I hope your life is a little less chaotic than mine right now. The kitchen construction is coming together great and we are hoping that within the next two weeks the construction will be over. I think I have watched more decorating and renovating shows in the last week than I have in my entire life. It’s been HGTV and DIY galore in my house. I feel as if I know everything there is to know about renovating and even contemplated a career change. No, not really. On the contrary, I never want to deal with a major remodel EVER again.

A few weeks back in one of my weekly WIAW posts I shared a photo of a Grilled Veggie Panini. Since the grilling season is upon us I would like to share it.

This is a simple dinner idea. You can use leftover vegetables or grill them the same day. I used leftovers.

The night before I made this Panini I grilled zucchini, eggplant and onions for a salad to go along with fish. I had made more than we needed that night and used the rest to make this fantastic sandwich for dinner the following day.

Smart planning = Quick, fresh, delicious dinner in no time!

Grilled Veggie Panini

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Kathy Steger

Serves: 2

Ingredients

• 1 zucchini, sliced longways
• 1 small eggplant, sliced longways
• 5 asparagus spears
• 6 havarti cheese slices
• spicy brown mustard
• ½ loaf ciabatta bread, sliced in half longways
• salt & pepper
• 1 tbsp olive oil

Instructions

1. Preheat grill pan.
2. Brush veggie slices with olive oil, season with salt and pepper
3. Grill about 3 minutes on each side. Set aside to cool.
4. Once cooled, slice in half
5. Spread mustard on ciabatta, top with sliced veggies and cheese
6. Cook about 5 minutes in a panini press.

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I feel as if this kitchen construction has turned our lives upside down. My house looks like a construction war zone. I never thought something as exciting as creating my dream kitchen would give me this much anxiety. It is hard to live without a stove, a sink, a faucet. It’s difficult not to cook dinners every night and resort to eating out especially as a healthy food blogger. Nevertheless in a matter of a few weeks it will all be a thing of the past.

So far we have completely demolished the old kitchen down to bare walls.

The connecting wall to the dining room has been cut in half for a future breakfast bar top and space for additional cabinets.

The soffit around the ceiling is finally gone. I am not sure why the original contractor added the soffit. All it did was take away precious height. Needless to say the new cabinets will be much longer. Yay.

The backsplash is going to work beautifully against the cabinets.

The first official step towards the finished product was getting new floor tiles.

The next few days and this weekend should be very productive. By Sunday I should hopefully have lighting and cabinets. Keeping my fingers crossed all goes according to plan.

I leave you with a simple yet flavorful dish. I dug through my collection of recipes I haven’t yet published on the blog and remembered how much both Kurt and I loved this sauté. I made a bunch that night, we had some with fish for dinner and brought the rest for lunch the next day. Simple. Flavorful. Satisfying.

Can’t wait to cook in my new kitchen.

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Kathy Steger

Serves: 3

Ingredients

• 1 can organic canned chickpeas, drained and rinsed
• 1 bunch broccoli rabe, cut into thirds
• 2 small carrots, chopped
• 2 garlic cloves, sliced
• 2 tbsp italian dressing (store bought)
• ¼ cup 1% Chobani greek yogurt
• juice of ¼ lemon
• salt and pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil

Instructions

1. Bring a small pot of water to a boil, add broccoli rabe and cook about 3 minutes until lightly softened. Drain.
2. Preheat olive oil in a skillet. Add carrots. Cook 3 minutes until tender.
3. Add garlic, broccoli rabe and chickpeas. Cook another 5 minutes, frequently stirring.
4. Mix in italian dressing, salt and pepper to taste.
5. Remove from the heat.
6. In a separate bowl, mix greek yogurt, lemon and fresh dill. Season with salt and pepper to taste.
7. Serve chickpeas in a bowl with scoop of greek yogurt dressing.

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I first started this blog out of passion for cooking and my love of food. I knew I wanted to share healthy recipes but little did I know how much I would begin to learn about what is considered healthy. Looking back on my journey I realize how little I knew about food itself, where it comes from or what genetically modified meant. Believe me I am not the person to push my beliefs on anyone but I feel strongly about educating myself and sharing my knowledge with those who are interested.

Genetically modified organisms (GMO`s) have had changes made to their DNA by genetically engineering techniques. They pose an extremely significant hazard to our health and the environment. One of the most popular genetic modifications makes plants immune to herbicides. However, these herbicides are toxic for human consumption and can cause severe damage within our body.

Many processed foods contain 90-100% GM ingredients. Most non-organic breads, baked goods, sweets, candy and gum contain GM ingredients. Most non-organically raised meat, dairy and eggs products contain GM ingredients. These animals are typically fed a diet that is more than 90 percent GMO.

Unlike many other countries, GMO are not labeled in the US and it leaves us, consumers, blind to what is in our food.

So what can we do?

• Learn to read nutrition labels as well as numbers on the labels. 4 digit number means the food is conventionally produced, 5-digit number beginning with an 8 means it’s genetically modified (but do not trust that genetically engineered foods will have a PLU because PLU labeling is optional). If it’s a 5 digit number beginning with a 9 means it’s organic.
• Become familiar with most common application of GM i.e. corn, soybean, canola, cottonseed oil most commonly used in vegetable oils and margarine
• Buy organic, grass fed, range free meats
• Avoid non organic baked goods
• Avoid non organic dairy as cows are injected with GE hormone rBGH/rBST and possibly fed GM grains and hay
• Buy 100% organic
• Educate yourself

I realize that eliminating GMO is hard. I still struggle with finding certain ingredients without making a million trips to different stores. What works for me is doing prep work before going to the grocery store, planning out my meals, purchasing ingredients at a local farmers market and doing a little label reading at reputable grocery store.

I understand that I won’t be able to completely eliminate all genetically engineered food. But I will certainly try hard to make sure that the food I cook for my family is healthy, nutritious and fresh. Yes it is a little extra work, but if that means longer, healthier lives for us all then I’m all for it. At the end if we are healthy and happy we are less likely to end up spending our money on medication and treatments.

I am very excited these days!

I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come.  Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.

Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.

Wish us luck, we are going to need it.

It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.

Hope you enjoy it as much as we did.

4.0 from 1 reviews

Chicken with Artichokes in White Wine Sauce

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Kathy Steger

Serves: 4

Ingredients

• 4 boneless organic chicken thighs
• 2 oz artichoke marinated in water, roughly chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp capers
• 1 tbsp flour
• ¼ cup white wine
• ¼ cup organic chicken stock
• 1 tbsp olive oil
• salt and pepper to taste

Instructions

1. Season chicken with salt and pepper.
2. Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
3. Move chicken to a plate and set aside.
4. To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
5. Add flour to the onion mixture. Stir well.
6. Add wine, chicken stock and artichokes. Bring to a simmer.
7. Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
8. Season with salt and pepper if necessary.

Nutrition Information

Serving size: 1 thigh

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I had a full agenda packed Sunday and to get a good start I had my favorite Green Monster smoothie made with fresh pineapple chunks, banana, spinach and almond milk. It absolutely has become my go to morning concoction. Some days I add protein powder and strawberries as well. This baby tastes so good.

First thing that morning we made a trip out to Trader Joe’s to pick up some of our favorite snacks. Kurt and I love TJ’s jalapeno hummus, flaxseed tortilla chips and dark chocolate pistachio toffee. Briana loves their apple sauces, Joe’s vanilla sandwich cookies and TJ’s cereals. But all three of us are addicted to the apple cinnamon sticks. Yum!

Later on we went out for lunch to celebrate Cinco de Mayo and I ordered Mahi Mahi Tacos. They were very good but not the best I’ve had.

The highlight of my day was going over to my parents house for Easter. Yes, you read it right. Sunday was Orthodox Easter. Mom had everyone over and as always prepared a feast. I can never eat just a little when the table is full of delicious dishes. There was chicken rice, mashed potatoes with shitake mushrooms, grilled chicken, BBQ pork, fish, all sorts of salads and other yummy treats.

My cousin made these amazing chocolate covered strawberries.

But the best part of it all was to be with my loves.

As always thanks for visiting.

Baked chicken flautas are crispy without the greasiness of the fried version. They make a great lunch and are perfect for leftovers. Flautas are a perfect snack for kids after school or someone like me, who goes straight for the refrigerator as soon as I step foot in my house.

Did I mention they’re super easy to make?

Occasionally I buy a ready to go rotisserie chicken at Costco and make a few recipes from it. It’s so versatile, it amazes me how many dishes I can create from one roaster. I use some of it for dinner, make chicken soup from the leftovers, whip up chicken salad for lunch or make a batch of chicken enchiladas. And of course there are these yummy baked flautas.

What is your favorite way to use leftover rotisserie chicken?

Baked Chicken Flautas

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Kathy Steger

Serves: 8-10

Ingredients

• 2 cups shredded rotisserie chicken
• 2 oz reduced fat cheddar cheese
• ½ small onion, diced
• 1 whole fresh corn, kernels cut off
• 1 tbsp 2% chobani
• salt and pepper to taste
• 1 tbsp olive oil
• ⅛ tsp paprika
• ⅛ tsp oregano flakes
• 10 flour tortillas

Instructions

1. Preheat skillet. Add olive oil and sauté onion and corn about 4 minutes. Season with paprika.
2. Combine corn mixture with shredded chicken, cheese, chobani and oregano.
3. Season with salt and pepper.
4. Spread a heaping tablespoon of chicken mixture over a tortilla and tightly roll.
5. Place on a baking sheet, seam side down.
6. Bake at 375 degrees for 20-25 minutes.
7. Serve with your favorite salsa

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I love Mexican flavors. Kurt and I are Mexican food junkies. Naturally, we jump at any excuse to overindulge on tacos, guacamole, chips, beans and margaritas. Cinco de Mayo is perfect for that.

Eating at a Mexican restaurant while avoiding GMO’s and sticking to a healthy organic lifestyle doesn’t really go hand in hand. In an effort to enjoy the delicious Mexican cuisine and stick to consuming food that is healthy I announced that we are going to have Cinco de Mayo celebrations at home. I will of course be in charge of the food and Kurt with his bartending expertise will take care of tequila infused cocktails.

I already can’t wait till Sunday.

With the approaching day of overindulgence I am sharing this great recipe for my tender Citrus Beer Beef Carnitas. What makes this recipe so yummy is the way it’s prepared. I first seasoned the meat generously with a homemade spice rub, then seared it on both sides to get a nice golden color and then left it alone to slowly cook with garlic, onion, beer and orange juice until the meat was falling apart on its own. This by far is my most favorite way to prepare carnitas regardless of whether I use pork or beef.

It’s fantastic served with salsa, guacamole and tortillas and even better with rice and beans.

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Author: Kathy Steger

Ingredients

• 2 lbs organic chuck
• 1 bottle beer such as Blue Moon or Budweiser
• 1 onion, julienned
• 5 garlic cloves, smashed
• 1 orange, cut in half
• ½ cup orange juice
• ½ tbsp mexican oregano
• rub (1 tbsp paprika, 1 tsbp garlic powder, 1 tbsp onion powder, 1 tbsp cumin, 1 tsp black pepper, ½ tbsp oregano, ½ tbsp salt)

Instructions

1. Season beef generously with the rub.
2. In a Dutch oven preheat olive oil and brown the meat on each side.
3. Add the rest of the ingredients, cover and simmer for 2½ hours until the meat falls apart.
4. Pull meat apart, mix with the cooking juices and enjoy.

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It is!

That means it’s time for What I Ate Wednesday.

Except I have been so swamped with work and everything else I forgot to take any pictures of what I ate yesterday.

Hmmmmm……..

So what should we talk about? Oh, I know. I do have a few pictures after all. Monday night, after an exhausting day of work, I needed to make a quick dinner. Guess what? I did it under 30 minutes. I made a delicious creamy Potato Broccoli Cheddar Soup and a Grilled Veggie Panini.

Soup!? You may ask. She gives us soup? I know what you’re thinking. But… this simple one pot meal is sure to please the entire family and is loaded with broccoli, potatoes and cheese. Personally, I can eat soup all year round.

I also made a meatless Grilled Veggie Panini with leftover grilled zucchini, onions and eggplant topped with chardonnay Dijon mustard and creamy light havarti cheese. This Panini should not be under estimated. The meaty grilled eggplant and gooey havarti made this into one satisfying sandwich.

Thanks to Jenn at Peas and Crayons for hosting our weekly WIAW party.

5.0 from 1 reviews

Potato Broccoli Cheddar Soup

 

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Prep time

7 mins

Cook time

20 mins

Total time

27 mins

 

Author: Kathy Steger

Serves: 4

Ingredients

• 1 medium onion, chopped
• 1 celery stalk, small dice
• 1 medium carrot, small dice
• 3 fresh thyme sprigs
• 2 garlic cloves, smashed
• 3 medium potatoes, cut into small cubes
• 1 tbsp flour
• pinch of nutmeg
• 2½ cups organic chicken stock
• 1 cup 2% organic milk
• 1 head broccoli, chopped into small florets
• salt and pepper to taste
• 1 cup shredded reduced fat cheddar cheese
• 2 tbsp Parmesan cheese
• 1 tbsp olive oil

Instructions

1. In a Dutch oven, heat olive oil and sauté onion, celery, carrot, garlic and thyme until slightly soft.
2. Add flour and stir. Cook 1 minute.
3. Add diced potatoes, chicken stock, milk and nutmeg. Bring to a boil, reduce heat to simmer and cook about 10-15 minutes.
4. Add broccoli and cook another 5 minutes.
5. Season with salt and pepper. Transfer to a blender and blend. You can also use an immersion blender if you have one.
6. Transfer back to the pot, add both cheddar and parmesan cheese. Stir until melts.
7. Serve and enjoy

Nutrition Information

Serving size: 1 cup

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How do I feel about pasta?!? Hmmmmm…..

It all depends on my cravings and food mood meter.

Well, actually, I am not much of a pasta eater, mainly because I am such a meat and potatoes girl. Weeks can go by before I have a pasta dish. However, when the craving finally strikes you can bet your bottom dollar I am going to have a dish that won’t disappoint.

I recently discovered quinoa pasta and been experimenting using it in recipes. This is how Pasta Salad with Broccoli and Asparagus came to life. Basil pesto sort of works as dressing here. Along with broccoli and asparagus, it adds lots of freshness and flavor to this simple salad.

I hope you enjoy this salad as much as I did.

Do you have an ingredient that you can live without?

Pasta Salad with Broccoli and Asparagus

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Kathy Steger

Serves: 2

Ingredients

• ½ lb quinoa pasta
• 1 cup fresh basil
• 2 tbsp pine nuts
• 1 garlic clove
• ½ tsp salt
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• 2 tomatoes, cut in half and then into thirds
• 1 head broccoli, cut into florets
• ½ bunch asparagus, cut into thirds
• 1 tbsp shaved parmesan
• salt and pepper to taste

Instructions

1. Cook quinoa pasta according to directions. Drain.
2. While pasta cooks, prepare basil pesto by combining basil, pine nuts, garlic, salt, parmesan cheese and olive oil in a blender.
3. Bring a small pot of water to a boil, add 1 tbsp salt and cook broccoli about 2 minutes. Add asparagus and cook another 2 minutes. Until both vegetables are tender but still crunchy on the inside. Drain.
4. In a bowl, combine pasta and basil pesto. Mix well.
5. Add broccoli, asparagus and tomatoes. Stir gently to coat with pesto. Season with salt and pepper. Add shaved parmesan.
6. Enjoy

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Lately I have been experimenting with Asian flavors. Although I am not much of a pasta eater I love Asian noodles. Udon, sobe, ramen…. Bring it on. Last weekend, I took my mom and sister to a tiny sushi spot located inside the only Asian supermarket in my area. While we enjoyed sushi, Briana had a bowl on Yake Udon. The serving was so big that when my little girl announced she was done, there was still a whole lot left so we couldn’t help but stick our chopsticks into this delicious looking bowl. Since we were at the right place for noodles I decided to visit the noodle isle to make some at home.

As I was reading nutrition labels on what seemed like an endless selection of noodles you know what I noticed? Noodles are loaded with sodium. I stumbled upon buckwheat somen, a thin Japanese noodle made with buckwheat flour. Seemed like a good choice. Well apparently I know how to pick noodles. We loved loved loved the way somen turned out stir fried with cabbage and shrimp.

Oh yeah, it’s even better when served with Sriracha.

On the side note, if you cant find somen noodles, angel hair pasta might make a great substitute.

If you’re looking for a simple and easy dinner idea, look no further. This one is a keeper.

5.0 from 1 reviews

Stir fry Somen noodles with Cabbage and Shrimp

 

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Prep time

7 mins

Cook time

30 mins

Total time

37 mins

 

Author: Kathy Steger

Serves: 5-6

Ingredients

• 1 lb raw shrimp, peeled
• 2 garlic cloves
• 1 package Somen noodles (side note, use angel hair if you cant find women)
• 1 onion, chopped
• ½ head small green cabbage, sliced
• 1 large carrot, shredded
• 3 cups chicken stock
• 1 tbsp oyster sauce
• 2 tbsp Braggs Liquid Aminos (or low sodium soy sauce)
• 2 tbsp cilanro, chopped
• 2 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large skillet. Saute cabbage and carrots until soft, about 10 minutes.
2. Heat the remaining 1 tbsp olive oil in a smaller skillet, saute onion and garlic until translucent. Add shrimp. Cook until pink
3. Bring chicken stock, oyster sauce and liquid aminos to a boil, cook noodles about 4 minutes. Drain, reserving 1 cup of liquid.
4. To the cabbage mixture add the shrimp onion mixture and noodles. Stir and sauté about 2 minutes. Add reserved liquid ½ cup at a time.
5. Stir in cilantro.
6. Serve

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