No exciting recipes this week. I tried. All I could come up with is a jumble-aya, It's basically where you just throw everything you feel like eating into a pan and cook it and it never really turns out that great but it's edible.
This week? Leek, carrot, bell peppers, kale, brussel sprouts and lentils sauted with garlic salt and lemon pepper, then served with quinoa and parmesean cheese.
Taste = good. Texture = blah. Appearance = blaher.
It'll get me through lunch times this week, but I am just not craving anything but pancakes and soup, both of which are not so great to bring to work.
Sunday, April 28, 2013
Monday, April 22, 2013
Mushroom and Wild Rice Soup
Winter is still here. It's snowing again. I'm ok with the snow and the late winter, but I really want to wear sandals instead of boots. And a hoodie or tshirt instead of a coat. And a bike instead of a bus.
I also bought a pair of coverall bib shorts. I can't wait to wear them. Don't judge me.
So, soup. A nice creamy winter soup to get me through the home stretch. Spring is coming Friday, I hear. Or maybe Saturday.
Wild Rice Soup - serves 8
Ingredients:
1 stick of butter
3 cloves garlic minced
1 onion, chopped
3 large carrots, chopped
5 stalks celery, chopped
1/2 c walnuts
1/3 c flour
1 cup uncooked wild rice (or combination brown and wild)
1 cup TVP (or chicken, if you eat meat)
1/2 cup mushrooms, chopped
6 cups veggie broth
1 can condensed cream of mushroom soup
Parsley, salt, pepper to taste.
Directions:
1 - Cook wild rice according to directions on package.
2 - Melt butter in large pot. Saute onions, garlic and walnuts in butter.
3 - Mix in flour, stir together until flour is well blended.
4 - Add broth, carrots, celery, TVP, rice, mushrooms and cream of mushroom soup.
5 - Bring to a boil. Let simmer for 5-10 minutes. Add spices.
6 - Enjoy!
Notes: If you don't want to use soup to make soup, you can skip the cream of mushroom soup, and instead add milk or cream after the soup has simmered for a while. Add it in once the temperature is below boiling so it doesn't ruin the milk. It's healthier. I just didn't have milk.
Calories - 288
Fat - 16.5g
Cholesterol - 22.5mg
Sodium - 650mg
Potassium - 340mg
Carbs - 27g
Fiber - 5.5g
Sugar 4.5g
Protein - 10.5g
Vitamin A - 74%
Vitamin C - 6.5%
Calcium - 6%
Iron - 9%
I also bought a pair of coverall bib shorts. I can't wait to wear them. Don't judge me.
So, soup. A nice creamy winter soup to get me through the home stretch. Spring is coming Friday, I hear. Or maybe Saturday.
Wild Rice Soup - serves 8
Ingredients:
1 stick of butter
3 cloves garlic minced
1 onion, chopped
3 large carrots, chopped
5 stalks celery, chopped
1/2 c walnuts
1/3 c flour
1 cup uncooked wild rice (or combination brown and wild)
1 cup TVP (or chicken, if you eat meat)
1/2 cup mushrooms, chopped
6 cups veggie broth
1 can condensed cream of mushroom soup
Parsley, salt, pepper to taste.
Directions:
1 - Cook wild rice according to directions on package.
2 - Melt butter in large pot. Saute onions, garlic and walnuts in butter.
3 - Mix in flour, stir together until flour is well blended.
4 - Add broth, carrots, celery, TVP, rice, mushrooms and cream of mushroom soup.
5 - Bring to a boil. Let simmer for 5-10 minutes. Add spices.
6 - Enjoy!
Notes: If you don't want to use soup to make soup, you can skip the cream of mushroom soup, and instead add milk or cream after the soup has simmered for a while. Add it in once the temperature is below boiling so it doesn't ruin the milk. It's healthier. I just didn't have milk.
Calories - 288
Fat - 16.5g
Cholesterol - 22.5mg
Sodium - 650mg
Potassium - 340mg
Carbs - 27g
Fiber - 5.5g
Sugar 4.5g
Protein - 10.5g
Vitamin A - 74%
Vitamin C - 6.5%
Calcium - 6%
Iron - 9%
Saturday, April 20, 2013
Barley Risotto
Spring is still coming. It has to be. In the meantime, I'm still on a lemon and asparagus kick. Along with a I'm-still-resigned-that-winter's-here-so-I'm-going-to-make-soup kick. I guess the 10 inches of snow we got is melting quickly at least. I bought strawberries today anyway. Still tasty!
Barley Risotto with Asparagus and Lemon
Serves 6-8
1 T oil
1 onion, finely chopped
4 cloves garlic, minced
2 c pearl barley
1/2 c white wine
4-5 cups vegetable broth
juice and zest from 1 lemon
3 cups asparagus, chopped
1-2 c parmasean cheese, divided.
Directions:
Heat oil in large saucepan over medium heat.
Saute onion and garlic until soft.
Add barley. Heat about 3 minutes until lightly toasted.
Stir in wine. Keep heating until it's evaporated.
Stir in most of the veggie broth (4-4 1/2 cups) and lemon juice. Bring to a boil.
Cover pan, and reduce heat. Simmer for 20ish minutes.
Stir in asparagus, zest and half the cheese.
Heat, covered, for another 5 minutes. If dry, add more broth as needed.
Add the rest of the cheese. Enjoy!
Nutritional Info for 8 servings:
Calories - 226
Fat - 3.6g
Cholesterol - 11mg
Sodium - 200mg
Potassium - 200mg
Carbs - 41g
Fiber - 9g
Sugars - 2.5g
Protein - 10.5g
Vitamin A - 15%
Vitamin C - 21%
Calcium - 20%
Iron - 14%
Barley Risotto with Asparagus and Lemon
Serves 6-8
1 T oil
1 onion, finely chopped
4 cloves garlic, minced
2 c pearl barley
1/2 c white wine
4-5 cups vegetable broth
juice and zest from 1 lemon
3 cups asparagus, chopped
1-2 c parmasean cheese, divided.
Directions:
Heat oil in large saucepan over medium heat.
Saute onion and garlic until soft.
Add barley. Heat about 3 minutes until lightly toasted.
Stir in wine. Keep heating until it's evaporated.
Stir in most of the veggie broth (4-4 1/2 cups) and lemon juice. Bring to a boil.
Cover pan, and reduce heat. Simmer for 20ish minutes.
Stir in asparagus, zest and half the cheese.
Heat, covered, for another 5 minutes. If dry, add more broth as needed.
Add the rest of the cheese. Enjoy!
Nutritional Info for 8 servings:
Calories - 226
Fat - 3.6g
Cholesterol - 11mg
Sodium - 200mg
Potassium - 200mg
Carbs - 41g
Fiber - 9g
Sugars - 2.5g
Protein - 10.5g
Vitamin A - 15%
Vitamin C - 21%
Calcium - 20%
Iron - 14%
 |
| I enjoyed it with some leftover wine, and a yogurt parfait with strawberries and pineapple. |
Monday, April 8, 2013
Lemon Asparagus Hot Dish
Spring is in the air!
And I'm sick of lasagna, wild rice soup, and hot dish.
So I made hot dish? It's springy. It's ok.
Makes 6-8 (6 cuz I like food!)
Ingredients
1 bunch asparagus, diced
10 oz spinach
4 shallots, chopped
6 cloves garlic, minced
1 lemon, zested and juiced
2 cans chickpeas, drained and rinsed
1 cup cottage cheese
3/4 cup greek yogurt
2 eggs
1 cup parsley
1 cup quinoa, cooked
1 cup parmsean, grated, divided.
black pepper to taste
Directions:
1: Preheat oven to 375 f
2: Over medium heat, saute onion, garlic and asparagus. Probs should use your cast iron!
3: Steam spinach and parsley until slightly wilted.
4: In another bowl, mix cottage cheese, yogurt, eggs, quinoa, chickpeas, half the parmesean, lemon zest, lemon juice and pepper.
5: Add spinach and asparagus once cooked. Stir together well.
6: Place in 13x9 pan. Sprinkle the rest of the cheese over the top.
7: Bake for 45 minutes.
8: Enjoy!
Nutrition information:
Calories: 360
Total Fat: 10g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 575mg
Potassium: 698mg
Carbs: 27g
Fiber: 9g
Sugar: 4g
Protein: 27g
Vitamin A: 121%
Vitamin C: 60%
Calcium: 39%
Iron; 39%
And I'm sick of lasagna, wild rice soup, and hot dish.
So I made hot dish? It's springy. It's ok.
Makes 6-8 (6 cuz I like food!)
Ingredients
1 bunch asparagus, diced
10 oz spinach
4 shallots, chopped
6 cloves garlic, minced
1 lemon, zested and juiced
2 cans chickpeas, drained and rinsed
1 cup cottage cheese
3/4 cup greek yogurt
2 eggs
1 cup parsley
1 cup quinoa, cooked
1 cup parmsean, grated, divided.
black pepper to taste
Directions:
1: Preheat oven to 375 f
2: Over medium heat, saute onion, garlic and asparagus. Probs should use your cast iron!
3: Steam spinach and parsley until slightly wilted.
4: In another bowl, mix cottage cheese, yogurt, eggs, quinoa, chickpeas, half the parmesean, lemon zest, lemon juice and pepper.
5: Add spinach and asparagus once cooked. Stir together well.
6: Place in 13x9 pan. Sprinkle the rest of the cheese over the top.
7: Bake for 45 minutes.
8: Enjoy!
Nutrition information:
Calories: 360
Total Fat: 10g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 575mg
Potassium: 698mg
Carbs: 27g
Fiber: 9g
Sugar: 4g
Protein: 27g
Vitamin A: 121%
Vitamin C: 60%
Calcium: 39%
Iron; 39%
Sunday, April 7, 2013
Taco Stir Fry
I like the ingredients of Mexican food, but I don't really like tacos or burritos or enchiladas if I have to make it. If someone is going to make it for me, cool beans. If I have to put it together, it ends up a hot mess and I wind up covered in sour cream with cheese in my hair. Tortillas and I do not get along.
So, take out tortillas! I just make a stir fry using ingredients that would be the tortilla filling, and serve it over cheesy quinoa. It's healthy. It's tasty. It's great for leftovers and it freezes well.
Serves 6-8 (6 because I love to eat!)
Ingredients:
1 onion, diced
6 cloves garlic, minced
1 bag of Quorn crumbles, or another meat substitute. Chorizo-style seitan?
2 cans black beans, drained and rinsed
2 green peppers, diced
4 carrots, diced
6 roma tomatoes, diced
1 t cumin
1 t cayenne pepper
fresh cilantro, to taste
Salsa, to taste
Sour cream, to taste
In a 12 inch cast iron skillet, saute the onions and garlic over medium heat.
Add in crumbles, beans, carrots and peppers.
Cook about 5 minutes until beans are heated throughout and carrots start to soften.
Add tomatoes and spices.
Once everything is hot enough to eat, enjoy with your choice of toppings.
Serve over cheesy quinoa.
Cheesy Quinoa
1) Cook 1 cup dry quinoa according to package (it's cooks like brown rice)
2) Mix in 1/2 cup shredded cheddar cheese
Easy.
Nutrition facts:
calories - 437
fat - 11g
saturated - 4.5g
cholesterol - 20mg
sodium - 475mg
potassium - 808mg
Carbs - 63.5g
Fiber - 13g
Sugar - 11g
Protein 25g
Vitamin A - 125%
Vitamin C - 95%
Calcium - 25%
Iron - 23%
So, take out tortillas! I just make a stir fry using ingredients that would be the tortilla filling, and serve it over cheesy quinoa. It's healthy. It's tasty. It's great for leftovers and it freezes well.
Serves 6-8 (6 because I love to eat!)
Ingredients:
1 onion, diced
6 cloves garlic, minced
1 bag of Quorn crumbles, or another meat substitute. Chorizo-style seitan?
2 cans black beans, drained and rinsed
2 green peppers, diced
4 carrots, diced
6 roma tomatoes, diced
1 t cumin
1 t cayenne pepper
fresh cilantro, to taste
Salsa, to taste
Sour cream, to taste
In a 12 inch cast iron skillet, saute the onions and garlic over medium heat.
Add in crumbles, beans, carrots and peppers.
Cook about 5 minutes until beans are heated throughout and carrots start to soften.
Add tomatoes and spices.
Once everything is hot enough to eat, enjoy with your choice of toppings.
Serve over cheesy quinoa.
Cheesy Quinoa
1) Cook 1 cup dry quinoa according to package (it's cooks like brown rice)
2) Mix in 1/2 cup shredded cheddar cheese
Easy.
Nutrition facts:
calories - 437
fat - 11g
saturated - 4.5g
cholesterol - 20mg
sodium - 475mg
potassium - 808mg
Carbs - 63.5g
Fiber - 13g
Sugar - 11g
Protein 25g
Vitamin A - 125%
Vitamin C - 95%
Calcium - 25%
Iron - 23%
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