Parmesan Lemon Herb Brown Rice

:: 1 1/2 C. brown rice, uncooked
:: 1 small onion, chopped
:: 1 T. olive oil
:: 1/2 t. salt
:: 2 1/2 C. organic chicken broth
:: 1/2 C. parmesan cheese, grated
:: 1/4 C. fresh parsely, minced
:: 1/8 - 1/4 C. fresh basil, minced
:: 1 lemon, juice and zest (to taste)
:: 1/4 t. ground black pepper

Preheat oven to 375.

Spread uncooked rice in bottom of glass 8x8 baking dish.

Combine oil, onion and salt in medium saucepan. Cover and cook over medium-low heat, stirring occasionlly until onion is softened (8-10 minutes).

Stir in broth and bring to boil. Immediately pour boiling broth mixture over rice and cover baking dish tightly with double layer of foil. Bake until rice is tender - about 1 hour 10 minutes.

Fluff rice with fork. Stir in parm, parsely, basil, lemon juice, lemon zest, pepper.

Cover dish with clean kitchen towel for 5 minutes. Uncover and let stand additional 5 minutes.

Spaghetti Squash Italianized

:: 1 spaghetti squash, halved and seeded
:: 2 T. olive oil
:: 1 onion, chopped
:: 2 cloves garlic, chopped
:: 1 1/2 cups chopped roma tomatoes
:: 3/4 C. crumbled feta
:: 3 T. sliced black olives
:: 2 T. chopped fresh basil

Original recipe says to bake the halved spaghetti squash on lightly greased baking sheet at 350 degrees for 30 minutes or until flesh is tender... I saran wrap the halves and microwave it for 10 to 15 minutes depending on size of squash.

Meanwhile, heat oil in skillet on medium heat and saute onion until tender. Add garlic, saute for 2 -3 minutes. Stir in tomatoes and cook only until tomatoes are warm.

Scoop flesh from squash into bowl and toss with sauteed veggies, feta, olives, basil. Serve warm.

This is really good though basil can be hard to find/costly in winter.

Cupcakes

I've been experimenting with cupcake recipes for the wedding and found this organic one.

2/3 c hemp or soy milk
1 t apple cider vinegar
2/3 c agave
1/3 c safflower oil
2 t vanilla
1 c flour
1/3 c pastry flour
1 t baking powder
1/2 t baking soda
Pinch of sea salt

Preheat oven to 325. Line or oil a muffin pan. Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. Add the agave, nectar, oil, and vanilla.

In a separate bowl combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry and mix until no lumps remain.

Pour into muffin pan and bake for 18-22 min.


Fudge Frosting:
1/2 c Earth Balance Butter
1/2 c agave
2 t vanilla
1/3 c unsweetened cocoa powder
1/2 cup soy milk powder

Use a mixer to cream the butter and agave together. Add the vanilla and half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder and beat at medium high speed until fluffy. If it is runny refrigerate the frosting until it sets.

I have not tried the frosting.

Pumpkin Bread

I love this recipe!

5 cups cooked pumpkin
2 cups maple sugar (Extremely expensive, I used organic sugar)
2 eggs
1 cup almond milk or other nut milk
3/4 cup safflower oil
1 t vanilla
4 cups spelt flour
1 T baking soda
1 T baking powder
1 T ground cinnamon
1 t ground nutmeg
3/4 cup carob chips (optional)
1 cup nuts (optional)

Preheat oven to 350. Oil 2 loaf pans.

Combine the pumpking puree, sugar, eggs, milk, oil, and vanilla. In a separate bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and choc chips and nuts if desired. Add the wet ingredients to the dry and mix until just combined.

Fill the pans and top with choc chips or nuts. Bake for 45 min to 1 hour. Let the loaves cool for a few minutes then turn onto a baking rack to cool.

Teriyaki Sauce

This is some zesty teriyaki sauce! Really good in stir-fry, but very strong!

1 T Cornstarch
1 T Coldwater
1/2 C Organic Sugar
1/2 C Soy Sauce or Amino Acids
1/4 C Apple Cider Vinegar
1 Clove Garlic-minced
1/2 t Ground Ginger
1/4 t Pepper

Simmer on low heat for 20 min or until it thickens. Enjoy!

Quinoa Salad with Pomegranate and Toasted Almonds

1 1/2 C. quinoa, uncooked
3 C. water
1/2 C. scallion greens, rinsed & sliced into thin rounds
1/2 bunch flat leaf parsley
1 C. pomegranate seeds
1 -2 avocados, peeled, pitted and cubed
1/2 C. toasted, slivered almonds
1 T. extra virgin olive oil
1 t. red wine vinegar
1 t. sugar (or agave nectar)
salt & pepper to taste

1. Bring water to boil. Add quinoa. Cover and simmer until water absorbed. About 10 min. Allow to cool. (I cook quinoa in my rice cooker using same measurements and works perfect!)
2. Combine scallions, parsely, pomegranate and avocado in large bowl. Set aside.
3. Combine vinegar, oil, sugar in small bowl and mix until well blended. Toss with pomegranate mixture.
4. Add quinoa and toss well unitl mixed evenly. Season with salt & pepper to taste.
5. Top with toasted almonds just before serving.

I skipped the parsely because I didn't enjoy its texture. I eat leftovers straight from fridge. Yummy!

Gluten Free Cranberry Scones

I found this recipe off the Gorgeously Green website. I have not tried it!

8oz ground almond meal
1tsp baking powder
1 cup plain yogurt
1 egg, beaten
2tbsp of honey or brown rice syrup
1cup dried cranberries

Yields approx 10 scones

Pre-heat oven to 350 degrees

Place the almond meal in a medium bowl and stir in the baking powder. Mix in the rest of the ingredients, making sure everything is well combined. Drop tablespoon-sized dollops of the batter on a greased baking sheet. Bake for 15-20 minutes or until the scones are lightly browned.

Pineapple rice

1 1/2 c brown rice
3 c water
1 fresh pineapple
1 red bell pepper
1 red onion
1 T sesame oil
1 T olive oil
1 T honey
Juice of 1 lime
1/8 dried red pepper flakes

Cook rice and set aside. Preheat oven to 400. Whisk together oil, honey, pepper flakes, and lime juice. Add cubed pineapple, cubed bell pepper, and sliced onion. Toss to coat. Spread on a baking sheet and roast for 30 min. Serve over rice.

Brownies

2/3 cup honey
1/3 cup unsweetened cocoa
1/2 cup flour
1/4 t baking powder
2 T olive oil
1 egg
3/4 t vanilla
1/2 cup unsweetened applesauce

Combine and cook at 350 degrees for 25 minutes.

BBQ Glazed Salmon

1 lb Salmon
1 Tblsp Thyme or we used fresh thyme
Salt & Pepper to taste
1 tsp Garlic Powder
1 whole fresh squeezed grapefruit (orange would be good too)
Little Grapefruit zest
4 Tblsp Organic BBQ Sauce
2 Tblsp Honey
1/8 tsp ginger

Preheat oven to 350 degrees. Combine all ingredients, except the salmon, in a small dish. Place salmon in a small baking dish and smother with sauce. Bake for 20-30 minutes until flaky. I put it on some gluten free bread and made it into a yummy sandwich. It's good plain too!

Jason does not measure when making things, so it's difficult to say what the measurements are for the above ingredients. Use your best judgment.

PMS Smoothie

The Dr's had this smoothie on their show. It's supposed to relieve premenstrual symptoms and it's great for you! The key is Vitamin D and calcium.

Blend: Strawberries, banana, yogurt (I use so delicious yogurt w/ coconut milk), molasses, oranges, and cinnamon.

Ginger Halibut

2 lbs halibut
1/2 cup earth balance butter
1 small shallot
3 cloves of garlic
1 T fresh finely chopped ginger
1/2 t garlic powder
1/4 t ginger powder
1/2 lime squeezed
Salt and pepper to taste

Preheat oven to 350 degrees. In a saucepan cook all ingredients, except the halibut, on low-medium heat for 5-10 minutes. Place halibut in a baking dish and smother it with the sauce. Bake for approximately 30 minutes depending on the filet size.

Gluten Free Beer Battered Halibut

1 lb Halibut
2 cups Red Mills Gluten Free Pancake mix
1 large egg yolk
2 tbsp lemon juice
Gluten Free Beer

Add Safflower oil to fryer and pre-heat to 350 degrees. Cut halibut into 2in chunks. Mix pancake mix, yolk, and lemon juice...add beer until batter is a little thicker than cream. Dip halibut into batter and let excess batter drip off of halibut before adding to fryer. Halibut will be done when it's golden brown and floating.

Chicken Italiano

2-3 cloves fresh garlic, chopped
2-3 T. olive oil
1 large chicken breast
Tomato slices
Fresh basil leaves
Fresh mozzerella (or vegan alternative)

Preheat oven to 400. Sautee garlic in olive oil. Put tomatoes in bowl and marinate in garlic olive oil. Set aside. Cook chicken (grill or sautee in pan). In baking dish, layer cooked chicken, basil and tomato. Pour garlic olive oil over layered chicken and top with mozzerella slice. Bake until cheese is melted... about 10 minutes. Serve over brown rice or quinoa. Use extra oil to flavor grain as desired.

Superfoods: Tomato, olive oil, garlic, quinoa (if used)

Black Bean Tacos

Slow cook black beans overnight in 1 can dices tomatoes and green chilis, 1/2 onion chopped, 1/2 jar jalapenos, several dashes ground cumin... fill the rest of slow cooker with water.

For tacos use corn tortillas (gluten free) warm on skillet. Fill taco shell with...homemade black beans from slow cooker, chopped arugula, spinach, radish, avocado, and sprinkle with feta!

These tacos are high in fiber and protein as well as extremely light on your tummy! Enjoy

Gluten Free

Gluten free starting today! I have a blood test schedule for September 4th. Let's see if it affects my thyroid...

Powerball Cookies

Great recipe for kids.

1 cup peanut butter
1 cup honey
3 cups oatmeal
1/3 cup ground flaxseed
1 cup choc/carob chips
1 cup nuts and/or dried fruits

Mix first 2 ingredients until smooth. Add the rest and mix gently. Eat right away or freeze.

Halibut Olympia

1 lb halibut
Garlic
onions
Salt and pepper to taste
veganaise
Sour cream
Parmesian-vegan or regular

Preheat oven to 350 degrees. Place appropriate amount of seasonings on halibut. Cover with veganaise, sour cream, and cheese. Place cheddar cheese on top. I have also had halibut olympia with bacon bits in it.

Stuffed Green Peppers

1 can diced tomatoes
Dash of olive oil
2 green onions
4 garlic cloves
1/2 bell pepper
1 T basil
1 t onion powder
Salt and pepper to taste
1 t Italian seasoning
3 T spinach
1 lb ground meat, optional
1/2-1 cup of cooked brown rice-Soak up all the fluid with rice so approximate amount.

Preheat oven to 350 degrees. In a saucepan simmer everything together for approximatley 20 minutes. Add the rice. If dry add a little water. Stuff green peppers and top with vegan cheese. Bake for 40-45 minutes.

Pinto or Black Beans

2-3 cups of beans
Sea Salt
Tomatoes (sun dried are the best)
Jalapenos
Spices and herbs


Place organic, dried beans in a crockpot and fill with water. Add 3-4 Tablespoons of sea salt. Then add whatever else you like in there! Cook for 4-6 hours depending on how you like your beans. This is a healthy delicious dinner. Serve with quinoa or brown rice, salsa, sour cream, cheese, in a tortilla or on chips.

Baked Beer Chicken

This recipe is for meat eaters. Jason likes it.

1 whole chicken
Butter
Organic beer-Nut Brown Ale Beer is what I use (20 ounce)
Salt
Pepper
Garlic


Preheat oven to 350 degrees. Salt and pepper, and cover with beer. Add butter. Baste the chicken every 20-30 minutes. Bake for approximatley 1.5-2 hours.

Belvedere House Dressing

I use this dressing often. It's easy and yummy.

2/3 cup olive oil
1/3 cup lemon juice
2 Tablespoons garlic powder
2 Tablespoons basil
1/2 teaspoon salt

Blend until smooth.

Popcorn

Olive oil
Sea salt
Organic popcorn seeds

Using a large saucepan, cover the bottom with olive oil, and add about 1 cup of seeds. Crank up the heat and when done popping like crazy, turn off. Add sea salt.

Must Haves in the Kitchen

Milk-rice, soy, almond, or coconut. I like them all!
Earth Balance Butter
Sea Salt
Fresh ground black pepper
Organic spices
Free range organic eggs
Organic meats (We purchase our meat from a local farmer and they deliver it once monthly. It's actually quite affordable too).
Gluten free flour
Quinoa
Brown Rice
Beans (Pinto and black are my favorites!)
Fresh fruits and veggies
Corn tortillas and tortilla chips
Vegan cheese
Vegan sour cream
Organic beer
Organic popcorn seeds
Figs (if you like them...They are one of my favorites treats.)
Agave
Honey
Yeast
Carob chips
So Delicious ice cream bars (not a must have, but they're good)


Hmmm....what am I missing?

Cuban Style Roasted Sweet Potatoes

3 large sweet potatoes, cut into bite size pieces
4 Tablespoons olive oil
Sea salt to taste
Ground pepper to taste
1 large garlic clove, minced
1 tablespoon fresh lime juice
1.5 tablespoons chopped fresh parsley

Heat oven to 400 degrees. I toss all ingredients together and roast the potoates in the oven for about 30 minutes.

Peach Mint Iced Tea

This recipe is very different from if you were drinking store bought or Lipton iced tea.

4-6 green tea bags (I use 4)
4 ripe peaches cut into 1/4" pieces
1 small bunch of mint
Maple syrup to taste

Bring water to a boil in a kettle, and place the teabags in a heatproof pitcher. Add 8 cups of water to the pitcher and steep for 10 minutes. Remove and discard teabags and allow the tea to cool to room temp.

When cooled add the peaches and the mint to the tea. Sweeten with maple syrup.

Hot Chocolate

1 cup soy/rice milk
1 teaspoon unsweetened cocoa powder
1 Tablespoon nondairy chocolate or carob chips
1/4 tsp vanilla extract (I don't use vanilla in mine)
1 tsp maple syrup

Whisk the milk, cocoa, chips, vanilla, and syrup together in a small saucepan, over medium heat. Cook until chips are melted.

Cheezy, Oozy Guacamole Bean Dip

1 can refried beans or whole beans cooked
3 large avocados
3 tablespoons lime juice
2 (8 ounce) containers of nondairy sour cream
1 packet of taco seasoning (I make my own taco seasoning-very easy)
1/2 cup mild green chiles or jalapenos
1/2 cup sliced black olives
1 tomato
Little bit of vegan cheese.

Preheat oven to 350 degrees. Spread a layer of beans in the bottom of an 8x8 dish. Pit, peel, and mash the avocados together with the lime juice and spread on top of the beans. Stir together the sour cream and seasoning and spread on top of the avocado. Sprinkle the chiles or jalapenos over the sour cream and top with olives. Add the tomatoes and sprinkle a little bit of cheese on top.

Heat for 15-30 minutes or until heated through.

Welcome

This blog has been created for us to share our food and recipes with each other. Eating healthy is SO important for me and I'd like others to try to keep an open mind and explore these recipes. Some of them are really good! It's difficult to take the time to post, but they help a lot with menu planning and ideas for different foods.