Steak Sandwich w/ Blue Cheese and Avocado

From top to bottom:

Top bun (grilled)

Garlic aioli

Blue cheese

Avocado

Grilled steak rubbed with sriracha 

Red onion 

Balsamic reduction

Bottom bun

Crab Mascarpone filled Sweet Potato Raviolis with Roasted Asparagus, Mushrooms, and Leeks

I have always wanted to try to make ravioli, and while at Trader Joes this weekend I picked up some mascarpone cheese so figured it was the perfect time. But I wanted to make it healthier, so I set out to make a pasta dough with sweet potatos.

I microwaved 2 sweet potatoes for about 15 minutes until they were very soft. Then I peeled off the skin and mashed them.

I wanted to try out my ninja for kneading bread. It didn't work. It would stop after about 3 turns. So, did it by hand.

Dough Ingredients:
1 1/2 - 2 cups sweet potato
3 egg whites
5 cups flour
1 t salt

I kneaded it for about 5 minutes, and then let it rest for 15.

Then I rolled it out and cut out circles with a glass. (Press down and twist quickly) Try to get the dough pretty thin so you're not eating more pasta than filling.

I filled them with a mixture of:
4 oz mascarpone cheese
1 clove crushed garlic
4 oz parmesan cheese
4 oz crab
salt and pepper

About a teaspoon of filling in each. Then before I put the top on, I put a little water around the edges to help the pasta seal. I also pressed the edges with a fork after hand pressing, because I was nervous they would come open when boiling. Or bypass all of this and get a ravioli press.

The raviolis should be boiled in salted water for 7-8 minutes. 

For the sauce I started by roasting baby portabello mushrooms and asparagus on a baking sheet in a 400 degree oven.

I also cooked some proscuitto briefly, and then tore it into pieces.

Then I cooked about 1 cup of leeks with some garlic, then added about 1/2 cup white wine.

After the wine cooked down I added 1/2 cup mascarpone and 1/4 cup unsweetened coconut milk.

After the sauce thickened, I added in the mushrooms/asparagus, and topped the ravioli with the mixutre and proscuitto.

I drizzled the pasta with a little balsamic glaze.

It was awesome. I will make it again. And again.

Pepita And Nut Clusters (like Trader Joes Nutty Bits)

Last weekend I went to Chicago and stopped at Trader Joes. I picked up a package of 'Nutty Bits' which are nut clusters dipped in chocolate. I thought they were really tasty, but decided I wanted to try to reproduce them since I don't have a J's close.

Here is what I made, with a Trader Joes Nutty Bit next to it:

Mine were a bit bigger, and came in at about 100 calories.

First, toast your nuts. You could use any nuts. 

I used a cup of each: pistachios, cashews, pepitas (pumpkin seeds), and sliced almonds. I also added a little coconut ~1/4 cup.

Then set your nuts aside and cook together until it thickens:
1 T butter
2/3 cup agave syrup

Stir in your nuts and scoop out onto wax paper. (At this point you could also put the nuts in a 9x13 pan, chill, and cut into cubes. I didn't want to mess with this, so made turtle shaped clusters instead)

Then melt chocolate, I used 8 oz bittersweet and 4 oz semisweet. Put about 1/2 teaspoon on each cluster, and sprinkle with a little sea salt. I used Fleur de Sel.

Yum!

Lightened Up Pesto Shrimp Pasta

One of the things I have always wanted to make was a pesto, but I never had a food processor. Last week I got a ninja blender, so decided to try it out making pesto.

Pesto Ingredients:
2 cups basil leaves
1/2 avocado
3 cloves garlic
1/3 cup chicken broth
1/4 cup parmesan cheese
2 t olive oil
1 t black pepper

2 T pine nuts (toasted)

Blend all of the ingredients together adding the broth slowly until you reach the desired consistency.

Boil whole wheat pasta in salted water, and after draining add in the pesto and stir noodles.

Top with shrimp cooked however you like, some pancetta, and fresh grated parmesan.

Very easy, and way less fat that traditional pesto.

Spicy Canned Carrots

This recipe makes 6 pints.

Ingredients:
8 cups white vinegar
6 T kosher salt
2 cups sugar
6 cloves garlic, sliced
crushed red pepper flakes
3 jalepenos, sliced lengthwise
4 lbs carrots, cut into 3 1/2 inch pieces

Boil vinegar and salt for 2 minutes so salt is dissolved.

In the meantime, place the jars over the boiling water in a canning pot in the jar holder.

Put slices of garlic and some pepper flakes in each jar. Fill the jars with carrots, making sure there is 1/2 inch head room.

Then put a few slices of jalepeno in each jar. 

Make sure the carrots are packed tightly.

Ladle vinegar over the carrots until the jar is almost full, leaving 1/2 an inch open at the top.

Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.

Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.

Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!

To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.

Dilly Beans

This recipe makes 6 pints.

Ingredients:
4 cups apple cider vinegar
3 T kosher salt
6 sprigs dill
12 cloves garlic
12 dried chili peppers
crushed red pepper flakes
2 lbs green beans

Boil vinegar and salt for 2 minutes so salt is dissolved.

In the meantime, place the jars over the boiling water in a canning pot in the jar holder.

Put 2 cloves of garlic and some pepper flakes in each jar. Fill the jars with beans, making sure there is 1/2 inch head room.

Then put a dried pepper and sprig of dill in each jar. 

Make sure the beans are packed tightly.

Ladle vinegar over the beans until the jar is almost full, leaving 1/2 an inch open at the top.

Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.

Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.

Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!

To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.

Raspberry Sauce

My grandma always used to make an awesome raspberry sauce to pour over ice cream. We made a very close reproduction below.

You can multiply this recipe as needed. The amount below will yield approximately one pint.

6 pints raspberries
3/4 cups sugar
3 T lemon juice

Wash the raspberries and put in a pot with sugar and lemon juice.

Mash the mixture together. I used a dough cutter but a potato masher would also work.

Cook the sauce at a slow boil for 30-40 minutes, until it is a dark red.

Run the sauce through a chinois or strainer to remove the seeds.

Place in cans, put on lids (boiled in water 2 minutes) and rings. Submerge in boiling water for 20 minutes. There should be an inch of water above the top of the lid.

Remove from the boiling water and place on a towel to cool for several hours. You will hear the lids 'pop'.

Before storing, check to make sure all of the lids are slightly indented, this means they are sealed.

If you have a jar that didn't seal, you can either use it right away, or store in the freezer for up to six months.

Mango Avocado Sauce

This is a refreshing sauce that is healthy, and can be used on a lot of different things. I have used it with chicken quesadillas, fish tacos, and my favorite is with a spicy black bean burger (thanks, Mom!).

Ingredients:

1 diced mango

1/3 cup diced red onion

2 avocados (1 diced, 1 mashed)

1 container plain greek yogurt

2 T lime

1 t salt

1 t black pepper

You can also add a jalepeno or serrano chili for spice.

I like to let this sit for about an hour before using, so the flavors can intensify.

Berry Apple Pecan Salad with Greek Yogurt Sauce and Toasted Coconut

This is a very healthy and low calorie dessert.

1 pint raspberries

1 pint blackberries

1 pint strawberries, sliced

2-3 apples (I shredded mine, but you could also dice them)

Toasted Pecans

Toasted Coconut

For the sauce:

1 container Greek yogurt (any flavor is fine, I used vanilla)

1 T Splenda (feel free to use sugar if you want)

1 T lime juice

1/3 cup coconut milk (I used unsweetened, 45 calories per cup)

This makes a pretty good amount of salad, so I would only make up half, and store the leftover sauce separate from the fruit.

Skinny Bang Bang Shrimp

These skinny (not breaded) Bang Bang Shrimp make a great appetizer, but would also be very good on a salad, or in a taco or quesadilla.

Grill 1 lb Shrimp. (You could also cook in a pan, but the grilling makes it a bit smoky)

Bang Bang Sauce:

1/3 cup Mayo (look for a low calorie option, I used the Olive Oil Mayo from Kraft)

1-2 T Sriracha sauce

1/4 cup thai chili sauce

Toss with the sauce, garnish with chives, and serve!

I am going to try this with chicken cubed up next time.