Tomatillo-Lime Rice

Tomatillo-Lime Rice

What you’ll need:

4 tomatillos–husks removed and cleaned

1 jalapeno seeded and de-veined

2 limes (juice)

1 bunch of cilantro stems removed

1/2 tsp salt

1 garlic clove

1 C medium or long grain rice

1 1/2-2 C water

What you’ll do:

In a blender combine tomatillos, jalapeno, lime juice, cilantro, salt and garlic until smooth

bring 1 1/2 C water to a boil, add tomatillo mixture and rice

Reduce heat and simmer for 20 minutes

If too thick add remaining 1/2 C water

Enjoy!

{vegan} Southwestern Sheperd’s Pie

Vegetarian Sheperd's Pie

What you’ll need: 4 indvidiual servings

2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)

1/4 C almond milk

1 C brown or wild rice cooked

1 tbsp olive oil

1 medium white onion chopped

2 garlic cloves minced

1 small package of cremini mushrooms sliced

2 celery stalks chopped

1 carrot peeled and chopped

1 C corn (I use frozen)

1/4 C vegtable stock or water–if needed

1 can diced tomatoes

1 tsp sea salt

1 tsp black pepper (x2)

2 tsp paprika (x2)

What you’ll do:

Heat oven to 350 degrees F

In a large bowl mash the sweet potatoes with milk, salt and pepper

Set aside

In a large skillet heat olive oil over medium heat

Add garlic and roast until fragrant (about 4 minutes)

add onion and cook until translucent

Season with salt and pepper

Add mushrooms, carrot, celery and corn

Cook for a few minutes until slightly softened

Add tomato paste, salt, pepper and paprika

Stir in rice and simmer for 10 minutes

If mixture is too thick add 1/4 stock or water

Spoon rice mixture into individual ramikens and top with sweet potatoes

Sprinkle each pie with rosemary

Back covered with foil for 30 minutes

Enjoy!!

Shrimp tacos with nectarine salsa

 

What you’ll need:

Salsa:

1 plum chopped 

1 large nectarine chopped 

10 cherry tomatoes quartered 

1/2 red onion sliced thinly 

1/2 lemon (juice)

1tsp sea salt

1 Tbsp basil paste

10 fresh mint leaves 

Tacos:

Small corn tortillas

Can of sweet corn drained

1 lb raw shrimp

Fish seasoning (or season salt)

1/2 lemon (juice)

1 Tbsp olive oil

What you’ll do:

Turn your oven to broil

Prepare a baking sheet with aluminum foil 

Clean the shrimp and season them with the olive oil and fish seasoning 

Broil for 3-4 minutes until cooked through

Heat a skillet over high and warm each tortilla on both sides

Cook corn in microwave or on the oven until warm

Construct your tacos by placing the shrimp inside, then the salsa, and finish with the corn

I garnished mine with parsley and Srirracha salt 

Enjoy!!

{jelly bean} Sugar Cookies

pink cookie2 pink cookie3

One of my favorite things to make with pretty shades of pinks are sugar cookies, but you can use any color your like.  There are so many fun Easter treats available right now I use those to make my frosting.  Use any of your favorite candy in place of the Starburst jelly beans in this recipe to make a perfect spring treat!

Recipe: 20 cookies

Cookies:

1/2 C unsalted butter, softened

2/3 C white sugar

1 jumbo egg

1/4 tsp vanilla

1/4 tsp almond extract

1 2/3 C all purpose flour

3/4 tsp baking powder

1/4 tsp salt

Frosting:

300 ml heavy whipping cream

1 C  fave reds starburst jelly beans (you can use your favorite candy, peeps would make such a pretty color)

Instructions:

Cookies:

in a large bowl, cream together butter and sugar until smooth. Beat in eggs vanilla and almond extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees. Roll out dough on floured surface (be sure to flour your rolling pin too) 1/4 to 1/2 inch thick.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Frosting:

In a small sauce pan heat cream over medium heat until it’s about to boil

Remove from heat and stir in jelly beans until melted

Cover with plastic wrap and place in fridge for at least 5-6 hours

Remove from fridge, beat until fluffy about 3-4 minutes

Frost cookies after they have fully cooled

Enjoy!!

Blackened Talapia

What you’ll need:

2 fillets of Talapia 

1/4 Tsp of each of the following:

Sea salt

Black pepper

Onion powder

Paprika

Celery seed

Tarragon

Garlic powder

Thyme

Dash of cayenne pepper

Rub spice mix into fish and cook on your grill (I used my George Foreman) until seasoning is blackened and fish is flakey.

I served mine with parsnips and broccoli I sautéed in olive oil while my fish was cooking. I seasoned the veggies with garlic salt and black pepper. It takes about 8 minutes to cook the parsnips and only 4-5 to cook the broccoli.



Vegetarian Reuben

Vegetarian Reuben

What you’ll need:

1 individual size container non fat plain greek yogurt

1 1/2 tsp chili paste

1 container fresh chives chopped ( about 1/4 C)

1 tbsp capers

1/2 lemon

1 tbsp + 1 tsp olive oil

1/2 yellow onion sliced thinly

1 jar sauerkraut

1 red apple chopped finely

1 pinch all spice

1 tsp corriander

Sourdogh bread (or any bread you prefer)

Swiss cheese (slices)

Sea Salt

What you’ll do:

Combine yogurt, chili paste, chives, capers and lemon juice in small bowl and then place in fridge

In a large skillet heat olive oil over medium and add onions

Cook until soft about 5 minutes

Add sauerkraut, apple, all spice and corriander

Cook an additional 5 minutes until heated through

Line a baking sheet with aluminum foil

Place 6 pieces of bread on foil

On 3 pieces spread yogurt mixture, place sauerkraut and top with swiss cheese

Brush the other 3 pieces of bread with olive oil and sprinkle with sea salt

Broil for 2 minutes until cheese is bubbling and bread is toasted

Remove from oven

Add additional yogurt sauce if wanted

Place each piece of bread that is brushed with olive oil on top of the sauerkraut piece

Cut in half

Enjoy!!

{healthier} Mayo-Free Coleslaw

coleslaw

What you’ll need:

1 bag coleslaw mix

½ teaspoon stone ground mustard

¼ cup champagne vinegar (or red wine)

1 teaspoon honey

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons sesame seeds

1 tsp black pepper

What you’ll do:

In a small bowl combine mustard, vinegar, honey, salt, oil, sesame seeds and pepper

Add coleslaw mix

Refrigerate for at least 1 hour before serving

Enjoy!

Greek Tacos

greek taco greek taco2

What you’ll need: 4 servings

1 vine ripened tomato chopped

1/2 small red onion chopped

1 red bell pepper seeded, de-veined and chopped

1 english cucumber chopped

1/4 C red wine vinegar

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

8 small whole wheat pitas

4 Tbsp hummus (I used roasted pinenut flavor)

Toppings:

Kalamata olives

Lettuce ( I used mixed power greens)

Marinated artichoke hearts

Dill greek yogurt dip (optional)

Pickled beets

What you’ll do:

In a bowl combine tomato, onion, pepper, cucumber, vinegar, oil, salt and pepper

Let marinade in the fridge while you prepare all other toppings

Place 1/2 tbsp of hummus on each pita, one scoop of the tomato mixture and top with olive, lettuce, beets, artichoke and greek yogurt

Enjoy!!

Nut Bread





Visit the link below to get the recipe for this nut bread. I tried this recipe for the first time not long ago and now it’s the only bread I make! Add your favorite nuts and seasoning to make this bread recipe your own.

http://sociallyshoppable.com/style/style-inspired-recipe-nut-bread/