Happy Fall!

Happy Fall!  The sun is shining and there is a slight cool breeze in the air.  Perfect day to usher in the Fall season.  And with fall comes crisp apples and an abundance of root vegetables.  Which brings me to the bowl currently sitting in my fridge waiting to be eaten later in the day.

Carrot, Apple, Beet Slaw

Once again, this is brought to you with minimal effort….

Ingredients:

  • A couple freshly picked carrots (I had about 3 cups shredded)
  • 1 medium sized red beets
  • 2 Macintosh apples
  • Freshly grated ginger (about a tablespoon)
  • a tablespoon or 2 olive oil
  • 2-3 teaspoons dijon mustard

Grate carrots, beets, apples, and ginger.  I imagine a food processor would make this even easier, but I used my hand grater.  Once all ingredients are grated mix together with olive oil and mustard and enjoy!

 

 

 

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Back from a lengthy blogging break…

which is not to say that another one won’t be happening again soon.  Blogging became time consuming and I’ve been busy, ya know….living life.  This soup is kind of delicious….or rather….fantastically delicious and you should make it at home.

ImageSmokey Pumpkin Black Bean Soup

  • 1 sweet yellow onion, diced
  • 2 cloves garlic, minced
  • 16 oz mushrooms (I used baby bellas and white buttons), chopped
  • 1 jalapeno, diced
  • 1 can pureed pumpkin
  • 2 cans black beans
  • 3 cups veggie stock
  • Cumin and paprika….I’d say about 1-2 Tablespoons cumin and 1 teaspoon paprika (as you know I don’t measure)
  • A bunch of twists of Trader Joe’s South African Smoke grinder (HOLY DELICIOUS! BUY THIS IF YOU CAN and if you can’t it will still be great with out it)
  • Salt to taste
  • A little olive oil
  • 1/2 bunch of cilantro

Sautee onions, garlic, and jalapeno until onions are translucent (about 5-8 minutes).  Add mushrooms and sautee for another 5-8 minutes.  Add seasonings and let cook for a minute or two.  Add all other ingredients with the exception of cilantro (put that in at the very end).  Bring to a boil and then simmer for 15-20 minutes.  This is one of the easiest things I’ve ever made.  Well, that’s not exactly true…I don’t get too complicated in the kitchen.  Seriously though, it’s easy, packed full of goodness for your body, and quite delicious.  Do try this at home.

Oh, and then this happened.

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This is my take on Gesine’s Golden Eggs.  I added ginger and cloves instead of nutmeg (because I didn’t have any).  There is nothing redeeming (if we’re thinking health wise) about these little bits of heaven, but they are tasty.  I’m bringing them to work tomorrow.  Oh, and I followed the recipe and got well more than the 12 cupcake size.  I got 12 cupcakes and 48 mini cupcakes.

Happy Fall!  The weather here in Vermont has been absolutely amazing.

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Napa Cabbage Salad

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Yesterday, while I was grocery shopping, I had the urge to buy a Napa cabbage.  It was just so pretty (weird, I know) that I needed it in my cart.  Cabbage, while I like it, doesn’t often make an appearance in my kitchen.  I got home, unpacked the groceries with no particular plan in mind.  So, the question was….what exactly was I going to do with this cabbage?

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This is what happened.

  • I shredded the cabbage and threw it in a bowl
  • I cut up 1 stalk of celery and half a cucumber into matchstick sized pieces and threw that in as well.
  • I added some mixed shoots to the bowl
  • And then about half a bunch of cilantro

Then I made the dressing.  I didn’t measure so these measurements are approximate.

  • Juice from 1 lime (that’s exact 🙂
  • 1-1 1/2 tablespoons sesame oil
  • 1 tablespoon soy sauce (maybe a little less)
  • 1/2 teaspoon Mongolian fire oil
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar

I mixed that all up and drizzled a little on that big bowl of cabbage.  Then, I marinated 2 pieces of mahi mahi in the rest and cooked that in a pan on the stove.  I topped off a plate of this wonderful cabbage salad with some mahi.  And now, I’ve got 3 lunches for the week already. 

*It would be really easy to keep this vegetarian….just top it with your favorite protein.

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Roasted Butternut Squash and Spinach Quinoa

While I did make some yummy barley earlier, I couldn’t stray too far from my beloved quinoa.  I apparently I was ambitious this morning because this also came out of my kitchen.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 package pre-cut butternut squash (feel free to cut your own…that happens to be something I despise doing)
  • 1-2 Tablespoons olive oil
  • Salt
  • a few big handfuls of baby spinach
  • 1 can black beans, rinsed and drained
  • hot sauce of your choice (I used Vermont Pepperworks Hempin Jalapeno)

Preheat oven to 425 degrees.  On a baking sheet lay out butternut squash in one layer.  Drizzle with a little bit of olive oil and then add salt.  Toss around a couple times to coat.  Roast in over for about 40 minutes, turning once.  Butternut squash should be browned when you take it out. While that is roasting, bring quinoa and water to a boil and then turn down to a simmer.  Simmer for about 15 minutes.  Turn off heat and add spinach.  Mix it until wilted.  Then add in black beans and hot sauce to taste.  When squash is done, mix that in as well.  This is seriously simple and simply delicious.

If you happen to be a cilantro lover like myself, it would be a great addition to this dish.  Also, I’d eat this hot or cold or room temperature.  Whatever suites your fancy.

5 servings

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Mushroom, Barley, and Asparagus Salad

I often stick to the same grains: rice (usually short grain brown rice, occasionally another variety) and quinoa (which I know is actually a seed and not a grain).  In an effort to vary my diet a little bit I came up with the following. This is going to make a yummy lunch this week.

Ingredients:

  • 2/3 bunch asparagus, chopped (I would have put in all of it, but I had already used some up)
  • 1 sweet yellow onion, diced
  • 2 cloves garlic
  • 1-2 Tablespoons olive oil
  • a little bit of rosemary, chopped (I had this in my fridge.  Feel free to omit)
  • 16 oz mushrooms (any variety will work well…I used a combination of shitake and baby bellas)
  • 1 cup pearled barley
  • 3 cups veggie stock
  • 1 can of chickpeas
  • Salt

I first sauteed the chopped asparagus in a little bit of olive oil, just until tender.  I then removed it from the pan because I didn’t want it to get all mushy.  Mushy asparagus is the worst.  I added the chopped onion to the pan, followed that with the garlic, and then the mushrooms.  Adding each a few minutes apart.  I let that cook for about 10 minutes or so.  I then added the rosemary, barley, and veggie stock.  I brought it to a boil and then let it simmer for about 40 minutes (until the barley was cooked).  Last but, not least, I threw back in the asparagus and added the chickpeas.  Viola!

5 servings- I stuck 2 in the freezer for a rainy day.

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Warm Quinoa Salad

Quinoa has been making an appearance in my kitchen a lot lately, as has many variations of this salad.  Typically, Sunday is my cooking day, but I found myself with some time on my hands this evening and a few ingredients left over from last week’s food shop.  So, I decided to whip up my lunches for the week.  Plus, cooking allowed me to successfully avoid doing my laundry for just one more day.

I like this salad best warm, but I’ve eaten some of the variations cold too.  Either way works well.  Eaten alone, it’s delicious,  but it also works atop a big pile of greens.  Try it and eat it however you like best.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 8-10 white button mushrooms, quartered
  • 1 zucchini, chopped
  • 1/2 head broccoli, crowns and stems chopped
  • Pete’s Greens Mixed Shoots (baby greens from the plants of sunflowers, peas, and radishes)
  • Olive Oil
  • Salt

First, I cooked 1 cup quinoa in 2 cups water for about 15 minutes.  While that was cooking, I sauteed up the mushrooms, broccoli, and zucchini in a little bit of olive oil.  When the veggies were done, I dumped the quinoa and sauteed veggies into a bowl and mixed.  I then dumped in the mixed shoots (this is not something I typically have on hand….it was an impulse buy the other day when I went to pick up some frozen fruit.  While delicious, your salad would be fine without them or substituting some baby spinach).  I topped it off with a little ground salt.  And, there you have it…simple, healthy, and delicious.

BTW, I got 4 lunches out of this.

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Clean Banana Walnut Waffles

I’ve been on a waffle kick lately.  These are really good, guys.

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  • 1 egg
  • 3 egg whites
  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 ripe banana
  • a handful of dark chocolate chips
  • walnuts (I threw in about 1/4 cup)
  • cinnamon
  • 1/3 cup almond milk

Mix all ingredients and pour on the waffle iron.  OMG!  These are delicious.

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