Category Archives: My Recipe

Kale Banana Milkshake

My eye doctor recently told me kale is the new superfood. It’s good for my eyes and I’m thinking it’s good for basically everything else–my hair, my skin, weight control, etc. I recently developed this arm/hand thing (not carpal, ulnal–the nerve that runs through the ring and pinky finger) which I am hoping will improve also.

I’ve been eating kale in salad, in omelets, in quesadillas and as of this morning in my morning smoothie. So that may seem a bit odd, but it’s actually pretty good. And it makes me feel like I started my day off right–and that I’m loving and caring for this not-getting-any-younger physical vehicle of mine.

The kale flavor and bits lend a fresh, green taste and isn’t bitter at all. Besides that, you know that anything with banana and milk is going to be tasty. I tossed in some frozen cantaloupe I had as well, but it’s totally optional and also easily substituted with other fruits.

Enjoy! (Oh and if you know of any interesting kale recipes, pass them my way 🙂 )


 

Kale Banana Milkshake (inspired by For the Love of Food)

INGREDIENTS

1/2 cup milk

1/2 cup water

1 big leaf kale, without stem and rinsed well

1 banana

1/4 cup cantaloupe, cubed (You can leave this out or replace it with any other kind of fruit.)

1 tbsp honey

METHOD

  1. Put everything into the blender and mix until smooth.
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Heart Healthy Salad for Dinner

See—Little Baker does healthy too 🙂

Fast and good for your heart.

Enjoy!

Two Heart Healthy Salads (recipe by me)

printable recipe

Serves 1.

Broccoli-Tuna Salad

2 tbsp dijon mustard

splash balsamic vinegar and extra virgin olive oil

1/4 cup red onion, finely chopped

1- 6 oz can tuna, drained

1/2 cup frozen broccoli florets, defrosted (or fresh)

small handful raisins

salt and pepper to taste

Tomato-Jarlsberg Salad

1/2 medium tomato, sliced (4 slices)

4 small slices Jarlsberg cheese

splash balsamic vinegar and extra virgin olive oil

salt and pepper to taste

METHOD

For Broccoli-Tuna Salad

  1. In a small bowl, mix together mustard, onion, balsamic vinegar and olive oil.
  2. Stir in tuna, followed by broccoli and raisins. Sprinkle with salt and pepper. Adjust flavor to taste by adding more mustard, vinegar, salt, etc. Serve along side tomato-cheese salad.

For Tomato-Jarlsberg Salad

  1. Spiral out tomato and cheese in alternating layers on a plate. Splash balsamic vinegar and olive oil over the top. Sprinkle with salt and pepper.

Shakshouka (Egg in Tomato Sauce)

Quick din-din for one: Shakshouka. Wikipedia says it’s Tunesian. Thinking about it now, though, maybe it’s more Tex-Mex? It’s almost like a low-carb Huevos Rancheros. I don’t know; I was hungry and threw together whatever was in the fridge. And this delicious, little dish was the result.

Enjoy!

Shakshouka – Tex Mex Style (Eggs in Tomato Sauce)

Recipe inspired by The Three Cheeses

printable recipe

Serves 1.

INGREDIENTS

small splash olive oil

1 clove garlic, roughly chopped

1/4 cup red onion, roughly chopped

1 leaf mustard greens

1/2 cup diced stewed tomatoes

1 egg

1/4 cup canned beans (I used pinto)

1/4 tsp dried oregano

1/4 tsp ground cumin

pinch of red chile flakes

salt and pepper to taste

grated cheese to top, optional (I used Jarlsberg, but any kind would work)

plain yogurt to top, optional

METHOD

  1. In a pre-heated (medium-high) small pan or saucepan, sauté onion, garlic and mustard greens in olive oil until slightly golden. Then add in tomatoes, cumin, oregano, salt and pepper. Stir and allow to simmer over low heat until liquid reduce somewhat, ca. 5 minutes.
  2. Stir in beans and crack an egg over the top. Cover and reduce heat further to lowest setting. Cook ca. 5 minutes. At about the half way point, sprinkle optional cheese over the top. Then cover, turn off the heat and allow to finish cooking and the cheese has completely melted. Be careful not to overcook the egg–the yolk should be sticky, golden and still a little runny. (If you like it cooked all the way through, cook it longer.)
  3. Top with plain yogurt and eat!

 

Chicken Baked in Tomato-Spinach Sauce

For someone who loves food so much, it seems odd to eat as much yogurt and cereal as I do. The fact of the matter is that cooking for one is booooring. Of course this bothers me. For one, it’s not exactly healthy. In a recent discussion with my friend Natalie regarding my carb and sugar diet of late, she told me, “I’m surprised you don’t look more like Jabba the Hut”. Me too. Second, it’s lame; it’s not like I don’t have the time, money or skill. And third, and most obvious, I am the Little Baker SF! and have a responsibility to blah, leafy greens, blah, organic, blah…you know what I mean.

Chicken baked in a tomato-spinach sauce. There, my redemption dish. Easy, yummy and organic. It’s not so quick–1 hour cooking time–but breast takes a long time to soften up. Using thighs would probably speed up the process.

Enjoy!

Tomato-Spinach Baked Chicken (recipe by Theresa)

printable recipe

Prep time: 5 minutes

Cook time: 1 hour

Serves 1

INGREDIENTS

1 chicken breast (mine was with bone and skin—moister and more flavor this way)

1 cup canned stewed tomatoes, crushed

1 handful spinach leaves

1 clove garlic, bruised but still whole

1 tbsp onion, roughly chopped or thinly sliced

1 tbsp olive oil

salt and pepper

1/2 tsp dried basil or oregano (or combination of both)

pinch of sugar

pinch of red pepper flakes, optional

METHOD

  1. Pre-heat oven to 350 F. Rinse and pat chicken dry. Set aside.
  2. In a small bowl, mix together tomato, spices and onion. Then mix in the spinach.
  3. Place chicken in an ovenproof dish. (I used a glass pie plate.) Pour the tomato sauce over the chicken, making sure to coat completely. Drizzle olive oil over chicken. And season with a little more salt and pepper if you like.
  4. Cover dish with foil and bake for 50 minutes. At the midway point, remove foil and finish baking.
  5. Remove from oven, replace foil and let sit for 10 minutes before eating.

Hello, Spring! Frittata with Radish-Red Cabbage Salad

Yay—Spring has come to San Francisco at last. And so has my first CSA box. (There are a lot of things I could write about CSA, but I’m too lazy to get into it right now. OK, I’m testing it out for a month. I know it’s good for the environment, good for the farmer, good for my body, blah, blah. But can I afford it? If I can and I actually enjoy the food and don’t have to eat celery sticks, I’ll keep doing it.)

Anyway, to celebrate my first Bay Area Spring, the blooming cherry blossoms and my CSA, I made this happy, little swiss chard frittata and radish-red cabbage salad.

I’m not sure I’ve ever had swiss chard before—I’ve definitely never cooked it. If I end up hating CSA, at least I’ll have learned one thing: I LOVE swiss chard: it has crunch, major flavor and serious BITE. And it tasted incredible in my little ode-to-Spring omelet with sauteed garlic, onion, cauliflower, raisins and shredded sharp white cheddar. For the side salad, I sliced up some radishes and red cabbage and tossed them in a simple lemon-olive oil vinaigrette (because balsamic would’ve been too much).

Happy Spring!

Swiss Chard, Raisin and White Cheddar Frittata with Radish and Red Cabbage Salad

A Little Baker SF recipe

Serves 1

INGREDIENTS

Frittata

1 clove garlic, chopped

1/4 cup red onion, chopped

2 leaves Swiss chard, washed, trimmed and sliced thinly

1/2 cup cauliflower florets, broken into bite-size pieces

olive oil

1 tbsp raisins

salt and pepper, to taste

1 egg, plus a generous splash of non-fat milk, whisked

1 oz. sharp white cheddar cheese, shredded

Salad

3 radishes, washed, trimmed and sliced thinly

1/2 cup red cabbage, washed, trimmed and sliced thinly

juice of 1/4 lemon

1-2 tsp extra virgin olive oil

a pinch of evaporated cane sugar (or whatever sugar you have)

salt and pepper, to taste

METHOD

  1. In  a small, non-stick pan on medium-low heat, saute the swiss chard, garlic, onion and cauliflower in a little olive oil (ca. 5 minutes). Once the vegetables have softened a bit, add in the raisins, salt and pepper. Stir and allow to brown slightly.
  2. Reduce the heat to low. Pour in the whisked egg-milk mixture and evenly distribute it in the pan. Cover and allow to cook/steam for 3-5 minutes (or until the egg is half-set).
  3. While the frittata is cooking, prepare the salad: In a small salad bowl, mix together the lemon juice, olive oil, sugar, salt and pepper. Toss in the sliced radishes and shredded red cabbage. Mix and set aside.
  4. Check on the frittata: If the egg is half-set, remove the cover, sprinkle the shredded cheddar over the top. Cover again and cook until the egg is set and the cheese is melted (ca. 3 minutes).
  5. Sprinkle a little more salt and pepper and a squeeze of lemon juice over the top. Serve.


Honey Mustard Red Cabbage Salad with Sauteed Chicken, Eggplant and Zucchini

I’ve been eating a lot of red cabbage and cilantro these past few weeks. For two reasons: they’re totally budget-friendly (1 head of cabbage and 1 bunch of cilantro lasts me an entire week) as well as figure-friendly, or at least that’s what my mom and sister say. They both swear they’ve lost inches off their waistlines just by replacing lettuce with cabbage. Save money AND lose weight? Sounds good to me.

This salad was so awesome. Super crunchy from the red cabbage, kicky from the cilantro and sweet from the dressing. I made the dressing with non-fat greek-style yogurt instead of mayonnaise, and I sauteed the chicken thigh, eggplant and zucchini in only a drizzle of olive oil. So fat content is pretty minimal as well. You can of course play around with ingredient combination. I use canned tuna a lot or go completely vegetarian and use sweet potato instead.

Try this. It’s AMAZING.

Honey Mustard Red Cabbage Salad with Sauteed Chicken, Eggplant and Zucchini

Serves 1.

INGREDIENTS

Salad

1 chicken thigh, trimmed and patted dry with a paper towel

1/4 cup zucchini, sliced

1 round slice of eggplant, halved

a drizzle of olive oil

salt and pepper

1 cup red cabbage, thinly sliced

1/4 cup cilantro, roughly chopped

1/8 cup red onion, finely chopped

1 oz blue cheese, crumbled

Honey Mustard Dressing

1 large tbsp non-fat greek-style yogurt

juice of 1/2 small lemon

1 tsp mustard (any style)

1 tsp sugar or honey

salt and pepper, to taste

METHOD

  1. Put the sliced zucchini and eggplant in an unzipped Ziploc bag and microwave for 1 minute. Remove and set aside.
  2. In a pre-heated non-stick skillet, fry the chicken thigh in a little olive oil, ca. 2 min. Do not move or flip during this time. Grind salt and pepper over the top.
  3. Then, flip the chicken and push to the side. Put in the zucchini and eggplant. Grind a little salt and pepper over the vegetables and other side of the chicken. Fry for about 2 minutes, moving the vegetables around to ensure even browning.
  4. Turn off the heat and let sit for a few minutes while you prepare the salad and dressing.
  5. In a medium-sized salad bowl, combine and mix together all dressing ingredients. Add the chopped onion, cabbage, cilantro and crumbled blue cheese and toss to coat.
  6. Slice the chicken at an angle. Put the salad on a large salad plate, topping with the sauteed veggies and sliced chicken. Grind a little more salt and pepper over top.

Bye Bye 2009 Peanut Butter and Jelly Biscotti

Before all the New Year’s Eve craziness got started (great night out, btw), I baked these delightful little peanut butter and jelly biscotti. I’ve never seen dual-layer ones before, so making these was kind of exciting—like I was creating something new and of my own imagination. My base recipe is a peanut butter biscotti one I found here.

The biscotti came out really cute and dainty. I used strawberry and blackberry jam. The strawberry layer didn’t really show as well as the blackberry, so from now on, I’ll use darker colored jams. Trader Joe’s has cherry right now, which would be an interesting flavor combination with peanut butter.

Bye Bye 2009. And happy new year!


Bye Bye 2009 Peanut Butter and Jelly Biscotti (adapted from Kicked Up Cookie Recipes)

INGREDIENTS

2 3/4 cups all purpose flour

1 1/4 – 1 1/2 cup packed brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

3 eggs

1/3 cup peanut butter

1 cup roasted peanuts, roughly chopped (I used unsalted.)

2 heaping tbsps jelly or jam of any flavor (I used strawberry and blackberry.)

1/8-1/4 cup water (in case the dough is too dry)

INSTRUCTIONS

  1. Pre-heat the oven to 350 F. In a medium bowl, combine the flour, baking powder and salt.
  2. In another larger bowl, use a hand-mixer to mix together the eggs and brown sugar. Next, add in the peanut butter. Mix until combined thoroughly (no lumps).
  3. Pour the flour mixture into the egg mixture. Stir together with a spatula or wooden spoon. When the dough starts looking a little dry, add the water.
  4. Line a cookie sheet with parchment paper or aluminum foil. Divide the dough into 4 roughly equal-sized sections. Then, form the bottom layer of each biscotti log. It is helpful to use your hands (moisten with water first) to shape and flatten the dough section to roughly your desired size. Finish shaping on the cookie sheet, using moistened fingers to smooth out the surface and edges. (I always make 2 biscotti logs—for even baking and for handling ease. Also, for this batch, I use 2 different jam fillings.)
  5. Once you’ve formed the bottom layer, spread a heaping tablespoonful of jam or jelly on top. Be sure to leave about 1/2-inch of space at the edge jam-free.
  6. Form the top layer of the biscotti with your hands to roughly the same size as the bottom layer. Carefully lay it on top of the jam layer. Then, use your fingers to seal and press the edges together. Don’t press from the middle; this will cause the jam to spread and leak out.
  7. Bake for 30 minutes.
  8. Remove from the oven and allow the biscotti to cool for ca. 10 minutes. Reduce the oven temperature to 325 F.
  9. Once cooled slightly, slice at a diagonal and to your desired width. (I like mine about 1-in. thick) Lay the slices out flat on the cookie sheet. Bake for 10 minutes.
  10. After 10 minutes, take the biscotti out of the oven to flip. Return to bake for another 10 minutes. Once finished, allow to sit overnight before eating.

Quick Dinner of Poached Egg Topped Salmon

Just a quick post about my kind of brill’ idea for dinner tonight: Goat cheese and poached egg topped salmon patty served with a balsamic-dressed red onion and corn salsa. (Yes, I realize that is the.longest.title.ever. I did try to think of a more eloquent way of putting it, but I just don’t have the energy right now. Forgive me.)

So tasty and FAST. (Golden and slightly runny egg yolks—yum.) The only downside is the number of pots, pans and dishes you end up having to wash after making this. Oh, you know what would’ve been good too? Butter, instead of goat cheese on top of the egg. And maybe a simple lemon juice-olive oil vinaigrette for the salsa.

Enjoy!

Poached Egg Topped Salmon and Balsamic, Corn & Red Onion Salsa

Serves 1.

INGREDIENTS

1 frozen salmon patty, defrosted

olive oil

dried basil (or any herb like dill, rosemary, oregano)

salt and pepper, to taste

1 large egg

1 tbsp white vinegar, for poaching

1 tbsp goat cheese

Salad

3 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

salt and pepper, to taste

a pinch of sugar

1/2 cup corn kernels

1/4 cup thinly sliced red onion

INSTRUCTIONS

  1. Fill a small saucepan with water and allow to come to a slow boil.
  2. Pat dry the salmon patty; sprinkle each side with salt, pepper and basil flakes. Place the patty in a pre-heated non-stick skillet, allowing to fry for ca. 1-2 minutes on each side or until browned evenly and cooked just through.
  3. Add the white vinegar to the boiling water. Reduce the heat and gently crack the egg into the water. Use a large spoon to fold the egg white over the egg mass, in order to encourage the typical poached egg shape. Poach to your desired doneness. (Ca. 3 minutes for me. I prefer a slightly gooey yolk consistency—not too runny.)
  4. While the salmon is frying and the egg is poaching, make the salsa. In a small bowl, combine all salsa ingredients, mixing until all ingredients are completely coated. You can use the back of a fork or spoon to squish the onion and speed up the marinating/cooking process.
  5. Arrange the salsa onto a plate. Then, place the salmon patty on top, followed by the poached egg and then finally, the goat cheese. Grind a little salt and pepper over the top. Serve.

Broccoli Carrot Raisin Salad Topped With Tuna and Goat Cheese

This is just another one of my “I’m too lazy to cook / I feel fat and vitamin deprived” salads. I originally planned on doing this with red cabbage, but as it turned out, Trader Joe’s had nothing except for a 10 oz bag of shredded cabbage that they were charging an arm and a leg for. So I went for the next best (and cheapest) thing: broccoli.

Broccoli turned out even better. My mom never made any of those sweet-savory American potluck salads when I was growing up, but I just adore them—especially coleslaw and broccoli-carrot-raisin salad. With those salads as inspiration, I did the following in just 10 minutes: blanched the broccoli for about a minute (to bring out that gorgeous green), rough chopped it and then tossed it with grated carrots, sliced red onion and raising in a slightly sweetened white wine vinaigrette. I then topped the salad off with chunk white tuna and a bit of broken up goat cheese.

Easy. Delicious.

Broccoli Carrot Raisin Salad Topped With Tuna and Goat Cheese

Serves 1.

INGREDIENTS

1/4 cup white wine vinegar

1-2 tbsp extra virgin olive oil

a pinch of evaporated cane sugar

salt and pepper to taste

1 stalk of broccoli, washed

1/2 medium carrot, grated

1/2 small red onion, sliced thinly

1 tbsp raisins

1 can no-salt added white tunafish

1 tbsp goat cheese, crumbled

INSTRUCTIONS

  1. In a small saucepan of boiling water, blanch the broccoli, about 1 minute. Remove from stove, drain and cool with cold water. Set aside.
  2. Prepare the vinaigrette: Mix together the vinegar, olive oil, sugar, salt and pepper on a large salad plate.
  3. To the vinaigrette, add the carrots, red onion and raisins. Toss to coat.
  4. Peel away the tough outer layer of the stock and rough slice; break up the florets. Add to the salad. Toss to coat.
  5. Top the salad with tuna, breaking it up with a fork, and then the crumbled goat cheese. Season with a little salt and pepper.

Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese

Does it seem like all I ever eat are pastries and salad? Based on my posts, perhaps it does. It’s actually probably not such a bad idea to balance the brownies, cookies and cakes with light and fresh veggie dishes.

Tonight was no different. Before baking a completely awful-for-you, artery-clogging and incredibly, buttery and decadent almond buttercake, I made myself a quick winter dinner salad of sauteed carrots, sliced bartlett pears and crumbled blue cheese over a bed of balsamic vinaigrette-dressed romaine lettuce. (Yup, still working my way through the family-size bag of carrots in the fridge.)

I really enjoyed this salad. Not only did it take only 15 minutes total to prep, cook and plate, but it also turned out to be an interesting combination of wintery vegetable and fruit flavors. Pear and blue cheese are always a great food-pairing; these tossed with balsamic-dressed salad greens is even better. I wasn’t worried about adding the carrots—besides being mild in flavor, I knew sauteeing them would bring out a sweetness that would complement nicely with the pears and blue cheese.

Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese (my own recipe)

Serves 2.

INGREDIENTS

Carrots

2 carrots, peeled, cut into thirds and sliced lengthwise thinly

2 cloves garlic, sliced thinly

1/2 medium onion, sliced thinly

1/2 tsp sugar

olive oil

salt and pepper to taste

Salad

6 large leaves romaine lettuce, washed, dried and roughly chopped or torn

2 bartlett pears, quartered, cored and sliced

2 oz blue cheese, crumbled

1/4 cup balsamic vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

DIRECTIONS

  1. Heat a non-stick pan over low heat. In a little olive oil, saute the onion, garlic and carrots until tender (ca. 10 minutes).
  2. While the carrots are cooking, prepare the dressing by whisking together the vinegar, extra virgin olive oil, salt and pepper in a small bowl. Set aside.
  3. In a salad bowl, toss the lettuce, half the pears and the dressing together. Divide between two plates.
  4. Once the carrots are finished cooking, Top each plate with the carrots and remaining pear slices. Crumble the blue cheese over the top of each plate.
  5. Serve.