Monday, July 27, 2009

Blueberry Muffins

I've obviously bought a stock of blueberries recently. =) These turned out great, too. The only difference I tried was that I actually melted the butter that I used for the crumb topping. So instead of crumbs, it turned out to be a gooey cinnamon-y paste that I slathered on top of each muffin for baking -- it turned out like a cinnamon streusel topping. (Baked for 22 minutes).

Blueberry Oatmeal Cookies


Freezing the blueberries before use definitely helped a LOT. It kept them from being squished when being mixed in.

Wednesday, July 22, 2009

Baked Shrimp with Tomatoes and Feta

I made this recipe last night for my friends. 6 of us ate it and we still had a lot leftover. Pretty quick and easy to make. However, 12 minutes at 425 degrees was not enough for the shrimp to get cooked through. I left it in about 30 minutes.

Monday, July 20, 2009

Herb Dip

This is one of Ina Garten's recipes. Use all fat-free items to make it healthier. Mix and serve.
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 8 oz. package of cream cheese
  • 4 scallions, chopped finely
  • 2 Tbsp parsley, chopped finely
  • 1 Tbsp dill, chopped finely
  • 1/4-1/2 tsp salt
  • 3/4 tsp black pepper
*Do NOT use as much salt as suggested by Ina Garten -- it turns out way too salty that way. I had to keep adding sour cream to drown out the salt.

Roasted Red Bell Peppers

Very easy, very healthy. Take whole red bell peppers, wash, cut in half, remove stems and seeds. Place a tiny bit of oil in a baking tray and place bell peppers cut side down. Move the peppers around to spread out the oil. Put in toaster oven or regular oven on broil, about 20 minutes, but keep an eye on them (depending on what temp you broil at) until the skin starts to blacken. Take out of oven and immediately put in an air tight tupperware and shut the lid. Leave them in there until the peppers are completely cool, then take them out and peel off the outside layer. Cut up into pieces, garnish how you'd like (I tried basil, oregano, and a bit of black pepper). Use in a sandwich with some mozzarella or dice it up to use in a chip/cracker dip.

Tuesday, July 14, 2009

Tofu Sandwich Spread

I saw this recipe and thought I'd invent my own version. It turned out good enough that I wanted to just eat it with a spoon out of a bowl. Butttt...I'm saving it for my sandwiches because I'm on a health streak!

  • Soft tofu
  • 1/3 cup of mayo (use low fat or fat free for healthiness)
  • Sweet relish
  • Spicy brown mustard
  • Pinch of garlic powder
  • Pinch of cajun powder
  • 1 tsp fresh dill
Mash and mix. Add/subtract amounts depending on how much you like those particular flavors.

*Edit: This is delicious to use as an appetizer dip for crackers.

Wednesday, July 1, 2009

Sticky Buns

I saw this recipe on Barefoot Contessa (Food Network) and it looks SO delicious. Dying to try it out.

*Edit: Try 350 degrees instead, it might burn leaving it in the oven at 400 for so long.


SOOO good. Eat plain or with chutney/achar/tamarind sauce/chili sauce. Eat hot or at room temp.
  • 1 cup split yellow peas (similar to chana daal)
  • 1 onion, chopped
  • 1 inch fresh ginger, blended/minced/pureed/can't even see it
  • 3-4 green chili peppers
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
Soak split yellow peas in water for 2 hours, drain, blend in blender. Add a little bit of water only if necessary. It should become like a thick batter. Mix in the onion, ginger, peppers, and spices. Drop tablespoons into hot oil and deep fry.

They look similar to, but taste better than the cauliflower fritter/pakoras I tried making.

Cottage Cheese Lasagna

Didn't get a chance to take a picture when I made this. It turned out good, but a bit liquidy just because I decided to add a layer of spaghetti sauce in make this dish without the sauce. Use fat free cheeses to make it healthier.
  • 1 box lasagna noodles
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 2 small zucchini or squash, chopped
  • 1 tsp garlic powder
  • 1/2 cup flour
  • 3 cups milk
  • 3/4 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package frozen chopped spinach, thawed
  • 1 small container cottage cheese
  • 1 medium container ricotta cheese
  • 2 1/2 cups shredded mozzarella cheese
Preheat oven to 375. Grease pan/dish. Boil water and cook lasagna noodles, drain. Sautee all veggies. Whisk flour and milk in pan, boil and cook until thick. Stir in 1/2 cup parmesan cheese, salt, pepper. Remove from stove, add spinach. In a different bowl mix cottage and ricotta cheeses. Layer noodles, spinach mix, cheese mix, mozzarella cheese, and sauteed veggies in any order. Bake for 35 minutes.