Posted in Recipes

Black Bean, Quinoa and Eggplant Tacos

I  know  that there are a lot of recipes for black bean and quinoa tacos but I love to grill my marinated eggplant that seems to work so nicely with the black bean and quinoa plus grilling white corn tortillas at the end to warm them as well as giving a nice char makes this a nice summer grilled taco.

For the marinate think 3-1 ratio with your oil to vinegar. The amounts are up to you depending on the amount of eggplant you are using and always season per your taste.

Eggplant washed, peeled and sliced into small strips

Olive oil

Rice Vinegar

Garlic diced and minced

The following seasoning will give a nice southwest flavor to the eggplant.

Red chili powder, ground cumin, onion powder and finally just a pinch of cayenne pepper.

Mix the above ingredients in a zip lock bag or container that has a lid. Let eggplant set in marinate for at least 6 hours.

While the eggplant is marinating cook your choice of quinoa per package directions.

I use canned or freshly cooked black beans depending on what I have on hand. Place black beans in foil next take cooked quinoa and put on top of beans then add 3-4 garlic cloves that are diced and a handful of green onions diced placing both on top with a splash of lime juice. Fold the foil so that it is completely closed because this will go on the side of the grill to stay warm as you cook your eggplant.

On hot BBQ grill place marinated eggplant, cook until it looks cooked and you have nice grill marks.

As you are cooking eggplant lightly grease both sides of white corn tortillas with your choice of oil( I like to use coconut oil) then when the eggplant is half done start placing you tortillas on the grill. This wont take long and you will want to put the tortillas in foil to keep warm.

When the eggplant is done. Assemble your taco using the quinoa and black beans as your base then place eggplant on top.

I like to add avocado, salsa and plane Greek yogurt on top. Then enjoy your taco. This meal is great when camping or just a BBQ with minimum clean up.

 

Posted in Recipes

Spaghetti Squash with Lentil Balls

I love anything pasta but from time to time I will take a brake and substitute spaghetti squash for my pasta.

Spaghetti Squash is harvested in the early fall and maybe I am getting a jump on all things fall but its a great time to start thinking of all those great fall recipes.

I have found a great way to cook spaghetti squash, all you need is your crock pot. Wash it slice it in half then put the squash cut side down in a small amount of water. Turn on low for 3 hours.

While you have your squash cooking

Lentil Balls:

Preheat oven to 350 While the oven is getting hot put your baking sheet in the oven with a small amount of oil on your baking sheet this will make your lentil balls nice and crispy on the outside.

1 1/12 cup cooked lentils ( any color)

1/4 cup of bread crumbs

1 egg

1-2 Tablespoon of coconut oil

Per your taste – Garlic, basil, oregano, parsley, onion powder, salt and black pepper

Mix together smashing the lentils some what. Roll into balls, place lentil balls on hot baking sheet. Cook for about 45 minutes turning them after about 20 minutes. Cooking times may vary depending on the size.

Marinara Sauce:

1-2 8 oz cans of low sodium tomato sauce

3-4 cloves of garlic minced

1 small onion

Olive Oil

Oregano, Parsley, Basil, salt and black pepper. The amounts are up to you and depending on how many cans of tomato sauce you use.

In sauce pan sauté garlic and onion in olive oil add herbs, salt and pepper sauté a few minutes longer then add tomato sauce. Simmer on low for the remainder of the time it takes for you spaghetti squash to cook.

When it has been 3 hours or your squash is soft take the squash out of crock pot. With a fork scrape out the flesh of the squash onto a platter, place the lentil balls on top then the marinara sauce. Sprinkle with parmesan cheese and enjoy.

 

 

Posted in Recipes

Guacamole Deviled Eggs

One part of summer that I enjoy is all the BBQ and picnics with such a lade back atmosphere mixed with all sorts of creative food.

Sometimes I like to bring traditional recipes with a twist. Todays recipe is just that. My grandmother never had a family gathering without deviled eggs. So when I am having a picnic or BBQ I usually have them but growing up in the southwest had me think of combining them with my favorite dip and that’s todays recipe.

One dozen hardboiled Eggs

2-3 Avocados (depending on size)

1 Tomato

3-4 cloves of Garlic diced and pressed

1 Lime ( juiced)

4 green onions

The following seasoning per taste – red pepper, cumin, Salt and black pepper

 

For the deviled eggs, peel eggs and slice in half placing them on a platter but saving the yolk in a bowl.

In the bowl with the yolks add the avocado with the yokes making a paste. Now add the rest of the ingredients blending all together.

To assemble take the eggs you sliced and fill with the avocado/yoke mixture. This will make a good amount and sometimes I have a little left which I love to make a sandwich with.

 

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Healthy Upside Down German Chocolate Cake

Like most people I enjoy sweets and one of my favorite is German chocolate cake.

I also like to eat healthy so todays recipe is a healthy chocolate cake, yes I said healthy but the frosting is not. I found the Cake recipe on healthyindulgences.net but my love of German chocolate and my desire to save time I thought to do something different.

Healthy upside down German Chocolate cake

Chocolate Cake:

1 15 oz Black Beans

5 Eggs

1 Tablespoon of Vanilla

1/2 Sea salt

6 Tablespoons of Coconut Oil

1/2 Cup of Honey plus 1/2 Teaspoon of pure Stevia

6 Tablespoon of Coco Powder

1 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

Rinse and drain beans, place beans, 3 eggs, vanilla, honey, and salt blend together then add coco powder, baking soda and baking powder mix a little longer. In a separate bowl add remainder eggs, stevia and coconut oil together until fluffy then add to bean batter beat on high for about 1 minute.

Now in a 13×9 pan Add:

1/4 Cup of Melted Butter

1/2 Cup of Brown Sugar

1 Cup of Pecans

1 1/2 Cup Sweetened Shredded Coconut

Now that you have added the above ingredients in the pan pour the black bean cake batter on top. Bake at a low temperature of 325 degrees for about 40-45 minutes.

Before the cake is all the way cool place the cake upside down over a platter to remove the cake from the pan, serve the cake on the platter but if it is easier you may want to just serve in the pan. Either way it is delicious.

 

Posted in Recipes

Greek Bow Tie Pasta

Todays recipe came from me wishing to go to Greece and wanting to use up what I had in my refrigerator.

I use the basic Greek salad dressing recipe then add my ingredients to make this a very easy side or a light dinner.

 

Greek Dressing:

2-3 cloves of garlic minced then crushed

5 Tablespoon of red wine vinegar

1/2 Cup olive oil

1/2 Teaspoon of sugar

2 Tablespoon of lemon

1 1/2 Teaspoons of Dijon mustard

1/2 Teaspoon of basil leaves

1/4 Teaspoon of oregano leaves

Salt and Pepper to taste

Mix the above ingredients in a container, store in refrigerator.

 

Now that your dressing is chilling in the refrigerator assemble your salad.

Pasta Salad:

4-5 Cups of Bow Tie pasta cooked according to the box directions

1 can of Chickpeas ( rinsed and drained)

4-5 Green Onion diced

1-2 Tomatoes cut in bite sized pieces

1 Cup of Kalamata olives diced (or in a pinch black olives work)

1 Cup of crumbled Feta Cheese

1 Cup of baby Spinach

Mix the above ingredients in bowl, add the dressing. This can be eaten immediately or saved for later. I like it better after it has had time to sit refrigerated for a few hours.

 

 

 

 

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Watermelon Juice Drink

Todays recipe is one that I did not come up with but instead being up late and on Pinterest paid off big time.

I stumbled across this great drink and would like to thank Alyssa at “my sequined life” for sharing.

To say that watermelon is one of my favorite fruits is putting it mildly. I love this wonderful summer fruit so this drink not only showcases it in a great way but can be done with out a juicer.

If you are like me and buy watermelon with seeds then it is a little time-consuming picking them out but oh so worth it.

 

Watermelon, Orange, Ginger, Turmeric Juice:

7 Cups of Watermelon

18 oz. Orange juice

3 knob Ginger, root

3/4 Teaspoons of Turmeric

After peeling and cutting up watermelon and ginger add to blender and blend then add the turmeric and orange juice until all ingredients are blended.

Serve over ice and enjoy. Not only is this a great cool summer drink but the health benefits from all the ingredients will be great for you too.

 

 

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Chilled Cucumber Soup and Chickpea Sandwiches

Todays recipe is another one to keep you cool and it is perfect when your appetite is a little smaller because of the hot weather. I grew up eating this with a nice egg salad sandwich but sometimes change it up to chickpeas for protein.

I love the fact that I can make this first thing in the morning and let set in the refrigerator all day waiting for me to come home and just set it out then eat.

Based on your family size you may need to add or decrease the amounts but for a nice summer meal it’s great.

Chilled Cucumber Soup:

1 quart of buttermilk

1-2 medium cucumbers ( depends on size and how chunky you would like your soup)

Hand full of Green onions or 1 small purple onion

Fresh ground pepper to taste (I like to add “garlic pepper seasoning grinder” by McCormick)

Peel cucumber, chop green onions, grate cucumber and if using purple onion grate this as well. In container add grated cucumber and onion, pour in buttermilk add seasoning. Chill for the entire day. Best if served in chilled bowls.

Chickpea Sandwiches:

1 Can of chickpeas washed and drained

Mustard, olive oil mayo ( vegan mayo)

Salt, pepper and garlic powder to taste

Bread of your choice

Pour chickpeas into dish, mash with a fork then add the mustard and mayo enough to make a tasty paste ( think consistency of egg salad ) now season to taste. Refrigerate the when ready make into sandwiches. This will keep well for a few days in the refrigerator.

 

 

Posted in Recipes

Vegetarian Pierogie Lasagna

Winter has come back for a quick hello, it made me think of a warm comfort food dish for today.

I didn’t grow up eating pierogies but found out how good they are when I had them home-made as an adult. I love lasagna and enjoy a good pierogie so this a great marriage of the two.

Vegetarian bacon ( made from tofu or  store bought)

6-8 medium Potatoes

9 Lasagna noodles

2 cups of Cheddar Cheese or per your taste

1 small onion or 5 green onions

2-3 cloves of garlic

Milk, Greek yogurt, chives for making the mashed potatoes

 

Wash, peel and cut potatoes, cook them until done. Drain and return potatoes to the pot mash them adding the milk, Greek yogurt, chives and butter. You want them nice and creamy.

While the potatoes are cooking dice onion and garlic, crumble vegetarian bacon in pan. Cook until onion is clear and bacon is done.

In another pot cook lasagna noodles per package directions

To assemble you will need a 13×9 lightly greased pan.

Spread the mashed potatoes on the bottom of pan place cooked lasagna noodles on top of mashed potatoes, spread onion, garlic bacon mixture on the noodle then sprinkle with cheese. Continue layering until last noodle then spread the remainder of the mashed potato on top and sprinkle with cheese.

Bake at 350 for 35-45 minutes

 

 

 

 

 

 

Posted in Recipes

Roasted Chickpea and Beet Pita Pockets

I can’t believe it is June! I enjoy this month so much. All the fruits and vegetables at the farmers markets make it a great time to try new fresh and so very easy recipes, plus it is nice enough to enjoy the summer weather, unlike the dog days of summer.

I have found  I really enjoy roasted beets. I never thought I would like them as much until I tried a fellow bloggers (Cooking with a Wallflower) Roasted Beet and pasta dish.

I combined my new love of roasted beets with roasted chickpea and that is how todays recipe came together.

 

To Roast Beets:

Beets

Coconut oil

Sea salt and pepper to taste

Wash and slice beets, Place clean beets on a cookie sheet that is lined with foil or parchment, this will save your cookie sheet from becoming a beautiful color. Pour coconut oil on them (just enough to coat) then sea salt and pepper.

Bake at 400 for 30-40 minutes

Roasted Chickpea:

1 12oz can of chickpea ( washed and drained)

Turmeric, Curry, Sea salt, pepper and garlic powder per your taste

Coconut or Olive Oil

Place chickpeas on cookie sheet coat with oil add seasoning.

Bake at 400 for about 30 minutes

I roast both together but checking about half way through incase you need to stire the chickpea or flip the beets. While roasting the veggies I make a quick dressing from some hummus.

Hummus dressing:

1/2 cup Hummus

1-2 Tablespoon of diced garlic in oil

1-2 Teaspoon of lemon juice

1 Tablespoon of soy, almond or cashew milk

Mix all together keep refrigerated

I know this might sound like a lot of prep work but its worth it. I like to do it all ahead of time so when I come home and need a fast dinner I just get it all out then assemble the pita pocket, top with hummus dressing and nuts.

Pita bread ( I use flax, oat bran and whole wheat )

Roasted Beets and Chickpeas

Shredded Lettuce ( I like a nice assorted spring mix )

Jicama ( pealed and diced)

Tomato (diced)

Mixed nuts

Hummus dressing

 

 

 

 

Posted in Recipes

Dingo’s Pupsicles

It is Memorial day and some might only think of it as the start to summer. This recipe does help give our pets a nice treat and a great way to cool down but I would like to thank all the soldiers that paid the ultimate price for my freedom.

Dating back to the end of the Civil War. In the spring time people began to show up at the graves of all the soldiers. They would clean them up from winter and pay their respects by leaving flowers, it became a day know as “A day of remembrance” but then in the early seventies it became Memorial day. So thank you to all the men and women who gave their all.

 

First recipe

Peanut butter and banana pupsicle

1 Ripe banana

1-2 Tablespoon of peanut butter

1 Tablespoon of flax-seed ( great for skin and coat)

1-2 Tablespoon of plain low-fat Greek yogurt

Mix all ingredients together, place in a silicone mold then freeze over night. If you do not have a mold then you may scoop small amount of the mixture onto a cookie sheet and freeze over night. After the pupsicles are done place them in a freezer bag.

 

Second Recipe

Peanut butter pupsicle

1/4 cup of peanut butter

1 cup of water

Your choice of the following  safe veggie/fruit for dogs:

Pumpkin, sweet potato or apples

Ice cube trays

Cut and peel your veggie or fruit that you chose. Mix peanut butter and water together.

Put the cut up veggie/fruit on the bottom of ice-cube trays, pour peanut butter water over. Place in freezer until frozen. When frozen place your pupsicle in a freezer bag.