A new recipe from Taste of Home. Lots of flavor,light, and easy.
1 can quartered and drained artichoke hearts
1/2 cup julienned soft sun dried tomatoes
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
Combine in a small bowl.
Salt and pepper 6 cod fillets on both sides. Place in sprayed baking dish. Spoon artichoke mixture over fish. Bake uncovered at 400 degrees for 20 minutes.
I saw a recipe for California Roll Sushi Bowls that sounded delicious. My problem is that my husband doesn’t care for rice, and he won’t eat sushi. I turned it into a salad using shell pasta instead of rice and Lee loved it. I’ll make it again.
California Roll Salad
3 cups shell pasta, prepared
10 oz imitation crab or lump crab meat
1 1/2 cups diced English cucumber
3/4 cup matchstick carrots
1/2 cup diced onion
1 avocado, cubed
1 nori sheet chopped or crumbled
Combine all ingredients and dress lightly with Asian Dressing. You can use your favorite bottled dressing or make your own. This is the dressing I made for the salad:
3 cloves minced garlic
2 tablespoons minced ginger root
3/4 cup vegetable oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Shake it up, or whisk it.
Chicken, asparagus, mushrooms on a bed of pasta
I’m in the process of discovering Buddha Bowls. They’re also called Hippie Bowls, Bliss Bowls, Glory Bowls. Take your pick.
It’s a simple concept. Use a good sized bowl and fill it with goodness.
Your base can be a grain, like brown rice or cous cous, or it can be greens, like spinach or lettuce, or even pasta will work as a base.
Layer on lots of vegetables. They can be raw or roasted, however you like them.
Add some protein. Chicken, tofu, beans.
Garnish with seeds, nuts, olives, artichoke hearts, look in the fridge and pantry and see what you come up with.
Finally, use a dressing of your choice.
Our dinner tonight started with ramen noodles as a base (I know, but I didn’t have time to make rice.)
I roasted asparagus and mushrooms, and grilled chicken breast.
We used just a touch of teriyaki sauce drizzled on top.
This is a good way to pile on the veggies.
I found this recipe on Taste of Home and since I love egg rolls but hate the deep fried fat, I made it the other night. It was just as good as I expected it to be. Lee loved it. A generous 1 1/2 cup serving is only 302 calories. The original recipe called for ground pork.This picture is from the Taste of Home website.
EGG ROLL NOODLE BOWL
1 tablespoon sesame oil
1/2 pound ground turkey
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmuric
1/4 teaspoon pepper
1 bag cole slaw shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
Additional soy sauce if desired
In a large skillet, heat oil over medium-high heat. Cook and crumble ground turkey intil browned. Stir in soy sauce, garlic, and seasonings. Add cabbage and carrots. Cook until vegetables are tender.
Cook rice noodles according to package directions. Drain and add immediately to pork mixture, tossing to combine. Sprinkle with green onions. Serve with additional soy sauce.
Yields 4 servings 302 calories, 33 carbs each.
No real resolutions for 2017. I would like to get serious about playing my ukulele so that’s going to be a goal for me. I’d like to do a better job of blogging too, but I can’t figure out what direction to take with it. I do enjoy sharing recipes so I know I’ll continue to do that.
I have some milestones coming up this year. My 70th birthday in March, and our 30th anniversary in October. No plans yet for either event.
I made a delicious lentil soup last night. Here’s what I put in it. I used the slow cooker, but it could be made in an Instant Pot or on the stove top.
Lentil with Ham Soup
1 pound lentils
1 ham bone or smoked hock
2 shallots, chopped
3 garlic cloves, minced
2 quarts chicken stock
1 can diced tomatoes with celery/peppers/onion
1 tsp. dried oregano
salt and pepper to taste
I used the ham bone just to flavor the soup. I didn’t pick the meat off into the soup.
Happy New Year!
This is a hearty and flavorful soup. Perfect for cold winter dinners.
My only note for this recipe is to use baked potatoes. Boiled potatoes won’t do the trick. You need that special, nutty taste that only a baked potato can give you. Trust me.
4 baking potatoes
2/3 cup butter
2/3 cup flour
1 tsp salt
1 tsp pepper, white
7 cups lowfat milk
1 cup low fat sour cream
1/4 cup green onions, sliced
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated
Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube.
In a large saucepan or dutch oven, melt butter and stir in flour, salt and pepper. Whisk until smooth. Gradually add milk while whisking. Bring to a boil and simmer while stirring for 2 minutes or until thickened.
Add potatoes, bacon, onions, and cheese. Simmer and stir for 10 minutes.
Add sour cream and remove from heat.
Garnish each bowl as desired with bacon, chives, grated cheese.
Makes 8 servings.
Christmas is over and I had an Amazon gift card burning a hole in my cyber pocket. I’ve been wanting to buy a rice cooker and I’ve read and heard that they can be used for lots more than cooking rice. So not only did I order a rice cooker, I also ordered a recipe book, full of recipes for this particular brand of rice cooker. The book says right on the front cover that the recipes are “tried and true”. What does “tried and true” mean to you? To me it means that every recipe in this book (hundreds of them) has been tested by the author or her agents. Am I wrong?
This morning Lee texted me from the barn and asked me to make hot cereal for breakfast. Our temps are in the single digits. I remembered when paging through the recipes in my new book I saw a couple of oatmeal recipes, so since I had some time before Lee finished chores I decided to try the one I found using steel cut oats.Oh my gosh! I put the ingredients into the rice cooker bowl and let ‘er rip. A few minutes later I heard a noise. It was the kind of noise that needs to be investigated quickly. Even though I was quick, I didn’t avoid THE MESS. The oatmeal was boiling over. It also boiled into. I managed to finish it by leaving the lid open. I ended up with a very small amount of oatmeal for us to eat, and a lot of oatmeal for me to clean up. It was all over the counter. It was running down the sides of the cooker. It had spilled into the heating area and burned there. It was under the lip of the lid. I blame the cookbook author. I followed her instructions to the letter.
I did google my predicament and I found that I’m not the only sucker trying to make oatmeal in a rice cooker and failing.
The whole “tried and true” phrase pulled me in and led me astray. The world is full of liars!
I’m going to stay with rice for a while. I’ve learned my lesson and I’m gun shy.