The New Kitchen!!!

So the house is OFFICIALLY completed! I am starting to feel like I am on a home improvement show, and I have been wondering how on earth those shows complete such major remodels so quickly!?? But the house is done and I have been enjoying making all sorts of things in the new kitchen, and having enough room for both Ben and myself to chop veggies at the same time without using the stove for counterspace!! I am always thankful I never set anything on fire while using the stove as a surface for all my cutting boards haha! So yesterday was finally a beautiful day so we decided to grill out and enjoy the weather! I grilled all sorts of veggies to put on a sandwhich, so here are a few pics! You could also put these veggies on homemade pizzas, salads, pastas, the possibilities are really endless! Hope you enjoy!

Here is the new kitchen!! 

 I made thick slices of the following veggies, squash, zucchini, eggplant, and red onion, salt and pepper both sides and brush with olive oil!

 Grill for approx 7 minutes on each side until desired tenderness!

 I put mine on sandwhich thins with veganaise. I think this would also be great as a panini with pesto spread! Also would work in salads, pasta, homemade pizzas, etc.! Enjoy!

The Last Supper....Stuffed Peppers!

Okay, Okay, Okay....I know......I haven't blogged in a WHILE! But I do have a good excuse, which is I've been in the process of moving and re-doing our new home!!! So while I won't change the title of my blog, I am happy to say that I am no longer cooking in a small kitchen! Yay!!!!! I am thrilled to be finally moved in and done with the renovations so that I can get back to the passtime I love the most (besides watching the Rangers) cooking!! Ben and I have had enough fast food to last us a lifetime, and moving so closely to a Chic Fil A has allowed for too many quick stops for Waffle Fries and Polynesian sauce! But I did one last meal at the old duplex that I would like to share, Stuffed Peppers! Its easy and delicous, and it actually makes me a little sentimental looking at these pics in my old kitchen, but here's to some new memories (and hopefully alot of new Blog Posts!!!!) So here you have it, the last meal from my "small" kitchen, Stuffed Peppers!

Begin by hollowing out 6 bell peppers (any color will do) Put in a large pot with water, until the peppers are covered. Bring to a boil and cook for approx 10-15 minutes until peppers are soft but not falling apart.

 While peppers are boiling.  Add 2tbs olive oil to a pan along with 1 diced onion, 1 diced poblano, 1 diced annaheim (or any pepper combo you choose).

 Once softened, add 3tbs of Cumin (I know this is not an accurate way to measure....)

 3tbs of Chili Powder

 1/2 tsp of Cayenne Pepper (optional, just adds heat)

 1tbs salt, 1/2tbs pepper

 Next add one can (regular sized) of corn, hominy, and black beans

 Followed by one can of tomato sauce. And 2 cups of rice, or quinoa, or what I did, 1c quinoa with 1c brown rice. Mix together and fill each cooked pepper with mixture. Put all in baking dish and cook for approx 10 minutes at 350!

 Serve with your favorite sides, I did mine with a skinny marg, chips, avocados and tomatoes! Enjoy!

Stuffed Peppers

6 bell peppers stems and seeds hollowed out

2tbs olive oil

1 onion diced

1 poblano diced

1 annaheim diced

3tbs cumin

3tbs chili powder

1/2tsp cayenne pepper

1tbs salt

1/2tbs pepper

1 can black beans

1can corn

1 can hominey

1 can tomato sauce

1c brown rice

1c quinoa

Cover bell peppers in a large pot with water, bring to a boil and cook for approx 10-15 minutes until desired softness is reached (some people like a crunchier bite to the pepper than others, I like mine to be fairly soft!) While peppers are cooking add to a pan olive oil, onion, poblano and annaheim. Cook until softened. Add cumin, chili powder, cayenne, salt and pepper. Stir and add beans, corn, hominey, tomato sauce, and grains. Line peppers up in a shallow baking dish. Fill peppers with mixture and cook for approx 10 minutes in a 350 degree oven.

Curry in a Hurry!

So I work at an accounting office and needless to say, I don't have a lot of time, or am too tired, to cook! As I am getting a little sick of heating a can of soup every day, I decided it was time to make something that would last me the whole week and would not require daily use of a can opener! Not to mention, something fresh and nutritious might make me a little less sluggish!!! So I decided to do a "quick" veggie curry, and I made enough that I had leftovers to last me the week, when I needed to zap something in the microwave! It was delicious, and something different from the usual, plus packed with SO MANY fresh vegetables! Serve this curry over rice, or quinoa (as I did in the picture).  I hope you enjoy this colorful, healthy and quick "Curry in a hurry!"

 In a large pot, add one diced sweet potato to 3tbs olive oil. Saute for approx. 5 minutes in medium high.

 Next add the other veggies, and these can really be any that you prefer! I added two cups halved brussel sprouts, 1 zucchini diced, 1 squash diced, 2 diced carrots, 1 diced onion. Saute with potatoes until softened.

 Next, add two cups garbanzo beans.

 While veggies are cooking, mix together, 1/2c orange juice, 4tbs vinegar (I used apple cider, but white vinegar would work too), 2 tsp curry powder, 1/2tsp turmeric, 1/4 tsp cayenne pepper, 1tbs salt, 1/2tbs pepper. Mix together juice, vinegar and spices.

 and add to your veggies! Bring mixture to a boil, then reduce heat to a simmer for approx 15 minutes, so the flavors can develop!

 Right before you take the veggies off the heat, add 4 cups fresh spinach (optional).

 Serve over your grain of choice and enjoy! To me, it tastes even better heated up!!

Veggie curry

3tbs olive oil

1 sweet potato diced

2c brussel sprouts halved

2 large carrots diced

2 bell peppers diced

1 onion diced

1 zucchini diced

1 squash diced

2c chickpeas/garbanzo beans

1/2 c orange juice

4tbs vinegar

2tsp curry powder

1/2tsp turmeric

1/4 tsp cayenne pepper

1tbs salt

1/2tbs pepper

4c fresh spinach

Heat your olive oil over a medium high heat.  Add potatoes and cook for approx 5 minutes. Next add the other veggies (minus spinach).  Saute for approx 10 minutes and add garbanzo beans. While veggies are sautéing, mix together juice, vinegar and all spices. Add liquid to veggies and bring to a boil. Reduce heat to a medium low and let simmer for approx 20 minutes. Serve over your grain of choice. Serves 8!

Chimi Changa, Ole!

Mexican food is probably my favorite category and not just because I married into a Mexican family.  But finding new ways to cook vegetarian mexican meals is a challenge!! Then I remembered a chimichanga my mom and I used to make, inspired by one we saw on "30 minute meals" and I thought, "hey, you could fill that tortilla with anything!"  So here it is, veggie chimichangas! (please excuse the pictures, the hungrier I get, the less I care about picture quality!)

 First, cook your black beans corn together (or just corn or just black beans, its up to you), this is how I prepare mine, Caroline's way.

 Saute your favorite fajita veggies, I used a poblano, red and green bell pepper, and white onion, all diced. Cook until softened.

 To amp up the fiber and protein, I also cooked a can of lentils, and prepared them Caroline's way.

 Fill your tortilla with the mextures, and I also added diced avocado.

 Roll up, first the sides, then down the middle. Place in a baking dish, and continue until mixture is used or your baking dish is full.  Then, spray the tops with cooking spray, I used PAM olive oil spray.

 Bake in a 400 degree oven until the chimichangas are browned and crisp (no need to fry!) and serve with your favorite Mexican sides!

Chimi Changas

12 tortillas (any kind you wish)

can black beans and can of corn (caroline's way--vinegar, sugar, salt, cilantro)

2 bell pepper (sauted)

1 poblano (sauted)

1 white onion (or any combination of onions and peppers you prefer) (sauted)

can of lentils (caroline's way, vinegar, sugar, salt, cilantro)

cubed avocado (optional)

Combine all cooked ingredients in heaping spoonfuls into a tortilla. Roll tortillas until baking dish is full. Spray tops with cooking spray and bake in 400 degree oven until crispy and browned. Serve with your favorite sides!

Pickle Martinis

So last weekend I celebrated my birthday with my wonderful friends!! Before the festivities began, I joined one of my bff's Emily to have a pre-party cocktail! We decided to recreate our favorite drink from the restaurant Reatta in Fort Worth, the Pickle Martini! Now I know what you must be thinking, a drink that tastes like a pickle!? But trust me, if you like salty drinks, you will love this! The only catch is that it only works with the Claussen Kosher Dill pickles, if you get those then you are good to go!! So cheers everyone!!

In a cocktail shaker, combine 1 shot vodka, 2 shots claussen kosher dill pickle juice, and a splash of vermouth (optional). Add a handful of ice to the shaker, and shake until cold.  Pour into a glass and garnish with a pickle! Easy as that, and so delish!

Keeping my Resolutions

So the New Year has been off to a great and busy start (hence no posting since Dec. 1). I had a fabulous Christmas, and celebrated my birthday last weekend in Santa Fe. We've made a tradition on going to Santa Fe for my birthday every year, and I can say without a doubt it is my favorite place on earth! Plus, people don't look at me like I'm crazy when I ask for no dairy!! Ahhh, Santa Fe, how I love thee! Since my birthday is just three weeks after the New Year, its always hard to keep my "healthy eating" resolutions, but since my bday has passed, it's time to get back on track and this salad is helping to do just that!! I guess I'd call this my "Healthy Quinoa Salad". For those of you not familliar with quinoa, its pronounced keeen-waaaa, and its a grain that I substitute for rice, as a healthier alternative. Hope you ejoy!! (I am also including a few pics of my cooking related gifts, my friends and family know me too well!!)

 To cook the quioa, simply add to  pot and cover with about 1 inch of water, boil until water is absorbed (I'm sure you can find more accurate directions on the back of the package, but I buy mine in the bulk bin, so I do not have any instructions...just keep an eye on it!)

 Chop up your veggies, I used one small avocado, 1/4c red onion, bell pepper, and tomato.

 Combine with leafy green lettuce, 1c cooked quiona, and veggies. Drizzle with olive oil and balsalmic, salt and pepper to taste!

 Resolution "eat healthy" kept! But I resolved to continue reading trashy gossip mags while watching Gilmore girls, gotta have some guilty pleasures!

 Great new cookbook , thanks Lacey!!

 I bought this balsalmic while in Santa Fe. SO DELICIOUS, google: Santa Fe Olive Oil, they have a website you can order from...I also got spicy curried sea salt, delish!

 New cookbook from MC, can't wait to bake from it!!

 A surprise Ben got me!! Cooks like a charm!

These napkins from MC are really the perfect ending to my first post of 2012!!

Happy New year!

Pecan Brittle

Yet another great treat that reminds me of Christmas is peanut brittle! My aunt Jana made the BEST brittle, and Ben's grandmother makes a delicious batch with pecans instead of peanuts! Inspired by these two great people/brittle makers, I decided to make Pecan brittle! Anything involving a candy thermometer always makes me nervous, but trust me this is as easy as can be!! Points to note, do not add the ingredients other than sugar and corn syrup until the VERY end, otherwise you will burn the whole batch ( I clearly learned this the hard way!!). I hope you enjoy!!

I first tried this in the micorwave and literally broke the glass bowl in half, so on the stove it was! ha!

 add 1c white sugar and 1/2c light corn syryp over a high heat in a sauce pan. Using a candy thermometer....

 Bring the sugar to a boil until it reaches 302 degrees.....

 Immediately add, 1c Pecans (or peanuts) (make sure they are RAW or they will burn) 1tsp vanilla, 1tsp earthbalance (or butter)--stirr together quickly

 for about 20 seconds....(I counted)

 Then take the mixture off the heat and add 1tsp baking soda...

 Stir in quickly and IMMEDIATELY pour onto a greased baking sheet....Let the mixture cool completely.....

 Then break into pieces...I dipped mine in my coffee!

 Enjoy!!

Pecan Brittle

1c sugar

1/2c corn syryp

1c  chopped pecans

1tsp earth balance butter

1tsp vanilla

1tsp baking soda

In a sauce pan with a candy thermomter attatched....combine cornsyrup and sugar and bring to a boil. Reaching 302 degrees, immediately add pecans, butter, and vanilla. Stir for 20 seconds and take off heat. Immediately add baking soda and pour the mixture onto greased baking sheet. Once COMPLETELY cooled break into pieces and serve!