Archive for Recipe

Thursday’s Truth

Truth is I am tired today. This week I have practically moved from one house to another, gone to 4 appointments, one workshop, 2 playdates and been staying up late so I’m going to make this post brief. I have two simple recipes that anyone can whip up real quick.

 

 

 

 

 

 

 

Meme’s French Toast


This is my kids favorite every time they are in Houston they ask Meme for the “toast”.
8 to 10 pieces of sourdough or whole grain wheat bread sliced in ½
1 egg
3 t vanilla
3 t cinnamon
1 c almond milk or 1% organic milk
Earth Balance Spread or butter for pan
Toppings – sliced strawberries, blueberries, blackberries, raspberries, chopped walnuts, pure maple syrup, Agave or honey.

 

Preheat griddle or nonstick pan. Beat eggs thoroughly, add milk, cinnamon, vanilla and stir. Dip bread in egg mixture and then put a thin slice of Earth Balance Spread in the pan for each slice. Sprinkle with cinnamon. Turn when brown adding another slice of Earth Balance Spread in pan.
Serve with toppings of choice berries, walnuts and a drizzle of pure maple syrup, agave or honey.

 

 

 

 

 

 

 

 

Parsnip Fries

Kids love fries and we try a new vegetable or at least a new vegetable recipe few times a month. This recipe was a hit and is so simple.

1 lb parsnips
1 T extra virgin olive oil
1 t ground cumin
1 t ground coriander
¼ t sea salt
Pepper, if desired

Preheat oven to 425.
Peal parsnips and cut into strips. Toss parsnips with oil and spices
Bake on greased baking sheet or on foil for 30-40 mins, turning every 15 mins, until brown and tender.
Enjoy!

Sorry for the terrible picture I was in a hurry to serve those fries! Promise some good stuff to come : )

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Quinoa … Superfood?

Quinoa (pronounced keen-wah) is a grain-like crop grown primarily for its edible seeds. It originated from the Andes Mountains of South America and where they refer to it as the “mother of all grains”. Quinoa contains a balanced set of all 8 essential amino acids, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Sounds pretty super to me!

We really enjoy it in the summer as some recipes are chilled salads, but it can be substituted for rice or really any grain in recipes. One thing you must do to prep it for cooking is to throughly rinse it. The seeds are coated with saponin which is bitter tasting. Most boxed quinoa is pre-rinsed but I always try to rinse it first before I cook it. I like to buy Bob’s Red Mill Organic Quinoa that is pre-rinsed but last time I got a huge package of Earthly Delights Organic quinoa from Costco and it definitely needs to be rinsed.

Here is a recipe of my Mom’s that is really refreshing on these HOT summer days. We’ve had it once fresh and twice left over this week – yum!

Summer Quinoa Salad
Prep Time 10 mins
Cook Time 15 mins
Chill in fridge before serving

Ingredients:
1 c quinoa
1 mini cucumber, sliced
1 red or yellow bell pepper, diced
½ c broccoli florets
1 tomato, chopped
1 carrot, sliced
½ c spinach, sliced in ribbons
1/3 c basil, sliced in ribbons
¼ c olive oil
1/3 c (juice from 2 small lemons and couple T balsamic vinegar to make 1/3 c)
2 cloves garlic, minced
Sea salt and pepper to taste

Instructions:
Cook quinoa in water according to directions. Rinse it first in a fine-mesh colander until water runs clear!

While quinoa is cooking, whisk together lemon juice, balsamic, olive oil, garlic cloves, fresh basil and salt and pepper.

When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring well to combine. Chill before serving.

This can be served as a main dish with a nice big salad or as a side dish.

I hope you like this grain-like seed as much as we do.

Enjoy!

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Favorite Meal

I have concluded that since I have become a mom of three it is difficult to please everyone when you serve a meal.     When they were babies you had to have separate meals and sometimes that is the case when they are toddlers but that is tiring.  I got smart and put an end to that and now it is eat what is served and like it – ha!  If only it were that easy.

Luckily, my children will eat what I serve without too much complaint but I want to share our favorite meal of the moment.

Baked Cilantro Salmon with oven roasted sweet potato fries, steamed broccoli and mixed fresh berries for dessert.  Yum!  The whole family devours it and asks for more!

Baked Cilantro Salmon


Serves 3

1/2 c cilantro, stems removed, chopped
1 large garlic clove, finely chopped
2 T lime juice
2 T olive oil, separated
3  7 ounce salmon fillets –  I usually get fresh (or farmed) atlantic salmon fillets  and have them remove the skin off the fish.  Try to get them all the same thickness.

Preheat oven to 425.
Grease pan with 1 T olive oil.

Place fillets, skin side down in an 8×8 baking dish.  (Might splatter)
Combine cilantro, garlic, lime juice, remaining olive oil in a small bowl.
Pour mixture over fish.

Bake at 425 for 12-15 minutes, to desired doneness.  (Thicker fillets will require additional time.)

I just love this recipe.  It is so healthy, easy and delicious!  In the picture, I ran out of cilantro so I usually have more and I LOVE cilantro so usually do extra but I had to work with what I had in the fridge at the time : )

Oven Roasted Sweet Potato Fries

Serves 2-3
1 large sweet potato
1/2 T olive oil
1/2 t kosher salt
sprinkle of cinnamon (if desired)

Preheat oven to 425.

Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula.  Serve warm.

The tricky part of this menu is at home I have a double oven so I can cook both sweet potatoes and salmon  at the same time.  But I am not at home right now so I cook the sweet potato fries and then the salmon.  It is tough to keep the sweet potatoes crispy but we’ll eat them no matter what.

Enjoy!

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