What I've Been Cooking Lately

Honestly...I haven't been cooking that much. At least, not trying out new recipes, since we bought the new house.  We've had pizza over the last few weeks more than I care to admit.  I have been able to find time to test out a few new recipes over the last few months---I just haven't had time to blog about them individually.  So here I'll share my results, along with a link to the original recipe I used, and then note any changes I made.

Roasted Asparagus & Mushroom Carbonara

This is probably one of the most delicious things I've made myself in a LONG time.  And it was pretty darn easy to make.  One day, when I have free time again, I WILL be making more of this.  No tinkering with the recipe--original turned out great. I was nervous about using raw egg in a sauce but it was totally amazing.

Roasted Red Pepper Sauce with Zucchini Noodles

I tinkered with this one a lot, but still really liked the results.  The original recipe here is vegan, but we used regular milk. I didn't have tahini or almond butter, so I used peanut butter, and tossed in some grated parmesan to help thicken the sauce.  I also added a few dashes of Tabasco Chipotle Sauce for some heat and smokiness.  Finally, we added smoked sausage for protein.

LOVE my veggie spiralizer.

One Pot Spaghetti

Saw the Video for this on my Facebook feed and thought a) that looks easy, and b) I've got a ton of basil & tomatoes to use up.  It was very easy, and delicious.

Sweet Potato Quinoa Patties

We made these while doing a one week Daniel Fast, and they were super tasty.  I will probably make them again, but use egg as a binder, since they were kind of crumbly (couldn't use egg during the Fast).  We definitely had to let them cook longer than what the recipe calls for to get them crusty enough on one side so that they could be flipped without falling apart (I'd say 4-6 minutes per side, rather than 2 minutes, but if you use egg as a binder that might change the cook time.  Just make one first as a tester to figure out the times, and then fill your pan with patties after that.)

Served with a side of garlic green beans.

French Onion Soup

This was to satisfy a craving, and can only *sorta* qualify as semi-homemade.  I had some canned French Onion soup, but wanted to step it up, so I sauteed some fresh onions first to caramelize them, then added the canned soup and brought it to a boil.  Then I preheated my broiler, and set two ramekins on a cookie sheet.  I cracked open a raw egg into each of the ramekins (a weird trick one of my Louisiana buddies taught me), added a little pepper, and then gently ladled the hot soup over the top of the egg (the heat from the soup & broiler will cook the eggs).  

Next, I placed a 1 inch slice of french bread onto the top of the soup, and topped with 2 slices of Swiss cheese.  Broiled just until the cheese was melted, and then, devour.

Thai Cashew Quinoa Salad

A friend recommended this dish on Pinterest. I’m a big fan of her Chinese noodle salad, so I figured if she liked this, then it had to be good!  It’s so fresh and crunchy—and I LOOOOOOVE all those colors! I tweaked the recipe a bit to add a little more heat to balance out the sweetness of the dressing.

INGREDIENTS:

¾ cup uncooked quinoa
1 heaping cup shredded purple cabbage
1 red bell pepper, diced
½ red onion, diced
1 cup diced carrots
1 cup edamame, shelled
½ cup cashew halves
½-1 cup chopped cilantro (we like a lot of cilantro)
¼ cup diced green onions

For the dressing:
¼ cup smooth peanut butter
1 tsp ginger
3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
2 tsp sriracha
Water to thin, if necessary

DIRECTIONS:

Cook the quinoa according to package instructions—it should make about 2 cups when cooked. Set aside in the pot.

Add the peanut butter and honey to a small microwave safe bowl and nuke for about 20 seconds. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and whisk until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water.

Drizzle half of the dressing over the cooked quinoa & mix to coat.  Then in a large bowl, combine the red pepper, onion, cabbage, carrots, edamame, cashews, and cilantro. Fold in the quinoa.  Add as much of the remaining dressing as you’d like (to taste). Garnish with green onions. Chill until ready to eat.

We served it with some grilled chicken, and topped the chicken with a little bit of the leftover dressing.

NUTRIFACTS: (salad only)

Calories 234.3

  Total Fat 9.5 g

  Saturated Fat 1.4 g

  Polyunsaturated Fat 1.4 g

  Monounsaturated Fat 2.7 g

  Cholesterol 0.0 mg

  Sodium 485.6 mg

  Potassium 160.5 mg

  Total Carbohydrate 29.1 g

  Dietary Fiber 3.4 g

  Sugars 6.4 g

  Protein 10.0 g

Quinoa Salad & a 3 Day Cleanse

Somewhat symbolically, with the beginning of the new year, the Hubs & I decided to try a cleanse.  I say “somewhat” symbolic, because it was really more about trying to get our systems back in check after consuming massive amounts of holiday food.  The sis-in-law told us about the 10 Day Water Cleanse, but she also mentioned that her brother in law broke down crying after being on it for 7 days.  Umm… no thanks.

Instead, we opted to go with the 3-Day Jumpstart Cleanse, because, well…it’s only 3 days.  I am far less likely to give up something that’s only 3 days.  And it seemed pretty simple too: protein shake in the morning,  some probiotics & vitamins throughout the day, and you only have to give up caffeine, gluten, dairy, processed sugar, and booze.  I can live without those for 3 days.

Prebiotic protein shake: blueberries, almond milk, banana, kale, protein powder, & apple cider vinegar.

However, the tricky thing about eating is what you’re allowed to eat together.  Fruits & veggies you can have any time, but you’re not allowed to have animal protein, grains, or legumes together.  That may sound like no biggee at first, but it poses a big challenge when you’re planning a meal…especially when you throw those other rules in there. 

“Glazed chicken wings with peas! Wait…are peas legumes?  And wait, we can’t glaze wings, because of the sugar… Okay, side of corn w/dry rub wings? Wait…is corn a grain?  What does it say about starches?  Does it count potatoes as a veggie?  How about tuna salad…wait, no, there’s sugar in the mayo…”

“I’m craving sweets…how about a microwave oatmeal muffin?  Wait…no…can’t have the brown sugar, and can’t combine egg (animal protein) and oats (grains)…. are oats even gluten free?  UGHHH…”

My first day of the cleanse, I was completely ill-prepared.  I ended up taking a hard boiled egg, some edamame, and raw veggies for lunch.  For dinner, we did grilled chicken & steamed broccoli…and were then pretty well worthless all day because of how few carbs we’d taken in during the day.

Now, on Day 3, here’s what I threw together for lunch, so we could make up for some missing carbs.

This is a twist on my salsa rice recipe, but I used quinoa to get more protein & be more filling, since I couldn’t use beans & grains together.

 

INGREDIENTS:

2 cups water

1 cup quinoa

1/4 onion, diced

1 tsp garlic powder

14 oz can tomatoes & green chilis

1 handful cilantro, chopped

Corn, removed from 1 ear

1/2 avocado, chopped

2 Tbsp lime juice

chili powder, cumin & paprika to taste

 

DIRECTIONS:

Combine the water & quinoa in a pot & bring it to a boil.  Add the diced onion and the garlic powder, cover, and reduce the temperature to simmer & let cook for 15-20 minutes.

When the quinoa is fully cooked, add the remaining ingredients & mix well to combine. 

Then, voila, you’re done!  Healthy, delicious, and super easy!  I love all the colors!

 

NutriFacts: (makes 4 servings)

Calories: 350

Fat: 8.3 g

Fiber: 8.4 g

Carbs: 60.3 g

Sodium: 358 mg

Protein: 11.7 g

Chicken, Kale, & Quinoa Soup

So last week I got a notice from my local blood bank that they were in dire need of O- blood, which happens to be my type.  So I went in to donate—but got turned away because my iron levels were too low.  I was SO bummed, even though they told my I can come back in two weeks to try again.  But I don’t want to get turned away again, so I’ve been ramping up my iron-rich foods.

This soup was one of the inventions I threw together to try to help.  Like, literally, “what do I have in my fridge to throw in a pot?”  And I was SO happy with the way it turned out.

Quinoa is a very iron-rich foods; one cup of quinoa contains about 37% of your recommended allotment.  Kale is also a good source, with about 1mg per serving,but it’s also got a TON of Vitamin C, which helps your body to absorb iron.   And chicken doesn’t hurt—there’s about 2mg of iron in a 3.5 oz serving. 

Even though it was just a mish-mash of things thrown together, I will definitely be making this again….it was delicious and filling, and only 265 calories for a big (2.5 cup) serving!

My husband noted that it “smelled & looked healthy”, but “tastes much better than it smells”.  The seasonings and the bacon really add a ton of flavor to the veggies.

INGREDIENTS:

6 cups water

4 bouillon cubes

1 chicken breasts, boneless / skinless

1/2 tsp chicken seasoning (equal parts onion powder, garlic salt, & paprika)

Olive oil mister

1/2 onion, diced

1 zucchini, cubed

2 cups kale, chopped

3/4 cup quinoa

1 tbsp bacon crumbles

1 tsp minced garlic

1 tsp Cajun seasoning

1 tsp dried basil

salt & pepper to taste

 

Directions:

Lightly spritz a pan with olive oil & heat over medium.  Add onions, season with S&P, and sauté until translucent.

Meanwhile, add the water & bouillon to a large pot & heat on High. Add the kale, zucchini, quinoa, bacon, garlic, & seasonings….bring to a rapid boil then cover & cook for 15-20 minutes.  Add the onions when they’re done.

In the same pan, sauté the chicken breasts & season on both sides with the chicken seasoning.  Once fully cooked, cube the chicken & add it to the pot as well.  Taste as you go, and add more seasoning to your particular preference.

The soup is done when the quinoa is fully cooked.  Makes 4-6 servings.

 

(PS—The Scoop is finally closed for the winter, so I hope to be posting a lot more over the next few months!  I lovelovelove holiday cooking!!!)

 

NUTRIFACTS:

Calories 265.7

  Total Fat 5.7 g

  Saturated Fat 1.0 g

  Polyunsaturated Fat 0.7 g

  Monounsaturated Fat 1.5 g

  Cholesterol 59.5 mg

  Sodium 1,306.8 mg

  Potassium 497.3 mg

  Total Carbohydrate 26.3 g

  Dietary Fiber 4.1 g

  Sugars 4.5 g

  Protein 27.2 g

  Vitamin A 158.1 %

  Vitamin B-12 6.0 %

  Vitamin B-6 33.5 %

  Vitamin C 44.4 %

  Iron 20.2 %