Spicy Veggies with Couscous

Ingredients

1 cup whole wheat couscous

1 1/4 cup filtered water

1/2 onion, sliced

1 thai chili, minced

2 carrots, sliced

1 daikon radish, sliced

4 garlic cloves, minced

1 can lentils, drained & rinsed

2 cups broccoli, quartered

2 Tbs ghee, clarified butter

pinch of grey salt

1/2 tsp freshly cracked pepper

1/2 cup cilantro, chopped

Directions

1. Make the couscous by boiling the water, adding the couscous, turn off heat, let sit for 5 minutes, then fluff with fork, mix in 1 tsp ghee (keep lid on to keep warm until needed)

2. Saute onion in 1 tsp ghee on medium low heat until softened, then add carrots, thai chili, garlic, and diakon, saute until tender

3. Meanwhile, steam broccoli until tender

4. Mix all ingredients together and top with cilantro

I created this dinner that other night when I was craving something healthy and comforting. I haven't used couscous in awhile because I forgot about it, but I think I will be using it more often now. I love how easy and fast it is to make. It has such a great nutty taste and it's the perfect foundation for a speedy meal. If you are not a spice fan you can skip the thai chili. Eric froze his thai chilis from last summer's farmer's market and then when we want to use them in a dish we just take one out, chopped up the frozen chili, and add it to the dish for the last few minutes. Their quality is completely preserved through the freezing process.

Panko Topped Veggies Over Polenta

Ingredients

Polenta

1 cup polenta (corn meal)

3 cups filtered water

1 Tbs Earth Balance butter

2 garlic cloves, pressed

2 Tbs chives, chopped

Veggie Topping

1/2 head of cauliflower (about 2 cups), cut into bite size pieces

1 cup broccoli, cut into bite size pieces

1 cup frozen peas

1 can chickpeas, drained & rinsed

1 cup raw cashews, chopped

Panko Topping

1/2 cup panko breadcrumbs

2 Tbs Earth Balance butter

1 garlic clove, pressed

2 Tbs chives, chopped

Directions

1. Start by making the polenta first: boil the water, slowly stir in the polenta, reduce heat to simmer, continue to stir while it cooks for the next 5 minutes, add garlic the last minute of cooking, turn off heat, stir in butter and chives, cover for 5 minutes, spread in 8X8 pan, and allow to cool for 20 minutes until it becomes firm.

2. Meanwhile, prepare the veggie topping: steam the cauliflower and broccoli until tender, roast the cashews in a 400 degree oven for 10 minutes, mix remaining veggie ingredients together.

3. Next make the panko topping: melt the butter, add the garlic and chives, cook 30 seconds, then stir in panko breadcrumbs

4. Add the veggie mixture to a large cast iron pan and top with the panko breadcrumbs

5. Bake in a 400 degree oven for 10-15 minutes until the breadcrumbs become slightly golden

6. Meanwhile, cut the firm polenta into 4 squares and pan fry with a little ghee butter until crisp on each side

7. Place a polenta square on a dinner plate, top with the veggie topping, and garnish with chives

I made this entree up last night because I wanted to find a creative way to use up our cauliflower and broccoli. I was reading through my cookbooks and I was inspired by a recipe I saw with grilled polenta squares. I feel that polenta can be pretty bland by itself so I always like to add garlic, herbs, and butter to it. The panko topping is delicious and goes great on top of mac and cheese or any other pasta dish. It adds a comforting element to the dish. The cashews were a random addition, but they were actually one of my favorite ingredients. This recipe makes a ton, so we had plenty leftover. I actually just ate the veggie topping cold for lunch today and it was great!

Cowboy Caviar

Adapted from my good friend Steph:)

Ingredients

1 cup canola oil

1/3 cup sugar

1/3 cup white vinegar

1 red pepper, diced

1 can chickpeas

1 can black beans

1 can pinto beans

1 can corn

1 can sliced black olives

1 cup grape tomatoes, sliced

1 jalapeno, minced with seeds

1/2 onion, finely diced

1 cup cilantro, chopped

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Directions

1. In a large bowl whisk together oil, vinegar, sugar, salt, and pepper until combined and sugar has dissolved.

2. Fold in remaining ingredients and allow to marinate at least an hour before eating for optimal flavor.

My good friend Steph made a version of this recipe for girls weekend at the cabin and it was a big hit! I have had many different versions of cowboy caviar and I have to say that this sauce recipe is the best! I find it hard to stop eating because it has so many different flavors that your mouth never gets bored. Even though it has a good amount of oil and sugar in it you can still feel good because you are eating a ton of veggies and getting lots of protein and fiber from the beans. This is perfect for a potluck or the upcoming Super Bowl.

Easy Gourmet Pizza

Ingredients

1 large cheesy herb pre-made pizza crust

1 Tbs Earth Balance butter (soy-free)

2 garlic cloves, pressed

1 cup aged cheddar, shredded

1 tsp ghee butter

1 portobello mushroom, sliced

1 shallot, sliced

1 cup frozen spinach, thawed and water pressed out

1 jar marinated artichokes, chopped

1 can sliced black olives

2 Tbs chives, minced

Directions

1. Preheat oven to 425 degrees

2. Melt ghee in a cast iron pan and saute the mushrooms and shallots until tender on medium low heat.

3.Place pizza crust on a pizza pan and spread soften butter and garlic on crust.

4. Sprinkled crust with half of the cheese

5. Spread the mushroom and shallots over the pizza, followed by the spinach, artichokes, and olives

6. Top with remaining cheese and chives

7. Bake for 12-15 minutes, until cheese is melted

I like to have the pre-made pizza crusts in my pantry because they make quick easy suppers. I really like doing garlic butter sauces, but feel free to change it to a white or red sauce. I like to keep my pantry stocked up then I have lots of options for pizza toppings. You really can't go wrong when it comes to making pizza, so don't be afraid to be creative.

Noodle Soup

Adapted from 101 Cookbooks

Ingredients

1/2 onion, sliced

1 tsp ghee (clarified butter)

1 thai chili, minced

1/2 tsp tumeric

1 tsp cumin

8 1/2 cups filtered water

4 vegetable bouillon cubes

1/4 pkg angel hair pasta

1 can cannelini beans

1 can black lentils

1 can chickpeas

2 cups frozen spinach

1/2 cup cilantro, chopped

juice of half lime

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

creme fraiche, garnish

Directions

1. Heat the ghee in a large, thick-bottomed soup pot over medium heat.

2. Add the onion and the chili and cook until they soften, a few minutes.

3. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then add water.

4. Bring to a boil and add the bouillon cubes.

5. Stir in the chickpeas, cannellini beans, and black lentils. Once the beans have heated throughout, season with salt and pepper to taste.

6. Just before you're ready to eat, add the noodles and spinach to the simmering soup and cook until al dente.

7. Stir in cilantro.

8. Add a big squeeze of lime to the pot and serve with a dollop of creme fraiche.

I was really happy with how this soup turned out. When I saw the recipe on the 101 Cookbooks website I thought it looked amazing, so I thought I would try it out and make a few changes to my liking. Usually when I make soup I don't follow a recipe, but this is one soup that I think I will make over again and I will follow the recipe. Feel free to add whatever beans you like. I liked the combination I made because they all had a different texture and flavor to add. I think my favorite part was the angel hair pasta because it was so comforting. I highly recommend adding the creme fraiche because it adds a richness to the soup.

I have been using ghee instead of my usual oil now for cooking because it is a healthier alternative since it has a high smoke point. As soon as any fat reached its smoke point it begins to break down and create free radicals. I learned this from another food blog "My New Roots", which has great nutritional information since she is a certified nutritional practitioner. I either use coconut oil, which also has a high smoke point, or ghee from now on. I save my olive oil for dishes that are not being heated since it has a low smoke point. I highly suggest using ghee because it has a great nutty flavor. It's easy to make your own ghee out of your regular butter at home. The directions are on the "My New Roots" blog. I just buy mine at the Co-op.

Citrus Salad

Adapted from Vegetarian Times

Serves 2

Ingredients

4 cups red leaf lettuce

1 grapefruit, peeled and quartered

1 cara cara orange, peeled and quartered

1 shallot, thinly sliced

4 Tbs sesame seeds

1/2 cup roasted salted peanuts

1/4 cup cilantro, chopped

Dressing

2 Tbs agave nectar

1 Tbs shoyu (soy sauce)

1/2 tsp red pepper flakes

pinch grey salt

juice of 3/4 a lime

Directions

1. Mix dressing ingredients together

2. Layer salad ingredients on 2 large dinner plates splitting the ingredients between the two

3. Split the dressing between the two salads

This is the best salad that I have ever made! It's the perfect winter salad since citrus is at it's peak. The salad has every flavor that you crave: sweet, salty, sour, and even a subtle spice with the red pepper flakes. Eric and I loved the dressing and the best part is that it's low-fat and full of flavor! The original recipe was made with arugula and mint, which I am not a huge fan of. It also called for blood oranges, which are delicious, but the cara cara oranges were amazing at the co-op. I have already made this salad twice this week. I highly recommend making this easy supper.

Vitamin Packed Quesadillas

Serves 2

Ingredients

4 tortillas (Ezekiels)

1 tsp safflower oil

1 cup frozen diced sweet potatoes

1 cup frozen spinach

1/2 onion, sliced

2 garlic cloves, pressed

1 can green chilis

1 cup black beans, canned, drained & rinsed

1/2 cup corn, canned, drained & rinsed

1 tsp cumin

1 tsp red pepper flakes

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

1 tsp agave nectar

juice of half a lime

1/4 cup cilantro, chopped

1/2 cup aged cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees

2. Saute onions in oil for 2 minutes on medium low

3. Add sweet potatoes, saute another 2 minutes

4. Add spinach, green chilis, garlic, cumin, red pepper flakes, garlic powder, agave nectar, lime juice, sea salt, and pepper; saute 2 minutes

5. Add black beans, cilantro, & corn, saute 1 minute

6. Place 2 tortillas on a baking sheet and spread veggie mixture on each, sprinkle with cheddar cheese, and top with tortilas

7. Bake in oven for 10-15 minutes, until cheese is melted; serve with guacamole

I came up with this creation because I was craving quesadillas after I had an amazing breakfast quesadilla at French Meadow and because I wanted to use up some frozen veggies in the freezer. I think that frozen diced sweet potatoes are the best because they are loaded with nutrients and they are the perfect shortcut to a great meal. Unless you have a sharp knife, cutting sweet potatoes can be a pain, so the pre-diced frozen ones save you loads of time. I have to warn you that these quesadillas are super filling, so I would actually recommend only eating half of a tortilla. I attempted 3/4 and I was pretty miserable afterwards. I think because they are so nutrient dense that fill you up faster than the average quesadilla.