vegetables

Black Bean & Corn Salsa

/ Jodi / 32 Comments

Black Bean & Corn Salsa.

One of my favorite new healthy snacks is black bean and corn salsa.

It makes a wonderful “scoop” with tortilla chips.

It is also great all by itself as a salad or piled on top of a grilled chicken breast or fish.

It is light, healthy, crunchy, tangy, low-calorie, high-fiber, and absolutely DELISH too!

Here is how I make it, but you can surely tweak to your liking.  It would be great with a bit of fresh cilantro, which I didn’t have on hand when I made this batch on Sunday.  You could also switch it up with any other kind of bean you like or other veggies like cherry tomatoes or cucumbers.

Black Bean & Corn Salsa

  • Servings: approx. 3 cups
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Ingredients:

  • 1 15 oz. can black beans, drained and rinsed
  • 1 1/2 cups frozen or canned corn*
  • 1/2 red bell pepper, diced
  • 3 stalks celery, diced
  • 1/3 cup diced onion
  • salt and pepper to taste
  • Balsamic vinegar to taste (approx. 2 Tbsp)

Directions:

Combine all  vegetables in a bowl.  Stir to combine.  Sprinkle with salt and pepper to taste.  Drizzle with Balsamic vinegar to taste.

Serve as a salsa for tortilla chips, as a salad, or as a topping for grilled chicken or fish.

Store well in airtight refrigerator container for several days.

*TIP:  When we buy fresh corn on the cob in the summer, we always buy a full dozen, though we never eat all of that for the two of us.  We cut the leftover off the cob, throw it in a Ziploc freezer bag, and toss it in the freezer for the winter months or times when fresh corn is not available.  It is so much better than canned corn.

Enjoy!

Cheers & Hugs,
Jodi

Old-Fashioned Beef Stew

/ Jodi / 38 Comments

Old-Fashioned Beef Stew.

The weather has turned blustery here, and we are “turkeyed” out from Thanksgiving, so the other day, I made a comforting pot of bubbling, thick, hearty, old-fashioned beef stew.

I finally made a trip to a local pantry I’ve been longing to visit in the quaint town of Zelienople, PA (not far from Mars) – Penn Pantry, where I purchased some local, organic grass-fed beef (amongst many other wonderful treasures) that seemed to be made just for stewing.

I also had an abundance of fresh vegetables from my latest Misfit Market shipment that I knew would work perfectly in a stew – potatoes in sweet, red and white, carrots, parsnips, and onions.

So a stewing I did, and oh how we enjoyed!

Here is how I made ours.  Shake it up with your favorite ingredients, but feel the warmth and comfort in this great classic recipe.

Old-Fashioned Beef Stew

Ingredients:

  • 1 lb. beef, trimmed and cut into one-inch cubes
  • 1/4 cup flour
  • 1 tsp. Lawry’s Seasoned Salt (or your favorite)
  • 1 tsp. coarsly ground black pepper
  • 3 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 1 cup dry red wine
  • 3 1/2 cups beef broth
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. fresh sage, finely minced
  • 1 large sweet onion, cut into chunks
  • 4 cups chopped potatoes, sweet potatoes, and/or parsnips
  • 1 cup chopped carrots
  • 1 cup chopped celery

Directions:

Combine flour, seasoned salt, and black pepper in a small bowl.  Add beef cubes, and toss to coat.

Heat oil in a large pot.  Add coated beef cubes and brown on all sides.

Remove beef from pot, and add vinegar and wine to oil and beef drippings in pot.  Stir and scrape browned bits from bottom of pan until all combined and boiling.  Add beef back in, followed by beef broth, tomato paste, bay leaves, thyme, rosemary, and sage.  Bring back to a boil, then reduce to simmer for about a half hour to an hour – until beef is tender.  (Timing will depend on the cut and quality of beef.)

Add onions, potatoes, carrots, and celery, and continue simmering until vegetables are tender and broth thickens – approximately one hour.

Ladle into bowls and serve with fresh, crusty bread to soak up every bit of gravy goodness to comfort your appetite and warm you from the inside out.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Roasted Carrot Soup

/ Jodi / 52 Comments

Roasted Carrot Soup.

One day last week I woke up with a sore throat.

And even though the temps lately have been in the 80-90 degrees F range, there is a feeling of Autumn in the air.

In the mood for soup, I decided to create a roasted carrot soup with some vegies I had in the fridge.

It turned out SOOOO good!

I mean – how can you go wrong with roasted vegetables that include onion and garlic and fresh rosemary pureed into a creamy, warm, soothing soup?

You could add some greek yogurt or cream to make it even creamier, but I loved the freshness and healthiness of this soup that tastes like it is loaded with calories, but instead is low-calorie and loaded with flavor!

Hope you will give it a try.  I loved how it turned out!

Roasted Carrot Soup

Ingredients:

  • 1 lb. bag organic short cut carrots
  • 1 stalk celery, cut into chunks
  • 1/2 large sweet onion, cut into chunks
  • 4 cloves garlic, chopped
  • 2 large ripe tomatoes, chunked
  • 1 large sprig fresh rosemary, minced
  • Maldon Sea Salt Flakes * (which I purchase through Amazon)
  • Freshly Ground Pepper
  • Olive oil
  • 1 cup chicken broth
  • Croutons for garnish (optional)

Directions:

Preheat oven to 425 degrees F.

Layer first 8 ingredients in a large stoneware bar pan or shallow roasting pan.  Drizzle liberally with olive oil, and toss to coat.  Roast 30-40 minutes.

Transfer roasted vegetables to a pot.  Add chicken broth.  Blend with Immersion Blender or in food processor or blender until creamy.  (I love using an immersion blender as it is quick, efficient, and easy to clean up.)

Ladle into bowls, and top with croutons if desired.

Enjoy!

Cheers & Hugs,
Jodi

*I have become such a huge fan of Maldon Sea Salt!  I’ve always been a salt lover, but these soft, flaky sea salt crystals have a clean salt flavor without the bitter after taste that table salts I’ve always used in the past leave.  It truly provides a freshness that enhances the flavor of food.  I so highly recommend it!  It not only tastes wonderful,  but it is also beautiful to season with.  AND, as a watercolor artist, I love it to use to create textures in my artwork!  I keep mine in a cute little bamboo salt box on the kitchen counter next to the stovetop for ease of grabbing pinches of for cooking.  Bravo Maldon!!  (and this is not a paid promotion in any way, shape, or form – I just seriously love this stuff!)

Easy Sausage & Vegetable Quiche

/ Jodi / 41 Comments

 

Easy Sausage and Vegetable Quiche.

For those days when you want a hearty, substantial supper, but don’t feel like putting a lot of time and effort into it, this simple recipe is just the ticket.

It’s full of protein and veggies and could really be eaten for breakfast, lunch or dinner!

The secret to it being easy is in the fact that you don’t have to prepare a crust.  You simply use a little bit of baking mix (like Biquick) to create an almost crust-like texture.

And the options are limitless for what you can put in for your protein and veggies.  Exchange the sausage for bacon or chicken or turkey or ground beef.   You could even leave the meat out and just add more veggies.  Throw in any favorite vegetables you have in your fridge – mushrooms, asparagus, cauliflower, spinach, kale, tomatoes…..  And use any kind of cheese you love.  Exchange the cheddar for Swiss or muenster or provolone or mozzarella or even blue cheese or feta.

You get the idea…  right?  Toss in whatever you like, and you can have a wide variety of quick and easy meals.

I was recently reminded of this recipe when I came across a version of it at The Speckled Pumpkin.  It reminded me of years ago making all of those “impossible” pies….  Impossible Cheeseburger Pie, Impossible Taco Pie, Impossible Lasagna Pie, Impossible Tuna Pie….  Anybody else remember the Impossible Pie craze?  I may be back in the mood for these!

Serve it with a salad or side of roasted potatoes or even some chunky applesauce.

Here is how I made mine for our Sunday Supper last night.

Easy Sausage and Vegetable Quiche

Ingredients:

  • 1 lb pork sausage, cooked and crumbled
  • 1/2 medium sweet onion, chopped
  • 1 red pepper, chopped
  • 1 1/2 cups chopped fresh broccoli
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 cup Bisquick baking mix (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Put sausage in bottom of stoneware deep dish baker or your favorite 2-quart round casserole dish or deep dish pie pan.  Top with chopped onions, pepper, broccoli, and cheese.

In a medium bowl, beat the eggs, milk and baking mix with a wire whisk until well blended.  Pour over sausage, veggies and cheese.

Bake for approximately 40 minutes until knife inserted in center comes out clean. 

Enjoy!

Cheers & Hugs,
Jodi

 

 

Four Cheese Garlic Spaghetti Squash

/ Jodi / 48 Comments

Four Cheese Garlic Spaghetti Squash.

I have always enjoyed spaghetti squash, but now that I have discovered this recipe…….. well…. now I LOOOVVVEE spaghetti squash!

This is absolutely the most amazing way to eat it!

Imagine a version of mac ‘n cheese without the macaroni carbs or calories and replaced with healthy spaghetti squash “noodles.”  (Macaroni carbs 78g/cup vs. Spaghetti Squash carbs 7g/cup – Macaroni calories 221/cup vs. Spaghetti Squash calories 31/cup!)

But…… it also has the most amazing flavor, you won’t even miss your macaroni!

When I saw a recipe at Eatwell101 for this amazingness, I knew I had to try.  I tweaked it up a bit, and here is how I made it.

Hope you will give it a try!  You won’t be sorry!

Four Cheese Garlic Spaghetti Squash

Ingredients

  • 1 large spaghetti squash
  • Freshly ground pepper
  • 1 1/2 cups Half and Half
  • 5 cloves garlic, minced
  • 1 tsp. chicken base or 1 chicken bouillon cube, crushed
  • 1/2 tsp dried thyme (or 1 Tbsp. fresh thyme)
  • 1/4 cup finely chopped scallions or green onions
  • 1 cup freshly shredded cheese – I used the following combination:
    • 1/4 cup Mozarella
    • 1/4 cup White Cheddar
    • 1/4 cup Parmesan
    • 1/4 cup Gruyere

Directions

Preheat oven to 400 degrees F.

Cut both ends off of spaghetti squash and cut in half lengthwise.  Scrape out seeds.  Place both halves in a 9×13 baking dish flesh side up.  Sprinkle with freshly ground pepper.

Combine half and half, garlic, chicken base (or bouillon), thyme, and scallions in a small bowl.

Sprinkle half of shredded cheese in the cavities of each halved squash.  Pour half of cream mixture into each squash half.  Top with remaining shredded cheese.

Roast for 40 mins, or until squash flesh is tender when poked with a fork.

Remove from oven and carefully scrape squash from skin with a fork creating spaghetti “noodles.”  Mix well with cheese and cream, and serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Vegetables

/ Jodi / 47 Comments

Roasted Vegetables.

You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?

One day last week, I wanted to make a vegetable, but only had a bit of this and that.  I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.

So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece.  I sprinkled it with salt and pepper and some chopped fresh rosemary.  I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!

You could throw in any vegetables you have left in your vegetable crisper at the end of the week.  Roasting vegetables makes them taste so amazingly delicious!  They become caramelized and tender and mellow.

I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste.  Maybe I added too much.  But when I roast it, I seriously cannot get enough of it!  It transforms and mellows the flavor into something absolutely divine!

What combination of vegetables do you like best to roast?

Cheers & Hugs,
Jodi

Roasted Brussels Sprouts & Chicken Salad

/ Jodi / 34 Comments

Roasted Brussels Sprouts & Chicken Salad.

On warm Summer days, salads are so great for dinner!

And there are so many fresh ingredients available to mix and match.

I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.

They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.

Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.

The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette.  It is a full meal deal covering all the  bases!

Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like.   Roasted Brussels sprouts are a great addition to any salad!

Roasted Brussels Sprouts & Chicken Salad

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • Salt & Pepper to taste
  • Chopped Romaine lettuce or your favorite mixed greens
  • 1/4 cup chopped carrots
  • 1/4 cup chopped walnuts (or almonds or pecans)
  • 1/4 cup golden raisins (or dried cranberries or cherries)
  • 1/4 cup shredded Parmesan cheese (or your favorite)
  • 1 grilled chicken breast, sliced
  • Balsamic Vinaigrette Dressing (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Cut stems off Brussels sprouts, then cut into quarters.  In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper.  Pour into baking pan and roast approximately 25 minutes, stirring occasionally.

In a bowl, add lettuce.  On top of lettuce, add carrots, nuts, raisins, cheese, and chicken.  Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)

Pour dressing on top, then mix.

Enjoy!

Cheers & Hugs,
Jodi2

Easy Skinny Zucchini Pasta Caprese

/ Jodi / 36 Comments

Easy Skinny Zucchini Pasta Caprese.

I bought a few zucchini recently itching to use my Spiralizer again, and I created this super easy, wicked fast, uber healthy, gloriously delicious lunch that came together in 10 minutes.   Seriously!

I spiralized two small/medium zucchini to create the “pasta” and tossed them in a skilled with some minced garlic and a dash of red pepper flakes sizzling in olive oil.  After just a few minutes. I tossed in some chopped fresh basil, chopped campari tomatoes, and some grated Parmesan cheese.

After I poured it from the skillet to my bowl, I sprinkled it with some fresh black pepper and flaked sea salt.    That’s it!

And it was absolutely amazing!  You will seriously question if you are eating fresh pasta!   I can’t wait to make it again and again this summer when I am able to pick the fresh produce right from my yard.

Here’s the simple recipe I came up with:

Easy Skinny Zucchini Pasta Caprese

  • Servings: 1 as main course, 2 as side dish
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Ingredients:

  • 2 small/medium zucchini, spriral sliced
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • Dash red pepper flakes
  • 3-4 Campari tomatoes, chopped
  • 1/3 cup chopped fresh basil
  • 1/3 cup freshly grated Parmesan cheese
  • Salt & Pepper to taste

Directions:

Spiralize zucchini.

Heat olive oil in stir fry skillet.  Add minced garlic and red pepper flakes.  After about a minute when oil begins to sizzle around garlic, add zucchini.  Cook for 3-4 minutes, tossing every minute or so.  Add chopped tomatoes, basil, and Parmesan.  Cook and toss for about 2 more minutes.

Pour into bowl or on plate.  Sprinkle with salt and pepper to taste.  Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

My Favorite Roasted Brussels Sprouts

/ Jodi / 37 Comments

My Favorite Roasted Brussels Sprouts.

After all the cookie recipe posts of late, I thought I would share an amazing vegetable recipe I recently tried and LOVED!

I recalled seeing one of those hyperlapse videos someone shared on Facebook that looked so yummy, so I wrangled these up last Sunday for Hubby and me.  We loved them.

Throw all the ingredients in a Ziploc bag to toss together early in the day or right before serving.  Spread them on a baking stone or sheet and roast to yummy goodness!

If you are a brussels sprouts lover, I think you are really going to enjoy this simple, delicious recipe.

My Favorite Roasted Brussels Sprouts

Ingredients:

  • 1 lb. fresh brussels sprouts
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp coarsely ground black pepper
  • 1/4 cup Panko crumbs
  • 1/2 cup freshly grated Parmigiano Reggiano cheese

Directions:

Preheat oven to 400 degrees F.

Cut tough bottoms off brussels sprouts, and then slice in half.  Throw in a gallon Ziploc bag.  Drizzle with olive oil. Sprinkle in garlic salt and pepper.  Add Panko crumbs and Parmesan cheese.  Shake and massage bag to full incorporate and coat all brussels sprouts.

(If doing ahead of time, place in refrigerator until ready to roast.)

Pour contents of bag onto baking stone or shallow baking sheet.  Roast approximately 20 minutes until browned and tender, stirring once or twice during roasting.

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Crispy Pork Stir Fry

/ Jodi / 41 Comments


quick-and-easy-crispy-pork-stir-fry-02

Stir frying any kind of protein with your favorite veggies makes a quick, easy, and healthy weeknight dinner.

quick-and-easy-crispy-pork-stir-fry-01

Yesterday, I pulled a small piece of pork tenderloin out of the freezer in the morning with no idea what I was going to do with it.

By 6 pm, I decided I better figure out something to do with it.  After all, the spaghetti and meatballs I made for Sunday’s dinner, that hubby also ate leftovers of on Monday while I was out of town, and that we made into meatball hoagies  onTuesday was losing it’s charm and appeal!

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A quick “google” resulted in a few ideas I combined to come up with this quick and easy, but more importantly AMAZING Crispy Pork Stir Fry!  Coating the thinly sliced pork with seasoned salt and cornstarch before stir frying resulted in a wonderfully crispy coating and texture, and the simple sauce really packs a flavor punch!  You can use whatever veggies you have on hand or love.  Some may love mushrooms, snow peas, sugar snap peas, green beans, and/or water chestnuts.  Stir frying is one of my favorite ways to create a healthy, colorful, delicious, fast, and easy weeknight dinner.

Hope you give this a try!

Quick & Easy Crispy Pork Stir Fry

Ingredients:quick-and-easy-crispy-pork-stir-fry-01

  • 1 lb. pork tenderloin or sirloin, sliced thinly
  • 1 tsp seasoned salt
  • 1/3 cup cornstarch
  • 2 Tbsp Vegetable or Canola Oil
  • 1/2 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 cup sliced sweet red, yellow and/or orange peppers
  • 1 cup steamed broccoli
  • Sauce
    • 2 cloves garlic, minced
    • 3 Tbsp brown sugar
    • 3 Tbsp soy sauce
    • 1 tsp freshly ground black pepper

Directions:

Sprinkle thinly sliced pork with seasoned salt and cornstarch in a bowl with a lid or Ziploc bag.  Shake to coat.

Prepare sauce by combining garlic, pepper, brown sugar, and soy sauce in a small bowl.  Stir well, and set aside.

Heat 1 Tbsp. oil in a large stir fry skillet over medium-high heat.  Add sliced onions, peppers, and minced garlic.  Stir fry approximately 2-3 minutes.  Remove from skillet, and set aside.  Add the other 1 Tbsp. oil and heat for 1 minute.  Add coated pork, and stir fry approximately 5 minutes.  Add steamed broccoli and return onion, peppers and garlic to skillet with all.  Stir fry an additional minute.  Add sauce and cook an additional 2 minutes.

Serve over steamed jasmine (or your favorite) rice.

Enjoy!

Cheers & Hugs,
Jodi