Month: August 2010
Need ideas for an easy salad to take to work with you? This one travels and keeps well, it is also packed with great benefits like fiber, protein, and vitamins A & C. It’s also a great way to use all those herbs taking over your garden- fresh mint, basil and parsley make this a refreshing and delicious meal (or side dish) serve warm or cold!
1 cup lentils
3 cups water
1 tablespoon extra virgin olive oil
1/4 cup red onion, finely diced
3 cups baby spinach
1 cup tomatoes (cherry of plum), halved of diced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/8 cup fresh chocolate mint leaves, chopped
2 tablespoons fresh lime juice
salt and pepper to taste
Cook the lentils by put the them in a pot with the water, bring to a boil, then reduce and simmer with the lid on an angle for about 20 minutes. You want them to be tender but keep there shape and no be exploding all over. Drain the extra water from the pot and set aside.
Heat the olive oil in a large skillet, medium/ high heat. Toss in the red onion, cook for 3 minutes. Turn off the flame and then add in the spinach, toss for about 2 minutes, then add the tomatoes and herbs. toss to combine. Then add in the lime juice, and season with salt and pepper.
We divided this up in to 4 servings in to-go containers to bring for lunches or use as a side later in the week. It keeps well for about 3-4 days.
photos coming soon
Stir fry is an easy and healthy dinner for any night of the week. After long days of working, hitting the gym, and all the other daily responsibilities, there is always time to throw together some veggies with some Ginger and Soy Sauce over a bed of warm rice and call it a meal.
1 cup brown rice, cooked= 4 cups
1 pound chicken breast tenders, sliced in to thin strips
1 TBSP Canola oil
1 TSP Sesame oil
3 TBSP low sodium Soy Sauce
1/2 TSP salt
1/2 TSP pepper
1 TBSP fresh Ginger ( about 1.5″), trimmed and chopped fine
3 cloves of garlic, chopped fine
2 cups steamed broccoli
1.5 cups steamed sugar snap peas
1/2 cup red onion, sliced
3/4 cup red Bell Pepper, sliced
1.5 cups water
1 TBSP corn starch
In a wok or large frying pan, heat up the Canola oil over medium/ high heat. Season the chicken with a little salt and pepper, then toss into the pan with a teaspoon each of the chopped garlic and ginger, the Sesame oil, and 1 TBSP of the Soy Sauce. Cook for 5 minutes until there is no pink color left on the chicken. Then add in the rest of the ingredients (save the rice, corn starch and water) toss together for 3 minutes, then add in the corn starch and water. Stir to thicken the sauce, 2-3 more minutes. taste for seasonings, adjust with salt and pepper or Soy. Divide the mixture on to four plates over 1 cup of the brown rice. Enjoy
UPDATE 2011: Sadly Osaka 2 Go location on Taylor has closed, you can find them at their other location in the Loop still.
We were really craving some home made tacos so we picked up some fresh ingredients from our local grocery store, La Casa Del Pueblo. Here’s how we made it:
Jason is the king of sauces, he also has a hard time following a recipe! This sauce is a classic Jason masterpiece with a few surprises like zucchini and baby bella mushrooms.
Lemon-blueberry muffins, with a sour-sweet glaze…. these muffins were incredible. Jamie spent her birthday camping up in Michigan; while she was there, her and Chris went to pick blueberries….. they brought home LOTS of fresh, peak of the season, blueberries, then she made them in to these delicious treats for our Sunday brunch! Enjoy, Thanks Jamie!!
Yield: 1 dozen (serving size: 1 muffin)
2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 cup butter softened
1/2 cups 2% milk
2 large eggs
2 teaspoons grated lemon rind
2 cups blueberries
2 tablespoons fresh lemon juice
1-1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract
Preheat oven to 400°.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon rind and juice.
Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in Blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 25-30 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
For the GLAZE:
In a small bowl, combine lemon juice, butter, vanilla and powdered sugar. Drizzle glaze evenly over cooled muffins.