Uncategorized, Weeknight Dinners

Going Green Wraps

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I live in wild college town, super hippy and very liberal, Madison, WI, and now I’m a tree hugger.

It’s true. City girl turned into granola-hipster + Birkenstock lover.

Most of the time, when I’m cooking especially, I pretend I’m in SoCal feeling the warm sun beaming down, smelling fresh, ocean breezes, and eating uber healthy like it’s affordable and around every corner.

Truth. Most of our produce here in the mid-west is very expensive and it’s hard to keep up with which grocery store’s produce is the best each week and cost friendly. In addition, our local restaurants are mostly pubs that serve big burgers (nothing wrong with a burger now and then!) cheese curds, and other very German-type, heavy ‘sconnie food!

It’s just not my thing.

Every time we dine out and eat a huge, greasy meal, I feel horrible. So naturally, when I came across this recipe, I was stoked.

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Here’s what we did tonight. Super fast, healthy and everyone loved it. Plus you can make extra and use them for lunch boxes the next day. This is the most unfancy meal I’ve made for dinner in a long time, but it was very satisfying and took 5 minutes to roll up. I have to say, the Boars Head  thinly sliced turkey MADE this meal. If we did not have this fantastic meat, it would NOT have been the same.

Going Green Wraps

Ingredients

  • vegetable green wraps
  • bibb lettuce or spinach
  • thinly sliced cheese
  • 1 tsp ranch dressing
  • 1 lb boars head peppered turkey breast
  • red grapes
  • baby cucumbers

Directions

  1. Layer the ranch dressing, cheese, bibb lettuce, and turkey on the green wrap.
  2. Roll up tightly
  3. Cut into individual rounds
  4. Serve with grapes and cucumbers
  5. Enjoy!

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Uncategorized, Weeknight Dinners

Korean Beef Bowl

I decided to spice it up tonight for dinner – and it turned out to be a winner! My little guy has never eaten so fast, so I’m going to share what we made.

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Korean Beef Bowl

Ingredients

  • 1 cup brown rice
  • 2 cups packed fresh spinach
  • 4 cloves fresh garlic, minced
  • 4 scallions
  • 1 inch of fresh, peeled ginger, minced
  • 1/4 cup packed brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tsp sesame oil
  • 1 squirt of sriracha (the rooster, as my Dad calls it!) + extra for garnish
  • 1 pound grass fed organic beef
  • 4 eggs

Directions

  1. In a non-stick sauce pan, prepare the brown rice according to package. Set aside
  2. In a large kettle, place the eggs gently on the bottom and fill with water, 1 inch above eggs, bring to a rolling boil for 1 minute. Reduce to simmer, cook for 10 minutes. Set aside.
  3. Combine the brown sugar, soy sauce and sesame oil in a small bowl, whisk together.
  4. In a large frying pan, swirl to coat a TBSP of evoo. Add your spinach and wilt with some garlic, about 3-5 minutes. When it’s done, remove from pan and set aside.
  5. In the same fry pan, add the remaining garlic, ginger and beef. Cook until browned, about 10 minutes. Add the scallions and the soy sauce mixture. Cook until absorbed.
  6. Drain the water from the eggs. Let the eggs cool. Slice when cooled.
  7. Each plate will have 1 scoop of brown rice, one scoop of sauteed spinach, one scoop of the meat mix, top with one hard boiled egg.

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I love this meal because of the flavor profile. It’s different and delicious. The meal is also very filling. We eat mainly fruits, vegetables, grains and very lean meats/proteins during the day, so having this “heavy” meal for dinner really felt great! And it was not too bad! The fact that the kids ate it up and the hubs said “make it again” made me feel good. This dinner was fast, kid friendly, and very little mess in the end. This recipe will be added to my summer cooking list + meal prep boxes for fast lunches.
Credit to the Damn Delicious WordPress blog for this inspiring recipe!

Uncategorized, Weeknight Dinners

Perfect Pilaf

Rice is one of my favorite things to make. Now that I know how to make it. I used to suck at making rice. Then I tried a different brand and method, and it clicked for me. We don’t use instant rice – because I can’t make that kind. I always mess it up! We use jasmine rice. Typically, I buy it in bulk since we go through so much. The brand is Rice Select and we use both the Orzo and Jasmati Rice. They come in nice plastic, resealable containers. The kids use the containers for projects when they are finally empty. Good stuff. So here’s what we made tonight to go with our grilled chicken and grilled asparagus.
Perfect Rice Pilaf

Ingredients:

  • 1 cup jasmati rice
  • 1/4 cup of orzo
  • 2-3 swirls of evoo
  • 1 non-stick sauce pan with cover
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp garlic powder
  • salt and pepper
  • 3 and 3/4 cups chicken stock, reduced sodium

Directions:

  1. with your sauce pan over med/hi heat, swirl and coat the bottom of your non-stick pot.
  2. Add the jasmati and orzo
  3. stir on high heat until fragrant + slightly browning
  4. turn the heat to medium and add the liquid
  5. stir
  6. add the onion, garlic, thyme and salt and pepper
  7. bring to a boil
  8. reduce until the water is just under the rice
  9. this should look like the rice is bubbling, about 4-5 minutes of boil and stir
  10. reduce to low and cover with lid tight
  11. set timer for 15 minutes and DO NOT TOUCH
  12. fluff and serve
  13. yield 6

 

Quick Fixes:

*if your rice looks crunchy or stuck to the bottom, add more liquid, 1/4 cup at a time, and let sit for a few more minutes with the lid on, and the burner on low. Max 5 min. Check on it, stir and taste.

*if your rice looks watery, it did not reduce enough in the beginning. This is OK. Just cover tight and cook on low for 5 more minutes. continue to check on the rice until all liquid is absorbed.

 

Happy Sunday Night!

Uncategorized

Sunday Funday

After hanging up my bunny ears for the year, it is time to start thinking about SUMMER! Seems like we have waited a long time to enjoy nice weather. Winter in Wisconsin is no joke. This year wasn’t as snowy as most, nor as cold, but it was still cloudy, cool and depressing outside. Sunshine is here today and we are planning home improvement projects and our big summer parties. 

Since party planning is once again at the forefront, I’ve started a list of nut-free, healthy snack party ideas:

  1. Chex Mix (check label, muddy buddies are NOT safe)
  2. Hummus and vegetable sticks
  3. Giant sliced water melon with sea salt and mint
  4. Melon ball salad 
  5. Cucumber and tomato Greek salad
  6. Fruit salad
  7. Fruit tray with yogurt dip (chobani)
  8. Blueberry oat muffins
  9. Banana flax muffins
  10. Yogurt parfait bar

Today is more of a brainstorm day I guess. I started the morning off with a double espresso and I have so much energy – thinking we are tackling the garden first, errands, then something fun with the kids. What are your favorite party snacks? Of course we need to nail down the theme. So far, we have:

  1. Super hero party
  2. Pirates
  3. Luau

Enjoy your Sunday. I’ll post the weekly menu shortly for inspiration 🤗