I have been away from blog posting in so long I forgot my blog web address! I thought I would share a rice recipe I created that has just a hint of flavor and texture to make it a little exciting and fun. No more plain rice! And this recipe is so easy as well.
Easy Asian Rice
Rice (I prefer brown rice)
Ginger – fresh or frozen
Vegetable or Chicken broth
In your rice cooker, add the amount of rice you want to make. Don’t forget to rinse it first. Remember, rice is a grow-er, not a show-er so you will use less rice than you think you need.
Instead of adding the required amount of water, add vegetable or chicken broth. The same amount that you would have used of water. Shave some ginger into the mixture. I have taken fresh ginger, peeled it and frozen it to make it last longer. Then add peanuts. As much as you want, but you don’t want to overpower the rice. Then set your rice cooker and cook til done. Very easy.
I like to mix the ingredients and leave it (uncooked) in the rice maker a few hours in advance of cooking it. That way the peanuts are a tad bit softer. But I like it either way….cooked immediately or after a few hours of “marinating”.
I love this rice recipe and it goes well with lots of different mains. Enjoy!
It’s been a while since I’ve visited and posted a recipe. I’ve been recycling new recipes as well as making failed recipes and with the holiday season coming upon us and my birthday this week, I’ve been a little more lax with the dietary restrictions. When I think back, it’s been 8 months! Wow.
I had some wonderful friends over for dinner the other night and made my almond maple crusted (here’s a similar recipe where I used agave instead of maple syrup: https://singlesensitivesnacks.wordpress.com/2010/08/17/pork-yummy/). One of my friends doesn’t eat pork so I also made some salmon. I got the base recipe off The Food Network site but made a few tweaks.
Here’s the recipe and some modifications:
Basic 3 ingredient Salmon
(and salt and pepper, of course)
So I guess it’s actually 4 or 5 ingredient salmon if you count the salt and pepper. Pre-heat the oven to 350 and salt (and pepper) the salmon. Drizzle generously with Olive Oil and cover the top with the thinly orange slices. Bake for about 15-25 minutes until done and flaky. The baking time will depend on the thickness and size of the salmon piece(s).
Also, you can add some fresh rosemary and sprinkle that on top of the salmon (under the orange slices) before baking. OR, if you like, you can put some pats of butter on top of the salmon (again, under the orange slices) instead of Olive Oil.
It comes out moist and really great. The prep time is about 5 minutes! And it’s ingredients you may just have in the house already.
It’s been hot here in LA. It was 110 degrees last Monday and according to the records, it was the hottest day here in over 100 years! We were all cranking our AC. It has cooled down a bit but being in the sun still warms you up fast. Today, I was craving a sweet drink, but didn’t want soda…..so I looked in my kitchen and came up with this:
4-5 frozen straberries
Appr. 12 oz of sparkling water
A drizzle of honey (or you can use agave or stevia or sugar)
In blender mix all three ingredients, blend well and serve.
Note: some of the carbonation seemed to have been “blended out” so it wasn’t as fizzy as I was expecting. Can anyone give me the science on this?
I’ve been doing a lot of reading, thinking and learning about our minds in connection with our bodies. I used to think and believe they were separate. But the more I learn, the more I am leaning towards the idea that our minds affect our physical health and can create illness as well as heal. “Our bodies are our temples” or so the saying goes. So we eat well, and we exercise, we keep ourselves groomed on the outside but do we spend time on our mind?
I know many of you probably think this is a little “woohoo” and out there but right now, just think one positive thing, or one thing you are grateful for. Now, don’t you feel just a tad bit better than before? Did you smile for a moment? Good.
Have a wonderful day:)
I crave things sometimes and when I eat so “cleanly” sometimes I am left feeling unsatisfied. The other night I was relaxing at home feeling like I wanted something……didn’t know what it was, but something. I wanted something like crackers, or cookies, or……… something else I can’t have. I thought through my list of ok foods: meat, veggies, fruit, nuts and some spices. Yup, that’s it pretty much. Nuts, I thought, I can work with this. No, it was more like, I must work with this.
This was sooooo easy. 2 ingredients: pecans, maple syrup. That’s it! And you have a satisfying, crunchy, sweet, nutty snack or simple “dessert”.
So I took some raw pecans, covered them lightly in maple syrup in a bowl, mixed in some dried cherries and mixing it all together well and baked them for 25 minutes at 300 degrees in a baking pan. Voila! A not too sweet, crunchy snack. Perfecto. And I proceeded to eat them so fast I forgot to take a picture to share with you all. So just imagine it…..pecans darkly roasted covered in maple syrup that adds sweetness and some extra crunch and texture on top. Warm from the oven…….mmmmmmmmmmmm……
One thing: I didn’t grease the foil on the pan and some of them, when the cooled, got stuck on the foil. So next time, note to self, grease the pan…or remove immediately. Or try parchment paper. Lesson learned. Also, try experimenting with spices.
I can’t believe how much I enjoyed this salad. I used to force myself to eat salads because I knew they were good for me. It was more of a chore than an enjoyment. (One thing I did like to do was take a bunch of ingredients and toss in a large bowl, grab a book and eat it right out of the bowl. Less dishes to wash especially if it’s just me. I don’t have anyone to impress.)
Especially being on this restricted eating plan for the last 5 months with who knows how long to go, I have decided that I am going to take the time to make foods I think I will enjoy. I don’t just want to eat to nourish my body, but I want to enjoy every bite of it. I think that has been one of the keys in helping me keep to it for this long.
I truly enjoy 90% of the meals I make for myself. I’ve gotten creative, researched recipes and the best part of it, I’m getting healthy in a yummy way.
I’ll be honest with you, I am not 100% perfect. No one is. This past week, my sister was in town and we had dinner at this wonderful restaurant on the 16th floor of a hotel in Santa Monica. I ate dinner looking out onto the ocean. My main course was within my diet: steak with no sauce, and fries, but then I just had to try the macaroni and cheese as well as the gnocchi. And a bite of the creamed spinach. All were amazing. And for dessert, ice cream. That, for me, was the best choice. Sure it was out of my diet, as eggs are not allowed, but I enjoyed every bite of that meal. Oh, and I had a lychee cosmo—only the vodka was in my diet, but it was a tasty treat. And then the next day, I went back to my recipes. It was a wonderful evening with friends and family and I enjoyed every moment of it. There was no need to punish myself for cheating, I did it and then moved on.
It’s a struggle sometimes, especially at parties where the food is just sitting there. All different kinds. And I used to be the one who tried everything, conversed by the food table, and if i got bored just went to eat something just to have something to do. I am trying my best to just eat what I really want to eat and what really tastes good IF I decide to cheat. Otherwise I refrain. OR, I will bring a treat that I can eat, that may be a little of an indulgence, so I don’t feel left out.
Anyway, back to this awesome recipe.
Almond crusted Honey Salmon Salad
Part 1: the salmon
Salt (and pepper)
Take a salmon fillet and sprinkle salt (and pepper) on it. Then drizzle honey over it. I have a sweet tooth so I chose to go a little heavier on the honey, but feel free to just do a little. Then sprinkle the almond meal on top generously.
Put into a preheated oven at 375 degrees and bake for 20-30 minutes depending on the size of the fillet. It will be ready when the salmon is flaky.
You can stop here and serve this warm out of the oven with a side of veggies or potato. And then leave the leftovers for your salad tomorrow.
Part II: the salad
Salt (and pepper) to taste
After the salmon is chilled remove from the fridge. In a large bowl, combine baby romaine (I like it rough chopped), chopped basil (this is my new favorite addition to salads), some tomatoes and the salmon in pieces. I used a fork to break it up a little before adding it to the bowl. Add in some sliced almonds.
In a small jar, add a generous pour of olive oil, the juice from 1-2 limes, and a squeeze of honey. Shake it up well. And Pour over your salad and toss all of it. Eat it straight out of the bowl, or serve on a plate.
Now you’ve gotten your omegas, vitamins, raw veggies, and it was all dairy, gluten, egg, and yeast free. And delicious.
If you like figs and need to add salad to your diet, this will hit the spot. Especially because right now is fig season and they are sweet and juicy. They make a healthy snack as well.
This simple recipe has 7 ingredients: baby lettuce, basil, orange, basil, honey, olive oil, goat cheese and salt. As I have mentioned in previous post, I can’t eat black pepper so don’t use it in my recipes but feel free to grind some on top.
Here’s the “official” recipe for one serving:
1/2 bag of baby romaine
4 basil leaves
A couple tablespoons of olive oil
A drizzle of honey
Juice from 1/2 orange
Salt to taste
Pre-heat oven to 400 degrees. Take the 4 figs and put them on baking sheet (I cut them at the top to open them up). Drizzle with olive oil and salt (and pepper). Bake for 10-13 minutes.
While the figs are baking, chop up the baby romaine and basil and mix in a large bowl. In a smaller bowl, mix the olive oil, honey and orange juice. Then mix in the dressing with the lettuce.
Place the lettuce on a plate top with as much goat cheese as you like (though remember, too much of a good thing could ruin it). Then decorate with the figs when they come out of the oven. Salt (and pepper) to taste. Enjoy! A quick, simple meal that you can enjoy by yourself or double the recipe for 2.
And if you are in a hurry, I would just cut up some figs in large pieces and not roast them. That would be excellent as well!
Tapenade and Spinach Turkey “Rolls” with a side of sauteed broccolini
I had a few leftover things and decided to make a quick tapenade. I’ve never made tapenade before and actually have only eaten it several times in my life but I have always liked it.
There was a half a bottle of olives in my fridge and they were just sitting there staring at me. I didn’t feel like just eating plain ol’ olives and all of sudden got an inspiration to make some tapenade. I looked up some recipes but didn’t have all the ingredients so figured I could make something tasty up…or at least try. Got my food processor out and put in the olives (drained and rinsed). I would estimate it was about 1/2 cup. Then added 2 cloves of garlic, 2 basil leaves, a couple teaspoons of pine nuts, juice from 1 lemon and a generous pour of extra virgin olive oil. I food processed it for about 20 seconds, stirred down the sides then processed it for about another 30 minutes.
So then, there was tapenade and nothing to eat it with since there really are no crackers or anything of that type accessible in my diet. Then I remembered I had some turkey fillets in the fridge. Ooooh, how about rolling it up! So I took out the turkey fillets and pounded them down a little. They seem a little precarious and easy to fall apart so I took the pounding easy. I spread a generous amount of the tapenade on each turkey fillet.
Then I sauteed some baby spinach in some olive oil just until cooked and took a little bit and added it to the end of the fillet. Then I took that end and rolled it very gently. Placed on a baking sheet and in the oven. I suppose a toothpick might be nice to help keep it together but alas, I had none. They didn’t really fall apart during baking so toothpicks are not necessary.
After placing all of the pieces on the baking sheet some EVOO was drizzled on top, just a tiny bit, and dusted lightly, very lightly with salt. Olives are already pretty salty so I didn’t want it overly salty. Baked it for 15 minutes at 350 and then served with a side of sauteed broccolini. Overall a good and healthy meal.
I think you could also add a little goat cheese in the middle too. That seems it would be nice.
What you’ll need for this dish:
6 Turkey Fillets
1/2 can/bottle kalamata olives
2 cloves garlic
2 teaspoons pine nuts
2 basil leaves
1 lemon (just the juice)
Extra virgin olive oil
1/2 bag of baby spinach
Salt to taste
There is no mayonnaise that is in my diet limitations (no vegan, low-fat, etc), but I was really craving broccoli salad. I am trying to eat more raw veggies as my Dr said that would be good. But raw veggies and I are not friends, other than the usual lettuce, onions, tomatoes, etc…..until now. This summer broccoli salad was perfect considering we have been in a heat wave of upper 90s temperatures for the last week and it was light, tangy and refreshing.
Here’s the recipe:
Summer Broccoli Salad
1 bag of broccoli florets (or cut up your own broccoli)
1/3 cup pine nuts
1/4 cup Goji Berries
1/4 of large onion, chopped finely
1 apple, cut in bite size pieces (I used an organic fuji apple)
1 cup carrots, chopped into long thin pieces
1/2 Tablespoon Apple Cider Vinegar
1 1/2 Tablespoon Honey (sweeten less or more to your palate)
4 Tablespoons Oil-I used Canola but you can use EVOO, etc
Juice of 1 lemon
Salt to taste
Take all dry ingredients and mix in a large bowl. In a small bowl, mix wet ingredients until blended. Pour on top of the dry ingredients and mix well. The vinegar and lemon will prevent the apple from browning. Put the bowl in the fridge to chill for an hour to allow all the flavors to marinate together. Then enjoy!
I had my friend, Chris, over for dinner last night. I find that the easiest way to see small groups of friends when eating is a main course in the play date. I made this pork recipe which was, as always, soooooo good! On the side, I sauteed some peas and proscuitto. And kinda, threw some ingredients together for this, as it turned out thankfully, really good and fresh tasting sorbet.
Zingy Grapefruit Asian Pear Sorbet
1 Asian pear
appr. 1 Tablespoon Cinnamon
1/4 cup water
1/2 cup Agave (or sweeten to your taste or use sweetener of your choice)
Juice 1 grapefuit in a saucepan. Add the water, cinnamon and agave. Slowly bring to a light boil while stirring. Turn off and remove from stove to cool. When it cools a little, you can put it in the fridge to cool down.
In a bowl, juice 3 more grapefruits. In the food processor, put in the Asian pear, in chunks, and the last grapefuit, in pieces. Just “grind” it until it has a texture you want. I like it a little chunky. Then pour this mixture into the bowl.
When the cooked liquid has cooled, add it to the bowl of the grapefruit juice, pieces and asian pear.
Then follow instructions on your ice cream maker. and Voila! A healthy, cold dessert, perfect for a hot summer night that’s packed with vitamins and better yet, it’s sugar free!