Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Salted Sunflower Seeds

This hardly calls for a post but I’m still going to write one, because I have discovered the joy of eating freshly roasted sunflower seeds. No I am serious.. 🙂 it is just roasted sunflower seeds! But I’ve been thinking for a while, correction, my mom has been thinking about it for a while ;), why buy pre-roasted stuff which could potentially have all sorts of additives to keep it fresh? Instead, buy raw, and roast as and when needed!

We’ve been popping these seeds as snacks, in salads, just cause ;)… And since it takes barely 5-10 minutes plus time to cool, this should be the way we roast and use the seeds anyways. I’ve been meaning to salt and roast almonds, pistachios etc… Will update if successful!

Salted Sunflower Seeds

Makes: 1/2 cup salted sunflower seeds
Ready in: 10 minutes

Ingredients

  • 1/2 cup raw sunflower seeds
  • 1 tbsp water
  • 1/4 tsp salt

Directions

1. Mix the salt in the water until well combined.

2. Add the sunflower seeds to the water and coat them well.

3. Spread them out on a plate such that they make a single layer of seeds. Microwave the seeds for 4 minutes. If they aren’t crunchy and roasted, then put them back and roast them Read More

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Caprese on a stick

I love appetizers! Any shape, any kind… the very fact that I can try a bunch of different flavors in a single meal is always exciting as apposed to picking out an entree and then having to stick with it! My perfect meal would be a glass of wine, 3 different appetizers, a salad (maybe), and then dessert. Couple this with fabulous company and you have yourself an evening to remember! So on that note, be forewarned, that the next few posts from me are going to be appetizer posts. Big smiley!

I’ve been pouring through different recipes as we plan a party, and something that struck me right off the bat was a caprese. Light and easy to assemble… and ohh so yummy! I saw a bunch of recipes, but most of them had the caprese on a skewer with marinated mozzarella. Being the control freak that I am, I wanted to control the marinade, and at the same time not be stuck with an entire skewer when I was eating it. So I thought, why not use a toothpick instead which would be bite sized and make my own simple dressing? And voila! With the right cherry tomatoes, and a balsamic vinegar dressing, the caprese on a stick was an absolute delight.

A couple of notes. Pick up the cherry/grape tomatoes from a specialty store or Whole foods. My corner store didn’t have the nice, juicy, sweet cherry tomatoes to go with this salad. And believe me when I say, the cherry tomatoes make or break this salad. Also, look for smaller sized tomatoes as these have to fit on a toothpick along with a piece of mozzarella.

Caprese on a stick

Makes: 40 pieces
Ready in: 15 minutes

Ingredients

  • 1 pint cherry/grape tomatoes
  • 1 bunch basil leaves (need a leaf for every piece)
  • 8 oz tub of bocconcini (aka mozzarella in brine/water)
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon italian seasoning
  • toothpicks to assemble the caprese
  • salt and pepper to taste

Directions

1. Wash and dry the cherry tomatoes. Pierce the tomatoes with the toothpicks and lay them out on a plate.

2. Fold the basil leaf and push it next over the toothpick.

3. Now comes a piece of mozzarella. Bocconcini sometimes comes as small marinated mozzarella balls and at times in plain brine. I picked out the plain ones. Also the ones I got were large so I had to slice them into smaller pieces. I cut them approximately the same size as the tomatoes.

4. For the dressing, I whisked together the olive oil, balsamic vinegar, italian seasoning, pepper and salt and then drizzled it over the caprese. I made sure that I drizzled the mozzarella pieces generously. If you leave the salad out for a bit before serving it, the cheese gets marinated quite well. Also I just put these out on one plate, but you could get creative and lay them out in a line, or on a couple of different plates to spread it out in your party! Also when you start eating it, as you pick up each piece you can coat it nicely with the dressing that has dripped onto the plate. Enjoy!

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Quick Lettuce Salad

I tried this salad for the first time in one of my local favorite restaurants. Since then, every time I visit the place, I look forward to having this salad. Now I don’t know what exactly goes into it, but I tried the following and I absolutely love it. We have been having it every day this last week! It is simple, goes great as a side dish… and I love the sourness that the lemon juice adds to the whole meal. We’ve had it with everyday indian food and with a simple burger, so it is very versatile! A special note, if you generally don’t eat spicy food, de-seed the jalapeno before using it. I’ve had one off super spicy jalapenos which kept making me chug water more than my meal!

Quick Lettuce Salad

Makes: 2 servings
Ready in: 5 minutes

Ingredients

  • 1 heart romaine lettuce
  • 1 medium tomato
  • half small white onion
  • 1 jalapeno
  • juice of half a lemon
  • salt to taste

Directions

1. Slice the jalapeno in circles and chop the onion and tomatoes length wise. In a mixing bowl, add the onion, tomato, jalapeno, lemon juice and salt to taste and mix it well. If you prefer something less spicy you can de-seed the jalapeno before using it.

2. Roughly chop the lettuce and toss the salad nicely to get all of it to coat the lettuce. Taste as you go to make sure that the lemon has coated the salad well. I absolutely enjoy eating raw jalapenos but those of you who can’t, can keep them to the side and still enjoy the rest of this lemon-y goodness!

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Roasted Beet and Fennel Salad

If food ever were to be replaced with pills, this salad would be represented by a pill high in vitamin C, folic acid and potassium. Of course it would have to be a beautiful ruby red color with green trimmings. And it would have to taste earthy with a hint of licorice. Not to mention somehow it should be buttery and crunchy at the same time. I have no idea how we could possibly make a pill like that.. but that is what it would have to be to even come close to this salad.

Coming back to the nutritional facts about this salad. Beets in particular are very very high in folic acid. I know most parents reading this are probably already nodding their heads about the benefits of folic acid. For those who are not in the know – it’s one of the big nutrients to take when trying to conceive. Many studies have shown that it plays a HUGE role in preventing birth defects. Okay – what about the rest of us? Well, don’t you worry – the beets have a little treat in store for everyone. Let me just run down the benefits real quick: It helps protect against colon cancer – a big risk for people who suffer from IBD of any sort. It helps prevent cervical cancer, pancreatic cancer, stomach cancer. It lowers the risk of a stroke, osteoporosis, blood vessel disease and macular degeneration. According to Discovery – “Folic acid is necessary for the healthy development of our cells, a healthy brian and protection from cell damage that may lead to future cancers. Folic acid aids drugs used to treat depression and may even hold great promise for the growing autism epidemic that faces the world today.”

Wow. All that and it tastes good. I’m sold.

Enjoy!

Roasted Beet and Fennel Salad

Makes: 2 – 4 servings
Ready in: 45 minutes

Ingredients

  • 1 bunch of beets (about 1 pound)
  • 1 fennel bulb
  • 1 teaspoon dried thyme
  • 2 tablespoon olive oil
  • mixed greens as needed

Directions

1. Preheat oven to 400°F. Wash and trim the beets.

2. Chop in halves or quarters if the beets are large.

3. Place the beet pieces into an oven safe pan. Add about 3 tablespoons of water to the pan. Drizzle one tablespoon olive oil on the beets. Cover the pan with foil and put into the oven.

4. Wash the fennel. Separate the bulb from the stems.

5. Thinly slice the fennel into 1/8th inch slices.

6. Place the slices into another oven safe pan. Drizzle the remaining oil on the fennel. Cover the pan with foil and place into the oven.

7. Bake fennel for 20 minutes covered and 10 minutes uncovered. The slices should start browning at the edges.

8. Bake the beets till they are easily pierced by a knife; about 30 – 45 minutes depending on the thickness of the slices.

9. Chop up the leaves of the fennel – about 1/2 cup.

10. Mix the fennel and beets together with the dried thyme

11. Place beet mixture on top of a bed of mixed greens or lettuce. Sprinkle the fennel leaves on top. Serve with a vinaigrette dressing.

This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays,Wheatless Wednesday