2 oz. whole wheat rotini
1/2 c. cannellini beans
2 c. chopped kale or 4 c. raw spinach
garlic and oil
2 tbsp. shredded parmesan
cook noodles.
in separate pan saute garlic in oil.
add cooked pasta, beans and kale or spinach to sauteed garlic. mix.
cover with parmesan and stir again.
Thursday, June 19, 2014
coconut peanut butter balls
1 c. all natural nut butter
1/4-1/2 c. honey or agave
1 tsp. vanilla
1 c. raisins
any other add-ins (seeds, nuts, etc.)
unsweetened coconut
mix peanut butter, sweetener, vanilla and raisins.
spread unsweetened coconut on wax paper.
drop peanut butter mixture onto coconut and roll. chill for 1 hour or longer.
*original recipe from superhealthykids.com
easy pad thai
8 oz. dried, wide and flat rice noodles
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts
soak noodles according to package instructions. drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet. cook, tossing constantly, until noodles are soft (about 1 minute). add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with cilantro and peanuts.
*i've used whole wheat spaghetti or linguini instead of the rice noodles. i've also added chicken.
*original recipe from allison rowe
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts
soak noodles according to package instructions. drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet. cook, tossing constantly, until noodles are soft (about 1 minute). add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with cilantro and peanuts.
*i've used whole wheat spaghetti or linguini instead of the rice noodles. i've also added chicken.
*original recipe from allison rowe
Friday, June 13, 2014
roasted corn and quinoa salad
ingredients:
1 c. uncooked quinoa
1 1/2 c. water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2 c. to 1 c. corn kernels (frozen or canned are fine)
1/2 c. baby spinach leaves, washed and dried
2 green onions, thinly sliced
1/2 c. crumbled feta cheese
salt and pepper to taste
handful of fresh chopped cilantro or parsley
directions:
1) rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. the amount if liquid listed is less then recommended so that the quinoa stays a bit crunchy. let cool and put aside.
2) while quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400 degree oven for 15-20 minutes. i like the rest of my veggies raw, but feel free to roast the peppers as well.
3) in a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4) in a small bowl, mix the oil, lime juice, mustard, thyme, salt and pepper until combined. if you like a lot of dressing, double the recipe and put some aside. pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
*variation - i didn't have peppers, green onions or feta. i added radishes and carrots instead. you could use any mixture of veggies with the quinoa and dressing for a good salad.
*original recipe found on www.coulditbeceliac.com
oasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Wednesday, June 4, 2014
king ranch texas chicken
2 chicken breasts, cooked and cubed
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream
butter a 9x13 inch pan. mix together soups, chili powder and sour cream. saute onions in a small amount of butter. add to soup mixture. put 1/2 of chicken in the bottom of the pan. add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup. repeat layers, ending with cheese. bake for 1 hour at 350 degrees. serves 6 to 8 city folks and 2 hungry cowboys.
*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.
*original recipe from the upper canyon road neighborhood cookbook
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream
butter a 9x13 inch pan. mix together soups, chili powder and sour cream. saute onions in a small amount of butter. add to soup mixture. put 1/2 of chicken in the bottom of the pan. add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup. repeat layers, ending with cheese. bake for 1 hour at 350 degrees. serves 6 to 8 city folks and 2 hungry cowboys.
*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.
*original recipe from the upper canyon road neighborhood cookbook
kale and black bean burritos
ingredients:
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side
1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale. toss to mix well and set the bowl aside to marinate.
2. warm the beans and minced garlic with a couple of tbsp. water. you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave. add little splashes of water as necessary. use a fork to mash up the beans a little and add salt to taste, if necessary.
3. warm the tortilla in a skillet or in the microwave for a few seconds. top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). top with red onion and feta. roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.
*original recipe from cookieandkate.com
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side
1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale. toss to mix well and set the bowl aside to marinate.
2. warm the beans and minced garlic with a couple of tbsp. water. you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave. add little splashes of water as necessary. use a fork to mash up the beans a little and add salt to taste, if necessary.
3. warm the tortilla in a skillet or in the microwave for a few seconds. top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). top with red onion and feta. roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.
*original recipe from cookieandkate.com
asian lettuce wraps
2 tsp. vegetable oil
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried
*i have also added julienned carrots and radishes to the toppings
in a skillet over medium-high heat, add the vegetable oil and saute beef until brown. stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. remove from the heat and stir in the peanuts. season with salt and pepper and serve warm wrapped in lettuce cups.
*i leave the peanuts out and top the meat with them when assembling wraps. also add carrots and radishes at this time.
*original recipe from foodnetwork.com
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried
*i have also added julienned carrots and radishes to the toppings
in a skillet over medium-high heat, add the vegetable oil and saute beef until brown. stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. remove from the heat and stir in the peanuts. season with salt and pepper and serve warm wrapped in lettuce cups.
*i leave the peanuts out and top the meat with them when assembling wraps. also add carrots and radishes at this time.
*original recipe from foodnetwork.com
Tuesday, June 3, 2014
bbq chicken calzones
4 slices bacon
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro
*the combination of the barbeque sauce and cilantro adds a very unique flavor.
1. preheat the oven to 400 degrees
2. fry bacon in a large skillet over medium-high heat until crisp. remove from the pan to drain on paper towels; crumble. add the onion and shredded chicken to the hot bacon grease in the pan. fry over medium heat until onion is tender. stir in 1/3 c. of barbeque sauce, and remove from the heat. mix in the cooked bacon.
3. roll the pizza crust dough out onto a greased cookie sheet. press out to an even thickness, and cut in half. divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. drizzle the remaining sauce over the filling. sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. bake for 25 minutes in the preheated over, or until browned to your liking. cool for a few minutes. then cut each calzone in half. each serving is half of the calzone. these can be served with additional barbeque sauce if you like.
*original recipe from allrecipes.com
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro
*the combination of the barbeque sauce and cilantro adds a very unique flavor.
1. preheat the oven to 400 degrees
2. fry bacon in a large skillet over medium-high heat until crisp. remove from the pan to drain on paper towels; crumble. add the onion and shredded chicken to the hot bacon grease in the pan. fry over medium heat until onion is tender. stir in 1/3 c. of barbeque sauce, and remove from the heat. mix in the cooked bacon.
3. roll the pizza crust dough out onto a greased cookie sheet. press out to an even thickness, and cut in half. divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. drizzle the remaining sauce over the filling. sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. bake for 25 minutes in the preheated over, or until browned to your liking. cool for a few minutes. then cut each calzone in half. each serving is half of the calzone. these can be served with additional barbeque sauce if you like.
*original recipe from allrecipes.com
bok choy-apple slaw
1/3 c. reduced fat sour cream (i have used plain greek yogurt)
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion
whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth. add bok choy, apple, carrot and onion; toss to coat.
*original recipe from eatingwell.com
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion
whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth. add bok choy, apple, carrot and onion; toss to coat.
*original recipe from eatingwell.com
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