Author Archives: ilikemyfoodgreen

Kale & Adzuki Beans

Ingredients:

2 tbsp olive oil

2 cloves garlic, minced

1/2 cup Shitake mushrooms, chopped

1 bunch fresh kale, roughly chopped

3-4 tbsp water

1 cup Adzuki beans, cooked

1/2 tsp cumin

1/8 tsp chili powder

1/8 tsp ground ginger

1/2 tbsp honey

1/4 tsp cider vinegar

Salt & pepper, to taste

Directions:
Heat olive oil in saucepan, and add garlic and mushrooms–saute until just softened.  Add Kale–coat with oil, and allow to cook until slightly softened.  Add water to kale, and allow to simmer on low, about 10-15 min.  Add Adzuki beans to mixture–allow to simmer additional few min until kale is tender, and add more water if needed, ans stirring ocassionally. Add seasonings and spices to kale –mix in honey and vinegar, and stir.  Remove from heat, and season with salt & pepper to taste.

Homemade Bean & Cheese Burritos

Your kids have taste buds too!  And they will love you for this simply delicious and easily prepared meal that beats fast food by a long shot.  As a teenager, I didn’t eat much junk food, but I was in fact hopelessly addicted to the cheesy bean and rice burritos at Taco Bell–I stopped by often after work to get a burrito and empanada, but this homemade treat will put Taco Bell out of business, so indulge your children and yourself–reintroduce yourselves to home cooking  =) Enjoy!

Ingredients:

1 cup red beans, soaked & cooked
(I lightly seasoned beans a little while cooking with 1 packet Sazon, a little black pepper, oregano & garlic powder–minimal amounts of each)

1 tsp fresh oregano

1/4 tsp cumin

1/8 tsp chili powder

1/2 tsp Adobo seasoning

2 tbsp Sofrito

2 tsps of lime juice

1 medium tomato, chopped

1/2 cup rice, cooked

Tortillas
(See my recipe for homemade, here
–beats store bought by a long shot!)

2 1/2 tbsp olive oil

1/2 small onion, diced

3-4 strips red & green bell peppers, diced

2 cloves garlic, minced

Shredded cheese to taste,
and any other toppings/fixings desired (sour cream, cilantro, etc.)

Directions:
Season red beans with oregano, cumin, chili powder, adobo, & sofrito.  Add lime juice.  Fold chopped tomatoes into beans.  On Tortilla, arrange layer of rice and beans (add about heaping spoonful or two of each to center of Tortilla).  In saucepan, heat oil, and add chopped onions, peppers, and garlic.  Saute until soft.  Top beans and rice with spoonful of sauteed onion mixture.  Finish with shredded cheese, dollop of sour cream, salsa, guacamole, or any additional toppings desired!

Iced Ginger Tea with Mint Cubes

Pleasantly cool and refreshing beverage–perfect for summer!

Ingredients:

1 1/2 quarts boiling water
(about 6 cups)

2 packets crystallized ginger, honey, cane sugar mix
(0.63 oz.)

6-8 slices fresh ginger

Extra honey/cane sugar to taste

Brewed mint tea, frozen into ice cubes

Fresh mint sprigs for garish

Directions:

Allow boiled water to cool slightly before pouring into serving pitcher. Mix packets of ginger mix into water, and stir well until mixture dissolves.  Add fresh ginger slices to pitcher, and allow to sit. Add more honey or cane sugar (I used a little more of both) to taste, if necessary.  To make mint cubes, brew mint tea as you normally would (either using tea bag or loose leaves–I used loose leaves, and simply poured boiling water over leaves, and then strained tea before pouring into ice tray).  Allow tea to cool before pouring into ice tray.  Freeze cubes.  Allow tea to chill in fridge before serving (a few hours)–serve in tall glass over minty ice cubes and garnish with mint–Enjoy!!

Peanut Butter Cookies

Ingredients:

1 3/4  cups flour

3/4 tsp baking soda

1/4 tsp salt

1 1/4 cup brown sugar

1 egg

2 tsp honey

1/2 cup butter (1 stick)

1 cup peanut butter

1/2 tbsp vanilla extract

2 tbsp evaporated milk

Directions:

Preheat oven 375 degrees.  In medium bowl, combine flour, baking powder, & salt–whisk together.  In separate bowl, cream butter, sugar, peanut butter, a honey.  Add slightly beaten egg, milk, and vanilla.  Add flour mixture, a little at a time, to wet mixture, and stir until blended.  By the spoonful, form dough into ball shapes, and space evenly on ungreased cookie sheet.  Using fork, very lightly press the top of each cookie (horizontally and vertically) to create criss-cross pattern.  Bake in preheated oven about 8-10 min.  Allow cookies to cool once removing from oven–enjoy!

Homemade Tortillas

*Vegan*

I experimented with this recipe one day when I was in the mood for a burrito/enchilada but did not want to take a trip to the store to buy tortillas.  They came out quite nicely and tasted better than store bought! I will not be buying these from the store (unless I get lazy =P )

Ingredients:

2 cups whole wheat flour
(or white whole wheat flour–you can also mix regular and whole wheat flour if you or your children are not partial to the taste of whole wheat–however, it is better health wise.)

1 1/2 tsp baking powder

1/2 tsp salt

2 1/2 tsp olive oil

3/4 lukewarm cup water
(or as needed to make elastic dough)

Directions:

Whisk flour, baking powder, in salt in bowl-combine water and oil in separate bowl.  Slowly add water and oil mixture to flour mixture a little at a time.  Stir dough until it holds together and becomes sticky.  Flour the surface that you will be using to knead the dough.  Knead dough about 4-6 min, adding flour as needed to keep dough from sticking to surface.  Knead until dough is smooth and somewhat elastic.  Return dough to bowl, and cover with towel or damp cloth.  Set aside, and allow to rest about 15-20 min.   Once dough has rested, uncover and pinch off small golf sized balls–smaller or larger sizes can be used if larger or smaller sized tortillas are desired.  Set aside, allow dough to rest again, about 5 min.   Preheat cast iron pan/skillet.  Again, flour surface to roll out dough, and roll each ball into flat, circular disc, about 7-8 inches in diameter.  Roll dough from center out–tortillas should be quite thin and elastic but not too thin.  Place tortillas on preheated skillet (no oil is needed–these are not fried).  Cook each tortilla about 30-45 seconds on each side or until lightly browned and small bubbles start to appear on surface.  Be careful not to overcook tortilla (they should be soft and flexible, not hard or crunchy).  They are best served warm and can be easily stored or frozen.  Enjoy!

Vanilla & Almond glazed cupcakes

This recipe was sort of a beautiful disaster.  I was fasting while making them and not able to taste until after they were already cooked, frosted, and photographed.  When I took them out of the oven, they were a little bit puffier than normal, but nothing to be that alarmed about.  Then I realized something–I forgot the sugar in this recipe!–talking on the phone while making these was not a good idea =P.  Here is the recipe for my “accidental cupcakes”– I decided to remedy them by making a glaze to coat the entire cupcake and compensate for the lack of sweetness the cupcake may have had (I couldn’t taste them and wasn’t exactly sure of the taste but tried this method anyway).  I am not a big fan of icing or frosting of any kind really, but this definitely paid off–they turned out slightly more dense than your average cupcake (because I used white whole wheat flour) but still somewhat moist, and the glaze set them off very nicely.  Very yummy!  Personally, I think frosted cupcakes can do without sugar or less sugar than a cupcake with no frosting/icing.  Will definitely be trying these again.  Enjoy!!

Ingredients:
1/2 cup organic butter

3 eggs

1 1/2 tsp vanilla extract

1 tsp almond extract

1 1/2 cups white whole wheat flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup milk

Glaze:

1 1/2 cup powdered sugar
(I used homemade–in blender, pulse sugar on high for few min.
until powdery in texture–it really is that easy!)

1/4 cup butter

2 tbsp milk

1/2 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon (for sprinkling)

Directions:

Preheat oven to 350 degrees.  Beat butter, eggs (Add one at a time and beat after each addition), and vanilla & almond extracts.  Whisk together flour, baking powder, and salt in separate bowl.  Slowly add flour to wet mixture–add milk, and mix.  Evenly fill cups of muffin pan with mixture, and bake about 20 min or until toothpick inserted in middle comes out clean.  Allow to cool before removing from pan and frosting.

For Glaze:  In bowl, beat powdered sugar, butter, milk, and extracts until smooth in texture–mixture should be somewhat thick but still thin enough to be drizzled.  Coat each cupcake with glaze, and garnish with cinnamon or sliced almonds.

Split Pea Burgers

*Vegan*

Easy to make veggie burgers that even meat eaters will love!

Ingredients:
1 cup green split peas,
(cooked & mashed)

1 veggie burger patty, broken into fine pieces
(mushrooms can be substituted for this ingredient–that is what I originally wanted to use)

1/2 cup dry bread crumbs
(about 2 slices whole wheat bread)

Red & green pepper (3 small strips each),
diced

1 small clove garlic, minced

1/8 tsp cumin

1/4 tsp chili powder

1 tsp sugar

1/2 tbsp dried onion

salt & pepper, to taste

1 tsp. spicy brown mustard

Couple of tbsp of olive oil + 1 tsp.

Directions:

*Split peas do not require soaking, however, for this recipe, they will be cooked a little longer to make them easier to mash–cook about 1 1/2-2 hours on low heat. *  In large bowl, combine mashed split peas, veggie burger, bread crumbs, peppers, and garlic–mix well.  Sprinkle seasonings over mixture, and stir to distribute.  Add brown mustard and 1 tsp olive oil–stir.  Mixture should just hold together and be somewhat firm but still moist.  Cover bowl and refrigerate mixture for about 10-15 min.  Shape into balls (as many as desired–I got about 4 relatively medium sized patties) , flatten into patties, and set aside.  Heat olive oil in frying pan.  When pan is heated, slowly add one patty at a time to pan, and brown on both sides–about 3 min.  Patties should maintain shape while cooking–cook longer if needed.  Remove from pan, drain on paper towels.  Serve warm!