PHOTO PROBLEM

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Tuesday, August 28, 2012

Roasted vegetable loaded potato (brussels sprout/cauliflower)

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I found this in Southern Living Sept 2012---I love the veggies by themselves next to a baked potato--below are the veggies themselves. I didn't have a purple onion , but a regular onion--it was tasty.

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3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts (I used baby frozen which I nuked for 4 min first)
1/2 medium size red onion sliced (I used a large sweet white onion)
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp. freshly ground pepper
1/4 cup golden raisins (I forgot)
1/4 cup chopped toasted walnuts (I forgot)
2 Tbsp lite bottled Italian vinaigrette (I used a balsamic vinaigrette)

What I did.... I used my outback baked potato recipe (rub large potato with butter and sprinkle with Kosher salt--large granule kind--prick with a fork and bake in oven in foil lined pan at 425). After baking for 25 minutes mix your top 6 ingredients and place alongside the potatoes in the pan. Cook another 30 to 35 minutes until everything is done. Some potatoes might take longer depending on the size, but most will be done.  The recipe says to toss the veggies with raisins, walnuts and vinaigrette and spoon over the potatoes. I just mixed them with the vinaigrette and served alongside my potatoes.

Thursday, August 23, 2012

Northern bean and kale or spinach soup for the crockpot

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I found this here at fitness magazine . I used the dry bouillon up above using 3 cubes and 42 ounces or so of water since the recipe calls for 3, 14 ounce cans of broth. This makes a nice hearty soup. Note --if using KA:LE stir it in more like an hour before the end time if your Kale is tough.


Makes: 6 servings
Ingredients
3 14-ounce cans vegetable broth (I used the bouillon shown above)
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving,(if using Kale I would stir it in an hour ahead if you have some tough kale!... stir in spinach or kale and sprinkle with Parmesan cheese.(I didn't use the cheese).

Thursday, August 16, 2012

Breakfast apple cinnamon quinoa

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This makes a nice comfy gluten free breakfast. I also like it for a yummy snack in the evening. It makes 4 servings or so. The picture above was taken before adding the syrup and milk.

2 partially cooked apples (nuke in microwave), sliced
1 cup of rinsed quinoa
2 cups of water
4 ounces of applesauce
1/2 to 1 tsp of cinnamon or more to taste
brown sugar or maple syrup
almond milk
salt to taste
nuts such as walnuts would be optional to add

I nuked my apples a bit ( you want them a bit soft) before adding them to the 2 cups water and 1 cup of rinsed quinoa. I added the cinnamon and a pinch of salt. I cooked for about 15 minutes until the quinoa was done (it sprouts tails and the water is mostly absorbed). Then I added some applesauce. Serve in bowls add milk and syrup and whatever else you may desire. You can refrigerate and eat during the week as well just adding the milk and syrup when ready.