The weather has been so nice out lately and a green healthy chilled soup was exactly what I needed to finish off the weekend! This recipe is incredibly easy and is the perfect amount of cool, fresh and crisp. It’s a nice way to end a warm day (or start the day!)…It even becomes a nice healthy portable lunch if you put it in a mason jar and top with some nuts & beans. So basically you can have breakfast, lunch or dinner in 5 minutes, really?!…
I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.
It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4……
From the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad. Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!
- 4 small pink or red skinned potatoes, unpeeled and quartered
- 2 cups of green beans, trimmed and sliced into 1 inch pieces
- ¼ cup whole grain mustard
- ¼ cup red wine vinegar
- ¼ cup EVOO
- Sea salt
- ¼ cup chopped dill
- 1 leek, trimmed and chopped
- 6 stalks celery, trimmed and diced
- 1 small cucumber, unpeeled and cut into tiny cubes
- 1 Tbsp chopped chives
- Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
- In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
- In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
- In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.
Photo credit: Hello There Home.
I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.
Visiting the local market
- 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
- 3 Tbsp garlic, smashed
- 1 (12oz) package tofu, diced into ¼ inch cubes
- 3 eggs
- ¾ cup water
- ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
- 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
- 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
- 1 Tbsp soy sauce
- 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
- 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
- 2 cups bean sprouts
- 1 cup green beans
- 1 bunch chives, chopped
- Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
- Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
- Crack in eggs and cook until egg is fully cooked.
- Add water, fish sauce, oyster sauce, sugar and soy sauces.
- Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
- Garnish with ground peanuts, chili powder and lime.
The finished product – and a well deserved Chang beer!
We made dinner for some friends last weekend who love risotto. It’s always tough making a dish someone loves because it might not meet their standards… However, this recipe will not fail you! Many people have the misconception that risotto is very unhealthy because it is loaded with butter or cream but this recipe is super simple as long as you are willing to give it a little TLC. The way you cook it makes all the difference and gets you that nice creamy texture that is oh-so good.
- 6 cups vegetable broth, divided
- 3 Tbsp olive oil, divided
- 1 lb portobello mushrooms, thinly sliced
- 1 lb white mushrooms, thinly sliced
- 1-2 leeks, thinly sliced
- 2 shallots, diced
- 1½ cups Arborio rice
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives (can use green onions too)
- ⅓ cup freshly grated Parmesan cheese (can eliminate if looking for a vegan version)
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and leeks, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, chives, and parmesan. Season with salt and pepper to taste.
Photo Credit: Simply Recipes
Are you ready for some football?!?! Unlike your average Joe, all I can think about come Superbowl Sunday is what cute themed appetizer I can bring :). Here is a simple yet adorable little treat you can bring to your Superbowl party this weekend. This is sure to be a “hit”!
- 1 dozen hard-cooked eggs, peeled
- ½ cup nonfat plain Greek yogurt mixed well with 4 tsp dijon mustard (can also use ½ cup mayonnaise)
- ⅛ teaspoon ground red pepper
- Kosher salt to taste
- Garnish: sliced fresh chives
- Cut eggs in half lengthwise; carefully remove yolks.
- Mash yolks; stir in yogurt mixture and red pepper until blended.
- Spoon yolk mixture evenly into egg white halves.
- Sprinkle evenly with desired amount of salt. Garnish, if desired.
- Chill until ready to serve.
Recipe and photo courtesy of My Recipes.
One thing that simply baffles me is why we don’t eat stuffing more that once a year? I mean really… It is so delicious!!! To get your prepped for your Thanksgiving Day meal one week from today, you’ve got to try out this recipe. It is not your normal stuffing. It is packed with vegetables including butternut squash and my second favorite fall food, brussels sprouts. This is like Fall in a dish!
- 3 lbs winter squash, such as buttercup or butternut
- 2 Tbsp extra-virgin olive oil
- 2 lbs prepared cornbread, cut into 1-inch cubes (about 12 cups) – find a vegan version here.
- 4 cups brussels sprouts, trimmed and sliced
- 1 cup currants, raisins or dried cranberries
- 1 cup pecan halves, coarsely chopped and toasted
- ¼ cup chopped fresh chives
- 2 Tbsp chopped fresh parsley
- 8 fresh sage leaves, rubbed and sliced
- 4 cups reduced-sodium vegetable broth
- Preheat oven to 375.
- Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
- Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
- Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
- Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Then add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
- Bake the stuffing until heated through, 45 to 55 minutes.
Serving Suggestion: Serve with a side salad or your favorite vegetable side.
Once again a big thanks to Eating Well.