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Roasted Veggie Rice

January 26, 2016 //
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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.

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Fattoush Salad

January 11, 2016 //
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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.

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Pasta Primavera

June 26, 2015 //
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Here is my take on pasta primavera. I do love veggies oh so much. There is something particularly delicious about roasted or grilled veggies. I could just eat those every single day of my life.

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Pasta Primavera

  • 1 lb whole wheat pasta
  • 1 large zucchini
  • 1 red bell pepper
  • 1/2 sweet onion
  • 1 carrot (you could add two. I only had one left!)
  • 1 Tbsp Herbes de Provence
  • Olive oil spray, to taste (I use a sprayer that I fill myself)
  • 1/4 tsp sea salt
  • black pepper to taste
  • 2 vine ripe tomatoes
  • Balsamic vinegar, to taste

Preheat oven to 450. Line a baking pan with parchment paper.

Cut the zucchini, pepper, onion, and carrots into pieces. Arrange neatly on the baking pan. Spray with olive oil until all pieces are coated. Shake the Herbes and sea salt over the veggies. Set in oven. Keep an eye on them. Roast until they begin to brown and the veggies are tender. I even added another coat of olive oil and flipped them around while they cooked.

Meanwhile prepare the pasta. Chop the tomatoes into chunks. When veggies are done add everything to a large bowl and mix to combine. Drizzle balsamic vinegar over and mix again. This is to taste. I prefer to be generous because the sweetness of the vinegar really pulls this dish together!

They made yummy leftovers. I just reheated it all in a pan adding a touch more balsamic vinegar and olive oil.

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Lemony Parm Chicken and Asparagus

May 30, 2015 //
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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.

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Categories Chicken

Ginger Curry Turkey with Brown Rice Noodles

May 20, 2015 //
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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!

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Grilled Chicken and Veggies with Greek Seasoning Sauce

May 18, 2015 //
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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.

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Categories Chicken

Snow Pea Lime Chicken

April 27, 2015 //
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AH! This past week has been crazy! So much has happened. I really did not come up with any new recipes until last night. I was supposed to grill some chicken. I had a new poultry rub idea ready to go. The potatoes were in the oven. Alexander suddenly decided he was starving and exhausted even though he had recently eaten. Babies, I tell ya! I had to halt my food prep and go nurse a sweet little almost 7 month old to sleep for a nappy nap. The potatoes were already cooking. I had to switch it up once I was done because I was short on time now. Pan chicken is always a quick dish for me to whip up. I thought of this on the fly. I was inspired by the snow peas we purchased. This is the very first time I have cooked with snow peas. I hate regular peas. They make me gag. I have tried and I just cannot enjoy the flavor of them. Snow peas taste a bit different though, so I decided to try them again. I really enjoyed this dish. It was light and fresh and very spring like! It looks like snow peas may become a more frequent veggie in our home. Jackson also enjoyed them. He said “Yum. They’re kind of like green beans!” Truth!

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Snow Pea Lime Chicken

  • 2 boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 Tbsp orange blossom vinegar
  • 3 limes
  • 1/2 tsp white pepper
  • 1/2 tsp thyme
  • 1/2 tsp ground mustard
  • pinch sea salt
  • 1 orange pepper, diced
  • 3 carrots julienned
  • 1/2 lb snow peas
  • 3 green onions, chopped

Juice two of the limes. Set the 3rd one aside for later.

Combine the chicken, lime juice, olive oil, vinegar, white pepper, thyme, ground mustard, and sea salt in a large pan. Begin to cook. Once the chicken no longer looks pink add the orange peppers. Cook until they soften. Once the have softened, add the carrots and snow peas. Cook until chicken is cooked through. Meanwhile juice the 3rd lime. Once chicken is cooked, turn off heat and add the remaining lime juice and green onions.

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Categories Chicken

Smokey Steak Rub

April 18, 2015 //
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When I am grilling steaks I do not like the flavor to be out of this world over powering. This recipe has a nice subtle smokey flavor to it. It doesn’t take away from the juiciness of the steak, and is nice compliment to the natural flavors of the meat. It was a lovely Friday night dinner.

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Smokey Steak Run

  • 1 tsp smoked paprika
  • 1/2 tsp dark chili powder
  • 1/2 tsp sea salt
  • about 1.5 lbs of steak

Mix the 3 seasonings together well. Lay your pieces of steak out. Rub each side with generous amounts of the seasoning. I used all of it up. Let stand for about 15 minutes. Toss on a grill and grill until it is cooked to your liking.

Note:

I used filet mignon. I had 3 of them. I sliced each one in half, thinning them out. They were still nice and thick though. I ended up having 6 smaller steak pieces. I cooked them medium well. It is a compromise in our home. I would prefer a medium steak and my husband would prefer a well done steak. We meet in the middle. Marriage! Ha!

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Savory Turkey and Veggies with Roasted Potatoes

April 17, 2015 //
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I have had a taste for tomatoes all of the time lately. Maybe it is the spring air that has been surrounding us daily. Something about a nice fresh tomato screams warmer weather. That partially inspired this dish. The other part was my 4 year old. I listed off all of the things I could potentially cook and he picked the turkey and potatoes. I truly get giddy over the fact that my child is so open to eating all of these yummy veggies. Eggplant, tomatoes, and zucchini all in one dish. It is not always easy at dinnertime with a 4 year old, but we have been consistent in our rules that he has to eat what I serve. It has paid off. I remember when he wouldn’t touch meat and veggies could be a trip as well. Now he picks turkey and begs me to buy eggplants and cauliflower! I haven’t served a legit salad in a while though because he has a deep hatred for them and I have just been too busy basking in the victory that is my child begging for all of these other veggies. Ha! Summer is creeping in though and my salad cravings will increase…..Maybe by the time he is 5 I will have conquered the salad battle as well!

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Savory Turkey and Veggies with Colorful Roasted Potatoes

  • 1lb white meat ground turkey
  • 2 Tbsp Olive oil
  • 2 garlic cloves, pressed
  • 1 Tbsp Italian Seasoning
  • 1 lemon juiced
  • 2 Tbsp White Balsamic Vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1/2 eggplant, diced
  • 2 vine ripe tomatoes, diced
  • 1 zucchini, zoodled

Heat the garlic in the olive oil for 1-2 minutes, until it is sizzling and fragrant. Add the ground turkey and begin to brown. Breaking up the pieces with your spoon. Once some of the pieces are turning white, add the Italian seasoning, lemon juice, white balsamic vinegar, ground mustard, and sea salt. Continue to cook until you no longer see pink bits, breaking up the pieces as it cooks. Add the eggplant and tomatoes. Cook until the eggplant until is soft and the tomatoes start to fall apart. Add the zoodles and cook another 2-3 minutes for the zucchini to get tender.

I served this over my Roasted Potato Bites. The only thing I did different was skip the lemon juice in this recipe. I just roasted them with the olive oil and sea salt. It was a nice compliment to the turkey.

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Arugula Balsamic Tomato Pizza

April 16, 2015 //
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Last night was build your own pizza and grill it night. We use Flatouts for our crusts because they are thin and small enough for a little personal pizza. We love doing this because everyone gets to eat exactly what they want. I am not one to eat heavy pizza very often. So, I especially love this because I can keep my toppings fresh and my cheese to a minimum.

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Arugula Balsamic Tomato Pizza

  • 1 Flatout pizza crust
  • Olive oil for brushing
  • 1 vine ripe tomato
  • 5 small balls fresh mozzarella, cut in half
  • 1 Tbsp Fig Balsamic Vinegar (or any balsamic vinegar of your liking)
  • 1/2 lemon, juiced
  • Handful of baby arugula, chopped

Follow the instructions on your flatout pizza crust. I grilled the crust, plain, for 1 minute. Seriously, 1 minute. Then I added my toppings. I brushed with olive oil. Laid the sliced tomatoes on the crust. Added the 10 halves of mozzarella. Drizzle the balsamic vinegar over the whole pizza. I placed mine on a baking pan because my grill gets very hot very fast. This keeps the crust from getting too burnt. While allowing the cheese to melt. The vinegar seems to soak through a touch, so watch the pizza and every few seconds use a spatula to lift under the crust.

Once the cheese is a bit melted and the tomatoes have softened (3-4 minutes) remove from grill and add the arugula. Drizzle the lemon juice over the whole thing. Enjoy!

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Categories dinner
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