Tag Archives: Recipe

How Tuesday: Ricotta Blueberry Breakfast

5 Jun

I don’t remember where I first heard the idea that ricotta would make a good breakfast protein, but I decided to give it a try yesterday with a few other ingredients. Here’s what I came up with:

Oh. My. Gosh. Can you say delish? I’ve never really cared for ricotta, I tend to use other cheeses in lasagna, but this made me a convert.

I call it my ricotta blueberry breakfast to-go. It’s really easy to make, it’s more assembling than cooking, which is perfect for me in the morning. I need my breakfasts to be fast and simple. I eat them on the go almost exclusively, a bad habit I know, but I’ve never consistently managed to make myself get up early enough to sit down to a bowl of cereal, much less fry up an egg or two. This takes as long to make as toasting a waffle, and is pretty portable, as long as you don’t pile the ricotta too high. Here’s how it’s done:

Start with a good multi-grain toaster waffle and part-skim ricotta cheese. I like these from Nature’s Path. The figs add a nice sweetness, but Trader Joe’s has a multi-grain that is excellent as well. Toast up a waffle, nice and crispy. While it’s toasting, take about 1/4 cup of ricotta and mix it with 2 teaspoons of honey. Less, if you’re not as much of a sweet tooth at breakfast.

Top toasted waffle with the ricotta.

Top ricotta with 1/4 cup of sliced almonds. You can toast them ahead of time if you’d like. I had some left over from the last time I made a salad, so I used those.

You can mix the almonds into the ricotta if you want them to stick better. I was eating at home for once, so I left them on top. You can stop right here and eat it as is, but with so many gorgeous berries in the market now, how could you resist adding some extra fresh sweetness?

I’m looking forward to trying this with strawberries or a fresh berry compote, too. It’s a surprisingly hearty breakfast. One waffle kept me more than satisfied until lunch time, and I was still a little full and had to keep lunch light. And with 330 calories, 14 grams of protein, and antioxidant-rich blueberries, I call that a win.

How are you making use of the summer’s fresh berries?

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How Tuesday – Peanut Butter Pretzel Bites

1 May

Also known as the greatest thing I ever brought to a party.

I first found this recipe on pinterest, but it originated from Two Tiny Kitchens. I made this a few weeks ago on a Friday where I had a knitting night and a baby shower I had to bring something to. Which means I made a boatload. And how many did I bring home? Zero. That’s how good they were. You know how you bring food to a gathering sometimes and try to give away the leftovers and you can tell people take them reluctantly to be polite? Yeah, I didn’t even have to ask. People asked me. That’s right baby, from now on I will only be making peanut butter pretzel bites to take to soirees.  These are ridiculously easy to make. The hardest part is the assembly, but only because it takes a million years when you’re making 100 of them.

A few notes on the recipe:

  • If I were to do them over again I would put the melted chocolate into a piping bag and drizzle it over the bites. Dipping them in chocolate as the original recipe calls for left a big hunk of chocolate to bite into. I think a generous drizzle of chocolate over the whole pretzel would have tasted better, as the chocolate flavor would have been evenly distributed, and would have been easier to eat.
  • The original recipe says that the amount of sugar you’ll need may vary. I really found this to be the case. I think it has more to do with the type of peanut butter you use than anything else. I used an all-natural peanut butter that was just peanuts and salt, so there was a lot of peanut oil in it, making it pretty soft. The sugar acts like a thickening agent, so I’ll tell you how much I used, but know that you may use more or less depending on your peanut butter. The consistency is what you’re looking for more than anything.
  • These are in no way good for you. But they are amazing.

On to the recipe. As I mentioned before, this made about 100 bites, so if you want to make less you might want to half it, or follow the amounts noted in the original recipe.

Ingredients
4 cups creamy peanut butter
8 tablespoons (1 stick) softened unsalted butter
3 cups powdered sugar
3 cups brown sugar
Large bag of pretzels
2 bags semi-sweet chocolate chips

Mix peanut butter and butter together in a large bowl. Slowly mix in sugars, checking consistency as you go. You’re looking for the peanut butter mixture to become dry enough to roll into balls without sticking to your hands. Scoop out a heaping teaspoon of filling and form it into a ball, then sandwich it gently between two pretzels.

Lay out the pretzels on a baking pan lined with a silpat or parchment paper to avoid sticking. I made so many that I had to get creative with how I laid them out. A girl only has so many baking pans.

Put the pretzels in the freezer for at least half an hour to get them cold enough for the chocolate to set.

Once they’re chilled, melt the chocolate chips in the microwave, stirring until smooth. Dip each pretzel into the chocolate (or drizzle with a piping bag) and lay them back on the cookie sheet. Put the dipped pretzels back in the freezer until the chocolate is totally set, and store them in the fridge until you’re ready to serve up the peanutey chocolatey goodness. Stand back, and watch people go nuts.

How Tuesday: Make the Best Tasting, Easiest Fish Ever

3 Apr

This is my favorite way to make fish. It’s healthy, yet gives you all the crispy goodness you love from fried fish. It uses only a couple of ingredients, is super quick, and makes you look like a culinary genius with extremely little effort. You can do this with lots of fish; I’ve prepared cod, tilapia, and halibut this way, but salmon is my favorite and what we’re working with today. Please forgive the blurry photos, my kitchen light isn’t the best right now.

Ingredients:

2 (or however many servings you need) 4 oz portions of salmon, cleaned, skin on
Salt and pepper
1 tbsp Dijon mustard
2 tbsp Light mayonnaise
Juice of half a lemon
Panko bread crumbs
Cooking spray (I used canola)

Preheat oven to 425°.
Rinse fish off and pat dry with a paper towel. Line a baking sheet with foil and lightly spray with cooking spray. Place fish skin-side down on the foil and sprinkle with salt and pepper.

In a small dish, mix together mayonnaise and mustard and lemon juice. Or you could go fancy and use a flavored mayonnaise and omit the juice. It’s up to your taste buds.

Spread mayonnaise mixture on the top of your fish. Aim for an even layer, just thick enough that you don’t see much fish showing through.

Sprinkle panko crumbs on top of the fish, pressing them into the mayonnaise mixture to make sure they stick.

Spray lightly with oil, so that the panko will crisp.

Pop into the oven for 15-17 minutes or until fish is opaque and panko crumbs are toasty brown.

Ta da!

If you got the skin crispy enough you can eat it, or just eat the fish leaving the skin behind for an even healthier meal. I love serving this with asparagus, but we went with sweet potato puree and peas tonight.

What are you having for dinner tonight?

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