fbpx
Call or Text 562-595-7888

Archive for the ‘Recipes’ Category

Fun things to do while social distancing

Stream a movie early

Movie studios who were banking on playing their films on the big screen are now releasing them early to streaming devices.

Disney announced that it made the decision to release the latest Pixar film “Onward” starting Friday at 8 p.m. EDT/5 p.m. PDT. Friday’s release is for purchase through services like iTunes. It will be on the Disney+ streaming service on April 3.

Warner Bros. is releasing the latest Ben Affleck flick “The Way Back” on digital March 24. The company is also releasing “Birds of Prey” the same day. If horror is more your style, “The Invisible Man” was recently released less than a month after it appeared in theaters, USA Today reported.

Click here for a list of new movies that are being released to streaming apps early.

Binge-watch a series

Want to find out why everyone’s talking about Baby Yoda, but you haven’t sat down to watch “The Mandalorian?” Now is your chance.

There’s a bunch of shows that are perfect for binge-watching while you’re still home.

Maybe you’ll want to start new shows like “Picard” or catch up on those classic “Seinfeld” episodes.

Get some culture

The Metropolitan Opera is streaming nightly. Click here for the schedule.

Broadway HD also has about 300 classic musicals, plays and shows, according to Cosmopolitan. BroadwayWorld is also posting clips of stars singing songs from popular shows.

You can also visit a museum without leaving the comfort of your home. Click here for a list.

See a concert

A lot of artists are holding livestream and virtual concerts. Click here for a list.

Go on a safari

Zoos are putting up their animal cameras. The Cincinnati Zoo has a “Home Safari Facebook Live”

Read a book

Psychology Today suggests reading five books you have always wanted to read but never had the time.

Call someone

Don’t let social distancing keep you from interacting,  call someone, text them, use FaceTime.

Write, journal

The COVID-19 pandemic has a lot of people saying we’re living in an unprecedented time. Write about it. Or if you always wanted to write a book, start writing.

Listen to podcasts

Find your favorite topic and listen to a podcast on it.

Go for a walk, get outside

 Doctors say fresh air and exercise are good for not only your physical health but also mental health. You can walk around your neighborhood.

Cook

See what you have in your pantry and whip up a new meal.

Archive for the ‘Recipes’ Category

SPAGHETTI SQUASH SCAMPI BOATS

Spaghetti squash is an excellent pasta replacement – and goes beautifully with shrimp for a slightly sweet, slightly nutty low carb pasta replacement that only tastes like you’re breaking your low carb diet.

This dinner is simple enough to make any night of the week, and can be dressed up for dinner parties, guests, or even a low carb holiday dinner. (This would be an awesome low carb addition to a traditional fish feast for Christmas or Lent!)

I personally love serving spaghetti squash in it’s rind for the fun, interesting look – but that is totally optional. This dish is delicious in the rind, in a bowl, on a plate – or right out of the pan! And it’s so simple, you can even make the spaghetti squash ahead of time and then just sautee it all together with the shrimp if you’re making a big batch for a party.

INGREDIENTS

  • 1 squash, spaghetti style
  • 1 lb shrimp, shells removed, cleaned, and deveined
  • 1/2 cup butter
  • 1/4 cup garlic, minced
  • 1/2 cup white whine, dry
  • 1 tsp red pepper flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried parsley

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Slice spaghetti squash in half, scoop out stringy pulp and seeds, discard.
  3. Place halves, face up, on baking sheet.
  4. Pour water on bottom of baking sheet.
  5. Place pats of butter in squash halves.
  6. Bake 40 minutes to an hour, until squash is tender to the touch. If squash is not yet tender, continue to cook.
  7. When squash is soft, remove from oven and let cool until it is comfortable to handle, about 20 minutes.
  8. While squash is cooling, start cooking shrimp scampi.
  9. In a large pan, melt butter and add garlic on medium heat.
  10. Cook until garlic is fragrant and soft, about 3 minutes.
  11. When butter is melted, add shrimp, spices, and wine, and cook until shrimp is pink and opaque, about 8 minutes, stirring often.
  12. While shrimp is cooking, run a fork through squash to form spaghetti-like strings.
  13. Shred squash all the way to bottom of squash rind – but do not pierce rind (if serving in the rind as a “boat”).
  14. When shrimp is cooked, add squash “spaghetti” strings to pan and toss over high heat until well mixed.
  15. Spoon back into squash rind “boats”.
  16. Top with parsley and parmesan cheese.
  17. Serve Immediately.

NUTRITION INFORMATION

Calories 324

Total Fat 17g

Saturated Fat 10g

Trans Fat 1g

Unsaturated Fat 6g

Cholesterol 200mg

Sodium 870mg

Carbohydrates 20g

Fiber 3g

Sugar 4g

Protein 20g

Archive for the ‘Recipes’ Category

Grilled Strip Steak and Caesar Salad

  • Level: Easy
  • Total: 1 hr 5 min(includes chilling and resting times)
  • Active: 25 min
  • Yield: 4 servin

Ingredients

Dressing:

1/2 cup 2 percent plain Greek yogurt

3 tablespoons grated Parmesan

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon olive oil

1/2 teaspoon dried oregano

3 anchovies

1 small clove garlic, chopped

Kosher salt and freshly ground black pepper

Steak and Romaine:

1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine

Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat

Kosher salt and freshly ground black pepper

2 romaine hearts, split lengthwise and core trimmed

Directions

  1. For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
  2. For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
  3. For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
  4. Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.

Archive for the ‘Recipes’ Category

Butternut Portobello Lasagna

Ingredients

  • 1 package (10 ounces) frozen cubed butternut squash, thawed
  • 2 teaspoons olive oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • MUSHROOMS:
  • 4 large portobello mushrooms, coarsely chopped
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SAUCE:
  • 2 cans (28 ounces each) whole tomatoes, undrained
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • LASAGNA:
  • 9 no-cook lasagna noodles
  • 4 ounces fresh baby spinach (about 5 cups)
  • 3 cups part-skim ricotta cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

  • Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
  • Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
  • Spread 1 cup sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
  • Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts

1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.

Archive for the ‘Recipes’ Category

Healthy February Snacks

Yogurt & Granola Fruit Kabobs

Yogurt & Granola Fruit Kabobs

 

Ingredients

  • Fresh fruit chunks of choice (apples, pineapple, bananas, strawberries)
  • Vanilla yogurt
  • Granola

Instructions

  1. Thread a piece of fruit onto a toothpick or popsicle stick.
  2. Dip the bottom half of the fruit piece into yogurt.
  3. Roll the yogurt coated piece of fruit in granola, to evenly coat.

Notes

Nutrition Facts:

Strawberry Kabob Per Serving (1 medium strawberry, 1 Tablespoon yogurt, ½ Tablespoon granola): 31.1 calories, 0.5 g total fat, 6.4 mg sodium, 5 g carbohydrates (0.5 g fiber, 2.9 g sugars), 1.8 g protein.

Pineapple Kabob Per Serving ((1 bite-sized piece of pineapple, 1 Tablespoon yogurt, ½ Tablespoon granola): 35.5 calories, 0.4 g total fat, 6.3 mg sodium, 6.2 g carbohydrates (0.4 g fiber, 3.7 g sugars), 1.8 g protein.

Banana Kabob Per Serving ((1 bite-sized piece of banana, 1 Tablespoon yogurt, ½ Tablespoon granola): 41.5 calories, 0.5 g total fat, 6.3 mg sodium, 7.9 g carbohydrates (0.6 g fiber, 4.2 g sugars), 1.9 g protein.

Apple Kabob Per Serving ((1 bite-sized piece of apple with skin, 1 Tablespoon yogurt, ½ Tablespoon granola): 33.5 calories, 0.4 g total fat, 6.3 mg sodium, 5.7 g carbohydrates (0.5 g fiber, 3.3 g sugars), 1.7 g protein.

Archive for the ‘Recipes’ Category

What a Mom Wants…

We’re proud moms, but that doesn’t mean that all of our jewelry has to be engraved with our children’s names or that the only artwork we want on display is an abstract doodle by a 4-year-old. And it certainly doesn’t mean that we want another machine-washable “handbag.” This Mother’s Day, the items topping our real wish list aren’t exclusive to moms, they’re not necessarily practical, and they’re definitely not for sale at Babies”R”Us. Consider this a list of what we really want this year . . . or any day we need a reminder that while we’re moms, we’re also just women who love a good spa treatment.

Stylish Sunglasses

A Body Scrub Treatment

Nice Perfume

Artwork

An Ongoing Supply of Wine

A Future Heirloom

Unique Flowers

A Designer Handbag

A Decorative Object

Stud Earrings

A Memorable Experience

 

Archive for the ‘Recipes’ Category

Five Spice Crusted Salmon

Five-Spice Crusted Salmon with Ginger Pan Sauce

Serves: Makes 4 servings

Ingredients:

  • 4 (5-ounce) salmon fillets, skinless and pin bones removed
  • 2 teaspoons ground Sichuan pepper
  • 2 teaspoons ground star anise
  • 2-½ teaspoon ground fennel seeds
  • ¾ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 medium garlic clove, peeled and minced
  • 3 tablespoons canola or vegetable oil, divided
  • 2 medium shallots, peeled and minced
  • 2 tablespoons peeled and minced ginger
  • ½ cup dry white wine
  • ½ cup chicken broth, low-sodium
  • 2 teaspoons soy sauce, more to taste
  • Lemon wedges, for garnish

Procedures:

In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.

Preheat an oven to 425 degrees and position an oven rack in the center.

To prepare spice mix: In small bowl, use a whisk to combine the pepper, star anise, fennel, cloves and cinnamon. Set aside.

To prepare salmon: Press the spice mixture into the salmon and set aside. Place a large skillet on the stove over a medium heat and add 2 tablespoons of oil. When the oil is shimmering, add the salmon fillet, presentation side first, and cook until lightly browned, about 2 to 3 minutes. Using a fish spatula, carefully flip the salmon and transfer to the oven to cook in the pan until the fish begins to flake, about 8 minutes.

To prepare the sauce: While the salmon is cooking, place a medium skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 3 minutes. Add the ginger and cook until fragrant, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the broth and cook until reduced by half, about 2 minutes. Stir in the soy sauce, taste and adjust seasoning.

To serve: Transfer the salmon to 4 warmed dinner plates. Ladle the ginger pan sauce over and serve immediately.

Archive for the ‘Recipes’ Category

Mother’s Day Brunch Ham & Egg Crepe Squares

med106461_0111_how_ham_crepe_vertINGREDIENTS

  • Simple Crepes
  • 8 slices black forest ham
  • 4 large eggs
  • Coarse salt and ground pepper
  • Chopped fresh chives

DIRECTIONS

  1. Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.

 

Archive for the ‘Recipes’ Category

Plan a meal today…..

Check out these two salad recipes…DELICIOUS!!!!

 
AVOCADO-KALE CAESAR SALAD
serves 4
1 bunch lacinato kale, tough ribs removed, leaves torn
½ Fuji apple, halved and thinly sliced into half-moons
1 avocado, cut into 1-inch cubes
2 tablespoons hulled hemp seeds
LIGHT CAESAR DRESSING
2 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 tablespoon Worcestershire sauce
Prep the vegetables for the salad. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, pepper, sea salt, and Worcestershire sauce. Add the chopped kale and Fuji apple slices to the bowl and toss well to coat with the vinaigrette. Plate the salad and top with the avocado cubes and hulled hemp seeds.
LEMON-SOY EDAMAME BARLEY BOWL
Serves 4
4 cups cooked pearl or hulled barley*
4½ cups water
1½ cups shelled, organic edamame
2 cups wild baby arugula
2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3⁄4-inch cubes
1 ripe avocado, halved and thinly sliced
LEMON TAMARI DRESSING
4 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
Juice of 1 lemon
1 tablespoon dried oregano
1 teaspoon finely grated lemon zest (optional)
Combine the barley and water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly.
In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley to the bowl and toss to coat.
Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.
* Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley — 1 to 1½ hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time based on the variety you choose.

Archive for the ‘Recipes’ Category

MUMMY TREATS!

low-sugar-halloween-treats-02Makes:  12-15 Mummies/Things
Active Time:  30 minutes
Total Time:  3-4 hours

Ingredients:

3 large BANANAS
3 tablespoons gently melted, food grade COCOA BUTTER
3 tablespoons powdered COCONUT SUGAR
CANDY EYES, “safe” chocolate chips, currants or raisins

Directions:

Have the kids peel and slice (butter knife it) the bananas into 1-1/2″ chunks. Skewer bananas with lollipop sticks (available at most craft stores), or use kabob skewers cut in half using wire cutters as I did. Place on a parchment-lined baking sheet and freeze.

For the candy coating; in a small bowl, mix the melted cocoa butter with the powdered sugar.

Spoon a little drop of candy coating on a frozen banana and stick on an eye (or two, or three). Using a spoon, have the kids drizzle candy coating over the bananas in all directions, avoiding the eye.

An egg carton turned upside down with little holes poked in the bottom made a good stand as we worked on them.

For the “Things”; We made the orange shredded coconut by mixing a few drops of yellow and a drop of red India Tree Liquid Natural Decorating Colors with some unsweetened shredded coconut. We opted to toast the coconut for a few minutes. Voila, colored sprinkles. To assemble the “Things”: Attach eyes with a dot of candy coating. Drizzle candy coating on to coat front, avoiding eye(s). Sprinkle with coconut. Drizzle to coat back. Sprinkle again. Drizzle to coat top. Sprinkle again. You gotta work in stages as the candy coat hardens real quick on the frozen bananas.