Versatile Vinaigrette

I have been making this vinaigrette just about weekly all summer long. I originally made it to go on steak but then I realized it was also great with green beans. After that I tried in on salad and tonight I had it on roasted vegetables with feta and served over brown rice- #MeatlessMonday. I think it would be perfect on chicken or pork and with just about any vegetables- broccoli, cauliflower, Brussels sprouts, asparagus, etc, etc. It is tangy with the Dijon mustard, vinegar and garlic. I love it and plan to keep making it all year long!

Dijon Vinaigrette

1 garlic clove, diced
1/2 shallot, diced
2 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
salt
pepper
herbs (optional)

Place the garlic and shallot in a small bowl or jar. Add the mustard, vinegar and olive oil. Whisk (or cover jar and shake) until mixture comes together. Season with salt and pepper. Add herbs of your choice if desired (tonight I added fresh thyme and parsley). Drizzle over food and enjoy!

Green Risotto

I love risotto. I don’t remember the first time I tasted it, but since that first bite I have been hooked. It is creamy and rich as any comforting starch should be. Usually I pair it along side roasted chicken, but in attempt to have a more nutritious meatless meal, I added lentils and lots of vegetables (I added more vegetables to my dish after I took the picture!). You would not have to add the lentils at all or you could add more or less as you desire. I had some leftover lentils for a few nights ago and thought they would add some more fiber and protein. You can also vary the vegetables. I used what was in the refrigerator and would cook in about the same amount of time. I love using my cast iron skillet to sauté vegetables because it gives them a char and almost a grilled flavor, plus the iron from the pan gets transferred to the pan giving us a little more nutrition as well. Per serving this dish provides: 374 calories, 10g of fat, 2g saturated fat, 46g of carbohydrates, 10g of fiber, and 17g of protein. Not bad at all. Enjoy!


Green Risotto

Serving Size~ 1 cup; Serves 4
2/3 cup Arborio rice
1/2 cup French lentils, pre-cooked for about 15 minutes (or you could try adding uncooked at the same time as the rice and let me know how it turns out)
2 tbsp oil (olive or grapeseed), divided
1 cup fresh spinach leaves, chopped
3 cups green beans, asparagus and zucchini cut into 1” pieces
2 shallots, diced
2 large garlic cloves, diced
½ cup white wine
4 cups chicken broth
1 oz parmesan cheese
Salt and pepper


1. Heat 1 tbsp of oil in a pot. Add shallots and garlic and heat gently until fragrant (be careful not to burn). Add rice and allow to toast for a few minutes. Add white wine and allow to cook off for 2-3 minutes. Add the lentils. Add chicken broth, about ½ cup at a time slowly over the next 15-20 minutes. Stir after each addition of chicken broth. Continue adding chicken broth until rice is soft and appears to be suspended in the liquid. (You may not need to use all of the broth. I think I ended up with about ½ cup left at the end)

2. Meanwhile, heat 1 tbsp of oil in a large skillet. Add vegetables and sauté until soft (about 8-10) minutes. Season with salt and pepper.

3. When rice looks like it is close to being done, stir the spinach into the rice and allow to wilt. Add parmesan cheese, remove from heat. Rice will thicken and continue to absorb liquid while it sits. Season with salt (probably won’t need much if the broth is not low sodium) and pepper. Serve with sautéed vegetables and additional parmesan cheese if desired.

Peanut Noodles with Vegetables

Peanut butter has always been a favorite food of mine. Peanut butter and jelly sandwiches were the only type I would eat growing up (they still are my favorite). In 5th grade my friend Brittany introduced me to apple slices with peanut butter and I have been having that as a snack every since. Celery on it's own- not the best. With peanut butter? Delicious!

Peanut sauce on noodles and vegetables is a comfort food that is healthy and tastes great eatten hot or cold. Usually I make this with spaghetti noodles, but I didn't have any at home so Dreamfields rotini pasta were substituted. You could add different vegetables as well- thinly sliced carrots and snow peas would be great in this too. Enjoy!

Peanut Noodles with Vegetables
1tbsp oil (olive, grapeseed, vegetable or coconut oil)
2 garlic cloves, diced, separated
1/2 inch fresh ginger, peeled and chopped
1 cup snap peas, sliced into strips
1 medium zucchini, diced (I used 5 baby zucchini)
1 baby bok choy, chopped
1/2 cup edamame
2 oz pasta (spaghetti, rotini, or penne)
2 tbsp natural peanut butter
1 tsp sesame oil
2 tsp soy sauce
3 tbsp chicken broth
1/2 tsp fish sauce
scallions, peanuts, cilantro, chopped for garnish

1. Cook the pasta according to package directions. Reserve 2-3 tbsp of the cooking water.
2. In a wok or large saute pan, heat oil. Add 1 garlic clove and ginger. Allow to cook for about 1-2 minutes or until fragrant
3. Add vegetables to pan and saute for several minutes until bok choy is wilted and vegetables are beginning to get soft. Season with kosher salt and ground pepper.
4. While vegetables and pasta are cooking, combine 1 clove garlic, peanut butter, soy sauce, fish sauce, sesame oil and chicken broth. Whisk together until smooth. Add pasta water as needed to reach a honey-like consistency.
4. Add pasta and peanut sauce to pan. Stir to evenly coat vegetables and pasta with the sauce.
Top with fresh cilantro, chopped peanuts and scallions.

Pot o' Beans

We have been eating a lot of beans around here. In our resolve to eat less meat and to stick to a budget, beans work great. They are cheap, full of protein and fiber and very versitle. My favorite thing to do with them lately is to soak them overnight and then cook them in the crockpot all day. Then when I get home they are ready to eat on their own, in a burrito, added to soup, on nachos, etc. We are loving beans. If you have any good ways to cook or use beans please share them!

Beans & Rice with Sausage (pictured above on a very bright blue plate)
2 cups dried beans, soaked in water over night and drained (I used 1 cup of pinto and 1 cup of kidney)
2 cups of chicken broth
1 can diced tomatoes
1/2 large onion, diced
3 large garlic cloves, diced
3 cups chopped kale
2 chicken sausages, sliced (optional)
2 cups hot brown rice (or more for leftovers- I cooked it in the rice cooker with chicken broth for more flavor)

1. In a slow cooker, add the soaked beans, can of tomatoes, chicken broth, onion and garlic. Add water if needed to cover the beans by about a 1/2 inch or so. Cook on low for 6-8 hours. Mash slightly with a potato masher to make the mixture thicker.
2. Pour beans into large pot and bring to a simmer. Add sausage (if using) and kale and allow to cook for about 5 minutes. Add salt and pepper to taste. 
3. Serve over rice.

*Would also be great added to a vegetable soup

Versitle Black Beans
2 cups black beans, soaked over night
1 chipotle in adobo, chopped*
2 cups chicken broth
1 onion, diced
3 cloves garlic, diced
handful of cilantro, diced

1. Add beans, chipotle, chicken broth, onion and garlic to slow cooker. Add more water if needed to cover beans about 1/2 inch. Allow to cook on low for 6-8 hours. Slightly mash with a potato masher to create a thinker bean mixture (if desired) or drain out extra liquid depending on how you are going to serve the beans. Add cilantro, salt and pepper to taste.
2. Serve on nachos, tacos, buritos, tostatas. Add to a tortilla or mexican soup. Create a bowl with or with out rice, beans, tomato, lettuce, sour cream, salsa, and topped with avacado.  Use in Southwest Lasanga recipe or any recipe that calls for black beans.

* I buy a can of these and freeze them since usually you only need 1/2 or 1 per recipe. They are easy to break apart and chop even when frozen

Serious Baked Beans (adapted from my friend Michelle's recipe)
2 cups pinto beans, soaked over night
1 chipotle in adobo, diced* (see note above)
3 slices bacon, chopped (if desired)
2 cups chicken broth
1 onion, diced
1/4 cup brown sugar
1/2 cup ketchup
1 tsp mustard
1 tsp apple cider vinegar
1 tbsp worchestershire sauce
1 can green beans, drained

1. Add beans, bacon (if using), chipotle, onion and broth in a slow cooker. In a small bowl combine brown sugar, ketchup, vinegar, mustard, and Worcestershire sauce. Add to beans and cook for 6-8 hours.
2. Add green beans to mixture, stir to combine and cook for another 15 minutes.
3. Serve with sour crean and fritos or a piece of corn bread.

Note: All of these could be made with out the use of a slow cooker. Soak beans overnight, add beans and other ingredients that would have gone into the slow cooker, into a pot and bring to simmer, cover and allow to cook for about 60-90 minutes until beans are soft. Then add any additional ingredients and cook for 15-20 minutes more. Serve and enjoy!

Veggie Stir-fry with Egg

One of the perks of living in a bigger city in my opinion is the Asian markets. These were not to be found in Bismarck or Billings. Here they seem to pop up in just about every neighborhood. I love how I can one minute be in Minneapolis, Minnesota and the next minute, after stepping into one of these markets feel like I am in Hong Kong, Thailand or Vietnam. The produce is usually very cheap (4 limes for $1, a bag of shallots $2, package of dry noodles $.75) and you can find any and every Asian sauce or paste you could ever think of. This past week for less than $4 I bought- 7 baby bok choy, 2 Thai eggplants, 1 purple eggplant, package of dry noodles, fresh ginger and fresh fenugreek, everyone around me was speaking Chinese and it was great! Here is one of the dishes I made with the purchases. It reminded us of some of the Cambodian street food we had and the best part is that you can add whatever vegetables you have on hand. Plus, what isn't delicious topped with a fried egg? Enjoy!

Stir-fry Veggies with Egg (serves 2)

1 tbsp soy sauce
1 tsp fish sauce
1 tsp cornstarch
1 tsp honey
dash of sesame oil
2 tbsp chicken broth
2 cloves garlic, diced
1 tsp fresh garlic, diced
2 cups cooked noodles
vegetables of choice, chopped (e.g. carrots, peppers, onion, egg plant, zucchini, bok choy, spinach, baby corn cobs, water chestnuts, bean sprouts, mushrooms, broccoli)
2 eggs, fried
chili sauce (optional)

1. In a large sauté pan, heat 1 tbsp of grapeseed, canola or vegetable oil. Add vegetables (except spinach/bok choy, bean sprouts, water chestnuts if using). Sauté for several minutes until starting to soften.   2. Add garlic and ginger and cook for several more minutes. Season with salt and pepper. Add a splash of chicken broth to deglaze the pan.
3. Add spinach/bok choy and other vegetables if using. Cook for 2-5 minutes until greens are wilted. Add noodles to pan and combine with vegetables.
4. Combine cornstarch, soy sauce, fish sauce, chicken broth, honey. Pour over vegetables and cook for an additional 2-4 minutes. Add more soy sauce or chicken broth to taste.
5. Serve in a large bowl topped with an egg. Add additional chili sauce as desired. Eat with chop sticks if you can!

Spring Salads

Ah! Finally the time has come for fresh produce like strawberries, zucchini, and asparagus. These are of course not growing in North Dakota right now, and as much as I would love to only buy local, I would have to wait until July when the farmer's markets start. I am too impatient for that, so I have been buying up all of the spring fruits and vegetables that I can find. Having these makes eating vegetables so much easier! Here are a couple of salads that take only minutes to make and will add some color and flavor to your next meal. Enjoy!

Strawberry Spinach Salad
Serves 1

1 cup raw spinach or other salad greens
2 large strawberries, diced
1/2 celery stalk, diced
1 tsp walnuts, chopped
1 tsp apple cider vinegar
1 tsp olive oil
1 tsp agave or maple syrup
fresh ground pepper

1. Combine spinach, strawberries, celery, and walnuts (Gorgonzola or blue cheese would also be a great addition)
2. In a small dish combine vinegar, oil and agave. Pour over salad and top with fresh ground pepper.

Zucchini Saute
Serves 1-2

1 tbsp olive oil
2 medium zucchini, cut into 1/2 inch coins and then cut into thirds
1 clove garlic, chopped
~8 dry roasted almonds, chopped
salt and pepper
1 tbsp Parmesan cheese

1. Heat oil in a non-stick pan
2. Add zucchini  and garlic. Allow to cook for about 2-3 minutes
3. Season with salt and pepper to taste. Add almonds and cook for about 1-2 more minutes
4. Sprinkle with cheese and serve

Shrimp and Grits

I am not sure what came over me last night as I was thinking about what to make for dinner. Usually I am pretty good about planning meals for the week on the weekend and then grocery shopping for everything I need, so that I am not constantly running to the store. However this week I was too tired after getting back from vacation on Sunday to even think about meals for the week. I decided yesterday that I wanted to go to the store for some fish (we have needed some light, healthy meals after last week's delicious feasts!). Somehow-this is the part I am unsure of what happened- I started thinking about grits. I have never really eaten grits. We never had them in our house growing up. I may have tasted a spoonful once or twice at Cracker Barrel, but otherwise I have very little experience with this starch. I do remember several months ago reading a recipe from the Pioneer Woman about creamy grits that sounded and looked delicious. So maybe that's why they chose to come to mind yesterday. Anyways, at the store frozen shrimp were on sale (sorry no fresh shrimp on sale in frozen North Dakota) and I decided to go with shrimp and grits for dinner. I took some inspiration from this recipe and improvised as needed according to what I had at home. I did use bacon which added a nice smoky flavor profile, but it would not be necessary if you prefer not to use it. The nice thing about this recipe is that you can adjust the heat to your taste. I found my first real taste of grits to be pretty good and this will be a recipe I will come back to. It was the perfect warm meal for a cold winter's night. Enjoy!

Shrimp and Creamy Grits
Serves 2

1/2 pound fresh or frozen jumbo shrimp, thawed and tails removed
2 slices, uncured bacon (optional)
1 can diced tomatoes
1/2 small onion, diced
3 cloves garlic, minced
salt
pepper
1 tsp dried basil or handful of fresh basil
1 tsp Old Bay seasoning
1/4 tsp Cayenne pepper
hot sauce, optional
1/4-1/2 cup chicken broth

Grits
2 1/4 cup water
1/2 cup grits
1 tbsp butter
1 oz of Monterey Jack cheese, sharp cheddar cheese, or Mexican cheese blend, shredded
salt
pepper
paprika

Shrimp
1. Cook the bacon until browned and then drain on paper towels.
2. Remove excess oil from the pan and add onion and garlic. Cook for several minutes until soft and fragrant.
3. Add diced tomatoes, spices and hot sauce to taste. Cook for several minutes.
4. If too much of the liquid cooks out, add chicken broth. Crumble bacon and add to sauce.
5. Add shrimp and cook for about 3-5 minutes. Taste sauce and add seasonings as desired. Serve over creamy grits.

Creamy Grits
1. Bring water to boil and slowly add grits. Cook according to package directions (quick cooking vs. regular grits)
2. When grits are thick and cooked, add butter, cheese, salt and pepper. Stir until butter and cheese are melted. Sprinkle with paprika.

Pico and Guacamole

Tomatoes have arrived. For weeks I have been watching and waiting for my tomatoes to begin turning from green to red. I've been picking a few cherry tomatoes here and there the past few weeks, but this week it was kind of an avalanche of tomatoes! I have cherry, roma, and beef steak tomatoes- more than we could possibly eat I think, but it sure is exciting to pick them right from the back yard! Note for next year, probably only one or two cherry tomato plants is needed-not six! I can literally pick them by the dozens right now.

Operation tomato preservation is now in action so that none of these delicious fruits go to waste. I  took several roma tomatoes, cut an "x" in the bottom of them and boiled them for about 1 minute. The skin easily pulled off and into the freezer those tomatoes went. They will be great to use for sauce this fall. Yesterday I dried cherry tomatoes (See Pinch My Salt for recipe) and I am excited to use them in a pasta dish, for bruchetta, or maybe in homemade hummus?

 

 This weekend I made pico de gallo since that has become a Russell favorite. When we were in Mexico for our honeymoon, every afternoon we would have nachos with pico and guacamole (see photo below). I don't know if it was because we were eating nachos on a beautiful beach with the hot sun shining down on us and the waves crashing on the sand, but those nachos tasted seriously amazing! The pico had a strong lime flavor, the guac was creamy and not too garlicy, and the cheese was running and delicious! I have been trying to recreate the experience ever since and I think I am getting close (minus the beach, water and sand).

For more information about tomatoes plus recipes, check out Away to Garden. There is a great post all about tomatoes plus links to a lot of different tomato recipes.

Russell Pico de Gallo
(The trick to this is making it to your taste. You may like a stronger onion flavor or less lime. I kind of throw everything together, so these measurements are not meant to be followed exactly. Make it to your taste, try it with a chip and then modify it until it is to your liking)

2-4 Roma tomatoes,diced

1/4 of an onion, chopped finely
1/4 of a jalapeno, chopped finely
1 garlic clove, chopped finely
handful of cilantro, chopped
juice of 1/2 a lime
course salt

You can either chop all of the vegetables or put the onion, jalapeno, and garlic into a food processor so they are chopped finely and they don't cause you any tears! Add to the tomatoes and toss with the cilantro, salt to taste, and the lime juice. Serve immediately, or allow to sit for several hours in the refrigerator so the flavors come together. Enjoy!

Laura's Guacamole

2 avocados, skins and pit removed
1/4 of an onion, chopped,
1/2 of a jalapeno, finely chopped, seeds and ribs removed
1-2 cloves of garlic, chopped
handful of cilantro, chopped
juice of 1/2 a lime
course salt and pepper
1 Roma tomato, diced (optional)
1 tablespoon Parmesan cheese (optional)

Add the garlic, onion, and jalapeno to the avocado, mashing with a fork until combined. Add cilantro, lime juice, and salt and pepper to taste. You can also add tomatoes and a tablespoon of Parmesan cheese for even more flavor.

 This was all that was left after our recent feast!