Veggie Wraps

I eat vegetables like I breath air… constantly and almost mindlessly.  Some people are addicted to sugar or coffee, but me, I am addicted to veggies. ( I am also extremely addicted to coffee) This is my truth, but I am ok with it.  

All week long I have been hearing about this big game going on this weekend, something to do with a ball and running up and down a field….not quite sure, but I think it might be a big deal to some people.(I know it's the Super Bowl, and I have heard about some deflated balls, but that's the extent of my knowledge)  I have also have been hearing a lot of party planning around this game, food planning, which is something that I do understand. So I wanted to bring a party snack to the mix, and because of my addiction, my mind goes straight to vegetable. I know that there is traditionally a lot of meat, cheese and hot sauce at these said parties, and that's totally cool, but I think everyone wants to have a least one awesome meatless cheese-less piece of food to snack on during half time.  So I give the people what they want. 

So simple, fast and easy to make. Tasty and healthy as can be. Grab and eat with you hands…. and nice to look at. We got the whole package here.   

Pretty much a little bit of everything that I have in my fridge….Shredded red cabbage, carrots, beets. Some sliced of red onion, tomato and red pepper. Hummus and a little mashed avocado

Yes, it may look like a mess, but that's just me trying to make five different things at once. But really, making  these wraps are simple simple. Just take rinsed and dried green or red leaf lettuce, smear on hummus and mashed avocado and pile on the veggies. Roll and stick with a toothpick to keep from unrolling. See…. simple.So many colors…… so much pretty. Wrapped and rolled...Sliced down the middle, just to see all the pretty inside.

These might be veggie wraps, but man, look at those sausage fingers…(hehehe)

Make for lunch, dinner, party, or snack. Eat them for breakfast, dessert or midnight nosh. Whenever, wherever…..YUMMY YUMMY YUM! 

Happy hump day! 

-C

Lettuce Wraps 

Ingredients

Use whatever you want… but this is what I included in mine

• Green leaf lettuce
• Shredded red cabbage
• shredded  beets
• shredded carrots
•  thinly sliced tomato
• thinly sliced red pepper
• thinly sliced red onion
• hummus
• avocado

With each wrap, take a large lettuce leaf and cut out the crunchy rib.(you can slice it up thinly and add to wrap. Smear  leaf with hummus and smashed avocado, then layer on a bit of each of the veggies. Wrap or roll leaf in on the veggies and stick a toothpick in center to keep from unrolling. 

Place on a plate and eat or share… Extras are fantastic to have in the fridge!

Pimped Out Rice Cakes

I need a good snack.. Something healthy, hardy, fast, and of course, something tasty.

Rice cakes……..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin….say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins…well thats just freaking fantastic!

And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party… spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck…just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.

What I am trying to say is…rice cakes are awesome little vessels for all things nice.

HaPPY Snacking!

-C

Pumpkin Chili

CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I'll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it's the best.

This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I  threw back in college.  Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn't think to say anything about the edible bowls and I don't think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)

But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don't I make this every weekend.  Well maybe now I will.

Don't let this spread scare you.. it's just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!

All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a  quick stir or two.

Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.

A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.

I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn't) 

Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days… 

HOORAY FOR FOOD!!!

Have a good Monday!

-C

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Pumpkin Chili

•  small sugar pie pumpkin
• 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
• 28 oz can of crushed or diced tomatoes
• 1 small onion
• 1 small
• 1 carrot
• 1 /4 head of cabbage
• a small broccoli crown
• 1/4 head of cauliflower
• a few kale leaves
• 1 jalapeño 
• 5 cloves garlic
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon coriander
• salt and pepper

Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)

Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes.  Now add the garlic and the spices and let cook for a few more minutes.

When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water. 

Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then……...

Add in chopped kale a few minutes before serving

Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want. 

Citrus Avocado Salad

  Whenever me and the mister get invited / show up for dinner at someone's house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else's kitchen besides my own. So last night we went to my sisters and  I made a salad.  A very easy and virtually mess free salad…….I still made a mess (I cleaned it up myself!)

 The salad I made was a light, crisp, and citrusy thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can't help what the body craves. Plus, if you  make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it….Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real, this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not? 

  

 Nice crisp  kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect.  Start with the  base layer of kale… then first goes the sliced onion. (Make sure it's thinly sliced or else it will be to overpowering)  Add thinly sliced oranges…oh boy, your half way there!!!

Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.

Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, "What is that amazing looking dish you are eating?" Your response will be.."Check out the blog..the lovely crazy…and make it yourself! " (yes, I am shamelessly plugging myself here) 

Anyway, enjoy the day and try to keep warm!

-C

Citrus Avocado Salad (Makes 2)

Ingredients

• A few good handfuls of kale leaves
• 1 orange
• 1 avocado
• 1 lime
• 1/2 a red onion

Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice  onion, peel and thinly slice orange and cut avocado into…yup you got it, thin slices. 

Kale into bowls, top with  onion, orange and avocado. Top with the juice of half a lime…Add a sprinkle of salt. 

SUPER SALAD!!!

For the past few days I have heard more complaining then happy. The biggest complaint…tummy issues.  A week of gorging on heavy, rich, and indulgent foods is finally catching up with people, turning them into grump asses. I can handle a little grump,  but its time to get get out of that funk and take care and stop bitching. May I make a suggestion? Eat this… You will be happy.  Your body will feel clean and nurised. Your tummy will get back on track.   It what I call satisfaction This salad is a complete meal .Chopped and shredded veggies atop a small heap of quinoa, tossed on a handful of lentils and topped with a dollop of lime avocado… Thats it and it is good. For the sake of picture-taking, I made a plate look all nice and pretty, with layers of  colors, but to be honest with you, I rather toss into a big bowl, grab a moderately large-sized fork and  food to face… and it's just as pretty.(the bowl of food is pretty, not food on my face) Quick note: the vegetables that I used here  are what I had at home. If you don't have one or two of these specific veggies, don't worry about it. Sub in something else, like pepper or spinach., Still have extra brussel sprouts, green beans or asparagus from thanksgiving? Go ahead and use those. If there is a specific veggie you know your stomach doesn't tolerate well, then maybe avoid using it. This is a happy feel good salad!A pile of vegetables is always a good start to any meal, especially these veggies.. All but the avocado came from my farm share. This is one  local organic meal of love.

Green Kale, purple cabbage, beets, red onion, carrots…I did a little shredding and some grating. I like to have different sized and textures in a salad.

Oh whats this? Diced butternut squash(from farm) sprinkle with salt and pepper waiting to be roasted. I am a huge believer in squash on salads…especially in a cold Vermont winter. A little bit of heartiness can really go along way. Quinoa.. 1 part quinoa to 2 parts water..Bring to a boil and let simmer until light and fluffy. When I make quinoa, I always make more than is going to be eaten, its great to have pre made for any meal.  Quinoa goes with everything, even a sprinkle of cinnamon and diced up apple for a nice breakfast or snack. I was making this for dinner for my mister who sometimes doesn't tolerate so many super raw veggies. So what I did and I recommend doing if you are worried about to many raw veggies at once, is to give them a really quick vinegar braise. I throw the veggie in a pan and drizzled red wine vinegar(you can use any vinegar you like) . Stuck a top on it and stuck it on the burner for a few minutes until the vinegar was gone. It just barely softens the veggies and  helps infuse the vinegar.Also a little easier for some to digest. Me, I like to eat it completely raw. Barely steamed kale, just enough to soften it. Again. raw is awesome too. Half a lime, half an avocado and a clove or two of garlic... guacamole…Call it what you will.

Salad contstruction… Quinoa. Kale. Cabbage, onion and beets.  Butternut squash. Carrots. Lentils and a nice sized scoop of avocado. But like I said, Bowl…,fork….. face. Tastes just as good. A super salad, full of flavor and healthy stuff, A salad that will  fill you up, leave you feeling full,  not gross. and is quite the looker if you ask me.

Super Salad

• 1/4 cup Quinoa
• 1/4 roasted Butternut squash
• 2-3 large Kale leaves
• 1/2 cup shredded Red Cabbage
• 1/4  grated Beet
• 1/8 cup sliced Red onion
• 1/4 cup grated Carrot
• 1/4 prepared lentils
• 1/4 of an Avocado
• 1/2 a lime
• garlic
• vinegar
• salt and pepper

This is the list of stuff that is in this salad. This is not a recipe that need to be exact.. Use more of something you like, omit whatever you don't. Just keep it simple and delicious. Dice up butternut into small pieces, place on baking sheet and roast till tender.  Add quinoa to water, bring to boil, then turn down to simmer  tip light ad fluffy. If you want steamed kale, stick kale in pot with a i/2 inch water and lid, and place on high for about 2 minutes, just until kale ha soften. The squash is roasting,(the smaller the pieces, the faster it goes)  quinoa is cooking and kale is soften,. Now grate or chop you veggies. Want them less than raw, place in pan with a bit of vinegar or just water and stick a lid on it. Medium heat for a few minutes, or until the veggies are slightly soften.. Dont over cook, you still want the veggies to have a bite and keep the good for you stuff.  Take avocado, chopped garlic and half lime and mash together.  Now everything is prepared and ready..Place strategically in a bowl or plate, quinoa, kale, squab, cabbage,beets, onion, carrots, lentils, avocado, drizzle with straight up vinegar.……..Or just throw it all together. Fork to FACE!!!