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Tag Archives: grains

We have this little Korean deli across the street from work that makes bibimbap, and I crave it! Husband sent me this recipe and I was thrilled. And it was SO good. A lot of little steps, but really not difficult or time consuming. And the result was totally worth it.

bibimbap

Vegetarian Bibimbap
via crazy vegan kitchen

1½ cups cooked Medium-Grain White rice

1½ cups sliced Shiitake Mushrooms
2 tablespoons Tamari
2 teaspoons Brown Sugar
1 tablespoon Mirin

½ cup Julienned Carrot Strips
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

2 cups Baby Spinach
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

1 cup fresh Bean Sprouts
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

½ cup Julienned Cucumber Strips

Gochujang Chilli Sauce: (or substitute Sriracha if needed)
2 tablespoons Gochujang
1 teaspoon Sesame Oil
2 teaspoons Brown Sugar
1 teaspoon Tamari
1½ teaspoons Rice Vinegar

To Serve:
Black and White Sesame Seeds

To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
Garnish rice with black and white sesame seeds. Stir everything up and enjoy!

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It was time for a break from the soups and stews, for something a little lighter. Husband found this delicous recipe and it was very much enjoyed.

sesame chicken with toasted quinoa

Sesame Chicken Toasted Quinoa
adapted from how sweet eats

2 boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1 1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
6 green onions, sliced
2 tablespoons toasted sesame seeds

Dressing
3 tablespoons olive oil
2 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce

Heat a saute pan over medium heat, add 1 tablespoon sesame oil. Add chicken and cook through, about 5-10 mins per side. Remove and let cool. Shred or chop into small bites, set aside. Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside. Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Serve!

Cookies & Cups made these amazing peanut butter honey oat squares (which I tried too, and they are absolutely delicious!). I decided to jazz them up a bit with a few of the things left on hand from hubs’s yearly macaroons. Chocolate and coconut, and wow! did they turn out amazing. Trying not to make them my new daily breakfast (although I think they’re pretty healthy, right??).

chocolate honey almond butter oat bars_ raudette

No Bake Coconut & Chocolate Almond Butter Oat Bars
adapted from cupcakes & cups

1 cup almond butter (or peanut butter!)
1/2 cup honey
2oz bakers chocolate
2/3 cup coconut flakes
2 cups rolled oats

Line a 9×9 pan with foil (or 8×8 if you want thicker bars). Spray lightly with non-stick spray.
Melt the chcolate, almond butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
Press into prepared pan. Place in refrigerator until set. Cut into squares.

It’s that time of the year again, soup and stews almost every week! Any my favorite flavor boost – a little beer! Check out this amazingly simple cabbage stir fry, packed with flavor and warmth.

Cabbage-Roll-Rice_simply_stacie

Cabbage Roll Rice
adapted from simply stacie

2 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp Worcestershire sauce
1 tsp salt
1 tsp paprika
1 onion, chopped
3 cloves garlic, minced
2 tsp italian seasoning
28oz can diced tomatoes
1/2 cup water
1/4 cup beer
1 cup Uncle Ben’s Converted Rice

Add ground beef, onion, garlic, Worcestershire sauce, salt and paprika to a large saucepan over medium heat. Cook until the ground beef is browned (about 10 minutes). Stir in italian seasonings, cabbage, diced tomatoes, water, beer and rice and bring to a boil. Once boiling, reduce heat to medium low. Cover and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Stir before serving. Serve hot.

This summer is too hot for cooking. But a quick chop of veggies roasted for a few minutes in the oven, seasoned just right? Perfectly easy and delicious on a hot night.

roasted chickpea ratatouille _ raudette

Roasted Chickpea Ratatouille
via love and lemons

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
3 roma tomatoes, cut into 1 inch wedges
2 cups chopped zucchini/yellow squash
1 medium yellow onion, sliced into strips
1 15 oz can chickpeas
1-2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced
(optional): cous cous, cooked millet or crusty bread on the side

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
Remove from oven. Drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy). Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain or protein (pictured with cous cous).

I’m really really bad about making myself breakfast. Even when I’m home on the weekend. Suddenly it’s 1pm and I’m starving and… argh. I need to get better at this. One thing that’s really helped is overnight oats! It’s just one cup of oatmeal, one cup of your choice of milk, any mix-ins you want, time, and voilà!

raudette overnight oats

I’ve tried and seen a million great options. Here’s a roundup of a few of my favorites:

The first one I tried: Coconut with Coconut Milk (simple and perfect)
Peanut Butter & Banana

Peach Pie
Cinnamon Apple
Raspberry Almond

Flax and Blueberry Vanilla

And my own personal favorite:

Maple & Brown Sugar Overnight Oats
1 cup whole grain oats
1 cup almond milk
1 tablespoon brown sugar
1 tablespoon maple syrup

Mix well. Put into an airtight container (mason jars work well!). In the morning, stir and eat!
(sometimes if it’s a chilly morning, I’ll pop it in the microwave for 30 seconds or so).

Well, that hiatus ended up being a bit longer than expected, but I did forget to mention that summer can last well into early October here in Seattle. I’ve also been working too much, but here are a couple of recipes we tried recently and really loved! I’m just starting to get back in the swing of cooking again, it’s been a long, wonderful, busy, crazy summer.

The second the weather starts to turn, I’m ready for soup season! This one is hearty and delicious, but still bright enough to feel good on a warmish day.

lemon-chicken-soup

Lemony Chicken & Spring Vegetable Soup
View the full recipe here via The Cozy Apron.

Also this fabulous potato salad, which was so packed with flavor and so filling, we ate it as a meal all on it’s own.

potato salad with sausage and fennel

Potato Salad with Italian Sausage and Fennel
View the full recipe here via Cook the Story.

Hope you enjoy these! More recipes and fun stuff to come soon!
I hope your summer has been fabulous too! xoxo.