Tuesday, September 4, 2012

Chickpea Tomato Casserole

This little gem turned out so much better than I anticipated, and it made a lot, so we ate on it for several days, AND I put some in the freezer. Thinking it is going to make it into the regular rotation at our house!

~3-4 cups cooked chickpeas (or 2 15 oz cans, drained and rinsed)
~3-4 cups cooked quinoa (or brown rice or other whole grain)
1 can (14.5 oz) diced fire roasted tomatoes, undrained
1 can (14.5 oz) diced fire roasted tomatoes with green chilis, undrained
1 medium onion, chopped
~2-3 handfuls of fresh kale (or other green)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried sweet basil
sprinkling of sea salt 
3 Tablespoons tahini
3 Tablespoons water
Freshly grated cheese (optional)

  1. Preheat oven to 375.
  2. Mix tahini and water until it's kind of "fluffy." Set aside.
  3. Dump remaining ingredients into large casserole dish (at least 9x13) and mix well.
  4. Add tahini mixture and mix again.
  5. Bake approximately 35-40 minutes until the top begins to brown.
  6. Remove from oven and grate thin layer of cheese over top.
  7. Broil for 3-4 minutes until cheese is melted and beginning to brown.
  8. Enjoy!

Wednesday, June 20, 2012

Kitchen Essentials

I recently completed our Sexy in Six program with a couple of outstanding women who asked really great questions throughout our six weeks together. One of the things they suggested would be helpful is a list of the top items I keep on hand in my kitchen. Follows is my kitchen essential list:

  • Garlic and Onion--this is the foundation for just about everything I prepare, and both keep really well, which makes it easy to have on hand all the time.
  • Seasonal Produce--there are ALWAYS greens in my fridge--usually some sort of lettuce and a cooking green of some sort, too. I like to browse fresh farmer's markets for additional items or enjoy the bounty from a friend's garden. In the grocery store it is often the case that fresh, in season produce is less expensive and more plentiful.
  • Carrots--somehow this is a staple for us throughout the year. Great for eating raw, steamed up, juiced, or thrown into whatever I'm making. AND they are a sweet vegetable, which helps keep sugar cravings under control.
  • Pantry Staples--we like beans at our house, so I generally have a can or two on the shelf in addition to dried beans (very inexpensive and much tastier than the canned variety). A great source of protein and fiber these little beauties are often combined with a whole grain (usually quinoa or brown rice) for a simple meal. I also like to keep a few cans of tuna and salmon in the pantry to make a cold salad or croquettes and add in some good omega fats. Speaking of fats, I use extra virgin olive oil for no-heat prep (salad dressing, hummus, pesto, etc.) and Wildtree grapeseed oil for cooking (order some by contacting me here.). I keep butter on hand, too, for baking.
  • Freezer Fair--edamame is top of the list for our freezer, because they make a great snack eaten alone, are a nice twist on the traditional hummus recipe, and can be added to stir fry easily for a great protein source. The freezer also houses any leftovers, which then get pulled out and combined into a one pot dish that somehow always turns out tasty, even though the variety of flavors is vast.
*Whenever possible, I choose local, fresh, and organic.
  • Salad Spinner--used every.single.day. I actually have 2. Greatest tool for greens every invented.
  • Knife and Cutting Board--Until I purchased a high quality knife, I had no idea that a knife that fits in my hand would make food prep so much easier. Now, I take it on vacation with me. Seriously.
  • Knife sharpener--essential for keeping my knife in tip-top shape and preventing slips and possible injury.

Tuesday, March 13, 2012

Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

  1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
  2. Place next 5 ingredients in a medium bowl and toss.
  3. Taste dressing and adjust.
  4. Pour appropriate amount over salad. Toss to coat.
  5. Top with almonds and avocado slices.
  6. Enjoy!

Tuesday, March 6, 2012

Chicken Salad--hold the mayo

Love, love, love pulling together a leftover meal that doesn't feel like leftovers. This one came together beautifully and tasted even better than it looked.

3 Tablespoons brown rice vinegar
2 Tablespoons soy sauce (I used Tamari)
2-3 teaspoons freshly grated ginger
1 Tablespoon evaporated cane juice (sugar)
1/4 cup Wildtree Garlic Grapeseed Oil* or canola or sesame oil
leftover chicken, cut into small pieces
carrots, finely chopped
celery, finely chopped
red onion, finely chopped
mango, finely chopped
cabbage, shredded (didn't have this on hand, but it would be so good)
salad greens
peanuts, optional

*email here to order.

  1. Prepare salad dressing first by combining first 5 ingredients in a jar with tight fitting lid. Shake to mix and set aside.
  2. Combine remaining ingredients, except salad greens and peanuts, in large bowl. Toss to mix.
  3. Give the dressing another shake and pour over salad. Toss to evenly coat.
  4. Serve over salad greens topped with peanuts.
  5. Enjoy!

Tuesday, February 7, 2012

Simple Supper with Staples

I don't know what we've been eating at our house, because I feel like I haven't been doing a whole lot of cooking.

But last night I was determined to create something that tasted yummy, could be made with what we had on hand, and was easy to get on the table quickly.

I believe I succeeded.

Check out what's in your pantry/fridge and have confidence you can create a healthy meal in a flash!

Garlic Grapeseed Oil (or other high heat oil or email here to order)
1 red onion, chopped
3-4 carrots, washed and chopped
1 15 oz can Red Kidney Beans, drained and rinsed
1 bunch of collards, washed and chopped
salsa to taste
cooked quinoa (or other whole grain)
guacamole (optional)

Put grain on to cook, if needed.
Put oil in skillet and warm over medium heat.
Add onions, stir, and reduce heat to medium low.
While onions cook, prepare greens (check here for help) and chop carrots. Don't let the onion burn--stir occasionally.
Add carrots while greens soak. Stir.
Let onions and carrots cook a few minutes.
Add kidney beans. Warm through.
Add greens and stir to coat. Reduce heat to simmer.
Add salsa. Stir.
Serve over grain of choice (I chose quinoa, because it cooks quickly and was done about the same time everything else was.). Top with homemade guacamole (optional).
Enjoy a simple supper with stuff from your stock!