Salads · Vegan · Vegetarian

Thai Butternut Squash Quinoa Salad

cathysmahaLeave a comment

Thai food is a favorite of mine and this salad is amazing. I didn’t serve with avocado in the first serving but added to leftovers and it was delicious. The salad ingredients could easily be switched up to include pea pods, onion, or whatever your heart desires. Next time, I would add even more peanut butter/tahini to the dressing. Chop additional peanuts to top each serving.

Thai Butternut Squash Quinoa Salad

INGREDIENTS:
  • 4 heaping cups peeled and cubed butternut squash
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt, divided
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
  • 1 ½ cups shredded red/purple cabbage
  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced (optional)
  • ⅓ cup roasted peanuts, roughly chopped
  • 3 Tbsp. fresh chopped basil leaves
  • 1 avocado, peeled and sliced or cubed (optional)
  • Creamy Ginger Dressing
    • 2 Tbsp. tahini (or peanut butter)
    • 2 Tbsp. lime juice
    • 2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
    • 1 Tbsp. honey or maple syrup
    • 2 tsp. fish sauce (or soy sauce)
    • ½ tsp. freshly grated ginger
    • ¼ tsp. kosher salt
    • ¼ cup extra-virgin olive oil
DIRECTIONS:
  1. Preheat oven to 400ºF. Toss squash in 2 Tbsp. oil ¼ tsp. salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
  2. Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
  3. Prepare Creamy Ginger Dressing by combining all ingredients except olive oil in a small bowl; stir to combine. Gently stream in olive oil, whisking constantly, until dressing is smooth.
  4. Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper (if using), and butternut squash. Season with remaining ¼ tsp. salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
  5. Notes
    • This salad can be enjoyed warm, chilled, or at room temperature. Enjoy as a stand alone meal, or paired with tofu, salmon, or chicken. 
    • Leftovers can be refrigerated for up to 3 to 4 days.

Recipe from DishingOutHealth

Breakfast

Mini German Pancakes

cathysmahaLeave a comment

Mini German Pancakes remind me of the Dutch Baby Pancakes we make all summer. These are made in a greased muffin tin, but I had extra batter and made a 6″ pancake as well. They were delicious with our fresh peaches, but the grandkids enjoyed them with powdered sugar or maple syrup…or both. Try any fruit combination. Strawberry, raspberry, etc. The grandsons gobbled them up, so no leftovers for Grandma!

Mini German Pancakes

INGREDIENTS:
  • ¾ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ⅔ cup milk
  • 6 eggs
  • 4-5 tablespoons butter
  • Toppings: powdered sugar, maple syrup or fruit
DIRECTIONS:
  1. Preheat the oven to 400°F. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)
  2. Place a small piece of butter (see Cook’s Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
  3. Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven. Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit.

Recipe from barefeetinthekitchen.com

Asian Dishes · Fish

Spicy Shrimp Tacos

cathysmahaLeave a comment

Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:
  • 1/2 pound cooked shrimp, finely chopped
  • Spicy Mayo:
    • 3 tbsp. mayonnaise
    • 2 tsp. Green yogurt
    • 1-2 tbsp. Siracha (or to your taste)
    • 1 tbsp. honey
    • 1 tsp. soy sauce
    • 1/2 tsp sesame oil
  • Slaw:
    • 2 cups shredded purple cabbage
    • 3 tbsp. fresh chopped cilantro
    • 3 tbsp. rice vinegar
    • 1 tsp. sesame oil
    • 2 tsp. honey
  • Rice Paper Shells
  • Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
  1. Cook shrimp. Cool. Chop as directed
  2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
  3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
  4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
  5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus

Appetizers · Vegetables · Vegetarian

Crispy Parmesan Cauliflower Steaks

cathysmahaLeave a comment

Crispy Parmesan Cauliflower Steaks with the Avocado dip are scrumptious! I am a big fan of roasted vegetables and this recipe takes them to a new level. I made it originally as a side dish but it would be great as an appetizer, cutting the steaks into smaller pieces before serving.

Crispy Parmesan Cauliflower Steaks

INGREDIENTS:
  • 1 cauliflower head
  • 1/4 cup olive oil
  • 2 tbps. grated parmesan
  • 2 cloves garlic
  • 1/2 tsp each paprika, onion powder + salt
  • 1/4 tsp chili pepper flakes
  • 1/2 cup freshly grated parmesan cheese
  • Optional Garnish: fresh chives, chopped
  • Avocado dip:
    • 1 avocado, halved
    • 2 scallions, rough chop
    • 1/2 lime, juiced
    • 1 jalapeño, deseeded + rough chop
    • 1 tbps. olive oil
    • 1 tbps. grated parmesan (or nutritional yeast)
    • 1/4 cup parsley
    • 1/3 cup water
    • salt + pepper to taste
DIRECTIONS:
  1. Preheat your oven to 450°F.
  2. Dry your cauliflower well and slice in half, then slice those in half to create your steaks. Transfer to your baking sheet pan.
  3. In a small bowl, whisk together your olive oil, 2 tbps. grated parmesan, garlic and spices. Brush the steaks with this mixture front, back and sides. Dip ONE SIDE of the steaks into the freshly grated parmesan and place parm side down on the pan.
  4. Bake for 10 minutes at 450° F. then bump down the temperature to 425°F and bake for 20-25 more minutes. Time varies with thickness of steaks. Remove from baking tray and serve crispy side up with some fresh chives on top.
  5. Avocado dip:
    • Add everything to your mini food processor and blend until smooth. Taste and adjust if needed.

Recipe from HungryHappens.net

Appetizers · Breads · Vegetables

Avocado Bread

cathysmahaLeave a comment

Avocados are a favorite of mine and this recipe was intriguing. With a very ripe avocado on hand, I decided to try it and was not disappointed. The baking time was 25 minutes but I found it to be too soft inside and baked for another 8-10 minutes (picture on the right). It was delicious as a side to my meal and would be interesting to make into a sandwich. If you have a perfectly ripe avocado and don’t know what to make, this is worth a try!

Avocado Bread

INGREDIENTS:
  • 1 avocado, mashed
  • 1 egg, beaten
  • 1 cup shredded Parmesan cheese
  • Everything but the bagel seasoning (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine avocado, egg and cheese together.
  3. Form into two patties on greased baking sheet. Sprinkle with seasoning.
  4. Bake for 25 -35 minutes. (I baked for a little longer–see difference between 25 minutes and 35 minutes above)

Recipe from katwalkboutique

Fish

Spicy Salmon Rice Muffins

cathysmahaLeave a comment

Spicy Salmon Rice Muffins are easy to prepare and are so delicious. While my photo is not as stunning as the original recipe shown in the attribution below, they were delicious. These would be a fun appetizer to serve for guests or, frankly, if you are in need of a spicy salmon fix!

Spicy Salmon Rice Muffins

INGREDIENTS:
  • 3 sheets nori paper
  • 1½ cups cooked sushi rice, cooled
  • Salmon:
    • 1 lb salmon, skin removed + cubed small
    • 2 tbs sesame oil (or olive oil)
    • 1 tbs low sodium soy sauce
    • 1 tbs honey
    • 2 scallions, diced
    • 1/2 tsp each garlic powder, onion powder, chili powder, paprika, dried oregano
    • salt to taste
  • Spicy Mayo:
    • 1/4 cup kewpie mayo
    • 2 tsp Sriracha sauce
    • 1 tsp honey
  • Toppings:
    • 1/2 avocado, diced small
    • 2 tsp black sesame seeds
DIRECTIONS:
  1. Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
  2. Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
  3. To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
  4. Remove allow to cool slightly and top with your avocado, sesame seeds and drizzle of spicy mayo.

Recipe from HungryHappens

Asian Dishes · Poultry

Ginger Peanut Chicken with Coconut Rice

cathysmahaLeave a comment

What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.

The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.

Ginger Peanut Chicken with Coconut Rice

INGREDIENTS:
  • Ginger Peanut Chicken
    • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
    • 1-inch piece of ginger, grated
    • 3 green onions, thinly sliced (white parts and green parts separated)
    • zest and juice of 1-2 limes
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil or avocado oil
    • 2–3 cloves garlic, minced
    • 1/2 cup chopped roasted peanuts
    • 1/2 cup chopped cilantro
    • 1 cup spinach, bok choy, etc.
  • Coconut Rice
    • 2 cups white or jasmine rice
    • 1 1/2 cups water
    • 1 can coconut milk
    • a pinch of salt
DIRECTIONS:
  1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
    • To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
  3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
  4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
  5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
  6. Serve over coconut rice! SO simple but so good.

Recipe from PinchofYum

Appetizers · Asian Dishes

Thai Peanut Sauce

cathysmahaLeave a comment

My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.

Thai Peanut Sauce

INGREDIENTS:
  • 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
  • 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons to 1/4 cup hot water
  • 1/4 teaspoon crushed red pepper flakes, optional
DIRECTIONS:
  1. Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
  2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
  3.  This can be made ahead of time and stored in the fridge, or used immediately!

Recipe from Jessicainthekitchen

Cakes

Healthy Whole Orange Blender Cake

cathysmahaLeave a comment

What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.

Healthy Whole Orange Blender Cake

INGREDIENTS:
  • 1 whole Navel orange (organic)
  • 3 eggs
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • optional icing:
    • 3/4 cup powdered sugar
    • 1/2 orange, zested then juiced
DIRECTIONS:
  1. Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
  2. Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
  3. Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
  4. optional icing:
    • Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Recipe from HungryHappens