Awesome Orange & Chocolate Chip Cookies

Happy Holidays everyone! I hope everyone enjoyed their Christmas and enjoyed spending time with their loved ones as much as I did.  If your Christmas was anything like mine, you ate, ate, & then ate some more.  Today's recipe is one that I found in a cookbook my mom had hidden away at her home.  The recipe was quick and easy to make but the best part of it all is that it's almost vegan - ALMOST.  But it can easily be made into an all vegan recipe; matter of fact the recipe was for a vegan cookie, I just altered it a bit.  All that aside, it is an amazingly awesome cookie that tastes like a citrus chocolate burst as described by the hubs.  Try making them for your new years eve party or any party and share your thoughts with us!  After doing all this eating, can you guess what everyones new years resolution is in my house?!

Ingredients:
1/2 cup canola oil
3/4 cup sugar
2 tsp pure orange extract
1/3 cup soy or almond milk
1 TBSP maple syrup (I used light agave nectar)
2 & 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup dark chocolate chunks (I used 3/4 cup semi sweet chocolate but will use 1 cup next time)
Zest of 1/2 of an orange (optional)

Directions:
1. Preheat oven to 375 degrees.
2. Combine the oil, sugar, extracts, soy milk, & maple syrup.
3. Sift in flour, baking soda, & salt.
4. Stir in chocolate chips until evenly incorporated.  The dough will be VERY sticky!
5. Spoon tablespoon-sized portions of the dough onto a parchment-lined baking sheet.
6. Flatten slightly and bake for about 10 minutes or until golden brown on the bottom and baked all the way through.
7. Transfer to a wire rack to cool.
8. Enjoy!

Close up view of the cookies

 

Mexican Hot Chocolate

This is the perfect weather for hot chocolate! This recipe is a little different from your standard hot chocolate, Mexican hot chocolate uses cinnamon and cayenne pepper for a little kick! It sounds weird, but trust me it is so good! Try this with your family and friends this holiday with some yummy cookies!

Ingredients
- 2 cups 2% milk
- 2 cup fat free half and half
- 3/4 cup semi sweet chocolate chips
- 1 TSP ground cinnamon
- big pinch of cayenne pepper

Directions
- Heat milk and half and half over a gentle heat until hot. Add semi sweet chocolate chips and stir until completely melted.
- Add cinnamon and cayenne pepper and bring to a gentle boil.
- Pour hot chocolate through a sieve straight into mugs. Serve hot, and garnish with cinnamon sticks!

Serving size- 4

Spinach & Mushroom Enchiladas

Happy Sunday everyone! I hope everyone had a great weekend and stayed warm.  This recipe is somewhat of a continuation of the recipe I posted a couple of weeks ago.  Try it at home and I hope it's as big of a hit in your place as it is at ours.

Ingredients:
1 8 oz. pack of mushrooms, sliced
2 cups fresh organic baby spinach
1/4 - 1/2 poblano pepper, thinly sliced
1/4 orange bell pepper, thinly sliced
1/4 red bell pepper, diced
1 tsp (maybe a bit more) EVOO (extra virgin olive oil)
Pinch Mexican oregano
Black pepper to taste
Corn tortillas (8-10)
Avocado Cream Sauce
Mexican blend cheese (roughly 1/4 - 1/2 cup)

Directions:
1.  Heat oil in a skillet, add black pepper, Mexican oregano, & mushrooms and cook for 3-5 minutes on medium to low heat.
2.  Stir in spinach and continue to cook until it is wilted (eyeball it).
3.  Add orange bell pepper and poblano and cook for another minute.
4.  Remove mixture from heat and place to the side to cool down.
5.  Preheat oven to 350 degrees.
6.  In a separate skillet, spray Pam, and lightly cook corn tortillas over medium to low heat for 15-30 seconds.
6.  Place corn tortilla flat in a plate, add a couple of spoonfuls of vegetable mixture in the middle, add a light amount of cheese (just enough to bind everything), roll the tortilla, and flip over to keep it closed.
7.  In a baking dish or pan, cover the bottom of the pan with Avocado Cream Sauce, and place tortillas side by side in a row.
8.  Add remaining sauce on top of the enchiladas, add light amount of cheese, and sprinkle red bell peppers on top.
9.  Cook in the oven until cheese has melted (roughly 10 minutes).
10.  Enjoy!    

Peppermint Bark

I hope everyone is staying warm out there! I have been stuck in the house for three days due to a crazy winter/ice storm here in Dallas! This weeks recipe is fun, real easy and really great with the holidays around the corner. Make fun gifts for friends and family, just double or tripe the recipe and wrap in individual bags! Hope y'all enjoy it as much as I did!

Ingredients
- 12oz semi sweet chocolate
- 12oz white chocolate
- 2-3 candy canes
- 1/2 tsp peppermint extract

Directions
- Place candy canes in a Ziploc bag, and crush with a rolling pin, hammer or whatever you have handy!
- Line a 9x13 baking pan with foil.
- In a double boiler melt semi sweet chocolate chips until completely smooth, add peppermint extract and mix. Pour melted chocolate into lined baking pan, set aside for 20 minutes until set.
- Melt white chocolate in a double boiler until smooth (watch the chocolate constantly, it can burn quicker than regular chocolate). Pour over the set semi sweet chocolate. Sprinkle crushed candy canes over white chocolate. Set baking pan aside until chocolate has set.
- Break the peppermint bark into small pieces. Enjoy!

Avocado Cream Sauce

Hello friends. I hope everyone had a wonderful Thanksgiving weekend and enjoyed spending time with loved ones.  This was an exceptionally exciting weekend for both Krishma and I because both of us celebrated milestones in our lives.  Krishma got ENGAGED!!! CONGRATS & YEAY! We (all of her girlfriends) couldn't be more excited for her!

And my husband and I celebrated our 5th wedding anniversary - or the wooden anniversary as it is more commonly known.  To celebrate this monumental event in my life, we celebrated by eating LOTS & LOTS of food.  Matter of fact, I am going to have to workout extra hard this week because I'm pretty sure I packed on some major LBS from all the goodies I devoured!  One of the biggest hits of the weekend was spinach & mushroom enchiladas with an avocado sour cream sauce.  It was the perfect blend of creamy & spicy goodness.  I don't say this often but it is a must try!!! Try it at home and do let me know what you think of this awesome-sauce!

Ingredients:
1/2 - 3/4 cup reduced fat sour cream
3/4 cup half & half
1/4 cup cilantro leaves
1/4 cup water
1 & a half serrano peppers
Salt
Dash of lime juice
1/2 - 3/4 avocado (I used a little over a half but not quite 3/4)

Directions:
1.  Blend serrano peppers, cilantro leaves, avocado, & lime together in a blender or food processor.
2.  Mix in sour cream, water, half & half, salt, & lime juice until smooth and thick in consistency.**
3.  Pour in a container, cover, and let it sit in the refrigerator for at least an hour before using.  The longer the sauce sits, the better because it will give the flavors a chance to really develop. 

Yields roughly 2 cups (slightly more). 

**You may have to add more or less water depending on how thick you prefer the sauce.  It should be the consistency of gravy.  Keep in mind the sauce will thicken up as it cooks.

Below is a picture of the final product. Oh & don't worry folks, the recipe for the enchiladas and the salsa will follow soon. #YUM! :)

Chocolate Breakfast Quinoa

Happy Sunday all! I hope everyone had a great weekend & is as ready for this upcoming week as I am.  This week's recipe is one that was inspired from a fitness magazine article.  I actually made it a few weeks back and it turned out OK…I wasn't thrilled with the results but if made with a couple of alterations, it would be a lot better.  Initially, I cooked the quinoa with milk but next time, I will use water because the milk gave it a funny after taste.  I would also recommend using sweetened coconut flakes & toasted almond slivers so that it gives it more of a nutty taste and a nice little crunch.

Ingredients:
1/2 cup raw quinoa
1 - 1 & 1/4 cup water
Dash of sea salt
2 tsp cocoa powder
2 tsp honey
2 TBSP sweetened coconut flakes
1/2 tsp vanilla extract  
Sliced almonds
A couple of drops of peppermint extract

Directions:
1.  Bring water to a boil and add quinoa & sea salt.
2.  Reduce heat to a simmer and cook quinoa until all of the liquid has been absorbed.
3.  Remove quinoa from stove place in a bowl.
4.  Add vanilla & peppermint extracts, cocoa powder, honey, coconut flakes, & almonds and mix.
5.  Enjoy!

    

Avocado Milkshake

I know what you're thinking! How in the world would an avocado make a good milkshake?! I promise you, it really tastes amazing! It is hands down my favorite flavor milkshake, and it is so simple to make and good for you! The avocado adds richness and body so the shake holds up really well! You can use whatever sweetener you like, I switch between honey and sugar- both are great! If it isn't as sweet as you would like add a little more, it's always to your taste!

To make it really yummy you can add some vanilla ice-cream! Hope y'all like it as much as I do!

Ingredients
- 1 medium ripe avocado
- 1-1/3 cup milk
- 1/2-1/3 cup ice
-  2 TSP sugar or honey
- 1/3 cup vanilla ice-cream (optional)

Direction
- Place all ingredients in blender/smoothie machine and mix until smooth and creamy! Enjoy!

CPK Inspired Tostada Pizza

Happy Sunday all! I hope everyone had a fab weekend & is ready to start the week off right. Tonight's recipe is an all time hit with my family & is one that my sister was sweet enough to share with me.  Try it at home and let us know if it was as big of a hit at your home as it is at ours.  Thanks Dhara for the awesome recipe; you're the best!!!

Ingredients:
1 pre made thin crust (I used Mama Mary's) or Pillsbury Pizza Crust
1 can refried black beans (Old El Paso brand) or regular refried beans
Pinch of Mexican oregano
1 tsp EVOO (extra virgin olive oil)
2 tsp ground cumin
1/2 tsp taco seasoning (I use a homemade one but you can use any kind you have)
1 TBSP + 1 tsp hot sauce (Taco Bell or Cholula)
Shredded lettuce
1 tomato - diced
1 avocado - sliced
1 cup of Mexican blend cheese
Tortilla strips
Creamy Jalapeño Ranch dressing (click here for recipe)
Roughly 1/4 cup of water
Salt (if needed in the beans)

Directions:
1.  Heat EVOO & add Mexican oregano & taco seasoning.
2.  Add beans, cumin, hot sauce, water, & mix.  Taste the beans and see if salt is needed.
3.  Preheat oven to 350 degrees.
4.  Brush olive oil on the crust and bake for a roughly 5 minutes.
5.  Spread the bean mixture on crust.
6.  Top with cheese and place in the oven until the cheese has melted.
7.  Broil for a few minutes until the cheese is golden brown and starts bubbling.
8.  Once the pizza has been removed and has cooled down for a few minutes, top with shredded lettuce, diced tomatoes, tortilla strips, & sliced avocados.
9.  Drizzle with ranch & enjoy.

Cheesy Pull-Apart

I love this recipe because it's good anytime of the year and you can eat it with practically anything- soup, salads, pasta, chilli...the list is endless! You can also adjust the flavors to whatever you'd like, I made pasta so I seasoned it with Oregano and basil, added some chopped olives and tomatoes. Try it next time with jalapenos and a little fresh cilantro, or with just cheese and cracked black pepper! Anyway you try it, you're going to love it!

Ingredients

- 1 can Pillsbury Grand biscuits (junior size)

- 2 TBSP butter

- 1 TBSP milk

- 1 cup shredded cheese (any kind you like)

- salt and pepper to taste

Optional toppings

- Oregano and basil

- 2 TBSP chopped olives

- 2 TBSP diced tomato

Directions

- Preheat oven to 350.

- Lay all ten biscuits flat on a chopping board and quarter them into pieces. Place in a large bowl.

- In a small bowl melt butter, add milk, a little salt and pepper and stir.

- Add melted butter mixture to quartered biscuits and mix with a wooden spoon until all pieces are coated. 

- Place half of the buttered biscuit pieces in a casserole dish and top with 1/2 cup cheese. Repeat with remaining biscuits pieces and cheese. Top with olives, tomatoes and seasoning.

- Bake for 15-20 minutes until cheese is bubbling and the top is golden brown.

Serving size: 4-6

Roasted Fall Potatoes

I call today's recipe "fall potatoes" because lately, I have been seeing various types of potatoes a lot more.  Maybe they have always been there but I haven't ever paid to them...which is also quite possible because I am not necessarily the biggest potato fan in general.  My hubby on the other hand loves potatoes and can eat them every day of the week.  This recipe is one that my dear friend Ryan was sweet enough to share with me because my hubby always talked about how much he loved her roasted taters! Thanks to Ryan's recipe, I can have roasted potatoes on the drop of a dime...yes, they are THAT good! I hope y'all enjoy it as much as we do.

Ingredients:

3 medium red potatoes

2 medium purple potatoes 

2 medium sweet potatoes 

1 tsp Lawry's Copycat Seasoned Salt (recipe to follow)

1/2 tsp dried rosemary (use 1 tsp if using fresh)

1/2 tsp dried parsley flakes

EVOO (extra virgin olive oil)

salt & pepper to taste

Directions:

1.  Preheat oven to 400 degrees.

2.  Chop potatoes into relatively small pieces and rinse under cold water until water is clear and you've washed out the starch.

3.  Place potatoes in a large bowl or ziplock bag & add enough olive oil to coat them.

4.  Mix in seasoning, salt, pepper, rosemary, & parsley flakes.

5.  In a non stick pan, bake potatoes for 45 minutes.

6.  Broil for an additional 5 minutes to make them crispy.

Recipe for Lawry's Copycat Seasoned Salt:

Ingredients:

2 TBSP salt

1 tsp sugar

1 tsp paprika

1/4 tsp turmeric

1/4 tsp cornstarch

1/2 tsp celery salt

Directions:

1. Combine all ingredients in a small bowl and mix well.

2. Pour the blend into an empty spice bottle to store.

   

Baked Oatmeal Squares

It's starting to get cold outside (Yay!), which means waking up in the morning and leaving my warm bed can be a challenge. The good news is, I found this recipe and it gives me a whole weeks worth of yummy breakfast goodness- in exchange of fifteen extra minutes of sleep! So make it Sunday night, and store it in an air tight container and just grab and go before work! I used raising and walnuts, but feel free to use any mix-ins that you like! It's really good with cranberry and white chocolate chips, or some dried fruit and pecans!

Ingredients

- 1 cup quick oats

- 1/4 cup packed brown sugar

- 1 TSP baking soda

- 1 TSP baking powder

- 1.5 TSP ener-g egg replacer

- 1/2 TSP ground cinnamon

- 1/4 cup apple sauce

- 2 TBSP melted butter

- 2/3 cup milk

- 1/4 cup raisins

- 1/4 cup chopped walnuts

Directions

- Preheat oven to 350.

- In a bowl, combine all dry ingredients and stir . In another bowl, mix together melted butter, milk and apple sauce.

- Combine wet and dry ingredients and mix until well combined. Fold in raisins and walnuts.

- Spray non-stick pray in a 6x8 baking dish, and pour oatmeal mixture in. Bake in oven for 20-25 minutes until a light golden brown color.

- Cool completely, cut into 6 squares and store in air tight container. 

Tip: Distribute mixture evenly in a muffin tray for more convenience!

Serving size: 6

Cinnamon Nut Scones

Happy Sunday to you all! I hope everyone's weekend was as fabulous as mine.  Today's recipe is one that is near and dear to me...primarily because I love cinnamon & who doesn't love scones?! I have been making these for almost 10 years now and I feel like this recipe has been perfected to a T.  They taste great with coffee or tea.  Make them for your next tea party and they are sure to be a hit!

Ingredients:
3 cups all purpose flour
1 cup fat free yogurt
6 TBSP + 2 TBSP sugar
1 TBSP fat free half & half (can also use 2% milk)
2.5 tsp double-acting baking powder
1/2 tsp baking soda
1 TBSP + 1/4 tsp cinnamon
1/2 cup finely chopped walnuts
3/4 cup cold unsalted butter, cut into bits
3/4 tsp salt
2 TBSP whipped cream cheese frosting (I used Betty Hines)

Directions:
1.  Sift together flour, 6 TBSP sugar, baking powder, baking soda, 1 TBSP cinnamon, and salt in a bowl.
2.  Add butter and blend mixture until it resembles meal.
3.  Stir in walnuts & yogurt.
4.  Combine the mixture until it just forms a sticky dough.
5.  On a well floured surface, kneed the dough lightly for 30 seconds and pat it gently into a 1/2 inch thick square and cut diagonally so that it forms two triangles.**
6.  Arrange scones on an unbuttered baking sheet.  In a small bowl, combine remaining 2 TBSP sugar, 1/4 tsp cinnamon, & cream.  Brush top of scones with the mixture.
7.  Bake scones in the middle of a preheated 400 degree oven for 12-15 minutes or until they are golden brown.
8.  Place the icing in a ziplock bag, cut a small hole in one of the bottom corners of the bag, and pipe out icing on top of the scones once they have cooled completely.
** You can also use a 2 in round cutter if you prefer to cut the scones in rounds.

  

Grilled Bruschetta Pizza

This is a combination of two really awesome dishes, bruschetta and pizza! It's a really fresh and different type of pizza that I usually have, but I love changing things up! Instead of regular pizza sauce, you can use pesto or fresh basil. The balsamic vinegar gives the pizza a nice tanginess and the grape tomatoes are so sweet! I used arugula for a peppery finish, but you can use baby spinach if you like. You can serve this pizza hot, but its just as good when its room temperature. Make mini ones as an appetizer using flatbread or pitas or just make a regular pizza for dinner, whichever way you  make it you're gunna love it!

Ingredients
- 10-12 inch ready made pizza crust
- 1-1/2 cup part skim mozzarella cheese
- 1/2 cup fresh basil chopped (or 1/4-1/3 cup pesto)
- 1 cup grape tomatoes halved
- 3 oz parmesan cheese
- 1-1/2 cup arugula
- 1/4 cup balsamic vinegar
- Salt, pepper
- Olive oil

Directions
- Preheat oven 350.
- Pour balsamic vinegar in a small pan. Bring vinegar to a boil and then turn the heat down and let reduce for 2-3 minutes. The balsamic vinegar will thicken and glaze (you know it's done when it coats the back of a spoon).
- Using a vegetable peeler, grate parmesan into curls.
- Brush both sides of pizza lightly with olive oil, and grill over medium-high heat (1-2 minutes per side).
- Spread basil or pesto over crust and top with mozzarella cheese, bake pizza until cheese has melted (6-7 minutes).
- Allow pizza to cool for about ten minutes. Top with arugula, grape tomatoes, parmesan and drizzle with balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or room temperature.

Creamy Jalapeño Ranch Dressing

I love salads and raw veggies! But what I love more is eating these especially when it's paired with THE perfect dressing or dip.  Now you may be thinking, why make dressing at home when I can just run to the grocery store and just buy it?  The truth is, salad dressing is so much better for you when it's home made and fresh.  How do I know this you ask?  It just so happens that earlier this year, I happened to be reading an article which contained a list of items to avoid buying at the grocery store because they are not very good for you and guess what made the list? Store bought dressing!  The article went on to say, store bought dressings are not as good for you predominantly because of all the added preservatives.  Who wants to eat something that was made months (maybe even a year ago) when you can whip up something that quick, easy, and yummy in no time?!  Today's recipe is just that...simple, quick, & easy.  I hope it's enjoyed in your home as much as it is in mine!

Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste

Directions:
1.  In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt.  You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream. 
2.  Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3.  Enjoy!

** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day.  It is so good, you will wish you had an entire jar to yourself!

    

Zucchini Fries

This recipe is a healthy spin on fries, instead of potatoes I used zucchini and instead of deep frying, You do a quick flash fry and bake until golden and crispy on the outside and tender on the inside! I made this with my sister-in-law and we decided to use zucchini and avocado, unfortunately the avocados we were going to use had gone bad so we just stuck to the zucchini, but you can use any veggie you deem fit: bell peppers, sweet potato, portobello mushrooms etc. Try it with marinara or your favorite dipping sauce!

Ingredients

- 2 medium zucchinis

- 1 cup oats

- 2.5 oz parmesan cheese

- 1/2 tsp Italian seasoning

- 2 TBSP oil

- pinch of salt and pepper

- 1/2 TSP paprika divided

- 2/3 cup Greek yogurt mixed with 1/3 cup water

- 2 TBSP unsweetened apple sauce

Directions

- Preheat oven to 400.

- Cut zucchini into medium size fries (I cut them to the size of steak fries). 

- Mix apple sauce, Greek yogurt, water, salt, pepper, 1/4 TSP paprika until well combined, use a shallow dish.

- In another shallow dish, mix oats, parmesan cheese, italian seasoning, salt and pepper and set aside.

- Place zucchini fries in yogurt mixture until well coated and shake off excess yogurt.

- Dredge the coated zucchini fries in oat mixture until well coated. If there are not enough oats to coat zucchini, just add 2-3 TBSP oats and a sprinkle of parmesan cheese until well coated. (It helps to do dredge a few at a time and make sure each zucchini is well coated). Set aside.

- In a medium sized pan heat oil on medium high heat, when oil is heated add zucchini fries and cook a couple minutes on each side until a light golden brown. 

- Place zucchini fries on a large baking tray sprayed with pam and bake 15-20 minutes until the crust is a deep golden brown (turn fries over every few minutes for even crisping).

- Serve warm with favorite dipping sauces!

Medi Inspired Avocado Salad

What a busy weekend!!! Have you ever wondered where the weekend went?! Typically I tend to wonder that every weekend but more so today than in the past; mainly because I spent the weekend cleaning, running errands, and being "on the go" from the time I woke up until it was time to go to bed.  Which leads me to today's recipe...I absolutely love how clean, simple, easy, and quick this recipe is to make.  It's the perfect amount of right and refreshing on these hot summer days.  Make it at home the next time you are running around and I am sure you will agree.

Ingredients:

1 avocado, cubed

1/2 cucumber cubed or 1 Persian cucumber, cubed

1 roma tomato cubed or a hand full of cherry tomatoes, halved 

1/2 - 1 tsp lemon juice 

Fresh mint (about 4-6 leaves), cut in thin slivers

Salt & Pepper to taste

Directions:

1.  Places all of the veggies together in a bowl and mix. I actually added some mushrooms in there but personally, I like it better without the 'shrooms. 

2.  Add in lemon, mint, salt, & pepper.

3.  Mix and add anything extra according to taste.

4. Enjoy!

Thai Black Rice

My sister in law made dinner for me the other day, and I loved it! This is a really yummy and super healthy dish! I had never tried black rice before so wasn't sure what to expect but loved the texture and it has a hint of nuttiness to it too. Black rice is packed with protein, fiber and lots of antioxidants so it's full of yummy goodness! The fresh bell pepper gives it a nice crunch and the lime is so refreshing! If you don't like cashews switch them out for peanuts or whatever you like. Black rice is not as starchy as regular white rice so a couple of washes will do the trick! Enjoy this with some tofu or grilled vegetables!

Thanks Priya :)

Ingredients
- 1 cup black rice
- 1 TBSP olive oil
- Juice of one lime + zest of one lime
- 1 TSP honey
- 1 TBSP sambal chili paste
- 3/4 cup toasted cashews/peanuts
- 2/3 cup diced bell pepper
- 2 TSP freshly grated ginger
- 1 TBSP toasted sesame seeds
- salt and pepper to taste
- 1 TBSP fresh cilantro

Directions
- In a bowl combine lime juice, ginger, honey, chili paste, olive oil, diced peppers and cashews. Let marinate while you cook the rice.
- Add two cups of water to a medium pot and then add one cup of black rice. Bring the water to a boil. Reduce the heat and cover. Cook until all of the water has been absorbed about 25-30 minutes.
- Fluff the rice to separate and set aside to cool for 15-20 minutes.
- Add marinated pepper mixture to the rice and mix until well combined. Garnish with toasted sesame seeds, lime wedges and fresh cilantro.

Afghan & Goat Cheese Pizza

Happy Labor Day weekend friends! I hope everyone is have a fabulous weekend and enjoying their nice long weekend...I know I have been.  We celebrated the official "kick off" of football season yesterday and my family could not be happier.  Today's recipe is perfect for a busy night when you need something quick or it can be enjoyed in bite size portions at your next tail gate or watch party.  No matter when you make it, it is sure to be a big hit!  Try it at your next bash and let us know how it turned out...we would love to hear from you!

Ingredients:

1 flat piece of Afghan Bread (I typically found in the bakery area of my local grocery store) or focaccia bread  

4-5 TBSP pesto sauce 

1 Roma tomato cut in round slices 

Your favorite toppings (I used black olives, yellow bell peppers, jalapeños, & mushrooms)

Roughly 1/2 pack of goat cheese (I think it comes in an 8 oz pack & is cylindrical in shape)

1/4-1/2 cup of shredded cheese (I used a mixture of colby & monterey jack) 

EVOO (extra virgin olive oil) - enough to brush the edges of the bread

Directions:

1.  Preheat ove to 425 degrees.

2.  Spread an even layer of pesto on the bread.

3.  Brush the edges of the pizza with the olive oil. 

4.  Add a few toppings on the pizza.

5.  Add shredded cheese but keep it very light.

6.  Add remaining toppings.

7.  Add bits of goat cheese all over the pizza.**

8.  Bake in middle rack of the oven for about 7-8 minutes or until the bread is a golden brown on the top and bottom.

9.  Broil on high heat for about 2-3 minutes after it is done cooking/ baking.
10.  Cut in bite size pieces if you're serving as an appetizer or as a "finger food".  

11.  Enjoy! 

** Remember goat cheese is very strong in taste and also very fattening so I tend to use it sparingly.  

Zucchini and Goat Cheese Salad

I made this salad a few days ago for the first time, and was a little skeptical because I've never been a huge fan of zucchini, but I have to say this salad was so good! The only recommendation I would make is when slicing the zucchini use a mandolin and leave the zucchini a little more sturdy. I sliced it more ribbon like and it became too thin after cooking it, so don't mind the picture! This is good enough to eat by itself or as a side! I didn't have pine nuts on hand so I substituted it for walnuts, but feel free to use whatever you have on hand!

Ingredients

- 4 mediums zucchini

- 2 TBSP olive oil

- 2 oz. Goat Cheese

- 2 TBSP balsamic vinegar

- 3-4 TBSP chopped walnuts

- Crushed red pepper

- Salt and pepper to taste

Directions

- With a mandolin, slice the zucchini lengthwise into thin strips (a little thicker than 1/16"). Places zucchini slices in a colander and sprinkle with salt, and let sit for about 10 minutes.

- Pat zucchini dry. Heat 2 TBSP olive oil in a large sauce pan and add zucchini. Cook for about 6-8 minutes on medium heat or until slices become a light golden brown. Add crushed red pepper, black pepper and walnuts. Taste for salt and add accordingly.

- Transfer cooked zucchini to a large plate and crumble goat cheese on top, garnish with more walnuts if desired.

- Using the same saucepan, over medium heat add balsamic vinegar. Bring to a boil and then reduce for 2-3 minutes or until the sauce coats the back of a spoon. Drizzle balsamic reduction over zucchini. Enjoy!

Pesto Pasta

One of my favorite herbs to cook with is basil. I absolutely love the taste of it and try to find as many uses for it as possible.  This particular dish is one of my all time favorites.  It's not only refreshing and delicious, but it's also easy to make and can be whipped up in no time at all! Try making it at home and let us know how you like it.

Ingredients:

1/2 box of your favorite pasta 

1/4th cup of pesto (click here for recipe)

2 TBSP EVOO (extra virgin olive oil)

1/2 cup sliced mushrooms

1/2 cup broccoli florets

1/3 cup sliced red bell pepper

1/4 cup (maybe a bit less) of black olives sliced

2-3 TBSP of pine nuts (optional)

2 TBSP Delallo brand Artichoke Bruschetta

2 TBSP Delallo brand Olive Bruschetta

2-3 TBSP sun dried tomatoes

1/2 TBSP crushed red pepper flakes

Salt & pepper to taste

Parmesan cheese for garnish (optional)

Directions:

1.  Cook pasta al dente by following the directions on the box & save 3-4 ladles of the starchy water that the pasta cooked in.  

2.  In a non stick pan, heat EVOO on medium to low heat.

3.  After about a minute, add crushed red pepper flakes and cook for another minute (you will smell the pepper cooking).

4.  Add pine nuts and cook them for about 3 minutes until they turn golden brown.

5.  Add sun dried tomatoes, artichoke bruschetta, olive bruschetta, black olives, mushrooms,  bell peppers, & broccoli florets and cook until all of the water released by the veggies has evaporated. 

6.  While the veggies are cooking, in a separate bowl, mix the pesto with a ladle or two of the starchy water. You want to mix enough water so that the pesto becomes saucy but not too thin or runny.  I just start by mixing a little bit of water and adding more as needed (roughly 2 ladles - maybe a little more).  

7.  Once the water from the cooking veggies has evaporates, add a little (about 3 TBSP) of the pesto mixture, & stir in the cooked pasta.

8.  Add remainder of the pesto sauce mixture, salt, pepper, stir, and cook for until everything is thoroughly heated.

9.  Sprinkle with parmesan cheese & serve.

    

Cinnamon-Pecan pie crust (Gluten-Free)

I've been on the lookout for a really good, gluten-free pie crust and I've finally found it! I found this recipe on allrecipes.com but tweaked it a little to give it a twist! I went to my local grocery store to pick up pecans, and stumbled upon the cinnamon pecans- they're dusted in a little sugar and cinnamon and oh so good! I used that as the base for this recipe, if you don't find cinnamon pecans, you can use regular and add some cinnamon and a little extra sugar! This is great as a cheesecake pie crust, or fill it with ice cream or even fresh fruit and whipped cream and I promise it will not disappoint!

Ingredients
- 3 cups cinnamon pecans
- 3 tbsp melted butter
- 2 tbsp sugar

Directions
- Place pecans and sugar in a food processor and grind until fine 'crumbs' form.
- Add butter and pulse until it starts to come together.
- Press mixture into a lightly greased pie dish and refrigerate for at least four hours, preferably over night. (wrap with
foil or saran wrap).

Sautéd Indian Style Quinoa

Earlier this week, after a LONG day at work, I came home to a hungry hubby who wanted something quick and filling.  This recipe literally took me about 15 minutes to make from start to finish.  Typically, most Indian recipes call for some sort of a sauté...this is better know as a vaghar (pronounced va-gar).  Anytime you sauté anything, it instantly adds a ton of flavor!  Try it at home and let me know how it turns out.

Ingredients:
1 cup organic quinoa
2 & 1/4 cups water
2 TBSP EVOO (extra virgin olive oil)
1 tsp mustard seeds
1 to 1.5 tsp turmeric
2 tsp cayenne pepper
1/4 cup bell peppers (optional - any color you have)
1/4 cup diced tomatoes (optional)
Cilantro to garnish (optional)
Salt to taste

Directions:
1.  Rinse quinoa thoroughly in a fine strainer under cold running water until water runs clear.  Drain excess water.
2.  Combine 1 cup quinoa with the water in a medium saucepan, bring to a boil. reduce to a simmer, cover, and continue cooking until the seeds are translucent and have spiraled out from each seed.
3. In a separate pan, heat oil over low to medium heat.
4.  Once the oil has heated a bit, add mustard seeds, and wait for them to crackle (they will a make crackling noise).
5.  Reduce the heat add bell peppers and sauté for roughly 3 minutes.
6.  Add quinoa, salt, cayenne pepper, & turmeric and cook for roughly 5 minutes.
7.  Add tomatoes and cook for roughly 3 more minutes or until thoroughly heated.
8.  Garnish with cilantro and enjoy!

5 ways to use leftover bread!

This weeks post is not a traditional recipe y'all, I've had this question come up a few times, 'What can I do with leftover bread?!' Well this happens in our house a lot! We have Italian during the week and we get those huge loaves of fresh bread from the grocery store, eat about half of it and the other half is left in the bread box for days! So here are some of the things I have tried with leftover bread, and all have come out really good!

Ingredients
- Leftover bread (half a loaf-5-6 slices 3/4 inch thick)

1. Breadcrumbs
- Cut bread into cubes and place in an oven or toaster oven and toast for about 5-7 minutes, until bread is a golden brown color and hard. Let cool completely
- Pulse toasted cubes in a food processor until fine crumbs form.
Tip: If you want to season the bread crumbs add a big pinch of salt and pepper, along with your favorite dried herbs!

2. Croutons
- Cut bread into cubes and place in a medium sized bowl. Drizzle 1/4 cup olive oil, pinch of salt and pepper along with some dried herbs. Mix well, until all the cubes are coated.
- Spread cubes on a baking sheet (make sure they are not overlapping) and bake at 400 degrees for 6-9 minutes or until light golden brown.

3. Grilled Crostini/bruschetta
- Slice bread and brush olive oil on both sides. On a medium-hot grill cook about 1 minute each side until grill marks appear.
- Top with ricotta, basil and cherry tomatoes for a delicious yet simple appetizer!

4. Greek Panzanella salad
- Cut bread into cubes, and mix into this Greek salad and vinaigrette. Let stand for 30 minutes until bread cubes have soaked up the vinaigrette.

5. Pizza baguette
- Slice bread horizontally, so you have two open faced pieces. Toast bread until a light golden color (about 2-3 minutes).
- Spread pizza sauce, shredded mozzarella along with your favorite toppings and place in the oven at 350 for about 6-9 minutes, until cheese is nice and bubbly and bread is golden and crispy.

Magic Cookie Bars

A friend of mine asked me for a recipe for magic bars a couple of weeks ago because she wanted to bake them for her hubby.  I initially tried these delish treats in college at my friend Beth's halloween party and instantly fell in love with them!  Over the years, I've made several variations of magic bars but this is the perfect combo that I've come up with.  This recipe is so quick and easy that most of the time, my hubby is the one that makes them in my house.  Make them for your next party and let us know how they turn out!

Ingredients:
1 stick unsalted butter (or 1/2 cup butter)
1&1/2 cups graham cracker crumbs
1 (14 oz) can fat free sweetened condensed milk
2 cups semi-sweet chocolate chips (I typically use 1c semi sweet & 1c butterscotch chips but you can use any variation you like)
1 & 1/3 cup sweetened coconut flakes
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees (325 for a glass dish).
2. In a 13x9 inch baking pan, melt butter in the oven.
3. Sprinkle graham cracker crumbs over butter.
4. Pour condensed milk evenly over crumbs & top with remaining ingredients.
5. Press down firmly with a fork.
6. Bake for 25 minutes or until lightly browned.
7. Cover with a dish towel and cool overnight.  You can also chill them if desired.
8. Cut into bars or diamonds and store at room temperature.
9. Enjoy!

Fresh Corn Salsa

With the weather being as hot and crazy as it has been these past couple of weeks, I never feel like eating anything heavy. This is the perfect recipe to snack on during the day or as a great appetizer when people come over for dinner! I use fresh corn, but you can use canned if you like! The sweet corn with the lime and spicy jalapeno is a perfect combination! Eat it with tortilla chips, grilled pita bread or even on some salad for a great twist!

Ingredients

- 4 ear corns

- 2 medium tomatoes diced

- 1/3 cup jalapeno

- 1/4 cup chopped cilantro

- 1/3 cup finely diced red bell pepper

- 2 TBSP extra virgin olive oil

- 2 TBSP lime

- zest of one lime

- salt and pepper to taste

Directions

- After cleaning the corn and removing husks. Wrap each corn individually in foil and place on prepared grill for 20-30 minutes until corn is cooked. remove foil (corn will be hot) and using some tongs grill each side of the corn to get a charred flavor. Let corn cool

- After corn has cooled, use a large knife and slide it parallel to the corn to remove kernels. 

- Mix corn with other ingredients until everything is combined. Serve immediately or refrigerate until needed.

Cool Cucumber & Basil Fojitos

There's is no feeling like that of thirst being quenched.  Whether it's mowing the grass or enjoying a nice cold drink after a rigorous workout, everyone can relate to the feeling of "AHHH" you have after you've had something nice, cold, and refreshing to drink.  Earlier this week, after a tough yoga class, I happened to stop by at a food truck that was serving a nice fojito, which is a mojito minus the alcohol.  It was just the perfect amount of cool and refreshing that I needed after an intense yang & yin session of yoga.  This drink not only hit the spot but it also inspired me to make something similar at home with a little twist or maybe I should say, "muddled, not shaken or stirred".

Ingredients:

6 oz fresh lime juice (or the juice of about 5 limes)

2-3 sprigs fresh mint (roughly 20 leaves)

12-14 slices of cucumber (thinly sliced) 

12 oz club soda

6-7 large basil leaves

4-6 oz mint infused simple syrup (recipe to follow)

Crushed ice

Directions for Mint Infused Simple Syrup:

1. Place a small pot over medium to low heat and add 3 TBSP sugar.

2. Add about 1/2 cup of water. 

3. Heat until sugar is melted and the liquid comes to a rolling boil.

4. Add 4-5 chopped mint leaves and cover.

5. Let the syrup steep for about 4-5 minutes.
Tip - You can use agave syrup in place of sugar as an alternative.  

Directions for Fojito:

1. In a tall thin glass or pitcher, add cucumber slices, basil, & mint leaves and muddle together until the juices from the ingredients are released.  It may be easier if you do this in several batches.  

2. Add lime juice, mint infused syrup, cucumber mixture, & club soda.

3. Mix all of the ingredients together, and add more club soda or syrup according to your taste.  

4. Pour over crushed ice & enjoy!

Serves 4

Tip - If you don't have a muddler, use the back of a wooden spoon instead.  

   

Herby Sandwich Spread

This recipe was one of those that you kind of just make up on the spot. Throw some things in the food processor and hope for the best! Thank god it was delicious, now I get to share it with y'all! The good thing about this is you can use whatever herb you want to use and its still really good. A bunch of us  went to a Texas Rangers game recently and thought sandwiches would be perfect. I didn't want them to get soggy by the time we ate them, so this was excellent! It's pretty versatile, you can use this as a dip for fresh cut veggies, pita chips, crackers or as a spread for wraps! These are approximate measurements, but feel free to add more olives, jalapeños and herbs! If mixture gets too thick add a couple extra TBSP's of sour cream.

Ingredients

- 8oz reduced fat cream cheese at room temperature

- 1/4 cup sour cream

- 1/4 cup cilantro

- 1 TSP fresh oregano

- 1 TSP fresh tarragon 

- 1/3 cup black whole olives

- 1/3 cup jalapeños

- salt and pepper to taste. 

Directions

- Combine all ingredients in a food processor and mix until herbs, olives and jalapeños are combined with the cream cheese. (Mixture should be slightly chunky)

Serving size- Yields about 1-1/2 cup.

Savory Mixed Nuts

Howdy all! I hope everyone had a fantastic weekend.  First and foremost, I would like to apologize for not getting this post up last night.  This week's recipe is simple, easy, delicious, and literally takes no time at all to make.  Every now and then, I like to send "care packages" for friends or family and loved one's and this is the perfect item to include in a basket of goodies.  It's also great as an appetizer for parties or even just a great snack at work.  Make it at home and tell us your favorite where you served this yummy mix! 

Ingredients:
2/3 cup of your favorite variety of raw nuts (I used almonds, cashews, pecans, & walnuts)
1/4 cup or more raw peanuts
1-1.5 tsp EVOO (extra virgin olive oil)
1 lime, juice of
1.5-2 tsp cayenne pepper
Salt
Dash of citric acid (optional)
1 tsp paprika (optional)

Directions:
1. Preheat oven (or toaster oven) to 375 degrees.
2. Mix nuts, oil, lime juice, salt, cayenne pepper, & paprika in a shallow baking pan or tray.
3. Bake in the oven for 5-8 minutes (keep an eye on them because they toast very quickly & can burn easily).
4. Once the nuts are toasted and golden brown in color, pull them out of the oven and let them cool completely.
5. Add citric acid and mix well.
6. Enjoy!

Pizza Sauce

I don't make pizza sauce from scratch as much as I should, but when I do, this is my go to recipe. It's really zesty, a little sweet and has a little kick from the red crushed pepper! I usually make the sauce and freeze whatever is left for next time. You can skip the cherry tomato part, and used canned petit diced tomato if you're short on time, still tastes just as good!

Ingredients

- 3 TBSP Extra virgin olive oil

- 3 cups grape/cherry tomatoes (peeled and chopped)

- 3 cups tomato sauce

- 3 TBSP tomato puree

- 1 tsp balsamic vinegar

- 1/4 cup fresh chopped basil

- 1/4 tsp oregano

-  salt and pepper

- 1 TSP crushed red pepper

Directions

- To peel the grape/cherry tomatoes, bring a pot of water to a boil and add cherry tomatoes. After a minute or two drain tomatoes and place straight in some iced water to stop them from cooking. Peel the skin (the skin should come off really easily). Chop tomatoes up into little chunks.

- In a pot heat olive oil over medium heat and add the chopped cherry tomatoes or petit diced tomato (careful it will splatter), basil and sautee for 2-3 minutes. Add balsamic vinegar, salt, pepper, crushed red pepper and oregano. Let cook for a minute then add tomato sauce and puree. Simmer about 15-20 minutes.

- Taste for salt and pepper, add accordingly. 

The end product is so good!

Mongolian Stir-Fry Rice

Happy Sunday y'all! I hope everyone had a fabulous weekend is ready to get the week started off right.  I spent most of my day in the kitchen but it was well worth it because today's recipe is one that takes me back to my college days and brings back all sorts of nostalgia.  When I was in college, I worked with a a couple of girls who introduced me to Mongolian Rice, which has quickly become a staple in our home.  This dish is not only easy to make but it is also delicious...it's actually so yummy that even my husband, who doesn't like Asian food at all, loves it.  Try it at home and let us know how it turns out!

Ingredients:

2 cups cooked mini pasta shells

2 cups cooked rice 

2 cups stir fry vegetables (I buy a bag which contains water chestnuts, mushrooms, edamame, pea pods, bamboo shoots, baby corn, & carrots)

1/2 cup sliced bell peppers (I used red and green)

3/4 cup extra firm diced tofu (optional)

2 TBSP EVOO (extra virgin olive oil)

3 TBSP raw peanuts

3-4 tsp Sambal Oelek chili sauce (similar to sriracha hot sauce)

1 tsp turmeric

3-4 tsp soy sauce

2 & 1/2 tsp sesame seed oil

1 tsp toasted sesame seeds (for garnishment)

Directions:

1.  Heat EVOO on medium to low heat.

2.  Add peanuts and cook until the peanuts turn slightly brown.

3.  Add bell peppers, stir fry vegetables, tofu, turmeric, sambal sauce and cook for 5-7 minutes.

4.  Stir in pasta shells, rice, & soy sauce.

5.  Once everything is mixed well, add sesame seed oil and cook until thoroughly heated.

6.  In a small bowl or pot, toast sesame seeds for about 3-5 minutes until they are golden brown.

7.  Garnish rice with sesame seeds and enjoy!

Serving size - 4

Strawberry and Lemon Sorbet

It's starting to get real hot here in Texas, so what better recipe then something to cool you down in this awful heat! You can really use whatever fruit you like, (I used strawberries because that's what I had) but you can try it with mango, raspberries, pineapple, orange, lemon...the options are endless! This doesn't take long at all and you can store it in your freezer up to three weeks so it's perfect to make and keep for this brutal summer we are about to endure. The lemon makes it super refreshing! Try this recipe or replace it with your favorite fruit and let me know how it turns out!

Ingredients
- 12oz frozen or fresh strawberries (washed and trimmed)
- 1/3 cup sugar
- 3 TBSP fresh lemon juice
- 3 TBSP water

Directions
- To make the simple syrup, heat sugar, water and lemon juice in a small saucepan over medium heat until sugar is dissolved. Cool for 20 minutes.
- In a food processor blend strawberries until a smooth puree forms, pour puree through a sieve and discard seeds.
- Combine simple syrup and puree and mix until well combined.
- Pour mixture into ice cream maker, and let the machine do its magic for 10-12 minutes. Serve immediately or pout into air tight container and freeze for up to 3 weeks.

Serving suggestions
- Serve with berries or assorted fruit!
- Place two scoops of sorbet in a tall glass, top with ginger ale or sprite for a refreshing, bubbly drink!

Serving size- 4-6

Happy Memorial Day!!! We are excited to announce an exciting giveaway on this holiday weekend.  Below is the picture of this giveaway courtesy of Accessory Jane (one of my favorite online jewelry vendors).  Be sure to like the Texan Veggies page on Facebook and follow the directions on the post to be entered to win.

   

Grilled Stuffed Poblanos

Happy Memorial Day friends!!! In honor of what some call the grillin' holiday of the year, I have decided to post the perfect grilling recipe.  This recipe was inspired when my cousin came in town to visit us and we went out to eat with a group of friends.  Someone ordered a chili relleno, which is essentially a poblano pepper that is stuffed with cheese and deep fried, and a thought came to mind...why not take a poblano, stuff it with things other than just cheese and grill it so that it is a healthier alternative.  After a little bit of playing around, my husband came up with the perfect combo! Without further adieu, here is the recipe for a grilled stuffed poblano; we hope you enjoy it as much as we do!!!

Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)

Directions:
1.  Cut poblano pepper lengthwise and deseed.
2.  Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3.  Press julienned cheese into the beans.
4.  Add  bell peppers and mushrooms.
5.  Add cilantro rice and spread it as well  (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6.  Add a sprinkle of cheese on top.
7.  Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8.  Enjoy!

Peppers getting ready to go in.

 Final product

Pizza Stuffed Portobello Mushrooms!

Calling all mushroom lovers! This recipe is a great way to get those yummy Italian flavors without the hassle of making pizza dough. This is one of the most simple recipes to put together, all you need to do it some vegetable prep, and you're done (It took me under 5 minutes to get everything together)! I put whichever toppings I had in my fridge, so anything goes for this recipe- artichokes, spinach, eggplant, Italian squash. This would be a really impressive dish for when you're having people over for dinner, serve with some fresh Italian bread and some yummy salad and you have yourself a quick and easy meal!

Ingredients
- 2 portobello mushrooms cleaned with stems removed
- 2 TBSP pesto
- 4 TBSP pizza sauce
- 1/2 cup mixed Italian cheese divided (or whatever cheese you have)
- 1/4 bell pepper diced
- 1 TBSP chopped jalapeño
- 2 TBSP chopped tomato
- 1 TSP fresh chopped basil
- Salt and pepper to taste

Directions
- Preheat oven to 300. Place portobello mushrooms (stem side up) on a baking sheet lightly greased with cooking spray.
- Spoon 1 TBSP pesto on each of the mushrooms and spread evenly, then spoon 2 TBSP pizza sauce on each mushroom and spread to the edge.
- Sprinkle 1/4 cup mozzarella on each mushroom and with the back of a spoon or your fingers press down lightly to pack cheese into the mushroom, then divide toppings evenly over each mushroom. Top with a sprinkle of salt and fresh cracked pepper.
- Bake at 300 for 6-9 minutes until cheese is melted and bubbling slightly. After removing the tray from the oven let mushrooms cook for a few minutes before removing (or the cheese will spill over and mushroom will break). Use a nonstick wide set spatula to scoop onto plates.

Serving size- 1 mushroom per person

Serving suggestions: Serve along side fresh salad, pasta salad or some soup. You can even place the pizza stuffed mushroom between two slices of Italian bread for a really good Italian sub!

Cilantro Wild Rice

Happy Mother's Day to not only my mom but to all of my awesome friends who are moms! I am truly amazed by how much you do on a daily basis. =)

This week's recipe is going to be a two part recipe but cilantro wild rice is a key ingredient so I wanted to post this recipe first.  Cilantro rice is one of my personal favorites and it's great with just about any meal.  It can be used as a side dish,  a main dish, with Mexican, or burgers...the possibilities are endless with this tasty concoction! Try it at home and let us know your favorite way to pair it.

Ingredients:
1 & 1/2 cup wild rice (you can use any kind of rice you would like)
3 cups (24 oz) warm water
3 TBSP cilantro diced and blended
1 TBSP EVOO (extra virgin olive oil)
Juice of 1/2 lime
Salt to taste

Directions:
1.  Chop and blend 3 TBSP cilantro.
2.  Place cilantro in a small bowl, add EVOO, and mix.  Let the mixture sit overnight.
3.  Wash and soak wild rice for at least 30 minutes (the longer you let the rice soak, the quicker it will cook).
4.  Place rice and water in a rice cooker (or pot), add cilantro mixture, salt, & lime juice.
5.  Cook until rice is tender and all of the water has evaporated.  If you used a rice cooker, just mix the ingredients and let the cooker do the rest.
6.  Enjoy!

Serves 4-5

Orange Chocolate Chip Cake

If I were to combine chocolate with a flavor, 95% of the time I would pair it with orange. I love the citrus flavor with chocolate, nothing beats it! This is one of my favorite cake recipes, my sister surprised me and came down from Phoenix for a few days, so I thought I would show her my appreciation through this yummy dessert! The ganache is optional for those who don't want chocolate over load. I hope y'all love it as much as she did!

Ingredients
   Cake
- 1-1/3 cup all purpose flour
- 1 stick of butter
- 1 cup sugar

- 1/2 TSP baking powder

- 1/2 TSP baking soda
- 1 TBSP vanilla extract
- 1/3 cup buttermilk
- 3 TBSP orange juice
- 2-3 TBSP grated orange zest
- 3 TBSP ener-g egg replacer mixed with 1/4 cup water
- 1-1/4 cup semi sweet chocolate chips mixed with a little flour
  Ganache
- 1/2 cup semi sweet chocolate chips
- 1/4 cup heavy cream


Directions
- Pre heat oven to 350.
- Sift dry ingredients into a mixing bowl and set aside
- Cream butter and sugar with a hand held mixer until light and fluffy. Then add ener-g egg replacer mixture, orange zest, vanilla extract, orange juice and butter milk and mix until well combined.
- Add dry ingredients in thirds to the wet ingredients and mix with hand held mixer.  Fold in chocolate chips. Pour in a lightly greased pan and bake for about 30 minutes or when an inserted toothpick comes out clean. Cool Completely.
- For the ganache heat heavy cream and chocolate chips on a double broiler until chocolate chips are completely melted.
- Transfer the cake to a plate or cake stand and spoon ganache over the top of the cake.

Serving size 8-10.

Almond Joy Macaroons

Hello All! It has been a week of emotions. I am happy to announce that this week, we launched our official FB page - Texan Veggies (be sure to like us to receive our weekly updates) as well as an Instagram page.  On the other hand, I am writing this blog with a heavy heart because a good friend of my husband's, someone he considers a brother, tragically lost both of his parents this week.  It only makes you realize that life is short and therefore, you should cherish every moment with those you love and care for.  When my husband spoke with his friend, he was at peace with what happened and insisted that the only thing he wanted was some goodies from the "Texan Veggies" girls.  His calm nature inspired me to make a "care pack" for him and his sweet family to comfort them through this difficult time.  Here is this week's recipe...

Ingredients:
2 packs (14 oz) sweetened flaked coconut
1 can fat free sweetened condensed milk
2 TBSP fat free sour cream
1 TBSP fat free half & half
1 & 1/2 tsp Mexican vanilla extract (can use regular vanilla as well)
1 cup toasted whole almonds
3/4 bag bittersweet chocolate, melted
Bakers Joy non stick baking spray

Directions:
1.  Preheat oven to 325 degrees.
2.  Toast almonds in an oven at 350 degrees for 5-7 minutes.
3.  In a food processor, pulse 1/2 cup of toasted almonds until they are roughly crushed.
4.  In a large bowl, mix coconut, condensed milk, vanilla extract, sour cream, & half & half.
5.  Scoop some dough/ mixture in your hand, place an almond in the middle, and roll into a ball.
6.  Spray cookie sheet with non stick baking spray, & place the rolled cookie balls about 1/4 inch apart.
7.  Bake cookies for 23-24 minutes until they look golden brown.
8.  Melt chocolate in a microwave safe bowl and heat in increments of 30 seconds until it is completely melted, stirring the chocolate in between every increment.
9.   Dip half of the cookie in chocolate, roll it in almond pieces, and place in a container or tray lined with parchment paper.
10.  Refrigerate for 20 minutes before serving.
Makes about 3 dozen cookies.

Matchstick Mangos

I would like to announce some pretty exciting news...yesterday, we launched an official Texan Veggies Facebook page - YEAY!- which has put me in an extra festive mood.  With this new page, we will have some exciting promos as well as surprises.  We hope you enjoy reading our blog and making these wonderful recipes as much as we enjoy sharing them with y'all!

Now, on to the actual post...this is a very basic and simple snack that is not only delish but also very healthy.  I will throw out the caveat that I am not really a big mango fan (strange, I know, considering that I'm of Indian origin) but I do enjoy a nice unripe mango and this is my favorite go to summer snack.  Try making it at home and let me know what your favorite snack is!

Ingredients:

1 medium size unripe mango (they are usually green and very firm)

1/4 tsp turmeric

Salt to taste

Directions:

1. Wash and cut the mango in long skinny match sticks.

2. Add turmeric & salt and mix well.

3. Let the mango sit for about 10 minutes. 

4. Enjoy!

Shrikand

Shrikand is a yogurt based Indian dessert, you sweeten it with sugar and mix your favorite toppings, it is so easy and simple to make! I use Greek yogurt which makes it really rich, creamy and tangy. The great thing about this dessert is that it is really versatile, you can use whichever fruits and nuts that you have on hand! Some add-ins that I have used are pomegranate, pistachios, slivered almonds, chocolate chips, mango...and the list goes on! Traditionally this dish has a few pinches of saffron, which gives the dessert this awesome pale yellow color and a distinct flavor but it is completely optional.

Ingredients
- 32 oz Carton 2% Greek Yogurt (I like Fage)
- 1 cup super fine sugar
- 2 pinches of saffron (optional)
- 1-1/2 - 2 cups of your favorite add-ins

Directions
- Empty contents of the yogurt carton into a large sheet of cheesecloth lined colander.
- Bring all four corners of the cheese cloth together, twist the four corners together and tighten it around the yogurt, squeezing any excess water from the yogurt. Secure with a rubber band. Place in the refrigerator for 2-4 hours.
- At this point most of the liquid will have drained, squeeze the tied cheese cloth a few times to get the last drops of liquid out.
- Place sugar and contents of cheese cloth in a large bowl (the yogurt will look like thick ricotta cheese), and with a hand held mixer, whisk on medium speed until the sugar is well incorporated (you will know the sugar has been well combined with the yogurt when the shrikand becomes shiny).
- Taste the shrikand, if it is not sweet enough add necessary amount of sugar and keep mixing.
- Fold in your favorite mix-ins along with the saffron and enjoy!

Serving size- about 6 people

Bhel (popular Indian street food)

First and foremost, I would like to say as an avid runner and an advocate of health in general, it truly saddens me to think about the horrific acts that took place today in Boston during the holy grail of all marathons - the Boston marathon!  Our thoughts and prayers are with everyone in Boston.

Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me.  This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness.  Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...

Bhel is a type of street food and falls under what is commonly known as chaat.  It is not only delicious but chaat food is also the most famous type of found throughout India.  These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home.  Try it out at your next party and it will be sure to be a hit.

Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)  
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)

Directions for Jalapeno Chutney:
1.  In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2.  You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).

Directions for Bhel:
1.  Soak moog beans and brown chick peas over night in warm water.
2.  Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout.  Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3.  Follow the same instructions as above for brown chick peas.
4.  In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5.  Top off with all of the various chutneys and garnish with a bit of cilantro.
6.  Enjoy!