Roasted Broccoli & Bulgar Wheat

This was very good and very easy.   I used frozen broccoli instead of fresh and I used bulgar wheat instead of quinoa.

1 bag of frozen broccoli

1 cup of bulgar wheat

Lemon juice

garlic powder, salt, pepper

Parmesan cheese

flax seed

1. Preheat oven to 425, cut up broccoli and put on an oven tray, douse generously with lemon juice and sprinkle with garlic powder, salt and some pepper

2. Heat broccoli in the oven until slightly browned

3. Boil water and then add a cup of bulgar wheat

4. Once the bulgar wheat is cooked combine in a bowl the bulgar wheat and broccoli, add some more lemon

5. I added some Parmesan cheese and some flax seed

 

Refried Bean and Dirty Rice

So I made two new recipes last week.  I forgot to update honestly.  I meant to but then car shopping, life, weddings and an eye inflammation got in the way. I made two recipes, one was refried beans in a crock pot, the other some dirty rice

• 2c dry pinto or black beans,
• 6c water
• optional: chili powder, garlic powder, black pepper, salt, cumin, cider vinegar,

 

• Add bean and water cook for 4 hours in a slow cooker, on high for 3-4 hours.  The slow cooker should have the capacity for at least 3 quarts.  Cook until beans are soft.
• Remove beans and reserve liquid.  I put the beans in my food processor to smooth them out a bit. (In retrospect I wish I had a hand masher that probably would have worked better.
• I added in the various above seasoning, it was pretty random. It freezes well and made quite a bit

I really didn’t like the beans, they tasted far too plain.  The recipe I followed didn’t list specific enough info on seasoning.  I kept trying to add more and fool around a bit with the seasoning still a bit bland.  It was my first time cooking dried black beans, and it worked out well.

Dirty Rice

I put everything in my rice cooker, it was so easy and so yummy.  I loved it.  Definitely a great and easy way for some flavorful rice.  I could have probably added some onion, corn or tomato but it was still great without.

• 2 cups of rice
• 1/2 cup water
• 1 vegetable bullion cube
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of olive oil
• 1 tablespoon of chilli powder
• 1/4 tablespoon of paprika
• 1/4 teaspoon of salt and pepper

So I just threw everything into the rice cooker, I am not even sure for how long.  I just kept checking on it until the rice was soft.  It was so good.

 

Update

Despite the fact that I’ve been theater free on the week days I’ve been pretty busy.  Some of it is laziness too, I won’t like.

Tonight’s recipe for example was thrown together from a poorly planned week.  I didn’t have too much planned food wise this was a recipe I could put together and enjoy.  I also had all of the ingredients. I’ve been too busy to go food shopping this week.

I’ve been pretty busy during the weekday too.  I was so lazy this week, last night I had pancakes for dinner, not even fresh ones, frozen ones.  I even had to buy lunch from the cafeteria at work this week.

I started to plan already some meals for the next few weeks. I need to make a soup recipe for some lunch during the week.  I also think another attempt is made this spring at the home-made yogurt.  I will keep you posted on everything!

Chick Pea Edmame Salad

I decided to make a cold salad, using some stuff around the house.  I adapted the original recipe so much that it’s not even really similar to the original.

1 can of chick peas

3/4 cup of edamame

1/3 cup of raisins

carrots ( not sure how many I cut up but I cut about 25 of the small pre cut carrots

1 zucchini

some flax-seed

some butter

for the dressing:

tablespoon of olive oil

tablespoon of red wine vinegar

teaspoon of sugar

teaspoon of oregano

1/2 tablespoon of  garlic powder

I estimated most of the above measurements, especially in the dressing and I adjusted to taste

1. cut up zucchini, fried in the frying pan with some butter and garlic powder.  I probably should have  cut up some fresh garlic, oh well.

2. in a bowl added chic peas, edmame, cut carrots and raisins

3.  added zucchini and sprinkled some flax-seed on top

4. added in all of the ingredients for the dressing and stir

5.  I added some more of this and that to the dressing to taste.

6. I chilled it in the fridge while I worked out and showered.

Easy and yummy

Zucchini Tarts

This made 6 small cupcake size tots, they were pretty yummy! It was a nice side dish to some rice.

1 zucchini shredded

1/4 cup bread crumb

1/4 cup shredded cheese

1 egg

salt

pepper

1/4 of an onion diced

Pre-heat oven to 400 and spray inside of muffin tray with a non-stick spray

I squeezed the zucchini of any excess water

I combined  all of the ingredients in a bowl and scooped them into muffin tins.  I pressed the mixture firmly into the tins with a spoon.

Cook in the oven for 25 minutes or so.

I wished they had held together a little better but they tasted quite yummy.

Easy Strawberry Muffins

1/2 cup sugar
2 1/2 cups all purpose flour
1 tbsp baking powder
2 eggs
1 cup milk
1/2 cup (1 stick / 1/4 lbs) unsalted butter, melted
1 tsp vanilla extract
2 cups fresh diced strawberries

Preheat the oven to 400°F. Place 12 paper baking cups in a muffin pan.

In a medium bowl, combine the sugar, flour and baking powder with a spoon. In a large bowl, lightly beat the eggs and combine them with the milk, butter and vanilla extract with a whisk until smooth. Add the dry ingredients and stir until well incorporated. Add the diced strawberries and stir until combined. Spoon the batter into the baking cups.

Bake for 20 to 25 minutes. Remove the pan from the oven and cool for 5 minutes. Serve the muffins immediately.

 

So yummy and so easy. I was tempted to add chocolate chips but may be next time

Shopping

So I went food shopping today,  at the Vegetable market.

 

1 lime

2 zucchini

apples

a bunch of strawberries

some pre-cut mixed fruit

onions

garlic

cilantro

I think that is all came to about $10.50  I love this place.

I’ve bought other foods in weeks prior but life has been hectic and is finally calming down a bit.  So yay for that.

Crispy tofu

*1 large block of extra firm tofu
*1/2 cornmeal
*1/3 cup graham cracker crumbs
*1/2 teaspoon salt
*1/2 teaspoon cumin
*1/2 teaspoon  paprika
*1 teaspoon chili powder
*1/4 teaspoon ground black pepper
* two large eggs, beaten well

Instructions
*Place two paper towels on a large dinner plate. Place the block of tofu on the paper towels. Top with two additional paper towels and another dinner plate. Put a cookbook atop the dinner plate and allow the water to drain out of the tofu (this will help the tofu crisp up in the oven) for about 20 minutes. Discard paper towels.
*Preheat oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray with nonstick cooking spray or coat lightly with olive oil. Set aside.
*Cut tofu into smaller blocks, or whatever shape you want really
*Place eggs in a shallow bowl. In a second shallow bowl, combine the cornmeal, graham cracker crumbs, salt, cumin, paprika, chili powder and ground black pepper. Stir until evenly combined.
*Dip each tofu triangle into the egg mixture, followed by the cornmeal mixture, coating evenly with the dry crumbs. Transfer coated tofu to the lined baking sheet. Bake tofu for 20 minutes, turning once halfway through.

 

This was very good too and very different.  My graham crackers were cinnamon graham crackers so there was that extra flavor.  I won’t like I got busy with the rice I did not turn over the tofu, they turned out fine.

Cilantro Lime Rice

Very yummy

 

1 cup of brown rice

2 tablespoons of olive oil

2 cloves of garlic

some sea salt

4 tablespoons of lime juice

 

1. Cook rice

2. Blend all ingredients above in a blender or food processor until smooth

3. Mix into rice

 

I loved this so yummy and would work as the perfect side for taco night.  I found this recipe on a Martha Stewart website.

Red Bean Burgers

• 1/2 onion, minced
• 1 clove garlic, minced
• 2 tsp chili powder
• 1 15 oz can red kidney beans, drained and rinsed
• 1/2 cup bread crumbs
• 1 egg
• 2 T barbecue sauce plus extra for bun

Instructions

1. Heat a large skillet over medium heat. Add a couple swirls of olive oil.
2. Add the onion, garlic, and chili powder. Saute until the onions are soft.
3. Place the kidney beans in a medium bowl and mash with a fork. Add the onion mixture, bread, crumbs, egg, and barbecue sauce.
4. Mix well. Form into patties.
5. Place a little more oil in the skillet and brown the patties on both sides.

They are yummy! I came to the conclusion though I am awful at flipping things over, including these patties and pancakes and anything you can think of that requires being flipped.

Suggestions on that are welcome!