I have been trying to get creative with my breakfast choices beside my usual coffee with a pastry or energy bar etc and opt for some more healthier options. I wanted for a long time to get use to the texture and flavor of cottage cheese. I think I finally found a winner.
I found the idea when I first bought cottage cheese the other day and riding home I forgot to get pineapple. When I got home, I saw that I had blueberries and then I found honey and cinnamon and I was like ok let's try it. I was so happy with the flavor and made it two days in a row in the morning.
Here is the recipe below below as well as some pictures of what it looks like.
Cottage Cheese with Blueberries, Cinnamon and Honey
1/2 cup - Cottage Cheese
1/2 cup - Blueberries, you can smash them before put them in if you like to get the juices to blend in as well.
1/2 tsp. - Ground Cinnamon
1/2 tsp. - Real Honey
Combine all ingredients and enjoy. It does look so pretty before you mix it up. If you want you can add some slivered almond for more crunch but it is so good either way.
One of my favorite dishes is Pasta Carbonara, and I decided to make it with spaghetti squash to save some carbs and calories.
Once the spaghetti squash is ready, take it out of the oven. Be careful because it will be very hot. You will have to do this while it is hot. Take the inside with a fork. You can go deep and scoop out as much squash as you can. In a warm sauté pan, throw some garlic, a little olive oil, and throw in the squash. Toss the bacon into the cheese mixture and throw the mixture it into the pan. Stir until you see all the cheese melt in the pan. Stir for like 5-10 minutes to make sure the cheese melts and the egg cooks well.
Roasted Garlic Parmesan Tomatoes
6-8 small tomatoes, halved
2 tablespoons olive oil
Pinch of salt and fresh ground pepper
2 teaspoons Italian seasoning
1 tablespoon garlic, minced
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Rinse the tomatoes and sliced into halves.
Toss gently with the olive oil. Season with salt, fresh ground pepper and Italian seasoning. Mix Parmesan cheese and the garlic together and arrange the tomatoes on a baking dish, and top with Parmesan cheese. Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted and the top is slightly browned.
Need to get a quaint getaway, where you can get some antiquing done, artisan eats and curing the itch for some thoroughbred racing, then take a trip to Saratoga Springs. I decided to take a day trip and visit Saratoga Springs in Saratoga Springs New York and my first stop, when I first arrived was the National Museum of Racing and Hall of Fame. Though I was told I was not allowed to take pictures of any of the exhibits, but when you step foot into the museum, you can see all the trophies and history of horse racing. I was able to see all the trophies and history of horse racing and see plaques from recent winners American Phaorah and historical horses like Seabiscuit and A.P Indy. It is fascinating.
I was allowed to take pictures in the courtyard and the Hall of Fame. I was able to take a picture of Seabiscuit's plaque and I also took a picture of the horse who has the same name as my son.
I was searching for something for dinner and I decided to try the Thirsty Owl Wine Co. and Wine Garden and it is has an array of different wines. I am trying the 2014 Malbec, which is a 15 month aged rare wine from the Finger Lakes region. All of their wines are from the Finger Lake region and they have wine bar, where you can try many of their selections.
For my appetizer, I chose the Grilled Paprika Eggplant with Cranberry Onion Jelly. It was so delicious and it paired well with my wine.
Oh my goodness, I tried the Beef Tenderloin over Lobster Mashed Potatoes with Asparagus and it was so delicious. I am usually not a big mashed potato fan, but the lobster mashed potatoes were so delicious.
Even though, my dinner was perfect in satisfying my foodie needs, I had to leave room for dessert when I saw the Raspberry Lemon Drop on the dessert menu. It was the perfect combination of sweet, tart and creamy goodness that finally set in my itis.
And my trip is not complete without a visit to Saratoga Racetrack and even though throughbred racing season is over in Saratoga. The racing season runs from July 22 to September 5, so I was a few weeks late to be able to see the track.
I also took a stroll in downtown Saratoga Springs and it is so vibrant and artsy. There are many shops to doing your antiquing and casual shopping and everyone is so friendly.
I had a wonderful day, exploring and discovering Saratoga Springs and I was very pleased with all that I found that I definitely will have to come back and see even more next time.
This is one of my favorite salads that I make at home, it is so simple and easy. It is fresh and you can make a ton and it always goes missing lol. Here is the recipe below:
For the Salad:
For the Dressing:
In a shakable container, combine, balsamic vinegar, apple cider vinegar, olive oil, lemon juice, honey, salt and pepper, close the container and shake until it is blended well. Set aside.
In a large bowl, combine the sliced cucumber, fresh mozzarella, tomatoes, avocado, salt and pepper it. Take a few fresh arugula and basil leaves and roughly chop them. Pour the dressing into the bowl and combine until well blended. You can serve it right away and enjoy.
This is one of my recipes I created when I was not sure if I wanted eggplant parm or old fashioned lasagna so I combine them both and used the eggplant in between instead of pasta.
Preheat oven to 350 degrees.
Break 4 eggs in a bowl, whisk it, add some salt and pepper and set aside. Take the bread crumbs, place it in a dish, sprinkle some Parmesan cheese and mix it up and set aside. Take your eggplant rounds and dredge each into the egg first then the bread crumbs.
Once you coated each eggplant slice evenly, in a large skillet, pour the oil and make sure it is about 1/2 inches in the bottom. Heat the oil until it begins to smoke slightly, place with a tong a few slices and cook until golden brown about 2 mins. Make sure to remove from oil and place on baking sheet with a paper towel on it to drain the oil. Once the eggplant is all fried up, set it aside.
In a warm medium skillet, pour in the olive oil let it warm up, toss in the onion and garlic, salt and pepper to taste and cook until they begin to sweat. Place the ground beef and ground sausage and cook the meat into small chunks as it cooks, until there is no more pink, about 10 minutes. Drain the excess grease and set aside.
In a bowl, mix the ricotta, spinach, 1 egg, fresh basil, Italian seasoning, nutmeg, salt and pepper to taste and Parmesan cheese until thoroughly combined.
Putting it all together
Take a large, deep casserole dish, spread spaghetti sauce, and arrange the eggplant in two or three rows depending on how your dish is. Place some slices mozzarella cheese the short way, across the eggplant and pour the meat mixture next and then pour some spaghetti sauce. Then place the ricotta cheese mixture and then repeat again eggplant, sliced mozzarella cheese, meat mixture, spaghetti sauce, ricotta cheese mixture until you reached the top. Top it all with the remaining mozzarella slices and top with spaghetti sauce. Sprinkle some Parmesan cheese and mozzarella cheese on top and cover with aluminum foil.
Bake at 350 degrees, in a preheated until the casserole is bubbling and the cheese is melted. Cook for 30 minutes then remove the foil and let the cheese brown a little for another 10 minutes. Let the lasagna stand for 10 minutes and serve.
Here is one of my recipes that I am asked to make during the holidays and it is also one of my favorites as well.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but firm. Drain and let the pasta cool.
In a large bowl, add spinach, ricotta, Asiago cheese, 1/2 of the Parmesan cheese and 1/4 of fontina cheese, salt, pepper and nutmeg, Italian seasoning and egg. Stir to combine. Stuff the shells with about 2 tbsp. Of the mixture into each shell and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt some butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer, add 1/2 cup of Parmesan cheese, 1/2 cup of fontina cheese, can of tomatoes, basil, salt and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the Parmesan and Asiago cheese. Bake at 350 degrees until golden on top for about 25 minutes. Remove from the oven and enjoy.
Here is a simple appetizer that combines classic bruschetta and shrimp cocktail for your next party.
1. Roughly Chop the Shrimp, add olive oil, onion, garlic, cocktail sauce, diced cucumber, salt and pepper to taste, Italian seasoning, basil, tomatoes, lemon juice, vinegar and mix it all up. Leave that to the side.
2. Cut up the bread, and lightly butter each side and place on a cookie sheet and toast both sides until lightly golden brown. let it cool down for a few minutes once out of the oven.
3. Take the toasted bread and add the Shrimp Bruschetta mixture and if you want you can drizzle some olive oil over each pieces and that's it. Just some sprinkle parmesan cheese and serve.
Here is a recipe for my Roasted Cauliflower Chowder.
1. Put the cashews in a bowl and cover with hot water and let soak for at least 2 hours.
2. Preheat the oven to 425 degrees and chop the cauliflower into florets, peel and chop the potatoes, parsnips, carrots, and arrange on a baking sheet and drizzle 1 1/2 tablespoons of olive oil. season with salt and pepper.
3. Cut the top of the garlic bulb, drizzle olive oil and season with salt and pepper. Wrap the bulb in tin foil and place it on the baking sheet with the vegetables.
4. Roast for 20-25 minutes until the vegetables is starting to become slightly brown and the potatoes are soft but they don't have to be too soft because it will be blended later. make sure the garlic is not burning.
5. Once the vegetables and garlic is roasted, allow them to slightly cool and add them to a high powered food processor. Squeeze the garlic out of its skin and add to the blender.
6. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour liquids, miso, salt and pepper to taste, paprika, ginger, curry and parsley blend on high until smooth and creamy. Taste and adjust seasoning if desired.
7. Transfer the mixture to a pot and let it simmer for 20 minutes.
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 4 Servings
For lunch, I made a Hummus Pizza using Naan bread, garlic hummus, sun dried tomatoes, crumbled feta cheese and sliced cucumbers with a yogurt cucumber dill dressing. I toasted the naan bread first and loaded it up with goodness.