February232013

bellyofecuador:

CUMIN-DUSTED CHICKEN BREASTS WITH GUACAMOLE SAUCE
Adapted from Cooking Light

I’m always on the hunt for a good, easy chicken recipe since A doesn’t think a meal is complete without meat. He’s wrong, but I still try to fatten up his ever shrinking stomach (he’s lost 12 lbs since we got here!) with whatever I can find. This chicken is really simple to make and we both loved it. It’s both moist and flavorful. 

Ingredients:

Guacamole Sauce:

1 ripe avocado, peeled and roughly mashed
1/2 red onion
1/2 tomato
Juice of 1 lime
1 teaspoon of salt
1 teaspoon of pepper 

Chicken:

2 tablespoons brown sugar 
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves 

Directions:

1. To prepare sauce, combine first 6 ingredients and set aside. As always, taste and see if anything should be added. Be creative, there is no right or wrong way to make guacamole.
2. Preheat oven to 400°.
3. To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. 
4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.

(Source: bellyofthesouth)

February102013
genevegan:

genevegan recipe #6— spicy vegan tomato mushroom soup!
-1 box of tomato basil soup-1 can of diced tomatoes with chilis (brings in the spicyness—just the right amount!)-1 chopped onion-3ish cloves of garlic (minced)-1/2 red pepper chopped -seasonings (salt, pepper, paprika, basil) -coconut oil-5 baby portabella mushrooms sliced up-some red wine. i used tome chianti i had sitting around.first i chopped up the onion, garlic, red pepper, and mushrooms and let them saute in a pan of coconut oil and added the seasonings and wine. i let them all saute for about 20 mins all together on medium to low heat covered. when everything looked caramelized and delicous i added the can of diced tomatoes with chilis and let that simmer for another 4 minutes or so. next i added everything to the tomato basil soup base (from a box) in a big pot and let it all simmer together for another 15 minutes (longer the better—brings the flavors out!) when i put the soup into bowls i cut up a piece of veggie american cheese and sprinkled some hemp heart seeds on top for some extra flavor and protein.
note: i would have added some sort of sweetener which cuts the acid and bitterness of the tomatoes, but the tomato basil base was surprisingly and perfectly sweet already :)GUYS.kahla and i just had this soup and it is ridiculously good. my favorite vegan creation ive made so far! must try, especially when it starts getting cold out.
so, thats basically it. i didnt eat until i had this soup around 4pm (BAD I KNOW) but we were busy grocery shopping WHICH MEANS i cant wait to get to cooking this week!!
i just wanted to add how delightfully awesome my weekend has been and how great i think this week is going to be! bring it on september!
cheers to veganism making me delicously satisfied and extremely positive!

genevegan:

genevegan recipe #6— spicy vegan tomato mushroom soup!

-1 box of tomato basil soup
-1 can of diced tomatoes with chilis (brings in the spicyness—just the right amount!)
-1 chopped onion
-3ish cloves of garlic (minced)
-1/2 red pepper chopped
 -seasonings (salt, pepper, paprika, basil)
 -coconut oil
-5 baby portabella mushrooms sliced up
-some red wine. i used tome chianti i had sitting around.

first i chopped up the onion, garlic, red pepper, and mushrooms and let them saute in a pan of coconut oil and added the seasonings and wine. i let them all saute for about 20 mins all together on medium to low heat covered. when everything looked caramelized and delicous i added the can of diced tomatoes with chilis and let that simmer for another 4 minutes or so. next i added everything to the tomato basil soup base (from a box) in a big pot and let it all simmer together for another 15 minutes (longer the better—brings the flavors out!) when i put the soup into bowls i cut up a piece of veggie american cheese and sprinkled some hemp heart seeds on top for some extra flavor and protein.

note: i would have added some sort of sweetener which cuts the acid and bitterness of the tomatoes, but the tomato basil base was surprisingly and perfectly sweet already :)

GUYS.
kahla and i just had this soup and it is ridiculously good. my favorite vegan creation ive made so far! must try, especially when it starts getting cold out.

so, thats basically it. i didnt eat until i had this soup around 4pm (BAD I KNOW) but we were busy grocery shopping WHICH MEANS i cant wait to get to cooking this week!!

i just wanted to add how delightfully awesome my weekend has been and how great i think this week is going to be! bring it on september!

cheers to veganism making me delicously satisfied and extremely positive!

(Source: , via )

December72012
eathealth:

salad for dinner; romaine lettuce, grilled chicken, roasted nuts & parmesan

eathealth:

salad for dinner; romaine lettuce, grilled chicken, roasted nuts & parmesan

September72012

wfdapp:

Dinner Prep

September32012
dontwalkintime:

Using up all my frozen veggie scraps to make vegetable broth (Taken with Instagram)
So I fill up quart sized freezer bags with vegetable scraps as I use them (or any veggies/skins/parts in the fridge that I won’t be able to use before they go bad). Then when I have 3 or 4 bags full, I boil water (1 quart of water to 3-4 cups of veggies), dump in the veggies, bring back to a boil. Add in a bay leaf and other seasonings (basil, thyme, salt) and let simmer for 30 minutes. Then strain, and either use your broth now or freeze for later!
Crazy cheap and easy.

dontwalkintime:

Using up all my frozen veggie scraps to make vegetable broth (Taken with Instagram)

So I fill up quart sized freezer bags with vegetable scraps as I use them (or any veggies/skins/parts in the fridge that I won’t be able to use before they go bad). Then when I have 3 or 4 bags full, I boil water (1 quart of water to 3-4 cups of veggies), dump in the veggies, bring back to a boil. Add in a bay leaf and other seasonings (basil, thyme, salt) and let simmer for 30 minutes. Then strain, and either use your broth now or freeze for later!

Crazy cheap and easy.

June192012

cocinamosjuntos:

Parmesan Roasted Potatoes
Not too salty, not too spicy, just absolutely delicious.
Ingredients
5 potatoes (I used russet potatoes)
3 tbsp olive oil
1/2 tsp garlic
1 tsp salt 
2 tsp paprika 
1 tsp pepper 
1/2 cup shredded Parmesan cheese
Preheat your oven to 425 degrees and spray a baking dish. Although the potatoes have oil, they will tend to stick to the sides of the dish. Cut the potatoes into cubes (or close to it) and place in the baking dish. In a mixing bowl combine the olive oil, garlic, salt, paprika, pepper and Parmesan cheese. Using your fingers (or a spoon) mix the ingredients until the seasonings coat each potato. Bake the mixture for 30 minutes then remove from the oven and toss the potatoes with a pair of tongs. Bake for another 15 – 25 minutes until they are golden and crispy. Season with a light layer of Parmesan cheese, if desired.
Enjoy :)

(via cocinamosjuntos)

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