Author Archives: cluttercafe

So, in my eternal quest to find a healthy, delicious, easy (duh) snack, I came this recipe on Elana’s Pantry. This a great site for those of you eat a special diet, like nut-free, grain-free, dairy-free, paleo, etc. Elana is amazing. Go check her out. I do not eat a special diet, although I am doing a “Paleo sorta thing” right now, as I am trying to eliminate grain.

So, I immediately went to Elana. She’s got great recipes for all kinds of special diets.

My biggest challenge right now is finding healthy snacks that are crunchy and satisfying. These fit the bill. I love the crunch of roasted walnuts and these were also sweet, and warmly spiced with vanilla and cinnamon and a hint of sea salt.

Give these a try for a heart healthy snack that really satisfies.

Vanilla Roasted Walnuts

2 c. walnuts
1 Tbls olive oil
1 Tbls vanilla bean paste (or seeds from 2 vanilla beans)
2 Tbls agave syrup or honey (I used agave)
1/4 tsp sea salt
Dash of cinnamon

1.Place walnuts and oil in a cast iron skillet heat on high until you hear a sizzle, then turn heat down to medium low.
2. Toast walnuts a few minutes until they smell nice and nutty, make sure not to overdo them or they get bitter.
3. Add agave and vanilla bean paste and distribute around pan stirring, cook for a minute or two, then add salt and cinnamon

Enjoy!

Did everyone have a lovely weekend?

Here in New England it was a balmy 97 degrees. Our first official heat wave of the season. And I’ve got to tell you, I’m already “all set” with Summer. I hate the humidity. Let me rephrase. My hair hates the humidity. Wearing a baseball cap at work doesn’t fly, so I have to tolerate my overly frizzy, Little Orphan Annie hairstyle. Straightening doesn’t work. Anti-frizz hair products don’t work. The hat is the only answer. Or a razor, but I’m not there yet. A couple more heatwaves and we’ll see.

So, when I wasn’t paying my youngest child to fan my face and bring me cool drinks, I decided to make some salsa and head to my mom’s pool. Poolside with some crispy chips and this delicious, hearty salsa and an ice cold drink…Now that’s what I’m talkin about.

This salsa is easy, man. E-Z! It is jarred salsa with a couple of tweaks. This is my go-to recipe to bring to a pool party. You can make it in advance or throw it together right before you go. It’s good either way. I usually have this stuff on hand, well maybe not the cilantro, but all the other stuff. I used the cheap store brand salsa. No need to spend extra money on a more expensive brand. As a matter of fact, the cheaper the better I think, as you want the other add-ins to add the flavor. I use a mixture of mild and hot salsa and it gives it a perfect heat for me. Feel free to go either mild/mild or hot/hot depending on your preference. You can also add more cilantro if you wish, I’m not a huge cilantro fan, so simply adjust to your taste.

So whip some of this stuff together, go get your suit on and chill out by the pool.

1 jar mild AND 1 jar hot salsa
1 can (14.5 oz) sweet corn niblets
1 can (15 oz) Black beans, rinsed and drained
1/2 c chopped cilantro, plus more for garnish

Combine all ingredients in a Tupperware type container and give it a shake. Serve immediately or store in the refrigerator until ready to use. Serve with your favorite tortilla chips.

Enjoy!

Okay, so you know I’m all about quick and easy, right? You know I hate doing dishes and that I can destroy a kitchen with a single recipe (or so my husband reminds me every time I cook)? So, this recipe was right up my alley. One pan? Are you freaking kidding me!

I was skeptical, to say the least. But I had to give it a try. I mean, if this worked, I think my life would change forever.

Well, let me tell you. It totally worked! I am in love with this recipe. It is brilliant!

I threw all the ingredients in a large pasta pot (not a pan) and what comes out is a perfectly cooked al dente pasta in a creamy, slightly spicy sauce. The sauce is sort of indescribable. All the ingredients meld together with the starch of the pasta to create something very different.

I did add 1 tablespoon of sugar and 1 tablespoon of butter to the recipe, as sometimes the tomatoes (especially this time of year) are a bit tart. And a little butter always makes things better. I also added a little dried oregano, just for a little extra something.

If you are a skeptic like me, don’t be. This is a must try!

Enjoy!

One Pan Pasta
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups) I used vidalia
4 cloves garlic, thinly sliced
1 teaspoon red-pepper flakes
1 Tbls sugar
1 teaspoon dried oregano
1 Tbls butter
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Directions
1.Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oregano, sugar, butter, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

2.Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Last week I went to Flour Bakery in Back Bay. It totally renewed my love for Joanne Chang’s Flour cookbook.

I have a thing for cookbooks and this one has so many exceptional recipes that each page is flagged with “must make” notes. I made this cake and it was a huge hit. But, I got too busy and put the book away.

Well, after eating there I have been taking another look and deciding what to make next. As I was thumbing through, I saw a recipe for pineapple upside down cake, it looked really good. My mother used to make this cake alot. It’s one of her favorites and is so easy to make.

Nevertheless, even that was too much for me to whip together this weekend, so I came up with an alternative.

It was easier than easy and was really light and delicious.

You only need two ingredients for the cake.

1 box of angel food cake mix
1 8 oz can crushed pineapple

Follow the instructions on the box, replacing the water with the pineapple. Bake and cool as directed.

For the whipped cream

1 c heavy (or whipping) cream
1/4 c. maraschino cherry juice
2 Tbls powdered sugar
1/2 tsp cream of tartar
Put all ingredients into a clean, chilled mixer bowl. Use the whisk attachment and beat on medium to high until peaks form.

Serve and enjoy.

I am trying to eat healthier, cleaner and cheaper.

Bringing lunch to work is sure-fire way to save money and eat better. Although mornings are tough to get everyone out the door on time, this recipe was quick and portable.

All you need to do is layer your ingredients in a jar and you’re done. Feel free to use jarred ingredients or pre-cook your own to keep sodium and fat content down. I usually cook a batch of dry beans early in the week to throw into lunches, so I had those on hand instead of canned. Canned beans can be incredibly high in sodium. I also blanched some green beans and as I had the grill on for something else, I threw a red pepper on to char, then I let it cool, seeded and sliced it all the day before.

But as I said, good quality jarred items make a really good substitution and make this meal super quick.

Here is how I put it together, starting at the bottom. I packed this really tight, as everything will settle. To serve, I just scooped it onto a plate.

red peppers
cannelini beans
sliced black olives
canned tuna (I used solid white in water, but feel free to use whatever)
green beans
Then I seasoned with salt, pepper and dried parsley and drizzled with extra virgin olive oil and a splash of balsamic vinegar.
Cover it up and give it a shake. Don’t be like me and forget it on the counter.

Now I must tell you, I’m a sucker for anything in a mason jar (except stinkbugs, which my daughter has been collecting lately) and I loved this light, healthy, flavorful lunch. I plan on coming up variations to share in the future.

Enjoy!

Thanks Martha