Herb Garden

August 7, 2014 By

This is my herb garden.  Surrounded by the pretty pink vinca is mojito mint, spearmint, orange mint and thai basil.  Each mint has a distinctive flavor which gives an extra boost to water, iced tea, smoothies and salads.  Mint takes the heat so it’s a good fit for Arizona.  I even tucked a cute wooden bird in to keep the mint and basil company.

Herb Garden

Here is some information on growing mint.  Mint is very evasive so planting in a container is recommended.  Mine were starter plants.  

What types of herbs do you like?  Have you tried growing them yourself?  Let’s learn from one another.

signature
Filed Under: Beverages, Organizing, Salads Tagged With: , , , , , ,

Roasted Vegetables

July 7, 2014 By

Roasting vegetables brings out the natural sweetness.  The process creates a natural caramelization and works well with a variety of vegetables to use as a snack, on top of a salad, with eggs, etc.  I like to prepare 2 different pans – one with the faster cooking vegetables and another with root vegetables.   You can change up the flavoring by switching up the spices. Here is one idea.

Roasted Vegetables

Roasted Vegetables
Write a review
Save Recipe
Print
Ingredients
  1. Assortment of Vegetables (I like to use red potatoes with the skins on)
  2. Olive Oil (depends on amount of vegetables but start with 2-3 Tbsp)
  3. Salt & Pepper
  4. Oregano
  5. Cumin
  6. Tumeric
Instructions
  1. Heat oven to 400 degrees.
  2. Prepare baking sheet with parchment paper.
  3. Cut in appropriate sizes for even cooking.
  4. Mix olive oil and seasonings in large bowl.
  5. Add in cut vegetables.
  6. Using hands coat all vegetables with oil mixture.
  7. Spread on prepare pan.
  8. Cook for 20 minutes and turn vegetables. Cook for another 20 minutes.
  9. Vegetables should be browned but not charred.
Notes
  1. I have left the amount of spices off - start with small amounts and add more to taste.
  2. Quarter brussel sprouts, leave mushrooms bigger than carrots.
  3. I like to do two pans - one for faster cooking veggies and one that has root vegetables (potatoes with skin on, beets, onions, carrots.
Deliciously Inspired http://www.deliciouslyinspired.com/
Wordpress Recipe Plugin by Recipe Card

 
Roasted Vegetables - Root
Here is a picture of the root vegetables – these may take a little longer to cook.

Roasted Vegetables - dual
Both pans ready to go into the oven.

My favorite product when making this dish – Precut Parchment Paper Sheets  They come in a package of 100 for around $16.00 and come in so handy when using baking pans and sheets.  They are also good for using on top of  your counter to prep food or cooking fish and veggies.

These vegetables also freeze well for future use.  I like to divide them up into smaller portions so I have available for lunches at work.

signature
Filed Under: Breakfasts, Salads, Sides Tagged With: , , , , , ,

Seasoned Quinoa

January 2, 2014 By

You won’t go wrong making this versatile quinoa dish.  

Seasoned Quinoa

Serve warm as a side dish, add some avocado, tomato, cucumber with an oil and vinegar based dressing for a quick lunch or place on top of a green salad.  Cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein per 1/3 cup.  It is also gluten free.  For more information click HERE  

  • Seasoned Quinoa
    A wonderful side dish, base for salad or topping for green salad that adds protein to your diet.
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 2 cups cooked quinoa
    2. 1 tbsp oil
    3. 1 small onion, finely chopped
    4. 1- 4 oz can of chopped green chili
    5. 2 tsp cumin powder
    6. 1/4 tsp turmeric
    7. 1/2 tsp salt (or to taste)
    8. 1/2 cup chopped cilantro leaves
    9. Juice of 1 lemon
    Instructions
    1. Mix seasonings together in small bowl and set aside.
    2. Heat oil in skillet.
    3. Saute onion over medium heat.
    4. Turn down heat and add in seasoning. Stir until onion is coated.
    5. Add in cooked quinoa and green chili combining with onion mixture.
    6. Remove from heat and squeeze lemon over - stir to incorporate.
    7. Top with fresh chopped cilantro.
    Notes
    1. Trying to cut back on the oil? Use vegetable broth to sauté onion.
    Deliciously Inspired http://www.deliciouslyinspired.com/
    Wordpress Recipe Plugin by Recipe Card
signature
Filed Under: Salads, Sides Tagged With: , , ,
Next Page »