Archive for the Simply Delicious Category

Freshly Picked Blueberries

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Last week, I enjoyed the simple pleasure of blueberry picking with friends.

I brought home a little more than 1.5 lbs with the thought that I would use some to make a blueberry galette and simply add the rest to pancakes, cereal, and yogurt. I tried to save 3 cups of blueberries for the galette, but I’ve eaten almost all of the blueberries up. I especially apprecited Fresh Blueberries added to Greek Maple Yogurt! You can make Greek Maple Yogurt by mixing at least 1 Tbsp. maple syrup into a 6 oz. container of non-fat Greek yogurt.

You might even be able to buy Greek Maple Yogurt at your supermarket. Sometimes, I buy Green Mountain Creamery’s yogurt made with only 2 ingredients: cultured pasteurized nonfat milk and maple syrup, as it should be made! http://greenmountaincreamery.com/index.php/our-yogurt/greek-yogurt.html

Creamy Tomato & Hummus Spaghetti

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After enjoying carrots and hummus for a few days a week, I sometimes lose interest in using hummus as a dip. So, one day I decided to add hummus to freshly cooked rotini and I liked it. The tangy “sauce” was made with 1/2 cup hummus and 3 Tbsp. pasta cooking water for 2 cups of cooked pasta. Then, I took the idea one step further and added hummus to homemade tomato sauce. If you’re going to try this recipe, I strongly suggest using homemade tomato sauce because commercial tomato sauces may be too strong/salty to mix with hummus.

Creamy Tomato & Hummus Spaghetti

  • Serves 2-3

2 cups freshly cooked spaghetti

2 tbsp. pasta cooking water, plus more reserved to use as needed

¾ cup homemade tomato sauce

¼ cup hummus

Combine pasta cooking water, tomato sauce, and hummus in a small bowl. Add to spaghetti and use more pasta water to add more fluidity if needed. Garnish with some grated cheese and parsley.

 

Frozen Yogurt Cookies

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Frozen Yogurt Cookies were born after a friend of mine was disappointed that my last blog entry didn’t include a recipe. These are easy to make and add a special finishing touch to any meal.

Raspberry Lemon & Lemon Spice

Choose thin, yet sturdy cookies to carry a spoonful of yogurt. A sturdy cookie is important, so that the yogurt’s moisture doesn’t soak through it. Sprinkle chopped walnuts on top of the yogurt and freeze the assembled cookies on an uncovered tray. They’ll be ready to eat in about 1 ½ hours.

 

Zucchini Ribbon Salad

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Looking for a new side-salad? Try this salad of raw zucchini ribbons tossed in an almond butter dressing. If you don’t have almond butter, try peanut butter as a substitute.

Zucchini Ribbon Salad 

  • Serves 4

1 garlic clove, crushed

5 tsp. red wine vinegar

3 Tbsp. olive oil

2 Tbsp. almond butter

kosher salt, to taste

2 small zucchini, sliced in half lengthwise

1. Add the garlic clove, vinegar, oil, and almond butter to a large bowl and mix together until smooth. Season with salt.

2. Use a peeler to make zucchini ribbons about 1/2 inch wide.

3. Remove the garlic from the dressing. Add zucchini and toss to coat.

Simply Delicious: Chocolate Oatmeal

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“Simply Delicious” signifies a recipe that uses only 3 to 5 main ingredients. 

Chocolate Oatmeal is a breakfast that my mother made often when I was growing up. Her inspiration was Filipino chocolate rice porridge, champorado. She made her oatmeal with spoonfuls of Nesquik chocolate powder, but I make mine with a packet of hot cocoa.  

Chocolate Oatmeal

  • Serves 2

1 ¾ cup water or milk, plus warm milk for pouring

1 cup old fashioned oats

1 packet of hot cocoa mix (preferably without hydrogenated oils)

In a medium saucepan, bring water or milk to a boil over high heat. Add the oats and hot cocoa mix. Stir until hot cocoa mix dissolves and reduce heat to medium. Cook for 5 minutes, stirring occasionally. Serve with warm milk for pouring over the top.    

 Enjoy it plain for a quick breakfast.

Have a little more time? Add toppings.

Try adding chopped semi-sweet chocolate, toasted almonds, and strawberries. I think it’s a perfectly tasty and healthy breakfast for this coming Monday — Valentine’s Day!