Super simple, super cheap, super healthy, and super delicious! --what more could you want?
1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
2 cups finely chopped onions $
1 teaspoon minced garlic $
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.
2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.
3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.
Great served with tzatzik (Greek yogurt sauce) & roasted butternut squash.
Recipe taken entirely from myrecipies.com.
Friday, January 4, 2013
Tuesday, December 4, 2012
Wild Rice Soup
This soup is unbelievably delicious, Jackson had 3 bowls!
1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Cook 1/2 cup wild rice--takes about an hour mostly unattended
In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.
Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.
Recipe adapted from Taste of Home magazine Dec 2012 edition.
1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Cook 1/2 cup wild rice--takes about an hour mostly unattended
In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.
Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.
Recipe adapted from Taste of Home magazine Dec 2012 edition.
Steakhouse Mushrooms
These are seriously delicious! Justin and I ate the whole pound of mushrooms in about 5 minutes. I would eat these every week, they are so good.
2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder
Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.
Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition.
2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder
Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.
Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition.
Tortellini & Spinach Soup
We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
Saturday, August 18, 2012
Breakfast Rice Pudding
In a medium-size saucepan, combine all ingredients and bring to a slow simmer.
Cook uncovered, stirring occasionally for about 20 minutes, or until thick.
Recipe taken entirely from ChooseVeg.com.
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Cinnamon Breakfast Quinoa
1 cup milk
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Recipe taken entirely from 101 Cookbooks.
Wednesday, July 25, 2012
Roasted Corn & Black Bean Salad
The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!
Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced
For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.
2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.
4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!
Recipe taken from Vegan Coach.
Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced
For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.
2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.
4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!
Recipe taken from Vegan Coach.
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