Do you remember how there was a time when I only had sprinkles in my spice cabinet?
Things are slowly changing!
I’m becoming more and more convinced that it is increasingly difficult to NOT COOK if I want to continue to move away from processed foods.
So, I recruited a cooking mentor. I found recipes I wanted to try, and had her stand there, supervise, direct, and even clean a little bit too! 🙂
Here are the results:
First off, was a wonderful salmon recipe with salt, pepper, grean beans, lemon, & crème fraîche! It was so flaky & delicious! We ate some right away, had some for leftovers, and froze one of the filets with the intention of adding the crème fraîche later.
Next, was a green chili recipe that included green chilies (obviously), spices, & Greek yogurt.Note: I did make the less spicy version with no cilnatro, nor serrano/jalepeno peppers. I would add more Greek yogurt if I made it again. We ate some right away again, and kept the rest for left overs.
Finally, we made a quinoa dish! It included frozen quinoa, bell peppers, onions, black beans, spices, & balsamic vinegar.
It was a fun day, and my refrigerator was fully stocked for the week!
Any new recipes you’d like to share?
eatingasapathtoyoga 
I’m always looking for good recipes for hot/cold veggie dishes that I can eat as leftovers. A neighbor made this broccoli salad and I am hooked. It’s a cold dish, also great to add pasta to it for a pasta salad, or cold rice, quinoa, and so on.
Jan’s Broccoli Salad
4 cups broccoli florets, cut in ½” pieces (no stems)
1/2 cup chopped red onion
1 cup shredded sharp cheddar cheese
1 cup cooked and crumbled bacon
1 cup Craisins
Dressing:
1 cup lo-fat mayonnaise
2 tbsp. (12 packets) Splenda
2 tbsp. red wine vinegar
1/2 teasp. salt
1/4 teasp. pepper
Combine all salad ingredients in a large bowl and mix well.
Combine dressing ingredients in a small bowl and mix well using a whisk.
Add dressing to salad, mix thoroughly and refrigerate for at least one hour.
I lighten it up with turkey bacon, cutting the mayo with greek yogurt (about half and half), and it’s still great.
Enjoy!
Nancy, that looks great!
I think it’s great that you got yourself a mentor in this area!
This has been one of my go-to recipes this summer, and the good news is that you can buy and chop all the veggies individually, or you can buy a bag of brocoli slaw (with cabbage and carrots) and just make the dressing (it stores well in the fridge for a few days):
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/4 teaspoon Sriracha hot sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the slaw:
4 cups prepared broccoli slaw (or shredded cabbage)
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro
Directions
Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
omg yum!!
I’m not much of a cook I must confess so perhaps I need a cooking mentor as well. I cook the same things all of the time and DO NOT use enough vegetables when I do cook. Once upon a time I used to make lots of stir fries stacked with vegetables, but I haven’t made one for months, instead having my old (not overly healthy) favourites!
Great work!
Deb
I havent made quinoa in forever – looks yummy! I love salmon with lite soy sauce, brown sugar, and olive oil. Simple and yummy!
Hubby makes really tasty quinoa. I was considering adding a cooking element based on the stuff he cooks. His salmon is fabulous. I’ll see if I can get his recipe…
Good for you, very smart idea to get a cooking mentor. I don’t cook meat (don’t know how), so I would hire one to help build my confidence.
My mentor was just a friend. Love to hear what your hubby does with quinoa!