Delicious!!
2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
Juice of 2 limes
olive oil
tomatoes, chopped
red onion, chopped
salt
cilantro
Mix black beans and corn together in a large bowl. Add the lime juice. Drizzle with olive oil. Stir. Add the tomatoes, onion, salt and cilantro to taste. Stir it all in and serve right away or let it refrigerate ahead of time.
Wednesday, June 25, 2014
Brazilian Rice
1/4 c. olive oil
2 tsp fine sea salt
2-3 cloves garlic
1/2 white onion, chopped
2 c. basmati rice
3.5 c. water
Directions:
Directions:
- Pour oil in a sauce pan...it should cover the bottom in a thin layer
- Add onion, garlic and salt and sautee until onions are tender
- Add rice and stir until coated with oil
- Add water
- Tilt lid on pan so it is half covered
- Bring to a boil and then turn down to medium/low
- Cook until all water is absorbed
If you want to change the amount of rice, just keep these ratios consistent:
- cups of dry rice = the # of tsp. of salt
- 1 c. of rice to 1 3/4 c. water
Wednesday, April 2, 2014
Protein Bars
Not sure where this recipe originated, but I got this from the Kasels.
2 cups almonds
1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
1/2 c. dried prunes, dates or raisins (we used prunes)
1/2 c. shredded coconut (unsweetened)… but I used sweetened because it's so yummy!
1/2 c. peanut or almond butter
1/2 c. coconut oil or butter (melted)
1/2 c. honey
2-3 tsp. vanilla extract
a few squares of dark chocolate (optional)
Place almonds, flax seed meal, dried fruit, shredded coconut, and almond/peanut butter in a food processor. Pulse briefly for about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove from stove. Stir honey and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.
In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate in a thin layer over the bars; return to refrigerator for 30 minutes until chocolate hardens. Remove from refrigerator, cut into bars and serve. Store in refrigerator or freeze for later.
16 bars = 310 calories per bar.
2 cups almonds
1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
1/2 c. dried prunes, dates or raisins (we used prunes)
1/2 c. shredded coconut (unsweetened)… but I used sweetened because it's so yummy!
1/2 c. peanut or almond butter
1/2 c. coconut oil or butter (melted)
1/2 c. honey
2-3 tsp. vanilla extract
a few squares of dark chocolate (optional)
Place almonds, flax seed meal, dried fruit, shredded coconut, and almond/peanut butter in a food processor. Pulse briefly for about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove from stove. Stir honey and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.
In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate in a thin layer over the bars; return to refrigerator for 30 minutes until chocolate hardens. Remove from refrigerator, cut into bars and serve. Store in refrigerator or freeze for later.
16 bars = 310 calories per bar.
Wednesday, February 26, 2014
Caldo Verde (Portuguese Green Soup)
*Recipe from allrecipes.com
Prep Time: 20 Min
Cook Time: 30 Min.
Ready in: 1 Hour
Serves: 6
Ingredients:
4 T. olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced (I used spicy Italian sausage)
2 1/2 tsp salt
Ground black pepper to taste
1 pound kale, rinsed and julienned (I used one bunch of kale, which was less than 1 pound but still plenty of kale)
Directions:
1. In a large saucepan, over medium heat, cook onion and garlic in 3 T. olive oil for 3 min. Stir in potatoes and cook, stirring constantly, 3 more min. Pour in water, bring to a boil, and let boil gently for 20 min., until potatoes are mushy.
2. Meanwhile, in a large skillet, over medium-low heat, cook sausage until it has released most of its fat, 10 min. Drain.
3. Puree the potato mixture in a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Prep Time: 20 Min
Cook Time: 30 Min.
Ready in: 1 Hour
Serves: 6
Ingredients:
4 T. olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced (I used spicy Italian sausage)
2 1/2 tsp salt
Ground black pepper to taste
1 pound kale, rinsed and julienned (I used one bunch of kale, which was less than 1 pound but still plenty of kale)
Directions:
1. In a large saucepan, over medium heat, cook onion and garlic in 3 T. olive oil for 3 min. Stir in potatoes and cook, stirring constantly, 3 more min. Pour in water, bring to a boil, and let boil gently for 20 min., until potatoes are mushy.
2. Meanwhile, in a large skillet, over medium-low heat, cook sausage until it has released most of its fat, 10 min. Drain.
3. Puree the potato mixture in a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Sunday, January 19, 2014
Roasted Brussel Sprouts
We've been making these a lot recently:
Ingredients:
1½ lb Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon salt, ¾ teaspoon pepper
Directions:
Preheat oven to 450 degrees. Combine brussels sprouts, oil, maple syrup, ¼ teaspoon salt and ¾ teaspoon pepper on a large rimmed baking sheet. Roast 18 to 20 minutes or until tender, stirring once.
Ingredients:
1½ lb Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon salt, ¾ teaspoon pepper
Directions:
Preheat oven to 450 degrees. Combine brussels sprouts, oil, maple syrup, ¼ teaspoon salt and ¾ teaspoon pepper on a large rimmed baking sheet. Roast 18 to 20 minutes or until tender, stirring once.
Bean and Chicken Sausage Stew
Hi girls. Nick made this for dinner this past week and it was yummy. I thought it was a successful find considering it's very quick and easy to make, and meets all of our family's various food preferences/needs. It's also fairly nutritious, depending on how you feel about chicken sausage. The recipe comes from Real Simple.
Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
Baked Oatmeal
We make this the night before and then bake it in the morning. This is the dish I brought to Christmas brunch. Enjoy! *Original recipe by Heidi Swanson*
2 c. rolled (not instant) oats
1/2 c. walnuts, chopped
1/3 cup sugar or maple syrup (plus more for serving)
1 tsp. Baking Powder
1 1/2 tsp. Ground cinnamon
1/2 tsp fine-grain sea salt
2 c. milk (room temperature works best)
1 large egg (we usually use 2)
1 1/2 Tbs butter melted, plus some to grease the pan
2 tsp vanilla extract
2 ripe bananas, sliced
1 1/2 c. fresh or frozen blueberries
(*We have also added copped apples to this as well as raisins*)
1. Preheat oven to 375F with rack in top third of oven. Butter 8x8 in pan.
2. In a bowl, mix together oats, walnuts, sugar (NOT maple syrup if using), baking powder, cinnamon, and salt. In another bowl, whisk maple syrup (if using), milk, egg, butter and vanilla.
3. Arrange bananas in a single layer in the bottom of prepared baking dish. Sprinkle 2/3 of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the countertop to make sure the milk moves through oats. Scatter remaining berries on top.
Bake 35- 45 min, until golden brown and oats have set. (Ours always takes at least 45 min. - 60 min.) Serve with extra syrup.
2 c. rolled (not instant) oats
1/2 c. walnuts, chopped
1/3 cup sugar or maple syrup (plus more for serving)
1 tsp. Baking Powder
1 1/2 tsp. Ground cinnamon
1/2 tsp fine-grain sea salt
2 c. milk (room temperature works best)
1 large egg (we usually use 2)
1 1/2 Tbs butter melted, plus some to grease the pan
2 tsp vanilla extract
2 ripe bananas, sliced
1 1/2 c. fresh or frozen blueberries
(*We have also added copped apples to this as well as raisins*)
1. Preheat oven to 375F with rack in top third of oven. Butter 8x8 in pan.
2. In a bowl, mix together oats, walnuts, sugar (NOT maple syrup if using), baking powder, cinnamon, and salt. In another bowl, whisk maple syrup (if using), milk, egg, butter and vanilla.
3. Arrange bananas in a single layer in the bottom of prepared baking dish. Sprinkle 2/3 of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the countertop to make sure the milk moves through oats. Scatter remaining berries on top.
Bake 35- 45 min, until golden brown and oats have set. (Ours always takes at least 45 min. - 60 min.) Serve with extra syrup.
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