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Posts Tagged ‘recipe’

With kitty’s diagnosis, the beau and I have had to make some changes in our daily routine. He needs to have his shots twelve hours apart, which can seem impossible for two people who rarely seem to be home. Six o’clock is the magic time and in result, I (we) are now forced to become morning people. I really don’t mind the mornings, I just don’t care for the darkness. And because I’ve found myself in a great routine of working out on lunch, I now cook in the early morning.

While the beau is in bed reading and sipping on tea, I’ve been in the kitchen either making lunch or prepping for that night’s dinner. We’ve both admitted that my meal planning has been great for saving on cash and inhibiting us from eating out too frequently. This morning I made a big batch of hummus and a chickpea salad. Lot’s of  beans protein for my post-workout meal.

Roasted Carrot Hummus adapted from The Gouda Life

  • Three monster carrots (from FG), washed and cut into 4 inch sticks
  • 4-6 cloves of garlic, peeled
  • splash of EVOO
  • salt and pepper to taste
  • 2 tbsp cumin
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lemon
  • tahini to taste (I prefer only about 1-1.5 tablespoons)

Preheat the oven to 400 degrees. Toss the carrots and garlic in the EVOO and season with the salt, pepper and cumin. Wrap in foil and bake until the carrots are soft, about 35-40 minutes. Pour  the foil contents into a blender, along with the lemon juice, tahini and chickpeas. Blend until creamy and season with more salt to taste. I added a tiny extra splash of EVOO to make it smoother.

Chickpea Salad 

  • 1 can of chickpeas, drained and rinsed
  • vegan mayo
  • finely diced red onion
  • salt and pepper to taste
  • crushed reed pepper flakes (if your heart desires)
  • few pinches of dill

Using a fork, mash the chickpeas but don’t puree them. They should be chunky with a few whole ones included in the mix. Add in a spoonful of vegan mayo and mix in your seasonings. If you have scallions, throw ’em in! If you have celery in the fridge, dice it up and throw ’em in! Really, anything goes. Well, except for gummy bears. Those wouldn’t taste good with chickpeas. But raw red peppers would!

I sliced open a pita, spread on some of the roasted chickpea hummus, stuffed in some raw spinach and filled it with the chickpea salad. Lunch was delicious! I don’t know why I haven’t made this within the last year; it really fulfilled my craving for tuna.

Be prepared for some more vegan recipes this year as I cook my way through the sunrise!

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It’s been a while since I’ve been this productive on a weekend. I work for at least six hours on Saturday at the store during the Farmer’s Market and either have plans for the evening or pass out early because Sundays are typically spent hiking. But with the rain this weekend, I was stuck in Troy… in a very messy apartment.

kitty and beau

I slept in, we had a wonderful brunch at our usual Sunday spot after yoga (the beau’s class- I stayed in bed) and then he had to go into work to get a head start on this week’s work. I was bound and determined to make our apartment sparkle! When we both come home at the end of a long day, neither of us wants to clean; so we don’t. And with commitments on the weekends, cleaning takes the back seat then too.

So for almost five hours this afternoon I swept, mopped, scrubbed, washed dishes for what seemed like an eternity, dusted and organized. I think I only saw three mosquitos, possibly only two, and killed one in my closet. I added a little pour of my natural bug spray (made up of essential oils) to the mop bucket and sprays; I wanted to repel those pesky insects! I poured bleach down drains and made sure to check all indoor plants of stagnant water- we are in the clear! I think we just have to wait for the few remaining mosquitos to die! (insert evil cackle)

For the remainder of the afternoon I cooked up two meals: one for dinner tonight and the other for tomorrow. I still have a list of organizational stuff that I’d like to accomplish this week and having a clean apartment helps me focus. Having a meal pre-prepared really gives me a boost because then I don’t have to spend time in the kitchen cooking/cleaning up. Both meals came out delicious so I figured I’d share. You’re welcome.

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Hearty Mushroom Farro Serves two very hungry adults

  • 16 oz of your favorite mushrooms, sliced
  • 3/4 cup uncooked farro
  • 1 1/2 cup water or vegetable stock
  • balsamic vinegar
  • 1-3 garlic cloves, diced
  • salt & pepper, onion powder, no-chicken bouillon cube to taste
  • fresh thyme
  • EVOO
  • crispy onions, optional

Boil water and cook farro according to package directions. Drain and set aside until mushrooms are done. (We love Trader’s Joe’s fast-cooking farro; it’s done within 10-12 minutes!)

In a pot, add EVOO and the mushrooms and garlic. Cook over medium heat until tender and reduced significantly in size. Add a dash (tablespoon or so) of balsamic vinegar, the fresh thyme and the rest of your seasonings and stir until coated. You can add in the no-chicken bouillon at this point too if you aren’t using stock for more flavor. Add in the liquid and bring to a boil. Cook for about ten minutes. I used our hand blended to slightly chop up the mushrooms at this point, but didn’t liquify it. Stir in the farro and top each bowlful with some crunchy onions. Enjoy!

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I also baked up the chioggia beets from this week’s share by simply tossing them in EVOO, a little dash of balsamic vinegar, S&P and topped them with raw walnuts and fresh thyme.

lentil tomato soup

Tomato Lentil Soup Serves 2-3 adults

  • 3/4 cup dry lentils, rinsed
  • 4 roma tomatoes, diced
  • 4 cups water or vegetable stock
  • shallot, diced
  • 2 big parsnips, diced
  • EVOO
  • paprika, salt & pepper, garlic powder, cayenne pepper, bay leaves
  • ketchup or tomato paste

In a pot, add the EVOO, shallot and parsnips and cook over medium heat until the parsnips are tender. You could also use carrots- I just had parsnips on hand from last week’s delivery.

Add the lentils, bay leaves and liquid and cover until the lentils are almost cooked to perfection. At this point you could add a no-chicken bouillon for more flavor, I did not. Once almost done, add in the tomatoes (canned could work too if you don’t have fresh) and ketchup or tomato paste. I added about two tablespoons of ketchup. Mix in your other seasonings to taste (I like it with a little kick!) and cover to simmer for about another ten minutes. I used a hand blender on this dish as well (the beau doesn’t like chunky tomatoes) and serve hot, maybe with a chunk of bread and simple salad.

*I personally like thick soups- simply add more liquid if you like it a little thinner. The picture really doesn’t give it justice- the flavors are fresh and fantastic!

It feels great to have a clean apartment and to have clean meals prepared or lined up for the coming week. Do you practice better habits if your home is neat and tidy?

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Okay, that title is a little obnoxious but it’s no joke. Not only did the apartment smell of deliciousness, but the taste was ah-mazing! And the best part is, it’s beau approved.

As I’ve said in recent posts, green beans aren’t a favorite of mine. I’ll eat them, most likely first to clear my plate, but I wouldn’t ever request them at a restaurant (or anywhere really). As I sat at my desk thinking about what to make for dinner yesterday, all I could think about was that giant bag of green beans plopped right on the center shelf of the fridge. And then, I thought about the leftover mushrooms from a prior week’s delivery and then it clicked: green bean casserole.

Here’s the recipe with all of my estimations of ingredients. I will note that yes, those darn, delicious, crunchy onions aren’t exactly clean but let me also note that I do not care! This was the first time that I’ve ever purchased these factory-made crispies and for this dish, it’s a must. Unless you fry your own onions and kudos to you, purchase those crunchies! It won’t taste the same without them.

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Green Bean Casserole serves four very hungry people or six not so hungry people 

  • 5 cloves of garlic, diced
  • 3-4 cups of diced mushrooms, I used baby portobellas on hand
  • 1 tablespoon EVOO or Earth Balance
  • 3 tablespoons of tamari (or soy sauce)
  • 3-5 cups of bite-sized green beans, I used fresh and will include boiling directions
  • 1 cup of coconut milk (or soy or almond or rice… just make sure it’s unsweetened!)
  • 3 tablespoons of chickpea flour
  • dash of Worcester sauce (1-2 tablespoons)
  • 1 container of the crispy, fried onions, I used French’s brand and it was the bigger of the two offered…maybe 6oz?

Boil a pot of water for the green beans and once bubbling, toss ’em in. Let them cook for about five minutes or until soft; I personally don’t like crunchy beans in my casserole but I also don’t like mush- keep an eye on ’em. Drain the beans and set them aside. Preheat your oven for 350*.

As a prep, I mixed my flour with the milk before starting. I sifted one tablespoon of flour in at a time and made sure to whisk out any clumps. Set aside for just a few moments.

In a pan, heat up the oil and tamari over medium heat. Once melted, toss in the mushrooms and stir to get them all coated. Let the mushrooms cook for about five minutes; they’ll start to sweat and sizzle. Add in the milk mixture and stir for about a minute, then add the garlic and dash of Worcester sauce. It’ll start to thicken quick, so keep stirring! Turn off the heat, add in the beans and half of the crispy onions and mix away!

Add the mixture into your glass dish and pop it into the oven for 15 minutes. Now’s the time to prep the rest of your meal… we made basmati rice and BBQ tempeh.

After the fifteen minutes, pull out the casserole, add the remaining onions, and then bake for 5 more minutes. When you pull it out, it’ll be bubbling, it’ll be golden and it’ll be HOT! Give it a few moments to cool and set before serving.

This will definitely be repeated soon using the frozen green beans on hand and will most likely show up at Thanksgiving and Christmas.

You are welcome!

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In this week’s bag:

  • salad mix
  • pea greens
  • cherries
  • raspberries
  • cabbage
  • cucumbers
  • yellow squash
  • summer corn

Those cherries are so sweet! They were a nice little surprise to the bag, along with the cabbage; they weren’t in the original email sent out Sunday evening. I’m super excited to see the salad greens because we’ve pretty much used up all of the salad growing in our garden on the porch and I am craving salads during this super humid weather.

The yellow squash will be given to a co-worker of mine because yellow squash is the one vegetable I hate. It was the one vegetable/food item I was allowed to skip eating growing up; for my sister it was tuna noodle casserole. Oh, I can smell it now all fried up- oh, I can’t stand it. I’m happy that these veggies are all “hearty” or won’t spoil in a day or two. The beau and I have a busy weekend away from the apartment and won’t have time to gobble them up until Monday… when on Tuesday we leave for Philadelphia for a couple of days.

Now the raspberries, I do have plans for those little juicy fruit bites: chia seed pudding!

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Sorry for the sloppy photograph- I carried this to work and then stuck it in the fridge to eat for my mid-morning snack.

This recipe is so simple and depending on how it’s served, is considered one or two servings of fruit. Tons of calcium, fiber, antioxidants, and omega-3 fatty acids. For a single serving, just mash up one banana, add 4 teaspoons of chia seeds, about half a cup of coconut milk (or your favorite) and a tiny splash of vanilla extract. Stir and set in the fridge for 1-2 hours. The seeds get gelatin-like and I swear, it tastes like pudding. Top with more fresh fruit and enjoy! I’ve been craving this after my runs in the morning because it’s nice and cold, and the beau enjoys it after dinner because it’s naturally sweet.

The weather is suppose to break and not be so humid- hope you all keep active this weekend. I’ve got a long run planned before leaving for Vermont and will surely pack a big green salad for the road. Stay healthy and happy! Here’s a video for some dancing- never stop moving!

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