Archives for posts with tag: food

One of my go to ways to cook veggies is to roast them. There is something perfectly yummy about a nice roasted vegetable, am I right? No? Just me?!? Ha! I am sure if you are reading this then perhaps, you too are a veggie fan. This is a recipe I have been perfecting over time. It started out a bit different. A hit, but different. Most recently I created this version and it was bananas good! My nearly 5 year old (9 more days!!) said it was the best thing I ever made. Let me repeat that so it can sink in, my 5 year old said something that consisted of ROASTED vegetables and brown rice, was the best thing I have ever cooked! When a 5 year old tells you that, you just quit right then and there. You cannot create anything as delicious as that ever again. Your work here is done. You may retire. Without further ado, I present to you the best recipe I have ever made, according to Jackson.

(If you hate it, don’t worry, the toddler (16months) wouldn’t even let me put one scoop in his mouth. You can join his team.)

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Roasted Veggie Rice

For the roasted veggies:

  • 1 red bell pepper
  • 1 orange pepper
  • 2-3 zucchini
  • 2-3 cloves garlic
  • 1 container grape or cherry tomatoes
  • 1/3 cup olive oil

For the rice:

  • 2 cups (or one bag) of Volcano Rice. You can use brown rice as well, 2 cups. Cook per directions
  • 1 small package basil, chopped
  • handful chives, chopped
  • 1/3 cup pine nuts
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • fresh black pepper to taste
  • feta cheese to taste and optional

Preheat oven to 425. Combine the roasted veggie ingredients in a large bowl, mix/toss well. Lay evenly on a parchment paper lined baking sheet. Bake until the veggies are cooked through and are slightly brown.

Meanwhile, prepare rice to package directions. The Volcano Rice takes about 30 minutes to simmer. Adjust your prep according to the rice you use, brown rice takes longer.

Add the lemon juice, olive oil, salt, and pepper to a small bowl. Whisk well. When the rice is done, transfer to a large serving bowl. Pour the dressing over the rice and mix well. Add the basil, chives, and pine nuts, again, mix well. When the veggies are done add them to the rice mixture. Combine well. Serve with feta. I keep that on the side because Jackson is not a big feta fan.

It is a simple recipe and was a big hit. I was very happy with how it turned out. Jackson said the zucchini felt good on his teeth. haha He is a veggie lover though. Tonight he has requested broccoli because and I quote “I just love the way you cook it mommy.” I hope you enjoy this roasted veggie rice as much as he does.

I love salads. I have a knack for making tasty ones. I really need to be better about posting them. This is one of my current favorite salads. I have been making it quite frequently. A few people have asked for the recipe, so why not get some motivation to sit down and post it. One kid is having his afternoon snack and the other is cleaning up (playing with?) his play doh mess from earlier today. The dishes are done. I vacuumed and washed the kitchen floor this morning. And if I don’t glance over to my left I can pretend the family room isn’t covered in toys and wipes that the toddler took out of the package. Oh what was I doing? That’s right, sharing my Fattoush recipe!

I kind of wing some of the ingredients. A salad by nature can be created that way. I don’t always use the exact measurements for the veggies I include. I am always always always generous with my leafy greens.

fattoush

  • 1/2 cup of fresh lemon juice
  • 1/2 cup olive oil
  • 3 garlic cloves pressed or finely minced
  • sprinkle of salt and fresh black pepper
  • 1 to 1 1/2 packages of Baby Romaine, finely chopped
  • 2-4 vine ripe tomatoes, depending on size. Diced
  • 1-2 cucumbers. Diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 bunch of green onions, chopped
  • 1 teaspoon sumac
  • 1 container of feta cheese

Whisk the lemon juice, olive oil, garlic, and salt/pepper in a large bowl. Add all of the greens and veggies. Sprinkle with the sumac and mix well. Top with feta cheese and mix well again. I really mix it a lot to get the dressing covering all of the veggies. I know there is no feta in the photo, I added it at the party. Recently I added it before we left for a party and it was just as tasty.

You can also serve this with pita and chicken. I have served it with chicken shawarma. Very tasty. It is a stand alone dish or a beautiful and delicious side dish.

I made this recipe on Wednesday night. I was going to post it on Thursday. However, I had my very first migraine! It was debilitating! I was down for the count from 1am until about 7pm. I was able to muster up the strength to take the boys outside so they could get their wiggles out. But the thought of sitting in front of a computer screen was even more nauseating. Yesterday I was just busy with the kiddos. Here were are on Saturday morning. Recently I have been getting cravings for asparagus. It must be what happens when you get into your 30’s! HA! I have been incorporating it into dishes here and there. Thankfully my family is enjoying it as well.

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Lemony Parm Chicken and Asparagus 

  • 2 boneless skinless chicken breasts, diced
  • 1 clove of garlic
  • drizzle of olive oil to taste
  • 2 Tbsp white wine vinegar
  • 1 lemon, juiced
  • 1 tsp thyme
  • sea salt to taste
  • fresh black pepper to taste
  • 1 bunch of asparagus
  • handfuls of spinach, chopped
  • 3/4 oz container of chives
  • parmesan cheese, to taste.
  • Brown/red rice, to serve over, optional

Heat the garlic in the pan with the olive oil. Once fragrant, add the chicken. Begin to cook chicken through. Add the vinegar, lemon juice, thyme, sea salt, and black pepper. Cook until you no longer see pink. Meanwhile, cut the asparagus into smaller pieces. Once the chicken is no longer pink, add the asparagus. Cook uncovered for a few minutes. Cover, and continue to cook until the chicken is cooked through and the asparagus is tender. Remove cover, add the chopped spinach and chives. Turn heat down. Let spinach wilt. Turn off heat and serve over rice.

This recipe is being posted out of sheer luck. Well, maybe some skill was involved, but there was luck there too. Getting dinner to the table last night was hectic to say the least. It was very busy and loud in my kitchen. I was hoping it would be yummy. I wasn’t convinced though as I scooped it into bowls. My cooking had been a touch distracted. I had two boys who equally wanted attention. One wanted to help me cook and CHOP food. The other had bumped his head as I started prepping and so he wasn’t in the mood to be left in the pack and play for an extended period of time. (He hit his head because he is a 7 month old baby who is already cruising along furniture and he has no fear!)

I learned to trust myself a little more. Or at least give myself some credit. This dish was so yummy! We were all raving about it.

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Ginger Curry Turkey with Brown Rice Noodles

  • 1lb ground turkey breast
  • 1/2 sweet onion, chopped
  • 1 garlic clove, chopped
  • olive oil
  • 2 tbsp Ginger Rice Vinegar
  • 1/2 Tbsp Malaysian Ginger Curry
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 2 head broccoli
  • 4 small carrots, chopped
  • a couple handfuls of spinach, chopped
  • Brown rice noodles, cooked according to package
  • Sambal Oelek, optional.

Combine the onion and garlic in a large pan or stir fry pan. Pour olive oil over to coat pan. Cook until onions begin to get tender. Add the turkey meat and begin to brown. Add the vinegar, curry powder, and sea salt.

Meanwhile cook the noodles according to package.

Once the meat is browned through add the red pepper flakes, carrots, and broccoli. Once veggies are tender add the spinach and cook until spinach wilts. Add the cooked noodles, breaking them apart into smaller pieces. Mix all together well. Serve in bowls with a scoop of Sambal Oelek if desired. It gives it a nice spiciness!

I finally have a new recipe to share! I have made a few new dishes since my last recipe post. Some have flopped. Some have just been eh, ok. Nothing to write home about. Some have been in a mad rush to get dinner on the table. I didn’t pay attention to what measurements I was using nor did I take the time to write down anything I threw together. Last night I did take the time.

It is that time of year where we use our grill multiple times a week. I love the smell of food on the grill. My mouth waters at the aromas.

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Grilled Chicken and Veggies with a Greek Seasoning Sauce

For the chicken:

  • 2 boneless skinless chicken breasts
  • sea salt to taste
  • pepper to taste

Slice the chicken thinly. Sprinkle with sea salt and pepper on both sides. Cook through on grill. This will vary depending on your grill. I have to always keep my burner on low and it still cooks things rather quickly, so I have to watch the food.

For the veggies:

Assorted veggies of your choice. For this dinner I used

  • 2 red bell peppers
  • 2 zucchini
  • 1/2 sweet onion
  • 1 container white mushrooms
  • Olive oil
  • Balsamic vinegar

Cut up the veggies and add to a large bowl. Drizzle with olive oil and balsamic vinegar. Mix well. Pour onto a grill pan on your grill. Flip frequently. Until veggies are tender and some pieces start to brown.

Greek Seasoning Sauce

  • 1 clove garlic, pressed
  • drizzle olive oil
  • 1/2 Tbsp Greek Seasoning
  • 2 lemons, juiced
  • 1 Tbsp balsamic vinegar

Heat the garlic and olive oil in a pan. Add the lemon juice, Greek seasoning, and balsamic vinegar. Simmer the sauce until the chicken is ready. Keep it on a low heat.

Once chicken and veggies are done put the veggies in a bowl or on a plate. Place the chicken on a separate plate. Coarsely chop the chicken into pieces. Add to a bowl. Pour the sauce over the chicken and mix well. Serve the chicken and veggies over a whole wheat pita.

I really enjoyed the smokey flavors of this meal. I love the simplicity of it. There are not a ton of ingredients in it, yet it still has a lovely flavor.

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Spanish Steak

  • about 1.3lbs of steak, cut into pieces
  • 1/2 yellow onion, diced small
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sweet smoked paprika
  • 1/4 tsp sea salt
  • fresh black pepper to taste
  • 2 vine ripe tomatoes, chopped

Cook the onions in the olive oil until they are tender. Add the garlic and cook another minute. Add the steak pieces, red wine vinegar, smoked paprika, sea salt, pepper, and tomatoes. Mix well. Bring the mixture to a bubble. Turn down the heat a bit and continue to stir and cook., until the tomatoes are soft, break apart, and partially become sauce like. You can cook a little longer or shorter depending on how well you like your steak pieces. Mine ended up medium well.

I served them over julienned rainbow carrots. I simply sautéed those in a drizzle of olive oil until slightly tender. Delicious together!

There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.

Yesterday was St. Patrick’s Day. My feeds were filled with images of corned beef, cabbage, and potatoes. I went back and forth on what I should make for dinner. Ultimately I decided I wasn’t in the mood for corned beef. I did not really want a big heavy meal. I have had a slight cold or sinus infection this week. Nothing to knock me off my feet, but enough to be a touch annoying. Jackson does not recall having corned beef before. He has. I wasn’t really in the mood to try to convince him to try a brand new meat. Or cabbage! Sometimes he is not a big fan of change.

We went to the grocery store and I did show him what corned beef looks like. He said he wanted chicken for dinner. He didn’t have to twist my arm. I still wanted to have fun with St. Patrick’s Day though! I decided to make it about COLOR!

There are two recipes in this post. Happy St. Paddy’s Day!!! A day late, but with two recipes in hand 😉

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Lemon Honey Chicken

  • 2 boneless skinless chicken breasts, cut into bite sized pieces
  • 2 lemons juiced
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp & 1/2 tsp honey
  • 1/2 tsp dijon mustard (look for one that has the least ingredients. Mine just has mustard, vinegar, sea salt)
  • 1/2 tsp oregano
  • 1/4 tsp sea salt
  • Several handfuls chopped spinach

Heat olive oil and garlic in a large pan for a couple minutes. Add chicken, and begin to cook. Add lemon juice, honey, mustard, oregano, and sea salt. Bring the sauce to a nice bubble, cooking chicken through. Reduce to a simmer so the sauce reduces and gets a little thicker. Add spinach and cook until wilted. My spinach was in there a touch too long. You can add it a minute or two before serving so it stays a brighter green.

Sautéed Orange and Green Peppers

  • 1 orange pepper, diced
  • 1 green pepper diced
  • Drizzle of olive oil

Combine the peppers in a medium sized pan. Drizzle some olive oil over them. Cook until tender.

I served the chicken over the peppers and it was a nice combination!

Potatoes are a big hit in our home. They are one of Jackson’s favorite foods. Not baked potatoes. Not mashed potatoes. Not potatoes au gratin. Nope. They HAVE to be my potato bites in some form. This is a twist on my normal recipe, which I will also have to share. Sometimes I have to switch it up a tiny bit for my husband and myself.

I always use colorful potatoes. Usually I am cubing up red potatoes. Sometimes I find the one bite multi colored potatoes. That is what we have here today. If I can find foods that are bursting with color I am one happy person!

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Lemony Potato Bites

  • I used approximately 32-36oz of these multi colored one bite potatoes. A bag and a half. Cut into pieces.
  • 1 Lemon, juiced
  • 2 Tbsp Olive oil
  • 1/2 tsp sea salt

Preheat oven to 400

Combine all ingredients in a large bowl. Cover with press and seal wrap, shake bowl until everything is well coated. Line a baking sheet with parchment paper. Pour bowl’s contents onto the parchment paper. Bake until potatoes are soft and a little bit browned. I usually flip them over once. I don’t have an exact cooking time because it always seems to vary. I just watch them and look for the browning and softness.

Note: Sometimes I use red potatoes. I would say about 5-6 medium/large red potatoes could be substituted.

My sweet boy is sick. He even had a bit of a fever last night. The only meal he had eaten yesterday was breakfast. This child is normally an eating machine. There are days where I can barely keep up with getting food to him. His metabolism is off the charts! I wanted him to try to eat some dinner. I let him know his options. He picked one of his favorite meals. Potatoes. And steak would do for the meat.

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  • Aprrox 1lb of steak, a little over would be fine. I used tenderloin.
  • 2 Tbsp Olive Oil
  • 1 large clove of garlic
  • 2 Tbsp Balsamic vinegar
  • 1/2 Tbsp Red Wine Vinegar
  • 1 lemon juiced
  • 1/4 tsp ground mustard
  • Pinch sea salt
  • A couple twists of fresh black pepper

Cut the steak into pieces. Sauté the garlic for a couple minutes until fragrant. Add the steak and brown. Once browned add the Balsamic vinegar, red wine vinegar, lemon juice, mustard, sea salt, and pepper. Bring the sauce to a nice bubble. Reduce a bit and cook until the steak is done to your liking. This will vary depending on the size of your pieces and your preference. Mine cooked a little longer because the husband likes steak well done and Jackson gets freaked out over the fact that he once saw blood come from steak I was prepping!

I served this over my roasted red potatoes. One the side were rainbow carrots which had been lightly sautéed in some olive oil. They still had a slight crisp to them.

Jackson ended up only eating a few bites. It was at dinner that we realized his fever had gone up. He also just felt entirely miserable. You could see it all over his face. So he got some popsicles and we enjoyed this nice yummy meal.

Soon I will get my red potato recipe up as well! It truly is a go to for me. Jackson is obsessed with them. It is his most favorite dish of mine. It is so versatile they literally go with almost anything!