Browsing Category

Meals

Meals/ RECIPES

Quick Dinner – Korean Beef Over Rice

KOREAN-BEEF

A Flavorful Dinner Staple

It is so fun to stumble upon an easy, healthful and delicious dinner that I know will be a weeknight staple around here.  This recipe will be in our rotation because it pleased every single person in our family, which is not an easy thing to do!

The flavor of this dish is very, very similar to Mongolian Beef, it is sweet and salty and just darn good!  Using ground beef makes it quick dinner that you can making in minutes. It is amazing how developed the flavor is in such a short time!

IMG_0146

To Substitute Or Not Substitute

It is key to use certain ingredients in this recipe, so be careful with substitutions.  The sesame oil adds a flavor that is impossible to get with anything else.  The green onions and ginger are also ‘must-have’s’ in this recipe. We are not huge onion fans in this family, but when cooked right, in the right dish, they are amazing.

The substitutions I might make the next time I make this dish is brown rice for white rice, and maple syrup instead of brown sugar — just to make it a bit more healthy.

IMG_0147

Fresh Ingredients

You just can’t go wrong with a recipe that has such great, fresh ingredients like garlic, onion and ginger.  Yum!  They are not only full of flavor, but also full of amazing nutrients for the body.

IMG_0148

IMG_0149

Grass Fed & Organic Please!

I highly recommend using grass-fed beef from a farmer you trust.  I cannot tell you the difference in flavor when I buy ground beef from my local co-op, where I know exactly what farm the cow came from.  My family can even tell when I substitute cheaper ground beef for organic, grass-fed beef.  It is worth every penny of the extra cost.  Flavor and peace-of-mind is priceless.

IMG_0150

My Favorite Rice Maker

I use and love a handy-dandy rice maker.  This is the model I have.  It never fails to produce the perfect texture of rice.

IMG_0152

Recipe

 

Korean Beef Over Rice

1 cup uncooked brown or white rice

1/3 cup brown sugar, packed (or maple syrup)

1/4 cup soy sauce ( I used tamari)

1 Tablespoon sesame oil

1/4 – 1/2 teaspoon crushed red-pepper flakes

1/2-1 teaspoon grated ginger

1 pound ground beef

3 cloves garlic, minced

2 green onions, thinly sliced

 

Instructions:

1. Cook rice according to package directions.

2. Mix together brown sugar, soy sauce, sesame oil, red pepper flakes, & ginger in a small bowl.  Set Aside.

3. Brown ground beef in a skillet, set over medium-high heat.  Once cooked, drain off an excuse fat.  Add garlic to skillet and saute for 1-2 minutes, until fragrant.  Stir in sauce and half of green onions.  Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions.  Serve over rice.

 

……………

What About You?

What is a dinner staple in your house?

What do you think of the sound of this recipe?

Meals/ RECIPES/ Sides

Peanut Butter Banana Honey Fold-Overs


photo 3

These Peanut Butter Banana Honey Fold-Overs are a new favorite at the Bowman household.  My 3 girls have simply HAD IT with peanut butter and jelly sandwiches, and were delighted to find something different in their lunch box.  I love that I found something just as easy to make as a sandwich, tastes amazing & is healthy to boot!

photo 1

I’ve made peanut butter honey chia rollups before, but these fold-overs have gone over much better with my kids.  They are easier to make, too.  Instead of chia being sprinkled inside, these tortillas have chia AND flax in them — thank you Trader Joes!  It is so hard to find a store – bought tortilla that does not have hydrogenated oils or tons of preservatives in them.  I have searched high and low with little luck, until shopping at Trader Joes.  These stay quite soft and chewy which my girls love.

photo 2

I just recently started homeschooling my middle girl, 13-year-old Colsie, so now I am down to making just 2 lunches a day.  To make 2 of these Peanut Butter Banana Fold-Overs, I use one banana, sliced.

photo 5

I simply spread a couple of tablespoons of peanut butter in the middle, then use raw honey on the sides which serves perfectly as the ‘glue’ to hold these fold-overs together.  I slice 1/2 a banana, arrange the slices in the middle to fit on top of the peanut butter, the fold the two honeyed sides into the middle.  The banana stays nice and secure in the middle, and does not turn all icky and brown.

If sliced in half, they fit perfectly in our favorite Sistema lunch cube.  If you have never seen these cubes you are missing out.  They have made packing lunches almost fun…almost…packing lunches is never my favorite chore. Read more about the lunch cubes in my Best Way To Pack A Lunch Post.

Don’t limit these to just lunches!  They make a great breakfast or after-school snack.

PEANUT BUTTER BANANA FOLDOVERS COLLAGE

{A Photo To Pin If So Desired}

Peanut Butter Banana Honey Fold-Overs

2 Tortillas of your choice

4 Tbsp Peanut Butter, divided

4 Tbsp Honey, divided

1 Banana, sliced & divided

Spread both tortillas with 2 Tbsp of honey and peanut butter, with the peanut butter in the middle and the honey on the outer two sides, as shown in the above pictures.  Divide the banana slices between the two tortillas and arrange in a single layer.  Fold over, using the honey as a ‘glue’.

Holidays/Parties/ Meals/ RECIPES/ Seasonal/ Sweets/ Thanksgiving

8 Amazing Must-Try Pumpkin Recipes

Must-Try-Pumpkin-Recipes

Banana Pumpkin Muffins | New Nostalgia

Super moist pumpkin muffins– you will not believe there is no oil in these muffins.  The moisture comes from applesauce and bananas.  The perfect amount of cinnamon spice and just a  bit of chocolate chips make these muffins a family fall favorite recipe.

 

Ancestral Pumpkin Pie | New Nostalgia

The secret ingredient of molasses makes this pie unforgettable.  It will be the only pumpkin pie recipe you will want to use once you taste it!

 

Roasted Pecan Pumpkin Butter | How Sweet It Is

The photo alone makes me drool.  The pecans in this spread gives your morning toast a hit of protein!

 

Homemade Apple Pumpkin Fruit Roll-ups | Playful Learning

What a great way to use up all those apples from the apple orchard!

 

Pumpkin-Recipes-2

Pumpkin Pie Chia Pudding | Tasty Yummies

A gluten-free, sugar-free vegan dessert.  Leave it to chia to make a dessert pudding healthy!  Want to know more about chia?  Read this.

 

Homemade Pumpkin Spice Syrup | The Messy Baker

Not just for your coffee.  Use it in tea, on pancakes, in your  morning oatmeal & over vanilla ice-cream.

 

Raw Pumpkin ‘Cheesecake’ Bars | The Scent Of Oranges

I am on a huge raw dessert kick.  These ‘cheesecake’ bars made from pureed nuts sound amazing.

 

3 Ingredient Best Pumpkin Spice Chai | New Nostalgia

My favorite fall drink.  Keep an eye out for those pumpkin spice tea bags.

———-

 

Want more pumpkin goodness?

Visit my ‘Pumpkin Please!’ Pinterest Board for more amazing pumpkin goodness including:

Pumpkin Pie Fudge

Gooey Pumpkin Butter Cake

Pumpkin Cranberry Ginger Parfaits

Pumpkin Roll

Cinnamon Sugar Pull-Apart Pumpkin Bread

Pumpkin & Apple Cider Fizz

Pumpkin Fritters

Pumpkin Scotchies

Maple Pumpkin Pie Yogurt Breakfast Parfaits

Pumpkin Chocolate Chip Cake

Pumpkin Cranberry Granola Bars

Pumpkin Chocolate Chip Muffins

Pumpkin Soap

Pumpkin Cashew Frosting

Pumpkin Spice Krispie Treats

Pumpkin Cinnamon Rolls

Pumpkin Spice Coffee

Pumpkin Coffee Cake In A Mug

Pumpkin Scones

Pumpkin Spice For Toast

Pumpkin Apple Butter

Cider Glazed Pumpkin Baked Donuts

Mini Pumpkin Pies

Pumpkin Pie Toffee

Pumpkin Butter Granola

Mini Pumpkin Creme Pies

Pumpkin Shortbread

+ More!

 

 

 

Meals/ RECIPES

Company Pasta

Unknown

I had to name this dish Company Pasta, because the first time we ate it, it was made by our dear friend Michael from Koinonia.  He is a great cook, and was super sweet to get excited about cooking a vegetarian dish for our family.  He wrote about it here.

The first bite I took I was so hooked…it was some of the most delicious pasta I had ever tasted!  The key–like most pasta dishes– is in the sauce.  The sauce is an oil-garlic sauce seasoned with fresh herbs, lemon zest, balsamic vinegar, sun-dried tomatoes & vegetables.  It is amazing.

I have made the dish myself several times since, and have served it to company twice here at our home.

The first time I served it was to my in-laws. They have a beautiful home with a pool, so most family gatherings happen over there.  The only downside to that is they don’t get invited to our homes as much, as we are always going to their awesome home.  I decided that needed to change, and took advantage of Father’s Day to have them over for dinner and make my Father-in-Law a homemade meal.

They enjoyed the food.  I made them this Company Pasta dish, served it with bread and this Fruit Salad with Honey Lime Glaze, and made No Bake Peanut Butter Chocolate Slice as dessert.

We just recently had company from out-of-town, and I pulled this pasta recipe out again.  They have kids around the same ages as our girls, and I knew I couldn’t go wrong with pasta.  While this was cooking their boys came into the kitchen saying “MMMmmm something smells so good!”

The big bowl of pasta that I made was empty by the end of our meal, a sure sign that everyone enjoyed it.  This time I served the pasta with bread, a big spinach salad, and had Chocolate Berry Cupcakes for dessert.  I wrote about our amazing time with our dear friends in the Chocolate Berry Cupcake recipe post.

I get out my large cutting board, pour a glass of wine, turn on some music, and sit at the table and prepare all my ingredients.  This dish reminds me of something you would find in Italy, with most ingredients freshly picked from the garden.  The leisure lifestyle of Italy causes me to sit and enjoy the process of making this dish, taking in the textures, the aroma & the sound of the sizzle of onions and the soft simmer of the sauce.

Too often we are in a hurry to get dinner made.  Start early and slow down.  If you are making for company, get them involved in the process.

When I make it, I get out my large cutting board, pour a glass of wine, turn on some music, and sit at the table and prepare all my ingredients. This sauce comes together in a hurry once all the ingredients are prepped, so sit and enjoy time together while chopping, chatting, and sipping on wine.

Try this pasta.  It will make your taste buds very happy.

Company Pasta

2 tablespoons olive oil

1 lemon, zested then cut in half & juiced

1 medium onion, diced

1 tablespoon sugar

2 tablespoons balsamic vinegar

1 red pepper, diced

6 cloves of garlic, peeled and sliced

1 cup vegetable broth (or 1/2 cup vegetable broth 1/2 cup white wine)

1 small to medium yellow squash, cut into bite-sized pieces

2 tsp. dried herbs (any grill seasoning. I use 21 salute seasoning from Trader Joes–or just some dried oregano & basil)

1/4 cup sundried tomatoes, chopped  (I use Trader Joe’s brand, it is in a jar and packed in oil)

1 lb pasta, any shape you like

salt & pepper to taste

fresh basil (optional)

parmesan cheese (optional)

Prepare ingredients:

Chop onion, zest lemon, cut lemon & juice, peel & slice garlic, slice squash, cut pepper, chop sun-dried tomatoes. Gather the rest of the ingredients–oil, sugar, spices, herbs, pasta, balsamic vinegar, wine & parmesan.

Make Sauce:

Heat oil over medium heat.  Add lemon juice. Add the onion..if it doesn’t sizzle turn the heat up just a bit.  Let onion soften and turn a translucent.  Give it some time and stir occasionally.  Add sugar & let onion caramelize a bit.  It is ready once the edges are brown and the onion is soft and sweet.

Deglaze the pan with balsamic vinegar.  Add red pepper and garlic.  Cook about 5 minutes until red pepper is soft. Don’t let garlic burn.

Add the vegetable broth and wine (if using).  Add squash & herb seasoning. Let cook until squash is tender, but not mushy..about another 5-7 minutes…stirring occasionally.

Pasta:

Meanwhile, put the pasta on to boil.  Add 1 tablespoon of salt to the water.  Boil according to package directions. Drain and keep warm…may toss with a bit of olive oil to keep from sticking together.

Back To The Sauce:

Once the squash has cooked, add the sun-dried tomato, lemon zest and fresh basil if using.  Stir.  This is the last step of the sauce, other than seasoning with salt and pepper.

**Seasoning is key!  Salt the sauce, taste, then salt some more if needed.  You will find it needs quite a bit of salt, as all those veggies need seasoning.  Go slow, don’t add too much.  But…if your taste buds are not amazed by the flavor of the sauce then it needs more salt.  Salt brings this dish together & brings out all the layers of flavor.

Let the basil wilt a bit, just a minute, then pour sauce onto the pasta and toss.  Top with parmesan cheese if desired.

Enjoy!

GF, Vegan & Raw/ Healthy Eating/ Meals/ RECIPES

Asian Raw Noodles

ASIAN-RAW-NOODLES
{by Teniel Moore-Raw Foods Contributor}
I adore asian flavors, so I was so happy to come up my raw version of asian style noodle salad. This is a delicious and refreshing salad using kelp noodles as the base.
Salad Ingredients:
1 pack kelp noodles (see below)
1 zucchini spiralled
1 carrot spiralled (optional)
1/2 corn cob raw
1/4 red capsicum sliced finely
lots of fresh coriander/ cilantro stem and all chopped finely
red chilli for garnish
1 large spring onion sliced on an angle
crushed cashews for garnish
black sesame seeds for garnish
Sauce Ingredients:
1.5 tbsp of almond butter
 1 tbsp of miso soaked in a little water to make runny
1/2 large lime – this was a very juicy lime so you might need more
Stevia to taste  or coconut nectar to taste
1 small garlic clove minced
1 tsp of grated ginger minced
1 tbsp of water to make the sauce go further

 

Mix all these sauce ingredients together really well and pour all through noodles. Mixing well
with tongs to combine. Serve piled high on a nice serving plate.
Garnish with crushed cashews, black sesame seeds, cilantro and chilli slices & a wedge of lime.
Makes 2 generous servings

 

Spiralizer-raw-noodles
One of my favorite tools in my raw food kitchen is my spirooli.
The brand I use is Chef Avenue. This makes great noodles out of vegetables.
I used my spirooli to make the zucchini and carrot noodles for this recipe.
It makes eating veggies so much fun.
Raw-Veggie-Noodles_Collage
Kelp Noodles:
Kelp noodles are a wonderful ingredient. They really have no flavor so can be very versatile in raw food uncooking.
They are actually a sea vegetable in the form of a noodle. Made from only kelp, salt and water.
Kelp noodles do not need to be cooked.
My Tip:
Soak your kelp noodles in filtered water with the juice of a lemon for at least a couple of hours.
This is recommended as it helps make the noodles softer. Give it a go it really works.
Then drain well and they are ready to go.
———-
Meals/ RECIPES/ Sides

Cheesy Tortellini Crockpot Soup

Cheesy Tortellini Crockpot Soup Ingredients

This recipe Cheesy Tortellini Crockpot Soup caught my eye on Pinterest. The pinner said this was “the BEST crockpot meal I’ve tried yet.”  That was enough to perk my ears up!

I’ve wanted an easy, go-to, just “throw it all together” vegetarian crockpot recipe, and this was just the thing. I was unable to find the original source of the recipe on Pinterest, but if I could I would thank the person who shared this awesome recipe.

I’ve made it twice in a few months, and it was a hit with my family. The flavor is really nice and the soup is filling and delicious.

Continue Reading…

Meals/ RECIPES/ Sides

White Bean, Quinoa & Kale Soup

Bowl of white bean quinoa and kale soup
This soup is easy to make, and full of so much nutritious goodness!  Great plant protein from both the beans and the quinoa.  Fiber and tons of nutrients from all the beautiful plant food–onions, carrots, celery, garlic, kale, tomatoes!  All of that goodness creates great flavor.  This soup is hearty and warming.  I serve it with some sourdough bread for dipping.
Making soup and eating it for lunch or dinner is a GREAT way to get those servings of vegetables in. Add a green leafy salad and you could get up to 5 servings of vegetables in one meal!  Now that is what I’m talking about! 

White Bean, Quinoa & Kale Soup
via Enlightened Cooking
Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (rinsed)
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Top