Chickpea and Feta Salad
I have to admit, sometimes I love when my husband misses dinner. I admire him in so many ways. Not only does he work very hard to support our family (so I can stay home with the kids) but he’s the one person that I have a very close connection with. Nevertheless, I have this inside “smile” when he’s not home for dinner. Why? Because I get to make the food I love and he doesn’t! Like an amazing Chickpea and Feta Salad, woot! woot!
He’s more of a meat and potatoes kind of guy and I love salads, fruit, vegetables and beans! Last week he asked me what was for dinner and I replied, “chicken and zucchini.” He said, “Do you like that?” I had a puzzled look on my face but said, “yes, I make the menu every week. Of course, I do.” He went back to watering our grass. At dinner, my kids asked what was on their plate and he said, “I have no idea, ask your mother.” Again, I looked puzzled. “It’s zucchini.” He ate all his chicken and left the zucchini behind. “Eat it, it’s good for you,” he said to the kids. It made me laugh. He would never go for this chickpea and feta salad, ever!
Tonight is one of those nights that he’s out working hard, so I made one of my favorite salads. I know he doesn’t care for garbanzo beans, but I can’t resist them! When I worked as an Executive Assistant, I would always visit the salad bar for lunch and load up on these guys. They are good for you and delicious! I eat them out of the can, put them in a salad, roast them and of course, eat lots of hummus! I’m not quite sure where I would be without chickpeas so I’m glad they are always in my kitchen!
This salad is super easy. When people ask me to bring something to the party, this is what I bring. I also make this dish at my own home parties and also when I’m visiting friends. The best part is how quickly you have a delicious dish with little prep time.
Ingredients
- 1 can (14.5 oz) chickpeas (also known as garbanzo beans)
- 1/2 cucumber: diced
- 1 red pepper: diced
- 10 grape tomatoes: cut in half
- 1/2 cup feta cheese
- 1 tbs olive oil
- 1/2 tbs basil
- salt
- pepper
Instructions
- Drain and rinse the chickpeas. Place in a bowl
- Add the remaining ingredients and stir.
- Place in air-tight container or with saran wrap in the refrigerator for thirty minutes to let flavor blend.
- Enjoy!
This was pretty much my dinner. I saved half for lunch tomorrow and I’m looking forward to it! I hardly switch up this salad but if I do, I add mozzarella cheese instead of feta or some noodles. You can add whatever vegetables you desire. Some people make it with different spices too. Be sure to experiment with cilantro, oregano and even Italian seasoning too! I prefer the recipe I listed above, but even a dash of lemon juice or Italian dressing will do! Do you have a dish that your spouse doesn’t like? I want to know what you secretly enjoy! Be sure to leave a comment below!
Shrimp Jambalaya – easy, filling, delic!
I love this dish. It’s filling, satisfying and delicious. When I first started my cooking experience, I used to spice up everything. Spices and I were best friends. I like to close my eyes and see if I can guess what spice I’m holding without cheating. It’s just a game I play, I suppose. As I started on my new journey of the healthy me, I backed off on my spices. Why? Honestly, real food just taste that good. It’s not in a can with spices added, it’s fresh food. I really like tasting what real food has to offer so I have backed off on the spice world. When I made this shrimp jambalaya – I added in red pepper flakes. Let me tell you, when your taste buds change to almost natural foods, 1/2 teaspoon goes a long way. For those that like it spicy (my husband) be sure to add more or even your own favorite hot sauce! YUM! For me, it was plenty!
Ingredients:
- 1 cup brown rice
- 1 teaspoon olive oil
- 51-60 cooked shrimp
- 28 oz canned diced tomatoes (I used Nature’s Promise, no salt added)
- 1 onion: chopped
- 2 cloves garlic: minced
- 1 green pepper: diced
- 3 celery stalks: chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon or more of Cajun seasoning (I used McCormick Perfect Pinch Cajun Seasoning, with no MSG)
Step 1: Cook brown rice according to directions
Step 2: Meanwhile in a skillet, heat olive oil over medium-medium low heat. Add onion, garlic, green pepper and celery. Sautee for 5 -7 minutes until soft.
Step 3: Add in tomatoes and seasoning and bring to boil. Simmer for 10 minutes. Add shrimp and stir. Cook for another ten minutes.
Step 3: Serve on top of cooked brown rice and wahla, a healthy delicious dish!
I have to admit, I realize my picture is blurry. Please don’t discredit the dish! I need to send my camera in to get fixed so in the meantime, you might just get me on camera 
Enjoy dinner!
Vegetarian Stir Fry Resolution
Most of us do it, we are fully committed with resolutions of becoming a better person for the new year ahead of us. Charged with enthusiasm, we make resolutions like paying the bills, becoming organized and my favorite, losing weight. As the count down to the New Year begun and our 2012 year disappeared, I was left without resolutions. This is quite unlike me. I love writing lists, it’s one of my favorite things to do yet my list was bare. Not even a number one was in place. I watched as my friends Facebook statuses lit up with goals. Losing weight topped the charts. I finally caved in and committed to the adventure…on a public status. By saying it out loud , I am committed. I’m now forcing myself.
It is now January 5th and I have eaten horrific and by the way, loved every moment. Maybe the new year came upon me too fast (as if I didn’t see the 365 days ahead of me!) or perhaps I really wanted to indulge in that chicken sandwich, stuffed-crust pizza or my favorite chocolate, just one more time. Whatever the reason, I achieved. I posted to my friends my goal and then ate like a wild women with no control. The truth is, my year started off rocky. It didn’t fall into place with a clear slate. I have related to eating unhealthy to not taking care of myself. I was punishing me again. Things were out of my control and what I can control is the run through the drive-thru fast food joint and yes, it fulfilled me for that moment. As I drank my big Mountain Dew bottle before me, I had a second one lined up. I finally stopped and observed my actions. What was I doing to myself? I still drank it anyways. Perhaps for the torture that followed. I drank it knowingly I didn’t want to.
So here we are, Day 5. My friends have posted their great adventures of running and working out and even wonderful healthy dishes. Yesterday, I ordered a pizza because I didn’t “feel” like cooking. As I finally got a moment of peace to myself and was able to put together my past week, I made connections of where things were going wrong. No, I can’t help the circumstances to all the situations that are presented before me. I have tried desperately but there has to be another way. What I can control is being healthy. I can control eating better so I can live longer for life and what it has lying ahead of me. I dedicated this year, the year for me. Learning to love myself again and treat myself physically and mentally better. This year, I am preparing lots of healthy dishes for you all and my family. I hope you join me on my journey and perhaps one day, we can live in a healthier world together.
Vegetarian Stir Fry
- 1 Tbs grape seed oil
- 2 cups brown rice: cooked
- 1 carrot: julienne (1 cup worth)
- 1 green pepper: julienne (1 cup worth)
- 1 tablespoon: minced fresh ginger
- 1 tablespoon: minced fresh garlic
- 1/2 tablespoon tamari (or soy sauce)
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon brown sugar
Usually, I would list the steps now however I want to tell you why I chose what I did:
- Wok: If you don’t have a wok, I highly suggest on purchasing one. Prices vary from $20-$200 depeding upon material, weight, size and if it comes with a lid. If you love stir fry dishes or Asian dishes, I would put more money into a higher quality one. There are many benefits to woks. For starters, the shape of the wok is amazing. It holds a lot of food and all in its place! The walls are very high making it easier to maneuver the pan so you’re food doesn’t spill out. It also holds intense heat very well. You want to be sure to use wood utensils not to damage the pan. Rest assure you can boil, braise, deep fry, pan fry, roast, sear, steam and more!
- Grape Seed Oil: I feel like grape seed oil is slowly making its way out of hiding and more consumers are purchasing it, however that’s from my personal experience in speaking with people. Grape seed oil is derived from seeds of grapes. Research has shows that there are many health benefits to grape seed oil (it even comes in capsule, tablets, oil and powder) however I love using it because it has a higher point for heat.
- Ginger: I feel I can not say enough good things about the ginger. It’s has amazing properties that can help nausea, toot-tooting, nose congestion and is an anti-inflammatory (just incase those joints are bothering you!) Be sure to check out this delicious Ginger-Lemon Tea recipe. I drink it daily during the winter months prior to bed. This is actually my first recipe posted when I was battling with many issues to help me out of my slump. I never throw out a good remedy! (PS I actually have a cup by me now).
- Brown Rice: I love the heartier flavor of this rice. You may know that brown rice is a whole grain, meaning both the germ and bran parts of the grain have been preserved. It has more fiber than white rice and that’s a big bonus in my book.
Now off to the good part:
Step 1: Cook the brown rice according to package. I made two servings since I was planning on a two-person meal.
Step 2: Add oil in a wok over medium-high heat. Wait until it’s nice and hot then add garlic and ginger. Toss for thirty seconds.
Step 3: Add carrots, pepper, tamari, rice vinegar and sugar. Stir consistently for 2-3 minutes.
Step 4: Remove from heat and stir in rice. Serve.
Stir fry dishes are great because they cook up in a snatch and are also versatile. You can use any pretty much any vegetables you have lying in your fridge at any point of time. Need a protein? Add some chicken, shrimp, beef you name it. Being healthy doesn’t have to taste like cardboard. I know this is true. There are many hearty and delicious dishes out there that we will be exploring together. To a healthier me and you. Happy New Year.
Black and White Chunky Chili
Every cold weather needs a warm chili, am I right? I think so! It’s kind of humorous in our house because I never make chili the same way twice, except for this one. I usually change things up and add different spices, vegetables etc. but this one I make a few times throughout the winter season. It’s just good and you can’t go wrong with something that’s already good! It’s hearty and filled with veggies that are not only healthy for you but taste great. It’s thick and chunky and I love to feel like I’m eating a meal instead of a puree soup at times!
As I mentioned before, I make different chili’s but as my husband takes one bite, then another, he looks at me and grins. He knows I made his favorite. So I pass it to you and hope it turns into a favorite at your dinner table as well. Bundle up, it’s getting cold out there!
Ingredients:
- 1 -2 tbs vegetable oil
- 3 small carrots: peeled, and sliced
- 2 stalks of celery: sliced
- 1 onion: chopped
- 2 cloves of garlic: minced
- 1 yellow pepper: chopped
- 1 green pepper: chopped
- 1 (28 oz) can of diced tomatoes (I used with oregano, basil and Italian seasonings)
- 1 (14.5 oz) can cannellini beans: rinsed and drained
- 1 (14.5 oz) can black beans: rinsed and drained
- 1 Tbs cumin
- 1 Tbs chili powder
- salt and pepper
- green onions (optional for garnish)
- cheddar cheese (optional)
Recipe:
Step 1: Add oil to a big pan over medium-low heat.
Step 2: Add onions and garlic with a touch of salt. Cook, stirring occasionally 5 minutes
Step 3: Add carrots, peppers and celery and cook over low heat – get this – ten to fifteen minutes. Add pepper and salt.
I do this over low heat and stirring often being careful not to burn any bits. I really like my vegetables to have a slight bite but never a crunch when I’m eating chili. If you like the crunch of a carrot or celery, cook for less time. I always test a carrot too. I like for them to be soft.
Step 4: Add beans, diced tomatoes and seasonings. Cook for 45 minutes until flavors come together.
Step 5: Ladle and serve with green onions and cheese!
And just in case you were wondering where this recipe got its name…you know, Black and White…. look again
I thought about calling it “Skunk” chili, but it didn’t sound as quite appealing
A Story of Weight + Heritage Rice Blend with Raisins and Honey
I made this dish on one of my healthy kicks, which I seem to have every day now. I have avoided the scale knowing that I have gained some weight. Since it never shows me what I’d really like to see, I have avoided jumping on as if it was the plague. My pants seem to tell me that they are becoming snug again, so I just avoid the “number” game. But at last, I finally got myself together and jumped on. It wasn’t as bad as I tought it would be but it wasn’t what I wanted it to say. It appears everything found a new home, my belly.
To make things a little more complicated, when I lost weight from my kids, I threw all of my “up” size clothes away. This was a big debate and struggle for me. I kept thinking, “what if I need a bigger size one day?” No use in throwing them away if I “may” need them again. I actually haven’t been this smaller size in years and was wondering if it was a fluke. But after six months, I thew them away. All of them. Jeans, shirts, dresses, you name it. In a bag and donated, that’s where they went. I had a difficult time departing from the old me but still love the new me, so I moved on.
Exercise is another challenge. When I finally get into the grove, I’m a moving machine, but it’s finding the grove that challenges me. What is it about taking the first steps? I know I need to lose a few pounds, just go, I scream to myself. Have you ever seen those commercials where it says, “one good choice makes you want to pick another healthy choice and so on?” Well, it’s true, but taking care of two kids, being up around the clock, preparing meals, cleaning up, teaching skills and rules doesn’t make me want to jump up and run. Well, sometimes it does but not in a healthy way
Today was a beautiful day. It was low 80′s and a beautiful breeze was coming through. I decided to take a family trip to the NCR trail. The NCR trails are about twenty miles long and ten feet wide. Guess I did some research along the way. My two little kiddos made it, 1 mile up and 1 mile back. As we started to walk, they started to run. We ended up jogging quite a bit. We looked at the trees and picked up leaves and rocks along the way. I didn’t realize how much fun we actually would have! What an easy, great excercise on such a beautiful day. We ended up going to a restaurant afterwards and I ordered the Raspberry and Walnut Salad. What? One healthy choice lead to another. After putting some effort in, I felt so good, I wanted to continue by making a second healthy choice!
For dinner, I threw together the Heritage Rice dish and it was filling and quite enjoyable. The sweetness was a nice combination with the melody of rice. I just hope that I stay on this kick. I hate diets, I don’t like to count calories and I really hate limited my intake. I love to eat! When I need to lose the weight, it tells me that I’m out of balance with myself. Something is off set and needs to be fixed. I prefer to eat foods that are good for myself all around and knock off the weight that way. This is a good starting meal!
Ingredients:
- 1 green pepper: seeded and chopped
- 1 onion: chopped
- 1 tbs olive oil
- 1 cup heritage rice blend
- 2.5 cups vegetable stock
- 1 tbs cumin
- salt and pepper
- 2 tbs raisins
- honey to taste
Recipe:
Step 1: Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes. Add pepper and cook for 5-7 minutes until soft.
Step 2: Add cumin, salt and pepper and stir for another minute or two.
Step 3: Add rice and pan fry for two minutes
Step 4: Add stock (according to rice instructions) and bring to a boil. Cover and simmer until rice is done 15-20 minutes.
Step 5: Put in a bowl and add raisins and honey to taste!
Fingers crossed I have another inspirational day, even though I wasn’t planning it. Sometimes the kids hold me back, being so small….Perhaps looking for activities that I can join them with will work better. Fall is here. (YAY!) And this means outdoor activities! Here’s to becoming healthy again!
#SundaySupper Sauteed Corn, Spinach, Bacon, and Scallions
Katie Workman is at it again, making fantastically deliciously, crowd-pleasing, can’t wait to put it in your mouth, kind of dishes! As you may have remembered from last month, I featured Katie’s Chocolate Peanut Butter Squares which may I add was not only sweet and satisfying but also sweetly made the Top 9 on Foodbuzz! That recipe was out of this world!
So, I bring you today another satisfying plate from Katie Workman, author of The Mom 100 Cookbook: Sautéed Corn, Spinach, Bacon and Scallions. I must admit, I skipped over this one a few times (I think I almost made all of her recipes by now!) and I don’t know why, it’s darn right delicious and versatile! You can basically put out any and/or all vegetables in your fridge and throw them in the pan and it goes with almost any main course! It says it serves 4 as a side dish but let me tell you, I had lots of left overs. So I took another one of Katy’s recipes and used my left overs for that. (I’ll share with you later.) Below is the original ingredients Katie used, I adapted them to my kitchen but followed her every instruction.
Ingredients for Katie’s Recipe:
- 4 Slices bacon, cut into 1-inch strips (optional)
- 1 Tbs, unsalted butter
- 1 shallot, minced
- 3 cups fresh or frozen corn kernels (from about 4 ears corn)
- 1/2 cup chopped red bell pepper (optional)
- Pinch of red pepper flakes (optional)
- Kosher or coarse salt and freshly ground black pepper
- 2 to 3 scallions, both white and light green parts, sliced
- 4 cups baby spinach leaves
Ingredients at my house:
- 5 Slices of Smart Bacon strips (I went vegetarian for my dish, you can leave it out)
- 1 Tbs, unsalted butter
- 1 onion: diced
- 3 cups frozen corn (I was actually disappointed we ate all our fresh corn the night before!)
- 1 red bell pepper: diced
- 2 carrots: peeled and diced
- 1 yellow squash: diced
- Sea salt and Organic Pepper
- 2 scallions: both white and light green parts, sliced
- 2 cups spinach leaves
Recipe as follows:
1. Cook the bacon, if using, in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 teaspoon of the fat from the skillet.
NOTE: In my version, I cooked the Smart Bacon which is soy protein. I was expecting not to like it but surprisingly I did. It taste between a “burnt” bacon where you have the leather bite and scraple-ish. I cooked it in vegetable oil and it left behind a nice ‘bacon’ flavor in the drippings.
2. Add the butter to the skillet and melt over medium heat. Add the shallot and cook, stirring occasionally, until tender, about 2 minutes. Add the corn and the red bell pepper and the red pepper flakes, if using. Season with salt and black pepper to taste. Cook, stirring often, until the corn is tender, about 5 minutes. Crumble the bacon and add it along with the scallions and the spinach, 2 cups at a time. Stir until the spinach leaves have wilted and combined with the corn, about 1 minute.
NOTE: After I melted the butter, I added my onion and carrots stirring occasionally until softened. Then followed with the corn, red bell pepper, squash. Seasoned with pepper and sea salt. Cook for about 7 minutes until all food was tender. Crumbled in the “bacon,” scallions and spinach.
As I have mentioned earlier, I made this into a second Katie Workman recipe! Being that there are soo many left overs (It really does create a big dish or maybe it was because there was one less person sitting at the table?…) I decided to add it to the second nights main course, that’s right main course. Check out Katie’s “The Basic Quesadilla and It’s Infinite Variations.” Another fantastic idea and recipe may I add!
And it was just as fantastically delicious as the first side dish! This recipe is healthy, delicious and you can put whatever veggies you have on hand. I love it!
Last minute add — tonight, I made it with quinoa! Just make the quinoa according to directions, then heat up the mixture, toss to combine!
Connect with Katie Workman, Author of The Mom 100 Cookbook:
- Facebook: https://www.facebook.com/katieworkman100
- Twitter: https://www.twitter.com/katieworkman100
- Pinterest: https://www.pinterest.com/katieworkman100
- Website: www.themom100.com
- Buy The Mom 100 Cookbook
The Sunday Supper group is honored to have Katie as our guest during our #SundaySupper (twitter: #SundaySupper to see the feed) live chat at 7:00 pm est. Join us and chat with Katie about being a mom, kids and Spending time Around the Family Table.
We will be giving away 3 copies of the Mom 100 Cookbooks. This is an event you don’t want to miss!!
Listed below are some of our #SundaySupper groups favorite recipes by Katie Workman!
Salads:
- Japanese Restaurant Salad with Carrot-Ginger Dressing Shockingly Delicious @shockinglydlish
Main Dish:
- Spicy Ranch Bacon & Avocado Quesadilla Daily Dish Recipes @nicolehcook
- Pear, Goat cheese and Pancetta Grilled Pizza MamaMommyMom @mamamommymom
- Turkey Meat Sauce The Meltaways @MrsMeltaway
- Lasagna with Turkey Meat Sauce GirliChef @girlichef
- Salsa Chicken Quesadilla with a homemade cilantro chimichurri Juanita’s Cocina @juanitascocina
- Individual Grilled Pizza Big Bears Wife @bigbearswife
- Beans and Cheese Quesadila with Tomato Salad Basic n Delicious @basicndelicious
- Grill Roasted Honey Ginger Chicken Are you Hungry? @redkathy
- One-Pot Arroz con Pollo – Cuban Style Comfy Cuisine @trish0605
- Sesame Noodles With Shrimp and Vegetables Magnolia Days @reneedobbs
- Fresh Mozzarella Pasta Casserole Twitter Doggie at The Dinner Table @doggieatdinner
- Arroz con Pollo Puerto Rican style Cooking by the seat of our pants @cbsop
- Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple The Queen’s Notebook @mango_queen
- Pizza Quesadillas Meal Planning Magic @mealplanmom
- Sesame Noodles Cupcakes and Kale Chips @CupcakeKaleChip
- Lasagna Parcels with Turkey Meat Sauce Small Wallet Big Appetite @wallet_appetite
- Grilled Chicken Pita Sandwich Pippi’s in the Kitchen Again @shlylais
- Grilled Breakfast Pizza & Sauteed Corn & Spinach Grilled Pizza Momma’s Meals @mommasmeals
- Sauteed Corn, Spinach, Bacon and scallions! Mama’s Blissful Bites @mamapoolecooks
- Thai Style Sesame Glass Noodle My Trials in the Kitchen @seetfei
- Caramelized Onion & Flank Steak Quesadilla In The Kitchen with KP @InTheKitchenKP
- Teriyaki Skewers Real Best Recipe @realbestrecipe
- Skillet Spinach Corn with Edamame Cilantro & Bacon Bits Sue’s Nutrition Buzz @ssunithi
- Pulled Pork with Papa Mike’s Cole Slaw In the Kitchen with Audrey @audreysmamma
- Sauteed Corn, Spinach Bacon and Scallions That Skinny Chick Can Bake @thatskinnychick
- Arroz con Pollo Portuguese Style Family Foodie @familyfoodie
Desserts:
- Fudgy One Pot Brownies Mrs. Mama Hen @MrsMamaHen
- Simple Vanilla Cupcakes Hezzi-D’s Books and Cooks @HezziD
- Chocolate Peanut Butter Squares Chocolate Moosey @chocolatemoosey
- Butterscotch-Bacon Apple cookies What Smells So Good? @jo_jo_ba
Wine pairing Wine Everyday @wineeveryday