New Favorite

Spring Bliss Bowls

Spring Bliss Bowls are so yummy that I made it twice within two weeks. There were so many ‘wows’ in this recipe. Wow, I have NEVER used pesto on rice…it’s amazing! Wow, I’ve NEVER roasted radishes…they are delicious! I roasted all vegetables on the same cookie sheet and it worked fine. You can also add protein such as sliced chicken breast if you like. If you don’t like the vegetables in the recipe, change it up. Any combination of vegetables will be great. Go for it!

SPRING BLISS BOWLS

INGREDIENTS:

serves 4

1 cup short grain brown rice
extra virgin olive oil
seasoned salt and pepper
10oz. bag cauliflower florets, trimmed into similar sized florets
3 small golden beets, trimmed, peeled and chopped
1 bunch radishes, trimmed then halved or quartered if large
1/2 bunch asparagus, ends trimmed then chopped into 2” lengths
1/3 cup + 1/4 cup prepared basil pesto, divided (recipe recommends Buitoni-I used my homemade pesto)
2 Tablespoons chicken or vegetable broth
1/4 cup pepitas/pumpkin seeds (optional)

DIRECTIONS:
  • Preheat oven to 400 degrees then line two half sheet pans with foil, spray with nonstick spray, and set aside. (I used one cookie sheet vs. two).
  • Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (Refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for 40 minutes. Taste – if rice is still crunchy, add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit
    and steam with the lid on for 7 minutes before fluffing and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
  • Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for 15 minutes then stir.
  • While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for 10 minutes, or until all the vegetables are tender.
  • Breakdown of cooking times: Cauliflower/beets: 35 minutes. Radishes: 20 minutes. Asparagus: 10 minutes.
  • Add remaining 1/4 cup pesto to a small dish with chicken or vegetable broth then stir to combine.
  • Scoop pesto rice into four bowls then top each bowl with a quarter of the roasted vegetables. Drizzle with pesto sauce then top with 1 Tablespoon pumpkin seeds, if using, and serve.
  • For Meal Prep: Let all components cool then portion into containers, cover, and refrigerate. Microwave for 1-1:30 minutes or until warm then eat.
  • Notes
    I like to keep each vegetable separated in case they cook quicker or slower than the other vegetables.

Recipe adapted from IowaGirlsEats

New Favorite

Pork Poblano Stew – Savory Goodness

Savory Pork Poblano Stew was the second version I tried.  Last week I posted Pork Poblano Stew with Citrus Notes.  My girls asked me which Pork Poblano Stew I liked best and the answer is a resounding ‘Both’.   They are different and the flavors are incredible in both versions.    I called this one savory as opposed to a more citrus version shared last week.Next time I work add some fresh cilantro to the stew as well as sprinkling cilantro on top when serving.  

PORK POBLANO STEW

4 to 5 poblano chile peppers (about 3/4 pound)
1 tablespoon extra virgin olive oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced (I used 1/2 of one–to keep it milder)
1 tablespoon dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream or Greek Yogurt
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional

  • Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
  • Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
  • Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
  • Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
  • Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
  • Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
  • Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
  • Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
  • To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Recipe adapted from Simply Recipes.

New Favorite · Rheumatoid Arthritis · Skinny · Vegan · Vegetarian

Silky Squash Soup…Vegan and Delicious!

Recently, I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup.  I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano.  The results were yummy!

SILKY SQUASH SOUP

1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs  (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper

  • Saute the onion, carrot and celery in the oil until softened but not browned
  • Add the squash and herbs (or rosemary) and stir well
  • Pour in the stock and simmer for 15-20 minutes until the squash is cooked through
  • Remove Rosemary sprigs if you use this option
  • Taste and adjust the seasoning
  • Serve scattered with roasted pumpkin seeds

Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil

  • Preheat the oven to 350 degrees
  • Combine all ingredients and spread on baking sheet
  • Roast for 10-15 minutes until the seeds start to turn golden brown

 

Recipe adapted from Lucys Friendly Foods

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