Monday, January 30, 2012

Cowboy Caviar

A recent addiction, a favorite by everyone in our house... big and small alike! Just in time for the Superbowl this weekend... if you are bringing a dish, this would be a great one to share!

2 Tbsp red wine vinegar
1 1/2 tsp Olive Oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm avacado
1 can black beans
1 can corn
1/3 c. sliced green onion
2/3 c. chopped cilantro
1/2 lb. tomatoes, coarsely chopped
sea salt to taste
a squeeze of fresh lemon juice

Dice your ingredients and mix all together right before serving. Serve it with Corn Tortillas Chips as an appetizer or use it  as a dip or use as a filler for tacos with corn tortillas! How about over a bed of cabbage and turn it into a southwestern salad.. the possibilities are endless... and so filling!

Saturday, January 28, 2012

Sauteed Lemon Brussel Sprouts

I L-O-V-E brussel sprouts... of course, not boiled, but ROASTED or SAUTEED- they are divine! And if you have written them off because of the stench they used to give off while your Grandma used to boil the life out of them,  give them another chance- you won't be disappointed!

drizzle of Expeller Pressed Coconut oil
1 small shallot
15- 20 brussel sprouts, washed, halved, and sliced
2 cloves garlic, minced
1/2 lemon, juiced
sea salt and pepper

These are so tasty and SO quick. Finely slice your brussel sprouts & shallot, and put them in a hot pan with a drizzle of oil. Let them saute a few minutes, then add your sea salt, lemon juice, and garlic. Saute them until they start to brown, but don't over cook or they will become mushy (like your grandma's! ha!) 

P.S. You can totally make these with out the shallot, I don't usually have shallots on hand, so if you are without, don't forgo the recipe, just alter... chop up some sweet onion or go sans- your choice!

Thursday, January 26, 2012

Harvest Potato Soup...

It is definitely soup season,  we have been getting our fill this winter, and as I scanned my recipes, I noticed I never posted pictures of this delicious Harvest Soup. So if you are the visual kind, take a peek and give it a whirl!

1 TBSP butter
1 onion, chopped
1/2 cup green onions, chopped
4 cups chicken broth
4 cups potatoes, diced (any kind, red, yellow, finger, etc)
4 carrots, thinly sliced
2 cups zucchini, sliced
4 cups spinage, torn
s&p to taste
** optional: shreaded chicken (2 breasts in the crock pot; precooked) 

In your big pot, melt your butter and then add both of your onions. Cook those over low heat for 5 minutes, covered. Then add your broth, carrots, and potatoes. Simmer those guys for 15 minutes, covered. Next add your zucchini and simmer for 5 more. Then add your spinach and s&P to taste. Let that simmer thoroughly. If you want to add the chicken (all ready cooked), throw that in right at the end with your spinach and let it soak up the flavors. **If you DO add the shredded chicken, you can cook it easily in the crock pot the morning of. I usually just throw 2 breasts in the crock pot, 1/2 cup water and let it cook on high for 4 hours. Then I shred it and throw it into the soup. I also recommend adding more broth to the soup if you use the chicken because the chicken soaks a lot of it up. Also, for the record, I don't measure all the vegetables out, I just eyeball it and it is yummy every time!

Serve with: warm FRENCH BREAD!! This is a great meal in it's self because it has all those hardy veggies, yummy broth, and the chicken for extra protein if you choose to throw it in. 

Sunday, January 8, 2012

Spicy Seasoned Sweet Potato Fries....

Here's a fun twist to a good ol' classic, a winter staple in our house- Baked Sweet Potato Fries! Every winter we joyfully receive a 20 pound box of sweet potatoes from my brother-on-law, so we like to try out different variations to change it up and make the 20 pounds enjoyable all season long!

Just like the original recipe, wash and scrub your potatoes (leave the skins on, lots of good stuff for you there) and cut them into french fry sticks. (you could also cut them into cubes, chunks, or chips). Then toss them in a bowl with some expeller pressed coconut oil, sea salt, pepper, some cumin, chili powder, and garlic powder. If you wanna turn it up a notch, add a pinch of cayenne pepper. Toss thoroughly and spread out  in a single layer onto a cookie sheet or roasting pan lined with parchment paper. Bake on 400 for 25- 35 minutes depending how your like your fries!

These were perfectly paired with a bowl of Vegetable Chili, a fun alternative to corn bread!

Friday, January 6, 2012

Vegetable Chili

I loved this recipe as a little change up to the traditional meaty chili. I was actually going to make this recipe without any meat and call it "Vegetarian Style Chili" but at the last minute, some good friends (a family of 6!) came through town and I needed to stretch it as far as I could, so in went a few more ingredients! Either way, it's super tasty and fun to see veggies sprinkled throughout! I served these with "Spicy Seasoned Sweet Potato Fries" which I will post next! Enjoy the goodness!!

1 yellow onion, diced
2 carrots, diced or shredded
4 stalks celery, diced
2 squash, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup frozen corn
1 can black beans, drained
1 can pinto beans, drained
1 can kidney beans, drained
28 oz. diced tomatoes
8 oz. tomato paste
water to taste or desired thickness
1 tsp dried oregano
2 tsp cumin
2 TBSP chili powder
1/2 tsp salt
1/4 tsp pepper
* I package ground turkey, cooked & seasoned with S & P

 Saute your veggies- your onion, garlic, bell pepper, celery, squash, and carrots in a drizzle of expeller pressed coconut oil for a few minutes until they get tender. Then add your diced tomatoes, tomato paste, drained beans and water until you reach your desired consitancy. Then add all your spices and cooked ground turkey (if desired). Bring it to a boil, reduce the heat, and let simmer for 30 minutes to an hour. Enjoy!