Boy oh boy has life gotten busy since August! Don't think I forgot to blog, it's just gotten pushed to the back burner. I hope to blog more in the near future!
I recently made this recipe and it turned out so good! I even ate it for breakfast a few times because it was a good, warming, comforting dish on a cold fall morning. I served it with brown rice but bread would've been good too.
I was a little worried it'd be too spicy (we don't handle spice well AT ALL in this household!) but the way I made it was just right--flavorful, but not overwhelming. Even the kids ate this (and the leftovers!)
Ingredients:
1 cup dry lentils (I used red)
1 large onion, chopped
garlic powder
ground ginger
1 splash reduced sodium soy sauce
3 cups broth (I used chicken bouillon)
1/2 can coconut milk (use the rest of the can in your coffee or morning oatmeal! It's delicious)
cumin
turmeric
1 can of carrots (I would've used fresh but we got a bunch of cans from Ruby's so I have to use what I have)
red pepper flakes
chili powder
I never measure my seasonings but I seasoned what I believed to be heavily and the flavor just peeked through. I have a habit of underseasoning things but you can taste it and adjust to your needs (or follow the original recipe).
Because I was using the canned carrots, they were already soft. I added them when I added the coconut milk (at the end).
If I were to change anything, I would add more vegetables. The carrots really seemed to stand out but the onion was hidden with the lentils. I think peas or green beans could be good with this.
This meal was really filling and perfect for the fall or winter. I would definitely make it again!
Friday, October 19, 2018
Wednesday, August 22, 2018
Zucchini "Apple" Crisp
Did you know that you can use zucchini the same way you can bake with apples?! You can do zucchini pie, zucchini crisps and cobblers, zucchini bread (the non-traditional way with cinnamon and chunked zucchini, not shredded), and the list goes on!
I recently made a zucchini crisp. It did taste a lot like apples, and I recommend serving it warm, but it was an older, bigger zucchini so if you use those, I recommend peeling it first. It made for an odd texture in the crisp. I think with a smaller zucchini, the peeling isn't necessary.
This is the recipe I used. I left out the nutmeg and I cut down a little on the sugar (because there is a LOT of sugar in this but it tastes SO good!)
It is fairly simple prep and pops in the oven for about 45 minutes. Definitely eat it warm. The leftovers are great too but heat them up before you eat it (30 seconds in the microwave will do the trick!).
I also found that you can make a very similar recipe in the microwave for individual portions but I just eyeball that, using a small zucchini as my start. I could eat this every day!
I recently made a zucchini crisp. It did taste a lot like apples, and I recommend serving it warm, but it was an older, bigger zucchini so if you use those, I recommend peeling it first. It made for an odd texture in the crisp. I think with a smaller zucchini, the peeling isn't necessary.
This is the recipe I used. I left out the nutmeg and I cut down a little on the sugar (because there is a LOT of sugar in this but it tastes SO good!)
It is fairly simple prep and pops in the oven for about 45 minutes. Definitely eat it warm. The leftovers are great too but heat them up before you eat it (30 seconds in the microwave will do the trick!).
I also found that you can make a very similar recipe in the microwave for individual portions but I just eyeball that, using a small zucchini as my start. I could eat this every day!
Thursday, August 9, 2018
Italian Zucchini Beef Skillet
I was going to make something a little more complicated than normal, a layered lasagna with zucchini layers instead of noodles. But it was almost 90 here today and I did not want the oven on that long. So I did what I do best: I improvised.
First cook up a pound of ground beef. Drain and add seasoning (I did onion powder, garlic powder, salt, and Italian seasoning. You could also add onions and peppers while browning the ground beef).
Next, I added chopped tomatoes (fresh from the garden!) with the middles removed.
Then, I added a medium zucchini, shredded. I stirred it all up (over medium high heat) and drained again for the zucchini juices.
Lastly, I added a heap of mozzarella cheese (about 1 cup- 1 1/2 cups). I stirred it in until it melted and then I served!
My kids ate it! They thought the zucchini was cheese so no issue there and they love ground beef. My husband was also pretty impressed and I liked how quick it all came together (while using things from my garden!).
I will definitely make this again. I think it's also pretty versatile. You could add taco seasoning to your beef with salsa and corn and top with shredded cheese for a Mexican version. You could zoodle your zucchini and make the tomatoes into more of a sauce.
First cook up a pound of ground beef. Drain and add seasoning (I did onion powder, garlic powder, salt, and Italian seasoning. You could also add onions and peppers while browning the ground beef).
Next, I added chopped tomatoes (fresh from the garden!) with the middles removed.
Then, I added a medium zucchini, shredded. I stirred it all up (over medium high heat) and drained again for the zucchini juices.
Lastly, I added a heap of mozzarella cheese (about 1 cup- 1 1/2 cups). I stirred it in until it melted and then I served!
My kids ate it! They thought the zucchini was cheese so no issue there and they love ground beef. My husband was also pretty impressed and I liked how quick it all came together (while using things from my garden!).
I will definitely make this again. I think it's also pretty versatile. You could add taco seasoning to your beef with salsa and corn and top with shredded cheese for a Mexican version. You could zoodle your zucchini and make the tomatoes into more of a sauce.
Tuesday, August 7, 2018
Bean "Meat" Balls
I love meatballs. Spaghetti and sauce doesn't have enough protein for me but meatballs can be a lot of work. I try not to buy frozen, pre-made stuff so I don't make them very often.
I found these beanballs! They are totally worth making but they might be even more work than meat ones. I will definitely make them again though!
I made a few changes (nothing major) so I will list what I did here.
Ingredients:
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1/2-3/4 cup oats
onion powder
Italian seasoning
1 egg
garlic powder
Blend the two cans of beans together, adding just a little water to make a paste. (I think it took just a couple tablespoons). Transfer beans to a bowl and add the other ingredients, saving the oats for last. Use as many oats as you need to make the balls form. Form balls and bake on a greased baking sheet at 450 for 20 minutes. (I followed the recipe for the temp but I think it was too high. Next time, I'll bake at 400 and maybe add a few more minutes on the end. They were a little too dry at 450).
I served them with the tomato sauce (previous post) and pasta but I used the leftover ones to make burritos (tortilla, couple beanballs, cheese, and salsa). They weren't quite enough flavored for me and the dryness made them need a sauce but I think by reducing the oven temp and either serving with pasta sauce or salsa, they're great!
My kids ate these too. My daughter loves meatballs probably more than I do and she never even suspected they weren't meat. With her, I follow a "don't ask, don't tell" policy or she would never try it.
I found these beanballs! They are totally worth making but they might be even more work than meat ones. I will definitely make them again though!
I made a few changes (nothing major) so I will list what I did here.
Ingredients:
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1/2-3/4 cup oats
onion powder
Italian seasoning
1 egg
garlic powder
Blend the two cans of beans together, adding just a little water to make a paste. (I think it took just a couple tablespoons). Transfer beans to a bowl and add the other ingredients, saving the oats for last. Use as many oats as you need to make the balls form. Form balls and bake on a greased baking sheet at 450 for 20 minutes. (I followed the recipe for the temp but I think it was too high. Next time, I'll bake at 400 and maybe add a few more minutes on the end. They were a little too dry at 450).
I served them with the tomato sauce (previous post) and pasta but I used the leftover ones to make burritos (tortilla, couple beanballs, cheese, and salsa). They weren't quite enough flavored for me and the dryness made them need a sauce but I think by reducing the oven temp and either serving with pasta sauce or salsa, they're great!
My kids ate these too. My daughter loves meatballs probably more than I do and she never even suspected they weren't meat. With her, I follow a "don't ask, don't tell" policy or she would never try it.
Friday, August 3, 2018
Homemade Pasta Sauce
My garden has been SO good to me this year! We only have 3 producing tomato plants but regardless, I still have a lot of cherry tomatoes! Nothing beats a tomato fresh from the garden. They are just superior to any other tomato I've ever had.
I've been eating most of them raw but it was time to catch up. I looked up ways to freeze them for later use but they didn't really appeal to me. So I decided to make spaghetti sauce.
1. Wash and cut the stems off your tomatoes (I think I used about 20 but you can do however many you have). Slice in half.
2. Spray a baking sheet with oil and lay your tomatoes on it, sliced side up (this helps them not stick so much).
3. Add your seasoning. I used garden fresh basil and garlic but you can use dried too.
4. Roast in the oven 20-30 minutes at 400, or until soft.
5. Remove from the oven and let cool for a bit. In a blender or food processor, blend the tomatoes with a splash of balsamic vinegar, a little salt, and other seasoning you desire.
6. You're done!
My kids, who won't even touch a tomato, actually ate this! I served it over noodles and they gobbled it up! I'm so excited I found a way for them to enjoy tomatoes too :)
I've been eating most of them raw but it was time to catch up. I looked up ways to freeze them for later use but they didn't really appeal to me. So I decided to make spaghetti sauce.
1. Wash and cut the stems off your tomatoes (I think I used about 20 but you can do however many you have). Slice in half.
2. Spray a baking sheet with oil and lay your tomatoes on it, sliced side up (this helps them not stick so much).
3. Add your seasoning. I used garden fresh basil and garlic but you can use dried too.
4. Roast in the oven 20-30 minutes at 400, or until soft.
5. Remove from the oven and let cool for a bit. In a blender or food processor, blend the tomatoes with a splash of balsamic vinegar, a little salt, and other seasoning you desire.
6. You're done!
My kids, who won't even touch a tomato, actually ate this! I served it over noodles and they gobbled it up! I'm so excited I found a way for them to enjoy tomatoes too :)
Wednesday, July 11, 2018
Crab Salad
Yesterday, it was too hot to cook (we don't have a/c) and I needed to prep something fast because my husband and his dad were working on our house (so I didn't have any one to help watch the kids while I made dinner. Yes, I know I'm spoiled most days).
So I made crab salad. I used imitation crab, cut into small pieces. Then I chopped raw cauliflower, about the same size (I was worried the crunch of the raw would be weird but it was perfect!). I also added some chopped pickles, halved cherry tomatoes, peas, garlic powder, onion powder (I would've added some red onion if I had one), and a squirt of mayo.
Mix it all up and you got yourself a crab salad! Because the salad contained the protein and the vegetables, with the wrap or bread providing your carbs, I served it with fresh strawberries. I considered doing a whole fruit salad but that seemed like too many salads for one dinner.
I never thought to use cauliflower in it before but I'm glad I was brave enough to try it! I think you could add basically any veggies and it would still be good (corn--I know it isn't a veggie but you could still add it!, cucumbers, peppers, onion, broccoli)...it's very versatile!
So I made crab salad. I used imitation crab, cut into small pieces. Then I chopped raw cauliflower, about the same size (I was worried the crunch of the raw would be weird but it was perfect!). I also added some chopped pickles, halved cherry tomatoes, peas, garlic powder, onion powder (I would've added some red onion if I had one), and a squirt of mayo.
Mix it all up and you got yourself a crab salad! Because the salad contained the protein and the vegetables, with the wrap or bread providing your carbs, I served it with fresh strawberries. I considered doing a whole fruit salad but that seemed like too many salads for one dinner.
I never thought to use cauliflower in it before but I'm glad I was brave enough to try it! I think you could add basically any veggies and it would still be good (corn--I know it isn't a veggie but you could still add it!, cucumbers, peppers, onion, broccoli)...it's very versatile!
Tuesday, July 10, 2018
Sauerkraut Latkes
I'm always on the lookout for new and interesting ways to eat sauerkraut. I don't particularly like it (but I tolerate it) but we always have a lot from Ruby's Pantry. My old favorite way to eat it was cold (to keep the probiotics!) with scrambled eggs. My new favorite way is to make it into latkes!
I drained a 1 pound bag of kraut very, very well. Drain it and squeeze out as much moisture as you can. Then add 1/3 cup flour, 2 eggs, and seasonings (I used onion powder and garlic powder). Mix well.
Now, my recipe called for deep frying (high heat, lots of oil, lots of time) and I did end up doing it that. I took a forkful and smushed it into a patty in the pan. They held together surprisingly well (my husband can tell you, any time we make "patties"they don't stay together after you cook them). But next time, I would cook them in a well greased skillet or in my built-in air fryer (in my toaster oven).
They were pretty good the first time around. A little tangy, but not like usual sauerkraut. One toddler liked them, one didn't. I could've browned them more the first time but it's hard to get high enough heat on a plug in single burner.
I reheated them today in my air fryer, making them much crispier and I thought they were better. My husband liked them both ways.
I've also heard of people doing half sauerkraut, half shredded potato. Or even adding in apples. I think a tart apple, like a Granny Smith could be really good. I will definitely experiment next time but I would totally make these again.
This is what I based my original off of but I didn't do the meat or the applesauce. (I might've done the applesauce had I had any).
I drained a 1 pound bag of kraut very, very well. Drain it and squeeze out as much moisture as you can. Then add 1/3 cup flour, 2 eggs, and seasonings (I used onion powder and garlic powder). Mix well.
Now, my recipe called for deep frying (high heat, lots of oil, lots of time) and I did end up doing it that. I took a forkful and smushed it into a patty in the pan. They held together surprisingly well (my husband can tell you, any time we make "patties"they don't stay together after you cook them). But next time, I would cook them in a well greased skillet or in my built-in air fryer (in my toaster oven).
They were pretty good the first time around. A little tangy, but not like usual sauerkraut. One toddler liked them, one didn't. I could've browned them more the first time but it's hard to get high enough heat on a plug in single burner.
I reheated them today in my air fryer, making them much crispier and I thought they were better. My husband liked them both ways.
I've also heard of people doing half sauerkraut, half shredded potato. Or even adding in apples. I think a tart apple, like a Granny Smith could be really good. I will definitely experiment next time but I would totally make these again.
This is what I based my original off of but I didn't do the meat or the applesauce. (I might've done the applesauce had I had any).
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