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Ingredients Archives: Red Pepper

Thai Cauliflower Fried Rice

By on March 19, 2019 in Main Dishes

My husband travels a lot for work. While I miss him a lot, there are some things I take advantage of. I watch movies like “Pride and Prejudice.” I don’t have to worry about us waking each other up at night. But my favorite part is the food. I can make food he refuses to eat. And I do. Last week he was out of town and I made this delicious cauliflower fried rice. My husband thinks cauliflower is a horrible addition to any meal, so I usually save it for snacks and lunch, or serve it on the side.

This dish did not disappoint. It was full of both flavor and nutrients. While I’d still rather have him home, this definitely softened the blow.

The key to this dish is to dice all the veggies small and cook it in stages. Start with the heartier veggies and work your way up to the softer ones so everything cooks evenly.

And can I talk about this sauce. It’s so amazing. As I’ve mentioned before, I’m on a candida cleanse and can’t have anything fermented. That means no coconut aminos or gluten free soy sauce. That has been really hard but this sauce is a great substitute. You can definitely use 1/4 C coconut aminos instead of the water to up the flavor, but it was still incredible with the water.

This is also versatile based on what you have/like. We used leftover pork chops for the protein but this would be great with chicken, ham, steak or any ground meat. We just always got ham fried rice growing up, so fried rice and pork seem to be the perfect combination to me.

Sadly, my husband has a few more trips coming up before summer. The good news is, this dish will get to make more appearances as I plan to have it every time he leaves town.

 

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Creamy Vegetable Curry Soup

By on November 2, 2018 in Main Dishes

Fall means pumpkin spice, sweaters, pretending leggings are actually pants and my favorite: SOUP! I love having soup for dinner. It’s warm and comforting, and so easy to make. It’s also a great way to get in some extra veggies.

This soup is on a whole new level of awesome. Roasting veggies is my favorite way to eat them. So roasting veggies and then turning them into a soup is pretty much the perfect combination. And adding curry is the perfect flavor. Even veggie haters will love this soup.

One thing that makes this recipe so easy is my Instant Pot. The Instant Pot is my favorite for soups. I love my slow cooker but something about pressure cooking soup makes it taste and feel like it’s been cooking for hours. I love it! And it only takes 5 minutes once it goes into the Instant Pot. You could even roast the veggies in advance and then add them to the Instant Pot when you get home in the evening. If you don’t have an Instant Pot, you can cook the soup in the slow cooker on low for 4-6 hours or boil it on the stove for about 20 minutes. The veggies are already fairly soft, but this makes them soft enough to puree and helps all the flavors blend together.

If you’re like me and eating dairy makes you feel completely awful, you may be missing out on creamy things. The solution: coconut milk. Any soup recipe that calls for heavy cream can be just as (if not more) delicious with coconut milk. It’s extra fitting in this soup as coconut and curry go well together; and not just because they both start with “c.”

You could easily add chicken or a ground meat to this soup to give it extra protein, but I love it plain. Now go put on some leggings and have some soup.

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The Easiest, Tastiest Roasted Vegetables

By on July 22, 2016 in Side Dishes

I love to roast vegetables. It doesn’t make them mushy, but rather crunchy on the outside, warm on the inside and gives them a great smoky flavor. Plus, you can use whatever vegetables you want. In our house, we have to separate them into rows in the pan because my husband is convinced if certain vegetables touch the food he eats, he’ll die. Since I don’t want him to die from zucchini contact, we do ours in rows, but you can just as easily toss all the vegetables together.

Just cube up what veggies you want, drizzle them in avocado oil and season them with salt and pepper. Rather than do this in a bowl, I just toss the whole thing right on the pan.

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Then bake them in a 400 degree oven for 30-40 minutes. I like to go with 40 minutes because I like them to have some black char on them. If you’re not a fan of that, go with 30 minutes.

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Below I’ve listed the vegetables we used, but feel free to use whatever you like.

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Easy Cinnamon Apple Stir Fry Lunch

By on June 3, 2016 in Main Dishes

As I’ve mentioned several times, I love stir fry. Even though it’s May, today I was in the mood for the flavors of fall. That’s what I love about stir fry. You can eat the flavors you’re craving whenever you want.

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As usual, start out by cooking the vegetables in salt and pepper. Rather than take the time to cook and dice sweet potatoes on my own, I used these:

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These are one of the most convenient things I’ve found. Eating healthy often requires a lot of chopping, so these pre-cooked make it much easier.

Because I used pre-cooked sausages, I just had to cook them long enough to brown the outside and warm the inside. These chicken apple sausages are great to have on hand. We use them in salads, in eggs for breakfast and, of course, in stir frys.

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Who says you can only have cinnamon and sweet potatoes in the fall? Not me!

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Healthy Curry Stir Fry

By on April 22, 2016 in Main Dishes

I have another stir fry recipe today. I love stir fry because it’s a great way to use up excess or about-to-expire vegetables and meat. Plus you can flavor the mixture to fit your mood. This day, I felt like curry. This isn’t surprising since I could eat curry every day.

As is the case with most my stir frys, this comes together quickly in one pan. This serves one very hungry person or two people who are just sort of hungry. I tend to fit in the category of a very hungry person, so this is a great lunch for me.

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Leftover Round Steak Salad

By on November 27, 2015 in Main Dishes

Even though I enjoy making dinner for my family, there are nights I’m tired, cranky, hungry NOW, or would rather sit on my tuckus and not make dinner. That’s when I love “2-for-1” dinners. That’s when I make dinner one night and can use the leftovers to make dinner the next night. That’s what I do when I make Grilled Round Steak. The night after we have this delicious steak, we have Steak Salad.

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A salad is a great meal option for families with picky eaters. Each person can customize their own salad based on what they like. I’ve listed our favorite ingredients, but feel free to customize this however you like. I like to top it with guacamole (my favorite salad dressing) but use what dressing you have and like.

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No-Bean Chili

By on November 6, 2015 in Main Dishes

I don’t like beans. It’s not the taste or the texture; it’s the after effect. The night I eat beans, I’m groaning on the couch, my stomach churning. The problem is, I love chili. I love it on chips, I love it on fries, and I love it in a bowl with avocado and sour cream. But every no-bean chili I’ve tried is usually just glorified Sloppy Joe meat. So I decided we needed to come up with a healthy no-bean chili that still has that great chunky chili texture. Here is what we came up with.

Start by cooking the meat and onion, just as you do in every chili.

The great texture comes from a bunch of vegetables. Add a chopped carrot, red, green and yellow peppers and a can of diced tomatoes.

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Then add the great flavor with your seasonings. Stir in your seasonings and flavored liquids and let this simmer in the slow cooker for 6-8 hours.

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Eat this in a bowl with your favorite toppings or spoon it over hot dogs, sweet potato fries or veggie chips. Better yet, freeze half and reheat it to use in a fun, new way.

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