I love steel cut oats for breakfast in the morning and I especially love putting blueberries and agave nectar in it. I don't have time in the morning to make it so I boil the water the night before, add the oats put the lid on and refrigerate overnight and then reheat in the morning. I was at my neighbors the other day and she had hot cereal for breakfast but with a lot more grains. She uses amaranth, millet, steel cut oats and quinoa. She uses a pressue cooker but I think you could probably use the same method that I use to make my steel coat oats in case you don't have time to wait 30 minutes for breakfast to be ready. I think this is a great way to add extra beneficial grains to your diet.
Hot Cereal
1 cup steel cut oats
1/4 cup millet
1/4 cup amaranth
1/4 cup quinoa
Boil 4 cups of water. Once boiling add all the grains and cook for about 20-30 minutes til grains are tender. Once tender add a heaping spoonful of Coconut oil and aquave nectar to taste. I also add frozen blueberries. You can make all grains evenly measured, it just depends on your taste. You can also add some milk, almond milk, soymilk and even walnuts or pecans would be a great addition.
My husband is constantly reminding me to eat breakfast once I wake up. He always tells me that if you wait more than 20 minutes your blood sugar will drop. So don't forget to eat your breakfast.:)
Thursday, July 26, 2012
Baked Kale Chips
I have been behind on blogging but definitely not behind on cooking. I have recently discovered a new blog My Life in Food. I have tried several of her recipes and am excited to try even more. Since I posted last we have moved one street over and into a tiny house but my kitchen is much bigger and I have maybe the oldest oven around but I am loving having more space. We have also been to NC, CO and had a visit from my mom. Only 3 weeks or so til my oldest starts first grade. I cannot believe it but he is very excited and I am so happy for him that he loves school and loves his friends. But I have loved the summer and this is our first summer in Utah and it has been wonderful. The weather has been amazing and I can't get enough of being outside. Here is one of the recipes that I have tried before but made again today, Kale chips. I love these. My oldest loves them too. My husband hates the smell of them but he enjoys them too. I am sorry for the lack of pictures. I have finally found my camera cord but have just not had time to take pictures. Trying to make dinner and keep track of my 3 little guys keeps me plenty busy. I am just happy that dinner makes it to the table.:)
Baked Kale Chips
adapted from smittenkitchen.com
1 bunch kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300 degrees. Rinse and dry kale, then remove the tough center stems. Cut into chip size pieces, toss with olive oil and sprinkle with salt. Arrange the leaves in a single layer on a large baking sheet. You might need to do this is two batches. Bake for 20 minutes, or until crisp. Cool the chips and eat.
I have stored mine in a plastic bag but I think it adds moisture back to the chips so you might want to store them in something else.
Sunday, May 6, 2012
Balsamic Vinaigrette
I love having this blog. I feel like when I cook I am cooking for more than just me and my little family and that motivates me. I do feel bad that I have not posted any pictures yet. We are in the middle of a move right now and my camera cord is still missing but I keep hoping it will turn up soon. I hope you enjoy these recipes and hopefully they will help you enjoy food more and be healthy!
A couple of weeks ago I had run out of salad dressing and thought I'll just make my own. I love balsamic vinaigrette and usually busy Newman's Own Vinaigrette but I don't love all of the ingredients on the ingredient list but it is better than most dressings. So I quickly googled balsamic Vinaigrette found a couple of recipes and combined them and this is what I came up with. It is easy, healthy and yummy!
1/2 Cup Balsamic Vinaigrette
1/2 Cup-1 Cup Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard
1 Tbsp. Honey or Agave Nectar
1 clove garlic
and salt and pepper to taste
It is quick and easy to make and has a great consistency! Tonight we had a big salad bar with spinach, romaine lettuce, green leaf lettuce, tomatoes, avocado, boiled egg, feta cheese, turkey bacon, baked chicken, strawberries and cucumber. It was a big hit and the balsamic vinaigrette was a great final touch. I think we will be doing salad bars a lot more!
A couple of weeks ago I had run out of salad dressing and thought I'll just make my own. I love balsamic vinaigrette and usually busy Newman's Own Vinaigrette but I don't love all of the ingredients on the ingredient list but it is better than most dressings. So I quickly googled balsamic Vinaigrette found a couple of recipes and combined them and this is what I came up with. It is easy, healthy and yummy!
1/2 Cup Balsamic Vinaigrette
1/2 Cup-1 Cup Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard
1 Tbsp. Honey or Agave Nectar
1 clove garlic
and salt and pepper to taste
It is quick and easy to make and has a great consistency! Tonight we had a big salad bar with spinach, romaine lettuce, green leaf lettuce, tomatoes, avocado, boiled egg, feta cheese, turkey bacon, baked chicken, strawberries and cucumber. It was a big hit and the balsamic vinaigrette was a great final touch. I think we will be doing salad bars a lot more!
Friday, April 27, 2012
Chicken Baked in Parchment
This is an amazing recipe. I haven't made it in a while but my friend asked me for the recipe so I thought I would post it. I found this in the Joy of Cooking cookbook...one of my favorites.
Rinse and pat dry:
4 boneless skinless chicken breast halves
Lay on a work surface with the smoother side up. Make an incision about 3 inches long and 2 inches deep in the middle of the thick side to create a pocket.
In a small bowl, combine:
4 ounces of mild goat cheese, at room temperature
2 medium fresh jalapeno peppers, seeded and minced(I just use 1)
3 sundried tomato halves in oil, minced
Spoon one quarter of the filling into each pocket. Press to seal the edges. Generously season each chicken breast with salt and pepper to taste. Refrigerate for at least 15 minutes.
Meanwhile combine: 2 cups cooked black beans rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped fresh cilantro
3 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon red wine vinegar
Pinch of ground red pepper
Preheat the oven to 375 Cut four 15-inch squares of aluminum foil or parchment paper (I prefer parchment paper) and crease them in half on the diagnol. Spoon about 1/2 cup of the black bean mixture on one side of each paper, top with chicken breast and sprinkle with hot paprika. Fold the empty half of the paper over the chicken to cover. Fold the edges of the paper together all the way around, closing the packet tightly. Set on baking sheets and bake until the packets are browned and puffed, about 5 minutes. Serve with lime wedges and rice.
This is one of our all time favorite recipes.
Rinse and pat dry:
4 boneless skinless chicken breast halves
Lay on a work surface with the smoother side up. Make an incision about 3 inches long and 2 inches deep in the middle of the thick side to create a pocket.
In a small bowl, combine:
4 ounces of mild goat cheese, at room temperature
2 medium fresh jalapeno peppers, seeded and minced(I just use 1)
3 sundried tomato halves in oil, minced
Spoon one quarter of the filling into each pocket. Press to seal the edges. Generously season each chicken breast with salt and pepper to taste. Refrigerate for at least 15 minutes.
Meanwhile combine: 2 cups cooked black beans rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped fresh cilantro
3 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon red wine vinegar
Pinch of ground red pepper
Preheat the oven to 375 Cut four 15-inch squares of aluminum foil or parchment paper (I prefer parchment paper) and crease them in half on the diagnol. Spoon about 1/2 cup of the black bean mixture on one side of each paper, top with chicken breast and sprinkle with hot paprika. Fold the empty half of the paper over the chicken to cover. Fold the edges of the paper together all the way around, closing the packet tightly. Set on baking sheets and bake until the packets are browned and puffed, about 5 minutes. Serve with lime wedges and rice.
This is one of our all time favorite recipes.
Sunday, April 8, 2012
Meatloaf....what a great comfort food!
I have always really liked meatloaf and now that I have found this recipe I love meatloaf...especially, when I am wanting some good hearty comfort food. This recipe is from the Joy of Cooking and my cookbook is falling apart because it is one of my favorites.
Meatloaf
Preheat the oven to 350 degrees. Lightly grease a 9 X 5 inch loaf pan.
Combine in a large bowl:
12 ounces ground beef chuck
12 ounces ground beef round (depending on what I have I usually just use 24 ounces of the same beef)
1 1/2 cups finely chopped onions
1 cup quick-cooking rolled oats or breadcrumbs (I use the old fashioned oats and those have worked too)
2/3 cup ketchup
2/3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1 tsp. ground thyme ( I usually don't have this and tonight I just added a little Italian seasoning)
1 teaspoon salt
1/2 tsp. black pepper
Knead the mixture with your hands until everything is well blended. Do not over mix.
Fill the loaf pan with the meat mixture, mounding the top. I sometimes put more ketchup on the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant read thermometer inserted in the center of the load reads 160 degrees. 1- 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes.
Meatloaf
Preheat the oven to 350 degrees. Lightly grease a 9 X 5 inch loaf pan.
Combine in a large bowl:
12 ounces ground beef chuck
12 ounces ground beef round (depending on what I have I usually just use 24 ounces of the same beef)
1 1/2 cups finely chopped onions
1 cup quick-cooking rolled oats or breadcrumbs (I use the old fashioned oats and those have worked too)
2/3 cup ketchup
2/3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1 tsp. ground thyme ( I usually don't have this and tonight I just added a little Italian seasoning)
1 teaspoon salt
1/2 tsp. black pepper
Knead the mixture with your hands until everything is well blended. Do not over mix.
Fill the loaf pan with the meat mixture, mounding the top. I sometimes put more ketchup on the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant read thermometer inserted in the center of the load reads 160 degrees. 1- 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes.
Black Bean and Corn Salsa...Always a hit!
Happy Easter! Yesterday we went to a family Easter party with my Aunt Lorna and Uncle Ed. We had a great time and were runner ups in the egg toss. Movie tickets were on the line and we were soooo close.:) I brought one of my favorite recipes Black Bean and Corn Salsa. I was given this recipe at one of my bridal showers and it has always been a big hit. Everyone LOVES it! Hope you enjoy!
Black Bean/Corn Salsa
2 cans black beans drained and rinsed
1 can corn
juice of 1 fresh lime
4 Tbsp. oil (I use olive oil)
4 green onions, chopped
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 1/2 tsp. cumin
2 tomatoes, chopped
1-2 cans rotele tomatoes with chilies
salt to taste
pepper to taste
1 avocado, chopped
Mix all ingredients excluding avocado. Add the avocado just prior to serving.
Great with Hint of Lime tortilla chips!
Black Bean/Corn Salsa
2 cans black beans drained and rinsed
1 can corn
juice of 1 fresh lime
4 Tbsp. oil (I use olive oil)
4 green onions, chopped
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 1/2 tsp. cumin
2 tomatoes, chopped
1-2 cans rotele tomatoes with chilies
salt to taste
pepper to taste
1 avocado, chopped
Mix all ingredients excluding avocado. Add the avocado just prior to serving.
Great with Hint of Lime tortilla chips!
Thursday, April 5, 2012
5 Star Vegetarian Dinner
Tonight I went vegetarian and gluten free. My dear friend Deb posted a meatless burger on her blog that I wanted to try and it was wonderful. This is a great dish with plenty of protein without the meat. This will definitely be served again. I served it topped with avocado, a side salad and Pao De Queijo (a brazilian cheese bread). I love Pao De Queijo and so do my boys!
Here are the recipes:
Lil Debs Meatless Burger
1 cup cooked quinoa
1 cup cooked brown rice (I didn't have time to make rice so I doubled the quinoa)
1 cup cooked black bean
1 cup finely chopped carrots
1 cup of shredded Mexican blend cheese(I used mozarella cheese)
2 eggs
2 tablespoons of brown rice flour (all purpose is fine)
2 green onions
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Oil for cooking
Easy, Mix it all together. Heat Frying pan with a few teaspoons of oil over medium heat. Only coat the pan with the oil, you are not trying to drown the burgers in oil. Measure 1/4 cup and form into patties. Cook until golden-brown, about 3 min each side. I made about 15 patties.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk (I used rice milk)
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
These will go quickly!
Here are the recipes:
Lil Debs Meatless Burger
1 cup cooked quinoa
1 cup cooked brown rice (I didn't have time to make rice so I doubled the quinoa)
1 cup cooked black bean
1 cup finely chopped carrots
1 cup of shredded Mexican blend cheese(I used mozarella cheese)
2 eggs
2 tablespoons of brown rice flour (all purpose is fine)
2 green onions
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Oil for cooking
Easy, Mix it all together. Heat Frying pan with a few teaspoons of oil over medium heat. Only coat the pan with the oil, you are not trying to drown the burgers in oil. Measure 1/4 cup and form into patties. Cook until golden-brown, about 3 min each side. I made about 15 patties.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk (I used rice milk)
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
These will go quickly!
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