Loved this! Got original recipe from Food Network (Orange-Pistachio Wild Rice Salad) and modified a bit. I'll give you original recipe with notes for my modifications.
2/3 C. brown rice*
2/3 C. wild rice*
3 C. low sodium GF chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)
10 large basil leaves, sliced into ribbons (about 1/3 C.)
1/4 C. minced red onion
3 T. chopped pistachios, lightly toasted (I skipped toasting)
1 t. finely grated orange zest
*I used 1 1/3 C. brown rice
For the dressing:
1/3 C. red wine vinegar
1/4 C. olive oil
1 T. orange juice (used fresh)
1 1/2 t. Dijon Mustard (we were out so I used spicy brown)
1 t. honey
1/4 t. sea salt
My add-ins:
I also added strawberries and black beans for added protein.
Directions:
1. Combine rice and chicken broth in a saucepan and bring to a boil. COver, reduce heat to simmer and cook until all water is evaporated and rice is fully cooked, about 45-55 minutes. (I cooked rice with chicken broth in my rice cooker. Worked great.)
2. Remove from heat and cool completely.
3. When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest. Mix to incorporate.
4. Combine dressing ingredients in metal bowl and whisk to incorporate.
5. Pour over rice mixture and toss to coat.
Enjoy!
Saturday, June 25, 2011
Saturday, June 4, 2011
Veggie Burger
2 c of Chickpeas
4 eggs
1 yellow onion, chopped
1 handful cilantro, chopped (I didn't put this in)
1 handful parsley, chopped
1 c whole wheat breadcrumbs
1 c tofu, drained & mashed
Sea salt & Ground Pepper to taste
4 T oil
Put beans & eggs in food processor and blend (not until smooth-you want the bean texture). Combine all other ingredients and mix well. Form 4-6 patties. Place in fridge for an hour or so. Heat the oil in a skillet & fry patties for 5 min on each side. Mine fell apart really easy, but were SO tasty! I put on a bun with veganaise, feta, & spinach.
I do not cook my chickpeas. I place them in the fridge overnight, in a tupperware full of water. They are ready to go the next day.
Chipotle Mayo:
1 c veganaise
1/2 t chipotle puree
Blend veganaise & chipotle chilies in Adobo Sauce until smooth. I didn't try this yet.
4 eggs
1 yellow onion, chopped
1 handful cilantro, chopped (I didn't put this in)
1 handful parsley, chopped
1 c whole wheat breadcrumbs
1 c tofu, drained & mashed
Sea salt & Ground Pepper to taste
4 T oil
Put beans & eggs in food processor and blend (not until smooth-you want the bean texture). Combine all other ingredients and mix well. Form 4-6 patties. Place in fridge for an hour or so. Heat the oil in a skillet & fry patties for 5 min on each side. Mine fell apart really easy, but were SO tasty! I put on a bun with veganaise, feta, & spinach.
I do not cook my chickpeas. I place them in the fridge overnight, in a tupperware full of water. They are ready to go the next day.
Chipotle Mayo:
1 c veganaise
1/2 t chipotle puree
Blend veganaise & chipotle chilies in Adobo Sauce until smooth. I didn't try this yet.
Monday, May 30, 2011
2 Bean Salad with Balsamic Vinagrette
Even hubby liked this one...
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
2/3 C. chopped red onion
1/4 C. chopped fresh parsely
2 T. olive oil
2 T. balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
sea salt and pepper to taste
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temp for 30 minutes before serving. (Got this recipe from recipegirl.com)
Great side for BBQs. We even tossed around the idea of using as a relish of sorts for fish tacos...
Enjoy!
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
2/3 C. chopped red onion
1/4 C. chopped fresh parsely
2 T. olive oil
2 T. balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
sea salt and pepper to taste
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temp for 30 minutes before serving. (Got this recipe from recipegirl.com)
Great side for BBQs. We even tossed around the idea of using as a relish of sorts for fish tacos...
Enjoy!
Wednesday, May 25, 2011
Classic Tacos
Got this one out of the Clean Eating April/May 2011 catalog. (Serves 4)
Ingredients:
2 tsp olive oil
1 small onlin, diced small (1 1/2 cups)
2 large cloves farlic, minced
1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder (I didnt add this cause I didnt want it to be to spicy for the kids)
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen corn kernels
12 small corn tortillas
5 large Romaine lettuce leaves, sliced into 1/4 inch strips
1/2 avocado, pitted, peeled and cubed
1/2 cup grated low-fat cheddar cheese
1/4 cup low-fat sour cream
ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and saute for 30 more seconds.
TWO: Add mushrooms and cauliflower and stir constantly for 2 mins, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 mins.
THREE: In a small mixing bowl, whish together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom micture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 mins.
FOUR: Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.
This was pretty good. Jeff and the kids ate it. Molly loves Mexican food so I know she will like it! :)
Ingredients:
2 tsp olive oil
1 small onlin, diced small (1 1/2 cups)
2 large cloves farlic, minced
1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder (I didnt add this cause I didnt want it to be to spicy for the kids)
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen corn kernels
12 small corn tortillas
5 large Romaine lettuce leaves, sliced into 1/4 inch strips
1/2 avocado, pitted, peeled and cubed
1/2 cup grated low-fat cheddar cheese
1/4 cup low-fat sour cream
ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and saute for 30 more seconds.
TWO: Add mushrooms and cauliflower and stir constantly for 2 mins, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 mins.
THREE: In a small mixing bowl, whish together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom micture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 mins.
FOUR: Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.
This was pretty good. Jeff and the kids ate it. Molly loves Mexican food so I know she will like it! :)
Wednesday, May 18, 2011
NACHOS!
Who said nachos have to be unhealthy? I love Mexican food and I especially love nachos! So when things in my fridge are on the verge of going bad I put it all on organic corn tortilla chips:
-Beans
-Olives
-Avocado
-Tomato
-Green Onion
-Fresh Jalapeno
-Onion
-Salsa
...and whatever else sounds yummy! I do not put cheese or sour cream on mine and they still taste great! So I still get to indulge in my favorite dinner, without being on a sodium, dairy, or lard overdose.
-Beans
-Olives
-Avocado
-Tomato
-Green Onion
-Fresh Jalapeno
-Onion
-Salsa
...and whatever else sounds yummy! I do not put cheese or sour cream on mine and they still taste great! So I still get to indulge in my favorite dinner, without being on a sodium, dairy, or lard overdose.
Friday, May 13, 2011
Pizza Crust
This is my favorite recipe for pizza crust so far:
Makes two 12" crusts.
1 T Active Dry Yeast
1 cup Warm Water
2.5 cups white flour
2 T olive oil
1 t sugar (I use evaporated cane juice)
1 t salt
Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured surface into a ball and place in a greased bowl. Cover and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12” circles. Pinch an edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450F oven for 15-20 min.
Makes two 12" crusts.
1 T Active Dry Yeast
1 cup Warm Water
2.5 cups white flour
2 T olive oil
1 t sugar (I use evaporated cane juice)
1 t salt
Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured surface into a ball and place in a greased bowl. Cover and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12” circles. Pinch an edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450F oven for 15-20 min.
Thursday, May 12, 2011
Coconut Cream Pie
Crust:
1 c rolled oats
1/4 c spelt flour
1/4 c whole unsalted almonds
2 t raw honey
3 T oil
Filling:
1/3 c coconut milk
1/2 c coconut water
1 c low fat milk
1/3 c organic evaporated cane juice
1/4 c brown rice flour
1 t pure coconut extract
1/2 t pure vanilla extract
1 T unsweetened flaked coconut
Crust: Preheat oven to 375 degrees. Prepare crust in a food processor. Blend oats, flour, and almonds until finely ground. Add honey and oil and pulse until mixture becomes crumbly and sticks together. Turn into a 9" pie pan and press into bottom and sides of pan. Bake 10 min or until lightly browned.
Filling: Combine all filling ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Continue stirring and allow to boil for 1 min. Remove from heat and allow mixture to stand for 1 min without mixing. Pour into baked pie shell and chill in fridge for at least 2 hours.
1 c rolled oats
1/4 c spelt flour
1/4 c whole unsalted almonds
2 t raw honey
3 T oil
Filling:
1/3 c coconut milk
1/2 c coconut water
1 c low fat milk
1/3 c organic evaporated cane juice
1/4 c brown rice flour
1 t pure coconut extract
1/2 t pure vanilla extract
1 T unsweetened flaked coconut
Crust: Preheat oven to 375 degrees. Prepare crust in a food processor. Blend oats, flour, and almonds until finely ground. Add honey and oil and pulse until mixture becomes crumbly and sticks together. Turn into a 9" pie pan and press into bottom and sides of pan. Bake 10 min or until lightly browned.
Filling: Combine all filling ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Continue stirring and allow to boil for 1 min. Remove from heat and allow mixture to stand for 1 min without mixing. Pour into baked pie shell and chill in fridge for at least 2 hours.
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