Hot and Spicy Cream of Carrot Soup!

If you like hot and spicy foods, then this version of carrot soup is for you!  Hot and Spicy Cream of Carrot Soup has a real kick!   A carrot soup that is so spicy, sweet and sour all at the same time, is really Mmmm good!  You could say that cooking  healthy soups is one of our Mom's passions.

Carrots are rich in minerals, anitoxidants and Vitamin A!  This carrot soup is not boring nor bland, and it's low in calories, fat and sodium! The key ingredient is the curry powder added and of course,  the cayenne red pepper that enhances the kick!

Soups are always perfect anytime! Mom always lecture us girls how a healthy soup always makes as a great starter for a meal, especially on those hectic busy weekdays.   Enjoy!


 Hot and Spicy Cream of Carrot Soup

• 2 pounds of carrots- peeled and chopped
• 1 Tbsp. extra virgin olive oil
• 1 onion - peeled and chopped
• 4 garlic cloves - chopped
• 1/8 tsp. ground cayenne red pepper
• 1 tsp. sea salt
• 1+1/2 tsp. curry powder
• 3 cups of low-sodium chicken stock
• 2 cups of water
• low fat sour cream
• 1 Tbsp. fresh parsley - chopped

In a medium pot, heat olive oil  and garlic. Saute for a few minutes.
Stir in the sea salt, curry powder and cayenne pepper, simmer for about a minute.
Add the chicken broth, water and chopped carrots.

Bring to a boil and simmer for about 20- 25 minutes.
Using a blender or a hand-held blender and puree everything until you have a smooth mixture.

Ladle the soup into bowls.  Top each bowl with a dollop (about a teaspoon) of low-fat sour cream. With a knife,  swirl in the center until it almost dissolves.  Add a little more in the center.

Garnish with a sprinkle of chopped parsley.  Serve immediately!

Serves 4-6

White Pita Pizza with Mushrooms and Herbs

White Pita Pizza with Mushrooms and Herbs is an easy recipe that defines simple with sophisticated flare.  So delicious and easy, its even addictive!  Ricotta cheese,  mozzarella,  along with some fresh sage and parmigiano reggiano cheese gives this white pita pizza its delectable taste!

A great pizza to serve with cocktails or just a salad for a light dinner. It's so quick, only  5 minutes to prepare, with minimal baking time, just until the mozzarella cheese has melted. 

For mushrooms lovers, try swapping the white buttons for chopped portobellos, creminis, or even shiitakes.  Add more or less to your liking! The fresh sage gives a incredible flavor to the pizza! Try playing with other fresh herbs too!  The flavors might be a nice surprise!

If your entertaining,  just double this recipe!  Have a pizza party soon!  Football season is here!  Also, Try Liz's other Pita Pizza's as well!  Enjoy!

  

White Pita Pizza with Mushrooms and Herbs

• 2 Pita Breads (the Pocket-Less Pitas)
• 2 Tbsp. extra virgin olive oil
• 1 cup Ricotta Cheese
• 2 sprigs of fresh sage leaves
• 5 ounces of white buttons mushrooms- sliced
• 1/2 cup of mozzarella - chopped
• 1/4 cup parmigiano reggiano cheese
• fresh ground pepper
• pinch of salt
• cooking oil spray

Preheat oven at 350 degrees.

Spray baking pan with cooking oil.

Place the pita breads onto the pan. 

Spread 1 tablespoon of olive oil onto each pita.

Spread 1/2 cup of ricotta cheese onto each pita. Add more or less ricotta to your liking!

Scatter the mushrooms, mozzarella and the fresh sage over both pitas. Sprinkle some parmigiana cheese, salt and fresh ground pepper.

Bake for about 10 minutes, or until the mozzarella cheese has melted. Remove, cut into slices and serve!

Serves 2

Wild Alaskan Salmon on Fire & Flavor Cedar Planks

This is an amazing recipe for grilled Wild Alaskan Salmon on the barbecue that I learned while on a business trip to L.A.  Grilled wild Alaskan Salmon on cedar planks with only herbs and lemon gives an incredible smokey flavor to this fresh salmon, making it amazing, and REAL EASY!

Wild Salmon is also very high in Omega-3,  which is now highly recommended by the American Heart Association.  So, not only are you having a delicious and impressive looking dish, but your keeping everyone healthy too!

I met a lovely couple,  Patrick and Gabriella who are two wonderful, creative cooks!   I am normally not a big fan of fish,  especially salmon, which is opposite from my sister Anna, who can eat salmon everyday.  However,  while my new friends were grilling the salmon, the aroma was so incredible as the smoke from the grill permeated the entire yard,  I just had to try it.  To my surprise,  the non fish eater that I am,  LOVED IT!

Pair with white wine and serve with a side dish of rice, quinoa, vegetables or salad,  and you'll have one delicious seafood dinner!  The smoked salmon is even great as leftovers when served over a green salad for lunch the very next day!

Wild Alaskan Salmon on Fire & Flavor Cedar Planks

• 2 Pounds of Wild Salmon (not farm Raised)
• 2 Cedar planks (found in gourmet food stores, or hardware stores)
• 1 tsp. Black Pepper
• 1  tsp. Ground Fennel
• 1 Tbsp.  Dill Weed
• 1 Tbsp.  Course Sea Salt
• 1 Lemon  - sliced thinly
• 1 Tbsp. of extra virgin olive oil (optional)

Directions:

Soak the cedar planks in water for 1 hour.

Place salmon skin side down on planks and add all spices to top of fish.

Lay thin slices of lemon across the top of the salmon as pictured below.

Place plank on grill and cover will foil - should cook in about 15 to 25 minutes.  

Good sign is when the edges of the plank are charred and lemon slices are slightly burnt.
Do not over cook.  Slice fish in center while near end of cooking, should be pink inside.

Carefully slide the wild salmon off the planks onto a serving platter.
Drizzle 1 Tablespoon of extra virgin olive oil over the salmon  and serve!

Serves  6-8

Mini Peanut Butter and Nutella Sandwiches - After School Snack!

 

Simple and easy to make!

 

Mini Peanut Butter and Nutella Sandwiches are fun for everyone! Creamy pea-nutty flavor mixed with a hazelnut chocolate together is simple and delicious!  Even I love them! 

Sometimes it's a daunting task to make HEALTHY school lunches or even  healthy afternoon snacks for kids of all ages.  My teenagers and their friends enjoy these Peanut Butter and Nutella sandwiches sometimes after school. I prefer using whole grain breads, whenever I can. It adds a little more crunchy texture to the sandwich,  and it's healthier for them.

Kids LOVE them even more when they are made into these mini-sandwiches! Just cut off the crust and then cut the sandwich crosswise.  You'll find adults will love them too! 

Here's a Tip: Its easy to make these in the morning while you are preparing lunches. Just wrap and refrigerate.  They will be glad the sandwiches are ready when they return home. All you need is milk!  However, not recommended to anyone with peanut allergies.



Peanut Butter and Nutella Sandwiches

• 2 Tbsp. All Natural or Organic Peanut Butter - smooth brand
• 2 Tbsp. Nutella
• 4 slices of Whole Grain Bread - Arnold 12 Grain Bread

Cut off the crust on all 4 sides of each slice.
Take a slice of bread, spread one tablespoon of Peanut Butter and one tablespoon of Nutella. Add a slice of bread on top. 
Cut in half and then in half again, giving you 4  mini - sandwiches.
Repeat with the second sandwich. Serve immediately or cover and refrigerate.

Serves 2-4

Pasta with Baby Peas

Here is another real traditional Italian pasta dish, made with mini pasta and baby peas, known as Pasta Piselli !   It is very flavorful, easy to make, and delicious! YUM! 

The pasta is cooked  directly with peas flavored with onions. It's an all in one dish! Quick to whip up!  This is definitely one way to get your kids to eat peas!  It's always a favorite with everyone in our house. 

When we were kids, my mother would often make pasta with various vegetables, because quite frankly, as kids we really didn't like veggies...But, now we do!!  Its fun for the family to use any mini or small pastas like elbows or even broken spaghetti with this recipe.

Also, try our other recipes for pastas with veggies! And, for a healthier twist... use multi grain, whole grain and gluten free pastas.  Enjoy!

Here's a great Tip:  I like to make 2 packages,( 2 lbs) of sweet baby peas as a side dish one night. Then I whip up this pasta piselli dish with the remaining peas leftover the very next day!! It's a quick and easy one step dish for those busy nights! 

 Pasta with Baby Peas

1 lb. of Ditalinin Pasta - ( Barilla or DeCicco)

1 lb. frozen Sweet Baby Peas -rinsed

1/4 cup of extra virgin olive oil

1 large sweet onion - finely chopped

1/4 tsp. of crushed red pepper flakes

1 handful of fresh Italian parsley - finely chopped

1 tsp. of salt

4 cups of water , then an additional 1/4 cup for later

fresh ground pepper to taste

Parmesan grated cheese -optional

In a 4 quart sauce pot (which is a medium size sauce pot).

On medium heat.  Saute` the onions with the olive oil for about 10 minutes. 

Add the Baby Peas.

Stir for a minute or so to flavor the peas. 

Add the 4 cups of water. Cover.

Bring to boil.  Simmer for 25 minutes.

Add the Ditalini pasta.  Raise the heat to medium -high. 

Uncovered,  cook the pasta for 8-10 minutes, until al dente.

Stir often.  As the water is absorbed, taste the pasta for salt .

If you need to add more water,  then add another 1/4  cup of water to cook the pasta.

Serve immediately.  ....Bon Appetit!

Optional:  Serve with Parmesan grated cheese on top.

Serves 4-6

Skinny Mocha Mousse

There's always room for a little dessert! Here is an elegant dessert that looks super cool when served in mini cordial glasses!

  I call these Skinny Mocha Mousse!

This Italian mocha mousse recipe is made with simple ingredients, like dark chocolate, eggs,  and espresso coffee, and served in these little 4 ounce glasses.  I call them Skinny because the best part is they're  only 86 calories and 11 grams of fat per serving!  How great is that!

OK.  You could say, I have an obsession with making desserts that are super fast and easy, especially when entertaining for friends and family.  With my mocha mousse, I used these cute little antique 4 ounce cordial glasses that were just perfect!

I  recommend good quality dark chocolate, such as Lindt or Ghirardelli.  It makes a huge difference in taste. Creamy and smooth, just enough chocolate to sooth that craving!  This is one dessert you can actually enjoy without the guilt!   Enjoy!

  

Skinny Mocha Mousse

• 3.5 ounces of dark bittersweet chocolate - (I used Lindt Swiss Bittersweet)
• 2  large eggs - separated
• 1 ounce  shot of espresso - cooled at room temperature
• 1/2 tsp. sugar

 

Using a double boiler, in a small pot, melt the chocolate on stove top, and remove from the stove. Then whisk in the espresso.  Set aside to cool slightly.

In a small mixing bowl, using a handheld mixer,  beat egg whites and gradually add the sugar until stiff peaks form.

Then beat in the egg yolks into the chocolate mixture.  Using a spatula, gently fold in the egg white mixture into the chocolate mixture until well combined.

Gently divide the mousse into 4 -ounce small ramekins or cordial glasses.
Refrigerate for at least 2 hours or overnight.
                  

 

                                   Use any good quality chocolate!

                               2 large eggs and one shot of espresso!

Fold in the egg whites into the chocolate mixture. Then pour into four cordial glasses or espresso cups!

Refrigerate for a few hours and serve!

Serves 4

EASY Garlic Mashed Potatoes

Easy Garlic Mashed Potatoes is the ultimate comfort food! Creamy mashed potatoes has been lightened up with low fat milk, butter and a mild flavor of garlic is an easy recipe our Mom use to make. 

We used only half stick of butter and low fat milk  to keep the calories and fat  down. However, if you opt for a more buttery flavor in your mashed potatoes, then I recommend one stick of Smart Balance Butter,  it will give you that flavor without all the calories and fat. 

Also, if  you love a punch of garlic flavor, just adjust and add more garlic powder. This recipe for  garlic mashed potatoes is so simple and easy to make. Enjoy!

Here's a Tip:   Try cooking one dish for dinner early in the morning. I usually do this while I am making breakfast for the family.  I make my mashed potatoes in the morning,  leave them  covered and leave for work.  When I return  home, I finish them off  and reheat them right before serving.




Easy Garlic Mashed Potatoes

•  6 medium Idaho potatoes or ( 3 giant potatoes from Costco)
•  4 Tbsp. of  salted organic butter ( 1/2 stick) or Smart Butter
•  1 cup of low fat milk
•  1/2  tsp. organic garlic powder
•  1/2  tsp. sea salt
•  fresh ground black pepper 

Using a large pot, peel and cut potatoes in quarters.
Add about 6 cups of water, or just until the water covers the potatoes.
Add some salt to the water. On high heat.
Cover and bring to boil.  Boil potatoes for 1/2 hour, or until you can poke a fork easily through the potatoes.

Drain the potatoes and bring back into the pot.
Add the butter and begin to mash them. Continue to mash until smooth texture.
Add the milk, garlic powder and salt. Adjust the salt if needed. 
Mix well.  And serve!

Serves 4-6

Grilled Cheese and Tomato Sandwich

Sometimes its getting "back to basics" when making a simple sandwich.  A delicious grilled cheese sandwich with tomatoes in the center, grilled to a nice crunchy texture with creamy-cheese melting on the inside.  Mmmm!

It is so fast and easy to whip up anytime you need to make a quick breakfast, lunch, or even a healthy snack in the afternoon.  I like to add the tomato- it gives it a nice twist.

My teenagers absolutely love this! I try to make a variety of healthy after-school snacks when they get home.  Hey,  its better than raiding the pantry looking for junk food - which I try to not keep on hand too much anyway. 

Try making this sandwich with your favorite cheeses, Swiss Cheese, Monterey Jack, Fontina or even Polly O or Fresh Mozzarella. Great and simple sandwich anytime! For a healthier twist, use whole wheat or whole grain bread!



Grilled Cheese and Tomato Sandwich

• 2 slices of white bread- ( I use Arnold Brick Oven, its only 90 calories per slice)
• 2 slices of American Cheese
• 1  ripe tomato - sliced thinly
• 1/2 Tbsp. of butter

Place a thin slice of butter on each slice of bread.
Add one slice of cheese on top.
Add the tomatoes and close the sandwich.
The tomato should be in the center of the sandwich.

I like to place the tomato in the center,  there are no rules. It helps melting the cheese.

On a hot nonstick skillet. No need to add anything onto the nonstick skillet. I like using Calphalon skillets,  they are fantastic for grilling, easy cleaning and they last a long time. 
On medium heat, grill the sandwich for 3 to 4 minutes per side, until the cheese is melted and the bread is crispy golden brown.

Serves 1

Try grilling with Swiss Cheese!

Low-Fat Lentil Soup with Veggies

Low-Fat Lentil Soup with Veggies is made with onions, garlic, carrots, celery, tomatoes, chicken stock and fresh herbs.  It's one of our Mom's simple and DELICIOUS soups!  She enjoys making this lentil soup weekly for our sweet Dad.


It's a little chilly here in New York, lots of rain lately,  so it time to make her favorite soups for the Fall!  It's not a secret that most of Moms soups are so easy and have similar ingredients, fresh vegetables, and herbs! We like adding the chicken stock to add  a little more flavor to her soups.

Lentils are very healthy for you. They come in different colors,  have an earthy flavor and they keep you feeling full longer. They contain plenty of vitamins, antioxidants and also are very high in fiber!

Great for lunch and dinner,  we enjoy making this soup all winter long!  We hope to inspire you  to make healthy soups this Fall and Winter too!... Enjoy!




 Low-Fat Lentil Soup with Veggies

• 1 lb. of dried Lentils
• 2 Tbsp Extra Virgin Olive Oil
• 1 medium Onion, chopped
• 4 garlic cloves, sliced
• 2 celery stalks, chopped
• 3 carrots, chopped
• 2 sprigs of fresh Thyme
• 1/2 cup fresh Parsley, chopped
• 1 large ripe Tomato, chopped
• 2 - 32oz cartons of low-sodium Chicken Stock
• salt and pepper to taste
• 1/8 Tsp. cayenne pepper

In a large sauce pot, heat olive oil and saute the chopped onion and garlic for a few minutes, until the onions are translucent.  Add all the rest of ingredients. Bring to boil.
Cover,  and simmer on low heat for about 30 minutes, or until lentils are tender.
Serve with some Parmesan grated cheese on top! Enjoy!

Serves 8-10 

Nutty Chicken - Gluten Free!

  

Loved by everyone!  Nutty Chicken is a thin chicken cutlet baked with a creative mixture of crushed nuts and bread crumbs. A recipe born when Liz ran out of bread crumbs and had to improvise.

This chicken dish has never tasted so good! Delicious, crunchy texture on the outside with moist, juicy tender meat on the inside. A nice twist to regular chicken cutlets, only baked - not fried, with a mixture of unsalted nuts, whole wheat bread crumbs and of course ... an added kick from cayenne pepper!

Its so easy to make and great for the whole family.  And,  if you substitute the whole wheat bread crumbs for corn crumbs, this will be a Gluten free dish!  Unbelievable!  Liz has a way of turning a "panic" moment into an innovative way to create recipes. Genius!

Try this recipe with chicken thighs and breasts. It's equally succulent!  Just remember you will need more baking time.


Nutty Chicken -  and Gluten Free too!

• 4 thin Chicken Cutlets (about 1 pound)
• 1 cup of Mixed Nuts - Unsalted
• 1/4 cup of Whole Wheat Bread Crumbs (substitute with Corn Crumbs for Gluten Free)
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 Tbsp. Parsley Flakes
• 1/4 tsp. Cayenne Pepper
• 1/2 cup Extra Virgin Olive oil

Directions:

Preheat oven to 400 degrees.

Place mixed nuts into a food processor  and lightly chop.

 

 

Try not to chop nuts too fine.  Keeping nuts course adds extra crunchiness to the cutlets.

Add in the seasonings and bread crumbs. Mix well.

Place the dry ingredients into a dish.

In another bowl,  add the olive oil for dipping.

Generously dip each chicken cutlet in the olive oil , allowing to drip excess off. Then dip each cutlet into the nutty bread crumb mixture, coating both sides until well coated.

Place cutlets into a Pyrex baking dish. 
Add any remaining nuts on top.
Bake in oven at 400 degrees for 7 minutes per side, turning only once.

Chicken should be golden brown!

Serves 2 - 4     Delicious!

   

2 Sisters Recipes featured in: The Power of Positive Fitness by John M. Rowley

The Power of Positive Fitness: Maximizing Physical, Mental & Spiritual Health

We are so excited and delighted that John M. Rowley has given us a write up in his new book called The Power of Positive Fitness.  Can you believe it?  We only started 6 months ago and he is so wonderful to include us in his new book. 

John is a full time author, an inspirational and motivated speaker about fitness and wellness. He inspires everyone to live their very best life!  A great book for everyone to grab and read.

We are so honored to be included in this book!  John has included 9 of our healthy recipes for you to enjoy to help live that healthy lifestyle. 

After reading this copy,  I must tell you that John is very realistic and gives a no-nonsense guide to start living a healthier lifestyle.  His book will be available at book stores and on amazon.com this month.

Words cannot express our gratitude! 

Thank you John!