Archive for the ‘vegetable’ Category
Cooking for one or two is something I talk about a lot but this recipe adapted from livebetteramerica.com is something I refer to a lot when I’m looking for something easy and to switch up the weekly norm.
Not a fan of Sriracha or spicy? Don’t worry… this recipe is easily adaptable. You can use rice that’s not instant but you should precook it to make sure it gets fully cooked when the chicken + veggies are done. You can also use the microwaveable packets of rice you can find in the stores. Just dump the rice in a bowl with the water and let it sit for 5 minutes before draining and mixing with your vegetables. || Read more
On my most recent trip back home to Nebraska, Dad pulled out all the stops (as usual) making beer chicken and these amazing bacon braised green beans. I dare any of you who don’t care for green beans to try these out. After all, bacon makes everything better, right? || Read more
Last week I got a chance to check out Alemany Farmers Market in Bernal Heights, a neighborhood in San Francisco. All I can say is prepare yourself for craziness and more produce than you’ve ever seen in one place.
I was like a kid in a candy store except this kid goes crazy over potatoes, kale and early girl tomatoes! Open every Saturday, this farmers market was founded in 1943 and boasts a ton of awesome spots to eat and more than enough vendors to make sure you find what you’re looking for. Check them out on Facebook!
These mixed potatoes were perfect for the grill. Chop up a mix of yukon gold, red and purple and throw ’em in a bowl with some olive oil, sea salt, pepper, garlic, basil, red pepper flakes and throw them in a tin foil pocket for the grill (I also top the potatoes with a couple pads of butter on top before I seal the tin foil up).
This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more
My apologies for not getting a new recipe up sooner than this, but life has been crazy with work, the BF graduating with his Masters degree today and a big move to the San Francisco Bay area later this month! I’ve barely had time to cook or bake anything.
The original recipe for this came from healthyseasonalrecipes.com but as usual, I’ve made some changes according to my taste and what I had in my kitchen. I served up this salad with my pork chops and cabbage recipe. It makes a large amount, but I wouldn’t recommend keeping it for a second day so next time I’ll halve this recipe for 2 people. Besides all of the chopping, this would be a quick hit for a picnic or group dinner. Here goes:
What you’ll need:
- 1 head of cabbage (recipe calls for Napa, but I just had a regular head of cabbage), finely sliced
- 2 large cucumbers, peeled and julienne cut
- ½ a lime, juiced (please use fresh! recipe calls for ¼ but it just wasn’t enough)
- 1 bunch of cilantro, leaves removed and roughly chopped. (discard the stems)
- about 2 cups of frozen sweet corn, thawed (I steamed mine and let them cool down)
- ¼ cup canola oil (I also used a little bit of olive oil)
- 2 tsp. sugar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- Chili powder to taste (optional)
Get your veggies chopped. I’ll be honest and say mine did not turn out as pretty as in the original recipe. Mostly because I got tired of julienne chopping cucumbers so just do your best. Heck, slice up the cucumber however you like, it all goes to the same place anyway, right? In a big bowl mix the cucumber, cabbage, cilantro and corn.
In a small bowl, mix your oils and seasonings and whisk together really well. Pour over the veggies and mix really well. If you have time, let the salad sit to let the flavors mix together. We ate ours right away and it was really good. I’m sure this will a recipe I’ll experiment with. What would you add in yours?
I love my friends. I love them even more when they share recipes! I’m just now getting into the kale kick and I love it. This easy recipe will be a go to from now on.
This one’s from the super talented (and green friendly) Mandy Stos. When you’re done eating your greens, go check out her handmade goodies at iamthemandy.com!
Mandy’s Hail the Kale Salad
- 1 bunch organic kale
- 1 tbl olive oil
- 2 tbl Parmesan cheese
- Small bread crumbs
- (red pepper flakes if desired)
Cut and de-stalk the each piece so only the leaves are left. Tear or cut into bite sized pieces like a normal salad. Add to a large bowl. Add in olive oil, squeeze half of a lemon, salt, and pepper. Stir up. Next add in the parmesan cheese and mix. Add as much as you like and it really depends on how much kale you are making. Once you are done, add to your plate and sprinkle bread crumbs on top. I add chicken to mine as well!