Healthy Dessert for Two

This is a healthier version of jello because you are using 100% grape juice with natural sugars, instead of the processed jello from the box.

This recipe makes enough for two glasses but it would be nice to make a large batch for a party in champagne glasses. You can use any berries that you have on hand. Make sure to submerge them in the juice before it solidifies.

This also makes a great and healthy recipe that kids will be sure to enjoy!

Grape Juice Gelatin Desserts
Makes 2 servings (adapted from Everyday Food Light by Martha Stewart)

Ingredients:
1 envelope (1/4 oz) unflavored powered gelatin
1/2 cold water
1 cup 100% white grape juice
1 cup blueberries

1. In a bowl, sprinkle gelatin over 1/4 cup of cold water. Let stand 5 minutes until softened.

2. In a small sauce pan, bring remaining 1/4 of water to a boil. Pour over gelatin and stir in grape juice.

3. Divide berries into two glasses and pour gelatin mixture over berries. Make sure to submerge all the berries in the liquid.

4. Refrigerate until set; about at least one hour. This can be refrigerated for 5 days, covered with plastic wrap.

Valentines Day Strawberry Lemon Scones

The Giants are world champions!!!!! What a exciting (and stressful) night of football. This household of giants fans is having a very happy Monday morning!

Football season comes to and end....Next up: Valentines Day

Valentines Day scones, obviously named after the vibrant red color the strawberries give these scones. This is another variation on my favorite basic scone recipe. I have added lemon zest to the dough and topped each scone with slices strawberries and a little sugar.

Valentines Day Strawberry Lemon Scones
Makes 8 scones

Ingredients:
2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
Zest of 1 lemon
1 stick cold butter- diced into 1/2" pieces
1/2 pound of sliced strawberries (you can use thawed frozen berries or fresh)
1 cup heavy cream-divided
1 tbsp raw sugar

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix together flour, sugar, salt, baking powder and lemon zest. Using a pastry blender or two knives, cut in diced butter until incorporated into flour mixture. You should be able to see "pea" sized pieces of butter. Place in freezer for 5 mins.

3. Remove from freezer and pour in 3/4 cup plus 2 tbsp cup heavy cream, working dough with hands or wooden spoon until it comes together. Dough tends to be a bit dry.

4. Turn dough onto floured surface, or onto a sheet of wax paper and press into a 7" round circle and about 1.5" thickness. Cut into quarters and then again into 8 separate triangles.

5. Place a few slices of strawberries on each scone. Press down slightly. Place each scone onto the parchment paper. Brush with remaining 2 tbsp of heavy cream and sprinkle with sugar. Bake at 450 degrees for 13-15 mins until golden brown.

Mediterranean Stuffed Peppers

I was in the mood for lamb this week and came up with the recipe for a healthy, filling weeknight meal. Most cuts of lamb can be on the expensive side, so when I saw the ground lamb at Whole Foods this weekend, I decided to try this recipe.

I was inspired by a lamb burger I had  Kat Cora's restaurant Kouzzina in Orlando, FL. Although I tried that burger years ago I remember the lamb had a perfect amount of spice and it tasted great with the feta cheese.

If you cannot find ground lamb, you can definitely substitute for turkey, bison, or lean ground beef. This meal doesn't need much in way of side dishes. It pairs nicely with a salad and some good bread. Enjoy!

Mediterranean Stuffed Peppers
Serves 6

Ingredients:
6 Anaheim peppers or bell peppers
1 tbsp olive oil
1 small onions diced
2 jalapenos-finely diced (remove seeds if you prefer less spice)
1 tsp red pepper flakes
1 lb ground lamb
Salt
Pepper
2 tbsp chopped parsley
1 tbsp chopped dill
2 cups baby spinach-chopped
4 cups tomato sauce (preferably homemade)
2 cups cooked brown rice (1 boil-in-bag brown rice)
8 oz crumbled feta cheese

1. Pre heat oven to 375 degrees F.

2. Remove the stems on the peppers. Steam the peppers in microwave, using microwave safe plastic wrap (about 4-5 mins) or you can steam them on stove top until slightly tender. Slice the peppers 3/4 of the way lengthwise. Set aside.

3. In a medium sized skillet add 1 tbsp olive oil to pan, saute onions and jalapenos until soft; 8 mins. Add in crushed red pepper flakes and ground lamb and cook until the meat has browned; stirring often. Season with salt and pepper- to taste.  Drain off any excess fat from the lamb.
4. With heat on medium-low, add in chopped spinach, parsley and dill; mix until spinach is wilted.
5. Add in 1- 2 cups of tomato sauce and 2 cups of cooked brown rice. Mix well. Turn off the heat.

6. In the bottom of a 13 x 9" baking dish, add the rest of the tomato sauce; about 2 cups. Place the peppers on top of the sauce and fill with lamb filling. Close the peppers best you can, and top with crumbled feta cheese.

7. Bake in a 375 degree oven for 30-40 mins until very tender.

Brussel Sprouts with Walnuts and Pancetta

I always like to cook brussel sprouts with bacon or pancetta, they go really nice together. This recipe comes out so tasty. The combination of the crispy leaves from the brussel sprouts, salty pancetta and crunchy walnuts made this my new favorite way to eat this veggie.

I don't have the best pictures for this side dish, I had to take them on a cell phone. I hope you try this recipe and enjoy!

Brussel Sprouts with Walnuts and Pancetta
Serves 4 (Recipe from Cook like a Rockstar by Anne Burrell)

Ingredients:
Extra virgin olive oil
1 garlic clove, smashed
Pinch of red pepper flakes
1/4 pounds of diced pancetta (You can substitute with procuitto or bacon)
1/2 cup chopped walnuts
1 pint of brussel sprouts-stems removes and leaves pulled apart (I would recommend using 2 pints for more than 4 people)
Kosher salt

1. Coat a large saute pan with olive oil, add in the garlic, red pepper flakes and bring to medium heat. Cook 2-3 minutes. when the garlic has turned golden brown, remove from the pan and discard. You know have garlic infused oil.

2. Add in pancetta and walnuts, cook until pancetta is crispy and brown; 5-6 minutes. Add in brussel sprouts and toss in the pan. Season with salt, cover and cook 2-3 minutes, until wilted.

3. Remove the lid, raise the heat to medium=high and let brussel sprouts brown; 8-10 minutes. The more crispy they get, the better. Taste and season with salt if needed.

Easiest recipe for you and baby-Butternut Squash Soup

This is the easiest way to make yourself a healthy and delicious lunch or dinner, while also making your baby a healthy meal at the same time. One small butternut squash makes enough for 8 jars of baby food and 1 large bowl of soup. You can alter any amount of the seasonings to your taste.

As mentioned in a previous post, butternut squash is one of the first foods you can feed your baby. Winter squash, such as butternut, is packed with vitamins, beta-carotene and calcium.

The Easiest Butternut Squash Soup:
Makes 1 large bowl and 8 jars of baby food (Makes 2-3 bowls of soup without baby food)

Ingredients:
1 small butternut squash
1-2 cups chicken stock or vegetable stock
Pinch of cinnamon
1-2 tbsp maple syrup
Salt and Pepper

1. Peel and dice the butternut squash into 1" cubes. Place in a pot of boiling water and cook until softened; about 20-30 mins.

2. Once the squash is soft, drain water and transfer half of the squash to a blender. To make baby food, add water and blend until smooth. Store in containers for 3-5 days or freeze for 2-3 months. To make the soup, add enough broth to puree smooth; add in cinnamon, maple syrup, salt and pepper to taste; blend together. Add in more stock to get the consistency you desire. Continue with the rest of the squash. Serve with a touch of heavy cream or plain yogurt.