Tag Archives: easy

Yogurt Parfait – my daughter’s favorite healthy snack or breakfast

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A Seinfeld episode is what made me realize that we often give names to foods that make them sound better than they are (even if they are delicious). The example? (I’m paraphrasing). George says, “Crudités….they are just you know, like cut vegetables, right?!….”

 

 

Peaches are in season, but you can use berries.

Peaches are in season, but you can use berries.

Yogurt Parfait by any other name is layered yogurt and fruit. Oh well, maybe add some granola and honey. Doesn’t sound quite as enticing, does it? But I have to tell ya, when I pack the ingredients separately in a way that my daughter (and her friends if it’s after school) can layer together to make their own snack, and if I’m lucky, I happen to have some clean see-through glass options so there’s actually some sort of “presentation” going on….and I say, Hey, LOOK! It’s a Yogurt Parfait….it’s a winner!

 

 

  • Plain yogurt
  • Cut fruit (frozen or fresh Peaches or any type of berry, like fresh Strawberries, Blueberries, Raspberries, Blackberries, MythicalBerries…..etc….)
  • Granola , or (simple oven toasted sugared oatmeal)
  • Honey 

 

 

Such an easy recipe, your kids can make it on their own after school.

Such an easy recipe, your kids can make it on their own after school.

Did you ever make sand castles as a kid? Or layer sand in a bottle or bucket? No different really. Just layer ingredients above in this order. So easy! Either make ahead of time for guests in crystal glasses with fancier ingredients (like crème fraîche) or, let your kids make their own in what appear to be crystal like wine glasses from either the Dollar Tree or 99 cents store (one dollar a piece, such a deal) or in a clear recyclable plastic cup that wants to grow up to be a bike some day and ridden on the strand.  

 

 

Hollandaise Sauce : Recipe

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Hollandaise is a great sophisticated sauce that can be surprisingly easy to make. If you have a blender or even just a whisk it is incredibly easy! Even Julia Child made this recipe with a blender. Rich, tangy and luscious hollandaise can be poured over simple steamed vegetables like asparagus or broccoli or a simple poached fish like salmon. This basic recipe can be expanded easily by substituting white wine vinegar for the lemon juice and adding tarragon (which then turns the sauce into a “bearnaise” sauce recipe).

 

Simple Blender Hollandaise Ingredients

Egg Yolks, Melted Butter, Lemon Juice and spices. So easy!

  • 3-4 Egg Yolks (best if eggs are at room temperature)
  • Dash Hot Sauce
  • 1 stick (which is 4 ounces or 1/2 Cup) Melted Butter
  • 1-2 Tablespoons Fresh Lemon Juice 
  • Salt and Pepper (most chefs use White Pepper)

 

Break egg yolks in a bowl first, just in case some of the whites or some shell accidentally fall in. Melt the butter in a microwave proof dish (like a glass Pyrex) in 10 second increments until melted. 

 

Put all except the butter in the blender. 

 

The Eye of the Hollandaise Storm in the blender.

The Eye of the Hollandaise Storm in the blender.

Slowly add the melted butter through the hole at the top of the blender until fully blended and thickened. Done!

 

 

 

 

 

 

 

Hollandaise over Eggs for brunch.

Hollandaise over Eggs for brunch.

Pour over poached eggs on ham and toasted english muffins or Udi’s GF bagels (as we made for our son last week) for a great Eggs Benedict breakfast. Or, even just fried eggs on toast with this sauce, upgrades any simple breakfast easily.

 

 

Teriyaki Skirt Steak Marinade

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Easiest BBQ marinade on the planet!  My husband created this recipe on his own (although disclaimer, he did work in steak houses for years). This recipe is best used on Skirt Steak and used as an overnight marinade. It is one of our favorite Labor Day and any

The easiest Teriyaki Marinade on the planet!

The easiest Teriyaki Marinade on the planet!

day easy recipes. 

 

  • 1-2 Lbs. Skirt Steak
  • 3 Heaping Tablespoons Brown Sugar
  • 1 Cup Soy Sauce or Tamari (which is gluten free)
  • Grated Fresh Ginger (about 1″. We peel and freeze it before grating. Easy!)
  • 1 Tablespoon Sesame Oil

 

Teriyaki Skirt Steak.

Teriyaki Skirt Steak.

It makes the meat taste like candy. We grill, cut it up and serve it over rice and mixed vegetables. It works really well sliced into long pieces and put onto skewers and served with a spicy peanut sauce. Or, just as a steak with any salad , vegetable or other starchy side of your choice.

 

Mediterranean Grilled Vegetables

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Eggplant, Zucchini, Peppers and Onions are great options for grilling.

Eggplant, Zucchini, Peppers and Onions are great options for grilling.

Many restaurants make this grilled vegetables recipe. Often, these types of grilled vegetables are what people think of when they think of the Mediterranean diet, but interestingly many of the vegetables that are often grilled originate from all over the world  (e.g. squash comes from the America’s , eggplant from Asia, onions from the Middle East etc…) 

 

 

Grilled vegetables are delicious served as a fiber rich, gluten-free, healthy, vegan side dish or in a vegetarian sandwich between crusty sourdough or gluten-free bread, or (as a restaurant I worked for served as a special), in between a portobello mushroom “burger” with delicious easy to make garlic aioli.

 

 

Vegetables cut for grilling.

Vegetables cut for grilling.

Fresh herbs and other flavors are best added after grilling. Do brush the pieces with oil before you grill to prevent them from burning. We make a batch almost every Sunday to keep in the fridge for future salads or snacks.

 

  • 1 Eggplant, sliced in 3/4″ circles
  • 2 Red, Green or Yellow Peppers ( stem removed and cut in quarters).
  • 1-2 Red or Yellow Onions sliced into 3/4″ slices
  • 2-3 Zucchini and/or Long Yellow Squash, cut lengthwise
  • Olive Oil 
  • Balsamic Vinegar
  • Salt and Pepper
  • Fresh chopped Herbs of choice (optional)
  • Pinch of chopped Garlic (also optional)

 

Rinse and slice each vegetable for grilling. For peppers, remove the stems and inner veins (the white “pith”) of each pepper with your hands (it’s easier than a knife). Slice the zucchini lengthwise. You could choose to cut the vegetables smaller and use a grill pan with holes so the vegetables would not fall through the grill grates. This is a great, easy grilling option!

 

 

Brush vegetables with oil before grilling to prevent them from burning.

Brush vegetables with oil before grilling to prevent them from burning.

Put some oil in a small bowl, and with a pastry brush, brush oil on each piece (both sides) or better yet, put your kids to work and get them to do it! They start painting in Kindergarten, right? 

 

Place all the vegetable pieces on a grill and flip the pieces as each side browns. The pieces will finish cooking at different times (around 5 minutes or more on each side) depending upon their size and also where you place them on the grill as most grills have some hotter areas where items cook more quickly. Flip and remove pieces as they look ready. You can also grill on a grill plate on top of your kitchen burners (as you may have seen on TV on the Foodnetwork or other cooking shows) or even George Foreman type electric grills work well with this recipe!

 

Vegetables after grilling.

Vegetables after grilling.

When vegetables are done, add salt and pepper and a litle more olive oil and  balsamic vinegar (or other light dressing). If you like, add a small chopped clove of garlic (or substitute a pinch of granulated garlic or garlic salt), plus any fresh, chopped herb like fresh basil. We usually omit the herbs and garlic. But herbs and garlic add a nice flavor. These vegetables are even better the next day!