Taste of Louisville: The Grape Leaf

I love meditteranean cuisine - Greek food - middle eastern (except the olives).
Yesterday I went out to lunch with a couple ladies and I wanted to try this restaurant down on Frankfort. I had heard it was great - but hadn't been there - so on we went!
First - any good Greek restaurant must have good hummus. This one did. I only got a small taste of it - but it was yummy - like George's Garage in Durham.
I got the beef and lamb gyro. It came a salad - I got the house - had tons of stuff in it.
The beef and lamb had a great tsaziki sauce on top and the pita was amazing - the beef and lamb were great as well - with diced up cuks and toms on top. It had some cauliflower (just yellow) rice with some raisins and almonds in it. Today I get leftovers of their brown rice and lentils. It was tons of food - all for 10$. Which really isn't bad.
The service was great and a nice atmosphere with street parking.
Yummy! I will definitely have to go back!

Florida Food

My family and I just went on a Suwannee Houseboat Excursion and then ate at two restaurants, so I wanted to do some highlighting.
One the way to the Suwannee - we met up in Wildwood, FL at a truckstop - diner food, but nothing to write home about.
First meal on the boat was chicken salad that I made. Alan asked if it was "good for you chicken salad?" I love my chicken salad. Chopped up lemon-pepper rotisserie chicken from Publix, mayo (to liking), regular and stone ground mustard, celery, green onions, grapes (both purple and green), and pecans. It was yummy!
Mom had made rubs for the chicken quarters Alan grilled: American BBQ and Southwestern. I liked the American BBQ better. It had some brown sugar in it that made the skin really fantastic and slightly crunchy off the grill. We also had grilled corn on the cob - one of my favorite things!
Breakfast was anything - fruit, granola, yogurt, cheese, apples, etc.
Lunch was leftovers - I actually had a pb/apple sandwich right after I got done swimming in Manatee Springs.
Dinner - Dad and Alan split a cow from Arcadia and we had some of the T-bone steaks off of it. Alan marinated it in W-shire, garlic, and probably something else too - but it was really good. We also had some grilled squash/onions, and potatoes/onions, and some more corn on the cob. Yumm-o as RR would say. Then we cut up two fresh pineapples for dessert.
On the way home from the Suwannee - we ate at Frogs. Frogs is a little hole in the wall in Williston, FL. Years ago it was much better, but it has had a couple of fires. They have frogs from different places sitting on the order counter - just about 5 tables in the place and some outside. Best thing: medium (heat) bbq pulled pork sandwich. Dripping in a red specialty sauce, rapped in white parchment paper, fries dumped on top, in a brown lunch sack - and a canned soda - all for 6 bucks. Yummy. Papa and I would stop there so much. I had a couple bites, Mom had the rest. Dad took us to the Collannade on Bayshore Blvd in Tampa for an early dinner. I had the grilled shrimp and salmon. Salmon was really good. Shrimp were definitely over cooked. Creamed spinach was good too - but I only had a couple of bites. Salad was a normal salad - nothing fancy. They are known for their bread: a variety of mini-muffins: corn, blueberry, cranberry - I had one of each. Very moist, perfectly cooked. Mom and I split the strawberry shortcake - that wasn't much to write home about either. So, if you go - just get the salmon and the bread - you'll be set!

Strawberry Pizza

Growing up, this was my cousin Nathan's favorite recipe for my Mom to make for family gatherings. And going to church in Plant City (winter strawberry capitol of the world) you know you had to have a dessert like this in your recipe box!
Two of my favorite things: pizza and strawberries! Yummy!

CRUST
1/2 cup 10x sugar
2 sticks butter (real stuff) - softened
2 c flour
Mix all together, spread on to a sided pizza pan or a jelly roll pan with sides. Bake for 17-20 minutes at 350. Let cool completely.
FILLING
1 cup 10x sugar
8 oz cream cheese - room temp
1 carton cool whip
Mix all together very well so you don't have lumps of cream cheese. I used 1/3 less fat cream cheese and fat free cool whip. Spread on to cooled crust. Fridge overnight (or early morning for dinner)
TOPPING
2 pints strawberries
1 cup sugar
4 T cornstarch
4 T water
1 tsp vanilla
5 drops red food coloring
Crush one pint of berries in pan on low heat, add in one cup of sugar to boiling. Mix water and cornstarch together, add that and vanilla and red food coloring. Let thicken. Once cooled add the other pint of sliced berries. Spread on top of icing. Let chill.
Top with sliced or whole berries around the edges and cool whip.

Baked Pears with Granola

I'm really becoming a fan of simple fruit dishes. Not only are they healthy, but they taste so good! This Health Magazine dessert is no different!

Baked Pears with Granola
2 Bosc pears - peeled, halved, and cored
2 tsp sugar
1/2 tsp cinnamon
1/2 cup granola (see my recipe in the healthy/breakfast section)
1/4 cup apple juice

top the prepared pears with cinnamon and sugar mixture. Fill in core-holes with granola. Pour apple juice over the top. Cover loosely with parchment paper and microwave on high for 6 minutes. Serve with 2 pear halves and a scoop of low-fat vanilla ice cream - pour leftover juice (in bottom of pan) over the top - delicious and healthy!

SImple Italian Salmon for 2

My Dad is a huge salmon fan - probably gets too many of those wonderful omega-3 fats that we all need. A new friend, Lauren, gave me this recipe - it is one of Giada's. I just cut it in half...

Simple Italian Salmon
2 5-oz salmon fillets
olive oil
1 shallot, chopped fine
1/2 can petite diced tomatoes
juice of half a lemon
salt/pepper
1/2 tsp oregano and thyme

Drizzle olive oil on one side of salmon and place it oil side down on a sheet of aluminum foil. Fold up sides (to make little packet). Mix of the rest of the ingredients in a small bowl - split between two salmon packets. Bake in a 400 degree oven for 20-25 minutes. Delicious! I served this with roasted asparagus and roasted red potatoes (all cook at the same temperature). Potatoes take a little longer. I zapped mine in the microwave for 2 minutes, or you can just put it in there before the asparagus and salmon.

Cinco de Mayo - Black Bean Salsa

In honor of the beginning of May and all things Mexican - I am making black bean salsa today. I've been making this salsa for years now (from Paula Deen) - and love it.

Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste

Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).

Honey Roasted Carrots

I found this simple, delicious, healthy recipe in my May Everyday Food Magazine. I loved them. Called my Mom immediately to tell her to make them!

Honey Roasted Carrots

1 bag of carrots - peeled, washed, cut in 2-inch pieces, halved lengthwise

salt/pepper/

olive oil

honey

On a rimmed cookie sheet, place the prepared carrots. Sprinkle with kosher salt and fresh ground black pepper. Drizzle with olive oil. Place in 450 oven for 17 minutes - stir carrots, flip them over. Put them back in the oven another 17-18 minutes or until soft.

As soon as they come out of the oven, drizzle with honey - not much (about a Tbsp) or they end up too sweet. The natural sugars from both the carrots and the honey are great - then the kosher salt plays off them well.

Enjoy this healthy side dish! :)

Easy Cobbler

I've been making this Robshaw staple since halfway through college and it has always been a success. I personally like the apple filling better than the peach - but make what you want - either way it is simple and delicious. Yesterday I made this for a couple who just had their first baby - I hope they enjoy it. My apt smelled great when it was almost done baking!
Thanks Phyllis!
Easy Cobbler
3/4 cup self-rising flour
1 stick butter, melted
3/4 cup milk
1 cup sugar
cinnamon
1 can pie filling
1/3 cup sugar
cinnamon

In glass 8x8 pan (or microwave safe to make cleaning dishes easier), melt stick of butter. Mix in flour, milk, and 1 cup sugar. Sprinkle with cinnamon. Spoon on pie filling. Top with mixture of cinnamon and sugar. Bake at 325 for 1 hour. Serve with ice cream! :)

First times with Chicken

I love the smell of a chicken cooking (boiling) on the stove. It is such a home-y smell! Today was a day like that - kinda rainy and dreary outside (but at least warmer) and basketball on the tv (reminds me of a Shenandoah song).

But, I made some Gumbo (from the April Everyday Food), some Chicken and Dumplins with peas, Chicken salad (and some hummus, but it didn't have chicken in it).

Chicken Gumbo (I will have to make some rice for it, because right now it is a little too oil-y for me because there was no rice in it to drink up the roux)

1/4 cup canola oil

1/3 cup flour

2 red peppers, chopped

1 onion, chopped

4 cloves garlic, chopped

1 tsp oregano

1 frozen bag cut okra

1 pkg fully cooked andouille sausage

4 cups cooked chicken

4 cups water or broth

Heat oil and stir together flour till milky consistency. Add veggies (not yet for the okra) and saute till softened, about 10 minutes. Then add the broth (I did 2 cups broth, 2 cups water), okra, and sausage. Bring to boil and then add chicken. Warm through. Very easy for a 30 minute gumbo recipe. I added some red pepper flakes and hot sauce (because gumbo is supposed to be spicy).

Chicken and Dumplins (Healthy style) Can you believe I was raised in the south and never made chicken and dumplins - I was so deprived! But on the suggestion - I had to make it to see if I could do it! The gravy part it makes is so yummy and comfort food! :)

Chicken broth with bones, chicken chunks

1 1/2 cups flour (1 cup whole wheat, 1/2 cup ap)

2 tsp baking powder

1/2 tsp salt

large pinch of parm cheese

3 T cold butter

3/4 cup milk

mix dry, cut in butter, add milk and parm cheese. Drop into boiling broth by little pinches (I rolled mine into balls). Boil for 10 minutes, then cover and boil for 15 more. I added about 1 cup frozen peas into mine as well. First time making them and I thought they were pretty tasty! You can definitely tell I used whole wheat flour - but they were filling! Oh, I got the basic dumplin recipe out of Betty Crocker's cookbook (I experimented with the flour, parm cheese, and peas).

Spring Risotto with Asparagus and Lemon

Well, its almost Spring here in L-ville.
Bobby gave me some lemons from his tree when I was home last so I had to use them. We bought some asparagus since it is in season, and I had some arborio rice (which I love), so I found a recipe - and tweaked it some of course. It is so creamy - without being totally fattening!
1 48oz box low-sodium ff chicken broth (keep heated on separate burner)
olive oil
1/2 onion - finely chopped
1 1/4 cup arborio rice
1 lemon - zested
1 bunch of asparagus, cut on a slant
juice of half of a lemon
1 T butter
1/3 cup parm cheese

Saute onion in oil. Add rice till coated in oil. Add zest to rice. Add asparagus. Add broth 1 cup at a time (and keep adding when liquid has gone away). Keep stirring until all broth is used. Add butter, lemon juice, and parm cheese. Stir and serve either as meal or side dish!

Cranberry-Orange Oats Pancakes

Mom gave me a Prevention magazine and I found one recipe out of two magazines that I liked. I made them tonight and they were delicious. I would tend to make these during the fall and winter, because of the flavors - but they were yummy for Lisa and I on this almost spring, sorta rainy day. They have fiber in them too, so they are very filling!

Cranberry-Orange Oats Pancakes

1 cup oats

1 cup whole wheat flour

1/4 cup ap flour

1/4 packed brown sugar

1 heaping T baking powder

1/4 tsp salt

3/4 tsp cinnamon

2 eggs

1 cup oj (I used 4 oranges I had in the house) with my relatively new squeezer from W-S which I love!

1/4 cup milk

1/4 cup olive oil (these are those healthy fats)

3/4 cup craisins

Mix dry, add wet in, fold in craisins - cook! I loved them!

Cooking with Mom - Spinach Lasagna

I finally was allowed to cook a meal for my parents while they were here, so Mom and I put together a spinach lasagna recipe that I got from a dear friend in St. Augustine. Martha Shinn, youth ministry professor extraordinaire, made this lasagna for a bunch of single girls in Young Life one Valentine's Day. It was amazing. So, I've made it ever since. Dad loved it - said he could have eaten the whole pan - that's great because he's lost so much weight! Will power!

Spinach Lasagna
1 32 oz jar spaghetti sauce (I use prego)
1 cup water
2 egg whites
1 box frozen spinach, thawed and very well drained
1 16 oz container red-fat small curd cottage cheese
1/3 cup grated Romano cheese
pepper to taste
8 oz lasagna noodles
1 package 2% grated mozz cheese
Mix sauce and water - set aside. Mix the rest (through the pepper). In 9x13 layer in starting with sauce - then noodles - then spinach - repeat. Top with sauce. Refrigerate overnight. Top with mozz cheese and some parm/romano, etc. Bake covered for 1 hour at 375. I take the lid off with about 10 minutes left to brown the cheese a little more. Fantastic! Serve with a salad and bread!

Cooking with Mom - Cranberry-Apple Rice Pudding

My Mom is a great chopper! :) And these apples I got to pick in White Plains, NY when I was up there during peak apple season...

I wanted to make this because you can make it halfway healthy and my Dad loves rice pudding, so we'll see what he thinks of this. And I get to use the crockpot while I cook other things.

Cranberry-Apple Rice Pudding

3 cups cooked brown rice (1 cup to 2.5 cups of water)

1 apple, diced

1/2 cup craisins

1 tsp vanilla

1 can each ff condensed milk and evaporated milk

Spray crockpot with pam. Stir all ingredients together. Cook on low for 3.5 hours or until all the liquid is evaporated. I serve it with some ff cool whip.

Cooking with Mom - Roasted Vegetable Stew

My parents are in town this weekend. I had my mom find a recipe we could make - she picked this. Enjoy - it was really good - but a two person recipe (for all the chopping)

Roasted Root Vegetable Stew

2 cups chopped carrots

2 cups chopped beets

I cup chopped turnips

1 cup chopped parsnips

12 shallots - peeled and halved

1 garlic head - peeled, cloved

olive oil

fresh parsley and sage (about 2 tsp each)

2 tsp chopped, minced fresh ginger

3 cups veggie broth

s/p to taste

topping - sour cream

Roast first 7 ingredients on a sheet pan at 450 for 30 minutes. Take out and put the rest and the veggies in a dutch oven over medium heat for 30 minutes. When done, I mashed up all the veggies with a potato masher - or you could use an immersion blender. Great color and good taste - the roasting of the veggies brings out the sweetness of it. Mom and Dad both liked it and it will serve as leftovers this week.

Fast, Healthy Italian Chicken

I brought out the Cooking Light Cookbook to try to make something healthy and good. Found this recipe. It actually tastes really good! I put mine over some leftover quinoa but you could use brown rice or whole wheat pasta, or even risotto or polenta - any would be great.

Italian Chicken with Chickpeas

1 lb chicken tenderloins

3 turns of olive oil

garlic powder, oregano, s/p for chicken

1 green pepper, chopped

1 onion, chopped

1 can diced italian tomatoes

1 can chickpeas (garbanzos), drained

Cook the chicken until half way done. Then add the rest, turn on low to simmer until chicken is done and tomato mixture is heated through.

How easy, fast, and yummy is this!

Healthy Waffles (that taste good too)

I thought I would try this new recipe for a healthy waffle to see how it tasted. Who knows, right?
Some waffles I could eat by themselves, not these. They were very good (and slightly nutty and crunchy) with syrup - but I couldn't eat them without some sort of fruit sauce or syrup.
I got these out of a cookbook at the right - Family Favorites Made Lighter

1 cup flour (you could probably make it with whole wheat pastry flour or 1/2 regular, 1/2 whole wheat) - just have to play with it some to get the consistency right
3 tbsp wheat germ (gave the waffles crunchiness which I really liked (and a nutty flavor)
dash of salt
1 cup milk
1/4 cup canola oil
2 egg whites

Mix dry, stir in wet, fold in egg whites that have been beat to a stiff peak (this is where my mini battery-operated whisk came in handy).
Add to a sprayed waffle iron - about 1/2 cup (or to your manufacturer's specifications).

Like I said - they were good. It makes about 4 waffles - so good for 2 people, you can double the recipe if you want to freeze or serve more people. The recipe calls for sliced bananas and a blueberry sauce - but I just used syrup (and some of my friends use no-sugar added syrup).

Enjoy breakfast for dinner sometime - it does the entire body good (when its a healthy breakfast).

kd

Crock Pot Vegetarian Chili (Soup)

I was talking about this chili (soup) with a new friend in Durham (small world, even knew people here in L-ville). She said her husband didn't really chili but she wanted a healthy crock pot recipe. Well, if we call this a soup then maybe he would eat it. Well, finally, a month and a half later, I'm making it for a cold and rainy week we are expecting here in L-ville. (I'm ready for the Spring). I got this out of a crock pot book you can find in the library link on the side of the blog page.

Vegetarian Chili (Soup)

2 zucchini, chopped
2 green pepper, chopped
1 onion, chopped
1/2 cup celery, chopped
2 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp cumin
4 regular cans of diced tomatoes (or 2 large cans)
1 bag frozen corn (10oz)
1 cans black beans
2 cups medium salsa (or mild or hot, depending on your liking)

Put it all in a crockpot, high for 4-5 hours or low for 8-10. Enjoy with toppings or bread of your choice.

Papalenos - Berea, KY

This weekend I went to Berea, KY to enjoy a weekend with my friend, Felicity, and her new husband, Kevin. Since Kevin was gone all day on Saturday, Felicity and I enjoyed an early dinner at Papalenos. A quaint inexpensive Italian place in the heart of Berea - this place had most everything you would want:
a fountain drink dispenser (although it was Pepsi)
fun wait staff
a rustic interior
great breadsticks - ok - it was more like a bread brick. It was huge. And they serve it in a butter dish because they have poured melted butter (probably 1/4 cup) over the top and then you have the butter in the bottom to sop up with your bread. Fantastic - although not too healthy.
great food - I got the baked spaghetti with meatballs. The sauce was perfect - not too spicy, not too acidic, not too chunky - a good marinara sauce. The meatballs on top with the melted cheese (melted in the dish it was served in, very rustic style). Felicity got the ravioli florentine which was amazing. Spinich inside of ravioli with alfredo sauce - the sauce was great! Best alfredo sauce I would say I've had. Man - it was good.
So, here's a perfect weekend in Berea...go early on a Saturday morning (about a 2 hour drive from Louisville). Eat Papalenos for lunch, go hike the pinnacles, then grab sonny's on your way home (in Richmond).

Baked Chicken Spaghetti

I got this recipe from my dear friend Lindsay - her in-laws had been raving about it so I thought I would try it.
So easy, and creamy, and warm - you can make it halfway healthy too, like I did!

1 chicken, cooked and deboned, and cut into chunks
1 box whole wheat spaghetti noodles (cooked in broth from chicken) - till al dente
2 cans cream of chicken soup (low-sodium, lower fat if want to)
1 stick butter
2 T worcestershire sauce
s/p to taste
1 bag of 2% grated sharp cheddar cheese

Cook chicken, cook spaghetti. In large frying pan, mix rest of ingredients together, adding cheese last once chicken and soup is heated through. Mix all with the drained spaghetti noodles. Pour into a greased (pam) 9x13 pan for 1 hour at 350 (I actually cut down the heat about half way through). When it is done, top with grated cheese or cook for about 5 more minutes with bread crumbs.

It was good, I would definitely mix well so the noodles are well-coated. I would watch the salt too. But, it was good, creamy and comfort food! :) I served with steamed broccoli and angel food chocolate delight for dessert. My friend who is expecting was pleased! :) Always good to please babies in wombs! :)

Banana Walnut Buttermilk Pancakes

I had some buttermilk left over from a potato salad and had some bananas in the freezer - so I looked for a recipe for pancakes - since there are just days that call for breakfast for dinner! I found this on food network, looked at the reviews, and then made some adjustments. So, I think they turned out pretty good. And now I have breakfast for all week!
2 cups flour
1 3/4 tsp baking powder
1/2 tsp baking soda
2 pinches salt
3 tbsp sugar

2 eggs
1 2/3 cup buttermilk
6 tbsp unsalted butter, melted
2 ripe bananas, mashed
2 tsp vanilla (or to taste)
2/3 cup walnuts or pecans, finely chopped
Mix dry, stir wet - mix together, add in the nuts at end

On medium high heat, use butter or spray on pan - make 1/4 cup pancakes - enjoy!