Happy Saturday! I made this dish last night and my daughter, her friend and myself really liked it; it has incredible flavor profiles. The recipe is from a cookbook my boss gifted me for Christmas. It is written by the Canadian Chef, Greta Podleski. Fun fact you may not know, my mom is Canadian and lives in Canada, however, I was born and raised a California girl. The book is titled Yum & Yummer and focuses on healthy recipes. I have made several recipes from this book but this is the one that truly stands out. It is vegan but we made it vegetarian by adding a dollop of sour cream as a garnish. There is a lot of spices. If you want to make it less spicy do not add the jalapeno and cayenne pepper. Its really easy to make.
- 1 TBS olive oil
- 1 cup chopped onions (I used yellow)
- 2 tsp minced garlic
- 1 small jalapeno pepper, minced
- 2 cups peeled, cubed sweet potato, uncooked
- 1 TBS chili powder
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1-14 oz can diced tomatoes, fire-roasted if you can find them
- 1 1/2 cups reduced sodium vegetable broth
- 1 cup uncooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup whole-kernel corn (thaw first is using frozen, I used fresh and cooked prior to measuring and adding)
- 2 to 3 TBS minced fresh cilantro
- Sliced avocados for garnish
Use a 10 inch skillet, non-stick with a lid. Heat oil in skillet and add onions, garlic and jalapeno. Cook until tender. Add sweet potatoes and all the spices. Mix well.
Stir in tomatoes with their liquid, broth and quinoa. Bring to a boil, cover and simmer for 20-30 minutes. Stir in beans and corn, cover and let mixture stand off heat for 10 minutes (do not omit this step). Stir in cilantro just before serving. Garnish with avocado and sour cream using.
I am counting calories now so If there is a calorie count included I will start including them.
Makes 4 meal size serving; 367 calories per serving.
Asian food is one of my favorites. Thai and Japanese are at the top of my list. I have made this rice bowl twice and each time added more spice to the broth. Still, not spicy enough for my mom…she likes it super spicy. Next time I will knock it out of the park. The original recipe was found on cookieandkate.com, but as usual, I have altered it to my taste buds. The original recipe called for no proteins. I have added chicken and a poached egg. Shrimp would be a good addition as well. If you are a vegetarian, you can use vegetable broth and tofu. The choices are abundant.
- 1 1/2 cups uncooked rice
- 1 tsp olive oil
- 4 garlic cloves, minced
- Fresh ginger, thumb tip sized, peeled and minced
- 1 TBS Thai red curry paste (or more, if you want it spicier, start tasting once its all mixed)
- 1 jalapeno, seeded and minced
- 1/4 cup soy sauce
- 1/4 cup natural peanut butter
- 4 cups chicken or vegetable broth
- 1 can, 14 oz, light coconut milk
- generous squeeze of honey
Garnishes to your liking:
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced and seeded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup dry-roasted peanuts, chopped
- 2 green onions, thinly sliced
- 1 jalapeno, thinly sliced
- 1 lime, cut into wedges
- Rotisserie chicken, shredded or chopped
- Poached egg
- Shrimp, sauteed
Cook the rice as directed. Make the broth by heating the oil, garlic and ginger in a saucepan over medium for about 30 seconds. Add the red curry paste, soy sauce, peanut butter, broth, coconut milk and honey. Bring the mixture to a boil, reduce and simmer while you prep the garnishes. Chop all your garnishes. To serve, place rice in a bowl, top with broth and garnishes.
It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.
- Olive oil
- 1 red onion
- 1 red bell pepper, chopped
- 2 carrots
- 2 ribs celery
- 1/2 tsp salt
- 4 garlic cloves, minced
- 2 TBS chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoke paprika
- 1 tsp dried oregano
- 1 can diced tomatoes, with their juices (20 ozs)
- 2 cans black beans (15 ozs each) rinsed and drained
- 1 can pinto beans (15 oz) rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
- chopped cilantro
In a large pot heat the olive oil, add onion, bell pepper, carrot, celery and 1/4 tsp salt. Cook until vegetables are tender (7-10 minutes).
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant (1 minute).
Add tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Reduce heat and simmer for 30 minutes. Remove from heat.
For delicious texture transfer 1 1/2 cups of chili (get some liquid) to a blender or food processor and blend until smooth, transfer blended chili back into pot.
Add cilantro and vinegar to taste, add remaining 1/4 tsp salt. Serve with garnish of your choice.
My son and his girlfriend are an adorable couple. She has quickly become a part of our family and I love her like she is one of my own. The positive effects she has had on my son are innumerable and it has been a delight to see the conscientious and considerate young man he has become while in a couple. One of the positive effects has been their love of cooking. My daughter and I came home tired and hungry from a day of traveling home from Canada a few weeks back and we opened the fridge and found this delicious baked mac n’ cheese inside; comfort food was just what we needed. They found this recipe on the website http://www.momontimeout.com and made a couple alterations.
- 1 16 oz elbow macaroni, cooked
- 1 TBS extra virgin olive oil
- 6 TBS unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded (they used cheddar in place of Gruyere)
- Salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 TBS butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika
Preheat oven to 350 degrees. Lightly grease a large 3-4 quart baking dish. Combine shredded cheese in a large bowl and set aside.
Cook the pasta 1 minute to al dente. Drain and place in a large bowl. Drizzle pasta with olive oil. Set aside to cool.
Melt butter in a deep saucepan, dutch oven or stock pot. Whisk in flour and continue whisking for 1 minute until bubbly and golden. Gradually whisk in milk and heavy cream until smooth. Whisk until bubbles form on the surface and then an additional 2 minutes. Add salt and pepper. Add 2 cups of shredded cheese and whisk until smooth and thick. Add 2 more cups of shredded cheese and whisk until smooth and thick.
Stir in cooled pasta and fully coat with cheese sauce. Pour half of the pasta into baking dish, top with remaining 2 cups of shredded cheese and then add the remaining pasta on top.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle this mixture over the top and bake until bubbly and golden brown, about 30-35 minutes.
This tasty mushroom recipe is from the first diet plan that ever worked for me. It doesn’t taste like diet food because yummy melted cheese! Found in Suzanne Somers’ Get Skinny on Fabulous Food cookbook, they are cheesy and tasty with no rice or bread. They are easy to make and can be served as an appetizer if you are entertaining.
- 1 pound mushrooms
- 4 TBS butter
- 4 shallots, finely chopped
- 1 TBS chopped thyme, parsley or tarragon (she uses fresh lemon thyme in the book but I have trouble finding that)
- Salt and pepper
- 1/2 cup grated Parmesan cheese
- 2 TBS olive oil
- 1/2 cup dry white wine
Carefully pull stems off the mushrooms, finely chop stems. Select the 12 largest caps and set aside for filling. Finely chop the remaining mushrooms. Melt the butter in a large skillet, add shallots and saute until golden brown. Add chopped mushrooms and herb and saute until brown and crispy. Add wine and cook off the alcohol for about 3 minutes. Remove from heat and preheat broiler.
Place the mushroom mixture in a mixing bowl with 1/2 the cheese, stir until well combined. Lightly rub the caps with oil and place on cookie sheet. Fill each cap and sprinkle remaining cheese on top. Broil for 5 minutes. Cheese should be bubbly and the caps a little brown.
I realize summer is over. However, I am still going to share this recipe I found over the summer because I want it in my archives for easy access. Also, you might like it as well. Super easy to make and great for leftovers. I found it on one of my favorite recipe websites. http://www.simplyrecipes.com.
- 1 15-oz can white kidney beans, rinsed and drained
- 1 15-oz red kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 1/2 red onion, chopped fine (3/4 cup), soaked in water to take away the sting, discard water before adding
- 2 celery stalks, chopped fine (1 cup)
- 1 cup loosely packed, fresh. finely chopped flat-leaf parsley
- 1 tsp fresh rosemary, finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 3 TBS olive oil
- 1 1/2 tsp salt
- 1/4 tsp black pepper
Mix all the beans, celery, onion, parsley and rosemary. In a separate bowl, whisk together the vinegar, sugar, olive oil, salt and pepper. Add the dressing to the beans. Toss to coat. Chill for several hours.
This is a modified recipe from Horne of the Moon Cookbook, a vegetarian restaurant in Vermont. It is simple, but not as simple as a baked potato. Well worth the extra effort. I am not listing the amount of each ingredient because it varies depending on how many potatoes you cook. Just keep tasting the mix.
- Large russet potatoes (however many you care to serve).
- Sour cream
- Cheddar cheese, grated
Preheat oven to 425 degrees. Bake potatoes until tender when pierced with a fork (1-1 1/4 hours). Cut the top of each potato so that the inside can be easily scooped out. Scoop out insides and place in a bowl. Mash with butter, lower over temp to 400, add sour cream, cheese, salt and pepper to taste. Fill the potato shells and sprinkle each with paprika. Bake for 15 minutes and serve.