Rice, Quinoa and Veggies

This recipe is DELICIOUS.

Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…

Randy licked his plate and complimented me after stuffing his face.

STIR “fry” MEDLEY

25 Oct 2017

Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.

Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.

Y.U.M.

Ingredients

Cook ½ c red Quinoa

Cook 1 cup brown whole grain rice

Chop:

½ yellow onion

2 garlic cloves (slice like dimes as thin as you can)

2 cups of kale

10 red cherry tomato, halved

1 cup sliced zucchini (like halved quarters)

½ can of Bushes Garbanzo beans

1T sweet basil

1 t red chili pepper flakes

2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)

Cook rice as directed. Set aside and keep warm.

Cook red quinoa as directed. Set aside and keep warm.

In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.

Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.

This was a BIG hit and SO easy too. Even in my tiny kitchen.

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Kale Quinoa Buttery Lemony Corny Feast

A plate of incredible deliciousness that gives you a little buttery flavor partnered with lemony freshness. Packed with protein and completely vegan. It was delicious!

The kale and corn medley is what makes this so flavorful.

I am at 9000 elevation and must cook for a little longer in my travel trailer. Unfortunately the burner “low” setting is not the “low” you would get at lower elevation.

We feasted and we’re STUFFED with this goodness.

Serves: 2

Ingredients

3 C chopped kale

1 fresh lemon juiced (at least ¼ cup, halved)

1 fresh corn kernels (remove from 1 cob)

2 Roma tomatoes, sliced

1 can of black beans

Cook ¾ cups of quinoa

Cook ½ cup of long grain brown rice

½ t crushed red pepper

Pinch of salt

Directions

Prepare your rice (add 1T vegan butter) and red quinoa and set aside keeping warm.

Chop kale and add ½ of your lemon juice. Set aside.

Shuck your corn and slice tomatoes.

Place kale and 1T butter in sauce pan. Bring to simmer (about 4 minutes) then add corn kernels, red crushed pepper and pinch of salt. Stir it often to mix the pepper and salt but not wilt the kale too much (see photo). Remove from heat.

Plate it up: a scoop of quinoa, portion of the fresh chopped tomatoes, rice and kale/corn medley.

This recipe is for two people in case you need to feed more folks.

Stayton Acres Bean and Lentil Chili

Stayton Acres Spicy Bean and Lentil Chili12 minutes InstantPot
Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8 
I’m inspired to make a chili that will need a Stayton Acre avocado on top to offset the heat. Today is Day 22 for me living in my travel trailer. I’m excited that I’m doing this with little stress really. We are eating healthy meals and having a salad everyday. 
This recipe was created with plenty of hearty protein and vegetables in mind.  
Serve with sourdough, crunched up tortillas on top or corn bread.  
Don’t forget to chop sliced avocado on top.
1 yellow onion, chopped

Ingredients

5 garlic cloves, chopped

1T EVOO
1 16oz can black beans

1 16oz can garbanzo beans 

1 16oz can red kidney beans
1 cup orange lentils

1 yellow bell pepper chopped

1 red bell pepper chopped

1 corn on the cob fresh kernels removed

3 celery stalks, chopped

1 14.5oz can of fire roasted diced tomatoes

Spices (IT’S ALL IN THE SPICES!!)

1T cumin powder

1 ½ t chili powder (hot)

2T smoked paprika

1/2t coriander

1t black pepper

3/4t salt

1/2t cayenne pepper powder
Avocado (depending on how many people love avocado…I like ¼ large avocado per person chopped on top).

 

Hot Pasta in 5 Minutes Flat Recipe

Delicious Husband-Unit Approved Pasta in 5 minutes flat!
Vegetarian, Vegan (depending on your choice of pasta and pasta sauce).
On my quest to make warm hearty and healthy meals while out in our RV I have found my Instant Pot to be a universal solution at home so figured it would be just as easy and it is.
This RV trip happened to be our first on Full Hook Ups! I feel like I’m staying at the Bellagio with the freedom of power and water. It is also crisp and cold (perfect weather for the Ohio State Buckeyes to play the Michigan Wolverines) with a giant storm cell on its way. Goodie gumdrops!
Optional: picked up two baguettes at Sprouts and our daughter got us a bottle of Bogle and the fixings for a green salad (lettuce, some of the peppers, carrots, tomatoes).

You’ll need:
Instant Pot pressure cooker

1 3/4 cups of water

2T water

1 small jar (12 oz) of marinara or pasta sauce (I will be experimenting from complete scratch later)

1 diced red bell pepper

1 diced yellow bell pepper

1 cup chopped broccoli

1 onion diced

1t black pepper

1t oregano

1T red pepper flakes

5 garlic bulbs chopped small

1 lb of dry pasta
Additionally,

1 bottle of red wine

1 need to warm-up bread

Preheat your oven for your bread.
Place 2T of water in IP and add onion and garlic until soft. Add marinara sauce and the rest of ingredients EXCEPT dry pasta. Stir well making sure everything gets submerged.
Break pasta into small sticks (half way crack or thirds work, depending on your IP size) and add to mix. Stir so the sticks are broken apart, not clumped up.
Now would be a good time to place bread in oven.
Manual setting for 5 minutes. Close lid, check the pressure valve to make sure it is in the closed setting.
Let the pressure release on its own.
Open lid and VOILA!
Stir and serve it up.

Note: I believe adding less water and more sauce would be better.  Randy prefers less sauce so I catered to his wishes.
Great news! Get $50 off your very own InstantPot by using Coupon Code 805BC at checkout. You need to buy from Instant Pot’s website directly. GO THERE NOW CLICK HERE