The versatility of veggie/bean stir-fry

Especially during the summer, when fresh produce is cheap and plentiful, a veggie stir fry is always an awesome option. Cheap, easy, very filling and excellent for you. It is also very versatile, as my many meals from the stir-fry will show!

Ingredients: 

1/2 red, orange, and yellow bell pepper, julienned

1/2 zucchini, diced

1 large radish, diced

2 turnips, diced

1 med carrot, diced

1 can black beans

1/2 red onion, diced

1 cup cous cous

 

Extras:

Torn romaine lettuce, tomato chunks, sour cream, salsa, diced avocado

Step 1: Saute all the veggies in order of hardness, until all are tender. Add the black beans and heat until warmed through. Season if you want with garlic and other spices.

Meal 1: Add the stir fry and all extras into a flour or corn tortilla, eat as a burrito.

 Meal 2: Put the hot stir-fry over some freshly cooked cous cous. You can top with hummus, salsa or a dressing if too dry.

Meal 3: Cover a large plate with torn romaine, add cooked cous cous, and veggies and extras on top, eat as a salad.

These meals were all eaten on different days, because the stir fry makes a ton and keeps well in the fridge. This is easy, cheap and very versatile. Add whatever veggies you like and have on hand. These 3 meal types will work well with any kind of stir fry, so go crazy!

Supercharged Turkey BLT!

I had some turkey lunchmeat that needed used, plus 1/2 an avocado, salad makings and turkey bacon. I had wanted to make a BLT, but now I knew that I could make it super-extra delicious!

You need:

2 oz turkey meat

2 slices whole wheat bread

1 slice cheese

1/2 tomato

Handful torn romaine

3 slices turkey bacon

1/4 avocado

4 slices cucumber

Step 1: Cook the turkey bacon, turning once.
Step 2: While cooking, pile on the meat, cheese, tomato slices. On the other piece of bread, add the greens, cucumber, avocado chunks and lettuce.

Step 3: Add the cooked bacon. Very carefully, flip the pieces of bread together. Excellent combinations of flavors, lots of fiber and vitamins from the veggies! As always, just omit the turkey for a vegetarian lunch option.

Cheddar Broccoli Rice in a slow cooker

This is a super easy side dish, requiring only a few hours in a crock pot. It goes well with most anything. The end result is creamy, cheesy, and delicious. 

Ingredients:

1 cup rice

2 cups broccoli

1 full bag shredded cheddar cheese

1 1/2 cup water

Step 1: Pour 1 cup rice into crock pot. Add 1 1/2 cups water.
Step 2: Add as much broccoli as you want, I put in about 2 cups pieces.
Step 3: Cover with shredded cheese.
Step 4: Cook on high 2 hours, stirring occasionally, or until rice is fully cooked and cheese is melted.

 

Makes about 5 cups, enough for 3-6 sides depending on what else is in the meal.

Chicken Tacos

So yet again I'm moving soon, and need to clean out my freezer and pantry. I had some chicken quarters I had gotten cheap a while back , and was sick of ground beef tacos. So I decided to make some chicken tacos. It helps that Meijer had a great sale this week, $1 bell peppers and avocados.

Ingredients:

2 chicken leg quarters

Taco seasoning

Chili powder

1/4 red, orange and yellow bell pepper

1/4 red onion

1 tortilla

1/4 avocado

2 tbsp salsa

1 tbsp sour cream

1/4 cup black beans

 

Step 1: Put the chicken in a sprayed crock pot, sprinkle with taco seasoning and chili powder. Add 1/4 cup water to keep moist. Cook on high 4 hours or until chicken is no longer pink.
Step 2: Remove chicken meat from the bones and skin, throw it away. Add more seasoning if you like.

 Step 3: Cut the peppers and onion into thin strips. I steamed the peppers for about 10 minutes first.

 Step 4: In a tbsp of butter or oil, saute the peppers and onion until soft and translucent. Add some taco seasoning.

 Step 5: Warm the beans and tortilla. Layer the chicken, peppers & onion, beans, avocado in chunks, salsa and sour cream.

 The combination of flavors is amazing, the creamy avocado, the spiced chicken, the crunchy-soft peppers and sweet onions, tangy salsa, milky sour cream.... just amazing! And so much protein and veggie goodness! Obviously you can omit the chicken and just use veggies for vegetarian, and add as much or whatever spices you like.

Shrimp & Bell Pepper Linguini Alfredo. Bonus dessert: Peach Soup

This is a recipe invented by my boyfriend and I last year. We were in his apartment and starving. Red bell peppers had recently gone on sale, so we had about a dozen. Plus some pasta like most college kids, a jar of alfredo sauce, and half a bag of shrimp in the freezer. That's how this came about, and it was so good, it remains one of our favorites. 

It's easy to customize too, you can use any kind of fresh veggies, and if you don't want meat then you don't need to add shrimp. Also you can flavor the shrimp with whatever you want. This recipe makes about 4-6 servings.

Ingredients:

1/2 lb linguini

1/2 lb shrimp, thawed

2/3 jar Ragu alfredo sauce

1/2 red, yellow and orange bell pepper

1 tbsp butter

pinch Thai spices

garlic powder

Step 1: Boil the noodles in salted water with a tbsp oil to keep the noodles from sticking.

 Step 2: Add the butter to a frying pan, begin cooking the shrimp. Add whatever spices you like, and stir occasionally.

 Step 3: Once boiled, drain the noodles and return to the pot. Add the alfredo sauce and mix. Set aside.

Step 4: Once the shrimp are pink, with a slight brown crust on both sides, add the diced peppers. Mix and put the lid on, cook for ~5 minutes or until tender.

 Step 5: Once cooked, add to the noodles and mix everything well. Enjoy!

Bonus dessert: Peach Soup
             From: Cooking for 2, summer 2008, pg. 25.
1 1/2 cups fresh peaches
1/2 cup plain or vanilla yogurt
1/2 tsp lemon juice
1/8 tsp almond extract

Blend all ingredients together until smooth, and refrigerate until serving. Add a dash of cinnamon on top. Makes 2 servings.

Peach soup: cold, sweet and refreshing!

Healthy, hearty breakfast sandwich

So, Meijer had a sale on turkey bacon for $1.99 and whole wheat english muffins for $1. These are 2 of my favorite things, because they make an amazing breakfast sandwich in about the time it would take you to drive through somewhere, and much cheaper. Plus it tastes amazing!

You will need:

1 english muffin (preferably 100% whole wheat)

1 egg

2 slices turkey bacon

1 slice cheese

Ketchup (if you like it, I do)

Step 1: Slice the turkey bacon in half. Fry the 4 pieces about 4 minutes, turning once. They should be slightly browned on both sides.

 Step 2: Cook the egg. If you like the yolk runny, flip it and take it off heat sooner. I like my yolk cooked through, about 2 minutes.

 Step 3: Layer the hot egg, cheese and bacon, top with a squirt of ketchup and top of muffin, enjoy!

 You can of course use other breakfast meats like a sausage patty or ham. Or get rid of the meat and use avocado, hummus, tomato, or other veggies for a vegetarian/vegan option.

 

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 317.7

• Total Fat: 15.5 g
• Cholesterol: 214.7 mg
• Sodium: 770.3 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 4.4 g
• Protein: 18.7 g

Radish, onion & herb cheese dip

Sadly I don't remember where the inspiration for this dip came from, but I read on another blog about putting fresh raw radishes into a dip, and decided to make my own version based on what I had in my house. 

Dip:

1 package cream cheese

1/4 cup sour cream

1/4 cup radishes, diced very small

1/4 cup red onion, diced small

1/4 cup chopped cilantro

1 tbsp garlic powder

1 tbsp dried onion

~1/2 tbsp sea salt

Step 1: Mix room temperature cream cheese and sour cream in a bowl until blended. The dip should be spreadable but a spoon could stand up in it.

Step 2: Add in all the other ingredients, and mix well. Serve with whatever crackers you like. This was a hit at a small gathering I had!

Addictive farm fresh dip!

Kohl-slaw!

I work on a CSA farm (http://www.facebook.com/schoonerfarms) and this week we harvested a TON of radishes, red, pink and French breakfast, plus I got a spare kohlrabi. I've never had it before, so I googled recipes, and found this gem on the goodbowl.com which makes a coleslaw from kohlrabi, turnips and radishes. I still had some turnips left from 2 weeks ago too. I decided while making it to make it a little more colorful, so I threw in some carrot and cucumber too!

Slaw:

1 cup shredded kohlrabi

1/2 cup shredded radish

1/2 cup shredded turnip

1/3 cucumber, shredded

1/2 large carrot, shredded

Dressing:

1/4 cup miracle whip

1 1/2 tbsp honey

1 1/2 tbsp apple cider vinegar

1 tbsp mustard

pinch black pepper

 Shredding the kohlrabi was a bit difficult, I did not know how stringy the interior was. Maybe mine was too young or too old, or I should have cooked it first? Put all shredded vegetables in a large bowl.

Mix all ingredients of the dressing, and pour over veggies. Mix well.

 This makes about 4 small servings. Refrigerate before serving. The dressing is deliciously tangy, and it's a good mix of textures.

Bonus: My tomato plants that I've been growing in pots outside for months have produced their first tiny ripe tomatoes! They were amazing, and tasted like my childhood. =)

Homemade Chipotle

Chipotle is one of my absolute favorite "fast food" places for several reasons. They encourage responsible practices, local and healthy food, quality, plus it is just dang delicious. However, even the best intentioned company makes some compromises to be large scale, and I always prefer making food myself so I know what's in it and can control the portions. Plus, though $6.95 seems pretty cheap, more than once a month or so isn't practical. 

Therefore, I decided to make my own version of my favorite, the chicken burrito bowl. A website called Chipotlefan.com has recipes for several Chipotle favorites. I used their recipe for the chicken marinade, with a few variations of my own. Then I made my own version of the fresh and corn salsas based on memory, and the cilantro lime rice. Try it yourself, it isn't exact, but it is close and DElicious!

Chipotle Chicken:

1 (7 ounce) can chipotle pepper in adobo sauce (remove chipotle peppers, skim out seeds)

2 tsp fresh ground ancho chili powder

1 teaspoon black pepepr
2 teaspoons cumin powder
2 tbsp powdered garlic
2 teaspoons sea salt
1 quarter red onion

1/4 cup oil (canola/vegetable/olive)

Boneless skinless chicken breast or tenders

Step 1: Mix all marinade ingredients in a blender/food processor. Add oil until it's slightly pourable. 

Step 2: Poke holes in chicken, and pour marinade over chicken. Let marinate in the refrigerator for at least one hour up to 24 hours. The best way to cook the chicken is to grill it, but you can cook it in a frying pan with a weight on top as well.

 Chicken sitting in marinade

Spiced Kidney Beans:

1 can kidney beans, drained
1/2 cup water
3-5 bay leaves
1 tbsp cumin
1 tbsp garlic powder

Step 1: Drain and rinse the beans, pour into a pot. Add spices, simmer on very low for 10-60 minutes, stirring occasionally to ensure the beans don't stick.

 Seasoned kidney beans

You can add a bit of bacon here too, if you have it and like that kind of thing. Chipotle has changed their recipe to make it vegetarian, so no bacon included.

Cilantro-Lime Rice:

1 cup rice
1 1/2 cup water or chicken bouillon
1/4 cup chopped fresh cilantro
1/4 cup lemon juice
1/4 cup lime juice
Sea salt



Step 1: Boil the rice or prepare as directed. 

Step 2: When cooked, add the cilantro, salt and juices, fluff with a fork.

The rice magic makers. Lemon juice, lime juice, and chopped fresh cilantro.

Finished rice, ready to be mixed

Corn Salsa:

1/2 cup corn

1/4 red bell pepper

Pinch fresh cilantro

Splash lemon juice

1/8 red onion

Step 1: Blacken the corn in a skillet or grill. 

Step 2: Dice the pepper & onion, add to the corn with the cilantro and lemon, mix well. 

For extra spice, take one of the chipotle peppers from the adobo sauce and dice it up to add, or use a fresh seeded jalapeno.

Fresh Tomato Salsa:

1 large tomato, diced

1/8 red onion, diced

1/4 red bell pepper, diced

Handful fresh cilantro

2 tbsp lemon juice

1 tbsp lime juice

Sea salt

Step 1: Mix the diced tomato, onion, pepper, cilantro and juices. Add a grind or two of salt to taste. 

Refrigerate both salsas until ready to serve.

Chicken after grilling and dicing, salsas ready to go.

 Beans and rice, ready for assembly.

Finished plate. Can make it into a burrito, tacos, or a bowl.

I tore up a few large romaine leaves, put the rice, beans, chicken and both salsas on, with a sprinkle of cheese on top. It was deliciously fresh tasting! It is on the spicy side, so if that's not for you then dial down the seasonings and forget about the chipotle peppers in adobo. For vegetarians, ditch the chicken and marinate some tofu, add some guacamole, or other grilled veggies. Enjoy!



This recipe submitted to the May 2014 "Cooking with Herbs" challenge!

Inside-out stuffed peppers

I have to credit this post to my friend, Maribeth. She is also an excellent cook, and is allowing me to post this recipe here. We both needed some serious girl-talk time, so cooking dinner together and enjoying some wine was of course the natural choice. This is her recipe.

Ingredients:

1 green bell pepper

1 box rice pilaf

1 lb ground beef

1 onion

2 tbsp pesto

1 tbsp diced garlic

1 cup Spaghetti sauce

black pepper

Step 1: Dice the onion into small pieces and the bell pepper into strips. 

Step 2: Cook the ground beef fully, then add the onion, pepper and garlic. Cover tightly and steam for about 10 minutes, until pepper is fully cooked. (You can of course omit the ground beef or use tofu instead for vegetarians.)

Step 3: Meanwhile, cook the rice pilaf according to instructions. Once peppers are soft, add the rice and pesto and mix well.

Step 4: Season to taste with black pepper and any other seasonings you like.

Step 5: Scoop a big pile onto a plate, and cover with the sauce.
Step 6: Try to stop yourself from having seconds!

Inside out stuffed peppers. Delicious!

Easy Slow Cooker Chicken & Rice Casserole

Slow cookers are amazing, because you just put dinner in, go off to work or class, and come home to a fresh hot meal. I had a busy day planned, and my boyfriend was at work until 5, so I decided to use up some freezer food and make dinner a snap, I would make chicken casserole in the Crock Pot.

Ingredients:

2 boneless, skinless chicken breasts

1 bag frozen vegetables

1 cup rice

1 can cream of chicken soup

1/2 cup water

Seasonings (Nature's, black pepper and garlic)

Step 1: Put the chicken on the bottom of the sprayed pot. 

Step 2: Mix rice & water, pour in.

Step 3: Cover with cream of chicken soup.

Step 4: Add the frozen veggies.

 

Then just cover tightly and cook on low for 6-8 hours. Make sure the chicken is cooked all the way through before serving. Makes about 4 servings. Simple, cheap, quick. Enjoy!

Urban foraging

One of the many fringe benefits to going to walks/runs around the neighborhood is that I get to know where things are. If you just pay attention to your surroundings, there are so many interesting things to see! I am always on the lookout for a new source of free fruit, because the majority of people in a college town have no idea what a mulberry is, let alone will eat them. Therefore all the "wild" fruit goes to waste smashed on the ground or eaten by birds. I've heard that there is some law stating that any fruit which hangs over property lines is public property, but I'm not sure...
Anyways, so I was jogging yesterday, and noticed a tree with dark purply-red leaves, with small smashed circles of pulp all around it. I stopped to inspect, and it was a plum tree! Tiny, golf-ball-sized reddish plums. I of course picked a few, and took them home to wash and try them. They were amazing! The flesh gave as soon as you bit into it, the outer pulp was sweet and soft, while the pulp closest to the seed was more sour and tangy. I had never had a plum like this from a store. And after 3, I did not get sick in any way, so I went back for more today! Just from what I could reach, and carry home, I got probably 4 dozen little plums. These will be great to snack on and take to the lake tomorrow for the 4th! And I feel no guilt, because judging from the amount of fruit on the ground, and the amount still left on the tree, even if the tree's owners wanted some they will still find plenty.
Moral of the story is, get outside and be observant! You never know what free treats you may find.