Sides

Roasted Fennel with Parmesan Almond & Dill and Pesto Rosemary Roasted Tomato

by Tammy

in Cooking Classes, Limu, Sides, Start Simply Cooking

We are having the best time in our Start Simply Cooking Classes. If you are in the Colorado Springs area we would sure love to see you Feb 26th Wednesday night at Cathy Gries home 6pm. What an amazing line up we have! You can sign up here in our ABOUT section. Start Simply Cooking

Here are two of my favorite recipes from our last class Roasted Fennel with Parmesan Almond & Dill and Pesto Rosemary Roasted Tomato. They were FANTASTIC and oh so easy.

I am working hard to bring more heath and nutrition into my diet without sacrificing glorious taste and presentation. How about you?

I also pair it up with Pesto and Rosemary Roasted Tomatoes. Add Salmon Brown Sugar Salmon OR Pecan Chicken with Dijon Mustard Cream Sauce and you have a wonderful meal!

 

 

Pesto and Rosemary Roasted Tomatoes

 

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1. Cut large tomatoes in half

2. Cover each tomato with prepared pesto sauce. (About one tablespoon)

3. Add crumbled feta cheese on top of pesto.

4. Sprinkle with thinly sliced red onion.

5. Top with a fresh rosemary sprig.

Place tomato on heavy foil on top of hot grill or in a 400 degree oven.

Cook about 10 minutes…until the tomatoes are nearly tender. Carefully place on platter with other grilled vegetables.

Serves:

4 to 6 servings

Ingredients

4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan

Sliced almonds

Red pepper flakes

Directions

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan and almonds. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Note: I always boil the cut up fennel in lemon water first (only about 5 min.) before roasting to soften the tough bulbs (cooks faster too), then add slivered almonds to them along with the parmesan, before roasting. Then I add 2 oz. Pernod (anise liquer) with about 10 minutes left, in order to perk up any lost licorice taste (anise is one of the best things you can ingest anyway!). With about 5 minutes remaining I then turn the oven on broil to get a delicious browned crunchy top (it also toasts the almonds a bit, which intensifies their taste too).

I have also been LOVING Limu and the the AMAZING effects of Fucoidan!!

LIMU is powered by the super nutrient Fucoidan, which
has been a source of health and well being for thousands of years. Fucoidan actually plays a major role in the apoptosis of certain cancer cells (Leukemia, colon cancer, and breast cancer to name a few). People with auto autoimmune, allergies, thyroid issues are finding great relief!

And get this…it is 100 percent natural, gluten free, no added sugar or artificial colors, no artificial sweeteners no flavor additives….ZERO… and only 7 calories per 2 oz. I take on 2 oz in the morning and 2 oz at night.

So what is Limu moui? Brown seaweed full of Fucoidan. I promise it does not taste like seaweed!

I have to say I have never used a product like this before! I have more energy then I have had in years and no afternoon crash! I have struggled with sleeping issues like forever and now I am sleeping though the night. Not only that but my hot flashes (dare I say) have nearly stopped. (I was having about 10 a day!) I truly can’t believe a little 4 oz drink can bring such health and healing. But my story is nothing compared to the ones you will read when you click my LIMU tab at the top of my page. Limu

Fucoidan is a proven super nutrient enriched in anti-inflammatory and anti-viral nutrients. Over 1,000 independent studies citing Fucoidan have been published by the likes of The Journal of Molecular Immunology and The British Journal of Pharmacology,and even more are listed by our Nation’s standard – The National Institute of Health on pubmed.gov Type in FUCOIDAN and the BRAIN and read it for yourself. Simply AMAZING.

Ck out these Benefits

• Strengthened immune system
• Improved joint mobility
• More restful sleep
• Increased energy
• Softer, smoother skin
• Greater sense of health and wellness
• Allergy relief

My daughter eczema has greatly improved with her use of Limu. It is a natural inflammation reducer.

Limu also has an energy drink Blue Frog which is totally natural and GOOD for you. 2 oz of Fucoidan in each can.

.

This frog is my afternoon friend!

There is also Limu Lean which is a protein shake with 2 ozs of Limu in it. My husband has lost 12 pounds in three weeks!

He loves the Limu Chocolate mixed with almond milk. It is seriously delicious.

Original Limu.

I so encourage you to ck it out and give it a try. It is the best thing I have experienced as a supplement. I know you will be glad you did.

I have also launched another cooking class with my daughter Mackenzie Tamayo. Simply Start Clean Cooking We have our first class coming up March 11th! I love all she teaches me on healthy eating! One of the best part of having adult daughters, you really get to learn from THEM! Join us on facebook for lots of great recipes and healthy baking and cooking!

What are you doing today to help your body stay strong and healthy? Start Simply but Simply Start my friend!

 

Simply Cooking Cookbook-page-001

Our new cookbook is soon on the way! 70 of our best recipes from our cooking class! Stay tuned!

 

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Roasted Brussel Sprouts, Baby Squash Bacon & Apples

by Tammy

in Cooking Classes, Limu, My favorite things, Sides

So Stinking Good.

 

I could go on and on about this side dish but I am guessing the words roasted and bacon got ya! Not only is it a beautiful presentation it is healthy and delicious.

We made this for our Start Simply cooking class this past week and it was a huge hit.

I added the baby squash because I thought it was so darn cute. I also used turkey bacon because I am working on getting more healthy in 2014.

How about you?

I also invited my good friend Tom Davis to come and talk to us about the heath wonders of Limu. LIMU is powered by the super nutrient Fucoidan, which
has been a source of health and well being for thousands of years. Fucoidan actually plays a major role in the apoptosis of certain cancer cells (Leukemia, colon cancer, and breast cancer to name a few). People with auto autoimmune, allergies, thyroid issues are finding great relief!

And get this…it is 100 percent natural, gluten free, no added sugar or artificial colors, no artificial sweeteners no flavor additives….ZERO… and only 7 calories per 2 oz. I take on 2 oz in the morning and 2 oz at night.

 

So what is Limu moui? Brown seaweed full of Fucoidan. I promise it does not taste like seaweed! Not so much.

I have to say I have never used a product like this before! I have more energy then I have had in years and no afternoon crash! I have struggled with sleeping issues like forever and now I am sleeping though the night. Not only that but my hot flashes (dare I say) have nearly stopped. (I was having about 10 a day!) I truly can’t believe a little 4 oz drink can bring such health and healing. But my story is nothing compared to the ones you will read here.

http://tammy.limucoloradosprings.com/

Fucoidan is a proven super nutrient enriched in anti-inflammatory and anti-viral nutrients. Over 1,000 independent studies citing Fucoidan have been published by the likes of The Journal of Molecular Immunology and The British Journal of Pharmacology,and even more are listed by our Nation’s standard – The National Institute of Health on pubmed.gov Type in FUCOIDAN and the BRAIN and read it for yourself. Simply AMAZING.

Ck out these Benefits

• Strengthened immune system
• Improved joint mobility
• More restful sleep
• Increased energy
• Softer, smoother skin
• Greater sense of health and wellness
• Allergy relief

 

Limu also have an energy drink Blue Frog which is totally natural and GOOD for you. This frog is my afternoon friend!

There is also Limu Lean which is a protein shake with 2 ozs of Limu in it. Tom was telling us he lost 15 pounds in three weeks. My husband is now trying to lose those extra 10 pounds the Holidays bring and he is well on his way!

He loves the Limu Chocolate mixed with almond milk. It is seriously delicious. I stick with the Original cause I need the hard stuff!

 

 

So all that is to say we went heavy on the veggies at our Start Simply Cooking Class!

But we always have fun! And of course that is why we want to eat and cook healthy. So we can laugh and remember that life can be so good.

 

Roasted Brussel Sprouts, Baby Squash, Bacon & Apples

Ingredients

* 4 slices turkey bacon, cut into 1/2-inch pieces (I made three extra to garnish with)

*4 pints Brussels sprouts, ends trimmed and halved (I also added baby squash)

*Coarse salt and ground pepper

*1 large apple, cored and cut into 1/4-inch slices, each slice halved crosswise

*3 teaspoons balsamic vinegar (if you can find FIG use it! DIVINE!)

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add brussel sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. (I added my baby squash in with the brussel sprouts.)

Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.

Toss vegetables with vinegar, and serve immediately.



For more information and ordering Limu and its amazing heath benefits visit me here:

http://tammy.limucoloradosprings.com

Or shoot me an email at [email protected]

Let’s get healthy together friend!

Thank you to Rachel Bolenbaugh Aetherial Photography for all the great pics! Your such a doll.

 

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Creamy Corn Casserole

by Tammy

in Holiday Recipes, Recipes, Sides


Creamy Corn Casserole. Just like your Mama used to make.

Originally I got this recipe from my dear friend Tracy Hoogenboom who simply is a fantastic cook. I added the chilies for more of a kick and cumin for a bit more Mexican flavor.

I make this for Thanksgiving every year…it is always everyone’s favorite side dish!

Creamed Corn Casserole

2 (20-ounce) packages frozen corn (Fresh cooked corn off the cob is the best. But if you don’t have time to for frozen…but never canned!)
1 cup (8 ounces) whipping cream (OR fat-free half and half works)
1 cup (8 ounces) milk (low fat works!)
1 4 oz can of green chilies
4 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon cumin
6 teaspoons sugar
Pinch of white pepper
3 tablespoons melted butter
4 tablespoon all-purpose flour
1 C grated Parmesan

1 cup sharp cheddar cheese with jalapenos

1. Combine all ingredients, except butter and flour, in a pot and bring to a boil. Simmer 5 minutes. Add 1 C Parmesan.
2. Blend butter with flour, add to the corn, mix well and remove from heat.
3. Bake 20 – 30 minutes @ 350 (covered) topped with sharp cheddar cheese. Uncover last 5 – 10 minutes.

Serves 8.

Order your copy of The Christmas Kitchen today right here on my site. I am happy to personally sign the books for gifts. Please provide the names when ordering or email me at wwwtammymaltby.com

They made GREAT hostess gifts too!

 

The Heart of the Home

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for:

- Easy-to-do holiday recipes

- Hints for new traditions

- Personal gift ideas

- Kid-friendly activities

- Simple decorating tips

The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the holiday season, not be burdened by it. Take a few minutes each day to browse these pages for the help you’ve been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

 

 

 

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Cranberry Roast Chicken and Sweet Potatoes with Apple and Roasted Cajun Cauliflower

by Tammy

in Cooking Classes, Holiday Recipes, Main meals, Recipes, Sides

We just had such a great time at our Fall Start Simply Cooking Class.

Forty women joined us for a very special night with a

guest appearance from my darling 84 year old Mother!


 

 

 

 

I just love encouraging women to really enjoy the art and passion of good food and cooking. And I really love cooking with my dear friend Cathy Gries.

She is something else! What a servant heart she has to everyone that crosses her path.

We always have many laughs whipping up these delicious dishes for women.

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But the huge hit of the evening was our delicious Cranberry Roast Chicken with Sweet Potatoes and Apple. Seriously I wish I could add a scratch and sniff to this page. The aroma was amazing! This is a very simple meal and pairs beautifully with the Spicy Cauliflower.

If you are in the Colorado Springs area we would love to see you at one of our cooking classes. You can get more information on our Facebook page right here: https://www.facebook.com/startsimplycooking We have two amazing Christmas Cooking Classes coming up! Ck it out here….

Cranberry Roast Chicken and Sweet Potatoes with Apple

Cranberry sauce is used in this dish with ground ginger and cloves. The chicken is layered on top of the sweet potatoes and apple. It is simple and simply delicious!

1 lb sweet potato, peeled and sliced very thin

2 sliced apples

4 boneless skinless chicken breast halves (I use skinned chicken breast in the bone…I find it keeps the chicken more tender).

1 (16 ounce) can whole berry cranberry sauce

1/3 cup red wine (optional)

1/3 cup olive oil, DIVIDED, enough to coat potatoes & some for mixture

1/2 teaspoon ground ginger (*I use more)

1/2 teaspoon salt (optional)

1/2 teaspoon white pepper

0.5 (1 ounce) envelope dry onion soup mix

1 tea cloves

Directions:

1 Preheat oven to 350°.

2 Peel potato and slice thin. Slice apple and place on top of potato. Place evenly in a 8×8 baking dish sprayed with non-stick spray.

3. Place chicken breasts on top of potatoes.

5 Combine all other ingredients and pour over chicken.

6 Bake covered for 45 minutes remove foil and bake another 10 min until chicken is done and potatoes are tender.

Spicy Roasted Cauliflower.

Wash cauliflower and slice. Drizzle with oil oil. Sprinkle with Home mixed Cajun Seasoning on top. Bake in 450 oven aprox 15-20 min. Top with chopped chives.

Home made Cajun Seasoning

  • 2 tsp. salt

  • 4 tsp. garlic powder

  • 5 tsp. paprika (I used the smoked kind from Costco…it is fantastic!)

  • 2 tsp. pepper

  • 2 tsp. onion powder

  • 2 tsp. cayenne pepper

  • 2 1/2 tsp. oregano

  • 2 1/2 tsp. thyme

  • 1 tsp red pepper flakes

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Happy Mother’s Day….The Best French Potato Salad served with Brisket

by Tammy

in Recipes, Salads, Sides, Special Events

It is Mother’s Day on Sunday and this year we are doing something different.

No standing in long restaurant lines or paying a huge price for an over the top you can never eat enough to make it worth it… brunch.

We are making our lives a bit easier and slowing down the pace.

Tomorrow my husband heads to our favorite BBQ brisket joint to pick up 2 pounds of smoked brisket and 1 pound of smoked pulled pork. Now for those of you that live in Colorado Springs it’s called Broken Bones…not really sure what I think of the name however! But the brisket is fantastic. Best ever.

To go with a great brisket I love potato salad….and NOT just ANY potato salad. In fact I can’t say I like potato salad. Only this potato salad. I love it.

The key to this recipe is while the potatoes are still warm, season with the salt, cayenne, black pepper, and lemon juice. Nothing swimming in mayonnaise. Just a tart and spicy flavor that is divine.

I plan on pairing this up with grilled chili pepper corn on the cob (yep frozen) and a Texas sheet cake brownie for dessert. Mackenzie darling daughter of mine will you make this for me for Mother’s Day? Happy hint. http://tammymaltby.com/texas-sheet-cake-aka-heaven

And to all the wonderful mothers and the sometimes worn out, discouraged and often overworked mothers, may you know on this special day that you are irreplaceable in your child’s life. Young or old. You are a soft place for them to land. Let go of comparison and be the authentic mother to your children God has called you to be. Your encouragement, voice, kindness, discipline and mostly prayers make the difference. God gave you your kids and you as their mother. He knows what He is doing. And while your loving yourself and your kids, remember too to love other mothers. Let go of criticism. Be full of encouragement and grace.

And to my amazing four grown children. You are the best and most important thing I have ever done with my life thank you for loving me.

Here is to Potato Salad for Mother’s Day!

3 pounds small red potatoes, quartered (no need to peel)
¾ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf parsley
4 hard-boiled eggs, coarsely chopped
1/3–½ cup chopped fresh dill
½ cup chopped red onion
1 cup mayonnaise or mayonnaise-type salad dressing (I use Hellmann’s Best lowfat)
1½ tablespoon whole-grain mustard
4 strips crisp cooked bacon, crumbled

Place potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender. Drain and transfer to a salad bowl. While potatoes are still warm, season with the salt, cayenne, black pepper, and lemon juice and toss well to combine. Add parsley, eggs, dill, and red onion. Combine mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled. Serves 6-8.

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Margarita Chicken and Mango Salsa

March 14, 2013

This delicious mango salsa should be eaten with a spoon. It has been warm here in Colorado this week and all I want to do is dance…no really…grill. Seriously grill. Margarita Chicken and Mango Salsa…a winning combination. I have been making these recipes for years and everyone always asks for the recipe. The Cucumber adds […]

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