I saw this side dish on Pinterest and love it in so many ways (let me count)
2. can leave a couple unseasoned for the Ducky
3. introduced me to the most amazing flavor of Cumin
4. will now replace the overly sugared holiday side dish candied yams
I am still nursing and the baby is not fond of spicy stuff so I cut down the heat on this and added a little more cumin, brown sugar,and garlic instead. I cannot tell you how good these things were and so freaken easy to make. To be honest they would even be super good if after boiling them you just smashed them in the pot and added the seasonings so that you can save a few extra minutes.
I was looking for a way to throw together some leftovers and thought about how I keep seeing casserole recipes using mushroom soup. So I picked up a organic, low sodium mushroom soup at Sprouts and combined my leftovers (zucchini, broccoli, shredding rotisserie chicken) with some fresh garlic, onion, mushrooms, red peppers, 1/2 cup monterrey jack cheese, and the soup. Baked at 350degrees about 20 minutes to melt cheese and heat all the food.
Came out really good!! I think it is an easy dinner that you can pair with a salad on a late work night or lazy evening. It is also a way to use up leftovers as well as produce you want to use before it goes bad.
Recreating Sweet Leaf Organic Mint & Honey Tea Green Tea
In an effort to save money and reduce glass waste I tried to recreate my own version of my favorite Sweet Leaf Tea, the Organic Mint and Honey Green Tea.
I used 4 green tea bags (organic whatever is on sale) and about a 1-1 1/2 cups fresh mint which I used a wooden spoon to muddle at the bottom of a half gallon glass pitcher. I then brewed the tea and mint in the sun all day. I brought the pitcher in and removed the mint leaves. I added 3 tablespoons raw honey from Whole Foods and 1/4 cup agave nectar. You can adjust the honey and nectar to suit your own taste but this particular combination was VERY close in taste to the original.
Find this on Pinterest here and feel free to share!!
Operation Pinterest - Cilantro Thai Grilled Chicken
I am always looking for good EASY recipes and really likes this one. I had all the ingredients on hand!
2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil
Place all the ingredients above in a food processor and process until smooth.
4 boneless skinless chicken breasts
Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.
I used the soy sauce since that is what I had on hand. I also marinated it for about 1 hour but I think this would be best if you marinate it overnight.
Monday I went to Trader Joes and they had a arugula salad to sample. I had received a few zebra and heirloom tomatoes in my box from this weeks CSA delivery. I decided this would be a perfect way to use them. I took TJ’s recipe of arugula, parsley, tomatoes and lime/oil dressing and added cilantro, pepper, and for dressing I instead used a tiny bit of grapeseed oil with lots if lime juice. Came out really good! Throw in some protein and it would make a quick easy lunch.
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I have a few new posts in the works that I will be sharing soon on recipes, garden updates and ring sling reviews you wont want to miss.
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Operation Pintrest - Baked Avocado with Parmesan and Lime
I love avocados and wanted to try this baked avocado. I cant eat to many spicy things right now so I made one of these avocados with hot sauce and one without. Here is the set up.
Slice and add hot sauce
Sprinkle cheese and bake
Serve with lime and eat. Delicious!!
I love this and although I did it in the oven I think putting the on the BBQ in the last few minutes of grilling would be even better.
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Recipe change up: Bulgur Salad to Quinoa Salad
We already know that I am not the greatest at following instructions on recipes. In my married life I have come to learn that you have to be able to recognize that some recipes you really have to follow measurements and instructions to a ‘T’ or you will get a total mess, like a watery apple pie no one will touch (thank you Thanksgiving of 1999). Since cooking is already a chore I try to make life easier on myself and find recipes that I can easily change according to what I like and what I have on hand. Plus my taste buds are not the same as everyone elses. So I often find myself adding or subtracting ingredients after I made them according to instructions the first time.
Here is a great bulgur salad from Martha Stewart that I love in its original form.
My husband tries to eat wheat free and so I cook accordingly to accommodate this request. I turned the above recipe into this Quinoa salad and added a few things I like. It is an incredibly healthy salad that is great for summer since you can eat it hot, cold, or room temp. Its also a great way to use up left over quinoa.
Original recipe found here
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