heat the oil in a large skillet over medium heat. Saute the onions until softened. Add the spinach and cherry tomatoes and saute until they are soft enough to burst when pushed with a wooden spoon. Add the crushed garlic and olives. Add the spaghetti squash strands and the oregano and crushed red pepper. Pour in the chicken stock and cook for another 5 minutes until the liquid is reduced and all flavors are incorporated. Serve and top with grated cheese.

Hummus!

I have made hummus a few times and hadn't quite gotten it right during those times. Too much garlic, WAY too much tahini, too thick... This time, I think I have it right. See for yourself!

1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 garlic clove, crushed

1/4 cup water

1.5 tablespoons of tahini (sesame seed paste)

1.5 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

a few pinches of salt and black pepper

Place beans and garlic in a food processor and pulse 5 times or until coarsely chopped.  Add 1/4 cup water and remaining ingredients and pulse until smooth, scraping down sides as needed.  Be super careful with the tahini. Add it in small increments until you reach your desired taste. It is a much stronger taste than you might anticipate!  Also, I ended up adding a bit more lemon juice than I listed above. Feel free to do the same!

Erin's A.M. Smoothie

Erin is my older sister and is the mother of 3 adorable and very active children.  To make sure she gets breakfast in, she makes a delicious smoothie with yummy fruit and, get this, spinach!  I have made smoothies with spinach before that tasted like spinach, but hers doesn't AT ALL.  Don't get me wrong, I love spinach but the flavor doesn't really appeal in a cold, pureed form.  Great for some quick vitamin A, vitamin C, iron, and calcium in the morning though.  Thanks Erin!

~ I know it is green green green, but I swear the taste of spinach is masked behind the banana and pineapple flavors! ~

frozen banana ~ I have tried this with a regular banana and it isn't the same.  As Erin said when she first made it for me, the frozen banana makes the smoothie super cold and refreshing.  Totes!
two handfuls of spinach, rinsed
a little less than a cup of coconut milk
half a can of pineapple with juice

Add the coconut milk to the blender first (always put liquids in first) and bbbbllllllleeeeeennnnnnnddddddd it up.  Pop in a straw and you have a tasty breakfast packed with lots of vitamins!

Note: This may not be the best source of protein for the morning, but you could add some Greek yogurt or snack on a handful of almonds to add in that neceesary morning protein.

Goat Cheese, Onions, Mushrooms, and Spinach Quesadilla Recipe

This quesadilla is yummy yummy and would pair nicely with a side of brown rice.  It is also one of those meals that you start, do something else while the onions are sauteeing, and then return to.  You'll see below...

Prep Time: 20 minutes (active), 35-40 minutes (actual)
Serves: 2

4 whole wheat tortillas (I am still on the hunt for a lower sodium tortilla. Some of them are outrageous.  Please comment below if you have found one.  Also, for those not-in-the-know, tortillas freeze and then thaw like a dream.)
1 pint of sliced baby bella mushrooms
1 clove of crushed garlic
3/4 of a bag of spinach, washed (Always add more spinach than you think you are going to need.  Yup, one more handful.  Okay, two more- that's the ticket!)
3/4 yellow onion, sliced thinly
goat cheese (amount depends on how cheesy you want your quesadilla to be, obvie.)
butter and olive oil

Saute the onions in a pan with a slice of butter and some olive oil LOW and SLOW (lower than medium heat and for about 15-20 minutes).  Put in a load of laundry.  Stir onions.  Sweep the kitchen floor.  Stir onions.  Spray paint a blank canvas with aqua paint for a clever modge-podged reading quote that will be displayed in your classroom.  Stir onions.  Pet 2.5-year-old goldendoodle on his nose where he likes it best.  Stir onions.  Get lost in the land of pinterest, forget about onions, and snap out of it when Husband asks, "Did you forget about these onions?"  "Um, no- of course I didn't."  Oops!  You get the idea - LOW and SLOW :)

Add the mushrooms and continue to cook until they start to "sweat".  Meanwhile, put the spinach in a small sauce pan, cover, and cook until wilted.  Drain the water from the spinach and add it to the onions and sweaty mushrooms (yuck!).  Stir together.  Add the garlic.  Lay two tortillas out and sprinkle goat cheese on them.  Then, spoon your onion, spinach, and mushroom mixture evenly on your two tortillas.  Pop the other two tortillas on top of the loaded ones and cook them separately in a non-stick saute pan on medium-high heat.  You are just trying to toast the tortillas so this will be quick.  2-3 minutes. Flip.  2-3 minutes.  Slice each into quadrants and serve with a smile!