Posts tagged ‘vegetarian’

January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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May 29, 2012

Protein Loaded Better Breakfast Bowl

It’s been a while since I have had some time to get creative in the kitchen BUT I’m finally back to cookin’ and gnashin’! I was recently in St. Louis and had a great Korean Bim-Bop inspired breakfast bowl that was absolutely delish! A few weeks after my trip I was craving this Bim-Bop Breakfast, so I decided to get in the kitchen and make my own version. I used cous-cous instead of rice, and improvised with what was available in my kitchen (i LOVE utilizing what’s already at my disposal).

This dish makes for a great week day power breakfast or special weekend brunch.

What you’ll need:

1 cup Whole Wheat Cous Cous

2 Large Organic Eggs

1/2 Shredded Zucchini

1/4 cup Shredded Carrots

2 tbsp Rice Vinegar

1 tbsp Soy Sauce

salt and pepper to taste

Sriracha for garnishing

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Method:

Boil 2 cups water with 2 tbsp olive oil. Remove from heat and add cous cous. Let cous cous sit for 5 minutes.

While waiting for cous cous, heat a small saute pan. Add rice vinegar, soy sauce, zucchini and carrots. Saute’ veg until tender. Set veg mix to side.

In the same pan, cook eggs to over easy (you can also poach the egg for a more rich tasting bowl).

Scoop 3/4 cup cooked cous cous, add over easy eggs, top with veg mix. For some spice, garnish with Sriracha.

Enjoy!

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February 20, 2012

Refined Homemade Tomato Sauce

This is one of my staple recipes. I use this sauce with so many things, and love making huge batches. I first started making my own tomato sauce after I saw this Giada DeLaurentiis’s tomato sauce recipe. Although I like her recipe, I needed to refine it to fit my taste.  This sauce can take anywhere from an hour to 3 hours to make, depending on how long you have to let the flavors develop. The longer this simmers, the more ripe the flavors will be (I cannot stress this enough). This sauce makes a great base sauce for pasta, polenta, meats, bread, rice, and casserole dishes.

What you’ll need: 

  • 1 large can Organic Plum Tomatoes
  • 1 large can Organic Crushed Tomatoes
  • 2 Sweet Onions, chopped
  • 2-3 stalks Organic Carrots, chopped
  • 2 stalks Organic Celery, chopped
  • 3 Garlic cloves, minced
  • 1/4 cup Organic Olive Oil
  • 1 Tbsp. Sugar
  • 2 Bay Leaves
  • Sea Salt and Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

Method: 

Heat a large pot to medium heat. Add olive oil. Once heated, add chopped onion, carrots and celery (mirepoix) and sauté for about 10 minutes. Add garlic, salt and pepper, Stir. Add the tomatoes, and bring to a boil. Adjust heat to a simmer and add bay leaves, parsley, red pepper flakes and sugar. Simmer for 1-3 hours, stirring occasionally. Remove from heat and remove the bay leaves. Using an immersion blender, blend the sauce until smooth.

Homemade Sauce with Spaghetti and Meatballs

December 28, 2011

Gnashing Refined’s Seasonal Favorites

This Holiday season has flown by…. with baking, shopping, cleaning, and doing some holiday pampering…oy vey! But there are a few things that made this Holiday season most enjoyable. Each season brings a new set of favorites. Here are this season’s…..

  • Corn Pasta is quickly turning into my favorite pasta. It’s absolutely DELICIOUS (which is what’s most important), AND it’s GLUTEN FREE. I’ve eaten my fair share of brown rice pasta, and although it’s edible, it doesn’t always satisfy my pasta craving. I think corn pasta is going to be a popular food in the new year. This is a great pasta to whip up with some marinara and veggies, or oil and garlic with spinach. You can find corn pasta at Trader Joes.

  • Green Tea Latte’s are a great way to treat yourself to a delicious drink without having coffee. There is nothing more warming, or relaxing, than a warm green tea latte. Order yours with soy milk for a non-dairy treat! But beware, some places use melon syrups that add extra sweetness…. you can always order your drink with one (or no) pumps of syrup.

  • Amanda Skrip’s Creamy Black Bean Recipe is a great way to add some hearty, delicious beans to your diet. This recipe results in some seriously flavorful beans, that are mildly addicting. I plan on constantly having some in the fridge all winter long. (Check out Amanda’s blog, it has so much more deliciousness to offer.)

 

  • Mistos’ are an awesome way to flavor food with oil and vinegar without overdoing it. Releasing the perfect amount of oil for cooking, I use my olive oil Misto daily. Mistos’ are also great for cookouts and camping. Additionally, these make a great affordable gift for the fellow cook.

 

  • An order from Door-to-Door Organics makes my life sooo much easier, and  much more nutritious. If you have a hard time finding quality produce at your local grocery store, or if you’d like to begin to enjoy a wide variety of fruit and veggies, door-to-door is the way to go. During summer I love going to the farmer’s market, but often miss that freshness throughout winter. With weekly and bi-weekly subscription options, and a variety of size options, each week has a new menu of organic goodies to offer. If you don’t like something on the weekly menu, no worries, you can sub-out items for other fresh produce.

 

 

I hope you all continue to have a joyous, and relaxing holiday season. Happy New Year!!

April 17, 2011

Lemon Chickpea Dip

Snacks are a vital part of my day-to-day eating. It is good to snack, especially when you’re dieting. Snacking curbs your appetite and regulates glucose levels. If you allow your glucose levels to fluctuate between extreme ups and downs, losing weight is going to be more difficult. So I have a great snack that pairs nicely with crackers, veggies, or toast, Lemon Chickpea Dip. This is a great snack because it has fiber, protein, and fills you up.

 What you’ll need:

* 1 can Chickpeas

* 3 TBS Olive Oil

* 1 Lemon

* 3 Garlic Cloves

* Bunch of Cilantro

* 1/4 Spanish Onion

*1 TBS Parsley

* Sea Salt and Pepper to taste

Blend chickpeas, onion, garlic and olive oil in food processor until smooth but with some texture.  Add lemon juice, cilantro, salt and pepper and finish blending. Let sit in fridge for 30 minutes to allow flavors to develop. Serve with raw veggies, chips, crackers, or toast. Also a great on sandwiches and burgers. Enjoy!