What season is it?

Posted on September 28, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

First day of fall as about a week ago. Before that, we had fall weather; chilly a night, somewhat nice during the day but not cold. But, the day that fall fell (haha…?) on the calendar, it was over 90 degrees. In fact, it was like that for about a week before that. I’m not complaining, I love the heat. That being said, I had that nasty cold everyone had on my last day off. I had originally thought about making this soup then. But it was 1000 degrees and soup wasn’t in my vocabulary at that point.

Today was my day off for…who knows how long? (Probably 2 weeks, I hope. ) My plans included working out (done) and going to the beach. When I woke up to use the bathroom this morning, I checked the weather. 70 – (maybe)75 degrees. Not really beach weather. (The wind coming through my window was cooler than that). I decided to go to the zoo, and to make this soup, cause, why not?

This soup is vegan (just leave off the cheese) good for you, and really quick. Oh, and it has beer in it, what could be better?

Sweet and Spicy Sweet Potato Soup

Here’s what to get from the store:

Vegetable Brooth
Beer (an ale of some sort)
Sweet Potatoes
Sweet Corn
Broccoli
Black Beans
Red Onion
Chiplote peppers
Manchego cheese
Goat cheese

Sweet and Spicy Sweet Potato Soup

1 red onion, diced
5 cloves garlic, diced
4 ears corn, de corned and divided
1 head broccoli, diced
3 chiplote peppers
1 12 oz bottle beer (I used Spotted Cow)
2 cartons vegetable broth
3 sweet potatoes, diced
1 can black beans
1/2 cp brown sugar
Salt, pepper, paprika, cayenne, tumeric

  1. In a dutch oven, saute the onion until fragrant. Add the garlic. Make sure to salt and pepper throughout.
  2. Add half the corn, saute until almost cooked.
  3. Add the beer, bring to a boil and reduce to half.
  4. Add the sweet potatoes, peppers and broth.
  5. Once the potatoes are cooked, spoon the mixture into your blender (or use an immersion blender) to blend until smooth. You may have to add more broth to the mixture to thin it out.
  6. Once blended, add the rest of the corn, the broccoli and beans. Cook until the broccoli is tender. Taste, then add the brown sugar. You may need more or less than I used, depending on how spicy it is.
  7. Top with manchego and goat cheese, if desired.

One the things I’ve been helping with at Unos has been the beer menu, along with the education. I have to say, it’s been a lot of fun trying new breweries and learning new stuff about beer to teach to my coworkers. I’ve already taught one class, and my next one is slated for 2 weeks from now. Even though it’s extra work, it’s fun work, and I don’t mind doing it especially since my boss trusts me to do the class. Say what you will about the drinking culture, but we have some really cool things to learn.

I’m still able to excersice before work every day, even when I’m tired. If you had known me 10 years ago, you wouldn’t have believed I could do that; hell, even I couldn’t have believed I could. At 32, I’m in the best shape of my life and I couldn’t be prouder.

 

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Man I’m Baked

Posted on July 18, 2017. Filed under: Main Course, Side Dishes, Uncategorized | Tags: , , , , |

Potatoes, that is.

First off, I have to say my birthday was the best. Thanks to everyone who came out, mom, dad, Shawn, Kati, Petra, Brian..and everyone who couldn’t due to price or me wanting to go home early.

My low carb diet had gone so well, I decided to keep it up. (That being said, right after making and eating this, I also ordered Dominos, but, balance, right?)

I had been trying to figure out what to do with the broccoli mom and dad brought, and for some odd reason sweet potatoes came to mind. Granted, if you’ve been reading for a little while, you know my feelings on sweet potatoes. I wanted to do something simple, but yet tasty, and something that had buffalo chickpeas involved (no clue why) So I came up with this dish. It was supposed to be twice baked stuffed sweet potatoes, but I can’t ever get the potatoes out of the oven fast enough before the skin falls apart; so they ended up being baked mashed potatoes.

This dish is super easy, super low carb, super healthy and could be a good side dish for a meal. If you want to make it vegan, all you have to do is leave the goat cheese off, or substitute your favorite vegan cheese.

Baked Mashed Sweet Potato with Buffalo Chickpeas and Goat Cheese

Here’s what to get from the store:

Sweet Potato
Broccoli
Chickpeas
Goat Cheese
Buffalo Sauce

Baked Mashed Sweet Potatoes with Buffalo Chickeaes

1 sweet potato, cut in half
1/2 small head of broccoli, diced
4 cloves garlic, diced
1/2 can chickpeas, diced
Buffalo Sauce
Salt, pepper, paprika

  1. Coat the potato with olive oil, salt and pepper. Bake in a 400 degree oven for 20-30 minutes, or until the potato is cooked through.
  2. When the potato cools, scoop out the middle, mix in the broccoli, garlic, salt pepper and paprika. Use a potato masher to mix everything together.
  3. Place the mixture in a greased ramekin, or giant muffin tin. Top with the chickepeas and goat cheese. Bake until the goat cheese is starting to brown.

I’m still working a lot, but it’s paying off financially, which is what I wanted. I actually like working; sure I’m exhausted and I barely have time for anything, but I get to meet new people and run around instead of sitting at a desk.

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CRUSTY CRAB PIZZA!

Posted on June 10, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Ok, there’s no crab in this dish but that’s all I can think of for a title. It’s been a long week, I’m tired.

This week was my first on the floor at the new job. I was planning on easing in; my 5 normal shifts at Unos and 3 at the new place. What happened was I told my new manager I could work more than that. I’ve doubled every day except today.

I’ve pretty much been living on salads, smoothies and Greek yogurt (ok, and the occasional doughnut). Issue with that is I’ve noticed I haven’t really been eating enough. Sad part is, I’ve almost been to tired to eat. I’ll get used to working two jobs again, it just takes a while to adjust.

All week I’ve been thinking about making a pizza with a broccoli crust. When mom and dad came up to see the show, mom brought me some of last year’s broccoli, and I didn’t want to do something normal with it. Cause, why do that?

I had a short trip to the beach today, and while lying on the sand, I came up with the toppings. I’m actually pretty impressed with the result. The crust wasn’t as crispy as I’d like, but I didn’t get all the extra water out of the broccoli so I’m sure that’s why. Since the broccoli I had was already cooked and frozen, I did things a little differently than the recipe that I originally used.

This recipe is pretty easy and very good for you. If you’re doing the low carb thing, this is for you. Or, if you just want to try something different, this is for you.

(Sorry about the picture, it was hard to get a good quality image of this one)

Broccoli Crust Pizza with Black Bean Garlic Puree, Caramelized Red Onion, Asparagus, Brussels Sprouts and Fresh Mozz

Here’s what to get from the store:

Broccoli
Eggs
Parmesean Cheese
Fresh Mozzerella
Black Beans
Garlic
Lemon Juice
Asparagus
Red Onion
Brussels Sprouts

Garlic Black Bean Puree

5 cloves garlic
1/2 can black beans
1 tsp lemon juice
1 tsp olive oil
Salt, pepper, red chili flakes

  1. In a blender, put all the ingredients. Puree until smooth, taste to adjust seasonings.
  2. Put on top of the broccoli pizza crust

Broccoli Pizza Crust
(From Gimme Delicious)

1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup Parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasoning (optional)

Toppings

Black Bean Garlic Puree
Fresh Mozzerella
Chopped Asparagus
Caramelized Red Onions
Chopped Brussels Sprouts

  1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and microwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  4. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  5. Bake for 10-12 minutes or until crust is lightly browned. Remove from oven and add the toppings. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

The one thing I’ve noticed different about myself is that I’ve actually been exercising before my morning shift at work. If you know me, you know I HATE waking up in the morning, so I normally don’t exercise before morning shifts. But, the past three days I actually have. I’d like to say it’s given me more energy for the day, but it hasn’t. I still end up crashing, but it’s no biggie. I’ll get used to it again.

 

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En-CURR-A

Posted on February 22, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Again, I’m hilarious. Get on the pun wagon.

I’ve learned a decent amount in the past few days that I’ve been eating vegan. 1: When I give up cheese and the like, I accidentally give up crabs. 2: I can still control myself at work around cheesy garlic bread (my most favorite thing there) I did slip up today because Kati wanted to get Pho and I had some beef egg rolls with her. I had veggie Pho, however. (I actually like that better)

The past 4 days have been extra warm in Chicago. Like, around 40-50 degrees over the norm. Because of that, I’ve been able to pick up extra shifts serving on the patio at work. Yes, we’ve had people eating outside. Last night I got home and was STARVING. I had eaten my salad during work, but you run around for 9 hours, you’re going to be hungry. I had a half of a can of coconut milk left from the satay, and thought I’d do a quick curry. While it was simmering, I realized I needed some sort of carb, so I added rice.

This curry is super easy, full of fiber and protein. When you’re not eating meat, you need to make sure you have enough protein, and what better way than black beans and tofu? The longest part of this recipe will be making the rice, so don’t worry if you’re in a rush.

Quick Veggie Curry

Here’s what to get from the store:

Coconut Milk
Tofu
Black Beans
Brussels Sprouts
Broccoli
Jasmine Rice
Red Chili Paste

 

Quick Veggie Curry

1/2 cup cubed tofu
1/4 cup black beans
4 cloves garlic, diced
4 Brussels sprouts, chopped
1/4 cup diced broccoli
1/2 can coconut milk
1/4 tsp red chili paste
Salt, pepper, turmeric, paprika
Cooked Jaime Rice

  1. Sauté your garlic until mostly cooked, add the broccoli and sprouts, cook until bright green. Add salt and pepper.
  2. Add the black beans and tofu with some turmeric and sauté until the tofu is browned.
  3. Add the coconut milk and chili paste and bring to a simmer. Taste to adjust seasonings. Serve over cooked rice.

I’m really glad to have started working more again. I am partially grateful to mother nature for this, but this does make me more concerned for climate change. Even if you don’t believe climate change exists, please be more careful with the environment, it’s the only one we have.

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You Sat-ay right there

Posted on February 17, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I crack myself up guys.

After gaining about 10 pounds in the past 6 months, I had to kick myself in the butt. Part of the gain was because my eating habits, and part of it was drinking. So yesterday I decided to be completely vegan for a week, and to cut down my drinking. Luckily since I eat a mostly vegetarian diet anyway, the only thing I have to really cut out is cheese (tragic) and switch the Greek yogurt in my smoothie to peanut butter.

I had originally wanted to make a stir fry with a Tahini sauce, but when I went to Jewel today and it took me along time to find the Thaini sauce (why was it with the Italian stuff?) that I decided to make peanut satay sauce instead.

I know I’ve probably said this before, but most food from Asian countries is kind of awesome for the vegetarian or vegan lifestyle. They generally don’t have milk so you never have to worry about sauces, and they tend to use a lot more vegetables than we do in Western cultures.

Satay sauce is SUPER easy. It can be a little calorie dense, thanks to it being coconut milk based, but it’s still pretty good and you can choose how much to eat.

 

Here’s what to get from the store:

Coconut milk
Peanut butter
Red curry paste
Apple Cider Vinegar
Broccoli
Brussels sprouts
Mushrooms

Thai Peanut Satay Sauce
(From Rasa Malaga)

1/2 cp peanut butter
3/4 cp coconut milk
2 tbsp red curry paste
2 tbsp apple cider vinegar
1 tbsp sugar
2 tbsp ground peanut
Salt to taste

  1. Put everything except the ground peanut into a sauce pan, bring to a boil and stir until combined. Top with the ground peanut.

Veggie Stir Fry

Broccoli, diced
Mushrooms, diced
1 small onion, diced
Brussels sprouts, diced
4 cloves garlic, diced
Tofu, diced
Satay sauce

  1. Sauté the vegetables until cooked, add as much of the satay sauce as you would like.

I know, these were super easy, but that’s kind of the point. There was a guy on a dating site who said he liked cooking vegetarian because he said it was harder. As someone who does that all the time, I disagree. Cooking without meat makes things a lot easier, vegetables cook a lot faster, and if you do under cook them, they won’t kill you. The most important part about cooking vegetarian or vegan is to use the right spices. Spices are very important for any meal, and they don’t add any calories. Some spices have added health benefits, and there’s nothing wrong with that. Vegan Saute with Peanut Satay Sauce

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Is that corn?

Posted on September 6, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , |

One day at work, one of my coworkers came up to me and said “Hey, call David over here and ask him, is this corn?” Ever since then, we’ve been throwing bad corn puns back and forth at each other. They’re awful and I love it.

Because of that, I’ve been thinking about corn recipes recently. Ok, I actually had a cold or something over the weekend and I wanted a squash soup, but it’s only about 1000 degrees outside so soup was a no go. I was trying to figure out what I wanted to make while walking around Aldi and saw some great zucchini right next to some corn cobs and decided to do a warm salad. I really just wanted something simple, I was starving after my excersice and that seemed like the easiest and healthiest thing to make.

This recipe is very easy, and it’s 100% vegan. It barely takes any time at all and it will fill you up.

Roasted Veggie Salad with Quiona and Kale

Here’s what to get from the store:

Zucchini
Corn on the cob
Broccoli
Asparagus
Quiona
Black Beans
Tomato
Kale

Roasted Veggie and Quiona Salad

1 zucchini, sliced
1 cob of corn, with the corn taken off
5 florets of fresh broccoli6-10 pieces of asparagus, depending on size, diced
2 cloves garlic, smashed
1 cup cooked quiona
1 Roma tomato, diced
1/2 cup diced kale
Salt, pepper, cayenne, paprika

  1. On a cookie sheet with sides or a 9 x 10 pan, place the zucchini, corn (an easy way to cut it off the cob is to place an upside down bowl in another bowl and cut down the sides), broccoli, asparagus and broccoli. Cover it all in a drizzle of olive oil and season with salt, pepper, cayenne and paprika. Bake in a 400 degree oven for about 15 minutes, stirring about half way through.
  2. When the veggies are done roasting, place them in a saute pan with the quinoa and black beans. Saute with more seasoning until the beans are warm. Remove from heat and add the kale to wilt it. Serve topped with a diced Roma tomato.

I’ve been here for a little over a month, and I haven’t really hung out with as many people as I thought I was going to. So I’ve been spending a lot more time at home than I thought. It’s not ideal, but I’m dealing with it. Making friends when you’re an adult is hard.

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Toothless

Posted on June 2, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

Last week was rough. I worked 4 shifts at each job AND had the last 3 of my wisdom teeth pulled. Needless to say, I didn’t have time to cook before the extraction and I couldn’t eat real food for a few days after. (Ok, I tried rice, tofu and veggies on Saturday, tofu and rice were easy, veggies not so much. Oh, and I had cheesecake, cause it’s soft).

So, clearly I’ve been itching to cook something. I had been thinking about a quiona pizza crust for a while. I had originally wanted to top it with graffiti eggplant, but it went bad before I could use it. So instead I took the last of my parents broccoli, made a sauce of that, and topped it with mushrooms and bell pepper. I was really pleased with the result. (I made it for tomorrow, but I had to test it tonight, duh)

This recipe is actually very easy, there is some downtime but it doesn’t really effect you at all. Everything in this recipe is very good for you, and full of fiber. It should fill you up for a decent amount of time.

Quiona Pizza Crust topped with Coconut Curried Broccoli Sauce, Bell Pepper, Mushroom, Goat and Feta Cheese

Here’s what to get from the store:

Quiona
Baking Powder
Broccoli
Bell Pepper
Button Mushrooms
Garam Masala
Coconut Milk

Quiona Pizza Crust
(From Cooking Light)

3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
  1. Cover the quiona in water and soak for at least 6 hours.
  2. Drain the quiona and add 1/4 cup water, the baking powder and salt to your food processor and process until smooth.
  3. Place into a greased round cake pan and cook at 425 for 15 minutes. Flip the crust over and cook for another 5-10 minutes. Top with desired toppings and bake until cheese is melted.

Coconut Curried Broccoli Sauce

1 cup cooked broccoli
1/2 can coconut milk
1/4 tsp Red Curry Paste
Salt, Pepper, Garam Masala, Tumeric, Cayenne Pepper

  1. Place everything in the blender and blend until smooth. Place on the pizza crust and top with bell pepper, sliced mushrooms, goat cheese and feta cheese.

Not only did I not have time to cook last week, I didn’t have time practice my yoga last week. I missed it quite a bit. I was finally able to start again yesterday and I am so glad. I felt my life was slightly miss balanced. Yoga brought me balance. Find a way to find your own balance.

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I’m out of corny jokes

Posted on April 14, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Or I just can’t think of any for this for some reason.

I don’t know what it is about showers, but they can be very inspiring. Sunday before work while I was taking a shower, I thought “Polenta” I’m not sure if I’ve ever had it, and I’ve never made it, but it can’t be that hard, right? Right, it’s actually super easy.

Surprisingly, it’s also vegan if you don’t use cheese. It’s not the most healthy thing on the face of the planet, but you just have to watch your portion size. It is also pretty light in flavor, which lends itself very well to other flavors.

This whole recipe is very easy, I’m not going to include the sauteed broccoli and tomatoes, just the polenta and the sauce. The polenta does take some time, about 45 minutes, but that’s about it.

Polenta topped with broccoli, tomatoes and a Blackberry Balsamic Mushroom sauce. (And a broken Poached Egg)

Here’s what to get from the store:

Cornmeal
Shredded Cheese (Optional)
Blackberry Wine
Balsamic Vinegar
Button Mushrooms
Red Onion

Polenta

5 cups water
1 cup cornmeal
Salt, pepper
Shredded Cheese (Optional)

  1. Place the water with a teaspoon of salt in a large pot on the stove. Add the cornmeal and stir. Bring the mixture to a boil, making sure to stir. Once the mixture has thickened, lower the heat and let cook. Make sure to stir every once in a while. The grains will be swollen and taste like corn.

Blackberry Balsamic Mushroom Sauce

3 button mushrooms, diced
3 cloves garlic, diced
1/4 red onion, diced
1 cup blackberry wine
1 cup balsamic vinegar
Salt, black and red pepper, paprika, ground mustard

  1. Saute the onions with salt and pepper until fragrant. Add the mushrooms and garlic, saute until the garlic is cooked.
  2. Deglaze the pan with the wine and bring to a rolling boil. Add the vinegar and spices, and let reduce by about half. Taste to adjust seasonings. Serve over the polenta with sauteed broccoli and tomatoes.

My last day at the wing place was a little bitter sweet. While I had been there for 6 years, most of the crew was no longer the same, they didn’t feel like the family I had first gotten to know there. I know that I had been drifting from them for a while; just as they had been drifting from themselves, but the money was so addicting. I’m glad to finally be able to move on to better things. My move is becoming more real and I am so excited. Now all I need is for apartments with July availability to start showing up.

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Spicy Squash

Posted on April 1, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

When I was getting ready to go home after spending time with my parents on Easter, mom noticed she forgot to give my sister a spaghetti squash, so I took it home. Along with another bag of broccoli…I think there’s only 2 left in the freezer from last season. (I gave my dad purple broccoli seeds for Christmas, so I’m hoping for a rainbow.)

I’d seen recipes for the squash many times before, but I had never thought about eating it. Not sure why, just never appealed to me. Now, since I had a whole one, I decided to make something. I learned very quickly that either I need a new knife, or that squash is just REALLY hard to open. I ended up hacking off the top and sticking my knife in that part and hitting the squash against my cutting board until the knife went through.

This recipe is easy (besides getting the squash open) but the squash does take a long time to cook. It’s on the harder side of the squashes so baking time is almost an hour. Luckily though, after it’s cooked, everything goes by very quickly. This is a very healthy recipe and is also vegan, so eat away!

Chili Spiced Spaghetti Squash with Asparagus, Broccoli and Spinach

Here’s what to get from the store:

Spaghetti Squash
Asparagus
Broccoli
Orange Bell Pepper
Garlic Chili Sauce
Fresh Spinach

Chili Spiced Spaghetti Squash with Veggies

1 Spaghetti Squash, halved and seeded
Olive Oil
Salt, Pepper, Paprika, Tumeric, Garam Masala
5-6 stalks asparagus, diced
Few florets fresh broccoli, diced
1/4 orange bell pepper, cubed
2 cloves garlic, diced
1/4 cup diced red onion
Hand full of spinach
Garlic Chili Sauce
Black Beans

  1. Drizzle the squash with olive oil, salt and pepper. Bake in a 400 degree oven for about 45 minutes. About half way through, add paprika, tumeric and the garam masala. Once the squash is fork soft, pull from the oven and let cool.
  2. While the squash is cooling, saute the onions until fragrant. Add the garlic and bell pepper and cook till soft.Make sure to season with salt, pepper and tumeric.  Add the asparagus and broccoli and saute until bright green. Add some garlic chili sauce and let simmer. (Be careful not to add too much, this sauce is spicy!)
  3. The squash should be cool enough to touch, run a fork through the squash to get the cooked meat from the shell. Add that to the veggies,along with the spinach and stir. Let the spinach wilt. Taste to adjust seasonings, then serve topped with black beans.

Today I start my training at Pizzeria Uno in the city. This is the first job that I’ve been hired as a bartender from the start. I still have to prove myself to everyone else, but I know I can. This is the first step to moving and I’m very excited. I will be sad to leave the wing place; I only have 3 shifts left there, but it is time to move on. The friends I made there will always still be there.

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Twice the Fun!

Posted on March 20, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

You guys thought I forgot about you, did you? Last week I was on vacation and I came straight home to an 8 shift week. (I was originally scheduled 5..). Vacation was great…but…I gained a few pounds. We ate out more than I thought we were going to and I noticed it.

I came back and decided I had to fix that. This past week I upped my veggie intake and added a spinach and banana smoothie to my breakfast. The few extra pounds are gone, and my energy is back. (By the end of vacation I was a little run down. I only had time to go through my yoga practice once and it was obvious)

All week I was thinking about doing something for St. Paddy’s day, but I didn’t really want to do anything traditional. I’ve never really been super into white potatoes, but I’ve always loved sweet potatoes. They have a lot more flavor, and you can do quite a bit to them. Because of this, I decided to do a twice baked stuffed sweet potato.

Sweet potatoes are great because they have the extra beta carotene that white potatoes don’t have. Yes, they do have the extra sugar, but adding the right spices makes a really cool sweet and spicy flavor.

This recipe is pretty easy, but it does take a lot of time. Since there is a ton of down time, I went through my yoga practice while the potato was in the oven the first time, and let it cool while the quinoa was cooking. This recipe isn’t vegan, but to make it vegan, all you have to do is not put the cheddar on top.

Twice Baked Stuffed Sweet Potato

Here’s what to get from the store:

Sweet potato
Asparagus
Fresh Broccoli
Quinoa
Aged Irish Cheddar (Optional)

Twice Baked Sweet Potato

1 large sweet potato
3 pieces asparagus, diced
3 broccoli florets, diced
1 tbsp chopped red onion
2 cloves garlic, diced
1/4 cup quinoa
Salt, pepper, Tumeric, Cayenne
Block of Irish Cheddar (Optional)

  1. Cut your sweet potato in half length wise. Bake in a 400 degree oven for 50-60 minutes, or until cooked through. About 30 minutes in, sprinkle with salt and pepper.Set aside and let cool.
  2. While the potato is cooling, cook the quinoa until fluffy, about 20 minutes.
  3. Once the potato is cool, scoop out the middle, making sure not to break the skin.
  4. In a saute pan, saute the onion until fragrant. Add the asparagus, broccoli, garlic and spices and cook until bright green. Add the quinoa and sweet potato and mix. Taste to adjust seasoning.
  5. Put the mixture back into the shells and top with the shredded cheese, if you like. Bake for another 15 minutes in a 350 degree oven.

I’ve started working pretty hard to get ready for my move in July. I’m excited to finally be back in Illinois. While Indiana has been nice, I know the city is where I belong.

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