Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Lime and Cilantro Rice

Instead of lime juice I used Lime essential oil from Young Living, what a difference! I have been making this recipe with lime juice, and of course you still can with delicious results, but I was out of lime so I pulled out the essential oil and wow! Freshly minced cilantro, a few drops of lime oil, and you have a batch of irresistible rice.

Ingredients:
1 cup rice, white or brown
2 cups water
1 teaspoon salt
6 drops lime oil or juice of 1 small lime
4-6 tablespoons cilantro, minced
3 teaspoons grapeseed oil or olive
Cook rice according to package directions, including the salt mentioned above.
While rice is cooking, mince the cilantro.

In a large bowl, combine the cilantro, grapeseed oil, and lime oil (or juice).

When rice is fully cooked, fluff with fork and add to the cilantro mixture, tossing to combine.

As the hot rice combines with the lime and cilantro the fragrance will be incredible!

 Serve with beans and toppings, beside chicken, or however you want it!
If you are interested in Young Living Essential Oils just leave a comment in the box below, I would love to share how much I enjoy them!

Another Simple Bowl Meal, Chicken with Fresh Corn and Veggies

 "Uni-meals"(everything in one bowl, pile, or casserole) are so appealing to me because it just seems simple, almost too simple, really, how could you not like them, all the flavors mingled together, lots of veggies on top of a bed of rice...yeah...

Loads of options here, skip the chicken to make it vegetarian, with or without a sprinkling of cheese for lactose free or vegan, white rice or brown, quinoa if you prefer instead of rice. I like choices. 

I rarely plan a "bowl meal", usually it has been a busy day and not enough of any one thing to make a meal, but a variety of little bits, which put together are plenty. I'll give you the ingredients to this one but, as always, make whatever substitutions you care to, that's what makes a recipe your own.

Serves 4

Ingredients:

1 cup cooked, chopped chicken

1/4 cup thinly sliced leeks or chopped onion

1 clove garlic, minced

1/4 cup chopped red pepper

1/2 cup fresh or frozen corn

1 teaspoon herbs de provence

a dash black pepper

salt to taste

2 tablespoons olive oil or butter

Monterey Jack cheese

1 avocado, chopped or mashed

3-4 cups cooked rice or quinoa

In a large skillet, heat oil and toss the leeks, red pepper and corn for 2 minutes. Add garlic and chicken, stir. Add herbs de provence, pepper, and salt. 

Spoon over hot rice, top with cheese and avocado if you are using. 

 I served this for lunch with fruit and confetti bread http://hearthandhospitality.blogspot.com/2012/07/confetti-batter-bread.html they looked so good together with all the little bursts of color. Thanks, Gail for having lunch with me, you and your family make life as fun and colorful as our meal.

Spicy Bean Dip

Okay, it's really black eyed pea dip but if I had entitled it as such would you have opened this post? Most of our appetizers and dips are less than healthy, I personally have tried some healthier options and had come to believe that "healthy dip" meant shredded cardboard, no longer. This could be described as something akin to hummus, however, I don't care for garbanzo beans so this is a lovely option.

  It is also very versatile, as you can add more spice and heat or less, a bit more olive oil will make it even creamier or add some sour cream. I am thinking even now that I will try adding some smoky chipotle peppers or adobo sauce.
For my gluten free friends I used Nut Thin crackers, this would be good on matzoh too.
Ingredients:
1  15oz. can black eyed peas, rinsed and drained
1 large clove garlic
1/2 teaspoon onion powder
2 green onions or 2 tablespoons minced yellow onion
3 tablespoons olive oil, more or less
1-2 tablespoons lemon juice
2 teaspoons jalapeno
1/2 teaspoon cumin
salt/pepper to taste
4-6 dashes hot sauce (like Frank's)

Put all in food processor, whirl until completely mixed and mashed.

Taste. Add, more of whatever you think it needs, usually salt for me, whirl again.
Scrape into a serving bowl.
Serve with crackers or pita bread.

Great, no guilt snack or appetizer. Enjoy...really enjoy!

Sweet Roasted Tomatoes--Beginner How To

These were so good and easy. We had fun thinking up ways to use them, my favorites were on a grilled mozzarella cheese sandwich, chopped in pasta...and pureed in ranch salad dressing tossed in a green salad. Make these today and let me know how you used them!
Take several meaty roma tomatoes and slice lengthwise. Place in a large bowl and toss with enough olive oil to coat, a sprinkle of basil, oregano, salt and pepper, just guess, you can't go wrong.

Toss to coat well.

Lay on a sheet pan in a single layer.

Bake at 250F for 2 hours or more until they look shriveled and drier.

Taste one of them as soon as they cool, mmm, save some to play with. Store in a container in the refrigerator for a couple weeks.
Suggestions:
chop onto a pizza,a salad, add to a chicken saute, pasta or rice
The possibilities are endless!

Bean and Rice Salad--Toss for fun!

I tossed this easy, healthy and tasty dinner together last night and my family was so happy. I think in the future I will use 2 cans of beans instead of one, maybe one black and one kidney. I should also mention that it has a lot of eye appeal, pretty food gets tried and eaten, with all the colors and textures it appears very festive.

I served this hot but it would be good chilled too. Or wrapped in a burrito. It was just good.
This is what I tossed in this time:
2 cups cooked rice, hot
1 can black beans, heated
1 cup corn
3/4 cup diced red pepper
1/4 cup sweet onion, diced
1/4 cup minced cilantro
2-3 cloves garlic, peeled, minced
3-4 tablespoons olive oil
1-2 tablespoons red wine vinegar
1-2 teaspoons chili powder
salt and pepper to taste
This is how I did it:
As soon as the rice is cooked and the beans heated through, set a large bowl to the side where you can keep adding the ingredients as you go. I used my favorite pasta bowl. Pretty.

I had to cut my corn off the cob but if you are using frozen corn just cook until tender and drain.

Add to the bowl with the onions,

garlic,

red pepper,

cilantro, chili powder, olive oil, vinegar, salt and pepper.

Add the hot beans and rice.

Grab a couple large spoons and toss gently but thoroughly.

Try doing this and taking a photo. Actually, my daughter walked in and tossed while I snapped pics.

So pretty, and when the hot rice and beans hit the other ingredients the fragrance was incredible.
We ate this as our main dish sprinkled with cheese and served with corn bread but it would make a terrific side to grilled chicken.

Hot Coconut Mocha-This One is Healthy

I love Starbucks, but not the sugar or corn syrup, so here is my version of their coconut mocha. It tastes rich and creamy without as much fat or sugar, and it mixes up in a couple minutes. I keep reading how many antioxidants are in real cocoa, coconut milk is lactose free AND tastes great, stevia is a plant which tastes sweet and has lots of fiber, so with all this nutrition and lack of sugar you are probably saying, "yeah, this probably tastes like cardboard". Try this one, it really is good!
If you don't like coconut just use your favorite milk in it's place, that's what I do when I am in the mood for a peppermint mocha and add 2 drops peppermint extract.

Okay, here are the ingredients:

Pour enough coconut milk for the size of your cup into a small saucepan.

Heat this until steamy but don't boil it.
Into your mug, put 1 heaping spoonful instant coffee or 1 packed Starbucks Via ( happiness :), 1 heaping tablespoon cocoa and 1 spoonful of stevia powder or 1 small packet, more or less to your taste, you can always add more but you can't take it out.
Pour the hot milk into the mug, stir. Don't burn your tongue! Yum!
My friend, Tabi, just popped in to surprise me with this new mug and tea, I have such sweet friends, thanks Tabi!

Refreshing Quinoa Salad

This was really tasty, and packed with nutrition, low fat and mostly raw. Who can ask for more?

You can adjust the vegetables to different seasonal varieties or ethnic flavors, Greek, Italian, Tex-Mex, you choose the possibilities are as endless as the combinations of produce available to you.

The health benefits of quinoa are outstanding not only is it gluten free but it is a complete protein, loaded with magnesium, copper, manganese and fiber. Pair it with lots of fresh veggies and cheese, if you like, and it is one tasty bowl of goodness.

I started with one cup of dry quinoa.

Add 2 cups of water.

 Simmer for about 15 minutes or until all the water is absorbed. Now this looks interesting. My son wrinkled his nose.

Set this aside to cool.
 Chop the veggies, this is what I used this time.
1 cucumber
2 cloves garlic
2 small tomatoes
1 medium tomatilla
1 small onion
1 avocado
3-4 tablespoons cilantro
1/2 teaspoon salt
4 tablespoons olive oil, more or less
1 1/2 tablespoons lime juice
1/2 cup feta, crumbled, optional

 

Put all in a bowl and toss.

Add the cooked, cooled quinoa.

Top with cheese if desired, cheese is always desired here. And maybe some olives.

Yum!
Next time I am going to try corn, tomato, garlic (always), onion and cheddar.
Good food, good for you!