Thursday, July 20, 2017

Summer Corn Salad

Summer Corn Salad - from lil luna

Summer Corn Salad is a light, flavorful salad filled with corn, tomatoes, feta, basil and cucumber. It's perfect for BBQs and will be a hit at any party!
Recipe type: Salad
Serves: 4
·       3 tablespoons olive oil, divided
·       1 tablespoon lime juice
·       ¼ teaspoon salt
·       1½ cups fresh or frozen corn, thawed
·       1½ cups cherry tomatoes, halved
·       ½ cup finely chopped cucumber
·       2 tablespoons minced fresh basil
·       ⅓ cup crumbled feta cheese
·       2 tablespoons Italian dressing (optional)
1.     Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.
2.     Cooking corn in a skillet with remaining oil until tender. (I didn't cook it, just used some leftover ears of corn plus some frozen, that I cook briefly in the microwave)
3.     Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
4.     Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired).  I squeezed a lime over, a little olive oil, some S&P and a splash of Olive Garden Italian dressing.

Monday, July 17, 2017

Lisa's Chocolate Peanut Butter Cake

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups (250 grams) all-purpose flour
2 1/2 cups (500 grams) sugar
3/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup (240 grams) sour cream
1 1/2 (355 ml) cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces (285 grams) cream cheese, at room temperature
1 stick (115 grams, 4 ounces or 1/2 cup) unsalted butter, at room temperature
5 cups (600 grams) confectioners’ sugar, sifted
2/3 cup (170 grams) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces (225 grams) semisweet chocolate, coarsely chopped
3 tablespoons (50 grams) smooth peanut butter
2 tablespoons (40 grams) light corn syrup, honey or golden syrup
1/2 cup (120 ml) half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Instant Pot Lentil Soup

This lentil soup recipe from Kitchen Treaty is delicious!


A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 medium stalk celery, diced (about 1/2 cup)
  • 4 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt + more to taste (I used a little less)
  • 1/4 teaspoon freshly ground black pepper+ more to taste
  • 1 cup brown lentils, rinsed well in cold water
  • 4 cups low-sodium vegetable broth
  • 8 ounces (about 6 cups) baby spinach (I used 2 cups of beet greens)

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes (I might try 10 minutes next time).
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

Wednesday, June 21, 2017

Turkey Meatballs

Just made these - very good


1 1/2 pounds ground lean turkey
1/4 cup shredded Parmesan cheese
2/3 cup dry Italian bread crumbs
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon dry mustard
1/4 cup tomato sauce
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
3 garlic cloves, minced

Preheat the oven to 400 degrees. Combine all the ingredients together; stir well in a bowl.

Form around 30 balls out of the mixture. Put them on a broiler pan coated with oil

Bake around 15 minutes or until a cut meatball shows no pink inside.

Serve with pasta and sauce or place on a sandwich.

Monday, May 8, 2017

Crock Pot Shredded Beef Tacos

delicious! from Life in the Lofthouse
Crock Pot Shredded Beef Tacos
Prep Time:10 Min Cook Time:8 Hr Total Time:8 Hr 10 Min
  • 1 (2.5 lb) chuck roast
  • 1 (14 oz) can beef broth
  • 1 1/2 Tablespoons chili powder
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice of 1 Lime
Serve With
  • Warm flour or corn tortillas
  • Shredded lettuce
  • Cheddar cheese, shredded
  • Diced tomato
  • Guacamole
  • Sour Cream
  • Salsa
  • 1
    Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
  • 2
    In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
  • 3
    Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat.
  • 4
    Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
life in the lofthouse

Friday, April 7, 2017


by Plated

Joelle's best ever smoothie

Not too sweet and a nice balance of protein

For 1 smoothie

Kirkland organic blueberries - handful
4 ice cubes
1/3 banana
handful baby kale (she keeps it in the freezer)
5 walnuts
1 scoop beloved blends cacao
1 scoop collagen peptides  (opt)
1 spoonful of raw cacao
almond milk to cover


Monday, March 13, 2017

Parmesan Roasted Cauliflower Bowls

(2 servings) from Plated


 2/3 cup quinoa
12 oz cauliflower
1 Tbs grated Parmesan cheese
3 Tbs sliced almonds
6 oz dinosaur kale
1 shallot 1 clove garlic
1 1/2 tbs apple cider vinegar
1 Tbs dijon mustard
1 Tbs honey
1/4 cup roasted red peppers
1 Tbs balsamic vinegar
1/4 cup plus 3 Tbs olive oil

 Preheat oven to 425. In small pot combine quinoa, 1 1/3 cups water and 1/4 tsp salt. Bring to boil, cover, reduct heat to medium low, simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat, set aside still covered.

 While quinoa cooks, cute cauliflower into 1/2 inch florets, discarding tough stem and leaves. On a baking sheet, toss cauliflower with Parmesan and 1 Tbs olive oil. Season with salt and pepper as desired. Roast in oven until lightly browned, about 15 minutes. Remove from oven, sprinkle over almonds and continue roasting until almonds are golden and cauliflower is tender, 5 more minutes. Set aside.

While cauliflower roasts, rinse kale, trim and discard stems, and thinly slice leaves crosswise. Mince shallot to yield about 1 1/2 TBs. Mince garlic. In large bowl, whisk together apple cider vinegar, dijon mustard, 1/2 TBs honey, and minced shallot. Season with salt and pepper as desired. Whisking continuously, slowly add 1/4 cup olive oil until fully combined. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.

 In a blender, combine roasted red peppers, balsamic vinegar, garlic, remaining honey, and 2 Tbs olive oil. Pulse until mixture is smooth and combined (immersion blender works well too). Alternatively chop roasted red peppers and whisk with remaining ingredients in a medium bowl until mixture comes together. Season with salt and pepper as desired.

 Plate: Add quinoa to bowl with kale and toss to combine. Divide kale and quinoa between serving bowls and top with cauliflower and almonds. Drizzle red pepper sauce.

Monday, February 13, 2017

Autumn Ingredient Salad


Makes 4 servings. 
Nutrients per serving:
Calorie: 514
Protein: 15g
Fat: 29g
Saturated Fat: 4g
Monosat Fat: 21g
Carbs: 54g
Fiber: 16g
Vitamin A IU: 6,605
Vitamin C: 169mg
Calcium: 139mg
Magnesium: 61mg
Potassium: 1042mg
Sodium: 1088mg
I've make this twice and it's yummy!

True Food Kitchen exclusive! This colorful vegetable salad celebrates fall’s vibrant flavors, and provides steady energy for cool-weather work and play. Brussels sprouts, butternut squash and cauliflower – oven-roasted to bring out their sweetness – are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It’s guaranteed to help warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.


2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts halved
2 cups canellinni beans (cooked and drained)
3 tablespoons dry pomagranate seeds
3 tablespoons dry mulberries
3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil


For the dressing:
  1. Combine all ingredient except the olive oil and whisk to combine.
  2. Slowly drizzle in the olive oil while whisking, set aside.
For the salad:
  1. Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
  2. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.
  3. Roast the squash and Brussels sprouts using the same technique as the cauliflower.
  4. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits
  5. Toss in the dressing to evenly coat everything.
Salad will keep marinated for up to 2 days in the fridge.

Thursday, January 26, 2017

Ground turkey taco soup

This is a good basic soup

From allrecipes

Turkey Taco Soup
Recipe By:Southern Cali Cook
"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."
·       2 tablespoons olive oil
·       1 1/4 pounds ground turkey
·       1 onion, chopped
·       2 carrots, cut into 1/4 inch rounds
·       2 stalks celery, chopped
·       1 1/2 cups frozen corn
·       5 cloves garlic, chopped
·       1 (1 ounce) package taco seasoning mix
·       1/4 teaspoon ground cumin
·       1/4 teaspoon chili powder

·       1/4 teaspoon dried oregano
·       1/2 bunch chopped fresh cilantro, divided
·       1 (28 ounce) can diced tomatoes with juice
·       1 (15 ounce) can kidney beans, rinsed and drained
·       1 green chile pepper, halved lengthwise
·       1/2 cup sliced black olives
·       3 1/2 cups chicken broth
·       1 cup water, or more as needed
·       1/4 cup lime juice
·       salt and ground black pepper to taste
  1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
  2. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
  3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
  4. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.