Take Back the Kitchen with Alma Schneider

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How  would you like to try a healthy kitchen sink salad? This one is PACKED with protein and the contrast of the crunchy lettcue and the creamy goat cheese is divine!

Lentil Grape and Goat Cheese Salad:

6 cups dark leafy greens

1/3 cup red grapes cut in half

1/3 cup chick peas

1/3 cup cooked green lentils (boiled dry lentils until tender)

1/3 cup crumbled goat cheese

Toss all ingredients and drizzle olive oil and your favorite vinegar to taste. Serves about 4. Yum!

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen

Take Back the Kitchen with Alma Schneider

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Here’s a great and different recipe that can be whipped up and served to a crowd for a family brunch or a potluck. It was a big hit at my breakfast block party:
Mexican Egg Strata:
12 eggs, beaten
1 cup milk, whole or skim (cream if you want it really rich :-))
6 corn tortillas cut into triangles
1 cup chopped sauteed peppers-I used Anaheim peppers
2 cups grated or small cubed cheese-I used pepper Jack and Muenster
1 tsp salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Beat eggs and milk and add salt and pepper.
In an 9″X13″ casserole dish, pour in egg mixture and stir in the peppers, corn tortillas and cheese.
Bake for 30-40 minutes until knife comes out clean in the center. Serve hot.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

P1110037.JPG Artichoke Manchego Frittata
Who likes breakfast for dinner night? Try this easy and sophisticated dish!
Artichoke Manchego frittata:
11 eggs, beaten
1 large artichoke heart, chopped
one large tomato, chopped
1 cup chopped, cooked broccoli
one chopped medium onion
1/2 cup grated Manchego cheese or any cheese of your choice
olive oil for cooking
salt and pepper
Place rack on top rung in oven and preheat to 425 degrees
In a large oven proof skillet over low-medium flame, heat up 2 tsp olive oil or butter and saute onion until translucent, about 5-10 minutes.
Add in chopped tomato and chopped artichoke and stir.
Add a bit more oil or butter if need be.
Add in eggs and lightly stir with salt and pepper sprinkle until almost cooked but runny on top.
Then add cheese on top and place skillet in the oven for a few minutes on top rack.
Bake until set and serve hot.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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My kids went NUTS for my friend Jill’s simple and delicious meatballs. Low fat, tasty alone or with pasta. I made them with spinach linguine and a simple red sauce. Enjoy!
Jill’s Turkey Meatballs:
1 lb dark meat turkey-ground
3/4 cup red marinara sauce
3/4 cup breadcrumbs
1 egg
fresh chopped rosemary
fresh chopped parsley
olive oil for sauteeing
Combine wet ingredients in a bowl and dry ingredients in another. Combine and shape into 1 inch size balls
Sautee in olive oil
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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You may be hearing all about how quinoa is a protein filled, tasty grain, but have you thought about it as an alternative for burgers at your next BBQ? Impress your vegetarian guests with these delicious and easy to prepare burgers You can brown them in a pan and then finish off on the grill. Enjoy!
Quinoa Vegetable Burgers:
Makes 8 burgers
Ingredients
1 cup quinoa, rinsed and drained (makes 2 cups cooked)
2 cups water (to cook quinoa)
1 1/2 tablespoons finely chopped red onion
1/2 teaspoon finely chopped garlic
2/3 cup grated carrots (squeeze dry)
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry or grated zuchini
Zest of 1 large lemon-optional
3/4-one cup healthy pancake mix or flour (if it is too runny, add a little more so you can shape into a patty)
1 teaspoon baking powder
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Parchment paper
Method
Bring quinoa and water to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool.
Preheat oven to 400°F. In a large bowl, combine cooked quinoa with onion, garlic, carrots, spinach or zucchini, zest, flour or pancake mix, baking powder, egg, salt and pepper. Form mixture into eight patties and pan fry to brown on each side, a minute or two.Arrange on a baking sheet lined with parchment paper or place on a grill. Bake or grill, flipping halfway through, until lightly browned and just crisp, about 25 minutes in the oven, a little less on the grill. Serve with a creamy sauce like mayo mixed with chili sauce, tahini sauce, edamame dip or beet dip found on the Take Back the Kitchen blog.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen: Vegetarian Moussaka

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Although it’s technically Spring, it is cold out there in many parts of the country! This comforting Greek dish created by my friend Kara will make you want to just stay home in the warmth and eat all day. It can even be modified for Passover. Enjoy!
Vegetarian Moussaka:
2 sliced medium sized zucchini, brushed with olive oil
2 large sliced eggplant, brushed with olive oil
roast at 350 degrees until wilted, about 20 minutes or more
In a large saucepan, combine:
1/2 cup tomato paste
2 cans chopped tomatoes (15 oz. cans)
3 15 oz. cans chick peas
4 chopped cloves garlic
2 TBS olive oil
2 TBS agave syrup
1 tsp ground cinnamon
1-2 tsp salt
Cook for about 20 minutes and then pulse to a coarse mixture.
In a glass pyrex or casserole dish, layer chick pea puree, eggplant, chick pea puree, zucchini and repeat until ingredients run out.
Cook at 400 until mixture begins to bubble, about half hour and then add bechamel on top (recipe below). Let cook until bechamel is golden, about 10 minutes.
Bechamel or White Sauce (1/2 this recipe for the moussaka or save the rest in fridge):
6 TBS butter
4 cups whole milk
4 TBSflour or Matzoh meal if making during Passover
1/4-1/2 tsp fresh grated nutmeg (adjust it to your liking)
1 tsp salt (adjust to your liking with more, a little at a time)
1/8 tsp ground black pepper
In a medium sized sauce pan, heat up the butter over a low flame until melted.
Stir in the flour with a whisk until fully incorporated with the butter.
Slowly add in the milk, whisking all the while.
Keep whisking now over a low to medium flame. Whisk every minute or so until the mixture becomes thick like pudding. This may take about 10-15 minutes.
Add in the nutmeg, salt and pepper and add more of each if you need to.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

Spinach Linguine with Breadcrumbs and Pistachios:
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As we all know, making separate meals for others can be a deterrent to cooking. The beauty of this new Al Dente brand pasta is that I don’t have to fret making two meals if I have a friend over who is vegan or a picky family member-I just add cheese to mine and leave their’s without. This is called Bona Chia Spinach Linguine and it is so tender and mild tasting, your kids won’t realize it has spinach in it.
Here is how I built my pasta dish:
Spinach Linguine with Breadcrumbs and Pistachios
A tongs full of cooked Bona Chia pasta
a drizzle of walnut, truffle or olive oil
A sprinkle of seasoned bread crumbs
a TBS or two of pistachio nuts
Grated mozzarella cheese sprinkled on top
salt and pepper to taste
YUM!!!!
For great recipes, visit Alma at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

P1090462.jpg Want to make salads more of a staple in the New Year? How about making them more appealing with a delicious dressing? Here’s a simple recipe that will entice you to not only make but eat more salads in 2012!
Cilantro Lime Vinaigrette:
3 1/2 tablespoons fresh lime juice
1-2 garlic cloves, minced
2 tsp agave
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/8 tsp cumin
6 tablespoon olive oil
3 tablespoon chopped fresh cilantro
Stir together until fully combined and refrigerate.
For more great recipes, visit Alma Schneider at Take Back the Kitchen.