{I may have said this before, but the easiest way to put together a delicious salad - or stir-fry - is to stop by the salad bar at the store and pick up the pre-cut veggies to save lots of time}
Tuesday, August 20, 2013
Summer Salads
I love salads in the summertime. This summer I made several salads over the summer, but this was one of my favorites - and one that I plan to repeat... and repeat.
My salad contained: lettuce, chick peas, bell peppers, shrimp, peas, and probably other things that I love... It's been a few weeks, so I've forgotten some of my ingredients. Get that fresh stuff out and and make a salad!
{I may have said this before, but the easiest way to put together a delicious salad - or stir-fry - is to stop by the salad bar at the store and pick up the pre-cut veggies to save lots of time}
{I may have said this before, but the easiest way to put together a delicious salad - or stir-fry - is to stop by the salad bar at the store and pick up the pre-cut veggies to save lots of time}
Monday, August 12, 2013
[Taco] Stuffed Bell Peppers
The other night my friend came over and we made dinner... she had ingredients in her head, but not exact measurements - but how can you mess up stuffed peppers? So, we went for it. This is our recipe, whether it was correct or not, it was rather tasty...
Serves: 4 (or 2 with leftovers)
[disclaimer :: could easily be made for one by reducing the recipe]
Ingredients:
2 cans of corn (drained)
1 block of cream cheese
1/2 jar of salsa
2 bags of instant spanish rice
1 can of black beans
4 green bell peppers, tops off and gutted
Directions:
Preheat the oven to 350 degrees.
Place the peppers upright in a pan. Mix together the first set of ingredients in another pan. Place both in the oven, stirring the mixture occasionally as cream cheese softens. (I think we stirred 3-4 times)
Cook the rice. Drain the beans. Mix the two together.
When everything is finished cooking (about 20 - 30 minutes -- let's be honest, I was more interested in our conversation than the cook time... but you can gauge it by the corn mixture - it should be warm, easily stirred, and completely mixed), stuff your peppers. Or, you can do it in more of a deconstructed way (which we did because they're easier to eat this way).
If you want to actually stuff the peppers, I believe she said to put the corn mixture in first, then the rice mixture.
We topped with a little bit of shredded cheese.
This was delicious! I am not always a fan of green bell peppers... but this was really good. It would also be very tasty with a red pepper (and probably the other colors as well -- if I try it, I'll let you know). Great flavor, filling recipe.
*Sometimes this happens when you try to get picture with a good angle... oops!
**Update**
I have made this recipe again, and decided to meal prep with some of it. I ended up with 9 smaller, but filling servings. I decided to freeze three of the servings, and will roast some more peppers when I thaw them.
I also mixed all of the corn and rice mixture before adding them to the peppers.
For the meal prepping, I added the peppers, first, then put the mixture on top.
Serves: 4 (or 2 with leftovers)[disclaimer :: could easily be made for one by reducing the recipe]
Ingredients:
2 cans of corn (drained)
1 block of cream cheese
1/2 jar of salsa
2 bags of instant spanish rice
1 can of black beans
4 green bell peppers, tops off and gutted
Directions:
Preheat the oven to 350 degrees.
Place the peppers upright in a pan. Mix together the first set of ingredients in another pan. Place both in the oven, stirring the mixture occasionally as cream cheese softens. (I think we stirred 3-4 times)
Cook the rice. Drain the beans. Mix the two together.
When everything is finished cooking (about 20 - 30 minutes -- let's be honest, I was more interested in our conversation than the cook time... but you can gauge it by the corn mixture - it should be warm, easily stirred, and completely mixed), stuff your peppers. Or, you can do it in more of a deconstructed way (which we did because they're easier to eat this way).
If you want to actually stuff the peppers, I believe she said to put the corn mixture in first, then the rice mixture.
We topped with a little bit of shredded cheese.
This was delicious! I am not always a fan of green bell peppers... but this was really good. It would also be very tasty with a red pepper (and probably the other colors as well -- if I try it, I'll let you know). Great flavor, filling recipe.
*Sometimes this happens when you try to get picture with a good angle... oops!
**Update**
I have made this recipe again, and decided to meal prep with some of it. I ended up with 9 smaller, but filling servings. I decided to freeze three of the servings, and will roast some more peppers when I thaw them.
I also mixed all of the corn and rice mixture before adding them to the peppers.
For the meal prepping, I added the peppers, first, then put the mixture on top.
Saturday, July 13, 2013
Black Bean and Corn Salsa
It's summertime, and I'm finally getting back on here. AND, I have the perfect summertime recipe to share with you. I used recipes from here and here combined with some thoughts and advice from a friend to get this one together. It's a fantastic summer treat!
Ingredients:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes (juice drained)
2 ripe avocados, diced
1/3-2/3 c. red onion, chopped
1/4 c. olive oil
2 cloves garlic, minced
3/4 tsp. salt
3T - 2/3 c. cilantro, chopped
1 tsp. cumin (optional)
a few dashes of tabasco (optional)
1 diced jalapeno (optional)
Diced tomato (optional)
Instructions:
Rinse and combine the beans, corn, and Rotel. Chop red onion and cilantro and add to mixture. Add all other ingredients except for the avocado, until almost ready to serve. Just before serving, cut and mix in avocado (to keep it from browning prematurely).
Refrigerate and serve cold.
Ingredients:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes (juice drained)
2 ripe avocados, diced
1/3-2/3 c. red onion, chopped
1/4 c. olive oil
2 cloves garlic, minced
3/4 tsp. salt
3T - 2/3 c. cilantro, chopped
1 tsp. cumin (optional)
a few dashes of tabasco (optional)
1 diced jalapeno (optional)
Diced tomato (optional)
Instructions:
Rinse and combine the beans, corn, and Rotel. Chop red onion and cilantro and add to mixture. Add all other ingredients except for the avocado, until almost ready to serve. Just before serving, cut and mix in avocado (to keep it from browning prematurely).
Refrigerate and serve cold.
Monday, June 10, 2013
Spicy Honey Mustard
As I was getting ready to make this recipe, I looked at the amounts given for each ingredient, and found that I had grossly underestimated how much dry mustard I would need... So, for now, I have to admit that I improvised and made a very small portion of this recipe. However, it was delicious, and I'm hoping to make more when I can get my hands on more mustard! I found this recipe on the Small Measures blog. The link has a post with several different mustard recipes, I tried the Spicy Honey Mustard. It is delicious.
Ingredients:
Instructions:
Combine all ingredients in a small pot. Whisk to blend and bring to a simmer over medium heat for 5–6 minutes.
When the mustard is thoroughly heated, ladle it into sterilized jars (leave 1/2-inch of head space if you plan to water-bath can the mustard).
Either refrigerate the mustard and consume within several weeks or water-bath process it for 10 minutes and use within one year.
***
My Alterations:
I can't have honey right now, so I substituted agave nectar for that. I did my best to estimate on the honey, salt, and pepper, because I only used a Tablespoon of the dry mustard and vinegar... It seemed to come out ok, so I must not have done a terrible job!
Ingredients:
- 1 cup dry mustard
- 1 cup cider vinegar
- 1/3 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
Combine all ingredients in a small pot. Whisk to blend and bring to a simmer over medium heat for 5–6 minutes.
When the mustard is thoroughly heated, ladle it into sterilized jars (leave 1/2-inch of head space if you plan to water-bath can the mustard).
Either refrigerate the mustard and consume within several weeks or water-bath process it for 10 minutes and use within one year.
***
My Alterations:
I can't have honey right now, so I substituted agave nectar for that. I did my best to estimate on the honey, salt, and pepper, because I only used a Tablespoon of the dry mustard and vinegar... It seemed to come out ok, so I must not have done a terrible job!
Cranberry and Cilantro Quinoa Salad
This was not my favorite of all of the recipes I'm trying for this Elimination Diet, but that's probably because I'm not huge on cilantro. I like a hint of it, but not the strong flavor. However, I did get to cut some fresh cilantro from my herb garden this morning to make this (it has grown so much since I took this picture! {so proud}
But anyway, on to the main event. I love the cranberries and peppers in this, and I think that it's a nice mix of textures. But the cilantro is a bit much for me, and I really skimped on the onion (I put in about a third of what the recipe called for), but it's plenty for me. Anyway, if you like cilantro and/or onion, you'd probably love this, so I thought I'd share:
Ingredients:
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste
Instructions:
My alterations:
As mentioned above, I only used about 1/3 of the onion. I also left out the almonds because I can't have those right now.. but I'm sure they would be delicious in this salad. I did not measure the cilantro, but I didn't think I put in the full amount (I may have...), and I'd definitely put less in next time. I may also add some more lime juice since I can't taste it as much as I'd like to.
But anyway, on to the main event. I love the cranberries and peppers in this, and I think that it's a nice mix of textures. But the cilantro is a bit much for me, and I really skimped on the onion (I put in about a third of what the recipe called for), but it's plenty for me. Anyway, if you like cilantro and/or onion, you'd probably love this, so I thought I'd share:
Ingredients:
1 1/2 cups
water
1 cup
uncooked quinoa, rinsed
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste
Instructions:
- Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
- Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
My alterations:
As mentioned above, I only used about 1/3 of the onion. I also left out the almonds because I can't have those right now.. but I'm sure they would be delicious in this salad. I did not measure the cilantro, but I didn't think I put in the full amount (I may have...), and I'd definitely put less in next time. I may also add some more lime juice since I can't taste it as much as I'd like to.
Thursday, June 6, 2013
Drama, Drama, Drama {Elimination Diet Diary}
On an Elimination Diet note, I thought I would share how it's been going for the last 5 days. I read that these first 5 days would be the hardest. I didn't question that, but I may have underestimated how it would be. I think that beyond going through withdrawal from foods that my body is used to, I have discovered a major reason for this difficulty.
In all reality, people who are going on the Elimination Diet are eliminating things from their diet that they regularly eat and cook with. I think that it has to be a part of it that you feel like you "can't eat anything!!!" (dramatic much?) But, really. So many things that I eat on a daily basis are removed. And let me just tell you - soy and corn are in (almost) everything! (there was even a soy product in the herbal tea I wanted to buy...).
My breakdown came when I'd thought that I found a recipe that looked clean and that I thought I could make with no problems. As I was reading down the list of ingredients (granted, it was after 5 and I was hungry), I came across the last two: ketchup and worcestershire sauce. I was devastated. (again, dramatic??) I was really looking forward to that recipe, and I didn't know how to make it without the sauces. It seemed to be an important part.
All of this drama to say, I think that the main reason this few days is the most difficult is actually because the people who need to do it have never had to cook/prepare food this way before, and don't actually know how to feed themselves (...ourselves - this absolutely includes me). I have done a lot of research and looked up a lot of things that are within my guidelines, but it definitely takes time and effort to eat well. I have also realized how processed my diet had become. I don't plan to go all of the way back after this is over.
In all reality, people who are going on the Elimination Diet are eliminating things from their diet that they regularly eat and cook with. I think that it has to be a part of it that you feel like you "can't eat anything!!!" (dramatic much?) But, really. So many things that I eat on a daily basis are removed. And let me just tell you - soy and corn are in (almost) everything! (there was even a soy product in the herbal tea I wanted to buy...).
My breakdown came when I'd thought that I found a recipe that looked clean and that I thought I could make with no problems. As I was reading down the list of ingredients (granted, it was after 5 and I was hungry), I came across the last two: ketchup and worcestershire sauce. I was devastated. (again, dramatic??) I was really looking forward to that recipe, and I didn't know how to make it without the sauces. It seemed to be an important part.
All of this drama to say, I think that the main reason this few days is the most difficult is actually because the people who need to do it have never had to cook/prepare food this way before, and don't actually know how to feed themselves (...ourselves - this absolutely includes me). I have done a lot of research and looked up a lot of things that are within my guidelines, but it definitely takes time and effort to eat well. I have also realized how processed my diet had become. I don't plan to go all of the way back after this is over.
Wednesday, June 5, 2013
Taco Seasoning
After a near melt down a few days ago (I can't eat anything!! Why am I even doing this!?), I finally decided on trying to make a taco salad for dinner. However, to make a taco salad, I had to make my own taco seasoning, which was actually a quick and *better tasting* alternative. I found my recipe from this cute blog: happily "un" processed. Honestly, I liked this seasoning better than the taco seasoning in the packets I've been using for years. Probably partially because I hadn't tasted anything so close to "normal" in a few days, and I was floundering. BUT, it also has a little more kick than packaged taco seasoning, but the same general taste.
Ingredients:
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1 tsp course sea salt
1 tsp black pepper
To make this, just put all of the ingredients together, mix well, and store it in an airtight container. I can also tell you that you would need to use 3-4 Tablespoons if you're trying to replace an entire packet. The first time I made it, I doubled the recipe, because I knew I wanted to use it for more than one thing. I had about half left over, so I would guess that the recipe as-is probably makes one pouch worth of seasoning.
Ingredients:
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1 tsp course sea salt
1 tsp black pepper
To make this, just put all of the ingredients together, mix well, and store it in an airtight container. I can also tell you that you would need to use 3-4 Tablespoons if you're trying to replace an entire packet. The first time I made it, I doubled the recipe, because I knew I wanted to use it for more than one thing. I had about half left over, so I would guess that the recipe as-is probably makes one pouch worth of seasoning.
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