Running in Circles: recipies

Showing posts with label recipies. Show all posts

Oh hey,umm hello...is anybody there. Does thing still work?

For awhile there I just felt pretty unmotivated to document anything, but don't worry plenty of pictures will be coming soon. To get my fingers going again I wanted to share a recipe that I have been loving created by your very own (although I'm sure there's something to the sort out on the world wide web already.)

KALE.

I have been on quite the KALE kick lately. like really a lot of kale and I seriously love it!

If you're not so sure that kale is you thing start with this yummy salad that I may or may not have eaten for dinner 6 days in a row.

Kale & Quinoa Salad

- 1 bunch of kale leaves

- 1/2 cups crumbled feta cheese

- 1/4 cup toasted almond slivers

- 1/4 cup craisins

- 1 cup cooked and cooled quinoa

Mix everything together in a serving bowl and then toss with dressing.

Dressing:

- 1/3 cup olive oil

- juice from one lemon

- 1 tsp garlic

- 1 1/2 tsp dijon mustard

- salt and pepper

Whisk everything together and then pour over salad and mix thoroughly. I've been eating just the salad but add a side of grilled chicken or salmon and there you go!

I've been on a bit of a sweet potato kick lately! I thought I'd share one of my favorite recipes to make and keep in the fridge for a few days. It's a great meal or a side.

Sweet Potato Hash

- 2 large sweet potatoes (peeled and diced in 1/4 inch cubes)

- 1 zucchini (diced in 1/4 inch cubes)

- 1 onion diced finely

- 2 TBS coconut oil

- 1 TSP minced garlic

-salt & pepper

- Chicken sausage

1. melt the coconut oil in a pan on medium heat.

2. Add in onions and garlic and sweat them out for 3-5 minutes.

3. add your sweet potatoes and vegges, stirring occasionally for 8-10 minutes.

4. Add salt and pepper to taste.

5. Rough chop sausage and toss in with vegetables.

6. Serve and enjoy!

- I have fried an eg on top and served as a meal but my favorite is to eat some hash in a whole grain tortilla with some melted cheese.

Spinach Tomato Tortellini

I made this recipe for dinner last night and just had to share it!

It was easy to make and warmed us up on a cold evening! I even doubled it and froze half for when my arms are busy holding a new baby again!

I sliced some yummy bread and toasted it in the oven to serve on the side too!

You can get the recipie Here

This is one of our favorite summer recipes because you don't have to use the oven on a hot day.

Its the perfect side salad for sandwiches, a Sunday dinner, or to eat for lunch the next day!

Couscous Salad:

2 T olive oil

2 cups of Israeli couscous

4 cups of chicken broth

1 1/2 T fresh Rosemary (minced)

1 green apple chopped into small pieces

1 cup dried cranberries

1/2 slivered, toasted almonds ( toast them on a baking sheet at 350* for 8-10 minutes)

Dressing:

1/4 cup apple cider vinegar

2 T pure maple syrup

1/4 cup olive oil

1 t. kosher salt

1/2 t. ground black pepper

- Heat olive oil in sauce pan on medium high heat.

- Add couscous and stir occasionally for 3-5 minutes

- Add chicken broth and bring to a boil

- Lower the heat and simmer for 10-12 minutes until the liquid evaporates

- Transfer to large bowl to cool (1 hour at least)

- Add the rest of ingredients and toss with dressing

We love our cheesy snacks around here- Cheez-Its or goldfish- we're not too picky!

We used this recipe to make our own Cheez- Its at home and they are delish!

Actually we've made TWO batches this week and are cutting ourselves off for a bit.

Enjoy!

Homemade Cheez-Its Recipe

INGREDIENTS:

8 oz sharp cheddar cheese, grated
3 Tablespoons of unsalted butter, room temperature
1 Tablespoon vegetable shortening*
½ teaspoon salt
1 cup flour
2 Tablespoons ice water
Coarse salt for sprinkling

DIRECTIONS:

Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly.
Slowly add flour and then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want a wet dough.
Pat the dough into 2 discs and wrap in plastic wrap and chill for at least 30 minutes (or longer).
Preheat oven to 375⁰F.
Using parchment paper or a silicone mat roll each disc to 1/8 inch or less and cut into 1 inch squares (a pastry wheel or pizza wheel is easiest). Use a toothpick to punch a hole into the center of each square.
If you have difficulty separating and transferring the crackers onto the baking sheet return the parchment paper/mat to the refrigerator for 10 minutes (while you roll out the 2^nd dough disc).
Bake for 10 – 15 minutes or until puffed and browning around the edges. If you pull them out too soon and the crackers don’t have the desired crispiness you want then simply return them to the oven for 2-3 more minutes.
Move crackers to a cooling rack. Makes about 7 dozen crackers.

NOTES:

The original recipe calls for 4Tablespoons of butter. I used 1 Tablespoon of shortening to help with the crisping. Whatever method you choose just be sure to monitor those last few minutes of baking as these will burn easily. There is a very fine line between done and crisp and overdone and burnt.

This is one of the yummiest pasta salads! We eat it with BLT's or other sandwiches for dinner kinda meals!

Bowtie Summer Salad

2 cups of bowtie pasta (or 1/2 a box)

2 cups fresh spinach leaves

1 cup of grape tomatoes sliced in half

sliced or shaved Parmesan cheese

1/2 cup Italian dressing

1. Cook the pasta al dente according to box directions. Drain and pour into serving bowl.

2. Add spinach leaves, sliced tomatoes and toss lighlty with pasta.

3. Pour dressing over salad and quickly add cheese on top

4. Mix it all around before serving.

enjoy!

Everyday on my plate is a yummy salad! Most days it looks something like this.

Summer Berry Salad

-Romaine lettuce

- Blueberries

- Sliced strawberries

- Sliced green apple

- 1 strip of bacon (cut up of course)

-1 tablespoon of granola ( you could use almonds instead)

- Raspberry vinaigrette

-this is just a stock photo but it looks pretty similar-

This salad has made it rounds on my lunch or dinner plate almost daily for a while now. It is just so light and summery. If you want to make it a little more filling add a piece of grilled chicken breast or eat it as a side to a yummy panini sandwich.

Enjoy!

For the last two weeks I've had a smoothie for breakfast each day! It is my favorite habit ever! There are so many nutrients found in stems, peels, and the skins of so many fruits and vegetables. I usually put 1/4 cup of milk, a spoonful of vanilla yogurt, and then any fruit or veggie I can find or want for the day. Still haven't had a bad one yet!

Today's was simple and mostly frozen fruit

1/4 cup milk

spoonful of yogurt

strawberries

peaches

blueberries

1/2 banana

Enjoy!

Here's a salad recipe I always fall for. It screams summer to me but tastes good anytime and it's what I've eaten for lunch everyday this week. I even crave it. Make it a healthy dinner and grill some chicken to put on it!

Sherman Salad:

Romaine lettuce, green leaf lettuce

shredded mozzarella cheese

cucumbers

grape tomatoes

bacon

Dressing

Dressing:

1/2 cup vegetable oil (Do Not use olive oil)

1 tsp salt

1 tsp pepper

1 1/2 tsp garlic

Juice from 1 lemon

grated parm. cheese

Mix oil, pepper, salt, garlic, and lemon juice together. I usually make it in a small tupperware container. Then sprinkle parmesean cheese over the top until all liquid is covered. Shake before serving.

Finally, just spoon a few tablespoons of dressing until lettuce is covered

Enjoy!

It's hard to cook something yummy and delicious every night when we're both busy with school, 4 intramural teams, homework, church callings, and teaching Pilates two evenings...but with that said I try. Here are some pictures of things we eaten lately.

Not pictured: M&M's and whole grain cheez-its!