Beef with Cabbage (1 pan meal)

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This is a meal that is easy to make, easy to clean up. It’s healthy and not heavy on the carbs. It reheats well, which is just another bonus. It reminds me in a way of almost a deconstructed egg roll. It’s warm and fills your stomach.

Ingredients:
1-2 tablespoons extra virgin olive oil
1/2 white onion, diced
1/2 teaspoon turmeric
1 lb ground beef
1/2 head fresh green cabbage, sliced
1 16 oz can diced tomatoes
1 16 oz can tomato sauce
salt and pepper, to taste

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Heat the olive oil in a large skillet on medium high heat. Add the onions, turmeric and beef. While the beef cooks, cut the cabbage into large strips. Add the cabbage and both cans of the tomato sauce and diced tomatoes. Add a bit of salt and pepper. Cook on medium low heat for about 15 minutes, stirring occasionally. Serve hot.

*I like to add a bit of cayenne pepper as well, depends on who is over for dinner. I like spicier food, where my family often wants mild.

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Easy Roast and Veggie Slow Cooker Dinner

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This was one of the days where I had to be to work at 3am. I can’t tell you how much I love having a slow cooker for days like today, I can prepare a meal before I go to work and after I get home there’s a delicious lunch waiting for me. I also love the way it makes the house smell – it’s so inviting. This doesn’t take long to prepare and get into the cooker, and on a cold snowy day it’s worth it to wake up a little bit early for it.

Ingredients:
1 1/2-2 pounds chuck roast
salt and pepper, to taste
1-2 tablespoons olive oil
1 cup baby carrots
1 medium onion, sliced into 1/2″ pieces
4 medium potatoes cut into 1/2″ pieces
3 celery stalks cut into 1/2″ pieces
2 cups beef broth
2 garlic cloves, minced
1 tablespoon rosemary

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Season the meat with salt and pepper and coat a skillet with the olive oil. Cook the meat over medium high heat, until all sides are golden brown (about 6-8 minutes). Transfer to the slow cooker and pour the beef stock over top the meat, then add the rest of the seasonings and vegetables. Turn the slow cooker on low and allow to cook for 6-8 hours. The roast and vegetables should be very tender (basically falling apart) to the touch of a fork when done.

Perfect meal for a cold day – Enjoy!

Asian Quinoa Salad

asian quinoa saladThis fresh and flavorful salad is one of my favorites. I love all the colors in it, it looks so inviting – and it’s very healthy and filling. It can work both as a side dish or a meal, I served this as a dinner for two with leftovers for lunch the next day.

Ingredients:
2 cups cooked quinoa
1 1/2 cups red cabbage, chopped
1 cup cucumber, diced
1 large bell pepper, diced
1 cup bean sprouts, chopped

Dressing:
3 tablespoons gluten free soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/8 teaspoon red pepper flakes
sea salt, to taste

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Cook the quinoa to package directions and prepare the vegetables. Combine all in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients, then stir into the salad. Can be served while the quinoa is warm, or chilled. Enjoy!

Mashed Potato Pancakes

Cheesy Mashed Potato PancakeRepurposing leftovers is a great way to make sure they get eaten and not tossed away into the trash. I can serve these with with any meal, or even a snack (I had them today with eggs again!) Since I do add garlic to my base mashed potato recipe – I don’t add it to this. So add a clove of minced garlic to this if you don’t already have it in your leftovers.

potatopancakes2Ingredients:
2 – 2 1/2 cups cold pre-made mashed potatoes
1 large egg
1 tablespoon brown rice flour
1/2 teaspoon paprika
salt and pepper, to taste
*garlic if not already in the base mashed potatoes
1 tablespoon fresh chives, chopped
1/4 cup cheddar cheese
grapeseed oil, for frying

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Mix together all the ingredients in a bowl besides the grapeseed oil. Heat a skillet over medium high heat and add a tablespoon of grapeseed oil. Allow the pan to heat for a few minutes and scoop the potato mixture from the bowl and make smaller pancake sized pieces and place them into the pan. They aren’t going to spread or thicken – so the size you make them is the size you’ll get. Allow them to cook for 2-3 minutes before flipping. You’ll feel the bottom easily pull away from the pan when it’s ready to flip. Add more oil as needed. Makes enough for 3-4. Enjoy!

Carrot, Quinoa, and Bean Sprout Bowl

Quinoa Carrot and Bean Sprout BowlI made this lovely vegetarian meal for dinner the other night. I had some leftover quinoa that needed to get used up, and I’d been hungry for carrots. I used fresh ginger, garlic and a bit of soy and rice wine vinegar to give it some flavor.

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Ingredients:
2 cups cooked quinoa
2 large carrots, thinly sliced
1 cup bean sprouts
2 tablespoons fresh ginger
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons gluten free soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon turmeric

carrotbowl2In a skillet over medium heat add the olive oil and garlic. Allow to cook for a couple of minuets then add the carrots and ginger. Stirring occasionally cook until the carrots are tender, 7-10 minutes. In a bowl whisk together the soy, rice wine vinegar, and turmeric. Add the quinoa to the skillet, allowing it to warm. Add the sauce and the bean sprouts and mix well, cooking another 2-3 minutes, to warm the sprouts but keep them crisp. Serve hot, serves 2. Enjoy!

 

Quinoa Salad with Pickled Onions

Quinoa Salad with Pickled OnionsThis salad can be enjoyed both warm or cold. It’s full of fresh vegetables with a light dressing, and is bursting with color. Great for a light lunch or a side dish at dinner time, and doesn’t take long to prepare.

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Ingredients:
salad greens of choice
2 cups prepared quinoa to package directions
1 cucumber seeded and chopped
1 cup cherry tomatoes, halved
1 lime juiced
1/4 teaspoon lime zest
3 tablespoons extra virgin olive oil
3 tablespoons cilantro, diced
salt and pepper, to taste
pickled onions
quinoapickledonionsCook quinoa to package directions. In a large bowl combine the quinoa, cucumber, tomatoes and cilantro. Mix together the lime juice, zest, olive oil and a bit of salt and pepper in a small bowl. Stir the dressing into the salad. Place 1/2 cup of mixed greens on a plate, top with another 1/2 cup of the quinoa salad. Top off with pickled onions. Serves 4. Enjoy!

 

Veggie Fried Rice

rice4I can’t believe how cold it got outside so fast. I’ve already brought out all my sweatshirts and sweaters and ready for fall.  Also, I’d gotten some vintage pots and bakeware from my family to sort through, so I haven’t had a lot of time to cook over the weekend. I wanted to make something simple, warm, and tasty without having to run to the store to pick up ingredients. This really hit the spot and the leftovers will be eaten up later.

028Ingredients:
2 tablespoons olive oil
1 white onion, chopped
2 eggs
3 tablespoons soy sauce
1 teaspoon sesame oil
1 cup carrots, chopped
2 cups peas (fresh or frozen both work)
1 green pepper, chopped
4 cups cooked rice

rice2I didn’t have rice already cooked, so I started with getting that started and simmering. Then add the olive oil, onions, and green peppers to a large skillet or wok and cook for about 5 minutes. Next add in the peas and carrots, and cook for another 5 minutes. Whip up the 2 eggs in a bowl gently – and add the sesame oil, and 1 tablespoon of the soy sauce. Mix until they are blended with the eggs.

Push the veggies to 1 half of the pan and slowly spread the eggs on the other half of the pan.  As the eggs are cooking, keep breaking them apart until they are in small pieces. Once the eggs are cooked, mix them into the veggies. Add in the rice when it’s done cooking and the rest of the soy sauce. Once all combined it’s ready to be eaten. Serve with more soy sauce on the side if desired.

rice3This made A LOT of food. It will easily feed 6 adults, or makes for good leftovers. The sesame oil really gives the dish more depth.

Note – Most “normal” soy sauces have gluten. We get several brands at my normal store that are gluten free however.

 

Leftover Makeover Veggie Fried Quinoa

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I end up with a good amount of leftovers. Most of them get gobbled up for lunches, or occasionally breakfast. This isn’t so much a recipe, but one of my favorite ways to repurpose quinoa. I’d been out hiking in the afternoon and came back hungry, and saw this needed to get used up. I really dislike wasting food and I try to have as little food waste as possible. When frozen veggies are on sale at the store I stock up and save for dishes like this.

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Ingredients:
4 cups cooked quinoa
2 cups veggies fresh or frozen works (for this I used a bag of frozen stir fry veggies)
2 eggs, scrambled
2 tablespoons gluten free soy sauce
1 tablespoon fresh ginger, grated

left2Over medium heat, add the eggs into the pan. Scramble them up and break them into small pieces. Add the quinoa into the pan.

left3Add the veggies, soy, and ginger. Mix well and cook over medium heat for 5-10 minutes until everything is cooked, but veggies are still firm. Serve and eat right away, with as much quinoa as I had this because another full dinner that was ready in about 15 minutes, and could have fed 4.