Archive for Dinner
Baked BBQ Lentils
May 15 2012 by | Comments
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Memorial Day weekend is just around the corner and that means the official start of summer. Grilling, picnics, reunions and festivals will fill the days ahead and so will all the delicious foods that are found there. Burgers, potato salad, baked beans, corn and sweet juicy watermelon are some of my favorite summertime foods but it’s always good to add a little change to the menu. Baked BBQ Lentils make a fun switch up to the usual baked beans. You can make them the classic way or dress them up with some colorful additions like red peppers and corn. Whichever way you go they will be delicious.
Kristy
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red pepper, diced (optional)
- 1 cup corn kernels, fresh or frozen (optional)
- 1 can (14.5 oz) no salt crushed tomatoes
- 3 cups low sodium vegetable broth
- 4 tbsp no salt tomato paste
- 1/4 cup molasses
- 1/4 cup raw coconut crystals
- 1/4 cup cider vinegar
- 1/4 cup apple butter
- 1 tsp dry mustard
- 1 tsp smoked paprika
- 1 tsp sea salt
- 2 cups french green lentils
Preparation:
- Preheat oven to 350 degrees.
- In an oven proof dutch oven heat the oil over medium high heat. Place the the onions and garlic ( and red pepper and corn if using) in the pan and sauté 4-5 minutes or until tender.
- Add the remaining ingredients except the lentils. Stir well.
- Add the lentils, stir and cover.
- Place in the oven and bake 2 hours. Uncover and stir. This is usually enough baking time but test the lentils to see if they have reached the desired doneness. If too firm, cover again and bake an additional 30 minutes. Add additional broth if needed before placing back in the oven.
Nutritional Info:
Makes about 8 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 269, Cal. from Fat: 20, Total Fat: 2g, Sat. Fat: 0g, Carbs: 46g, Fiber: 16g, Sugars: 15g, Protein: 13g, Sodium: 307mg, Chol: 0mg
Notes:
Store leftover in an airtight container in the refrigerator for up to 5 days.
BBQ lentils make great leftovers. You can eat them on toasted burger buns, add rice and eat in a whole grain tortilla, or add to a green salad.
Homemade Refried Beans
May 10 2012 by | CommentsAdd to Recipe Box
Funny enough, refried beans has been one of the few foods that I’ve been able to eat during this trimester. Not only are these beans delicious but you also make them in your slow cooker!!! Right now I appreciate any food that I don’t have to cook and actually tastes good to me. Once you eat homemade refried beans you’ll never go back to canned again. There are so many yummy uses for refried beans – tacos, burritos or one of my favorites – dip! Enjoy!
~Sarah
Ingredients:
- 2 cups dried pinto beans
- 5 cups water or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 2 tsp garlic powder
- sea salt
- 1/4 cup safflower or olive oil
Preparation:
- Place all the ingredients in your slow cooker making sure that you have enough water or broth to cover your beans by a few inches.
- Cook on low for 10 hours or on high for 5-6 hours.
- Once the beans are fully cooked and tender you can mash the mixture (a potato masher works great) to your desired consistency.
- Taste and season with additional salt and pepper as needed.
- Serve with your favorite tortilla chips or whip up some of our favorite bean inspired dishes – Baked Nachos, Layered Bean Dip, Taco Salad and Enchiladas with Homemade Sauce.
Nutritional Info:
Makes 6 servings.
Nutrients per serving: Calories: 290.5, Cal. from Fat: 87, Total Fat: 10g, Sat. Fat: 1g, Carbs: 39g, Fiber: 12.5g, Sugars: 1.5g, Protein: 12.5g, Sodium: 84.5mg, Chol: 0mg
Notes:
Fava-licious Salad
May 03 2012 by | CommentsAdd to Recipe Box
While working on a recipe recently I needed lima beans and was having a hard time finding them. I looked at 3 different stores and finally decided that I was going to have to make a substitution. I settled on fava beans. I don’t think I had ever had fava beans before but I ended up loving them. They are plump and nutty tasting. I was so taken with them that I started looking for other recipes to make with them. I came across Ful Medames, a traditional Egyptian dish and thought it looked good since many of the ingredients were nearly identical to one of my favorite dressings. For Ful Medames you mash the beans into a spread but I didn’t want to mash the beans so I added a few additional veggies and made a bean salad. Fava-licious.
Kristy
Ingredients:
- 1 can (15 ounces) fava beans, drained
- 1 medium cucumber, diced
- 1 small red onion, diced
- 2 medium-large tomatoes, cored and diced
- 1 batch Sesame Dressing
- 1 cup cooked barley or quinoa (optional – see notes)
Preparation:
- Combine the first 4 ingredients in a bowl.
- Prepare the dressing as instructed.
- Pour the dressing onto the bean mixture and stir to combine.
- Serve at room temperature or chill for 15-20 minutes before serving.
Nutritional Info:
Makes 4 servings
Nutrients per serving: Calories: 290, Cal. from Fat: 148, Total Fat: 17g, Sat. Fat: 2.5g, Carbs: 27g, Fiber: 9g, Sugars: 7.5g, Protein: 12.5g, Sodium: 477mg, Chol: 0mg
Notes:
To make this salad a meal with complete protein add 1 cup cooked barley or quinoa.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Parsleyed New Potatoes
Apr 27 2012 by | CommentsAdd to Recipe Box
I recently read an article in Bon Appetit magazine about the nutritional benefits of parsley. Actually, the article was about a chef with rheumatoid arthritis who has written a cookbook called Hero Food and relates how he found that parsley as well as some other of his favorite foods improved his health. I really love parsley and it got to me wondering why I don’t use it more. Not only does it have anti-inflammatory properties it helps boost the immune system as well. One of my favorite ways of eating potatoes are Parsleyed New Potatoes. I’m definitely going to be adding some parsley to my garden, right beside the potatoes. What a perfect pairing.
Kristy
Ingredients:
- 16 small new potatoes about 1-1 1/2 inches across (fingerlings, red potatoes or any thin skinned potato will work)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 cup finely minced fresh parsley
- 1 tsp sea salt
Preparation:
- Preheat oven to 450 degrees.
- Boil whole potatoes until tender when pierced with a knife.
- Remove from heat and drain.
- In a small bowl whisk together the remaining ingredients.
- Lay the potatoes out onto a foil lined baking sheet and gently press down with a fork or spatula just until the skin breaks. The potato should still hold together not be mashed.
- Brush the oil mixture on each side of the potatoes and bake 10 minutes. Turn over and bake 10 minutes more or until golden brown. You can also do this in a non-stick pan on the stove if you prefer.
- Serve topped with a sprig of fresh parsley if desired.
Nutritional Info:
Makes 4 servings.
4 potatoes per serving.
Nutrients per serving: Calories: 193, Cal. from Fat: 89, Total Fat: 10.5g, Sat. Fat: 1.5g, Carbs: 21g, Fiber: 4g, Sugars: 0g, Protein: 4g, Sodium: 482mg, Chol: 0mg
Notes:
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or in a skillet for best results.
Lemony Pasta Salad
Apr 25 2012 by | CommentsAdd to Recipe Box
This dish is inspired by a recent lunch I had while dining at a little sidewalk cafe near Oceanside Harbor. I hadn’t been very hungry so I ordered their arugula salad. It ended up being so delicious that I seriously debated ordering one to go to have for dinner that night. The peppery taste of arugula along with the tart, tangy lemon dressing was fantastic. I just knew I had to recreate this dish at home. It was so easy to toss together and is the perfect springtime meal – light and refreshing. Enjoy!
~Sarah
Ingredients:
- 12 ounces pasta of your choice (I used Jovial Brand Brown Rice Spaghetti pasta)
- 4 tbsp Garlic Gold Oil or extra virgin olive oil
- 3 -4 cloves garlic, minced
- zest from one lemon
- juice from one lemon
- 1/8 tsp crushed red pepper or more to taste
- 1/3 cup water
- black pepper to taste
- 1/2 cup toasted walnuts
- arugula or your favorite salad greens
Preparation:
- Cook your pasta according to the directions on the package. Drain and set aside.
- Meanwhile, add the oil, garlic, lemon juice, red pepper and water to a small bowl and stir well to mix.
- In a large bowl mix together the pasta and the dressing and toss well to combine.
- Place a large handful of arugula on a plate and add a cup of pasta. Top with a sprinkle of lemon zest and some toasted walnuts.
Nutritional Info:
Makes 4 servings.
Nutritional info will vary greatly depending on the type of pasta used.
Notes:
For a gluten free dish make sure to use a gluten free pasta.
Leftover pasta can be stored in the fridge for up to 3 days.
Garden Vegetable and Rice Casserole
Apr 24 2012 by | CommentsAdd to Recipe Box
As I was out watering my garden this weekend and looking at how well the zucchini and summer squash were doing I was dreaming of all the delicious ways that I would be using them in recipes this summer when they were ripe and ready to pick. As I went back indoors I decided I didn’t want to wait. I had zucchini and summer squash from the market so I was going to enjoy a taste of summer today. I love creating recipes on the fly so here is how it went. I checked the refrigerator for ingredients to use and found brown rice, a Mushroom Breakfast Burger (from our upcoming cookbook – The Naked Kitchen: Veggie Burgers & More), and tofu. Perfect. I really enjoyed this casserole and know that I will be making it again with my own home grown ingredients very soon.
Kristy
Ingredients:
- 1/2 cup shredded zucchini
- 1/2 cup shredded yellow summer squash
- 2 cups cooked brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp basil
- 1 tsp oregano
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast
- 1/2 cup soft silken tofu
- 2 veggie or bean burgers of your choice, roughly chopped
- 1 medium sized tomato, thinly sliced
- 2 tbsp Cashew Parmesan Cheese
- oil to grease a baking dish
Preparation:
- Preheat oven to 350 degrees. Grease a casserole or 13 x 9 baking dish with oil.
- In a large bowl mix the first 10 ingredients. Fold in the tofu and stir until completely mixed in.
- Gently fold in the burger bits. Spoon into the prepared baking dish.
- Top with the tomato slices.
- Bake 25-30 minutes or until set and browning along the edges.
- Sprinkle the Cashew Parmesan Cheese evenly over the top and serve.
Nutritional Info:
Makes 8 servings
Nutritional Info not available as it would depend on the burgers used in the recipe.
Notes:
Store leftovers in an airtight container for 2-3 days.
Savory Roasted Broccoli with Almonds
Apr 10 2012 by | CommentsAdd to Recipe Box
While my kids don’t eat a vast array of green vegetables they will eat raw broccoli that has been drizzled with a vinegar/oil dressing. I made this dish for me, never intending to give it to my kids. While it isn’t spicy at all the savory Asian flavors are pronounced and I didn’t think it was all that kid friendly. It smells wonderful cooking in the oven and when I pulled it out Keegan asked if she could try a bite. I let her have a small piece and before I knew it she had finished it and was asking for another! Caleb of course had to try a piece as well and they both gave this dish 2 BIG thumbs up! Roasting the broccoli gives it a much more mellow flavor and the garlic ginger sauce adds a flavorful touch. I ended up using all the broccoli I had making this dish again the next night and apparently I’ll need to stock up on broccoli the next time I go to the grocery store!
~Sarah
Ingredients:
- 1 large head of broccoli (about 2 cups)
- 1/4 cup roasted almonds, lightly crushed
- 6 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tbsp Sweet Heat Chili Sauce
- 2 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tbsp toasted sesame oil (regular sesame oil can be substitute but I highly recommend using toasted for a more intense flavor)
Preparation:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or non stick foil. Set aside.
- Wash the broccoli well and remove only the very end of the stem. Cut the entire head in half and then in half again. Continue until you have pieces with about 1 inch thick heads and longer stems. Place in a large bowl and set aside.
The dressing will be thicker than a normal salad dressing
- In a small bowl add in the crushed almonds, garlic, ginger, Sweet Heat Chili Sauce, tamari and sesame oil. Whisk well until throughly combined. The dressing will be thicker than a normal salad dressing.
- Add the dressing to your broccoli and using your hands, massage the dressing into the broccoli making sure it is well coated.
Transfer broccoli onto a baking sheet and be sure to include all the dressing 'pieces'
- Transfer broccoli onto a baking sheet (be sure to include all the dressing ‘pieces’) and place in the oven.
- Bake for 15-20 minutes or until the broccoli is browning around the edges.
- Remove from the oven and serve immediately.
Nutritional Info:
Makes 2 servings.
Nutrients per serving: Calories: 272.5, Cal. from Fat: 200, Total Fat: 23g, Sat. Fat: 7.5g, Carbs: 12g, Fiber: 4g, Sugars: 3g, Protein: 6.5g, Sodium: 611mg, Chol: 0mg
Notes:
This dish is best when served right away.
Quinoa Pizza Bake
Apr 09 2012 by | CommentsAdd to Recipe Box
In the last few weeks I’ve been going through bags of quinoa at an alarming rate. I can’t stop eating the Quinoa Lettuce Wraps! After my husband caught me in the kitchen a few days ago making another batch he told me I needed to seek help for my addiction! Ok, maybe I had gone a little overboard. Maybe it was time I started eating other foods for breakfast, lunch and dinner. Of course I still had the batch of quinoa that was cooking on the stove that would need to be used. I had planned on making pizza for dinner so I improvised a bit and came up with my newest addiction. Enjoy!
~Sarah
Ingredients:
- 3 1/2 cups cooked quinoa (I used a 50/50 mixture of black and white quinoa)
- 14 ounces no salt added tomato paste
- 3-4 cloves garlic, minced
- 1/2 cup finely diced onions
- heaping 1/2 cup Homemade Breadcrumbs *see notes (if you follow a gluten free diet make sure to use gluten free bread when making your breadcrumbs)
- 2 tbsp Garlic Gold Oil or olive oil
- 1 cup mozzarella cheese + additional for topping, optional (I used Daiya Mozzarella Shreds)
Preparation:
- Preheat the oven to 350 degrees.
- In a large bowl combine the tomato paste, garlic, onions, breadcrumbs and oil. Mix well.
- Add in the cooked quinoa and cheese, if using, and stir well until throughly mixed. Do a taste test and if necessary add a pinch of sea salt.
- Divide the mixture evenly between four 16 ounce ramekins or 1 large casserole dish and sprinkle with cheese if desired.
- Bake for 30-35 minutes until the cheese is golden brown or until the quinoa on top is golden and crispy.
- Remove from oven and serve immediately.
Nutritional Info:
Makes 4 main dish servings or 6-8 servings as a side dish.
Serving size 1 main dish serving.
Nutrients per serving: Calories: 388.5, Cal. from Fat: 120.5, Total Fat: 14.5g, Sat. Fat: 1g, Carbs: 56g, Fiber: 9g, Sugars: 10g, Protein: 10g, Sodium: 824mg, Chol: 0mg
Notes:
If you don’t have any Homemade Breadcrumbs on hand you can season your quinoa as follows:
- 1/4 cup store bought or plain homemade breadcrumbs (you can easily throw a piece of toast in a blender and pulse until you have crumbs)
- 1/4 cup nutritional yeast
- 1/16 tsp Italian seasoning
- 1/16 tsp onion powder
- 1/16 tsp garlic powder
Leftover quinoa bake can be stored in an airtight container for up to 3 days.
My son, who loves cheese, liked the quinoa pizza bake with the added cheese. My daughter and I preferred it without. My husband liked both ways. Unless you’re a cheese lover I would try it first without or divide the quinoa pizza in half and add cheese to only have of it and bake in 2 separate containers.
Creamy Asparagus and Mushrooms
Apr 05 2012 by | CommentsAdd to Recipe Box
My mom was the cook in our house but my dad liked to play around in the kitchen sometimes too. The only problem with that was that he would start something and then get called away to a job site and forget he left food cooking on the stove. We would come home to ruined pots and pans and a house filled with the stench of burned food and smoke. It’s a miracle the house never burned down. One of the things he like to make was creamed peas on toast. He started with a simple white sauce and then added peas and sometimes leftover bits of ham. It was served over toast and it was simple yet delicious. That was my inspiration for this recipe. I exchanged the peas and ham for asparagus and mushrooms and made a white sauce that is a little bit more nutritious by using potatoes as a thickener. This is a great quick fix lunch or dinner but I especially like it for breakfast too.
Kristy
Ingredients:
- 2 medium potatoes, peeled and cut into chunks
- 1/2-1 cup unsweetened soy or other non-dairy milk
- 1/2-1 cup low sodium vegetable broth
- 1 1/2 tsp sea salt, divided or to taste
- 2 tbsp olive oil
- 2 shallots, minced
- 1 pound asparagus, cut into thin diagonal pieces (about 1/4 inch)
- 2 cups shitake mushrooms, stems removed, sliced into thin slices
- 2 tsp thyme
- 1 tsp sage
- 8 pieces of whole grain toast, cut in half on the diagonal or whole grain biscuits (optional)
Preparation:
- Bring a large pot of water and 1/2 tsp salt to a boil and add the potatoes. Cook until tender.
- Drain and then whip the potatoes with 1/2 cup milk and 1/2 tsp salt. You want to whip the potatoes until very smooth because they will be the “cream” for the asparagus and mushrooms. Add 1/2 cup vegetable broth and stir well. Alternately add more milk/broth if needed until you have a smooth and creamy texture.
- Heat the oil in a large skillet on medium-high heat. Add the asparagus and shallots and sauté for 3-4 minutes. Add the mushrooms and remaining 1/2 tsp salt and cook until all the vegetables are tender.
- Season with the thyme and sage.
- Add the potato cream to the asparagus and mushrooms and stir well.
- Serve over toast or biscuits if desired.
Nutritional Info:
Makes about 4 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 103, Cal. from Fat: 34, Total Fat: 4g, Sat. Fat: .5g, Carbs: 16g, Fiber: 2.5g, Sugars: 2g, Protein: 3g, Sodium: 366mg, Chol: 0mg
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Quinoa Lettuce Wraps
Mar 29 2012 by | CommentsAdd to Recipe Box
Spring is most definitely in the air. Even though we don’t really have seasons here in Southern California we’ve had about 3 or 4 days this past month that were rainy and cool. Whenever the spring weather hits I start craving crunchy, crispy refreshing meals that are full of flavor. These lettuce wraps really hit the spot. There is a great crunch from the water chestnuts and the Asian inspired sauce is full of flavor. This recipe makes a large amount and I enjoyed this dish for lunch everyday this past week. I hope you enjoy it as much as I do!
~Sarah
Ingredients:
- 3 cups cooked quinoa
- 1 1/2 cups cooked black beans, if canned, rinsed and drained
- 2 green onions, finely sliced
- 8 ounces sliced water chestnuts, roughly chopped
- 2 carrots, julienned
- 1 head of bibb lettuce
- 1/2 cup reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tbsp toasted sesame oil (regular sesame oil will work as well but you will lose some of the richness in the sauce)
- 2-3 cloves garlic, minced
- 2 tsp minced ginger
- 2 tbsp apple cider vinegar
- 2 tbsp raw honey or coconut nectar
Preparation:
- In a large bowl mix together the first 5 ingredients and set aside.
- Add the last 6 ingredients to a small bowl and mix together until throughly combined. If using honey it helps to heat it up a little to make it easier to mix in.
- Pour the sauce over the quinoa mixture and stir to combine.
- Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture. You can fill them up as much as you wish.
Nutritional Info:
Makes approximately 20 lettuce wraps.
Serving size 4 lettuce wraps.
Nutrients per serving: Calories: 318.5, Cal. from Fat: 73, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 47g, Fiber: 8g, Sugars: 6.5g, Protein: 12.5g, Sodium: 1166.5mg, Chol: 0mg
Notes:
The leftover quinoa mixture will keep in the fridge for up to 4 days. The quinoa will soak up the flavor of the sauce and make excellent leftovers. The recipe makes a large amount so you can enjoy these tasty wraps for lunch or dinner the entire week.
