Categories
HEALTHY

Maple Dijon Roasted Carrots

Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn’t your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That’s less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can’t go wrong with these maple dijon roasted carrots!

Ingredients

  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated

Directions

  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

You can find complete recipes of this Maple Dijon Roasted Carrots in closetcooking.com

Categories
HEALTHY VEGAN

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
DESSERT VEGAN

CHOCOLATE PEPPERMINT CRINKLE COOKIES

Chocolate Peppermint Crinkle Cookies.
So when my mom, Eden, and I began our Christmas baking last weekend, I figured this was a good chance to snap some new pictures of probably the best cookie ever and give this old post a much-needed makeover.
This crinkle cookie recipe is inspired by a recipe I used at my last baking job – just veganized and with a seasonal twist. Using both peppermint extract and crushed candies, these cookies have an amazing peppermint-y flavor with a nice little crunch in between fudgy chocolate-y bites. Ever since creating this recipe a couple years ago, it’s become a Christmas cookie staple and one more reason that Christmas is quickly becoming my favorite time of year.
I also learned a great little trick, thanks to my mom and Cook’s Illustrated. By coating the cookie first in granulated sugar you allow the cookie surface to dry out quickly before the interior sets, creating more of those beautiful crinkly cracks.
The extra layer of sugar also prevents the powdered sugar from melting into the cookie for that stark white on black visual. You can read about the science behind all that here. It’s pretty cool stuff and I was thrilled to see the difference when testing it out.  Welcome in the season with a couple of these cookies, cup of cocoa, and a warm fire. You’ll be glad you did.

INGREDIENTS :
Crinkle Cookies

  • 1 cup dutch-process cocoa powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • ¾ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon peppermint candies, crushed

Sugar Coating

  • ½ cup granulated sugar
  • ½ cup powdered sugar

INSTRUCTIONS :

  1. In a small bowl combine flour, salt, and baking powder. Set aside.
  2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints.
  3. Add flour mixture and mix until just combined.
  4. Wrap the dough in plastic wrap and chill for 4 hours.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. Place the granulated and powdered sugars in two separate bowls.
  7. Remove chilled dough and roll into balls about one tablespoon each.
  8. Toss first in the granulated and then second in the powdered sugar, coating fully.
  9. Bake for 12-13 minutes (cookies should be slightly underbaked).
  10. Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

You can find complete recipes of this CHOCOLATE PEPPERMINT CRINKLE COOKIES in mydarlingvegan.com

Categories
DESSERT VEGAN

SUGAR COOKIE CAKE

Happy Monday! It was sweet week in our house last week, which means it’s Sweet Week here on the blog this week! Are you excited? I thought so. I have 5 new easy dessert recipes for you, just in time for Valentine’s Day, but let’s face it, any day is a great day for dessert!
I’m kicking it off with my sugar cookie cake, which is a beautiful way to celebrate birthdays, Valentine’s Day and any day that ends in “y”. Chris describes it as cookie crack. It takes less than 10 minutes to make and bakes beautifully in tart pans, but you can also use 2 pie dishes, a 1/4 cookie sheet or a pizza pan. This sugar cookie cake is incredible on it’s own, but you know kids {and really big kids} love M&M’s, too. Either way you slice it, I know it will be one of your favorites, too.
You can also decorate the cake with buttercream icing if you wish, or slather my favorite buttercream icing for sugar cookies to coat the top. Please note that you may need to adjust your bake time based on what type of dish you use. I baked a slightly smaller, thick sugar cookie cake, which required 20 minutes – baked to perfection. If there’s anything I can recommend in life it’s that you should never overbake your cookies. I slightly underbake just about everything.

INGREDIENTS :

  • 1 c butter, softened
  • ¾ c vegetable oil
  • 1 c sugar
  • 1 c powdered sugar {confectioner’s sugar}
  • 1 Tbsp vanilla
  • 2 eggs
  • 4½ c flour
  • ½ tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • optional: M&M’s or icing

INSTRUCTIONS :

  1. Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
  2. Add flour, salt, cream of tarter & baking soda until blended in.
  3. Refrigerate dough 1+ hours.
  4. Preheat oven to 350 degrees.
  5. Press dough into a greased dish.
  6. Bake 20 minutes watching carefully as to not over bake.

You can find complete recipes of this SUGAR COOKIE CAKE in julieblanner.com

Categories
DESSERT VEGAN

Apple Fries with Caramel Cream Dip

These Apple Fries with Caramel Cream Dip from Favorite Family Recipes are a must make this fall! The apples slices get lightly battered, fried and sprinkled with your favorites — cinnamon and sugar! Then add in the creamy caramel infused dip and you have one heck of a sweet treat that your family is really going to LOVE!
These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie. My husband and I dreamed these up while driving home from a family hike and couldn’t wait to get home to try them out. We both love apples but have a weird allergy where we can’t eat them raw, it makes or throats itchy and tight I know, it’s super weird and started when we were living in California, we can’t figure it out.
As long as they are cooked, we are fine. But we have missed being able to eat raw apples dipped in caramel, so we came up with this delicious creation. The apples slices are lightly battered and fried in a shallow pan, then sprinkled with cinnamon and sugar. The caramel dip is creamy and caramel infused, and oh so yummy.

INGREDIENTS :
For the Apples:

  • 4 to 5 tart apples, we used Pink Ladies
  • 1 cup buttermilk
  • 1 cup sugar
  • wondra flour
  • vegetable oil for frying
  • cinnamon and sugar, to taste

For the Dip:

  • 1 (8 oz) cream cheese
  • 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
  • 1 cup caramel sauce

INSTRUCTIONS :

  1. In a fry pan, or deep fryer heat vegetable oil for frying.
  2. Mix together the buttermilk and sugar in a medium size bowl.
  3. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
  4. In a shallow dish, put a layer of wonder flour.
  5. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
  6. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side.
  7. Quickly remove to a tray lined with paper towels to soak up excess grease and cool.
  8. Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip:

  1. Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce.
  2. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

You can find complete recipes of this Apple Fries with Caramel Cream Dip in thebestblogrecipes.com

Categories
HEALTHY VEGAN

Philly Cheese Steak Stromboli

Philly cheese steak wrapped in a flaky crust and bake to perfection! this is the perfect weeknight family dinner.
Strombolis are an all time classic comfort food. We usually prefer a strombolis over pizza when we are really hungry and want something that will satisfy the hunger. Strombolis get the job done right!
They are packed with meat, cheese and sometimes marinara sauce, depending on what type of stromboli you are making. I HAD to make a Philly cheese steak Stromboli because we live in Philly now and it would be a shame not to!
This stromboli is the the perfect combo of pizza and cheese steak. It’s packed with thinly sliced steak, mushrooms, onions, green peppers, an cheese of course. You can use your own homemade pizza dough, supermarket dough, or the canned dough. It fills you up! if it were up to me I would eat this everyday but I’m holding back.

INGREDIENTS :

  • Pre-made Pizza Dough (one pizza dough makes 2 Strombolis)
  • 1 lb roast or sandwich steak, sliced thin
  • 1 medium onion, sliced thin
  • ½ green bell pepper, sliced thin
  • 2 jalapenos seeded, washed, and sliced (optional, spicy)
  • 8 oz mozzarella cheese, shredded or sliced
  • 6 slices provolone cheese (optional)
  • 1 small jar sliced mushrooms
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • Salt and Pepper to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Heat a large pan to medium/high heat.
  2. Add 1 Tbsp oil, place steaks in pan and Sprinkle steak with salt and pepper.
  3. Cook for minutes then add the slices onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned.
  4. Don’t overcook the meat and veggies because they will still cook in the oven.
  5. With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle.
  6. Pour the steak mixture in the center make sure you leave about ½ inch of the dough edges plain so the dough will stick when you roll it).
  7. Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf.

You can find complete recipes of this Philly Cheese Steak Stromboli in gimmedelicious.com

Categories
HEALTHY VEGAN

CAST IRON TERIYAKI CHICKEN THIGHS

Looking for a skillet chicken recipe with crispy skin and tons of flavor? These Cast Iron Teriyaki Chicken Thighs are just that!
I think it’s pretty obvious that I’m a cast iron fan. In fact, I just posted a cast iron recipe on Monday, and have another waiting in the queue. And I’m pretty sure it won’t stop there. I actually grew up with cast iron. My mom cooked with it often, and still does to this day. When when I moved away from home, she gave me quite a few pieces that she had picked up at garage sales. Today, I think I own probably at least 8 different cast iron skillets. If that doesn’t show how much I love it, I don’t know what does.
So it’s no surprise that I had to pick up a copy of Cook It In Cast Iron when I saw it at Costco a couple of months ago. It’s one of those books that I didn’t even have to look through to know that I needed it. And while I’ve only made one recipe from it so far, I know this is one book that I know I’ll get lots of use out of.
On the cover of this book, it calls the cast iron pan the “One Pan That Does It All”, and this book is proof of that. Not only are there plenty of savory dinner recipes, but you also get desserts, sides, even appetizers and breads. I do love how versatile a cast iron pan is, and this book has so many recipes that I want to make in it.
Here are the details:
Number of Photos: lots. There is a full page photo of every recipe in the book. Difficulty Level of Recipes: Easy to medium. If you’ve read through a cookbook from Cook’s Country or America’s Test Kitchen, you know just how much testing, detail and information there is on each recipe. Because of this, I think that even the more difficult recipes are made easy because so much detail is given.
I honestly could make every recipe from this book. So of course, I had a hard time choosing just one recipe to start with. I think I changed my mind three or four times before settling on this recipe for Teriyaki Chicken Thighs. We are definitely teriyaki fans here at my house, and chicken thigh fans, as well. So I knew this one would be a home run.
The method of cooking these chicken thighs is definitely not your normal way of cooking them. The trick here is to get the skin on the thighs really crispy, and I’ve never had another technique work this well. You heat the skillet until it is very hot in the oven, then switch it to the stove top. Once you’ve placed the chicken thighs in the skillet, you want as much of the skin to be in contact with the skillet.

INGREDIENTS :

  • 8 bone-in chicken thighs, trimmed (about 5-7 oz each)
  • salt and pepper
  • 1 tablespoon vegetable oil
  • ½ cup soy sauce
  • ½ cup sugar
  • 2 tablespoons mirin
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon cornstarch
  • 2 green onions, thinly sliced on a bias

INSTRUCTIONS :

  1. Set the oven rack in the center of the oven. Place a 12-inch cast iron skillet on the rack, then preheat the oven to 500ºF.
  2. While the skillet is heating, pat the chicken thighs dry with paper towels, then season with salt and pepper.
  3. When the oven reaches 500ºF, using pot holders, remove the skillet from the oven and place it on the stove over medium heat. (You can turn off the oven at this point.)
  4. Add the vegetable oil, and heat until it is just smoking. Place the chicken thighs in the skillet, skin side down.
  5. Place a weighted Dutch oven over the chicken to weight it down*, and cook until the skin is crispy and browned, about 16 to 20 minutes.
  6. Start checking the chicken at 10 minutes and adjust the heat as it is needed.
  7. When the chicken is crispy and browned, remove the Dutch oven and flip the chicken.
  8. Cook the second side (without being weighted down) until browned and crispy and when the chicken reaches 175ºF, 2-4 minutes. Transfer the chicken to a plate.
  9. In a bowl, whisk the soy sauce, sugar, mirin, garlic, ginger and cornstarch together.
  10. Pour the fat off of the cast iron skillet and add the mixture. Bring to a simmer over medium heat.
  11. Cook the mixture, stirring occasionally, until it thickens and becomes glossy, about 2 minutes.
  12. Add the chicken and any accumulated juices back to the skillet with the sauce.
  13. Turn the chicken to coat in the sauce. Sprinkle with the green onions.

You can find complete recipes of this CAST IRON TERIYAKI CHICKEN THIGHS in tasteandtellblog.com

Categories
HEALTHY VEGAN

One Pot Chicken Teriyaki Rice Bowls

These One Pot Chicken Teriyaki Rice Bowls make for the EASIEST week-night meal. You literally make it all in one pot (or skillet). The perfect meal for when you are in a pinch and don’t have a whole lot of time to make dinner.
Have you noticed I have been a little obsessed with one pot meals? With kid #3 still pretty tiny and kids #1 and #2 feeling like they need extra attention– I am finding I have very little time to spend in the kitchen. At this time in my life I am needing dinners to be EASY and I need cleanup to be even easier.
I need tasty dinners that I can whip up and throw on the table in as little time as possible. So in case you were wondering why you are seeing so many one pot meals from me, there is your answer. Oh, and believe me, there are still many more to come!
Not having to cook rice separately in the rice cooker or anything makes clean up so much easier. You throw the rice in uncooked and let it go. Feel free to use the frozen stir-fry veggie mix or any other vegetables you would like in with the rice. The more veggies, the better! We have also added crushed pineapple before and it is delicious.
The teriyaki sauce that we like to use is the “Mr. Yoshida’s” or Trader Joe’s“Island Soyaki” sauce but you can use whatever you have on hand. I like to add a little extra soy sauce on at the end as well, with a nice spattering of Sriracha sauce (we seriously go through Sriracha at our house like some go through ketchup even my KIDS ask for it)!

INGREDIENTS :

  • 1 lb. chicken, cut into 1″ pieces
  • 3 Tbsp. teriyaki sauce
  • 2 c. uncooked white, long-grain rice
  • 3 1/2 c. water
  • Kosher salt, to taste
  • 1/4 c. teriyaki sauce
  • 3 Tbsp. soy sauce
  • 1/2 c. carrots, chopped
  • 1/3 c. green onion, chopped
  • 1/3 c. peas (optional)
  • 1 c. broccoli, chopped
  • Teriyaki Sauce, to taste

INSTRUCTIONS :

  1. In a large, deep skillet, over medium-high heat, cook chicken in 3 Tbsp.
  2. Teriyaki sauce until just white on the outside (doesn’t need to be cooked through).
  3. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
  4. Reduce heat and cover with lid. Simmer for about 20 minutes.
  5. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
  6. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

You can find complete recipes of this One Pot Chicken Teriyaki Rice Bowls in favfamilyrecipes.com

Categories
HEALTHY VEGAN

Sautéed Asparagus and Cherry Tomatoes

Simple sautéed asparagus pairs well with bright cherry tomatoes. A splash of cream and Parmesan rounds everything out. A perfect side dish for a holiday meal.
Here’s why I love social media: a few days ago my sister-in-law Sandi went on our local mom’s Facebook group and asked if anybody knew of any poppy fields that were blooming. Like, what kind of obscure request is that, right?
Boom. 10 minutes later, a random lady had provided the name of a park on the river, with specific instructions on how to hike to the illustrious Field of Poppies. So off we went, cameras in hand.
So who’s ready for some Starburst Jelly Beans and giant Reeses Eggs? Oh wait, I mean healthy asparagus and spring ham. Whichever way you swing, Easter is coming up and I am SO excited! Easter has the best candy. I mean, the best vegetables. Whatever.
This asparagus is sautéed up with some cherry tomatoes and finished off with a splash of cream and a smattering of fresh Parm for good measure. I mean, you can’t really go wrong with this combo. I blanched the asparagus first to keep it pretty, but you can skip that step and just sauté it if you want.
This would be a perfectly easy side to add to your Easter menu! And don’t forget these Gruyere-Crisped Potatoes Au Gratin. That would be tragic. Happy spring everybody!! P.S. Guess what! I’m doing my first guest post on Friday. My friend Claire over at Lemon Jelly Cake just had her baby boy and I’m filling in for her! Stay tuned!

INGREDIENTS :

  • 6-8 cups water
  • 1/2 teaspoon salt
  • 1 bunch (1 pound) asparagus
  • 1 dry pint cherry tomatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons cream
  • 1/4 to 1/3 cup freshly grated Parmesan

INSTRUCTIONS :

  1. Wash the asparagus and snap off the woody ends.
  2. In a large pot, bring 6-8 cups of water to a boil over high heat.
  3. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (don’t turn down the heat).
  4. Just one minute, don’t overdo it! You can do this in 2 batches if your pot is small.
  5. Use a slotted spoon to transfer the asparagus to a colander or bowl.
  6. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside. Cut half of the cherry tomatoes in half.
  7. In a large skillet, heat butter and olive oil over medium heat.
  8. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.
  9. Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst.
  10. Turn the heat up to medium high.
  11. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it. (Taste it!)

You can find complete recipes of this Sautéed Asparagus and Cherry Tomatoes in thefoodcharlatan.com