Tasty Tuesday: Plums for Me, Plums for Little Miss Happy Happy

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-eighth participating post!

Mom decided to make a quick lunch over the weekend and cut a Santa Rosa plum, a Red plum and a banana to mix with her lactose free Green Valley Yogurt.  She threw a few walnuts on, sprinkled nutmeg (I know, you’ve seen a variation of this before!) and that was that.

JJ and I, ever her faithful Kitchen K9s, sat attentively beside her to test (for Quality Control purposes) both plums, the banana and of course the yogurt.  (Mom called me Mr. Yogurt Nose the rest of the day for some reason!)

I’m going to share a savory plum idea and JJ asked to share a sweet idea.

Sticky Grilled Drumsticks with Plum Sauce

  • 12 chicken drumsticks (about 3 pounds)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped red onion
  • 2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
  • 1/4 cup hot or sweet red pepper jelly
  • 1 tablespoon Dijon mustard
  • 1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.

Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

Spicy Roasted Plums 

Mom made this dish for her UMiami Diabetic Peer Support class.  They LOVED it.

  • Nonstick cooking spray
  • 6 medium plums
  • 1/2cup unsweetened pineapple juice
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon ground cumin
  • 1/3 cup light dairy sour cream
  • 1 tablespoon packed brown sugar
  • 2 tablespoons sliced almonds, toasted

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Halve and pit plums. Place plums, cut sides up, in prepared baking dish. Stir together pineapple juice, the 2 tablespoons, the cinnamon, cardamom, and cumin. Drizzle over plums.

2. Bake in a 450 degree F oven about 20 minutes or until plums are tender. In a small bowl stir together sour cream and the 1 tablespoon brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and almonds.

Another great plum day.



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Tasty Tuesday – Casa Jet loves Broccoli

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-seventh participating post!

Mom loves to roast veggies.  This weekend, she chose to steam broccoli and cauliflower, just for a change.  JJ and I, Mom’s faithful Kitchen K9s, love when Mom preps crucifers (VBP – Vocab building project) because she lets us do QC on both the raw and cooked veggies. (after cool down of course, as long as recipe is K9 safe!)

 

Just kidding!

In keeping with our ode (VBP) to fall, we’re offering TWO (yes, we’re just that excited and generous to share with you!) ideas.

Broccoli Slaw with Cranberries

  • 1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
  • 2 carrots , julienned
  • 1/2 red onion , julienned
  • 1/2 cup dried cranberries
  • 1 cup low-fat mayonnaise
  • 1 cup low-fat sour cream
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
Directions
Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. (WP is NOT cooperating on spacing for the 2nd recipe, sorry.)

Roasted Broccoli with Sriracha, Honey, and Tamari

  • 1 small crown of broccoli, cut into bite size floret
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 2 Tbsp sesame seeds
  • 4 green onions, sliced thinly
  • Optional: Red chili flakes

Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment.

In a small bowl, mix together tamari, sesame oil, honey, Sriacha and black pepper. Pour mixture over the raw broccoli and toss to coat.

Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

Remove broccoli from the baking sheet to a bowl. Toss with sesame seeds and green onions. Taste and adjusting seasonings if necessary. Serve immediately.

Another great, broccoli day.

Tasty Tuesday – Danish Cucumbers

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-fifth participating post!

Mom and I have something in common.  We both have siblings-of-the-heart.  Koko, JJ, Puffy, Fluffy and I do not share DNA, however, we’re siblings in our forever home.  Mom decided many years ago that while an only child by birth, her dear friends felt like siblings-of-the-heart.  She shares many of the Jewish Holidays with one of her SOTH, Miss Ellen and her family.

Tomorrow, after fasting for the day, Mom will “Break Fast” with Miss Ellen and her family.  Typically, families serve items such as bagels, cream cheese, lox, tuna, egg salad, fruit salad and chopped liver.  Miss Ellen always prepares Danish Cucumbers, which Mom looks forward to.  This year, Mom offered to make them instead.

Since Mom does NOT bring home a “doggie bag” filled with those  scrumptious items for her dedicated Kitchen K9s, she owed JJ and I tidbits of cucumber from her preparation Sunday.  She obliged, allowing JJ and I to perform a good amount of QC (quality control!). We received the ends of the cukes after Mom passed the rest of each veggie through the mandoline.

Ingredients:  (Thank goodness Mom tripled the recipe!)

  • 2 medium cucumbers, thinly sliced
  • 1/3 cup cider vinegar
  • 1/3 cup water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced dill weed or 1 tablespoon parsley

Directions:

  • Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
  • Cover and refrigerate, stirring occasionally, at least 3 hours.
  • Drain; sprinkle with dill weed.

Another great cucumber day.



Tasty Tuesday – Koko’s Favorite Vegetable

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-fourth participating post!

When I joined my forever family, I quickly learned not to mess with the original Kitchen K9’s sweet red pepper tidbits.  As you may or may not already know, Mom shares lots of veggie tidbits when she makes salads.  I’ve noticed Mom equally divides the tidbits and makes sure we are fed one, two in alternating order to keep things fair and square.

Except when Koko received her sweet red pepper… she couldn’t get enough.  Mom watched her intake for tummy purposes of course.  She wished Koko could tell her why that veggie in particular made her happy.  In honor of Koko, we would like to share a recipe with sweet red pepper (ok, we love the yogurt part, too… and I, Kitchen K9 Jetty, like to lick the olive oil off the tablespoon measure!)

Roasted Red Pepper, Feta and Yogurt Dip

  • 2 lg roasted red peppers
  • 8 oz. plain low fat yogurt
  • 1/3 c. crumbled feta cheese
  • 8 fresh basil leaves
  • 1 clove garlic
  • 1 tsp. oregano
  • 1 tbs. Extra Virgin Olive Oil
  • ½ tsp. raw cane sugar

Place ingredients in a food processor and pulse until smooth. Adjust seasonings to taste.

Another great, sweet red pepper day.



Tasty Tuesday – Melon Sparkler

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-second participating post!

Besides her endless tech issues and writing her Kitchen Counselor Newsletter, Mom gobbled reviewed the newest Food & Wine issue for interesting recipes to add to her database.  When Mom saw a picture with green and black stuff in a glass, she paused to read on.  The first ingredient made both Mom and I extremely happy because we both LOVE honeydew.  In fact, Jacob W., the son of one of Mom’s bff’s has called Mom  Mrs. Honeydew, ever since he was a little boy.

Coincidentally, Mom had a honeydew ripening on the counter.  She wanted to cut it up yesterday so the rinds would make it into the Monday morning garbage pickup.  JJ sat politely near Mom while I nudged my way to the left of Mom, then to the right of Mom, hoping for more than my usual amount of tidbits.  Atypically, I barked spoke to Mom frequently, reminding her that ‘ol Jetty Boy thought each slice of melon needed a QC (quality control) check!

We all enjoyed tidbits throughout the day; let me tell you humans and K9s alike, nothing tastes better than honeydew tidbits out of the fridge!

Mom could not try the sparkler yesterday because the recipe called for black tapioca, (the little pearls in bubble tea), and that Moscato thingie, both of which she did not have on hand.  Here’s the recipe if you want to try too.

Melon Sparkler with Tapioca Pearls

  • 1/2 cup black tapioca pearls (see Note)
  • One 3 1/2-pound honeydew melon, halved and seeded
  • One 750-milliliter bottle Moscato d’Asti, chilled

In a medium saucepan, cover the tapioca with 5 cups of water and bring to a boil. Cover and cook over moderate heat until the tapioca is chewy and plump, 5 to 6 minutes. Drain and cool under running water. Transfer the tapioca to a medium bowl. Rinse out the saucepan.

Using melon ballers of different sizes, scoop out 2 cups of melon balls. Chop the remaining melon and transfer to a blender. Puree until smooth. Strain the puree, without pressing on the solids, to extract clear green juice. Add 2 tablespoons of the juice to the tapioca. Refrigerate the remaining juice.

In the same saucepan, bring 1/2 cup of the Moscato to a boil. Simmer until reduced to 2 tablespoons, about 10 minutes. Pour the syrup over the tapioca and refrigerate until chilled, about 15 minutes.

Spoon the tapioca and melon balls into Champagne flutes and top with the melon juice and chilled Moscato.

Notes Nicely chewy black tapioca pearls are about the size of small marbles. They’re available at bobateadirect.com and amazon.com. Serve the Sparklers with spoons and boba straws (jumbo, extra-wide straws, also available atamazon.com).

Another great, honeydew day.



Tasty Tuesday – Colorful Cole Slaw for Labor Day

Hey it’s Jet here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-first participating post!

When Mom lived up north, (N.J.), Labor Day meant the last gathering before school began.  Here in the tropics, school begins mid-August (and already closed yesterday for Mr. Tropical Storm Isaac.)  Mom thought you might enjoy a recipe that travels well for BBQs, picnics, beach day or grilling at home.  She originally selected this dish for her Diabetic Support Group at UMiami Med School earlier this month.  Mom substituted stevia for Splenda, as she is NOT A FAN of that Splenda stuff.

As her faithful Kitchen K9s, we helped with QC (quality control) for the carrots, celery and red pepper.  Mom gave us the teensiest tidbit of cabbage as Little Miss “Not So Dainty about Passing Wind” already has enough fuel in the system if you know what I mean.

Colorful Cole Slaw

Ingredients

  • 1 cup green cabbage, finely chopped (Mom used the shred disc in her food processor since she tripled the recipe for class.)
  • 1 cup purple cabbage, finely chopped (Mom used the shred disc in her food processor since she tripled the recipe for class.)
  • 1/2 cup diced red pepper
  • 1/2 cup shredded carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/4 cup cider vinegar
  • 2 Tbsp water
  • 3 Tbsp Splenda (Mom used the stevia equivalent, you can use sugar, agave, or sweetener of choice.)
  • 1/4 cup Smart Balance Omega oil (Mom used Olive oil.)

Preparation

  • Combine the vegetables in a large bowl. In a separate bowl, mix the vinegar, water, Splenda, and oil.
  • Then toss together and chill before serving. (Since the participants assembled the dish in class, they did not chill the cole slaw; no one seemed to mind.)

Another great colorful cole slaw day.

Pawnote:  Wishing those in Isaac’s path safe passage through the storm.



Tasty Tuesday: Greek Salad Pitas with Feta Spread and Turkey

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twentieth participating post!

Let’s jump right in.  Can you say cucumbers? CHEESE? TURKEY? Mom outdid herself on this one.  The second of her UMiami Diabetic support class selections might end up on JJ and Jet’s Top Ten of the summer!

When Mom pulled out the long, seedless cucumber, JJ and I, faithfully on QC (quality control) duty, wagged really hard.  We hoped for 1 slice for class, 1 for JJ, 1 for me, repeat… the reality – we each received 3 slices.  Mom said something about not creating a tummy ache.  Pshawww…

CHEESE… Mom bought crumbled for class (buy one, get one free, lucky for her).  At Casa Jet, she usually would buy block feta and rinse a bit to reduce sodium and then give us a few tidbits.  We received what they call BUBKES (nothing!) Hmpf…  Mom used the measly excuse that the containers were closed and would stay that way for class.  She tried to pull the same thing regarding the turkey, saw our sad puppy dog faces and caved!  (She used her personal turkey, roasted, salt free.)

Oh, I guess I should let you know that her class participants loved the dish and made extra sandwiches to take home!

Greek Salad Pitas with Feta Spread and Turkey

Ingredients:

  • 3/4 cup (4 ounces) feta cheese (Mom doubled recipe for class and used ½ non fat feta and ½ regular)
  • 3 tablespoons nonfat plain yogurt
  • Freshly grated zest and freshly squeezed juice from 1/2 lemon (1 teaspoon of zest and 1 tablespoon of juice)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat pitas
  • 4 large leaves romaine lettuce, torn in half
  • 1 medium English (seedless) cucumber, cut into thin half-moon slices
  • 16 to 20 fresh mint leaves (1/4 cup loosely packed) (Mom used the mint from our garden.)
  • 12 ounces thinly sliced roast turkey breast (low-sodium, if desired… Mom DESIRED!)

Directions:

  • Use a fork to combine the feta cheese and yogurt in a medium bowl, mashing any large chunks of cheese. Add the lemon zest and juice, oregano and pepper; mix well to form a spread. Refrigerate in an airtight container until ready to use.
  • To make the sandwiches, cut each pita in half to form 2 pockets. Line each pocket with a half of a lettuce leaf. Spread 2 heaping tablespoons of the feta spread into the pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves and 2 or 3 slices of turkey. Serve immediately.

Another great, megalos (great in Greek) day!