10.06.2014

Steamed Vegetables with Secret Sauce




This is a repost with a more appetizing picture. This is the most common thing we eat at our house.  It basically is a side dish (or main dish) for every meal we have.  I crave this!

My mother-in-law introduced me to the idea of eating a big bowl of steamed vegetables (broccoli is always the main base vegetable in any combination) for breakfast.  I LOVE IT! I know it sounds weird, but it just starts the day right.  Do I always have this for breakfast?  Nope!  I am not always on top of things and I find cereal is often just easier, but it is still my preferred breakfast meal.  My children also enjoy eating their "veggies" for breakfast after which they often also eat either a whole grain cereal or whole grain toast with whipped butter.

My two most common preparations are:
1. Steamed with Forrest Lime Dressing (the secret sauce!!!) poured on AFTER you steam veggies
2. Steamed veggies then seasoned with salt, lemon pepper, and a little whipped butter

Combination ideas--really anything goes!:
-Carrots, broccoli, and yellow onion (the onion is a secret ingredient that makes it extra tasty.  You just need a little bit)
-Carrots, brussel sprouts, broccoli, and onions
-Green Beans, red bell peppers, carrots, onions, and asparagus
-Broccoli, asparagus, kale, swiss chard, onion, and carrots

9.25.2014

Artisan Bruschetta Pizza with Balsamic Glaze

 I had a pizza similar to this at Nordstrom Bistro, so I tried to recreate it.  TASTY!  No specific directions here...just ingredient ideas!

Using a pizza stone (heated in oven at 500 for at least 30 minutes) place rolled out pizza dough on top and then top with:
Fresh basil
chopped tomatoes
fresh mozzarella balls
pecorino romano cheese
olive oil
additional spices if desired (like garlic, oregano, etc.)

-Bake in oven at 500F 8-10 minutes until crust golden around the edges.  Drizzle with balsamic glaze just before serving. 

9.23.2014

Roasted Brussel Sprouts with Maple and Balsamic Glaze

Adding bacon, maple syrup and balsamic glaze to your roasted vegetables to switch things up = a very tasty side (or main!) dish!!!
On a 11x 17 cookie sheet combine:
-Vegetables:  Chopped carrots, red onion, and brussel sprouts (cut brussel sprouts into fourths or sixths depending on size)
-Season with salt and pepper
-1-2 TBS Maple Syrup
-drizzle with balsamic glaze (a sweetened and thicker balsamic vinegar.  You probably can find it at your grocery store.  Trader Joes has a good one also)

Roast vegetables for 20 minutes until vegetables tender and beginning to brown.  Remove from oven and toss with crumbled bacon.  Top with additional balsamic glaze if desired (and I usually do desire :)  )

7.29.2014

Chicken and Bok Choy Stir-Fry

Original recipe source comes from Real Simple.  I made some slight alterations.  I really like the crunch of bok choy.  I might have had seconds and thirds...

7.22.2014

Green Beans with Sun-dried Tomato Pesto

Green Beans are in full garden sway!  Here is a simple and delicious way to season your green beans...
1.  Steam lightly
2.Toss with some store bought sun-dried tomato pesto. 
3.  Season with salt and pepper to taste. 
You are good to go!