Recipe: QUICK & EASY Cauliflower Pizza Crust {Vegetarian & Low Carb}

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Okay, so let’s just be real.

Y’all know… I’m a sugar-lover. It is my weakness. Ice cream. Chocolate candy bars. Donuts. And the like.

Salty stuff doesn’t really “tempt” me. Cheese isn’t really a big issue. And bread is a little bit of an issue but more so because it’s just the most convenient way to eat. And it seems like most people have issues with one or the other of these if not issues with all of them.

But if there is anything other than sugar that pops up on my I-just-can’t-resist-it food radar pretty frequently, it is pizza.

I could literally live on pizza, hamburgers, donuts, and chocolate ice cream.

Ya know, if it weren’t for that whole… nutrition thing.

So when I came across these in my low-carb-vegetarian searches on Pinterest, I was intrigued but, naturally, pretty dern skeptical.

I mean, pizza crust… made out of one of the worst tasting vegetables ever to hit the planet?!?!

Yeah, no thanks.

But we are reallllllllly trying to stay away from processed carbs like, ya know… pizza crust, and so I thought I’d give it a go. I was expecting (and secretly hoping for) a failure.

BUT THEY WERE FLIPPING UH. MAZ.ING.

So, without further ado…

Cauliflower Pizza Crust

  • 2 cups of “riced” cauliflower (see my how-to below)
  • 2 cups shredded cheese (mozzarella or Colby Jack)
  • 2 eggs
  • 16-20 basil leaves, cut in strips (about 1/4 cup) *optional, or you can use another herb*

Preheat: Oven to 450
Makes: Four 4″x4″ crusts (My fam plowed through these… even my two picky, picky sons so next time I’m gonna double this!)

{All my “instructional” pics are below the recipe.}

To rice cauliflower:

  1. For this recipe, cut off the cauliflower so that you have mainly the florets (the bushy part on top). Cut off about half of a head of cauliflower.
  2. Put it in a Ninja blender or food processor. (I used my Ninja in the big pitcher… worked like a boss!)
  3. I only had to run it on speed 2 in my Ninja for, like, thirty seconds! I was so pumped that it was such a quick process! It will look like… well, sorta like rice!
  4. Measure out two cups. (And I really would measure it out because I think this recipe needs to be pretty “precise”)

To make the crust:

  1. Line a baking sheet with parchment paper (and I also sprayed it with a bit of non-stick).
  2. Mix the riced cauliflower, shredded cheese, eggs, and basil (omit this or pick another herb of your choice) together.
  3. Plop a big hunk (yeah, that’s an official term) on the paper and start to spread it out. I used a fork here to sorta “pat” it down and also to help square off the edges a bit.
  4. Bake for 15 minutes. I found that a bit of the cheese sorta “snuck” out, but I just used a spatula and shoved it back into the edge of the crust.

To make a pizza:

  1. It’s the same gig as a usual homemade pizza… slop some sauce on there (I always use just plain ol pasta sauce). Always try to leave a little edge so that the sauce doesn’t drip over and below your crust cause it can burn and that’s just plain ol gross.
  2. Sprinkle on some cheese.
  3. Then add toppings if you want. On ours tonight, I chopped up a large portabella mushroom that my man Mr. Chord Dice had grilled earlier for lunch… it was PERFECT on top!
  4. Bake for another ten minutes.
  5. I put mine on a cooling rack for a minute or so cause I can.not.stand. soggy stuff that sits on a plate.

Here are some pretty pics of the process! I really hope you try these and enjoy them because they were totally legit AND they looked good and fancy too!

The ingredients… they look kinda pretty!

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I just had to take a pic of my old school oven dial…

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Before going in the oven

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After the first bake!

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With the toppings! I was admittedly starting to get excited!

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The final product! Ohmygeeeeee… so good!

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Recipe: Vegetarian Hummus & Kale Tostadas (aka: Chalupa)

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Let’s just get down to the nitty gritty.

Is a flat, fried corn tortilla a tostada or a chalupa?

I’ve done some very, very scientific research on this matter (i.e. wikipedia and cafemom and food.com) and here’s my take:

A tostada is a toasted/fried flat or bowl shaped tortilla (usually made from corn) with toppings on it.

A chalupa is the shallow bowl tostada (unless you are going through the Taco Bell line in which case a chalupa is a soft-dough thick fried flour tortilla folded into “boat” form.

I wanted to clear that up before any fights ensued. Granted, apparently these terms vary by location, so it might be different where you live and eat!

Either way, my husband made me the most amazing tostada/chalupa today for lunch! I baked and fried some corn tortillas for tostadas the other day for the fam (which were also super yummy) and we had two left, so my hubs made up his own invention and I. loved. it.

(By the way, there is no question which of us is the better cook: HE is. Hands down.)

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Vegetarian Hummus Tostada/Chalupa

  • 2 tostadas/chalupas*
  • 1/2 cup of hummus
  • 1/4 cup of crumbled feta
  • 1/4 cup of chopped kale or greens
  • 5-6 cherry tomatoes, quartered
  • (For vegan: substitute pine nuts in lieu of the feta)

Instructions

  1. In a small bowl, mix together hummus, feta (saving a few pieces for topping), and kale.
  2. Spread it over the tostadas.
  3. Top with a few more pieces of feta and the tomatoes.
  4. Eat!

I know it’s simple, and didn’t really need a “recipe” but it was just so yummy and so something I’d never thought about that I had to share! Props to my love, Mr. Chord Dice, for making me lunch! I wasn’t even going to post today but it was so yummy I had to share!

* Here is the recipe that I used for making tostadas

  1. Lay them flat on the oven rack at 250° for 7 minutes (keep an eye on them and take them out earlier if they are too brown).
  2. Heat up a skillet with 1/4 inch of canola oil on medium-high (I actually used half canola oil and half coconut oil because I ran out of canola)
  3. With a pair of tongs, lay the tortilla into the oil for about 20-30 seconds using the tongs to push it down into the oil, then flip it over and fry it for an additional 20 seconds.
  4. Lift the tortilla out of the pan allowing the oil to drip off and place the tortilla on a towel-lined plate (or, if you are green like me, put it on a cooling rack with a cookie sheet underneath it so that the oil just drips onto the cookie sheet).
  5. Finish with the rest of the tortillas!

And because I am the queen of selfies, I had to take one with my tostada/chalupa! Haha!

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Recipe: Italian Veggie & Kale Quinoa Bowl

Italian Veggie & Kale Quinoa Bowl

Okay, so admittedly, this recipe was born solely from the fact that my husband was bugging me to use the big ol load of kale I got at the store on Monday and had yet to cook. So, I did a little once over of what we had in the fridge and then mentally recalled my Pepper Sautéed Kale & Veggies Quinoa Bowl and just went for it (although I was totally not in a cumin mood, so I changed this one up to be more Italian).

Before we get started: Oh. my. goodness. I learned that you can make quinoa in the RICE COOKER! Hellllllllo. I totally would have made wayyyyy more quinoa before now (which, for the record, I call the stuff Queen-waa and even though I know that’s wrong, I think I’m gonna keep my way – hehe)! Apparently though, I’m not the only one who has trouble with it…

how to pronounce quinoa

Okay, sorry for that tangent.

On to the recipe! (By the way, I post most of the recipe pics at the end of the post… most of us just want to get to the recipe, but if you are into gawking at food, then I have included the pics just for you!)

Italian Veggie & Kale Quinoa Bowl - stovetop bottom

Italian Veggie & Kale Quinoa Bowl

A little tip: As you chop and slice, combine ingredients that will go in the pan at the same time into the same prep-bowl. Bowl 1: carrots and tomatoes. Bowl 2: squash, zucchini, green onions. Bowl 3: mushrooms. Bowl 4: kale.

  • 1 carrot, cut into 2-3 inch strips
  • 2 handfuls of salad tomatoes, halved
  • 1 squash, sliced
  • 1 zucchini, sliced
  • 2 green onions, sliced
  • 5 mushrooms, sliced
  • 3-4 “stalks” of kale, cut off stems, and coarsely chopped
  • 1 can fire roasted diced tomatoes
  • 2 cloves of garlic, minced
  • 2 Tbsp Ana’s Herbs (or other Italian seasoning mix whose ingredients compare)
  • 2 Tbsp olive oil
  • 1 cup quinoa, cooked

Instructions:

  1. Cook the quinoa if you have yet to do so.
  2. Bring four cups of water to a boil and then turn down to low. (You’ll need this in a minute to blanch the kale.)
  3. Heat a pan with the olive oil and saute the garlic for a minute or two then add in the Ana’s Herbs and allow to saute for several more minutes (this sorta “reactivates” the dried herbs). Add more oil to keep the herbs from burning if necessary.
  4. Add in the fire roasted diced tomatoes, mix together with herbs and let cook for three minutes.
  5. Add in the carrots and tomatoes and let them cook for three minutes.
  6. Add in the squash, zucchini, and green onions and let them cook for three minutes. {Ya seeing a pattern here yet? Hehe!}
  7. Add in the mushrooms and let them cook for… yep, three minutes!
  8. When you add in the mushrooms, pour the kale into the hot water and allow it to blanch while the mushrooms cook. No longer than three minutes!
  9. When the mushrooms are finished move the pan off of the heat, strain the kale, and combine it with the veggie mixture in the pan.
  10. Serve it over the quinoa as soon as you can because kale is at it’s best (and prettiest) when it is still bright green!

For the record: my husband said “Wow this is gooooood.” at least 7 times, which is the biblical number of perfection, so I’m going to deem this recipe a success!

And here are a few preparation pictures…

Italian Veggie & Kale Quinoa Bowl - tomatoes

Italian Veggie & Kale Quinoa Bowl - squash

Italian Veggie & Kale Quinoa Bowl - mushroom

Italian Veggie & Kale Quinoa Bowl - kale

Day 641: Protein Banana Bar

I’m not one to usually post recipes two days in a row, and if you follow The Covenant Diet on instagram, facebook, or twitter then you’ve already seen this one, so I’m posting it for those of you that are my blog-only friends!

Essentially, I have been swimming more and realized that my energy was totally tanking in the afternoons when I would swim and so I asked my friends on facebook to help me with some ideas. The consensus was: eat protein pretty quickly after workout. I like to avoid processed stuff when I can, so when my friend Kaci mentioned this idea, I tried it out and LOVED it!

protein banana bar

Protein Banana Bar

Ingredients

  • 2 bananas
  • 1/4 cup oats
  • 1 Tbsp shredded coconut
  • Cinnamon
  • 1 Tbsp peanut butter (give or take)
  1. In a shallow plate combine 1/4 cup oats, a tablespoon shredded coconut, and a sprinkle of cinnamon.
  2. Cut two bananas in half and smear them with peanut butter (or almond butter would be yummo as well).
  3. Roll the bananas in the oat mixture. And bada bam bada bing… a yummy post-recovery workout bar for you and a friend!

 

Day 640: Veggie Tacos Recipe

I love tacos.

They are so flipping easy and customizable to each person’s tastes and they are just downright yummy.

But tacos, in the original sense, are categorically UNvegetarian and UNvegan. So, like I love to do… I made my own version of them vegetarian style. Of course, to make them vegan, you’d just leave out the sour cream and maybe glop on some guacamole instead.

Plus, if you have carnivores in your life then you can make regular taco meat in a separate skillet and appease everyone! They just might even try the vegetarian option and realize that maybe being a vegetarian isn’t all that bad after all! (Cause honestly, I now prefer veggie tacos to meat tacos.)  Serve these with a small bowl of my favorite Black Bean Soup recipe and you’ll DEFINITELY win them over!

veggie tacos

Veggie Tacos

Ingredients

  • Avocados (I’d suggest 1/2 an avocado per person)
  • Chopped or shredded lettuce
  • Button mushrooms, sliced (any mushroom will work)
  • Bell Pepper, sliced
  • Onion, sliced
  • Cherry Tomatoes (or regular chopped tomatoes)
  • Taco Seasoning
  • Cilantro (optional… but gosh, why WOULDN’T you use it!?!?! Hehe!)
  • Sour Cream (optional)
  • Shredded Cheese (optional)

Instructions

  1. In a skillet, saute the mushrooms and onions on medium-high in olive or coconut oil for a few minutes and then sprinkle with taco seasoning (to taste) and saute for a few more minutes.
  2. Toss in bell peppers and saute until firm-tender.
  3. Arrange in tortillas (A little trick, if you put sour cream or guacamole in the bottom of the tortilla it will help to keep the other juices from “dissolving” your tortilla) and spoon in sour cream/guacamole, mushroom mixture, lettuce, tomatoes, cilantro, cheese, and top with avocado slices!

Day 616: Seven-Day Daniel Fast

seven day daniel fast

Tomorrow I start another seven-day Daniel Fast! Several of you joined in for the Four-Day Daniel Fast and I know that it was as eye opening to a lot of you as it was to me. It was the first time that I had felt that freedom from food in months.

Honestly, I’m not sure why I don’t make mine a Rest-Of-My-Life Daniel Fast. Honestly, I think that God is working on me with that one with the whole “shoulda done a LIFEstyle change instead of a YEARlong change”. But hey… that’s why this is a journey, right?

Here is, admittedly, a copy-paste of the information from the Four-Day Daniel Fast

If you are still more curious about a Daniel Fast, here is a website that I used the first couple of times I did one. And danielplan.com is also a great resource if you click on Food and go to recipes! Now, I will say this: I think that there are different “levels” of Daniel Fasting.

- Daniel Fast: veggies, fruits, nuts, and water (I’m doing this one this week…. Oh, and I consider beans as veggies)
- Organic Daniel Fast: all of the above using organic produce
- Flexible Daniel Fast: all of the above and then add any or all of these items: breads, pastas, beans, rice, coffee, tea, cheese, eggs, fish (this is the one that I do usually)
- Specific Fast: if you are aware of your area of weakness (aka: addiction) then you can fast from only that, e.g. fast from sugar or fast from snackies like chips

Now one note: I don’t worry about salad dressings or sauces… I just include them and don’t worry about their ingredients. It’s already a big sacrifice for me to cut out rice, pasta, bread, cheese, and fish that I’m getting the spiritual message here without leaving out the sauces. Plus, like I said, I can still feed my family this way!

As far as menus go, I’m going to follow a lot of the same things from the four-day Daniel Fast and just mix it up a little bit. After all, it’s been almost two months since we did it and so I think that a lot of the recipes could easily be repeated again.

Day One

  • Breakfast: fruit smoothie: take any fruit you want and blend it using water as the liquifier. I usually combine a handful of frozen blueberries, six or seven strawberries, a frozen banana that’s already been sliced, four or five inch frozen mango slices, and four or five inch frozen pineapple slices. I use a Ninja… and it makes a yummy smoothie. If you don’t have frozen, then just incorporate some ice!
  • Lunch: salad with carrots, celery, tomatoes, red bell pepper, cashews, peanuts, sunflower seeds and dressing
  • Dinner: Caribbean Black Beans , fruit bowl, side salad
    • you can have these with rice if you are choosing to do a fast that includes grains
    • If you have someone in your family that is not fasting with you, then you can throw in some ham at the end after you’ve pulled out the ham-less version for yourself

Day Two

Day Three

Day Four

  • Breakfast: Just found these! Almond Butter Bites (it’s on the first page of the link)
  • Lunch: Veggie Lettuce Wrap: Large “sheets” of romaine with avocado, shredded carrots, tomatoes, cucumbers, diced red bell pepper, sunflower seeds,
  • Dinner: Black Bean Soup (this is, by far, one of my favorite recipes of all time!) We don’t eat anything else with it, but I’m sure any side that would be good with enchiladas would be great with this too!

Day Five

Day Six

  • Breakfast: Granola with Almond, Coconut, or Rice milk
  • Lunch: We really haven’t had too much salad so far, so let’s have one for lunch today! Here’s a bit of a guide for a super yummo salad! Build a Perfect Salad
  • Dinner: Mexican Baked Potatoes… these are really, really, really yummy! Even my hard-work-farming father-in-law is a fan!

Day Seven

  • Breakfast: Let’s have the rest of our Almond Butter Bites (it’s on the first page of the link)
  • Lunch: Easy Rice and Beans
  • Dinner: Veggie Tacos (I’m actually going to post this one tomorrow… but super easy, all you’ll need are tortillas, lettuce, avocados, mushrooms, bell peppers, and tomatoes… sour cream and cheese if you are eating dairy)

And, of course, it’s not about the food but about what your heart and mind are doing while you are not eating, while your are cooking, while you are eating, and when you have finished. We are focusing on the One.

Recipe: Three Bean Summer Salad

three bean cold summer salad

I’m going to just admit… most of my recipes stem from desperation.

Oh my gosh – dinner needs to be ready in twenty minutes!
Oh heavens- I forgot that I had to go to the grocery store!
Oh no- I just can’t eat another “house” salad!

So, I have to come up with stuff that is a) quick and easy, b) already in my pantry and fridge, c) Isn’t a regular ol salad.

And this recipe fit the bill! (And it was good!)

FYI: It’s even better if you can put the beans in the fridge before hand so that they aren’t as easily smushed in the mixing process!

Three Bean Summer Salad

Ingredients

  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white cannellini/white kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup chopped green onion tips
  • 1/8 cup chopped green (or red) bell pepper
  • 1-2 dashes seasoned pepper
  • 1/4 cup apple cider vinegar and 1/4 cup olive oil OR 1/2 cup Italian dressing (in lieu of the vinegar and oil)

Instructions

  1. Combine beans, red onion, cilantro, green onions, bell pepper, and vinegar.
  2. Mix together apple cider vinegar and olive oil. Pour over bean mixture and gently stir to combine.
  3. Refrigerate for three to four hours (or if you are a last minute slacker like me, put it in the freezer for ten minutes, take out, and mix. Do this two more times so that the beans are in the freezer for thirty minutes total.)

Recipe: Mexican Baked Potato (Vegan)

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I actually sorta discovered this one on accident!

Typically, I eat vegetarian, but I use stuff like butter, sour cream, and shredded cheese on my baked potatoes…. cause, ya know… that’s how I’ve always done it. Well, since I’m on a four-day Daniel Fast right now, I couldn’t.  So I was planning on making a Mexican baked potato… and that’s what I did, but I made it extra good!

I used the leftovers from my Black Bean Soup from last night, threw some frozen corn in while I reheated it, poured it on the baked potato along with some southwestern style salsa and a sprinkling of salsa… and heck to the yeah, it was GOOD! No butter. No sour cream. No cheese.

Mexican (Vegan) Baked Potato

  • 1 Tbsp olive or coconut oil
  • kosher salt
  • 1russet baking potato, rinsed and poked with a fork
  • 1/2 cup of leftover Black Bean Soup
  • 1/4 cup of frozen corn
  • 1/4 cup southwestern style salsa
  • cilantro, to taste

Instructions

Before we get started here with this crazy easy recipe, I do need to point out that I’m sorta finicky about my baked potatoes. No microwave for me… and not because of the health reasons but because they are so. much. better. when they are really baked in the oven (or crock pot). So, that’s why I’m giving some slightly specific instructions for how to bake a baked potato!

  1. Lay out a sheet of aluminum foil, place the potato in the middle and drizzle with olive oil and sprinkle with kosher salt.
  2. Wrap up and bake at 375° for 60-90 minutes. (Crock pot instructions at the bottom)
  3. Once baked to where you can simply “smush” down on the foil wrapped potato and it “caves” in, then it’s ready to embellish!
  4. Take the baked potato out of the foil and cut it up to your liking. I eat the skins and they are SO YUMMY when you prepare them with the salt and oil like we did above. (Shout out to my mom for teaching me that little trick!)
  5. Pour the corn into the the leftover black bean soup and heat for two to three minutes on high. Pour the mixture over the baked potato.
  6. Add the salsa and mix around with the beans.
  7. Top with cilantro, if desired (and, honestly, you should so desire to top with it… makes the dish so much better!)
  8. And eat your worry-free meal… no butter. no sour cream. no cheese. But SO DELICIOUS!

Baked Potatoes in the Crock Pot

I like to bake my potatoes in the crock pot a lot in the spring and summer when I don’t want to heat up the house the with oven but still want an oven-baked taste. It’s also nice to not have to worry about babysitting the oven… this way I can leave and pick up my kids or run to the store while my baked potato is a cookin away at home!

  1. Wash and poke the potato.
  2. Place it in the bottom of the crock pot and pour in 1/4 cup of water or vegetable broth.
  3. Drizzle oil over potato and sprinkle with kosher salt.
  4. Cook on HIGH for 2-3 hours.

(You can cook more than one potato, just increase the time a bit)

Recipe: Vegetarian Pioneer Woman Enchiladas With A Bonus Leftovers Recipe

I have never had the original Pioneer Woman Enchiladas, but DANNNNNNNNG this vegetarian version I made was uh.maz.ing. I won’t say that they were “easy” (which is one of my favorite qualifiers for a good recipe), but they weren’t super difficult either. I think if I made them a few more times and they were a bit more second hand then I could probably refer to them as “easy”.

But my husband, literally, complimented me on them after every. single. bite.

Sooooo, that means that they are a keeper!

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Vegetarian Pioneer Woman Enchiladas

  • 2 Tablespoons, divided and 1/2 cup Canola or Vegetable Oil, divided
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Vegetable Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons and 1/2 cup Chopped Cilantro
  • 2 cans black beans, rinsed
  • 1/2 cup chopped onions (I used frozen)
  • 2 cans (4 Ounce) Diced Green Chilies
  • 14 whole Corn Tortillas
  • 3 cups Grated Colby Jack Cheese (or similar)
  • 1 cup Chopped Green Onions
  • 1 cup frozen corn

Instructions
(I’m gonna break my instructions up similarly to PW’s method cause it really does make it easier.)

The Sauce

  1. Over medium heat, add 1 Tablespoon of oil and flour and whisk together, cooking for one minute.
  2. Pour in the enchilada sauce, vegetable broth, 2 Tablespoons of cilantro, salt and pepper. Bring to a boil.
  3. Reduce heat and simmer while you prep the beans and tortillas. (She suggested simmering for 30-45 minutes… I simmered mine for about twenty probably and it was still fine.)

The Bean Filling

  1. Heat 1 Tablespoon of oil over medium heat, then saute the onions and add the black beans and green chiles for about five minutes, stirring occasionally.

The Tortillas

  1. Preheat your oven to 350°.
  2. While doing that (if you are up for a little multitasking), heat 1/2 cup of vegetable oil in a small skillet over medium heat.
  3. Set up a paper-towel-lined plate to the side.
  4. Using tongs, dip one corn tortilla at a time into the oil and allow to fry until soft. I flipped mine about twenty seconds each side. Then arrange on the paper towels.

The Assembly

  1. Pour 1/2 cup of enchilada sauce in the bottom of a baking pan and spread it around the bottom.
  2. Dip each tortilla into the enchilada sauce in the pan (see her link above for great pictures of this process) and lay flat.
  3. Spoon in a bit of bean mixture, a pinch of cheese, green onions, and corn in the center of each tortilla.
  4. Roll up and put it in the baking pan with the seam down until you have filled your pan or used up all your tortillas.
  5. Pour some of the remaining enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.
  6. Bake for 20 minutes (or until bubbly) and then sprinkle with cilantro and serve with sour cream.

Feed to yourself and someone else… invite someone over cause these suckers are goooooooooood. (Even though they look anything but good in this pic… I’m not a food photographer, so think of this more along the lines of “reality food tv”.)

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Oh yeah, and the… Super Bonus Leftovers Recipe! Well, I actually made this whole recipe in half because I didn’t realize until I started making it that I had not paid attention and I got a medium sized jar of enchilada sauce… and what are enchiladas if they are lacking in sauce. So, I ended up having some of the bean mixture and sauce left over. And so I threw it together with some rice and it was a great thing to make for the hubs for lunch today! But honestly, I think I’ll make it again when we are craving the flavors of this enchiladas dish but I’m not in the mood to hassle with the tortillas.

Vegetarian Pioneer Woman Enchiladas SUPER BONUS LEFTOVERS RECIPE

  • 1 cup (or however much you have) bean mixture from enchilada recipe
  • 1/4 cup enchilada sauce mixture from enchilada recipe
  • 1 cup of dry rice
  • Vegetable broth
  1. Cook the rice using vegetable broth (if you want, or you can just use water).
  2. Heat beans and enchilada sauce.
  3. When rice is ready, stir in beans and enchilada sauce.
  4. Devour.

And yeah… you can’t make rice and beans look “pretty” in a pic, like, ever. But… here they are. Yummy!

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Recipe: Ginger Tea In Crockpot

Ginger Tea In Crock Pot

Okay, okay so you might be saying “Uhhhh, that ginger looks a lot more like apples than ginger.” And you are right… well, sorta. Technically, I made Apple Ginger Tea but I just threw the apples in because my kids didn’t eat the other half of the Fuji apple I cut for them. It works with or without apple slices!

The main reason I wanted to make my ginger tea in the crockpot was because I kept having to babysit it on the stovetop, I had several boil-overs on accident, and I was losing all of the water because it kept reducing! So, I figured, give it a go in the crock pot! It keeps all the water in there, and I can even leave while it “cooks”. It worked out great! I’m trying to have a cup of ginger tea every day for a month to see if it helps with the inflammation in my hip.

Ginger Tea In The Crockpot

  • 4 cups/1 Liter water, heated to boiling
  • 2 “knobs” of ginger (see the pic below)
  • optional 1/2 Fuji apple, sliced with peels ON
  • optional 1-2 teaspoons honey, to taste
  • optional 1-2 teaspoons lime juice, to taste

Instructions

  1. While you work, heat water to boiling.
  2. Peel the ginger and then “peel-shred” it into the crock pot. (I just use the vegetable peeler and make thin slices of the ginger to get more bang for my buck.)
  3. Add in the apples if you want and then pour in the boiling water.
  4. Cook on HIGH for 3-4 hours.
  5. Pour through a sieve (or, like me, just ladel it into your teavana tea maker to strain it) and then add in honey and lime juice.

Okay, since I could never figure out in recipes what a “knob” of ginger was supposed to be (is it just part of it or the whole thing?) I decided to take a picture of the ginger I used next to a quarter so that you could see exactly what I used. Use more for a stronger tea if you’d like!

Ginger Tea In Crock Pot