Tag: easy recipes

Roasted Tomato Crostini

Summer is my favorite season! Aside from the great weather, in my part of the world produce is at its best and its usually available or sourced from local farms along the northeast portion of the United States. Although September typically signifies the unofficial end of summer and the beginning of the transition to autumn, there is still plenty of great produce to enjoy that is equally as delicious at the end of summer as it was in the beginning. One thing that stays consistent throughout the season is tomatoes.

There are so many different varieties of tomatoes. One of my favorite is cherry or grape tomatoes. They’re small, sweet, compact, and can be eaten in salads, with sandwiches, as part of a side dish, made into sauces or relish, or eaten whole as a quick snack. This recipe takes the taste of cherry tomatoes to another level by roasting them. With a few simple ingredients and almost no prep time, basic cherry tomatoes become a rich, almost buttery compliment to an easy appetizer or snack.

Crostini has gained fame over the past years because almost all cafes, wine bars, or sidewalk restaurants serve some form of them for an appetizer. They’re so simple to make and can actually be a great substitute for a lunch or a simple dinner. This recipe combines some of my favorite flavors that remind me of time in Italy. The crusty bread gets lightly toasted and has the right amount of crunch and texture. The goat cheese (or if you prefer you can use ricotta cheese or any other pasteurized, soft cheese) adds a unique creaminess and the tomatoes on top can be spread over the cheese like a rich tomato jelly. Its the combination of three distinct tastes and textures in one bite! Pregnant women will appreciate how this simple, easy-to-make snack cuts cravings, provides protein, energy, and fiber. I recommend roasting the tomatoes first and then turning up the oven temperature after to quickly toast the bread. The cheese melts beautifully on the warm bread and then the soft tomatoes sink gently into the cheese. Try this with different types of tomatoes or a combination of grape, cherry, yellow, or green tomatoes. Try this with other soft spreadable cheeses (again, pasteurized is preferred. Surface ripened cheeses where the rinds form from the action of bacteria, yeasts or molds during the aging process are highly discouraged during pregnancy) or even different types of toasted bread like pumpernickel of multigrain. A sprinkle of herbs at the end is great or try adding a little bit of flaked sea salt or “everything bagel” topping, sesame or poppy seeds. The possibilities are endless!

Ingredients

1 baguette of French bread or any type of crusty loaf bread

4-5 tablespoons extra virgin olive oil (2-3 tablespoons to brush on the bread and 2 to toss the tomatoes with)

Vegetable cooking spray

1-2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt & pepper to taste

16 ounces cherry tomatoes, halved

4-5 ounces goat cheese (or Ricotta cheese or a combination of both)

2 tablespoons chopped parsley, basil or chives

  1. Roast the tomatoes: Preheat the oven to 400. Spray a baking sheet with vegetable cooking spray. In a medium bowl, combine 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Add the halved tomatoes and toss to coat. Spread the tomatoes on the prepared baking sheet and spread out. Bake 25 minutes until the tomatoes are softened and slightly browned. Set aside and cover loosely to keep warm.
  2. Toast the Bread: Raise the oven temperature to 450. Line a baking sheet with parchment paper. Slice the baguette on a diagonal carefully, about 1 wide, to create about 12-24 slices. Brush the top of each slice with olive oil. Bake in for 6 to 9 minutes until the tops are golden and the bread is lightly crusty.
  3. Build the crostini: While the bread is still warm, spread some of the goat cheese on the tops of the bread slices. Place 1-3 roasted tomatoes on top (leave them whole or smear them if desired). Sprinkle with the herbs or toppings of your choice. Portions can be wrapped in wax paper and plastic wrap and reheated on low temperature slowly in the microwave up to 1-2 days later.

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Slow Cooker Asian Spare Ribs

I never expected my recipe for Easy Fried Rice to be so popular! I have received messages and comments from so many of you telling me how much you liked that recipe, how easy it is to make, and how the leftovers are even better! What was common from all the messages: We Love our Asian food- and you asked for more! I came up with another great recipe that will satisfy any craving for another staple: Spare Ribs! These ribs are almost as good as what you would get from a restaurant. They have a fantastic aroma and they are soft and tender thanks to cooking in a delicious marinade in a slow cooker. The more they marinate, the better they taste! This is truly one of those recipes you can just “set and forget” and you can’t mess it up.

These are classic Asian-inspired ingredients. I opted for low sodium soy sauce and the 5 Spice powder elevates the taste profile. A few drops of red food coloring are optional but make these spare ribs look just like they came from my local Chinese restaurant. When they’re done in the slow cooker, a short time under the broiler gives them a nice sweet caramelization or just lather on the thickened sauce and serve them as is. A sprinkle of sesame seeds and sliced green onions make them perfect as an appetizer, main dish, or ideal for a party. Try these and change up the recipe with your own favorite ingredients.

SLOW COOKER ASIAN SPARE RIBS

2-3 pounds spare ribs (bone in best)

1/4 cup low sodium soy sauce

1/4 cup honey

1/3 cup hoisin sauce

1 1/2 teaspoon 5 Spice Powder

2 tablespoons brown sugar

2 -3 tablespoons sweet chili sauce (optional)

4 cloves garlic, minced

2 teaspoons fresh grated ginger

1 teaspoon red food coloring (optional)

2 teaspoons corn starch

Sesame seeds and sliced green onion for garnish

  1. Make the marinade: Whisk together the soy sauce, honey, hoisin sauce, 5 Spice powder, brown sugar, chili sauce if using, garlic, ginger and food coloring if using.
  2. Place the spare ribs in a large re-sealable bag. Pour the marinade over the spare ribs and gently mix to coat the ribs. Allow spare ribs to marinate in the refrigerator for 12 to 24 hours.
  3. Spray the inside of the slow cooker with vegetable spray. Place the spare ribs inside the slow cooker. Cook on Low for 6 hours or on High for 4 hours.
  4. When the cooking is done, carefully remove the spare ribs and arrange on baking sheet. Keep warm.
  5. In a small bowl, dissolve the cornstarch with a few tablespoons of water until it becomes a thin liquid.
  6. In a medium saucepan, combine the cornstarch with the remaining cooking liquid from the slow cooker. Bring to a boil over medium-high het and continue cooking, stirring frequently, until the mixture thickens.
  7. Baste or brush the spare ribs with the thickened cooking liquid. Broil about 2 inches away from the broiler for 4 to 5 minutes until the spare ribs are caramelized.
  8. Garnish with sesame seeds and sliced green onion.

Photo: Ahmad on Unsplash

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Veggie Cakes

When You Don’t Want a Whole Meal

I admit that sometimes “meals” are too much, especially during pregnancy. I find that women, especially toward the end of pregnancy, want to have something satisfying to eat but not be bothered with a full meal. As the baby grows and delivery comes closer, women often report a decreased appetite or report craving certain foods but only being able to eat a small portion of it. It’s all normal! However, as a pregnant woman, you still needs adequate nutrition, calories and energy regardless of what stage of pregnancy you are in.

I came up with these super easy vegetable cakes to help satisfy hunger and provide the energy a woman needs. These cakes are loaded with good stuff: vegetables, some needed carbs, lots of flavor, and lots of flavor and texture. They can be used as a lunch, a light dinner, or a snack.

How to Make Them Work for Everyone

These cakes work for the whole family: they are perfect for anyone and can also do double duty as a party meal, hors d’oeuvres, or even as a side dish to a roasted meat or on top of salad. These cakes can be used as a breakfast by simply adding a poached or fried egg on top or made into a simply sandwich by putting one between two slices of multigrain bread and topping with olive oil or you’re a light coating of your favorite sandwich spread.

These cakes can be made in any size so they can serve as an entrée or a perfect appetizer. Change up the type of vegetables used or experiment with different dipping sauces—the possibilities are endless!!

Veggie Cakes

Makes 12

  • 1 cup grated broccoli (about 1 or 2 stems and heads)
  • 3 carrots, grated
  • 2 medium zucchinis, grated and drained
  • 1 teaspoon salt
  • 1 cup frozen yellow corn, thawed and drained
  • 2 green onions, finely diced
  • 3 eggs
  • ½ teaspoon black pepper
  • ½ cup Panko breadcrumbs
  • ½ cup all purpose flour (or whole wheat flour)
  • ½ teaspoon baking powder
  • ½ cup fresh grated Parmesan cheese (optional)
  • 2 tablespoons extra virgin olive oil
  1. Place grated zucchini into a colander or strainer and add salt. Cover with a paper towel and weight down (e.g. with a  can of tomatoes or another heavy kitchen item). Allow to sit and drain for 30 minutes to 1 hour.
  2. In a food processor, pulse broccoli and carrots into smaller pieces. Add to a large mixing bowl.
  3. After the zucchini has drained, wrap in kitchen towel or bundle of paper towels and squeeze out as much liquid as possible. Re-wrap often and squeeze immediately until no more liquid comes out.
  4. Add zucchini to broccoli and carrots. Add corn and green onions.
  5. In a medium bowl, mix flour, baking powder, Panko breadcrumbs and cheese if using.
  6. Add flour mixture to the vegetable mixture and toss thoroughly to coat each piece of vegetable with flour mixture. 
  7. In a small bowl, whisk eggs slightly. Pour over vegetable and flour mixture and stir to combine
  8. In a medium non-stick skillet over medium-high heat, heat extra virgin olive oil.
  9. Using an ice cream scooper or large spoon, spoon ½ cup of vegetable mixture and form into patties. Drop into heated oil and flatten slightly to create an even cooking surface.
  10. Cook 3 to 4 minutes on each side until golden brown, careful not burn either side
  11. Remove cooked cake to a cooling rack or on paper towels and allow to cool. Cook additional cakes in similar batches.
  12. Serve warm with a fresh salad, fruit, quinoa, rice, or steamed edamame. Store in refrigerator for up to 3 days and reheat as needed or freeze in an airtight container for up to 2 months.

Featured photo by Louis Hansel

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Super Soups

Soup is the ultimate lunch and comfort food–and perfect for fall (or any season)! A hearty mix of vegetables, meat, broth and seasonings provide a warm, satisfying meal. It’s easy to take with you for lunch, or have as a dinner, a snack, brunch, or anytime you want a wholesome meal that is filling, healthy, and portable. However, not all soups are the same! Many of the commercial soups, while tasty, are full of sodium and preservatives that make them less than ideal for pregnant women or their families. The best soups are homemade where sodium and other ingredients can be controlled with taste maximized.

An Easy Way to Make Soup

Fortunately, soup is one of the easiest things to make. In fact, all soups can be boiled down (get it?) to the same elements starting with a “base” and then different variations can be made from the simple base recipe. You can make soups in small batches, and they don’t take long. This recipe can be doubled and tripled so there can be plenty left over for additional meals of snacks or frozen for several weeks to use later.

Once you master the base soup recipe, you can experiment with different flavor combinations of meats, vegetables, pastas, rice, or grains. Or try out my other soup recipes like Pumpkin Soup, Black Bean Soup, Fall Soup or this Protein-Packed Soup. Pair these soups with toasted bread or pita pieces, unsalted crackers, or top them with different flavors like a sprinkle of toasted pumpkin or sesame seeds, croutons, a drizzle of extra virgin olive oil or pesto, or a light shaving of cheese. The combinations, and possibilities, are endless!

Basic Soup Recipe 

Serves 4 to 6

  • 2 tablespoons extra virgin olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 cups water or stock (chicken, vegetable or beef)
  1. Heat oil in a large stock pot of Dutch oven over medium high heat.
  2. Sauté vegetables until onions are soft and translucent, about 6 to 8 minutes. Add the seasonings.
  3. Add in water or stock and bring to a boil. Reduce heat to low-medium and simmer covered for 20 to 30 minutes until vegetables have softened.

Lentil Soup

Makes 4 servings

  • Basic Soup Recipe (above) but add to the sautéed vegetables:
  • 1 bay leaf
  • 2 cups dried lentils (green, red, or yellow)
  • 1 14.5-ounce can crushed tomatoes
  • 8 cups water or stock (chicken or vegetable)
  • Salt and pepper to taste 
  • Optional: 1 cup roughly chopped Swiss chard, escarole or spinach
  • 1 tablespoon white wine vinegar
  1. Bring Basic Soup Recipe broth (above) to a boil over medium high heat.
  2. Reduce heat and simmer over medium heat 60 to 90 minutes until lentils soften.
  3. If using, add chard, escarole or spinach and vinegar immediately before serving. Season with salt and pepper to taste.

Chicken & Pasta Soup

Makes 4 servings

  • Basic Soup Recipe (above) but add to the sautéed vegetables:
  • 5 cups water or stock (chicken or vegetable)
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1-pound boneless chicken breast, cooked and cut into 1-inch pieces or shredded
  • 1 12-ounce package of elbow-shaped pasta, cooked and drained
  • 1 bunch kale, shredded
  1. Follow Basic Soup Recipe (above) but add to the sautéed vegetables the water or broth, bay leaf and thyme. Bring to a boil then reduce heat to medium and simmer 15 minutes.
  2. Add chicken, pasta and kale and simmer an additional 10-12 minutes until kale is softened.

Vegetable Soup

Makes 4 servings

  • Basic Soup Recipe plus:
  • 5 cups water or broth (chicken or vegetable)
  • 1 14 ounce can diced tomatoes in their liquid
  • 2 medium potatoes, peeled and diced into 1-inch cubes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 cup frozen green beans
  • 1 cup frozen yellow corn
  • 1 cup frozen green peas
  • ½ cup chopped parsley
  • Salt and pepper to taste
  1. Add water or broth, tomatoes, potatoes, and bay leaf to sautéed vegetables. Bring to a boil over medium-high heat. Add the green beans and reduce heat to medium. Simmer for 20 to 30 minutes.
  2. Add peas, corn and parsley and cook an additional 5 minutes.
  3. Season with salt and pepper before serving. Garnish with additional parsley when serving.

Featured photo by Becca Tapert 

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Healthy Pumpkin Scones

Many of you loved this pumpkin soup recipe, but when you make the soup, you often have leftover pumpkin puree. How can you use up that leftover pumpkin? I think I found a perfect solution: healthy pumpkin scones!

Pumpkin is not just a flavor to save only for the fall season or the autumn holidays. It is a completely versatile flavor that actually works well in both sweet and savory dishes. It’s also a warm, earthy flavor that is perfect to start out your day. I’ve come up with a way to make easy pumpkin scones that your whole family will enjoy.

Scones can be difficult to make because many require making a dough that has to rise and be kneaded properly, chilled, then cut and baked. While they taste great they often take a lot of time and who wants to be bothered?  I found that if I use my food processor, I cut the prep down by more than half, and the dough is so well mixed that it only needs to be kneaded for a few minutes. Instead of cutting them in advance, I cook all the dough at once and cut out square or triangular scones of different sizes after it’s baked.

With these scones, you get a perfect breakfast meal, lunchtime dessert, midday snack, or something to have with an afternoon coffee or tea if company comes by. A batch of these would make a perfect hostess gift or to bring someone who has a busy schedule and would appreciate having a healthy breakfast option or snack on hand.

The scones are made of oats and fiber from the pumpkin, whole wheat flour and whatever add-ins you choose. They are low in sugar and use less butter than a traditional scone recipe. In fact, these are simple pantry ingredients, so you may not even need a trip to the store to make them! Try these the next time you make pumpkin soup or anything else that calls for pumpkin and have some leftover pumpkin puree.

Healthy Pumpkin Scones

  • Vegetable spray
  • ½ cup pumpkin puree (not pumpkin pie mix- use the plain, unseasoned pumpkin puree)
  • 2 tablespoons buttermilk (or regular milk)
  • 1 large egg yolk
  • ¼ cup old fashioned rolled oats (not the quick cook kind)
  • ½ cup packed light brown sugar
  • 1 ½ teaspoons baking powder (increase it to 2 or 2 ½ teaspoons for more fluffier scones)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 6 tablespoons cold unsalted butter, cut into cubes
  • Optional add ins: ½ cup (or more depending on taste or preference) dried cranberries, golden raisins, currants, chopped walnuts, dried cherries or toasted pumpkin seeds.
  • Optional sprinkle topping: 1 ½ teaspoons turbinado sugar
  1. Preheat oven to 400F.
  2. Line a 9 inch baking pan with parchment paper and spray lightly with vegetable spray.
  3. Whisk pumpkin puree, buttermilk, and egg yolk in a small bowl until smooth. Set aside.
  4. 4n a food processor, pulse oats until they resemble coarse meal or sand.
  5. Add flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice to oat mix in food processor and pulse until combined.
  6. Add butter and pulse until the mix looks like fine sand or meal.
  7. If using optional add-ins: Add in berries, raisins, seeds, sugar or any combination and pulse 1-2 times to quickly combine.
  8. Add pumpkin mix and pulse 3-4 times until mix is moistened.
  9. Turn dough out onto lightly floured surface and knead gently (about 5-6 times) until combined.
  10. Press the dough into the prepared pan (it may not all fit but that’s OK. It might just be 6-7 inches across and about ¾ inch thick). If using the topping: Sprinkle the top with the turbinado sugar.
  11. Bake 25-30 minutes until the top is golden or begins to crack. Remove from oven and cool 10-15 minutes then tip out onto a cutting board. Slice into 8 square or triangular scones. Cool completely.

Featured photo by Priscilla Du Preez

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment

Modern Skillet Shakshouka

What is Shakshouka?

Shakshouka is eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. A common dish in many Middle Eastern and Mediterranean cultures, shakshouka has recently become one of the most popular dishes here in the United States as a brunch staple, quick dinner, easy lunch, or meal for a party. Many people are scared to try it, thinking it’s spicy– but nothing could be farther from the truth!  Shakshouka was created as a simple and satisfying meal that didn’t need long hours to prepare. Plus, you can make this dish any way you choose with any combination of ingredients. It’s incredibly simple!

It All Starts With Tomatoes

The base of shakshouka is tomatoes. They form a creamy base to hold the flavors of whatever spices or seasonings you add. You can add sweet or savory spices to change the profile of the dish. It’s not tomato sauce that you would serve over pasta—this is a complex mixture of flavors and textures that are warm, inviting, and versatile. And there are so many ways to make this dish and each region has its own special twist on how they do it.

This Shakshouka recipe combines the unique flavors of shakshouka with the right amount of seasonings to keep it delicious without being overly spicy or tangy. The eggs add protein and the combination of egg, tomato and bread (or some sort of starch) make this a satisfying meal. Plus, it’s all done in one pan and it’s ready in under an hour!

A Healthy Showstopper

The ingredients in shakshouka are so versatile that this recipe can be doubled or tripled depending on the number of people you’re serving. And it looks beautiful when serving the whole skillet in the center of the table for your family or guests to help themselves. Or, spoon it into smaller ramekins or serving dishes garnished with herbs or warm, crusty bread. The best part? It’s healthy!

This Shakshouka recipe has:

  • Dark green vegetable for texture, taste and nutrients like vitamins A and C, and potassium
  • Peas for protein, iron, vitamin B6 and magnesium
  • Tomatoes for vitamin C and natural sweetness.  

Shakshouka is fat free, gluten free and can be made vegan if the eggs are removed. Try different flavor combinations of your own– you can’t go wrong!  It’s the perfect way to use up leftovers including diced or cut up meats, extra vegetables, or even some fruits or nuts. The possibilities are endless!  Try this dish at your next brunch, dinner, lunch, or as a meal to bring to a party. You won’t be disappointed.

Modern Skillet Shakshouka

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • ½ cup chick peas or garbanzo beans (about ½ can)
  • 1 can diced tomatoes, drained or 8 Roma tomatoes, diced (If using canned, I find Cento tomatoes work best)
  • ½ teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons sweet paprika
  • 2 cups Red or Swiss chard, chopped
  • 6 eggs
  • Fresh basil or parsley for garnish
  1. Preheat the oven to 400F.
  2. In an oven proof medium skillet, heat extra virgin olive oil over medium high heat. Add onion and garlic and sauté for 5 minutes.
  3. Add chick peas and sauté another 3-4 minutes.
  4. Add tomatoes, cumin, cinnamon and paprika. Bring to a boil. Lower heat and simmer 10 minutes.
  5. Add chard and cook 1-2 minutes.
  6. Remove from heat. Make (6) small wells with the back of a spoon in the tomato and chard mixture. Add an egg carefully into each well.
  7. Move skillet to the preheated oven and bake 15-20 minutes until egg whites are set.
  8. Remove from oven and cool slightly. Garnish with basil, parsley or both. Add salt and pepper to taste.
  9. Serve with toasted multi grain bread, semolina bread, toasted pita bread or triangles, or fluffy naan bread.

Featured photo by Sara Dubler 

Paul Quinn, PhD, CNM -Prenatal PossibilitiesLeave a comment
Create a website or blog at WordPress.com