FOODIE FRIDAY: DARK CHOCOLATE PEANUT BUTTER BANANA BITES

Posted on 08/03/2012 by Natalie Howes

I have this problem. Any time there are sweets in the house, I eat them. All of them. Entire boxes of cookies have disappeared in one night. My husband turns his back for one minute and I’ve downed the rest of his milkshake. I’ll never understand women who can keep cookie dough in their freezers in case of impromptu social gatherings. I would eat that frozen cookie dough bit by bit until it was gone. It’s irresistible.

Fortunately, these dark chocolate peanut butter banana bites can be made in small enough quantities that I don’t feel guilty about eating every. last. one.

Makes five banana bites

Ingredients:

1/2 of a dark chocolate bar

5 small dollops of peanut butter

1/2 of a banana

5 little pinches of sea salt

Directions:

1) Peel and cut banana into 5 equal slices. Spread slices out on a plate lined with wax paper (so they don’t stick).

2) Spoon a small dollop of peanut butter on top of each peanut butter slice.

3) Melt chocolate bar in a bowl by microwaving for 15 seconds at a time, stirring between each interval.

4) Drizzle melted chocolate over the center of the peanut butter bites to coat.

5) Sprinkle a small pinch of sea salt over the chocolate.

6) Put plate in the freezer for about 10 minutes or until chocolate has hardened.

FOODIE FRIDAY: CRISPY KALE AND SWEET POTATO

Posted on 07/27/2012 by Natalie Howes

Full disclosure: This may just be an I-like-it-but-everyone-else-hates-it recipe. Given my addiction to kale and penchant for sweet potatoes, this was kind of a no brainer for me, but if either of those vegetables aren’t your bag, well, maybe this isn’t the recipe for you. I mean, I guess you could substitute regular potato for sweet potato, but don’t even think about subbing out the kale. It gets all nice and crispy when cooked in the oven, which pairs nicely texture-wise with the mashed sweet potato. The flax seed is optional, but adds a yummy nutty flavor to the dish that I really like. Again, whatever floats your boat.

Crispy Kale and Sweet Potato

serves 1

Ingredients:

1 medium sweet potato

2 teaspoons of milk

1 cup of coarsely chopped kale

About 1/4 of a yellow onion, small diced

1 Tablespoon of olive oil

1 small garlic clove, minced

A pinch of red pepper flakes

Salt and pepper

About a Tablespoon of flax seed (optional)

Directions:

1) Preheat oven to 450 degrees F.

2) Cook the sweet potato by one of two methods:

a. Poke several holes in the potato by stabbing it with a fork. Wrap potato in a paper towel and microwave for five minutes. Allow to cool for several minutes, then remove the skin and cut into cubes.

b. Peel, cube, and cook the potato in boiling water until soft enough to mash, about 12 minutes. Drain thoroughly.

3) Put the cooked potato cubes into a medium bowl, add the milk, and mash.

4) Heat oil in a medium skillet over medium-high heat.

5) Add garlic, onion and red pepper and sauté for about 30 seconds.

6) Add kale and cook until wilted. Season with plenty of salt and pepper.

7) Once wilted, add the kale to the bowl of sweet potatoes and mix together.

8) Scoop potato mixture into a small glass baking dish that has been coated with cooking spray.

9) Bake in the oven for about 15 minutes, or until the a golden crust forms over the top of the kale and potatoes.

10) If using flax seed, sprinkle over the top of the dish, turn on the broiler, and broil for a couple of additional minutes.

11) Remove pan from the oven and let cool before chowing down.

12) Okay, now you can chow down.

FOODIE FRIDAY: SHRIMP STUFFED AVOCADO

Posted on 07/20/2012 by Natalie Howes

The other day, I bought a package of cooked baby shrimp at the supermarket with the intention of making some sort of shrimp salad. As is usually the case when I buy fresh seafood, I lost the craving for the intended dish and had to think of another way to use them (and quickly). I wanted something light and refreshing to accompany the summer weather, but filling enough for a standalone meal. I’ve regained my taste for Mexican food after ODing on it in Palm Springs, especially guacamole, so I loaded up on ingredients and set to work on this shrimp stuffed avocado.

Ingredients:

About a half pound of cooked shrimp (I used baby shrimp)

One avocado

One medium tomato

The juice of one lime

One to two Tablespoons of finely chopped shallots

One garlic clove, finely chopped

A handful of cilantro, chopped

Salt and pepper to taste

Directions:

1) Combine all ingredients (except the avocado) in a bowl and allow to marinate for about fifteen minutes to enhance the flavor.

2) Slice the avocado in half and carefully remove the pit.

3) Spoon as much of the shrimp mixture as you can fit into the avocado halves and arrange on a plate.

Dig in!

I’m curious – have any of you tried out a Foodie Friday recipe? How did it turn out?

FOODIE FRIDAY: GREEK YOGURT MASH-UP

Posted on 07/13/2012 by Natalie Howes

One of the most effective breakfast ingredients in my kitchen is Greek yogurt. When I’m running late and don’t have time to make eggs or my favorite omelet, I pull out the Greek yo, add some tasty/filling/nutritious ingredients, and pack it up in a handy little tupperware to take along to work.

This little concoction is particularly good. The cereal is a great fiber boost and satisfies that carby breakfast craving that I sometimes get in the mornings. It’s sweet enough on its own that you don’t have to add any honey, although I’m sure it would be a welcome addition.

Greek Yogurt Mash-Up

Ingredients:

- 1/2 cup Greek yogurt (I prefer Fage 2%)

- 1/2 cup mixed berries

- A few slices of banana

- 1/2 cup Fiber One cereal

Mix it all together. Simple as that.

KALE AND MUSHROOM OMELET

Posted on 07/10/2012 by Natalie Howes

I recently received a request for more kale recipes. Given my borderline addiction to the leafy green vegetable, I may or may not have a few up my sleeve. I know it’s not technically Foodie Friday, but I hope that my four readers aren’t annoyed by a mid-week recipe post.

I’ve been eating this kale and mushroom omelet morning, noon and night for the past week. Be warned: it is very healthy and filling, but I’m sure you could knock it down a few nutritional pegs by using whole eggs and more cheese. I like to pair this with some Greek yogurt and fresh berries for a delightful little breakfast… or lunch… or dinner.

Ingredients:

1 egg and 2 egg whites

1 cup chopped kale

2 or 3 mushrooms, sliced

1 Tablespoon feta cheese

A drizzle of olive oil

Directions:

1) In a medium pan, sauté the kale and mushrooms in olive oil over medium-high heat for about five minutes.

2) Heat a second, larger pan over medium-high heat. (Use a non-stick pan or cooking spray so your omelet comes clean away from the pan.)

3) Scramble the egg with the egg whites and pour into the heated, larger pan. Allow to cook until almost set.

4) Scatter your sautéed kale and mushrooms over one half of the cooked egg whites and crumble the feta cheese over the top.

5) Using a spatula, fold the egg in half over the kale, mushroom and feta filling.

6) Slide the omelet off of the pan onto a plate. Season with salt and pepper to taste.

FOODIE FRIDAY: CAESAR PASTA SALAD

Posted on 03/09/2012 by Natalie Howes

This pasta salad is one of my absolute favorites and makes for a perfect weeknight dinner. The colorful, one-dish meal can be whipped up in the time it takes to cook the pasta, and it’s easy to customize to whatever you’re craving that evening. Phil likes to add chicken, but you could also add turkey, different cheeses, extra vegetables, garlic bread – whatever strikes your fancy.

I adapted my recipe from Cooking Light, but believe me, the flavor in this salad is anything but “light.” Serves 2-4 people depending on appetites.

FOODIE FRIDAY: MINI PAIN AU CHOCOLAT

Posted on 03/02/2012 by Natalie Howes

These adorable little French pastries are so ridiculously easy to make and taste like flaky, chocolate heaven. All you need is a package of frozen puff pastry, an egg, a couple of bars of chocolate and some granulated sugar for dusting. Do keep in mind, however, that the frozen puff pastry takes about 40 minutes to thaw. (Still beats the heck out of making croissant dough from scratch! Seriously, have you looked up that recipe? Craziness.)

I used this recipe from epicurious.com but found that I only needed half of the amount of bittersweet chocolate it called for. Then again, the leftover chocolate pieces made for a nice snack at my Oscars viewing party.