It’s been a few weeks since I’ve blogged and I have to be honest, it feels a bit awkward writing this post. Truth is, I’m suffering from blog burnout, and after just about 6 years of blogging, something I’ve experienced a couple times. This time feels different though. In my past burnouts I found myself come out of it by looking for inspiration in the kitchen (I wrote a little post about it here a couple of years ago). Right now though, life with 3 kids is just completely full and taking over and I’m in full on survival mode. Cooking has become pushed aside as more of a chore and something I am doing as a necessity, not as a pleasurable activity. My meals are simply thrown together with the priority being quick, nutritious and as effortless as possible (and the less clean up the better). The thought of pulling out a camera during the chaos called dinnertime makes me cringe, and finding the time to write a post is just getting harder and harder. There are just a million other things I’d rather be doing lately, none of them include being on my laptop (except going through my “to print” photos that are piling up at a ridiculous pace – oy vay).  :):)

This is real life. I have 2 busy kids finishing up their school year and a 7 month old who is busy exploring his new world. I’m totally embracing it people. (well, trying to 😉 )

Just when I thought I may never make anything worthy of a blog post ever again…an impromptu late afternoon nap happened while the kids were outside playing with their friends yesterday. I needed to use up what I had to serve alongside some simply broiled salmon for dinner. This came together during that short little nap, and I loved it, as did my husband. It’s a perfect summer quinoa salad, one that I will surely be making again.

Until next time my friends… xoxo

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I mentioned this the other day, but we have finally entered my favorite eating season – warm weather eating. For me this means lots of veggie & grain salads, grilled meats and fruit. Basically light, fresh food. I just crave it this time of year.

A few weeks ago I was craving a broccoli salad. An odd craving yes, but I love broccoli salad and realized that I hadn’t ever made one at home. I wanted to try pulling together a “lighter” version using Greek yogurt. It was delicious, especially with all the add ins – a little sweetness from raisins, a little savory from cheese and green onion, and some crunch from pecans. Of course, you can add a little salty bacon to the mix if you so desire (I am probably in the minority here, but do not feel the need to add bacon to such a great veggie salad! 🙂 )…it’s truly up to you!

I served this alongside my husbands smoked ribs at a family barbecue and it was a hit! Enjoy and have a great week!

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I have never been one to only eat salads in the warm weather months. Maybe that’s because I live in Florida and we have warm weather almost all year long?

I’d like to believe that I would enjoy a salad here and there in the cold winters that some of you experience in the North (and/or West I guess I should say). For me, building a salad comes from whatever is in season, looks good in the produce section or whatever you are craving really. I can never say no to a crisp bowl of crunchy salad veggies with a good homemade dressing or vinaigrette.

Now, though I can eat salad any day of the year, I don’t necessarily always want to make a salad for myself. That’s another story. Lately I have been in a salad rut, but was inspired to create this one with the newly arrived fruits of the season that I’ve been seeing lots of – apples and pears. What goes perfectly with a salad chock full of apples and pears? Why, pecans of course.

I have a hard time choosing a favorite when it comes to nuts, but I will say that pecans are definitely up there on the list. Especially when it comes to fall inspired dishes, like this salad. I created a simple pecan vinaigrette using Fisher Nut Pecan Halves and it is absolutely delicious, as you can imagine a nutty vinaigrette to be. Toasting up the pecans and adding them to the vinaigrette base while still warm infuses a little extra flavor into the mixture – so good! It was a perfect dressing for this simple seasonal salad, but honestly I can’t wait to drizzle it over other fall roasted veggies like butternut squash and Brussels sprouts.

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(this giveaway is now closed)

I’ve been seeing posts about Tate’s Bake Shop all over the web lately.  Lots of great baking going on out there!  Tate’s might be a new name to you, but they are not new by any means…they opened their doors in the Hamptons, NY in 1980 and sold some of their baked goods at Ina Garten’s own shop Barefoot Contessa. After I was recently contacted by them to try their cookies and check out their cookbook I quickly realized I was introduced to them a couple of years ago by my sister in law Jamie.  Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

I absolutely loved their cookies…they are made just how I like them, crisp on the edges, slightly chewy in the middle.  And they are buttery…in a very good way. I was mailed a nice sample of their chocolate chip, macadamia nut and oatmeal raisin cookies.  I’m hoarding a package of the oatmeal raisin ones in the pantry…

You want to try some of these cookies? (I know you do…)

Tate’s Bake Shop is offering one of my readers this same cookie package along with their awesome cookbook.  Ina Garten actually wrote the foreward in the book, and I will assure you, you will find some wonderful recipes in there.  I have my eye on a few already, and have already baked these Carrot Muffins up twice this past weekend.

Giveaway: Tate’s Bake Shop Gift Pack and Tate’s Bake Shop Cookbook

Ends Thursday, midnight (EST)

To enter into the giveaway:

Leave a comment on this post telling me your most favorite kind of cookie.  Mine is definitely oatmeal raisin.

Sorry, giveaway open to US readers only.

Additional Entries can be earned by:

1.  Become a fan of Tate’s Bake Shop on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

2. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

3. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

4.  Share about giveaway and link back to this post on Facebook, Twitter or your own blog and leave a separate comment telling me you did so.

Bonus: Tate’s Bake Shop is offering a discount code “cookie” to Aggie’s Kitchen readers for 15% off on any tatesbakeshop.com purchase from now through December 31st.

Now as far as these muffins go…they were delicious.  If you are a carrot cake fan, then you will love these.  They were dense and full of goodness, I even added a little coconut to the second batch.  I bet these would actually make a great cupcake with some cream cheese frosting…um, yea….now we’re talking.

Tate’s Bake Shop Carrot Muffins

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 2 cups carrots, grated
• 1/2 cup, pecans
• 1/2 cup raisins
• 2 teaspoons vanilla
• 1 apple, peeled and cored, chopped

Directions:

1. Preheat oven to 400 degrees. Grease muffin pan cups.
2. In a medium bowl, mix flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.
4. Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.

Recipe from Tate's Bake Shop cookbook

(Note: Original recipe says it makes 10 muffins, I was able to get 12 muffins in each batch)

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Do you eat kale?  I love the stuff, though not sure I knew much about it until a little over a year ago.  It’s in the leafy green category and it’s chock full of nutrition including beta carotene, vitamin K and antioxidants.  My first hangup with kale was that I just didn’t know how to cook it.  It’s courser and denser than spinach so I had a texture issue going on with it at first.  But now I’ve tried it 3 different ways and I absolutely love it…and crave it constantly.

Holland House recently provided me with a generous sampling of their vinegars and wines for cooking to try out.  I made this recipe using their Red Cooking Wine and it turned out wonderfully.  After rinsing the kale I added it directly to the dutch oven (or big pot) and let it steam in it’s leftover water from the leaves and the red cooking wine.  This dish is so easy to make because you just keep adding to the pot…once the leaves start to cook down in go the tomatoes and raisins, then you cover and walk away for a bit.  I have made this stewed kale twice already (both on cold nights) and served it generously over whole wheat “egg” noodles dressed with a little olive oil, salt, pepper and Italian seasoning.  Total comfort food in my book (maybe not so much Larry’s, but mine for sure 🙂 )

If you need ideas on what to cook with vinegars and cooking wines visit Holland House’s website or Facebook page where you can find recipes, shop for vinegars and cooking wines or sign up for their SPLASH Recipe Club.

Stewed Kale and Tomatoes

Ingredients:

• 1/2 red onion, chopped
• 2-3 cloves garlic, minced
• 1-2 tb olive oil
• 1lb bag of kale, chopped
• 1/4 cup Holland House Red Cooking Wine or red wine
• salt and pepper, to taste
• 2 14 oz cans diced Italian tomatoes
• pinch red pepper flakes (to taste)
• 1/4 cup raisins

Directions:

1. Rinse kale and set aside in colander.  In large pot or Dutch oven, heat olive oil and saute garlic and onions until soft, about 5 minutes.  Carefully add kale (not completely dry, leftover water on the leaves will help cook it down) to pot, a little at a time until it cooks down enough to fit.  Add red cooking wine to pot and continue to gently toss kale leaves until they start to wilt.  Once wilted down (still tender, but softer), season with a little salt and pepper, and add 2 cans of diced Italian tomatoes.  Add a pinch of red pepper flakes and raisins, stir and cover, let simmer for 5-8 minutes over low to medium heat.  Continue to check and stir kale for about 20 -25 minutes total until very tender and fragrant.  Taste for seasoning.
2. Serve over simple whole wheat noodles dressed with olive oil, salt, pepper, garlic powder and Italian seasoning.

(Disclaimer:  Holland  House provided me with a generous sampling of products and compensation.  My opinions, as always, are my own.)

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Congratulations to Lisa over at Jersey Girl Cooks for winning the Bush’s Beans giveaway!!!  Thank you to everyone who left a comment and entered the giveaway!

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A couple of weeks ago I was contacted by Nava Atlas, author of a wonderful cookbook called The Vegetarian Family Cookbook. The cookbook is on a blog tour celebrating its fifth anniversary and Nava was generous to send me a copy as well as offer a copy to one of my readers. When I received the cookbook last week, I sat myself down and started to read it like a book. I do that with cookbooks, do you? I found this cookbook to be full of lots of useful tips as well as really good family friendly easy recipes. There are lots of sections in this book to choose from…breakfast to soups to wholesome baked goods, as well as main dishes, sandwiches and desserts. This book has so many great sounding recipes, I’m really looking forward to cooking them. A few of the the recipes that I hope to try soon and blog about are:Black Bean and Zucchini Chilaquiles
Southwestern Baked Rice Casserole
Baked Chickpea Burgers
Angel Hair with Zucchini and Breadcrumbs
Vegetable Lo Mein
Pineapple Rice SaladI have a few recipes already bookmarked, as you can see, one of which I decided to make for breakfast Sunday morning. Something about banana fritters sounded so good to me, especially the part about dipping them in fruit preserves. The batter came together easily, and they cooked up quickly…a lot like pancakes. My husband and kids literally gobbled them up. I highly recommend that you use pastry flour for a recipe like this. Here’s a tip if you can’t find any (like I sometimes can’t)…process your regular whole wheat flour in a food processor. It will give it a finer texture and will keep your recipe from becoming too dense. I chose to use light vanilla soymilk in the recipe, as well as adding a few tablespoons of ground flaxmeal to the batter for some extra nutrition. My husband and I dipped ours in peach preserves while the kids at theirs dipped in maple syrup.

So before I get to the recipe…let me tell you a little more about the giveaway. All you have to do is leave a comment here on my blog for a chance to win your own copy of The Vegetarian Family Cookbook. Nava will personally send an inscribed copy of her cookbook to the giveaway winner.

Here’s a little bonus…my sister in law Jamie of Mom’s Cooking Club is also giving away this cookbook. Go over to her blog and increase your odds of winning by entering her giveaway too!

Giveaway starts today and will end at midnight Tuesday. Winner will be announced Wednesday.
For an additional entry into the giveaway you can do one or both of the following:

Leave a comment on Mom’s Cooking Club cookbook giveaway (no brainer!)
Spread the word about this giveaway with a link on your blog, Facebook or Twitter

Leave an additional comment here telling me you did one of the things listed above and that additional comment will count as your additional entry. Sound good?

Banana Fritters

Ingredients:

• 2 ripe bananas, well mashed
• 1 cup whole wheat pastry flour
• pinch cinnamon
• pinch nutmeg
• 1/2 cup dark raisins, optional
• 1 cup low-fat milk, rice milk or soy milk
• 2 TB non hydrogenated margarine
• Maple syrup or all fruit preserves, optional

Directions:

1. Combine all the ingredients except the maple syrup in a mixing bowl and stir until just smoothly blended. Add a bit more milk if the mixture is too thick.
2. Heat a nonstick griddle and coat lightly with some of the margarine (I used cooking spray). Drop the batter on the griddle in 1/4 cupfuls. Cook each fritter over medium heat on both sides until golden brown. Serve hot, either on its own or with maple syrup or all fruit preserves.
3. Variation: Add 1/3 to 1/2 cup chopped walnuts or pecans to the batter.

Recipe from The Vegetarian Family Cookbook, Nava Atlas

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Curried Couscous

Ingredients:

• 1 1/2 cups whole wheat couscous
• 1 tablespoon unsalted olive oil
• 1 1/2 cups boiling water
• 1/4 cup plain Greek yogurt
• 1/4 cup good olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 carrots, small-diced
• 1/2 cup dried golden raisins
• 1/4 cup blanched, sliced almonds
• 2 scallions, thinly sliced (white and green parts)
• 1 yellow bell pepper

 

Directions:

1. Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
2. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
or find original recipe here on Food Network

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I wasn’t able to spend a lot of time in the food area, it was way past lunch and nap time and the kids were super cranky, but I did pick up a few things that were recommended to me by my friend that was along for the shopping trip (who just happened to have lived in Sweden and knew a lot about the goodies I was looking at!). One of the items I went home with was this jar of Lingonberry Preserves…

Have you ever tried this? It reminds me of a sweeter slightly sour version of cranberry…and from what I’m reading online, that is how it’s most commonly described. I bought the preserves to eat with the frozen Swedish Meatballs I was bringing home (and ate last night! sorry, no pics! They were delish!).

So, chicken was on the menu for dinner tonight. Nothing special, just chicken. I have been feeling a bit uninspired in the kitchen lately. I don’t know about you, but the Thanksgiving holiday kinda kicked my butt and I have been fizzling out the last couple of days. No worries, I’ll recover. Anyway…something finally came over me and I decided to make our boring chicken dinner a little more interesting tonight.

(The stars of the show…)

This pantry lineup…plus some of the delicious preserves, and our humdrum chicken turned into quite the gourmet meal.

Pistachio Stuffed Chicken with Lingonberry Glaze

Ingredients:

• 2 large chicken breasts
• 1/4 cup golden raisins
• 1/4 cup chopped pistachios
• 1/4 panko (I used whole wheat)
• 2 oz crumbled goat cheese
• pinch of cardamom
• salt and fresh ground pepper
• 1/3 cup red wine
• 2 TB of Lingonberry preserves

Directions:

1. With a pairing knife, gently make a deep slit in the thickest part of the chicken breast. Be careful not to pierce through the other side. Sprinkle salt and pepper and pinch of cardamom on both sides of chicken.
2. In a bowl, combine raisins, pistachios, panko and goat cheese. Stuff mixture into chicken breasts. Secure opening with toothpicks to keep stuffing from falling out.
3. Place chicken into hot oven proof skillet with about 1-2 tablespoons of olive oil. Cook chicken evenly on each side, until golden brown. Place skillet into preheated 375 degrees oven. Cook for about 20 minutes, until chicken is cooked through. Using oven mitt (important - don't burn yourself!), take skillet out of oven and place back on burner. Take chicken out and let rest on a plate. Pour wine and 2 TB of preserves into hot pan, deglaze all of the leftover bits of chicken and let simmer until slightly thick. Place chicken back into pan for a few minutes to absorb some of the sauce.
4. Once chicken is done, place on plate and drizzle glaze over chicken.

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I served the chicken with sauteed spinach with golden raisins and toasted pine nuts.

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