Archive for ‘Dinner’

January 30, 2014

10 Easy Homemade Soups

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January 8, 2014

Brussel Sprouts with Honey Miso Glaze

How has your week been guys?

I am having a really great start to 2014, which is nice considering that last year was just not that much fun for me overall. Some great things happened, including me moving to NYC and qutting a horrible first job, but overall it was a pretty stressful process to get acclimated. Our apartment is feeling more and more like home these days. It has come a long way from the bare bones loft it once was, even though it is still to the point where there is not an overwhelming amount of things. One of my worries was that since the apartment has so much space, there would be the possibility that we would feel the need to clutter it. My roommate and best friend has a keen eye for finding some great things for free, and that is how we scored a spice hutch for food, teas, and dry goods as well as a beautiful ornate frame that compliments the brick wall nicely. We even got a bar cart thatI made simple syrup for last night. The apartment has a lot of good memories made in it already. It is the first time that I have lived with a group of people that does not infuriate me with their cleaning habits and that I want to hang out with all the time. We all compliment each other pretty well. We go out together, have dinners together sometimes, but also have our own lives too, which is a good balance. It has made moving to a big, new city much easier. I have met new friends, and slowly but surely, my life here is one that I am growing happier and happier in. Since it is the first time that I can entertain and have people over to my place for dinner, I have taken advantage of it. When I lived at home, I used to cook or bake for the family whenever I wanted to focus on somethign else for a while. I think recipes, written in such a simplistic yet direct manner, are comforting in their predictability. You always add dry ingredients to wet ingredients. Sometimes, I wish there were a recipe for life. Too philosophical? Sorry, I get stuck in my own head and I am a part of team idealist.

I am like anyone else and there are definitely days when I do not feel like cooking, but getting everyone together for a simple yet elegant meal is really fun sometimes. I have made polenta witha  poached egg, parmesan, chives, and butter for my first dinner and even hosted a dinner party for the neighbors in our building where I made mushroom quinoa and beet salad with goat cheese and oranges. Last night was a simple girls night with plenty of veggies (green beans with a squeeze of lemon and garlic with black pepper and salt) and the classic Annie’s white cheddar made with butter and greek yogurt. I am excited the year has been so fun so far (all eight days of it). Now onto these brussells:

This honey miso glaze is awesome and flavorful. I especially like it on top of fresh green spinach salads with goat cheese, walnuts, apples, and cucumbers as well. Whip up this nice gaze for your guests and they will think you are a five star chef (or at least I like to think that is what they think).

Miso Glaze

1 tablespoon white miso paste

2 tablespoons honey

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Sea salt and pepper to taste

Ingredients

2 cups brussel sprouts, cut in half and roasted at 325 degrees for 15-20 minutes until crispy and brown on the sides (spray with a cooking spray, coconut oil or butter before roasting)

Directions

Combine everything for the miso glaze in a bowl and mix well. Drizzle over the roasted sprouts. Great witha couple sprinkles of goat cheese!

xx

R

January 7, 2014

Lentil and Brown Rice Bowl

A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and  is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.

Ingredients

1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)

1/2 cup cooked red organic lentils, cooked in broth if you want more flavor

1/2 cup mushrooms, chopped

1/2 cup tofu, firm, chopped into cubes

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

1/4 avocado, sliced

1/2 cup baby spinach leaves

Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari

Directions

Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!

 

xx

Reth

P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.

 

September 24, 2013

Parchment Paper Salmon with Kale and Mushrooms

Parchment paper fish gives the best flavor and keeps all the moisture in the bag, which means it is delicious and amazing, and even better: easy.

Ingredients

1 serving of fresh salmon

1 cup raw kale, cut into bite size pieces with tough stems removed

1 cup baby portabella mushrooms. sliced

Sea salt, to taste

Freshly ground black pepper, to taste

2 wedges lemon

2 tablespoons your favorite white wine

1 teaspoon olive oil or truffle oil

Parchment paper

Directions

Preheat oven to 350 degrees. Assemble all ingredients except seasoning in parchment paper and wrap well.

Add the wine, oil, and seasoning last.

You can fold the inner and outer edges to create a packet. Don’t worry if the packet ends up opening because the ingredients will cook beautifully anyway. Add the wine, oil, and seasoning last.

This should take 10-12 minutes!

 

xx

R

 

August 11, 2013

Sharp Cheddar Grilled Cheese with Avocado and Spinach

A healthy update on a classic that reheats well in the microwave if you want to take it to work or school.

Ingredients

2 Eziekel bread slices

2 slices thin sharp cheddar, local and organic if possible

1/3 avocado, sliced thin

1/2 cup baby spinach leaves

1 teaspoon Earth Balance

Directions

Toast the bread of you would like a crispier sandwich. Spread Earth Balance on one side of bread and top with cheddar, avocado and baby spinach. Top with the other toasted bread and spread Earth Balance on top of the sandwich. In a skillet on medium heat, heat sandwich through until cheese is melted. Enjoy the amazingness that is melted cheese and buttery avocado.

xx

R

July 12, 2013

Buffalo Chicken Quinoa with Blue Cheese Crumbles and Scallions

If you have not noticed already, I don’t post calorie counts, and most of my recipes involve whole foods with limited processing. I do this because I don’t think that I am going to spend much of my life calorie counting, and it did not help me that much when I was calorie counting through MyFitnessPal. I love that it is such a useful tool for some people, but there is a major design flaw, and that is that since it only focuses on numbers, it ignores all the good stuff. For instance, you can eat really well and still be under your calorie count or you can eat something or nothing all day and be under your calorie count. To me, it is not really focusing on a well rounded experience. I know that gluten is a trigger for me, so I steer clear when I can, but since I am not completely intolerant, I indulge once in a while. There are foods that I would definitely suffer for. The mac and cheese with Silk city cheese sauce is one of them. Mac and cheese and all its comforting loveliness is one of my favorite meals. This dish is a buffalo style kind of mac and cheese but it is a quinoa and cheese instead, so it is still incredibly delicious but also keeps you fuller longer, since it is protein heavy. I was inspired by one of the recipes on my Pinterest Board, that led me to this recipe. This is cheesier than what i was craving, since a lot of cheese also makes my stomach pretty unhappy, so I did a very basic version. Feel free to add more cheese if you want it cheesier and follow the Iowa Girl Eats recipe.

Ingredients

Serves 2

1 1/2 cups cooked quinoa

1 cup roasted chicken, or rotisserie chicken 

1/4 cup reduced fat blue cheese crumbles or regular blue cheese, crumbled

1/2 cup plain 0% greek yogurt

1/3 cup Frank’s Buffalo sauce, depending on your taste

1 cup steamed broccoli

Freshly cracked black pepper, to taste

2 tablespoons chopped scallions

Directions

Mix cooked quinoa and steamed broccoli together. Combine the greek yogurt and buffalo sauce in a small pan on low heat. Pour heated sauce over cooked quinoa and steamed broccoli and mix well. Top with freshly cracked black pepper and blue cheese, top with more cheese to taste and scallions for garnish and flavor.

xx

R

July 11, 2013

Parmesan and Spinach Cauliflower Rice

It’s like orzo without the gluten and you get the added benefits of the nutrients in cauliflower. This is one of my favorite vegetables because it is so versatile.

Ingredients

2 cups steamed cauliflower, cooled and “riced” in a blender or food processor (This means taking the steamed cauliflower and pulsing it in a blender until the consistency is that of rice, or taking raw cauliflower, “ricing” in a food processor and then steaming the cauliflower. Steam the cauliflower in a broth for more flavor, if desired)

1/3 cup parmesan cheese

1 cup spinach, diced finely

2 teaspoons chopped fresh parsley

2 teaspoons minced garlic

Pink himalayan salt, to taste

Freshly cracked black pepper, to taste

Directions

Take the steamed cauliflower and sauté with spinach and garlic on medium heat. When the spinach is wilted but still green, about 5 to 6 minutes, add the rest of the ingredients and serve.

xx

R

 

July 11, 2013

July 1, 2013

Summer Salad with Roasted Corn, Avocado, Black Beans and Tomato

Summer means put your ovens on as low as possible or even better, don’t put them on at all. This one is the best with roasted corn but if you feel like just popping in some fresh corn, no one would blame you. The lovely basil lemon vinaigrette is versatile, so you should make a huge batch of it for other salads for a quick, refreshing dressing. There is a lot of acidity due to the lemon juice and apple cider vinegar, which is my preference, but feel free to omit the vinegar or add a sweeter one like balsamic instead and more olive oil. This salad is a great source of plant based protein, and the combination keeps you full for hours. I have a habit of making this salad and keeping it for three or four days, mixed with some baby spinach at the last minute or with some gluten free pita bread. If you are planning to store this salad, add the avocado at the last minute as it will turn brown if you cut it up and add it before.

Ingredients for Salad

1 cup roasted corn (You can roast frozen corn by steaming it and adding a couple teaspoons of olive oil and putting it in a 350 degree oven for 10-15 minutes)

1 avocado, diced

1 cup diced tomato

1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro

1 cup black or red kidney beans, washed 

Salt and peper, as desired

Nonfat feta, if desired or cheese of choice

Ingredients for Vinaigrette 

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup fresh basil, diced

2 teaspoons apple cider vinegar

Directions

Mix all ingredients well and top with vinaigrette.

xx

R

**For extra protein add cooked quinoa.

July 1, 2013

Flourless Cauliflower Thin Crust Sheet Pizza

With delicious crust, there will be a delicious meal. This flourless crust is delicious, crispy, and you can add whatever toppings you want.

Serves 4

Ingredients

4 cups steamed cauliflower, riced and drained and at room temperature (To rice my cauliflower, I steamed it and popped it into a blender and blended for 2 second intervals, until the cauliflower was a ricelike consistency and drained in a cheesecloth or paper towel until all the water absorbed through steaming is squeezed out. This is especially important for a crispy crust that doesn’t fall apart when you try to slice the pizza)

2 eggs, lightly beaten

1/2 cup parmesan cheese or nutritional yeast

Pesto, optional

Tomato sauce, homemade or canned (just a warning that the non-homemade variety uses a lot of sugar as a preservative and making your own homemade tomato sauce is a better route if you want to limit processed foods in your home)

Toppings, as desired, e.g. mushrooms, peppers, pepperoni, tofu, low fat cheese, ricotta, basil, roasted tomatoes

Directions

Preheat your oven to 350 degrees. Mix the riced cauliflower with the eggs and parmesan cheese until you have a uniform mixture. Top with salt or pepper as desired, but keep in mind the parmesan or nutritional yeast adds a lot of salt. Line your baking sheet with parchment paper for easy clean up or spray/grease your pan well with coconut oil spray or olive oil. Pour your crust mixture in a thin layer onto baking sheet. Spread out as evenly as you can. Bake in oven for 10-15 minutes until the eggs and cauliflower and cheese have solidified. Top with desired toppings/sauces/cheeses and bake for another 10-15 minutes.

xx

R

**Gluten free crust, gluten free if you make sure your toppings are also gluten free.