Carrie

Autumn Salad

by Carrie on November 19, 2011

in Main Dish,Salads,Vegetarian

Autumn Salad

I’m currently going through an audiobook listening craze and lately have been listening to books like The Omnivores Dilemma and Animal, Vegetable, Miracle and in listening to these I’ve been inspired to eat more fruits and vegetables than ever before. To expose myself to more tasty, local produce I’m subscribing to a service that delivers locally grown organic produce to my house once a week. Here’s a salad I put together with items from this week’s box of fresh, autumn produce and a few additional things from my fridge.

Autumn Salad

serves 1

Ingredients

  • 1 cup lettuce
  • 1 tablespoon balsamic vinaigrette
  • 1 persimmon
  • 1 tablespoon pomegranate seeds
  • 1 teaspoon pumpkin seeds (such as Bob’s Red Mill)
  • 1 tablespoon goat cheese

Instructions

  1. Toss lettuce with balsamic vinaigrette.
  2. Peel and thinly slice persimmon and add to salad.
  3. Top salad with pomegranate seeds, pumpkin seeds, and crumbled goat cheese.

Disclosure: Bob’s Red Mill provide generous samples to Nancy and Carrie at their request. This post also contains Amazon affiliate links.

{ 1 comment }

Steak Stir Fry

by Carrie on October 19, 2011

in Main Dish

Steak Stir Fry

At my house, we’re currently seeking quick, easy, and healthy options that are easy to customize for people *cough cough like my fiance* who won’t eat vegetables while still giving me the option to eat more vegetables. This is one we recently adapted from Cooking Light. If you have two people who will eat the same thing you’re good to go with this recipe. If not, make two batches and you each also have lunch for tomorrow which is the route we usually take.

Steak Stir Fry

Serves 2.

Ingredients

  • 1 tablespoon canola oil
  • 2 cups sliced veggies of your choice (we used carrots, snap peas, and red bell peppers)
  • 1 cup cooked brown rice
  • 4 ounces cooked steak sliced for stir fry (we bought this ready to go but you could slice your own)
  • 2 tablespoons teriyaki sauce
  • sesame seeds (optional)
  1. Heat a skillet over medium high heat. Add canola oil.
  2. Add veggies and cook for one minute stiring often.
  3. Add rice and cook for one minute stiring often.
  4. Add cooked meat. Don’t stir for 30 seconds and then stir for the next 30 seconds to get a nice sear.
  5. Add teriyaki sauce and stir for one minute.
  6. Garnish with sesame seeds if you like and serve.

{ 0 comments }

Risotto and Roasted Asparagus

When I was a kid, a family friend gave me a gift of a copy of Alice Water’s Fancy at Chez Panisse children’s cookbook. It’s a beautiful book with great recipes but I was a picky kid and the only thing I wanted to cook out of it was the risotto. The risotto was amazing though and has become a long standing favorite recipe of mine so when my picky eater fiance requested risotto to be on our menu for the week I knew this was the perfect recipe to make for him.

Risotto

serves 4

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 bay leaf
  • pinch of thyme
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • salt and pepper
  • Parmesan cheese
  1. Melt the butter over medium heat in a large sauce pan. Add one tablespoon of olive oil and heat.
  2. Add the Arborio rice, bay leaf, and thyme. Cook for 5 minutes while stirring often.
  3. Add just enough broth to cover the rice (1 to 2 cups). Bring to a boil then turn the heat down and simmer for 10 minutes.
  4. Add the rest of the broth, one tablespoon of olive oil, and salt and pepper to taste and cook for another 10 minutes.
  5. Remove the bay leaf. Ladle into bowls and garnish with Parmesan cheese.

This recipe is pretty basic and plain but like the fried rice recipe my mom posted recently you can throw in any meat or vegetables you have hanging out in your fridge. You can also easily make this recipe vegan by substituing an additional tablespoon of olive oil for the butter, vegetable stock for the chicken broth, and skipping the cheese.

We’re pretty cleaned out on leftovers right now so I made a side of roasted asparagus.

Roasted Asparagus

serves 4

  • 1 bunch of asparagus
  • 1 tablespoon of olive oil
  • salt and pepper
  1. Wash and trim the ends off of the asparagus.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Get your hands in there and spread the olive oil all over the asparagus.
  4. Spread the asparagus out on a rimmed baking sheet and bake at 450 degrees F for 15 minutes.

{ 0 comments }

If you’d like to read about my recent trip to Oklahoma, where I discovered there is not much to do other than eat or wash your car (which I didn’t need to do since I flew there but understand the need for because of the whole dust bowl thing), head on over to my personal blog to read How I Ate My Way Through Oklahoma City.

{ 0 comments }

Sweet and Sour Chicken

by Carrie on March 1, 2011

in Main Dish

This is a really quick and easy recipe that all the picky eaters in my family love. I asked them what they like about it so much and they said that it’s flavorful but mild with easy flavors like honey and soy sauce and you can spice it up to taste. It’s also easy to prepare any vegetables (which neither my fiance nor my sister like) separately — I like to have this dish with a green salad or sauteed red pepper strips, onions, or snap peas.

Sweet and Sour Chicken (inspired by Everyday Food magazine)

  • 2 chicken breasts
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • garlic powder
  • ginger powder
  1. Dice raw chicken into bite size pieces. Season with salt and pepper.
  2. Heat skillet to medium high and add vegetable oil.
  3. Saute chicken until cooked on the outside.
  4. Whisk together honey, soy sauce, vinegar, and garlic and ginger powder to taste. Pour over chicken in skillet.
  5. Simmer in the sauce until chicken is cooked through.
  6. Serve with rice and veggies as desired.

{ 2 comments }