Greens and White Beans

I am always looking for new recipes. I hydrated some white beans and found a few recipes that I decided to combine to make a new dish with some of the ingredients I had on hand. 

 

You can use canned beans for this recipe rather than dry beans that you hydrate and prepare. If you use canned beans, make sure to drain the can and rinse the beans.

 Ingredients:

• 4 cups of white beans
• 1 cup low sodium vegetable broth
• 1 TBSP fennel seeds
• 1/2 TBSP crushed red pepper flakes
• 1/2 TBSP thyme
• (optional 1/2 tbsp rosemary too)
• 1/2 onion diced (I used a sweet onion) To add color, add a red onion
  
• 6 garlic cloves crushed and diced
• spinach or chard (I used 1/2 package of fresh baby spinach that I rinsed and patted dry)
  
• olive oil ... just enough so nothing sticks to the pan

Instructions:

• Heat olive oil, garlic, onion, and spices in the pan
• Add greens, beans, and broth
• Stir and allow to simmer (covered) until most liquid is cooked down

 

Serve with a wedge of bread (gluten free for me)

Kale, Chickpeas, and Tomatoes

My garden is producing quite a bit of lettuce, chard, and kale right now. As a result, I searched for recipes to use the bounty from my garden in new ways. I came across a recipe for Chickpeas and Kale in Spicy Pomodoro Sauce. 

I modified the recipe and made it my own based on the ingredients I had on hand and personal preferences. My dish features the KALE more than the original. It leaves the ingredients chunky and with a variety of textures.

 

Ingredients:

• 6 cloves of garlic (diced and crushed)
• 1 14 OZ can of diced tomatoes  (either with garlic or italian herbs)
• 3 cups of diced kale
• 2 cups chickpeas
• 1/4 cup diced onion
• 1/2 tsp caraway seeds
• olive oil (so nothing sticks to the pan)

Instructions:

• Saute the garlic and onion in oilve oil until translucent
• Add the caraway seed and warm for a minute or two
• Add the diced tomatoes and stir to combine
• After a few minutes add the kale and chickpeas
• Cook until kale has softened to your liking 

Serve with rice, gluten free pasta, or gluten free bread bread 

You can add some shredded mozzarella or Parmesan cheese (I prefer Violife Vegan Cheese) to the dish as you serve

Gluten Free Vegan Pineapple Fried Rice

I purchased two pineapples for a GREAT price ... on sale in the HEAT of the SUMMER. The pineapples ripened very quickly and I needed to find ways to use the fruit before it became wasteful.

I searched for recipes and decided to make a version of pineapple fried rice that was a medley of a few recipes I read.

The recipe is simple to make and works best with rice that is cooked and chilled.

Ingredients:
Olive oil or coconut oil (enough so vegetables do not stick)
1/2 cup diced onion
3 large or 6 small garlic cloves diced 
1/4 cup diced fresh ginger
1 large carrot diced
1 red bell pepper, 1 zucchini, or 1 yellow squash diced
2 cups diced pineapple (some juice is OK too)
1 1/2 tsp curry
1/4 tsp crushed red pepper flakes
3 cups cold rice - I use brown rice
3 tsp tamari (gluten free soy sauce)

OPTIONS: add roasted cashews or tofu to the rice to take it from side dish to a meal.

Instructions:

• Saute' vegetables (and ginger) in oil to brown them just a bit and soften the carrots
• Add the curry and crushed red pepper. Stir to combine.
• Add pineapple and rice. Stir to combine. 
• Add tamari. Stir to combine. 

Serve with nuts or tofu if you wish to make it a meal rather than a side dish. 

Buckwheat Stir In

I have had a package of Bob's Red Mill Buckwheat sitting in the cupboard for a while. Given the extra time that I have right now, I decided to open it and use it in a recipe. I enjoy buckwheat, I am not sure why I do not use it more regularly in my cooking routine. Cooked buckwheat provides a good source of protein, fiber, minerals, and antioxidants. It may improve blood sugar control. Buckwheat may be used much like rice, as a side dish or as the star of a main dish as I explain below.

I made a batch pf buckwheat following the directions on the package, a 1:2 ratio of buckwheat to water. I took two cups of the cooked buckwheat and used it for the following recipe. I saved the rest for another meal.

Buckwheat Stir In Ingredients (2 servings)

• Lettuce
• 2 cups (cooked buckwheat)
• 1/2 cup diced red onion
• 4 cloves (medium size) garlic, peeled and diced
• 1 cup diced sweet potato (I use organic)
• 2 TBSP dried rosemary
• 1/2 cup vegetable broth (low sodium) 

Instructions:

• Satuee vegetables in a pan with just enough olive oil to cause them not to stick to the pan. 
• Add vegetable broth to soften the sweet potato
• Once most of the liquid is gone, add the buckwheat and rosemary and stir to combine
• Serve over a bed of lettuce

Is Right Rice Right for You?

I was introduced to Right Rice in my New Hope Blogger Box and have had the opportunity to try two different flavors (spanish and thai curry). I love the versatility of the product, it meets my needs. It is a great blank canvas that can be made into a masterpiece with the addition of a few things!

Right Rice is Simple and Fast

Right Rice is a complete protein so it does not NEED to have anything accompany it to make a meal. I like it as a side dish as well as a main. It is simple to make and can be done 5 minutes after water boils. Many things can be done to make Right Rice just right for you:

• Stir in nuts and seeds
• Stir in vegetables
• Stir in tofu or a protein
• Stuff a bell pepper

I love to turn Right Rice into a rice bowl for a meal. I layer on vegetables and a protein and have a satisfying meal. Pictured below is Right Rice (thai curry) with tofu strips (sauteed in curry powder and olive oil) and roasted orange bell peppers and zucchini. One package of Right Rice made two rice bowls for dinner.

Crunchsters Rice

I was first introduced to Crunchsters in a New Hope Blogger Box. I loved the product that I was given an opportunity to try and got hooked!

Crunchsters are great for snacking 

Crunchsters are gluten free, vegan, non-GMO, and high in protein. They are great for snacking on the go and can help fuel an active lifestyle. I love the fact they do not melt when you pack them in your pocket or bag when you go on a hike or long bike ride. Crunchsters taste good and are a satisfying snack!

 

Crunchsters can also be used as part of a side dish or a main dish.

A simple recipe I use Crunchsters in is a rice stir-in. The formula I use is 1 cup of dry rice to 2 cups of liquid. When the liquid is absorbed I add 3/4 cup of Crunchsters (your choice of flavor), stir, and enjoy!



I have converted this dish by adding 3/4 cup of beans and serving it on a bed of kale for a main dish.

Cauliflower Soup

On my first trip to Europe I was served soup to start each lunch or dinner. The weather was cold and the warm broth was not only tasty but also comforting. Since that experience I have started to make sure to have soup on hand when the weather turns chilly. Soup is a satisfying comfort food that can be a main dish, side dish, or an appetizer depending on the recipe and your level of hunger.

Cauliflower soup is easy to make

STEP ONE

To make a pot of cauliflower soup all you need to add the following ingredients to a soup pot:

• 2 cups water
• 1 stalk celery- diced
• 1 large onion - diced
• 1 medium head cauliflower - diced

Cover the pot and bring to a boil. Once the water begins to boil, reduce heat to medium and continue to cook for 10 minutes.

NOTE: I let my soup cool enough to blend in my VITAMIX. (I have found that if I add it right away the VITAMIX stalls.) An immersion blender can be used right away if time is of the essence. 

STEP TWO

Gather the following ingredients:

• 2 TBSP flour - I use gluten free flour (Bob's Red Mill 1-1)
• 2 TBSP butter or vegan alternative
• 1 cup broth - I use low sodium vegetable broth
• 1/2 cup milk of choice - I use almond milk

Remove the ingredients from the pot and blend in VitaMix.
Melt the butter in the pot then add the flour and mix until thickened.
Add the broth and stir until combined/flour dissolves and rolling bubbles begin to form.
Add soup mixture to rue and stir to combine.
Add milk and stir

Serve ... garnish with salt, pepper, nutmeg to taste
Options: add seeds or bread crumbs ( I use gluten free) to the top for additional texture 

Cauliflower soup does not take much time

You can complete the dish in less than 30 minutes ...  or more ...  if you wait to let the mixture cool. 

This recipe is versatile

I use this recipe for Broccoli Soup too!

No Waste

It is important to make the soup without WASTE. If your cauliflower head has green leaves still attached, remove the leaves and use them in another dish like a stir fry.

Microgreens Salad

Those that follow my blog know that I love to start with a blank canvas and add ingredients to create my art.  

My blank canvas today was micro greens found at the farmer's market. 

Starting with my blank canvas, I made a side salad to go with a homemade gluten free pizza for dinner. The salad was made with a bed of green cabbage, micro greens, nuts, seeds, and dried fruit.

Micro greens are nutrient rich and packed with vitamins. As the flu season approaches, I am trying to eat as many nutrient dense foods as I can to help my immune system!

Researchers at the Department of Nutrition and Food Science at the University of Maryland studied micro greens and concluded the following micro greens had the highest concentrations of four different vitamins and carotenoids:

• red cabbage
• green daikon radish
• cilantro
• garnet amaranth

For example, red cabbage micro greens are rich in vitamin C, but low in vitamin E. Green daikon radish micro greens were rich in vitamin E but low in lutein when compared to the cabbage, cilantro, and amaranth. Cilantro micro greens have the highest levels of leutin and beta-carotene. 

These nutrients not only help fight cancer but are also important for the health and longevity of our skin and eyes.

Micro greens can be grown in small places which makes them idea for an indoor garden in an apartment, condo, or tiny house! They grow quickly; from planting to harvesting it will be 1-3 weeks. Micro greens can be used in a variety of ways including: salads, edible garnishes to decorate a plate, sandwich garnish, or pizza topping.

Ingredients/Instructions:

• 1 cup diced cabbage
• 1.5 cups microgreens
• 1 cup toppings (Here: SuperSeedz Sea Salt, walnuts, and raisins) 
• Drizzle of Olive Oil and Balsamic Vinegar

Note: Research from Medical News today.
  

Greek Style Spaghetti Squash

I love baking when the house is cool and I need to add a little bit of heat ... without turning on the heater.

Today my blank canvas was a spaghetti squash. I cut it lengthwise and removed the seeds. I placed it in an oven preheated to 350 and baked it cut side down on a piece of non-stick aluminum foil.

I knew the squash was done when the outer shell started to brown and was soft to the touch.  The time to cook will be different based on the temperature of your oven and the size of the squash.

I decided to turn half of the squash into a Greek Style Spaghetti Squash. I sauteed 1/2 cup diced sweet onion and 1/2 cup diced red bell pepper in olive oil until the onions were translucent. I removed the squash from the shell, added the squash to the sauteed vegetables, and returned the mixture to the squash shell. I topped with 1/2 cup feta cheese and salt and pepper to taste.

You can serve in the squash bowl or put into another bowl. You can add olives and beets if you wish to make it more like a greek salad!

Quinoa with Chickpeas and Roasted Edamame Crunch Dried Snacks

With a blank canvas of cooked quinoa, I decided to make a gluten free vegan lunch to take to work. I love making a large batch of quinoa at the start of the week so I can quickly prepare nutritious meals!

Ingredients (Serve 2)

• 2 cups cooked quinoa
• 1 diced shallot
• 4 diced garlic cloves
• 1/2 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods
• 1 cup chickpeas (I used dried and re-hydrate them to control sodium ... if using canned, look for low sodium and drain and rinse the chickpeas)
• 2 cups diced vegetables: I used red bell pepper, yellow bell pepper, asparagus, and kholrabi greens (you can substitute beet greens or spinach for the kholrabi greens)
• 1 tbsp crushed red pepper
• Optional: a pinch of lime
• olive oil 
• 1/4 low sodium gluten free vegetable bouillon cube
• 1/2 cup water 
  
  

NOTE: I diced the asparagus stalks and reserved the tops for a garnish

Instructions:

• Sautee shallot and garlic in oil
• Add bell peppers, asparagus, bouillon and water and cook until liquid almost absorbed
• Add greens, chickpeas, quinoa, Roasted Edamame Crunch Dried Snacks, and crushed red pepper
• When liquid is fully absorbed, remove from heat and serve (or pack into glass containers to take to work as I did)
• I served with asparagus stalks as a garnish. You can add salt and pepper to taste ... even a splash of lime if you are looking for a tangy taste.

Vegan Medley Featuring Sweet Corn, Asparagus, and Rosemary

A light and satisfying main dish can be made quickly with a few simple ingredients!

Ingredients:

• 1 Shallot
•  3 cloves of Garlic
• 6 Asparagus spears
• 4 SMALL Red Skinned Potatoes
• 1 TBSP Rosemary (I used dried - from my garden)
• Sweet Corn Crunch Dried Snacks by Sensible Foods
• Olive Oil 
• 1/4 vegetable bouillon cube - low sodium
• 1/4 cup water
• 1/2 cup chickpeas - I use dehydrated that I re-hydrate to control sodium levels. If using canned, get low sodium and rinse them.

Instructions:
Start by dicing:

• 1 shallot and 3 cloves of garlic. 
• 6 asparagus spears into small cylinders and saved the tops fir a garnish
• 4 small (organic) red skinned potatoes

Sautee the shallot and garlic in olive oil until translucent. Add the diced asparagus, potatoes, buillon, 1 tbsp dried rosemary, and water. Cook until nearly all of the water is absorbed then add 1/4 cup of Sweet Corn Crunch Dried Snacks by Sensible Foods and the chickpeas. When all of the liquid is cooked out of the pan the dish is ready.

Serve in a bowl and garnish with asparagus tops. You can add salt and pepper to taste.

Stuffed Butternut Squash with Roasted Edamame

I love winter squash on a cold day. The warm oven heats the house and the warm meal comforts the body.

Ingredients:

• Butternut squash
• Olive oil
• Red onions
• Garlic
• Cooked Quinoa
• Salt and Pepper to taste
• Roasted Edamame Crunch Dried Snacks by Sensible Foods

Today I cooked a butternut squash two ways. I sliced the squash to separate the neck and base. I used a peeler to remove the skin from the neck. I cut the neck in sliced about 1/2 inch thick. I can use the slices on a sandwich for another meal. (Why not use the oven while it is on and prep a future meal ... saves time and energy). I placed the slices on non-stick aluminum foil, sprayed with a little olive oil, and seasoned with pepper...and a dash of salt. I cooked at 350for about 45 minutes. Cooking times depend on thickness of slices.

I hollowed out the base of the squash to remove the seeds and membranes. I sprayed a bit of olive oil, pepper, and salt into the base and cooked at 350 until done (about 1 hour). Cooking time depends on size of squash. You know the squash is done when the outer shell begins to brown and is soft to the touch.

In a separate pan I sauteed a cup of diced red onion and garlic. After they turned translucent I added 1/4 tsp of dehydrated vegetable broth to the pan and 1/4 1/2 cup of water. When the water was almost evaporated, I added 1 cup of cooked quinoa and 1/3 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods. When the liquid was fully absorbed, I added it to the squash shell and served with gluten free bread (you could use crackers instead for more crunch).

Butternut squash is a blank canvas that can be used in many ways. It is one of my favorite winter squashes!

Spaghetti Squash Bowl Italian Style

Spaghetti squash can be used in a variety of manners. I cut a spaghetti squash in half, removed the seeds, and baked in on non-stick aluminum foil for about 45 minutes at 350.

NOTE: The length of time cooking depends on the size of the squash and temperature of the oven. You know the squash is done when the shell starts to darken and a hollow sound is heard when you use a knuckle to knock on the shell.

Ingredients:

• baked spaghetti squash
• onion
• garlic
• red bell pepper
• basil
• oil for saute pan
• salt and pepper to taste
• basil for garnish

OPTION: parmesan cheese or dairy free parmesan cheese

I turned HALF of the squash into an Italian Bowl. I sauteed 1/4 cup of diced garlic, 1/4 cup diced onion, and 1/2 cup diced red bell peppers in oil. Just before serving, I used a spoon to remove the squash from the shell and integrate it into the vegetable mixture.

Serve: in the shell with fresh basil leaves and salt and pepper to taste. Add parmesan cheese or dairy free parmesan cheese to turn a side dish into a main dish!

Brussel Sprouts...two ways

I have always been fascinated with Brussel Sprouts; the miniature cabbage look about them drew me in as a youngster. As an adult, I like the versatility as well as the health benefits they provide. Brussel Sprouts are a low-glycemic level vegetable that is high in protein, dietary fiber, vitamins (A, C and K), minerals, and antioxidants.

Recently the stores have had a plethora of Brussel Sprouts and the price has been right so we have been eating quite a few. They can be chopped into salads as well as prepared in a variety of ways.

A no hassle preparation on a busy night is roasting them. I cut them in half and place on a foil lined baking sheet (ease of cleanup) and sprinkle with olive oil and pepper. They will roast at 350 for about 30 minutes (depending on their size/density).

To add spark to the left-overs I caramelize onions in a bit of oil and balsamic dressing and add to the left over Brussel Sprouts...the dish is transformed and tastes like it was freshly made!

Enjoy this side dish with your favorite protein!

Color Burst Pasta ... TAKE 2

I love playing with food and finding tasty flavor profiles to keep each meal interesting...and nutritious. Variety IS the spice of life and a KEY to getting a variety of nutrients into our bodies!

I did a take on my Color Burst Pasta using white beans as my protein mix-in along with asparagus, red bell pepper, sweet onion, and garlic.

I used Tolerant Organic Black Bean Pasta in this recipe as I did in the color burst pasta. I love how the black beans boost the nutritional value of the meal...and add a beautiful color!

Baked Polenta

My new year's resolution is to play with my food more often. I need to add more variety and learn to make additional foods a part of my routine. Polenta/Corn Meal is one of the ingredients I wish to integrate into my diet more.

I used Bob's Red Mill Gluten Free Polenta/Corn Grits as the base of my dishes...both in harmony with one another. Look for my next rendition of this recipe to be a compilation of the two...I will integrate the sauce into the polenta layers to create a more traditional lasagna conversion.

Ingredients:

• 2 Cups of Gluten Free Polenta/Corn Grits
• 6 Cups of Water
• Cheese (2 cups - I used grated Low-Fat Italian Blend)
• Gluten Free Marinara Sauce
• Ground meat (about 1/2 pound)
• 1/2 Onion - diced
• 2-4 Garlic cloves- minced

OPTIONS: Muffin liners, aluminum foil, and oil

Instructions:

1. Bring the water to a boil in a soup pot
2. Add the polenta, reduce heat, and cover 
3. Stir the polenta from time-to-time to ensure even cooking and make sure it does not stick to the pot
4. When water is absorbed, place muffin liners in a muffin pan and add two tablespoons of polenta. Layer a pinch of grated cheese on top of the polenta and top with two tablespoons of polenta
5. Preheat oven to 350 degrees and bake at for 20 minutes
6. Cover with foil of you wish a soft texture...leave exposed if you wish a slightly stiff exterior to form on top 
7. Serve alone as a side dish or top with gluten free marinara sauce (or sauce of choice) and a vegetable or salad

Greek Inspired Quinoa

Quinoa is versatile and I find myself using it quite often. For a savory main dish or side dish, you can add sundried tomatoes, artichoke hearts, and crumble feta cheese. An OPTION...add some olives for a salty flavor.

The dish can be made simple or complex...you chose the layers of flavor you wish to add. The portion size will determine if it is a side dish or a main dish for you!

Ingredients:
Quinoa
Water or Vegetable Broth
Sundried Tomatoes
Artichoke Hearts
Feta Cheese

Optional:
Beets
Olives
Lettuce

Instructions:

1. Cook quinoa according to package instructions. The volume you make is determined by the number of people you wish to serve/desire for left-overs! For the liquid use water or low sodium vegetable broth. Using the broth adds depth of flavor to the dish.
2. In a pan add sundried tomatoes and artichoke hearts. For this recipe, I used sundried tomatoes in olive oil from a jar as well as diced artichoke hearts from a jar. I diced the tomatoes into small pieces and used some of the olive oil to sautee the tomatoes and artichoke hearts. 
3. Add beets and/or olives if you wish.
4. Add the quinoa to combine. 

To serve:
Place in a bowl and crumble feta cheese on top
Option...place a bed of lettuce on bottom of bowl for added texture and color!

Suzie's Gluten Free Quinoa

When you are in a hurry and need a quick and nutritious meal, Suzie’s Quinoa Pouches can come to the rescue! The quinoa pouches are fully cooked and just need to be reheated. They come in 9 ounce pouches in the following flavors: Olive Oil, Indian Spice, Asian and Tex-Mex.

You can heat the pouch and eat on the go or add vegetables and an additional protein and create a full meal. One pouch is a stand-alone dish for one person. A pouch plus additional vegetables and protein is a meal for two. When I added protein and vegetables I added 2 cups of vegetables diced and 2 cups of additional protein that I cooked separately and added the package to the pan to warm it and combine the ingredients. The flavor remained even when additional ingredients were added.

To the Asian Pouch I diced and sauteed: Shrimp, Onions, and Yellow Squash.

 

To the Tex Mex Pouch I diced and sautéed: garlic, onions, gluten free turkey sausage, and a yellow and red bell pepper. 

To the Olive Oil Pouch I diced and sauteed: gluten free turkey sausage, onions, garlic, and broccoli.

Quinoa with Sundried Tomatoes, Mushrooms, and Super Seedz

As you know I enjoy the versatility of quinoa and find uses for it in sweet and savory dishes. This savory dish can be a side dish or a main dish depending on how you wish to use it.

Ingredients:

2 cups of cooked quinoa

1 jar of sundried tomatoes (Mezzetta)

6-10 button mushrooms – depending on size

2-4 cloves of garlic depending on size

1 cup vegetable broth (low sodium is what I try to use at all times)

1 cup Super Seeds Somewhat Spicy

Parmesan or Romano Cheese - optional

Options:

Add chicken breast or tofu for additional protein

Instructions:

·      Dice the mushrooms, sundried tomatoes, and garlic and add to a pan with some of the olive oil from the sundried tomato jar. 

·      Add the vegetable broth and cook until liquid is nearly absorbed

·      Add the quinoa and stir until combined with vegetables and liquid

·      At the last second, add the Super Seedz and stir until combined

·      Serve … sprinkle with grated Parmesan or Romano cheese if you desire.

 

Veggie Fries … A Great Side

My husband and I were intrigued to try Veggie Fries. Use the store locator on thee company website to find where they can be purchased near your home.. We liked the fact that Veggie Fries advertised they were Gluten Free, low in sodium, and Non-GMO.  Reading the package, I was delighted to learn that vegetables were the first ingredients.

I brought home Carrot & Potato and Broccoli & Potato to try. The store I visited did not have Kale & Tuscan Herb or Chickpea & Red Pepper varieties for me to explore…next time!

 

I followed the package directions and cooked the Veggie Fries for about 20 minutes (turning after 10) to develop a fry with an outer shell. Next time I may turn them more frequently so that all 4 sides have a moment to be “face up”.  I will add 3-5 minutes next time to develop a crispier fry due to my preference.

I served the fries with a veggie burger and a salad made with greens from our garden. We had dipping sauces of ketchup, mustard, sriracha spiced ketchup, and pesto for the fries. Personally, I liked them plain or with simple ketchup. 

If one had their eyes closed they would know they were eating a French fry as the potato flavor dominates. The carrot and broccoli lend color to the Veggie Fries as well as a subtle taste. The fries are not oily. I warmed them on non-stick Reynolds Aluminum Foil. When I removed them from the foil, just a trace of oil was noticeable.

This side dish will appeal to people of all ages. The come natural so that you can add spice to make them fit the tastes of your family. 

Preparation/Serving Suggestions:

·      Melt cheddar on the Broccoli & Potato fries to make a deconstructed Broccoli Cheddar Baked Potato

·      Sprinkle tarragon on the Carrot & Potato when serving

·      Sprinkle curry powder, garlic powder, or salt/pepper (or crushed red pepper) on the fries when in the oven. Season to taste.