Eat With Elizabeth

Elizabeth Bowen is our wonderful content creator that delights in sharing her recipes and making great meals. Read more about her on our About Us section.

https://www.facebook.com/goodfoodforlittlehands/

Enjoy her goodness!

 

JANUARY 29, 2018

I was truly surprised by how much my kids loved this.  I made it recently on a whim and added a few more ingredients.

Red Lentil Dal

Ingredients:

1/2 cup red lentils
1 14 oz can coconut milk
1 14 oz can chopped tomatoes
6 cloves garlic, peeled and chopped
1/2 cup onions peeled and chopped
1 tandoori spice mix (use ginger, chili, powder, curry and turmeric)
1 jalapeno, seeded and chopped, optional
salt, pepper to taste

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Instructions:
First heat a bit of oil or vegetable broth (for oil free cooking). Add garlic, onions, and jalapeno (optional), then fry for around 4 minutes until the jalapeno begins to soften.
Add lentils, coconut milk, chopped tomatoes, and tandoori spice mix and bring to a boil. Let cook on low heat for 15 minutes and you are done.

 

NOVEMBER 8, 2017

I got this recipe from themediterreandish.com. Don’t let the fillo dough intimidate you.  I did have some filo sheets that tore but it’s fine if that happens.

Greek Spanakopita

Ingredients for the spinach and feta filling:

16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 tsp dill weed
Freshly-ground black pepper for the crust
1 16 oz package The Fillo Factory Organic Dough (#4 pasty sheets), properly thawed (see tips below), or whichever brand
1 cup extra virgin olive oil, more if needed

Instructions: 

Preheat the oven to 325 degrees F.

Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

Unroll the phyllo (fillo) sheets and place them between two very lightly damp kitchen cloths. I dampened my cloths with a spray bottle.

Prepare a 9 1/2″ X 13″ baking dish. Brush the bottom and sides of the dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.

Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.

Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Cut into squares and serve! Enjoy!

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OCTOBER 23, 2017

This is my husband’s favorite! It’s so easy and very hearty.

Sweet Potato, Carrot, Apple, Lentil Soup

Ingredients:

  • 2 sweet potatoes, peeled and cubed
  • 2-3 carrots, peeled and chopped
  • 1-2 apples, peeled and cubed
  • 1 onion, peeled and chopped
  • 1 cup red or green lentils
  • 2 cups vegetable broth
  • 1 cup water
  • ½ tbsp paprika
  • ½ tbsp cayenne
  • Salt and pepper

Directions:

Spray bottom of large pot with coconut oil cooking spray. Saute onions until clear and then add the other veggies. Saute for about 10 minutes on medium heat, stirring occasionally.

Add spices, stir for 1-2 minutes. Pour in vegetable broth and water. Bring to a boil and add lentils. The lentils will use up some of the liquid so add more vegetable broth if you want, or if you want it thick, then don’t add any. Simmer covered, for 30-40 minutes. Sweet potatoes and carrots should be soft.

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OCTOBER 11, 2017

I make this a lot and it is always well loved by everyone. It’s easy, requires only a few ingredients, and reheats well. I’m sure it has a fancier name but we just call it tomato pasta.

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Tomato Pasta

Ingredients:

  • 2 cups (12 ounces) red cherry or grape tomatoes, halved, or 3-4 Roma tomatoes
  • 1/4 cup capers, rinsed and drained, optional
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs
  • 1 pound penne or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley, optional

Directions:

Preheat the oven to 375 degrees F. Place the tomatoes, capers, olive oil, salt, and pepper in a baking dish. Toss to coat. Add more olive oil if mixture looks dry. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and mix again. Bake for 30 to 35 minutes until the top is golden and the tomatoes are squishy. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water, I always do this but rarely end up using it, so if you forget… it’s all good.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately, or when you feel like it.

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JUNE 23, 2017

My children love pancakes but I don’t like buying the frozen kind or the mixes and while I can make elaborate pancakes from scratch, I don’t want to. So here is a quick healthy banana pancake recipe that takes about 15 minutes, start to finish.

Banana Pancakes

Ingredients:

-2 eggs

-1 banana

-1/2 cup oats

-1/4 cup apple sauce

-1 teaspoon vanilla, if you don’t have vanilla extract it’s perfectly fine

-1/2 teaspoon cinnamon

Blend oats in food processor until ground.

  1. Add other ingredients.
  2. Mix until well blended.
  3. Cook on buttered pan, sometimes I use coconut oil cooking spray.

In the photographs you’ll notice that some are light brown and some are dark. My family likes burnt pancakes.

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MAY 28, 2017

Last week I posted the recipe for a quick make ahead breakfast for a busy week. This week I want to give you a recipe that you can make for a nice leisurely weekend brunch.

Frittata with Asparagus, Tomato, and Fontina

Ingredients:

-6 large eggs

-2 tbsp. whipping cream

-1/2 tsp. salt

-1/4 tsp. black pepper

-1 tbsp. olive oil

-1 tbsp. butter

-12 oz. asparagus, trimmed, cut into ¼ to ½ inch pieces

-1 tomato, seeded and diced

-3 oz. fontina cheese, diced (can use Havarti as a substitute)

 

  1. Preheat the broiler. Whisk the eggs, cream, salt, and pepper in a bowl to blend. Set aside.
  2. Heat oil and butter in an oven-proof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute for 2 minutes longer.
  3. Pour the egg mixture over the asparagus and tomato mixture and cook for a few minutes until the egg starts to set. Sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
  4. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let stand for 2 minutes, then use a spatula to loosen the frittata and slide unto a serving plate.

I like to sprinkle a little parmesan cheese on top after putting on the serving plate. I have served this alongside a bowl of fresh cut fruit or half a cantaloupe.

 

MAY 19, 2017

I met with a Nutritionist this week because I exercise, eat right, breastfeed and haven’t lost much baby weight and it’s been 9.5 months since Micah was born. What we discovered is that I often don’t eat a filling breakfast and typically don’t each lunch. Dinner is my one sure meal of the day and I don’t even enjoy it because it’s eaten cold with a side of whiny toddler. I thought I was eating right, but apparently for only one meal a day. I can guarantee there are other moms in the same boat as me. So my goal for next week is to actually feed my body, you know, just a little self-care. On Sunday, I’m going to prep frozen breakfast burritos and tuna salad that I can eat with crackers or on a bed of spinach.

BREAKFAST BURRITOS
-2 large baking potatoes, peeled and chopped into small chunks
-1 lb. breakfast sausage
or chorizo (live a little)
-1 bell pepper, chopped
I like red bell peppers but you can use whichever you like
-1 small onion, chopped
Substitute onion powder if needed
-12 large eggs
-1/2 cup milk, optional
-8 oz. shredded cheddar cheese
-salt and pepper
-2 tsp. vegetable oil, divided
-20 flour tortillas, warmed

Soften potatoes in the microwave or stove top, drain. Heat the vegetable oil in a large pan on medium heat. Add sausage, onion, and pepper about 6-7 minutes, don’t forget to break up the meat into smaller pieces. Add the potato and stir everything together, cook over low heat for 5 minutes and then remove.
Next, whisk eggs with milk, salt and pepper. Heat the remaining tsp. of vegetable oil in a large pan over low-medium heat. Add the egg mixture and scramble until cooked through. Eggs cook better slow and low. Remove from heat immediately.
Fill each tortilla with sausage mixture, eggs, and sprinkle with cheese. Roll up into burrito and place on parchment lined baking sheet. Repeat until done. Freeze the burritos until frozen and then store in freezer bag. Warm in microwave or oven.

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