Brown rice Pilaf

You know, some foods I love photographing… Usually it’s treats, snacks, and desserts. Some foods I dislike photographing…

This is one of them! You can’t really make rice look “pretty”

… Good thing it’s so yummy!

I found this recipe in a pamphlet while sitting in the doctors office. Don’t know what it was, but it sounded too delish to pass up!

INGREDIENTS:

1 medium onion, diced
1 stalk celery
1 cup wild rice
1 cup brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup walnuts
1/4 tsp dried oregano*
1 tbsp fresh minced oregano*

DIRECTIONS:

Heat 1 tbsp coconut oil in skillet over medium heat. Sauté the onion and celery for 5 minutes. Add rice and sauté for additional 5 minutes.

Add water, broth, raisins, and apricots; bring to a boil.

Reduce heat, bring to a simmer and allow water to absorb and rice to become tender; about 50 minutes.

Stir in walnuts, and dried oregano. Top with fresh oregano and serve.

*original recipe called for sage

Note: I added in 2 minced mushrooms when I stirred in the walnuts.

Grilled Endive

En-what?!

That’s right- endive. I’d seen these weird torpedo shaped leafy veggie in the grocery store but had never tasted one or knew how to cook… But that didn’t stop me from picking a couple up!

Searching around online, I found a ridiculously simple recipe! Like, stupid simple!

INGREDIENTS:

1-2 endive (1/2 or 1 per person)
Oil

DIRECTIONS:

Cut endive in half length wise. Cut V out of core but not wide enough to separate leaves.

Lightly brush with oil (I use coconut oil) and place oil side down on warm grill. Brush other side with oil and close lid of grill. Leave on grill for 5-7 min. Flip when grill marks appear on endive and start to soften.

Enjoy as a side!

Asian Slaw with Ginger Peanut Dressing

I’ve never (EVER!) been one for coleslaw… but when I saw this recipe, I couldn’t help but think it sounded amazing! Since I needed to go to the grocery store that morning, I picked up the ingredients I needed- shockingly, I had quite a few of them!

Have a look at the original recipe- it’s beautifully photographed with virtually step-by-step pics! I did make a few changes to the recipe (which are noted below) namely in the type of oil and I used tahini paste instead of peanut butter- which I refuse to keep in the house!

Servings: 6 as a side dish

Ingredients

For the Dressing

• 1/4 cup honey (or other liquid sweetener to make it Vegan)
• 1/4 cup peanut oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon Braggs soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon tahini paste
• 1/2 teaspoon salt
• 1/2 teaspoon Frank’s hot sauce
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw
• 2 carrots, shredded (about 2 cups)
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup frozen shelled edamame, thawed
• 2 green onions, finely sliced
• 1/2 cup chopped unsalted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the tahini paste is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Nutritional Value per serving:

• Calories: 258
• Fat: 18 g
• Carbs: 22 g
• Sugar: 14 g
• Protein: 5 g

Zucchini Carrot Slaw

Back at the beginning of summer I was trying to decide which “eating discipline” I wanted to try… Or try again as in this case! My curiosity was between Paleo and Vegan (again) though, this time, specifically Raw… or as much as possible…

I’ve seriously been thinking about Vegan… again! But before taking the plunge, I figured I would play with new recipes! And the good part is that, for the most part, I can have it on the side as I continue trying Paleo!

This recipe does fall under both! And made up… kind of a couple recipes mashed together.

INGREDIENTS:

1 Carrot
1/2 Zucchini
1 1/2 Tbsp guacamole (or avocado)
1 Tbsp Veganaise
Lemon Juice
Flax Seeds

DIRECTIONS:

Using a potato peeler or julienne peeler, shave the carrot and zucchini into about 4 inch strips long and 1/4″ wide. Kinda like fettuchini! Place in large bowl and set aside.

In a small bowl, combine the guacamole, Veganaise, and lemon juice. Stir until well combined.

Pour over zucchini/carrot and stir until evenly coated. Sprinkle with flax seeds.

I usually have guacamole in the house which is why I used that instead of a slice of avocado… either, I’m certain, would work fine!

I recently tried Veganaise instead of Mayonnaise as I saw a show that was doing a blind taste test and it was liked the most of 5 different brands of mayo type dressings. I’m certain regular mayo, or even Greek Yogurt would work equally as well.

Watermelon cucumber salad

I always forget about this salad but it’s a regular at my father in laws house in the summer time. It’s PERFECT for the hot weather- super easy to throw together and absolutely refreshing!

The ingredients might be odd- I know the first time I had it, my first reaction was “HOW can that possibly be good?!” and then “that’s it?!”… The flavors work perfectly well together and it’s SO easy to prepare!

INGREDIENTS:

Watermelon
Cucumber
Feta Cheese
Fresh cracked Pepper

Dice watermelon and cucumber, combine in bowl. Crumble feta cheese, top with fresh ground pepper and mix together.

Like I said: SUPER easy to make! And the ratio of the ingredients can easily be adjusted to personal tastes!

Eazie Peazie Tomato Soup

I don’t like tomato soup. It’s a known fact. I hate it. Never liked it. Never will!

Or will I?!

A couple years ago I was at a ladies retreat and one lunch the chef served us soup. I took a taste of it and it was fantastic! I asked what it was- roasted bell pepper? Nope…

Tomato!

But I don’t like tomato soup!

She proved me wrong on a few things- the tomato soup and cheesecake! I guess if it’s made from scratch, it’s a wee bit different that something mass produced!

I kept in contact with her and she gave me the recipe and I was dumbfounded at how retardedly simple the soup was!


INGREDIENTS:

• 3 small yellow onions, peeled and roughly diced
• 6 cloves garlic (or to taste)
• 2 – 28 fl oz cans of stewed tomatoes
• 1 cup 1/2 and 1/2
• 1/4 cup cilantro
• salt & pepper to taste

DIRECTIONS:

Heat a tablespoon of olive oil in a pot and sautee the onion and garlic for several minutes until it becomes transluscent and fragrant.

Add the stewed tomatoes and let simmer for a few minutes. Add the half and half and cilantro and using a hand held mixture blend until the soup is creamy and a desired texture.

Add salt and pepper to taste. Garnish with extra cilantro if desired.

NUTRITIONAL INFO (7 – 1+ cup servings)

• calories 124
• fat 4 g
• carbs 20 g
• fiber 4 g
• sugar 10 g
• protein 3 g

I made this to add to my lunch, so adjust the serving sizes accordingly.<;br

Garlic Basil Zucchini Pasta

Ever since lurking on Pinterest, I’ve been itching to try new recipes- but I’m happy to say that this is a Kaylee original. Well… I’m certain there’s other recipes out there similar (or even the same) but I made this on my own, no recipe, and it turned out (if I do say so myself!) pretty darn good!!! Actually, I loved it!

With only 5ish ingredients, you probably have most in the house! I decided to buy an actual Basil plant- as it was about 1/2 the price of the fresh cut herbs, most of which I wouldn’t be able to use before having to throw out! I’ve actually managed to have some luck keeping basil alive!

 

Serves 1 

INGREDIENTS:

• 1 small zucchini
• Garlic
• Fresh Basil
• 1 tsp Nutritional Yeast
• Fresh cracked pepper
• Oil

DIRECTIONS:

It took me a while (okay, actually only 2 days casually looking and locating it in the second store- Winners of all places!) to locate a “grater” that would do the job. It’s a julienne “peeler”, which would cut the zucchini into nice thin strips!

 

Key to this is to cut the zucchini in half first! Otherwise as you get into the center of the zucchini, it will catch on the edges of the peeler and make a mess!

Peel and finely mince the garlic- I love garlic, so I used 3 relatively large cloves, so lessen it if you aren’t necessarily a garlic fan!

I’m not a huge basil fan as it tends to be a little overpowering, so I used 2 decent sized leaves and minced finely.

In a small pan, add a little oil. I’m talking “wave the oil over the pan” small amount of oil!!! I use an oil pump and lightly mist the pan. Let it heat and add the garlic. Make sure the oil is warm before adding the garlic, otherwise the garlic will absorb the oil rather than cook in it.

Once it’s cooked a bit and starting to become fragrant, reduce the heat slightly and add the zucchini strips, stirring regularly to coat with remaining oil and mix the garlic throughout. As the zucchini strips become more pliable and “pasta-like” add the minced basil, stir to mix. After about a minute, sprinkle 1 tsp of nutritional yeast and a few turns of a pepper mill and stir to mix.

Once on plate/in bowl, top with more fresh cracked pepper and eat immediately!

 

Serve with fish or chicken- I was having tilapia, but the zucchini pasta cooks so quick, it was ready before my fish! So if you’re having it with something, make sure it’s virtually finished cooking before starting the zucchini!

One addition I might make next time (I’m happy I bought 2 zucchini!!!) is adding 1/2 tsp fresh lemon juice while it’s cooking and top with some fresh lemon zest! Either way, it was delicious!

Red Quinoa and Black Bean Salad

This recipe is so good and tasty, you’re probably wondering why I didn’t put it on my website first before banishing it to the archive website! Well, the fact of it is I realized it was yet another recipe from Oh! She Glows! I feel like I’m turning into her private recipe tester! I think at least 2 of the last 3 monthly recipes have been from her site and I don’t want to show favortism, lol!

However, there’s no denying this is a fantastic recipe! Below is the recipe I made… as I have made changes (as usual)… the link above is to the original.

INGREDIENTS:

 For the salad:

• 1 cup uncooked Red quinoa
• 1 (14oz) can black beans, drained and rinsed
• 1 red pepper, chopped
• 1/4 cup fresh Cilantro, finely chopped
• 2 Green Onions, chopped
• 1 cup fresh corn (optional) or 1 can corn niblets
• 1 small avocado, chopped into 1 inch pieces (optional)

 For the dressing:

• 4-5 tbsp of fresh lime juice (Juice from 2 small limes) I used zest and juice from 1 large lime and it was just as yummy!
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp Freshly ground black pepper
• 1-3 garlic cloves, minced
• 1/4 cup fresh Cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 tsp ground cumin, or more to taste

 

Directions:

1. Cook 1 cup Red Quinoa according to package directions… I’m certain it doesn’t matter what color the quinoa is- I’ve made it with both red and white!

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

NOW! The website says it makes about 5 cups… but I got 7 cups! As well, she states it can be stored 1-2 days… but I was eating mine for about a week with no adverse reactions! Now, I didn’t make mine with the avocado as I can never manage to get a ripe one for when I’m making the salad! I’m certain that would affect how long to store it!

Eat it as a side, as a main, for lunch or dinner, this is a fantastic recipe with lots of possibilities! Tonight I made it and stuffed a bell pepper with it and topped it with a little cheese!

It was 1/2 Cup of the salad in the pepper- so depending on how you cut it and the actual size, that will vary!

Stuffing veggies is a great way to add more into your diet without it feeling like you’re eating a ton more! Bell Peppers are an excellent source of Vitamin A & C, a good source of B6, Folate, and fibre! A little messy to eat, it will sure to fill you up!

Zucchini Fries (baked, of course!)

• I had been curious about zucchini fries for a while… but had never gotten around to making them! I enjoyed them so much, I’ll probably never make regular fries again! With so much variety available for coating and dipping sauce, the options are everywhere! Crunchy on the outside but juicy on the inside, they were very yummy to eat!
• 

 Ingredients:

• 1 medium Zucchini
• Egg Whites
• Bread crumbs/coating of choice

 

Directions:

1. Preheat oven to 350′
2. Cut Zucchini into approximate 1/3′s so the lengths are about 2″ long. Cut each round into 9 pieces… like a number sign. (#)
3. Dredge each zucchini strip through the egg whites and individually roll them through the coating. Place onto foil covered and non-stick sprayed cookie sheet, making sure the fries don’t touch.
4. Bake until bottoms are nicely browned and switch the oven to broil to lightly brown the tops.
5. Serve immediately with your choice of katsup/spicy dip/garlic mayo…

 

• Nutritional Information:
• Actual numbers will vary depending on actual coating used and dipping sauce, however, for the zucchini alone:
• 1 Medium Zucchini
• Calories 31
• Fat 0 g
• Carbohydrates 7 g
• Fiber 2 g
• Sugar 3 g
• Protein 2 g