Tonight I was at home alone and there was no one for me to cook for so I didn't really feel like cooking. Usually on these nights I would make an egg and be done with it but since I made a promise to give you a supper for 30 days, I decided to put a little effort into it. The credit goes out to my sister for this recipe. This is a super easy, super fast recipe that takes only as long as it takes for rice to cook. It may sound weird at first but please give it the benefit of the doubt because it is possibly the best rice dish ever. That's saying a lot coming from me since rice is my favourite food, if I was on a desert island all I would need is, rice.
Recipe
1 Avocado
2 Roma Tomatoes
1/2 a Cucumber
1 Red Pepper
1/2 a Container of Plain Yogurt
Cilantro
Steamed Rice
Chop all of the vegetables and mix them in a bowl with the yogurt. You want the mixture to be a little soupy but not too much, this may require more or less than half a container depending on the size of your vegetables. Put rice on a plate, spoon the vegetable mixture over top, top with seasoned seafood soy sauce (it doesn't have to be this but it's the one I like the best for this recipe, I also use Bragg but you can use plain soy sauce if you want) and cilantro. Voila you have a completed meal that's incredibly fast and simple. Just a side note I use the astro Balkan style yogurt, you could use any, just make sure it's plain.
Thursday, January 31, 2013
Tuesday, January 29, 2013
Positively Peachy Waffles
Everybody loves breakfast for supper. Or at least that's true for me. Either way if you don't like breakfast for supper then just make this for breakfast instead. I made a healthier spelt waffle with peach yogurt on top. If you want to make this recipe without spelt flour and almond milk you can substitute normal milk and white flour straight across without any troubles.
Waffle Recipe:
2 C Spelt Flour
2 tsp Baking Powder
1/2 tsp Salt
2 tbsp Sugar
2 Large Eggs
1/3 C Butter
1 2/3 C Almond Milk
Mix the dry ingredients together. Beat the egg whites until stiff peaks form. Beat the egg yolks, add in the almond milk and melted butter. Combine liquid and dry ingredients. Fold in egg whites then cook in a preheated waffle iron.
For the peach yogurt I took some canned peaches and mixed half a mason jar of peaches with half a large Balkan style yogurt. You can also mix yogurt and raspberries or really any fruit, those two are my favourites though.
Waffle Recipe:
2 C Spelt Flour
2 tsp Baking Powder
1/2 tsp Salt
2 tbsp Sugar
2 Large Eggs
1/3 C Butter
1 2/3 C Almond Milk
Mix the dry ingredients together. Beat the egg whites until stiff peaks form. Beat the egg yolks, add in the almond milk and melted butter. Combine liquid and dry ingredients. Fold in egg whites then cook in a preheated waffle iron.
For the peach yogurt I took some canned peaches and mixed half a mason jar of peaches with half a large Balkan style yogurt. You can also mix yogurt and raspberries or really any fruit, those two are my favourites though.
Monday, January 28, 2013
Day Number Two
Welcome to day number two of my 30 day blog challenge. Lucky for you my supper was a success and is definitely worth making again. I would like to thank instagrammer, fitmencook for the vegetable inspiration. Tonight's supper was spicy honey mustard chicken drumsticks with a sweet potato hash. As always if you would like to see pictures of the process follow my instagram, stringbeanela.
Spicy Honey Mustard Drumsticks
1/2 C Honey Mustard Sauce
1 - 1 1/2 tsp Crushed Red Chilies
Dash of turmeric and cayenne pepper
4 Chicken Drumsticks
Mix the chilies, turmeric and cayenne pepper into the honey mustard sauce and separate the sauce into two containers, one that is used for raw chicken and the other that is used for cooked chicken. Spread the sauce from on of the bowls over the drumsticks and put the drumsticks onto the bbq to cook. Once cooked brush the drumsticks with sauce from the other bowl (the one for cooked chicken only). If you don't like saucy drumsticks you can skip this step.
Sweet Potato Hash
1/2 a Red Onion Diced
1 Sweet Potato Diced
1 Purple Sweet Potato Diced
2-3 Broccoli Crowns Chopped
Chopped Cilantro
Pepper
Beef Stock
Cumin
2 Tbsp Coconut oil or 1 Tbsp Olive oil
Put the oil in a pan and heat it up a bit, then add in your red onion and cook it until it starts to look softened. Add the diced purple sweet potato and put a lid on the pan, cook it until it starts to turn tender. Put the diced sweet potato into the pan, put the lid back on and allow it to cook until it turns tender. Finally add in the broccoli crowns for about the last 3-5 minutes, I like my broccoli crisp which is why I save it until the end, if you like yours more cooked I would recommend putting it in when you add the sweet potato to the pan. Once everything is all cooked season with pepper, beef stock (I know it sounds weird but it adds really good flavour to hash) and cumin. Top with chopped cilantro and enjoy :). All in all it takes about 20 minutes for the vegetables to cook from start to finish.
Spicy Honey Mustard Drumsticks
1/2 C Honey Mustard Sauce
1 - 1 1/2 tsp Crushed Red Chilies
Dash of turmeric and cayenne pepper
4 Chicken Drumsticks
Mix the chilies, turmeric and cayenne pepper into the honey mustard sauce and separate the sauce into two containers, one that is used for raw chicken and the other that is used for cooked chicken. Spread the sauce from on of the bowls over the drumsticks and put the drumsticks onto the bbq to cook. Once cooked brush the drumsticks with sauce from the other bowl (the one for cooked chicken only). If you don't like saucy drumsticks you can skip this step.
Sweet Potato Hash
1/2 a Red Onion Diced
1 Sweet Potato Diced
1 Purple Sweet Potato Diced
2-3 Broccoli Crowns Chopped
Chopped Cilantro
Pepper
Beef Stock
Cumin
2 Tbsp Coconut oil or 1 Tbsp Olive oil
Put the oil in a pan and heat it up a bit, then add in your red onion and cook it until it starts to look softened. Add the diced purple sweet potato and put a lid on the pan, cook it until it starts to turn tender. Put the diced sweet potato into the pan, put the lid back on and allow it to cook until it turns tender. Finally add in the broccoli crowns for about the last 3-5 minutes, I like my broccoli crisp which is why I save it until the end, if you like yours more cooked I would recommend putting it in when you add the sweet potato to the pan. Once everything is all cooked season with pepper, beef stock (I know it sounds weird but it adds really good flavour to hash) and cumin. Top with chopped cilantro and enjoy :). All in all it takes about 20 minutes for the vegetables to cook from start to finish.
Sunday, January 27, 2013
30 Day Challenge
To start my promise off right I am posting my supper tonight along with all the suppers I make for the next 30 days. Tonight's supper was a healthy margherita pizza drizzled with a balsamic reduction.
Margherita Pizza
1 Rye Crispbread
Handful of chopped basil
Grated mozzarella cheese
Tomato Sauce
1 Garlic clove
1/4-1/3 C balsamic vinegar
Recipe:
The rye crispbread I used was round (about as big as a small pizza) and the brand was Leksands. For those of you who might not want this or don't know where to find it I have also made this on rice cakes and small plain ryvita or wasa as well as gluten free pizza crust or there is also the option of following the recipe but using a traditional pizza crust. Out of all of the versions of healthy pizzas (sans wheat flour) I've made this type of crust is by far my favourite. I have found this rye crispbread at Save on Foods and Superstore for those of you who are Canadians this may help. Onto the recipe, I took my one garlic clove and cut it in half then rubbed both of the halves cut side down on the crust. Following that I spread approximately a quarter cup of tomato sauce all over the crust, then topped it with the grated mozzarella cheese approximately 3/4 cup. (I left the amounts of sauce and cheese up to you since everyone likes different amounts so put on however little or much you want these amounts are just how much I like on my pizza) Sprinkle the chopped basil over the top and bake in a 350 degree oven for approximately 10 minutes until the cheese is melted and golden then remove from the oven and drizzle with the balsamic reduction.
Balsamic Reduction
How to make the balsamic reduction, put between 1/4-1/3 cup balsamic vinegar in a pot and put it on medium heat then let it bubble away til it has just begun to thicken then take it off the heat. Make sure to watch the balsamic as it reduces so that it doesn't reduce too much and burn. The balsamic only takes between 3-5 minutes to reduce so make sure to watch it. I always make the balsamic reduction while the pizza is cooking. Also if you are new to reduction I would recommend keeping the heat a bit lower (medium low) and use a larger amount since it allows more leeway but once it starts reducing it will reduce quickly so the best thing to do is to keep an eye on it. Once you've mastered the balsamic reduction you will find yourself putting it on everything since it is sweeter than balsamic vinegar and I find it a very universal flavour. If reducing vinegar seems too daunting to you you can either buy it reduced from the store or just omit it completely from the recipe. Either way you make this pizza it will be amazing since homemade is always better than store bought. If you have any questions feel free to ask and don't forget to check out my instagram, stringbeanela to see a picture of the pizza.
Margherita Pizza
1 Rye Crispbread
Handful of chopped basil
Grated mozzarella cheese
Tomato Sauce
1 Garlic clove
1/4-1/3 C balsamic vinegar
Recipe:
The rye crispbread I used was round (about as big as a small pizza) and the brand was Leksands. For those of you who might not want this or don't know where to find it I have also made this on rice cakes and small plain ryvita or wasa as well as gluten free pizza crust or there is also the option of following the recipe but using a traditional pizza crust. Out of all of the versions of healthy pizzas (sans wheat flour) I've made this type of crust is by far my favourite. I have found this rye crispbread at Save on Foods and Superstore for those of you who are Canadians this may help. Onto the recipe, I took my one garlic clove and cut it in half then rubbed both of the halves cut side down on the crust. Following that I spread approximately a quarter cup of tomato sauce all over the crust, then topped it with the grated mozzarella cheese approximately 3/4 cup. (I left the amounts of sauce and cheese up to you since everyone likes different amounts so put on however little or much you want these amounts are just how much I like on my pizza) Sprinkle the chopped basil over the top and bake in a 350 degree oven for approximately 10 minutes until the cheese is melted and golden then remove from the oven and drizzle with the balsamic reduction.
Balsamic Reduction
How to make the balsamic reduction, put between 1/4-1/3 cup balsamic vinegar in a pot and put it on medium heat then let it bubble away til it has just begun to thicken then take it off the heat. Make sure to watch the balsamic as it reduces so that it doesn't reduce too much and burn. The balsamic only takes between 3-5 minutes to reduce so make sure to watch it. I always make the balsamic reduction while the pizza is cooking. Also if you are new to reduction I would recommend keeping the heat a bit lower (medium low) and use a larger amount since it allows more leeway but once it starts reducing it will reduce quickly so the best thing to do is to keep an eye on it. Once you've mastered the balsamic reduction you will find yourself putting it on everything since it is sweeter than balsamic vinegar and I find it a very universal flavour. If reducing vinegar seems too daunting to you you can either buy it reduced from the store or just omit it completely from the recipe. Either way you make this pizza it will be amazing since homemade is always better than store bought. If you have any questions feel free to ask and don't forget to check out my instagram, stringbeanela to see a picture of the pizza.
A Late Start to the New Year
Hello... I know it has been awhile, at this point I can't even apologize for not posting anything recently. How about we wipe the slate clean and start over fresh? I figured out why I had such a hard time putting up posts before, it's because it would take me so long to get the pictures onto my computer that I was no longer excited about the recipe. I recently made an investment to rid myself of my archaic dinosaur of a phone and purchase a phone that shall we say brought me up to speed with the rest of the world... Anyway with this phone I have decided that the pictures of my food will go up on instagram so that I don't have to fiddle with importing them and all that jazz and I will just post the recipes on the blog. Et Voila I have solved all my problems since I won't get complaints from the peanut gallery that there is no pictures and I will still be excited enough about the recipe to want to post it. At this point if you're wondering what my instagram is so that you can see the pictures it is, stringbeanela. I will get the pictures up onto the blog as well it just probably won't all happen in one evening. Again I apologize and hopefully this time everyone can get as excited as me about food. :)
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