Quick & Healthy Meals to Fuel You and Your Loved Ones
I don't like spending a lot of time in the kitchen cooking but it's important to me to provide meals that are well balanced and nutritious. Here are links to some recipes that I think are easy, quick, healthy and yummy! Most of these recipes got two thumbs up from my kiddo :) If you have a favorite that meet these four criteria, please email me.
Check back often for new additions (posted at top of list). [Links to the recipe blog post is listed for recipes posted after 2014.] Enjoy!
10/10/2023: PMS Relieving Oatmeal
10/10/2023: Cinnamon-Spiced Baked Oatmeal
10/10/2023: Carrot & Lentil Soup
11/16/2022: Wild Rice Stuffing
2/3/2020: Skillet-Roasted Okra & Shrimp Leave shrimp out if Vegan or Vegetarian :)
11/11/18: Citrus & Herb Butter Roasted Turkey
11/11/18: Healthy Pumpkin Pie
11/11/18: Cinnamon Apple Chips
12/8/17: Peppermint Black Bean Brownies & Wild Orange Power Bites - black beans?? Oh yeah, might sound weird but these are crazy delicious...and nutritious ;)
11/23/14: Crock Pot Clam Chowder
Ingredients:
Cooking Directions:
11/16/14: Shrimp and Coconut Milk Noodle Bowl
This one pot dish is super fast and yummy. Next time I might add fish sauce to add a little extra flavor and maybe top with some cheese. http://www.settingforfour.com/2014/10/one-pan-recipe-coconut-milk-shrimp-noodle.html
7/31/14: Gluten-Free Burgers
Ingredients:
Cooking Directions:
In a large bowl, mix together the ground beef, sauce and spices. (You can use any of your favorite hamburger seasonings.) Next form patties, this made 4 patties for us. (Works great to double it so you can have leftovers.) Lastly grill these or cook on medium heat in the skillet. These should cook until well done in the middle or your preference. Normally ours take about 10 minutes on the grill. Once they are done add a layer of cheese and then place the patty in between a few pieces of cut lettuce and pile high with your favorite toppings.
5/17/14: East African Rice and Peanut Stew
Ingredients: (I actually double the amount of yam and zucchini listed below because I like LOTS of veggies in my stew)
Cooking Directions:
Heat canola oil in large saucepan until hot. Add onion, yam, and garlic. Saute until onion is tender. Stir in broth, rice, thyme and cumin, if used. Bring to boil, reduce heat. Simmer 20 minutes, stirring frequently. Add salsa, beans, and zucchini and mix well. Simmer 15 more minutes, stirring occasionally. Stir in peanut butter and enjoy.
Tip: During last 15 minute of simmer, ladle some of the hot broth into bowl over the peanut butter to soften and make easier to incorporate into stew at end.
2/28/14: A New Twist on Chicken Noodle Soup
As I was preparing for dinner I found some items in our cupboard which added a fun Eastern twist on this traditional meal. Total time about an hour.
Ingredients: boneless/skinless chicken breasts, carrots, celery, potatoes, chicken stock, dried shiitake mushrooms, mushroom soup base, dried sea weed, vermicelli rice noodles. (I just eye-balled the amounts of most ingredients as I constructed this soup with 4-6 servings in mind.)
Method: While a few boneless, skinless chicken breasts are thawing, chop up: carrots, celery and potatoes. Add carrots, celery and dried shiitake mushrooms to boiling chicken stock (I used ~ 4 cups stock). A few minutes later add cut up chicken pieces and ~ 2 teaspoons of Mushroom Soup Base. In separate bowl, hydrate dried sea weed while soup cooks. After chicken has cooked awhile, add potatoes to soup. Add enough water to cover ingredients. When sea weed is hydrated, add to soup. In separate pot, cook vermicelli rice noodles according to package. When the chicken and veggies are cooked through, add the noodles and enjoy!
2/14/14: Feta & Artichoke Stuffed Peppers
This recipe including artichoke "hearts" was really fun to make for Valentine's Day. The peppers even looked like hearts and artichokes are believed to be an aphrodisiac. http://allrecipes.com/recipe/nicks-feta-and-artichoke-stuffed-peppers/
My modifications: To speed up cooking I made a wild and brown rice mixture in our rice cooker earlier in the day. I used half the amount of red pepper flakes. I also roasted the peppers at 350 degrees for about 15 minutes before adding the stuffing, as one of the recipe reviewers suggested.
4/6/13: Coconut Oil Fried Chicken
Place coconut oil into nonstick pan (enough to lightly coat pan approx. 1-2 Tbsp)
Add thawed chicken (can be pieces, thighs, etc)
Sprinkle with spices (pepper, salt, cayenne pepper...etc.)
Cook until underside brown, then flip and cook until other side brown
I also added more pepper once I turned the chicken over. I had to use both pieces and thighs so I added all at same time and just removed the pieces when done, which we ate while the thighs finished cooking. Serve with steamed veggies tossed in butter, salt and pepper and a side salad...voila dinner saved :) See my blog post dated 4/6/13 "Healthy Fried Food" for more info.
4/3/13: Best Tasting Brown Rice
This soaking method helps break down the phytic acid which can inhibit nutrient absorption...it also makes the best tasting brown rice I've ever had (see my blog entry for 4/3/13 "Is Brown Rice Really Healthier Than White Rice??" for more info.)
Rinse brown rice. Place rice in a container, such as a mason jar, add filtered water until ~ 1 in above rice line. Seal and soak 24 hrs (can keep in fridge for months if don’t eat right away). Can cook on quick cook in rice cooker.
2/19/13: Artichoke-Bulgur Salad
This recipe is high in fiber and protein and only 130 calories per serving. Could make a great side to some grilled chicken or double it for a main meal: http://blommi.com/artichoke-bulgur-salad-recipe/
Did you know that a cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice?
2/14/13: Thai Basil Pesto & Shrimp Zucchini Dish
This super easy, quick recipe is a fun, healthy spin on pasta night. Try this Thai Basil Pesto http://www.healthfulpursuit.com/2012/01/thai-basil-pecan-pesto/ over Shrimp Zucchini Dish: http://www.healthfulpursuit.com/recipe/warmed-pesto-shrimp-zucchini-pasta/ The pesto and zucchini can be prepared in advance. Note the shrimp zucchini recipe is for 1 serving so modify as needed, however, the pesto recipe makes several servings.
2/5/13: Thai Chicken Peanut Satay
This recipe is one of those meals that I've had eating out and often thought I need to try making this at home...an exciting find! It does call for marinating "as long as possible" but I somehow missed that line in the recipe and was only able to marinate it for 25-30 min, but it still turned out well.
Ingredients:
- a bit of ginger
- 3 garlic cloves
- 1 table spoon of red curry paste
- 1 table spoon of fish sauce
- 1 can coconut milk
- 3 table spoons of peanut butter
- 1 table spoon of brown sugar (can be reduced to 2 tsp)
- some string/long beans (can substitute other veggies, see below)
- chopped spring onions (for garnishing)
- a couple of chicken breasts (sliced)
- peanut oil (if not then olive)
Serve over white rice.
1. Put chicken breast slices into a bowl. 2. Grate ginger and add the mushy ginger and ginger juice to the bowl of chicken 3. Chop/dice garlic finely and add to the bowl of chicken and ginger 4. Add the curry paste to the bowl and mix the mixture through (by hand is fine)-- marinate as long as possible. 5. Heat oil in wok/pan on low heat, throw in the spring onions and stir for about a minute, then remove and put aside. 6. Mix coconut milk, peanut butter, brown sugar, and fish sauce. 7. Brown marinated chicken in wok/pan on low heat, add more peanut oil if needed to keep from sticking. 8. Add coconut milk mix to wok/pan.9. Add string beans and let cook till soft. (Try not to let the mixture boil.) 10. Plate mixture over rice, garnish with the spring onions and enjoy!(Aside from reducing the brown sugar to 2 tsp which I indicated above, most of my other modifications were based on lack of ingredients. I think it could be a little spicier to balance out the satay flavor but perhaps if I would have been able to marinate it longer, that would have brought out more of the spice. I used chicken thigh meat removed from the bones instead of breasts. I also used broccoli instead of long beans. I just steamed it separately and then mixed into the chicken satay at end. Also left out green onion topping.)
1/29/13: My two favorite ways to cook veggies:
Sauteed in coconut oil (or butter) with salt and pepper added at the end. I especially love to do this with greens (kale, swiss chard, bok choy, celery, chinese cabbage, etc.) but it works with almost all veggies. Sometimes I will do one of these or a combination of several. I love sauteed greens as a side to my eggs for breakfast.
Roasted in olive oil with salt and pepper. Lightly coat the veggies in the oil and spices. You can play with different spices & herbs too (rosemary, sage, thyme, etc). I like to also put 1-2 cloves of crushed garlic on top. (Great way to make parsnips, brussel sprouts, etc) Often on Sunday I will fill our dutch oven (or a roasting pan) with a variety of root vegetables (potatoes, beets, turnips, parsnips, carrots, etc)...sometimes its just a few of those sometimes its all. Usually at 400 degrees ~45 min. stirring occassionally until tender and golden brown.
1/8/13: (Main) Korean Ground Beef http://elizabethbryant.blogspot.com/2010/05/korean-beef.html
I only used 2 tbsp brown sugar, added more ginger (about 2 tsp total), no additional salt. Healthier option: use gluten free soy sauce. First time made it: cooked green beans in some of the left over sauce and served over rice. Second time made it: added some leftover steamed broccoli (could add other veggies like carrots, etc) served over shredded lettuce and rice noodles. Good recipe to double.
12/20/12: Parsnip-Pear Soup: Cut 1 lb parsnips into 1" pieces. Simmer with 2 1/2 cups reduced-sodium chicken broth; 1/2 cup water; 1 peeled, cored, and chopped Anjou pear (red pear also works); 2 cloves smashed garlic; and 1/4 tsp garam masala until tender, about 15 min. Puree with 1/2 cup 2% Greek-style yogurt. Garnish with pear and spice. (Makes 5 cups.)---Next time I'm doubling the recipe ;-)
12/14/12: (Main) Asian Turkey Cabbage Cups: When my husband's response to this meal was "next time double the recipe", I knew I needed to post it. Make sure you use my eat for 10 min- rest for 5 min- eat until full technique outlined in my "Are You Sure You're Hungry" video because otherwise you will just keep eating this stuff until it is gone. The coolness of the mint and gentle heat of the jalapeno makes it irresistible! My modification was using only 1-2 tsp of brown sugar. I find that in most recipes you can cut the sugar in half and still have it turn out.
Try this super fast, super yummy "taco" alternative. You could also use the mixture as a salad topping or filling for taco shells: http://www.myrecipes.com/recipe/asian-turkey-cabbage-cups-10000001932640/
11/19/12: (Side & Main) Herbed Butter Parsnips & Basil Pesto Chicken: Consider putting this yummy side dish on the Thanksgiving dinner table. http://www.foodnetwork.com/recipes/tyler-florence/herbed-butter-parsnips-recipe/index.html Did you know that parsnips are high in potassium and contain more vitamin C than carrots??
(My recipe alterations: I only had 20 oz of parsnips so I cut the butter back to 1/4 lb, probably could have used even less...this recipe calls for A LOT of butter, which I don't think is neccessary. Didn't have any chives so added some onion powder. Could also try replacing parsnips with another veggie such as carrots.) Makes a great side to some brown rice and Basil Pesto Chicken: http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
11/12/12: (Main) Adzuki Okra Stew:http://www.food.com/recipe/adzuki-bean-stew-with-okra-130044 It doesn't specify but this recipe used canned beans. To use dry beans: ratio is about 1 cup dry to 3 canned/cooked, will need to cook beans about 80 min first/until reaches tenderness of canned. I also used only 1/4 tsp cayenne and extra cinnamon. If use tamarind paste (can get at oriental store), cut it up small so it dissolves. Serve over rice for complete protein.
If the Adzuki Okra Stew is too exotic for you, try this basic Japanese adzuki porridge recipe. It is easily digested and makes for great: baby food, comfort food (especially when sick) and is a complete protein. Here is the original recipe: http://www.knowingfood.com/red/japanese_adzuki_porridge.html Here are my modifications:
Japanese Adzuki Porridge: Bring ½ cup (rinsed) adzuki beans in water covering beans by a few inches to a boil, cover and reduce to simmer for 30 mins. Monitor and add water as needed to prevent burning. In last 5-10 mins, in a larger pot bring 4 cups of chicken stock and 4 cups of water to a boil. Add the adzuki beans, adzuki cooking water (should be about 2 cups), 1 cup (rinsed) white rice and pepper. (If the adzuki water was less than 2 cups, add more water to bring total liquid to 10 cups.) Bring to boil and reduce to simmer for ~60-90 min. Salt and pepper or other spices as needed.
11/4/12: (Main, Breakfast): A great way to get the superfood kale into your family's diet: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html
Check back often for new additions (posted at top of list). [Links to the recipe blog post is listed for recipes posted after 2014.] Enjoy!
10/10/2023: PMS Relieving Oatmeal
10/10/2023: Cinnamon-Spiced Baked Oatmeal
10/10/2023: Carrot & Lentil Soup
11/16/2022: Wild Rice Stuffing
2/3/2020: Skillet-Roasted Okra & Shrimp Leave shrimp out if Vegan or Vegetarian :)
11/11/18: Citrus & Herb Butter Roasted Turkey
11/11/18: Healthy Pumpkin Pie
11/11/18: Cinnamon Apple Chips
12/8/17: Peppermint Black Bean Brownies & Wild Orange Power Bites - black beans?? Oh yeah, might sound weird but these are crazy delicious...and nutritious ;)
11/23/14: Crock Pot Clam Chowder
Ingredients:
- 1 tablespoon Butter
- 1/2 whole Large Onion, Diced Fine Or 1 Small
- 1 clove Garlic, Minced
- 6 whole Large Baking Potatoes, Peeled and Cubed
- 5 stalks Celery, Diced
- 2 teaspoons Thyme, Fresh or Dried
- 51 ounces Chopped (or Minced) Canned Clams
- 1 cup Half & Half or Cream
- 3/4 teaspoon Ground Pepper Or To Taste
- 6 slices Diced and Cooked Bacon
- 3/4 cup Scallions, Sliced
Cooking Directions:
- Heat butter in a pan. Add onion and garlic, cook until onion becomes translucent. Add celery and cook until starts to soften. Put veggies in crock pot and turn on high.
- Add diced potatoes and thyme to crock pot.
- Drain clam juice from canned clams and add juice to crock pot. Store drained clams in refrigerator.
- Stir potatoes well and cover. Set crock pot to hi for 4-6 hours or low for 8 hours.
- When potatoes are tender use a potato masher or immersion blender to mash half of the potato mixture in the crock pot. Add clams and stir well, cook an additional 15-20 minutes or until clams are heated through.
- Turn heat off and stir in half & half or cream. Once half & half is added do not cook any longer or cream may curdle.
- Serve immediately topped with bacon bits and scallions.
11/16/14: Shrimp and Coconut Milk Noodle Bowl
This one pot dish is super fast and yummy. Next time I might add fish sauce to add a little extra flavor and maybe top with some cheese. http://www.settingforfour.com/2014/10/one-pan-recipe-coconut-milk-shrimp-noodle.html
7/31/14: Gluten-Free Burgers
Ingredients:
- 1 Lb Ground Beef
- 1/2 Tbsp Worcestershire Sauce
- 1/2 Tbsp Parsley Flakes (Or Fresh Parsley)
- 1/2 Tsp Garlic Salt
- 1/2 Tsp Onion Powder
- Romaine Lettuce
- Tomatoes
- Onions
- Swiss Cheese
Cooking Directions:
In a large bowl, mix together the ground beef, sauce and spices. (You can use any of your favorite hamburger seasonings.) Next form patties, this made 4 patties for us. (Works great to double it so you can have leftovers.) Lastly grill these or cook on medium heat in the skillet. These should cook until well done in the middle or your preference. Normally ours take about 10 minutes on the grill. Once they are done add a layer of cheese and then place the patty in between a few pieces of cut lettuce and pile high with your favorite toppings.
5/17/14: East African Rice and Peanut Stew
Ingredients: (I actually double the amount of yam and zucchini listed below because I like LOTS of veggies in my stew)
- 1 T canola oil
- 1 large onion, chopped
- 1 yam or sweet potato, peeled and diced
- 2 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 1 cup uncooked rice
- 1 tsp thyme
- 1/2 tsp cumin (optional)
- 3 cups salsa
- 3 cans garbanzo beans, drained and rinsed
- 1 zucchini, cut in 1/4 inch slices
- 2/3 cup peanut butter
Cooking Directions:
Heat canola oil in large saucepan until hot. Add onion, yam, and garlic. Saute until onion is tender. Stir in broth, rice, thyme and cumin, if used. Bring to boil, reduce heat. Simmer 20 minutes, stirring frequently. Add salsa, beans, and zucchini and mix well. Simmer 15 more minutes, stirring occasionally. Stir in peanut butter and enjoy.
Tip: During last 15 minute of simmer, ladle some of the hot broth into bowl over the peanut butter to soften and make easier to incorporate into stew at end.
2/28/14: A New Twist on Chicken Noodle Soup
As I was preparing for dinner I found some items in our cupboard which added a fun Eastern twist on this traditional meal. Total time about an hour.
Ingredients: boneless/skinless chicken breasts, carrots, celery, potatoes, chicken stock, dried shiitake mushrooms, mushroom soup base, dried sea weed, vermicelli rice noodles. (I just eye-balled the amounts of most ingredients as I constructed this soup with 4-6 servings in mind.)
Method: While a few boneless, skinless chicken breasts are thawing, chop up: carrots, celery and potatoes. Add carrots, celery and dried shiitake mushrooms to boiling chicken stock (I used ~ 4 cups stock). A few minutes later add cut up chicken pieces and ~ 2 teaspoons of Mushroom Soup Base. In separate bowl, hydrate dried sea weed while soup cooks. After chicken has cooked awhile, add potatoes to soup. Add enough water to cover ingredients. When sea weed is hydrated, add to soup. In separate pot, cook vermicelli rice noodles according to package. When the chicken and veggies are cooked through, add the noodles and enjoy!
2/14/14: Feta & Artichoke Stuffed Peppers
This recipe including artichoke "hearts" was really fun to make for Valentine's Day. The peppers even looked like hearts and artichokes are believed to be an aphrodisiac. http://allrecipes.com/recipe/nicks-feta-and-artichoke-stuffed-peppers/
My modifications: To speed up cooking I made a wild and brown rice mixture in our rice cooker earlier in the day. I used half the amount of red pepper flakes. I also roasted the peppers at 350 degrees for about 15 minutes before adding the stuffing, as one of the recipe reviewers suggested.
4/6/13: Coconut Oil Fried Chicken
Place coconut oil into nonstick pan (enough to lightly coat pan approx. 1-2 Tbsp)
Add thawed chicken (can be pieces, thighs, etc)
Sprinkle with spices (pepper, salt, cayenne pepper...etc.)
Cook until underside brown, then flip and cook until other side brown
I also added more pepper once I turned the chicken over. I had to use both pieces and thighs so I added all at same time and just removed the pieces when done, which we ate while the thighs finished cooking. Serve with steamed veggies tossed in butter, salt and pepper and a side salad...voila dinner saved :) See my blog post dated 4/6/13 "Healthy Fried Food" for more info.
4/3/13: Best Tasting Brown Rice
This soaking method helps break down the phytic acid which can inhibit nutrient absorption...it also makes the best tasting brown rice I've ever had (see my blog entry for 4/3/13 "Is Brown Rice Really Healthier Than White Rice??" for more info.)
Rinse brown rice. Place rice in a container, such as a mason jar, add filtered water until ~ 1 in above rice line. Seal and soak 24 hrs (can keep in fridge for months if don’t eat right away). Can cook on quick cook in rice cooker.
2/19/13: Artichoke-Bulgur Salad
This recipe is high in fiber and protein and only 130 calories per serving. Could make a great side to some grilled chicken or double it for a main meal: http://blommi.com/artichoke-bulgur-salad-recipe/
Did you know that a cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice?
2/14/13: Thai Basil Pesto & Shrimp Zucchini Dish
This super easy, quick recipe is a fun, healthy spin on pasta night. Try this Thai Basil Pesto http://www.healthfulpursuit.com/2012/01/thai-basil-pecan-pesto/ over Shrimp Zucchini Dish: http://www.healthfulpursuit.com/recipe/warmed-pesto-shrimp-zucchini-pasta/ The pesto and zucchini can be prepared in advance. Note the shrimp zucchini recipe is for 1 serving so modify as needed, however, the pesto recipe makes several servings.
2/5/13: Thai Chicken Peanut Satay
This recipe is one of those meals that I've had eating out and often thought I need to try making this at home...an exciting find! It does call for marinating "as long as possible" but I somehow missed that line in the recipe and was only able to marinate it for 25-30 min, but it still turned out well.
Ingredients:
- a bit of ginger
- 3 garlic cloves
- 1 table spoon of red curry paste
- 1 table spoon of fish sauce
- 1 can coconut milk
- 3 table spoons of peanut butter
- 1 table spoon of brown sugar (can be reduced to 2 tsp)
- some string/long beans (can substitute other veggies, see below)
- chopped spring onions (for garnishing)
- a couple of chicken breasts (sliced)
- peanut oil (if not then olive)
Serve over white rice.
1. Put chicken breast slices into a bowl. 2. Grate ginger and add the mushy ginger and ginger juice to the bowl of chicken 3. Chop/dice garlic finely and add to the bowl of chicken and ginger 4. Add the curry paste to the bowl and mix the mixture through (by hand is fine)-- marinate as long as possible. 5. Heat oil in wok/pan on low heat, throw in the spring onions and stir for about a minute, then remove and put aside. 6. Mix coconut milk, peanut butter, brown sugar, and fish sauce. 7. Brown marinated chicken in wok/pan on low heat, add more peanut oil if needed to keep from sticking. 8. Add coconut milk mix to wok/pan.9. Add string beans and let cook till soft. (Try not to let the mixture boil.) 10. Plate mixture over rice, garnish with the spring onions and enjoy!(Aside from reducing the brown sugar to 2 tsp which I indicated above, most of my other modifications were based on lack of ingredients. I think it could be a little spicier to balance out the satay flavor but perhaps if I would have been able to marinate it longer, that would have brought out more of the spice. I used chicken thigh meat removed from the bones instead of breasts. I also used broccoli instead of long beans. I just steamed it separately and then mixed into the chicken satay at end. Also left out green onion topping.)
1/29/13: My two favorite ways to cook veggies:
Sauteed in coconut oil (or butter) with salt and pepper added at the end. I especially love to do this with greens (kale, swiss chard, bok choy, celery, chinese cabbage, etc.) but it works with almost all veggies. Sometimes I will do one of these or a combination of several. I love sauteed greens as a side to my eggs for breakfast.
Roasted in olive oil with salt and pepper. Lightly coat the veggies in the oil and spices. You can play with different spices & herbs too (rosemary, sage, thyme, etc). I like to also put 1-2 cloves of crushed garlic on top. (Great way to make parsnips, brussel sprouts, etc) Often on Sunday I will fill our dutch oven (or a roasting pan) with a variety of root vegetables (potatoes, beets, turnips, parsnips, carrots, etc)...sometimes its just a few of those sometimes its all. Usually at 400 degrees ~45 min. stirring occassionally until tender and golden brown.
1/8/13: (Main) Korean Ground Beef http://elizabethbryant.blogspot.com/2010/05/korean-beef.html
I only used 2 tbsp brown sugar, added more ginger (about 2 tsp total), no additional salt. Healthier option: use gluten free soy sauce. First time made it: cooked green beans in some of the left over sauce and served over rice. Second time made it: added some leftover steamed broccoli (could add other veggies like carrots, etc) served over shredded lettuce and rice noodles. Good recipe to double.
12/20/12: Parsnip-Pear Soup: Cut 1 lb parsnips into 1" pieces. Simmer with 2 1/2 cups reduced-sodium chicken broth; 1/2 cup water; 1 peeled, cored, and chopped Anjou pear (red pear also works); 2 cloves smashed garlic; and 1/4 tsp garam masala until tender, about 15 min. Puree with 1/2 cup 2% Greek-style yogurt. Garnish with pear and spice. (Makes 5 cups.)---Next time I'm doubling the recipe ;-)
12/14/12: (Main) Asian Turkey Cabbage Cups: When my husband's response to this meal was "next time double the recipe", I knew I needed to post it. Make sure you use my eat for 10 min- rest for 5 min- eat until full technique outlined in my "Are You Sure You're Hungry" video because otherwise you will just keep eating this stuff until it is gone. The coolness of the mint and gentle heat of the jalapeno makes it irresistible! My modification was using only 1-2 tsp of brown sugar. I find that in most recipes you can cut the sugar in half and still have it turn out.
Try this super fast, super yummy "taco" alternative. You could also use the mixture as a salad topping or filling for taco shells: http://www.myrecipes.com/recipe/asian-turkey-cabbage-cups-10000001932640/
11/19/12: (Side & Main) Herbed Butter Parsnips & Basil Pesto Chicken: Consider putting this yummy side dish on the Thanksgiving dinner table. http://www.foodnetwork.com/recipes/tyler-florence/herbed-butter-parsnips-recipe/index.html Did you know that parsnips are high in potassium and contain more vitamin C than carrots??
(My recipe alterations: I only had 20 oz of parsnips so I cut the butter back to 1/4 lb, probably could have used even less...this recipe calls for A LOT of butter, which I don't think is neccessary. Didn't have any chives so added some onion powder. Could also try replacing parsnips with another veggie such as carrots.) Makes a great side to some brown rice and Basil Pesto Chicken: http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
11/12/12: (Main) Adzuki Okra Stew:http://www.food.com/recipe/adzuki-bean-stew-with-okra-130044 It doesn't specify but this recipe used canned beans. To use dry beans: ratio is about 1 cup dry to 3 canned/cooked, will need to cook beans about 80 min first/until reaches tenderness of canned. I also used only 1/4 tsp cayenne and extra cinnamon. If use tamarind paste (can get at oriental store), cut it up small so it dissolves. Serve over rice for complete protein.
If the Adzuki Okra Stew is too exotic for you, try this basic Japanese adzuki porridge recipe. It is easily digested and makes for great: baby food, comfort food (especially when sick) and is a complete protein. Here is the original recipe: http://www.knowingfood.com/red/japanese_adzuki_porridge.html Here are my modifications:
Japanese Adzuki Porridge: Bring ½ cup (rinsed) adzuki beans in water covering beans by a few inches to a boil, cover and reduce to simmer for 30 mins. Monitor and add water as needed to prevent burning. In last 5-10 mins, in a larger pot bring 4 cups of chicken stock and 4 cups of water to a boil. Add the adzuki beans, adzuki cooking water (should be about 2 cups), 1 cup (rinsed) white rice and pepper. (If the adzuki water was less than 2 cups, add more water to bring total liquid to 10 cups.) Bring to boil and reduce to simmer for ~60-90 min. Salt and pepper or other spices as needed.
11/4/12: (Main, Breakfast): A great way to get the superfood kale into your family's diet: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html
