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Friday, September 28, 2012

Quinoa Corn Chowder

Quinoa, pronounced Keenwa, is a grain that primarily comes from South America. The ancient grain is said to be a staple food for Incas. Quinoa contain more protein than any other grain, that is easily digestible I may add! I like to use quinoa not only because of its nutritional values, but also for its quick cooking time and great taste. My sister and I made this soup for the first time last summer during the corn season peak. The soup makes a great lunch filled with lots of protein and great taste! I posted another recipe last February using this amazing grain: Red Quinoa Vegetable Salad.

Quinoa Corn Chowder

Serves 4-6

1. Combine water, quinoa, potatoes, carrots, and onions: simmer for 15 minutes or until potatoes tender. Add corn and bring it back to a boil, simmer for additional 5 minutes.

2. Add milk, bring to a boil.

3. Add butter. Season with salt, black pepper, and paprika to taste.

4. Garnish with parsley.

Happy Friday everyone! Enjoy!

Inspired by Quinoa Corn Chowder

Monday, September 17, 2012

Chickpeas Sandwich

Summer bouquet from my summer flowers.

It is hard to believe that summer is leaving us. The cool mornings and evenings makes me want to pause and ponder upon the fading summer. Autumn...a time of reflection and review... I encourage everyone to take the time to slow down...turn on some relaxing music and take the time to reflect.

I'm thankful for everyone who emailed, called, wrote, and came up to check on me and to request more posts. I'm grateful for such wonderful family and friends! As you all know I have two toddlers who keep me very busy. God has granted me an opportunity to take part in several ministries within our church-about which I hope to share a little more in the future. As the season turns I'm hoping to comeback and post more.

To start things up again, here's a recipe for a quick and filling chickpeas sandwich. I will say that this sandwich resembles a tuna sandwich. When eating a more plant based diet I discovered that trying to make non-meat dishes taste JUST LIKE meat dishes is setting yourself to fail. Instead, I like to recreate recipes and call them for what they are.

I'm probably the worst when it comes to eating lunch. I get so busy with the kids and the chores that I often forget to eat...This recipe is delicious and quick...just what I need when it comes to lunch time at my house. The recipe can also be adjusted to your taste, here's a couple of suggestions: spicy brown mustard, sweet relish, pickles, green onions, parsley, kelp, nutritional yeast, cumin...use your creativity.

Resembling Tuna- Chickpeas Sandwich

Serves 2

1. In a medium bowl, coarsely mash beans using a fork until you reach a desired consistency. I like a little more texture.
2. Add the rest of the ingredients to the beans and mix well. Taste and add more condiments (Mayo/Oil/Vinegar) to taste. Serve on sandwich bread or with whole grain crackers (an excellent packed lunch idea).

Happy Monday everyone!

Monday, May 7, 2012

Refreshing Strawberry Lemonade

Greetings everyone!!! I know...it's been a while since I posted. My life recently became supper busy without a single cause. It's like on a fast-forward mode at all times! I must admit I did miss blogging...so here I am!

It is finally spring!!! One of my favorite times of the year! I love spring for its new beginnings and ofcourse for all the fresh berries, fruits, and veggies! Strawberry season is here. I recently visited the local "pick your own" farm and was not a bit disappointed. Little compares to the freshly picked strawberry. If you're looking for a local farm from which you can pick berries or fruits check this web site out: http://www.pickyourown.org/ Not only does this web site provide locations of the farms near you, but it also has helpful hints how to preserve food. The link even has locations outside the USA!

Here is the latest drink I am enjoying on the hot spring days: homemade strawberry lemonade. This drink is super easy and SO refreshing! It is versatile and can be tweaked to fit your taste buds. For a sweeter lemonade add less lemon juice or add more of the sweetener: honey or agave nectar. Dress up with peppermint leaves for that special occasion. Disclaimer- I only tried this drink using the freshly picked strawberries...not sure how it'll taste with store bought ones.

(Makes 1 serving)

Ingredients:

1. Place cut strawberries in to a plate and sprinkle with sugar. Allow to stand for 2-4 minutes.

2. Place sweetened strawberries, lemon juice and water into a blender. Add a couple of ice cubes for a colder drink.

3. Blend 1-2 minutes: until even in consistency and has no chucks.

4. Taste and add additional honey or agave nectar as needed to sweeten the drink. I added 1/2 teaspoon of local honey. Blend for additional 20 seconds to mix the sweetener-if added.

5. Pour over ice cubes and enjoy! It'll be gone before you know it!

Monday, February 27, 2012

Mushroom Stir Fry

This is one of our favorite mushroom stir fry recipes! It is a sweet yet spicy dish with a whole lot of flavor! You'll not miss the meat in this one! The mushrooms add the "meaty" taste without the heavy aftereffect. Even though the glaze and the sauce might make you think this is a complex recipe, don't let it fool you. This delicious, yet simple stir fry is a perfect addition to any kitchen's repertoire during the cold winter days! (This dish might be a bit too spicy for the younger members of the family)

Serves 4

Ingredients:

Stir Fry

Mushroom Glaze

Sauce

Directions:

1. Make mushroom glaze in a small bowl by whisking all the ingredients together and set aside. Make the sauce in a medium size bowl by whisking all the ingredients together, making sure the corn starch dissolves completely without clumps, set aside.

2. Place 1 tablespoon of Sesame/Grapeseed oil in a large skillet or wok over high heat. Add mushrooms when oil is glistening and gliding on sides of wok. Cook mushrooms for about 2 minutes, stirring occasionally until they begin to give up water.

3. Add the glaze to the mushrooms and cook on high heat for 4-5 minutes, occasionally stirring until barely any more liquid remains. Remove cooked mushrooms onto a plate and set aside.

4. Return the wok to the stove. Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add garlic, ginger, and chilies and cook stirring occasionally for about a minute; taking care not to burn the garlic. Add peas, cooked broccoli, baby corn, and 2 tablespoons of water; mix and cover with a lid to "steam" the veggies for 2-3 minutes. Cook less for crispier veggies.

5. Increase heat to high and add the sauce and green onions. Allow the mixture to come to a boil. The sauce will thicken slightly. Add the cooked mushrooms back to the mixture and cook for another minute. Take off heat and serve over rice garnishing with sesame seeds if desired.

Happy Monday veryone! Blessings!

Inspired by: Simply Recipes

Saturday, February 18, 2012

Red Quinoa Vegetable Salad

Are you finding yourself daydreaming of spring like I am? Every year in the middle of February I get excited for spring! Busy with cleaning, taking care of kids, and getting ready for a February birthday I often find myself struggling to nourish my body for lunch. I often don't have the time to cook something and simply settle for something that will "carry me over to dinner." Guilty...I know. My sister and I made this quick salad one day and since then it is the recipe I turn to when I need a power boost in the middle of my day. This Red Quinoa Veggie Salad is packed with good fats and protein yet SO quick and easy to make. Plus leftovers can be used at dinner time, or the following day for lunch!

Makes ~6 cups

For the salad:

For the dressing:

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, chop up vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.

4. Combine the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well adding additional salt and pepper as needed. If desired, refrigerate salad before serving. Can refrigerate in a sealed container for 1-2 days.

I hope you'll take the time to nourish your body and soul this weekend! Blessings!

Inspired by Epicurious

Saturday, January 7, 2012

Steamed Vegetables with Lemon-Garlic Dressing

Lightly steaming vegetables is a great way to lock in nutrients while increasing digestibility. Here is a recipe of how I like to steam my vegetables. The slightly "lemony" dressing is perfect with steamed veggies and the hint of garlic completes this easy side dish! We like to vary the vegetables to what is in season...or what we have on hand. (Serves 4)

Ingredients:

Dressing:

Directions:

1. Place cut vegetables in a steamer basket over about 2 inches of water in a stock pot. Place a lid on the pot and cook over medium heat. Steam the veggies for 7-13 minutes-or until your toughest vegetable is crisp tender.

2. While vegetables are steaming, prepare your dressing by combining all the ingredients together and mixing well. Remove vegetables from the steamer basket and place into a bowl.

3. Pour dressing over steamed vegetables and toss carefully-not to mash your delicate vegetables. Add additional Herbamare or other herb seasoning/salt if desired. Serve immediately.

We enjoyed this easy side dish with a baked potato! My son had fun telling us what colors he saw on his plate...and was very proud that he got to pull the carrots from our winter-raised-bed garden for the dish! I hope you will treat yourself to this delicious side dish...it can easily be turned into a light lunch-just add some cooked rise. Happy Saturday!!

Adopted from The Whole Life Nutrition Cookbook

Thursday, January 5, 2012

Butternut Squash & Green Apple Soup

The weather has been especially chilly these last couple of days- making me wish for a warm bowl of soup and a slice of hearty bread...and perhaps a good book in hand :-) I've been wanting to make butternut squash soup for a while, so this was perfect for the frosty weather. The balance of the sweet butternut squash and the tart green apple make the perfect match. I was very pleased with this soup! I liked the silky texture and the satisfying taste without the heaviness. (Serves 4-6)

Ingredients:

1. Heat the butter in a large saucepan over medium-high heat for 1-2 minutes. Add onion, garlic, celery and carrot and sauté for 5 minutes; turn the heat down if the vegetables begin to brown.

2 Add squash, apple, broth and water. Bring to boil. Add salt and spices. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. (Note the smaller you chop your vegetables, the quicker your soup will be finished. If you got the time, try roasting the butternut squash in the over in it's skin until soft then scraping the flesh out into the done soup just before pureeing.) Puree in a blender, and return to a clean pot.

3 Add additional salt and/or spices to taste, and garnish with chives or parsley.

I enjoyed making this quick, delicious, simple, and yet so healthy soup! I hope you too will give this soup a try! Happy Thursday Everyone!

Adopted from: simplyrecipes.com

Friday, December 9, 2011

Tofu Stir-Fry

This is a simple yet delicious Tofu stir-fry! I love stir-fry for its endless variations. I made this one with a zucchini, onion, bell pepper, carrot, and corn...but feel free to experiment and try out different variations. This is also wonderful over cooked rise, my two-year-old ordered spaghetti...so we had to come to a compromise!

Serves 4

Marinade for Tofu:

Directions:

1. Prepare marinade in a small cup and poor over tofu cubes. Allow to marinade while you prepare the rest of the vegetables.

2. Season cut vegetables with your favorite seasoning salt. Heat your wok over high heat.

3. Add marinated tofu (with marinade) into the wok and sauté for 3-5 minutes, until most of the juices evaporate; carefully mixing occasionally. Transfer cooked tofu into a clean plate. Leave the remaining oils/marinade in the wok.

4. Add seasoned vegetables into the hot wok; sauté on medium-high heat mixing occasionally. If needed, add a few tablespoons of lemon juice, soy sauce, or water. You may want to cover with a lid and allow the vegetables to cook slightly: 5-7 minutes.

5. When vegetables are cooked, yet a little crispy return cooked tofu to the wok and mix. Remove from heat. Serve over cooked rise or spaghetti. Try sprinkling with fresh green herbs like cilantro or parsley, or add a little crunch with sesame seeds. Add soy sauce if desired.

I hope you will give this light, yet tasty simple stir-fry a try! Happy Friday Everyone!!!