Recipes Archives - Page 56 of 113

Chocolate-Peanut Butter Brown Rice Crispy Treats Recipe

My first ever job was babysitting. I was 12 years old and I made $1 an hour. I mean, seriously. A dollar! I started off babysitting my younger sister’s friend who lived up the block. It was pretty easy money and I didn’t have much of a social life when I was 12, so it wasn’t a big sacrifice to babysit on a Friday night. “Going out” for my friends and me was a bike ride to Burger King where I am pretty certain a couple of bucks could get you a meal back then.

Baked Eggs and Greens (Green Shakshuka) Recipe

Now that we are down to a family of three, I have noticed our breakfasts have become a little lazy. I think it’s much more fun cooking for a larger crew, especially when it includes my teenage daughters who are amazing eaters. At the moment I am left with Mr. Picky and the man who co-created Mr. Picky, if you get my drift. Sooooo, we’re eating a lot of smoothie bowls and toast concoctions. It’s all good for now since I am in the throes of bar mitzvahville and “the Bar Mitzvah Diet.” But 8 days from now, I’ll be ready to get back to some real breakfasts.

Spaghetti Squash with Pecorino and Herbs Recipe

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

Oh, there’s a lot going on over here. I’m sure you’re crazy busy too, but I have my son’s bar mitzvah next weekend and let’s just say we were a little more organized with the other two. Because I had to turn in my book last month, let’s just say I had to allow my husband to make a lot of decisions and let’s just say I’m starting to wonder what was I thinking??!! I’m sort of joking because my husband actually is cooler than I am and perfectly capable of organizing a major service and a huge party. I’m just a control freak and I am officially freaking out!

Baked Black Bean or Chicken Taquitos Recipe

I think I have probably admitted more than once that making school lunch is not my favorite thing to do. Breakfast, no problem. After-school snacks, easy. Weeknight dinners, fun times! But my inspiration for school lunches is usually reheated leftovers from dinner. I know, yawn.

Baked Black Bean or Chicken Taquitos Recipe

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Ingredients

Unrefined cold pressed, extra virgin olive oil for brushing tortillas
12 5- inch corn tortillas thinner ones work better than thicker
1 ½ cups refried black or pinto beans or 1 15-ounce can (Trader Joe’s and Amy’s brands have no BPA in can liner) OR
2 cups cooked shredded taco chicken meat*
2/3 cup shredded cheese optional
Suggested accompaniments: guacamole and salsa

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush lightly with olive oil.
Warm tortillas on a griddle or in a skillet until warm and pliable (about 30 seconds on each side.) This will prevent them from cracking when you roll them.*
Place the tortilla on a plate or cutting board and spoon 1 ½ Tablespoons of beans across the diameter of the tortilla. Sprinkle with 1 Tablespoon of cheese, if desired.
Roll tortilla up into a cigar and place seam down on the baking sheet. If they do not stay rolled up, you can keep them closed with a toothpick.
Continue filling and rolling remaining taquitos and assemble them evenly spaced on the baking sheet.
Brush the tops of the taquitos with olive oil.
Bake for approximately 15 minutes until brown and crispy.
Serve plain or with guacamole and salsa.

Notes

*If your tortillas are a few days old, you can brush them with a little water before heating them. You can also heat all the tortillas before filling and keep them warm in a thin, clean, barely damp dish towel.

Notes: you can also make “flautas” with flour tortillas instead of corn!

*See this recipe for one way to do this.

Tried this recipe?Let us know how it was!

Strawberry Jam Spelt Flaxseed Muffins

March, April, May, June, Blink, September. Am I right??? It’s ridiculous! And just like that, everyone is frantic getting organized for back to school. Backpacks, haircuts, sneakers, lunch boxes, school supplies and of course, proper meals. My son’s school has not started yet, so we have a little more time. But in anticipation of school starting anew, I starting nesting like I am about to have a baby. There’s stock to be made, cookie dough to be rolled into logs, granola to be baked and muffins to stash in the freezer. It’s like the Amazing Race, back-to-school episode!

Barley and Corn Tabbouleh Recipe

I am taking a little break from life this week at the Golden Door, just for a couple of days. I am not normally the type of person that indulges in me-time, but I am realizing it’s a very healthy thing to do and I will try to incorporate more down-time in my life. I’ve been so delighted by my visit here that I will probably write a blogpost about it and incorporate a recipe inspired by the amazing food and organic gardens at the Golden Door. More on that coming.

In the meantime, I am finding a few minutes to write a quick blogpost about a divine summer salad which I know you will love. It’s a twist on tabbouleh, which is a Middle Eastern parsley salad with bulgur wheat, tomatoes, mint and a few other wonderful ingredients. I posted a quinoa tabbouleh a few years ago and it is a staple recipe for me. But this one is barley-based and it is just as delicious but maybe a little sweeter due to the addition of fresh, sweet corn. It is truly the perfect summer salad or side dish.

Many people think of barley as a grain in soups, but it is a wonderful base for grain bowls, salads and even as a warm breakfast porridge. Barley has loads of fiber and protein, which allows it to boast a very low glycemic index. It is a terrific grain for diabetics in moderation.

I love the chewy texture of barley and it pairs so well with all the ingredients here. I encourage you to try this salad and then try substituting barley in your favorite pasta or orzo salad for a more nutrient-rich dish. If you can find very fresh sweet corn, don’t bother cooking it. Raw corn is fabulous, juicy and crunchy. This salad is terrific as a vegetarian meal (you can even add feta to it or toasted pine nuts) or as a side with a simple piece of fish, shellfish or grilled chicken. Leftovers stay beautifully for a few days in the fridge.

Obviously you’ll need to make this ASAP since tomatoes and corn are really on their way out. You likely have another 4-6 weeks before they’re gone for good. Trust me, this is a great recipe. If you are going to a potluck on Labor Weekend, offer to bring this!